In Lynn Cahoon’s Two Wicked Desserts, Magic Springs, Idaho, may be a small town, but Mia Malone is living an enchanted life running her own catering business and cooking school. And while she’s teaching the locals culinary craft, her grandmother is teaching her witchcraft for the day she inherits the family magical spells that have been passed down for generations. Unfortunately, all that knowledge is not helping Mia or her grandmother in removing the spirit of warlock Dorian Alexander from Mia’s cat, Mr. Darcy.
But even though Dorian hasn’t yet left this earthly plane, his spells have already been transferred to his daughter Cindy’s grimoire. An actress looking for her big Hollywood break, Cindy is hoping there’s something in her father’s bag of tricks to make her a star. But playing with magic has only resulted in a trip to Idaho, where Cindy finds herself the number one suspect in the murder of a hitman whose body was found in the garden of Mia’s Morsels. Now it’s up to Mia to conjure up a killer before everything she’s worked so hard for vanishes with a poof!
Find your favorite comfortable seat to enjoy this intriguing book with a bold teacup of black tea and an exclusive recipe for Pumpkin Cheesecake.
- 2 (8-ounce) packages cream cheese
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Graham Cracker Crust (recipe follows)
- Sweetened whipped cream (for serving)
- Preheat oven to 350°.
- In a large bowl, beat together cream cheese, sugar, and vanilla extract with a mixer at medium speed until smooth and creamy. Beat in eggs, one at a time. Beat in pumpkin, cinnamon, and nutmeg until combined. Pour filling mixture into Graham Cracker Crust, being careful not to overfill. (There may be filling left over.)
- Bake until filling is mostly set but slightly jiggly in center, 50 to 55 minutes. Let cool completely on a wire rack.
- Refrigerate until cold. Serve cold with whipped cream, if desired.
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- In a large bowl, stir together graham cracker crumbs and sugar. Add butter and toss together until crumbs are moistened and will hold together when pinched.
- Using the bottom of a metal measuring cup, press crumbs into bottom and up sides of a 9-inch deep-dish pie plate. Refrigerate until firm, approximately 1 hour.
- Preheat oven to 375°.
- Bake until lightly browned around the edges, 6 to 8 minutes. Let cool completely on a wire rack.
ABOUT THE AUTHOR
New York Times and USA Today best-selling author Lynn Cahoon is an Idaho expat. She grew up living the small-town life she now loves to write about. Currently, she’s living with her husband and two fur babies in a small historic town on the banks of the Mississippi River, where her imagination tends to wander. Visit her at www.lynncahoon.com or on the social media platforms below.