The Scot’s Bride, Halloween, Blogiversary {+ Giveaway}

Today is a busy day here at Thoughts in Progress as we take part in the Release Day Blitz for author Paula Quinn’s THE SCOT’S BRIDE and celebrate Halloween and a Blogiversary.

To celebrate her new release, Paula is sharing an excerpt from her delight new installment in the Highland Heirs series. You can also enter to win one of ten (10) print copies of THE SCOT’S BRIDE being given away tour-wide.

◊ Title: The Scot’s Bride

◊ Author: Paula Quinn

◊ On Sale: October 31, 2017

◊ Series: Highland Heirs, #6

◊ Publisher: Forever

◊ Format: Mass Market Paperback

◊ Price: $7.99 USD

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AN IRRESISTIBLE SCOUNDREL

Highlander Patrick MacGregor likes his life just the way it is. Fighting for his coin, enjoying a woman's charms, and bearing no responsibility at all? Aye, that's the life for him. That is, until Patrick sees her-a raven-haired beauty with eyes as dark as midnight. Patrick swore never to fall in love. Not even with a lass as wild as he...especially when she's from a rival clan.

AN UNDENIABLE DESIRE

Charlotte Cunningham knows Patrick is trouble the moment she sets eyes on him. Her only goal is to escape the possibility of marriage. Any marriage. But as the summer days turn into sultry nights, enticing her beyond reason, Charlie is forced to choose between the freedom she craves and the reckless rogue she can't forget.

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Now here’s an excerpt from the book for your reading pleasure.

Charlie caught the subtle shift of his gaze toward her when she glared at him, doing her best to keep her eyes above his chin and ignoring his long, sculpted physique and broad shoulders. Was he speaking to her or her captor?

Dunbar laughed at his offer. “You don’t even carry a sword.” He looked him over. “Or even a place to hide one.”

It was true. Charlie hadn’t noticed it before. Patrick Campbell spoke like a Highlander and had dressed like one when she’d first seen him at Blind Jack’s yet he carried no obvious weapons.

“I dinna’ need one,” he claimed, his amiable smile changing slightly into something more ominous.

Charlie knew it was true. He had fought Hamish with no weapons other than his fists. What kind of Highlander didn’t carry a sword? The kind who doesn’t need one.

Campbell moved closer to her and the eight men behind her. His gait was wrought with ease and confidence while her brothers and her father remained still.

“I’ll kill you for this, Campbell,” Duff swore.

“That’s doubtful,” Campbell tossed back without turning around. Instead, he looked at Charlie, now only a few inches away, standing between him and her captor.

If there wasn’t a blade to her throat, she would have taken a moment to admire him and all his hard angles.

“Untie me,” he said to Dunbar, “and I’ll fight them all with no help or risk of injury to ye or yer men.” He lifted his bound wrists up, close to Charlie’s face and the dagger at her throat. “The Duke of Argyll will hear of how ye aided his nephew.”

Dunbar seemed to think it over for a moment and then moved the dagger away from her neck to possibly cut Campbell loose. But instead of waiting to be free, the Highlander moved in a blur of speed snatching the dagger from Dunbar’s hand. In one fluid movement that Charlie almost missed by blinking, Campbell, still bound and clutching the hilt in his fingers, lifted his arms and then brought them back down to capture Dunbar’s head between his forearms, and Charlie’s head between his thick upperarms.

An instant turned into an eternity while he pulled Dunbar closer, wedging Charlie up against his chest. Time slowed as she looked up and he tiled his head to meet her gaze. She stared into his summer-glade eyes—ringed by lashes that were that long—and the evidence of Hamish’s wrath on his lip. His current wounds and an older one which had broken his nose saved him from being pretty. His mouth crooked ever so slightly—just enough to flash his dimple and completely befuddle her. A rascal. That’s what he was. He was helping her. But why? Before she had to ponder it further, the instant was over.

He hauled Archie Dunbar an inch closer and knocked him out with a clean blow, forehead to forehead. He moved quickly and lifted his arms to release Dunbar from his hold then gave him a powerful kick in the guts to topple him over.

“Run!” He pushed Charlie behind him and faced the rest of the Dunbars alone.

Duff reached them at the same time and an instant before the stunned expressions on the faces of Dunbar’s men wore off and they rushed forward.

“Give me your hands!” Charlie commanded, tugging on Campbell’s sleeve. When he obeyed, she cut him loose using her black blade.

The fool took a moment to smile at her before she tucked the dagger back under her skirts.

Hendry finally joined the fight but Charlie couldn’t take her eyes off Mr. Campbell in the melee.

Author Paula Quinn

New York Times bestselling author Paula Quinn lives in New York with her three beautiful children, three over-protective chihuahuas, and a loud umbrella cockatoo. She loves to read romance and science fiction and has been writing since she was eleven. She loves all things medieval, but it is her love for Scotland that pulls at her heartstrings.

