Swept Away will be on Kindle Countdown from 11/8-11/15!

"Swept Away: A Survival Tactics Prequel" will be on Kindle Countdown from November 8 - November 15th. Be sure to check it out! And if you haven't already, check out "Survival Tactics", where Daphne's story continues.       

Kindle Countdown UK will be on October 24th-31st!

There is going to be a kindle countdown in effect for all my friends in the UK for the week of 10/24-10/31. Don't miss out!

http://www.amazon.co.uk/gp/product/B00UPOAWRW?*Version*=1&*entries*=0

Kindle Countdown In Effect from 10/10 - 10/17!

We are having a Kindle Countdown event for "Survival Tactics" from 10/10 - 10/17 to celebrate the release of "Swept Away". Also, don't forget to check out my new book "Code:PINK" coming in December. Pre-orders begin on October 27th!

A Hiccup

We are having some issues with the paperback copy of Survival Tactics as the printing company is reviewing the files. There has been a small hiccup in getting the paperback onto the bookshelves again, but I thank you for being patient while I work this out. The digital copy is available

Updates!

"Survival Tactics" has been reformatted to industry-standard for both print and digital copies. In addition, the file now includes previews for my next two projects. "Code:PINK" and "Swept Away: A Survival Tactics Novella". Pre-orders for Code:PINK begin in October and "Swept Away" will be on sale near the end of September.

Swept Away - Prequel to Survival Tactics releasing in mid-September!

Hey everyone! You asked for it and you got it. I have written a novella that tells of Daphne and Evan's fairy-tale romance(which we all know is the calm before the storm) This compelling short-story tells the tale of how Daphne willingly gave her heart to Evan, powerless to stop. Please leave a review if you enjoyed the preview of "Swept Away" Thanks!
http://www.ericarstinson.com/previews.html

New and Improved Cover for "Survival Tactics"

I am very happy with the new cover for "Survival Tactics". It's bold, and I feel that it just grabs you. I am planning a cover for "Swept Away" which should be released within the next few weeks or so. It's a novella that precedes "Survival Tactics".  I am also doing a layout for my next novel that is being released this winter and I will announce it within the next month or so.

This Week's Recipe From "Gourmet Goddess"

Nothing is more delicious than tender, fluffy doughnuts on a lazy weekend morning. These doughnuts can be dredged in sugar, eaten plain or with a yummy chocolate glaze(which is how Daphne likes them best!) Try them for yourself and see. Don't forget to post your pics, and I'll put them up on my Facebook page for "Survival Tactics" (recipe courtesy of RedStar Yeast)

Print

5.0 from 3 reviews

Doughnuts

A delicious homemade treat, these yeast-raised doughnuts are worth the time and effort!

Yield: 24 doughnuts

Ingredients

Dough

• ½ cup milk
• ¼ cup water
• ¼ cup vegetable Oil
• 1 egg, room temperature
• 1 tsp Salt
• ¼ cup sugar
• 3 cups bread flour
• 2¼ tsp Red Star Active Dry Yeast
• 
  

Glaze

• 1 cup sifted powdered sugar
• 2 TBSP boiling water
• ¼ tsp vanilla

Instructions

1. This recipe is featured at Doughmesstic.
2. 
   

BREAD MACHINE METHOD

1. Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. After dough cycle is complete, continue with Shaping, Rising and Frying instructions below. See our Bread Machine section for more helpful tips and information.
2. 
   

MIXER METHODS

1. Combine yeast, 1 cup flour, and other dry ingredients. Combine milk, water and oil; heat to 120°-130°F.
2. 
   
3. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Risisng and Frying instructions below.
4. 
   
5. Stand Mixer Method: Combine dry mixture and liquid ingredients, except egg, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Rising and Frying instructions below.
6. 
   
7. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with Shaping, Rising and Frying instructions below.
8. 
   

