Kim, Author at Cinnamon and Sugar

Simple Scones with Vanilla and Lemon Zest

I’ve been a long time fan of all the series Nancy J. Para writes so was intrigued when I heard she was releasing a brand new series under a new pen name, Nell Hampton. I was doubly intrigued when I found out that the premise for KALE TO THE QUEEN was based on an American moving to England to become the personal chef for the Duke and Duchess of Cambridge! Ever since I visited Great Britain years ago, I’ve been fascinated with the Royal Family, especially now that the darling young prince and princess have made their appearance.

While the author doesn’t name names, she gives the story a realistic flavor of what it might be like living and working at Kensington Palace for such a famous family…so many rules and regulations to follow! While the protagonist, Carrie Ann Cole, is an American, many of the characters surrounding her at the palace are charming and exactly how you would envision them to be. Others display the stereotypical “British stiff upper lip” characterization when tragedy strikes. The interaction between Carrie and the British characters, especially working side-by-side in a stressful environment made even more so by murder, forces Carrie to grow as a person. I enjoyed how Nell Hampton weaves in Carrie’s self-doubts, especially when it comes to leaving her long-term boyfriend behind, to find her own path of self-discovery and strengths instead of relying on someone else. She proves to be a genuinely caring person, willing to help those in need around her. The plot is well written and will keep the reader guessing and turning pages, while the subplots add a complexity to the storyline.

The author also provides plenty of mouthwatering mentions of dishes prepared in Carrie’s kitchen and fortunately for the reader, shares some of the recipes at the back of the book. I chose to make Simple Scones with Vanilla and Lemon Zest because scones seem to be the quintessential British tea time treat. I loved the extra flavor the lemon zest brought to these scones while vanilla provided a subtle delicate scent. Served with your favorite jam and a dollop of piped whipped cream, these easy to make scones will make any breakfast or tea time a special occasion!

Amazon Synopsis

Chef Carrie Ann Cole is about to embark on the adventure of a lifetime–an assignment as the new Personal Chef to the Royal Family at Kensington Palace. But no sooner has Carrie Ann touched down across the pond and donned her apron than a dead body crops up beneath the royal kale beds.

With one assistant dead and the other soon under suspicion for his murder, Carrie Ann is scrambling to keep her kitchen up and running. Not to mention she gets off to an immediate bad start with the tempestuous Royal Chef Butterbottom, who has a bitter taste in his mouth since the prestigious position in the Royal Family’s kitchen was given to an “over-privileged, under-educated American chef.”

But the Royal Family’s appetites wait for no one, and Carrie Ann must solve the murder and still get supper on the table on time–even with the annoyingly handsome Head of Security Ian Gordon tracking her every move like an MI6 agent. Suspects abound as an American chef adds a bit of spice to the traditional royal household in the first in Nell Hampton’s charming and tasty Kensington Palace Chef Mystery series, Kale to the Queen.

A huge thank you to Nell Hampton and Crooked Lane Books for providing a hardcover copy for one lucky winner! Contest ends Monday, May 15, 2017 at 11:59 pm PST and is limited to U.S. residents. 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!)

Simple Scones with Vanilla and Lemon Zest

Ingredients

3-3/4 cups all-purpose flour
1/4 cup light brown sugar
1/2 teaspoon salt
3 teaspoons baking powder
7 tablespoons butter, cold
3/4 cup buttermilk
1/4 cup milk
1 egg, large
1 teaspoon vanilla
Zest of 1 lemon

