Cinnamon and Sugar

#giveaway 20 Advance Reader copies of Framed and Frosted

I’m thrilled to have ebook advance reader copies now available my upcoming release, FRAMED AND FROSTED (Thanks to Lisa of Lisa Ks Book Reviews for another fabulous title!!!) It’s available now for preorder on Amazon and will also be available on Kindle Unlimited. Print will be available on the release date.

Preorder link: https://amzn.to/3v6b7ud

I’m celebrating with a giveaway for a chance to win 1 of 20 ebook advance copies of FRAMED AND FROSTED! If you enter, please try to have a review posted to Goodreads and Amazon within a month of the release date, 6/22/21. Use the Rafflecopter below to enter. Contest ends Saturday, 5/22/21.

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Synopsis

Framed and Frosted, the third book in the Cupcake Catering Mystery series, finds cupcake caterer, Emory Martinez, working at a Laguna Beach society Fourth of July soiree, with her sister and their new employee, Sal. With a host that seems intent on accosting both catering employees and guests alike, things go from bad to worse when he accuses Sal of murdering his long-dead son.

As the crescendo of exploding fireworks overhead becomes the backdrop for cupcakes and champagne, a deadly murder occurs. Can Sal and Emory explain why the cupcake the host ate, after shoving a trayful of buttercream frosted cupcakes onto Sal, resulted in his death? Or will the guests and detective alike believe that Sal is a murderer? Emory and her octogenarian employer, Tillie, whip into action to find out who framed Sal after being frosted by the victim.

Includes recipes!

I promise I’ll be sharing some of the recipes here in June and July, along with fun giveaways, but for now let me tempt you with some of the recipes included in the book:

Mini Phyllo Cups with Whipped Goat Cheese and Cranberry Stars
Jicama, Apple, and Berry Salad with Citrus-Ginger Dressing
Orzo Salad with Roasted Red Pepper, Feta, and Kalamata Olives
Lemon Drop Martini Cupcakes
Champagne Cupcakes
Pink Lemonade Cupcakes
… and more!

S’mores Cookie Bars

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KNEE DEEP IN DOUGH, the tenth book in the Cookies & Chance Mysteries by Catherine Bruns, is another terrific addition to a long- enjoyed series! While this can be read as a stand-alone, the author’s strength is in her character development over the course of the series. The protagonist, Sally Muccio, and her husband, dreamy Mike Donovan, are celebrating their third wedding anniversary and life couldn’t be better with their eight-month-old daughter, Cookie, by their side. Not only has the protagonist grown and changed (like we all do in life) but the core cast of characters have as well. Sally’s parents are still a hoot and not only is her father still blogging as Father Death but he now owns a mortuary and Sally’s mother is designing a funerary clothing line. Ms. Bruns knows how to create scenes for maximum hilarity and Knee Deep In Dough doesn’t disappoint. While some of the characters are quirky, there’s never a doubt that Sally and her family are loving, kind, and deeply supportive of each other, and never more so with this new book. I’m always tentative about a cozy mystery series where the protagonist is a mother and there’s a baby or child involved. Ms. Bruns handles the situation with sensitivity and, given the support Sally receives from her family, it put my mind at ease so I was able to sit back and enjoy the story as it unfolded.

The murder mystery starts out early and when Officer Brian Jenkins, a longtime friend of Sally’s, becomes the main suspect, she feels the need to come to his assistance. Afterall, Brian had saved Sally’s life on more than one occasion and she feels she owes him a debt. Plus, the victim was a friend of Sally’s from high school days before she moved away. As Sally begins to ask questions, it’s obvious the victim and Brian were/are hiding secrets. Uncovering the truth isn’t easy and it doesn’t take long before she’s attracted the attention of the killer. The clues are sprinkled throughout the story and with a fast-paced plot, I didn’t want to put the book down. It certainly proved to be a “just one more chapter” read until I’d finished the very last page. With a heart pounding reveal, and a couple surprising twists I didn’t see coming, Ms. Bruns has proven once again to be an accomplished storyteller!

