She's here today to celebrate the release of two new books for TWRP Jelly Beans and Spring Things series.

Michelle Godard-Richer

Back in Time with Jelly Beans (June 12, 2023)

Forward in Time with Jelly Beans (June 19, 2023)

(The Hinchcliffe Sisters Duology)

Genres: time-travel romance, historical romance


Welcome to the fictional town of Mayflower, Illinois during spring when the trees are budding, and the tulips are shooting out of the ground. The story begins in the year 2023 with Bella Thomas, a journalism student. While school is out for the summer, she digs into the history of her small town. In particular, a fire that burnt down the Mayflower Jelly Bean Factory, killed its handsome founder, Henry Hinchcliffe, and devastated the local economy.

In a twist of fate, she’s brought to the past a few months before the day of the fire in 1927. She meets the kind Hinchcliffe family and falls for Henry even though she believes he’s destined to marry someone else. Without any regard for herself, Bella is determined to prevent the fire that kills Henry, even if he can never be hers.

Jump ahead a few years to 1932, and Henry’s sister Henrietta’s story begins. She’s just graduated from medical school and reopened a clinic with another young doctor, but she doesn’t feel fulfilled. There’s an empty place in her heart that longs for a soulmate and the kind of enduring love her parents have.

Little does she know fate also has big plans for her. She’s snatched into the future then learns that unless she finds a way to save her nephew, he’ll be stillborn back in 1932. The answers to saving him may lie in the brilliant mind of a handsome doctor named Joshua Bingham. 



Bio: Michelle Godard-Richer is an award-winning thriller and romance author living in the foothills of the Rocky Mountains in Alberta. With her degree in Criminology, she writes edge-of-your-seat suspenseful stories with strong protagonists and diabolical villains.

For more information about my new releases follow me in any of these places:








Hope you enjoyed this blog and will stop by again to discover more new and exciting authors.





Baking With Cherries


Today is  June 14—release day of my latest book, Cherry 

Blossom Serendipity. I've been preparing for today with pink

 drinks and cherry desserts—cookies, pie,

 and a delicious cherry bundt cake (recipe at end of blog).


A chance meeting lands dating 

columnist Lexi Anderson an 

invitation to the most sought-after 

D.C. event. Seeking inspiration for her 

spring column, she agrees to accompany an 

older gentleman she met at the Vietnam 

Memorial.Everyone lets go at the Pink 

Tie Dinner. Navy Commander Steve MacDonald

 is no exception. He’s attracted to Lexi and disappointed 

she’s returning to New York in the morning. He 

makes a plan guaranteeing he’ll see her during New York’s Fleet Week Lexi has 

shared with her readers that she never gets involved with a man in 

uniform. When the magic of the evening disappears, will Lexi hold 

tight to her dating rule?

Research is always my favorite part of writing. Cherry  Blossom 

Serendipity is part of the Wild Rose Press' Jelly Beans and Spring Things 

series. Jelly beans had to be mentioned in the story.  I experimented with 

different color beans to see how they dissolved in various liquids. The 

primary ingredients for jelly beans are sugar, corn syrup, modified cornstarch,

 and confectioner's glaze. Sugars dissolve easily in liquids. Easy enough—I had 

the perfect technique to include jelly beans in my story.


“Would you like another drink, sir?” A server glanced at the untouched drink. 

Springtime Magic Martini

Steve turned when Lexi laughed at something his 

grandfather said. A cherry blossom necklace 

shimmied with the movement of her chest. He looked

 away and ordered a drink. “A ginger ale, please.” No 

more silly pink beverages with jelly beans. He needed 

a clear head. The situation required a plan, one to help 

her see beyond the uniform. Next week, he’d be in 

New York preparing for Fleet Week. Would she meet him for a real drink when 

he was off duty?”

Excerpt From: Zelda Benjamin. “Cherry Blossom Serendipity.” iBooks.

Semi-homemade Cherry Bundt Cake                                                       

Cherry Bundt Cake

This is one of those recipes I make from a cake mix. 

I follow the  follow the directions on the box and 

make a few adjustments.

6 ounces maraschino cherries drained 

 2 tbs flour to coat cherrie

8 tsp butter=1 stick   I substitute butter for oil.

zest of 1 lemon

I add 2 1/2 tbs of almond four or crushed almonds 

Preheat oven to 350 

Cream butter, eggs, and lemon. Beat well by hand or electric mixer.

