Thursday, May 15, 2014

Thanks everyone!

For making Beyond Desire Collection a NY Times and USA Today bestseller! :) I'm hard at work on a new Kingdom and Night Series story, but I wanted to take a quick time out just to say thank you. Because of you guys this girl gets to live her dream, and really, there is nothing cooler than that.

Much love,

Monday, May 12, 2014


Out Today

Unfortunately iBooks hasn't gotten it up yet, but I've provided a Smashwords link below that you can download a compatible version to.

For this week only the book will be priced at 2.99 and then will go up to 3.99, so make sure to get your copy now!

A phone call that changed our lives...

I've lived my life in a daze, trying to save someone hell bent on destruction. But when my phone rings and I'm told that Angel, my on again off again boyfriend has OD'd for the second time in two years, I'm so numb. So tired. So when Tor Boler, the sexy Norwegian and drummer of Fok asks me to stay with him, I stay. We were friends and I needed to be held. To be loved. It was just supposed to be one night of reckless passion. One night where I could forget how screwed up my life had become.

...a night of passion with far reaching consequences

I've wanted Jamie Sullivan since the day she walked through my tattoo shop eight years ago. There's a soulfulness to her blue eyes that reminds me of the arctic fjords of home. She calls to me. There's only one problem standing in our way- Angel Romero. I want her, and she wants me too, she just doesn't realize it yet.

This time... we'll get it right.

Friday, May 2, 2014

Mad Hatter's Surprise Cupcake Recipe

I am frequently asked about the recipe and whether I have it, yes I do. Here is the cupcake recipe for those of you who bake, it's pretty simple actually and quite tasty. :D

Vanilla Bean Cupcake Base

  • 2 cups cake flour
  • 2 tablespoons cake flour
  • 1 cup milk, room temperature
  • 6 large egg whites, room temperature
  • 2 teaspoons vanilla
  • 1 large vanilla bean
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter, softened but still cool
  • 4 tablespoons oil


1 Preheat oven to 350°.

2 Grease and flour two 9in cake pans.

3 In small bowl combine milk, egg whites, vanilla, scraped insides of vanilla bean and set aside.

4 In the bowl of a stand mixer, mix cake flour, sugar, baking powder and combine at low speed.

5 On low, add butter pieces one at a time and then oil; mix until resembles moist crumbs.

6 Add milk mixture and beat at medium speed for two minutes until light and fluffy.

7 Stop mixture, scrape down sides of bowl and beat again for about 30 more seconds.

8 Divide batter evenly between into cupcake tray (I suggest you use an ice cream scoop for a perfect amount, leaving a nice gap to the top of the paper so that it can expand without overflowing) and place in the oven to bake until toothpick inserted into center of cake comes out clean (start testing at approximately 12 minutes).

9 Remove from oven and let cool in pans for 5 minutes.

For the Tequila-Lime Frosting:
  • 1 cup unsalted butter, at room temperature
  • 2¾ cups powdered sugar
  • 1 tablespoon lime juice
  • 2 tablespoons tequila
  • Pinch of coarse salt

If you want an extra jolt of tequila, brush some over the top of the cooled cakes.

Candied Jalapeños

(You prepare this ahead of time, it's almost like a pickling, once the jalapeño slice has fully absorbed the sweetness you slip one sliced pepper into the center of each cake. Don't slice them too thick, or it can be a very unpleasant surprise, I like to almost shave them down. And make sure to take out the seeds, otherwise it's super spicy. Unless you like that, then hey.. have at it :)


  • 1 pound jalapeño peppers 
  • 2/3 cup cider vinegar 
  • 2 cups granulated sugar 
  • 1/2 teaspoon cayenne (optional) 
  • Freshly grated zest and juice of 2 limes 
Slice jalapeño peppers into very thin rounds.

Combine vinegar, sugar, cayenne, and lime juice in medium saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer until sugar is dissolved and mixture is syrupy, about 5 minutes. Add jalapeños, bring mixture back to a simmer, and cook until peppers are slightly wilted and darkened, about 4 minutes.

Using a slotted spoon, transfer jalapeños to prepared jars. Return syrup to a boil and cook for 5 minutes. Remove saucepan from heat. Stir in lime zest. Ladle hot syrup over jalapeños in jars. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.