Tag Archives: Erotica

FRIDAY FEAST with Suzi Love

Welcome to the last Friday Feast of 2012. Oh, what an amazing year it’s been! So many fabulous authors, foodie tales and drool-worthy recipes. And 2013 is looking even brighter with guests booked right up to November.Suzi Love Logo

That’s next year and right now I have a guest who is just chaffing to show off her balls. Very nice balls they are too. But first, an intro.

I’ve known Suzi Love for nearly 6 years. We met through the Romance Writers of Australia, starting out as critique partners and rapidly becoming friends. So I was over the moon when her historical erotica, The Viscount’s Pleasure House, was picked up for publication.  This book was hot in draft form and now it’s fairly sizzling with great story-telling and memorable characters.

Take a look…

 

THE VISCOUNT’S PLEASURE HOUSE

 

TLady Chrissie Wellsby and her two country friends research dozens of rogues before selecting the notorious Viscount Hawkesbury, owner of London’s most exclusive and expensive brothel, to educate them in erotic seduction. The ladies abandon respectability and coerce Justin Tremayne into letting them visit The Pleasure House and to teaching them the sensual tricks mistresses and prostitutes use to entertain men.

Though Justin believes three naive ladies will see the debauched romps in his themed rooms, cover their eyes and ears, and run back to their sheltered lives, he underestimates the desperation of abandoned women who imagine a wider knowledge of sex will keep the men in their lives at home, in their own beds. But despite watching several of their friends, men and women, perform raunchy acts at his brothel, the ladies insist on participating in the last of Justin’s infamous Sultan’s galas, held in numerous silk tents and outdoor bathing areas on his estate.

Justin concedes to Chrissie’s demands only to gain information about his long-lost mother and sisters, but the world-weary viscount falls head over heels in love with his emotionally bruised pupil. He yearns for a wife, children, and an uncomplicated wife, but can he convinced Chrissie to take a chance and marry again? Because Justin never wants to leave her bed.

 

Yes, Feasters, this one’s guaranteed to get you hot under the collar. So hot, in fact, The Viscount’s Pleasure House was listed under Amazon’s ‘Hot and New’ for December. Perfect for some Christmas escapism!

You can purchase The Viscount’s Pleasure House now as an eBook at Crimson Romance, Amazon, and iTunes. Or, read an excerpt on Suzi’s website.

Now here’s Suzi.

 

Having A Ball!

 

Thank you, Cathryn, for having me on your Famous Friday Feast.

When it comes to Christmas and the holiday season, I always cling to my favourite things. Decorating the tree with bits and pieces collected over the years, old Christmas movies, Bing Crosby singing A White Christmas in the background as we have a laugh, or two, with family and friends. And my favourite part is rushing to the letter box each day to collect Christmas cards and family newsletters from all over the world.first_Victoiran_christmas_card

Did you know that the sending of Christmas cards came into practice in the Victorian era in England?

Why? Because in 1843 Sir Henry Cole, a civil servant, wanted a way to interest ordinary people in the new ‘Public Post Office’. So he and his artist  friend, John Horsley,  designed a card and sold them for 1 shilling each.

That first Christmas card had three panels and the outer two showed people caring for the poor and the centre was a family having Christmas dinner! But at one shilling each, ordinary Victorians couldn’t afford to buy one so children – including Queen Victoria’s – were encouraged to make their own.

With industrialization, printing improved and large numbers of Christmas cards were produced at much cheaper prices. The spread of railways meant faster post and more could be carried, so the Post Office offered a Penny stamp and even introduced a halfpenny stamp if used with  an unsealed envelope. The card industry increased so much that in 1880 11.5 million cards were produced, and by the early 1900s the custom of posting Christmas cards had spread all over Europe.

