Meet Listener of The Month Ms July 2016

Congratulations Karen Komarinski (aka KK) You are our first featured ‘Listener of The Month’. In the theme of Professor Gabriel Emerson’s favourite line… …̵…

Source: Meet Listener of The Month Ms July 2016


Listener of the Month Miss August 2016

Congratulations Betty Rivera aka Betty from the Gabriel Series Fanpodcast You are our listener of the month for August 2016 What a delight it was to have Betty join our podcast on Saturday August 1…

Source: Listener of the Month Miss August 2016

Pi it’s all Greek to me?….(Pie)

I dedicate this to my brother-in-law, Dave, who is a mathematician, and got me through college algebra. He and his boys, Ben and Sam, love to work on a problem that can’t be solved because it’s there!



PI day is celebrated by mathematicians and math enthusiast from around the world every year on 3/14.    The Greek symbol used in mathematics represents a constant-the ratio of a circle’s circumference to it diameter which is approximately 3.14159265358979323846…..pi Math teachers have been using  pie as an example to explain Pi to confused high school students for years.  The earliest known official or large scale celebration of Pi Day was organized by  physicist Larry Shaw in 1988 while he worked at the San Francisco Exploratorium.  It is said that Shaw, with staff and public, marched around one of the it’s circular spaces while consuming fruit pies.  The Exploratorium continues to hold Pi Day celebrations.   In the year 2015, Pi Day had a special significance on 3/14/15 at 9:26:53 am and also p.m..  The date in this format along with the the time represented the first 10 digits of Pi.

It did not take long for companies like King Author flour to jump in on the celebration of Pi Day and use it as one of the greatest marketing tools around.  Every year they have sales on everything you need to bake a pie and encourage home bakers to bake and enjoy Pi (pie) Day.  This is a cleaver connection because there is a lot of math involved in baking.   And on Pi Day, restaurants around the country will offer the public a free piece of pie in celebration.

Below I have shared a few of my favorite pie recipes for Pi Day.   How ever you intend to celebrate 3/14/2016…solving a mathematical equation, baking a pie, or both, ENJOY!

Happy Pi (pie) Day!  I hope you enjoyed today’s story along with these yummy recipes.

Thanks for Reading….K. K.


Strawberry Pie       From the Kitchen of Mom                 images

9” Baked Pie Shell pre baked
1 quart Strawberries cut in half or in thirds (set aside)
3/4 cup of white sugar
2 Tablespoon of corn starch
2 Tablespoons of small pearl minute tapioca
1/2 teaspoon fresh lemon juice
1 cup of water

In a sauce pan, combine sugar, corn starch, minute tapioca, lemon juice and water. Stir over low heat until everything is dissolved and thick. Remove from heat and cool. Place the strawberries in the crust and pour the thickened jell over the strawberries and refrigerate until set. Top with whipped cream and serve. Note: I like to toss and coat the strawberries with some of the jell to evenly coat them before placing the strawberries in pie shell and then top with the remaining jell.

Tip: If jell is not thick enough, add 3 tablespoons of strawberry Jello during the cooking process and cook until it is dissolved.

Ingredients for Never Fail Pie Crust: this recipe makes enough dough for 2 double crust pies or 4 single pies.

3 cups Flour ( all-purpose is fine to use but my preference is bread flour)
1 teaspoon salt
1 teaspoon baking powder
2 Tablespoons Sugar
1 cup of Lard or Butter
1 whole egg (Room Temperature)
1/2 cup of Ice cold milk
1 Tablespoon of Vinegar

Procedure for making of the crust:
I do this by hand but you can use a food processor.  Combine all the dry ingredients together.  Cut in the fat until the mixture looks like corn meal. Whisk your the egg and vinegar together and add to the mixture along with the milk and mix until if it forms a ball. Cut the dough into four equal pieces, form into balls and refrigerate for at least an hour and up to a day.

Note: I make my dough a day ahead.

Baking of the Crust: Preheat Oven to 375 F. Roll out dough on lightly floured surface to 13-14-inch round. Transfer dough to 9-inch, deep glass pie dish. Fold dough edge over and crimp decoratively, securing dough edge to rim of dish. Pierce crust all over with fork. Freeze crust 15 minutes. Place baking beads on the bottom of the crust then bake 30 minutes until golden brown. Once baked put on rack and cool and prepare your filling.

Note: If you do not have baking beads, you can follow one of these following tips. 1. Place Foil on the bottom of the crust and pour a bag of dried beans on top and bake. Carefully remove the foil in the last 5 minutes of baking so the center can get a golden brown color. 2. You can press back any bubbles that occur during the baking process with a fork.


Chocolate Cream Pie    From the Kitchen of Karen Komarinski, cc

1 pre-baked 9 inch pie crust.                                              IMG_0102

Ingredients for Filling

1/2 cup Sugar
1/4 cup cornstarch
1 Tablespoon unsweetened Cocoa Powder ( I use a dark cocoa powder )
1/8 teaspoon of salt
2 teaspoons of Espresso Powder ( this is optional, I’ve added this over the years)
4 large Egg Yolks ( Room Temperature) “reserve egg whites for topping”
2 cups of whole Milk ( Room Temperature)
1/2 cup Whipping Cream (Room Temperature)
5 oz. bittersweet (not unsweetened) or Semisweet chocolate Chopped (note Chocolate chips are fine to use)
1 Tablespoon unsalted butter
1 teaspoon Vanilla Extract
Procedure for making the Filling: Whisk Sugar, Cornstarch, Cocoa, and salt in heavy, medium saucepan to blend. Add egg yolks, milk and cream; whisk until smooth. Whisk constantly over medium heat until mixture thickens and boils, about 6 minutes. Remove from heat. Add Chocolate, butter and vanilla, whisk until melted and smooth. Pour filling into crust. Place plastic wrap over top of filling so a skin does not form. Place on rack and cool.      Top Pie with Whip Cream serve and enjoy.


Banana Cream pie gone wild from the Kitchen of Karen Komarinski, cc            Makes 1 Pie


1  9 inch pre-baked pie shell

Vanilla Custard

3 cups of whole milk

9 Egg Yolks

2/3 cups of granulated sugar

6 tablespoons of cornstarch

3 tablespoons of butter

1 1/2 teaspoon of pure Vanilla extract.

