Sweet as Pie Crimes Page 20
“I never should have accepted a bribe from that loser. All this mess just for a grand? No thank you.”
“By the way, Miss Mulrooney, if we find out that Sally O’Donnell had anything to do with this, then she’ll be prosecuted as well,” the sheriff announced.
“Thank you. I’m so glad this is over. I just want to get back to my shop now. I have so much work to do.” I ran my hand wearily across my brow.
Andy shook hands with the officers as I made my escape, avid to open the doors to my shop without the threat of anyone trying to sabotage me. In my car, I rolled down all the windows, feeling like I could breathe for the first time since my plane touched down in California. Breezing back to my shop, I hopped out of the car and exhaled mightily when I walked through the doors. Like waves in the ocean, Cupcakes by the Sea had a rough beginning, but the tide was going to turn now. With tears of relief lining my eyes, I spontaneously grabbed a Red Velvet cupcake and took a huge bite. The decadent chocolate and cream cheese flavors were heavenly. In fact, nothing had ever tasted so sweet.
Epilogue
La Jolla Cove, California
Along the Shores
of the Pacific Ocean
4 Months Later…
Waves undulated rhythmically as I glided along the sugar white sand beach. In the distance, a little girl ran towards me, hiding something in between her hands. I smiled and started running towards her until we were face to face in ankle deep water.
“Look what I found, Danica! It’s a shell shaped like a heart!” Proudly, Mackenzie handed me the discovery as I tossed a tender glance over my shoulder to Lane, who was just a few steps behind.
“It’s the most beautiful shell I’ve ever seen,” I gushed as Mackenzie beamed.
Lane and I had been inseparable ever since he returned from his away game in Dallas. During the past few months, I had also grown closer to his daughter, who frequently begged to help me bake at Cupcakes by the Sea. At last, my bakery was thriving after Sally’s Scones & Sweets had been permanently shut down. Police learned that the mayor’s daughter had played a pivotal role in the scandal, obtaining tainted ingredients and hatching the health inspector plot for Sam O’Donnell to carry out. Now both father and daughter were securely behind bars after pleading guilty to multiple charges including fraud, breaking & entering and, most serious of all, attempted murder. The prosecutor was relentless in pounding the point that countless victims, including children, could have been poisoned had the toxic ingredients ever made their way into my cupcakes.
As for Betty, she was still working at the real estate office, but I hadn’t heard a peep from her since her husband’s death. Rumors floated all around Sea Ridge that she had gotten away with murder, as Marvin’s death was a closed case and ruled an accident. I had my suspicions that she was responsible too, but I couldn’t dwell on those thoughts. Aunt Marilyn, who was glowing even more brightly since she started dating a new man, was also trying to move forward. Our lives were finally sailing smoothly, and we weren’t about to disturb the flow by concerning ourselves with basketcase Betty.
“That’s lovely, sweetheart,” Lane praised his little girl. “And it’s funny because I’ve got something for you too, Danica.”
“You do?” I asked mischievously. “What is it?”
Digging into his pocket, he pulled out a thick folded envelope and placed it in my hands. As my fingers tore the seal open, I wondered what it could be. Two tickets for a romantic vacation? Or maybe season passes so I could attend all of his away games? As I read the document, my hands quivered and tears glistened like the sunlit ocean in my eyes.
“I can’t believe you did this. Thank you!” I threw my arms around Lane’s neck as he gathered me into his embrace.
“I know how much you miss your father, Danica. And since I’ll never get to meet him, I wanted to do something in his honor.”
Tears rolled down my cheeks as I looked at the name emblazoned on the official document: George Mulrooney. I imagined how proud my father would be to have a baseball scholarship named in his honor. Best of all, Lane had funded the scholarship at the University of Minneapolis, where my father had graduated. It was the perfect way to immortalize my father while lifting up new generations of young men as well.
Mackenzie tugged on her father’s sleeve. “Can we go back to the bakery now and have some cupcakes?”
Lane and I laughed in unison at her one-track mind. “I think that can be arranged!” I said amiably as we walked off the beach hand in hand in hand.
***
*BONUS SECTION*
10 TEMPTING CUPCAKE RECIPES
TURN THE PAGE TO START DECORATING LIKE DANICA!
Recipe #1
Caramel Drizzle Cupcakes
1 box golden cake mix
1 stick butter
2/3 cup milk
3 eggs (organic, cage-free)
1/2 can dulce de leche
Caramel sauce for drizzling
Can of vanilla icing (Duncan Hines, Pillsbury, etc.)
Preheat oven to 350. Line 2 muffin pans with colorful gold foil cupcake liners. In a bowl, combine cake mix, butter, milk and eggs. Using a hand mixer, beat on medium speed for 2 minutes. In another bowl, mix together the 1/2 can of dulce de leche with 1 cup of batter and set aside. Fill the muffin tins halfway. Spoon a tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, about 12 minutes. Remove the cupcakes from the oven and cool for 10 minutes. Once cool, frost with vanilla icing and drizzle with caramel sauce. Enjoy!