Sally owns her cookie bakery, Sally’s Samples, and so many delectable goodies are mentioned on the pages. I had the honor of providing a recipe for the book and when I found out the season in the book was summer, I wanted to have something that was reminiscent of summertime treats from my childhood. My family made s’mores around a campfire after a long day spent hiking in the woods or on a lake boating with my cousins and the memory appealed to me. But in all honesty, the last time I had a s’more a few years ago as an adult, I was disappointed. The marshmallows were overburnt, the chocolate didn’t melt, and the graham crackers were too dry. Instead, I decided to create a S’mores Cookie Bars so that the perfect ration of graham crackers, chocolate, and marshmallows could be had and no campfires were required. My husband took a stack of the S’mores Cookie Bars to share with his golf buddies and the overwhelming consensus was, they were one of the very best treats I’d had them taste so far!

Amazon Synopsis

For once, baker Sally Muccio’s life isn’t a recipe for disaster. She’s happy to be out celebrating her wedding anniversary… that is until she spies her friend Officer Brian Jenkins with a gorgeous blonde who is not his newlywed wife. The woman’s name is Kelsey Sherman, and it turns out she once dated Brian. Which doesn’t make Sal feel any better about the situation, but she decides to mind her own business and enjoy her evening.

Only before the night is over Kelsey is dead from a gunshot wound, and Brian is found standing over her body. To make matters worse, the bullet is confirmed to have come from his own gun. Brian swears he had nothing to do with the murder, and Sal believes him, even if the rest of the town’s convinced that he’s a total crumb. With nowhere else to turn, Brian asks for help to prove his innocence. But when the tables turn and someone tries to kill Sal as well, she might come out of this mess battered for life.

A special thanks to Catherine Bruns for providing a winner with a print copy of KNEE DEEP IN DOUGH! Contest ends Sunday, May 16, 2021 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below 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!)

S'mores Cookie Bars

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1-1/4 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
6 (1.55-ounce) Hershy's Milk Chocolate bars, divided
1 (7-ounce) container marshmallow creme
3/4 cup mini marshmallows

Instructions

Preheat oven to 400 degrees (F).
Create a foil sling for a 9-inch square baking dish. Fold 2 long sheets of foil to fit the inside of the baking dish then place them perpendicular to each other, allowing extra foil to hang over the edge of dish. Spray foil with non-stick cooking spray.
Using an electric mixer, cream together the butter with the granulated and brown sugars, and salt, about 2 minutes. Beat in the egg and vanilla.
Stir in the flour, graham cracker crumbs, and baking powder. The mixture will be crumbly.
Reserve 1 cup of the dough and press the remaining dough into the prepared baking dish to form the crust.
Cover the crust with 5 chocolate bars, breaking bars as necessary to cover evenly. (Try to leave the bars as whole as possible.) Coarsely chop the remaining chocolate bar and set aside.
Spray a spatula with non-stick cooking spray and use to spread the marshmallow fluff over the chocolate bars.
Sprinkle the marshmallow fluff with mini marshmallows and the reserved cookie dough mixture.
Bake for 22 - 24 minutes or until the top looks golden brown. Remove the dish from the oven and sprinkle with the chopped chocolate bar.
Allow the bars to completely cool until the chocolate has set, about 4 hours. Do not refrigerate.
Using the foil sling, remove the S'mores Cookie Bars from the dish and place on a chopping board. Peel off the foil and cut into bars with a knife spritzed with non-stick cooking spray.

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I was provided with an advance copy. All thoughts and opinions are my own.

