Fudging the Books

by Daryl Wood Gerber

  Rhett caressed my face. “Are you all right?”

  “Yes. What are you doing here?”

  “I wanted one more kiss before I left town.”

  As he leaned in, I heard the front door whoosh open and bang closed.

  Bailey yelled, “Jenna!”

  I pushed apart from Rhett and cried, “In here!”

  Bailey rushed into the stockroom, followed by Tito. Bailey gaped at Simon. “What’s going on? Is he . . . Did he . . .”

  I nodded. “He murdered Alison. What are you two doing here?”

  Bailey smirked. “Tito missed seeing Hershey.”

  The cat heard its name and sprinted to Tito. He bounded into the reporter’s arms.

  The front door to the shop opened again. Footsteps pounded the floor. The drapes split apart.

  Cinnamon Pritchett took in the scene, drew her weapon, and aimed it at Simon, who was rousing and moving his jaw. “Is there a party I wasn’t invited to?” she quipped. “Jenna, how many times have I told you to answer your cell phone when I’m calling?”

  I grinned at Simon. “Told you she’d check up on me!”

  Chapter 29

  CINNAMON HANDCUFFED SIMON, read him his rights, and marched him out of The Cookbook Nook. He demanded a lawyer. Cinnamon promised to comply, but she warned him his prospects of being set free in his lifetime were between nil and none.

  The next day started out busier than ever. Before opening the shop, the delivery guy showed up with the balance of items we had ordered for Valentine’s Day: cookbooks, fictional foodie books, red- or pink-themed kitchenware, aprons, and decorations. Thank heavens. The special day was a mere two days away. Customers would be frantic to purchase the best, most unique gift for their loved ones.

  Bailey nabbed the pink heart-shaped sun catchers and hung them in the display window. Sunlight shot through them. Rays of pink light radiated across the shop. Perfect.

  I arranged groupings of spatulas and mitts and salt shakers and pepper mills on tables already filled with Valentine-themed books. I set a Ghirardelli Chocolate cookbook on a metal cookbook holder that had an adorable heart-scrolled top, and placed The Sweet Book of Candy Making: From the Simple to the Spectacular—How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!—perhaps the longest title I’d ever read on a cookbook cover—on another cookbook holder. It was more of a technique book than a recipe book, but who couldn’t use help with technique? Namely, me! I hung a couple of retro red polka-dotted aprons on the hooks by the front door. I stood there for a moment, fingering an apron, which reminded me of the apron my mother used to wear. Where had it gone? Did my sister have it? I decided to buy one for myself and plucked it off the hook.

  “Sale!” I announced.

  Bailey laughed.

  Aunt Vera had thought ahead and stocked up on a couple of Wilton classics like the heart-shaped Bundt pan and heart-shaped springform pan. She’d also found a darling decorative heart pan by Nordic Ware with a tooled bottom. A single-layer chocolate cake would look fabulous baked in it. In addition, she had remembered to purchase do-it-yourself kits for children so they could make their own bookmark valentines using felt, glue, and paper clips. Quite clever. Tigger had his nose and one paw in the box with the kits.

  “Tig-Tig, no!” I chirped.

  Tigger offered an impish look. At times, I think he believed he was invisible. Silly cat.

  I was setting up the register for the onslaught of customers we expected when Coco hurried into the shop carrying a shopping bag from Sweet Sensations. Her makeup was perfect, her cotton candy–pink dress stylish to the max. Her eyes welled with grateful tears. “I heard about Simon. I can’t believe it. I simply can’t. But if it’s so”—she batted the air with her free hand—“then it’s so. The bigger fool am I. I brought you something.” She pulled a pink-beribboned box out of her shopping bag. “One for you.” She thrust it at me and pulled out another. “Bailey, this is for you.” She fetched a third. “Vera, for you.”

  “For me?” my aunt said. “I didn’t do anything.”

  Coco’s eyes twinkled. “I saw you rubbing your amulet on my behalf.” She slung the bag over her forearm. “They’re truffles. White chocolate raspberry.”

  “My favorite,” I said.

  “I know.” She turned to leave.

  I said, “Coco, wait.”

  She spun back. The tears that she had been keeping at bay seeped from her eyes.

  “We’re always here for you.” I gestured between my aunt and Bailey. “Anytime you want to talk.”

