Dariel's World

Hi. I'm Dariel Raye, an interracial/multi-cultural paranormal romance, urban fantasy, and psy/suspense author, and every day of this journey is a learning experience. I'm also a counselor, musician, and animal lover. My stories are about all-conquering love and romance, and I enjoy hosting other authors as well. Enter a world where werewolves, vampires, multi-shifters, vamp-like Nephilim, Vodouin Fey, and all things paranormal capture our hearts...

You might also like to visit my website.

Thursday, December 22, 2016

Scandalous Stocking Stuffers Big Winners!

Presents WINNERS!

$450 Gift Card Winner - FRANKLIN M.
$75 Gift Card Winner - ABBEY K.
$50 Gift Card Winner - JUANITA M.

to the participating authors who made our gift card giveaway possible:
Allyson Lindt, Angela Kay Austin, Anita Philmar, Ashe Barker, C.P. Mandara, Caitlyn Lynch, Candace Laville, Carmen Fox, Catherine Taylor, Cherie Claire, Cherime MacFarlane, Dariel Raye, Demelza Carlton, Diane Rinella, Eden Summers, Elianne Adams, Elli Everson, Eva Lefoy, Giselle Renarde, Heather Anastasiu, Ines Johnson, Iona Findley, Jacintha Topaz, Jade Onyx, J.F. Holland, Josie Jax, Kathryn R. Blake, LaVerne Thompson, Lilah E. Noir, Lily Harlem, Lucian Carter, Lucy Felthouse, Maggie Carpenter, Marie Tuhart, Melissa Stevens, Mira Stanley, Miranda Lynn, Moctezuma Johnson, Monica Corwin, Muffy Wilson, Natalie Rios, Nia Farrell, Nikky Kaye, Normandie Alleman, Paloma Beck, Pandora Spocks, Raven Anxo, Robin Stone, Rosalie Redd, Sara Daniel, Sotia Lazu, Teresa Noelle Roberts, Tori Dean, Wendy Lynn Clark, Wren St Claire


Monday, December 5, 2016

My Easy New Christmas Dessert: Cherry Double Cheesecake

Source: Pinterest.com

If you're looking for a delicious quick and easy dessert to make for the holidays, look no further. This fruity, sumptuous dessert takes about seven minutes or less to prepare, and bakes for about 60 minutes. I made one yesterday, and everybody who came over wanted more than one piece. They probably would have eaten more, but I stopped offering after the second piece. Hehe. Nope, that's not a picture of mine in this post but it looks pretty much the same. 
The one I made yesterday is already half gone! Go figure 💃

15.2 oz. box of yellow cake mix
8 oz. block of low fat or fat free cream cheese
1 can of cherry pie filling
1 lb. of fresh, tart cherries (you can substitute blueberries, blackberries, or even fresh apples cut into chunks)
1/2 cup of canola or sunflower oil 
1/4 cup of almond/coconut milk (unsweetened, Vanilla)
Non-fat cooking spray

How To
  • Preheat oven to 350 degrees
  • Line 13 x 9 inch baking pan (bottom and sides) with heavy duty aluminum foil
  • Spray pan generously with non-fat cooking spray
  • Spread bottom of pan with cherry pie filling
  • Add fresh cherries
  • Cut cream cheese into small pieces and cover cherries
  • Pour cake mix over cream cheese. Try to keep it as smooth and even as possible by breaking up any large chunks of cake mix.
  • Pour oil and almond milk into a coffee cup and heat in microwave about 30 seconds or until it's easy to mix with a spoon.
  • Pour oil mixture over cake mix, making sure to cover the cake mix as much as possible.
  • Bake at 350 degrees for 60 minutes.
  • Allow 15 minutes to cool, and voila! Cut into messy squares, or simply spoon it into dessert bowls. Top with whip cream or just enjoy it as is.