Jessica Fletcher Solves Real Estate Drama in the Latest Murder, She Wrote Mystery

 

Oh, what a treat! I just finished A Killing in Real Estate, the 62nd book in the Murder, She Wrote series, and I’m once again reminded why I’ve read every single one. There’s truly nothing more comforting than settling in with Jessica Fletcher and the quirky folks of Cabot Cove for tea, one of Maeve O’Bannon’s delicious scones, good conversation, and, of course, a murder to solve.

 This one is extra special because it’s set right in Cabot Cove, which are always my favorites. The town is more divided than ever with a heated mayoral race underway and the arrival of ambitious developer Lionel Watts. He’s courting local landowners for a big luxury hotel project, and suddenly tongues are wagging, and every conversation turns into a lively debate: bring in the tourist dollars and progress, or protect the town’s old-fashioned charm? Tensions are high, and then Watts turns up dead in the woods. It looks like a simple heart attack at first, but Jessica isn’t convinced. What follows is a classic whodunit layered with local politics, community loyalties, and some decades-old secrets that keep you guessing.

 Terrie Farley Moran captures that perfect small-town nostalgia while tackling a very tricky issue about development and change. Jessica is her usual wonderful self: calm, observant, a clever peacekeeper, and sharp as ever, even while juggling work on her latest novel and dog-sitting Eve Simpson’s Cecil, an adorable Chihuahua who I’d be very happy to read about in future installments.

 The mystery progresses at a measured pace, revealing clues along the way that make the final solution feel both logical and satisfying. A compelling subplot centered on a long-forgotten financial scandal serves as an effective red herring, adding complexity and depth to the story. At times, I found the real estate angle particularly intriguing, but every thread ultimately came together in a cohesive and rewarding conclusion.

 If you’re a fan of the series, this one delivers exactly what we love: a compelling puzzle, memorable characters you feel like you know, and that irresistible Cabot Cove atmosphere. It’s charming, comforting, and left me smiling at the end. Highly recommended for anyone who enjoys a well-crafted cozy mystery that feels like visiting old friends. Now I’m already looking forward to the next one!​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

  You can order a copy here.

 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

 As an Amazon Associate I earn from qualifying purchases.

Old-Fashioned Coconut Sheet Cake – Tender, Fluffy & Irresistible

 

I’ve never been much of a cake baker. After thirty-plus years of reaching for the same handful of recipes, I’d simply lost my spark for it.

 Then, almost like fate, I stumbled upon an old issue of Amazing Cakes and Cupcakes from Hoffman Publications’ “All-American Cooking” series. Eighty-four brand-new recipes spilled across the pages. Layer cakes, Bundt cakes, sheet cakes, cheesecakes, cupcakes, fillings, frostings, and glazes. For the first time in years, I actually felt excited about baking a cake.

 The Old-Fashioned Coconut Sheet Cake practically jumped off the page — and, no, it is not too soon after my Tom Cruise cake to try a new variety — and called my name. So at 9:00 on a Sunday night, I rolled up my sleeves and got to work. I could barely wait for it to cool before slathering on the frosting and sneaking that first slice.

It did not disappoint. This cake is genuinely delicious — moist, tender, and packed with coconut flavor thanks to coconut milk and coconut extract in both the cake and the frosting. (I was as shocked as you probably are that I actually had both on hand on a random Sunday night!)

 The finishing touch was sweet toasted coconut paired with salty chopped macadamia nuts, something I found to be pure genius. It adds that perfect little “je ne sais quoi” that makes this cake feel extra special.

 The recipe says it keeps well in the refrigerator for up to three days. I tested that theory and discovered it actually tastes even better after a day or two (I’d stop at four days max). It gets noticeably moister and more flavorful as it sits. So if you’re looking for a true make-ahead dessert that only improves with age… well, don’t we all?

 This classic coconut sheet cake, tender, moist, full of coconut flavor, and topped with a rich coconut cream frosting is everything you want in a homemade dessert. It’s an old-fashioned favorite that’s perfect for potlucks, family gatherings, or anytime you’re craving something sweet and comforting. The toasted coconut and macadamia nuts on top take it over the top!

The recipe states that it makes about 12 servings. Well, fewer than that in this household, but you do you.

Old-Fashioned Coconut Sheet Cake

 1 c. unsalted butter, softened

1½ c. sugar

4 large eggs, separated

1 t. coconut extract

1 t. vanilla extract

3 c. cake flour

1 t. baking powder

1 t. baking soda

½ t. salt

1¼ c. coconut milk

Coconut Cream Frosting (recipe below)

Garnish: toasted sweetened flaked coconut and chopped macadamia nuts (optional)

Preheat oven to 350°F. Spray a 13×9-inch baking pan with Baker’s Joy.

