Lethal Layers

I love a mystery that I can sink my teeth into, and such is often the case with the “culinary mystery,” a cozy, domestic-type mystery that features both crime and cuisine. My first experience with a culinary mystery was in 1982 with Virginia Rich’s The Cooking School Murders. Rich, a former food columnist, was the author who pioneered this sub-genre.

Another such author is Diane Mott Davidson who created a series of mysteries featuring amateur sleuth and crime-solving Colorado caterer Goldie Bear (where everything is just right). Each book includes original mouthwatering recipes, and the series has grown to such an extent that she has developed over one hundred recipes for Goldy to make and serve as part of her catering business. As a consequence, this past fall, Goldy’s Kitchen Cookbook was published containing all of these recipes. One of my favorites from this book (and there are a LOT of them) is from the second mystery in the series, Dying for Chocolate, called Lethal Layers. They are murderously good!

 Lethal Layers

From Dying for Chocolate by Diane Mott Davidson

1/2 cup unsalted butter

1/2 cup dark brown sugar

1 cup all-purpose flour

1 -2 cup pecan halves

2 eggs (I used extra-large)

1 cup firmly packed dark brown sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking powder

Additional flour (see below)

1 cup chocolate chips

Preheat oven to 375ºF.

In a food processor, combine the first three ingredients with a metal blade until coarse crumbs are formed. (Can also be done with 2 knives or a pastry cutter).

Pat as a crust into a buttered 9x13 pan. Bake for 10 minutes. Remove from oven and cool completely. Spread pecans over cooled crust. (I used the full 2 cups.)

Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking power in the bottom of a 1/4 cup measure, and then fill the rest of the measure with flour. Stir this into egg mixture. Pour this mixture over the pecans and crust. Sprinkle chips over the mixture.

Bake 20 minutes or until center is set. Let cool before cutting.

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Cereal Killer Cookies

If you have been reading my blog over the years, or have taken a look at my mystery jewelry shop, then you know that I love mysteries. You may also know, if you've read carefully, that I have a specific liking for culinary mysteries, particularly those with recipes in the back. Previously I have shared Mysterious Cinnamon Rolls, Pumpkin Cheesecake Muffins, and Pumpkin Pie Oatmeal, all of which I've found while enjoying a good mystery. Today's recipe is another of that ilk, this one from Diane Mott Davidson's book The Cereal Murders, #3 in the series of Goldy Bear culinary mysteries.

Largely I'm a fan of a thick, dense, crispy cookie, but these chewy gems turned out to be positively addicting. I had cut the recipe in half (as I often do when trying a new one), and was immediately sorry that I did, as was Mr. O-P who expressed his concerns through a mouth full of cookies. The brickle bits really take these over the top. They are not the prettiest cookie on the plate, but they are simultaneously crunchy and chewy, and bursting with toffee flavor; you will not be able to stop at just one. Why you'll love these is no mystery.

Cereal Killer Cookies

From The Cereal Murders by Diane Mott Davidson

2¼ cups old fashioned rolled oats
2 6-ounce packages almond brickle chips (Bits O’ Brickle)
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
¾ cup granulated sugar
1 cup (2 sticks) unsalted butter, cut into pieces
2 large eggs
1 tablespoon vanilla

Preheat the oven to 375°F.

In a medium mixing bowl, mix the oats with the brickle chips; set aside. In another medium mixing bowl sift the flour, baking soda, baking powder, and salt together; set aside. In a food processor mix the sugars until blended, then gradually add butter. Continue to process until creamy and smooth. Add eggs and vanilla and process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips and stir until well combined. Using a 2-tablespoon measure, measure out scoops of dough and place at least 2 inches apart on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown. Cool on racks. Makes 4-5 dozen

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Thursday Favorite Things

Full Plate Thursday

\Create It Thursday