© 1 cup sweetened shredded coconut
© 1 tsp. vanilla
© Pinch salt
How to put it all together:
© Bring contents of the pot to rapid boil and continue to boil for two minutes.
© Remove from heat.
© Mix oats, coconut, vanilla and the pinch of salt in a large mixing bowl.
© Add the contents of the mixing bowl to the standing pot.
© Mix well.
© Spoon onto wax paper and let cool in fridge to harden.
Enjoy!
STACEY ESPINO
Stacey Espino resides in beautiful Ontario, Canada where she is busy raising her five children with her husband. She loves being a Canadian but could do without the brutal winters.
She enjoys writing erotic romance that will have you squirming in your seat. From hardcore cowboys to alpha shifters, she has you covered! You can find all her books at http://www.staceyespino.com.
Candy Cane Cake from Michelle Clay
What you need:
Cake:
© 1 box white cake mix of your choice
© 1 ¼ cups water
© 1/3 cup vegetable oil
© 3 egg whites
© ½ tsp red food color
© ½ tsp peppermint extract
White Icing:
© 1 cup powdered sugar
© 1 tblsp milk or water
© ½ tsp vanilla
© Decoration:
© Crushed candy canes or peppermint candies
How to put it all together:
© Heat oven to 350 degrees. Generously grease bundt cake pan (or fluted pan).
© Mix together cake mix, water, oil and egg whites.
© Pour about 2 cups batter into the pan. Pour about ¾ cup batter into a small bowl and stir in food color and peppermint extract. Carefully pour pink batter over the batter in the pan. Next, pour the remaining white batter over the pink batter to form a layer.
© Bake approx. 40-45 minutes. Cool for a 10 minutes or until pan has cooled enough to turn cake out onto a serving plate. Allow cake to cool completely.
© Mix all icing ingredients together. Stir in additional water or milk, a little at a time, until smooth and spreadable.
Serving suggestion:
After spreading icing over the cake, sprinkle top with crushed candy canes.
MICHELLE CLAY
Even as a child, Michelle wasn’t afraid of the things that went bump in the night. In fact, the thought of a world where werewolves roamed and Dracula reigned king was exciting to Michelle. Instead of turning on a light for comfort, she reveled in the dark, imagining what was out there roaming the night and frightening those who didn’t truly appreciate how interesting the supernatural really were.
Nowadays, her visions continuously take shape as she brings life to the worlds she has imagined since childhood. The wild imaginings that often got Michelle into trouble as a young girl have informed and enriched her storytelling as an adult, bringing a fresh new voice to the paranormal romance genre.
Her novel, Marked Souls, was published by Evernight Publishing in June 2012.
Decadent Delight Iced Brownies
from Lee Ann Sontheimer Murphy
What You Need:
Brownies
© Two sticks butter
© 4 tblsps cocoa
© 1 cup water
© 2 cups flour
© 2 cups sugar
© 1 tsp baking soda
© 1 tsp salt
© 2 eggs
© ½ cup buttermilk
© 1 tsp vanilla
Buttermilk Fudge Icing:
© One stick butter, melted
© 4 tblsps cocoa
© 1 tsp vanilla
© ½ cup buttermilk
© Two cups powdered sugar (or a one pound box) sifted
How to put it all together:
© Melt butter on the stovetop in a heavy saucepan and add cocoa and water.
© Bring to a boil and pour over dry ingredients in a large mixing bowl (flour, sugar, baking soda and salt)
© Add eggs, buttermilk, and vanilla then stir until blended
© Pour brownie batter into large sheet cake pan
© Bake at 375 degrees Fahrenheit for twenty minutes or until an inserted knife blade comes out clean
© Frost while warm with the following icing
© To make the icing. Blend all ingredients into the melted butter. Icing will be thin enough to pour. Pour over still warm brownies and let cool to a glossy finish.
Serving suggestion:
Serve warm with vanilla or chocolate ice to your significant other. Feed each other the first bite with a spoon and savor. Repeat and end with a kiss for the cook.