1 large banana diced

Chocolate Ganache

1/2 cup of hot cream

1 cup of Dark Chocolate chips

1 large banana thinly slice.

Procedure:  First melt the chocolate:  put one cup dark chocolate chips in a glass bowl and pour the hot cream over top. Let sit 5 min then stir until smooth.  Take half the chocolate and pour on the bottom of the pie crust and spread evenly. Cover the chocolate with the sliced bananas. Pour the rest of melted chocolate over the bananas and set aside while you make the custard filling.

Making the Custard:

In a heavy saucepan over medium- low heat, heat milk to barely simmering.  While the milk is heating,  combine your egg yolks, sugar and cornstarch in a medium size bowl, whisk to blend smoothly and the eggs are a pale gold.  Slowly add the heated milk to the eggs  whisking the whole time.  This is called tempering the egg mixture. Once all milk is incorporated, return mixture to the heavy sauce pan, bring back to a soft boil over medium low heat and whisk continually.  Once the egg mixture starts to bubble, cook for 1 minute.  Remove pan from heat add the butter, vanilla, and diced banana.  Stir until butter is melted. Let cool slightly before pouring into the prepared chocolate/banana crust.  Once the filling is poured into the prepared chocolate/banana crust, cover with plastic wrap so a skin does not form on top and refrigerate.  Chill pie for at least 3 hours before you top it with whipping cream, slice and serve.

Homemade whipped cream:   1 cup heavy whipping cream, 3 tablespoons of sifted confectioner sugar.  Whip the heavy cream ,sifted sugar, and 1/2 teaspoon of pure vanilla extract until stiff peaks form.  Now it is time to top the pie with the whipped cream cut and serve.

Mom’s  Apple Pie    From the Kitchen of Mom

Preheat Oven 400 F or 200 C                                  IMG_0950

Never-Fail pie Crust : recipe found in the strawberry pie recipe

4 large Ganny Smith apples: peeled, cored, and sliced

4 lage Macintosh apples: peeled, cored, and sliced

2 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Juice of half a lemon

3/4 cup of Sugar in the Raw (you can also use Coconut Sugar)

2 tablespoons all-purpose flour

1 tablespoon of corn starch

2 tablespoons of small instant Tapioca pearls(this helps to prevent a soggy bottom crust)

1 egg for egg wash

5 pats of butter                        IMG_0949

Place the sliced apples in a large mixing bowl and toss with the next 6 ingredients, coat everything well and set aside.  Roll out the pie dough on a lightly floured pastry mat.  The dough circle should be slightly bigger than the 9″ pie pan.  Place the dough into the pie pan, make sure it fits well and has no air bubbles.  Sprinkle the bottom of the pie crust with the tapioca pearls, add the apple filling and top with the pats of butter spreading them out.  Next roll out a top crust, just like the bottom crust.  Place over the filling, crimp together, and cut any excess away.  Take the egg and beat it with a tablespoon of cold water.  With a pastry brush, paint the top of the crust with the beaten egg.  Make four slits into the top crust so steam can escape.  Place the pie into a 400 F or 200 C oven and bake for 15 minutes.  Turn the oven temp down to 350 F or 180 C and continue to bake for 55 -60 minutes.  The crust should be golden brown and the pie should be bubbling through the steam slits. If the crust is browning to quickly tent it with foil.  Cool and enjoy.  To make it extra special, serve with vanilla or cinnamon ice cream.






Book Release:

Today one of my Favorite Author’s ask if I would be apart of a Release Blitz for her upcoming book release.   If you love a good  out of the box romance story, you need to check out S. L. Scott.  I have read and reviewed most of the stories included in this collection and I can assure you won’t be disappointed.  Thank you for supporting my blog and I will be back before the end of the month with more Food Recipes and Stories.

Karen Komarinski




From New York Times and USA Today Bestselling Author, S. L. Scott, comes a Limited Edition collection of romantic interludes taken from eight of her bestselling novels.



Love Email exchange between The Resistance Characters – Holliday and Dalton.
A Romantic Date with Hazel & Jude from Until I Met You – A California Outtake.

Chapters from:
The Resistance
The Reckoning
From the Inside Out
A Prior Engagement
Naturally, Charlie.

Valentine’s Day Outtakes from:
The Redemption
The Welcome to Paradise Series
Morning Glory

Eight Dates Cover-2



New Recipes from the Holidays





I hope this post finds you all well and ready to start a brand new year in a few days.  A lot of changes have happened to me and to the lives of my family during the last part of 2014 and throughout 2015.  Like everyone around us we have dealt  with sadness, happiness, and changes.

For me, I spent most of 2015 recovering from a work related accident.  Because of that accident I not only had to change my career, but it opened my world up to so many new experiences.  The biggest was starting this blog sharing stories and recipes.  I have made lasting friendships from all over the world, and I am grateful for every one of them.

I am also grateful to you, the readers, of my blog for being interested in my thoughts and creations.   I hope you enjoy the following.

In the first recipe, I was trying to come up with something new for Thanksgiving.   I have a cast iron baking dish that has six shapes  representing fall and wanted to make pretty muffins for the holiday.  Well, needless to say, the recipe for the muffins came out better than the shapes.   The best thing about this recipe is it’s just not for Thanksgiving.  They also go great with soup, especially Chili.

Twisted Corn Bread muffins by Karen L Komarinski, cc

Ingredients          Yields 2 dozen medium muffins

1 cup of bread flour (my preference is King Arthur) 

1 cup Yellow Cornmeal

1 tablespoon Sugar

2 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon of Cayenne pepper(optional you can leave out or add more)

1/4 cup chopped chives

1 1/2 cups of plain greek yogurt(make sure its the real deal, I used Chobani)

2 large eggs

3 tablespoons of melted butter

1/2 cup of smashed sweet potato

3/4 cup shredded sharp cheddar cheese

Mix together the mashed sweet potato, yogurt, eggs and melted butter. Mix together the rest of the ingredients and add the wet to the dry; and stir until everything is mixed together.  Place batter in muffin tins lined with papers, fill papers 3/4 of the way.  Place in preheated oven 425 F or 225 C and bake 20 minutes or until tooth pick comes out clean.

