Kim, Author at Cinnamon and Sugar

Gingerbread-Eggnog Trifle

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The beginning of the holiday season always has me anticipating the sweet Christmas Moonglow novellas written by Deborah Garner. Her newest release, GINGERBREAD AT MOONGLOW, is no exception, spreading magical holiday cheer to readers! Not only is this a heartwarming tale, the author provides a cornucopia of delectable holiday treat recipes at the back of the book, submitted by her fans… but more about that in a bit. The protagonist, Mist, runs Moonglow Café at the Timberton Hotel. She is also in charge of accommodations, meals and activities for the Christmas guests who spend the holiday at the hotel. In her spare time, Mist is an artist, specializing in miniature paintings that celebrate each season. She uses her gift to create treasured and meaningful keepsakes for each of her guests, providing insights into issues they may be facing. Mist has a special tranquility about her that brings calmness to her guests. I also found myself relaxing as I turned the pages, losing myself in the story. I love how the author helps the reader see and experience what Mist sees using lyrical descriptions of items melded into memories that Mist wants to share with those around her.

As I mentioned, there are many delicious recipes included, twenty-one in all! I was honored to have three of my recipes included: Gingerbread Cookies (with a little spicy kick), Gingerbread-Eggnog Trifle, and Homemade Eggnog, just in case you want to make the trifle when eggnog isn’t readily available. I’m sharing my recipe for Gingerbread-Eggnog Trifle because when the holidays get too hectic, it’s nice to have an elegant dessert that is super-fast to make. Relying on boxed mix, boxed pudding and purchased eggnog, then layered together… it’s as simple as that! I like to serve mine in individual wine and/or cocktail goblets so that guests can help themselves at my home. However, if I’m taking it to a gathering, layering in a trifle dish makes it easy to transport. A few crumbles of gingersnap cookies or mini gingerbread boys to garnish and you’ll have your holiday guests oohing in no time at all!

Amazon Synopsis

The small town of Timberton, Montana, boasts an ambiance of near-magical proportions during the Christmas season, due in no small part to resident artist and chef Mist’s mysterious way of working small miracles in people’s everyday lives. Each year, return guests and new arrivals mingle with local townsfolk to enjoy companionship, exquisite decor, and exceptional cuisine at The Timberton Hotel.

As the aromas of ginger, cinnamon, nutmeg and molasses mix with heartfelt camaraderie and sweet romance, guests share reflections on family, friendship, and life. Although decorating the outside of a gingerbread house may prove easier than deciding what goes inside, no one leaves Timberton without renewed hope for the future.

A very special thanks to Deborah Garner for providing one lucky winner their choice of either print or an e-book copy of GINGERBREAD AT MOONGLOW! Contest ends Tuesday, November 21, 2017 at 11:59 pm PST. Print is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Gingerbread-Eggnog Trifle

Ingredients

Trifle

1 (14.5 ounce) box gingerbread cake mix, baked according the package directions* (or your own favorite recipe)
1 (5.1 ounce) box instant vanilla pudding mix
3 cups eggnog (store bought, low-fat or full-fat version is fine)
1 tablespoon bourbon (optional)
2 (8 ounce) containers Cool Whip
Mini gingersnaps or gingerbread boy cookies for garnish (optional)

Homemade Eggnog

3 cups whole or 2% milk (if you want to be really decadent, use half and half)
4 eggs
1/2 cup granulated sugar
3/4 teaspoon vanilla
Pinch of salt
Dash of fresh grated nutmeg

Instructions

Trifle

Bake the cake mix according to package instructions. Cool completely before assembling the trifle.
Add pudding mix to a large bowl and whisk in the eggnog and bourbon if using. Whisk for 2 minutes until the mix is thoroughly smooth. Chill for at least 30 minutes, or can be made up to 1 day in advance.
Once the cake is cool, crumble half the gingerbread into the bottom of a trifle or glass bowl.**
Spread half the pudding mixture over the cake, then spread 1 container of Cool Whip over the pudding. Repeat the layers with the remaining ingredients.
Chill at least 6 hours or overnight.
Garnish with mini gingersnap or gingerbread boy cookies as desired.

