Bits and pieces and Chocolate Peanut Butter Gooey Butter Cake
I’m off the day job for a few days, so while I’m resting, I’m also working my writer gig full time. 
Currently I’m working on the second book of the Castle View series, Roadside Attraction. I’m enjoying writing this contemporary romance set in Northern Idaho. The first book (Wild Hearts)is being released this weekend. Up now on Kindle and other fine digital stores soon. 
I’m addicted to gooey butter cake as of a couple weeks ago. I made a pumpkin one for work – Loved. And for Thanksgiving, I changed it up to a chocolate and peanut butter version. WONDERFUL.
Chocolate/Peanut Butter Gooey Butter Cake
Crust- Mix the following and spread into a greased 9×13 cake pan
1 devils food cake mix
1 stick of butter, melted and cooled
1 egg
Topping – Cream together –
1 pkg softened cream cheese
1 cup peanut butter
Add and mix
3 eggs
1 stick of butter, melted and cooled
1 tbsp vanilla
8 chopped up Reese’s Peanut Butter cups
Finally – mix in
16 oz of powdered sugar
When it’s all mixed, pour on top of the crust, put pan in a 350 degree, preheated oven and bake for 45 minutes.
Cool and refrigerate for best serving. (Although eating it warm is pretty darn good too…)
I’m slowing down for the winter season, looking forward to finishing my reading goal (14 more books by end of year-EEK.) Time to put up the Christmas tree so I can watch the lights.
If the Shoe Kills is on a Goodreads giveaway until November 30th and starting December 1st, Lyrical Underground/Kensington is offering an early copy of Murder on Wheels to a lucky winner on Goodreads.
That’s the news. What’s going on in your life?
