Jenn McKinlay > Quotes

“This was the downside to cell phones. It was nowhere near as as satisfying to press end as it was to slam a phone into its holder.”
― Jenn McKinlay, Buttercream Bump Off

“You know, I found a gray hair the other day. I almost broke the sound barrier rushing to the pharmacy to get some dye. Beth snorted. Oh please! You're a blonde-no one can see gray hair up there. Now, you get one down under, and then you can panic.”
― Jenn McKinlay, Books Can Be Deceiving

“Nancy pursed her lips. "Men are stupid." "Agreed!”
― Jenn McKinlay, Due or Die

“It was funny how none of her classes in library science has prepared her for this sort of thing, dead bodies, staff under suspicion, crazed reporters. Really, they needed to consider expanding the curriculum.”
― Jenn McKinlay, Books Can Be Deceiving

“Road trips required a couple of things: a well-balanced diet of caffeine, salt and sugar and an excellent selection of tunes—oh, and directions.”
― Jenn McKinlay, Books Can Be Deceiving

“Vivian was an eccentric who not only marched to her own drummer but was usually the drum major of the crazy parade”
― Jenn McKinlay, Cloche and Dagger

“Mel opened her jaw wide to stretch it out before she spoke again so that her words were very clear. “I am going to kill you. I’m going to drag your sorry carcass out into the desert, pour honey all over you, and let the fire ants eat you.”
“You’re angry,” he said.
“Thank you, Captain Obvious,” Mel snapped.”
― Jenn McKinlay, Vanilla Beaned

“And what was with Malibu Barbie?” Angie asked. “A girl could strain something looking that happy all the time.”
― Jenn McKinlay, Sprinkle with Murder

“At that, Marty howled great big, messy sobs, and Elanor, the little lady in the yellow suit, who organized the weddings at the church, came running with a box of tissue.
Oz appeared in the vestibule, looking alarmed. “Is everything all right? I thought someone was strangling a duck.”
“Do you mind?” Marty snapped. “Me and the bride, here, we’re having a moment.”
― Jenn McKinlay, Vanilla Beaned

“People generally see what they look for, and hear what they listen for.”
― Jenn McKinlay, Love at First Book

“Blodgett and Hobart are named for and oven and a mixer?” Justin asked. “Huh. And all this time I thought they were named for some unfortunate relatives.”
― Jenn McKinlay, Going, Going, Ganache

“It was funny how none of her classes in library science had prepared her for this sort of thing, dead bodies, staff under suspicion, crazed reporters. Really, they need to consider expanding the curriculum.”
― Jenn McKinlay, Books Can Be Deceiving

“French Toast Cupcake A vanilla cupcake with maple buttercream frosting and chopped bacon sprinkled on top. Vanilla Cupcake 1¾ cups flour 1¼ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ sticks butter, unsalted 1 cup sugar 2 teaspoons vanilla extract 3 eggs 1½ tablespoons vegetable oil ⅔ cup milk Preheat oven to 350 degrees. Put paper liners in cupcake pan. In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time. Add oil and milk. Slowly add the flour mixture and mix until just combined. Fill the cupcake liners about ⅔ full. Bake about 18–22 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Maple Buttercream ½ cup shortening ½ cup butter, softened 2 tablespoons real maple syrup 4 cups powdered sugar 2 tablespoons milk Chopped bacon for garnish Cream together ½ cup shortening and ½ cup butter using an electric mixer. Add maple syrup. Gradually add powdered sugar and milk; beat until light and airy. Sprinkle with chopped bacon before frosting sets.”
― Jenn McKinlay, Red Velvet Revenge

“There was no way she should find this domineering male thing he had going on attractive. And yet a tiny little feminine part of her swooned, which made the liberated woman inside of her vomit.”
― Jenn McKinlay, Dark Chocolate Demise

“Do you think she’ll shoot him?” Ian asked. “’Cause that would likely be bad for business.”
― Jenn McKinlay, Death in the Stacks

“I felt a thrum in my chest. I wasn't sure if it was fear or excitement. I decided I would call it excitement until it became excitement.”
― Jenn McKinlay, Summer Reading

“Tate and Marty exchanged indignant looks. Tate pointed to the kitchen door behind Marty, then hooked a thumb at the back door and gave Marty a nod. Before Mel could figure out what they were up to, they were both lying on the floor of the kitchen, blocking the exits.
“What is this? Occupy Fairy Tale Cupcakes?!” Angie asked. “What do you think you’re doing?”
“We’re in protest mode.” Tate said. “We’re going to limp and we’re going to lie here until you agree to let us come along.”
“Are you kidding me?” Mel asked. “What if I don’t give in? Are you going to hold your breath until you turn blue?”
She watched Tate lift his head and look at Marty. He raised his eyebrows in silent question, and Marty gave him a small nod.
“Thanks for the idea,”
The kitchen door slammed into his side, and Marty grunted but still held his ground. The kitchen door didn’t budge.
“Hey, the door is stuck,” Oz yelled from the other side.”
― Jenn McKinlay, Red Velvet Revenge

“Do not try to sidetrack me with sarcasm and a murder,” Joyce said. “Mom.”
― Jenn McKinlay, Going, Going, Ganache

“It was a horrible thing to be age-stamped by the boyband of your heart.”
― Jenn McKinlay, Death of a Mad Hatter