Homemade Eggnog

In a heavy saucepan, whisk the eggs, sugar, vanilla, salt and nutmeg together. Set aside.
In a microwave safe bowl, heat the milk in the microwave until hot. Don’t boil. I use my ‘beverage’ button for this step.
Once the milk is hot, slowly add it to the egg mixture continually whisking to keep the eggs from overheating.
Place saucepan over medium-low heat on the stovetop and, whisking constantly, heat the mixture to 160 degrees (F). If you don’t have a thermometer, the mixture should coat the back of a spoon but for safety, use a thermometer.
Remove eggnog from heat and pour through a strainer.
Completely chill the eggnog before using.

Tips

*If you can't find a gingerbread cake mix, you can substitute a spice cake mix. Add 2 teaspoons ground ginger and replace 2 tablespoons of the vegetable oil called for in the mix with 2 tablespoons molasses. Bake as directed on package.
**You can also make individual servings using wine goblets or cocktail glasses.

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Cheese and Spinach Strata

DEATH IN THE STACKS, the eighth book in the Library Lover’s Mysteries by Jenn McKinlay is a worthy addition to a charming series! The author’s clever, snappy dialog entertains the reader, bringing several laugh-out-loud moments. I loved the way the characters of Ms. McKinlay’s three separate series converge in this book, leading to some humorous moments. While I’ve read the majority of the books in her Cupcake Bakery Mystery series (and adore them!) I haven’t had the chance to read any of the Hat Shop Mystery series…yet. However, after being introduced to the Hat Shop’s cast of witty characters in DEATH IN THE STACKS, I’ll be remedying that.

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The protagonist, Lindsey Norris, is a thoughtful, caring librarian. She seems to take those who don’t quite fit in under her wing, sticking up for them no matter what. The murder victim, Olive Boyle, was the new president of the library board. Olive proved herself to be a bully and went after Lindsey’s staff members, specifically new-hire Paula, and threatened Lindsey’s job. It’s no wonder there are a plethora of suspects, especially Paula. Lindsey decides she must find the killer and clear her employee’s name, even though she seems to be hiding something. The plot includes small-town politics and blackmail while middle-aged mean girls “travel in their pack of rude condescension.”

The library hosts a crafternoon group in which each member brings a dish to share for lunch, after which they participate in a craft and discuss a book every Thursday. I love that Jenn provides recipes, a craft, and a book discussion form at the back of the book. This adds enjoyment after the delightful story is over. I decided to try the Cheese and Spinach Strata for a couple of reasons: we’re always trying to find ways to get extra veggies in our meals, and this is a very delicious way to do so! Plus since it is assembled the day before, it frees up time to spend with family and friends on the day of serving. This strata makes for a hearty breakfast or brunch, but is also perfect for dinner when served with crusty bread and a crisp salad!

Amazon Synopsis

Lindsey Norris and her staff are gearing up for the Briar Creek Library’s annual Dinner in the Stacks fund-raiser. The night of dinner and dancing is not only a booklover’s dream—it’s the library’s biggest moneymaker of the year. But instead of raising funds, the new library board president is busy raising a stink and making the staff miserable.

Although Olive Boyle acts like a storybook villain, Lindsey is determined to work with her and make the event a success. But when Olive publicly threatens the library’s newest hire, Paula, Lindsey cracks like an old book spine and throws Olive out of the library.

The night of the fund-raiser, Lindsey dreads another altercation with Olive—but instead finds Paula crouched over Olive’s dead body. Paula may have secrets, but Lindsey and the rest of the crafternooners know she’s not the one who took Olive out of circulation. As the plot thickens, Lindsey must catch the real killer before the book closes on Paula’s future . . .

A very special thanks to Jenn McKinlay for providing one lucky winner a hardcover copy of DEATH IN THE STACKS! Contest ends Saturday, November 18, 2017 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Cheese and Spinach Strata

Ingredients

1 10-ounce package frozen spinach, thawed
1-1/2 cups finely chopped onion
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
8 cups French bread, cubed
6 ounces grated Gruyère cheese
2 ounces finely grated Parmesan cheese
2-3/4 cups milk, 2% or whole
9 large eggs
2 tablespoons Dijon mustard

Instructions

Dry spinach with a paper or lint-free towel, then finely chop
Cook onion in melted butter in a large skillet over medium heat, stirring frequently, until soft.
Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook for 1 minute.
Add spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart casserole dish and top with one third spinach mixture. Sprinkle with one third of each cheese.
Repeat layering twice, ending with cheeses.
Whisk together milk, eggs, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl and pour evenly over strata.
Chill, covered with plastic wrap, for 8 hours to allow the bread to absorb the custard.
Preheat oven to 350 degrees (F).
Let strata sit at room temperature for 30 minutes before baking.
Bake strata, uncovered, in middle of oven until golden brown and puffed, about 45 to 55 minutes. Let stand 5 minutes before serving.

