Showing posts with label Hannah Reed. Show all posts
Showing posts with label Hannah Reed. Show all posts

Wednesday, October 6, 2010

Road trips rock!

The Fatal Four Tour of Texas was a blast! We loved Round Rock, Houston, San Antonio and Fort Worth and all the places we stopped in between. Pictured above at our signing in Houston are: Maggie Sefton, Me, Wendy Lyn Watson and Hannah Reed (aka Deb Baker). We ate kolaches at the Czech Stop, rocked out to the Stones and met a slew of wonderful fans and booksellers. The picture below is us on our way to yet another signing.



One of the best parts for me was
getting the chance to catch up to
author friends who I don't get to
see on a regular basis. This is me
with Lori Wilde, who was kind
enough to come see us!

I learned so much and shared so many laughs with my writer friends and the delightful readers that I met that I know this trip to Texas will be one that I remember forever.

Thanks, y'all!

Next week I'll be posting a new cupcake recipe! Yay! Sadly, AZ has been hit with thunderstorms today and my power has been sporadic at best, giving me just a few minutes to blog. Eeep, now we're getting hail!

Gotta go!

Wednesday, September 15, 2010

Epic Cupcake War!


Okay, so one of my dudes had a birthday a
few weeks ago, and I decided this was the
perfect time to make -- what else -- cupcakes!
Now the boy wanted the Tom and Jerry cupcake
decorations and a few of his buds are vegan,
so it seemed to me it was a perfect time to have
our own Epic Cupcake War!
Vegan vs. Non-Vegan
and may the best chocolate
-chocolate cupcake win!

Now because this is an EPIC battle of the cupcake, I'm going to divide it into two parts. So, this week representing the Non-Vegan Cupcake we have Jerry the mouse on this super chocolate-chocolate recipe!


Non-Vegan Chocolate Cupcake

Ingredients:

1 ½ cups flour

¾ cup unsweetened cocoa

1 ½ cups sugar

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

2 eggs, room temperature

¾ cup milk

3 tablespoons oil

1 teaspoon vanilla extract

¾ cup water, warm

Preheat oven to 350. In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder and salt.

Add eggs, milk, oil, extract and water. Beat on medium speed with an electric mixer until smooth, scraping the sides of the bowl as needed. Scoop into paper lined cupcake pans and bake for 20 minutes, until a toothpick inserted in the center comes out clean. Makes 18.

Chocolate Buttercream Frosting Ingredients:

1 cup softened butter
(I use one stick salted, one stick unsalted)
3 cups confectioners sugar

3/4 cup unsweetened cocoa

1 tspn vanilla

3-4 tblspns milk
Directions:

In a large bowl, cream butter and vanilla. Gradually add sugar and cocoa, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. For best results, keep icing in refrigerator when not in use.

Stay tuned as we bring on the Vegan Chocolate-Chocolate Cupcake next week!

Comment on either today's blog or next week's blog (or both) and be entered in the drawing to win some serious cupcake swag!


The winner will be announced the following Wednesday (the 29th)! To celebrate my departure to Texas to go on tour with the Fatal Four!!! Look out Lone Star State, here we come!!!

THE TOUR: Maggie Sefton, Wendy Lyn Watson, Hannah Reed and Jenn McKinlay

September 30 - 7:00 PM Barnes & Noble La Frontera Village Round Rock, TX

October 1 - 6:30 PM Murder by the Book Houston TX

October 2 - 2:00 PM Barnes & Noble The Shops at La Cantera San Antonio, TX

October 3 - 2:00 PM Barnes & Noble University Village Fort Worth, TX

Sunday, March 28, 2010

Welcome Guest Blogger - Hannah Reed!


Please welcome author Hannah Reed as our guest blogger today. Hannah is the author of Buzz Off, the first book in a brand new series of mysteries. I was lucky to be given the chance to read Buzz Off before its publicaiton, and I just loved it. To wit:

“A stellar debut! The death of a beekeeper makes for an absolute honey of a read in this engaging and well-written mystery. Story Fischer is a sharp and resilient amateur sleuth, and Hannah Reed sweeps us into her world with skillful and loving detail. Booksellers, listen up: Once readers get a taste of the Queen Bee Mysteries, they will be swarming for more!"

~ Cleo Coyle

And now . . . here's Hannah!


A big bold Thank You to Mystery Lovers’ Kitchen for inviting me to share information on my upcoming Queen Bee mystery and, of course, I have a honey of a recipe for you. Buzz Off (the first) comes out September 7th (2010) and features Story Fischer, a beginning beekeeper and owner of The Wild Clover, a small Wisconsin grocery store catering to local products.


Here’s a little more about Buzz Off . . .

Story’s messy divorce is final; the honey from her beekeeping business has been harvested; and her market is thriving. Life seems pretty sweet until her mentor in the honey business is found stung to death in his apiary.
Story is still trying to explain to the panicked locals that Manny was killed by wasps, not honeybees, when another body is found floating in the Oconomowoc River. This time the evidence points to Story's ex. Sure, Clay's a womanizer and a buzz kill--but a murderer?

With the townsfolk stirred up against her honeybees, and a handsome cop--who also happens to be Story's former high school sweetheart--putting Clay in cuffs, it's up to Story to get them both out of a very sticky situation.

Now for the
promised recipe!

Wisconsin is famous for frozen custard, which is much like ice cream, only richer and creamier. (Yes, that’s really possible!) So if you visit our state, ‘bee’ sure to stop at one of our custard shops.
This is Story’s version of honey frozen custard from The Wild Clover newsletter found in the back of Buzz Off.



Honey Frozen Custard

2 c. milk
2 c. heavy cream
6 eggs
2/3 c. honey
1 tsp. vanilla
Ice Cream Maker

Whisk together eggs and honey and set aside. While stirring, heat milk and
1-1/4 cup of the cream until almost simmering. Important! Unless you want honey scrambled eggs (which are delicious BTW), make sure to SLOWLY add 1 cup of the cream mixture to the egg mixture, whisking.
Add all that to the pan, stirring. Simmer until thick enough to coat a spoon. Cool, then chill in fridge at least one hour. Add 1 tsp vanilla and remaining 3/4 cup cream. Pour into ice cream maker and follow those directions.




You could win a honey
of a mystery prize!

Buzz Off is now available for pre-order. To celebrate I'm running a special spring deal. Pre-order Buzz Off before May 1st and send a copy of the receipt - either email(hannahreed51@gmail.com) or snail mail (email for the address), and you'll be entered in the May 1st drawing for the prize.

Your favorite brick-and-mortar bookstore can handle the pre-order for you. Or take care of it online by clicking one of the hot buttons below.


* Barnes and Noble's pre-order
page for Buzz Off -
click here.


* Amazon's pre-order page
for Buzz Off -
click here.


Hannah Reed is the pen name for author Deb Baker. You can visit Hannah at her official website http://www.queenbeemystery.com/
for more recipes and fun facts about honey and bees.
Or visit her at her Facebook Queen Bee Page by clicking here.



Comments for
Hannah welcome!