From the back:

Thanks to her recent adventures in Dying for Chocolate, Goldy Bear, the premier caterer of Aspen Meadow, Colorado, is no stranger to violence--or sudden death. But when she agrees to cater the first College Advisory Dinner for Seniors and Parents at the exclusive Elk Park Preparatory School, the last thing she expects to find at the end of the evening is the battered body of the school valedictorian.
Who could have killed Keith Andrews, and why? Goldy's hungry for some answers--and not just because she found the corpse. Her young son, Arch, a student at Elk Park Prep, has become a target for some not-so-funny pranks, while her eighteen-year-old live-in helper, Julian, has become a prime suspect in the Andrews boy's murder.

As her investigation intensifies, Goldy's anxiety level rises faster than homemade doughnuts. . .as she turns up evidence that suggests that Keith knew more than enough to blow the lid off some very unscholarly secrets. And then, as her search rattles one skeleton too many, Goldy learns a crucial fact: a little knowledge about a killer can be a deadly thing.

Race to 2 Million Challenge

This is a series I love to read. Although I think I enjoy reading about Goldy's family and catering business more than the mystery. (Sometimes the mysteries are a bit outlandish.) But they are fun to read, and there’s always some great recipes in the books too. Here’s one from this book:

Cereal Killer Cookies

2 ¼ cups old fashioned oats
2 6-ounce packages almond brickle chips (Bits O’ Brickle)
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
¾ cup granulated sugar
1 cup (2 sticks) unsalted butter
2 large eggs
1 tablespoon vanilla extract


Preheat the oven to 375. In a small bowl, mix the oats with the brickle chips. Sif the flour, baking soda, baking powder and salt together. In a food processor mix the sugars until blended, then gradually add the butter. Continue to process until creamy and smooth. Add the eggs and vanilla and process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips and stir until well combined. Using a 2-tablespoon measure, measure out scoops of dough and place at least 2 inches apart on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown. Cool on wire racks. Makes 4 to 5 dozen.

RELEASE NOTES:

Enjoy!

took out of BB

RELEASE NOTES:

Actually left this one in the restaurant across st. when I snuck into the bathroom,but forgot to write down the name if it...
Realeased as pt. of Eggiweg's Chef Challenge in honor of her son.