Tips

8 cups of cubed bread is about 12 ounces or 14 - 15 slices of bread.
Dried out, stale bread absorbs the egg mixture more readily. You can cube bread, place on a baking sheet and leave out overnight. Alternately, you can warm in a 180 degree (F) oven for 15 minutes, stirring twice. Allow to completely cool before proceeding with recipe.
A cup of diced ham would be a terrific addition to this recipe!

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Krista’s Modern Christmas Stollen

NOT A CREATURE WAS PURRING, book 5 in the Paws and Claws Mystery series by Krista Davis, has to be my favorite book so far! Set in adorable Wagtail, Virginia during the Christmas holiday, the setting sets the scene for getting the reader in the mood for holiday cheer. Even though I read an advance copy in autumn, I was ready to trim my tree and deck my halls. Holly Miller is an engaging protagonist. I love how she jumps in to tend to both human and pet guests’ needs at the family Sugar Maple Inn, even when there’s good reason to not like some of the human guests. Holly’s darling sidekicks, Trixie and Twinkletoes, get themselves right in the action and prove themselves to be worthy crime stoppers. Holly and her friends also show great generosity towards those in their community who are struggling, and the author provides plenty of heartwarming moments to add to this holiday cheer book.

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The subplots are woven effortlessly throughout the main murder mystery plot with plenty of suspects to keep you guessing. Early on in the book I thought I knew who the victim would be and who the suspects could be… boy was I wrong! The author provides lots of twists and turns, keeping the reader engaged and turning pages. With an exciting, suspense conclusion I can barely wait for the next in this darling series!

Holly’s grandmother is German and there’s plenty of mouthwatering delectable dishes mentioned. Krista has included several recipes at the back of the book, both for human and furry friends’ consumption. I was drawn to her recipe for Krista’s Modern Christmas Stollen for several reasons. First, I’ve heard of the traditional German bread numerous times but while I’ve been intrigued, I have never tried it. One of the things that stopped me is the use of Christmas candied fruit, which I have never developed a taste for. Krista, fortunately, substitutes dried cherries and apricots which I find much more palatable and definitely adds to the appeal of this yummy yeast bread. Even though it looks like it is time consuming to make the Christmas Stollen, a lot of the process is hands off, waiting for the bread to rise. I found Krista’s directions very easy to follow and the resulting festive Christmas Stollen was a hit at my granddaughter’s teachers’ in-service breakfast!

Amazon Synopsis

Inn owner Holly Miller finds it ruff staying cheerful over the holidays when the dead body of a beloved businessman turns up in the pet-friendly town of Wagtail, Virginia.

Inspired by her German heritage, Holly’s grandmother has arranged for Wagtail to have a Christkindl Market packed with goodies and decorations for the howliday tourists. But Holly’s mood takes an unseasonable turn when she learns that her old flame and childhood friend Holmes Richardson has brought his fiancée home—and she’ll be staying at the Sugar Maple Inn…

A love triangle becomes the last thing on Holly’s mind when her Jack Russell Trixie’s nose for trouble leads her to the corpse of a pet clothing tycoon. Now Holly and her dedicated detectives—Trixie and Twinkletoes the cat—must sniff out the killer to keep Christmas from going to the dogs…

A very special thanks to Krista Davis for providing one lucky winner a print copy of NOT A CREATURE WAS PURRING plus a pet bandanna! Contest ends Tuesday, November 14, 2017 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Krista's Modern Christmas Stollen

Christmas Stollen is a German bread traditionally baked for the holiday. Krista has updated this bread with dried fruit in place of the typical candied fruit. She bakes it for the holidays every year.

Ingredients

1-1/2 cups (8 ounces) dried apricots
1-1/4 cups (8 ounces) dried cherries
1/2 cup rum, I used silver rum but any will do
1/4 cup lukewarm water
2 packs fast-rising instant yeast
3/4 cup sugar plus a pinch of sugar, divided
5-1/2 cups all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs, room temperature
1 cup unsalted butter, softened and cut into 1/4-inch pieces
6 - 8 tablespoons unsalted butter, melted
Confectioners' sugar

