Not-so-scary treats from Murder in the Graveyard -- out today! #giveaway

LESLIE BUDEWITZ:  Books are often called "armchair travel," and that is certainly true of the Destination Murders anthologies, edited by our friends Cathy Wiley and Karen Cantwell. Each volume of short cozy mysteries by a rotating cast of authors takes readers to new places, near and far, introducing readers to authors, series, and characters we may not know. I was delighted to contribute to Murder in the Mountains with a Food Lovers' Village short story called "The Picture of Guilt," and Murder at Sea, where Pepper Reece from my Spice Shop mysteries makes her first short story appearance in "Seafood Rub."

And I'm thrilled to introduce you to the 5th installment, Murder in the Graveyard, out today -- just in time for the spooky season!

In my story, "The Devil's Chair," a group of old friends meets up at Seattle's historic Lake View Cemetery on Halloween  for a midnight ghost tour, only to confront ghosts of their own past.  

Since Pepper runs the Spice Shop in Pike Place Market, where her pal Kristen also works, it's only fitting that at the darkest moment of the story, Pepper finds herself fantasizing about the Spiced Pumpkin Cake with Caramel Sauce that Kristen's teenage daughter just baked. Don't worry---after the ghosts have been banished and the police have come and gone, she does get to enjoy a bite, and so can you. 

 I finally figured out how to embed a PDF of the recipe for easy printing. Scroll down to the 💕 for the link. 

CATHY WILEY:  I'm delighted to be here today, talking about Murder in the Graveyard and sharing my German Pea Soup. In my story "Rest in Peas," former celebrity chef Jackie Norwood visits Pennsylvania to judge a pea festival. Only problem, she doesn't actually like peas. Especially ones with a side of murder.

 Since the title was perfect for Murder in the Graveyard, I knew I had to set the story at a pea festival. And since I wanted it near a historic, sprawling cemetery, Pennsylvania seemed like the perfect backdrop, especially with its long history of German immigrants. I’m half German myself—my mom married a U.S. soldier—so I called up my cousin for some recipe ideas. She sent me one that sounded amazing but included things you don’t exactly find at the local grocery store, like celery root and lovage. So I made it my own, and I hope it is ap-pea-ling.

Readers, Cathy is offering TWO lucky readers an ebook of Murder in the Graveyard! Scroll down for details.

Warm Spiced Pumpkin Cake with Caramel Sauce

by Leslie Budewitz 

Pepper and Kristen know, from working in a spice shop, that nothing says “autumn” like pumpkin with just the right spices, here cinnamon and allspice. Egg whites, softly whipped, give the cake an unexpected lightness. And what isn’t better served with rich, fragrant caramel? Serve the cake warm. A dollop of whipped cream or vanilla ice cream would not be out of place!

For the cake:  

2 cups cake flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon

1 teaspoons allspice

3 eggs, at room temperature, separated

1-1/2 cups granulated sugar

3/4 cup (1-1/2 sticks) unsalted butter, at room temperature

3 tablespoons bourbon or 1 tablespoon vanilla

3 tablespoons buttermilk

1-1/4 cups canned pumpkin (not pumpkin pie filling)

For the caramel sauce:

½ cup granulated sugar

4 tablespoons (1/4 cup) unsalted butter

3 tablespoons dark corn syrup

1 cup heavy cream

pinch of salt

For serving:

2 teaspoons powdered (confectioner’s) sugar

1/4 teaspoon cinnamon

1/4 teaspoon allspice

Make the cake:

Heat oven to 350 degrees F. Grease and flour a 10" Bundt cake pan, shaking out any excess flour.

In a medium bowl, stir together the cake flour, baking powder, baking soda, and salt, along with the two teaspoons cinnamon and teaspoon allspice. 

In a stand mixer, cream the egg yolks, granulated sugar, and butter until light and fluffy, about 2 minutes. Add the bourbon or vanilla, buttermilk, and pumpkin. Mix until smooth, scraping down the sides of the bowl if necessary. Slowly add the dry ingredients and mix until well combined.