Greeting_Card_Christmas_Victorian_1870I love those early Victorian Christmas cards because it reminds me of all the new innovations and how quickly ordinary life changed. In my new book, The Viscount’s Pleasure House, Justin is longing for changes to happen in his life. He’s giving up his notorious, but extremely profitable, pleasure houses so he can concentrate on his railway investments and his search for his missing mother and sisters.

But in a twist on the old theme where a handsome rake is reformed by an innocent wallflower, Lady Wellsby disrupts Justin’s plan when she demands he retain his title as the Virile Viscount and educate her in the sensual arts. Chrissie transforms from a country mouse into an erotic performer and proves my new theory that sexually-educated women make the best bedroom partners for alpha males.

What do you think of my theory? Will Chrissie, a reformed lady, make the best wife for a retiring rake?

Now, if you’ve been busy reading The Viscount’s Pleasure House and indulging in all sorts of fantasies rather than cooking, here’s three quick and easy ‘Balls’ that are sure to add a little zing to your Christmas party.

These tempting tasters come from an amazing little book called ‘A bit of this and a bit of that’, put out by Marg Stapleton for a Breast Cancer support group in far north Queensland, Australia. They’re just the thing to have handy for unexpected visitors over the holiday season, or for dropping off at the house of a sick friend.

 

Balls 1.0

 

Best of all, they have simple ingredients and the same basic directions, so you can whip them up together and then serve as mixed plates.

 

Apricot Balls

Ingredients

Method
1pkt milk arrowroot biscuits ( finely crushed)
  1. Line slice tray with foil or baking paper
200g dried apricots( diced)
  1. Combine biscuits, apricots, and condensed milk in a bowl and mix well.
1 tin condensed milk
  1. Roll into small balls.
1 cup coconut
  1. Roll in coconut, place on trays, refrigerate.

Choc – Nut Balls

Ingredients Method
1pkt milk arrowroot biscuits ( finely crushed)
  1. Line slice tray with foil or baking paper
1 cup pecan nuts
  1. Combine biscuits, cocoa, coconut and nuts in a bowl and mix well.
1 tin condensed milk
  1. Add condensed milk and mix well.
1 cup coconut
  1. Roll into small balls.
1 ½ tablespoons cocoa powder ( sifted)
  1. Roll in coconut, place on trays, refrigerate.
Extra cup of coconut

Ginger Balls

Ingredients Method
1pkt ginger nut biscuits 1.Line slice tray with foil or baking paper
60     crystallised ginger 2. Place biscuits and ginger in a food processor and process for 1 minute.
1        tin condensed milk 3. Pour into bowl, add condensed milk, mix well.
1        cup coconut
  1. Roll into small balls.
  1. Roll in coconut, place on trays, refrigerate.

 

Told you they were nice balls! Thanks, Suzi, for that fascinating information about Christmas cards.

Okay, Feasters, who’s your favourite rake? Mine is without doubt Jilly Cooper’s unforgettable Rupert Campbell-Black. He’s so deliciously naughty! It was such fun to follow his shenanigans and final downfall at the hands of a very worthy heroine. I also loved Anne Gracie’s Gideon from A Perfect Rake. That was a gorgeous story. Completely sigh-worthy. But I know there are many more out there and Suzi and I would love to hear your favourites. So comment away!

If you’d like to learn more about Suzi and her books, please visit her website. You can also connect via Pinterest, Suzi’s Glos.si Magazine, Suzi Love’s Daily Gossip Newspaper, Twitter and Facebook.

Please note, unless I have a rush of blood and decide to start up early, Friday Feast will now be on holiday until the first week of February.

 

FRIDAY FEAST with Christina Ashcroft

Well, Feasters, the Christmas season is well and truly on us. Melbourne’s halls are decked and the Myer Christmas window display in Bourke Street Mall is delighting small and big children alike with its tribute to Rob Scotton’s sheepy children’s book Russel’s Christmas Magic. So in the spirit of the season, let’s play with some angels. Some decidedly unsheepish ones!

