by Darci Hannah
Wendy, who had come with her entire family, was also dancing. She was with her two younger sisters; all three girls were holding hands dancing in a circle. Wendy’s younger brother and his friends were making a game of trying to get into the middle. Everyone was having a good time.
Just off the dance floor stood Zack and Zoe Bannon. They were chatting with Tom and Elizabeth, who in many ways resembled a younger version of the trendy couple. Those two, I mused, were standing awfully close to each other. However, when I saw Alaina and Ryan enter, I took it back. They were definitely holding hands. The thought of young romance at the Beacon made me smile. It was in the air. Maybe it had even struck Kennedy, I mused, watching her laughing at something Tuck had said. I would never have believed it if I hadn’t seen it with my own eyes, but she looked incredibly happy.
“Bakewell.” I turned to look at the speaker. It was Sergeant Stacy Murdock, only she wasn’t wearing her uniform but a lovely green and white blouse over a long black skirt. She wasn’t wearing her usual ponytail, either, but had left her dyed blond hair loose to drape over her shoulders. I nearly choked on my cocoa. She looked . . . well, feminine.
“I’d like you to meet the kids,” she said matter-of-factly, embracing the Sergeant Murdock I knew best. “They already know you.”
“From my cookies,” I suggested with a grin.
She held me in her unflinching gaze. “Yeah, we’ll go with that.”
I met Stacy Murdock’s three lovely children and the tall, thick-set man who was with her. She introduced him as Brian Brigalow, the man she’d been seeing for two years. That shocked me. Some women were really good at keeping their private lives a secret.
“Merry Christmas,” I told them all. “Take all the cookies you’d like.”
I was just refreshing the cookie trays when Betty and Doc came over and stood beside me. With them were Mom and Dad. The two couples were laughing and carrying on so, that I began to question whether they were really drinking just cocoa.
Betty looked at Doc for guidance. He nodded. Bubbling with some tasty news, she leaned close to me. “Lindsey, your parents have something to tell you.”
Dear heavens, I wasn’t sure I wanted to hear what it was. Aside from nearly being clubbed on the head by a rolling pin, my evening was going rather well.
“We were going to surprise you with our news tomorrow morning,” Mom said, looking at Dad. “But Betty and Bob convinced us that now would be the perfect time.”
Betty, with eyes wide, gave a vigorous nod.
I looked at Dad. He had a good poker face when he wanted to, but he wasn’t using it now. Like Mom, Betty, and Doc Bob Riggles, he was excited about something.
“Wait. Let me get Rory. You four are scaring me.” I waved Rory over. A moment later I said to him, “My parents have some big surprise to tell me. I thought you should be here in case I pass out.”
Rory laughed, then caught himself, realizing that my day had been quite stressful. “I’m here for you. Go ahead, Ellie.”
Mom clapped her hands together. “We put an offer on a house in Beacon Harbor and it just got accepted!”
“Wha . . . what?” I stumbled backward. Rory caught me. Dad also reached out and took my hand in his.
“Beacon Harbor has always been special to me,” Dad said with a misty smile. “My parents loved bringing me here when I was a boy. It’s now even more special to me because you are here. You are our amazing daughter. Nothing is more important than family. Your mom and I realized some time ago that we wanted to be closer to you and share in your life. Besides, I’m not ready to retire yet, Lindsey dear. Although I’m not looking for anything full-time, I want to help out at the Beacon Bakeshop.”
Tears were clouding my vision. I could see that Mom was tearing up too. “Isn’t it marvelous? We’re moving to Beacon Harbor! And one more thing. Kennedy and I have talked about launching Ellie and Company in a real brick-and-mortar store. I finally found the perfect place to start our flagship clothing boutique. I’m renting the building on the other side of the Book Nook.”
“You’re telling her our big surprise?” Kennedy and Tuck came up beside us. “I thought we were waiting until tomorrow!” Her momentary displeasure melted away under her bright smile. “The surprise is, I might be spending more time here too. I’m going to help Ellie run the flagship store.”
