Wednesday, August 26, 2020

August 2020 Reading List














 Unfu*k Yourself  by Gary John Bishop

New Erotica for Feminists by Caitlin Kunkel and Brooke Preston 

Outer Order, Inner Calm by Gretchen Rubin

A Summer Amish Courtship by Emma Miller

The View from Alameda Island by Robyn Carr

The Girl with the Lower Back Tattoo by Amy Schumer

Next Level Basic: The Definitive Basic Bitch Handbook by Stassi Schroeder

Wednesday, February 26, 2020

February 2020 Reading List


Shut Up and Run: How to Get Up, Lace Up, and Sweat with Swagger by Robin Arz√≥n 

The 12 Week Year: Get More Done in 12 Weeks Than Others Do in 12 Months by Brian P. Moran and Michael Lennington

Wednesday, December 25, 2019

December 2019 Reading List

The Amish Christmas Kitchen
Baking Love On Ice Mountain by Kelly Long
The Christmas Bakery on Huckleberry Hill by Jennifer Beckstrand
The Special Christmas Cookie by Lisa Jones Baker

Made to Crave: Satisfying Your Deepest Desire with God, Not Food by

Wednesday, November 27, 2019

November 2019 Reading List

Autumn Brides: A Year of Weddings Novella Collection
A September Bride by Kathryn Springer
An October Bride by Katie Ganshert
A November Bride by Beth K. Vogt

Tuesday, November 19, 2019

Cake Mix Recipes: Coconut Poke Cake

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.