Disclosure / Disclaimer: I received this EBOOK, free of charge, from Lyrical Press via netgalley, for blog REVIEW purposes on this blog. No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.
South Cove, California, is celebrating St. Patrick’s Day—and there’s going to be a parade of suspects . . .
Synopsis:
Jill Gardner’s store, Coffee, Books, and More, is raking in the green as her little coastal town holds a big festival for St. Patrick’s Day. But the locals aren’t exactly feeling the luck of the Irish, thanks to the rowdy behavior of some of the tourists who are pouring in.
Then a woman who just visited Jill’s shop is found dead near the shore. The fireworks display on the beach may have already happened, but the real fireworks have just begun . .
Review:
this book is really a novella. The author decided after stopping the South Cove Tourist Trap series, that she wanted to revisit the characters and place, via vignettes, and this novella, and more were born! I love cozy mysteries with FUN characters! And this one is an enjoyable read-both Jill and her sheriff boyfriend are easily relatable characters, and its a super quick read, just want you want. My only complaint is that the end seem to come too quickly- a long set up and suddenly the mystery as solved. SIGH. The novella will have you HUNGRY by the time you finish it, if you read it on an empty stomach (bonus, you DO get the cheesecake recipe after the novella)! AND right now it's UNDER $2 ON kINDLE!
Recipe:
While not IN the book, brownies are mentioned, so I thought I'd re-share a favorite treat of ours, that are perfect for taking to Mardi Gras and Irish parades! You can sub in some Irish whisky or Guiness stout beer for the bourbon, and have equally great brownies too!
Frosted Bourbon Brownies
Makes 16 servings
Brownie Ingredients:
1/2 cup granulated sugar
1/3 cup butter
2 tablespoons water
1 cup semisweet chocolate pieces
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped pecans
2 to 3 tablespoons bourbon
Butter Frosting Ingredients:
3 tablespoons butter
1 1/2 cups sifted powdered sugar
2 teaspoons milk
1/4 teaspoon vanilla
1 ounce semisweet chocolate -- melted
Directions:
1. Grease an 8x8x2-inch baking pan; set aside.
2. In a medium saucepan combine granulated sugar, butter, and water.
3. Cook and stir over medium heat just until mixture boils. Remove from heat.
4. Add chocolate pieces, stirring until melted.
5. Add eggs and vanilla, beating with a wooden spoon just until combined.
6. In separate bowl, combine the flour, baking soda, and salt.
7. Stir flour mixture and pecans into chocolate mixture.
8. Spread in the prepared pan.
9. Bake in a 350' oven about 20 minutes or until edges are set and begin to pull away from pan.
Meanwhile make the frosting
1. In a small bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
2. Gradually add powdered sugar, beating well.
3. Slowly beat in milk and vanilla. If necessary, beat in enough additional milk to make a frosting of spreading consistency.
When you pull the brownies out of the oven:
1. Using a fork, prick warm brownies several times.
2. Drizzle bourbon evenly over brownies. Cool in pan on a wire rack.
3. Spread Butter Frosting over brownies; drizzle with melted chocolate. Cut into bars.
Makes 16 servings
Brownie Ingredients:
1/2 cup granulated sugar
1/3 cup butter
2 tablespoons water
1 cup semisweet chocolate pieces
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped pecans
2 to 3 tablespoons bourbon
Butter Frosting Ingredients:
3 tablespoons butter
1 1/2 cups sifted powdered sugar
2 teaspoons milk
1/4 teaspoon vanilla
1 ounce semisweet chocolate -- melted
Directions:
1. Grease an 8x8x2-inch baking pan; set aside.
2. In a medium saucepan combine granulated sugar, butter, and water.
3. Cook and stir over medium heat just until mixture boils. Remove from heat.
4. Add chocolate pieces, stirring until melted.
5. Add eggs and vanilla, beating with a wooden spoon just until combined.
6. In separate bowl, combine the flour, baking soda, and salt.
7. Stir flour mixture and pecans into chocolate mixture.
8. Spread in the prepared pan.
9. Bake in a 350' oven about 20 minutes or until edges are set and begin to pull away from pan.
Meanwhile make the frosting
1. In a small bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
2. Gradually add powdered sugar, beating well.
3. Slowly beat in milk and vanilla. If necessary, beat in enough additional milk to make a frosting of spreading consistency.
When you pull the brownies out of the oven:
1. Using a fork, prick warm brownies several times.
2. Drizzle bourbon evenly over brownies. Cool in pan on a wire rack.
3. Spread Butter Frosting over brownies; drizzle with melted chocolate. Cut into bars.
About the Author:
Lynn Cahoon is the New York Times and USA Today bestselling author of the Tourist Trap Mystery series. Lynn has also authored several romance novels and novellas, including Shawnee Holiday and Return of the Fae, which was a finalist for a Readers' Crown and a RONE Award.
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