Serving suggestion: serve with butter and honey, or with your favorite soup or chili. Also can be used as your base for chicken and biscuits or sausage gravy.

This next recipe I tweaked and made it my own. Remember, be creative and use any flavored Oreo cookie:

Oreo cookie Bon Bons :       Yield   52 1″inch balls

1 packed of Oreo cookies crushed fine,  Note I used a ziplock bag and a rolling pin, you may use a food processor.

8 oz of soften cream cheese

1/8 teaspoon of your favorite flavoring: Vanilla, Rum, whiskey, coffee, or nothing at all

1 pound of good melting chocolate:  You can use Dark, Milk,  White Chocolate (which really is not, Butterscotch or Peanut Butter chips.  Note: if you are afraid of tempering, you can buy very good melting disks on line or at any baking supply store online. Just make sure it is high quality; just like wine if you would not drink it don’t cook with it.

Mix all ingredients together in a bowl, using a 1 inch or larger scoop to form your balls, place on a cookie sheet lined with parchment paper and chill at least 3 hours or overnight before covering in chocolate.

Melt your chocolate over a double boiler,  place your bon bon on a slotted spoon and dip into the chocolate covering the whole cookie, let excess chocolate drip of and either place it in a decorative paper or on the parchment lined cookie sheet.  Once chocolate is set, place in a air tight container and store in a cool dry place.  The also freeze  very well.  These simple tasty treats will dress up any cookie or desert tray, and make a great gift.





What Does National Food Day really mean?

Reposting in celebration of National Chocolate day




Today May 15th, is National Chocolate Chip Day and Saturday, May 16th, is National Coquilles Saint Jaques Day.  On National Chocolate Chip Day, you can eat and make many things while paying respect to the chocolate chip, such as cookies, ice cream, pancakes, waffles etc. But on Saturday, even though Coquilles means scallop in French, this is a celebrations of a particular French dish that became popular in the United States in the late 1950’s in NY.  This dish was a starter for a gourmet meal.  I even made this dish so much I thought about it in my sleep when I was an apprentice at Oakmont Country Club in Oakmont PA.  Coquilles Saint Jacques is a poached scallop in white wine.  The scallop is placed on top of a mushroom puree that is in the scallop shell. The dish is then topped with a cream sauce made from the…

View original post 1,174 more words

Food Trends Gone Wild


Pumpkin you either love it and can’t live without it, or it’s not even a blip on your radar.  For some, pumpkin is a fruit, yes I said fruit, and others it shall remain nameless.  A pumpkin is not a vegetable; it’s a fruit! In fact, it’s a berry. Pumpkins belong to the family Cucurbitaceae, which includes cucumbers, melons, squash, and gourds. Within this family is the genus Cucurbita which includes gourds, winter and summer squash, and all varieties of pumpkin. There are four species that are considered “pumpkins,” but only one is the species most people would recognize as the traditional pumpkin used for carving jack-o-lanterns and baking pies.”  


I have to say when I was younger I liked the smell of the pumpkin spices more than the pumpkin itself. When you smelled that aroma in the farm house, you knew Thanksgiving was not far behind and family and friends would be coming to celebrate.    I was the kid who preferred chocolate cream pie for dessert and to make others happy I would have a little pumpkin pie with lots and lots of whip cream.  At Thanksgiving you would find pumpkin cookies with maple icing, pumpkin pie, apple cake, and Texas sheet cake.  These are the dessert items my mom would make for Thanksgiving.  We would only have them at this time of year, which made them not only a tradition but a favorite treat.

As I got older, I had a better appreciation for this fruit but I’m still a chocoholic at heart.  Don’t get me wrong, I was caught up in the whole pumpkin trend that consisted of a couple  beers and lattes.  They would come out around the middle of October and last until Thanksgiving.  But sad to say, this fruit has taken on a life of its own thanks to over marketing.  I truly believe this is a case of less is more.  Now there are more types of pumpkin beer every year, and they keep coming out earlier and earlier.  This year they hit the market the end of July. The owner of my local beer distributor said get it now because it won’t be here by Thanksgiving.  Then Starbucks, I think it was the end of August or the beginning of September, gave out a secret code to get your pumpkin latte early.  We rush through everything and nothing is special anymore.  To make my point further, I was in the drive through getting a non pumpkin coffee (lol), and the menu said hurry and try our fall items before they are gone.  The date was September 25, 2015.  Fall officially started two days prior on September 23rd, and Fall does not officially end until December 21.  Sometimes I feel we live such a rat race that we are missing out and loosing family traditions along with recipes and making memories with family and friends.

Below you will find pictures of products I found in the store this year, and others, satire making fun of this trend.


Theses are the two new items that caught my eye. You also can have pumpkin spiced ravioli, tortellini, pumpkin sauce, pumpkin Ice Cream, pumpkin pancakes, waffles, crepes, pumpkin granola (that is artificial flavored?) pumpkin coffee, pumpkin vodka, pumpkin soda, pumpkin brûlée, pumpkin soup, pumpkin muffins, doughnuts & scones, pumpkin scented  candles, soaps, body sprays, lotions and shampoo.

These Items started to appear before the first chill in the air was felt and before the trees started to be tipped in color.  Sorry to feel so jaded, but from food to sports nothing has a season any longer. its all about marketing and money.


images images IMG_1303best-pumpkin-beers-e1380591569230

IMG_1295Hope these made you Laugh!!!!12096338_1543725669181497_4633810422617230741_n

I still love fall, and as a chef/baker I do bake pumpkin goodies with spices and love.  I will be sharing a few of my family favorites.  I have to admit that  the “Pumpkin Roll” I have not made for a while.   It was Levi’s,my nephew, favorite.  I would bake extra just for him.  Levi will be gone four years this November.  I think this may be the year to make it again.

