January 2010
Dear Friends,

I’m thrilled to be launching my very first newsletter. 2010 is loaded with lots of exciting stuff for me and I can’t wait to pass along the news.

To begin with, I’ve recently launched my own personal blog, called Love Musings. It can be found at tracywolff.blogspot.com and I would love to see you there—I do a weekly giveaway on top of the monthly contest I hold at my website, so stop by and leave a comment on Fun Fridays. I’m also in the middle of redoing my website, so give me a couple more weeks and then stop by www.tracywolff.com to see the new design. I’d really like to hear what you think of it.

December saw the publication of my third Harlequin Superromance, The Christmas Present, which got a recommended read from Dear Author and an A review from The Good, The Bad, The Unread. This coming April marks the release of my third NAL Heat, Tease Me. Lauren Dane says that it’s “Sultry, sexy, and with a couple whose chemistry leaps off the pages, Tracy Wolff’s TEASE ME is a book you shouldn’t miss!” and Jaci Burton calls it “One fiery-hot read with nail-biting tension—I couldn’t put it down!”

Here’s a quick little teaser, if you’ll excuse the pun ;)

Tease Me Excerpt

“So, can I buy you breakfast, or is that against the rules?”

At Byron’s voice, Lacey looked up from the morning paper she’d been studying for the last fifteen minutes. Too bad she’d read the first paragraph at least six times and still had no idea what it said.

“Breakfast?” She tried her damnedest to look him in the eye, but it was hard, especially when his heavily muscled chest was bare and still a little damp from the shower he’d just finished.

“Yeah, you know. Eggs, toast, pancakes. Ring a bell?”

“I just thought you’d . . .” Her voice trailed off lamely.

“Thought I’d what?” His eyes narrowed dangerously. “Slip out while you were in the shower?”

He walked over to her, took her lips in a long, hard kiss. “Sorry to disappoint you, but I’ve never been much of a wham, bam, thank you, ma’am kind of guy.”

“That’s not what I meant.” She stared at his back in frustration as he sauntered past her into the kitchen. Then lifted a hand to her mouth and rubbed her fingers over her well-kissed mouth. Even as she did it, she knew it was going to take more than that to wipe away the toothpaste-and-lemon taste of him.

“There’s fresh coffee,” she called, striving to sound as relaxed as he obviously was.

“I already found it.”

He appeared in the doorway, holding her favorite cup. The delicate fairy mug looked much too small for his hard, lean hands.

“Well, help yourself,” she muttered, not sure whether she should be disgruntled at the fact that he’d made himself at home in her apartment.

“I usually do.” He flopped down onto the dining chair next to hers, ran one long, tanned finger over the bridge of her nose. “So, what do you say?”

“To what?” She determinedly ignored the shivers sliding down her spine.

“To breakfast. There’s a great little place on Chartres that serves the best—”

“I can’t.”

“Okay.” Her refusal didn’t break his stride. “How about lunch?”

“I have a meeting.”

“Dinner?”

“Come on, Byron. Don’t do this.”

“Don’t do what?” His grin was razor-sharp, but his eyes were amused. “Don’t try to spend a little time with you outside of bed? Or don’t buy you a meal?

“Come to think of it, every time I try to feed you, you turn me down. Are you on a hunger strike for world peace or something?”

Irritation skated through her. “I’m not a dog; I don’t need you to feed me.”

“You didn’t answer the question.”

“Do I look like Gandhi?”

He took a sip of coffee. “Not a hunger strike, then. Just a feminist’s objection to letting a man do something for her? That’s easy enough—you can buy me breakfast.”

“No!”

“Well, if you’re not a feminist or an activist or any other kind of ist, what, exactly, is your objection to sharing a meal with me?”



And to celebrate this third New Orleans book—and the fact that Mardi Gras is almost here--here’s a recipe I learned during my years in The Big Easy: Mardi Gras King Cake. Of course, it’s only authentic if you bake a small, plastic baby in the middle. Tradition goes that whoever gets the baby will have a year of good luck—of course, he or she also has to bring the king cake to the next Mardi Gras party!

King’s Cake

Ingredients:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

Filling:
1 1/4 cup packed brown sugar
4 teaspoons ground cinnamon
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

Frosting:
1 cup confectioners' sugar
1 tablespoon water
Sugar sprinkles in purple, yellow and green

Directions:
Preheat oven to 375 degrees right before baking . Grease 2 cookie sheets.
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until smooth and creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2-3 hours. When the dough has risen, punch it down and divide in half.

To Make Filling:
Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water. Sprinkle with colored sugar.



In other exciting news, I’m launching a huge contest with erotic and paranormal author Shayla Black to celebrate the release of Tease Me and her March release, Delicious. Stop by my blog in February for the details-- we’ll be giving something away every day and the grand prize is an i-pod Touch!

And as a special treat just for being a loyal reader and subscribing to my newsletter, I'm hosting a separate contest just for you! Just send an email to staff@authorsoundrelations.com with your full name and mailing address and let me know which one of my books has been your favorite so far, and why. Please be sure to mark the heading as Wolff-January2010. Two winners will each receive a $10 gift card from Starbucks and a copy of my novel, Full Exposure! Winners will be contacted shortly after Feb 20th, 2010.

Stay-tuned for my next newsletter, where I’ll discuss my brand new dragon-shifter series and the YA novel I just sold to Walker Books.

I wish you an exciting, prosperous and book-filled 2010!

Love,

Tracy Wolff

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