by Meg Muldoon
Caught in Christmas River: A Christmas Cozy Mystery Novella (Book 2)
Crushed in Christmas River: A Christmas Cozy Mystery Novella (Book 3)
Cinnamon Peters & the Rabbit Bandit: A Christmas River Cozy Mystery Short
The Cozy Matchmaker Mystery Series
Burned in Broken Hearts Junction: A Cozy Matchmaker Mystery (Book 1)
Busted in Broken Hearts Junction: A Cozy Matchmaker Mystery (Book 2)
The Dog Town USA Cozy Mystery Series
Mutts & Murder: A Dog Town USA Cozy Mystery Series (Book 1)
Bulldogs & Bullets: A Dog Town USA Cozy Mystery Series (Book 2)
The Holly Hopewell Cozy Mystery Series
The Silence of the Elves: A Holly Hopewell Cozy Mystery Series
The Broomfield Bay Mystery Series (with Jools Sinclair)
Ginger of the West: A Witches of Broomfield Bay Mystery (Book 1)
Cin’s Lemon Gingersnap Pie
(makes 1 pie)
From Cinnamon: I don’t know why I continue to call this Lemon Gingersnap Pie when really, I ought to rename it “Kara’s Pie.” My best friend can’t get enough of this flavor, and a slice of this creamy pie has soothed her more times than I can count over the years. What I love about this pie is that it’s a great year-round treat. The gingersnap crust can make it Christmasy, the citrus flavor can make it a great winter/spring pie, and the cool, creamy nature of it makes it great for the warmer months. This pie is best served cold and eaten with good friends.
For the crust:
1 ½ cups of finely ground gingersnap cookies
¼ cup sugar
6 tablespoons of melted, unsalted butter
A dash of salt
A dash of cinnamon
Pre-heat the oven to 350 degrees.
Combine cookie crumbs and sugar together in a large bowl with a wooden spoon. Add cooled, melted butter and stir until combined (the mixture should still be slightly crumbly and just moist enough to press into a pie dish.) Press mixture into a pie dish until a crust is formed.
Pre-bake tart shells in a 350 degree oven for about 7 minutes (once the house starts smelling like gingersnaps, it’s ready to come out.)
For the filling:
One 14-ounce can of sweetened condensed milk
4 large egg yolks
¾ cup of freshly squeezed lemon juice (more if you want a real bite to the pie)
3 teaspoons of grated lemon zest
Whipped cream (for the topping)
Combine all ingredients together in a bowl, mixing until smooth and well combined. Pour into pre-baked crust, and bake at 325 degrees for 15 to 17 minutes. You know it’s ready when the middle no longer jiggles when you shake it.
Let cool and then store in the fridge for at least three hours before serving. Serve each slice with a healthy dollop of whipped cream and enjoy!
Spiced Sweet Potato Pizza
(makes two pizzas, enough for 6 people)
From Kara: In my book, this pizza deserves 5 stars out of 5 stars. When John served it this past summer, I was positively smitten and now it’s become a weekend staple in our household. Serve it with a nice glass of rose, cozy up with your hubby, and you’ve got yourself a lovely Saturday night!
For the sweet potato topping:
Two large sweet potatoes
1 tsp smoked paprika
1 tsp cinnamon
1 tsp garlic powder
1 tsp salt
2 tablespoons of olive oil
For the pizza dough:
3 ⅓ cups flour
1 tsp salt
2 packages active dry yeast
4 tablespoons olive oil
1 cup water
Toppings:
Roasted sweet potato chunks (see recipe above)
1 round of Mozzarella, shredded
1 large log of goat cheese, cut into bite-size chunks
1 package of sopressata (or salami)
2 tablespoons of freshly chopped rosemary
Olive oil for brushing the dough
Sea salt
The dough:
Combine flour, salt, and yeast in a large bowl. Make a well in the center of the flour mixture and add the olive oil and water. Incorporate the flour with the oil/water slowly, adding more olive oil if mixture is too dry, or more flour if it’s too wet. Bring dough together and knead for five minutes. It should be soft, but not sticky. Brush olive oil along the sides of another bowl and place the dough in here. cover with a clean dish towel. Store bowl somewhere warm for an hour and let rise.
Meanwhile…
For the sweet potatoes:
Pre-heat oven to 375. Peel and chop sweet potatoes into ½ inch cubes. Place them in a pan and drizzle the olive oil over them, tossing so they are fully coated. Meanwhile, mix the paprika, cinnamon, garlic powder, and salt in a small bowl. Sprinkle mixture over sweet potatoes and toss so that the spices coat the potatoes evenly. Roast for 30 to 40 minutes just as the potatoes get a little crispy. Season with salt to taste, then set aside.
Back to the dough: Preheat the oven to 400 degrees. When the dough has puffed out a bit (should be after about an hour), remove from bowl and knead, dusting with flour if too sticky. Break the dough into two balls, rolling each out into a crust. Crimp the edges and place on two pizza pans. Brush with olive oil and sprinkle with sea salt.
Top the two pizzas with equal amounts of mozzarella and goat cheese, then add the rosemary and sweet potatoes. Top with the sopressata. Bake for about 20 to 25 minutes until the cheese is bubbling and the crust begins to just turn gold.
About the Author
Bestselling Author Meg Muldoon loves writing cozy mysteries. A former small town news reporter, Meg has always had a special place in her heart for lost dogs, homeless cats, and feisty old locals. She enjoys bourbon bread pudding, red cowboy boots and craft glue guns.
Originally from Central Oregon, Meg lives in Arizona with a cattle dog named Huckleberry.
For more about Meg and her upcoming books, join her on Facebook or visit her Blog.
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Also by Meg Muldoon
Christmas Cozy Mystery Novellas
Caught in Christmas River
Crushed in Christmas River
Christmas Cozy Mystery Series
Roasted in Christmas River: A Christmas Cozy Mystery
Cozy Matchmaker Mysteries
Burned in Broken Hearts Junction: A Cozy Matchmaker Mystery