Pumpkin Cake Roll with Cream Cheese Filling (Yields 10 servings)  From the Kitchen of Karen’s Karousel of Delights

Cake ingredients:

Powder Sugar

3/4 cup Bread Flour ( you can use all purpose flour)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground clove

1/4 teaspoon of kosher salt

3 large eggs (at room temperature)

1 cup of granulated sugar

2/3 cup 100% pure Pumpkin ( I use “LIBBY”S brand)

1 cup dark mini chocolate chips (OPTIONAL)

1 cup chopped toasted walnuts (OPTIONAL)

Filling Ingredients:

1 package 8oz cream cheese, soften (I use “Philadelphia” brand)

1 cup sifted powder sugar

6 tablespoons butter, soften (unsalted)

1 teaspoon Vanilla


Cake: Preheat oven to 375 F or 190 C. Grease 15X10-inch jelly-roll pan; line with wax or parchment paper. Grease and flour the paper. Sprinkle  heavily a 100% cotton towel (it is also known as Flour Sack 100% cotton and white) with powder sugar.

Combine: Flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.  Beat eggs and granulated sugar in large mixer bow until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. (now is the time to sprinkle with the chips or nuts or both; if you choose to)

Bake: for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully pull off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling: 

Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake, without the towel. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powder sugar before serving.

Notes: 1 large can of pumpkin will make 5 Rolls and you need 2 cups of filling per roll.  Also this freezes very well, double wrap in plastic wrap and then freezer paper.     IMG_1300

Chocolate Pumpkin Cheesecake: Yields 10 to 12 servings. from the kitchen of Karen’s Karousel of Delights


1 1/2 cups of Chocolate graham crackers crushed into crumbs (approximately 1 1/2 Packages)

1/3 cup of butter melted

1/4 cup granulated sugar


3 – 8 oz packages of cream cheese soften (I use regular “Philadelphia” brand cream cheese)

1 1/4 cups of Sugar in the Raw (make sure it’s the real deal;  option if you cannot find Sugar in the raw you can use 1cup granulated sugar plus 1/4 cup of light brown sugar) 

2 large eggs (room temperature)

1 15oz can of Pure Pumpkin (my preference is “LIBBY’S”)

2/3 cup of Evaporated Milk (my preference is “NESTLE” CARNATION”)

2 Tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

2 cups of dark or milk chocolate chips divided and melted


Preheat oven to 350 F or 180 C

For Crust:

Combined graham cracker crumbs, butter and granulated sugar in medium bowl.  Press onto bottom and 1inch up side of

9-inch springform pan. Bake 6-8 minutes (do not over bake). Cool on wire rack for 10 minutes.

For Filling:

Beat cream cheese, sugar in large mixer bowl until fluffy.  Beat in eggs, pumpkin and evaporated milk. Add cornstarch, and spices; beat well. Pour into crust. Now take 1 cup of the melted chocolate and spoon onto the top of the cheese cake; then take a butter knife and swirl the chocolate to make a marbling effect.

Bake: for 55 to 60 minutes or until edge is set but center still giggles slightly. Baking the cheese cake in a water bath is optional and your choice. This can be done two ways; first place the cheese cake in a shallow pan, place on oven rack and pour hot water half way up or you can place a pan directly underneath the cheese cake fill with hot water and bake.  My cheese cakes have cracked with or without a water bath.   Cool on wire rack. Refrigerate for several hours or over night. Before serving remove sides of spring form pan; melt the remaining chocolate chips and drizzle over the top of the cheese cake. Cut and serve.

Note: If you don’t like chocolate use regular graham crackers for the crust and omit the 2 cups of chocolate chips.

I hope you try these recipes and they become your family favorites too. Thank you for your support and Enjoy! ❤ KK

Breast Cancer Awareness “MOUTH” a steamy Anthology

Dear Followers, todays blog I am helping out a group of talented writers who have come together to not only raise awareness by also join the fight against Breast Cancer.   Below you will find information about this box set how and where to pre-order your copy if you are interested. You will also find Bio for each of the participating authors.  Thank you for your patients and time and please spread the word about this box set.  

I will be coming to you soon with our regular scheduled program of stories and wonderful recipes from my kitchen.

Thank you for all your support.   Karen L Komarinski

Full Wrap-2

Title: Mouth: A Steamy Anthology
Authors: Carter Ashby, Josie Bordeaux, M.C. Cerny, Christy Dilg, S.M. Donaldson, L.B. Dunbar, Roxie Elms, Mary Catherine Gebhard, Cassie Graham, Danielle Jamie, Lorraine Loveit, Kristen Hope Mazzola, Scarlett Metal, Katherine Rhodes, t. h. snyder, Kandi Steiner, Layla Stevens, Madison Street, E.A. Sutton, and Dawne Walters
Release Date: Oct 30, 2015
Find on Goodreads –

Landscape portrait of young beautiful stylish couple sensual and having fun outdoor. Film effect


20 authors bring you 20 brand new, steamy romances to help raise money for breast cancer awareness.

The Dark, Hot Night – Carter Ashby
Faking Love – Josie Bordeaux
Angel – M.C. Cerny
Vampire Escapade – Christy Dilg
Lesson for Lox – S.M. Donaldson
Paradise Tempted – L.B. Dunbar
Cherry Pop – Roxie Elms
In Session – Mary Catherine Gebhard
The Trouble with Cowboys – Cassie Graham
Scandalous – Danielle Jamie
A Singer and a Solider – Lorraine Loveit
Rough & Tumble – Kristen Hope Mazzola
Second Chances – Scarlett Metal
Lessons – Katherine Rhodes
Lost Soul – t. h. snyder
Tag Catcher – Kandi Steiner
Tonight Only – Layla Stevens
Sea of Flames – Madison Street
Sirens – E.A. Sutton
Commander’s Wife – Dawne Walters
Pre-Order Links:

Amazon –
Barnes & Noble –
Kobo –
iTunes –
About Mouth:

Mouth Karaoke Bar and Grill was founded by Christy Dilg in 2013 in the Forbidden Series. Christy decided to have an auction event supporting breast cancer awareness and donating the funds raised to the cause after the fans expressed their interest. The Mouth Rocks for the Cause Facebook event went so well that Christy decided to continue the event every year and to add Mouth in all of her upcoming books and donate portions of her book sales to the charity in that story. Writing has always been about making a difference to Christy and Mouth is sure to add to that.

