Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, M.K. SCOTT and her favorite recipe for HARVEST CAKE!
A BARK IN THE NIGHT
The Talking Dog Detective Agency Book 1
BY M.K. SCOTT
Out of control preschoolers and their demanding parents has Nala trying on the private investigation business over summer break. Her ability to solve mysteries within thirty minutes of the show starting should serve her well. Her agency motto is discreet inquiries, which apparently means nothing to her police captain father or her competitive mother. They’re determined to help no matter how much Nala refuses their assistance.
A hunky veteran turned cop, a helpful neighbor, and a rescue dog that talks only makes things interesting. She’d might even start to enjoy the job if whoever is trying to kill her would just give it a break.
Max is the crime solving sidekick of Nala Bonne, who is a preschool teacher turned investigator. She agreed to take the shelter dog her friend, Karly urged on her only because no one else would. Her friend failed to mention the dog could talk and could be a bit of a diva too.
Max like his cartoon counterpart, Scooby-doo, loves to eat. Instead of a Scooby snack, he prefers a cheeseburger. When he isn’t helping on a case or trying to match Nala with an appropriate guy, he’s contemplating his next treat.
Some people might wonder why I chose a talking dog. Most dog lovers so talk to their pets. It was only logical that the pets have something to say in return. Max helps explains some of the mysteries of dog behavior while giving unsolicited advice too.
The fact that Max can talk adds a twist to crime solving since people seldom watch what they say in front of the dog along with additional tension because Nala is constantly covering for Max when he makes impulsive comments. She’s convinced someone will kidnap him if they know he can talk and sell him to the highest bidder.
Max is a fun character to write for because he has all the bravado of a teen age boy and just about the same amount of knowledge of the world. In other words, he’s a bit of a know it all. His rash actions often propel the two of them into tricky situations.
Like to find out more about Max. Grab A Bark in the Night while it is only .99 cents. It goes back to 2.99 on November 1st.
M.K. Scott is the husband and wife writing team behind The Painted Lady Inn Mysteries and The Talking Dog Detective Agency. Morgan K Wyatt is the general wordsmith, while her husband, Scott, is the grammar hammer and physics specialist. He uses his engineering skills to explain how fast a body falls when pushed over a cliff and various other felonious activities. The Internet and experts in the field provide forensic information, while the recipes and B and B details require a more hands-on approach. Morgan’s daughter, who manages a hotel, provides guest horror stories to fuel the plot lines. The couple’s dog, Chance, is the inspiration behind Jasper, Donna’s dog. Overall, both are a fun series to create and read.
Links to M.K.’s website, blog, books, etc.
I hope you enjoy the recipe M.K. is sharing today on Karen’s Killer Fixin’s. Happy Eating!
P.S. We’re at 337 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
[Makes 8-12 Servings]
Note from M.K.: The original recipe came out of a Betty Crocker Cookbook, I may have tweaked it a little.
Servings 8-12 depending on the size of the slice
Difficulty: Easy to moderate
Time: approx. 2 hours
- 1 cup buttermilk
- 1 cup water
- 2/3 cup cooking oil
- 2 cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 ounce cream cheese, softened
- 1/3 cup canned pumpkin
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup whipping cream
- 4 ounces semisweet chocolate, chopped
- Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel
- Preheat oven to 350 degrees F. Grease and flour two 9×1-1/2-inch round baking pans; set aside.
- In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.
- Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
- In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.
- In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add (the best you can afford) chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with grapes and/or other desired toppers.