Laurelin Paige

Friday, January 13, 2017

Forever with You: Collector's Edition

"The Fixed series delivers a scorching hot romance,heart stopping emotion, and a plot that will keep you glued to the page. ★★★★★" Aestas Book Blog

The last Fixed book anniversary edition is here
with a limited-print paperback run with the original sexy cover! I have more good news: I still have some copies of the Fixed on You and Found in You, so if you missed your chance to order those earlier, you can nab all three!

The only way to guarantee your copy of Forever with You is to pre-order it now. Pre-orders are open from today until February 28th.

If you'd like to order more than one copy of Forever with You, I can combine shipping costs. Just email me at and let me know how many copies you'd like to order and where I'll ship them to. Then, I can send you a PayPal invoice.

Shipping update 2/21: My publisher has shipped the first round of books out. I'll be signing & mailing these out to everyone who has already ordered at the beginning of next week.

Fixed #3: Forever with You Collector's Edition

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Previous books and bundles

I've heard from several people that they missed out on ordering Found in You last fall. I still have some extra copies of #1 and #2 available!

Fixed #1: Fixed on You Collector's Edition

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Fixed #2: Found in You Collector's Edition

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Fixed Collector's Edition: 2-book bundle (#2 Found in You, #3 Forever with You)

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Fixed Collector's Edition: 3-book bundle (full trilogy)

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Wednesday, October 5, 2016

Kayti's Kitchen: Our Chicken Has Changed

In fact, almost everything has changed, because this morning your company met with the board of the company buying you out, and you accidentally exposed yourself to the sexiest, sternest guy whose brother you ever dated. Perfect timing, because you’re adopting a baby and that's what every man with grown children of his own wants to hear. Luckily, wine. And also, that ex of yours can make this chicken, which tends to put everything in perspective. Enjoy with pasta, potatoes, or simply a nap. – Kayti McGee

Our Options Have Changed by Julia Kent

"An utterly charming celebration of the messiness of love, life, and motherhood...every woman deserves a Nick." - Laurelin Paige, NYT Bestselling Author.

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Our Chicken Has Changed

By Kayti McGee

2 boneless skinless chicken breasts
2 Tb softened butter
1 tsp real maple syrup (can sub honey)
2 cloves minced garlic
1 tsp coarse sea salt
¼ tsp ground ginger
½ lemon, sliced into wheels

Preheat the oven to 400 while you try and remember everything you’re supposed to do today. In a small bowl mix the butter, maple, garlic, salt, and ginger. Grab a large sheet of foil.

Ready for this? It’s going to take you longer to get the wine than it will to get this chicken in the oven. Chicken on foil, butter mixture on chicken, lemon slices on butter, seal and bake for 30-40 minutes. Now sit down for a minute, girl, and don't forget to soak up all that delicious butter sauce with some bread. If you can stay awake, ask that gorgeous older man of yours for some dessert. Mancandy is on the menu.

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Monday, October 3, 2016

Found in You: Collector's Edition Anniversary Paperback

It's that time again! September 28th marked the Found in You's three year anniversary. Just like with the first book in the trilogy, Fixed on You, I'm celebrating the anniversary by releasing a limited-print paperback run with the original sexy cover! Check it out.

The only way to guarantee a copy is to pre-order it now. Pre-orders are open from today until November 3rd. I will begin shipping the first round of books by the end of October.

If you'd like to order more than one copy, I can combine shipping easily. Just email me at and let me know how many copies you'd like to order and where I'll ship them to, then I can send you a PayPal invoice.

Forever in You: Collector's Edition 

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Tuesday, September 27, 2016

Kayti's Kitchen: Confessed to Fajitas

I know, that wasn't my best title. But this IS one of the best books I’ve read this year. So if you find yourself on the lam with a tall, tattooed hottie like Vince, take note. You don't eat enough as is, and this recipe will remind him of you, Peaches, and you of him, Fourth Horseman. Get ready to commit the crime of deliciousness. – Kayti McGee

Confessed by Nicola Rendell

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Confessed to Fajitas

By Kayti McGee

8 oz strip or flank steak
1 Tb smoked paprika
1 tsp ground cumin
1 tsp sea salt
2 Tb peach juice (from a can is fine)
1 bell pepper
1 yellow onion
1 shot whiskey (I used Jack)

Slice your steak into pieces as thin as your connection to your old life, and then marinade in the spices and the peach juice. Leave it alone for exactly the length of a blowjob and a shower.

Preheat a large pan until it's so hot it's screaming your name. Toss the meat (minus the marinade) in it for just a minute or so. Remove it, toss in the onion and pepper, and stir constantly until they start to blister like your heels after you have to walk down a highway when he steals your car. Don't worry, girl, you’ll see him again.

Drop the shot into the pan and as soon as the booze has evaporated, you’re good to go. Serve on tortillas, and if you’d like to, add salsa, avocado, and/or sour cream. Exactly right, Daddy.

