Published by Harlequin Books
A CHILD UNDER HIS TREE
by Allison Leigh
Harlequin Special Edition; October 18, 2016
$5.50 U.S.; 224 Pages
‘Tis the season for second chances…and secrets!
Forget the mistletoe maneuvers. Kelly Rasmussen isn’t planning on having that reunion kiss with Dr. Caleb Buchanan any time soon. Things had long ago gone south for these former high school sweethearts. Except for that one night six years ago—which resulted in an explosive secret Kelly’s kept till this very day.
Now career and family have brought them both back to Weaver, Wyoming. Their unavoidable clashes—and instant chemistry—make them realize this town isn’t big enough for the two of them. Or three of them—counting Kelly’s son. Because there’s something about that little boy… For one thing, he has Caleb’s eyes…
Praise for Allison Leigh
“Leigh’s thrilling romance is engaging, intense and funny – a page-turner filled with a down-home narrative that brings the Wyoming landscape, small town antics and eclectic co-stars to life.”
“A fun read with all the sudden twists and secrets that seemed to come out of the woodwork. The characters were intriguing and lively, creating an entertaining story that I didn’t want to put down!”
“It’s intrigue, secrets and family dysfunction melded with a heart-thumping whodunit in Leigh’s tale. Humor, conspiracy and intensely emotional dialogue keep the pages turning.”
—RT Book Reviews
ALLISON LEIGH’S high point as a writer is hearing from readers that they laughed, cried or lost sleep while reading her books. She makes her home in Arizona where she’s blessed with an immensely patient family who doesn’t mind (much) her time spent at her computer and who gives her the kind of love she wants her readers to share in every page. Stay in touch at http://www.allisonleigh.com and @allisonleighbks.
Please welcome Allison to BookHounds
Bon Appétit and a Book: A delicious recipe to enjoy alongside the book!
Fudge Drop Cookies
1 ¾ C sifted all-purpose flour
2 tsp baking powder
½ tsp salt
¼ C sifted unsweetened cocoa
2/3 C vegetable oil (Canola works well)
1 tsp vanilla extract
¼ tsp almond extract
1 C granulated sugar
2 C sifted confectioner’s sugar
¼ C sifted unsweetened cocoa (can be omitted if you prefer a plain glaze)
2/3 TBSP milk
Dash almond extract
Sift flour with baking powder, salt and cocoa and set aside. In medium bowl, beat eggs slightly. Stir in oil, extracts and sugar until combined. Beat in flour mixture until smooth, then refrigerate at least 30 minutes. Drop chilled dough in slightly rounded teaspoons about 2” apart on ungreased cookie sheet. Bake in 400° preheated oven 8 to 10 minutes. Remove to wire rack and cool. Make glaze: In medium bowl, combine all ingredients, stirring until smooth. Spread tops of cooled cookies with glaze and enjoy! Makes about 3 dozen
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