Cinnamon and Sugar

Chai Cupcakes

It’s release day for CAKE POPPED OFF!

I’m extending the sale price of only $0.99 for a few more days and celebrating with a giveaway and a cupcake recipe from the book!

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Available on Kindle Unlimited and print.

Cupcake caterer Emory Martinez is hosting a Halloween bash alongside her octogenarian employer, Tillie. With guests dressed in elaborate costumes, the band is rocking, the cocktails are flowing, and tempers are flaring when the hired Bavarian Barmaid tries to hook a rich, hapless husband. Except one of her targets happens to be Emory’s brother-in-law, which bodes ill for his pregnant wife. When Emory tracks down the distraught barmaid, instead of finding the young woman in tears, she finds her dead. Can she explain to the new detective on the scene why the Bavarian Barmaid was murdered in Emory’s bathtub with Emory’s Poison Apple Cake Pops stuffed into her mouth?

With an angry pregnant sister to contend with, she promises to clear her brother-in-law’s name. As Emory starts asking questions and tracking down the identity of the costumed guests, she finds reasons to suspect her brother-in-law has been hiding a guilty secret. Her search leads her to a web of blackmail and betrayal amongst the posh setting of the local country club crowd. Can Emory sift through the lies she’s being told and find the killer? She’ll need to step up her investigation before another victim is sent to the great pumpkin patch in the sky.

To celebrate the release, I’m giving away winner’s choice of either print or an e-book copy of CAKE POPPED OFF plus a $10 Amazon gift card. Please use the Rafflecopter below. Unfortunately, due to shipping costs, print is limited to U.S. residents. Contest ends Sunday, September 27, 2020.

After being served an iced chai by her employer’s cook, Emory can’t wait to incorporate the delightful flavors into a cupcake form for her friends, family, and clients. While the cook can’t (or won’t) share her chai spice blend recipe, Emory comes up with something similar for her cupcakes. Moist and tender, these cupcakes are truly flavorful thanks to a generous portion of her homemade chai blend (although premade purchased chai works too) and the tangy blend of cream cheese and chai spice in the frosting. The warming spices make Chai Cupcakes perfect for dessert or a special treat on chilly autumn days!

Chai Cupcakes

Makes 14 cupcakes

Ingredients

Cupcakes

2 cups (10 ounces by weight) cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 heaping tablespoon chai mix, premade or use the recipe below
1/2 cup unsalted butter, room temperature
1 cup (7 ounces) granulated sugar
1/4 cup (1.8 ounces) brown sugar
2 eggs
2 teaspoons vanilla extract
3/4 cup buttermilk

Frosting

5 cups (22.3 ounces) confectioners’ sugar
1/2 cup (4 ounces) unsalted butter, room temperature
1/2 cup (4 ounces) cream cheese, room temperature
1 tablespoon chai spice mix, premade or use the recipe below
2 - 3 tablespoons milk or cream
2 teaspoons vanilla extract

Chai Spice Mix

1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon freshly ground white pepper

Garnish

Sprinkle tops of frosting with chai spice mix
Halved cinnamon sticks

Instructions

Chai Spice Mix

Mix all of the spices together and set aside.

Cupcakes

Preheat oven to 350 degrees (F). Line cupcake tins with paper liners.
In a medium-sized bowl, whisk flour, baking powder, baking soda, salt, and 1 heaping tablespoon of the chai mix together.
In the bowl of a standing mixer, cream the butter and sugars together for 3 minutes on medium speed.
Add in the eggs, 1 at a time, beating well after each addition. Mix in the vanilla extract.
Alternating 3 times, add the flour mixture and buttermilk to the sugar mixture. Beat on low speed to incorporate. After the last addition, beat an additional 30 seconds until smooth.
Fill cupcake liners 2/3 full and bake 17–19 minutes. A wooden skewer inserted into the center should come out mostly clean. A few moist crumbs clinging is fine.
Remove from oven and allow to cool in the cupcake tin for 5 minutes.
Move the cupcakes to a wire rack and cool completely before frosting.

Frosting

Place butter and cream cheese into the bowl of a standing mixer and whip until creamy, approximately 2–3 minutes on medium-high speed.
With the mixer running on low speed, add half the confectioners’ sugar a little at a time, mixing until sugar is coated with the butter.
Beat in 1 tablespoon chai spice mix, then add 2 tablespoons milk and the vanilla extract. Beat until incorporated.
Add the remaining confectioners’ sugar. If the frosting is too thick, add additional milk, a teaspoon at a time, until desired consistency is reached.
Increase the speed to medium-high and whip for approximately 5 minutes until the frosting is light and fluffy.
Frost the completely cooled cupcakes.
For garnishing, place the remaining chai spice mix into a fine mesh sieve and dust the tops of the frosting and insert a halved cinnamon stick.

