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PUBLIC ANCHOVY #1 is the third book in the Deep Dish Mysteries by Mindy Quigley. I hate to admit that this was my first foray into this delightful series, but I was so smitten with the characters that I immediately went back and read the first two books. I easily found that each of them can be read as a standalone. Ms. Quigley has created an eclectic cast of characters whose antics and personalities bring entertainment to the pages. Protagonist Delilah O’Leary is a trained chef and owner of Delilah & Son, an upscale pizzeria in Geneva Bay, Wisconsin. I love how she’s a genuine friend to her staff and does everything she can to make them feel like family and keep them employed and paid, especially during the slow season. I also adored detective Calvin Capone, a descendant of the notorious Al Capone. There’s definitely some chemistry between Delilah and Calvin, which adds to the overall appeal of the story.
Hired to cater a Prohibition-themed fundraiser at a swanky lakeside mansion, Delilah and her team are prepared for hard work and a fun party. What they didn’t expect was the murder of the outgoing library board chairman. Ms. Quigley sets the stage for an intriguing “closed room” mystery, with the players trapped at the isolated mansion because of a vicious storm. Despite Detective Capone attending the party with his mother, there are several opportunities for Delilah to help solve the mystery. I appreciated how Det. Capone was happy to have her input and relied on her observation and sleuthing skills. As the clues unfolded, the author kept me on my toes and guessing. With the big reveal, I was on the edge of my seat as I turned the pages and when the last page was done, I couldn’t wait to dive in and start the series from the beginning!
Ms. Quigley has thoughtfully included several recipes at the back of the book for the home cook to try out. I appreciated that there was a pizza recipe for vegan and gluten-free individuals to make. She also uses her characters’ voices to share the recipes, which I found quite humorous. What drew my attention was her recipe for Tiramisu Cookie Bars, especially when I found out her mom developed the recipe! It makes it even more special, so thank you to Mindy’s mom for letting me share your yummy dessert! I love tiramisu but it can be time consuming and a bit inelegant trying to spoon it out from a single trifle bowl. Plus, not every grocery store carries ladyfingers which can add to the time to prepare it by having to hit several markets hunting for them. Instead of ladyfingers, these use a sturdy cookie base (to soak up the coffee and Kahlúa mixture) and then layering a cream cheese and mascarpone mixture on top. These Tiramisu Cookie Bars transported well and were easy enough for friends to help themselves. All I can say is yum! This may just become my go-to recipe anytime I’m craving tiramisu instead of going the traditional route.
Amazon Synopsis
While Geneva Bay’s upper crust gets ready to party down at a Prohibition-themed fundraiser, pizza chef Delilah O’Leary is focused on seeing her struggling restaurant through the winter slow season. The temperature outside is plummeting, but Delilah’s love life might finally be heating up, as hunky police detective Calvin Capone seems poised to (finally) make a move.
But Delilah’s hopes of perfecting a new “free-from” pizza recipe for a charity bash are dashed when a dead body crashes the party. Soon, Capone, Delilah, and her entire staff are trapped in an isolated mansion and embroiled in a dangerous game of cat and mouse.
To catch an increasingly-desperate killer, Delilah will have to top all of her previous crime-solving accomplishments, and a few pizzas, too.
A special thanks to St. Martin’s Press for offering a print copy of PUBLIC ANCHOVY #1 to one lucky winner! Contest ends March 10, 2024 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)
From the author, Mindy Quigley: These were developed by my mom who adapted them from an online recipe, changing the things she didn't like.
From Sonya, sous chef: We invented these bar cookies for catering gigs, to pack the flavors of tiramisu into a sturdy dessert that travels well, serves easily, and requires minimal on-site prep. They'd also be a great option to bring to a dinner party or potluck.
Preparation Time: 1 hour, including 30 minutes chilling time
Cook Time: 20 minutes
Yields: 20 cookie bars
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 small egg, beaten
- 1-1/2 tablespoons vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup extra-strong brewed coffee or espresso
- 1/4 cup Kahlúa
- 8 ounces cream cheese, softened to room temperature
- 1 cup mascarpone, softened
- 1 teaspoon pure vanilla extract
- 1/2 cup confectioners' sugar
- 1 small bar semisweet or bittersweet chocolate
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Beat together the butter, sugar, and egg until creamy, then beat in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, and salt, then add into the butter mixture and beat on low until evenly combined with no dry pockets. Chill the dough for at least 30 minutes.
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Using a rolling pin, roll the duogh into a rectangle approximately the size of a 9x13-inch cake pan. With your fingers, press it in a flat layer to completely cover the bottom of the ungreased pan. Lightly cover with plastic wrap and place in the refrigerator for at least 15 minutes. In baking as in life, chilling is important!
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Preheat the oven to 400 degrees (F).
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Bake the cookie base for 15 minutes or until golden brown. The edges may be slightly more brown but shouldn't be too dark. Let it cool completely in the pan before topping.
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Stir together coffee or espresso and Kahlúa. Pause here and take a good swig or two of the Kahlúa straight from the bottle. This is optional, but cooks should test the quality of their ingredients. Just sayin'. Spoon 2 tablespoons of the mixture into the bowl of a stand mixer or large mixing bowl. Add the cream cheese, mascarpone, and vanilla extract and beat until smooth and creamy. Sift in the confectioners' sugar and beat until fluffy.
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Use a pastry brush to brush the remaining coffee/Kahlúa mixture evenly over the cookie base. Take another swig of Kahlúa from the bottle (optional, but recommended).
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Spread the mascarpone mixture evenly over the cooled cookie base. Grate the chocolate bar with a fine grater over the cream topping. Cut into approximately 20 cookies and serve.
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I was provided with an advance copy. All thoughts and opinions are my own.
Sounds like a book I will enjoy reading.
Those look delicious!
Sounds like a good book
Thanks for reading and reviewing! So glad you liked the book and the cookies!
You’re very welcome! It’s a pleasure hosting you on the blog and your mom’s tiramisu cookie bars are absolutely scrumptious! Thanks for letting me share 🙂
This is a great recipe and what a fun sounding story. Fingers crossed for the giveaway, but at least I can make the recipe 🙂
Looks quite tasty.
Why does the picture look like there are 3 layers?
The darker “middle” layer is from the coffee mixture that is brushed over the baked cookie base.
The book sounds fun and the tiramisu bars look delicious. Thank you for the review and sharing the recipe.
The book and the recipe both look amazing!
Looking forward to reading the book!
Would love to read the book! As for the recipes, I could brave., I have a habit of trying new recipes,