Showing posts with label peppermint ice cream pie. Show all posts
Showing posts with label peppermint ice cream pie. Show all posts

Tuesday, June 4, 2013

Comment-to-Win Release Party (with Recipes!) for Krista, Sheila, and Peg

I always enjoy announcing new releases from my fellow crime-writing cooks, and today it's a trifecta! Please join me in celebrating new releases from Krista Davis, Sheila Connolly, and Peg Cochran.

Win Their Books!

Our comment-to-win contest is now over and our three winners will receive a new release from our authors featured below, courtesy of our very kind publisher Penguin. To see the winning announcement click here.

And now...let's review the CASE FILES of these new releases and the delicious recipes the authors brought to share with us for today's release party refreshment table.

Read with joy, my friends!

~ Cleo 


SUBJECT: Krista Davis

GUILTY OF: Sweet Revenge 

DETAILS: Revenge is sweet indeed in this delicious new release from Krista, the 7th in her Agatha Award-nominated Domestic Diva Mysteries series...

The Diva Frosts a Cupcake

THE STORY: Sophie Winston and her BFF, Nina Reid Norwood, share a sweet spot for animals. So Sophie is delighted to help when Nina cooks up Cupcakes and Pupcakes—a fundraising event for animal shelters.  All the local bakeries will be selling treats, with the profits going to pups and kitties in need. But Old Town is in for a whole batch of trouble when a cupcake war erupts between two bakeries… 

Tongues wag and tempers rise when a partner leaves Sugar Baby Bakery and unveils her competing cupcakery, Sugar Mama, precisely as the fundraiser gets under way. Just as it seems nothing else can go wrong, Sugar Baby’s sole remaining employee is found dead. Suspicion falls on the feuding owners, but the scrumptious new guy in town is also raising some eyebrows. Now Sophie and Nina have to sift through the clues and discover who isn’t as sweet as they seem…

ALL UNITS, APB: Includes recipes and entertaining tips and rumor has it this author will be guilty of launching a 2nd mystery series later this year...

Need More Data
for your investigation?
Visit Krista's website
by clicking here.

Krista's Refreshment Table

Rrroaring Cupcakes!

Click here to get Krista's recipe for these adorable spice cupcakes with caramel frosting and see her step-by-step photos on creating this kid-pleasing creation.


SUBJECT: Sheila Connolly

GUILTY OF: Doing in Do-Gooders

DETAILS: In this intriguing new release from Sheila, the 4th in her Museum Mysteries series, Nell Pratt, president of the Pennsylvania Antiquarian Society in Philadelphia, relies on the generosity of philanthropists. But when someone starts killing benefactors, it’s Nell’s turn to come to their aid...

Monument to the Dead

THE STORY: When Nell reads the obituary of a former board member, Adeline Harrison, she makes a mental note to send flowers and doesn’t think twice about it—until FBI agent James Morrison shares his suspicions about the nature of Adeline’s death. It turns out that a number of other members of the local cultural community have died in the last few months, under similar circumstances. 

Soon Nell uncovers what seems to be a plot to rid Philadelphia of harmless, elderly philanthropists—but why? If she can figure out the killer’s motive, she has a chance of stopping the misanthropic murderer before another do-gooder is done in.

ALL UNITS, APB: Sheila is also guilty of writing the Orchard Mysteries, County Cork Mysteries, and more...

Need More Data
for your investigation?

Visit Sheila's website
by clicking here.

Refreshment Table

Peppermint Ice Cream Pie!

Click here to get Sheila's recipe for this amazing summer cooler of a pie. According to Sheila, this recipe is fast, easy, pretty, and it tastes great. "I was describing it to the check-out woman at the grocery store when I was buying the ingredients," says Sheila, "and she was ready to make it on the spot. Yes, it's that good." 


SUBJECT: Peg Cochran

GUILTY OF: Turing up the Heat

DETAILS: In this tasty new release from Peg, the 2nd in her Gourmet De-Lite Mystery series, gourmet health food caterer Gigi Fitzgerald is used to helping dieters drop a dress size. But when her clients start dropping dead, she’s ready to switch her chef’s hat for a detective’s cap and track down a killer... 

