An Imitation of Murder (Sky High Pies Cozy Mysteries Book 9)
Page 20
1/4 teaspoon cayenne pepper
2 eggs
1/2 cup sugar
1/2 cup canola oil
1/2 cup milk
1/2 teaspoon lime zest
1 cup chopped pecans
For the topping
3 tablespoons sugar
1 teaspoon ground cinnamon
Directions
1. Preheat oven to 400 degrees F (205 degrees C).
2. Prepare 12 standard muffin cups: lightly grease with butter or nonstick cooking spray.
3. Peel and slice sweet potatoes; cook in boiling water for 15 to 20 minutes.
4. When potatoes are tender, remove from heat, drain well and mash until fluffy.
5. Place mashed potatoes in a bowl and set aside to cool.
6. In a large mixing bowl, combine flour, cinnamon, nutmeg, baking powder, salt, chili powder and cayenne pepper.
7. In another bowl, combine eggs, sugar, oil, milk and lime zest.
8. Add sweet potatoes to wet ingredients and beat until completely blended.
9. Combine dry ingredients with potato mixture, stirring until fully incorporated.
10. Fold in chopped pecans.
11. Fill prepared muffin cups to the 3/4 mark.
12. Combine cinnamon and sugar for the topping and dust muffins.
13. Bake for 15 minutes or until edges are golden brown.
14. Remove from oven and cool thoroughly on wire racks.
Chocolate Almond Biscotti
Ingredients
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 cup cocoa powder
1/2 cup semisweet or dark chocolate chips
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup unsalted butter
2 teaspoons pure almond extract
3 large eggs
3 egg yolks
1-1/2 cups coarsely chopped roasted almonds
Directions
1. Preheat oven to 350 degrees F (177 degrees C).
2. Prepare two baking sheets: lightly grease or line with parchment paper.
3. In a medium bowl, combine flour, baking powder, cocoa powder and salt.
4. In a second bowl, blend sugar, butter, almond extract, eggs and yolks until smooth.
5. Combine wet and dry ingredients to form dough.
6. Slowly fold chocolate chips and chopped almonds into dough, mixing just long enough to fully incorporate all ingredients.
7. Divide dough into two equal portions, roll on marble pastry board or countertop and shape into logs approximately 3/4-inch thick.
8. Place dough on prepared sheets and bake for 20 to 25 minutes.
9. Cool on wire rack for 20 minutes.
10. Lower oven temperature to 300 degrees F (148 degrees C).
11. Cut logs into 1/2-inch diagonal slices with serrated knife.
12. Return to prepared sheets and bake for 15 to 18 minutes until crisp and dry.
13. Cool completely before storing in airtight container.
Peanut Butter Chocolate Pie
Ingredients
For the crust
2 cups Dutch Chocolate Crisp crumbs (see next recipe)
3 tablespoons melted unsalted butter
1 tablespoon sugar
For the filling
3 cups heavy cream
1 cup marshmallow cream
1 cup creamy peanut butter
1/2 cup chopped peanuts
3 ounces finely chopped semisweet chocolate
3 ounces finely chopped dark chocolate
1/2 cup Dutch Chocolate Crisp crumbs
Directions
1. Place rack in center position and preheat oven to 350 degrees F (177 degrees C).
2. Lightly grease 9-inch pie pan.
3. For the crust, combine cookie crumbs, melted butter and sugar in mixing bowl.
4. Press mixture into pie pan.
5. Bake until firm, approximately 10 to 12 minutes.
6. Place pie pan on wire rack to cool.
7. For the filling, whip 1-1/2 cups heavy cream until soft peaks form. Blend in marshmallow cream and peanut butter.
8. Spread mixture into pie crust and top with peanuts and chocolate cookie crumbs.
9. Chill in refrigerator until firm.
10. Before serving, whip 1-1/2 cups heavy cream until soft peaks form. Spread on pie and garnish with chopped semisweet and dark chocolate pieces.
Dutch Chocolate Crisp Cookies
Ingredients
1/2 cup unsalted butter
3/4 cup white sugar
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup Dutch process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup milk
Directions
1. Preheat oven to 350 degrees F (177 degrees C).
2. Prepare two baking sheets: lightly grease or line with parchment paper.
3. Cream butter, white sugar, dark brown sugar and vanilla extract in mixing bowl.
4. Use separate bowl to combine flour, Dutch process cocoa powder, baking soda, salt and cinnamon.
5. Whisk and sift dry ingredients to remove cocoa powder lumps.
6. Slowly add dry ingredients to wet ingredients, blending until thoroughly combined.
7. Pour milk into dough, mixing until completely incorporated.
8. On marble pastry board or similar surface, divide dough before rolling into two logs that are 1 to 1-1/2 inch thick.
9. Cover tightly with plastic wrap and refrigerate for two hours.
10. Cut dough into 1/8-inch thick slices.
11. Place slices on baking sheets with 1-inch gap between each.
12. Bake for 7 minutes.
13. Rearrange baking sheets in oven: rotate and switch from top to bottom racks.
14. Bake for 3 minutes.
15. Remove from oven and cool thoroughly on wire rack.
Table of Contents
CHAPTER 1
CHAPTER 2
CHAPTER 3
CHAPTER 4
CHAPTER 5
CHAPTER 6
CHAPTER 7
CHAPTER 8
CHAPTER 9
CHAPTER 10
CHAPTER 11
CHAPTER 12
CHAPTER 13
CHAPTER 14
CHAPTER 15
CHAPTER 16
CHAPTER 17
CHAPTER 18
CHAPTER 19
CHAPTER 20
CHAPTER 21
CHAPTER 22
CHAPTER 23
CHAPTER 24
CHAPTER 25
CHAPTER 26
CHAPTER 27
CHAPTER 28
CHAPTER 29
CHAPTER 30
CHAPTER 31
CHAPTER 32
CHAPTER 33
CHAPTER 34
CHAPTER 35
CHAPTER 36
CHAPTER 37
CHAPTER 38
CHAPTER 39
CHAPTER 40
CHAPTER 41
CHAPTER 42
CHAPTER 43
CHAPTER 44
CHAPTER 45
CHAPTER 46
CHAPTER 47
CHAPTER 48
NANA REED’S SKY HIGH RECIPES