A Multiple Birth Romance Story Wanted…so I Wrote it!


I’ve always had a fascination with multiple births. Several of my friends and family members are either twins or triplets and I thought, why not write a story involving a set of quintuplets while they are each trying to find love and happiness?

I enjoy reading and writing nearly all genres of romance, especially stories that belong in a series or where the characters have a large, caring, and somewhat loud family. That’s why I created the The Clayton Quintuplets- Elizabeth & Daphne , the first installment in the Clayton family series. The idea for the quintuplet series grew…and soon the town, characters, and townspeople just came together. I wanted this book to have an authentic, feel-good sentiment. What better way to do this than have it in this type of warm setting.

Along with reading and writing family centered romance inspired stories, I also enjoy cooking and baking. The wonderful aroma of baking cookies or decorating cute cupcakes brings me back to my childhood days of spending hours in the kitchen with friends and family. Now I am fortunate to be baking irresistible recipes with my four children and sharing them with you.

There are over 30 recipes in The Clayton Quintuplets-Elizabeth & Daphne for you to create and enjoy!

Here are a few recipes from my family to yours.


  • ½ cup of unpopped popcorn or 16 cups of popped popcorn (about 2 bags of microwavable popcorn)
  • 1 ½ cups of dry roasted peanuts
  • 1 cup of sugar
  • ½ cup of honey
  • ½ cup of corn syrup
  • 1 cup of peanut butter (I like creamy, but you can use crunchy)
  • Cap of vanilla
  • A handful of chocolate chips (optional)
  • Crushed up peanut butter cups (optional)
  • Pop the corn and remove any unpopped kernels.
  • Place the popcorn in a large bowl.
  • In a saucepan combine sugar, honey & corn syrup. Bring the mixture to a boil, stirring constantly.
  • Don’t boil for a long period of time.
  • Remove from heat & stir in peanut butter and vanilla.
  • Pour this mixture over the popcorn and stir to coat.
  • If you want…stir in chocolate chips & peanut butter cups.
  • Serve warm or at room temperature.


  • One package of cake mix (any flavor)
  • 8 oz. of cream cheese (soft)
  • 1/3 cup of sugar
  • One egg
  • Pinch of salt
  • Cap of vanilla
  • Cherry pie filling (optional)
  • Make the cake mix according to directions.
  • For a “twist” you could skip the oil & eggs on the cake mix directions and substitute it for a small can of pumpkin pie filling or a can of soda.
  • Pour the cake mixture into cupcake pans that are lined with cupcake liners.
  • Next, mix the sugar, egg & cream cheese together.
  • Drop a spoonful of the cream cheese mixture onto each cupcake.
  • Bake at 350 degrees for 20 minutes.
  • Add a spoonful or two of cherry pie filling on top, if desired.

ROBYN ANDERSON worked as a reading teacher for almost a decade and is happily married to her real-life hero. She enjoys baking (never met a cupcake or cookie that she didn’t like), traveling, and having fun with her four boys. Writing is her true passion and humor is a big part of her life. She can’t resist laughing or making comments to prove that point.