(Take It Off #7)
Publication date: March 10th 2014
Genres: Contemporary, New Adult, Romance
Publication date: March 10th 2014
Genres: Contemporary, New Adult, Romance
***This is a new adult contemporary novel and contains sexual content and graphic language. It is not intended for young adult readers.***
A tattoo gets them in trouble… He will get them out.
After years of cultivating an undercover identity, Brody West is finally off the case and free to live a life of his own. All that time spent in the company of criminals and killers left him a little jaded… and with an identity crisis. He isn’t sure who he is anymore, or who he wants to be.
To give him time to think, he takes a few days off to go fishing. On his way out of town, he makes a routine stop at the bank and finds himself flirting with the girl behind the counter.
But his flirtation is cut short when criminals burst into the bank and shoot her right before his eyes.
In attempt to administer first aid, Brody reveals a tattoo on his back. A mark that will drag him and the girl into the kind of situation he was trying to get away from. But he can’t walk away because he’s the only thing capable of keeping Taylor alive and bringing down the guys who shot her—guys who are seriously dangerous.
Are you hungry?
Well if you aren’t you might be after you read this post. Lol.
In my new book Tattoo, the main character Brody practically proposes marriage to the woman who made a Pumpkin French Toast Bake. It’s that good. And yeah, he’s just that charming. Ha ha ha.
I happen to love this tasty dish as well, I’ve made it lots of times so I knew I wanted to add it to the book when Brody needed something to fill him up.
And because it’s so good I want to share the recipe with you! You can also find this recipe in the back of Tattoo!
It’s so easy and makes the perfect weekend breakfast with a nice cup of coffee (and maybe a good book…)
So give it a try and tell me what you think!
Well if you aren’t you might be after you read this post. Lol.
In my new book Tattoo, the main character Brody practically proposes marriage to the woman who made a Pumpkin French Toast Bake. It’s that good. And yeah, he’s just that charming. Ha ha ha.
I happen to love this tasty dish as well, I’ve made it lots of times so I knew I wanted to add it to the book when Brody needed something to fill him up.
And because it’s so good I want to share the recipe with you! You can also find this recipe in the back of Tattoo!
It’s so easy and makes the perfect weekend breakfast with a nice cup of coffee (and maybe a good book…)
So give it a try and tell me what you think!
Overnight Pumpkin French Toast Bake
INGREDIENTS
- 1 loaf of French bread (or any type of bread you have – I always use French bread. Its roughly 5-7 cups of bread cubed)
- 7 eggs
- ½ cup of Pumpkin puree
- 2 cups of milk (I use Almond milk you can use what you prefer)
- 1 tsp vanilla extract
- 1.5 tsp of ground cinnamon
- Shake of ginger (I literally shake the spice canister over the bowl to add a little)
- Shake of nutmeg (I literally shake the spice canister over the bowl to add a little)
- Brown sugar for topping (3-4 tablespoons)
DIRECTIONS
Tear or cut the bread into chunks or bite sized pieces. Place bread cubes into a lightly greased 9 x13 baking dish and set aside. In a mixing bowl mix together the seven eggs, pumpkin, milk, vanilla and spices.
Pour the egg mixture over the bread cubes. Then using your hand press down lightly on the bread to soak the mixture through. Once the bread is moist cover the dish tightly with a lid or plastic wrap.
Refrigerate overnight.
In the morning (Good morning!) preheat your oven to 350 degrees.
Sprinkle the brown sugar over top of the French toast (be as generous as you like).
Bake the French toast for 35-45 minutes.
Serve warm with syrup or honey drizzled over the top (I also put butter on mine)!
Enjoy!
Doesn’t that look sooo good? Trust me it is!
Tear or cut the bread into chunks or bite sized pieces. Place bread cubes into a lightly greased 9 x13 baking dish and set aside. In a mixing bowl mix together the seven eggs, pumpkin, milk, vanilla and spices.
Pour the egg mixture over the bread cubes. Then using your hand press down lightly on the bread to soak the mixture through. Once the bread is moist cover the dish tightly with a lid or plastic wrap.
Refrigerate overnight.
In the morning (Good morning!) preheat your oven to 350 degrees.
Sprinkle the brown sugar over top of the French toast (be as generous as you like).
Bake the French toast for 35-45 minutes.
Serve warm with syrup or honey drizzled over the top (I also put butter on mine)!
Enjoy!
Doesn’t that look sooo good? Trust me it is!
AUTHOR BIO:
Cambria
Hebert is the author of the young adult paranormal Heven and
Hell series, the new adult Death Escorts series, and the new adult Take
it Off series. She loves a caramel latte, hates math and is afraid of
chickens (yes, chickens). She went to college for a bachelor’s degree,
couldn’t pick a major, and ended up with a degree in cosmetology. So
rest assured her characters will always have good hair. She currently
lives in North Carolina with her husband and children (both human and
furry) where she is plotting her next book. You can find out more about
Cambria and her work by visiting http://www.cambriahebert.com
Blitz Wide Giveaway:
Prizes are open to US and CAN
--A signed PB of Tattoo, a book thong, a take it off swag pack and $10 amazon gift card.
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