LEE ANN SONTHEIMER MURPHY
Lee Ann Sontheimer Murphy writes romance with titles ranging from paranormal to contemporary. She is a member of Romance Writers of America, Missouri Writers Guild, and the Ozark Writers League. Her titles for Evernight Publishing include three Romance on the Go shorts, Movie Star Magic, An Emerald Heart, and Red In The Hood, her paranormal Love Covenant series (Love Tattoo, Love Scars, Love Knots, Love Shadows) and Wolfe’s Lady. She lives and works in the Missouri Ozarks.
Deliciously Decadent Chocolate Pie
from London Saint James
What you need:
© 2 pre-made pie shells
© 2 cups of white sugar
© 2 heaping tblsps of self rising flour
© 1 pinch of salt
© 1/3 cup of Hershey’s Cocoa
© 4 egg yolks
© 4 cups of whole milk
© 1/2 tsp of vanilla
© 1 stick of butter
© 1 large tub of Cool Whip topping
How to put it all together:
© Pre-bake the pies shells in your oven until golden brown and flakey then let them cool.
© In a large bowl mix all the dry ingredients together, white sugar, self rising flour, salt, and cocoa. Blend well.
© In a large sauce pan mix the eggs yolks, the whole milk, the vanilla, and the butter together. Add all of the dry ingredients once the better melts completely into the liquid ingredients. Stir well over a medium heat. Do not let the mixture stand without continuous stirring until the contents becomes thick.
© Once the pie filling has reached a thick, chocolaty consistency, pour the filling into the pre-made, pre-backed pie shells.
© Let the pies cool. Once the pies are cool, add Cool Whip to cover the top of the pies. Then serve, and enjoy.
Serving suggestion:
Make two pies, one for you and one for Santa.
LONDON SAINT JAMES
London wrote her first short story in the second grade. Her teacher informed her parents London had a big imagination, but having a big imagination wasn’t necessarily a good thing as far as he was concerned. Without watering that seed of imagination, London placed her vivid characters, her childhood stories, along with her imagination on the shelf, where they would wither for a while. At the urging of her eighth grade English teacher, London pulled her imagination off that shelf, and wrote her second short story. To no surprise, it was a love story inspired by a song. Then as life does, it moves on, so yet again London placed her imagination on the shelf to wither for a while. She needed to do the “sensible thing.”
The sensible thing earned London a degree in Psychology, but while in college she traversed into writing once more, and was encouraged by a couple of professors to pursue that endeavor. She took on the world of written word, and has never looked back.
London writes erotic romance from sweet to downright naughty and has eleven books published with Evernight Publishing. The Heart of Winter is a 4-book contemporary romance series, The Good Sister is a 2-book erotic romance series, and she explores here BDSM side with her naughty fairy tale, Tied Up In Wonderland, and her short story, Mistake, included in the BDSM Anthology Master of Mine. London has also written a contemporary short story for Evernig
ht’s Romance on the Go Line called Her Accidental Lover, is part of the Stockings & Suspenders Anthology, and Midnight Seduction Anthology. Many of London’s titles have been an ARe best seller, and she has a new BDSM series coming in January called, Dark Tales Diaries: Volume 1.
You can find London at www.londonsaintjames.com.
Pumpkin Cookies with Caramel Frosting
from Alexandra O’Hurley
What You Need
Cookies
© 1 cup butter, softened
© 1/2 cup white sugar
© 1/2 cup brown sugar
© 1 cup canned pumpkin
© 1 egg
© 1 tsp vanilla
© 1 tsp baking soda
© 2 tsp cinnamon
© 1/2 tsp nutmeg
© 1/2 tsp salt
© 2 cups all-purpose flour
Frosting
© 3 tblsp butter
© 1/4 cup heavy cream
© 1 cup confectioners' sugar
© 1-1/2 tsp vanilla
© 1/2 cup packed brown sugar
© 1/8 tsp salt
How to put it all together:
© Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla, blending thoroughly. Stir in pumpkin.