This year Mouth Rocks for the Cause will hold its third annual Facebook auction supporting breast cancer in October. The event will last a week but Mouth will be doing other things during the month to raise for the cause such as this wonderful collection “Mouth, A steamy anthology” which will feature almost twenty amazing authors together in a box set of novellas. The proceeds will be donated to the National Breast Cancer Foundation.
Author Info:

Carter Ashby – Carter Ashby is a hardworking housewife and homeschool mother by day, and a romance reader and writer by night. She lives in rural Missouri with her husband, three children, and two dogs.

Josie Bordeaux – Josie Bordeaux is the author of the Alluring Promises series. Her romance novels revolve around friendships, sizzling attraction and steamy sex scenes. Lust, passion and love are all entwined with a lot of drama and fun-filled friendships. Josie lives in the sunshine state with her best friend (AKA – husband) and two sweet, and very creative daughters.

When she’s not driving her kids around town, she’s usually clicking her fingernails on her keyboard or down at the beach where her eyes are glued to her kindle app reading.

M.C. Cerny – M.C. Cerny first fell in love with books after experiencing her first real ugly cry reading, Where The Red Fern Grows. Her debut romantic suspense novel, Flashpoint was written in a series of post-it-note ramblings that would likely make her idol Tom Clancy blush. She is a post graduate of NYU, working fulltime, and calls rural NJ home with her menagerie of human and feline fur-babies. When M.C. is not writing, you’ll find her lurking in Starbucks, running marathons, singing Disney show tunes, and searching out the perfect shade of pink nail polish.

Christy Dilg – Christy Dilg is a erotica romance author and also a full-time medical biller/assistant. When she’s not writing she spends her time with her husband and teenage daughter. She is also known as Radiation Girl after beating thyroid cancer and finally living life the correct way and embracing her glow.

S.M. Donaldson – S.M. Donaldson is a born and raised Southern girl. She grew up in a small rural town on Florida’s Gulf Coast, the kind of place where everyone knows your business before you do, especially when your Daddy is a cop and your Mom works for the school system. She married one of her best friends at the age of 20 and has one son. She is a proud military wife, has always had a soft spot for a good story, and is known to have a potty mouth. At the age of 31, she decided there was no time like the present to attempt her first book. Sam’s Choice was born and she hasn’t stopped since. If you are looking for a good, steamy, Southern set romance with true Southern dialect, she’s your girl.

L.B. Dunbar – I’d love to say I’ve written for 10,000 hours, and that makes me a pro. But I can’t say that. What I can say is I had a story in my head that wouldn’t go away. I thought typing it in my computer would be the end of things, but it only led to another story and another. I love reading, so characters in my head isn’t something new. What is new is my creation of them. Hope you enjoy my favorites as much as I do. Happy reading!

Roxie Elms – I’m a wild girl. I write about that. Sexy, steamy reads to enjoy at your leisure. I’m a world traveler from the UK and I’ve been everywhere. My mother was a Personal Assistant to a big star and it was an awesome life traveling with her. My stories will thrill, leave chills, intoxicate and bring you to pleasure.

Join me. It’s a wild world to savor.

Mary Catherine Gebhard – Mary Catherine Gebhard bites off more than she can chew and sometimes calls herself Eva Natsumi. She’s lived in Salt Lake City, Utah her entire life, but occasionally goes on vacation from reality. Don’t worry, she sends postcards.

Cassie Graham – Cassie Graham is first and foremost, a wife and mother. She has one crazy daughter and a just as nutters husband that she loves dearly. She lives in sunny–all be it, scorching Arizona, where the summers are ridiculously hot and the winters are perfection. She’d pick winter any day. Obviously. 😉

Cassie has always loved to write and is so thankful that she’s able to do it full-time. She’s very lucky to have a husband who works his booty off working so she can live out her dream.

Danielle Jamie – Danielle Jamie is a contemporary romance author who loves getting lost in a good book or writing a memorable love story. Her most popular works are her Bestselling Savannah Series, her heart wrenching standalone Tempt my Heart and her steamy new taboo novellas in her Stepbrother Series!

She lives in Upstate NY with her husband, two daughters and son. She loves traveling and seeing the world all the while meeting her fans along the way at Author Events.

Lorraine Loveit – Even though Ms Loveit has a very busy life (wife, mother and secretary) she still manages to devote time to her passion for writing, and of course, reading.

Ms Loveit’s current story came to her in a dream and it just grew from there. It is an erotic relationship theme with bdsm elements. She started writing it just to “get it out of my head.” Lorraine has many more stories “in her head” just waiting for her to finish her current series. She also intends writing more short erotic stories.

She lives in the south west of Western Australia. When on holidays enjoys camping with her family and two dogs; always making sure she has plenty of reading material and, since she started writing, her laptop is the first thing packed.

Kristen Hope Mazzola – I am just an average twenty-something following my dreams. I have a full time “day job” and by night I am an author. I guess you could say that writing is like my super power (I always wanted one of those). I am the lover of wine, sushi, football and the ocean; that is when I am not wrapped up in the literary world.
Please feel free to contact me to chat about my writing, books you think I’d like or just to shoot the, well you know.

A portion of all my royalties are donated to The Marcie Mazzola Foundation.

Scarlett Metal – Scarlett lives in the Midwest with her family. When she’s not busy writing steamy stories, she can be found reading, camping, or looking for an adventure. She loves Diet Coke, Tina Fey and Amy Poehler, and 80’s hair bands.

Katherine Rhodes – Author of erotica, light BDSM erotica and paranormal erotica. Expert in the profundities of bad movies and awful literature. Armed with her Bachelors of English, Literature she has set her mind to writing erotic romances which are kinky, dirty, and fun. A lackadaisical laundry goddess, Katherine resides in Philadelphia with her husband, three cats and a betta named Fishtian Grey.

t. h. snyder – I was born in Allentown, Pennsylvania Sept 1979. For nine years I worked in the field of higher education while earning my Bachelor and Master Degrees in Management from University of Phoenix. I’m a single mother to two amazing children that are my world. I became an avid reader in spring of 2012 and since has read over 300 books. My genre of interest ranges from Romance to thrilling Paranormal.

