Macarons and Murder [A Yolanda’s Yummery Cozy Mystery, Book 4] – Book Trailer

By Lisa Maliga, copyright 2024

In the heart of Yolanda’s Yummery, love is in the air as macarons are baking for Valentine’s Day. But when someone she knows is found dead in a nearby dumpster, Yolanda Carter’s world crumbles. Teaming up with Detective Winston Churchill, Yolanda sets out to uncover the truth behind the sinister murder.

I’ve included three new reviews from readers who were kind enough to read my ARC.

Yolanda’s Yummery is filled with excitement as she prepares for Valentine’s Day by baking exquisite French macarons. That night’s TV appearance on America’s Best Bakeries will further benefit the yummery. But the festive spirit is shattered when a shocking discovery is made—a friend’s body is found in a nearby dumpster. Struggling to cope with the tragedy, Yolanda Carter partners with  Detective Winston Churchill to find the killer. Surrounded by a cast of potential suspects, including her boyfriend, Nigel Garvey, Yolanda balances running her yummery, gearing up for the first anniversary celebration, and uncovering the truth.

With love, betrayal, and hidden agendas swirling around her, Yolanda embarks on a dangerous journey to untangle a web of deceit. This story weaves together elements of romance and suspense. Will she solve the mystery before it leads to her own downfall?

“Macarons and Murder” includes recipes for French macarons and cupcakes!

Book link: Macarons and Murder [A Yolanda’s Yummery Cozy Mystery, Book 4]. Available in eBook, paperback and Amazon Audible formats. The Yolanda’s Yummery Cozy Mystery series can be purchased at most online bookstores, including Amazon, Barnes & Noble, Apple, Kobo and many more.

Video

Reader Reviews:

“A new line of baked goods at the store, new employees struggling to fit in, and another murder mystery to solve; it`s all in a day`s work for Yolanda Carter. What a shame the busiest sales day of the year, Valentine`s Day, is marred by the discovery of a body in a dumpster behind the building, even more so when comes to light that Yolanda knows the deceased, and negative, libelous reviews are threatening to ruin her livlihood. Pace, plot, and action are stepped up in Lisa Maliga`s newest installment, and, although still qualifying as a cosy, it is yet much appreciated.
I love following along as the seasons change in the yummery – after reading the fourth book in the series, it`s beginning to feel a lot like home: I care about these characters and their trials and triumphs.”
Reviewed by Cindy Topp, GoodReads reviewer

“This was a real ‘feel good’ story. I love the protagonist Yolanda who with her entourage of friends and family, manages to have the most hair-raising adventures.
Her ongoing love interests are intriguing too, as is the gruesome murder of someone she knew that she decides to investigate.
I really look forward to the next book in the series.
I received an advance review copy for free, and I am leaving this review voluntarily.”
Reviewed by Geraldine Lopez, BookBub reviewer

“Yolanda Carter owns a bakery called Yolanda’s Yummery. A dead body is found in her dumpster and competition is trying to use that by ruining her business. She feels she has to find out who killed her friend Mike to stop all the rumors trying to put her out of business. This was a very well written book. Suspenseful up to the very end. Hard to put down. Highly recommend it.”
Reviewed by Renee, November 5, 2024

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A Pie to Die For (A Yolanda’s Yummery Cozy Mystery, Book 3) — Book Trailer

By Lisa Maliga, copyright 2024

I hope that you’ll enjoy reading more about Yolanda Carter in A Pie to Die For, as she stumbles across a cold case that involves pies. In this latest version, the title has been changed from a sweet romance title to one more in keeping with a cozy mystery.

I’ve included two new reviews from readers who were kind enough to read my ARC.

“A Pie to Die For is book 3 in A Yolanda’s Yummery Cozy Mystery by Lisa Maliga. I found it interesting that Yolanda did not make pies and Mildred was killed in 1960 while making a pie. I like the main characters and the progression of the characters with each book. I thought the mystery about the recipes and murder was a good mystery and I thought the ending answered all my questions and had a touch of romance. I am enjoying this series and I love the cats, Miss Chef and Mr Whisker! I received an arc for free and am leaving my review voluntarily.”
My2doxie September 10, 2024

“An innocent request from one of Yolanda`s appreciated guests for adding pies to the yummery`s offerings starts the ball rolling, setting in motion the beginnings of mysterious occurrences and the need to solve a very cold case. “A Pie to Die For” has Lisa Maliga departing slightly from her normal style, and I find the shifted focus most refreshing, the feeling conveyed more polished, mature and authentic. As always, you`ll find an incredible, yummery-worthy recipe at the back of the book. After finishing this installment in the Yolanda`s Yummery series, I am truly looking forward to reading more!”
Reviewed by Cindy, September 3, 2024

While I haven’t made a recipe video for this book, I did have a blast putting together a short book trailer.

