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Paranormal Romance Author

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Pick of the week

I am honoured that my new release Abigail Cottage has been named Pick of the week by thriller writer Lorrie Struiff

Check it out!!

Abigail Cottage

When Abigail falls in love with Justin she can’t begin to know the world of hurt she is heading into. Gorgeous, kind, rich – he’s the man we all dream to meet. BUT, all is not what it seems because Justin is a true demon from hell, disguised as a mortal being. He wants her and will do, kill or maim anyone who tries to stop him. Namely Shaun the real hero, who wants Abigail more! So what does a mortal man do against a demon? He enlists the help of a gypsy of course. But not any old gypsy. Rosa knows Justin very well and has the powers of the spirit world on her side to fight him. Using crystals as a powerful weapon, the light of the spirit world to lead them, they embark on a battle with the whole of the underworld. Many loved ones will lose their lives. This isn’t a book where everyone survives. In real life, bad things happen. In Abigail Cottage, terrible tragedies occur too. Believe... not every story can have a happy ending.

Got a kindle? Go here and download a FREE chapter of Abigail Cottage.

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Thursday, 9 December 2010

Welcome to Lisa Lickel

Today I have Lisa Lickel in my kitchen.

She is sharing her recipe for Velvet Bars. You can find her here here and

She writes “What if” stories with a twist of grace and is also the
author of Meander Scar, a special love story about finding home.

Very easy cheater recipe for those who aren’t into scratch baking or would rather spend time with family but would still love to wow them with a pretty holiday dessert.
9x13 pan size
Heat oven to 350 degrees

1 box red velvet cake mix
1 cup softened margarine
2 eggs
2 – 8 oz pkgs cream cheese (use light or fat-free; tastes good and less guilt)
2 eggs
1/2 tsp. vanilla
1/2 c. sugar – may use powdered for a smoother whip
colored sprinkles for top

Mix dry cake mix, margarine and eggs together in a bowl; mixture will resemble a brownie mix. Spread with a buttered spatula in a greased 9 x 13 pan.
Beat cream cheese, sugar and eggs and vanilla until smooth; pour over batter.

Bake in 350 oven 45 minutes or so; don’t let cream cheese top burn.
Immediately spread your sprinkles – red colored sugar is pretty.
Cool, then cut into bars.

Store tightly wrapped in refrigerator.

Enjoy the holidays! Merry Christmas
from Lisa Lickel

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