In a large bowl, beat the butter and sugar with a mixer at medium speed until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Beat in the coconut extract and vanilla extract. 

 In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Sift the flour mixture twice.

Gradually add the flour mixture to the butter mixture alternately with the coconut milk, beginning and ending with the flour mixture. Beat just until combined after each addition.

 In a clean medium bowl, beat the egg whites with a mixer at high speed until stiff peaks form. Gently fold the egg whites into the batter.

Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

Let the cake cool completely in the pan. Spread the Coconut Cream Frosting over the top, and then sprinkle with toasted coconut and chopped macadamia nuts if desired. Cover and refrigerate up to 3 days.

 Coconut Cream Frosting

Makes about 5 cups

 ¾ c. butter, softened

4 - 5 T.  coconut milk

1 t. coconut extract

7 c. confectioners’ sugar*

 In a large bowl, beat the butter, 4 tablespoons coconut milk, and coconut extract with a mixer at medium speed until creamy.

 Gradually add the confectioners’ sugar, beating until smooth. Add the remaining 1 tablespoon coconut milk if needed to reach a spreadable consistency.

This beautiful coconut cake keeps well and tastes even better the next day. The light, fluffy texture and dreamy coconut frosting make it a guaranteed crowd-pleaser.

If you make this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on social media. Enjoy!

*For reference, a 2-lb. bag of Domino powdered sugar yields 7.5 cups.

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The Tiny Timer That You Didn't Know You Needed, but You Do!

I am completely gaga over my new fireplace (that you can read about here), but one of the things I love most about it is something you can’t even see. Before, I had to run cords from the two lamps down either side of the fireplace and hide them inside white tubes so they wouldn’t look ridiculous. Since we were starting from scratch this time, I told Joe I wanted two outlets built right into the top of the mantle, one on each end. These outlets are beautiful. They’re round, they have little lids if you’re not using them, and I’ve put them to great use.

What makes the hidden wiring even better is this new timer I recently picked up. Occasionally I like to share a product recommendation, and this one I recommend wholeheartedly.

The BN-LINK Indoor Countdown Timer is hands-down the simplest timer I have ever used, and it takes up almost no space. No more turning a little wheel to set the clock or pushing down those tiny plastic teeth. All you do is press a button.

Want the lights on for two hours? Four hours? Six hours? Want it to repeat every single night? No problem. Just press the four-hour button, then the repeat button, and those lamps turn on and off at the same time every evening for exactly four hours.

It even has two outlets, so both of my lamps are plugged into this one little device. They’ve been switching on as scheduled every night and turning off just after I go to bed. I don’t think I’ve ever been so delighted by something so small.

 With the holidays coming up and all the ambient lighting, trees, and extra lamps we’re all about to use, this is something everybody needs. I will never forget the year I had to literally crawl underneath the Christmas tree just to reach the timer. That is a thing of the past.

 The price is right, too. Buy one, buy two, buy a few for friends and family. What a perfect stocking stuffer one of these would be. They are magnificent!

Here are the deets: 

BN-LINK Indoor Countdown Timer with Repeat Function, 2-Outlets, 3-Prong 

Digital Timer for Electrical Outlets – Heavy Duty, Accurate, Compact – 15A/1875W, ½ HP, ETL Listed

•  Fully adjustable: Up to 15 hrs 45 mins countdown, plus a repeat function that runs your last setting again

•  Super simple: 6 countdown buttons (15 min, 30 min, 1 hr, 2 hr, 4 hr, 6 hr), one ON/OFF override, and one Repeat button

•  Versatile: Perfect for lamps, curling irons, coffee makers, slow cookers, fans, holiday lights—you name it

•  Safe & reliable: ETL listed, conforms to UL 917

•  Saves energy and money while keeping things convenient

If you’re tired of wrestling with old-school timers or crawling under the tree, this little guy is a game-changer.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

 You can order one (or more!) here.

 As an Amazon Associate I earn from qualifying purchases.

A Spooky Halloween Stitching Project

 

Do you ever set goals for yourself when it comes to craft projects? I do. And apparently, I also have a remarkable talent for setting goals that take approximately five years to accomplish.

 I bought this counted cross-stitch chart from The Drawn Thread about a dozen years ago. I loved it immediately because, as you probably know by now, I love Halloween, and I especially love Halloween stitching projects. This one has everything: a spooky old house, a black cat, witches, jack-o’-lanterns, bats, a very sinister-looking tree, and a verse about Halloween. What’s not to love? Well...the moon.

 I started stitching it about five years ago. Every July, when I begin longing for cooler temperatures, changing leaves, pumpkins, and all things autumnal, I would drag it out and start stitching again. I would make a respectable amount of progress, until, eventually, the stitching drove me absolutely out of my mind. At that point, I would put it away and wait patiently, or, more accurately, forget about it, until the following July.

