Saturday, March 30, 2013

The Saturday Book Diver Interviews Dolan from More Molten by Kira Stone


Welcome to the Saturday Book Diver! Every weekend I interview sexy and intriguing characters from fictional worlds. This morning I'm seated in a social center on a large space cruiser. It's quite early and the center is nearly empty.

Glancing out the portal at the fascinating display of stars and planets, I wait for Dolan Exeter from More Molten by Kira Stone.

Someone clears his throat and my gaze darts to the man seated across from me.

SBD: Dolan Exeter?

DE: You got me.  [Grins cheekily]

SBD: [Smiling back] Thank you for agreeing to this interview. Readers are curious to know about your world. First, what is Molten?

DE: [Frowns a bit] Molten is… there’s not much known about it really.  Very few people know it even exists and it’s important to keep it that way.  I will tell you that Molten is not a “what” but a “who”.

SBD: That sounds even more intriguing! I've heard you're on a mission with a man named Zian. What is your mission and would you tell me about Zian?

DE: Heh, a man on a mission.  Sounds like one of those Original Earth expressions.  *grins*  The mission involves Molten.  Telling you that much is probably more than I should say, but it’s so important to…  Right, shutting up about that now.  Maybe Molten Mayhem (Molten 3) will hold more answers for you and your readers.

Zian I could probably go on about forever.  The most loving, caring, sexy being I’ve ever met in my life.  He is my living dream.  The only man who ever made me think about… well… [fingers earring hoop in his left ear]… let’s say we have an understanding.

[There’s something about true love that makes you smile and Dolan definitely sounds like a man in love.]

SBD: What three words would you use to describe Zian?

DE: Creative, SEXY, intelligent.  Did I say sexy?  [wicked grin]

SBD: How do you think Zian would describe you?

DE:  Confusing, Human, Emotional

SBD: Is there anything you'd like to talk about that we haven't discussed so far?

DE: If you come across Mercury that isn’t Mercury, get a message to me.  Blart.  Again, me and my big mouth.  Can’t stress how important that is though.  Dangerous stuff.  [coughs]  Best given to someone who knows how to handle it.  That’d be me.

For people who haven’t heard yet, the dwarf planet Harmony is gone.  Find another safe haven.

SBD: Would you give us one of your favorite excerpts from More Molten?

DE: Look up the Ozzy, the orgasmatron.  *laughs*  Snippets won’t do.  Taking the time to read it should be a pleasure though.

It's time for me to leave Dolan's unusual world and I admit I'm intrigued by Molten as well as Dolan and Zian's relationship. If you are too and would like to know more about them, check out

Friday, March 29, 2013

Flash Fiction Challenge -- April Fool's

 
** It is April Fool's day right around the corner. Prank or be pranked. **
 
Challenge:
- Write a quickie with the above theme
- 100 to 150 words
- any authors or readers can come out and play
- Post at the Changeling Bar and Grill (Please put "FFC" or "Flash Fiction" and a title in your subject line) http://groups.yahoo.com/group/ChangelingPress 
 
 
 
Margaret Riley
Publisher
http://ChangelingPress.com
http://RazorsEdgePress.com
Romance with Fiction Burns

Flash Fiction RoundUp 29 March 2013

22 March 2013 Theme

This week's theme is courtesy of Barb "Bad Barb" Hicks and Cynthia Sax.

Truth or dare? You're playing a very adult version of the game with your lover... which do you pick?


Mychael Black
DARING A COP
http://groups.yahoo.com/group/ChangelingPress/message/163285


Kate Hill
BEN & TYLER: WHAT THEY DON'T KNOW
http://groups.yahoo.com/group/ChangelingPress/message/163366


Sara Jay
ON THE ROAD AGAIN
http://groups.yahoo.com/group/ChangelingPress/message/163269


B.J. McCall
TRUTH OR DARE GAMES
http://groups.yahoo.com/group/ChangelingPress/message/163302


Ana Raine
A CHOICE TOO LATE
http://groups.yahoo.com/group/ChangelingPress/message/163330


Julia Talbot
DARE ME
http://groups.yahoo.com/group/ChangelingPress/message/163282


J.S. Wayne
SOUL DEBT 4-IN-1
http://groups.yahoo.com/group/ChangelingPress/message/163464


Stop by the Changeling Press Bar & Grille to indulge in some steamy quickies. Each week is a new theme. http://groups.yahoo.com/group/ChangelingPress/

Thursday, March 28, 2013

New Releases 28 March 2013

Café Midnight: Chai Latte by Elizabeth Jewell and Marteeka Karland $4.49
Jessalyn's going to keep her two men, even if she has to battle a goddess to do it.

Pretty Boy by Ana Raine $3.99
Who is Master, and will he be dominant enough to make Kai scream into submission?
 
Wild Things 6: Soaked by Jocelyn Michel $3.49
Cass is on the lookout for a Kraken, but there are more than mythical sea monsters in the water.
 
SPOTLIGHT: The Marker by Shelby Morgen $5.49
Peace, love, sex, drugs, murder... and the IRA?
 
Now Available at http://ChangelingPress.com
 
Last week for our March Madness sale -- 10% off every order, all month long! Just use the code MarchMadness2013 at checkout!
 
Weekly Flash Fiction Challenge -- stop by the Changeling Bar and Frill every Friday for our latest Flash Fiction Challenge! Readers, authors, reviewers -- anyone over 18 is welcome to come out and play!
 