This is more than just a hobby for me, it’s a passion to read the words of great authors and bring life to their stories with my reviews and character castings.
I started writing my first novel in June of 2013 and anxious to see where this journey takes me!

Kandi Steiner – Kandi Steiner is a Creative Writing and Advertising/Public Relations graduate from the University of Central Florida living in Tampa with her husband. Kandi works full time as a social media specialist, but also works part time as a Zumba fitness instructor and blackjack dealer.

Kandi started writing back in the 4th grade after reading the first Harry Potter installment. In 6th grade, she wrote and edited her own newspaper and distributed to her classmates. Eventually, the principal caught on and the newspaper was quickly halted, though Kandi tried fighting for her “freedom of press.” She took particular interest in writing romance after college, as she has always been a die hard hopeless romantic (like most girls brought up on Disney movies).

When Kandi isn’t working or writing, you can find her reading books of all kinds, talking with her extremely vocal cat, and spending time with her friends and family. She enjoys beach days, movie marathons, live music, craft beer and sweet wine – not necessarily in that order.

Layla Stevens – I was born in Tulsa, Oklahoma but moved to Pensacola, Florida in 1996. I have a huge family who I shocked them when I told them I was writing my first book. I have had a love a reading since I was young. Reading has always been my escape. I can read and be a princess or a warrior. Reading for me was always something magical. And I hope to pass that on to you all.

I am blessed to be the mom of a little girl named Sage who is the light of my life. {I call her Olga, and she hates it} I did not give birth to her but I choose her.

Madison Street – Madison Street was born in New York City and was raised in the Bronx, where she resided until she was 17 years old. After 9/11, Madison joined the United States Navy to serve her country.

During the deployments, Madison constantly wrote short stories and she discovered her passion for writing. You will find Madison always on the computer, whether she’s on Facebook, designing websites, messing with Photoshop, or writing for her blog.

Besides writing, her second passion is music and dance. Even though she’s a terrible singer, she’ll still belt it out in the shower, especially if the song is her jam! She currently resides in Virginia with her husband of 8 years, 2 children, a dog, and a cat. She is so excited to start this amazing journey and is honored to be part of such a compassionate and loving community.

E.A. Sutton – LINKS

Dawne Walters – I started writing in journals when I was seven or eight when I lived in Europe. Little short stories that were inspired by the many castles and historic places that evoke the imagination. I also kept a journal while deployed to ‘escape’. I would write short stories about military romance. So, some of those will become full length novels…some with a happy and not so happy ending! Be prepared.

I never started out to be an author. I always wanted to be a nurse practitioner. I’ll get there maybe, one day…

My hobbies are photography (yes, I have done weddings, a few CD covers , lots of family and couples sittings). My favorite band is Thirty Seconds to Mars…Give them a listen!

– The Trials of Guinevere DeGrance by L.B. Dunbar


                                                                   Releases September 14,2015

The final chapter in the Legendary Rock Stars has come to a close with Book 5 The trials of Guinevere Degrance

Come along on this journey to see how Camelot ends for not only Guinevere and Arturo but  also for the band of bothers that we have met along the way.  If you have not yet been introduced to the band, all 5 books are available in the Legendary Rock Stars starting today, and the best thing is you don’t have to wait to find out what happens, for you can just go from the  beginning  starting with the legend of Arturo King and ending with the trials of Guinevere Degrance.  If you love Rock Stars, romance, and a modern twist on Camelot, don’t pass up the legendary Rock Stars Series.  Below will contain ordering information for all the books and a bio on L.B. Dunbar.  I have also have included my review on the trials of Guinevere Degrance.  I also have 2 other blog post that discuss this series along with L.B. Dunbar’s Sensation Series.  I am looking for more to come from L.B. Dunbar.

The Trials of Guinevere DeGrance Ebook Cover

Title: The Trials of Guinevere DeGrance
Series: Legendary Rock Stars #4
Author: L.B. Dunbar
Genre: Rock Star Romance
Release Date: September 14, 2015

Don’t judge me. I know you want to, but let’s get some facts straight in my defense.
1. I love Arturo King
2. Arturo left me behind.
3. I was lonely.
4. Lansing was an old friend.
5. I love Arturo King.
Did you burn the fictional damsel in distress that cuddled and kissed her best friend when her fantastical boyfriend disappeared for months? No, you didn’t. You sympathized with her loneliness before you read ahead to make sure the boyfriend was coming back to her. Loneliness is not a crime. It’s cruel to be alone, but not a crime, the last I knew. If it is a crime, I’ll light the match to ignite myself for what I’ve done. Goodness knows, I’m burning up with guilt as it is. In my defense, I want my story to be told before I’m judged too harshly. Arturo King might be a rock legend, but he and I are human. We make mistakes. We made mistakes. Do we need to suffer for all of eternity because of them? I hope not. The jury still seems to be out, though. The greater question is: Is it possible to rekindle our love, when the past could burn us all?



