With few clues to go on and her emotions getting in the way, Nicole worries that she won’t figure out the killer in time. And as she begins to unravel the truth, the killer turns the table on her, making it look like Nicole was the one who committed the murder after all…
Sapped is the prequel to Emily James’ Maple Syrup Mysteries series and is available through her newsletter.
Sign up and get your free copy of Sapped at www.subscribepage.com/maplesyrup.
Letter from the Author
Thank you so much for coming along on the journey of this series with me. I know many of you have grown to love Nicole, Mark, and Fair Haven as much as I do.
One of my favorite parts of this story was when Nicole had to promise her nemesis Grady Scherwin a favor. It put her in a bad position, but it was what she needed to do to protect Mark. (Keep that in mind. It’ll come back later in the series!)
The next book in the series is Slay Bells Ringing. It’s two novellas (short novels) in one book.
In “Unsilent Nights,” Nicole and Mark head off on their honeymoon, but things don’t go as planned. With Mark sick from a source they can't identify and a fellow passenger who went missing while the ship was in the middle of the ocean, Nicole has more than one mystery to solve.
You can also find out what happens to Isabel next in “Ginger Dead Man” (the second novella inside Slay Bells Ringing.) Nicole’s words about helping those who can’t help themselves sticks with her, and she ends up investigating the strange death of a homeless man.
If you enjoyed End of the Line, could you please take a minute to leave a review? Reviews and ratings are incredibly important to writers, and they also help fellow readers know if this is a book they might enjoy.
Love,
Emily
Bonus Recipe: Nicole’s Wedding Cupcakes
CAKE:
1/2 cup granulated sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon maple extract
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 2% milk, at room temperature
1/4 cup maple syrup
ICING:
1 cup maple syrup
2 egg whites
1/8 teaspoon cream of tartar
TO MAKE THE CAKE:
1. Preheat oven to 350 degrees, and line 12 muffin cups with cupcake liners.
2. In a large bowl, use the medium speed of your mixer to beat together sugar, butter, vanilla extract, and maple extract for about five minutes.
3. Add eggs one at a time. Beat well after each. (Make sure it looks smooth before you move on.)
4. In a medium bowl, whisk together flour, baking powder, and salt.
5. In a separate bowl, mix together milk and ¼ cup maple syrup.
6. Alternating, add flour mixture and milk mixture to the sugar mixture. Start and end with the flour mixture, and mix well after each addition.
7. Divide the batter evenly between 12 muffin cups.
8. Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then move cupcakes to a wire rack to finish cooling.
TO MAKE THE ICING:
10. While the cupcakes are cooling, prepare the icing by bringing 1 cup maple syrup to a boil in a large saucepan over medium heat on the stovetop. Cook until a candy thermometer reads 120 degrees C, then remove from heat.
