Michele Summers's Blog, page 2
October 29, 2016
Halloween Weekend Novel Giveaway


September 17, 2016
Release day is almost here!
Releasing a new book is like receiving an unexpected gift from a dear friend or even a bouquet of flowers from a secret admirer. IT NEVER GETS OLD! I'm giddy with excitement at the upcoming release of Sweet Southern Bad Boy on December 6. The story between Vance, a tortured best-selling author, and Katie, a lost location scout from California tugged at my heartstrings while writing it and continues to replay in my mind and make me smile. I hope it will do the same for you when you read it.
And nipping at its heel is Sweet Southern Trouble, releasing May 1, 2017. The story of a sassy, snack-size kindergarten teacher who takes on a bigger-than-life NFL football coach and tries to convince him to participate in her school's auction. Let the battle of the stubborn, thick-headed wills begin!
Both of these are up for pre-order. https://www.amazon.com/Sweet-Southern... Hope you'll check them out and let me know how you like them.
Happy reading!
March 11, 2015
Slow burn to scorching: Why we love contemporaries

Slow burn to scorching: Why we love contemporaries

September 30, 2014
When Life Gives You Lemons...Suck it!

So, I thought I'd start a list of the things I'm most grateful for. Some will be quite obvious like my kids...my wonderful, smart, funny, precious, talented son and daughter who make me smile everyday and make me so proud of their accomplishments, not just as students or athletes, but as good-hearted, moral persons/people (never know which one to use). They truly have a zest for life and love meeting new people and learning new things. Wish I was more like them!

Gardens...I don't claim to be a gardener by any stretch of the imagination, but I love well-appointed gardens/lawns/settings and blooming flowers and pretty pots. I wish I had a green thumb, but since I manage to kill more than grow...I really appreciate those who do it well.


Just a few examples of things I'm thankful for...will continue this list on later blog posts.
In the meantime, remember to breathe and appreciate every day as a gift.
September 6, 2014
August 31, 2014
I NEED A WIFE!!!



Who's with me? Come on... I know this is not an original idea. There are even books written on the subject. Sounds logical...right??

Thanks EW...you're the best! LOVE you!

August 12, 2014
GIVEAWAY! YAY!!!

Bed Bath & Beyond!
Yep. Felt like celebrating the release of
FIND MY WAY HOME.
All you have to do is click on the BB&B's logo (left) and enter by either liking my fan page on Facebook, following me on Twitter, joining my newsletter or following my reviews on Goodreads. Easy-peasy!! And who doesn't like to win something? Especially from a great store like BB&B where you can find everything from kitchen necessities to dorm room must-haves. So, jump over and enter now...contest runs until the end of August. The winner will be selected randomly by Rafflecopter. (Sorry peeps, but I won't be the one picking the winner...)

July 19, 2014
My HORRIBLE Sweet Tooth...

So, you'd think I wouldn't give in to said craving, right? Wrong. Can't help myself. It's programmed into my DNA. And on that note, I thought I'd share this delicious looking Salted Caramel Layer Cake recipe with you from Javacupcake.com @javacupcake I'm not much of a baker, but I could be convinced to try this one. Looks delish, doesn't it? Let me know if you give a try. Would love to hear how it turns out. (see recipe below). Or click on picture to go straight to link.
Ingredients
Caramel Cake
1/2 cup unsalted butter, room temperature1 cup sugar3/4 firmly packed dark brown sugar3 large eggs1 tsp vanilla2 cups flour, sifted1 cup buttermilk1 tsp baking soda1 Tbsp white vinegarSalted Caramel Sauce
2 cups sugar12 Tbsp unsalted butter, cubed & room temperature1 cup heavy cream, room temperature1 Tbsp fleur de sel (I used sea salt and crushed it down into smaller flakes)Caramel Frosting
1/2 cup firmly packed dark brown sugar5oz unsalted butter, room temperature, divided1/3 cup heavy cream8oz cream cheese, softened1/4 tsp salt2 cups powdered sugar, siftedInstructions
Caramel Cake
Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.Preheat oven to 350 F degrees.In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often.Mix in the vanilla.Add the flour and buttermilk alternating until just combined.In a measuring glass, mix together the baking soda and vinegar then add to the batter. Mix just until incorporated. Do not overmix!Separate batter evenly into the three prepared cake pans.Bake about 20 minutes or until the top and edges are golden brown and a toothpick comes out clean.Cool in pans for 5 minutes before removing to a wire rack to cool completely.Salted Caramel Sauce
In a very large, heavy saucepan or pot over medium-high heat, pour the sugar in an even layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will eventually completely melt. This will take about 4-5 minutes.Once the sugar has melted, stop whisking and cook until the temperature reaches 350 F degrees or the sugar has turned into an amber color and has a nutty aroma. Remove from the heat.Add all the butter and whisk until combined. This mixture will bubble up, but keep whisking until all the butter has melted.Slowly pour the heavy cream into the mixture and whisk until incorporated.Stir in the fleur de sel.Cool for about 10-15 minutes before using.Store leftovers in a jar with a lid and reheat before using again. Refrigerate up to 2 weeks.Caramel Frosting
In a medium, heavy pot, whisk together the brown sugar and 2oz of butter over medium heat until melted. Bring to a boil for no more than 10 seconds. Remove from heat immediately and pour in the heavy cream and whisk until smooth. Cool to room temperature. NOTE: You can use an ice bath and whisk to cool quickly if you don’t have time to wait.In the bowl of your stand mixer, cream together the remaining 3oz of butter and cream cheese until smooth. Scrape the sides of the bowl several times during this process.Mix in the salt.Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture. Scrape the sides of the bowl and mix on medium speed until completely smooth and incorporated.Add the sifted powdered sugar and mix on medium speed until smooth.The frosting will feel very soft – so refrigerate it for 10-15 minutes before frosting the cake.Assembly
Once the cakes cooled, use a large skewer to poke holes across the top of the cake. Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to spread it evenly.Allow the caramel sauce to soak into the cake.Repeat this process with a second layer of sauce.Once all the caramel has soaked into the cake, place one layer of the cake onto your serving platter.Spread a thin layer of frosting over the top of the layer – no more than 1/2 a cup of frosting.Place the second layer on top and spread another thin layer of frosting.Place the final layer of cake on top and frost the outside of the cake with the remaining frosting.Drizzle the top of the cake with caramel sauce. Using a spatula, in a back and forth pattern, spread the frosting and sauce together until just incorporated and it looks like the caramel is oozing thru the top of the cake.Using a disposable piping bag and a very small tip, fill the bag with caramel sauce. Pipe a layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a little more so it drizzles down the side. Sprinkle with fleur de sel.Refrigerate until ready to eat – but remove 15 minutes before serving.Notes
For more detailed instructions on how to make the caramel sauce, visit Brown Eyed Baker . She’s got a great step-by-step tutorial with lots of pictures!
Cake and Frosting recipe originally from: Laura’s Sweet Spot
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@javacupcake

www.michelesummers.com
And let me know how you like it. Feel free to leave reviews or email me your comments. Would love to hear from you. And thank you so much for your support!
June 29, 2014
RELEASE DAY...FIND MY WAY HOME!

But I really relied on my "street team" and that would be all my favorite peeps (Carol Lynn, Nancy, Elise, Jennifer...) and my great critique partner Laura Simcox! You guys kept me sane and talked me off the ledge more times than I can count!


Hope you enjoy Find My Way Home. Check out the buy buttons on my website: www.michelesummers.com