In a separate bowl with clean beaters, whip the egg whites into soft peaks, about 5 minutes. Add about one quarter of the whipped egg whites to the batter and stir; fold in the remaining egg whites. 

Pour batter into cake pan. Tap pan on the counter several times to remove any air bubbles. Bake until cake is lightly browned and a tester or toothpick comes out clean, 50-55 minutes. Let cake cool in the pan about 10 minutes, then carefully invert onto a wire rack. 

Make the caramel sauce: 

In a heavy 1-1/2 to 2 quart sauce pan, combine the sugar, butter, corn syrup, half the cream, and the salt. Bring to a boil over medium to medium-high heat. Cook, uncovered, stirring continuously, until the sauce is thickened and turns a deep caramel color, 10-12 minutes. 

Stir in remaining ½ cup cream. Return to a boil, stirring until the sauce is smooth and fully melted, about 30 seconds. The sauce can be made ahead and refrigerated, then warmed before serving.

To serve: 

Stir together the powdered sugar, 1/4 teaspoon cinnamon Sift or sprinkle the spiced powdered sugar over the cake. (A tea strainer works nicely.) Slice the cake and drizzle each slice with the warm caramel sauce.

Enjoy! 

💕 Click here for a free printable PDF of Leslie's recipe! 

German-style Pea Soup

By Cathy Wiley 

20 oz (about 2 cups) fresh or frozen peas

1 medium onion, chopped

1 leek, halved and sliced (into half moons)

2 medium carrots, diced

3 sticks celery, sliced

2 large potatoes, peeled and diced

1 tablespoon butter (substitute for 1 tbsp olive or avocado oil to make recipe vegan)

4 cups (1 quart) vegetable broth

4 sprigs fresh thyme, finely chopped (about 2 teaspoons leaves)

2 sprigs fresh marjoram, finely chopped (about 1 teaspoon leaves)

1 teaspoon Herbes de Provence

1 teaspoon salt, plus more to taste

½ teaspoon black pepper, plus more to taste

Prepare all the ingredients.

In a large soup pot, melt the butter over medium heat. Add the onions, carrots, celery, and leek. Cook for a few minutes, stirring occasionally, until the vegetables soften.

Stir in the herbs, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant. Add in the potatoes and the vegetable broth.  Cover the pot and simmer for about 20-25 minutes, until the potatoes and root vegetables are tender. 

Add the fresh (or frozen) peas. Cook just until the peas are heated through and bright green, about 3–5 minutes.

Use an immersion blender directly in the pot, or transfer the soup to a blender. Puree until creamy and return to the pot. (Be careful with the blender; allow the soup to cool a bit before pureeing and puree in batches, if needed.)

Add salt and pepper to taste. 

You could also add bacon or cubed ham at this step to make non-vegetarian. Or add in sausage to make very German. 

Guten Appetit! 

Readers, do you enjoy exploring historic cemeteries? Tell us what you most enjoy -- the history, the architecture and design, the names and stories, the ghosts, or something else! Name a favorite if you'd like. 

Cathy is offering TWO lucky readers an ebook of Murder in the Graveyard! (Leave your email address to enter. Winners will be chosen Friday, October 10.) 

Murder in the Graveyard: A Destination Murders Anthology -- Out today!

Murder in the Graveyard, the fifth entry in the fan-favorite Destination Murder series, invites you to take a walk among the tombstones—just watch your step. This collection of cozy mystery short stories delivers light chills, clever thrills, and a few restless spirits who may have unfinished business

Perfect for curling up with on a crisp fall evening or anytime you’re craving bite-sized mysteries with big personality, this anthology is also a great way to discover new favorite authors who know exactly how to balance the eerie with the endearing.

Dig into Murder in the Graveyard today...your next cozy mystery obsession is just six feet under.

Featuring stories by Cathy Wiley, Karen Cantwell, Meri Allen, Leslie Budewitz, Misha Crews, Eleanor Cawood Jones, Tina Kashian, Daphne Silver, Shawn Reilly Simmons, and Rosalie Spielman. 

Available in paperback and ebook. Buy links to your favorite retailers here.