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Alex and Josie fell in love as teens, but things ended badly. 
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​Love, possession, and secrets collide when police detective Jordan Monroe 
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Helpless, McGuire watches Cassi enter the seedy underworld that’ll eat her alive. 
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When Adrian is struck by lightning, it’s not his life that flashes 
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Kendra trades her simple existence in Chicago for the glamorous 
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Fifty years after their break up, Twyla and Michael reconnect. 
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Women's Fiction/Romance
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Ebony's dreams spiral into lies and secrets that 
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When Sofia falls in love with Danny, a funny and charming British tourist, 
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Love between Nate and Ella was everlasting, even surviving his tragic passing. 
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Second Chance Valentine is on sale for #99cents


Save $2 ~ Just 99¢

As teens, Josie and Alex met under golden sunshine, frolicked in the surf and sand, and fell head over toes in love. But circumstances arose that ruined their one glorious summer, and Josie fled Ocean City with a broken heart.

Now Josie’s grandmother is ill and needs help with the family business, a thriving harbor-side diner called Joe’s Place. So after more than a dozen years, Josie returns to her hometown only to discover she has a 180 pound problem—Alex is the Kitchen Commander at Joe’s Place. Surely, Josie can work with Alex to keep the diner going and retain her dignity until her grandmother is back on her feet. However, when Alex’s little girl starts scheming, not a single heart will be safe against the twelve-year-old matchmaker.

This book contains bonus recipes from Joe’s Place!

What readers are saying:

“…sweet coming home story”

“Heartwarming!”

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Look for all the titles in the Ocean City Boardwalk Series:

Her Mr. Miracle, Book 8





Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting #Recipes #Foodies

My son recently celebrated his birthday and he requested this cake for the small family celebration we had in his honor. The 3-layer cake is exceptionally moist and the frosting is, I believe, the best I've ever made (I kept dipping into it with a spoon! lol). 

For the Lemon Poppy Seed Cake:

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons lemon zest
8 ounces butter, room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla extract
3/4 cup whole milk
1/4 cup lemon juice
3 tablespoons poppy seeds

For the Lemon Cream Cheese Frosting:

16 ounces cream cheese, softened
8 ounces unsalted butter, softened
4-6 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice

Make the Lemon Poppy Seed Cake:
1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment.
2. Whisk together 3 cups cake flour, baking powder and salt. Add lemon zest and whisk again. Set aside.
3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk.
4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 3 minutes. Scrape down bowl. With the mixer on low, add eggs one at a time.  Mix well after each egg. Add vanilla extract. Mix to combine.
5. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Do not over mix. Add poppy seeds and mix to combine. Stop the mixer and scrape down the bowl and the mixer blade. Batter will be thick and fluffy.
6. Divide batter evenly between the three 8″ round pans. Smooth tops with rubber spatula or knife to evenly distribute batter in the pan. Bake for 25-27 minutes, until toothpick inserted into center comes out clean. Let cool in pans for 10 to 15 minutes. Remove to wire rack to finish cooling.

Make the Cream Cheese Frosting:

1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
2. Add vanilla, lemon zest and juice and mix until combined.
3. Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip until smooth.

Assemble the Cake:
1. Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting.  Repeat with second cake layer, more frosting and then last layer of cake.  Crumb coat and frost cake with remaining frosting.
2. If desired, create soft swirls in the frosting by lightly placing the tip of an offset spatula against the frosting while spinning the turntable. Your spatula will naturally move up the side of the cake, leaving a imprinted swirl.
3. Decorate with lemon slices and a sprinkle of poppy seeds, if desired.
Serve at room temperature. Store, covered, in the refrigerator.

2 FREE #Kindle Books! Jason and Reece! @DonnaFaz


Has 2019 been good to you so far?
I hope so! I’m here to make it even better!
For the next 5 days I’m offering you 2 free books.
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Happy Reading!


Happy New Year from Donna Fasano @DonnaFaz


As 2018 comes to an end, I’d like to thank my readers for their continued support. Without readers, a writer is nothing. I am so grateful to all of you!

My New Year’s Wish for You:

May your troubles be less
and your blessings be more
and nothing but happiness
come through your door!






Last Chance at These eBooks Deals! #99cents #Romance

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These titles have been on sale for 99¢ for the whole month of December. But January is just 2 days away and the sale will be over. Save now!



TWO HEARTS IN WINTER (regularly $3.99)
On sale for 99¢
Book 2 of the Ocean City Boardwalk Series
Available for:
Kindle  *  Nook  *  Kobo  *  Google  *  iBooks




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AN ALMOST PERFECT CHRISTMAS 
(regularly $3.99) On sale for 99¢
Book 4 of the Ocean City Boardwalk Series
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GROWN-UP CHRISTMAS LIST
(regularly $2.99) On sale for 99¢
Book 5 of the Ocean City Boardwalk Series
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Happy Reading!


Roasted Butternut Squash and Apple Soup #Recipe


This was my first attempt at making butternut squash soup. I found a recipe online that looked good and, as usual, I ended up doing some tweaking. I added coconut milk to this Roasted Butternut Squash and Apple Soup recipe, and I was delighted when my husband called it “restaurant quality.” I took a container to a friend for a second opinion and she called the soup “past delicious” and “truly fabulous.” Have I talked you into trying the recipe? I hope so.

Roasted Butternut Squash and Apple Soup 


1 Butternut Squash, about 2 lbs, roasted
      (see instructions below)
1 tablespoon olive oil (to roast squash)
1 tablespoon coconut oil (or butter)
1 medium onion, diced
2 tart apples, peeled, seeded, diced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cumin
3 cups vegetable stock (or chicken stock)
1 13.5 ounce can coconut milk

For garnish use your choice of:
Tart apple, diced and tossed in lemon juice to prevent discoloring
Dollop of sour cream
Jalapeño pepper, sliced very thin

To roast the squash:

1.     Pre-heat oven 400° F. On a firm surface, cut squash in half, lengthwise. Remove seeds with a spoon and discard seeds. Coat squash with olive oil. Place squash on a baking sheet, cut side down.
2.     Roast for approximately 30 minutes or until soft when a knife is inserted. Remove from oven and cool.
3.     Scoop out the pulp into a bowl.

To make the soup:

1.     Melt coconut oil in a large saucepan. Add onion and sauté until translucent, about 5-7 minutes.
2.     Add roasted squash, apples, salt, pepper, cinnamon, coriander, ginger, cumin, and stock. Simmer for 20 minutes. Add coconut milk and bring back to a simmer. Turn off heat.
3.     Puree in small batches, using a blender, or a food processor (or an immersion stick blender). Be very careful when pureeing hot liquids! Do not overfill the blender or food processor. Serve immediately with garnishes of your choice.