New Year, New Adventures

Gratitude, Wild Blueberry Cheesecake & Anticipation

HAPPY NEW YEAR!
I hope this message finds you in great spirits. As we enter 2025, I wish you and your loved ones health, happiness, peace, and joy throughout the year. May it be filled with wonderful moments and cherished memories.

A HEARTFELT THANK YOU
Thank you to everyone who took the time to read and post reviews for the Sean McPherson crime thriller novels. Your support and feedback mean the world to me. They truly make a difference in reaching new readers. Thank you for being such an integral part of this adventure.

WILD BLUEBERRY CHEESECAKE
Straight from the kitchen of Niall MacCullough at the Pines & Quill writing retreat, I bring you a delightful recipe for Wild Blueberry Cheesecake. It's a guest favorite and a perfect treat to savor during these cozy winter months.

Ingredients

• 1/3 cup toasted walnuts

• 1/3 cup sugar

• 1 1/2 cups crushed graham crackers

• 6 tablespoons margarine or butter, melted

• 3 8oz packages reduced-fat cream cheese (not fat-free)

• 1 1/4 cups sugar

• 1 teaspoon vanilla

• zest and juice of one orange

• 1 package gelatin

• 1/4 cup sugar

• 1 tablespoon cornstarch

• pinch of cinnamon

• 2 cups Wild Blueberries

• 2 teaspoons lemon juice

Instructions

• Finely chop walnuts.

• Mix walnuts, 1/3 cup of sugar, graham cracker crumbs and butter.

• Cover the bottom of the springform pan with parchment paper.

• Press the mixture into the bottom of the pan and chill in the refrigerator for about an hour.

• Mix cream cheese, 1 1/4 cups of sugar and vanilla. Add grated orange zest. Squeeze orange and, if necessary, add enough water to make 1/2 cup.

• Sprinkle gelatin over the juice mixture in a small saucepan. Let stand for 1 minute.

• Stir on low heat until completely dissolved, about 3 minutes.

• Cool slightly.

• Gently mix thoroughly with the cream cheese mixture.

• In a 1-quart saucepan, combine 1/4 cup of sugar, cornstarch and cinnamon.

• Add Wild Blueberries and sprinkle with lemon juice.

• Cook and gently stir over medium heat until the mixture boils.

• Cook and stir for 2 additional minutes.

• Remove from heat and cool.

• Spread over cheesecake.

• Refrigerate Cheesecake for 2-3 hours.

• Serves 8

ILLUSIONIST — APRIL 15 RELEASE
"Illusionist," the fifth book in the Sean McPherson series, hits the shelves on April 15. I can't wait for you to dive into this new adventure! The ebook and paperback formats are available for preorder from your favorite bookseller. The audiobook version will be ready soon.

Happy Reading!

Laurie