Guest Interview: Author Carol Preflatish

My guest today is Carol Preflatish, who has a new contemporary romance out by the name of A Kitchen Affair. Welcome, Carol, and thanks for the Chocolate Rum Cheesecake Recipe too! Sounds luscious…and sinful. Just what I like!

Thanks, Susana, for hosting me here today. I love connecting with readers and I think interviews are a great way for them to get to know me.

What inspired you to start writing?

Ever since I was a kid in elementary school, I have loved to write. I took every composition class I could in high school. I did the same in college, but that wasn’t very many since the school’s English program emphasized literature.

CPreflatish_smsmHow long have you been writing?

My New Year’s Resolution for the Millennium was to write a complete novel. Hoping to get it published would have been frosting on the cake. It took me until 2009 to sign my first publishing contract.

What comes first, the plot or the characters? 

The last few ideas I’ve come up with for books have started with one character and then I build upon that. But, that’s not to say that I haven’t started with a plot idea because I have.

Are you working on something at present you would like to tell us about?

I’m trying to finish a novella about a cowboy. I have recently found that I love writing about cowboys, so there may be more of those stories to come.

What books or authors have most influenced your own writing? 

My favorite author is the last Robert B. Parker. I love how he can spin a mystery that brings you into the story to figure out who did it.

What did you want to be when you grew up? 

During my first year of high school, I wanted to be a laboratory technician, but chemistry thought me that I wouldn’t be able to do that. I graduated college with a physical education degree, but have never taught. I ended up going into social services instead.

What is your favorite food? Least favorite? Why?

I love food so much, it’s hard to decide on just one thing. I suppose it would be chicken. I think I could eat it every day and have loads of recipes to prepare it different ways. My least favorite is easy, coconut. I can’t stand it on anything and I don’t really know why.

Are you a plotter or a pantser? 

Normally, I’m a plotter and have my book roughly plotted out when I start on a new project. However, with the novella I am working on right now, I’m a pantser. I sit down and just start typing. So far, it’s worked out well.

What would we find under your bed? 

Oh my gosh, I would hate for anyone to look under my bed. I think right now you would find some of my daughter’s toys from twenty years ago, books that I read at night before falling asleep, and several pairs of shoes.

Do you write in multiple genres or just one? If just one, do you ever consider straying outside your genre?

I usually write romantic suspense, but I have plans to work on a police procedural mystery series. I have the first three books started with ideas for at least three more.

What is something you’d like to accomplish in your writing career next year?

I’m hoping to get four books released this year. I think I can get three of them out, but the fourth may be pushing it. I’d love for one of those books to be that first police procedural.

Thanks again for having me here today. For anyone wanting to keep up with my writing, you can find my web page at or on my Facebook page at

hA Kitchen Affair

When culinary student Jenny Marshall struggles to pay her tuition, she decides to become a Personal Chef to make ends meet. When the most eligible bachelor in town, Derek James, has a crisis, he hires Jenny to cook for his party and there’s chemistry from the start. Then, a manager at his company sets her sights on Derek and does everything she can to sabotage the relationship. What lengths will she go to in order to keep Derek and Jenny apart?

Here’s a recipe of one of the desserts that Jenny prepares in the book for Derek’s dinner party.

Chocolate Rum Cheesecake

For the crust:

  • 1 1/4 c. crushed chocolate wafers
  • 1/4 c. cocoa
  • 2 T. sugar
  • 1/4 c. melted butter

For the filling:

  • 2 – 8 oz packages cream cheese, softened
  • 1/2 c. sugar
  • 2 eggs
  • 5 – 12 oz. packages semi-sweet chocolate chips, melted and cooled
  • 1/2 t. almond extract
  • 1 t. vanilla
  • 1/3 c. rum
  • 2/3 c. sour cream

Preheat the oven to 300°f. Grease a spring form pan.

To make the crust, combine chocolate wafer crumbs, sugar, cocoa, and melted butter. Press into bottom of spring form pan and chill.

To make the filling, beat the cream cheese until it’s smooth adding sugar gradually. Add in eggs one at a time and mix at low speed. Add cooled chocolate, vanilla, almond extract, rum, and sour cream. Beat at low speed until completed blended. Pour into the spring form pan and bake for 1 hour. After the hour, turn off the oven, but leave the cake in for one hour longer. Cool at room temperature and then chill for at least 24 hours before serving.