  “What I want to do is go through life with eyes wide open from now on.”

  “What about your next cookbook? What’s going on with that?”

  “I don’t know. Time will tell. One mustn’t crave what one can’t have.” She said it so wistfully. Had she found the slogan in one of our mini inspirational books? “And now I must get back to the shop. We’re overrun with orders.” She hugged us and raced away.

  Soon after, a number of the cookbook club women, including Lola, the mayor, and Pepper showed up, each eager to hear what had happened.

  Pepper was quite vocal about how she had never trusted Simon. His shifty eyes had tipped her off.

  Lola told us Gloria had already put Vines Wine Bistro on the market. She hated the place. The mayor believed Gloria would move to the Wine Country to take care of Simon’s aging mother. There was a huge population up north that needed an exercise guru.

  “So much for stand by your man,” Bailey quipped to me.

  I knuckled her and said, “I’m sure she’ll return for the trial.”

  “I’ll make you a bet.”

  “You’re bad.”

  “But honest.”

  Bailey guided the book club ladies to the table holding the new Valentine’s Day books, and I returned to the sales counter.

  I was plunking in a stack of five-dollar bills when Wanda and Neil Foodie sauntered into the shop. I cut around the counter and hurried to Wanda. She gave me a hug. Neil hung back.

  “Jenna, dear,” Wanda said. “You have been such a godsend. Thank you for figuring out who killed my Alison.”

  “Bailey was as much a part of the solution as I was.” I gestured to Bailey. She left the group of ladies and joined us.

  Wanda hugged her fiercely. “Alison adored you.”

  “And I adored her,” Bailey said.

  “I’d like the two of you to be the first to know, we’re keeping the business.” Wanda reached for her son. He sidled toward her. “C’mon, Neil, get over here. Don’t be shy, son.”

  He moved beside her.

  Wanda brushed her hand along his shoulder and down the top few buttons of his shirt. Primping. “Neil came up with the brilliant idea to hire someone already in the publishing business to run it.” She petted his cheek.

  Neil blushed.

  “Dash recommended the woman to us,” Wanda went on. “She’s a New York editor who wants a quieter life and smaller responsibilities.” Wanda grabbed her son’s hand and squeezed. “She adores Dash, so he’ll continue to be part of the team.”

  “What about Ingrid Lake?” Bailey asked. “Will she become a partner in the firm?”

  “We’ll have to see.” Wanda glanced at Neil. “She’s a good girl. A little uptight.”

  “A little?” Neil jibed.

  Wanda tsked. “Ingrid needs some grooming.”

  “Which mother has decided to do.” Neil rolled his eyes.

  “Don’t worry. She is not taking the place of your sister,” Wanda assured him. “No one can.”

  “And you, Neil?” I asked. “What are your plans?” If Vines was closing and he couldn’t take a day job because of his mother’s illness, where would he work at night?

  “Neil,” Wanda said, answering for him, “will be going back to school. If he wants to be a performer, he needs more training. There’s a wonderful stand-up comedy teacher in San Jose.”

  Wow. Wanda was supporting her son’s dream to be
come a comedian? I said, “Doesn’t Neil need to tend to you?”

  Neil eyed his mother. “She won’t let me. She’s hiring a day person.”

  Wanda beamed. “My son shouldn’t be bound to me by a ball and chain. He should be encouraged to follow his soul. I did. His sister did.” She released his hand. “Well, girls, I must tell the mayor. She’ll want the full scoop.” Wanda steered Neil to the book club clique.

  Bailey raised an eyebrow. “Close a door, open a window.”

  I agreed. “Expect rainbows at the end of rainstorms,” I added, quoting something my mother used to say to me.

  Aunt Vera sidled up to Bailey and me while brushing her hands free of remnants of cardboard boxes. “Bailey Bird, you have something you want to say.”

  Bailey spun to face her. “Um, no I don’t, Vera.”

  “Yes, you do.”

  I eyed Bailey, who looked like the cat that swallowed the canary. If she opened her mouth, a bird would most certainly trill.

  “What?” I poked her in the ribs.

  “Ow!” Bailey backed up.

  Lola split from the book club group and joined us. “What’s going on?”

  Aunt Vera rubbed her amulet and peered at Bailey. “Your daughter has some news.”

