Wednesday, December 12, 2012


By Shirley Jump

Thanks so much for having me, Caroline! I always love visiting other blogs!

This Christmas, I released my first Christmas story in my Sweet and Savory Romances series, a novella called (click for link) THE BEAUTY CHARMED SANTA. I got to revisit the Chubby Chums from (click for link)  THE DEVIL SERVED DESIRE (a quirky self-help group for weight loss), and bring back reader favorite Arnold, who becomes heroine Stephanie’s friend and fellow elf when she takes a job at the mall to make extra money during the holiday season.

I love writing these books but they do create a bit of a problem. The recipes in them ALWAYS make me hungry. Each book has recipes written by the characters, and between the recipe research and the writing, I’m craving those foods by the time I finish. Since this was a Christmas book, it had plenty of recipes for cookies and other holiday treats.

The minute I finished the book and had a day off, I was in the kitchen for the rest of that day and part of the next day, making Peanut Butter Surprise Cupcakes, Oh-Oh Santa Cupcakes, Hershey Kisses cookies and Salted Caramel Shortbread (the shortbread is the BOMB). I love, love, love the Peanut Butter Surprise Cupcakes and have had a hard time resisting the last one. Link to Shirley's recipes here.

        Okay, truth be told, I just ate the last one a minute ago ;-) I considered it…uh, research. Yeah, for next year’s Christmas book!

People ask me why I put recipes in the books, and I tell them it’s simple—I love reading and I love eating. Recipes in my family were always accompanied by a little life advice and some quirky tips from my relatives. They’re never just mix this, add that. There’s all kinds of other stories and tips wrapped in with the measurements and baking instructions. That’s the kind of mood I wanted to capture with this series.

THE BEAUTY CHARMED SANTA (click for link) is the fifth book in the ebook series, and will be followed in February by a Valentine’s Day themed one, too. I hope it whets your appetite, not just for more books, but also for some of the Sweet and Savory Romances!

Oh, and if you’re like me and like both a bargain and instant gratification, snap up this limited edition bargain holiday bundle of four of the (click for link) Sweet and Savory Romances!



New York Times and USA Today bestselling author Shirley Jump spends her days writing romance and women’s fiction to feed her shoe addiction and avoid cleaning the toilets. She cleverly finds writing time by feeding her kids junk food, allowing them to dress in the clothes they find on the floor and encouraging the dogs to double as vacuum cleaners. Look for her Sweet and Savory Romance series, including the USA Today bestselling book, (click for link) THE BRIDE WORE CHOCOLATE, on Amazon and Nook, and the debut of her Sweetheart Club series for Berkley, starting with THE SWEETHEART BARGAIN in August 2013. Visit her website at or read recipes and life adventures at

Thanks to Shirley for sharing those yummy recipes along with her sensational books. I feel a round of baking coming on at our house. These recipes may become our new Christmas traditions.

Thanks for stopping by!


Caroline Clemmons said...

Shirley, thanks for sharing with us. I HAVE to have the bundle of your Sweet and Savory Romances! It will be my gift to me. ☺ Also, I love those recipes. My family loves shortbread, and this is a new recipe for us.

Shirley said...

Thanks so much for having me! It's always fun to virtually visit :-)


katsrus said...

Those are pretty book covers. I love food themed books. They are always fun to read. One problem is they make me hungry too. LOL.
Sue B

Liz Flaherty said...

Definitely nice covers. I have one of your recipes (the cookies with caramel) burning a hole in my kitchen counter right now--trying to figure out if I really HAVE to make the caramel myself!

Shirley said...

Thank you, katsrus! I agree. They make me hungry to write! :-)


Shirley said...

Thank you, Liz! You might be able to use jarred caramel to make it easier, though making the caramel from scratch is super easy!