Powdered Murder

"Sheriff," I said.

"Essie." He gave me an approving nod. "I take it you heard the latest about Lila?" The studio had been so busy this morning neither Taryn nor I had remembered to turn on the TV and none of our clients had complained. The view of the mountains and a pair of headphones must have been enough for them.

"Not yet." I admitted. The sheriff bowed his head and immediately I knew what that meant.

"She didn't make it?"

"No," he said solemnly.

I swallowed the news, feeling like I'd been pushed back to yesterday when my feet were so frozen I thought they would have to be amputated. It was like staring down the barrel of Lila's gun all over again. I shivered, wondering if I would ever be able to shake that feeling. The feeling of impending doom. Once I experienced it, I couldn't stop thinking about it.

"I hope she finds the peace she was looking for," I responded.

"Have you ever thought of joining law enforcement?" His question stu

"You already have an officer," I responded.

"True." He placed a hand on his thick belt. "But with all these extra tourists coming in I'm going to need more help. What do you say?"

"No offense, Sheriff, but I don't think you can afford me now."

"Part-time?" He chuckled.

"I don't know."

"Town Consultant?" he suggested.

"I'll think about it." The idea was intriguing, but working with the sheriff would be a tricky task, especially since it wouldn't take long for him to revert back to his old habit of distrusting everyone including those with whom he worked. Besides, after a week there Murray might try to propose to me.

"Think about what?" Joy asked. She was holding a champagne glass. A giant smile was on her face. Wade wrapped his arm around her torso and she didn't seem to mind.

"I was just trying to persuade your sister to change her profession," Sheriff Williams answered.

"No way," Joy laughed. "We need her here, Sheriff. We're booked solid for the next year, and I have hundreds of wedding requests to sift through now."

"Hundreds?" Wade commented. "That number will keep rising for a good while." Wade chugged his complimentary alcohol like it was water.

"Do you think this town will be able to handle all those extra people?" Joy threw the question out there, not expecting an answer. She tilted her head back and laughed. The volume in the Columbine Room progressively got louder and louder.

No, I answered her question in my head.

More people meant more problems.

More drama.

And more scandals.

RECIPES

Pinecliffe Delights

Ada's "Triple V" Cupcakes

Essie's No Bake Granola Bars

Chocolate Chia Pudding

Green Ginger Pick-Me-Up Smoothie

Red Berry Protein Shake

PINECLIFFE DELIGHTS

Baker Beware

CUPCAKES

1 1/2 cups sugar

3/4 cup unsalted butter (1 1/2 sticks)

2 eggs

1/2 teaspoon vanilla extract

1 1/2 cups whole milk

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup unsweetened cocoa powder

FILLING

1 cup creamy peanut butter

3 tablespoons unsalted butter

2/3 cup powdered sugar

CHOCLATE GANACHE

1 cup heavy cream

1 (12 ounce) package chocolate chips

For the cupcakes, cream together butter and sugar. Add the eggs and vanilla extract, and beat until smooth. In a separate bowl, sift together the cocoa powder, flour, baking soda, baking powder, and salt. Slowly add the milk and dry ingredients to the butter and sugar mixture. Combine until the batter is smooth.

Line a cupcake pan with paper liners, and scoop in chocolate cupcake batter. Bake at 350 degrees Fahrenheit for 20 – 25 minutes, or until a toothpick comes out clean. Let the cupcakes cool before decorating. This recipe makes about 2 dozen.

For the filling, whip together the peanut butter and butter. Add the powdered sugar and whip until smooth. The consistency should be semi-stiff.

For the chocolate ganache, heat the heavy cream in a medium saucepan. Add the chocolate chips and stir until the mixture is fully melted.

When the cupcakes have cooled, use a pastry bag to pipe the peanut butter filling into the center. Or use a knife to cut a small hole at the top of each cupcake, and scoop in the peanut butter filling. Dip the top of each cupcake in the chocolate ganache, making sure any visible filling is fully covered. Top with sprinkles or chocolate shavings, and enjoy.

ADA'S "TRIPLE V" CUPCAKES

Vanishing Vegan Vanilla Cupcakes

 

CAKE

1/2 cup vegan (non-dairy) butter

1 cup sugar

1 cup unsweetened almond milk or non-dairy milk

1 teaspoon apple cider vinegar

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

FROSTING

1/2 cup vegan (non-dairy) butter, softened

1/2 teaspoon vanilla extract

2 1/2 cups powdered sugar

1 tablespoon unsweetened almond milk or non-dairy milk

A pinch of salt

NOTE: Vegan or non-dairy butter can be found in most grocery stores.

For the cupcakes, cream together the vegan butter and sugar. Add the vanilla extract, and beat until smooth. In a separate cup, mix together the almond milk and apple cider vinegar, and set aside. Also in a separate bowl, sift together the flour, baking powder, baking soda, and salt. Combine the milk mixture with the vegan butter and sugar mixture. Slowly add the dry ingredients, and mix well. Line a cupcake pan with paper liners, and scoop in batter so that the liners are half full.

Bake at 350 degrees Fahrenheit for 20 – 25 minutes, or until a toothpick comes out clean. This recipe makes about two dozen.

For the frosting, whip together the vegan butter, vanilla extract, powdered sugar, almond milk, and pinch of salt. If the consistency is too thin, add more powdered sugar. If the consistency is too stiff, add a little more almond milk. Pipe or spread on the cupcakes when they have cooled. Top with vegan-friendly sprinkles, and enjoy.

ESSIE'S NO BAKE GRANOLA BARS

 

1 cup pitted dates

1/4 cup honey

1/4 cup creamy peanut butter

3/4 cup raw almonds, crushed

1 1/2 cups oats

1/2 cup mini chocolate chips

1/2 cup dried cranberries or raisins

1/4 cup shredded coconut, unsweetened

In a blender or food processor, blend the dates and set aside. In a medium saucepan, melt the peanut butter, and stir in honey. Combine the oats, almonds, dried cranberries, chocolate chips, and coconut in a large bowl. Pour in the honey and peanut butter mixture, and mix together. Add in the blended dates, and mix well.

Transfer mixture into a greased 9x13 casserole dish. Wet hands with water and press mixture into the dish. Let it sit for a couple of hours, and then cut into bars and serve.

NOTE: You can create different flavors by substituting the almonds and dried cranberries for various nuts and dried fruits.

CHOCOLATE CHIA PUDDING

Why are there seeds in your pudding?