Sunday, August 23, 2015

Book Spotlight: Second Chance With the Billionaire by Janice Maynard

Second Chance With the Billionaire (Kavanaghs of Silver Glen, Book #5)
by Janice Maynard
Release Date: August 4th 2015
2015 Harlequin Desire
Paperback Edition; 192 Pages
ISBN: 978-0373734054
Genre: Fiction / Romance

Former ski champion Conor Kavanagh enjoys a challenge. And he’s encountered no challenge more arousing than Ellie Porter. Once, she broke his heart. Now that she’s back in town? He can’t seem to stay away…

But Ellie has changed. Widowed, with a baby, she has responsibilities — and secrets — weighing her down. Still, his desire for her is undeniable. Surely, he can have her without giving up his heart — or his daredevil ways? He’s willing to risk it all to find out…

Bon Appétit and a Book

My grandmother was an amazing cook. Most Sundays when I was a kid we would go to her house to have lunch or dinner. The smells were tantalizing. She always had some kind of special, freshly baked item in the kitchen.

Summers were particularly wonderful, because she bought fresh corn, squash, green beans and watermelon from local farmers to include in her bountiful feasts.

Second Chance With the Billionaire takes place during the long hot days of summer. In weather like that, any meal deserves a light, perfect treat for dessert. Even the name of this recipe makes me smile. Lemon Love Notes.

This sweet, tart delight is straight from my Grandmother Morrison’s home in Chattanooga, Tennessee. It’s made from scratch, but even an inexperienced cook can handle it. And as a bonus, your kitchen will smell wonderful when you’re done.

Lemon Love Notes:

Combine the following three ingredients and pat evenly into an 8 x 8 inch pan. (1/2 cup of softened butter, 1 cup of regular flour, 1/4 cup powdered sugar) Bake 15 minutes at 350 degrees. Set aside to cool.

Next, in a medium bowl beat two eggs with a fork. Add 2 tablespoons of flour, 1 cup of sugar, ½ teaspoon baking powder, and the grated peel and juice of one lemon. Mix well by hand.

Pour into cooked shell. Bake 25 minutes at 350 degrees. Cool, and sprinkle with powdered sugar before cutting. Enjoy!