Monday, 9 March 2015

So much to share!

Video, competitions and a new release! It's all on here at the moment - not to mention that we're selling our house in the midst of it all...omg, sometimes I wonder about my sanity. Okay, I quite often wonder about it, I think it went through the spin cycle of my washing machine and came out funky.
But today is about all of the yeay things, because Caught with the Captain's Daughter is out in the world making the Love on Deck series complete.

To celebrate my awesome kiwi writing pal Talia Huntley and I are having a Facebook party - a release day party for her great book - How to Master a Millionaire, and mine - what do you get if you put the together? A Caught with a Millionaire party! I hope you can join in - as well as myself and Talia, Carmen Falcone, Christine Glover, Amy Andrews, Alison Bliss and Rachael Slate will be there with giveaways and Red Hot Man Candy. If you'd like to know how we get ready for release day - you can see some of the madness on our VLOG post here (spoiler alert, there is slight insanity)

Aaaaand what fun is a party without a Rafflecopter giveaway? So, we've decided to come up with a Caught with a Millionaire prize pack, cos what's better than finding one millionaire in your bed? Finding half a dozen! There are loads of ways to enter, but you gotta be in to win!

Hope to see you at the party and I do hope you'll enjoy Jeremy (Double Dimples) and Charlotte in Caught with the Captain's Daughter. It's only 99cents for the next couple of days!

Happy reading
x Michele

Sunday, 1 February 2015

Valentine's Treats!

February, the time when ALL the shops are begging you to buy red roses and candy but really, who needs an excuse to get spoiled! The fine folk over at Audible Books agree and so they've just released the audio book version of The Boss and Her Billionaire. Yeay. To celebrate I'm giving away copies in all sorts of places. Check out my Facebook page for ideas on where to get yours. I'm also releasing book three in the Love on Deck series at the beginning of March! Yeay. All of the Fun Things!

First up is over at Coffee Time Romance and it's a scavenger hunt!
Here’s what you need to do to be in to WIN!
1. Flick me a message about true love on my Facebook page (I’ll draw a winner on February 12th).
2. Write down the word in the picture below – you’ll need it on the last day of the scavenger hunt to be in to win a Samsung Galaxy Tab® 4 NOOK® 7.0!,
3. Head back to the Coffee Time And More Website to read the next post and find the next clue!
Good luck everyone and happy Scavenger Hunt :)

I hope you have a wonderful day on the 14th and check back to find out the winner of that event and all of the winners of the competitions I'll be running in Street Teams all over Facebook!

x Happy reading

Friday, 28 November 2014

Red Hot Sale

In time for Cyber Monday, my new release, along with Carmen Falcone, is going on sale for 99cents this SUNDAY. That's two books, two lives, one hot price. And to top it off we're running a giveaway!

From Sunday the 30th November to Sunday the 7th of December, get ready to be nice...and naughty, in fact get ready for Christmas to be Red Hot. To celebrate Cyber Monday, Red Hot Christmas is on sale for 99cents AND Michele de Winton and Carmen Falcone have a Red Hot prize pack up for grabs. The nice? Eight backlist titles. The naughty? A walk on Red Hot role in one of their next books. Your nominated names (we need two, real or fictional) will be used in a Red Hot Romance, for a character in a new book by both Michele and Carmen. You can even nominate a name as a great Christmas present! We've got nice and naughty sorted!

A Rafflecopter giveaway! 

We'll be over at a bunch of Facebook parties too, staring on Cyber Monday and finishing with the Twelve Romances of Christmas promo! Hope to see you all there. And if you've missed it, Red Hot Christmas has 35 FIVE STAR reviews, and counting! Its my first ever indie, so thanks for reading!
x Michele

Monday, 17 November 2014

We wish you a Steamy Christmas

So as a yeay we're live celebration, Red Hot Christmas is up and running and it's ON SALE. Woot. For release day only you can get this puppy for 99cents.

And if you're looking for more chances to win get yourself involved in our rafflecopter giveaway. Yeay. Amazon Giftcards.

Up on Goodreads already:

"Fantastic 2 book set that are centered around the Christmas season! Both Michelle De Winton and Carmen Falcone did an amazing job with these stories and I loved them both."

5 sizzling stars for Red Hot Christmas. The cover alone, is enough to make me what to buy this book, but the writing and the storylines are what kept my attention and made me love this book.

5 stars - I definitely enjoyed both of these books and I am excited to see what other books the two authors have, since this was the first time I have read something by either of them.

So very chuffed at the feedback we're getting. Thanks so much for anyone who has reviewed already and I hope to see you soon (very soon) at the Facebook partaaay! I'm looking forward to getting naughty with #teamnice and down right filthy with #teamnaughty. Join Robin Covington, Jodi Linton, Avery Flynn, Amy Andrews, Natalie Anderson, Talia Hunter and of course myself and Carmen Falcone will be all there with ManCandyCanes and more!
x Happy reading.

