End of Summer Peach Buckle #Recipe by @Donna_Fasano

Early each summer when fresh blueberries are plumb and ripe, I make Blueberry Buckle. At the end of each summer when the peaches are fragrant and juicy, I make Peach Buckle. This cake is buttery, moist, and delicious. It tastes like sweet summer sunshine. I hope you’ll give it a try.

Peach Buckle

Peach Buckle

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 large, ripe peaches, peeled, pitted, and cut into bite-size pieces (about 2 cups)
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350° F. Prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying the paper and side wall with baking spray. Set aside.
  2. In a small bowl, add flour, baking powder, and salt. Stir to combine. Set aside.
  3. In a medium sized bowl, cream together the butter and sugar until sugar is melted and mixture is smooth. Add the eggs, one at a time, and beat until fully incorporated. Add vanilla and mix it in well. Batter will be stiff. Stir in the peaches until they’re mostly coated with the batter. Use a rubber spatula to transfer the batter to the pan, making sure to get every last drop of batter. Spread batter evenly in pan.
  4. In a small bowl, combine the coconut sugar and cinnamon. Sprinkle evenly over the top of the batter.
  5. Bake for 50-55 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for at least 15 minutes, then run a sharp knife around the side wall before opening the spring and removing side wall. Enjoy this cake on its own or with softly whipped cream. It’s also great with a scoop of vanilla ice cream.

Looking for a great Beach Read? RECLAIM MY HEART is sure to satisfy your need!

Reclaim My Heart

USA Today Bestseller

Sixteen years ago, Tyne Whitlock cut all ties to her past and left town under the shameful shadow of a teenage pregnancy. Now her fifteen-year-old son is in trouble with the law, and she is desperate for help. But reaching out to high-powered attorney Lucas Silver Hawk will tear open the heart-wrenching past in ways Tyne never imagined.

Forced to return to the Delaware Indian community where Lucas was raised, Tyne and Lucas are tempted by the heated passion that consumed them as teens. Tyne rediscovers all the reasons she found this man irresistible, but there are scandalous secrets waiting to be revealed, disgraceful choices made in the past that cannot be denied. Love is a powerful force that could heal them both—if the truth doesn’t rip them apart.

Available for Kindle worldwide.

Available in Paperback and an MP3 CD and in Audio. The audiobook is FREE with a free trial of Amazon Prime.

Easy Cherry Clafoutis #Recipe by @Donna_Fasano

Dictionary.com pronounces “clafoutis” as Klah-foo-tee and defines the dessert as “a tart made of fruit, especially cherries, baked in a thick, sweet batter.” I define is as absolutely delicious, and Cherry Clafoutis is the perfect way to use the beautiful cherries that are now in season. I believe home-cook-turned-TV-icon Julia Child first introduced this dessert to Americans after she had spent time living in France.

Cherry Clafoutis

I’ve seen recipes for this custardy fruit tart call for all different measurements of flour and sugar. Some recipes call for melted butter, others do not. I wasn’t sure which recipe was best. That’s why I decided to nail down this recipe for myself. The end result of the recipe below is a wonderful, fruit-filled, custardy delight that will have your friends and family screaming for another slice. You can serve this warm, at room temperature, or chilled.

Easy Cherry Clafoutis

  • 1 tablespoon butter for greasing the dish
  • 1 lb. stemmed and pitted fresh cherries
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • Confectioners Sugar for dusting (optional)
  1. Preheat oven to 350° F. Use the 1 tablespoon of butter to grease the bottom and sides of a 10-inch quiche pan. Set the pan aside.
  2. Wash, dry, stem and pit the fresh cherries. For a tart filled with fruit, there should be 1 pound of pitted fruit for the tart so start out with over 1 pound. Add the cherries to the tart pan and spread into an even layer.
  3. Crack the 3 eggs into a bowl and beat with electric mixer until well combined. Add the sugar and beat for 1 minute.
  4. Add the 1/4 cup melted butter, heavy cream, milk, flour, salt, and vanilla extract to the egg mixture and beat until all ingredients are combined.
  5. Pour the batter over the cherries. Bake for 45 to 50 minutes or until the top is puffed and golden. The Clafoutis will deflate as it cools. Top with confectioners sugar if desired.

Feel free to substitute other fruit for the cherries—blueberries, blackberries, raspberries, sliced peaches, strawberries—any fruit that is in season. I have made this with frozen berries. The result tastes just as delicious. However, it isn’t as pretty as when using fresh fruit because frozen fruit tends to bleed its juices into the custard.