Book Trailer

Book links: https://www.lisamaliga.com/book-a-pie-to-die-for

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Valencia Orange Cupcakes Recipe

By Lisa Maliga, copyright 2024

I’ve made chocolate cupcakes with orange frosting before, but never a vanilla-based cupcake infused with freshly-squeezed orange juice. The batch turned out well and I even substituted olive oil for sunflower or safflower oil to see if there was a taste difference. Yes, it was a bit stronger and it wasn’t as light and fluffy as it would’ve been if the usual vegetable oil had been used. I avoided using flavor oil but I added gel-based orange colorant for the cupcakes and frosting.

Cupcake ingredients:

  • 2 eggs, room temperature
  • 3/4 cup sugar
  • 1 1/4 cups cake flour
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon orange flavor oil [optional]
  • orange colorant [optional]

Oven temperature: 350 degrees Fahrenheit / 180 degrees Celsius

Makes 9 cupcakes.

Baking time: approximately 20 minutes

Directions: Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, using a hand or stand mixer, beat the eggs and sugar until dissolved.

Add the oil and salt and mix for about a minute.

Add orange juice, flour and baking powder and mix until combined.

Add vanilla extract, flavoring and coloring.

Fill cupcake liners 3/4 full with batter.

Bake until a toothpick inserted into a cupcake comes out clean.

Cool cupcakes on a wire rack for a few minutes, and then remove cupcakes from pan and place on a wire rack to cool completely.

Orange Buttercream Frosting ingredients:

  • 11/4 cups powdered sugar, sifted
  • 1 Tablespoon orange juice
  • 1 Tablespoon heavy cream
  • 1 Tablespoon orange zest for topping
  • Orange flavor [optional]
  • Orange colorant [optional]

Directions: Beat softened butter on medium speed for about 2 minutes until smooth and creamy. Add powdered sugar, orange juice, cream, flavor, and colorant. Mix on high speed until well combined and smooth. Spoon into a piping bag with your favorite tip and pipe onto cooled cupcakes.

This recipe is from the new book The Missing Sea Captain (A Yolanda’s Yummery Cozy Mystery, Book 2). It’s available for pre-order in eBook and paperback formats. Click the above link to read more, including a new book review!

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Chocolate Energy Bars Recipe

Copyright 2024 by Lisa Maliga

This one ticks a lot of boxes if you’re looking for nut-free, vegan, low-sugar and an easy no-bake snack or dessert. It took me four tries to get it right. I also recommend storing them in the refrigerator, especially in warm weather.

This is an original recipe from the second book of the new Yolanda’s Yummery Cozy Mystery series.

Ingredients:

Instructions:

In a large glass measuring cup or bowl, combine the first four ingredients and stir well over medium heat. Remember to sift the cocoa powder before adding it to the oils and sugar so the mixture is smooth.

In a very large bowl, combine the rice cereal, rolled oats, salt, and chia seeds with a whisk.

Pour in the warmed up wet ingredients and mix well. Wait about 10 minutes to add the chocolate chips as you don’t want them to melt completely.

In a parchment-lined 8” x 8” or 9” x 9” square pan, spoon in the mixture. Use a spatula to even out the top. Cover with plastic wrap and let sit on the counter for a few hours before slicing and eating.

If you’re in a hurry, put it in the refrigerator for 2 hours.

Lastly, use a pizza cutter or sharp knife to cut the energy bars into squares or rectangles.

Store in the refrigerator. Wrap with waxed paper or plastic wrap.

Some Substitutes:

If you want a buttery flavored energy bar, use butter instead of coconut oil.

Don’t have any agave in your cupboard? No problem, use either honey or pure maple syrup.

Click to learn more

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The Winning Brownie Recipe from “The Great Brownie Taste-off”

By Lisa Maliga, copyright 2024

Ten years ago I wrote the first book in what would become a [so far] 4-book cozy mystery series. It was more sweet romance than cozy mystery, but I was pleased with the story and the second book in the series was a proper cozy mystery story.

The changes made to “The Great Brownie Taste-off” include removing some extraneous descriptions and backstory, getting rid of the magical secret ingredient, and having a more realistic relationship between Yolanda and Zac. And I kept refining that brownie recipe until I really liked it. It’s not my favorite dessert or snack, but now I appreciate a good, hot brownie fresh out of the oven.

Please scroll down to see the recipe and watch the video tutorial.