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Halloween

Today throughout the United States youngster, and more and more adults, are celebrating Halloween. Many will dress up in costumes of all shapes and descriptions seeking treats. I don’t think of Halloween as something bad, but a way for the kid in all of us to shine.

For the first in my adult life, I plan on dressing up for work. I’ve worn a witch hat before, but no costume. This year I’m going with the hat, cape, mask, black nails and lips, and some lights for my hair. We’ll see how it goes. I think it will be fun.

Blogiversary

Today is also a special day for me. Halloween of 2009 I posted my first blog post for Thoughts in Progress. It’s been fun and exciting ever since.

I have ‘meet’ so many wonderful people through blogging. I can’t say THANK YOU enough for all the support y’all have given me. The past six months I’ve not been online as much as normal and I’ve not been blogging as much. I’ve gone to work full time outside the house and started a couple of projects in addition to that so I’m still learning how to do more with my spare time. I want to say an extra special THANK YOU for your support during my lack of post. Y’all are WONDERFUL!!

Thanks so much for stopping by today. I hope you’ll check out Paula’s new release. Are you dressing up for Halloween? If so, what was your costume?

Forever’s Holiday Celebration Blog Tour

‘Tis the season to celebrate and I’m delighted to be a part of Forever’s Holiday Celebration Blog Tour today! Five of Forever’s authors with brand new Christmas romances are sharing their favorite holiday recipes and memories.

Come join in the fun, have a few laughs, and finds some new recipes to try this holiday season, as well as five delightful Christmas romance stories to read.

CAROLYN BROWN’S PUMPKIN BREAD

Kids, grandchildren, great-grands, all coming home for the holidays—the aroma of pumpkin bread baking in the oven—everyone waiting for it to get done so they can slice it up while it’s still hot, slather butter or whipped cream cheese on it, and tell the age-old stories about the holidays we’ve had in the house. That’s the stuff memories are made off and every time I smell pumpkin bread it puts a smile on my face for the whole day.

PUMPKIN BREAD

This makes 2 loaves and 8 muffins; Or it makes one Bundt cake

½ cup butter

½ cup shortening

2 2/3 cups of sugar

4 eggs

2 cups canned pumpkin (one 15-16 ounce can)

3 ½ cups flour

1½ teaspoons cinnamon

1 teaspoon salt

2 teaspoons soda

1 cup pecans (optional)

2/3 cup of cold strong black coffee

(NOTE: I use all butter if I’m out of shortening or even oil)

1.      Cream first four ingredients.

2.     Add canned pumpkin.

3.     Add dry ingredients alternately with coffee

4.    Bake at 375 degrees for 1 hour for loaves or bundt cake, 25 minutes for muffins, or until they test done in the center.

5.     Cool 10 minutes before removing from pan.

6.    Cool completely before frosting with Harvest Moon Frosting (below).

HARVEST MOON FROSTING

3 egg whites

1½ cups brown sugar

6 tablespoons water

Pinch salt

1 teaspoon vanilla extract

Combine all ingredients except vanilla in a double boiler. Cook 7 minutes, beating the whole time with an electric mixer, over the boiling water.  The frosting will stand in peaks when done. Add vanilla.  Beat until thick enough to spread.

Find out more about Carolyn Brown at her website.

PAULA QUINN’S CHRISTMAS COOKIES

My dad used to live across the street from us. Every year, when my kids were little, he would dress up like Santa, climb out his window on the second floor, and hang Christmas lights on his fire escape. My kids would watch from our window with wonder in their eyes, unaware that it was grandpa. He would turn and wave to them, sending them into little fits of breathlessness. Later, we would visit grandma and grandpa’s for homemade cookies (left there for them by Santa). The house was always fully decked out with every Christmas decoration imaginable with Alvin and the Chipmunks on repeat while the kids hunted down little “pre-Christmas” gifts he’d hide for them. I loved witnessing the magic of Christmas and love through their eyes. Now grown, my kids will sometimes still look out the window at his fire escape and smile, remembering a grandpa who loved them beyond measure.

GRANDPA’S CHRISTMAS COOKIES (A favored Italian recipe)

4 eggs

1 cup sugar

½ cup butter

2 teaspoons vanilla

3½ cups flour

4 teaspoons baking powder

1.      Sift dry ingredients.

2.     Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

3.     Knead and add flour as needed to keep dough from sticking to hands.

4.    Pinch off dough, roll in your hands to form a log and then twirl into shape.

5.     Place on greased cookie sheets. Bake at 375 for 10 minutes.

ICING

2 cups sifted confectioner’s sugar

2 teaspoons vanilla extract

6 teaspoons water

Combine all ingredients in a medium sized bowl.  Stir until creamy. Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Find out more about Paula Quinn at her website.