Recipe #2
Swiss Buttercream Cupcakes
1 cup egg whites
1 1/2 cups sugar
2 cups butter, soft
Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees and sugar is dissolved. Transfer to the bowl of a mixer, whip to soft peaks and add butter until fluffy. Use the ingredients and recipe for Caramel Drizzle cupcakes to make the cake. After cooling, spread the buttercream liberally onto the cupcakes. Decorate with golden sprinkles. Sweet!
Recipe #3
Classic Chocolate Cupcakes
1 can of your favorite chocolate frosting
1 bag semisweet chocolate chips (optional)
1 bag Hershey’s kisses (optional)
1 ½ cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
½ cup cocoa powder
1 cup water
½ cup vegetable oil
1 teaspoon vinegar
Mix all ingredients together with a wooden spoon. Bake at 350 degrees for 25 minutes. Cool and frost. Place a Hershey’s kiss on the center of each cupcake or pour a cascade of chocolate chips on top. Yum!
Recipe #4
Chunky S’mores Cupcakes
1 bag of mini marshmallows
Can of chocolate frosting
½ cup chopped peanuts (optional)
Follow the recipe for Classic Chocolate cupcakes. Fold in 1 cup of mini marshmallows and ½ cup of chopped peanuts into the batter. Bake at 350 degrees for 25 minutes. Cool. Frost with your favorite chocolate icing and decorate with mini marshmallows.
Recipe #5
Maple Sweet Cupcakes
CUPCAKES
1/2 cup sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring
2 large eggs (organic, cage-free)
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1/4 cup 100% maple syrup
FROSTING
3 tablespoons 100% maple syrup
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon imitation maple flavoring
1/8 teaspoon salt
3/4 cups powdered sugar
Maple Candies (Optional)
Preheat oven to 350 degrees. Beat first 4 ingredients at medium speed of a mixer until blended. Add eggs, beating well. Spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring with a whisk. Combine milk and maple syrup. Add flour mixture to sugar mixture alternately with milk mixture; mix. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350 for 20 minutes. Cool in pan 10 minutes and remove from pan. For the frosting, beat 3 tablespoons maple syrup and next 4 ingredients (syrup thru salt) at medium speed for 1 minute. Add the powdered sugar, beating until blended. Spread frosting over cupcakes. Garnish with maple candies if desired. Bon appétit!
Recipe #6
Festive Confetti Cupcakes
1¾ cups cake flour
1¼ cups all-purpose flour
1¾ cups sugar
2½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, cut into tiny cubes
4 eggs
1 cup whole milk
2 teaspoons vanilla extract
½ cup rainbow sprinkles
Can of your favorite vanilla icing
Preheat oven to 350 degrees. Line a cupcake pan with paper liners; set aside. In a mixer, add flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. Add the butter. Keeping the mixer on low speed, add the eggs. Slowly pour in the milk and vanilla and mix until everything is combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth. Using a spatula, stir in rainbow sprinkles. Fill liners two-thirds full and bake for 20 minutes. Cool in pan for 10 minutes. Ice with a thick layer of vanilla frosting and pour on the rainbow sprinkles. Voilà, a fun and festive dessert!
Recipe #7
Cherry Cheesecake Cupcakes
24 Vanilla Wafers
2 (8 oz.) cream cheese packages
3/4 cups sugar
2 eggs, beat
1 tsp. vanilla
1 tbsp. lemon juice
Cherry pie filling
Place 1 vanilla wafer in bottom of each foil cup cake liner. Beat cream cheese and sugar. Add eggs, vanilla and lemon juice; fill cups 2/3 full. Bake at 375 degrees for 20 minutes. Cool. Put cherry pie filling on top. So tasty!
Recipe #8
Mocha Swirl Cupcakes
2 cups sugar
1-3/4 cups flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs (organic, cage-free)
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons coffee extract
1 cup boiling water
1 cup milk
Can of dark chocolate frosting
Preheat oven to 350. Line cupcake pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a bowl. Add eggs, oil, milk, vanilla and coffee extract; beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into lined cupcake pans. Bake 18 minutes. Cool 10 minutes. Enjoy with a hot cup of coffee!
Recipe #9
Red Velvet Cupcakes
CUPCAKES
2 cups sugar
¾ cup vegetable oil
2 eggs (organic, cage-free)
2 cups flour
1 cup buttermilk
2 teaspoons vanilla extract
1 oz red food coloring
½ cup hot water
1 teaspoon white distilled vinegar
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
Pinch of salt
FROSTING
1 (8 oz) pkg. cream cheese
4 tablespoons butter, softened
2 cups powdered sugar
Preheat oven to 325 degrees. In a bowl mix together sugar and oil until combined. Beat in eggs. Add in buttermilk, vanilla extract and food coloring. Mix until combined. Mix in hot water and distilled vinegar. Add flour. Mix together baking soda, baking powder, salt and add to bowl. Add in cocoa powder. Mix to combine all ingredients. Line a muffin pan with red cupcake liners. Pour each liner halfway full. Bake for 20 minutes. Remove from oven and let cupcakes sit in pan for a few minutes. Make the frosting by mixing together cream cheese and butter. Add in powdered sugar and beat until creamy. Frost and enjoy this romantic treat!