The Great Brownie Taste-off Book Description

Cat shelter employee Yolanda Carter loves her job, but her dream is to own her own bakery. Living in Sherman Oaks, California with her tuxedo cat, her only outlet is baking treats for her friends, coworkers and family.

Her situation changes when her high school friend, Teagan Mishkin, drops by to tell her about an incredible job opportunity that will give Yolanda enough money to launch her bakery.

The job interview takes an unexpected turn and Yolanda stumbles across a scheme to close the cat shelter. She concocts a sweet plan to save the shelter and share her decadent brownies in the Great Brownie Taste-off. Assisted by her artisan parents, friends, and coworkers, will she win the taste-off and save the cats?

Link to all versions of THE GREAT BROWNIE TASTE-OFF

Do you like listening to books? The Great Brownie Taste-off is available on Amazon Audible

THE WINNING RECIPE!

INGREDIENTS:

  • 1/2 cup [1 stick] unsalted butter, melted
  • 1 cup organic coconut palm sugar
  • 2 eggs [room temperature]
  • 1/2 cup [4 ounces] dark chocolate
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1/2 cup all-purpose flour, sifted
  • 2 Tablespoons cocoa powder, Dutch processed, sifted

INSTRUCTIONS:

  • Preheat oven to 325 degrees.
  • Grease your pan with butter.
  • Sift the cocoa powder and flour together in a small bowl. Set aside.
  • Chop up chocolate if using a bar. Melt chocolate and butter together over a double boiler. Use low heat to ensure the chocolate doesn’t seize.
  • In a large bowl, add the sugar.
  • Add an egg, mix well, then add the second egg and mix well.
  • Stir in melted butter and chocolate mixture.
  • Gently fold in flour and cocoa powder, until combined. Add the vanilla extract.
  • Pour mixture into pan and bake for 30-35 minutes. Let the brownies cool completely. Cut into squares.
  • Enjoy.

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How to Make Mint Ice Cream + Uranium Glass!

By Lisa Maliga copyright 2024

As I love anything peppermint, I thought I’d make some peppermint ice cream and here’s my recipe which makes just under 2 quarts. You can use peppermint or spearmint extract. But if you want only a pure mint oil flavor, check out peppermint essential oil. I only added ¼ teaspoon and that really made the ice cream extra cool and refreshing!

Mint Ice Cream Recipe

Ingredients:

3/4 cup sugar
11/4 cups raw milk [or whole milk]
3 1/4 cups heavy cream
1 teaspoon peppermint extract OR about ¼ teaspoon pure peppermint essential oil
A few drops green colorant

Instructions:

In a large mixing bowl, whisk together the sugar and milk, mixing until the sugar is dissolved.

Pour in cream and colorant.

Add your mint flavor or essential oil.

Turn on the ice cream maker and pour the mixture into the freezer bowl.

Then place the cover on top, and let it mix ’til it thickens which is about 25-30 minutes.

Your mint ice cream will be like a soft serve style. Turn off the machine and scoop the ice cream into bowls if eating immediately. For storage, add to a freezer-ready airtight container.

If you want chocolate mint chip ice cream, chop up about 8 ounces of good quality chocolate and add just before the ice cream is ready – generally 20-25 minutes into the process.

Link to Cuisinart ice cream maker: https://amzn.to/3Vg83KH

2 quart-size freezer containers: https://amzn.to/4bRFDxO

Where to find raw milk: https://getrawmilk.com/map

Black light flashlight: https://amzn.to/3zorJ7U

Uranium glass: check out your local thrift shops, antique shops, yard sales, estate sales, or visit http://www.Etsy  and http://www.eBay.com  

I found my bowl at an antique shop and it was on display with a black light to show off it’s neon green loveliness!

What you eat your ice cream from can make a difference. There are many varieties of glass bowls and cups that increase the pleasure of eating ice cream and make it more appealing. It’s good for portion control and generally glass is prettier and certainly longer lasting than plastic.

Under the glow of a black light is where you’ll see the neon glowy green color of uranium glass. Vaseline glass also contains uranium but the color is more yellow-green.

This glassware has a tiny amount of uranium in it, and the fact that it’s been in dishes for more than a hundred years should be reassuring. There are many sites online that discourage use for food but encourage displaying the lovely glass. Ultimately, it’s a decision you’ll make for yourself. I found I had a little more energy after eating from my little green ice cream bowl.

I’ll keep experimenting with various desserts in my new little cup/bowl. It’s radioactive good fun and I might be shopping around for more pieces of this gorgeous uranium glassware.