“Dear heavens, you are all moving here?” I really felt that I might pass out.
* * *
Rory was helping me in the kitchen, whipping up enough mashed potatoes to go along with the giant platter of Swedish meatballs and lingonberries that made up our traditional Christmas Eve feast. It was nearly ready to go on the table when I realized that Mrs. Nichols was still in the bakery kitchen.
“She’s whipping up a special dessert. I can’t wait to see it. Come with me, and we’ll get her together.” I smiled at him, turned off the mixer, and took him by the hand.
All my guests were in the living room, enjoying the beautiful charcuterie board Kennedy had made, with cheeses, imported meats, crackers, grapes, gourmet olives, and smoked nuts. Betty and Doc had joined us. Tuck McAllister was there, as well, of course. If Kennedy spent more time in Beacon Harbor, it was safe to assume that he’d be around more often. Wellington, who’d been near the coffee table begging shamelessly with the models for a taste of prosciutto, must have sensed that we were on a mission. He gave up his prime begging spot and came to join us as we walked through the doorway to the bakery.
“This is the best Christmas ever,” I told Rory. “I can’t believe Mom and Dad will be moving here.”
“Most of the year, anyhow,” he reminded me. “They’re not crazy enough to stay for the entire winter.”
“Oh my,” I said and walked to the bakery counter. Wellington began to whine.
“What is that?” Rory asked, gazing at the beautiful Christmas cake, surrounded by fresh greens and frosted cranberries. “It looks like a birch log.”
“This is a Buche de Noel, cake,” I told him, staring in awe at the masterfully decorated delicacy. “It’s the traditional Christmas cake of France. It represents the Yule log, an ancient tradition where one special log was chosen to be lit, bringing light and warmth to the house on Christmas. Where is she?” I asked, noting that the kitchen was dark, and that Mrs. Nichols wasn’t in the bakery. My heart sank when I saw the note beside the cake. With my hands shaking a little, I picked it up and read it.
So sorry, dear, but I had to pop back up north, where I belong. Thank you for allowing me to be a part of your lighthouse bakeshop. It is a very special place, indeed. Merry Christmas to you all, and to the Captain. Tell Wellington that I haven’t forgotten. Oh, and please look up.
“What the . . . ?” Still holding the note, I looked up. Above us hung a large ball of mistletoe tied with a red bow and a sprig of white berries. “I didn’t hang that there . . .”
Rory, staring at the mistletoe in awe, shook his head. “I swear that wasn’t there a second ago. I would have seen it when we came in.”
“It was dark. Maybe we missed it,” I offered, then shook my head. “She’s gone. Just like that. The best assistant baker I’ve ever had just goes away . . . like Mary Poppins?”
“Or . . . not Mary Poppins, but Mrs. Saint Nicholas?” Rory was hardly a man to grasp onto children’s tales, but I had to give him credit for thinking outside the box. He shook his head. “We all thought she was from the U.P., but maybe she was really from the North Pole?”
“Listen to yourself. You are getting as batty as I am. You, Rory Campbell, are the glue that holds my crazy life together. Oh my, Wellington has a bone!”
We both looked at Wellington on the floor by our feet. My dog was gnawing on the largest rawhide bone I’d ever seen. “Did you buy him that? That seems like something you would do.”
Rory grinned and pulled me into his arms. “Not me,” he whispered near my ear. “But I’d take credit for a bone that big.”
The way he said it made m
e giggle. Men, I thought, but then all thoughts melted away as I reveled in my surroundings. My bakeshop truly was a sight to behold. The fresh-cut Christmas tree Rory had helped me get still resonated with the essence of the pine forest it had grown in, only now it was the focal point of the bakery, adorned with beautiful ornaments and hung with soft, colorful lights. Outside the window, the scene was as perfect as anything I could have imagined. The pristine blanket of snow looked magical, broken only by the walkway leading to the bakery steps, now lined with cheerful candy cane lights. They had been a struggle to put in, mostly due to Welly, but it had been worth it. The entire expanse of white twinkled and sparkled, including the light tower on the lake side of the building. I was certain that if there were any sailors crazy enough to be out on the frigid lake, the sight of the giant candy cane lighthouse would not only light their way, but make them smile as well.