 

Of course, the passage of time has not exactly improved my chances of finishing it. Every year my vision gets a tiny bit worse and my reflexes get a tiny bit slower, which means there are now puncture wounds involved in this project. Lots of them.

 The piece is stitched on 18-count linen that I coffee-dyed to give it that appropriately aged, spooky look. I love the fabric, and I love how the finished piece is going to look.

And then there is the moon. Look at that moon!!

 There are literally thousands of stitches in that thing, and they are all the same. Over and over and over again. It is the stitching equivalent of being trapped in an elevator with someone who insists upon telling you the same story repeatedly. And because that wasn’t sufficiently annoying, I have to stitch the moon around all of that text.

 

Fortunately, I found a solution: Columbo.

 I have stitched through all 16 seasons that I happily found on Tubi. There is something wonderfully soothing about watching Columbo wander around asking seemingly innocent questions while I sit here stabbing linen with a needle and trying not to lose my mind over the moon.

 I keep thinking to myself that maybe if I could do three rows a day I’ll be able to get this finished by Halloween. You’re probably thinking, well that’s a piece of cake. Let me tell you, it is NOT a piece of cake. It is a tough, chewy piece of parboiled meat. Going in and around that text is a nightmare and the stitches are so small! The pattern doesn’t call for outlining, although I have outlined the cat, bird, bats, and witch’s hat and dress. I often think outlining makes things look cleaner, but perhaps this is supposed to look rustic. The jury is still out on that, although I would appreciate your thoughts. At any rate, wish me luck because this is the year that I am going to do it.

 

This is the year.

 This. Is. The. Year.

 I am going to finish this thing.

 I am going to stitch that moon.

 I am going to admire the finished piece.

 I am going to have it framed.

 And then I am going to put it somewhere prominent so that everyone can admire the fruits of my perseverance and I can point to it and say, “Do you have any idea how long that moon took?”

 Probably.

Because I have learned that when it comes to craft projects, confidence is a dangerous thing.

Now tell me: What are you working on? Do you sew, stitch, quilt, crochet, knit, paint, scrapbook, or otherwise find ways to create things that seemed like a wonderful idea when you started them? I'd love to hear what you're currently wrestling with working on (or triumphantly finishing). 

Sun-Dried Tomato Pesto Alfredo: An Easy Weeknight Favorite

 

What do you do when you love both red sauce and white sauce on pasta? You combine them of course.

This Fettuccine Alfredo with Sun-Dried Tomato Pesto delivers the best of both worlds—a rich, creamy Alfredo sauce with the bright, concentrated flavor of tomatoes. The result is a beautiful blush-colored sauce that tastes like summer without requiring you to chop, seed, or cook down pounds of fresh tomatoes.

My introduction to sun-dried tomato pesto came when I stirred a spoonful into a batch of Creamy Tuscan Shrimp. The flavor was incredible—rich, complex, and intensely savory. One taste was all it took to convince me that this ingredient deserved a permanent place in my refrigerator.

Since then, I’ve used it in dips, sandwich spreads, salad dressings, soups, stews, and baked pasta dishes, all with delicious results. It adds depth and brightness to almost anything it touches.

 In this recipe, a simple homemade Alfredo sauce gets a flavor boost from Melissa’s Sun-Dried Tomato Pesto. The pesto cuts through the richness of the cream and cheese, creating a balanced sauce that satisfies both red sauce and white sauce lovers alike.

 If you’ve never tried sun-dried tomato pesto, this recipe is the perfect place to start. After one bite, you’ll probably find yourself looking for new ways to use it too.

Fettuccine Alfredo with Sun-Dried Tomato Pesto 

¼ c. butter

2 T. cream cheese

1 c. heavy cream

½ t. McCormick Garlic Powder and Paprika Seasoning

Salt, to taste

Freshly ground black pepper, to taste

1–2 T. Melissa’s Sun-Dried Tomato Pesto

⅓ c. freshly grated Parmesan cheese

6 oz. fettuccine,* cooked according to package directions

 In a medium saucepan over low heat, melt the butter. Add the cream cheese and stir until smooth.

 Add the heavy cream, garlic powder and paprika seasoning, salt, and pepper. Simmer gently over low heat, stirring frequently, until the sauce thickens slightly, about 15 to 20 minutes.

 Stir in the sun-dried tomato pesto and heat through. Remove from the heat and add the Parmesan cheese and fresh nutmeg, stirring until smooth.

 Toss the sauce with the hot, drained fettuccine and serve immediately.