“To say the loaner was not pretty was an understatement. It was a 1907's olive-green Buick Century with a white top. Lindsay felt like she was driving her living-room couch, but despite the looks, the engine purred and it glided over potholes in the road like butter
on toast.”
― Jenn McKinlay, Books Can Be Deceiving

“Vegan Chocolate Cupcake A chocolate cupcake with a soy milk base and organic chocolate frosting. 1 cup soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 1 teaspoon vanilla extract ½ teaspoon almond extract 1 cup all-purpose organic flour ⅓ cup cocoa powder, unsweetened ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ¾ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Chocolate Frosting 1 cup cocoa powder, unsweetened ¾ cup organic margarine, softened 1 teaspoon vanilla 1 cup agave nectar In a small bowl, mix together the cocoa powder, margarine, vanilla, and agave nectar. Beat until it is smooth. Spread on top of cupcake with a rubber spatula. Vegan Vanilla Cupcake A vanilla cupcake with a soy milk base and an organic vanilla frosting. 1 cup vanilla soy milk 1 teaspoon apple cider vinegar ⅔ cup agave nectar ⅓ cup canola oil 2 teaspoons vanilla extract 1 cup all-purpose organic flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Preheat oven to 350. Whisk together soy milk and vinegar in a large bowl and set aside until it curdles. Add the agave nectar, oil, and vanilla extract to the soy milk mixture and beat with an electric mixer until foamy. In another bowl, sift together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and beat until no lumps remain. Pour into cupcake liners until they are ⅔ of the way full. Bake 18–20 minutes until a knife inserted comes out clean. Cool on wire racks. Vegan Vanilla Frosting 6 tablespoons vanilla soy milk 2 tablespoons Trader Joe’s Vanilla Bean Paste ¼ cup organic margarine 1 16-ounce package organic powdered sugar, sifted In a small bowl, mix together soy milk, vanilla bean paste, and margarine. Slowly beat in the sugar until frosting is smooth. Spread on top of cupcake with a rubber spatula.”
― Jenn McKinlay, Red Velvet Revenge

“It was the cut direct, like something out of a Georgette Heyer novel.”
― Jenn McKinlay, Death in the Stacks

“What sort of person whistled first thing in the morning? Her boyfriend, Captain Mike Sullivan, that’s who. The man woke up before the sun rose every day, even on days he didn’t have to. It was positively unnatural”
― Jenn McKinlay, Hitting the Books

“Death by Chocolate Dark chocolate ganache on a chocolate with
chocolate chips cupcake. 1⅓ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1½ cups white sugar
2 eggs, at room temperature
¾ teaspoon vanilla extract
1 cup milk
1 bag semisweet chocolate chips Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside. In a large bowl, cream together the butter and sugar until well blended. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Add the chocolate chips. Bake for 15 to 17 minutes. Makes 12. Dark Chocolate Ganache 2 cups dark chocolate chips
2 cups heavy cream
2 teaspoons vanilla extract Place chocolate chips in a large bowl. Pour the cream into a saucepan, and bring it to a boil. Once the cream boils, remove it from the heat and pour it over the chips. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface of the ganache and allow it to cool to room temperature. Dip tops of cool cupcakes into the mixture and allow it to dry.”
― Jenn McKinlay, Sprinkle with Murder

“What time did you finally put the book down last night?” Lindsey glanced at the floor, where the book she’d been reading had landed when she’d fallen asleep. “One thirty, maybe two.” “In the morning?” Sully asked. He ran a hand through his reddish brown hair, making the curly waves stand on end. “I was suffering from OMC syndrome,” she said. “OMC, is that some sort of insomnia?” “Sort of. It stands for one more chapter.” “Book nerd,” Sully teased.”
― Jenn McKinlay, Hitting the Books

“But that’s ridiculous and a blatant lie,” Lindsey protested. “No one will believe them.” Ms. Cole looked up from her mug and met Lindsey’s gaze. “I wish that was true, but we’re living in strange times where if a person repeats a lie often enough, people start to believe it.”
― Jenn McKinlay, Killer Research

“Bad things happen to everyone. Full stop. The only grace to be found was in how you handled it.”
― Jenn McKinlay, Paris is Always a Good Idea

“The books in the tote bag banged against her side as she pushed her bike, bringing her back to the present. The weight of the books grounded her, giving her careening emotions purchase with their heft and substance.”
― Jenn McKinlay, Books Can Be Deceiving

“This was the beauty of Paris. When something didn't go as expected, there was always something else to see, do, taste, or feel.”
― Jenn McKinlay, Paris is Always a Good Idea

“Pumpkin Cupcakes with
Whipped Cream Frosting 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ teaspoon nutmeg 1 cup packed light-brown sugar 1 cup granulated sugar 2 sticks unsalted butter, melted 4 large eggs, lightly beaten 1 can (15 ounces) pumpkin puree Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. In a large bowl, mix together brown sugar, granulated sugar, melted butter, and eggs. Add dry ingredients, and mix until smooth. Lastly, mix in the pumpkin until thoroughly blended. Scoop the batter evenly into the cupcake liners. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let cool before frosting. Makes 24. Whipped Cream Frosting ½ cup heavy whipping cream, chilled 4 tablespoons powdered sugar In a medium bowl, whip heavy cream on medium-high speed for 3 minutes. In a small bowl, sift powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. Frosting should be able to stand on its own. Garnish idea: Sprinkle with nutmeg or cinnamon.”
― Jenn McKinlay, Going, Going, Ganache