Steamed to Death

THE STORY: Aging soap star Felicity Davenport is looking to revamp her image, and she’s using Gigi’s Gourmet De-Lite to help her shed a few of those unwanted pounds. Having such a high-profile client is definitely good for business, but when Felicity is found murdered in her sauna, things start getting too hot for Gigi to handle.

The list of suspects is a mile long, and Gigi’s best friend, Sienna, is at the top. Refusing to let her friend get blamed for a crime she didn’t commit, Gigi is determined to hunt down the real killer. But, as the case reaches a boiling point, Gigi will have to be careful or she could be the next one getting burned.

ALL UNITS, APB: Includes delicious--and healthy--recipes. Peg is also guilty of writing a second mystery series under the name Meg London.

Need More Data 
for your investigation?
Visit Peg's website 

Refreshment Table

Peach Kuchen!

Click here to get Peg's recipe for this mouth-watering dessert. "This is one of my husband’s favorites," says Peg, "I made it for him while we were dating. (Yes, the way to a man’s heart IS through his stomach!)"

Join Our
Release Party!

Leave a comment on this
post and you will be entered
to win one of the books above.
(3 winners in all!)

Contest now closed.

To see our blog's
of winners,

click here

Winners were chosen by a
Random Number Generator.

Happy reading,

Friday, June 29, 2012

Peppermint Ice Cream Pie

by Sheila Connolly

Here it is!  The recipe that makes women go all misty-eyed and drool.  The dessert that had us lining up outside our college cafeteria early for the lunch where there might just maybe be some leftovers (usually not).

It's fast.  It's easy.  It's pretty.  And it tastes great!  I was describing it to the check-out woman at the grocery store when I was buying the ingredients and she was ready to make it on the spot.  Yes, it's that good. 


One crumb crust — you may use vanilla wafers, graham crackers or chocolate wafers.  Most of the recipes on the box offer you the option of chilling it or baking it.  I prefer baking it, because I think it holds together better and stands up to a gooey filling.  But, heck, in you're in a hurry, buy a frozen crust!

Chocolate sauce —  In a pinch you can use anything in a jar or bottle, as long as it's not too runny—you want it to stay in place when you spread the ice cream over it.  I opted for a chocolate ganache recipe:

5 oz. unsweetened or bittersweet chocolate, chopped
¼ cup (1/2 stick) chilled butter, cut into half-inch cubes
1 tsp vanilla extract
¾ cup heavy whipping cream
¾ cup sugar

Place the chopped chocolate, butter and vanilla in a medium bowl.  Bring the cream and sugar to a boil in a medium saucepan, stirring until the sugar dissolves.  Slowly pour the hot cream mixture into the bowl with the chocolate and let stand for a minute, to allow the chocolate and butter to melt.  Then whisk until the mixture is smooth.  Chill until spreadable, about one hour.

When the ganache is chilled but not hard, spread it over the bottom (not the sides) of the crumb crust—you should have a nice thick layer about a quarter inch deep.  Return the pie to the refrigerator and chill until the chocolate layer is fairly solid.

This recipe made more than enough for the pie.  I have some left over.  Not for long!

Peppermint stick ice cream – if you're in New England, it's Brigham's.  The chain was founded nearly a century ago not far from Boston, and at its peak operated a hundred restaurants; now there are only 25 or so.  But the ice cream lives on!  It first appeared in supermarkets in 1983 and is widely available in New England.  The flavors still show a New England bias, with names like Wicked Chocolate and Big Dig (if you don't recognize that, you aren't from around Boston!).

Use one one-quart container of ice cream. Empty the container into a large bowl  and let the ice cream soften until it is spreadable but not liquid. (Moosh it and blend it until it's the right consistency—you should be able to mound it up a bit in the middle.) Spread the ice cream over the hardened ganache.  Place the pie in the freezer until the ice cream is solid again.

Whipped topping — When you're ready to serve the pie, pull it out of the freezer and add topping. if you're feeling indulgent, use whipped cream (the stuff in the can works just fine), otherwise any commercial topping will do.

You can also decorate with the topping of your choice.  Add jimmies (sprinkles to you non-New Englanders) or shaved chocolate if you want, but if you can't wait, just dig in!