Other Easy Ways to Use Your Sun-Dried Tomato Pesto 

If you want more ideas beyond this Alfredo:

•  Pizza or flatbread base — Mix with a little olive oil and spread instead of red sauce.

•  Sandwich spread — On paninis, grilled cheese, or caprese sandwiches.

•  Chicken or fish — Spoon over grilled chicken breasts, salmon, or white fish.

•  Vegetables — Toss with roasted veggies (zucchini, eggplant, cauliflower) or stir into mashed potatoes.

•  Dip — Mix a spoonful into ricotta or cream cheese for a quick crostini spread.

•  Soup — Swirl into tomato soup, minestrone, or creamy chicken soup for extra flavor.

•  Eggs — Stir a bit into scrambled eggs or omelets, or dollop on frittata.

 *I used mafaldine pasta 

As an Amazon Associate I earn from qualifying purchases.

The Best Christmas Ever by Sarah Morgan: A Heartwarming Snowstorm Story That Feels Truly Magical, a Review

  

I’ve loved this book. The Best Christmas Ever by Sarah Morgan is different from all the other Christmas books I’ve read, and while I’m not usually a fan of romances, this one was over-the-top fantastic.

 As a snowstorm of the century hits New England, reclusive author Mabel Miller plans another solitary Christmas with her cats—no decorations, no tree, no holiday cheer. Then fate intervenes: two cars crash into the stone wall of her isolated cottage, bringing unexpected guests. A family with two young children who still believe in Santa, and two work colleagues with clear history between them, all end up stranded under Mabel’s roof.

 What could have felt like a tired “trapped by a storm” trope instead becomes something special. Sarah Morgan brings these very different characters together with natural, believable development. Each carries struggles, regrets, and quiet hopes. Watching them find comfort, friendship, healing, and a touch of romance is genuinely touching. Mabel sits at the center; seeing her slowly open up, rediscover joy she had pushed away, and let the children charm their way past her boundaries is wonderful. Cocoa, cookies, and the opening of her secret-filled library feel earned rather than forced.

This is no frivolous romance. It’s full of thought and meaning without tipping into heavy sentimentality. The relationships grow organically, the Christmas magic feels earned, and the happy ending satisfies without feeling cheap. Morgan has a real talent for capturing the spirit of the season. The result is a feel-good holiday story that left me smiling and genuinely put me in the Christmas spirit.

 A must-read for the holiday season—especially if you want something warmer and more character-driven than the usual festive fare.

 My Rating: ★★★★★ (5 out of 5 stars)

 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

 As an Amazon Associate I earn from qualifying purchases.

Georgia Knockout Dip: Where Sweet Meets (Gentle) Heat

 

You reach a certain age, and you figure that you’ve heard it all when it comes to comestibles, particularly if you’re as dab a hand in the kitchen as I am. Then something like “tamed jalapeños” shows up and quietly proves you wrong. (Hands up if you’ve heard of these.)

 I first heard about tamed jalapeños while hunting for a new dip recipe. I was intrigued enough to buy a jar, and after one taste I was hooked.  These are real jalapeños with noticeably less heat, read: gentle enough that I can enjoy them straight from the jar without finding myself coughing and sputtering because my delicate system can’t handle a mere 4,000 Scoville units.  Nope, just bright, peppery flavor with a manageable kick. For someone with a delicate tolerance for spice, they’re a revelation.

 I’ve been tossing them into everything from sandwiches to quesadillas, but my favorite discovery so far is this recipe, which I’ve tweaked and made so much better. It’s the perfect balance of sweet and savory with just enough heat to keep things interesting. Best of all, it tastes even better when made ahead so the flavors can meld.

Georgia Knockout Dip 

1 (8 oz) package cream cheese, softened

¼ c. sour cream

2 green onions, diced

¼ c. tamed jalapeños, drained and roughly chopped (plus extra for garnish)

¼ c. peach preserves

¼ t. onion salt

Pinch of garlic powder

Pinch of cayenne pepper

2–3 T. peach preserves, for topping (optional)

In a medium bowl, beat the cream cheese and sour cream together until smooth.

 Add the green onions, chopped tamed jalapeños, ¼ cup peach preserves, onion salt, garlic powder, and cayenne. Mix until well combined.

 Transfer to a serving dish. Spoon additional peach preserves on top if desired and garnish with extra jalapeños.

 Chill for at least 30 minutes to let the flavors meld.

 Serve with crackers, tortilla chips, or pretzels.

 This dip disappears fast at gatherings, and the combination of sweet peach with the tamed jalapeño heat is unexpectedly addictive. If you’ve been hesitant about spicy dips, this might be your entry point.

 Have you tried tamed jalapeños yet? Let me know in the comments what you think—or how you use them! 

As an Amazon associate I earn from qualified purchases.