Boxed Set: The Baker & the Billionaire

by Nikki Steele

  She took my hands. “That night I didn’t come home…” She hesitated, but then took a deep breath. “It took someone I barely even knew to make me realize how poorly I’ve been treating you.”

  Her eyes began to water. “I want you to know that I’m trying to change, Lib. I’m not perfect, and I’m still going to make mistakes, but…” She dabbed at her yes. Then she thrust something into my hands. “Hell, just take this, okay?”

  It was a folded piece of paper, with list of names and numbers in my sister’s small, neat handwriting. I stared at it, confused.

  “I wanted to do something for you,” she said. “To show you… how proud I am of you. You’re smart, and talented, and such a good cook.” She shrugged, giving a little laugh as she dabbed at an eye. “So it’s a list of orders, for your protein balls.”

  I looked down the list again; there were a dozen names. “Are you serious? This is amazing, Eri!” Some of them wanted as many as eight batches.

  She shrugged, trying to play it cool, but I could tell she was proud of herself. “I kind of put the word out, and said if people were interested they should give me a call. I wanted to keep it a surprise,” she said quickly, “but now that you have the list of course you can give them your number.”

  I held the list in two hands. “Eri, you didn’t need to do this, but… thank you,” I said, starting to tear up myself. We both laughed as I pulled out my own tissues. “How am I going to have time for this?” I asked wonderingly. “I mean, we’re going to the Olympics for heaven’s sake! You’re going to need so much more help now!”

  She smiled. “Well, I’ve been thinking of that, too. Somebody smart once told me that I should start learning how to take care of myself. You know—laundry, going to meetings, that sort of thing.”

  “Oh, somebody told you that, did they?”

  “Yes, they did. And I guess they had a point. So maybe it’s time I started doing those things for myself.”

  “If that’s the case, I would have more time on my hands,” I mused.

  She grinned at me. “Looks like it. You should do this sis. I want you too.”

  I laughed, amazed at my sister and at just how far things had come for us, this last week.

  “There is one thing I have to ask though.” Erica tried to put on a stern face, but it was funny—it didn’t suit her any more.

  “Anything.”

  Her hands clasped in front of her. “Please can you still cook for me? I don’t think I could survive without it.”

  I smiled. “How about this. I cook for you, but on non-training days you join me in the kitchen. I’ll teach you how to cook for yourself, and show you all of Grandma’s old recipes.

  She pulled me into a hug, the deal done.

  * * *

  Jax was standing on the curb, with another person, waiting for us when we reached the restaurant. Would there ever be a time when my heart didn’t skip a beat when I saw him? It was as if I forgot how handsome he was each time I was away. Or maybe he just grew more handsome with each growing day.

  “You’re beautiful,” he whispered in my ear before kissing me. He smiled at Erica too. “Congratulations once again.”

  He looked at me, and I nodded. It was time to put the plan in motion. “Erica, there’s someone who I’d like you to meet.” He moved to reveal a tall, dark haired young man beside him. “This is my brother. Peter, this is the infamous Libby and her Olympian sister, Erica.”

  The resemblance was uncanny, Peter and Jax were clearly cut from the same mold. Both had beautiful green eyes and tousled dark hair. Peter was dressed in a suit, and he raised Erica’s hand to his lips, enchanted. I saw Erica flush, and Jax and I shared a glance.

  “This might go even better than you thought,” I murmured as we walked into the restaurant.

  He chuckled quietly. “I knew they’d be perfect for each other.”

  He took my hand, and squeezed it. Erica and I already had plans to train permanently out of the village. Jax had asked, tentatively, if I would live with him when we did. I’d said yes.

  We had so much to look forward to—but right now, he was enough. I knew that as long as I had his hand in mine, life would be an adventure. And I wanted nothing more.

  -THE END-

  (But keep reading for 4 Bonus Recipes that Libby cooked throughout the book!)

  Author’s Note

  Thanks for reading my Baker & the Billionaire series!

  This was the first story that I’ve written which involved the blessings (and curses) of the heroine having a sister. Erica was a complex character, but then again so was Libby—both had emotional triggers that were slowly revealed over the course of the series. I hope you enjoyed sharing their respective journey’s as much as I did, planning and writing them.

  If you have enjoyed my work, you may also wish to consider reading some of my other books, including my series about a woman working for a Billionaire, and a librarian who meets a sexy stranger during a snow storm.

  The first books in both series are free if you sign up for my newsletter! You can do so at www.nightvisionbooks.com/nikki-steele.

  Regards,

  Nikki

  Ps. Make sure you check out the Bonus Recipes at the end of this book!

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  Further Reading

  Books by Nikki Steele

  I write about strong female characters that are independent and opinionated. I hope you enjoy my books! (Sign up for my newsletter at www.nightvisionbooks.com/nikki-steele).

  The Servicing the Billionaire Box Set

  Anna is sexy, curvaceous and desperate for money. Jacob is the handsome billionaire that could make all her dreams come true.

