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“Beacon Harbor’s changed you. In New York you were always in your Wall Street tower counting money. Now you’re frying donuts, conversing with a ghost, and chasing after a backwoods enigma who just might be a closet poisoner. You picked a strange day to give up wine, Lindsey, darling.”
― Murder at the Beacon Bakeshop
― Murder at the Beacon Bakeshop
“It was the slap heard round the village.”
― Murder at the Lemonberry Tea: Beacon Bakeshop Mystery, Book 6
― Murder at the Lemonberry Tea: Beacon Bakeshop Mystery, Book 6
“man was slimy for sure,”
― Murder at the Pumpkin Pageant
― Murder at the Pumpkin Pageant
“The tea smelled like Christmas, I thought as I took a sip from my own dainty cup. It was a delicious blend of dark tea leaves, orange rind, cinnamon, cardamom, and cloves, with just a hint of honey.”
― Murder at the Christmas Cookie Bake-Off
― Murder at the Christmas Cookie Bake-Off
“Darjeeling was often referred to as the champagne of teas for its musky-sweet notes and the hint of citrus flavors.”
― Murder at the Pumpkin Pageant
― Murder at the Pumpkin Pageant
“Spoiling children at Christmastime is one of the great pleasures in life.”
― Murder at the Christmas Cookie Bake-Off
― Murder at the Christmas Cookie Bake-Off
“Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts. Hint: Make the dough the night before and let it rise in the fridge overnight. Ingredients: 1 cup plus 2 tablespoons of whole milk, warmed to 105 degrees
¼ cup sugar
One package active dry yeast (2½ teaspoons)
10 tablespoons butter (1¼ sticks), melted
2 eggs, lightly beaten
4 cups all-purpose flour
¼ teaspoon salt
Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.”
― Murder at the Beacon Bakeshop
¼ cup sugar
One package active dry yeast (2½ teaspoons)
10 tablespoons butter (1¼ sticks), melted
2 eggs, lightly beaten
4 cups all-purpose flour
¼ teaspoon salt
Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.”
― Murder at the Beacon Bakeshop