#1 The Legend of Arturo King

#2 The Story of Lansing Lotte     TSOLL Ebook Cover


#3 The Quest of Perkins Vale      TQOPV Ebook Cover

#4 The Truth of Tristan Lyons          TTOTL Ebook Cover

EXCERPT HoldTighter

If I ever wondered what the pits of hell felt like, I sensed my current position was similar to being in the fiery depths. The orange-yellow glow danced before me; blinding me to the man I knew was on the other side of the flames. His face was melting, fading in the fumes that surrounded and flowed from the heat. I sensed the wooden walls of the barn structure were crackling and eventually would crumble, but I continued to stand as if frozen. There would be no chance to freeze under the circumstances. If anything, I should be melting slowly to form a puddle on the floor. My skin felt as if it would peel off of me, one droplet of sweat at a time.
The blaze started in an attempt to gain Arturo’s attention. The boy wanted to impress his father: a rock god who stubbornly ignored his son, as he had done over a year ago in this same barn. The Barn. The place of inspiration for Arturo King and his band, The Nights. The place where they performed their magic through music. The place that marked where history was made.
I continued to stare through the flames that separated us. I could see that his lips were moving; calling or shouting out to me, but I couldn’t hear over the roar of the fire. His face was warped in my vision, drifting with the bright light that framed his head filled with dark waves and a jaw covered thicker than before. His brown eyes looked black as they stared back at me. I was trapped. The flames formed a wall between me and my beloved; a man I loved more than anyone. A man who I hurt more than I ever intended. A man who hurt me with his mysterious disappearance and lack of communication.
I didn’t move. Allowing the heat to consume me, I decided this might be my fate. Death by fire was how the adulteress was punished in ancient times. Of course, in romance novels a hero comes to the aid of the persecuted. My mind flashed to another man. He had been a hero to a little girl trapped within a burning building. He had been my hero, as well, when I was kidnapped in a drugged induced haze. He was someone I should not have been thinking of.
I continued to watch the movement of Arturo’s mouth. The roar of the flames was all that I heard. It made music to my ears, drowning out the accusations.
How could I do it? How could I be with another man?
The world seemed to stop as I struggled to give my answers. In contrast, it came alive in an orange glow that spread rapidly along the old wooden floor. My back was now against the warmth of the stones behind me. It was almost like I imagined a brick oven would feel. The ancient fieldstones were absorbing the heat and reflecting it back within the cramped space. Wood crackled above my head. The ripping sound only assured me that my end was eminent. The walls were catching and the barn was doomed to collapse.
Suddenly, I heard my name. The voice that screamed to me was clear, familiar, and not the voice that should have called for me.
“Guinie, turn around and reach up your hand,” he shouted down to me. It was like an angel spoke to me from the heavens. I couldn’t break my gaze on Arturo, but he was gesturing above me. His expression showed he clearly recognized who was over me, who was calling me. His eyes found mine through the flames and he nodded once. Then he looked away and I quickly spun reaching upward blindly. My eyes were dry, boiled orbs within their sockets. The smoke so thick, I confused it for fog. Stretching, my fingers connected with those reaching down for me. One hand was clasped, the opposite wrist encircled, and up I went into the freshness of the cool summer afternoon air. The scent of pine and lake water burned my smoke encrusted nose and I gasped for more oxygen. It was like I’d been drowning. A brief sensation I’d had a year ago in the water of that lake below.
My mind was clouded, but a passing image flashed of Arturo and me spinning in the blue water. He’d kissed me for the first time on that day then rolled us off the boat into the water in distraction. We were playful then. Not today. I heard his voice ringing in my head; his words enflamed with his bitterness.
How could I do it? Didn’t I love him?
I balanced on hands and knees in the dry earth near the burning barn. My throat was hoarse from gassy fumes and screams. I called out his name one more time, and then the inevitable happened. The wooden structure collapsed.

MY Review: 5 Stars  I was given an ARC of The Trials of Guinevere DeGrance, in exchange for an honest review. This is book five in the Legendary Rock Stars series. I just want it to be known I have been a fan of this series since Book 1 The Legend of Arturo King and I have been a Fan of L. B. Dunbar since I accidentally found her and the Sensation series. I am so glad that I came across such a talented author and story teller. Back to the book, OMG what a roller coaster ride. I am emotionally spent. I loved every minute of it. I don’t think I ever talked back to the characters in a book like I did with Guinevere DeGrance, i even cracked myself up with yelling at the book. Thank goodness i really don’t have neighbors close by. In the Trials of Guinevere DeGrance we not only find out if her and Arturo find their way back to one another, but it the band of brothers survived this long separation. Be ready for lots of twist and turns for them all.
I’m sad to see this series end for now. Congratulations L.B. for an amazing story, ending and series. If you have not yet read any of the books from the Legendary Rock Star Series get on board now, you will find two of the books on sale for a limited time and The Trials of Guinevere DeGrance comes out on 9/14/2015. This is a must read series you will not be disappointed. 
Karen Komarinski


L.B. Dunbar loves the original legend of King Arthur. Inspired by this classic tale, she pulled over to the side of the road to take notes when it hit her that if King Arthur lived today, he’d be a rock star. A lover of fairy tales, myths, legends, and anything with happily ever after, she loves to read and write contemporary romance. Her Legendary Rock Stars series is complete with the final tale: The Trials fo Guinevere DeGrance, but the story began with The Legend of Arturo King. She also wrote The Sensations Collection, which includes five stand alones based on the five senses in a small town setting near Lake Michigan. Raised on one side of that lake, she grew up in Michigan, but now lives on the other side, in Chicago. Mother to four, wife to the one and only, and teacher to hundreds of former students, she looks forward to sharing more stories in the future.


There is a giveaway for one signed paperback of each book in the series (US only):
The Legend of Arturo King
The Story of Lansing Lotte
The Quest of Perkins Vale
The Truth of Tristan Lyons
The Trials of Guinevere DeGrance
+ a complete ebook set of The Legendary Rock Stars series (all 5 books) – in kindle format (International)

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Doughnuts Part One


I am very excited to come to you today with the my first recipe request “Doughnuts”.   They are everyone’s guilty pleasure and coffee’s perfect mate.  We all have our favorite types and how and when we like to enjoy them. There are so many choices, from yeast, cake, filled, iced, glazed, fried or bake. I think they are the most perfect comfort food.  In one bite they can release stress and transport you back to memories from long ago.  For me it is the special Sundays after church when we would stop at the local family owned markets Little Russia’s and Delbane’s.  One sold iced cake and filled doughnuts and the other sold glazed and cinnamon doughnuts with maple icing that we as children referred to as cow plops. (It’s a farm child’s imagination gone wild)

We have so many to thank for these tasty treats, every culture has their version.  At the 1934 Worlds Fair in Chicago they billed the doughnut “ The Food hit of the Century of Progress” and at 5 cents they were in reach of most depression victims.  Clark Gable made the Dunk and Doughnut hole popular in the 1934 film “It Happened One Night,  rugged news paper man “Clark Gable” teaches a runaway heiress “Claudette Colbert how to dunk.

dunkin_donut_2In today’s society a “dunker” would be considered stale.  But in the 30’s nothing was wasted, so marriage of the dunker and coffee was born.  And the relationship between doughnuts and coffee remains strong.

