Dani Klein’s debut book Little Sweets and Bakes is a fun collection of delicious, easy-to-bake recipes that are comprised of accessible ingredients so you can get right to baking. Bright, charming full-color photographs take readers through each recipe step by step, allowing bakers of any skill level to create little works of art. Cake pops, cupcakes, whoopie pies, macrons, or lovely decorated cakes and cookies—this book lacks nothing a sweet tooth desires.
Try some of these colorful recipes:
- Pink velvet cake
- Homemade Snickers bars
- Apple cinnamon whoopie pies
- Blueberry crumble dream
- Mini lemon bundt cakes
- Donut-cake pops
- And many more!
Many of the recipes come with notes on their versatility and tips for presentation, making them the perfect inspiration for your next party. An additional chapter includes instructions and tips for decoration and wrapping, with clever hints on how to reduce the mess for the younger set.
When Lucy and Chantelle deliver macarons to a mansion for an elaborate party someone drops dead right in front of them. When the victim keeps appearing in Lucy’s dreams, she needs to find the murderer so she can put things to rest.
Lucy tries to put her developing romantic feelings aside for handsome Jack so she can focus on solving the murder. But her instincts lead her straight towards trouble.
Will Lucy manage to solve the murder mystery before more lives are placed at risk?
If you like lovable pets, fun characters, a bit of romance and an exciting cozy mystery, you’ll love the Macaron Patisserie Cozy Mystery Series.
Recipe Included: Mocha Macarons
This is the third book in the Macaron Patisserie Cozy Mystery Series. The main mystery is solved in each book, but the stories will be enjoyed more if read in order. This series has slightly paranormal elements.
Cindy Bell : author
Wall Street Journal Bestselling Author, Cindy Bell, has always loved reading, but it is only recently that she has discovered her passion for writing romantic cozy mysteries. When she is not reading or writing she loves baking (and eating) sweet treats, or walking along the beach with her energetic cocker spaniel, thinking of the next adventure her characters can embark on.
Cindy is the author of the Chocolate Centered, Donut Truck, Dune House, Sage Gardens, Nuts about Nuts, Bekki the Beautician, Wendy the Wedding Planner, Heavenly Highland Inn and the Macaron Patisserie Cozy Mystery Series.
What is the difference between a macaroon and a macaron?
Aside from both being delicious and similar in spelling, macarons and macaroonsare entirely different cookies. First off, a macaroon is coconut based, whereas amacaron is meringue based
- 1 14-ounce package sweetened shredded coconut (about 5 cups)
- 4 large egg whites
- ⅔ cups sugar
- ⅓ cup all-purpose flour, spooned and leveled
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
Bake, at 350 – rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.