Challenge:
- Write a quickie with the above theme
- 100 to 150 words
- any authors or readers can come out and play
- Post at the Changeling Bar and Grill
http://groups.yahoo.com/group/ChangelingPress
 

Tuesday, March 26, 2013

Tasty Tuesday Treats from Teeka


Deviled Easter Eggs




Marteeka Karland

Ingredients
  • eggs
  • Helman's Real Mayonnaise
  • Salt and pepper
  • paprika (optional)
  • Easter egg coloring kit (or food coloring)

Directions

  1. Set eggs to boil. Boil for 10-20 minutes.
  2. Prepare Easter egg coloring according to directions. I usually nix the vinegar  but you can try it either way.
  3. Once eggs are done, shell and cut into halves. Empty the yoke into a medium sized mixing bowl and put the white in your egg tray.
  4. Use fork to mash the yokes until they are a course, crumbly texture. Add salt and pepper. Stir lightly.
  5. Add Mayonnaise a heaping table spoon at a time, mixing before each dollop. Add Mayonnaise until the mixture is smooth, mashing out all the lumps as you stir.
  6. After your egg shells have cooled, dip them in the Easter Egg coloring until they are the desired intensity. (you may need to rinse before you dip them if there is yoke residue inside them.) Gently blot with paper towel before returning them to the egg tray.
  7. Fill the colored eggs with the yoke mixture.
  8. Sprinkle with paprika or garnish as you would any deviled egg.
Great to get kids involved. Kids LOVE this.
VARIATION: use food coloring for your favorite holidays. Pinks, reds, or any "romantic" color for Valentine's Day. Greens for St. Patty's Day. Red, White, and Blue for patriotic holidays. Yellows, oranges, reds... warm colors for Thanksgiving. Green and Red for Christmas. Any color combinations you can make with food coloring and your own imagination. :)

Monday, March 25, 2013

DRB1stChp Changeling Press Sundays (24 March 2013)

DRB1stChp Changeling Press Sundays (14 March):
(full first chapters online)

** I Need an F by Zenobia Renquist
(Contemporary Erotica, MF)
http://drb1stchp.com/2013/03/i-need-an-f-by-zenobia-renquist/

** The Boon Collector by Sara Jay
(Erotic Dark Fantasy BDSM Romance, MF)
http://drb1stchp.com/2013/03/the-boon-collector-by-sara-jay/

** Esther Egg Hunt by Sam Cheever
(Erotic Dark Fantasy Easter Romance, MF)
http://drb1stchp.com/2013/03/esther-egg-hunt-by-sam-cheever/

** Sword and Shield by Saloni Quinby
(Erotic Vampire Romance, MM)
http://drb1stchp.com/2013/03/sword-and-shield-by-saloni-quinby/


And revisit 01 Feb's releases on the Book's Blurb blog:

** Leaf by Sean Michael
http://thebooksblurb.blogspot.com/2013/03/leaf.html

** Four Geeks & a Witch by Cheryl Dragon
http://thebooksblurb.blogspot.com/2013/03/four-geeks-witch.html

** Devil May Care by Sam Cheever
http://thebooksblurb.blogspot.com/2013/03/devil-may-care.html

** Cupid Gone Weird by Stephanie Burke
http://thebooksblurb.blogspot.com/2013/03/cupid-gone-weird.html

--
Zenobia Renquist
Discover Different and Unique Romance
http://about.me/zenobiarenquist
Caveat Emptor Series :: Three couples caught in a war have only one solution -- peace. Si vis pacem, para bellum. :: http://zenobiarenquist.com/bookshelf/caveat-emptor-series

Saturday, March 23, 2013

The Saturday Book Diver Interviews Bane from Soul Debt: The Boon Collector by Sara Jay


Hello and welcome to the Saturday Book Diver! Every weekend I travel to fictional worlds to bring you interviews with intriguing and sexy characters.

I have to admit I'm apprehensive--frightened to be exact--about the location of this interview. Just moments ago I entered Hell. If not for the Book Diver Magic protecting me, I would be downright terrified.

So far this part of Hell isn't as terrible as I expected it to be. The best description of it is in a quote from Soul Debt: The Boon Collector by Sara Jay:

"Tall rows of yellow grass swayed in what must have been perpetual autumn. The air flowed in a cool but not unpleasant breeze. All of the trees stood dormant, dead leaves forlornly surrounding their bases. No matter where she looked, there was nothing but dead grass, dead leaves, dead everything."

In the distance, I see a figure approaching. As he walks toward me through the tall grass, I notice he is very tall with an athletic build. His long, black hair floats on the breeze and his fiery red eyes stare into mine, sending a chill down my spine. His eyes are so hypnotic that it takes me a moment to realize he has purple-black skin and a long tail floating behind him.

He pauses in front of me and stares.

SBD: Hello. Are you Bane?

Bane: I am.

[Ah. A man of few words. It seems we're going to remain standing here for the interview, which makes sense. After all, we're in Hell, where I'm sure comfort isn't a top priority.]

SBD: Would you tell us what being a demon is like?

Bane: It is many things to different demons. There are hobgoblins, gremlins, incubi, you name it. I am more of a psychological fellow, myself, so you don’t want to let me get in your head. The best way to do that, of course, is to let go.

[Something tells me that’s easier said than done!]

SBD: Do you ever get attached to humans you're sent to deal with?

Bane: It happens. Some more than others.

SBD: How would you describe Tisha?

Bane: (sigh) Tisha is not who she seems. I have to remind her who she is and what she must do.

SBD: Is there any chance of you getting out of Hell and even if you could, would you want to?

