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
I hope you enjoyed seeing Nicole go back to Washington, DC. I thought it’d be fun to take Nicole and Mark to the big city for a change.
Fun fact, my husband lived in the Washington, DC, area when we were dating, so I had a tour guide for all the sites. Having grown up in rural farm country, I don’t think I could have adapted to living there, though. The traffic!
In the next book, Tapped Out, Nicole and Mark will be back to Fair Haven, but all still isn’t well. They’ll be planning their wedding and trying to decide whether to make their home in Fair Haven or in DC. And a face from Elise’s past is back and causing trouble. Nicole will find herself defending a man that she isn’t sure is innocent.
If you liked , I’d also really appreciate it if you also took a minute to . Reviews help me sell more books (which allows me to keep writing them), and they also help fellow readers know if this is a book they might enjoy.
If you enjoyed Capital Obsession, could you please take a minute to write a quick 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: Traveler’s Maple Syrup Cheesecake
INGREDIENTS:
½ cup unsalted butter
3½ cups graham cracker crumbs (this makes a thick crust, so you can use less if you like a thinner crust)
1½ cups maple syrup, plus some for drizzling
32 ounces of cream cheese
4 large eggs
1 tablespoon vanilla extract
½ cup whipping cream
TOOLS:
2 large bowls
1 small microwave-safe bowl
10-inch springform pan
aluminum foil
electric mixer
whatever utensils you like for stirring
INSTRUCTIONS:
Preheat oven to 350 degrees F.
Melt butter in the microwave. A great tip to keep your butter from burning or turning grainy is to heat it until only about half the butter is melted. Take it out and stir. The heat from the melted butter will melt the rest.
In a large bowl, mix together the melted butter, graham cracker crumbs, and a half cup of the maple syrup.
Press crumb mixture into the bottom and up the sides of your springform pan. Wrap a layer or two of aluminum foil around the pan. (It helps keep the cheesecake filling from leaking out while it’s cooking.)
In another large bowl, beat the cream cheese until smooth, scraping down the sides of the bowl as necessary. Add the maple syrup and beat again until combined.
Add the eggs one at a time. Beat well after each egg.
Add vanilla and whipping cream and beat a final time until they’re just combined.
Pour the filling into the pan. Bake on the middle rack of the oven for around an hour. (Cheesecake should be set on the edges and a little jiggly in the center.)
Cool the cheesecake completely in the pan on a cooling rack.
Cover the top of the cheesecake with a layer of plastic wrap and chill for at least 8 hours. Two days is better.
To serve, remove the side of the pan, cut into wedges, and drizzle each wedge with maple syrup.
SERVES: 8
Travel Tip: If you want to bring this cheesecake with you on a long-distance trip, transfer it to a cardboard round after it’s completely chilled, then wrap it in three layers—parchment paper, then plastic wrap, and finally aluminum foil. Freeze it completely and package it in a tight box. Carry it on the plane with you and store it under your seat. (This only works if you make the full-fat version above. Don’t freeze the lightened version because the light cream cheese doesn’t survive the freezer well.)
