Sweet Vows and Promises (A Sweet Cove Mystery Book 10)
Page 15
Angie’s hand flew to her mouth.
“See here? I’m having this part of the acreage divided into four sections, half an acre for each of the Roseland sisters. You’re each free to do whatever you want with the land. Maybe you and I could build a cottage on your section. Like your Nana’s cottage used to be. A private place for us to just relax and enjoy the view ... and each other.”
Angie buried her face into Josh’s shoulder and he ran his hand over her honey-colored hair. “Ever since I met you and heard the story of the town taking the land from your grandmother, I’ve wanted to return it to you. I promised myself that one day I would do just that. Well, that day is here.”
Angie looked into Josh’s handsome eyes. “You are the kindest man I’ve ever known. Thank you, Josh, from the bottom of my heart.”
Euclid and Circe let out loud, joyful meows.
“Did Josh tell you what he planned to do?” Angie asked the cats.
Euclid’s green eyes seemed to glow and he swished his tail back and forth.
“They know how to keep a secret.” Josh took Angie’s hand and they started to walk back to wedding reception. He glanced at the cats. “Don’t scratch our new car, you two.”
The two fine felines jumped down from the hood of the red roadster and followed the newly-engaged couple as they walked hand-in-hand along the stone pathway to the resort … under the starlight, with hearts full of love.
Thank you for reading! Recipes below!
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Books By J.A. Whiting
Books by J.A. WHITING can be found here: www.amazon.com/author/jawhiting
BOOKS/SERIES BY J. A. WHITING
*LIN COFFIN COZY MYSTERY SERIES
*CLAIRE ROLLINS COZY MYSTERY SERIES
*SWEET COVE COZY MYSTERY SERIES
*OLIVIA MILLER MYSTERY-THRILLER SERIES (not cozy)
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J.A. Whiting lives with her family in New England. Whiting believes that people should use their skills for good and that even the smallest of creatures can make a difference in the world.
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Some Recipes From The Sweet Cove Series
Chocolate Caramel Muffins
INGREDIENTS
2 cups all-purpose flour
¾ cup cocoa powder
½ cup sugar
1 tablespoon baking powder
½ teaspoon kosher salt
½ cup canola oil
1 cup whole milk
½ cup sour cream
2 large eggs, lightly beaten
1 teaspoon vanilla
1½ cups chocolate chips
A bit of coarse sea salt, for sprinkling
1½ cups caramel topping
DIRECTIONS
Preheat oven to 350°F.
Line each cup of a 12-cup muffin pan with liners.
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, and salt.
Make a well in the center of the mixture.
Add oil, milk, sour cream, eggs and vanilla.
Stir until the ingredients are just combined.
Fold in the chocolate chips.
Divide the batter evenly into the prepared muffin cups and fill the cup completely.
If desired, sprinkle each cup with a pinch of sea salt.
Bake for 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Let muffins set in pan for 10 minutes.
Use a pastry bag or plastic baggie and fit with a long decorating tip.
Fill the bag with the caramel.
Insert the tip through the top of the muffin to a depth of about one inch.
Insert 1-2 tablespoons of caramel into each muffin until it starts to flow out of the top.
Let muffins set in pan another 10 minutes before removing.
Blueberry Cobbler
INGREDIENTS
2 cups all-purpose flour, plus 2½ tablespoons
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 cups of blueberries (wild, if possible) – fresh or frozen
½ cup sugar
The zest and juice from half of a lemon
½ teaspoon ground cinnamon
1 stick unsalted butter
1⅓ cups buttermilk, plus a bit more for brushing
DIRECTIONS
Preheat oven to 375°F.
In a large bowl, whisk together 2 cups of the flour, baking powder, baking soda, and salt.
In an 8 X 8 baking dish, toss together the blueberries, sugar, lemon zest and juice, cinnamon, and the remaining 2½ tablespoons of flour.
Cut the butter into small pieces and work it into the flour mixture until it resembles coarse sand.
Add the buttermilk; stir to combine.
Spoon the dough onto the blueberry mixture so that the dough evenly covers the mixture but allow pockets of blueberries to peek out between the dough.
Brush buttermilk over the dough.
Bake until the dough is golden brown and the blueberries are bubbling – about 45 minutes.
Cool slightly before serving.
Serve warm with a scoop of your favorite ice cream flavor.
