Monday, 9 November 2015

Kimberly Kincaid ~ Bio


About Kimberly Kincaid

Contemporary romance that splits the difference between sexy and sweet.

I write contemporary romance that splits the difference between sexy and sweet. My digital Line series is about the hot cops... of Brentsville, NY, and my Pine Mountain series follows small-town singles as they find big-time love.
You can learn all about my books at www.kimberlykincaid.com. When I'm not writing or reading, I spend my time in Virginia with my wildly understanding husband and our three children, cooking, practicing yoga or studying martial arts.

Awards

2015 RWA RITA® finalist, 2014 Booksellers Best finalist,
2011 RWA Golden Heart finalist.

Member of RWA, WRW-RWA local chapter, MDRWA, and RWA Kiss of Death chapter.

Personal Information

Sign up for all the latest updates on my website: www.kimberlykincaid.com

Email: kimberly.kincaid1@gmail.com


A Few of My Favorite Things
Reading, yoga, Tae Kwon Do, cooking, the sound of my kids laughing, the moment just before the first kiss in a book or movie, the TV show Burn Notice, listening to people tell stories of their first love, collecting shoes, wine-tasting, spending time with my family, cold beer on a hot day, hot chocolate on a cold day, staying up way too late to read a book simply because I must know what happens, the ice cream truck in July, picking apples in the fall, gardening, meeting new people, good luck charms, chai tea, laughing so hard my side hurts, the color purple, random acts of kindness, old-fashioned letter writing, the delicious feeling of writing "chapter one", the very delicious feeling of writing "the end", brownies à la mode, the hushed calm of my house before everyone wakes up, butterfly kisses, the smell of rain, red nail polish, grocery shopping, all of Matt Nathanson's albums, the smell of freshly washed sheets, forging a new path, going barefoot in the grass, singing too loudly in the car, any food that comes directly from the earth, Monday Night Football, sangria with girlfriends, the excitement of Christmas morning, Bruce Lee movies, and living life like anything is possible


KIMBERLY KINCAID'S PINE MOUNTAIN SERIES
All Wrapped Up


Talk about a hot lead…
Christmas is coming to Pine Mountain—and it has a way of stirring up memories, good and bad. Nick Brennan may manage the Double Shot bar smooth as good whiskey, but his past is a hot mess. When he runs into a burning building to save a little boy, some people start thinking there's more to his heroism than holiday spirit. And then the local reporter assigned to the story turns out to be gorgeous Ava Mancuso, the girl who got away.
Ava knows what it's like to have a past. But the changes she's seen in Nick since she knew him do more than set off her natural curiosity—his warm eyes and gruff charm have her instincts fired up. Still, all the chemistry in the world doesn't erase history, even when Nick invites her to his little sister's mistletoe wedding. Does he have a heart under all those secrets? Or is this going to be just another Christmas past?



Just One Taste



A little home improvement can go a long way…

Jesse Oliver was a medic in Afghanistan, but back home in Pine Mountain he's happy to switch gears as the Double Shot bar's new sous chef. When his apartment floods and his old Army buddy offers the family's dilapidated lake house as temporary quarters, Jesse thinks a little remodeling on the creaky duplex sounds like a fair return favor. That's before he sets eyes on the gorgeous woman moving into the other side of the cabin—and discovers she's his buddy's kid sister, a.k.a totally off limits.

Kat McMarrin has fought hard for her space, and she's not too interested in sharing it. Of course, her job as a physical therapist means she won't see much of Jesse, even if he's a few thin floorboards away—unless she seeks him out. And with his sculpted body and slow-burn gaze, she might be tempted. Maybe the fixer-upper projects she has planned for the cabin will keep her mind off him. Or maybe her instincts to strip the place down will get out of hand…



Fire Me Up


IF YOU CAN'T STAND THE HEAT…
Teagan O'Malley can handle a crisis. She's an EMT, it's her job. But she never expected to land in the kitchen of her father's pub, with no notice, no cash, and no room for error. The kitchen is not her favorite place. Lucky for her, she just scraped a bad-boy chef off the pavement after a motorcycle accident—and something about him says he can turn up the heat in more ways than one.
Adrian Holt has had a rough few years, and he's not eager to get tangled up in anything more complicated than a good risotto. But with a broken arm and a head full of bad memories, he needs a challenge to keep him sane. Teagan's dare-me attitude and smoldering mess of a bar are just what the doctor ordered. And the two of them together might cook up some even better medicine…



Stirring Up Trouble         
 
Rated a TOP PICK by Harlequin Junkie!

