CHRISTMAS AND YOU
by Caitlyn Willows
Contemporary – Erotic Romance – Menage (M/F/M) (M/M/F)
Cover Artist – Scott Carpenter
Loose Id www.loose-id.com
Get in and get out before the emotions remind Steve of what he walked out on fifteen years ago. Fate wastes little time putting its own plan into action, adding a little knife-twist to the heart to let him know he really screwed up.
Kate and Eddy imagined and dreaded Steve walking back into their lives. Now it’s happened. All they can do is deal with the fallout. They’d loved Steve enough to give him what he asked for. Clearly he’s suffered as much, if not more, from his decree as they did.
The aura that pulled them together in the first place draws them close once more. Snowbound, they rediscover what they’ve missed. There’s no denying the magic and love are still there. Dreams for a future war with reality when Steve is offered the job opportunity of a lifetime, in a town three hours away.
Kate fears they are losing him all over again. Eddy knows Steve must make his own choice, no matter how much it hurts. Being fearless made all Kate and Eddy’s dreams come true. Steve’s never been fearless. Now it’s going to cost him the ones he loves all over again.
Loose Id – http://www.loose-id.com/christmas-and-you.html
Amazon – https://www.amazon.com/gp/product/B018T3TW3K
All Romance Ebooks – https://www.allromanceebooks.com/product-christmasandyou-1937761-149.html?referrer=5539130d590c4
Barnes & Noble – http://www.barnesandnoble.com/w/christmas-and-you-caitlyn-willows/1123083953?ean=9781682520482
Kobo Books – https://www.kobo.com/us/en/ebook/christmas-and-you
To read an excerpt, to go: http://caitlynwillows.com/excerptChristmasAndYou.htm
And here’s a treat from From Caitlyn’s Kitchen
White Chocolate Pecan Pie (w/gluten free version) –
NOTE: You can make this gluten free by eliminating the piecrust and substituting flour for gluten free flour. Cook for approximately 20 minutes.
White Chocolate Pecan Pie
1 9-inch piecrust
2 cups pecan halves
1-1/2 cup white chocolate chips
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
3 tablespoons flour
– Preheat oven to 400 degrees Fahrenheit.
– Layer pecans and chips in a piecrust.
– In a large bowl, hand whisk the eggs until just combined. Add brown sugar, corn syrup, and flour. Stir until thoroughly combined. Pour over the nuts and chips.
– Bake for 40 to 45 minutes or until crust is golden brown and filling is set. Cover with spray coated foil after 25 minutes of baking. Cool for two hours. Refrigerate.
NOTE: We’ve noticed baking for the recommended time makes it hard around the edges. So it depends on how you like your pie.