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Sunday, September 18, 2016

Kayti's Kitchen: Chandler Steak Rollups

Cause we all wanna roll up with Chandler, amirite? If you are secretly sleeping with a man who’s family your stepmother’s done her best to eff with for years…well, you may as well have a lovely catered meal first. Although it can be really hard to eat when you’re secretly fooling around beneath the table. (Just don't forget–the baby alpha doesn't eat mushrooms.) – Kayti McGee

This week: Chandler by Laurelin Paige
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Chandler Steak Rollups

By Kayti McGee

1 lb round steak, tenderized
½ bunch kale (can sub spinach if you must)
2 Tb EVOO, divided
1 clove garlic, minced
½ tsp allspice
1 tsp cocoa powder
2 Tb heavy cream
¼ c shredded fresh Parmesan
A splash of balsamic vinegar

Preheat the oven to 405. Fughedaboudit.

Then, heat a pan up like you wanna scorch your enemies on it. (That’d be high heat.)

Next, mix the kale, garlic, allspice, cocoa, and parmesan. Cook it in the hot pan in 1 Tb EVOO for about one or two minutes–just long enough to make everything smell deliciously sexy.

Roll the steak out and spread the kale mix all up on it. Rub it in like you want that steak to have a tantric moment. Roll it up, and sear it in the same pan you cooked the kale in. You may want to use toothpicks to hold it together–I didn't need them, but I am a sexpert, so...

Pop the whole thing in the oven for about 10-20 minutes, depending how rare you want it. Slice the roll-up and serve it with a little balsamic vinegar. Sit next to your crush. Keep the food ON the table, but enjoy the lovin’ that happens UNDER it.

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Monday, September 12, 2016

Kayti's Kitchen: Sacred Serenity

Is there anything sexier than a peach? If his name is Dash Alexander, and he teaches tantric yoga… then maybe so. So if you find yourself in need of a human sexuality credit, and he finds himself in need of an assistant for his Tantra class, well...girl, you two are going to fit together like peaches and pastry. Like pastry and coffee. Like sex and snacks. Namaste.

This week: Sacred Serenity by Audrey Carlan

Peach Serenity

By Kayti McGee

6-pack of puff pastry shells
2 peaches, sliced thinly
2 Tb sugar, divided
1 ½ tsp cinnamon, divided
⅛ tsp nutmeg
2 oz cream cheese
½ tsp vanilla
1 Tb flour

Preheat that oven with the sparks between you and your Tantric partner (you’ll need it at 425 degrees).

Mix the peach slices with 1 Tb sugar, ½ tsp cinnamon, and the nutmeg. In a separate bowl, stir the cream cheese, 1 Tb sugar, the vanilla, and flour. Let everything sit quietly like it’s in a Bound Angle Pose. While your mixtures rest, bake your puff pastry shells for 10 minutes.

Using a fork, remove the lids of the shells while keeping them on the baking tray. Divide the cream cheese mixture evenly between the shells. Bake them for another 10 minutes. That’s just enough time for…well...nothing tantric, but you could get a nice warm-up in.

Pile the peach mixture into each shell, and cook for a few moments longer, until pastry is the golden brown shade of Dash’s eyes. Serve with coffee and a healthy dollop of sexual tension. Or ice cream. Either or.

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Monday, August 22, 2016

Kayti's Kitchen: Overfished

In the last two weeks, our long-suffering Kayti has:

  • Killed her laptop by spilling iced tea on it (seriously, not wine...she insists)
  • Driven from KC to Denver with both of her kids in tow
  • Packed everything she owned and loaded it up into a trailer (basically by herself)
  • Abandoned her friend Rae Lynn, who just moved to Denver from New Orleans (sorry--I win!) 
  • Killed a second laptop with just general stressed out vibes
  • Driven from Denver to KC...again with the kids, again without selling either of them to the circus 
  • Finished writing her newest book, Long Shot (I copy edited it last night and it made me laugh--if you know how not-prone to laughing I am, this is a big deal)
  • Concocted this delicious recipe for us! <--this is the important one for today.

I'm pretty sure my manager is going to make this recipe for herself this week--I'll post in Sky Launch if she does!

Since we don't have a signed paperback this week, I'm giving away ten Kindle copies of Rae Lynn's latest book. Check out the contest below.

This week: Overexposed by Rae Lynn Blaise


By Kayti McGee

There’s something about being on a tropical island that makes everything seem like a dream, isn't there? The warm ocean waves, the cool salty breezes, the tropical drinks, the insanely fresh seafood and the dirty-talking photographer.

So if, say, you became embroiled in a bit of an affair, it might be easy to pretend it never really happened. Except that certain flavors will always remind you of that time, and maybe make you a little crazy with desire. Make this piña colada-inspired fish and always remember what happens afterward–unless, of course, your fiancé is around.

8 oz mahi-mahi or tilapia
8 oz can pineapple
¾ c coconut milk
1 lime, juiced
1 jalapeño, stemmed, seeded and minced
1 Tb minced red onion
1 Tb shredded unsweetened coconut
1 c rice

Drain the pineapple juice into a small pot. Add the coconut milk and half the lime juice. Yes that's right, you put the lime in the coconut. Then heat it up like it's your pants when Devon Goode has you in his sights.

Once it reaches a nice simmer, slide the fish in and poach for 6 minutes. Slide the fish back out and add the rice, cooking according to the package directions.

While the rice cooks: mix the pineapple, jalapeño, onion, and coconut together. Add a sprinkle of salt and the remaining lime juice. Serve the rice topped with fish and the salsa and enjoy with a Mai Tai (or "Philistine," as our heroine Anna/Sierra calls them) and a side of scandal. Serves two illicit lovers.

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