Mix in dry ingredients. Beat well

Cut dry cherries in half (I like big chunks of cherries) and fold into batter. 

Pour into well-greased bundt pan 

Bake for 35-45 minutes ( all ovens are different) Cake should rise and be golden 

on top before cooling in tin for 10 min. Turn onto cooling rack.

You can ice with a lemon icing or sprinkle powdered sugar on top.

Celebrate and Enjoy!

Jelly Beans and Spring Things Stories


Today's featured author - Vicky Burkholder

She's here today to celebrate the release of Raining Jelly Beans


Delia loves her life at the lodge but when an email arrives threatening her happiness, she vows to fight to protect her children. Hoping her ex won’t follow through with his threats, she confides her concerns to a local cop and her brother’s best friend Noah.
Noah has loved Delia from afar for a long time. But he knows she’s off limits because she’s Max’s little sister. So, when she asks for his help, he puts his love on the back burner to find her kidnapped twin girls and put her ex-husband behind bars.


“Noah? What about him? We’re…friends.” Delia thought about her brother Max’s best friend, a tall, handsome local cop who lived about two miles down the mountain toward town. She’d had a crush on him in high school, but he’d been two years ahead of her and barely knew she was alive. She shrugged. “He’s Noah. I’m just Max’s little sister who was always in the way.”
Gigi huffed at her. “You’re impossible. You do realize that he’s been dating you for months now, don’t you?”
“Huh?” Her eyes went wide. “We’ve never been on a date.”
Gigi rolled her eyes and looked at her, one eyebrow raised. “Think about the nights he eats here. Where do you sit?”
Delia frowned and cocked her head, recalling all those nights. “We sit over by the fireplace.”
“Uh huh. And where are the rest of us?”
“You’re right there…” Delia’s eyes widened. “No, you’re not. You’re over near the buffet, with the kids.”
“Yep. And what do you two talk about while you’re eating?”
“We…” Another frown. “We talk about everything. About life, the girls…”
“And that’s not a date? Delia, you’ve been dating that man for months. Tell me you haven’t.”

About Vicky

As her alter-ego, Vicky has multiple homes all over the universe. She looks human - for the most part - but when she starts writing about characters being able to move things or flicking fire from their fingertips, or changing the course of rivers, people tend to get a little freaked out. She found the one guy out there in the universe who loves her for who she is and they've been together forever and raised four wonderful (now) adults. Her career includes work as a technical writer/editor, a stringer for the local newspaper, and an editor and copy editor for various publishers. At various times in her life, she has been a teacher, a secretary, a short-order cook, a computer specialist, a DJ, and a librarian. When not editing or writing, she can be found in the kitchen creating gluten free goodies for her family.

Which genre is your favorite? In line with the answer above, I can’t pin down an exact favorite. But if I had to say something, I’d say probably cozy mysteries and romantic comedies (any era) in the style of Sandra Hill or a good futuristic like Susan Grant and Linnea Sinclair. I like a little tongue-in-cheek humor when I read. Something that makes me smile. But they all have to have a HEA. 

To find out more about Vicky check the links below.

Good luck Vicky !

To my readers.
Hope you enjoyed this blog and will stop by again to discover more new and exciting spring reads.




Colors of Spring

 To help celebrate longer days, vivid colors, and packing away our winter clothes, I'm joining a group of Wild Rose Press authors with stories for their Jelly Beans and Spring Things line.

My spring story, Cherry Blossom Serendipity will be released on June 14. 

Fun Research

In order to include jelly beans in the story, I experimented with different color jelly beans in very tasty pink drinks. 

Sugar content in jelly beans makes them dissolve. Added colors dissolve at different speeds. It was a fun experiment. You'll have to read the book to find out how I used the experiment to I write pink drinks and jelly beans into the story.

Spring Facts

For the next four decades the equinox will be on March 20.

It's the only day you can get an egg to stand on its end. Place it large end down on a flat surface and be patient. 

Spring fever is not just a saying. Experts say the body’s makeup changes due to different diets, hormone production, and temperature.

Jelly Beans and Spring Things Stories

Until June 20, the last day of spring, I'll feature  authors writing  sweet to sexy springtime stories. Stop by and discover your next favorite author. 

