Well, we are supposed to be coming to the end of summer but Southern California sure as heck does not know that because it’s soo hot and humid here. The upsides are the many beautiful beaches here and obviously living closer to the coast than inland because of the breeze from the ocean!
As part of an End of Summer Blog Tour (full schedule here), author Janice Maynard shares a bit about how she spends her summers as well as a family favorite recipe, one that is perfect for any time of day! Her newest addition to the Kavanaghs of Silver Glen series, Second Chance with the Billionaire is now available for purchase.
ABOUT Janice Maynard
USA Today bestselling author Janice Maynard knew she loved books and writing by the time she was eight years old. But it took multiple rejections and many years of trying before she sold her first three novels. After teaching kindergarten and second grade for a number of years, Janice turned in her lesson plan book and began writing full-time. Since then she has sold over thirty-five books and novellas. Her publishers include Kensington, Penguin/NAL, Berkley, and Harlequin.
Her Men of Wolff Mountain books are fan favorites, and Janice is now deeply involved with her new cast of heroes in the long running Kavanaghs of Silver Glen series.
Summer heat. We’re wallowing in it here in Tennessee! Have you ever heard July and August called the dog days of summer? That phrase immediately makes me think of hot, still, humid evenings and the sound of cicadas chirping their distinctive racket.
When my grandmother was a girl, people used icy drinks and electric fans to cool off. In the twenty-first century, at least we have the luxury of hiding away in air-conditioned rooms! I confess I’m not a hot-weather lover. But I do enjoy the slower pace of late summer.
In Second Chance with the Billionaire, the resort town of Silver Glen, North Carolina, basks beneath a summer sun. Conor Kavanagh is about to come face-to-face with the first girl he ever loved. After spending years in South America, she has returned to her childhood home to look after her ailing grandfather. Conor is disconcerted to find she’s as appealing as she ever was.
Late in the story I had fun sending my hero and heroine on a picnic in a remote area alongside a beautiful lake. With nothing holding the lovers back, the summer temps aren’t the only things heating up.
Like the Kavanaghs, I also live in a place with many lakes and beautiful mountains. We end up entertaining lots of company during the summer months, and of course, I wouldn’t be a good hostess if I didn’t at least offer breakfast! In my family we have a favorite recipe that has been handed down through four generations.
Sock-It-to-Me Cake has a crazy name, but it’s a crowd pleaser. I probably make it at least once a month for some occasion or another. The thing we love about this cinnamon-laced creation is that it’s yummy anytime of day; hot out of the oven for a snack, with coffee or juice at breakfast and, of course, à la mode for dessert.
I’m including the full recipe below and wishing each of you lots of love and romance, plenty of lazy summer days and endless hours to read your favorite books!
- 2 tablespoons cinnamon
- 4 tablespoons brown sugar
- 1 Duncan Hines “Butter” Yellow Cake Mix
- 4 eggs
- ¾ cup oil
- 1 8-ounce carton of sour cream
- ½ cup sugar
- Grease and flour a traditional Bundt cake pan. Preheat oven to 300°F.
- Before assembling cake, stir together cinnamon and brown sugar. Set aside.
- Empty the dry cake mix into a large mixing bowl. (Do not follow directions on the package.) Add the eggs, oil, sour cream and sugar. Beat on medium speed for 2 minutes.
- Pour half of the batter into the Bundt pan. Sprinkle half of the cinnamon/sugar mixture across the batter. Pour the remaining batter into the pan. Top with the last of the sugar mixture.
- Bake for 1 hour or until cake is light brown on top and around the edges. In my oven, it usually takes 1 hour and 10 minutes. Cool in pan on a wire rack for only 10 to 15 minutes. (Any longer and the cake may stick to the pan.) Put a dinner plate on top of the Bundt pan and invert. The cake should slide out easily. Put the plate on a wire rack to finish cooling. Enjoy!
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