Many of you may know Western Australian author Christina Ashcroft already from her alter ego Christina Phillip’s wonderful (and super hot) Roman Britain-set books Forbidden and Captive. These are fantastic stories, overflowing with passion and beautiful, lyrical writing. I am, as you can probably tell, a fan. She may have had a name change but I bet Christina’s writing and storytelling remains just as captivating in her new release, Archangel of Mercy.

Check it out!

 

ARCHANGEL OF MERCY

 

Between an angel and a desperate woman comes salvation-

and a raw passion that challenges them at every turn…

When Aurora Robinson attempts to open a rift between dimensions to embrace her true heritage, an arrogant Archangel is the only one who can save her from the jaws of hell. And while she owes Gabriel her life, she’s determined not to fall at his feet-despite the desire she feels whenever they’re together.

After his wings were brutally destroyed millennia ago, Gabriel has no compassion for humans like those who ruined him and betrayed the ones he loved. But when he inexplicably finds himself defying ancient protocols to rescue a woman from a fate worse than death, he is shocked by the searing attraction he feels for a mortal.

As the ancient forces that seek to punish Aurora for her actions close in, Gabriel offers the tempting woman protection at his private sanctuary. But as they both succumb to their desires, they discover an even deeper connection-one that threatens to consume them.

 

Ooh, I cannot wait to read the drama awaiting Aurora in Gabriel’s private sanctuary. Methinks things are going to get sweaty!

Archangel of Mercy releases December 4th, 2012 but you can pre-order your copy now from The Book Depository, Barnes & Noble or Amazon. For more links, including an excerpt, please visit Christina’s website.

Now here’s Christina!

 

Archangel of Decadent Delight

 

Thank you Cathryn for inviting me back to your delicious Friday Feast to help celebrate the release of ARCHANGEL OF MERCY!

I wanted to share something completely mouth watering and seeing as it’s summer here in Oz (even though my internal clock insists it should be cold, dark and windy outside at this time of year!) what could be better than something chilly and gorgeous straight from the freezer?

Back in the Dark Ages, before the kids came along and I had the time and inclination to experiment in the kitchen, I used to work my way through all sorts of amazing sounding recipes. Not that they always turned out so well once I got my oven gloves on them (I will NEVER forget the duck a l’Orange I once tried to create in an effort to impress my new husband. The grease! You could have paddled in the stuff. I’ve never been able to try duck since!)

But I did find one yummy dessert that not only sounded great but also tasted divine. I was so excited at my Masterchef marvellousness that I made this dessert umpteen times (right up until the kids came along and we then proceeded to exist on a diet of fish fingers J )

It’s totally easy-peasy to make and in honour of my Archangel Gabriel just for today I’m going to call it…

 

Archangel of Decadent Delight

 

Ingredients (Makes anything from 2 to 4 servings, depending on how large your sundae glasses are!)

425g can of well drained pineapple pieces

4 tablespoons of rum or orange juice

300ml soft scoop vanilla ice cream

To Serve

150ml whipping cream

2 tablespoons desiccated coconut

4 maraschino cherries, drained

15g chocolate sprinkles

First of all you need to chop up half the pineapple. A good idea would be to buy a tin of already crushed pineapple (I’m going to do this next time!) Pop this in a bowl and sprinkle with half the rum or OJ.

Pour the rest of the rum over the remaining pineapple pieces, cover both bowls with cling film and then pop them in the fridge for an hour or so.

Once they are nicely chilled, drain the juice from the chopped pineapple and reserve the juice. Then quickly mix this mashed up pineapple into the ice cream with a fork. It’s good exercise!

Divide the mixture between your sundae glasses. They need at least 4-5 hours in the freezer or better still overnight.

To serve – whip the cream until soft and standing in peaks. Whisk in the coconut and the juice from the chopped pineapple. Take glasses from freezer. Add the rest of the pineapple pieces on top of the ice cream, including any juice. Then top each with coconut cream, a maraschino cherry and a little, or lot, of chocolate sprinkles. Serve at once and enjoy!

