Cinnamon Sugar Bakery Special—One Day Only!
Wait, this was about the store?
With the new ownership, Cinnamon Sugar Bakery is offering free baked goods to select Danger Cove residents, Friday at 10:00 a.m.
That was today.
I glanced at the clock on the wall behind the register.
That was now .
I stared into Amber's wide eyes, catching a glimpse of my own terrified reflection. "What is this? Why? How?"
She shrugged and shook her head.
"Well, this is just crazy. We can't afford to give away free food. I'll just call Aunt Bernie and…" I looked to the e-mail header to see who else this had gone out to, but Aunt Bernie's address was listed under BCC. Blind carbon copy? That meant no one else could see who received it.
The sender was listed as Riley Spencer, but that was impossible. I hadn't sent it. Was there another Riley Spencer in the world? It wasn't the most unusual name, so it was likely. Maybe this Riley got her e-mails crossed with Aunt Bernie? No, that wasn't possible. The e-mail was titled Cinnamon Sugar Bakery. The e-mail address beside fake me's name was [email protected]. I didn't recognize it.
Amber tapped the counter and swallowed hard. "It's too late."
"What do you mean?"
She grabbed my wrist and dragged me around the counter. We traveled out the front door and to the corner, which wasn't very far since the bakery sat on the corner lot. She pointed, and I followed her direction.
Headed our way, walking down the sidewalk, was a large group of people.
And they looked hungry.
Lemon Pesto Muffins
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup extra-virgin olive oil
1 large egg
1 teaspoon pure lemon extract (can omit if you don't have it)
2 tablespoons fresh lemon juice
Freshly grated rind of one lemon
1/2 cup spinach pesto (recipe below)
Preheat oven to 375°.
Grease a 12-muffin pan or use liners.
In a medium bowl, whisk the flour, sugar, baking powder, and salt.
In a large bowl, whisk together the milk, extra-virgin olive oil, egg, extract (if used), lemon juice, and lemon rind. Stir in the pesto. Add the dry ingredients to the wet, and combine until just moist. Do not overmix.
Divide batter among muffin cups. A scoop (ice cream, cookie, melon) works awesomely.
Bake for 16 minutes until a toothpick inserted into the middle of a muffin comes out clean. Let cool for a few minutes before removing them from the tins.
Eat and enjoy!
Spinach Pesto
2 cups packed fresh baby spinach leaves
2 cloves garlic
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Romano cheese (may use Parmesan)
Kosher salt and freshly ground black pepper, to taste
Combine the spinach and garlic in a food processor and pulse until coarsely chopped. Drizzle in the oil and process until fully incorporated and smooth. Stir in the cheese, and season with salt and pepper.
Use extra over pasta, fresh vegetables, eggs, or on pizza. Pesto is extremely versatile.
CHAPTER TWO
Oh my God, this wasn't happening!
Panic swelled in my chest. For a second I was frozen, stuck to the cement, and I couldn't breathe or think. Fear ping-ponged throughout my body, hitting each organ and blood vessel on its way from my roots to my toes. Then one of the townsfolk looked in my direction, and I snapped out of my trance.
As I hurried inside, my first thought was, Why are they traveling down the street in a herd ? This was like a B movie—or a nightmare, but as far as I knew, I was awake.
I ran past the tables and slid on the shiny floor while turning into the kitchen. I stared at the trays of cookie bars, muffins, and brownies, all cooling down so they'd be ready for this afternoon's crowd. Plans suddenly changed.
I reached for a silver tray, set a sheet of parchment paper on top, and grabbed a knife. If we were going to do this, I couldn't cut into the profit too much. And I could bake another batch
Wait, this was about the store?
With the new ownership, Cinnamon Sugar Bakery is offering free baked goods to select Danger Cove residents, Friday at 10:00 a.m.
That was today.
I glanced at the clock on the wall behind the register.
That was now .
I stared into Amber's wide eyes, catching a glimpse of my own terrified reflection. "What is this? Why? How?"
She shrugged and shook her head.
"Well, this is just crazy. We can't afford to give away free food. I'll just call Aunt Bernie and…" I looked to the e-mail header to see who else this had gone out to, but Aunt Bernie's address was listed under BCC. Blind carbon copy? That meant no one else could see who received it.
The sender was listed as Riley Spencer, but that was impossible. I hadn't sent it. Was there another Riley Spencer in the world? It wasn't the most unusual name, so it was likely. Maybe this Riley got her e-mails crossed with Aunt Bernie? No, that wasn't possible. The e-mail was titled Cinnamon Sugar Bakery. The e-mail address beside fake me's name was [email protected]. I didn't recognize it.
Amber tapped the counter and swallowed hard. "It's too late."
"What do you mean?"
She grabbed my wrist and dragged me around the counter. We traveled out the front door and to the corner, which wasn't very far since the bakery sat on the corner lot. She pointed, and I followed her direction.
Headed our way, walking down the sidewalk, was a large group of people.
And they looked hungry.
Lemon Pesto Muffins
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup extra-virgin olive oil
1 large egg
1 teaspoon pure lemon extract (can omit if you don't have it)
2 tablespoons fresh lemon juice
Freshly grated rind of one lemon
1/2 cup spinach pesto (recipe below)
Preheat oven to 375°.
Grease a 12-muffin pan or use liners.
In a medium bowl, whisk the flour, sugar, baking powder, and salt.
In a large bowl, whisk together the milk, extra-virgin olive oil, egg, extract (if used), lemon juice, and lemon rind. Stir in the pesto. Add the dry ingredients to the wet, and combine until just moist. Do not overmix.
Divide batter among muffin cups. A scoop (ice cream, cookie, melon) works awesomely.
Bake for 16 minutes until a toothpick inserted into the middle of a muffin comes out clean. Let cool for a few minutes before removing them from the tins.
Eat and enjoy!
Spinach Pesto
2 cups packed fresh baby spinach leaves
2 cloves garlic
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Romano cheese (may use Parmesan)
Kosher salt and freshly ground black pepper, to taste
Combine the spinach and garlic in a food processor and pulse until coarsely chopped. Drizzle in the oil and process until fully incorporated and smooth. Stir in the cheese, and season with salt and pepper.
Use extra over pasta, fresh vegetables, eggs, or on pizza. Pesto is extremely versatile.
CHAPTER TWO
Oh my God, this wasn't happening!
Panic swelled in my chest. For a second I was frozen, stuck to the cement, and I couldn't breathe or think. Fear ping-ponged throughout my body, hitting each organ and blood vessel on its way from my roots to my toes. Then one of the townsfolk looked in my direction, and I snapped out of my trance.
As I hurried inside, my first thought was, Why are they traveling down the street in a herd ? This was like a B movie—or a nightmare, but as far as I knew, I was awake.
I ran past the tables and slid on the shiny floor while turning into the kitchen. I stared at the trays of cookie bars, muffins, and brownies, all cooling down so they'd be ready for this afternoon's crowd. Plans suddenly changed.
I reached for a silver tray, set a sheet of parchment paper on top, and grabbed a knife. If we were going to do this, I couldn't cut into the profit too much. And I could bake another batch
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