Friday, February 14, 2014

Sarah Leyton Talks Writing Process

12:00 AM 1 Comments

I like to share tips and insight about writing craft on my blog. Today's post is from Sarah Leyton, the author of Sharing Annabelle, who is here to talk about her writing process. 


Espresso and Moleskine
Sarah Leyton

I majored in English in college, which you can’t always tell by my grammar (or lack there of), but it did instill in me a certain writing process. I start my books by creating a journal. I have a different colored Moleskine for each book because then I have all my notes in one place, and it's small and lightweight so it can travel everywhere with me. I always begin the journal with character outlines and descriptions of the settings. From there I create a general book outline for interactions I want to happen or particular scenes I want the characters to engage in. Once I’m satisfied with the small outline I start writing some of the scenes because then I can really get a feel for my characters and how I want them to interact. Finally comes the big, detailed outline of every scene, every character and every interaction I want to include. When the outline is complete I pick and choose which scenes I’m in the mood to write and fill in the book piece by piece until it’s complete.

My writing day starts by walking into my local coffee shop and the baristas getting me my usual order and then mocking me for coming in for the millionth time that week. Then I take my coffee with a super-human amount of espresso to my usual table by the window. Then begins the procrastination. I people watch, drink my coffee and review what I’ve written and my book journal. That’s when the espresso kicks in and the mad rush of typing begins. I write until the espresso wears off and call that a good job. I don’t ever force myself to write because then it becomes a job instead of something fun that I love to do.


Sharing Annabelle
By Sarah Leyton

Annabelle Rawlings has fallen for not one but two men. When Callum McCray and Mason Webb set their sights on Annabelle, they refuse to give up until they've made her realize that she belongs to them—no matter how many times she tries to deny it. They know she has dark, kinky desires that only they can satisfy. When the guys are forced to deny their love, and hers, and push Annabelle away because of a deadly threat from their past, they doubt whether they’ll ever be able to win her back again.

About the Author

Sarah Leyton is a former para-trouper with a love of deep sea diving off the coast of Fiji and a pet coyote named Spartacus. Just kidding! If it makes you feel better she welcomes you to believe that's her life. The truth is that Sarah has spent half of her life in one-mile Kansas farm towns and the other half in bustling metropolises. This unique perspective opens up ideas for characters from all walks of life with stories that take on lives of their own.

She’s a woman who loves all books, snarky sitcoms and her tiny dog, D’Artagnan. With a perverted sense of humor and a mouth like a sailor, especially while behind the wheel of a car, she has an abiding obsession all things Hello Kitty, photography and Michael Kors. She wishes all of you, readers and writer a like, the most fulfilled life possible!

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Tuesday, February 11, 2014

Double Chocolate Pound Cake -Guest Author Debra Ann Fisk

12:00 AM 1 Comments

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious! Today I'm happy to have special guest Debra Ann Fisk, author of  Irresistibly Delicious. She's here sharing a sinfully good chocolate cake recipe just in time for Valentine's Day! Okay, Debra, take it away!

DOUBLE CHOCOLATE POUND CAKE

Makes 1 9×5″ loaf; double the recipe for a bundt cake.
You can doubled the recipe, which fills two 8″ round pans, plus an extra 6″ round. Baking time for the layers would be between 30 and 45 minutes.
Ingredients
1/2 cup  (1 stick) butter, softened (the more softened, the better–leave the stick of butter out overnight to soften if you can)
1/2 cup non-fat plain Greek yogurt or sour cream
1 1/2 cups sugar
1/2 Tablespoon half and half
3 eggs
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup unsweetened cocoa powder (I used Hershey’s unsweetened cocoa powder)
3/4 cup mini-chocolate chips ( I used dark chocolate chips) 
Directions
Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan; set aside. In a large bowl, cream together the butter, sour cream, sugar, and half and half, blending ingredients well. Add the eggs, one at a time, beating well after each addition. In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Add half the flour mixture to the butter-sugar mixture and blend well; then add the remaining flour mixture and blend everything well. Fold in the mini-chocolate chips, stirring to distribute the chips evenly in the batter.
Pour or spoon batter into prepared loaf pan and bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out almost clean (your toothpick may not come out totally clean because of the melty chocolate chips in the loaf; be careful not to overbake or loaf may be a little dry). Cool in loaf pan 10-15 minutes; then remove from pan and cool completely (that is, if youre planning on frosting it…its great unfrosted, too, right out of the oven when the chocolate chips are warm and melty!)
Mine did at 73 minutes. I also substituted Brown Rice flour to make it Gluten free at times too. 
About the Author
Debra Ann Fisk grew up in a small town New Jersey but relocated to Central Florida because she love the warm weather.
While working at one of her first jobs she discovered the world of romance novels and fell in love. She is the wife to a doctor, the mother of a son and five fur babies. Her first book Irresistibly Delicious hit number three the Bookstrand Bestsellers list for over 5 weeks straight.
She loves to connect with readers at www.debraannfisk.com and on
Facebook https://www.facebook.com/debraannfiskauthor

Irresistibly Delicious
by Debra Ann Fisk
Buy Now

One feisty Southern chef. One sexy city doctor. One thousand miles apart. Trauma draws them together, but will circumstances pull them apart?

Chef Olivia Carson’s painful past haunted her until she discovered the healing solace at the Cozy Cove Inn. She fell in love with the bed and breakfast, while befriending the owner, Myra. But her world is rocked to its core after Myra has a life threatening emergency.

When Brady Matthews, Myra's son and a well-known cardiologist in NYC, shows up to care for his mother sparks fly in more ways than one. Olivia and Brady disagree about everything, all the while fighting the sexual attraction that draws them together. As Brady begins to reevaluate his life and Olivia creates a new career for herself, the risk of scandal and past secrets threatens to rip them apart. 

Will a headstrong surgeon and a gourmet chef learn to accept love? Or will they choose professional success with a side order of loneliness?

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