Bane: Of course. Anyone can get out of my Hell if they just listen and do what I say. I’m a reasonable demon, but you do have to follow the rules. (Another sigh.) I don’t particularly want to leave, myself, but to each his own.

SBD: Is there anything you'd like to add before the end of the interview?

Bane: You humans need to learn to live in the moment. And to get over it, already.

SBD: I’ll keep that in mind. Would you share one of your favorite excepts from The Boon Collector?

Bane: Sure. Here is part of the scene where I introduce Tisha to what’s in store for her here with me.

Flames ran furiously up and down the walls in vibrant displays of orange and yellow. Angry red welts slashed at her wallpaper, though nothing seemed to be burning. No smoke could be seen. The room was simply set ablaze.

Hairs on the back of Tisha’s neck leapt up.

“Boo,” a deep, masculine voice growled behind her.

Shrieking, Tisha leaped over the flames into the lit but otherwise empty kitchen. Backing away from the source of the sound, she saw a creature straight out of her nightmares.

He was unnaturally tall and muscular with a lean athletic frame hugged in an expensive-looking suit. Long black hair wildly framed his face in a lion-like fashion, and a goatee of the same shade framed his quirked mouth. Fiery red eyes that matched the flames in Tisha’s kitchen peered at her in amusement. He could have easily been a human wearing contacts, but then there was his purple-black skin. And the long, round-tipped tail.

“You -- you’re -- what are you?” Tisha wailed, cowering back from the creature helplessly. She felt behind her for a weapon but only encountered her burning wallpaper. Oddly, her fingers didn’t burn from it. They only felt warm.

The man casually brushed off invisible lint from his expensive suit, sighing. “You know the answer to that question already, Tisha.”

Something told her he was right. He did seem familiar, but that was absurd! Why would a -- well, whatever he was -- look familiar?

“How do you know my name?” she demanded. She later thought it was a bit of a stupid question, as he was in her house, after all.

“I know a lot of things about you. I know that you were so shy to correct your teachers that for twelve years people called you Tricia instead of your given name. I know that you lived with a deadbeat boyfriend for three months before he left you high and dry, not to mention penniless. I know you’re still wondering why you ever let him into your heart. And I know you’re going to pay his debt for me.”

“I -- what?” Tisha desperately searched around the room for a way out but saw no escape from this strange debt collector or the apparent arson he’d committed in her house. “Look, I don’t know how you know all of that stuff about me, but I can pay you. I still have the house I can mortgage. Please, don’t hurt me.”

“I don’t want your house or your money!” The purple-hued man laughed.

His eyes, so sharp and cruel, crinkled at the corners in juxtaposition. He really looked so familiar -- the angle of his square jaw, the wryness of his smile…

“Your man beseeched me for a boon not long ago and I granted it. I have come to collect. Since he isn’t here, it’s your duty to pay up.”

A parchment scroll suddenly appeared in the air, fully displaying Jeremy’s trademark scrawl. Before she could read it, the faded contract rolled up into itself and disappeared.

“Boon?” Tisha trembled. “You mean like, um, a wish? Are you a genie, then?”

A whoosh of hot air blew back Tisha’s hair from her face and instantly, the dark monster stood right in front of her, towering over and nearly touching her.

“Do I look like a genie, my dear?” he murmured into her ear.

That definitely leaves me wanting more!

While I find Bane fascinating, I can't say I'd like to stay longer in Hell, however I would like to find out what happens to him and Tisha. If you would too, check out:

Friday, March 22, 2013

Flash Fiction RoundUp 22 March 2013

17 March 2013 Theme

This week's theme is courtesy of Changeling owner Margaret Riley.

It's Saint Patrick's Day -- or close enough. You don't quite remember last night (too much green beer), and you're not alone when the booze wears off.


Mikala Ash
ST. PATRICK'S DAY MARCH
http://groups.yahoo.com/group/ChangelingPress/message/162960


Kate Hill
BEN & TYLER: BOOK OF MAGIC (08 March Theme - Fantasy Now Reality)
http://groups.yahoo.com/group/ChangelingPress/message/163091
BEN & TYLER: THREE WAY RAY
http://groups.yahoo.com/group/ChangelingPress/message/163092


Sara Jay
COLLECTION NOTICE
http://groups.yahoo.com/group/ChangelingPress/message/162998


Tuesday Morrigan
LUCK OF THE IRISH
http://groups.yahoo.com/group/ChangelingPress/message/162979


Ana Raine
IRISH DANCE GILLIES
http://groups.yahoo.com/group/ChangelingPress/message/163032
JARON'S DARK ELF
http://groups.yahoo.com/group/ChangelingPress/message/163266


Cynthia Sax
WEARING GREEN
http://groups.yahoo.com/group/ChangelingPress/message/162924


Jessica Coulter Smith
TOO MUCH TEQUILA
http://groups.yahoo.com/group/ChangelingPress/message/162905
TOO MUCH TEQUILA PT 2
http://groups.yahoo.com/group/ChangelingPress/message/162929
TOO MUCH TEQUILA PT 3
http://groups.yahoo.com/group/ChangelingPress/message/163017
TOO MUCH TEQUILA PT 4
http://groups.yahoo.com/group/ChangelingPress/message/163060


Stop by the Changeling Press Bar & Grille to indulge in some steamy quickies. Each week is a new theme. http://groups.yahoo.com/group/ChangelingPress/

This Week's Flash Fiction Challenge -- Truth or Dare!