Lila’s Ube Crinkles

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Debut novel ARSENIC AND ADOBO, is the first in the new Tita Rosie’s Kitchen Mystery series by Mia P. Manansala. This cozy mystery has been highly anticipated and it delivered all it promised and more! Combining a fresh take on diversity surrounding a group of strong Filipino women and their community, the characters, particularly protagonist Lila Macapagal, makes the story come to life. Her humor is a bit snarky around the edges but it elevates the voice of the story and makes Lila more relatable. Despite the setbacks she’s experienced, (a failed relationship and her chef’s career going nowhere which necessitated the need to flee back home and move in with her aunt), Lila still has a desire to succeed. The supporting characters are just as well developed as the protagonist, and they each bring strengths to the story. Ms. Manansala uses her family to immerse the reader in the Filipino culture via several avenues. First off is the food – so many delectable dishes are mentioned and I’d advise to not read while hungry! Second is the language – there’s a glossary at the beginning but the author does an admirable job of making sure there is context provided within the story. And the familial interaction between Lila, her aunt, her grandmother, along with her honorary “calendar” aunties named so because of their birth names, April, May, and June.

The mystery sets up quickly and the pace is spot on. With Lila’s Tita Rosie’s restaurant close to bankruptcy and a landlord intent on closing her down, she decides to do everything in her power to rescue the family business even when it appears hopeless. On top of the money issues, Lila’s ex-boyfriend had been publishing nasty reviews about the restaurant, driving away what little business they had. No spoilers here, but the way the murder of her ex is set up and then takes place, adds a creative flair. Naturally Lila is the prime suspect. I liked that she’s intelligent and quite methodical about searching for clues on who else might have wanted the nasty reviewer dead. There were enough suspects to keep me guessing and Lila has some assistance in the form of her high school best friend and her attorney brother, along with the brother of the lead detective. The author’s plotline surrounding the aspects of the murder centers on a heartbreaking social issue that our nation is experiencing. I appreciated that Ms. Manansala writes with sensitivity, instead of shock value, and treats the victims with dignity. As the reveal fell into place, the threads of the plot and subplot were wrapped up succinctly, and left the reader with a hint of what’s to come in future books. I can’t wait!!

As I mentioned above, oh my goodness, the food! There are several recipes at the back of the book and I can’t wait to try them all. Numerous years ago, I worked with and became close friends with a Filipino woman. She LOVED to cook and frequently shared her homeland dishes with me and all I can say is YUM! Ms. Manansala’s recipes brought back fond memories of spending time with my friend and sharing our lives over platefuls of delicious food. While my friend tended to stick to preparing savory dishes, if you know me, you know I adore cookies and I couldn’t wait to try the recipe for Lila’s Ube Crinkles provided in the book. First off, the color of the cookies is gorgeous! None of my local markets carried ube (halaya) jam, but I managed to score some Okinawan purple sweet potatoes from a Japanese market, so I decided to use that and make the jam myself. I’ve included the recipe below. While a bit time consuming, I loved the final results and could easily eat the jam by the spoonful. There are all sorts of recipes on Pinterest that call for ube jam as well! Once the cookies were cooled, the mild, cakey texture paired well with a cup of tea, and the coating of powdered sugar added some extra sweetness. Ube Crinkles are delicious as they are unique and provide a welcome splash of color on cookie platters!

Amazon Synopsis

The first book in a new culinary cozy series full of sharp humor and delectable dishes—one that might just be killer….

When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She’s tasked with saving her Tita Rosie’s failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.

With the cops treating her like she’s the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila’s left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block…

A special thanks to the publisher, Berkley, for providing a winner with a print copy of ARSENIC AND ADOBO! Contest ends Wednesday, May 12, 2021 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below 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!)

Lila's Ube Crinkles

Ube has a subtle, delicate flavor - think mild sweet potato with vanilla overtones. This simple, chewy cookie that Lila created allows that flavor (and lovely color) to shine.