© In a medium bowl, sift together the baking soda, cinnamon, nutmeg, salt and flour. Add to pumpkin mixture and mix well. Drop by heaping tblsps onto a lightly greased cookie sheet. Bake for 10-12 minutes. Cookies should have soft, cake–like consistency.
© For frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil and caramel color darkens slightly; remove from heat and stir in vanilla.
© Cool then stir in confectioner's sugar. Spread frosting over cooled cookies. (Although they taste even better still a tiny bit warm!)
Serving Suggestions:
Hot apple cider or cocoa make an awesome accompaniment! This recipe is good from fall to winter, so make them anytime through the holiday season.
ALEXANDRA O’HURLEY
Alexandra O’Hurley is a multi–published, best selling erotic romance author residing in Hampton Roads, Virginia. She writes mainly paranormal ménage, but has also jumped in the contemporary, historical, and Sci–Fi romance sub–genres as well. Alex also works full–time as a cake decorating and baking instructor, so she loves to bake and share her love of food.
A single mom to one great teenaged daughter, she writes in all the spaces she has left … which never seems to be enough, especially in football season.
The Lazy Cake from Angelina Rain
What you need:
© 4 tblsp Cocoa (unsweetened)
© Cookies (cheap, generic sugar cookies work best)
© 1 can condensed milk (sweetened)
© 1 stick of butter
How to put it all together:
© Crumble cookies.
© Melt the stick of butter.
© Add the condensed milk and cocoa, stir until it looks like chocolate.
© Mix in the crumbled cookies until you get the texture you want. If you want the cake to be soft and chewy, use less cookies, if you want it hard, use more cookies.
© Pour mixture into a pan (preferably covered in wax paper to make clean-up easier) and refrigerate for two hours.
© Cut and serve.
Serving suggestion:
Lazy cake…perfect for lazy days.
ANGELINA RAIN
As a child, Angelina Rain wanted to be a fashion designer, artist, lawyer, psychologist, cop, and everything else known to woman. It wasn’t until high school that she had a dream where she was a bestselling author. Awoken from the dream, Angelina knew what she wanted to do with her life. The Chicago native was born in Europe and spent a part of her life living in the country before moving to the big city. She can adapt to any situation but finds herself most at home with her nose stuck inside a book. Angelina loves to hear from her readers, you can email her at [email protected].
Comfort Cobbler from Nikki Prince
What you need:
© 2 Cups of Original Bisquick mix
© 1 Cup of Milk
© 1 Cup of butter
© 1 Cup of Sugar
© 1 can (21 oz) sliced peaches (keep juice if you want your cobbler to be juicy, if you don't want the juice, just drain the peaches).
© Cinnamon and sugar to liberally sprinkle over the top (if desired).
How to put it all together:
© Set the oven to 375.
© Stir together Bisquick mix, milk, butter and sugar in ungreased square baking dish, 8x8x2 inches. Stir together, the butter will show up as little yellow specs in the mix, but that’s what you want. Take the peaches; spoon over batter (or if you want it juicy again pour it all over top of batter).
© Sprinkle extra sugar and cinnamon over the top. Take the juice from the peaches and pour over top.
© Bake 50-60 minutes or until bubbly and golden brown.
Serving suggestion:
Serve it hot or cold with vanilla ice cream and/or whip cream. I’ve even had a family member drizzle hot chocolate and caramel sauce on it. You can also substitute the peaches for blueberries, raspberries or any other kind of berries that you like.
It smells delightful and tastes as good as sin...it's so easy and may become a family favorite.
NIKKI PRINCE
A lover of romantic fiction since the age of twelve, and wanting to write it just as long, my dreams have finally come true. I have several works in progress. I write erotic romance with interracial elements. But please don't box me in as there is so much out there to write. Nikki Prince has one title currently published with Evernight Publishing called Demon Mine. She has another title set to come out in December called On Angel’s Wings with Evernight.
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