Instructions

Chop the apricots and cherries with a knife (do not use a food processor) and place in a bowl. Pour the rum over them and let sit for 1 hour.
Pour the lukewarm water in a 2-cup or larger bowl. Sprinkle with the yeast and a pinch of sugar. Stir to help dissolve. Set aside (Krista puts it in a cold oven) for 10 - 15 minutes. It should have doubled in size.
Pour the rum from the fruit into a bowl and set aside. Lay paper towels out and spread with the fruit. Dab with additional paper towels to dry. Pour the fruit into a dry bowl and sprinkle with 2 tablespoons of flour. Turn several times to coat. Set aside.
Combine milk, 1/2 cup sugar, and salt in a heavy-bottomed pot and heat until the sugar dissolves and a thermometer registers 110 degrees (F). Remove from the heat. Stir in the rum and the yeast mixture.
Fit dough hook into mixer. (This may be made by hand, but a heavy-duty mixer like KitchenAid is a big help.) Measure 4 cups of flour into a mixing bowl. With the mixer on low speed, slowly add the milk mixture. Whisk the 2 eggs well, then add to the dough, and continue mixing. Slowly add as much of the remaining 1-1/2 cups flour as needed. Mix in the softened 1 cup butter. The dough should begin to shape into a ball.
Dust your hands and kneading area with flour. Remove the dough from the bowl and knead 10 - 15 minutes, until the dough is smooth and pliable. Incorporate the fruit by pressing it into the dough a bit at a time. Flour your hands as necessary and continue to add the fruit and turn the dough.
Grease a deep bowl with butter, place the dough in the bowl, flip it once to coat with butter, cover with a kitchen towel, and place in a warm area away from any drafts for 2 hours or until doubled in size. (A cool oven will work.)
Punch the dough down and divide into 2 pieces. Allow to rest for 10 minutes. Working with one at a time, roll each ball of dough out into a rectangle roughly 12 inches long and 8 inches wide. Brush each with 1 tablespoon of melted butter and sprinkle with 1 tablespoon of sugar.
Fold one side (of the 8-inch width) over about 2/3 of the way. Fold the other side over so that it overlaps the top of the first side by about 1 inch. Press the top seam gently. Shape it into an oval with floured hands as necessary, patting it so it is approximately 4 inches across.
Prepare a very large cookie sheet or lipped baking pan by covering with parchment paper. Transfer the dough to the parchment paper, leaving at least 3 - 4 inches between the two loaves. Brush each with 1 tablespoon of melted butter. Place in a warm location away from drafts and allow to rise for 1 hour or until doubled in size.
Preheat oven to 375 degrees (F). Slide the baking sheet into the oven and bake 25 - 30 minutes or until they are golden brown and crusty. Bread should reach an internal temperature of 190 degrees (F).
When cool and before serving, dust generously with powdered sugar.

Tip

If you need to, this bread freezes well. Wrap each loaf tightly in aluminum foil then encased in a freezer-safe ziplock bag. Allow to come to room temperature completely before removing from ziplock back and unwrapping the foil.
Spritz your knife with non-stick cooking spray before chopping the fruit.

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Orange Cardamom Madeleines

I am delighted to have Daryl Wood Gerber guest blogging today. Congratulations and happy release day on your new book, A DEADLY ÉCLAIR! Thanks for stopping by today, Daryl, and telling us a bit about your book, sharing your recipe for Orange Cardamom Madeleines, and offering THREE giveaways for readers! (One giveaway is on this page via Rafflecopter and the other giveaways are for Daryl’s newsletter subscribers and Facebook followers… see details below.)

Feast with Your Eyes

When you read a cozy that features food, how does it make you feel? Do you feast with your eyes? Do you lick your lips? Does your stomach growl?

When I watch a TV cooking show, all of those things happen to me. When I read my friends’ cozy culinary mysteries, it happens, too.

What do I do then? I raid the refrigerator, of course, although if I’m watching my figure, I pour a long glass of water. (Boring.)

When you get to the end of the book, and you see the recipes, are you craving to make one…or all of them? Or do you simply browse them, think mm-mm, sounds good, and move along? Are you upset when you read the name of a delicious dish in a book and the recipe isn’t included? Have you ever written the author because of that?

I had a fan write me after The Long Quiche Goodbye, the first Cheese Shop Mystery, came out. She was very upset that I hadn’t included the five-cheese mac ‘n cheese recipe served at The Tavern. Now, just between us, I had a three-cheese mac ‘n cheese recipe that was a go-to staple for my family. I’d “made up” the other one for my story. Well, thankfully, I’m a cook, and quick as a wink, I created the five-cheese version and sent it to the fan. She loved it so much, she tweeted it, and the recipe went viral.