Yield: 3-1/2 dozen cookies, using a medium-sized (2-3/4") scoop

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 cup brown sugar (white granulated sugar is fine, but the brown sugar adds a little something special)
2 eggs
1-1/2 cups ube jam (halaya)
1 tablespoon ube flavoring (I used the McCormick Ube Flavor)
2 cups powdered sugar

Instructions

Preheat oven to 350 degrees (F) and line cookie sheets with parchment paper.
Whisk all the dry ingredients in a bowl - flour, baking powder, and salt.
Cream together butter and sugar, using a mixer, until well combined. Add the eggs in, one at a time, mixing well after each addition.
Add in ube jam and flavoring and mix at high speed until fully incorporated. Once the mixture is a lovely, uniform violet color, turn the speed down to low and gradually add in the dry ingredients. Mix until just combined.
Cover the bowl with cling wrap and chill for a few hours or overnight. Do not skip this step as the dough is very sticky and hard to work with while warm.
Using a medium-sized cookie scoop, roll the cookie dough into balls (or scoop with a spoon and shape into roughly 2-3/4" sized balls) and coat with powdered sugar.
Bake on lined cookie sheets at 350 degrees (F) for 10 minutes or until firm around the edges and slightly underdone in the center (but not doughy). Enjoy!

Ube Jam - Halaya

Ingredients

1 (12-ounce) can evaporated milk
1/2 cup packed brown sugar
2-1/4 pounds fresh ube or purple yam*
1 (10-ounce) can condensed milk
1/2 teaspoon salt
2 teaspoons ube flavoring
1/4 cup unsalted butter, softened and cut into small cubes

Instructions

Cut scrubbed fresh ube (or purple yams) into medium-sized chunks and place in a Dutch oven pot. Add enough water to fully cover the ube. Bring to a boil and cook until ube can easily be pierced with a fork. (About 30 minutes.)
Drain the water from the ube and allow to cool until the chunks can be easily handled without burning your hands. (About 20 minutes). While still warm, peel and discard the skins. Return the ube chunks to the Dutch oven.
Add the evaporated milk, sweetened condensed milk, brown sugar, ube flavoring, and salt to the ube. Using an immersion blender**, puree until fairly smooth.
Over medium heat, stir the ube jam until it begins to thicken. Reduce heat to medium-low. Continue to stir constantly to prevent the ube mixture from burning and cook until mixture is quite thick (approximately 20 minutes).
Add half of the butter and stir until incorporated. Add the remaining butter and stir until completely incorporated.
Ube jam is done when the mixture does not return when you drag your spoon down the middle of your pan. It could take around 30 minutes of cooking to get to this point.
Transfer to glass jars with tight-fitting lids. Allow to cool slightly, then refrigerate. The jam will continue to thicken as it chills.

Notes

This recipe makes approximately 3 cups of ube jam.
*If using frozen grated ube, use 2 packages and thaw before using. Skip instruction steps 1 -2.
**If you don't have an immersion blender, you can use a potato masher (although the resulting jam will have small chunks) or grate the cooked ube chunks prior to adding the milks and sugar.
Ube jam will keep refrigerated for up to 7 days. If longer storage is desired, freeze and allow to defrost before proceeding with adding to a recipe.

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I was provided with an advance copy. All thoughts and opinions are my own.

Chocolate Mint Muffins

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WINING AND DYING, the tenth book in the Cookbook Nook Mystery series by Daryl Wood Gerber, is another delicious addition to a charming series. With food, wine, and art galore showcased on the pages, the reader can’t help but become immersed as they catch up on Jenna Hart’s latest adventure. Trying to plan her wedding to Rhett, run her Cookbook Nook shop, and participate as a competing artist in Crystal Cove’s fifth annual Art and Wine Festival, Jenna never has a dull moment. With all the activities doing on, the reader is given a true sense of the type of person Jenna is – caring, kind, a good listener, and a great friend – to all that she meets. I adore her relationship with her close friends and her family, which includes her co-shop-owning Aunt Vera and her ex-FBI father. One of the strengths of this series are the characters and it’s been a delight watching them grow and change over the years… and all for the better. Another thing I’ve truly enjoyed that as owner of the Cookbook Nook, Jenna stocks a large variety of cookbooks of which she mentions several to fit the theme of the ongoing festival. I’ll have to admit I adore cookbooks and often research and sometimes purchase those cookbooks mentioned on the pages.

