by Mary Maxwell
“Amen to that, sister!” called Emma.
“Goodnight, ladies,” I said, staggering toward my room. “I’ll see you bright and early in the morning.”
Chapter 27
Robert was standing on the front porch when Emma eased her car into our driveway. It was nearly eight o’clock on Sunday night. The western sky was streaked with bands of blue, pink and gold, and our neighbor was walking her two poodles as she always did at the end of the day.
“Are you going to be okay?” Emma asked.
I smiled. “Yeah, of course.”
“I mean with Robert and all the weirdness from Thursday morning.”
“Yes, Em,” I said firmly. “I’ve already told you—we talked it through. And Amanda’s confession sealed the deal. Robert had nothing to do with the scheme Amanda and Gillian were trying to pull off. The sexy blonde is actually Amanda’s younger sister. I guess she got a hundred bucks and a new set of lingerie to be part of the scheme. After she left the other morning, she texted Amanda who then sent an email to Delia Broome.”
“Oh, so that’s how Delia knew?” Emma smirked.
“Yes, I guess Amanda and her sister are thick as thieves.”
Robert came down the driveway toward the car. He was carrying a bouquet of red roses and a small gift-wrapped box.
“Oh, that is so adorable!” Emma squealed. “Besides my hubby, Robert has got to be the most romantic man on the planet!”
I opened my door, stepped from the car and sighed with relief as my husband surrounded me with his arms.
“Welcome home,” he whispered after we kissed. “These are for you.”
He loosened the embrace and held out the flowers.
“Oh, honey!” I put the roses in the crook of my arm. “That’s such a sweet thing to do.”
“I didn’t think you’d ever get here,” he said.
I kissed him again. “That makes two of us. Our flight was delayed because of some storms in Phoenix.”
Emma lowered the passenger window. “I’m going to head for home,” she said. “You guys have a good night.”
Robert leaned into the opening. “Thanks for bringing my girl back home safely,” he told her. “And for having her back while you guys were in Vegas.”
“What are friends for?” Emma laughed. “She would’ve done the same thing for me. Right, Abs?”
“You bet your buns!” I answered.
Robert slipped his arm around my waist. “Take care, Emma. Maybe you and Steve can come over for a cookout next weekend.”
“That’s a great idea,” she said. “We’ll bring the beer and wine.”
“And we’ll take care of the rest,” I offered. “I’ll call you in a couple of days to figure out the details.”
After another round of goodbyes, Robert and I stood at the end of our driveway and watched the taillights of Emma’s car fade into the darkness.
“Are you hungry?” he asked after a few seconds of silence.
I shook my head. “Not really. I’d love to unpack, have a glass of wine and then soak in a bubble bath for about eight hours.”
Robert smiled. “Is there room for two in that tub, Mrs. Edison?”
I giggled. “Absolutely,” I said before we shared another lingering kiss. “I’m so glad to be home, honey. You have no idea how good it is to be here.”
He pulled me closer and slipped the gift box into my hand.
“What’s this?” I asked.
“Just a little something,” he answered. “After that weird experience the other day, I wanted you to know how deeply I love you.”
I looked closely at the package. It was wrapped in embossed silver paper with a delicate burgundy ribbon tied into a picture-perfect bow. I recognized it immediately as the signature gift wrap used by one of the most exclusive jewelry stores in town.
“This is from Windsor’s, isn’t it?”
Robert nodded. “Only the best for my beloved,” he said.
“What did you get me?” I asked as he grabbed my luggage and we headed up the driveway toward the house. “Should I open it now?”
“Maybe it can wait,” he said, pressing his lips to my forehead. “Until after we have that glass of wine and a long, leisurely soak in the suds.”
Lyrical, Luscious Recipes Inspired by Abby’s Las Vegas Adventure!
White Chocolate Cinnamon Scones
Ingredients
2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled and cubed
1/2 cup white chocolate chips
1 large egg
½ cup cinnamon
½ cup decorative sugar crystals
Instructions
Preheat oven to 400 degrees.
Mix flour, sugar, baking powder, baking soda and salt.
Blend butter cubes into flour mixture.
Stir in white chocolate chips.
Use separate bowl to combine sour cream and egg until smooth; add to the flour mixture.
With your hands, form the dough into a ball.