I usually use the rum, but tried it out with orange juice and it still tastes completely delicious. If, like me, you suffer a domestic disaster with the whipping cream then I can confirm that cheating and using Dream Whip totally works!

And here’s one I made earlier!

 

And now for the giveaway! I have an e-copy of my erotic futuristic fantasy TOUCH OF THE DEMON and some Archangel swag to giveaway to one lucky commenter. Just leave a comment or let me know who you’d love to share your favourite summer dessert with (extra brownie points if you let us know what your fave summer dessert is too!!!)

 

Wow, that dessert looks and sounds as luscious as your hero, Christina, and perfect for cooling off after reading one of your books.

So come on Feasters, take your eyes of that sexy cover and start revealing who you’d like to share your favourite dessert with. Seeing as I’ve now watched Thor about ten times, I’m going to put a little Santa wish in for a bare-chested Chris Hemsworth (in character, of course), hand feeding me crème brulee. Although I wouldn’t say no to Daniel Craig in his Cowboys and Aliens chaps either. There’s just something about a man in chaps…

Giveaway closes midnight, 4th December 2012 AEST. Open internationally. Rah!

You can keep up with what’s happening in Christina’s crazy writerly world over on  Facebook and Twitter. She loves to chat with readers and would love to see you over there! You can also sign up for Christina’s Newsletter via her website.

FRIDAY FEAST with Kylie Scott

Grab your survival kits, dear Feasters, because the Zombie Apocalypse is here!Kylie Scott Author Erotic Romance

Well, not necessarily the Z.A., but certainly an author who knows what it’s all about. Kylie Scott is a Queensland gal who loves her B grade horror, the more screamy and blood-splattery the better, and what better horror subject to write about than zombies? Throw in a super scorching love story (not with said zombies – that would be icky) and you have the bones of a cracking debut novel.

Take a look…

 

FLESH

 

Ali has been hiding in an attic since civilisation collapsed eight weeks ago.

When the plague hit, her neighbours turned into mindless, hungry, homicidal maniacs.

Daniel has been a loner his entire life. Then the world empties and he realises that being alone isn’t all it’s cracked up to be.

Finn is a former cop who is desperate for companionship, and willing to do anything it takes to protect the survivors around him.

When the three cross paths they band together; sparks fly, romance blooms in the wasteland and Ali, Daniel and Finn bend to their very human needs in the ruins of civilisation.

Lust, love and trust all come under fire in Flesh as the three band together to survive, hunted through the suburban wastelands.

 

Doesn’t that sound exciting? Love, lust and trust…ooooooh! Flesh releases October 1st but you can pre-order it right now from Amazon for your Kindle, or from the iTunes store. For other retailers check out the Flesh page at Momentum Books. So hurry up and secure your copy.

Now here’s Kylie!

 

First up, a big thank you to Cathryn for giving me a spot to celebrate the release of my first book ‘Flesh’.

The idea for ‘Flesh’ came from a mix of my love of Romance stories and all those wonderfully grungy action films back in the ‘80s. Do you remember them? Movies like Terminator and Aliens were my personal favourites, where one lone woman stood tall to the end, fighting the good fight. It didn’t matter how afraid they were, these girls didn’t back down. They fought on with their hair way out of place and without the benefit of tight clothing. Come aliens, the end of the world or whatever, Sarah Connor and Ripley did us proud. Now those women were tough.

‘Flesh’ starts a couple of months after the complete collapse of society. Imagine it, no running water or electricity and supplies would be scattered or scarce. The very thought of existing without the internet sends me running for cover! With the world upended, life might revolve around adapting and just plain good old surviving from day to day. I like to believe in such a situation, love and hope would become more precious than ever. Certainly, the standard rules for dating and wooing need not necessarily apply. And now that I come to think of it, they always said there was safety in numbers…

But let’s not get ahead of ourselves. Food wise you’d probably be eating a lot of baked beans and tinned soup. Or maybe even those dreaded Military Rations we always hear about. I’ve always wondered if they’re as bad as they sound. To celebrate the fact that hopefully we don’t have to find out anytime soon, I decided to make something packed full of fresh ingredients. I hope you like it.