SHAPING, RISING AND FRYING

1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 parts. On lightly floured surface, roll each half into a 12 x 6 -inch rectangle. Cut with 2 ½ -inch doughnut cutter. Place on lightly floured cookie sheets. Cover; let rise until indentation remains after touching. In large heavy pot, heat 4 inches of vegetable oil to 400°F. Fry doughnuts a few at a time, turning once, until golden brown. Drain on absorbent paper towels. Glaze or shake in a paper sack with sugar.
2. 
   
3. Make Glaze: In small bowl, combine all ingredients and blend until smooth. Dip warm doughnuts into glaze. Place on racks until glaze hardens.
4. 
   
5. 
   
6. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

"Swept Away" Novella Coming Soon!

I am currently at work on a short story that is a bonus novella about Daphne's life right before she left Charlottesville, Virginia behind and how she and Evan got together. It will be on CreateSpace and Amazon for $0.99. If you've already read "Survival Tactics" then this will give you a deeper insight of the story's origin. Why not give "Swept Away" a chance and get to know Daphne Edwards a bit better before you read "Survival Tactics"? I will announce the actual release date very soon, so be sure to stay tuned and sign up for email alerts at my website to be made aware of when my next novel will be out!

This Week's Recipe From "Gourmet Goddess"

Nothing tastes better than Daphne's scratch pancakes. You can try this delicious recipe(courtesy of King Arthur Flour) just in time for the weekend. Enjoy!

Simply Perfect Pancakes

AT A GLANCE

PREP

10 mins.

BAKE

20 mins.

TOTAL

45 mins.

YIELD

1 dozen large (4 1/2") pancakes

Malt, rather than sugar, is what sweetens most food-service (i.e., restaurant/hotel) pancake mixes. For that typical "diner" taste, try malt in your pancakes instead of sugar.

• 2 large eggs
• 1 1/4 cups milk
• 3 tablespoons melted butter or vegetable oil
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar OR 1/4 cup malted milk powder
• *Use 1 cup milk if you're baking under hot, humid conditions, or if you're going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.

Directions

1. 1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
2. 2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
3. 3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.
4. 4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
5. 5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
6. Yield: 1 dozen large (4 1/2") pancakes

Tips from our bakers

• To make waffles, substitute 2 tablespoons melted butter or vegetable oil for 2 tablespoons of the milk. Cook waffles as directed with your waffle iron. Hint - if you try to open the iron and it doesn't open easily, the waffle isn't done yet.
• For a whole grain breakfast treat, replace 1/2 cup of the all-purpose flour with 1/2 cup of ground oats.
• A grated apple mixed into the batter will keep the pancakes moist longer if you need to cook them ahead and bring them to the table all at once
• For blueberry pancakes, sprinkle fresh or thawed frozen blueberries over the batter after you pour it on the griddle. Mixing frozen blueberries into the batter before scooping will turn it blue and streaky.

This Week's Recipe From "Gourmet Goddess"

Mindy sure knows how to make a cake, doesn't she? And like Brent, Daphne can't resist this delicious chocolate cake with fluffy white, vanilla buttercream. Sounds like a plan! Don't forget the tall glass of ice cold milk and don't forget to post your pics! (recipe courtesy of Robyn Stone - Add a Pinch)

CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM FROSTING RECIPE

PRINT

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Get this easy recipe for Chocolate Cupcakes with Vanilla Buttercream Frosting.

Author: Robyn Stone | Add a Pinch

Serves: 12

INGREDIENTS

• Chocolate Cupcakes
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon espresso powder
• ½ cup milk
• ¼ cup vegetable oil
• 1 egg
• ½ teaspoon vanilla
• ½ cup boiling water

1/2 Vanilla Buttercream Frosting Recipe

INSTRUCTIONS

1. Preheat oven to 325º F.
2. Place cupcake liners in muffin tin. Spray lightly with cooking spray.
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
6. Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow the cupcakes to cool completely.
8. Prepare Buttercream Frosting according to instructions.