  There's just one problem—Anna's love isn't for sale. She needs the money, and he has it, but it's also the one thing that's keeping them apart.

  As passion makes the lines between work and play start to blur, Anna must ask herself – can she hold back, or will she allow her body's desires to take over?

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  The Books & Billionaires Box Set

  They meet in a library during a snowstorm, and by the end of the night have found passion in each other’s arms. But Booker has a secret—one that threatens to turn Clara’s life upside down.

  It would be better for her if she never saw him again, but Booker won’t take no for an answer. And he’s rich, sexy and willing to do whatever it takes to get his way…

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  The Billionaire and the Best Friend Box Set

  When Tiffany's best friend sends her on a blind date with a handsome Billionaire, she thinks all her dreams have come true. He’s her very own Christian Grey, complete with kinky dark side to boot.

  But there’s a difference between fiction and real life; sometimes what you fantasize about isn't what you want in reality. When his kinks become too much, will she be brave enough to walk away?

  And then there’s the best friend. There’s something stirring there—but if she acts on it, it could just ruin everything.

  This series has a stronger focus on BDSM than some of my other works. You can buy it now on Amazon.

  Bonus Recipes

  While this book is primarily about Libby and Jax, the book also explores Libby’s love of cooking. Following is a special selection of some of the recipes that she cooks throughout the book – enjoy!

  Libby’s Chocolate Croissants

  Note: Making croissant pastry from scratch is delicious but very time consuming. I’ve included my complete recipe for those looking to wow the Jax in their life, but pre-made puff pastry can also be substituted if required (Just skip straight to the section titled ‘Forming Croissants’).

  Chocolate Croissants

  Dough

  3 cups flour, plus more for roll
ing

  1 ¼ cup cold whole milk

  ¼ cup white sugar

  2 tablespoons unsalted butter, softened

  1 tablespoon instant yeast

  1 ¼ teaspoons salt

  Butter layer

  1 ½ cups cold, unsalted butter (24 tablespoons, or 3 sticks)

  Egg wash

  1 large egg

  Chocolate

  Good-quality dark or bittersweet chocolate, chopped fine

  To make dough:

  In the bowl of a stand mixer fitted with dough hook, combine all of the dough ingredients. Mix on low speed for three minutes, scraping sides of bowl if necessary. Increase speed to medium and mix for another three minutes.

  Transfer the dough to a lightly floured plate and lightly flour the top of the dough; wrap well with plastic and refrigerate overnight.

  Butter layer:

  The next day, cut cold butter into pieces ½ inch thick. Arrange the pieces in a 6-inch square on a large piece of parchment or waxed paper, then cover with a second sheet of paper. Using a rolling pin, pound the butter; the idea is to create a uniform butter square around 7 inches on all sides. You will need light, even strokes to get the butter to come together into one solid piece. Trim the sides to create a square, and place any trimmings on top of the square and pound them in using the rolling pin. Wrap and place butter square in refrigerator while rolling out dough.

  Combining dough and butter layer:

  Lightly flour your work surface, then unwrap and lay out the dough. Roll it into a 11-inch square, brushing off any excess flour as you go. Unwrap and place the butter square in center of the dough, so the points of the square are lined up in the center of the sides of the dough (a “diamond” shape inside the “square”, in other words). Fold the exposed flaps of dough together over the butter; the points of the dough should all touch in the middle. Seal the edges together so the butter is completely enclosed inside the dough (otherwise butter will escape while rolling).

  Lightly flour the top and underside of dough. Roll the dough until it reaches approximately a 14-inch square. Brush off any flour, then pick up two opposite ends of the dough and fold into thirds, creating a long rectangle. Then take the two short ends of the dough and fold them in, again in thirds. Cover and freeze the dough for 20 minutes.

  Repeat the rolling process and folding process, this time rolling the dough out in the direction of the open ends until it reaches the 14-inch square. Freeze for 20 minutes, then roll and fold a third time. This rolling and folding is what creates the flaky layers of dough. Cover the dough with plastic and refrigerate for at least two hours.

  Roll the dough out on a lightly floured surface until it’s approximately a 20-inch square (you might need to cut in half). If dough sticks, sprinkle with a bit of flour. If it starts to resist rolling or begins shrinking back, fold it into thirds and refrigerate, covered, for about 10 minutes; when you unfold and finish rolling it should be easier to work with. Once finished rolling out, trim the dough so all sides are straight.

  Forming croissants:

  Cut dough into six even rectangles (or two sets of three rectangles, depending on whether you needed to roll one half of dough at a time), then cut each rectangle diagonally to form 12 triangles total. Cut a 1-inch slit in the center of the short end of each triangle – this will help the dough curve into a crescent shape and expand better. Pick up one triangle at a time and stretch it gently, making the two long sides equal in length.

  Place each stretched triangle on your work surface and distribute around ½ ounce (1 ½ tablespoons) chocolate along the notched end of the triangle. Roll from the short, notched end with gentle pressure – enough to make the layers stick together, but not so much as to squish the dough tightly.