 

Feta & Chickpea Salad

400g tin of chickpeas,

drained and rinsed

100-150g of feta, diced

1 punnet of cherry or grape tomatoes, cut in halves

2 celery stalks, diced

2 large carrots, diced

A handful of snow peas, cut into thirds

½ red onion, finely diced

1 avocado, diced

1tspn minced garlic

Juice of ½ a lemon

½ tblspn of your favourite balsamic, French or Italian salad dressing

Combine all ingredients in your favourite salad bowl and mix carefully.

If you like, you can set aside a little of each veg to sprinkle across the top to pretty up your presentation.

Should chickpeas not be your thing, try replacing them with a cup of couscous instead. Delicious!

 

Nice salad, Kylie! Perfect for keeping that post-Apocalyptic metabolism going….or for a weekend barbecue with family and friends.

Now, my lovely Feasters, Kylie has satisfied your bellies, so how about she satisfies your brain too? Tell us your best zombie fighting food or weapon and you’ll go into the draw to win an e-book copy of Flesh (gawd, I LOVE typing that title!). Baseball bats seemed to work pretty well on Shaun of the Dead, but only with a Queen soundtrack. I think there might be potential for crackers because blowing stuff up is always fun. Except for the mess maybe… Anyway I’m sure you can think of something suitably efficient for fighting those pesky zombies. So get commenting!

Giveaway closes midnight Tuesday, 2nd October 2012 AEST. Open internationally. Rah!

If you’d like to know more about Kylie please visit her website. You can also connect via Facebook and Twitter.  You may also discover her fighting the good fight at Romance Writers of the Apocalypse.

This giveaway has now closed. Congratulations to Juanita who has won an ebook copy of Kylie’s fab debut novel, Flesh. Happy reading! And thanks to everyone else who joined in the Feasty Fun.

 

FRIDAY FEAST with Keziah Hill

We’re getting sexy again here on Friday Feast and why not? Everyone else seems to be humming the Fifty Shades of Grey tune. How many millions sold are we up to now? And yes, if you’re wondering, I’m jealous. In the nicest possible way, of course. But if you could all be off buying my books like that I’d be very appreciative!

Oof, enough of my fantasies. It’s time to introduce Australian erotica author and jolly nice person Keziah Hill. Keziah lives in the beautiful Blue Mountains, west of Sydney, and when she’s not admiring the glorious scenery, she writes erotica such as the deliciously titled Children of Aphrodite, Desire’s Dream, plus several others. She also runs an excellent series of author interviews on her blog called Life Bytes that are great fun and well worth checking out.

Keziah’s  also sharing something rather sensuous and gooey today but  first let’s take a look at her latest release!

CHAINS OF REVENGE

 

Lissa, Princess of Horvald, loved and lost her slave in chains ten long years ago. Then she was spoiled and selfish, thinking she could bend a warrior of Catiscal to her will. But time and adversity has changed her into a leader, prepared to give herself to the Warlord Death in order to save her people.

Will he accept her sacrifice? Or will his need for revenge blind him to the insidious chains of love wrapping around him? Chains even a powerful Warlord can’t resist. Or can he?

 

 

Ooh la la! Who needs Fifty Shades of anything when you have Chains of Revenge? And, like Keziah’s other titles, it’s available for immediate download from Kindle and Smashwords. So go get ‘em!

All set? Excellent. Now you may have your drool-worthy reward!