Sloane Russo’s turned a decade of crazy jobs and whimsical travel into a career writing steamy novels set in exotic places. Trouble is, Sloane’s flat broke now—and she can’t channel sun-drenched beaches in the Blue Ridge Mountains. The only fast cash in town comes with some seriously distracting temptation: Gavin Carmichael, hot, handsome and oh-so-hard-headed.
Gavin isn’t the impulsive Don Juan of Sloane’s novels. He’s raising his thirteen-year-old half-sister, and he’s pretty sure he’s supposed to act like he’s never heard of fun. Sloane is way too sexy and irresponsible to be his idea of a good tutor for Bree, but the unpredictable anti-nanny may be irresistible as well…



Gimme Some Sugar         

 
Out of the frying pan. . .and into the fire!
Desperate to escape the spotlight of her failed marriage to a fellow celebrity-chef, Carly di Matisse left New York City for a tiny town in the Blue Ridge Mountains. The restaurant she's running these days may not be chic, but in Pine Mountain she can pretend to be the tough cookie everybody knows and loves. Until she finds herself spending too much time with a way-too-hot contractor whose rugged good looks melt her like butter. . .
Jackson Carter wasn't looking for love. But he's not the kind of man to walk away from a worksite--or from a fiery beauty whose passionate nature provides some irresistible on-the-job benefits. . .
It's the perfect temporary arrangement for two ravenous commitment-phobes--except that Jackson and Carly keep coming back for seconds. . .and thirds. . .and fourths. . .



Turn Up The Heat        
 
 
"It's not you."
There are only so many times a girl can hear those words before she believes that it is, in fact, very much her. Unexpectedly jilted by her locally famous boyfriend and haunted by a boss who makes Attila the Hun look like a lap dog, Bellamy Blake does what any self-respecting girl in her shoes would do. She rounds up her two best girlfriends and makes plans to get the hell out of Dodge. . .
But Bellamy's escape plan takes a nose dive on the side of rural route 164 when her transmission self-destructs, leaving her in the middle of a cell phone dead zone with nothing but her wits. Oh, and Shane Griffin, the hottest mechanic who's ever checked under her hood.
Yet this small-town man isn't all he seems. Can Shane and Bellamy prove that sometimes the most unlikely ingredients make the most deliciously sexy mix?


The Sugar Cookie Sweetheart Swap
        
 


The Sugar Cookie Sweetheart Swap, with Donna Kauffman and Kate Angell.
Come take a sneak peek into Pine Mountain, the cozy resort town in the Blue Ridge Mountains where my first series is set.
Ingredients: One pragmatic caterer desperate for money to start her own bakery. One hotshot pastry chef in need of a boost to his reputation as a risk-taker. One Christmas cookie competition that promises money and prestige to the winner. Combine well, and watch the kitchen heat up for the holidays.

KIMBERLY KINCAID'S LINE SERIES
The Line Collection
        

Four sexy stories, one sizzling price! The Line Collection includes all four Line novellas, including Love On The Line (Violet and Noah’s story), Drawing The Line (Serenity and Jason’s story), Outside The Lines (Jules and Blake’s story) and Pushing The Line (Harper and Aaron’s story), plus recipes and bonus material not previously published in the Trilogy. Don’t miss this chance to snap up the series that USA Today calls "smart, tart, and sexy"! Love On The Line: Violet Morgan puts the personal in personal chef…right up until her twin brother’s detective partner is injured in the line of duty. The last thing Violet wants is to get up-close and personal with tough, gruff Noah Blackwell… again. But despite their differences, Noah and Violet find heat in more places than the kitchen. When Noah goes back to active duty despite Violet’s deep-seated fears, will these two simmer down, or will their feelings boil over? Drawing The Line: Detective Jason Morgan must protect Serenity Gallagher from one of Brentsville’s most vicious criminals after she witnesses a brutal crime at her diner. The task is easier said than done with Serenity reluctant to leave Mac’s, the only place she’s ever called home. As they bide their time in protective custody, the stakes get higher and the sparks burn hotter for Jason and Serenity. But can they draw the line? Outside The Lines: Julianna Shaw walked out of Dr. Blake Fisher’s life eight years ago. He never expected to see her again, let alone be tasked with coordinating Brentsville Hospital’s charity fundraiser with her. But the sexy diner manager has secrets, ones that change everything both Blake and Jules once knew about love. Will the truth bring them back together…or send them apart for good? Pushing The Line: Artist Harper McGee has never met a change of address she didn’t like. So when she comes back to Brentsville to settle her beloved grandmother’s final affairs, it’s not for an extended stay…until Harper discovers that her grandmother has bequeathed her the family candy shop. Firefighter-slash-contractor Aaron Fisher is all too willing to help her with the renovations needed to sell the shop, but will he fix up her guarded heart, too?

