Combine one sassy baker, one sexy hockey player, and one obsessed stalker. Mix well, then sprinkle on some romance and enjoy! According to Rachel Marconi chocolate heals all wounds. That and throwing darts at pictures of her ex-boyfriend. Burned by yet another bad relationship, Rachel decides to reprioritize her life, putting her dream to compete on a Food Network Challenge on the top of her list and dating at the bottom crossed out in red sharpie. But what’s a girl to do when a certain sexy guy keeps asking her out? Cue in Graydon Green, former pro hockey player. The ice was where he found peace and also the fame that sent spotlight-hungry women chasing him. After being forced into retirement, all Graydon wants is to focus on his teen hockey camps and help his parents manage their restaurant. That is, until he meets a certain sweet and sassy redhead. The more time they spend together, the more Rachel fills up the emptiness inside Graydon. The problem? Rachel thinks he’s simply a restaurant owner and she's not a fan of violent sports. How can he come clean about who he really is without losing the woman he may be falling in love with? Especially when threatening notes directed at Rachel start arriving at Sweet Confections. Can Graydon get Rachel to trust him enough to keep her safe with not only her life, but her heart as well? Winner of the RONE Award for Best Contemporary Sweet Romance Novel

They were high school best friends—bonding over terrible puns while their fingers froze to their clarinets. So what if she crushed on him while he thought of her as a band friend? It was still a glorious friendship . . . until it all crumbled in a single disastrous night. Zack Partridge broke his best friend’s heart at senior prom. He was stunned when Laura left for college, vowing never to speak to him again. But now that she’s back in town, he wants nothing more than a second chance to renew their friendship and to explore the spark between them. Laura Anderson can’t believe her bad luck. After an eight-year hiatus, how did she buy the one house in all of Crystal Creek next door to the man she wanted to avoid for at least a millennium? Even worse, he’s the PR rep assigned to help launch her new flower shop. She’s determined to keep their relationship professional. No way is she giving into the temptation named Zack Partridge ever again. Nope. Not gonna happen. She strives to keep her protective barricade intact, but Zack’s confession notes just might have the power to prune back the wall of sharp thorns and sneak past the sign labeled ‘Keep Out’. Can she find the courage to trust him again? And if she does, will Zack protect her heart or risk breaking it once more?

A former Hollywood insider trades the Hollywood Hills for Green Acres—and lives to tell about it in this hilarious, poignant treat of a memoir. As head of her celebrity sister’s production company, Gesine Bullock-Prado had a closet full of designer clothes and the ear of all the influential studio heads, but she was miserable. The only solace she found was in her secret hobby: baking. With every sugary, buttery confection to emerge from her oven, Gesine took one step away from her glittery, empty existence—and one step closer to her true destiny. Before long, she and her husband left the trappings of their Hollywood lifestyle behind, ending up in Vermont, where they started the gem known as Gesine Confectionary. And they never looked back. Confections of a Closet Master Baker follows Gesine's journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, ceaselessly funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over.

He’s the boss’s son. She’s his best friend’s little sister. Falling in love could lead to disaster. What do you do when your boss makes someone else the lead on a big renovation project that should rightfully be yours? You quit. On second thought, that might not be the best idea, but Charlee Jackson has never been one for second thoughts. Instead, she lands a big contract of her own. She’s jumping into her new life—work boots, tool belt and all. Now she just needs to form a company, hire a crew, and not fall in love with her former boss’s son. Yeah. Definitely not that last one. Peter Elliot couldn’t date a co-worker. But now that his dad let Charlee walk out the door, Peter is considering his options. She is his best friend’s sister and the only thing that made the drudgery of running a large construction business bearable. But how do you date a competitor, especially one your father is trying to drive out of business? It would be stupid to make his dad angry right before he hands over the company, right? When Charlee and Peter are scheduled to work on the same Indulgence Row house, their feelings and priorities are put to the test. They need to make a choice, and they better be quick about it, because the whole mixture is curing fast and threatening to crumble to pieces.

How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet Creations “How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why.” ―PopSugar Editors' pick: Best Cookbooks, Food & Wine #1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies, Cooking by Ingredient, and Pie Baking Offering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations. Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces. For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status. You’ll also: Learn to make treats that get the whole family cooking Create baked goods that tap into beloved pop culture trends Impress guests with beautiful desserts Readers of dessert cookbooks like Dessert Person, Sally's Cookie Addiction, Tartine, Mastering the Art of French Cooking, Joshua Weissman: An Unapologetic Cookbook, or 100 Cookies will love How to Cook That: Crazy Sweet Creations.

A former Hollywood insider trades the Hollywood Hills for Green Acres—and lives to tell about it in this hilarious, poignant treat of a memoir. As head of her celebrity sister’s production company, Gesine Bullock-Prado had a closet full of designer clothes and the ear of all the influential studio heads, but she was miserable. The only solace she found was in her secret hobby: baking. With every sugary, buttery confection to emerge from her oven, Gesine took one step away from her glittery, empty existence—and one step closer to her true destiny. Before long, she and her husband left the trappings of their Hollywood lifestyle behind, ending up in Vermont, where they started the gem known as Gesine Confectionary. And they never looked back. Confections of a Closet Master Baker follows Gesine's journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, ceaselessly funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over.

Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.

After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.

The acclaimed bakers and authors of Baked return with an inventive array of treats to make any celebration even sweeter. Celebrating a year in desserts, BAKED’s beloved duo Matt Lewis and Renato Poliafito offer cookies, puddings, whoopie pies, cakes, brownies, and more to commemorate holidays both expected and unexpected. You’ll discover creative treats like Rum-infused Hair of the Dog Cake for New Year’s Day and Peanut Butter Sheet Cake for Texas Independence Day. Plus you won’t want to miss Praline Ice Cream Cake for Mardi Gras, Chocolate Pop Tarts for Halloween, and twelve Days of Cookies for Christmastime. With sixty-five gorgeous photographs and seventy-five unique recipes, you’ll have everything you need to create a wide range of sweet treats for quirky festivities and traditional holidays all year round./

Finally Silky becomes a devoted writer in her once unwanted diary. This delightful young adult novel tells a story of the 12 year old and her two cousins, Tiffany and Brianna who are the same ages and best friends too. Of course they attend the same school and share many of the same adventures. This book merges adolescent behavior showcasing their Aunt Fannies wedding, the stress of dressing differently, Silkys first kiss, to the dilemma of Mr. Duffys scary actions. Along with Silkys vivid imagination adds a ton of humor to an already well told, adventurous story.