** Truth or dare? You're playing a very adult version of the game with your lover... which do you pick? **

Challenge:
- Write a quickie with the above theme
- 100 to 150 words
- any authors or readers can come out and play
- Post at the Changeling Bar and Grill (Please put "FFC" or "Flash Fiction" and a title in your subject line) http://groups.yahoo.com/group/ChangelingPress

Don't miss our March Madness sale -- 10% off every order at  http://ChangelingPress.com all month long -- just use the code MarchMadness2013 at checkout!

Margaret Riley
Publisher
http://ChangelingPress.com
http://changelingpress.blogspot.com
http://RazorsEdgePress.com
Romance with Fiction Burns...

Thursday, March 21, 2013

New Releases 21 March 2013

Soul Debt: The Boon Collector by Sara Jay $3.49
Oh, Hell. Bane takes Tisha there to clear a debt but when freed, can she leave Hell without him?
 
Holidays Are Hell: Esther Egg Hunt by Sam Cheever $4.49
This Easter, Esther's gonna resurrect some serious feelings in her sexy perdition guide.
 
Weapons of Redemption 2: Sword and Shield by Saloni Quinby $4.49
Can Rule save the man he loves from a duel to the death?

Razor's Edge: I Need an F by Zenobia Renquist $2.99
She ordered the wrong thing... or did she?
 
Now Available at http://ChangelingPress.com

And don't miss our March Madness sale -- 10% off every order, all month long! Just use the code MarchMadness2013 at checkout!

Changeling Bar and Grill -- Stop by the every Friday for the latest Flash Fiction Challenge! Readers, authors, reviewers -- anyone over 18 is welcome to come out and play.

Challenge:
- Write a quickie with the above theme
- 100 to 150 words
- any authors or readers can come out and play
- Post at the Changeling Bar and Grill
http://groups.yahoo.com/group/ChangelingPress
 
 
 

Tuesday, March 19, 2013

Tasty Tuesday Treats from Teeka



How to Make Homemade Whole Fruit Popsicles


With spring on the way... thought this was appropriate. :D


By Melissa Hamilton, eHow Contributor
Popsicles are an ice pop that was created in 1905. Over the years, many variations on Popsicles have been created, ranging from chocolate to fruit flavored and in a variety of colors. Whole fruit Popsicles are ice pops that contain chunks of whole fruit. Citrus and berry fruits freeze the best. You can freeze the fruit in their own juices or use white or red grape juice. For citrus fruits, white grape juice is better, and berries pair nicely with red grape juice.

Things You'll Need(Tap on items you have)

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Steps (Tap on step to mark as complete)

  •  
    Pour orange juice into 2 of the Popsicle molds and fill 2/3 of the way.
  •  
    Repeat with the red grape juice in 2 molds and white grape juice in 2 molds.
  •  
    Add 5 grapes to each mold with red grape juice, 2 to 3 orange slices to the molds with orange juice and 2 to 3 peach slices to the white grape juice molds.
  •  
    Freeze the Popsicles for 2 hours.
  •  
    Remove from the freezer. The Popsicles should be starting to set. Insert the Popsicle sticks.
  •  
    Return to the freezer and freeze for 4 more hours before eating.

Tasty Tuesday Easter Hot Cross Buns

Hot Cross Buns remind me of the nursery rhyme, but besides the song which is from English literature, there are more traditions wrapped around these raisin-spice buns than the stripes on top. Typically served during lent and especially on Good Friday, the origin is a mix of Christian and Pagan traditions. Aztecs and Incas considered the buns a sacred food of the gods; to other ancient cultures the cross represented four quarters of the moon; others believed the cross held supernatural healing powers. Christians interpreted the ‘cross’ of icing as the cross of Jesus, and in the 12th century it’s said an Anglican monk placed the sign of the cross on buns to honor Good Friday, which at that time was known as “Day of the Cross”. There’s even the tradition of some faithfuls that Hot Cross Buns were the only food one could eat on Good Friday.
Raisins or currants are characteristic to Hot Cross Buns, which set me to wondering about the history of raisins.  Since I create recipes for Sun-Maid, I checked with them. Their historical fact checking has found evidence of grape leaves in fossilized remains from roughly 12 million years ago, and earliest recorded mention of dried fruits on Mesopotamian tablets from 1700 BC. At that time dried fruits were used in breads and on spiced honey cakes for royalty.  So compared to the first dried fruits, hot cross buns in the 12th century are a relative new-comer!
For today’s baker, this Hot Cross Bun recipe is made with a dough you can let rise overnight in the refrigerator, then shape and bake in the morning. Or make ahead, freeze, and set out a couple hours before serving to come to room temperature for Good Friday and Easter gatherings.
Print This Recipe
Hot Cross Buns
Makes 24
1/2
cup warm water (110-115°F)
2
pkgs. (1/4 ounce) active dry yeast
3/4
cup milk
1/2
cup butter
1/2
cup granulated sugar
1/2
teaspoon salt
1
egg
4
cups all-purpose flour, or 2 cups each all-purpose and whole wheat
1
teaspoon cinnamon
1/4
cup teaspoon nutmeg
1
cup Sun-Maid raisins
1
egg yolk
Glaze