 

Resistance Is Useless

This weekend just past I attended a friend’s fiftieth birthday party out in the Central West of NSW. It was a twenty-first century and Australian version of a weekend in the country. Much the same as Regency house parties, a large number of people descended upon the hosts and a series of meals with much tea drinking occurred, followed by a huge ball. In this case throw in a Bollywood themed dress code and a half finished straw bale house surrounded by mud and you get the idea. We all had a fabulous time, particularly when the band started playing baby-boomer covers. (“Rhiaaaaaannon…..” my arthritic back is still recovering and I hope no one took a picture.)

The pièce de résistance was the birthday cake. My God. The best cake I’ve ever tasted. A three tiered flourless chocolate and hazelnut cake with rosewater butter icing and a pattern of a lotus on the top. Such a work of art the candles couldn’t possibly desecrate its magnificence.

It reminded me of a much more low key but wonderful cake my sister used to bake a lot in days gone by. I make it too but haven’t for a long time. After this weekend it’s back on the menu.

Like a lot of families in the 1970s, we experienced a French revolution as Julia Child’s Mastering the Art of French Cooking appeared in paperback on Australian shelves. My mother’s culinary skills took off.  Chops and three veg were replaced by coq au vin and this cake. Reine de Saba. The Queen of Sheba.

My mother loved Julia so much she bought copies of MTAOFC for all of us when we left home. I still have my browned and stained two volumes.

Reine de Saba is a chocolate and almond cake, but we didn’t care for the almond meal and substituted hazelnut meal. We also didn’t much like coffee and rum, preferring brandy. But you could use what you like. My sister used to double the amount and make a big cake that was soft and pudding like in the middle. We also didn’t bother with the icing and just dusted with icing sugar and served with cream.

Reine de Saba

(measurements in Imperial sorry! Here is a site to do conversions)

Preheat oven to 350F

8 inch round cake tin 1 ½ inches deep

4 oz plain chocolate

2 tbls of rum or coffee or brandy (hey, you could have all three, it’s your cake!)

¼ pound softened butter

¼ lb castor sugar

3 egg yolks

3 eggs whites

1 tbls of castor sugar

2 oz of pulverized almonds (I substitute hazelnut meal)

¼ tsp almond extract (I don’t use this at all)

2 oz of sifted plain flour.

Butter and flour the cake tin. Melt the chocolate over very hot water with your preferred coffee/rum/brandy. Cream the butter and sugar together until they form a pale yellow, fluffy mixture.

Separate 3 eggs. Beat the egg yolks into the butter and sugar mixture until well blended.

Then beat the egg whites in a separate bowl until soft peaks form, sprinkle on the tablespoon of castor sugar and beat until stiff peaks form. (I have no patience with beating egg whites – when any kind of peaks form I judge them done and I don’t add sugar).

Use a rubber spatula to blend the melted chocolate into the butter, egg and sugar mixture, then stir in the almond or hazelnut meal. Fold in one quarter of the egg whites. When partially blended, sift in one quarter of the flour and continue folding, alternating with more egg whites and more flour until all is used.

Turn the mixture into the cake tin. Bake in the middle of a preheated oven for about 25 minutes. The cake is done when it has set so that a needle comes out clean on the outside 2-3 inches but comes out oily in the centre. The centre should be a little like a pudding.

Allow the cake to cool for about 10 minutes then turn in out on a cake rack. It must be thoroughly cold before it is iced. As I said, I don’t use icing for this cake but if you want to, here is Julia’s recipe for Claçage au Chocolat.

2 oz of plain chocolate

1 tbls of rum or coffee or brandy

2 oz unsalted butter

A bowl of cold water

Small saucepan set over very hot water.

Stir the chocolate and rum/coffee/brandy in the saucepan over the hot water until the chocolate has melted into a very smooth cream. Remove the saucepan from the hot water and beat the butter into the chocolate a tablespoon at a time. Then beat over cold water until the chocolate mixture is cool and of spreading consistency. At once spread it over your cake with a spatula or knife.

Julia says to decorate with almonds, but I think some fresh raspberries would be fab.