Instructions

Preheat oven to 425 degrees (F).
Sift together flour, sugar, salt, and baking powder into a large mixing bowl.
Cut butter into the dry ingredients until pea size.
Blend together buttermilk, milk, egg, and vanilla.
Make a hollow in the center of the pea-sized mixture.
Finely grate lemon zest into it and pour in most of the liquid. (Leave 2 - 3 tablespoons to put back in if mixture seems dry.)
Mix dough gently. You want a lightly bound dough that is neither sticky nor dry nor crumbly. (It should just make a ball.) If dough is too dry, add in the reserved milk mixture.
Lift ball of dough out of bowl and knead on floured surface just enough to get rid of cracks - overworked dough makes tough scones.
Pat dough into 3/4-inch-thick slab.
Cut out dough with round pastry cutter or biscuit cutter.
Place scones on baking tray.
Bake 10 - 12 minutes until well risen and golden.
Allow to cool on a wire rack.
Once cooled, top with jam and piped whipped cream.
Serve with tea.

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Pumpkin Snickerdoodle Cookies for People

It’s a delight to be a part of the Great Escapes Virtual Book Tour with the brand new release, BAD TO THE BONE, by Linda O. Johnston! The protagonist, Carrie Kennersley, is not only a vet technician but also owns a charming bakery, Barkery & Biscuits…actually 2 bakeries on the same premises: one for humans and one for pets. You’ll be drooling over the delightful treats Carrie and her employees bake and it’s probably a good thing your furry friends can’t read because they’d be begging for some special treats as well!

Word has gotten out about Carrie’s special pet treats and a large pet food manufacturer, VimPets, is interested in buying some of her recipes. When one of the obnoxious sales reps for VimPets is found murdered, (with a pooper-scooper no less!) two of Carrie’s friends are suspects. One of them begs her to clear his name only she’s not so sure of his innocence. A large number of her friends, along with her brother, beg her to not get involved in the murder investigation this time but Carrie just can’t seem to help herself.

The premise of this storyline is cute. I loved all the pets and their owners who frequent Barkery & Biscuits and Carrie has endeared herself to the townspeople. The author brings to the forefront the need for people to adopt rescue animals and the plight that can befall these unfortunate creatures. The location is in the mountains of Southern California, close to where I live, so I could completely envision the descriptions of the town and its surrounding areas…making me feel at home. Carrie’s romance with veterinarian, Reed, is progressing and is very sweet. I like seeing growth in characters in series, and the author provides that both with the main protagonist and with the close characters surrounding her. The reader will get a good feel for what it takes to run two bakeries and still work part time at the vet’s office. Carrie doesn’t shirk her duties yet manages to find the time to ask questions and try to find out who the murderer is. The grand finale caught me by surprise and wrapped up the plot and subplots in a satisfactory manner.

Thankfully after you’ve finished drooling on the pages, Linda has provided a recipe for your dog along with a recipe for yourself! She has graciously allowed me to share her recipe for Pumpkin Snickerdoodle Cookies for People. I’ve tried a lot of snickerdoodles before along with pumpkin cookies, and my main complaint is that they’re too cake-like. Linda’s recipe manages to bypass the cake-y texture with this recipe. Crisp on the outside and tender on the inside, these cookies have a subtle pumpkin flavor while the cinnamon and sugar coating provides a burst of sweet spiciness in each bite! And in my own opinion, pumpkin isn’t just for autumn…it’s the perfect treat all year long!

Amazon Synopsis

Veterinary technician Carrie Kennersly, owner of the Barkery & Biscuits bakery for dogs, is reluctant to sell her recipes to pet food manufacturer VimPets. Jack Loroco, a VimPets representative, assures Carrie that it would be a great opportunity to grow her business. His promising new relationship with Carrie’s friend Billi Matlock doesn’t hurt his cause.

But the budding romance takes a bad turn when Wanda Addler, another VimPets employee, sets her sights on Jack. After threatening to ruin Jack’s career if he doesn’t give her what she wants, Wanda is found dead. Jack and Billi are put at the top of the suspect list, and Carrie is doggone determined to rescue them from a life behind bars.