Place dough on lightly floured surface and pat into an 8-inch circle that is about 3/4-inch thick. Sprinkle with cinnamon and decorate sugar crystals. Cut into 8 triangles; place on baking sheet lined with parchment paper. Bake on middle oven rack until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Red Casino Royale Cupcakes
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees.
Place cupcake papers in two 12-cup muffin tins.
Sift together sugar, baking soda, flour, salt and cocoa powder. Gently blend the eggs, buttermilk, food coloring, oil, vinegar and vanilla. Combine wet and dry ingredients until smooth and creamy.
Carefully fill cupcake papers in tins. Bake for 20 to 22 minutes. Test with knife or toothpick to make sure they’re cooked completely. Place cupcakes on a rack until cool before frosting.
Creamy Casino Royal Frosting
2 sticks butter, softened
1 pound cream cheese, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
1 cup edible red sugar crystals or edible red sugar pearls
Combine butter, cream cheese and vanilla until smooth.
Add confectioners’ sugar slowly until completely blended into the frosting.
Use a spatula or piping bag to frost each cupcake.
Garnish with edible red sugar or edible red sugar pearls.
Mile High S’mores Pie
For crust
1 1/3 cups graham cracker crumbs
5 tablespoons unsalted butter
1/4 cup sugar
For filling
2/3 cup sugar
4 large egg yolks
3 cups whole milk
1/4 cup cornstarch
1/2 teaspoon salt
5 oz fine-quality milk chocolate
2 oz unsweetened chocolate
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For topping
3 cups spreadable marshmallow creme
Instructions
Place oven rack in middle position and preheat to 350 degrees F.
Stir together graham cracker crumbs, butter and sugar and press on bottom and up side of a 9-inch pie plate. Bake until crisp, about 15 minutes and cool on a rack.
For the filling, combine sugar, egg yolks, sal
t and cornstarch in a saucepan. Add milk and whisk all ingredients thoroughly. Bring to a boil over moderate heat while whisking. Reduce heat and simmer for 1 minute.
Add chocolate, vanilla and butter to the filling mixture. Cover and chill completely. Once the filling is chilled, spoon it into the crust. Chill for a minimum of three hours.
After the filling is chilled thoroughly, smooth marshmallow crème on pie. Use oven broiler or kitchen blowtorch to toast marshmallow.
Wickedly Wonderful Chocolate Cake
Ingredients
1¾ cups all purpose flour
2 cups granulated white sugar
¾ cup unsweetened cocoa powder
1½ tsp baking soda
¾ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup butter
1 tbsp vanilla extract
1 cup hot coffee
2 cups toasted almond slivers, chopped pecans or similar for garnish
Instructions
Move rack to middle of oven and preheat to 350 degrees F.
Grease and flour two 9-inch baking pans. Or, if you prefer, line pans with parchment paper.
Mix flour, cocoa, sugar, salt and baking soda. Blend in eggs, buttermilk, melted butter and vanilla extract. Beat until batter is creamy. Use spatula to slowly add hot coffee to batter.
Divide batter evenly between pans.
Bake for 35 minutes or until toothpick comes out clean.
Allow to cool 15 minutes in pans before removing.
Cool completely on wire racks before handling or frosting.
Creamy Frosting
2 sticks butter, softened
1 pound cream cheese, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Combine butter, cream cheese and vanilla until smooth.
Add confectioners’ sugar slowly until completely blended into the frosting.
Lucky Seven Lemonade
Ingredients
1 cup sugar
1/3 cup water, plus 8 cups
4 lemons, juiced
Vodka
Ice cubes
Instructions
In a saucepan, combine the sugar and 1/3 cup water and place over medium heat. Bring the mixture to a boil. Continue heating the sugar only until it is dissolved. Syrup should remain clear; don’t boil the sugar until it discolors. Remove from heat and cool.
Combine syrup, lemon juice, vodka, 8 cups of water and ice in a pitcher. Pour into tall glasses and enjoy!
Rat Pack Punch
Ingredients
2 cups Jamaican white rum
1 cup light rum
1 cup fresh lime juice
2 cups grenadine syrup
2 cups fresh pineapple juice
2 cups fresh orange juice
Fresh lemon slices
Instructions
Mix all ingredients in punch bowl or pitcher. Refrigerate for 1 hour before serving. Garnish each glass with a lemon wheel and enjoy!