KIMBERLY KINCAID'S STAND ALONES
Something Borrowed
       

~ Amazon ~

Her best friend is the best man for the job…
When her successful brother announces his plans for an impromptu wedding in Ireland, unlucky-in-love chef Sasha Arrington is stuck between the Blarney Stone and a hard place. Their overbearing parents are sure to turn the long weekend into her own personal hell unless she can distract them from her roller coaster career and her terrible track record with men. So when her best friend offers to pose as her date, Sasha jumps at the chance.
Ambitious chef James Sullivan always gets what he wants, except the one thing he wants most—the sexy kitchen partner he's been secretly attracted to for months. But this time, he's got the luck of the Irish on his side. Sasha needs a wingman for her brother's wedding, and the romantic destination could be just what Sully needs to tempt Sasha out of the friend zone.
Between the gorgeous locale and the undeniable attraction between them, Sasha and Sully's friendship quickly goes from simmer to sizzle. But Sasha's reasons for guarding her heart run deep. When she discovers that Sully isn't all that he seems, will she be able to go from fling to forever? Or will Sully's luck run out?




RECIPES

Jules’s Stuffed French Toast
Jules's Stuffed French Toast
  • 2 eggs
  • ¼ cup milk (not skim, but 2% is okay)
  • 1 teaspoon vanilla extract
  • 1 8-oz. package cream cheese (not fat free! Trust me on this, it doesn’t set up properly), softened
  • 1 Tablespoon honey (I used orange flavored, but any will do)
  • 1 teaspoon cinnamon (plus more for sprinkling)
  • 1 teaspoon granulated sugar
  • ½ cup orange marmalade (I just go from the jar and don’t quite measure this— it’s more to taste)
  • One loaf brioche, preferably a few days old, cut into an even number of one-inch thick slices
  • Cooking spray for the griddle
Spray a griddle or non-stick skillet with cooking spray and set over medium heat, but no higher. While it warms, whisk eggs, milk and vanilla in a shallow bowl. Set aside. In a separate bowl, mix cream cheese, honey, 1 teaspoon cinnamon and sugar together until combined. Spread about 2 Tablespoons (-ish, you can eyeball this, really, but you want a good layer) of cream cheese mixture on one side of a slice of brioche. Repeat process with one Tablespoon (again, approximate, but as long as the ratio is about 2:1, you’ll be great) orange marmalade on another slice of brioche. Put both slices together like a sandwich (cream cheese facing marmalade). Repeat with remaining bread, cream cheese mixture and marmalade.
Just before cooking (and I do mean just!), dip each side of the "sandwich" in egg mixture to coat the outside of the bread completely, without soaking it through. Place immediately on the griddle. Cook for about 3 minutes on each side, or until the bread is golden-brown and firm to the touch, and the cream cheese is melted through. Repeat with remaining "sandwiches". Sprinkle with a dusting of cinnamon. Serve with fresh fruit or maple syrup. Makes approximately five "sandwiches".
Feed to the one you love, preferably as breakfast in bed!
 
Violet Morgan´s Chicken and Dumpling Stew
Violet Morgan´s Chicken and Dumpling Stew
  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • ½ teaspoon thyme
  • A pinch to ¼ teaspoon nutmeg, to taste
  • 1 8-ounce package sliced baby Portabella mushrooms, wiped clean
  • 2 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 1 32-ounce container chicken stock
  • 1 pound chicken breasts, trimmed and cut into bite-sized chunks
  • 2-3 cups mixed vegetables, such as sliced carrots, small broccoli and/or cauliflower florets, and of course, for Noah, peas. Frozen works just fine, but fresh is okay too
  • 1 cup all-purpose baking mix (for biscuits and pancakes and the like)
  • 1⁄3 cup milk
  • ½ Tablespoon parsley
  • 1 teaspoon thyme
Heat olive oil in a large Dutch oven over medium-high heat, until it ripples. Add onion, ½ teaspoon thyme, and nutmeg, cooking until soft and stirring often, about 5 minutes. Add mushrooms and garlic. Cook 4-5 minutes more, until soft and fragrant. Sprinkle flour over mixture and incorporate well. Slowly add broth. Bring to a low boil, stirring often.
Add chicken and vegetables. As stew comes back to a boil, combine baking mix, milk, parsley and 1 teaspoon thyme in a bowl. Drop in level tablespoonfuls into the simmering stew and reduce heat to low. Cover the Dutch oven and cook fifteen minutes longer. Add salt and pepper to taste. Serve with nice crusty bread for dipping and a green salad (just don’t tell Noah there are greens!)
Serves six.
 
