SAY HELLO TO BEST SELLING AUTHOR: CATHERINE COULTER

When I find a novel that rocks, I go on the hunt to find them all. You can probably imagine how massive my TBR pile is right now because I'm always finding spectacular authors.

So you may already know that I'm a HUGE fan of Catherine Coulter and have been reading her work for years.  In fact, when I was missing two books from her collection, Nemesis and Insidious, Awesome Anna from www.herdingcats-burningsoup.com
gave me both for Christmas!

Since then, I've added her latest FBI thriller called The Devil's Triangle to my bookcase. If suspense novels aren't your thing, though, Ms. Coulter has a ton of historical romance stories that are just as riveting.

Catherine Coulter is a New York Times bestselling author who was born in Texas on December 26, and has written over 75 novels.  Her new book, Enigma, will be released on September 12, 2107 and I can't wait!

 Here's a mini interview from this talented and prolific writer.

1.  You've been writing for a lot of years specifically with historical romance novels.  What made you switch to contemporary romantic suspense, and did you find it difficult?

Ms. Coulter:  I didn't "switch" from historical romances to contemporary romantic suspense or the FBI suspense thriller series. For many years I've done one genre, then the other. I'm convinced this kept my brain unconstipated. Did I find it difficult? No, the two genres are very different thus it simply requires a different sort of focus.

2.  You're on an island and can only take 3 things with you for 30 days.  What would you bring?

 Ms. Coulter:  Peanut butter, guacamole, and pina coladas.

3.  That Pina Colada sounds awesome right about now! I fell in love with Savich and Sherlock in The Cove, and there's been no turning back. since then.  The intensity and chemistry between these two make me come back again and again to experience their love story, but I'm also driven by the nail biting suspense and action.  Do you actually know people like these two characters, and if not, how were they created?

Ms. Coulter: Alas, I do not know anyone like Savich and Sherlock. They are special. They are themselves. As is very common amongst writers, both Savich and Sherlock simply wrote themselves.

4.  I would sure hang out with them any time. What guilty pleasure are you eating these days?

Ms. Coulter: Hummingbird cake.

5.  Yummy! You've been blessed as a writer, but if you weren't an author, what would you be doing?

Ms. Coulter: A hairdresser, a cat walker, a speech writer (that's what I used to do on Wall Street).

Thanks so much Ms. Coulter for sharing these tidbits.  To find out more about this phenomenal author, visit her here: 

            Catherine's Facebook
   https://www.catherinecoulter.com

HUMMINGBIRD CAKE - Paula Deen

Ingredients

• Nonstick baking spray
• 2 sticks (1 cup) butter, softened
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/3 cup buttermilk
• 1 1/2 cups mashed ripe banana (about 4 medium)
• One 8-ounce can crushed pineapple
• Frosting, recipe follows
• Optional garnishes: sweetened flaked coconut, chopped macadamia nuts

Frosting

• 2 sticks (1 cup) butter, softened
• Two 8-ounce packages cream cheese, softened
• 2 cups confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.

In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out of the batter.

Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.

Frosting

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners' sugar in increments. Lastly beat in the lemon juice and vanilla.

Enjoy!