This Week's Recipe From "Gourmet Goddess"

Remember that stunning seafood dish that Daphne made for Brent's party? I do too! Why not try your hand at an easy to make Seafood Paella? I hope it turns out as good as it looks. And as always, don't forget to post pics!(recipe courtesy of The Mediterranean Dish)

EASY SEAFOOD PAELLA RECIPE

PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

1 hour

Author: The Mediterranean Dish

Recipe type: Entree

Cuisine: Mediterranean

Serves: 4

INGREDIENTS

• 4 lobster tails
• Water
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained
• 4 garlic cloves, chopped
• 2 large pinches of Spanish saffron threads soaked in ½ cup water
• 1 tsp paprika
• ½ tsp cayenne pepper
• ½ tsp aloppo pepper flakes
• Salt
• 2 large Roma tomatoes, finely chopped
• 6 oz French green beans
• 1 lb prawns or large shrimp or your choice, peeled and deveined
• ¼ cup chopped fresh parsley

INSTRUCTIONS

1. In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn heat off. Remove the lobster tails with a pair or tongs. Do not discard the lobster cooking water. When lobster is cool enough to handle, remove the shell and cut into large chunks.
2. In a large cast iron skillet, heat 3 tbsp olive oil. Turn heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover and cook on low heat for 20 minutes.
3. Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
4. Serve the paella hot with your favorite white wine.

NOTES

Depending on the kind of rice you use, you may or not need to soak it in water before cooking. I have found soaking my rice in water for 15 minutes or so (until you are able to easily break a grain of rice between your thumb and index finger) helps speed the cooking process. When you do this, you naturally use less cooking water.

Kindle Countdown Is Almost Over! Don't Delay!

Just a few more days before the kindle countdown is over, so get your copy of Survival Tactics The Novel now for just $2.99 until July 4, 2015. Don't miss this great deal!

http://www.amazon.com/Survival-Tactics-Erica-R-Stinson-ebook/dp/B00UPOAWRW/ref=as_sl_pc_tf_til?tag=eric062-20&linkCode=w00&linkId=DRNB4B62MGODLJJD&creativeASIN=B00UPOAWRW

This Week's Recipe From "Gourmet Goddess"

Daphne makes a mean dish of lasagna. Just ask Phil! You can try it too. Here's a recipe for a classic lasagna(courtesy of Great Grub, Delicious Treats  ) Enjoy! And don't forget to post your pics!

CLASSIC LASAGNA

 

PRINT

PREP TIME

45 mins

COOK TIME

1 hour

TOTAL TIME

1 hour 45 mins

 

Author: Terri

Recipe type: Main Meals

Cuisine: Italian

Serves: 8-10

INGREDIENTS

• 2 lbs ground beef
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 Tbsp olive oil
• 2 15 oz cans tomato sauce
• 1 15 oz can water
• 1 12 oz can tomato paste
• 1 tsp oregano
• 1 tsp basil
• 8 to 12 oz mozzarella cheese, grated
• 16 oz cottage cheese, small curd, (or ricotta cheese)
• ½ cup grated parmesan cheese
• Salt and Pepper
• 1 16 oz box lasagna pasta

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a large pan, add olive oil, chopped onions and garlic. Saute until onions are soft and translucent.
3. Add ground beef and cook until completely browned, drain fat. Return to pan.
4. Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.
5. Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 15-20 minutes.
6. Cook pasta according to package directions, rinse and set aside (I usually add a tsp of oil to the water so the pasta doesn’t stick to each other).
7. In a 14 x 11½ x 2¼ baking dish, or two smaller size baking dishes, put a small amount of meat mixture in the bottom of dish. Spread around.
8. Add lasagna noodles (approximately 5-6, and they will overlap onto each other).
9. Next, spoon half of the cottage cheese on top of the pasta and spread covering the pasta.
10. Spoon meat mixture on top of cottage cheese.
11. Sprinkle with parmesan cheese.
12. Next add ⅓ of the mozzarella cheese.
13. Repeat with another layer of pasta, cottage cheese, meat mixture, parmesan cheese, mozzarella cheese.
14. Final layer is pasta, topped with remaining meat mixture and remaining mozzarella cheese.
15. Cover with foil and cook for approximately 1 hour.
16. Serve with salad and garlic bread.