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Make Your Own Chocolate Ice Cream

Copyright 2024 by Lisa Maliga

Knowing some of the ingredients in commercial ice cream, I wanted to make my own, especially as I can find raw milk in my area. I bought a Cuisinart ice cream maker which is easy to use. There’s a simple on and off button, and all you do is put the double-insulated mixing bowl in your freezer for about 24 hours before it’s ready to use. Depending on your freezer, it can be ready in less time, as little as 12 hours.

As I love chocolate, I thought I’d make some and here’s my recipe which makes just under 2 quarts. I didn’t have enough containers and didn’t want the ice cream to overflow.

I’d recommend using a strong silicon, rubber or wood spatula or spoon to remove your ice cream from the cold mixing bowl. Metal spoons will scratch the mixing bowl which could damage it.

Ingredients:

  • 1 cup unsweetened cocoa powder, sifted
  • 2/3 cup cane sugar
  • 1/2 cup light brown sugar
  • 3/4 teaspoon pink Himalayan salt
  • 1 cup raw milk [or whole milk]
  • 3 1/4 cups heavy cream
  • 1 Tablespoon pure vanilla extract

Instructions:

In a large mixing bowl, whisk together cocoa powder, sugar, brown sugar, and salt.

Whisk in milk, mixing until the sugars and cocoa powder are dissolved.

Pour in cream and vanilla extract.

Turn on the ice cream maker and pour the mixture into the freezer bowl.

Then place the cover on top, and let it mix ’til it thickens which is about 25-30 minutes.

Your chocolate ice cream will be like a soft serve style. Turn off the machine and scoop the ice cream into bowls if eating immediately. For storage, add to a freezer-safe container.

Link to Cuisinart ice cream maker: https://amzn.to/3Vg83KH

2 quart-size freezer containers: https://amzn.to/4bRFDxO

Where to find raw milk: https://getrawmilk.com/map

Short Video link: https://youtube.com/shorts/Fgv9jGrGKzE?feature=share

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Shampoo Bar Natural Additives Excerpt from “How to Make Handmade Shampoo Bars”

copyright 2011-2024 by Lisa Maliga

When using herbal additives, it’s better to use dried herbs than fresh—even in the rebatch type of base. This helps prolong the shelf life of the shampoo bar. Here 10 helpful natural additives to improve your shampoo bars.

* Aloe Vera Gel or Juice [Aloe Barbadensis] – Scalp soothing aloe vera gel makes a wonderful addition to shampoo bars due to its moisturizing and balancing properties. It is high in protein. Aloe vera gel is thicker and longer lasting. Fresh aloe vera can be used for rebatch/hand-milled shampoo bars, but the shelf life won’t be as long. Natural and/or organic aloe vera gel is always clear in color.

* Amla [Emblica Officinalis] – Amla is called Indian Gooseberry and is an Ayruvedic herb that conditions and helps with hair growth. In powdered form, it’s brownish in color. In liquid form it’s green and often mixed with coconut oil or sesame oil. You can buy it online and in Indian grocery stores. Amla is beneficial for all hair types.

how to make handmade shampoo bars: the budget edition by lisa maliga paperback

* Avocado [Persea Gratissima] – This vitamin-filled fruit has lots of potassium, vitamin B and vitamin E, can be used mashed up into the rebatched soap or in a hair masque. The oil can be added to melt and pour soap base.

* Beer – American or imported, bottled or canned, light or dark, beer is good for your hair! It contains wheat protein and B vitamins. A healthy and economical addition to your shampoo bars, it can also be used as a hair rinse.

* Chamomile [Anthemis Nobilis] – Whether you choose German or Roman chamomile, you’ll be helping wash away any skin irritations/allergies. Used in a shampoo bar, blonde-haired people will continue to have more fun! You can use whole [dried] chamomile flowers, or those that have been cut or powdered. Naturally, you can enhance the calming chamomile experience with the essential oil.

* Clay – Many varieties of clays are available and range from bentonite, Pascalite, Rhassoul to Himalayan. Recently, clays from Australia include washed blue, olive green, and ivory are now available to us in the USA. Clays remove dirt and grime from the hair and scalp, yet don’t strip it of moisture. Colors range from white to pink to green to brown. Clays make great additions to both shaving soaps and shampoo bars.

* Coffee [Coffea Arabica] – Your morning coffee contains vitamins B3 and E and the aroma is quite perky. The benefits of caffeine include helping boost your hair’s volume and shine.

* Goat’s Milk – Contains a higher amount of protein than cow’s milk. Using goat’s milk in your shampoo bars won’t increase lather but the silky sensation during and after use is almost guaranteed to get you addicted to this additive!

