Sunday, September 12, 2010

Welcome Hannah Reed, author of the new Queen Bee Mysteries!

Buzz Off is the first title in
Hannah Reed's new series.

To learn more  about the book,
click here or on the cover.

This is an exciting week for Hannah Reed. Berkley Prime Crime just published the debut title in her new Queen Bee mystery series. I had the pleasure of reading Buzz Off before publication and let me tell you, I loved everything about it -- the characters, the setting, the mystery, the writing, even the recipes. In sum, Buzz Off is one sweet read. If you pick it up, I know you'll think so, too. And now, please join me in welcoming our guest blogger for the day: Hannah Reed.  ~ Cleo Coyle

I absolutely love Mystery Lovers’ Kitchen and am thrilled to be back with one of my favorite recipes from Buzz Off, the first in the Queen Bee mystery series, which just came out. Since September is National Honey Month, I have two reasons to ‘bee’ celebrating.

In Buzz Off, Story Fischer has her hands full after residents of her small town accuse her bees of murder. Jeez! Give me a break. Can’t these people tell the difference between a gentle little honeybee and an ornery, aggressive yellow jacket? Bees are way too busy to make trouble. And after you read my book, you’ll like bees even if you didn’t when you started. I promise.

Isn’t this little girl cute? (Note: the boys hang out at the hive with only one thing on their minds.)

A bee pollinating a spring apple blossom is like honey on toast. They go together so well. Here’s a tasty dish, compliments of a spring bee’s successful pollination of the blossom and the colonies gracious gift of honey (with a little help from me). Enjoy!

~ Hannah

Apple Gingersnap Crunch

This is the best! It includes sugar and honey.


1 cup gingersnap cookies, crumbled
½ cup sugar
½ cup flour
½ tsp salt
½ cup butter
4 apples, cut into chunks
½ cup honey
½ tsp cinnamon
¼ cup pecans, chopped


Preheat over to 350° F. Mix cookie crumbs, ½ cup sugar, flour, and salt. Cut in butter until the mixture is crumbly but holds together when pressed. Spread half over the bottom of an 8 x 8-inch baking dish and pack down lightly.

Mix together apples, honey, and cinnamon. Spread in pan. Add pecans to remaining cookie mix and spread over top.

Bake 50–60 minutes or until fruit is tender and topping is well browned. Serve with frozen custard or ice cream.

This recipe is compliments
of Heidi Cox and can be found
in the newsletter section of Buzz Off


For more delicious recipes
to learn more about Hannah and her Queen Bee Mysteries, visit her
official web home at


  1. Thanks so much for the recipe. I have a box of gingerbread cookies I wanted to do something with. This is perfect, plus I have some fresh apples. Love it. Don't have pecans but do have walnuts. I think I have all the ingreds, so I can't wait.

  2. Hi Hannah! Thanks so much for visiting on Mystery Lovers' Kitchen today. Cute pictures of your sweet bees!

    Anything with gingersnaps and apples...and honey!... in it has got to be GREAT! I love the sound of this recipe and can't wait to give it a try. Thanks!

  3. This comment has been removed by the author.

  4. Sorry about the delete above. Not my morning to write and think at the same time. LOL

    Hannah, the recipe looks delicious and apples are a favorite right now with us. We're able to get fresh honey from a beekeeper that lives about 3 miles from us so it makes me appreciate Story that much more. I especially enjoyed learning new things about bees and I'm not quite as scared of them as I was. Thanks. Best of luck.

    Thoughts in Progress

  5. Thanks, Hannah, for the perfect "Welcome Autumn" recipe. Apples, gingersnaps, and local honey - does it get any better??

    Thanks, too, for the bit of education that I can quote to the bee-panicked big strong men in my family. As amusing as it is to see them dance wildly around the deck when an innocent little honeybee is busy at the lavender pots, it's highly unfair to the poor bees.

  6. We used to have a hive, but it didn't work out. Everything bad that could happen to a hive happened to ours except skunks and bears. After we gave the hive away, a windstorm took down a tree that fell right across where the hive had been. We figured it was a sign, and get our honey from friends with better luck.

    Marian Allen

  7. Thank you everybody!!

  8. Hi, Hannah!

    Love the post and I can't wait to tour Texas with
    you at the end of the month! That's right, Hannah, Jenn McKinlay (yeah, that's me), Maggie Sefton and Wendy Lyn Watson (aka the Fatal Four) will be taking on Texas from Sept 30 - Oct 3!
    I bet we have a honey of a time! Stay tuned for details!!!

  9. Oh, YUM! I love gingersnap cookies. Definitely love the bees we bring in with our landscaping. We plant agastache and lavender along with a lot of blooms that bees love....we have a cottonwood tree in the front lawn that I would have DH chop down except for the bees who have a home in the hollow and the falcons that come back each year to nest.

  10. Hannah, I love your little logo bee. She's so cute!

    Great recipe. Sounds wonderful.

    Maggie, Jenn, Wendy, and Hannah touring together? Oh my gosh, what fun you'll have! Watch out Texas, here they come!

    ~ Krista

  11. Welcome, Hannah. Love the recipe. I adore gingersnaps.


  12. Welcome Hannah... I am excited to see this. I just gave up my last artificial food. I was addicted to sweet N Low in my coffee, often 15 or 20 packets over the course of a day. just substituted honey for the packets and I am now artificial free!!!

    Glad you are out there singing it's praises

  13. The recipe sounds great, as did your book. I just got it on Kindle. I do so love the instant gratification of shopping without ever leaving the house (or chair for that matter!) and having a new book just like that!

  14. Just finished BUZZ Off....Great book can't wait for the next Queen Bee Mystery when can we expect?

  15. I tried this recipe and the flavor is great. But I think I over-mushed the gingersnaps. They were too hard, so I threw them in the food processor and then they were too soft. How do I get them just right? Can I let them sit out and soften for a day or two? Or just take a sledgehammer to them>