 

GROAN. As if I need any more gooey chocolatey goodness. Oh, hang on, given the way I’ve been working my bum off (or on, in this case) at this computer trying to finish my next book, I jolly-well do! Anyway, what’s life without out sexiness and chocolate? Rather boring I should think.

Now, my Feasty lovelies, you saw the tweaks Keziah made to Julia’s recipe – and what a brilliant tweak it is, I must add. Hazelnut meal is deeee-licious. So…curious minds wish to know…

What tried and true recipe have you altered to suit yourself? What corners have you cut that worked out just fine?

We’d love to hear what you’ve done. Cooking is like writing. Always something to learn!

Speaking of learning, if you’d like to discover more about Keziah and her books please visit her website. You can also connect via Facebook and Twitter.

 

FRIDAY FEAST with Lexxie Couper

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This week things are hotting up on Friday Feast. No, we’re not jumping on the Fifty Shades of Grey bandwagon (or should that be Formula 1 car, given the book’s amazing sales?), but we are getting erotic. And why not? Erotica and food go hand in hand. All those things you can do with strawberries…

But I digress.

I’m thrilled to introduce hugely popular erotic romance author Lexxie Couper. Lexxie writes across genres, from sci-fi to contemporary, horror to comedy, but always within the realm of romance. I’m currently half way through Savage Transformation, one of her paranormals, and it’s amazing, with shapeshifters and some seriously hot sex. I swear I won’t be able to look at a picture of a thylacine the same way again!

As I said, Lexxie’s a talented Aussie gal, and her latest release is a contemporary that will have you in overexcited knots. Literally. Check it out…

 

TWISTER

Getting the upper hand—and foot—was never this naughty

Party Games, Book 3

As the man who snared the reins of his father’s global media empire and propelled it to new heights, Lachlan McDermott is accustomed to people jumping to obey his every command. He knows he is painted as handsome, arrogant and influential with the power of information at his control. But no one knows he’s got a weakness. Only one. And now, that weakness is in his house. Braless.

Über successful fashion photographer Cameron Winters used to be the super-model known only as Kole. But Kole dropped out of sight a long time ago. Only one thing can bring Cameron out of her self-imposed exile from public life: a man who doesn’t know she exists.

The trouble is, when Cameron comes face to face with Lachlan at an exclusive Sydney party, he immediately brings out the “Kole” in her. And Kole doesn’t bow down to anyone. Not even the one man who monopolizes her fantasies.

When they’re pitted against each other on the Twister mat, surrender isn’t part of the deal, and getting tangled up is only the beginning. Especially when their secrets keep getting in the way.

Product Warnings: Read in private. Contains a sexy, brooding, smoldering, dominating Australian Alpha male hero who will make you want to take your clothes off and beg to play.

 

Ahh, Twister. Those were the days. Sadly, I’m not that flexible anymore but I – and you – can relive this awesome party game vicariously through Lexxie’s book. Simply click on over to Samhain Publishing or, for Kindle owners, Amazon to score an immediate download.

And now here’s Lexxie.

 

Saucy Stuff

I’m constantly trying to convince my non-Aussie readers how delicious Vegemite is. I’ve written Vegemite into more than one book and have more than one Australian character talk about it. (I’m also trying to educate the world that Aussie don’t drink Fosters.) I was tempted to share with you my Fair Dinkum, True blue, You beaut toasted cheese and vegemite sandwich featured in Love’s Rhythm, but seeing as the ability to make toasted cheese and Vegemite sandwiches is a part of the DNA of every born-and-bred Aussie, I figured I’d go with another uniquely Australian taste sensation. It hasn’t appeared in any of my books yet, but it will be…the two sexy stockmen of my upcoming Ellora’s Cave release, Misplaced Hands will be feeding it to the American heroine…along with some other tasty Aussie treats 😉

So, what am I going to share with you all today? The only dessert I’m good at.