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Halloween Black Cat Chocolate Cookies

The countdown to the release of CAKE POPPED OFF is happening now and I’m celebrating with a fun Halloween cookie recipe and giveaways!

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To celebrate the upcoming release, I’m giving away winner’s choice of either print or an e-book copy of SPRINKLES OF SUSPICION (the first in the series) plus a $10 Amazon gift card. Please use the Rafflecopter below. Unfortunately, due to shipping costs, print is limited to U.S. residents. Contest ends Saturday, September 19, 2020.

From the time my granddaughter was 18 months old, I’ve enjoyed introducing her to fun cookie crafts that we can do together, especially holiday-themed cookies. I developed this recipe and design because the cookies are super easy (only 3 ingredients!) and since they whip up and bake so quickly, your ghost and ghouls can get to the fun part and start decorating… and eating these yummy Halloween Black Cat Cookies. And if you don’t want to decorate, these soft and chewy cookies are delicious on their own!

Halloween Black Cat Chocolate Cookies

A yummy and fun Halloween decorating project for kids!

Ingredients

For the cookies:

1 (15.25 ounce) package Devil's Food cake mix
1/2 cup vegetable oil
2 eggs

For the frosting: (or purchase your favorite pre-made chocolate frosting)

1/4 cup unsalted butter, room temperature
1/4 cup cocoa powder (either natural or dutch will work)
2-1/2 cups confectioners' sugar
3 - 4 tablespoons milk or half-and-half

Decorating Garnishes

Chocolate jimmies for fur
Mini M & M candies for eyes
Candy Corns for ears
Licorice shoestring laces, cut into 1-1/2" pieces for whiskers
Candy heart sprinkles, conversation hearts, mini red M & M's, or mini jelly beans for nose

Instructions

For the cookies:

Preheat oven to 350 degrees (F).
Add the cake mix, vegetable oil, and eggs to a large bowl and stir until well combined.
Roll the dough into 2-inch balls and place on a parchment-lined baking sheet at least 3 inches apart.
Bake for 7 - 9 minutes.
Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack and allow to completely cool before frosting and decorating.

For the frosting:

Using an electric mixer, whip the butter until smooth (1 - 2 minutes).
Add the cocoa powder and beat for an additional 2 minutes.
On low speed, alternating, add 1/3 the confectioners' sugar to the butter mixture and beat until smooth. Add in 1 tablespoons milk (or half-and-half) then continue alternating with the remaining confectioners' sugar and milk.
If frosting is too thick, add additional milk, 1 teaspoon at a time until a spreadable consistency is acquired. You don't want it too thin but frosting shouldn't be so thick it won't spread on cookie. Once desired consistency is reached, beat the frosting for 1 minute.

Putting it together:

Working with 1 cookie at a time, spread chocolate frosting over the top of a cookie. Immediately sprinkle an outline of chocolate jimmies along the outside edge of the cookie to represent fur.
Position 2 upside down candy corns near the top of the cookie for the ears. Position 2 mini M & M candies for the eyes and place a dab of chocolate frosting in the center of the M & M's for the pupils, or draw using an edible marker.
Place either a red candy heart or a red M & M in the lower center of the cookie for the nose and add 3 short licorice shoestring laces to each side of the nose to represent whiskers.
Allow the frosting to set. Position cookies in a single layer on a serving platter.
Store in an airtight container for up to 3 days. If necessary to stack cookies for storing, place a sheet of waxed paper between each layer.

Makes 14 - 18 cookies, depending on size

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Sugar High Pie

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MURDER IN THE BAYOU BONEYARD, the sixth book in the Cajun Country Mystery series by Ellen Byron, is a fun Halloween-themed romp through the bayou! From the darling cover to the opening sentence to the very last paragraph, Ms. Bryon is a captivating storyteller. Her strong descriptive voice brings the narrative to life and immerses the reader into the spirit of the holiday. However, protagonist Maggie Crozat isn’t a fan of all that Halloween entails which leads to humor and mayhem. Nevertheless, she conjures up a “Pelican’s Spooky Past” package for both her family-owned and locally-owned plantation B & Bs to attract guests, since the state of Louisiana proudly bills itself as the most haunted in America. Her family’s theme for guests is “Food and Crafts” which is my kind of Halloween event… nothing spooky for me!

In addition to the Spooky Past package, the Crozat Plantation B & B is opening up their new spa. The lovely descriptions capture the relaxing theme of the setting and lulls the reader into a sense of wellbeing… until a rougarou starts harassing guests. A cross between a werewolf and vampire, the rougarou is seen by multiple guests at multiple B & Bs which sends guests packing and cancelling reservations. It’s devastating for the already hard-hit family-owned businesses. I love how the author interjects a spooky Bayou legend into the mystery, intertwining it with a murder, which adds to the theme of Halloween. On top of worrying about the monster and a murder, Maggie has a wedding to plan while being blindsided with greedy distant relatives who have descended upon the Crozat plantation. Poor Maggie can’t catch a break because things go from bad to worse with every chapter. Ms. Byron builds the tension in the story with each passing page until I could not put the book down until I finished the very last word!