When a contentious fellow art contestant is found murdered and it’s clear that the suspect (one of Jenna’s bff’s husband and fellow contestant) has been framed, Jenna vows to help her friends and prove his innocence. But as she delves into the hidden life of the victim, nothing is quite as it seems. In fact, other friends of Jenna just might have reasons to have wanted the man dead which added to the suspense and had me turning pages until the very end. The clues were well placed and there were several twists that had me gasping out loud. With an unexpected reveal, the threads of the story came together in a highly satisfactory conclusion and has me eagerly waiting for the next book!

You can always count on Ms. Gerber providing mouthwatering details about the delectable dishes served around town and at the Cookbook Nook Café. To satisfy the home cook, she provides several recipes at the back of the book and they all sound fantastic! One of the recipes that I just had to try was her Chocolate Mint Muffins. With a generous portion of of both cocoa powder and Andes Chocolate Mints, these rich treats could very well be classified as dessert cupcakes since they’re so scrumptious!

Amazon Synopsis

Crystal Cove is buzzing with the launch of its fifth annual Art and Wine Festival, when local wineries are paired with local artists to show off their latest creations. Jenna’s thrilled to be showing one of her own amateur paintings at the fair, but her excitement quickly fades when an up-and-coming artist is murdered. What’s more, all the evidence points to a good friend of Jenna’s as the culprit, and she’ll have to use all her wits to prove his innocence before he paints himself into a corner.

Certain that her friend is being framed, Jenna tries to blend in as she starts digging into an array of colorful suspects, including a tech guru with a penchant for stalking women, the mayor’s wayward son, and an older art instructor who might have been closer to the victim than anyone would have guessed. Jenna will have to wine and dine her way through all the clues before she can see the full picture and put the real killer behind bars—all the while avoiding her own brush with death . . .

A special thanks to Daryl Wood Gerber for providing a winner with a print copy of WINING AND DYING! Contest ends Sunday, May 9, 2021 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below 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!)

Chocolate Mint Muffins

(Makes 18)

From Jenna: Katie gave me this recipe and told me it was an easy one. She was right. It's basically two steps. All the dry ingredients go together, then all the wet ingredients. Then you mix the two. A snap! I adore muffins morning, noon, and night, and adding the mint? Brilliant!

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 cup Andes mints, chopped
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup sour cream
1/2 cup milk
1 teaspoon vanilla
1/2 cup vegetable oil
1/4 cup Andes mints, chopped (additional)

Instructions

Preheat oven to 400 degrees (F). Line 18 muffin cups with paper muffin liners.
In a large bowl, combine flour, sugar, 1 cup chopped Andes mints, cocoa powder, baking soda, and salt.
In another bowl, whisk the egg, sour cream, milk, vanilla, and oil until smooth. Pour the mixture into the chocolate mixture and stir until batter is blended. Don't overmix.
Fill prepared muffin cups about 2/3 cup full and sprinkle with additional 1/4 cup chopped Andes mints.
Bake 15 - 18 minutes, until a toothpick inserted into the center comes out clean.
Cool for 10 minutes in pan before setting muffins on a wire rack to cool completely.

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I was provided with an advance copy. All thoughts and opinions are my own.

A Tale of Two Cookies

I recently had the good fortune of reading an advance copy of A TALE OF TWO COOKIES by Eve Calder! The publisher, St. Martin’s Press, kindly provided both a giveaway copy of this brand new release along with a yummy excerpt from the book to tempt your taste buds. Scroll through for my review, the excerpt, and the Rafflecopter link to enter.