Today’s focus is on the yeast doughnut!  It takes some time, but the end product is so worth effort!  It initially takes two days for the perfect yeast doughnut, but within those two days you can set yourself up to have fresh delicious doughnuts at your finger tips with little effort.


I’ve been working hard to come up with what I think is the best sweet yeast dough recipe.  I have broken it down and tested it to make small batches.

Plain yeast Doughnut: yield 6 medium size doughnuts or 12 small doughnuts or 24 doughnut holes

1 package of Active Dry yeast                               1/4 cup unsalted butter

1 ounce of warm water                                           1/2 cup hot milk

1/4 cup sugar                                                           1 large egg room temperature

1/4 teaspoon nutmeg (optional)                         1 tablespoon of real Vanilla or favorite flavoring (optional)

1/2 teaspoon Salt                                                    3 cups of Bread Flour (I use King Arthur)


Chocolate  yeast Doughnut: yield 6 medium size doughnuts or 12 small doughnuts or 24 doughnut holes

1 package of Active Dry yeast                                1/4 cup unsalted butter

1 ounce of warm water                                           1/2 cup hot milk

1/4 cup sugar                                                           1 large egg room temperature

1/4 teaspoon nutmeg (optional)                         1/2 tablespoon of real Vanilla or favorite flavoring (optional)

1/2 teaspoon Salt                                                 3 cups of Bread Flour (I use King Arthur)

1/4 cup +1 tablespoon Premium baking Cocoa 100% unsweetened (I like Ghirardelli or Hershey’s special dark)

1/2 tablespoon of strong coffee (optional)

Procedure for both doughs:

Soften yeast in water for 5 minutes then stir until blended. In a large bowl, add the sugar, salt, butter, nutmeg, and flavoring of choice.  Then add hot milk and stir until sugar is dissolved and butter is melted. Make sure your mixture is lukewarm and add the yeast and one beaten egg.  Now it’s time to add the flour one cup at a time, stir with a wooden spoon.  Dough should start to form a ball. It is time to turn the dough out onto a lightly floured surface and kneed for about two minutes giving the dough a quarter turn every time you  pull it into itself.  The dough should be springy and little sticky, but not so much it sticks to your hands.  Place dough into an oiled bowl flip the dough around so all sides are coated with oil.  Now cover the bowl tightly with plastic wrap and set it on the counter until morning. Make sure the bowl is double the size of the dough ball so it has room to rise.

The next morning, turn the dough out onto a lightly floured surface and gently roll it out to 1/2 to 1 inch thickness and cut out the doughnut. If you want to fill the doughnuts don’t cut the whole out in the middle. Place the doughnuts on a sheet tray covered in parchment paper. Let rise 30 minutes to an hour, you want them to double in size.  Then it is time to fry.  Be careful and don’t fry the tips of your fingers as you gently lay the doughnuts in the oil to fry. (like I did and do…lol)

“No need for a special cutter, just use a water glass or a biscuit cutter if you have one. Also a shot glass is perfect for cutting out the hole in the middle.”

Approximately 1 inch of oil for frying: grape seed oil, sun flower oil or combination of both.  Heat oil to 350-360 F or 177-180 C in a deep Dutch oven or cast iron skillet to fry. Fry 1-2 minutes on each side (no more than 3). Remove from oil and place on a cooling rack that is sitting on a sheet tray covered with parchment paper. Cool slightly before tossing in powder sugar, or cinnamon sugar. Cool until warm and dip in your favorite icing, glaze or fill with you favorite fillings.

“ you may be thinking to yourself that you feel this dough will not be sweet enough, I like to build flavors and I tend to make my confections more like European desserts, not as sweet as most people are accustom to.  So go ahead and increase your sugar to 1/2c if you like things on the sweet sweet side, it won’t hurt the dough at all.”

Easy fillings, frosting and Glazes

Basic Glaze

1 cup of sifted powder sugar

1 tablespoon of vanilla

1-2 tablespoons of water

when the glaze falls of the spoon like a ribbon its at the correct consistency to dip your doughnuts

To make the glaze chocolate add 2 tablespoons of Cocoa to the basic recipe

For maple, add 1 tablespoon of pure maple syrup or Maple Flavoring to the basic recipe

Be creative:

Chocolate Ganache/Frosting

1/2 cup scalded heavy cream, turn off heat add 1lb. of semisweet or bitter dark chocolate, stir until melted then dip or ice the doughnuts.


1 cup heavy cream

1 tablespoon powder sugar

mix until stiff peeks   put in piping bag with a large tip and stick into the side of the doughnut and fill.

Cream cheese filling:

8 ounce of soften cream cheese

1/2 cup of your favorite jelly or jam

whip until light and fluffy

other flavor options 1/2 cup Nutella or melted chocolate, the possibilities are endless

be creative and experiment.

Toss your doughnuts in equal parts sugar and cinnamon

Note at the beginning I told you I would explain how you can have homemade doughnuts at your finger tips at all times.  Make up a double batch of dough cut them out place on your parchment lined cookie sheet and put them in the freezer before the second rise. Once completely frozen, place in a freezer bag in a single layer. When you have a craving for fresh doughnuts, pull out as many you want to make.  Place on parchment paper.  Within 30 to 60 minutes, they will be thawed and doubled in size and ready to fry.

Once you have tried these amazing doughnuts you will want nothing else.  Don’t feel you have to make filled doughnut, I just provided you with options for you to create.  Me, I like death by chocolate…chocolate doughnut with chocolate icing.  And I like simple….a basic glazed or cinnamon and sugar.

IMG_1184 IMG_1185 IMG_1186



IMG_1196I want to send a special thank you out to SR for requesting doughnuts.  Please forgive me for taking so long with the answer to your request, but I was perfected the recipe.  I hope everyone found this helpful and informative and it inspires you to make doughnuts.  I look forward to more requests and/or feedback.  The next doughnut post we will tackle the perfect cake doughnut.

Thank you and Enjoy KK 🙂