Yet as fulfilling as my lofty exterior illumination plans had been, it was the inside of the lighthouse that had answered the call of the season. All the little touches of Christmas had made it cozy and inviting. All the holiday baking had filled it with the smells of spices I remembered as a child. Clove, orange rind, chocolate, cinnamon, nutmeg, ginger, and the citrusy tang of lemon swirled in the air, mingling with the smells of savory foods and sweet cookies. Tomorrow I’d bake Mom’s favorite cardamom coffee cake and add that to the mix. My lighthouse had finally been filled with the laughter of my family and friends, and I was now in the warm embrace of Rory Campbell. I looked into his eyes and smiled.
“I honestly don’t know what to think,” I told him. “But I do know that with the help of everyone, especially Mrs. Nichols—if that even is her real name—I have just pulled off the perfect Christmas.”
“Indeed,” Rory said. “Congratulations. Now hush. We’re standing alone under a ball of mistletoe. And this time there are no dead bodies.”
RECIPES FROM THE BEACON BAKESHOP
One of my favorite holiday traditions is baking Christmas cookies. After all, what is Christmas without a plate full of delectable cookies? Whether you’re hosting a cookie exchange, entering a bake-off, or just baking for family and friends, here are a few of the finest Christmas cookie recipes from Beacon Harbor. P.S.: Santa thinks so too!
Lindsey’s Signature Lemon-Ginger Sandwich Cookies
Preheat oven to 350 degrees F, place rack in middle position.
Prep time: 30 minutes. Cook time: 10 minutes.
Makes 20 1½-inch sandwich cookies.
For the dough:
¾ cup sugar
½ cup (1 stick) cold, unsalted butter
1 tablespoon molasses
½ teaspoon baking soda
1½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
teaspoon kosher salt
1 tablespoon lemon zest (from fresh lemon)
1⅓ cups all-purpose flour
2 tablespoons heavy cream
For the filling:
1¼ cup powdered sugar
⅓ cup butter
1 tablespoon fresh lemon juice
1 teaspoon pure lemon extract
¼ teaspoon kosher salt
In the bowl of an electric mixer, combine sugar, butter, molasses, baking soda, ginger, cinnamon, nutmeg, salt, and lemon zest. Mix on low speed for 1 minute, then increase the speed to medium and beat for 5 minutes, until butter mixture is soft and light. Reduce speed to low and add flour and cream. Mix until a nice dough is formed.
Line baking sheets with parchment. Using a teaspoon, scoop rounded portions, dividing dough into roughly 40 equal portions. Cut each portion in half and roll between your hands until smooth. The dough balls will look tiny, but they will spread as they bake. Arrange on baking sheets leaving 1½ inch between each. Bake until cookies are golden brown and firm around the edges, about 10 minutes. Cool to room temperature.
In the bowl of a stand mixer, combine powdered sugar, butter, lemon juice, lemon extract, and salt. Beat until soft and fluffy, about 5 minutes. Transfer filling to a pastry bag fitted with a ½-inch pastry tip. (If you don’t have a pastry bag, you can use a gallon-sized zip-lock bag and cut one of the bottom corners off enough to make a ½-inch hole.)
Since the cookies will be slightly different sizes, match them up in pairs as best as you can. Flip one of the cookies over, pipe a heaping teaspoon of filling in the center, and sandwich with the matching cookie. Cookies can be stored in an airtight container in the refrigerator for up to a month.
Lindsey’s Scrumptious Southern Pecan Cookies
Preheat oven to 350 degrees F, place rack in middle position.
Prep time: 20 minutes. Chill time: 30 minutes. Cook time: 10 minutes.
Makes 36 cookies.
