Harlequin love themed blog tour sponsored by BookTrib

Today I'm so excited to showcase two of my favorite Harlequin series authors, Stella Bagwell who writes for the Special Edition series and Maisey Yates who writes for the Presents line. Both have novels coming out just in time for Valentine's Day and they've also shared a love inspired recipe for you to enjoy too. 
I used to review both of these lines for RT Book Reviews
I hope you enjoy the showcase sponsored by BookTrib

ISBN-13: 9780373623266

Publisher: Harlequin
Release Date: 1-17-17
Length: 224pp

Buy it: B&N/Amazon/Publisher

Bon Appétit and a Book from Stella Bagwell

A delicious recipe to enjoy alongside the book with an image. Valentine’s Day wouldn’t be complete without something chocolate! Here’s a cake recipe that my family enjoys.

Buttermilk Cocoa Cake
2 cups sugar, ¾ cup shortening, 2&1/2 cups flour, ½ cup cocoa, 2 teaspoons soda, 1 teaspoon salt, 1 cup buttermilk, 1 teaspoon vanilla, 1 cup boiling water.

Cream sugar and shortening. Add eggs and beat until smooth. Sift dry ingredients together and add alternately with buttermilk to creamed mixture. Add vanilla and water. Pour batter into 13/9 inch pan, or if you prefer layers, two 9 inch pans and bake at 350 degrees until cake springs back when touched.

Frosting
4 cups confectioner sugar, 6 Tbs. cold butter, ½ tsp. vanilla, ¼ tsp. salt, ¼ scant cup milk. Whip with mixer until creamy.

Welcome to where Stella Creates her magic

My writing space is a spare bedroom I turned into my little office. The walls are covered with some of my favorite photos and my desk is always messy!

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ISBN-13: 9780373060375
Publisher: Harlequin
Release Date: 1-17-17
Length: 224pp
Buy It: B&N/Amazon/Publisher

Bon Apetit and a book from Maisey

I’m not really a gourmet cook. My food isn’t fancy, but it is tasty!
I’m also not big on following exact recipes, but I’m going to do my best here!

You will need:

1 pound of chicken breasts (boneless and skinless)
1 package corn tortillas
1 can can tomato sauce
2 cans enchilada sauce (I prefer Rosarita)
Shredded cheese (as much as you want)
1 can black olives (sliced)

Boil chicken until cooked, shred, set aside.
First preheat your oven to 350 degrees.
Warm up some oil (canola, olive, whatever you prefer) in a small pan on the stove. Dip your corn tortillas in the oil. This is to warm them up and make it so they don’t split, you don’t want to fry them! Set them on a plate or cookie sheet lined with paper towels to help get rid of some of the excess oil.
Take one tortilla, put in a line of shredded chicken, then a little cheese over that. Roll the tortilla and place in a glass baking dish (9x13 is ideal). Then repeat until your pan is full.
Pour your canned sauces into a bowl and mix them, then pour them over the top of your rolled, filled tortillas. Sprinkle with cheese, add olives and bake about 20 minutes, or until the enchiladas are bubbling.

My writing space is currently under construction! But here’s a look at the progress:

I hope you all have a happy Valentine's Day!!

Gonereading item for today:
an Emily Dickinson finger puppet

click HERE for the buy page