1
cup powdered sugar
1
tablespoon milk
1/2
teaspoon vanilla
Stir warm water and yeast in a large mixing bowl or stand mixer bowl.
Heat milk and butter in a saucepan or microwave until 120°F, or very warm but not hot to the touch. Butter does not need to completely melt. Stir in sugar and salt.
Add milk mixture, egg, 2 cups flour, cinnamon and nutmeg to yeast. Beat until smooth.
Gradually mix in remaining flour. Stir in raisins. Dough will be soft and slightly sticky.
Cover and let rise in draft-free place for one hour until about doubled in bulk. Or, cover and refrigerate several hours or up to overnight.
Punch down dough and divide into 24 equal pieces. Roll into balls and place on greased or parchment lined baking sheet.
Mix egg yolk with 2 teaspoons water; brush on tops of dough balls. Let rise 30 minutes.
Bake in preheated 375°F oven for 25-30 minutes until golden brown. Cool on a wire rack.
Stir glaze ingredients to make a smooth frosting like consistency. Scoop into a zip-top plastic sandwich bag and snip one corner. Squeeze in a cross over cooled rolls.
Recipe from Sun-Maid Growers.  Photo by Kelly Burgoyne.
- See more at: http://getcookingsimply.com/one-a-penny-two-a-penny-hot-cross-buns/#sthash.RvwB6ZnO.dpuf
Hot Cross Buns remind me of the nursery rhyme, but besides the song which is from English literature, there are more traditions wrapped around these raisin-spice buns than the stripes on top. Typically served during lent and especially on Good Friday, the origin is a mix of Christian and Pagan traditions. Aztecs and Incas considered the buns a sacred food of the gods; to other ancient cultures the cross represented four quarters of the moon; others believed the cross held supernatural healing powers. Christians interpreted the ‘cross’ of icing as the cross of Jesus, and in the 12th century it’s said an Anglican monk placed the sign of the cross on buns to honor Good Friday, which at that time was known as “Day of the Cross”. There’s even the tradition of some faithfuls that Hot Cross Buns were the only food one could eat on Good Friday. Raisins or currants are characteristic to Hot Cross Buns, which set me to wondering about the history of raisins.  Since I create recipes for Sun-Maid, I checked with them. Their historical fact checking has found evidence of grape leaves in fossilized remains from roughly 12 million years ago, and earliest recorded mention of dried fruits on Mesopotamian tablets from 1700 BC. At that time dried fruits were used in breads and on spiced honey cakes for royalty.  So compared to the first dried fruits, hot cross buns in the 12th century are a relative new-comer!
For today’s baker, this Hot Cross Bun recipe is made with a dough you can let rise overnight in the refrigerator, then shape and bake in the morning. Or make ahead, freeze, and set out a couple hours before serving to come to room temperature for Good Friday and Easter gatherings.
Print This Recipe
Hot Cross Buns
Makes 24
1/2 cup warm water (110-115°F)
2 pkgs. (1/4 ounce) active dry yeast
3/4 cup milk
1/2 cup butter
1/2 cup granulated sugar
1/2 teaspoon salt
1 egg
4 cups all-purpose flour, or 2 cups each all-purpose and whole wheat
1 teaspoon cinnamon
1/4 cup teaspoon nutmeg
1 cup Sun-Maid raisins
1 egg yolk
Glaze  
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Stir warm water and yeast in a large mixing bowl or stand mixer bowl.
Heat milk and butter in a saucepan or microwave until 120°F, or very warm but not hot to the touch. Butter does not need to completely melt. Stir in sugar and salt.
Add milk mixture, egg, 2 cups flour, cinnamon and nutmeg to yeast. Beat until smooth.
Gradually mix in remaining flour. Stir in raisins. Dough will be soft and slightly sticky.
Cover and let rise in draft-free place for one hour until about doubled in bulk. Or, cover and refrigerate several hours or up to overnight.
Punch down dough and divide into 24 equal pieces. Roll into balls and place on greased or parchment lined baking sheet.
Mix egg yolk with 2 teaspoons water; brush on tops of dough balls. Let rise 30 minutes.
Bake in preheated 375°F oven for 25-30 minutes until golden brown. Cool on a wire rack.
Stir glaze ingredients to make a smooth frosting like consistency. Scoop into a zip-top plastic sandwich bag and snip one corner. Squeeze in a cross over cooled rolls.
Recipe from Sun-Maid Growers.  Photo by Kelly Burgoyne.
- See more at: http://getcookingsimply.com/one-a-penny-two-a-penny-hot-cross-buns/#sthash.RvwB6ZnO.dpuf
   
 

