Home > Author > Lorna Barrett
1 " Over the years more than one friend or acquaintance had asked Tricia why she was so enamored of the mystery genre. How could she actually enjoy stories that celebrated violent death? They had it all wrong. The books didn't celebrate death, but triumph for justice. Too often real-life villains got away with murder, but in fiction, justice was usually assured. Sometimes she wished life better imitated art. "
― Lorna Barrett , Bookmarked for Death (Booktown Mystery, #2)
2 " Deception wasn’t Tricia’s strongpoint. Not when she’d been seven and blamed Angelica for a vase she’d broken, nor when coming up with excuses to avoid dating high school jocks who couldn’t spell, let alone comprehend, Sherlock Holmes. "
― Lorna Barrett , Murder is Binding (Booktown Mystery, #1)
3 " If you win, you win. If you lose, you don’t win—but that don’t make you a loser, either. "
― Lorna Barrett , Poisoned Pages (Booktown Mystery, #12)
4 " TRICIA’S LEMON CUPCAKES ½ cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, at room temperature 1½ teaspoons pure vanilla extract 1½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup milk Zest from 1 lemon Juice from 1 lemon Crystallized sugar (optional) Preheat the oven to 350ºF (180ºC; gas mark 4). Line a 12-count muffin pan with paper or foil liners. Set aside. Using a handheld or stand mixer, beat the butter and sugar together on medium-high speed in a large bowl until creamed (about 2 to 3 minutes). Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 minutes. Continue to scrape down the sides and bottom of the bowl as needed. Set aside. In a medium bowl, combine the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture in three additions, beating on low speed. The batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix the batter. Spoon the batter evenly into 12 cupcake liners, filling them about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely before frosting. Frost the cooled cupcakes with lemon buttercream frosting. Sprinkle with crystallized sugar, if using. If topping with lemon zest, do so right before serving. LEMON BUTTERCREAM FROSTING 3 tablespoons butter, at room temperature 2 to 3 teaspoons lemon extract 1 teaspoon milk (more as needed) 5 drops yellow food coloring (optional) 1 cup confectioners’ sugar (more as needed) Lemon zest (optional) Beat the butter, lemon extract, and milk together until smooth. If using, add the yellow food coloring lemon zest. Beat the confectioners’ sugar into the butter mixture until desired consistency is reached. You may decide to add more sugar at this point. Note: You will want to at least double the recipe if using an 8B tip to pipe the icing. Yield: 10–12 cupcakes "
― Lorna Barrett , A Killer Edition (Booktown Mystery, #13)