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Review

A TALE OF TWO COOKIES, the third book in the Cookie House Mystery series by Eve Calder, is a page-turning addition to a yummy series! In this newest release, protagonist bakery owner Kate McGuire finds herself embroiled with a runaway groom, a jilted bride, a contentious reality show, and endangered sea turtles. With so much going on, the author does an admirable job of building the plot and weaving the threads of the story together to build tension and intrigue. Central to keeping the pace on track are the delightful characters that inhabit the small island, Coral Cay. Kate is not only friendly, but she has a knack for making everyone feel welcome and wanted. I especially enjoyed how she knows just what kind of cookie to give to customers to fit their tastes without any input from them, even after only meeting the customer for the first time. Her sidekicks, best friend, Maxi (a fiery Cuban florist) and the adorable dog and town mascot, Oliver, are on hand to assist no matter what situation pops up. As the mystery progresses, I loved that Kate also calls upon the Coral Cay Irregulars, the local mystery readers book club, to hunt for clues. I find it appealing that Kate doesn’t try to investigate on her own, and doesn’t willfully put herself into danger. It lends a greater sense of reality to the book.

The mystery itself is quite intriguing. Without providing any spoilers, it centers on a groom who disappears the night before his wedding. All appearances point toward him jilting his bride-to-be, but the bride thinks foul play was involved. As the story progressed, the clues presented had me guessing all over the place and not once was I right. The clever diversions kept me turning pages and I couldn’t put the book down until I’d read the last page. With all the various subplots wrapped up together in a cohesive story, I closed the book, hungry for cookies and hungry to see what comes next for Kate and her friends!

Amazon Synopsis

Pastry chef Kate McGuire is loving life on the laid-back island of Coral Cay, Florida. As junior partner in a bakery renowned for luscious desserts—especially her cookies—life is pretty sweet. So when an old friend arrives and announces a spur-of-the-moment beach wedding, that’s just the icing on the wedding cake.

But the groom vanishes right as a television crew descends on the town to film a hot, new realty show. Is there a connection? Is her friend Desiree somehow involved? Or did groom Judson simply get cold feet? The bride and groom were paired better than warm cookies and cold milk, so Kate doesn’t buy it.

As the show’s cast runs amok on the island and the investigation into Judson’s disappearance heats up, Kate and her pal Maxi, along with town dog Oliver, will brave the rambunctious world of reality TV and a wedding weekend gone awry, in an all-out effort to find the missing groom.

Excerpt from the publisher, St. Martin’s Press

Pastry chef Kate McGuire, pal Maxi Más-Buchanan, and Kate’s old friend Desiree Goldsmith rendezvous at the Cookie House bakery to compare notes in their quest to find Desiree’s missing fiancé, marine biologist Judson Cooper. Desiree is stunned to discover a slew of Post-it Notes—each bearing various clues—pasted across the front of the kitchen’s over-sized refrigerator:

“What does this one mean?” Desiree asked, pointing at the refrigerator. “‘Dirty coolers’?”

“Sounds like a band,” Maxi said. “One that plays club music super loud.”

Kate recounted Howie’s story about the stolen ice chests.

“That’s just weird,” Maxi said.

“That’s pretty much what Howie thought,” Kate agreed. “Apparently he’s now keeping them under lock and key. Literally.”

“There’s something about that that seems familiar,” Desiree said. “But it’s not coming to me right now. It’s like the memory is close, but I just can’t seem to grab ahold of it.”

“When’s the last time you ate?” Maxi asked.

“I sort of got caught up revisiting a lot of the places Judd and I saw while we’ve been here on Coral Cay,” Desiree said. “Trying to get a lead on where he might be now.”

“Why don’t I make us a couple of omelettes, while you tell us what you discovered,” Kate offered, opening the back door and leaving it ajar.

As Desiree recounted her travels, Kate chopped spring onions and diced Swiss cheese and ham. She cracked the eggs and whisked them to a frothy yellow, adding salt, pepper, and a generous pour of cream.