One-a-Penny Two-a-Penny Hot Cross Buns


Hot Cross Buns remind me of the nursery rhyme, but besides the song which is from English literature, there are more traditions wrapped around these raisin-spice buns than the stripes on top. Typically served during lent and especially on Good Friday, the origin is a mix of Christian and Pagan traditions. Aztecs and Incas considered the buns a sacred food of the gods; to other ancient cultures the cross represented four quarters of the moon; others believed the cross held supernatural healing powers. Christians interpreted the ‘cross’ of icing as the cross of Jesus, and in the 12th century it’s said an Anglican monk placed the sign of the cross on buns to honor Good Friday, which at that time was known as “Day of the Cross”. There’s even the tradition of some faithfuls that Hot Cross Buns were the only food one could eat on Good Friday. Raisins or currants are characteristic to Hot Cross Buns, which set me to wondering about the history of raisins.  Since I create recipes for Sun-Maid, I checked with them. Their historical fact checking has found evidence of grape leaves in fossilized remains from roughly 12 million years ago, and earliest recorded mention of dried fruits on Mesopotamian tablets from 1700 BC. At that time dried fruits were used in breads and on spiced honey cakes for royalty.  So compared to the first dried fruits, hot cross buns in the 12th century are a relative new-comer!
For today’s baker, this Hot Cross Bun recipe is made with a dough you can let rise overnight in the refrigerator, then shape and bake in the morning. Or make ahead, freeze, and set out a couple hours before serving to come to room temperature for Good Friday and Easter gatherings.
Print This Recipe
Hot Cross Buns
Makes 24
1/2 cup warm water (110-115°F)
2 pkgs. (1/4 ounce) active dry yeast
3/4 cup milk
1/2 cup butter
1/2 cup granulated sugar
1/2 teaspoon salt
1 egg
4 cups all-purpose flour, or 2 cups each all-purpose and whole wheat
1 teaspoon cinnamon
1/4 cup teaspoon nutmeg
1 cup Sun-Maid raisins
1 egg yolk
Glaze  
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Stir warm water and yeast in a large mixing bowl or stand mixer bowl.
Heat milk and butter in a saucepan or microwave until 120°F, or very warm but not hot to the touch. Butter does not need to completely melt. Stir in sugar and salt.
Add milk mixture, egg, 2 cups flour, cinnamon and nutmeg to yeast. Beat until smooth.
Gradually mix in remaining flour. Stir in raisins. Dough will be soft and slightly sticky.
Cover and let rise in draft-free place for one hour until about doubled in bulk. Or, cover and refrigerate several hours or up to overnight.
Punch down dough and divide into 24 equal pieces. Roll into balls and place on greased or parchment lined baking sheet.
Mix egg yolk with 2 teaspoons water; brush on tops of dough balls. Let rise 30 minutes.
Bake in preheated 375°F oven for 25-30 minutes until golden brown. Cool on a wire rack.
Stir glaze ingredients to make a smooth frosting like consistency. Scoop into a zip-top plastic sandwich bag and snip one corner. Squeeze in a cross over cooled rolls.
Recipe from Sun-Maid Growers.  Photo by Kelly Burgoyne.
- See more at: http://getcookingsimply.com/one-a-penny-two-a-penny-hot-cross-buns/#sthash.RvwB6ZnO.dpuf
   
 

One-a-Penny Two-a-Penny Hot Cross Buns


Hot Cross Buns remind me of the nursery rhyme, but besides the song which is from English literature, there are more traditions wrapped around these raisin-spice buns than the stripes on top. Typically served during lent and especially on Good Friday, the origin is a mix of Christian and Pagan traditions. Aztecs and Incas considered the buns a sacred food of the gods; to other ancient cultures the cross represented four quarters of the moon; others believed the cross held supernatural healing powers. Christians interpreted the ‘cross’ of icing as the cross of Jesus, and in the 12th century it’s said an Anglican monk placed the sign of the cross on buns to honor Good Friday, which at that time was known as “Day of the Cross”. There’s even the tradition of some faithfuls that Hot Cross Buns were the only food one could eat on Good Friday. Raisins or currants are characteristic to Hot Cross Buns, which set me to wondering about the history of raisins.  Since I create recipes for Sun-Maid, I checked with them. Their historical fact checking has found evidence of grape leaves in fossilized remains from roughly 12 million years ago, and earliest recorded mention of dried fruits on Mesopotamian tablets from 1700 BC. At that time dried fruits were used in breads and on spiced honey cakes for royalty.  So compared to the first dried fruits, hot cross buns in the 12th century are a relative new-comer!
For today’s baker, this Hot Cross Bun recipe is made with a dough you can let rise overnight in the refrigerator, then shape and bake in the morning. Or make ahead, freeze, and set out a couple hours before serving to come to room temperature for Good Friday and Easter gatherings.
Print This Recipe
Hot Cross Buns
Makes 24
1/2 cup warm water (110-115°F)
2 pkgs. (1/4 ounce) active dry yeast
3/4 cup milk
1/2 cup butter
1/2 cup granulated sugar
1/2 teaspoon salt
1 egg
4 cups all-purpose flour, or 2 cups each all-purpose and whole wheat
1 teaspoon cinnamon
1/4 cup teaspoon nutmeg
1 cup Sun-Maid raisins
1 egg yolk
Glaze  
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Stir warm water and yeast in a large mixing bowl or stand mixer bowl.
Heat milk and butter in a saucepan or microwave until 120°F, or very warm but not hot to the touch. Butter does not need to completely melt. Stir in sugar and salt.
Add milk mixture, egg, 2 cups flour, cinnamon and nutmeg to yeast. Beat until smooth.
Gradually mix in remaining flour. Stir in raisins. Dough will be soft and slightly sticky.
Cover and let rise in draft-free place for one hour until about doubled in bulk. Or, cover and refrigerate several hours or up to overnight.
Punch down dough and divide into 24 equal pieces. Roll into balls and place on greased or parchment lined baking sheet.
Mix egg yolk with 2 teaspoons water; brush on tops of dough balls. Let rise 30 minutes.
Bake in preheated 375°F oven for 25-30 minutes until golden brown. Cool on a wire rack.
Stir glaze ingredients to make a smooth frosting like consistency. Scoop into a zip-top plastic sandwich bag and snip one corner. Squeeze in a cross over cooled rolls.
Recipe from Sun-Maid Growers.  Photo by Kelly Burgoyne.
- See more at: http://getcookingsimply.com/one-a-penny-two-a-penny-hot-cross-buns/#sthash.RvwB6ZnO.dpuf
   
 

