Sharon's INSPIRATIONAL Short stories of Faith and Romance can be found HERE or visit her
Facebook Page, which also has the links in the comments.)

Thursday, July 31, 2008

Coming Soon

Touched by an Angel will soon be released as a White Rose Rosette
Here is a blurb from the book jacket:

On the eve of his wife's death anniversary, Charles is as restless as the coming storm. Surrounded by the eerie stillness of the Mojave Desert, he contemplates suicide. Just as he is about to jump off the rugged cliffs of the desert, he hears the sweet, melodic voice of his wife, telling him it's not his time. And when Charles meets Emma, who looks so much like his wife she could be her twin, he is bewitched, bothered, and bewildered. And when they discover their spouses are buried side by side in the deep, quiet earth, a spiritual bonding occurs that neither can deny. Is this fate--or is Cupid shooting arrows from the sweet hereafter?

Monday, July 14, 2008

First Edits

Today I received the first edits from my editor for Touched by an Angel, a White Rose Rosette and Lasting Love, a White Rose Rosette for the Easter season. It is an exciting time to be a part of two stories on their way to fruition! To read a blurb from each of these stories, visit my website at:
I look forward to your comments.

Saturday, July 12, 2008

Cool Sugar Free Dessert

Sugar Free Chocolate Silk Mousse

Serves 4

1 4 oz. envelope unflavored gelatin
¼ cup cold water
8 sugar substitutes
1/3 cup unsweetened cocoa powder
¾ cup skim milk
½ cup low fat ricotta cheese
2 tablespoons vanilla
2 tablespoons rum extract
½ cup free Cool Whip
Fresh strawberries

In a small bowl, sprinkle gelatin over water; allow to stand 2 minutes to soften
In a medium saucepan, mix cocoa powder and sugar substitutes; stir in milk and cook over medium heat, stirring constantly until very hot
Add gelatin mixture, stirring until gelatin is dissolved
Transfer mixture into medium bowl and refrigerate slightly; do not allow to gel
In a food processor or blender, combine ricotta cheese, vanilla and rum extract
blend until smooth
Transfer to small bowl. Add Cool Whip; stir until well combined
Gradually add ricotta mixture into cocoa mixture
Spoon into dessert cups; chill for 4 hours
Add fresh berries; optional

Friday, July 4, 2008

Happy Fourth of July!

Before we grill our burgers, socialize over food and drink, and watch the fireworks, let's take a moment to salute our troops for keeping our nation safe. To all the veterans of yesterday and today, thank you!

Tuesday, July 1, 2008


Welcome to my blog. I look forward to all comments. Today I am pleased to announce the sale of two short stories to the Wild Rose Press. Touched by an Angel will be available as a White Rose Rosette and Lasting Love will be available as a White Rose Rosette in time for the Easter season. I will post the release dates soon.
I also welcome any diabetic recipes you may want to share. As a type 1 diabetic, collecting sugar free desserts is one of my hobbies. With summer and all the picnics and parties ahead, I'm finding a lot of cool and refreshing treats. Here is one of my favorites:

Orange Chiffon Cheese Cake

1 Graham cracker crumb pie crust
1 cup orange juice
1 envelope sugar free orange gelatin
1 8 oz. cream cheese (reduced fat)
small Ricotta cheese (part skim milk)
small sugar free Cool Whip

Stir gelatin and orange juice in small saucepan over low heat until dissolved
Place in blender along with remaining ingredients
Whip for approximately 30 seconds
Pour into pie crust and chill for 6 hours
Optional: Place fresh orange slices on top or other fresh fruit of choice.