Since that time, I’ve been worried that fans will contact me for all the fictional recipes I cite. Gee, I hope not. I can’t make them all. If I did, I’d never have time to write. Maybe I’d even have to become a full-time chef, and I’m too old to change careers…again.

In A Deadly Éclair, the first in the French Bistro Mysteries, I mention tons of different dishes, but I include recipes for crème brûlee, chocolate éclair, eggs Benedict, French raspberry cream pie, onion soup gratinee, orange cardamom madeleines, steak au poivre, and Mimi’s rotisserie chicken spice. That should tide a reader over, right? Gosh, I hope so.

So, in conclusion, sometimes an author simply references recipe because she wants you to “feast with your eyes” as you read. She wants you to lick your lips and savor the mystery. Can you do that?

What do you eat when you read? Or do you drink a long, boring glass of water to tide you over until dinnertime?

BY THE WAY, don’t miss out on the French Bistro-themed BOXES I’m giving away on my Facebook Author page or the set of books I’m giving away to someone who receives my newsletter! Sign up now.

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AMAZON SYNOPSIS

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It’s always been Mimi Rousseau’s dream to open her own bistro, but it seems beyond her grasp since she’s been chased back home to Nouvelle Vie in Napa Valley by her late husband’s tremendous debt. Until her best friend Jorianne James introduces her to entrepreneur Bryan Baker who invests in promising prospects. Now, working the bistro and inn until she’s able to pay it off and call it her own, Mimi is throwing the inn’s first wedding ever.

The wedding will be the talk of the town, as famous talk show host Angelica Edmonton, daughter of Bryan’s half-brother, Edison, has chosen the inn as her perfect venue. Anxious, Mimi is sure things are going to turn south, especially when Edison gets drunk and rowdy at the out-of-towners’ dinner, but by the evening, things begin to look up again. That is until six AM rolls around, and Bryan is found dead at the bistro with an éclair stuffed in his mouth. And the fingers point at Mimi, whose entire loan is forgiven in Bryan’s will.

Now it’s up to Mimi to clear her name and get to the bottom of things before the killer turns up the heat again in A Deadly Éclair, the scrumptious series debut by Agatha Award-winning author Daryl Wood Gerber.

AUTHOR BIO

Agatha Award-winning Daryl Wood Gerber writes the brand new French Bistro Mysteries as well as the nationally bestselling Cookbook Nook Mysteries. As Avery Aames, she pens the popular Cheese Shop Mysteries. A DEADLY ÊCLAIR, the first French Bistro Mystery, comes out November 2017. Daryl also writes stand-alone suspense: DAY OF SECRETS and GIRL ON THE RUN. Fun tidbit: as an actress, Daryl appeared in “Murder, She Wrote.” She loves to cook, and she has a frisky Goldendoodle named Sparky who keeps her in line!

To see Daryl’s recipe for FIVE MAC ‘N CHEESE RECIPE, click on this link to visit Mystery Lovers’ Kitchen: http://www.mysteryloverskitchen.com/2010/08/fan-request.html

A very special thanks to Daryl Wood Gerber for providing a lucky winner one print copy of their choice of any of her published books, including A DEADLY ÉCLAIR! Contest ends Saturday, November 11, 2017 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Orange Cardamom Madeleines

Ingredients

1/4 cup unsalted butter
1 tablespoon honey
1 teaspoon pure vanilla extract
3/4 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom (you may substitute nutmeg)
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs

For the Glaze

3/4 cup confectioners' sugar
1 teaspoon finely grated orange zest
2 tablespoons orange juice, no pulp

Instructions

Brush the molds of a madeleine pan with butter and set aside.
In a small saucepan, melt the butter over low heat. Remove the pan from heat and stir in the honey and vanilla. Let cool about 10 minutes.
In a small bowl, whisk the flour, baking powder, cardamom, and salt; set aside.
In a medium bowl, stir together the sugar and eggs. Add in the flour mixture and stir until combined. Add the butter mixture and stir gently until butter is completely incorporated. Cover the bowl with plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 325 degrees (F), setting the rack in the middle, while the batter is chilling.
Spoon the batter into the madeleine pan, filling each mold halfway. If necessary, use moistened fingers to press the batter into the mold.
Bake the cookies 7 - 8 minutes. They will have puffed up and the edges will become golden.
Remove the pan from the oven and let the cookies cool slightly. Unmold the cookies onto a wire rack and let them cool completely. This is very important.