The pastry chef put four skillets on the stove and sliced a pat of butter into each.

“Four at a time?” Maxi asked. “And why four?”

“You’ll see. We used to do omelette stations in the restaurants all the time. For the customers—and for the staff, when we’d missed a meal.”

“Remember Omelette Surprise?” Desiree asked.

“That was fun,” Kate said, swirling each pan in turn, as the smell of warm butter drifted across the kitchen.

“What’s that?” Maxi asked.

Kate smiled. “It was something we’d do at the hotel when the staff was hungry, and we couldn’t get home anytime soon. Basically, it’s what we’re doing now. You look in the fridge or the pantry. And what ever you have left over, that’s what goes in the omelette. Some days it was beef bourguignon, other times it might be baked apples. That was the surprise.”

Kate poured eggs into two pans. A half a minute later, she filled the other two. With a wooden spatula, she worked the first pans, tilting them as needed. She finished up by giving them liberal helpings of ham, cheese, and scallions.

Then she moved to the second two pans, working them in tandem. While the last two omelettes cooked, she folded the first two with her spatula and plated them.

She added two thick slices of fresh tomato to each, and slid the plates in front of Maxi and Desiree. “Just let me know what you think,” she said proudly.

As they tucked in, Kate finished the second two omelettes. One with all the trimmings, the other simply with ham and cheese.

Oliver appeared at the back door, as if summoned.

Kate cut the ham and cheese omelette into quarters, and again into eighths, sliding the pieces into the pup’s bowl. As he gave the offering his undivided attention, she grabbed her own plate and joined her friends at the table.

“OK, this is seriously the best omelette I’ve ever had,” Maxi said. “You better not let Bridget and Andy know you can cook like this. They’ll hire someone to come over and break all your frying pans.”

“Bridget and Andy’s pub has nothing to worry about. Besides, the secret is butter and cream. And somehow, I have a feeling they already know that one.”

“This is scrumptious,” Desiree agreed. “You always had talent. But I think you’ve risen to a whole new level.”

“It’s just a few eggs,” Kate said, between bites.

“It’s more than that,” Desiree said. “You’re happy here. And it comes out in your food.”

Oliver looked up, and if Kate didn’t know better, she’d have sworn he winked.

A special thanks to St. Martin’s Press for providing a winner with a print copy of A TALE OF TWO COOKIES! Contest ends Sunday, May 2, 2021 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below 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!)

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If you crave cookies like I do, check out my blog’s Cookie Collection here:

COOKIE RECIPES

Healthy Fudgy Brownies

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I’m delighted to be participating in the Great Escapes Virtual Book Tour presenting SOUTHERN SASS AND A BATTERED BRIDE! This third book in the Marygene Brown Mystery series by Kate Young, grabbed my attention from the very first and captivated me until the last page was read. The quirky, loveable characters pulled me in and the twisty-turvey plot made this book a “just one more chapter” read through the night story. Protagonist Marygene, is as southern as they come. Despite her longtime sweetheart marrying her detested nemesis, Marygene and her sister agree to cater the wedding after being asked and do so with more grace than what seemed possible. When the bridezilla is found murdered, just after the ceremony, Marygene and her best friend/cousin, Betsy, become prime suspects. To make the scenario even more intriguing is Marygene’s ghostly mama, who shows up to lend support and an occasional clue in solving the crime. I’ve enjoyed watching the growth of the characters over the course of this series, and that includes Marygene’s Mama’s ghost. The creative and quirky twists on the characters adds to the overall entertainment.

The plot flowed at a quick pace which kept me turning pages. With action galore and snippets of humor to lighten the scenes, Ms. Young weaves in clues to keep the reader guessing. While I had my suspicions about the culprit, I wasn’t quite sure and I waffled back and forth as I was sucked in by misdirection. The heart pounding reveal contained another unexpected twist and has me waiting impatiently for the next book in this Southern Sass cozy series!