  “About that cat?” Lola frowned. “I told you it wasn’t going to work out.”

  “Now, Mom, don’t start. It’s not about the cat. Tito’s—” Bailey pressed her lips together.

  “Tito’s keeping the cat,” I finished.

  “Yes,” Bailey replied, “and—” She sealed her lips again.

  “And what? Out with it,” I ordered. “Aunt Vera is sensing whatever you’re giving off. Blab! Please don’t tell me you’re moving back to San Francisco. I couldn’t bear it.”

  “No.” Bailey looked trapped. “It’s—”

  Tito swaggered into the shop and stopped with his feet apart, hands on hips. He reminded me of a young Yul Brynner in The Magnificent Seven, surprisingly handsome and manly. He strode to Bailey and pecked her on the cheek. “Well?” he asked her.

  “Well, what?” Lola and I asked in chorus.

  “Did you tell them, mi amor?” Tito asked.

  “Tell us what?” Lola demanded.

  Bailey blushed. “Um, Tito has asked me to marry him.”

  I clasped her in a hug. Aunt Vera tweaked Bailey’s ear and said a quick blessing.

  Lola gasped. “I didn’t even know you were dating.”

  Bailey nodded enthusiastically. “We have been for three months.”

  Lola sniffed. Her lower lip trembled. “I’m the last to know?”

  “Mom!”

  “Are you pregnant?”

  Bailey yelped. “No!”

  “Then why so fast? Why the rush to the altar?”

  “Because for the first time in my life, I am truly, one hundred percent in love.” Bailey slung an arm around Tito’s back. Her eyes sparkled with outright adoration.

  “What about the cat?” I asked.

  “Tito’s going to take care of all its needs.” Bailey addressed her mother. “May we have your blessing? Please?”

  Lola’s peevishness melted away. She grinned and opened welcoming arms. “Absolutely.”

  Bailey and Tito crowded into them. Tito muttered, “Mom.”

  Lola cracked, “Don’t push it!”

  My cell phone jangled in my pocket. Rhett. My heartbeat kicked up a notch. I moved to the stockroom to take the call. “How is your mother?”

  “Fine.”

  “How about your father?”

  “Relax.” Rhett’s voice was warm and husky. “Everyone is healthy.”

  “Then why did your mother summon you?”

  “Because she finally got through to my dad and convinced him to see me. She didn’t want too much time to pass in case he changed his mind.”

  “Rhett, that’s wonderful.”

  “Yeah, it is.” He chuckled. “The old codger and I had a sit-down. He’s hard as nails, but he said he loves me, and he forgives me.”

  “Do you forgive him?”

  “I never begrudged him a thing.”

  A train whistle blasted in the background.

  “Where are you?” I asked.

  “Still in Napa.”

  “When are you coming home?”

  “Actually, I was going to ask when are you coming up here?”

  “What?”

  “My family wants to meet you. We’ve got a reservation for dinner at Intime tomorrow night at eight. Are you available?”

  His family wanted to meet me? Gulp!

  “Jenna?”

  My heart filled with love. “How could I ever say no to you?”

  Recipes

  From Jenna:

  This recipe is from Coco’s very first cookbook. She got it from her bunica, her grandmother. Katie made them for me, and I adored them. The browned butter adds a nice nutty flavor. The coffee adds a delicious zing. These would be perfect for a care package gift. They are definitely recommended for your next book club. By the way, if you’d like to make these cookies gluten-free, substitute out the regular flour for your favorite gluten-free flour (Katie tells me a good combo is sweet rice flour mixed with tapioca starch), and add 1 teaspoon of xanthan gum to the gluten-free flour mixture.

  Coco’s Chocolate Cookies

  (makes 24 to 30 cookies)

  1 cup (2 sticks) unsalted butter, browned

  2½ cups flour

  1 tablespoon brewed coffee

  1¼ teaspoons baking soda

  1 teaspoon salt

  ½ teaspoon nutmeg

  1¼ cups dark brown sugar

  7 ounces sweetened condensed milk

  1 egg, room temperature

  2 teaspoons vanilla extract

  1½ cups dark chocolate chips

  In a sauté pan, heat the 2 sticks of butter on medium low for a few minutes until the butter froths up and turns golden brown. Don’t let it overcook. Burned butter is NOT good. Turn off the heat and allow the butter to cool.