Recipe #10
Brownie Walnut Cupcakes
1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs (organic, cage-free)
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
Can of dark chocolate frosting
In a bowl, blend butter, sugar and vanilla. Add eggs and beat. In another bowl, combine flour, cocoa, baking powder and salt; blend into wet mixture. Stir in walnuts. Spread batter into cupcake pans. Bake at 350 degrees for 25 minutes. Frost while brownie cupcakes are still warm. Delicious!
TURN THE PAGE
FOR A FEW SPECIAL PREVIEWS…
Special Preview of Anisa Claire West’s
WILD AUTUMN
I hadn’t opened a spiral notebook since I was a rebellious twelfth grader with a severe case of senior-itis at Asbury Park High. Retrieving a ball point pen from my tote bag, I glanced up at the empty lectern, wondering when the professor would arrive. He was already ten minutes late.
“This class is gonna be a joke,” the chubby young man to my left hissed. “I mean, come on. What kind of bozo professor shows up late to a grad school seminar on the first day?”
“Maybe there was some kind of emergency,” I suggested diplomatically as I slid a few inches away from the intrusive nuisance.
No one was going to tarnish my first day as an archaeology student at the University of Maine. At 28 years old, I had been toying with the idea of pursuing a Ph.D. for half a decade before finally taking the plunge and quitting my marketing position at Revlon. Everyone, especially my sisters and mother, thought I was crazy to leave such a plum job.
“What will we do without the free makeup samples and discounts?” They whined to my deaf ears.
I really didn’t give a damn. Hell, I don’t even wear much makeup. Just a touch of nude lip gloss and a single wand wave of black mascara to plump up my skimpy lashes.
But the heckling continued. “Archaeology?” My youngest sister, Tammi, had scoffed. “When was the last time you went on Career Builder and saw a job posting for archaeologist? You’re living in a dream world, Autumn!”
In typical Carissa Autumn Wilde fashion, I shrugged off her negative comments and plugged away at application essays for various universities, including a few Ivies. Enter my next insane decision according to my dear family. To everyone’s shock, Princeton accepted me into their illustrious program, but I wanted to get out of my home state of New Jersey. So I daringly declined the offer and enrolled in the University of Maine’s doctoral program simply because I had always wanted to live in Portland. Images of rugged beaches and fresh lobster filled my mind as I packed my life away and took the six hour drive up north. But back to my auspicious first day of grad school…
Twirling the pen in my hand, I gasped as it flew across the room and hit one of my fellow students in the neck. Flush with humiliation and concern, I stumbled across the lecture hall to examine the damage. The sturdy, sandy haired young man grimaced and cursed under his breath as he touched a hand to his ink stained neck.
“Are you okay? I’m so sorry,” I mumbled sheepishly as he glanced up.
His expression immediately softened as he looked at me and took note of my wavy chestnut hair and toasted almond eyes. “That’s no problem. I think I’ll live,” he said with a crooked grin.
Something electrifying in his blue gaze unnerved me, and I turned on my heel to scurry back
to my seat. As I rushed back to my desk, I could feel his eyes boring into me. Then I heard a low chuckle, and my face turned even redder, as I sensed that he was laughing at me.
“Don’t you want your pen back?” He asked with laughter in his voice.
Damn it. I was back in school, but that’s no excuse for acting like a schoolgirl! Tilting my chin up with dignity, I sauntered back over to him with an outstretched hand.
He grinned at me and held the pen out of my reach. “I’ll only give this back to you if you promise to use it responsibly. No more projectile stabbings of total strangers, okay?”
Well, now, he was acting as ridiculous as a schoolboy as well. Instead of mocking me, he could have launched his flirtation in a more sophisticated manner. But then again, I was probably one of the older students in the program. Most students start grad school right after college at the tender age of 22. So I was probably dealing with a wet-behind-the-ears novice.
“Cross my heart,” I said wryly, tracing the motion across my chest.
He placed the pen in my hand, and his fingers brushed mine for a beat longer than necessary. “I’m Jase,” he supplied. “Real name Jason, but I never could stand that name, so I shortened it to Jase.”
“Hi Jase, I’m Autumn,” I said, fully expecting the inevitable questions about my unusual name.
“Nice to meet you, Autumn.” He shook my hand warmly.
Whether or not he was going to ask me to tell the story of my name, I’ll never know. At that moment, a frazzled, bespectacled man in a vintage three-piece suit clamored into the room. September raindrops sprinkled his thinning blond hair as he snapped his umbrella shut. The umbrella instantly popped back open as the students tittered and murmured about bad luck for seven years.