Jenn McKinlay's News #43
May 16, 2021
Spring is the season for weddings so it feels extremely appropriate that there is a wedding in my latest mystery For Batter Or Worse! Mel and Dear Joe are finally tying the knot...or are they? Pick up your copy TODAY to find out!
More Book News: In more thrilling news (at least for me) we are mere weeks (12 to be exact) from the release of Wait For It! I'm delighted to have a rom-com set in the city I adore - Phoenix! Come for the laughs, stay for the poolside margaritas!
And rounding out the year, we have Killer Research, the 12th Library Lover's Mystery. I enjoyed writing this one so much! Rarely, does a character have an arc like the librarian Ms. Cole - she is something else. Don't miss it!
Giveaway: On Monday, May 17th, the monthly giveaway winners will be announced. The prizes are a signed copy of For Batter or Worse, a cupcake potholder, and a pad of sticky notes!
How do you enter the random drawing? Well, if you subscribe to my newsletter -- and you probably have if you're reading this -- you're all set. Other randomly picked winners will be chosen from my Instagram, and two different Facebook groups -- the McKinlay's Mavens and the Fans of Jenn McKinlay. Click the highlighted names to follow or join for extra chances to win! Good Luck!
Events: No events at this time. But I am going on a research trip to Martha's Vineyard at some point this summer. I can't say anymore right now, but I am VERY EXCITED!!! Think rom-com not mystery :)
Recipe Share: I just turned in the copyedits for Killer Research and one of my favorite parts of this series is deciding what food the crafternooners are going to eat during their book club/crafting session. There are several in this book, but my favorite was the lemon-cheesecake squares! Yuuuuum! So, here's an advance peek at the recipe, which is perfect for spring and summer -- especially for breakfast! Enjoy!
2 ¾ finely crushed shortbread cookies
1 Tablespoon granulated sugar
6 Tablespoons butter, melted
12 ounces cream cheese, softened
1 cup powdered sugar
2 Tablespoons fresh lemon juice
½ teaspoon lemon zest
2 teaspoons vanilla extract
2 large eggs
Preheat oven to 350 degrees. Grease an 8 X 8 in baking dish and set side. Combine crushed cookies and sugar then mix in melted butter until mixture is thoroughly moistened. Evenly press into the bottom of the baking dish. Beat cream cheese with powdered sugar until smooth. Mix in lemon juice and zest. Put aside ¾ cup of the mixture and refrigerate. Add vanilla to remaining mixture and beat in the eggs. Pour filling over the shortbread crust. Bake for 23-26 minutes. Cool completely then pour the remaining mixture on the top. Refrigerate until firm (about 2 hours). Cut into squares. Serves 16.
Thanks, as always, for joining me on this crazy writer journey! I adore having all of you with me for the shenanigans and the desserts :) Now go make some bad breakfast choices!