I am, I’m afraid to say, not that good at cooking. I do a couple of things well (mango chicken, chicken and bacon risotto, and plain old ordinary butter cake sans icing are pretty much it. I never ever get icing to work. Ever *sigh*) but on the whole, me and cooking are exactly simpatico. Unfortunately, my husband is less a cook than I so it’s actually for the best that I brave the perils and the pitfalls of the kitchen each night, otherwise my family would be ordering Pizza Hut almost every night.

When it comes to dessert however, this recipe never lets me down. I’ve yet to completely mess this one up, so that’s gotta be a thumbs up, right? And it tastes sooo damn good. I mean, golden syrup pudding? And pecans? How could it not?

The recipe is supposedly for six. I say tell the other five people you have a migraine, lock yourself away in your bedroom with a spoon and some fresh cream and indulge…

 

GOLDEN SYRUP AND PECAN SELF-SAUCING PUDDING

Ingredients (serves 6)

1 1/4 cups self-raising flour

1/3 cup firmly-packed brown sugar

1/2 cup milk

1 egg

80g butter, melted, cooled

2 tablespoons golden syrup

2/3 cup pecan nuts, finely chopped

thickened cream, to serve

Sauce

1/2 cup firmly-packed brown sugar

3 teaspoons cornflour

1/4 cup golden syrup

1 1/4 cups boiling water

Method

1. Preheat oven to 180°C. Grease a 5-cup capacity, 6cm-deep, 20cm (base) round ovenproof dish. Place on a baking tray lined with baking paper.

2. Sift flour into a large bowl. Stir in sugar. Whisk milk, egg, butter and golden syrup together in a jug. Pour into flour mixture. Add pecans and gently stir until combined. Spoon into prepared dish. Smooth surface.

3. Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine syrup and boiling water in a heatproof jug. Pour over back of a large metal spoon, over pudding (This prevents topping sinking into pudding and produces the maximum amount of sauce).

Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Serve immediately with cream.

Some tips the recipe instructions don’t prepare you for:

  1. You will constantly be licking the spoon. Trust me. I tried to avoid licking the spoon while making it for this blog post and failed. No matter how many times you tell yourself not to, the spoon will be in your mouth…or your finger will be in the bowl…and then in your mouth. You have been warned.
  2. Don’t let your children be in charge of the golden syrup. Unless you want to stick to everything in the house they touch after that. Seriously. Even our cat somehow ended up sticky.
  3. No matter how good this smells, DO NOT eat straight away. You will be tempted, but don’t. Not unless you want to explain to the ambos why your tongue has 3rd degree burns and your husband is laughing so hard he can’t stand up.

(Note: The piccie accompanying this post is not mine. Remember how I said I can’t really cook? The same goes for “plating up”. Yes, I’m that woeful. And to think my mum can whip up anything in the kitchen. On a side note, I’m a genius at making homemade play dough. Especially purple *grin*)

 

Far out, I swear my Friday Feast guests are determined to clog my arteries with all these extraordinary desserts. I am sooooo trying this one though. As you say, Lexxie, golden syrup pudding with pecans? Impossible to pass up!

Now, my lovely Feasters, Lexxie knows how much you love a hot read, so she’s very generously offered one of her sinfully sexy ebooks up for grabs.  All you need to do is tell us your best sexy food and you could win your choice of book from Lexxie’s backlist.

Molten chocolate and a  silicone brush? A melted cheese sandwich that you pull all stringy from your mouth Nigella-style? Perhaps a strawberry with the tip bitten off and run all around— oh, excuse me. Bit carried away with that thought. There’s sexy food everywhere, so share away. Go on, give us all ideas for some weekend fun. You know you want to….

Giveaway closes midnight, Tuesday 17th July 2012 AEST. Open internationally Yeehaa!

If you’d like to know more about Lexxie and her amazing erotic romances please visit her website. You can also connect via Facebook, Twitter, Goodreads and Pinterest.