Shredding the Evidence (A Cookbook Nook Mystery 9)
Page 24
Using a cookie scoop or large spoon, drop mounds of the cookies (about 2 tablespoons each) on the parchment paper. Let sit until fully hardened, about an hour.
If you store these in an airtight container in the refrigerator, they’ll be good for about a week. You can freeze them but make sure they are airtight.
Pumpkin-Chocolate-Coconut Muffins
(Gluten-free version)
(Yield: 24)
From Katie:
I don’t mean to boast, but these little goodies are Keller’s favorite muffin, and that’s saying something, because he’s an ice cream guy through and through. Insider tip: I knew two of his favorite flavors were chocolate and coconut, so I experimented and won him over. He has even said he wants to try making a complimentary pumpkin-chocolate-coconut ice cream. What do you think? I say go for it.
1-1/2 cups gluten-free flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1 tablespoon whey flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
3/4 cup granulated sugar
1/2 cup coconut oil, melted and cooled
2 large eggs
1 teaspoon vanilla
1-1/2 cups shredded coconut
1/2 cup semisweet chocolate chips
For the topping:
1/4 cup shredded coconut
1/4 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Spray them with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, whey flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
In a large bowl, combine the pumpkin puree, sugar, melted coconut oil, eggs, and vanilla. Gradually add the dry ingredients to the pumpkin mixture. Stir until combined. Add in the coconut and chocolate chips.
Fill each of the muffin cups about 3/4 full. Sprinkle with additional coconut. Bake muffins for 20–22 minutes until a toothpick comes out clean. When you remove from the oven, top with additional chocolate chips. They will melt as the cupcakes cool on a rack for 20 minutes. Seal in an airtight container.
Shredded Grilled Cheese Sandwich
(Yield: 2 sandwiches)
From Aunt Vera:
This is one of the sandwiches Katie served for the Nook Café’s Food Bowl event. It’s simple in nature and one of my favorite sandwiches. I love the idea of baking the parmesan on the outside of the bread to give it a nice crunch. If you don’t want to, then incorporate the parmesan on the inside of the sandwich. The more cheese, the better, in my humble opinion.
4 slices bread
4 tablespoons butter
4 tablespoons cream cheese
6 ounces cheddar cheese, shredded
6 ounces parmesan cheese, shredded, divided
Butter each slice of bread on one side. Spread the cream cheese on the other side of the bread. (Note: The cream cheese side is the inside of the sandwich; the butter side is the outside.)
To assemble: Top two slices of bread, cream cheese side up, with shredded cheddar cheese and half of the parmesan cheese. Set the other slice of bread on top of the sandwich and press slightly.
If cooking on a stovetop: Heat a large skillet over medium heat for about 2 minutes. Sprinkle the remaining parmesan cheese on the skillet. Set the two sandwiches on top. Cook the sandwiches on the skillet for 4 minutes, until golden brown. Flip the sandwiches, using a spatula, and cook another 2–4 minutes. You can compress the sandwich with the spatula. Turn the sandwich one more time. Press down with the spatula, and remove the sandwiches from the pan. Let cool about 2–3 minutes, and serve.
If cooking on a panini or sandwich maker: Sprinkle the remaining parmesan cheese on the griddle. Set the 2 sandwiches on the cheese and slowly lower the top of the sandwich maker. Cook for a total of 4 minutes. Remove sandwiches from the griddle and let cool 2–3 minutes, then serve. Beware, the insides might ooze out the sides. If the lid is too heavy, you might want to consider resorting to the stovetop method.
Books by Daryl Wood Gerber
The Cookbook Nook Mysteries
Final Sentence
Inherit the Word
Stirring the Plot
Fudging the Books
Grilling the Subject
Pressing the Issue
Wreath between the Lines
Sifting Through Clues
Shredding the Evidence
The French Bistro Mysteries
A Deadly Éclair
A Soufflé of Suspicion
The Fairy Garden Mysteries
A Sprinkling of Murder
Suspense
Girl on the Run
Day of Secrets
Desolate Shores
Fan Mail
Writing as Avery Aames
The Long Quiche Good-bye
Lost and Fondue
Clobbered by Camembert
To Brie or not To Brie
Days of Wine and Roquefort
As Gouda as Dead
For Cheddar or Worse
About the Author
Daryl Wood Gerber is the Agatha Award–winning, nationally bestselling author of the Cookbook Nook Mysteries, featuring an admitted foodie and owner of a cookbook store in Crystal Cove, California, as well as the French Bistro Mysteries, featuring a bistro owner in Napa Valley. Under the pen name Avery Aames, Daryl writes the Cheese Shop Mysteries, featuring a cheese shop owner in Providence, Ohio.
As a girl, Daryl considered becoming a writer, but she was dissuaded by a seventh-grade teacher. It wasn’t until she was in her twenties that she had the temerity to try her hand at writing again . . . for TV and screen. Why? Because she was an actress in Hollywood. A fun tidbit for mystery buffs: Daryl co-starred on Murder, She Wrote as well as on other TV shows. As a writer, she created the format for the popular sitcom Out of This World. When she moved across the country with her husband, she returned to writing what she loved to read: mysteries and thrillers.
Daryl is originally from the Bay Area and graduated from Stanford University. She loves to cook, read, golf, swim, and garden. She also likes adventure and has been known to jump out of a perfectly good airplane. Here are a few of Daryl’s lifelong mottos: perseverance will out; believe you can; never give up. She hopes they will become yours, as well.
To learn more about Daryl and her books, visit her website at DarylWoodGerber.com.