For the Glaze

In a small bowl, stir together the sugar, orange zest, and juice until the glaze is smooth and thick. Using a pastry brush, coat the ridged side of each cookie with the glaze. Let set 15 minutes.

Tips

To make these gluten-free, substitute sweet rice flour (or your favorite gluten-free flour blend) for the all-purpose flour; substitute vanillin for the pure vanilla; add 1/4 teaspoon xanthan gum to the dry ingredients.

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MY REVIEW

I have been a longtime fan of the various books that Daryl Wood Gerber writes, be it her cozy mystery series or her suspense novels. When I found out that she was debuting the first book in her French Bistro mystery series, I counted down the days until I could read it. The evening A DEADLY ÉCLAIR hit my Kindle, I poured myself a glass of wine and settled in to immerse myself in Napa Valley and get to know Mimi Rousseau.

The author has created a lovely location for Mimi to own and run Bistro Rousseau and Maison Rousseau, the inn on her property in the northern part of the famous wine country. While the town is fictional, the area is real and I enjoyed the bits and pieces of history about the region woven into the story. Mimi is a likeable character who is struggling to overcome doubts about her ability to run her business along with being a self-taught chef instead of a classically trained chef. However, she is surrounded by supportive, talented people who she can rely on, especially her benefactor and mentor, Bryan Baker. If it wasn’t for Bryan backing her business, she never would have been able to open or stay in business. Not only did he financially back her new venture, he is emotionally supportive of Mimi, something she needs. Bryan is known for his motivational sayings and I enjoyed some that he shares with Mimi: “Big risks reap big rewards;” “Life’s too short to wait for anything.” It gives a screenshot into the man’s mind and how he lives his life.

Unfortunately, Bryan’s life is cut short in the early morning hours, right before his niece’s wedding, which was being held at Maison Rousseau… with one of Mimi’s eclairs stuffed into his mouth. Mimi is devastated at the loss of her mentor but even more so when she becomes the number one suspect in the murder investigation. As the story unfolds and as Mimi starts looking into who could have wanted her mentor dead, numerous suspects come to light. There were plenty of twists and turns to the plot and all the while Bistro Rousseau kept guests well fed with delicious food that had my mouth watering. This charming new series will have me waiting on pins and needles until the next release!

With all the mentions of delectable dishes and desserts throughout the book, I was quite happy to see that Daryl has included numerous recipes at the back of the book. They all sounded fabulous and I had a hard time narrowing down which to try out first! But in the end my granddaughter helped me choose by deciding she really wanted to make the Orange Cardamom Madeleines. Part cookie, part mini cake, these delicious treats are perfect for tea time snacks or serving with after dinner coffee.

I was provided a copy of this book with the hopes I would review. All thoughts and opinions are my own.

Blackberry Lemon Pound Cake

BLACKBERRY BURIAL is the newest release in the Berry Basket Mystery series by Sharon Farrow. This second book is a delightful addition to an entertaining series and I lost myself in Oriole Point, Michigan as the town prepares itself for the 4th of July festivities. The protagonist, Marlee Jacob, (and I love that she is named after the character in A Christmas Carol!) owns The Berry Basket, which sells a huge variety of berry related foods and accessories. Her adorable shop is one I would dearly love to visit! With mid-summer in full swing, blackberries are in season. The town’s Blackberry Art School is celebrating its centenary in conjunction with the town’s numerous events, including a road rally. Marlee is pulled into the planning by the mayor’s overbearing wife, Piper. Piper’s undisciplined dog ends up unearthing an old skeleton on a reputedly haunted farm while Marlee is trying to capture the runaway pup, pulling her into an old missing person’s case.

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As Marlee starts asking questions around town, trying to discover who the body belongs to and why they were abandoned in the woods, she discovers a link to her baker. Her baker is very talented but is timid and socially impaired and when he begs her to find the killer, she can’t tell him “no”. I enjoyed how Marlee assigns fictional character personalities (from books, tv or movies) to the people she meets and talks to. It helps the reader “see” the characters of BLACKBERRY BURIAL. There are plenty of viable suspects that are woven from the cold case into the present day. The plot flowed and effortless wove the subplots into the story without being detracting. There were plenty of twists and turns to keep the reader engaged and turning pages and after a hair-raising reveal, the finale finishes with a scene that will warm your heart!

