Thursday is all about food . And the new home for cozy mystery and a recipe feature. Today is book 4 of this tasty series: coming 6/25.

 sweet tooth for murder . . .  

Bailey King’s in New York wrapping up a six-week shoot on her first cable TV show, Bailey’s Amish Sweets, when she gets a call from her Ohio town’s resident busybody. With Easter around the corner, Bailey’s been recruited to create a giant toffee bunny for the weeklong springtime festival that will also feature live white rabbits. But back home in Harvest, death becomes the main attraction when Stephen Raber keels over from an apparent heart attack—with Bailey and Raber’s pet bunny as witnesses.
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Except it wasn’t Raber’s heart that suddenly gave out—a lethal dose of lily of the valley was mixed into a tasty piece of toffee. Who’d want to poison a jovial rabbit farmer who reminded Bailey of an Amish Santa Claus? To solve the murder, she and her sheriff deputy boyfriend Aiden must uncover a twenty-year-old secret. She’ll need to pull a rabbit out of a hat to keep a healthy distance from toxic people, including one venomous killer . . .  

Net galley review: coming 6/25 the newest sweet treat in the Amish Candy shop mystery. Bailey is solving another mystery . She being both English and Amish shes sees what most people miss and this makes for a thrilling series with lots of twist and turns . Don’t miss this next book and give my recipe a try. Lisa

Recipe Included

Best Toffee Ever – Super Easy

2 cups butter

2 cups white sugar

1/4 teaspoon salt

2 cups semisweet chocolate chips

1 cup finely chopped almonds

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.