DEBBIE MASON TREE TRIMMING PARTY

One of my family’s favorite holiday traditions is our tree trimming party. We’ve held one every year for the past thirty years. Though I don’t know if it qualifies as a party seeing as it’s just the immediate family. But we do make a thing of it with our favorite carols playing in the background, fire on (mostly for ambience), hot chocolate served in festive mugs, lots of holiday treats, and a special ornament for each of the kids and grandkids to open before the tree decorating gets under way.

But I think the most fun for all of us isn’t decorating the tree, it’s unpacking the ornaments. I’ve always tried to buy an ornament that’s uniquely suited to each of the kids, whether it was a sport they were into that year or a movie, book, or hobby they loved, so unwrapping each one brings back a lot of special memories. Here’s a peek at just some of the collection. I don’t think it will be long before we have to break from tradition and let the kids take some of the ornaments home to decorate their own trees. Either that or we’ll have to put up another tree.

And this one in my office doesn’t count. :) Every year, my family gifts me with an ornament too. This year they gave me these three adorable ornaments to celebrate the release of the first book in the new Harmony Harbor series, MISTLETOE COTTAGE, and the short story, CHRISTMAS WITH AN ANGEL.

Find out more about Debbie Mason at her website.

HOPE RAMSAY’S GINGERBREAD COOKIES

Every year for the last quarter-century, or possibly longer, I have set aside the Saturday closest to Christmas to bake gingerbread cookies with my children, and now, with my grandchildren. These are the only cookies I make at Christmas time, and the activity is more about family fun than turning out a perfect cookie. Usually I do most of the rolling, cutting, and baking. And the rest of the family does the decorating.

The magic is in the royal icing. The white icing is a snap to make, and it can be divided up into small bowls and colored with food dye, creating pots of colored cookie paint. I give each child (or adult) a watercolor paint brush and let them paint the icing onto the cookies. The kids have a blast, and the cookies always come out looking wonderfully homemade. 

To me, cookie baking embodies everything I love about Christmas: kids, family, baking, and yummy desserts.

GINGERBREAD COOKIE DOUGH

Makes about 6 Dozen

4 cups all-purpose flour
1 tablespoon Dutch cocoa powder
1 tablespoon ground ginger
2 teaspoons ground cloves
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
2 sticks (1/2 pound) unsalted butter
1 cup superfine sugar
1 egg at room temperature
½ cup unsulphured molasses

1.      Whisk together the dry ingredients – flour cocoa, ginger, cloves, cinnamon, backing soda, and salt.

2.     Using an electric mixer, cream the butter and sugar together until light and fluffy.  Add the egg and molasses and beat thoroughly.

3.     On low speed, add the dry ingredients until thoroughly combined.

4.    Cut the dough into thirds, pat into disks, wrap in plastic and chill until firm – 2 hours or overnight.

5.     Preheat the oven to 350 degrees.  On a lightly floured surface, roll out the dough about 1/16-inch-thick and cut cookies with cookie cutters.  Transfer the cookies to an ungreased cookie sheet.  Bake for about 10 minutes, until the edges of the cookie turn brown.

6.    Let cool on sheets and then transfer to a wire rack.  Decorate with royal icing.

ROYAL ICING

2 egg whites, at room temperature
1 pound confectioners’ sugar, sifted
1 tablespoon fresh lemon juice
½ cup water

Using a mixer, place all ingredients in a mixing bowl and beat at high speed until fluffy, thick & shiny (about 10 minutes). Divide the icing into smaller bowls and color it using food coloring. 

Find out more about Hope Ramsay at her website.

OLIVIA MILES SNOWFLAKE COOKIES

In my newest release, CHRISTMAS COMES TO MAIN STREET, my heroine owns a cookie bakery. As this story takes place over the holidays, I thought hard about a signature cookie she might make, and eventually I settled on charming snowflake cookies. Of course, these are not just any old cut out cookie, though. No, Kara makes them by the dozen, sure to keep each one in the batch distinct in shape and decoration, because no two snowflakes are ever the same, after all! And it’s these snowflake cookies that she delivers every day to the inn in Briar Creek…where a Christmas visitor falls in love with more than just her cookies. 

I hope you all enjoy these snowflake cookies as much as Nate does! :)

KARA’S SNOWFLAKE COOKIES (sugar cookie cut-out and royal icing recipes courtesy of Martha Stewart)

4 cups sifted all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1.      Sift flour, baking powder, and salt into a bowl.

2.     Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.

3.     Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.

4.    Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

ROYAL ICING

2 large egg whites, or more to thin icing

4 cups sifted confectioners' sugar, or more to thicken icing

Juice of 1 lemon

3 drops glycerin

Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days. Decorate each as you wish!

Find out more about Olivia Miles at her website.

Thanks for stopping by today. I hope you’ll check out these charming stories and these tasty recipes. Do you have a favorite Christmas cookie you make every year? Do you have a Christmas tradition?