A very special thank you to Linda O. Johnston for providing 2 print copies of BAD TO THE BONE! This giveaway is administered by Great Escapes Virtual Book Tours and you can use the Rafflecopter box located below the recipe to enter. Contest ends May 21, 2017 and is limited to U.S. residents only. Winners will be announced on this page and on Great Escapes Virtual Book Tours site, as well as notified by email (so check your spam folder!)

Pumpkin Snickerdoodle Cookies for People

Ingredients

Cookie Dough

1-1/2 cups granulated sugar
1/2 cup butter, room temperature
1/2 cup vegetable shortening (i.e. Crisco butter flavored baking stick)
2 large eggs
3/4 cup canned pumpkin puree
2-3/4 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Topping

1/4 cup granulated sugar
2 teaspoon ground cinnamon

Instructions

Cookie dough

Cream together the sugar, butter, and shortening.
Add in eggs and mix well.
Sift together flour, cream of tartar, baking soda, and salt.
Slowly add dry ingredients to the sugar/butter mixture.
Stir in pumpkin puree.
Place dough in freezer to chill for at least 2 hours, but overnight is best. Dough must be thoroughly chilled for cookies to turn out right.
Preheat oven to 350 degrees (F).
In a small bowl combine 1/4 cup sugar with 2 teaspoons ground cinnamon.
Measure a tablespoon of cookie dough and use your hands to roll into a ball. (You can make smaller cookies, if desired.)
Roll the ball of dough around in the cinnamon sugar mixture.
Place the balls of cookie dough on baking sheets lined with parchment paper.
Bake for about 12 - 13 minutes.
Remove from oven just when the edges of the cookies start to brown.

Tips

If you don't have room in your freezer, chill the dough overnight in the refrigerator.
This dough is very sticky. If it becomes difficult to work with while rolling into balls, return to the freezer or refrigerator for 15 minutes before continuing.

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Tour Participants

May 8 – Cinnamon, Sugar, and a Little Bit of Murder
May 8 – T’s Stuff
May 9 – My Journey Back
May 9 – 3 Partners in Shopping, Nana, Mommy, & Sissy, Too!
May 10 – Rainy Day Reviews
May 10 – Mystery Thrillers and Romantic Suspense Reviews
May 11 – Bookworm Mom
May 11 – Satisfaction for Insatiable Readers
May 12 – Readeropolis
May 13 – Brooke Blogs
May 13 – Escape With Dollycas Into A Good Book
May 14 – Texas Book-aholic
May 15 – Community Bookstop
May 15 – Author Annette Drake’s blog
May 16 – Celticlady’s Reviews
May 16 – A Blue Million Books
May 17 – Laura’s Interests
May 17 – Books Direct
May 18 – A Chick Who Reads
May 18 – Island Confidential
May 19 – Cozy Up With Kathy
May 20 – Melina’s Book Blog
May 21 – Lisa Ks Book Reviews
May 21 – Bibliophile Reviews

I was provided an advanced copy with the hopes I would review. All thoughts and opinions are my own.

Maamoul Cookies

This past weekend I had the chance to meet up with author Catherine Bruns while at the Malice Domestic conference in Maryland. She is just as delightful in person as she is on-line, and her personality shines through in her brand new release, FROSTED WITH REVENGE! This fourth book in her Cookies & Chance Mystery series had me laughing out loud one moment then gripping my tablet the next, on edge, waiting to see what was going to happen to Sally Muccio. Catherine also captures the angst brides can feel trying to appease their mothers with all the planning while trying to retain their own vision of what they want for their wedding. I’ve always loved Sally’s quirky parents and the author aptly describes them as “loud, proud, and march to the beat of their own drum.” But this time we see a different side to Sally’s mother and come to know her, along with Sally, on a deeper, emotional level. It adds to the appeal of the story.

