Set in Colorado, Goldy Bear runs a catering business where “Everything is just right.” Of course everything is not right as this is a cozy mystery complete with murder and tasty recipes.
This is book #2 in the series. Book #1 did not have recipes. It is a great thing this book does. All you need is this book, a good brownie, cup of coffee, and a comfy couch and you will have a great afternoon.
Dying for Chocolate by Diane Mott Davidson
Cozy Mystery Novel with Recipes
Book Review
Outline and Tone:
This is the second book in the Goldy Bear series. The first novel contained the same characters, but there were no recipes included. Goldy hits her stride in solving murders and sharing recipes. Just the way I like it! The protagonist’s name is actually Goldy Bear so of course she named her catering business Goldilocks Catering: Where everything is just right. In this novel she has moved in with a wealthy retired couple to be their summer time private cook and they have agreed to allow her to continue to run her catering business. While living in someone else’s home, even for a short period of time, might not seem the best arrangement, Goldy was happy to do so to help keep distance from her ex-husband. He has a history of abusing not only Goldy, but his second wife, Marla (who is now a ex herself and fast friends with Goldy). Goldy caters a fabulous brunch at the local private high school in Elk Park, Colorado. This is when disaster strikes (or is this the origin of the disaster? I will not reveal here). A friend of Goldy’s ends up in a tragic car accident just moments before he was fine. Goldy, along with her son Arch and her special friend, police officer Tom Schulz have to determine what happened in the car.
I especially enjoy the rapport between Goldy and Detective Tom Schultz. Tom is both attentive and patient while not being overbearing. He calls her Miss G and somehow he makes that seem endearing.
As an added bonus, the book is the basis for a Hallmark Channel movie. The movie, Curious Caterer, Dying for Chocolate. At the time of this blog, it is still running occasionally on The Hallmark Channel. Check out THIS LINK to see if it is airing again soon.
The author:
Diane Mott Davidson is a New York Times bestselling author and was nominated for the Agatha Award for her first novel, Catering to Nobody. Like her protagonist, Goldy Bear, Davidson lives in Colorado. She uses the mountains as inspiration for the settings in her books. You can connect with the author on Facebook.
The verdict:
The mystery gets resolved in a clever way. How the murder happened was also unique. I recommend this novel because it is not your everyday mystery. Plenty of creative thinking and probably some research were used in the writing of this story. Davidson has many loyal fans and after reading just her first 2 novels, I am becoming a fan myself.
What is not to like?:
The only downside to this novel is the year it was written, 1992. There are things I had forgotten were commonplace. Things like a landline with 2 numbers, a casual attitude towards smoking, and of course no internet or cell phones. None of these now “old time” elements negatively impacts the novel, it just surprises me when I read about them.
Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).
Assemble the ingredients
When I baked these brownies, I was visiting my mom. She did not have a double boiler or a flour sifter that was made in the 2000s so a few of my gadgets are a bit out of place.
Instead of a double boiler, I placed a smaller pot inside a larger one with water boiling in the bottom of the larger pot. This worked out fine. It is important to start with this step because the butter and chocolate mixture needs to cool slightly.
Since you only stir the batter until just combined, it is important to sift the dry ingredients so they can be well dispersed. I love using my OXO Good Grips small mixing bowl so I don’t have to worry about it sliding around the countertop.
Good Grips, no slip when mixing. Each bowl has a spout for easy pouring. Dishwasher safe.
Sift together the dry ingredients: flour, baking powder, salt and unsweetened cocoa.
Beat the eggs to a creamy consistency and then gradually add the sugar. Keep beating to help dissolve the sugar. My mom only had this small Kitchenaid Artisan Mini Plus 3.5qt tilt head stand mixer. I was impressed at how sturdy it was and could mix everything for these brownies.
It is worth it to get the larger stand mixer. This is big enough to handle any recipe and most recipes when doubled!
After adding the sugar to the eggs, add the vanilla, chocolate mix, and then add the flour mixture. Stir until just combined. You will see in the picture the batter looks a little lumpy and thick enough to leave a strip test on the OXO Good Grips Silicone Everyday Spatula, but it was still pourable.
The rich chocolaty brownies are FABULOUS! The recipe in the novel says to cut them into 32 pieces, but that is way to small for me! Cut them however you like and enjoy it with an iced coffee.
Sprinkle the chocolate chips on top and bake at 350 for 30-35 minutes.
What would I do differently next time?
These brownies are excellent just the way they are. Although I did not follow the author’s recommendations for the unsweetened chocolate or cocoa powder. I would like to make 2 batches and try them side to see if the more fancy chocolates make a big difference.
Scouts' Brownies
Ingredients
- 2 sticks unsalted butter
- 3½ ounces unsweetened chocolate (recommended brands Callebaut or Valrhona available at Williams Sonoma) [Molly used Bakers]
- 3 tbsp dark European-style unsweetened cocoa (recommended brand: Hershey's premium European-Style)
- 1½ cups all-purpose flour (high altitude; add 2 tablespoons)
- ½ tsp baking powder
- 1 tsp salt
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla extract [I recommend Mexican vanilla]
- 1 cup chocolate chips (recommended brand: Mrs. Field's)
Instructions
- Preheat the oven to 350 (high altitude 375)
- Melt butter with unsweetened chocolate on top of a double boiler, stirring occasionally. Then set aside to cool.
- Sift together cocoa, flour, baking powder, and salt.
- Beat eggs until creamy, then gradually add sugar, beating constantly.
- Add vanilla and cooled chocolate-butter mixture.
- Stir in dry ingredients just until combined.
- Spread batter in buttered 9X13 inch pan.
- Sprinkle chocolate chips over the surface.
- Bake for 30-35 minutes, or until the center no longer jiggles when shaken.
- Cool, then cut into 32 pieces [32 pieces are tiny brownies, you cut them however large you want them!]