* Honey – Raw/organic honey has gentle, moisturizing qualities that make it beneficial for any hair type. In its purest, unrefined form, it has all the vitamins, along with 16 minerals including calcium, phosphorus, zinc, and iron. This nourishing nectar also has proteins and amino acids, along with enzymes and co-enzymes.

* Rosemary [Rosmarinus Officinalis] – A gift for your hair and beneficial in essential oil or in the dried and cut or powdered rosemary leaves, which can be used directly in the shampoo bars. It is frequently found in liquid and solid shampoos and in hair growth blends as it may help increase hair growth since it stimulates the follicles.

Book link: How to Make Handmade Shampoo Bars

Visually-Enhanced Book Excerpt

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Meeting Mel Gibson ~ Excerpt from “Diary of a Hollywood Nobody”

Copyright 2011-2024 by Lisa Maliga

Thursday, May 18

I was sentenced to eight hours in the legal department at Warner Bros. The lawyer’s secretary was pregnant and all she did was sit behind her desk and talk on the phone. The lawyer, Mr. Manic, was civil to me at first. He sauntered in around 10:30 and disappeared into his office on the other side of the suite. Preggers sat in the large reception area and I was squeezed into a file room with a desk on the other side of the secretary’s office. The water cooler was beside the desk and he came over to fill up a mug and hand me his car keys! Mr. Manic told me to go down to his car, a Jaguar convertible, and retrieve his briefcase.

I loped downstairs, glad to get out into the sunny day and check out his wheels. It was a white Jag. with a matching leather interior and it sure smelled clean and new when I opened the door. Then I saw the briefcase. It wasn’t the standard issue case made of imported leather; it was quadruple sized and HEAVY! As I lugged it out of the car, I almost dropped the damn thing.  That it contained books was evident–but all 26 volumes of the Encyclopedia Britannica

The briefcase never left the ground. Having to go upstairs in the elevatorless Admin. building meant that the case rested on each step. Mr. Manic was having me, someone who was probably half his weight, play pack mule? Why? Did he hate temps?

The endearing Mr. Manic also had his car washed for him. A man stopped by and asked Preggers for the car keys so the Jag. could be washed and the gas tank filled. I’d happened to be in the reception area doing some file organizing so I witnessed the man pocketing the keys. I wanted to tell him to make sure he left the top down and hit every phone pole on the way back!

Preggers had me “run” to the mailroom to drop off some important letters. Just as I was rounding a corner, I barely avoided slamming into an equally surprised Mel Gibson! Those famous blue eyes were huge; we were just inches from a collision!

Book link: Diary of a Hollywood Nobody

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Macaron Filling Ingredients Excerpt from “Baking Macarons: The Swiss Meringue Method”

Copyright 2018-2024 by Lisa Maliga

Macaron Filling Ingredients

I’ve been experimenting with making more creative fillings. Let’s face it, the filling is what flavors the macarons. While some of the buttercreams contain a cup or two of confectioners’ sugar, in some recipes I was able to decrease the amount significantly. For the American buttercream filling, keep in mind that the better the butter, the better the filling!

♥ High quality butter [President, Kerrygold, Plugra or any fresh high fat non-GMO local butter]. Unsalted butter is recommended. Also, the butter should be at room temperature when you’re making the filling.

♥ High quality vanilla extract, vanilla beans, vanilla bean powder OR vanilla bean paste. Yes, it costs more but the flavor is worth it. Imitation vanilla extract is very inexpensive but it isn’t nearly as good. I recommend real vanilla beans, powder or paste as it’s flavorful and contains the tiny seeds. These types of vanilla are ideal for flavoring macaron shells.

♥ For a rich, flavorful buttercream, use organic heavy cream. High fat creams always taste better! You won’t need to use a lot.

♥ Cream cheese. When baking cupcakes I finally got around to using a cream cheese frosting. As it’s not quite as sweet as butter, it’s perfect for sugary macarons. And what better ingredient for a cheesecake flavored macaron?

♥ Mascarpone Cheese. This is a rich creamy additive to your macaron fillings. Mascarpone cheese is similar to ricotta except for the fact that it’s made from cream and not milk. I’d never used it before but was pleased with how easily it blended with butter when I put it in the mixer. My first recipe using this lovely Italian cheese also combines honey and fig jam.

♥ Jam filling. Use either a natural jam/fruit spread or fresh fruit. Making a filling with fresh fruit is a little more work, but the taste is a lot better.

♥ Extracts/flavor emulsions/essential oils. I used a coconut extract for my buttercream and it was a very good flavor. Not excellent, but I’d make it again as it seemed to be a nice interpretation of coconut.

Book link: https://www.lisamaliga.com/book-baking-macarons-the-swiss-meringue-method

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