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The murder plot has so many twists and turns, making the reader feel like they’re on a wicked roller coaster ride. Catherine builds on the initial shock with tension-filled scenes until I was dying to find out if Sally does make it to the church on time. Fortunately, sandwiched in between the tension are moments of humor thanks to Sally’s best friend, Josie, and Sally’s dad, Father Death blogger extraordinaire! Both of these characters bring support to Sally and add to the overall enjoyment of the book. Even though this is the fourth book in the series, it is easily read as a stand-alone…but if you haven’t read any of the proceeding books, you’re going to want to go back and catch up with this delightful series!

Owning a cookie shop, Sally is always baking up lots of yummy cookies that will have you drooling. Fortunately, Catherine provides several recipes at the back of the book. As soon as she mentioned that the traditional Middle Eastern Maamoul Cookies (reminiscent of Italian Wedding Cookies) were from an old family recipe handed down from her aunt, I knew I had to try them. Shortbread style dough is stuffed with dates and/or walnuts (both staples in my house) then formed in beautiful molds. Catherine has provided instructions for making these without using a mold, but I found an inexpensive sturdy plastic one on Amazon, so used that. However, the traditional molds are made with beautiful and intricately carved wood and I’ll have to admit, I had a hard time passing those beauties up. If I had a place to display the carved maamoul molds along with my carved springerle molds and rolling pins, I’d be one happy woman! But back to these delectable cookies… they were a bit time consuming to form, but once I started making them, the time flew by and I enjoyed the creativity of the process along with the gorgeous, delicious results!

Amazon Synopsis

Sally Muccio’s walk down the aisle might be her last. The some-time amateur sleuth and full-time bakery owner is finally marrying the man of her dreams. But during a last minute taste testing of their wedding cake, Sally and her fiancé are witnesses—and almost victims!—of a random shooting. At least they think it’s random, until an original fortune cookie message proves otherwise. Is someone after Sally? And why does the mysterious shooter want to ice the baker? Sal tries to proceed with caution, but when someone close to her is attacked, all bets are off. She’ll do whatever it takes to bring this monster to justice, even if it means sacrificing herself in the process. Can Sal make it to the church on time…and alive?

A huge thank you to Catherine Bruns for providing winner’s choice of print or e-book copy of FROSTED WITH REVENGE for one winner. Contest ends Tuesday, May 9, 2017 at 11:59 pm PST and is limited to U.S. residents. 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!)

For a short time the e-book copy of FROSTED WITH REVENGE is on sale for $2.99. The author isn’t sure how long this special release price will last so grab the book while you can!

Maamoul Cookies

Ingredients

Author's Note: Maamoul is a traditional Middle Eastern cookie made with a wooden mold that can be found in specialty stores Different molds are required depending on whether you use dates or nuts. If you are making the cookies without the mold, you can use both dates and nuts. The cookies are similar in style to Italian Wedding cookies. This recipe was the creation of my beloved aunt who passed away over ten years ago, and I consider it a personal tribute to her memory.

Ingredients

4-1/2 cups (21.3 ounces) all-purpose flour (scoop & level method of measuring)
1 pound unsalted butter, room temperature
1 egg, beaten
1/2 cup plus 2 tablespoons sugar, divided
8 ounces walnuts, finely chopped
6 ounces chopped dates (or whole seedless dates can be used instead)
1/2 jigger rye whiskey (approximately 3/4 ounce)
1/2 teaspoon rose water (or substitute vanilla or orange extract)
Confectioner’s sugar

Instructions

Beat 1/2 cup sugar and butter together.
Add in egg, mixing well.
Add flour a little bit at a time, until a stiff dough forms. I mixed in 3 cups of flour, then turned out onto a floured surface and kneaded additional flour in until dough was no longer overly sticky. You may not need to use the entire amount.
In a separate bowl add nuts, 2 tablespoons of sugar, rose water, and rye whiskey.
Coat your mold with flour to prevent sticking.
Add dough, flatten it out in the mold, add a teaspoon of nuts or a date, (or a combination of them both) and close over with more dough.