  Meanwhile, in a small bowl, mix together the flour, coffee, baking soda, salt, and nutmeg. Set aside. (If you are making this gluten-free, this is where you would substitute out the regular flour, and add xanthan gum.)

  In a large bowl, using a whisk, combine cooled browned butter and brown sugar. Add the sweetened condensed milk, egg, and vanilla. Whisk until smooth and satiny.

  Stir the flour mixture into the butter/sugar mixture until all the flour is mixed in.

  Pour in the dark chocolate chips and stir until combined. This will be a thick mixture, like any chocolate chip cookie recipe. Refrigerate the dough for a half hour.

  Meanwhile, preheat the oven to 350ºF. Line a cookie sheet with parchment paper.

  On a cutting board, roll the dough into 1½-inch balls, about the size of large walnuts. Place the balls on the cookie sheet. Set them 1 inch apart because they will spread. Press down slightly until flattened.

  Bake the cookies for 13–15 minutes (know your oven), until the cookies are slightly browned.

  Cool for 5 minutes on the cookie sheet, and then transfer the cookies to a cooling rack or to paper towels to completely cool.

  From Cinnamon:

  I’m learning to bake. Step-by-step, sort of like Jenna. These are so easy to make. Just a few ingredients, just a few steps. Delicious, easy. I told a friend who needs to eat gluten-free about them, and she went ballistic with joy! Bailey’s mom, Lola, who has been coaching me in the kitchen, recommended that I use the best cocoa possible. I used Penzeys, which is really rich, in my humble opinion. Enjoy! And stay safe!

  Cinnamon Chocolate Meringues

  (naturally gluten-free)

  (makes 24 to 30 cookies)

  1 pound powdered sugar

  ¾ cup unsweetened cocoa

  ½ teaspoon salt

  4 large egg whites

  1 teaspoon vanilla

  1 teaspoon cinnamon

  1½ cups dark chocolate chips

  Prehe
at oven to 350°F. Line 2 cookie sheets with parchment paper.

  In a large bowl, whisk powdered sugar, cocoa, and salt.

  In a separate bowl, whip the egg whites, vanilla, and cinnamon to a gentle froth. Add the egg whites mixture to the sugar-cocoa mixture. Stir with a spoon. Then fold in chocolate chips.

  Drop dough by rounded tablespoonfuls, about 1–2 inches apart onto the parchment paper. They will spread and merge into one another a bit, so beware.

  Bake 13–14 minutes. They will look glossy and crackly. Do not overbake. Let the cookies cool on cookie sheets for a couple of minutes, then carefully transfer to paper towels or wire rack to cool. Store in an airtight container.

  From Jenna:

  Yet again, how easy can this be? So few ingredients. These are light, delicate cookies, perfect for a luncheon or tea and absolutely divine for a wedding. Do any of you have wedding bells in your future?

  White Chocolate Macaroons

  (makes 5 dozen)

  5 egg whites, room temperature

  ¾ cup ground almonds

  5¼ cups flaked coconut, toasted, divided (*see below)

  ½ teaspoon vanilla extract

  1⅓ cups sugar

  6 ounces white baking chocolate, chopped

  Bring the egg whites to room temperature. This takes about 30 minutes.

  Grind the almonds and set aside. [I used my food processor.]

  To toast the coconut, lay parchment paper on a 15-by-9-inch jelly roll pan. Spread the coconut on the parchment paper and toast in a slow oven, 300ºF, for 15 minutes, until lightly browned. Remove from oven and cool. Set aside ¼ cup of the toasted coconut for garnish.

  Meanwhile, place the egg whites in a large bowl. Add vanilla extract. Beat the mixture on medium until soft peaks form, about 3–4 minutes. Gradually beat in the sugar on high, until stiff glossy peaks form, about 4–6 minutes. Gradually fold in 5 cups of the toasted coconut and ground almonds.

  Line the jelly roll pan again with a new sheet of parchment paper. Drop the mixture by rounded tablespoons full, 2 inches apart. Bake the cookies at 275ºF for 20–25 minutes, until firm to the touch. Remove the cookies to wire racks or paper towels to cool completely.

  Meanwhile, in a microwave-safe bowl, melt the white chocolate, at half power, for about 30 seconds at a time until it can be easily stirred. Do not over-zap.