Vegetable Lasagna
INGREDIENTS
14 lasagna noodles (2 extra ones for filling in any holes or to extend the length in the dish)
1 cup of your favorite tomato sauce
3 tablespoons extra-virgin olive oil
1 cup carrots – cut into thin rounds
1 cup chopped onion (about ½ large onion)
1 cup sliced mushrooms
4 garlic cloves, minced
⅛ - ¼ teaspoon crushed red pepper flakes, or more to taste
2 medium yellow squash, cut into ½-inch pieces
One (12-ounce) jar roasted red peppers, drain and cut into small pieces
1 (28-ounce) can crushed tomatoes
One (15-ounce) container ricotta cheese or cottage cheese
2 large eggs
1 cup grated parmesan cheese
½ cup shredded low-moisture mozzarella cheese
Salt and pepper, to taste
DIRECTIONS
COOK THE NOODLES
Bring a large pot of salted water to the boil.
Cook lasagna noodles according to package directions.
Drain then lay flat.
PREPARE VEGETABLES
Heat oven to 350 degrees F.
Lightly oil a 13-inch by 9-inch baking dish.
Heat olive oil in a skillet over medium heat.
Add carrots to the skillet and cook until tender, stirring occasionally.
Add onions and mushrooms cook until tender, stirring occasionally.
Add garlic, red pepper flakes, squash, and a pinch of salt; cook, stirring occasionally until softened; 5 to 8 minutes.
Stir in the roasted red peppers and crushed tomatoes.
Bring the heat to low and simmer until the liquid has thickened and reduced by half; about 5 to 8 minutes.
Season to taste with salt and pepper.
MAKE THE CHEESE FILLING
Stir together ricotta, eggs, and a ½ teaspoon of salt in a bowl.
TO ASSEMBLE
Spoon about ⅓ cup of tomato sauce over the bottom of the baking dish.
Spoon vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup).
Arrange four noodles lengthwise, side by side to cover the bottom. (If the noodles are too short, cut an extra noodle into pieces and place into the d
ish so that noodles fully cover the bottom).
Spoon ⅓ cup of tomato sauce over the noodles.
Spread half of the ricotta cheese mixture over the noodles.
Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese.
Top with a third of the vegetable mixture.
Add another layer of four noodles and tomato sauce, and repeat with remaining cheese and vegetables.
Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
Cover loosely with foil and bake 20 minutes.
Remove the foil and bake 15 minutes until cheese is crusty around the edges.
If desired, you can slide under the broiler for 1 to 2 minutes to make the cheese golden brown on top, but watch it carefully so it doesn’t burn.
Let the lasagna rest for 10 to 15 minutes before serving.
Macarons
INGREDIENTS
1 cup confectioner sugar
¾ cup almond flour
2 large egg whites
A pinch of cream of tartar
¼ cup superfine sugar
DIRECTIONS
Combine confectioner sugar and almond flour.
Sift the mixture twice.
Preheat oven to 375°F.
Whisk the egg whites until foamy.
Add cream of tartar and use a mixer to form soft peaks.
Reduce the speed to low and mix in the superfine sugar.
Increase the speed to high and mix until stiff peaks form (7-8 minutes).
Add flour mixture over the egg whites and gently fold until the mixture is smooth.
Transfer the batter to a pastry bag; fit with a ½ inch plain round tip.
Pipe 1 inch rounds onto a parchment lined baking sheet.
Tap the bottom of the baking sheet several times to release any trapped air bubbles.
Let stand for about 15 minutes.
Lower the oven temperature to 325 degrees.
Only bake one sheet at a time and rotate the sheet half-way through the time; bake until the macarons are firm and slightly crisp (about 10 minutes).
If baking more than one sheet, increase the oven temperature back to 375 degrees for 5 minutes and then reduce to 325 for the actual baking.
Allow the macarons to cool on the baking sheets for about 5 minutes.
Transfer to wire rack to cool completely.
Use two macarons to make a cookie – spread 1 teaspoon of filling over one macaron and then top with the second macaron.
SOME FILLING IDEAS
Chocolate Ganache
½ cup of heavy cream
3-4 ounces dark chocolate, finely chopped
1 tablespoon of unsalted butter, softened
***
Bring cream to a boil in a saucepan at medium heat.
Pour cream over the chocolate in a bowl (Heatproof).
Let it stand for about 2 minutes.
Add butter.
Whisk mixture until smooth.
Allow mixture to cool, but stir it often while cooling.
Use right away.
Blueberry Cheesecake Filling
4-5 ounces cream cheese, softened
3 tablespoons blueberry jam
***
Mix the cream cheese and jam until combined.
Note: You may tint the macaron batter with 1-3 drops of royal blue food coloring; you may also add 1 teaspoon vanilla extract to the batter to enhance the flavor.
Enjoy !