To make the cookies by hand without a mold

Coat your hand with flour to prevent sticking.
Take a dough ball about the size of a walnut, flatten it slightly, and lay in it the palm of one hand.
Take a date and flatten it slightly then lay it on top of the dough.
Finally, take a smaller dough ball, about one inch in diameter, flatten it slightly, and place it on top of the date filling. (Basically the palm of your hand becomes the mold.)
Gently press the dough on top into the dough on the bottom so the date filling is completely covered.
Shape the cookie into a slightly flattened circle.
Use a fork to make a decorative cross-hatch pattern on the top.
Bake at 325°Fahrenehit for 20 to 25 minutes or until cookies are lightly browned around the edges and light on top.
Cool for five minutes before dusting lightly with confectioner’s sugar.
Makes about four to six dozen cookies, depending on size of mold.

Tip

I love the combination of both walnuts and dates so mixed them together and used to stuff the cookies.

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Meeting up with Catherine at Malice Domestic 2017

Cranberry Walnut Chocolate Chunk Cookies

It’s always a pleasure revisiting the town of Cranberry Cove from Peg Cochran’s Cranberry Cove Mystery series! The newest release, DEAD AND BERRIED grabbed my attention from the very first page with its tightly written riveting plot and colorful characters. The heavily Dutch populated town of Cranberry Cove is preparing for Vlaggetjesdag Celebration…Netherland’s Flag Day. I enjoyed the tidbits of information the author provides about Dutch food and customs, along with how they celebrate their holiday. The setting of the Sassamanash Cranberry Farm is eye-opening. The author’s descriptions had me feeling like I was right there. I loved the words she used to paint the picture of seeing the cranberries in bloom, with their delicate pink blossoms. It makes me want to see them for myself! She also brings to life the hard work being a cranberry farmer. The reader learns, right along with protagonist Monica Albertson, some of the things required to produce a successful crop, such as renting bees to pollinate. Peg weaves into the story the plight of the Honeybee due to pesticides, loss of habitats, disease and climate change.

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When another murder happens on Sassamansh Farm, the cranberry farm Monica Albertson’s brother owns, Monica’s determination to find the truth is put to the test. Especially when her employee’s husband, beekeeper Rick becomes the suspect. The victim, Lori, was Rick’s assistant, and as Monica starts asking questions around town, she finds that Lori had made a lot of enemies, including her own boss. There are plenty of suspects and I didn’t see the surprising, suspenseful ending coming! There are also subplots that Monica finds herself involved in. I had to chuckle out loud when she’s horrified to find out the town has a betting pool going on when she’s going to get engaged. But that’s part of the charm of a small town setting…everyone knows everyone else’s business. The author also touches on the heartbreaking situation of elderly people, especially those with dementia, being taken advantage of. This subplot was artfully woven into the plot while bringing to light something that happens much more frequently than we think.

I love browsing through the many cranberry recipes Peg Cochran includes at the back of the book. I want to try them all! In the end I chose to make Cranberry Walnut Chocolate Chunk Cookies… an amazing combination of flavors and textures! Semisweet chocolate enhances ruby red tart cranberries, while the crunch of walnuts rounds out the texture of the soft and chewy cookies. I sent a large container of these cookies with my husband and his friends while on a golf trip. He said they disappeared in record time, even though we both thought I had sent more than enough! I’ll be making these again, soon!

Amazon Synopsis

It’s June in Cranberry Cove and Monica Albertson’s plan to sell cranberry relish to chain stores is taking off. The cranberry bogs are in bloom, and local beekeeper Rick Taylor and his assistant Lori Wenk are bringing in bees to pollinate the blossoms. When a fatal prick fells Lori, the buzz is that Rick is to blame.

In trying to clear her friend’s name, Monica discovers that more than a few people in Cranberry Cove have felt the power of Lori’s venom, and it looks as if this time she may have agitated the hive a bit too much. With the fate of the farm on the line, Monica must get to the bottom of the crime before another victim gets stung.

