One glass of cheap California chardonnay cost Emory Gosser Martinez her husband, her job, and her best friend. Unfortunately, that was only the beginning of her troubles.
Distraught after discovering the betrayal by her husband and best friend, Tori, cupcake caterer Emory Martinez allows her temper to flare. Several people witness her very public altercation with her ex-friend. To make matters worse, Tori exacts her revenge by posting a fake photo of Emory in a compromising situation, which goes viral on social media. When Tori is found murdered, all signs point to Emory being the prime suspect.
With the police investigation focused on gathering evidence to convict her, Emory must prove her innocence while whipping up batches of cupcakes and buttercream. Delving into the past of her murdered ex-friend, she finds other people had reasons to want Tori dead, including Emory’s own husband. Can she find the killer, or will the clues sprinkled around the investigation point the police back to her?
With an angry pregnant sister to contend with, she promises to clear her brother-in-law’s name. As Emory starts asking questions and tracking down the identity of the costumed guests, she finds reasons to suspect her brother-in-law has been hiding a guilty secret. Her search leads her to a web of blackmail and betrayal amongst the posh setting of the local country club crowd. Can Emory sift through the lies she’s being told and find the killer? She’ll need to step up her investigation before another victim is sent to the great pumpkin patch in the sky.
Includes spooky Halloween recipes!
Makes approximately 50 cookies
1/2 cup (4 ounces) unsalted butter, room
1/4 cup (2 ounces) cream cheese, room temperature
3/4 cup (5.4 ounces) light brown sugar, packed
1/4 cup (1.7 ounces) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract (or 5 drops pure food-grade peppermint oil)
2-1/4 cups (9.6 ounces) all-purpose flour (use the lightly sprinkle and level method to measure)
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup (6 ounces) semi-sweet chocolate chips
1 cup (5 ounces) Andes Peppermint Crunch baking chips (or substitute crushed candy canes)
In the bowl of a standing mixer, cream the butter, cream cheese, granulated and brown sugar until light and fluffy.
Add in the egg, vanilla and peppermint extract (or peppermint oil) and beat until thoroughly incorporated, scraping down the bowl as needed.
Add the salt, baking soda and cornstarch to the butter mixture and beat until mixed in.
With the mixer running on low speed, slowly add the flour to the mixture and mix until fully incorporated.
Add the chocolate chips and peppermint chips and continue to mix on low just until they are blended into the dough.
Preheat the oven to 325 degrees (F).
Form the dough into 1-1/2″ balls and place on a parchment lined baking sheet, 12 cookies per sheet. If the dough is too soft, place in the refrigerator for 30 minutes or so to firm up.
Bake for 10 – 12 minutes, rotating the baking sheet half way through baking time. The cookies should seem slightly under-cooked when you remove from the oven but will firm up as they cool.
Allow the cookies to cool on the cookie sheet for 5 minutes then remove and cool completely on a wire rack.