With all the delicious blackberry morsels Marlee’s baker creates, the reader will be drooling while turning pages. Sharon has included some delectable recipes at the back of the book and I was anxious to try her Blackberry Lemon Pound Cake. Each late summer I visit my sister in Oregon to pick wild blackberries… lots and lots of blackberries! The majority are turned into wild blackberry jam to enjoy throughout the year but we’re always on the lookout for new recipes to try with the bountiful fruit. I liked that the recipe calls for either fresh or frozen blackberries so this treat can be made year round. Sharon’s Lemon Blackberry Pound Cake did not disappoint… the cake is full of delicious summer flavor with a tender, rich crumb while the lemony icing adds another layer of yumminess! One bite will transport you to warm summer days no matter what time of year it is.

Amazon Synopsis

Between a booming art scene and elaborate Independence Day festivities, July in lakeshore Oriole Point, Michigan, is always a blast. Especially when an explosive murder case crashes the fun . . .

As owner of The Berry Basket, Marlee Jacob has learned a thing or two about surviving the summer tourist season in Oriole Point. So she gladly agrees to help run the annual road rally in honor of the local Blackberry Art School’s centenary celebration. While alumni arrive from around the country, Marlee hopes the expansive Sanderling farm will make an appropriate starting point for the race—despite rumors that the land is cursed . . .

But when Marlee surveys the property, she stumbles upon a long-dead body hidden in the bramble. It’s a horrifying mystery to everyone except her baker, who’s convinced the skeletal remains belong to a former student who had gone missing twenty years earlier. As the Fourth of July activities heat up, Marlee must rush to catch an elusive murderer—before the next ‘blackberry victim’ is ripe for the picking!

A special thanks to Sharon Farrow for providing one lucky winner a print copy of BLACKBERRY BURIAL! Contest ends Tuesday, November 7, 2017 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Blackberry Lemon Pound Cake

When Janelle shows up at The Berry Basket with disturbing news, Marlee is about to reach for a slice of Theo's blackberry lemon pound cake. Rest assured that once Janelle completed her unpleasant visit, Marlee did indeed find a little comfort in eating a slice of this delicious cake.

Ingredients

1/2 cup butter, melted
1 cup sugar
2 large eggs
Grated zest and juice of 1 lemon
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 cup fresh or frozen (do not thaw) blackberries*

Glaze

1/4 cup lemon juice
1-1/4 cup confectioners' sugar

Instructions

Preheat oven to 350 degrees (F).
Combine butter and sugar in a large bowl and stir.
Add eggs, lemon zest, and juice. Mix until well blended.
Stir together flour, baking powder, and salt in a small bowl.
Add half to the butter/sugar mixture and stir until blended.
Add milk, then remaining dry ingredients. Stir until combined but don't over mix.
Gently fold in blackberries.
Pour batter into greased 8 x 4-inch loaf pan. Bake 50 - 60 minutes until golden and springy to the touch.
Cool in pan on wire rack.

Glaze

Mix lemon juice and confectioners' sugar together and pour 3/4 over cake while warm. Allow to completely cool before removing to a serving platter.
If desired, thicken the remaining glaze with 2 tablespoons (or more as needed) to make an icing and drizzle over the cake.

Tip

*Chop the blackberries into small pieces, especially if your berries are large

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Rustic Ginger-Pear Galette

Click on the book to visit Amazon

Over the course of the last year or so, I’ve seen the Henny Penny Farmette Mystery series by Meera Lester and have been intrigued but just haven’t had the time to pick up a copy. When I finally had the opportunity, I grabbed the chance to sit and read the newest release, A HIVE OF HOMICIDES. With this third book in the series, I found I’ve been missing out on a delight series and now need to go back and read the first two books! A HIVE OF HOMICIDES can be read as a stand-alone and I easily felt like I got to know the characters quickly. The protagonist, Abigail “Abby” MacKenzie runs a farmette and raises bees and even though she’s an expert, she still gets stung once in a while. I love how each chapter includes either fascinating facts about honeybees (I wouldn’t want to be a male bee!), farming tips, or recipes… all which sound incredibly delicious. These “extras” add charm to the book! Years ago while I was on vacation with my husband, we chanced upon a honey store. I was mesmerized by their clever take on including a working bee hive in their store. They had replaced part of a wall with glass then used pipes to let the bees in from the outside. You could easily see the busy bees working on building their hive and making honey, although I was quite relieved that they were on the other side of the glass and couldn’t reach me!