For the dough:
1 cup butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup finely chopped pecans
36 pecan halves toasted (for top of cookie)
For the frosting:
1 cup packed brown sugar
½ cup cream
1 tablespoon butter
1½ to 2 cups sifted powdered sugar
In the bowl of an electric mixer, beat butter and sugars together until fluffy. Add the egg and vanilla and beat until combined. Add flour, baking soda, and salt. Mix until well blended. Stir in chopped pecans. Cover the cookie dough and put in the refrigerator for 30 minutes or longer.
Preheat oven to 350 degrees.
Shape dough into 1-inch balls and place on parchment-lined cookie sheet a couple of inches apart. Bake 10 minutes until set and lightly browned at the edges. Cool on wire rack.
In a medium saucepan, combine brown sugar and cream. Cook over medium heat until mixture boils. Boil for 3 to 4 minutes, stirring constantly. Remove from heat and stir in butter. When butter is melted, stir in 1½ cups of powdered sugar and whisk until smooth (can beat with a mixer as well). Frosting should look smooth and glossy. If frosting looks too thin, add more powdered sugar. However, keep in mind that the frosting firms up fast once it cools.
Place cookies close together. Quickly spread each cookie with about 1 tablespoon of warm frosting and top with a pecan. Let frosting set, then enjoy!
Ginger’s Signature German Chocolate Sandwich Cookies with Coconut Filling
Preheat oven to 350 degrees F, place rack in middle position.
Prep time: 25 minutes. Cook time: 10 minutes.
Makes 17 sandwich cookies.
For the dough:
¾ cup (1½ sticks) butter, softened
1½ cups sugar
2 eggs
⅔ cup cocoa powder
2 tablespoons milk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup finely chopped pecans
For the filling:
½ cup (1 stick) butter
½ cup packed light brown sugar
¼ cup light corn syrup
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
1 cup finely chopped pecans
In the bowl of an electric mixer, beat together butter and sugar until fluffy. Add eggs and mix. Add cocoa powder, milk, and vanilla. Mix until blended. Gradually mix in flour, baking soda, and salt. Mix until blended (batter will be stiff). Stir in chopped pecans.
Form batter into 1-inch balls and place on parchment covered cookie sheet. Flatten slightly. Bake 10 minutes or until almost set. Remove cookies to cooling rack and cool completely.
In a medium saucepan, melt butter. Add brown sugar and corn syrup. Stir continuously until thick and bubbly. Remove from heat and stir in vanilla, coconut, and pecans.
Using the warm coconut
-pecan filling, spread 1 heaping tablespoon onto the bottom of one cookie. Top with second cookie to make a sandwich. Repeat until all the cookies are made.
Enjoy!
Ginger’s Delicious No-Bake Oreo Balls
Prep time: 20 minutes. Chill time: 40 minutes.
Makes 24 truffles.
Ingredients:
1 (15.25 oz.) package Oreos
8 ounces cream cheese, softened
12 ounces white melting chocolate (use a high-quality
brand, like Baker’s)
6 ounces semisweet melting chocolate, for topping
Place the Oreos in a food processor and blend until fine crumbs are formed. Mix in the softened cream cheese until a sticky dough has formed. Roll dough into 1-inch balls and set on a wax paper–lined cookie sheet (or a container you can stick in the freezer). Freeze balls for at least 30 minutes.
When the Oreo balls have been chilled, break white chocolate into pieces and put into a microwave-safe bowl. Heat for 30 seconds at a time, stirring between each trip to the microwave until melted.
Cover a baking sheet with wax paper. Remove Oreo balls from the freezer and drop them one at a time into the white chocolate. Using a fork, roll them carefully until coated in chocolate. Lift with fork and let excess chocolate drip back into the bowl. Place the Oreo ball on the wax paper. Continue until all the Oreo balls are covered with white chocolate. Place in freezer for 10 minutes or until chocolate is set.
Melt the semisweet chocolate in a small, microwave safe bowl. Dip a fork into the melted chocolate and drizzle it over the Oreo balls, creating a chocolate garnish. Let the Oreo balls rest until chocolate is set. Enjoy!