Marygene and her sister own the Peach Diner and whip up multitudes of mouthwatering dishes and desserts. With Marygene’s father experiencing some health issues, she’s determined to bake up healthier treats so he doesn’t feel deprived. I couldn’t help but be intrigued by the author’s recipes at the back of the book, which incorporate some of her healthier desserts. In particular, I had to try her recipe for Healthy Fudgy Brownies. Using sweet potatoes as the base, these brownies utilize honey for the sweetener instead of refined sugar. And instead of non-nutritional white flour, oat flour is used instead. And of course, everyone knows that chocolate is already healthy and there’s a double dose in the brownies via cocoa powder and chocolate chips. I actually loved these enough to make them several times (wrapped individually and stored in the freezer, these make for a quick on-the-go healthy snack) but substituted peanut butter for the almond butter and walnuts for the pecans for a different variation on occasion. The small amount of honey used allowed the natural chocolate flavor to shine and I decided that mini chocolate chips provided greater coverage so you get a bit of sweet chocolate with every nibble. Whatever tweaks you choose, these fudgy brownies are healthy without making you feel deprived.

Amazon Synopsis

At a murder mystery–themed wedding reception on Georgia’s picturesque Peach Cove Island, the bride is doing an awfully good job playing dead . . .

Marygene Brown always figured she’d marry her childhood sweetheart, Alex Myers, not cater his wedding. But the Peach Diner could use the exposure. Most of the island is showing up—although more for the role-playing murder game at the reception than for the widely loathed bridezilla, Lucy Carmichael. Marygene may have to smile through the festivities, but Mama doesn’t have to hold her peace—especially since only Marygene can hear her mother’s ghost. Mama says she sees an aura of darkness around the wedding.

So when Marygene finds Lucy lying beside the wedding cake, buried in batter, with no pulse, it looks like Mama called it. This is no game. And when the bride’s body simply vanishes, it’s up to Marygene and her best friend Betsy (cousin to the groom and no fan of the bride) to solve a real-life mystery—with a little help from Mama’s sassy spirit . . .

A special thanks to Kate Young for providing a lucky winner with a $20 Amazon gift card! Contest ends May 2, 2021 at 11:59 pm PST, and is administered by Great Escapes Virtual Book Tours. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Great Escapes website, as well as notified by email (so check your spam folder!)

Healthy Fudgy Brownies

Ingredients

1 medium-sized sweet potato (baked, cooled, and peeled)
1/4 cup raw honey (if you like sweeter chocolate, use 1/3 cup)
1/2 cup almond butter
1 teaspoon pure vanilla extract
1/4 cup cocoa powder (the higher quality the better)
1/4 teaspoon sea salt
1 teaspoon baking powder
2/3 cup oat flour
1/2 cup chopped pecans
1/3 cup chocolate chips (optional)

Instructions

Preheat the oven to 350 degrees (F).
Line an 8 x 8-inch baking pan with parchment paper. Set aside.
In a food processor, add sweet potato, honey, almond butter, and vanilla extract. Pulse until smooth and pour into mixing bowl.
Add cocoa powder, sea salt, and baking powder and stir to combine. then add oat flour and stir until a thick batter is achieved. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
Bake on the center rack for 28 to 32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean with a few crumbs. Remove from the oven and let cool in the pan for 30 minutes to 1 hour.
Lift out of pan and slice. If you like a denser brownie, refrigerate for an hour or so before cutting. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 7 days, or in the freezer up to 1 month.

Cinnamon & Sugar's Notes

The sweet potato I used was 6.5 ounces after being cooked and peeled.
If you need these fudgy brownies to be gluten-free, whirl 2.6 ounces of gluten-free oats in the food processor to make oat flour, then proceed with the recipe.
You can substitute peanut butter for the almond butter and any nuts for the pecan topping.
I preferred mini chocolate chips rather than regular chocolate chips.