Elizabeth Lowell

New York Times Bestselling Author

September news

Dear Reader,

I can’t believe that summer is already winding down! I had the chance to take a road trip and visit old friends. I’m always awed by the amazing beauty I find in the world and I work those discoveries into my books for you to enjoy.

Featured Book

The classic I’m featuring this month is set on a Montana ranch. Between the freedom of riding over the hills and through the valleys, Lara Chandler will spend her time researching and recording the history of the Rocking B, her former home. The only thing standing in her way is the Rocking B’s new owner, Carson Blackridge.

As an innocent young girl, Lara once offered herself to Carson. His rejection froze her to the core and her research plans include avoiding Carson for as long as she can. Lara needs access to Carson’s photographs and documents to complete her history and Carson needs Lara to help save his ranch. Carson must get Lara to warm up to him before time runs out.

SWEET WIND, WILD WIND is only $2.99 in eBook.

Just For Fun

In the last newsletter I asked what ONE thing from home you’d want with you on a deserted island.

  • 37% of you would bring something to read. Why am I not surprised 🙂
  • 30% of you went for something practical (toilet paper, anyone?)
  • 15% of you would bring a family member
  • 8% of you would bring a pet
  • The rest of you are going to craft, knit, listen to music, and more! I think we’d be set if we were all on this island together!

My next poll is now open:

What do you do with your old books?

Click here to let us know.

Before you start reading…

Why not toss this chocolate cake in the oven? Enjoy the smell of a freshly baked chocolate cake while you’re reading.

Elizabeth Lowell’s Flourless Chocolate Cake


1 cup bittersweet chocolate, chopped
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 tsp. Salt
1 tsp. Vanilla extract
3 large eggs
1/2 cup Dutch-process cocoa powder
Confectioners’ sugar for topping


Grease an 8″ round cake pan, line with parchment, and grease the parchment.

Put the chocolate and butter in a microwave safe bowl and cook until the chocolate chunks are soft. Stir until the mixture is smooth. Keep heating at 10-15 second intervals if the chocolate hasn’t completely melted. Transfer the chocolate and butter to a mixing bowl.

Stir in the sugar, salt, and vanilla.

Gently beat the eggs and then mix them into the cake until you have a smooth batter. Stir in the cocoa powder until combined.

Pour the batter into the prepared pan and bake for 20-25 minutes. Let the cake cool for 5-10 minutes. Loosen the sides with a knife and turn out onto your serving plate.

I like to put the confectioners’ sugar in a fine mesh tea strainer before sprinkling it over the top of the cake. It creates a fine dusting and I can easily control the amount of sugar.

Take a break from SWEET WIND, WILD WIND and enjoy a slice of chocolate cake!



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