A huge thank you to Peg Cochran for providing a signed copy of DEAD AND BERRIED for one winner. Contest ends Thursday, May 4, 2017 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below the recipe to enter. 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!)

Cranberry Walnut Chocolate Chunk Cookies

Ingredients

1 cup butter, softened
1/2 cup granulated white sugar
1-1/2 cups brown sugar, packed
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups semisweet chocolate chunks
1 cup dried cranberries, chopped
1 cup walnuts, chopped

Instructions

Don't preheat oven yet as dough needs to chill first.
Cream softened butter, white sugar and brown sugar until light and smooth.
Beat in eggs, one at a time, along with vanilla extract.
Dissolve baking soda in hot water and add to batter along with salt.
Mix in flour and cream of tartar.
Stir in chocolate chunks, cranberries and walnuts.
Chill batter for one hour.
Preheat oven to 325 degrees (F).
Drop by tablespoon onto cookie sheet leaving room for cookies to expand.
Bake for approximately 10 to 12 minutes.
Cool cookies on baking sheet for 5 minutes then remove and finish cooling on a wire rack.

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I was provided an advanced copy with the hopes I would review. All thoughts and opinions are my own.

Talia’s Miniature Deep-Fried Apple Pies

The third book in the Deep Fried Mystery series by Linda Reilly, A FRYING SHAME finds Talia Marby entered in Steeltop Foods’ first annual cook-off and bake-off contest with her Miniature Deep-Fried Apple Pies. As owner of Fry Me a Sliver eatery, the large cash prize would go a long way towards helping her business. When the contest winner is found murdered and Talia’s new friend, and the runner-up in the contest, becomes the suspect, Talia finds she must become involved and find the killer. In addition to the murder mystery of who killed the contest winner, the author has many subplots that twist and turn, keeping the reader turning pages. I wasn’t sure how some of the subplots connected to the overall story but in the end, Linda does an amazing job of weaving them together, creating a cohesive, exciting book.

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The characters in this series are endearing. Talia is a good boss and a good friend, showing her caring nature in the way she treats both friends and employees. I love her employee, Martha, a crusty sort of woman, adds another dimension to the story. Talia is dating Ryan Collins, but he has a minor role in this story as he is out of town on business. But, could there be trouble with their relationship when he stops returning her phone calls and texts? Along with a number of viable suspects there were also non-suspects who had secrets or were hiding something which keeps the reader guessing and second guessing themselves trying to figure out the killer.

I was happy that Linda includes the recipe for Talia’s Miniature Deep-Fried Apple Pies at the back of the book. The apple filling is so delicious I could literally eat it on its own and would be terrific served over ice cream! I found the pie dough a bit tricky to work with even after trying to make it twice. It cracked and crumbled when I filled the pies… but maybe I tried adding too many of the delicious apples. However, one of my young taste testers said that the pies were like eating cookies with apple pie filling. And then it dawned on me that once the pastry was deep-fried it reminded me of the texture of sable cookies! Of course you can take the easy route and use pre-made refrigerated pie crust, such as Pillsbury…which I did as well. Either way, these are a fun dessert to both make and serve!

Amazon Synopsis

The town of Wrensdale is abuzz with excitement when Steeltop Foods sponsors a cooking contest to promote its new product, the Flavor Dial. With a $25,000 prize at stake, all the contestants are on edge, including Talia Marby, owner of Fry Me A Sliver. She hopes her mini deep-fried apple pies will win her the money to pay off the renovations on her restaurant. But when Norma Ferguson wins with her flaky-top chicken stew, the tensions dial up even more.

After Norma is found dead at her cooking station, the police suspect a losing contestant got a little too hot under the collar. Now it’s crunch time as Talia works to catch the killer and clear her name before another cook gets burned.

A huge thank you to Linda Reilly for providing a signed copy of A FRYING SHAME to one winner. Contest ends Saturday, April 29, 2017 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below the recipe to enter. 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!)