Serenity Gallagher´s Apple TurnoversSerenity Gallagher´s Apple Turnovers
  • 1 package frozen puff pastry, thawed and gently unrolled*
  • 3-4 medium tart, firm apples, such as Granny Smith, Honeycrisp or Pink Lady, cored and sliced, peeling optional (I actually prefer mine with the skin on for texture, but to each her own!)
  • 2 Tablespoons lemon juice
  • 2 Tablespoons butter
  • ½ cup golden raisins
  • ¾ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 pinch nutmeg (freshly ground is best)
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water
  • ½ cup slivered almonds, toasted strongly preferred
  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • 1 teaspoon almond extract
*Note: In the book, Serenity makes her own dough. But Serenity is a fictional character and has the time to do that! The puff pastry works wonderfully too, and to appeal to those of us with busy lives, I substituted it here. If you’re a purist like dear Serenity, the from-scratch recipe is below.
Pre-heat oven to 400°. Press together any cracks in the pastry dough (wet fingers work best for this) and cut the pastry into eight even sections. Set aside.
In a small bowl, sprinkle apple slices with lemon juice to prevent browning. In a heavy saucepan over medium heat, melt butter. Add apples, raisins, brown sugar, cinnamon and nutmeg. Stir frequently, cooking until the apples begin to get soft and your kitchen starts to smell like heaven (about 3-4 minutes). Meanwhile, combine cornstarch and water in a small bowl and stir into saucepan. Cook until mixture thickens, another 3-4 minutes. Remove from heat to cool slightly. Stir in almonds.
Spoon even amounts of filling onto each section of dough (inhaling deeply and making happy noises is optional, but encouraged) Fold dough over to make a “pocket”, sealing edges with wet fingers and mark with the tines of a fork. Bake on a parchment-lined baking sheet, 22-24 minutes until pastry puffs and turns golden-brown. Cool for five minutes on baking sheet, then remove to a wire rack until completely cool.
While turnovers bake, combine powdered sugar, milk and almond extract in a small bowl. When cooked turnovers are cool, drizzle glaze evenly over each turnover. Serve with lots of love.

 
Serenity's "From-Scratch" Dough
  • 2 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • Sprinkle of cinnamon sugar (eyeball it)
  • 1/2 cup (1 stick) cold, unsalted butter, cut into pieces
  • 1/3 to 1/2 cup cold water
Combine flour, salt, and cinnamon sugar in a medium bowl. Cut in butter with a pastry mixer or two forks until mixture resembles coarse meal. Gradually add water, just enough, to form dough (I use my hands for this part). Roll out of floured surface and cut to desired shapes. This is more of a pie dough than traditional puff pastry. But both will yield amazing turnovers! Bake as directed in recipe.
 
Bellamy Blake's Late-Night Guacamole
Bellamy Blake's Late-Night Guacamole
  • 4 ripe avocados (Haas preferred)
  • Freshly squeezed juice of one large lime
  • ½ teaspoon kosher salt
  • ½ teaspoon cumin
  • Tabasco to taste
  • Roughly ½ of a medium red onion, small dice (adjust amount to taste)
  • One medium tomato, seeded and diced (in a pinch, you can also use about ¾ cup of jarred salsa, but fresh is much better)
  • One large clove of garlic, minced fine
  • About a Tablespoon of chopped, fresh cilantro (also to taste)
Cut avocados in half and remove the seeds (one good whack with a sharp knife should help it pop right out, but be careful!). Scoop the pulp from each avocado into a large bowl (I like to use my hands for this, but a spoon works too). Discard skins. Add lime juice, salt, cumin and Tabasco. With a potato masher, work mixture to desired consistency. Note: texture is important in good guacamole. Over-mash, and you end up with baby food (eek!), but not enough, and it won't "dip" without destroying your chips. You want the chunky feel of salsa. Add onion, tomato, garlic and cilantro. Stir gently to combine well. Let sit (for flavors to really pop) for about an hour in the fridge with light cover. Serve with tortilla chips, preferably to your friends after a late night out. Licking the bowl is optional, but encouraged. Sharing food doesn't have to be an intimate thing between lovers—it can be what ties us together with anyone we love or care about, such as our family and friends. One of the big mantras in my house is that "Food is love", and Bellamy's guacamole in Turn Up The Heat is a prime example. As an aspiring (and closet) chef, Bellamy cooks from her heart, and in turn that makes everything she prepares into a feast for the emotions. Even late-night guacamole! Bellamy's desire to feed her friends shows how much she cares for them, and following the path of your heart is a big theme in Turn Up The Heat. Give this recipe a try, and share it with some friends (over margaritas!) to embody "food is love" in your house, too.
 