When Abby’s good friend’s husband is murdered and her friend seriously injured right after their marriage renewal vows, Abby knows she needs to investigate. But this time PTSD almost gets the best of Abby dragging her down with anxiety, sleeplessness, and loss of appetite. On top of that, her former colleagues at the police department seem to think that she is capable of the murder and the betrayal is deeply felt. The author effectively captures the mood of the dark abyss Abby finds herself in and I found myself cheering her on, hoping that she finds a way to overcome. And of course she does but I admire the author’s sensitivity to the matter and the way she brings it about. Despite the personal issues Abby must face, she still feels a great sense of duty towards bringing the killer to justice. The plot holds several twists and turns with enough action to keep the reader turning pages.

With the variety of recipes to whet the reader’s appetite, I had a difficult time deciding which I wanted to try first. In the end I chose to try the Rustic Pear Galette since pears are in season. I decided to use Pillsbury refrigerated ready-made crust (the top rated pre-made crust by America’s Test Kitchen!) which made this a quick and easy dessert to put together. Fresh pears with candied ginger adding a pop of flavor and apricot jam adding a pop of color, I think we have a new fall favorite in our household!

Amazon Synopsis

When Abigail Mackenzie left the police force to become a farmer and beekeeper in beautiful Las Flores, California, she thought her days of criminal investigation were behind her . . .

Her present life is mostly filled with hard work and happy occasions, including the upcoming event with her friend Paola, a truffle maker, who’s renewing her vows with her husband Jake, owner of the Country Schoolhouse Winery. Abby is delighted to provide her trademark lavender honey for the occasion.

But after the ceremony, the guests of honor are nowhere to be found. When Abby goes looking for them, she hears a gunshot and discovers Jake dead in his car and Paola injured beside him.

Who was the intended target? Jake had a reputation as a busy bee with the ladies. Is it possible that one of his flings, stung by rejection, took revenge? Or could it be sour grapes with one of his colleagues at the winery? If Paola was meant to be the victim, Abby needs to protect her as she searches for the shooter.

When a second murder occurs, it’s up to Abby to crush the clues—before the killer gets her over a barrel.

A special thanks to Meera Lester for providing one lucky winner a signed hardcover copy of A HIVE OF HOMICIDES! Contest ends Saturday, November 4, 2017 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Rustic Ginger-Pear Galette

Serves 4 - 6

Ingredients

Parchment paper, for lining a baking sheet or tart pan
All-purpose flour, for flouring a cutting board
Pastry dough, enough for 1 large pie crust (made from scratch or store-bought)
1/4 cup granulated sugar, plus 1/8 cup for sprinkling on pie crust
1 tablespoon cornstarch
1 pinch kosher salt
3 - 4 large ripe pears (I only needed 3... my pears were huge!)
1/4 cup finely chopped candied ginger
2 tablespoons unsalted butter*
1 large egg
2 - 4 tablespoons apricot jam (I found 2 tablespoons plenty)

Instructions

Preheat the oven to 400 degrees (F).
Line a baking sheet or tart pan with parchment paper.
Sprinkle flour over a cutting board and then roll the pastry dough into a 14-inch round. Place the round on the lined baking sheet or tart pan and refrigerate for at least 30 minutes.
Combine 1/4 cup sugar, cornstarch, and salt in a medium bowl.
Cut the pears in half. Use a melon baller (or a 1/2 teaspoon measuring spoon) to remove the pithy centers and then slice each half into 1/4-to-1/2 inch thick slices to lay them out in a fan shape.
Coat the pears with the cornstarch mixture and place them on a large plate.
Remove the pie crust from the refrigerator. Position the pear slices on pie crust, starting from the center of the dough and working outward, leaving a minimum of four inches of dough to fold back over the fruit.
Sprinkle the candied ginger over the pears. Place dots of butter all around the galette. Press the dough around the edges over the fruit to hold it into place.
Beat the egg with a whisk in a small bowl. Use a pastry brush to apply the egg wash to the edges of the dough. Sprinkle the egg-covered dough with the remaining 1/8 cup sugar.
Bake 30 - 60 minutes, or until the crust is a golden brown. Remove the galette from the oven to a wire rack. (My crust was very thin so it browned quickly. My pears were plenty soft too.)
Spoon the apricot jam into a small saucepan and heat thoroughly. Alternately, you can microwave in a microwave-safe bowl for 15 to 25 seconds. Brush the warm jam over the pears and serve the galette.