A Twinkle of Trouble (A Fairy Garden Mystery)
by Daryl Wood Gerber
A Twinkle of Trouble (A Fairy Garden Mystery)
Cozy Mystery
5th in Series
Setting – California
Publisher : Kensington Cozies (April 23, 2024)
Paperback : 304 pages
ISBN-10 : 1496744934
ISBN-13 : 978-1496744937
Kindle ASIN : B0CFGF36NM
Carmel-by-the-Sea garden shop owner Courtney Kelly sees things others can’t—like fairies, and hidden motives for murder . . .
Courtney is delighted when her tiny friend Fiona returns from the fairy realm, appearing at the base of a Cypress tree. When her Ragdoll cat, Pixie, emerges from her own portal—aka the cat door—the three set off for a busy day.
Busier than usual, since Courtney has rented a small plot of land at the Flower Farm, where she hopes to grow her own supplies for her fairy-garden business. Plus, the annual Summer Blooms Festival is coming up, and Courtney has booked a booth . . .
But the murder of Courtney’s friend, Genevieve, casts a pall over the festival. Ever since Genevieve sold her floral business, she’d been building a career as an influencer. She was perennially opinionated—but in her new role she’d become surprisingly vicious, dissing local entrepreneurs with nasty posts and unwarranted bad reviews. That’s landed a couple of Courtney’s other friends on the suspect list—including Flower Farm owner Daphne Flores.
And when a second victim is discovered, seeds of doubt about Daphne’s innocence sprout in Courtney’s mind. With only a germ of a clue, Courtney will have to overturn every rock to get the dirt on the real killer . . .
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April 15 – Maureen’s Musings – SPOTLIGHT
April 15 – Teatime and Books – SPOTLIGHT
April 16 – Mystery, Thrillers, and Suspense – SPOTLIGHT
April 16 – Sneaky the Library Cat’s Blog – CHARACTER INTERVIEW
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Thanks to the author we have this amazing recipe for a Chocolate Mousse Pie! Not only does the book look good, but we also have a recipe for it. So, you could really eat the pie and read at the same time! I would.
What Could Be Better than Chocolate Mousse Pie?
By Daryl Wood Gerber
Author: A Twinkle of Trouble, Fairy Garden Mystery #5
When I write the Fairy Garden Mysteries, I think about the different foods I want Courtney to serve at the teas that Open Your Imagination serves on weekends, and I also want to share a few recipes that Rhett, Courtney’s boyfriend and owner of Hideaway Café, will concoct.
However, though Rhett figured out how to make this chocolate mousse pie, it is “not” his original creation. He cajoled the recipe from Sweet Treats, the pastry and coffee shop that is located in the same courtyard as Open Your Imagination. After all, recipes are meant to be shared, right?
It is so easy to make, you should have no problem doing so. Adding coffee or espresso to a recipe can really enhance the chocolate flavor. It deepens its intensity. Enjoy the smooth, creamy texture.
Note: I, Daryl the author, found gluten-free chocolate wafers at whole foods. So if you need to eat gluten-free, that’s an easy substitution.
Chocolate Mousse Pie
(Yield: 6 slices)
One 4-ounce package chocolate wafers, broken into pieces (*they do make these gluten-free)
3 tablespoons unsalted butter, melted
4 ounces bittersweet or semisweet chocolate, chopped
¼ cup strong brewed coffee or espresso
¾ cup heavy whipping cream
½ teaspoon vanilla extract
2 tablespoons sugar
Pinch of salt
Preheat the oven to 350 degrees F.
Butter a 6-inch springform pan. Pulse the chocolate wafers in a food processor until finely ground. Add the butter and pulse 3–4 times. Press the mixture into the bottom and up the sides of the prepared pan. Bake the crust for 5 minutes and remove from the oven and let cool.
In the top of a double boiler set over about 2 inches of simmering water, melt the chopped chocolate and the coffee. Remove the bowl form the heat and let cool for 5 minutes.
In a medium mixing bowl, whip the cream, vanilla, sugar, and salt with an electric mixer on medium-high until the cream holds stiff peaks. With a spatula, fold the chocolate mixture into the cream, in 3 batches, until nicely blended. Transfer the mixture to the crust and smooth the top.
Cover and refrigerate for 3 hours and up to 1 day. To serve, remove the sides of the springform pan and cut the mousse into wedges.
*For a 9-inch springform pan, double the ingredients and prepare as above.
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