Love Knot is FREE for Read an Ebook Week

I'm participating in READ AN EBOOK WEEK to promote more reading! Whether it be holding a printed book or a kindle, it counts as reading. The first week of March has been set aside for publishers and authors to promote the advantages of reading digitally and encourage readers to give it a try.

I'm offering a sexy St. Patty's Day romance for FREE!

Mimi Cates is an artist who lives over the coffee shop she owns. Content with her life, she won't allow herself to become to close with her sexy, wanderlust neighbor, despite what her heart tells her.

Irishman, Robbie Mac Donnell never wanted to stay in one place very long. His job as a scientist allowed him to travel the world without ever making permanent ties to anyone. However, when he finds the perfect person and the perfect place to settle down, he's not sure if she'll believe him.

****

“Well... you're a sight for sore eyes!” Mimi grinned as the sight of her long-lost friend thrilled her senses.

Dressed in black jeans, black boots and black tank under a plaid shirt with hunky muscles peeking out; hot enough to make any woman with a pulse drool. His reddish blonde hair fashioned in the usual mess as if he just crawled out of bed. Dark brows arched over beautiful green eyes and those lips...so kissable.

Without saying a word, Robbie placed a box he carried as well as a highly polished apple onto the table and walked towards her. His hand slipped under her hair to cup the base of her head, while his other arm circled around her. When his lips came down on hers, Mimi had to grab onto him to keep from falling over in surprise.

Not a sweet kiss of friendship but an obvious promise of decadent pleasure. With a tilt of his head, Robbie took the kiss deeper. The scent of milled soap and masculinity made her heady. She could barely remember the last time he kissed her, not that she complained at the moment. Robbie slowly pulled away, tugging at her lip with his teeth as he did.

“Ah... welcome home?” She choked on the words.

AVAILABLE FREE!

SMASHWORDS

KOBO

BOOKTOPIA

May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.

Chocolate, Cheesecake and Bailey's!

 

I love cheesecake and chocolate. For St. Patty's Day, I found a sexy cheesecake recipe using Bailey's Irish Cream, is made with a chocolate crust and a has creamy chocolate filling. It's from Ali Martin, over at Gimme Some Oven. 

This decadent dessert is time consuming to make, but if you're like me you'll find the time spent is relaxing. Pop on some good tunes and let's get baking!

Chocolate-Irish Cream Cheesecake

•  prep time: 15 MINUTES
 
•  cook time: 70 MINUTES
 
•  total time: 85 MINUTES
 
•  yield: 12 -16 SLICES 

CRUST INGREDIENTS:

• 1 1/2 cups chocolate graham cracker (or chocolate cookie) crumbs
• 1/3 cup powdered (confectioner’s) sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup (half a stick) butter, melted

CHEESECAKE INGREDIENTS:

• 3 (8 ounce) packages cream cheese, softened (I used 1/3 less fat)
• 1 1/4 cups white sugar
• 1/4 cup unsweetened cocoa powder
• 3 Tbsp. all-purpose flour
• 3 eggs
• 1/2 cup sour cream
• 1/2 cup Bailey’s (or other Irish cream liqueur)

CHOCOLATE GANACHE INGREDIENTS (OPTIONAL):

• 1/2 cup heavy cream (or half and half)
• 4 ounces dark chocolate

INSTRUCTIONS

1. * Preheat oven to 350 degrees F. In a large bowl, mix together the cookie crumbs, confectioners’ sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch well-greased springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees.
2. * In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until blended and smooth. (Try not to over-mix!) Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed until blended. Pour filling over baked crust.
3. * Optional: To prevent cracking in the cheesecake, I’m a big fan of water baths! Just fill a 9×13 (or whatever size) glass pan halfway with water, and place it on the bottom rack while the oven preheats, and then while the cheesecake cooks.
4. * Place the cheesecake in the oven on the shelf above the water bath, and bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, and continue baking for 60 minutes.
5. * With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill for a few hours before serving.
6. * Optional: To prepare the ganache, place the chocolate chips in a bowl. Then heat the cream (or half and half) in a small saucepan over medium-low heat until it is almost boiling.
7.  Remove from heat, and pour over the chocolate chips and let sit for 30 seconds. Then stir until the chocolate chips have melted and are mixed in well. Pour over the top of the cheesecake, and sprinkle with chocolate chips or chocolate shavings if you’d like.