Carly's BologneseCarly's Bolognese
  • 1 Tablespoon olive oil
  • 1 medium onion, diced fine
  • 2 stalks celery, halved lengthwise and sliced thin
  • 1 large carrot, diced fine
  • 2 cloves garlic, diced
  • 1 pound ground beef
  • 1 pound ground pork/bulk Italian sausage
  • 2 fresh bay leaves
  • 1 teaspoon dried Italian seasoning
  • 2 cans (28 ounces each) crushed tomatoes (organic preferred)
  • 1 can (14 ounces) diced tomatoes
  • 1 cup beef broth (half and half with water is fine for lower sodium), plus more for thinning
  • Pinch allspice
  • Chopped flatleaf parsley (a generous handful) for garnish
In a large stockpot, warm olive oil over medium-high heat. Add onion, celery and carrot, stirring often, until soft, adding two cloves of garlic in the last two minutes of cooking (7-8 minutes total). Gently push veggies to the sides of the pot and add meat. Using a wooden spoon, break up meat and cook until brown and crumbly (about ten minutes). Add Italian seasoning, and salt and pepper to taste. If you've got any lovely brown bits on the bottom of the pot from the veggies, de-glaze with a splash of beef broth (red wine works well here too, and the alcohol burns off so this recipe is safe for the under-21 set!) Add all three cans of tomatoes and the pinch of allspice, and heat to a low bubble. Simmer, uncovered for at least an hour on the lowest heat setting, adding broth and/or water to thin the gravy as necessary. When you're ready to serve (the longer you let this simmer, the better it tends to be), put this over your favorite pasta (linguine is good, as are penne and rigatoni- both stand up to the thickness of the sauce nicely), sprinkle with chopped parsley and serve with green salad, garlic bread, and lots of love! You can also use this sauce as a base for a nice hearty lasagna, and it freezes well. This recipe is actually one that I use with my family quite a bit, and it's a go-to staple in our house. When I wrote the scene in Gimme Some Sugar (book two in the Pine Mountain series) where Carly makes this sauce, I wanted her to be making something personal, something that meant "family" and "love", because it's one of the most emotional scenes in the book. This recipe instantly popped to mind. Carly may be a chef who can work fast under tremendous pressure, but when it comes to her family, she's all about putting her heart into it. It's one of the reasons Jackson is such an eager guy in the test kitchen…and a few other rooms, too!
 
Gavin's Swiss Omelet Gavin's Swiss Omelet
  • 2 large eggs
  • 2 Tablespoons milk (whole preferred)
  • ¼ cup diced onion
  • 1 Tablespoon butter
  • 13 cup cooked ham, cubed or sliced into ribbons
  • ¼ cup shredded Swiss cheese
  • 1 teaspoon each freshly chopped tarragon and thyme
  • Extra Swiss and sprigs of thyme for garnish
Gently whisk eggs and milk in a small bowl; set aside. In an omelet pan over medium heat, melt butter and cook onion until soft and translucent, about 5 minutes (stir often). Add ham, then cover with egg mixture. With the heat between medium and medium-high, swirl the egg mixture evenly through the pan with other ingredients distributed throughout. Use a fork to stir the mixture carefully as it cooks (eggs will begin to set up and mixture will thicken). When the mixture has set up but is still wet, add cheese and herbs. Using a spatula or your mad omelet flipping skills, flip the omelet to form a half-moon shape. Cook for another minute, then slide to a plate, garnish, and share with someone you love! Breakfast is a big-time meal in our house, and we often have it for dinner as well as in the morning. It's one of those meals where even the youngest chefs in the house can take part in preparations. So when I was searching for something that Gavin, the hero in book three of the Pine Mountain series, could make with his thirteen-year-old half-sister Bree, my brain immediately went the breakfast route. Gavin may not always have the right words as he raises his sister, especially as Bree goes from pigtails to puberty, but they share a bond through food, and this omelet makes several appearances in Stirring Up Trouble. Of course, they share it-and all the emotion that goes with their family-with unlikely "anti-nanny" Sloane Russo, too.