Monday April 17 meet Vicky      

Marcia's Perfect Margarita Recipe

Today's guest blogger, Marcia King-Gamble talks about her latest release and her perfect margarita recipe. Thanks for stopping by.

Where is Last Chance Beach?  It’s an island paradise. It’snowhere and everywhere, and the setting for the 14 short stories written by award-winning authors.  I’m fortunate to be one of them.

Last Chance Beach is the island getaway everyone wants to go to. Think Kokomo.

When I was first asked to be a part of this boxset, I jumped at it. I’m an island girl and writing an island story just spoke to me. So, let me tell you a bit about the island’s background. Better yet pick up a copy of the boxset on Amazon at the bargain price of 99 cents.

Legend has it that back in the day a poor man booked passage on a wealthy ship owner’s boat, fell in love with the tycoon’s daughter and got banished to the hold. The poor fellow managed to escape and swim ashore to the island. The distraught daughter goes in search of him to no avail. Running out of money, she ends up on Last Chance Beach and is taken in by the same minister and his wife who’d earlier rescued the battered and bruised fellow. Now they get a second chance at love.

Don’t you just love a second chance romance?

My contribution is titled One Last Shot. Just imagine what happens when a rising sitcom star’s sex tape goes viral, and she escapes to Last Chance Beach only to discover, renting next door, is a disgraced celebrity photographer. And heaven forbid she’s attracted to him.

Here’s an excerpt from my story.

       Kael Huntington was hotter than a firecracker and someone she could be interested in, that’s if she were anyone other than Dania Browne. But sitcom-star, Madeline Miller was off limits. She was now considered damaged goods, making a relationship impossible.

Dania gulped back tears and hugged her knees to her chest. A nap hadn’t helped her mood one bit. How had she gotten herself into this mess? Bob lounging on the bed next to her, made a mewling sound, and gave a sympathetic lick to her face. She was the only one who believed Dania had been set up.  Well, her agent, Maya Rosenstein believed in her too. Even her own family, the righteous pastor, Aurora Browne thought the video of her was a publicity stunt, done to further her career.  Her mother had labeled Dania the devil’s spawn.

Who would have thought that low key John Lewis would act like a jerk when she broke things off? He’d sent a sex tape to the media; one she did not make. He’d been shrewd enough to photoshop the video, placing her head on another woman’s body. No one had even questioned why her size B ta-tas had ballooned into voluptuous triple D’s.  As far as she was concerned, John deserved to rot in hell.


 To get you in the mood, we offer a free drink recipe book you can download here:


Last Call     

Marcia King-GambleIngredients: 

1 12 oz. can of Minute Maid Frozen Limeade

2 cans of water

2 tbsps. of sugar

2 cups of ice

2 ozs. of triple sec or Cointreau

6 ozs. of tequila or to liking

¼ cup fruit (strawberries, peaches, mangos) optional


Directions: Add ice to blender, frozen limeade, water, sugar, tequila, triple sec. Then blend about 30 secs. Add additional tequila, water, limeade as needed.

Serves: 4

Serving Suggestions: Pour into a margarita glass or mason jar. Use sea salt for the rim of glass if preferred.


While this may taste like a Margarita, it’s like no Rita you’ve ever tasted. The Last Call came about when a fisherman from the mainland, sleeping aboard his boat, challenged the Rods bartender to invent a refreshing drink for mainlanders. The fisherman’s boat broke down and he swam ashore, blender in hand, making it to Rods just seconds before Last Call. The bartender was then forced to whip up a batch on the fly. The patrons already on their way to La-La Land, pronounced the Fisherman’s drink the best they’d ever had. And so, his drink became The Last Call. 


So, sit back, make yourself a cocktail, and enjoy the stories of romances found or rekindled on Last Chance Beach.

Thank you so much Zelda for having me.


Romance writer, Marcia King-Gamble originally hails from a sunny Caribbean island where the sky and ocean are the same mesmerizing shade of blue. This former travel industry executive and current world traveler has spent most of life in the United States. A National Bestselling author, Marcia has penned over 34 books and 8 novellas. Her free time is spent at the gym, traveling to exotic locales, caring for her animal family, and trying to keep sane.