  Using two parchment-lined baking sheets, place 6 croissants on each, evenly spaced. Whisk 1 egg with 1 teaspoon of water in a small bowl until smooth. Lightly brush each croissant with this mixture; refrigerate rest of mixture for second wash after proofing. Allow croissants to proof got 1 ½ to 2 hours in a draft-free spot around 75 to 80 degrees F – not so warm as to allow the butter to melt! The croissants should be larger, but not exactly doubled in size.

  Preheat oven to 425 degrees F and place racks in the top and lower thirds of the oven. Gently brush croissants a second time with egg wash. Place sheets in oven; after 10 minutes, rotate the baking sheets and swap their positions. Bake another 8 to 10 minutes until the tops are browned; if darkening too quickly, reduce oven temperature by 10 degrees.

  Cool baking sheets on racks prior to eating. Chocolate will be hot, so allow to cool sufficiently, then enjoy!

  Libby’s Protein Balls

  In the book, Libby’s protein balls are a hit with athletes on the ski slopes because they’re high in energy and keep them full for hours. They’re a hit for busy chefs too! They don’t require baking.

  Protein Balls

  1 cup rolled oats

  1/2 cup natural peanut butter or almond butter

  1/3 cup raw honey

  2 tablespoons ground flax seeds

  2 tablespoons chia seeds

  1 tablespoon chocolate protein powder

  1/4 cup chopped dark chocolate

  Mix all ingredients in a large bowl until fully combined, then cover with plastic wrap and refrigerate for at least 30 minutes.

  Once chilled, roll mixture into balls and keep refrigerated until ready to eat. Tip: Wet hands make it easier to roll!

  Libby’s Carrot Cake

  Well it’s not something that Erica would have in her diet, but Jax appreciated it! This carrot cake is great for special occasions, or even when you just want to treat yourself.

  Carrot Cake

  2 cups flour

  2 teaspoons baking soda

  ½ teaspoon salt

  2 teaspoons ground cinnamon

  3 eggs

  2 cups white sugar

  ¾ cup vegetable oil

  ¾ cup buttermilk

  2 teaspoon vanilla extract

  2 cups grated carrot

  2 cups finely chopped pineapple or 1 8-ounce can crushed pineapple, drained

  1 cup flaked coconut

  1 cup raisins, soaked in boiling water until plumped then well drained

  1 cup chopped walnuts

  Preheat oven to 350 degrees F. Grease and flour 2 8-inch cake pans.

  In a medium bowl, combine the dry ingredients: Flour, baking soda, cinnamon and salt. Stir together to combine, then set aside.

  In a large bowl, combine the wet ingredients: Eggs, oil, buttermilk and vanilla. Mix well. Stir in the sugar until well combined. Then add the flour mixture and mix well by hand, just until batter is smooth.

  Add carrots, pineapple, coconut, raisins and walnuts. Fold in well. This takes a bit of elbow grease, as batter is thick!

  Pour evenly into two prepared pans and bake in preheated oven for 40-45 minutes, or until a toothpick inserted in center comes back with only moist crumbs.

  Allow to cool fully prior to frosting.

  Cream Cheese Frosting

  1 8-ounce packed of cream cheese, at room temperature

  2 sticks butter (1 cup), at room temperature

  2 teaspoons vanilla extra

  4 cups powdered sugar

  Using hand mixer or stand mixer fitted with a whisk attachment, beat butter on low speed for several minutes until light and fluffy. Scrape down sides of bowl, then add cream cheese and vanilla. Beat on low speed for one minute.

  Turn off mixer, then add powdered sugar one cup at a time. Beat in on low speed, then add next cup. Be careful not to send powdered sugar flying in all directions! Once all powdered sugar is incorporated, whip on high speed for another minute to make it extra fluffy.

  To assemble:

  It’s up to the baker whether they prefer a 2- or 4-layer cake. Simply slice the cooled layers in half with a long knife and brush off crumbs – there’s more than enough frosting to provide ample filling for all layers. Decorate with additional chopped
walnuts or whole pecans if desired.

  Libby’s Blueberry Muffins

  Libby’s celebration muffins are so tasty, and the crumbly topping adds some extra crunch. They’re super easy to make too—the whole family loves them!

  Blueberry Muffins:

  1 1/2 cups all-purpose flour

  3/4 cup white sugar

  1/2 teaspoon salt

  2 teaspoons baking powder

  1/3 cup vegetable oil

  1 egg

  1/3 cup milk

  1 cup fresh blueberries

  Topping:

  1/2 cup white sugar

  1/3 cup all-purpose flour

  1/4 cup butter, cubed

  1 1/2 teaspoons ground cinnamon

  Directions:

  Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

  Combine flour, sugar, salt and baking powder in a large bowl. Add vegetable oil, egg and milk. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

  To Make Crumb Topping: Mix together all topping ingredients in a medium bowl. Mix with fork or pastry cutter, and sprinkle over muffins before baking.