One-a-Penny Two-a-Penny Hot Cross Buns


Hot Cross Buns remind me of the nursery rhyme, but besides the song which is from English literature, there are more traditions wrapped around these raisin-spice buns than the stripes on top. Typically served during lent and especially on Good Friday, the origin is a mix of Christian and Pagan traditions. Aztecs and Incas considered the buns a sacred food of the gods; to other ancient cultures the cross represented four quarters of the moon; others believed the cross held supernatural healing powers. Christians interpreted the ‘cross’ of icing as the cross of Jesus, and in the 12th century it’s said an Anglican monk placed the sign of the cross on buns to honor Good Friday, which at that time was known as “Day of the Cross”. There’s even the tradition of some faithfuls that Hot Cross Buns were the only food one could eat on Good Friday. Raisins or currants are characteristic to Hot Cross Buns, which set me to wondering about the history of raisins.  Since I create recipes for Sun-Maid, I checked with them. Their historical fact checking has found evidence of grape leaves in fossilized remains from roughly 12 million years ago, and earliest recorded mention of dried fruits on Mesopotamian tablets from 1700 BC. At that time dried fruits were used in breads and on spiced honey cakes for royalty.  So compared to the first dried fruits, hot cross buns in the 12th century are a relative new-comer!
For today’s baker, this Hot Cross Bun recipe is made with a dough you can let rise overnight in the refrigerator, then shape and bake in the morning. Or make ahead, freeze, and set out a couple hours before serving to come to room temperature for Good Friday and Easter gatherings.
Print This Recipe
Hot Cross Buns
Makes 24
1/2 cup warm water (110-115°F)
2 pkgs. (1/4 ounce) active dry yeast
3/4 cup milk
1/2 cup butter
1/2 cup granulated sugar
1/2 teaspoon salt
1 egg
4 cups all-purpose flour, or 2 cups each all-purpose and whole wheat
1 teaspoon cinnamon
1/4 cup teaspoon nutmeg
1 cup Sun-Maid raisins
1 egg yolk
Glaze  
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Stir warm water and yeast in a large mixing bowl or stand mixer bowl.
Heat milk and butter in a saucepan or microwave until 120°F, or very warm but not hot to the touch. Butter does not need to completely melt. Stir in sugar and salt.
Add milk mixture, egg, 2 cups flour, cinnamon and nutmeg to yeast. Beat until smooth.
Gradually mix in remaining flour. Stir in raisins. Dough will be soft and slightly sticky.
Cover and let rise in draft-free place for one hour until about doubled in bulk. Or, cover and refrigerate several hours or up to overnight.
Punch down dough and divide into 24 equal pieces. Roll into balls and place on greased or parchment lined baking sheet.
Mix egg yolk with 2 teaspoons water; brush on tops of dough balls. Let rise 30 minutes.
Bake in preheated 375°F oven for 25-30 minutes until golden brown. Cool on a wire rack.
Stir glaze ingredients to make a smooth frosting like consistency. Scoop into a zip-top plastic sandwich bag and snip one corner. Squeeze in a cross over cooled rolls.
Recipe from Sun-Maid Growers.  Photo by Kelly Burgoyne.
- See more at: http://getcookingsimply.com/one-a-penny-two-a-penny-hot-cross-buns/#sthash.RvwB6ZnO.dpuf

Monday, March 18, 2013

DRB1stChp Changeling Press Sundays (17 March)

Hope everyone had a safe and happy St. Pat's!

DRB1stChp Changeling Press Sundays (14 March):
(full first chapters online)

** Tiger Byte by Cynthia Sax
(Erotic Shifter BBW Romance, MF)
http://drb1stchp.com/2013/03/tiger-byte-by-cynthia-sax/

** Sexual Healing by Ashlynn Monroe
(Erotic SciFi Romance, MFM)
http://drb1stchp.com/2013/03/sexual-healing-by-ashlynn-monroe/

** Surviving Eden by Adera Orfanelli
(Erotic SciFi Romance, MF)
http://drb1stchp.com/2013/03/surviving-eden-by-adera-orfanelli/

** Take Me by Megan Slayer
(Contemporary Erotica, MMF)
http://drb1stchp.com/2013/03/take-me-by-megan-slayer/


Revisit the 08 Nov 2012 releases on the Log Line Blog:

Coriolis: Distress Signal by Mychael Black
http://theloglineblog.blogspot.com/2013/03/distress-signal.html

Followed by Megan Slayer
http://theloglineblog.blogspot.com/2013/03/followed.html

Keeping Score: Two Down by Julia Talbot
http://theloglineblog.blogspot.com/2013/03/two-down.html

Nobody Rides for Free by Sara Jay
http://theloglineblog.blogspot.com/2013/03/nobody-rides-for-free.html

--
Zenobia Renquist
Discover Different and Unique Romance
http://about.me/zenobiarenquist
Caveat Emptor Series :: Three couples caught in a war have only one solution -- peace. Si vis pacem, para bellum. :: http://zenobiarenquist.com/bookshelf/caveat-emptor-series

Saturday, March 16, 2013

The Saturday Book Diver Interviews Byrne from Dragonfire: Covenant by B.J. McCall

Hello and welcome to the Saturday Book Diver. We're on the way to meet Byrne Tregaron from Dragonfire: Covenant by B.J. McCall.

We've just arrived at Drakken Bay, a picturesque seaside community of humans and dragon shifters. It's a beautiful, sunny afternoon. On my way to Byrne's beach bungalow, I admire the gorgeous ocean view. I can't help noticing the man jogging up the beach. He's wearing shorts and a tank top that exposes his fit, muscular body. His dark hair blows in the salty breeze. When I park outside of Byrne's bungalow, the man approaches. With a smile and a firm handshake, he introduces himself. It's Byrne and his confident, engaging manner puts me at ease right away.

