Welcome to Torte-a small-town family bakeshop where the treats are killer good.
It’s the dead of winter in the sleepy town of Ashland, which means no tourists-and fewer customers-for Jules Capshaw and her bakery. But when she’s asked to cater an off-season retreat for the directors of the Oregon Shakespeare Festival, business starts heating up…until Jules finds a dead body in the freezer.
Someone at the retreat has apparently iced the bartender, a well-known flirt with a legendary temper-that is, before a killer beat him to the punch. Then, from out of nowhere, Jules’s own ex-husband shows up at the shop-and soon becomes a suspect. With accusations piling up higher than the snow-and thicker than a chocolate mousse cake-Jules has to think outside the (recipe) box to find the real culprit…and make sure he gets his just desserts.
Thanks so much for having me on your blog today. Nothing pairs better in my opinion that a delectable sweet, a warm mug of coffee or tea, and a cozy mystery.
In the third book in the Bakeshop Mysteries, On Thin Icing, Jules has been invited to cater a retreat for the Oregon Shakespeare Festival’s Board of Directors at a high alpine lodge. She’s excited to simmer winter soups and stews and test out the lodge’s vintage brick pizza oven. Just as she begins to find her rhythm in the kitchen a blizzard strikes. To complicate matters, her dreamy Latin husband, Carlos, arrives unexpectedly and Jules stumbles upon a body that’s been left out in the cold.
Things are about to heat up in Jules’s romantic life and as she puzzles through the clues to figure out who could have iced the bartender.
Here is her recipe for Double Chocolate Cookies with Chocolate Cream Cheese Frosting. I hope you’ll curl up with a plate of these rich chocolatey treats and escape to Oregon’s snowy Cascade Mountains with Jules.
Happy reading and baking!
Double Chocolate Cookies with Chocolate Cream Cheese Frosting
1 cup butter
1 cup sugar
1 cup light brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
2/3 cup unsweetened cocoa powder
3 cups flour
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
Preheat oven to 400 degrees. Cream butter and sugar together in an electric mixer. Add vanilla and eggs, beat at medium speed. Sift dry ingredients, blend at low speed until combined. Stir in chocolate chips by hand.
Form dough into one inch balls and place on cookie sheets, two inches apart. Bake at 400 degrees for ten minutes. Cool and frost with chocolate cream cheese frosting below.
½ cup butter
8 ounces cream cheese
1 teaspoon vanilla
½ cup unsweetened cocoa powder
2 ½ – 3 cups powdered sugar
Bring butter and cream cheese to room temperature and whip together in an electric mixer until light and fluffy. Add vanilla.
Slowly sift in unsweetened cocoa powder and powdered sugar, mixing on low until blended. Spread on cooled cookies.