Monday, 10 November 2014

It's the final countdown

Got it in your head yet? It's been in mine all morning. And now there is only one week to go until Red Hot Christmas hits the e-shelves. *runsaroundalittlebitexcited* This is the first venture into indie publishing for me and my badass release besty Carmen Falcone and we're having a bunch of people to celebrate over at our Facebook party on the 17th. So if you're keen to get your naughty on or you need to polish your nice halo, come join myself, Carmen Falcone, Robin Covington, Avery Flynn, Jodi Linton, Talia Hunter, Amy Andrews and Natalie Anderson. I'd offer you all a slice of cake, but knowing these ladies it'll most likely just be beefcake ;-)
Carmen will be doing the dirty dancin for #teamnaughty and I'll be representing all that is good in the world with #teamnice. But dont think that means there isn't a whole bunch of smexy times all round.
So, this Chrismas get ready to be nice...and naughty!

Hope to see you there and happy reading x

Monday, 3 November 2014


Thanks to everyone who entered the Get Wicked with Entangled Blog hop! It was seriously massive! We had a whole bunch of trick or treaters turn up at our door for Halloween and Mr Three was almost beside himself with the costumes. And now that holiday is down...its onward. Omigod, Christmas is coming. And with it comes a new release from me and my buddy Carmen Falcone! We're putting out a double book bundle of Sizzling Good Hotness complete with happy ever after. The countdown is on as it's coming 17th November! My title is Christmas Secrets, and when Gabby Phillips discovers her old flame Nicolas Morganti the building, things get all kinds of hot under Santa's collar.
I hope you'll enjoy.

And on that note, the winner of the blog tour - chosen by my quality randomiser (putting all the names in a hat and getting Mr Three to pick one) is Rebecca Westmoreland! Congrats. I'll be sending you an ARC of our upcoming title soonest!

Back soon with an early reveal of our steamy hot cover...ooooh aaaabs, naked aaaabs.
x Happy reading

Saturday, 25 October 2014

Get Wicked!

Happy almost Halloweeeeen!

Hope you're all enjoying the fabulousness that is the Entangled Get Wicked Blog Hop. Because I'm all about treats, rather than tricks, I thought I'd share my (world famous in my street) Halloween mallow ghosts. This is about getting wicked as well as trick or treating, and there is nothing more deliciously wicked than the taste of sugar whipped into airy peaky perfection. Personally I would serve the adult version of these with cream too - ideally chocolate cream. Oh. Yes.

You will need:

  1. Remember that moisture is not your friend when you are making these puppies. So don't make meringues on humid or rainy days.  Preheat oven to 120°C/248°F. Measure and prepare all your ingredients.
  2. Line 2 large baking trays with non-stick baking paper. Have all the required utensils on hand. An electric stand mixer or electric hand beaters with a whisk attachment or a hand balloon whisk can be used to whisk the egg whites. they will all give good results but the texture of the meringue mixture will be slightly different with each.
  3. Place the egg whites and salt in a large, clean, dry mixing bowl. Make sure your egg whites, bowl and whisk attachment/s are free of any water, or fat such as butter, oil or egg yolks, as this will inhibit the egg whites from incorporating air and producing a good volume. It is best to use a stainless steel, glass, ceramic or copper bowl and whisk the egg whites until soft peaks form.
  4. Add the sugar, a spoonful at a time, whisking until just combined. The sugar should be added gradually but there is no need to whisk well after each addition. If the sugar is added too slowly, the resulting mixture will be fluffy and not smooth and will give the final meringues an open texture.
  5. After the last of the sugar has been, added, continue to whisk for a further 2-3 minutes or until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted. The best way to test if all the sugar has dissolved is to rub a little of the mixture between your thumb and forefinger.
  6. If it is smooth, all the sugar has dissolved. Keep a close eye on the mixture and stop beating as soon as it reaches this stage. If the mixture is overbeaten, the meringues will collapse during cooking and beads of sugar will form on their surface.
  7. Use teaspoons to spoon the mixture onto the lined trays to form the meringues. As a guide, each meringue will be about 2 level tablespoon measures of mixture.
  8. Place the meringues into the oven and reduce the temperature to 90°C/194°F. When you place the meringues in the oven, the initial slightly higher temperature sets their outsides. The lower temperature then dries the meringues rather than bakes them. Leave the oven on for 1 1/2 hours or until the meringues are crisp and sound hollow when tapped on the base. Turn the oven off and allow the meringues to cool in the oven - this will take 3-4 hours.
  9. Paint the "ghost eyes" on with black food coloring or color paste.
  10. Store your "ghosts" in an airtight container for up to 3 weeks.
Thanks for coming to visit. As a special treat to Blog Hoppers, I'm giving away an ARC of my upcoming Christmas title Red Hot Christmas! Just let me know which of my Entangled titles has been translated into can check on my website

To head back to the Blog Hop, just click on the linky link below.