Talia’s Miniature Deep-Fried Apple Pies

Ingredients

Dough (or use your favorite pre-made refrigerated pie crust)

2 cups flour, plus a little extra for coating
1/2 cup vegetable oil, plus additional oil for frying
1/4 cup milk

Filling

4 Cortland apples, peeled, cored, and sliced*
1 tablespoon butter
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon vanilla
Powdered sugar

Instructions

Prepare the filling:

In a large frying pan, combine the apples, butter, sugar, cinnamon, nutmeg, and vanilla.
Cook gently over medium heat until the apples are soft, about 15 minutes.
Remove from heat and cool.

Prepare the dough**:

Blend the flour, vegetable oil, and milk with a fork, then form into two separate balls.
Coat each dough ball with flour.
Roll out the first one onto a floured cutting board until it's 1/8-inch thick.
Cut out rounds that are 4 inches in diameter.
Repeat with the second dough ball.
Set aside the rounds.

Deep-frying:

Place a heaping tablespoon of the cooked apples in each dough round.
Moisten the edges of the dough with cold water and fold in half over the apple mixture.
Press the edges with a fork to crimp and seal.
Repeat with the remaining rounds.
Place pies on a tray or cookie sheet that's been lightly sprinkled with flour, then chill for 15 minutes while you heat oil.

Frying:

In a deep fryer or heavy-bottomed pan, heat vegetable oil to 350 degrees, using just enough oil to cover the pies. A candy/deep-fry thermometer will help gauge the oil temperature.
Lower the pies into the hot oil with a slotted spoon, frying only a few at a time.
Fry about 2 minutes on each side, or until both sides are golden.
Remove and drain on paper towels.
Sprinkle with powdered sugar and serve warm.

Tips

*If you can't find Cortland apples, substitute 2 Granny Smith and 2 Golden Delicious apples.
**If using pre-made refrigerated pie crust, unroll the dough and cut out 4-inch circles, then proceed with recipe.
If apples extrude a lot of moisture after softening, remove apples from the pan and cook the liquid down until syrupy, stirring constantly. Add the reduced liquid to the apples and proceed with recipe.
If you like, you can add an icing drizzle to the mini pies after frying. Mix 5 tablespoons powdered sugar with 1-1/2 teaspoons water. If too thick to easily drizzle, add a few drops of extra water at a time, stirring until combined and it reaches the right consistency.

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Sticky Toffee Pudding

I’m always excited when H.Y. Hanna releases a new book in her Oxford Tearoom Mystery series! You can count on a title with a clever pun, a good mystery, charming characters, and a delicious traditional British recipe. Her newest release, FOUR PUDDINGS AND A FUNERAL, the sixth book in the series, certainly does not disappoint! The protagonist, Gemma Rose, owns Little Stables Tearoom. Her fairly new business is taking off and she’s catering a funeral, the largest job she’s ever had. Mabel Cooke, one of the members of the “Old Biddies” group is overhead talking about how she would commit murder and not long afterwards, the widow drops dead at her husband’s funeral…just after eating some of the puddings Gemma’s tearoom provided. By the way, in England puddings refer to a variety of desserts and isn’t limited to the custards American’s call pudding.

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The four “Old Biddies” bring lighthearted humor to the story with their unhealthy interest in solving murders, especially when one of their own becomes a suspect. I love how they drag Gemma into trouble when she’s only trying to keep them from being arrested. It makes for some very humorous situations. H.Y. Hanna has a wonderful cast of characters in each of her books, including her darling tabby, Muesli. In FOUR PUDDINGS AND A FUNERAL we are also introduced to an adorable hedgehog, Pricklebum, and as a result learn a bit about the need to protect these creatures due to loss of habitat and other issues. The plot is well developed along with the subplots, including Gemma’s relationship with Devlin O’Connor. There’s something fishy going on with him but Gemma is afraid to confront him or find out the truth. It adds to the tension in the book, wondering how it will be resolved.

