Make Me Yours (Bellamy Creek #2) - Melanie Harlow Page 0,123
on a pan lined with foil or silicone mat. Drizzle with olive oil and rub the oil onto the leeks to coat both sides. Season with salt and pepper. Cover leeks loosely with aluminum foil. Bake for 20 minutes, and remove foil. Bake for another 15-20 minutes or until soft and golden brown.
5) Meanwhile, cook the potatoes. Peel potatoes and cut into 1” cubes. Place in large pot with 1 tsp of salt and enough water to cover the potatoes by 2”. Cook potatoes until soft and easily broken apart with a fork (about 15-20 minutes). Drain well.
6) Add milk, butter, sour cream, 1 tsp. salt and plenty of ground black pepper to hot potatoes and mash with potato masher until smooth.
7) Place roasted leek and garlic into food processor and pulse 10-15 times until a paste starts to form. Mix the paste into the mashed potatoes. Season with salt and pepper as needed.
Thirty-Eight
Sweet Potato Mash with Chimichurri
Ingredients
2 lbs. sweet potatoes, unpeeled, cut in half lengthwise
1 Tbsp. olive oil
Kosher Salt and Black pepper
1/2 cup roughly chopped parsley
1/2 cup roughly chopped cilantro
2 tsp. dried oregano
1 Fresno pepper, roughly chopped
3 garlic cloves, chopped
1 tsp. salt
1/2 tsp. black pepper
1/4 cup red wine vinegar
1/4 cup water
3/4-1 cup extra virgin olive oil
1) Preheat oven to 450 degrees
2) Rub potatoes with olive oil and season with a pinch of salt. Place potatoes cut-side down on a baking sheet lined with parchment, aluminum foil or silicone mat. Roast for about 25-35 minutes, until very soft.
3) While the potatoes are roasting, make the chimichurri. Place parsley, cilantro, Fresno pepper, garlic, oregano, red wine vinegar, water, salt and pepper in food processor and blend until very finely chopped (almost a paste). Remove from blender and place in medium bowl. Stir in olive oil. If the mixture is too thick, you can stir in more olive oil a tablespoon at a time until a pourable consistency. You can also add more salt to taste.
4) Once the potatoes are cooled slightly, remove the skins and mash the flesh together with 1/4 tsp kosher salt and black pepper to taste. Transfer mash to platter and spoon chimichurri evenly over the potatoes.
Thirty-Nine
Carrot Cupcakes with Brown Butter Cream Cheese Icing
1) Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
2) Mix together the flour, baking soda, salt, and spices in medium bowl. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix just until combined.
3) Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
4) In a small saucepan, melt butter and stir on medium heat until it turns golden brown and smells nutty, around 5-8 minutes. Let cool and solidify before making icing.
5) Once cooled, beat cream cheese, browned butter and salt until light and fluffy, about 2 minutes. Add sugar and beat until light and fluffy, another 3-4 minutes.
6) Once the cupcakes are cooled, ice cupcake using a piping bag or spatula. Top with toasted pecans or dust with cinnamon!
Be a Harlot!
Want new release alerts, access to bonus materials and exclusive giveaways, and all my announcements first? Subscribe to my twice monthly newsletter!
Want to stay up to date on all things Harlow day to day, get exclusive access to ARCs and giveaways, and be part of a fun, positive, sexy and drama-free zone? Become a Harlot!
Want a chance to become a Top Fan and win exclusive prizes? Check out my Facebook page!
Want to be notified about freebies and sales? Try Bookbub!
Interested in excerpts and little bites of my romances so you can read more before buying or borrowing? Try Book + Main!
Also by Melanie Harlow
The Frenched Series
Frenched
Yanked
Forked
Floored
The Happy Crazy Love Series
Some Sort of Happy
Some Sort of Crazy
Some Sort of Love
The After We Fall Series
Man Candy
After We Fall
If You Were Mine
From This Moment
The One and Only Series
Only You
Only Him
Only Love
The Cloverleigh Farms Series
Irresistible
Undeniable
Insatiable
Unbreakable
Unforgettable
The Bellamy Creek Series
Drive Me Wild
Make Me Yours
Co-Written Books
Hold You Close (Co-written with Corinne Michaels)
Imperfect Match (Co-written with Corinne Michaels)
Strong Enough (M/M romance co-written with David Romanov)
The Speak Easy Duet
The Tango Lesson (A Standalone Novella)
Want a reading order? Click here!
Acknowledgments
Once again, I need to thank Dina Cimarusti for all the delicious recipes in this book. I hope you enjoy making them as much as I do!
As always, my appreciation and gratitude go to the following people for their talent, support, wisdom, friendship, and encouragement…
Melissa Gaston, Brandi Zelenka, Jenn Watson, Hang Le, Devyn Jensen, Kayti McGee, Laurelin Paige, Corinne Michaels, the entire Social Butterfly team, Anthony Colletti, Rebecca Friedman, Flavia Viotti & Meire Dias at Bookcase Literary, Nancy Smay at Evident Ink, Julia Griffis at The Romance Bibliophile, proofreaders Michele Ficht, Shannon Mummey, and Alison Evans Maxwell, Stacey Blake at Champagne Book Design, Katie Robinson at Lyric Audiobooks, narrators Aiden Snow and Andi Arndt, the Shop Talkers, the Sisterhood, the Harlots and the Harlot ARC Team, bloggers and event organizers, my Queens, my betas, my proofers, my readers all over the world…
And once again, to my family, with all my love, especially my sweet Violet, who introduced me to the song that inspired this book.
About the Author
Melanie Harlow likes her heels high, her martini dry, and her history with the naughty bits left in. She’s the author of the Cloverleigh Farms Series, the One & Only series, the After We Fall Series, the Happy Crazy Love Series, and the Frenched Series.
She writes from her home outside of Detroit, where she lives with her husband and two daughters. When she’s not writing, she’s probably got a cocktail in hand. And sometimes when she is.