Secrets of Star Bakers

Trial and error, time and a good reason are all you need to perfect your baking. Research for my new romance series was my reason to perfect my haphazard baking skills. Not only has it been the most tasty, but also the most rewarding of all my fact-finding adventures.

Trial and error means that sometimes your recipe will fail. I watch a lot of baking shows and see professional bakers make amateur mistakes that often have me talking to the TV. They should know that cake is not cool enough to frost. Of course, time is often not on the bakers' side in a competition. I once gave myself a time limit to bake a batch of cookies and failed miserably. 
Tip-don't rush the process you'll have a better chance of succeeding.

My cakes are most often semi-home sponges that I make ahead of time and put in the freezer. I make everything from log rolls to multi-layers with a simple recipe I found while doing my research.

Frosting and fillings are easier to spread on frozen layers.

Tip-Always preheat before starting 
Preheat oven to 350 
Tip - Have all your ingredients ready to go - butter needs to be softened and eggs may need to be at room temperature.
Sometimes I'm all set to go and realize I don't have enough sugar or eggs. My husband's a good sport about going to the supermarketer for something I forgot, but he's not always available. I also prepare my pans by spraying with a non-stick spray then cover the bottom with parchment paper.

1 BOX ANY FLAVOR CAKE MIX  All commercial brands work for this recipe, but my favorites are Duncan Hines yellow, white or devil's food.
These companies have been making these mixes for decades and have it down pat. 
6 eggs  beat on high until lemon color
add 1/2 cup of water 
1/4 cup oil I like the hint of olive oil especially in chocolate cakes

Add cake mix

The recipe states to bake for 15-20 min until the center springs back.
Depending on your oven, the type of pan and altitude, baking time is definitely a trial and error moment.

I use 6" pans. I prefer more layers.

Don't be afraid to experiment. I recently made a 3 layer Biscoff cake where I substituted 1 tablespoon of cookie butter for an egg. It gave the cake a subtle hint of flavor with most of the flavor coming from the Biscoff frosting and cookie crumbs between the layers. 
I'm definitely lacking in cake decorating skills. Sprinkles, cookie crumbs and nuts can be very forgiving. The smaller layers make it easy to roll the frosted sides in the topping of your choice.

Happiness is homemade. 

Baking the Perfect Sponge Cake

Let's start with a short history of my favorite sponge - a Victoria Sponge. The cake was named after Queen Victoria who always ate a slice with her afternoon tea. If you don't have the luxury of afternoon tea - it makes a great dessert cake too.

What makes this simple sponge cake different from other sponges is that the top of the cake is not iced or decorated. I'm not much of a decorator so this works well for me. All it needs is a dusting of powdered sugar. It traditionally has raspberry jam and clotted cream between the layers. Purist will say that if the cream is not Devonshire or Cornish cream it's not a true Victoria Sponge. If you don't live in the UK and have access to the cream - no worries. I've used fresh whipped cream, butter cream frosting and even a layer of Biscoff frosting.
I'm not a fan of raspberry so I'll use any jam I have on hand as well as chocolate ganache. Peach Prosecco preserve by Mrs. Bridges is my favorite.

I use a simple semi-homemade recipe for all my sponges. The traditional cake calls for 6" tins, but any size will do. I use the same recipe to make chocolate log rolls.

Preheat oven to 350 
1 BOX ANY FLAVOR CAKE MIX  My favorites are  Duncan Hines yellow, white or devil's food. 
6 eggs  beat on high until lemon color
add 1/2 cup of water 
1/4 cup oil I like the hint of olive oil especially in chocolate cakes
Add cake mix
Bake for 15 - 20 mins or until the cake springs back when touched in the center

Devil's Food sponge log for July 4th
apple almond sponge
I've made the sponges more than a week ahead. It freezes great. I usually add my center or fill my roll before freezing. Wrapped in a layer of plastic wrap then tin foil and another layer of plastic wrap it comes out fresh. If I'm frosting the cake, I do it while it's frozen and leave it in the fridge until a couple of hours before I serve. It tastes even better the next day.

I want to thank my friend Alyssa Maxwell for the first photo with one of her lovely tea sets.



TODAY'S FEATURED AUTHOR—MICHELLE GODARD—RICHER She's here today to celebrate the release of two new books for TWRP Jelly Beans and S...