Of course running a tearoom means plenty of delectable treats! One of the desserts Gemma takes to the funeral is Sticky Toffee Pudding. I was honored when H.Y. Hanna asked me to provide the recipe for her book! When my husband and I visited England many years ago, we ate Sticky Toffee Pudding numerous times. Once we returned home, a friend of ours from England shared her recipe with us and now it’s the only cake my husband requests on his birthday each year. I’ve tweaked it to suit our needs and streamline the process, but it’s every bit as yummy as what we ate during our trip. I like the fact that it uses very little butter and instead, relies upon lots of dates to provide both moisture and sweetness. Of course what really makes the cake is the super simple toffee sauce. You’ll want to eat it on ice cream, apple pie, and just about any other desserts including Sticky Toffee Pudding!

Amazon Synopsis

Business is going well at Gemma Rose’s quaint English teashop and she’s delighted about her first big catering job at a local village funeral… until the day ends with a second body and one of the Old Biddies accused of murder! Now the resourceful tearoom sleuth must find out which delicious pudding contained the deadly arsenic—and who might have wanted the wealthy widow dead… But Gemma has other troubles to contend with, from her naughty cat, Muesli, running loose in her tearoom to an unexpected hedgehog guest in her home—and that’s before the all-important “meet the parents” dinner with her handsome detective boyfriend turns into a total disaster! With so many things on her plate, can Gemma solve the mystery in time to catch the murderer or will she come to a sticky end?

A huge thank you to H.Y. Hanna for providing winner’s choice of print or an e-book copy of FOUR PUDDINGS AND A FUNERAL to one winner. Contest ends Monday, April 24, 2017 at 11:59 pm PST. Please use the Rafflecopter box located below the recipe to enter. 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!)

Sticky Toffee Pudding

Ingredients

Cake

1 cup (180g) dates, pitted and chopped
1 teaspoon baking soda
1 cup (236ml) boiling water
2 tablespoons butter, room temperature
1 cup (200g) dark brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups (230g) self-rising flour*

Toffee Sauce

1 cup (200g) dark brown sugar
3/4 cup (177ml) whipping cream
1 teaspoon vanilla extract
2 tablespoons butter

Instructions

Preheat oven to 350 degrees (F) / 180 degrees (C).

Cake

Place dates in a heat-proof dish and add baking soda.
Pour the boiling water over the dates and stir. Allow to cool to lukewarm temperature while you collect the remaining ingredients.
Grease an 8-inch round or square cake tin and set aside.
Beat the butter and brown sugar together for about 2 minutes until the sugar is coated with the butter.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
Slowly stir in the flour, beating on low until just incorporated.
Using a hand-held stick immersion blender, pulse the date mixture until only small pieces of dates remain. (If you don't have a stick blender, you can, instead, finely chop the dates prior to adding the baking soda and boiling water, then proceed with the recipe as follows.)
Add the cooled date mixture to the cake batter and mix to combine.
Pour the batter into the prepared cake tin and bake for 30 - 40 minutes. A wooden skewer inserted into the center should come out mostly clean, with a few moist crumbs clinging to it.
Allow the cake to cool in the pan for 10 minutes then invert onto a serving platter.

Toffee Sauce

Combine the brown sugar, whipping cream, vanilla extract, and butter in a small saucepan.
Bring just to a boil over medium heat, then reduce heat and simmer for 5 minutes, stirring frequently.
Cut the cake and serve on warmed plates. Pour a generous amount of the hot toffee sauce over the cake and garnish with fresh whipped cream or vanilla ice cream.

Tips

If you don't have self-rising flour, substitute 1-1/2 cups all-purpose flour and add 2-1/4 teaspoons baking powder and 3/4 teaspoon salt.
The toffee sauce can be made ahead of time. Refrigerate until needed then gently rewarm over low heat just before serving.