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This month, I’m celebrating Christmas in July by pricing my 3 holiday romances at just 99¢. I hope the books will help you ho-ho-ho your way through the rest of the month.

Donna Fasano Christmas

Her Mr. Miracle

An Almost Perfect Christmas

Grown-Up Christmas List

Let’s Celebrate Spring by @Donna_Fasano

I have environmental allergies, so when Spring pollen hits, I suffer. However, once the pollen phase of the season is over, I am happy and my spirit sings. So I say let’s celebrate Spring!  Spring means the end of the long, cold, dark winter. It means new beginnings. Spring means sunshine and a warm weather. And flowers and colors and beauty.

Spring

Here are some wonderful, uplifting quotes about Spring:

“Spring unlocks the flowers to paint the laughing soil.” ~Bishop Reginald Heber

“The beautiful spring came, and when nature resumes her loveliness, the human soul is apt to revive also.” ~Harriet Ann Jacobs

“Spring is nature’s way of saying, ‘Let’s Party!’.” ~Robin Williams

“Spring adds new life and new beauty to all that is.” ~Jessica Harrelson

“Spring will come and so will happiness. Hold on. Life will get warmer.” ~Anita Krizzan

“It’s Spring Fever. That’s what the name of it is. And when you’ve got it, you want—oh, you don’t quite know what it is you want, but it just fairly makes your heart ache, you want it so!” ~Mark Twain

“The earth laughs in flowers.” ~Ralph Waldo Emerson

I wish you a beautiful spring… (with little-to-no pollen!)

If you’re looking for a light, fun read, I have a few romance novels that are selling for 99¢ each. I also have a cookbook that under a buck! I hope you’ll look for them:

99 cent books

A Beautiful Stranger – Book 1 of A Family Forever Series

An Honorable Man – Book 1 of the Black Bear Brothers Series

The Single Daddy Club: Derrick – Book 1 of The Single Daddy Club Series

Dangerous Memories – Romantic Suspense

Her Fake Romance – Fun, Witty Contemporary Romance

Cooking In All Directions – Some of my favorite recipes

Click here to find my book that made the USA Today Bestsellers List.

Click here to go to my website.

Click here to follow me on Facebook.

Click here to follow me on Twitter.

Click here to check out all the Authors’ Billboard Authors.

Petite Cherry Cheesecakes #Recipe for #Foodies

These petite cherry cheesecakes are easy enough for a casual, everyday meal, but they look fancy enough for a special occasion. Whatever your gathering, these little gems are sweet and lusciously creamy. You and your guests will love them.

Cherry Cheesecake Recipe

Petite Cherry Cheesecakes

Makes 24

Ingredients –

  • 24 vanilla wafer cookies
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 can (21 oz) cherry pie filling
  • 1/2 cup sliced almonds, lightly toasted

Directions –

  1. Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners (I prefer the fancy silver liners). Place 1 vanilla wafer cookie in the bottom of each cup. Set aside.
  2. In large bowl, beat cream cheese, sugar, eggs, and the extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups, filling 2/3 full.
  3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
  4. Just before serving, top each cheesecake with generous tablespoon of pie filling and sprinkle with almonds.

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Who’s in the mood for a women’s fiction novel?

I’ve got one just for you! FINDING FIONA

Finding Fiona

If her husband turns up alive—she’ll kill him!

Explaining to the seriously sexy cop why she hasn’t noticed her husband has been missing for three days is both embarrassing and sobering. But the day Fiona Rowland lifts her head above the churning chaos of kids, carpools, and a million things to do, annoyance turns to fury…then to worry. Where is Stanley?

Having one of those wake-up-and-smell-the-coffee moments changes the way a woman looks at things: marriage, money, family, and friends. And when her best pal from high school arrives (packing her own secrets) to lend support, it turns out even the past isn’t quite what it seems. Scrambling to make sense of the drama unfolding, Fiona discovers there’s an upside to having your whole world turned upside down. It’s easier to grab the good stuff.

A delightful mixture of women’s fiction, chick-lit, romantic comedy, and mystery, Finding Fiona has something for every reader. The discussion questions included at the back of the book make this the perfect novel for book clubs and reader groups.

Available at these fine stores:  Kindle  *  Nook  *  Kobo  *  iBooks  *  Paperback