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Crunch Time

Crunch Time - A Novel of Suspense

 

Crunch Time: A Novel of SuspenseNew York Times bestseller Diane Mott Davidson is back with her 15th mystery featuring Goldy Schulz. In CRUNCH TIME: A Novel of Suspense, a William Morrow Hardcover. In this book, Goldy cooks up big trouble when she tries to help her longtime friend and fellow chef Yolanda Garcia. Diane Mott Davidson has been described as the Queen of the Culinary Mystery for her tasty and suspenseful adventures.

When the rental house shared by Yolanda and her irrepressible aunt Ferdinanda is destroyed by arson, they move in with cop-turned-PI Ernest McLeod. But then Ernest is shot dead and his house is set on fire.

Concerned for her friends, Goldy invites them all to stay with her while the sheriff’s department investigates. The action really starts to heat up when another body appears. Swapping her chef’s hat for a sleuthing cap, the intrepid Goldy steps up the investigation. But she’s got to move fast. It’s crunch time to close in on a killer before he can close in on her.

Crunch Time Recipe

Crunch Time Cookies

 

Crunch Time Cookie RecipeAs a bonus, the story contains a number of recipes for delicious dishes like these Crunch Time Cookies: Start with 1 cup pecan halves, 1¼ cups all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ pound (2 sticks) unsalted butter, at room temperature, and ¼ cup softened cream cheese.

You'll also need a 1 cup dark brown sugar, firmly packed, ¾ cup granulated sugar, 2 large eggs, at room temperature, 1 teaspoon vanilla extract, 2½ cups rolled oats, 8 ounces (1½ cups) semisweet chocolate chips, 4 ounces (2/3 cup) toffee bits like Heath Toffee Bits or Bits ‘O Brickle.

In a large frying pan, sauté the pecans over low heat, stirring frequently, for about 10 minutes or until the nuts begin to change color and emit a nutty scent. Turn the nuts out onto paper towels and allow them to cool, then chop them roughly and set aside.

Sift or whisk together the flour, salt, baking powder and baking soda. Set aside.

In a large mixing bowl, beat the butter and cream cheese on medium speed until the mixture is very creamy. Add the brown sugar and beat very well, until the mixture is creamy and uniform. Add the granulated sugar and again beat very well, until you have a uniform, creamy mixture. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla.

Using a large wooden spoon, stir in the dry mixture just until combined. Then stir in the oats, chocolate chips, cooled nuts and toffee bits, blending only until thoroughly mixed.

Cover the bowl with plastic wrap and put it in the refrigerator until completely chilled, at least three hours or overnight.

When you are ready to bake the cookies, take the bowl out of the refrigerator and allow the batter to warm slightly while the oven is preheating.

Preheat the oven to 375ºF. Place silicone mats on 2 cookie sheets.

Measure the batter out by tablespoonful's, two inches apart. Place no more than a dozen cookies on each sheet. Bake, one sheet at a time, for 9−11 minutes, until the edges of the cookies are very brown and the centers are no longer soft.

When you remove a cookie sheet from the oven, place it on a cooling rack for 2 minutes, so the cookies can set up. Then use a pancake turner to remove the cookies to cooling racks and allow them to cool completely. Store in airtight containers or in zippered freezer bags. These cookies freeze well. This recipe makes 4 dozen cookies.

By Stacy Delray

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Editorial Staff -  Stacy Delray, and our Editorial Staff share their travels to interesting destinations, and reviews on helpful products and more.