Today I welcome Raleigh, NC, author Dianna T. Benson to my blog.
Dianna's newest suspense novel, Final Trimester has just been released by Ellechor Publishing House. Read a blurb about this book, click on the link to order yourself a copy, and enjoy Dianna's recipe for Cream Cheese Brownies.
Paramedic Jodi Duncan recognizes the work of a serial killer before the Myrtle Beach PD even suspects a connection between the deaths of two pregnant women. Despite the vast differences in the two cases, Jodi urges Detective Nate Quigley to think outside the box. After digging deep into the separate investigations, Nate finds no evidence to support a serial killer theory, and he warns Jodi to back off police business, which only fuels her passion for the cases.
Dianna Torscher Benson is a 2014 Selah Award Winner, a 2011 Genesis Winner, a 2011 Genesis double Semi-Finalist, a 2010 Daphne de Maurier Finalist, and a 2007 Golden Palm Finalist. In 2012, she signed a nine-book contract with Ellechor Publishing House. She’s the author of The Hidden Son, her debut novel. Final Trimester is her second release.
After majoring in communications and a ten-year career as a travel agent, Dianna left the travel industry to earn her EMS degree. An EMT and a Haz-Mat and FEMA Operative since 2005, she loves the adrenaline rush of responding to medical emergencies and helping people in need.
She lives in Raleigh, North Carolina with her husband and their three children.
Visit Dianna's website.
Read more about Final Trimester at Amazon.
And be sure to try these delicious brownies.
Cream Cheese Brownies
1 cup butter or margarine
4 squares unsweetened chocolate
1 cup all-purpose flour
½ teaspoon salt
1 cup chopped walnuts
1 8-ounce package cream cheese, softened
1) Grease a 13X9 baking pan. In 2-quart heavy sauce pan over low heat, melt butter and chocolate. Remove pan from heat. With wire whisk or spoon, beat in 2 cups sugar and 3 eggs until well blended. With a wooden spoon, stir in flour, salt, nuts and 1 teaspoon vanilla extract. Spread evenly in pan.
2) Preheat oven to 350 degrees. In small bowl with mixer at low speed, beat cream cheese, ½ cup sugar, 1 egg and 1 teaspoon vanilla extract until just mixed; at medium speed, beat 2 minutes, occasionally scraping bowl with rubber spatula.
3) With large spoon, drop mixture in dollops on top of batter. Using tip of knife, lightly score top surface in a crisscross pattern.
4) Bake 40-45 minutes until toothpick comes out clean. Cool on rack. Cut into bars. Refrigerate.