SBD: Byrne, I know you have just a few days before you leave for your final dragon warrior training, so thanks for taking the time to chat. Would you tell us a bit about what cadet training was like?

BT: It was a bitch! I thought I was in shape and ready for anything, but the first week of training kicked my butt. I thought I was an excellent flyer until Commander Aurumon challenged the cadets to one-on-one drills. Got my butt kicked again.

I’ve done maneuvers in the air I never thought possible. I can’t wait for final training with the Fire Mountain warriors. It’s a dream come true. All I’ve ever wanted was to be a dragon warrior.

[It’s hard not to be inspired by this guy’s enthusiasm.]

SBD: I understand you've recently learned that you'll be bonding with your mate for life. In your world, how are mates chosen?

BT: Usually, dragons hook up and if there’s dragonfire, they seek permission to mate. Clan affiliation is very important, but that’s not the way it went down for me. My grandfather signed a covenant with the approval of my parents and the Tregaron council, bonding me with a Hazac. I’ve always done my clan and my family proud, but I was sold for gold and now I’m stuck with a Hazac, for life.

SBD: How are you planning to spend the next few days before you continue training and bond with your mate?

BT:  I’m going to party until I drop. I wish I was celebrating my bonding, but I’m not. Maybe I’ll meet someone who’ll make my last night of freedom unforgettable.

SBD: How would you describe your future mate?

BT: I don’t know her. I don’t even know her name. She’s a Hazac. Enough said.

[I can’t help hoping that when these two finally meet, it will be love at first sight. I hate to think of Byrne spending the rest of his life with someone he doesn’t like.]

SBD: Is there anything else you'd like to add?

BT:  I must sound like a real jerk. I know all Hazacs can’t be bad, but last year a group of Hazacs dragon-napped Karis Nordrath. They thought she was the chosen one, the key to a fortune in gold. My commander rescued Karis. Now she’s his mate.
Some dragons will do anything for gold, including my grandfather. I wanted to choose my life mate. I imagine my future mate feels the same way.

SBD: I hope everything works out for the two of you! Before the interview ends, would you share one of your favorite excerpts from Dragonfire: Covenant?

Byrne scanned the beach, searching for the leggy blonde. Something about her had struck a chord, a deep sensuous chord that had captured his attention. But there was something else that had struck him as he looked at the blonde, an innate awareness of her and a compelling desire to be with her.

He had no explanation for his odd reaction, the immediate and intense dragon-to-dragon attraction, but his warrior training had taught Byrne to trust his instincts.

He had no idea who she was, but he wanted her.

By the time Byrne had extricated himself from the lusty brunette, the intriguing woman in red was gone.

He'd asked a couple sitting on the patio wall if they'd seen her leave and was directed to the stairs leading to the beach. His gaze sweeping the shore in both directions, he'd walked toward the water. Then he'd found her shoes, her slinky red dress and a delicate scrap of silk.

Byrne lifted the silk to his face and breathed in the blonde's scent. A craving unlike anything he'd experienced before fired his blood. Searing heat shot through his loins, causing a deep ache in his balls. Dragon's teeth, he wanted her. He had to have her.

He scanned the water, then lifted his gaze to the sky.

She was out there flying.

Byrne took a deep breath, inhaling the blonde's scent before stuffing the silk into his pants pocket. He stepped out of his flip-flops and stripped off his clothing.

He ran toward the water and leapt into the air, a flash of green signaling his shift from man to dragon. The shifting takeoff technique perfected by his training was now second nature to Byrne.

In seconds, he was high in the sky.

Flapping his broad wings, he flew out to sea. Putting his training to work, Byrne flew in a circular pattern, broadening his search with each orbit. She was out here and he was determined to find her. On the third loop, he caught her scent floating on the breeze and roared in pleasure. He whipped his long tail and headed for his target.

His forced bonding looming over his head, Byrne would not be denied this female, this final pleasure. Her scent calling to him, his alpha dragon was on full alert.

He spotted a flash of dark amber, moonlight glinting off scales. Whipping his tail, he shot high in the sky. As she flew beneath him, Byrne matched his speed to hers.

She was a magnificent dragon, with a graceful neck, strong wingbeats and a long slender tail.

He roared.

Her head jerked up and she missed a wingbeat, slipping into a dive and falling a good twenty feet before catching wind beneath her beautiful wings.

He spewed fire and dropped down next to her. Byrne roared and showered the air with sparks. She didn't roar back.

Byrne raised his head and pumped his wings, gaining altitude. Flying right above her, Byrne slid the tip of his tail along her flank, then along the underside of her tail. The alpha dragon flirtation was blatantly sexual.

Would she fly away or respond in kind?

She did neither. No change of speed or course or touching of tails.

Byrne fell back, rolled onto his back and flew upside down. The maneuver required strength and agility, flying skills he'd honed to precision during his dragon warrior training. He touched the tip of his tail to her chest, slowly sliding his appendage along the underside of her slender body.

Scales trembling with desire, Byrne caressed her underbelly. Her golden scales were slick and smooth. The scale-to-scale contact heating his blood, Byrne rubbed the tip of his tail against her most sensitive opening at the base of her tail. Wet, she slicked his scales.

Wow! Seems like there might be hope for them after all!

The Book Diver Magic is telling me it's time to go, but Byrne's world is someplace I'd like to visit again, maybe to speak to the lucky lady who is about to become his mate.

If you'd like to know more about Byrne and Livia, check out