Maggie’s mom, Ninette, is the chef for the Crozat B & B, and serves plenty of mouthwatering dishes to their guests. Ms. Bryon includes several recipes at the back of the book and the recipe for Sugar High Pie caught my eye. As the author puts it, it’s like a candy bar inside a pie! With a base similar to pecan pie, the addition of chocolate, raisins, and coconut raises the scrumptious level to the stratosphere! It’s definitely rich and plenty sweet and a little goes a long way, but your taste buds will be highly gratified with the sugar high they receive from this Sugar High Pie!

Amazon Synopsis

Maggie Crozat, proprietor of a historic Cajun Country B&B, prefers to let the good times roll. But hard times rock her hostelry when a new cell phone app makes it easy for locals to rent their spare rooms to tourists. With October–and Halloween–approaching, she conjures up a witch-crafty marketing scheme to draw visitors to Pelican, Louisiana.

Five local plantation B&Bs host “Pelican’s Spooky Past” packages, featuring regional crafts, unique menus, and a pet costume parade. Topping it off, the derelict Dupois cemetery is the suitably sepulchral setting for the spine-chilling play Resurrection of a Spirit. But all the witchcraft has inevitably conjured something: her B&B guests are being terrified out of town by sightings of the legendary rougarou, a cross between a werewolf and vampire.

When, in the Dupois cemetery, someone costumed as a rougarou stumbles onstage during the play–and promptly gives up the ghost, the rougarou mask having been poisoned with strychnine, Maggie is on the case. But as more murders stack up, Maggie fears that Pelican’s spooky past has nothing on its bloodcurdling present.

A special thanks to Ellen Byron for providing one lucky winner with a print copy of MURDER IN THE BAYOU BONEYARD! Giveaway is limited to U.S. residents. Contest ends Wednesday, September 16, 2020 at 11:59 pm PST. 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!)

Sugar High Pie

Ellen Byron: Sometimes one recipe begets another. I was making the Pecan Coconut Pie Bars from the recipe in A CAJUN CHRISTMAS KILLING, my fourth Cajun Country Mystery, when inspiration struck. What if I took a frozen pie crust, made the pecan base, and threw in a bunch of stuff with the pecans? Thus Sugar High Pie was born.

The name comes from the fact that in addition to that basic pecan base, the ingredients in this dessert include dark chocolate, milk chocolate, coconut, and raisins. When you think about it, it's like a candy bar inside a pie.

While you're welcome to follow the recipe below and enjoy the ensuing deliciousness, feel free to experiment. Add a half cup of chopped dates or dried cherries. Or both. Just make sure you share the recipe with all of us!

Ingredients

1 unbaked 8- or 9-inch pie crust, frozen or your favorite recipe
1 cup brown sugar
6 tablespoons butter
1 whole egg
3 egg whites
2 tablespoons bourbon
1/2 teaspoon salt
1/2 cup light corn syrup
1/2 cup pecan pieces
1/2 cup milk chocolate bits
1/2 cup dark chocolate bits
1/2 cup golden raisins
1/2 cup shredded coconut

Instructions

Preheat oven to 375 degrees (F).
Cream brown sugar and butter until well blended.
Beat in egg and egg whites, one at a time.
Stir in bourbon, salt, and corn syrup.
Add pecans, chocolate, raisins, and coconut, one ingredient at a time. Stir to blend well.
Pour mixture into pie crust. Bake for 35 to 45 minutes until middle sets or a knife inserted in the pie comes out clean.

Serves 6 - 8.

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

Gift Card and Book #Giveaway

I have so much news to share today that I’m going to skip the recipe… but I promise I’ll be sharing a few Halloween recipes soon from Cake Popped Off!

SPRINKLES OF SUSPICION has been awarded the Gold Medal
in the Readers’ Favorite Book Award contest!

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With a 5-star review, Trudi LoPreto, Reviewer for Readers’ Favorite says: “Author Kim Davis created characters that are real and likable, at least most of them. Emory makes a great heroine and it was impossible not to hope for her innocence to be proven. If you love cozy mysteries, murder stories, and a great plot, then Sprinkles of Suspicion is a must-read.”

To celebrate, I’m giving away winner’s choice of either print or an e-book copy of SPRINKLES OF SUSPICION plus a $10 Amazon gift card. Please use the Rafflecopter below. Unfortunately, due to shipping costs, print is limited to U.S. residents. Contest ends Saturday, September 12, 2020.

I’m also celebrating by offering everyone the opportunity to preorder CAKE POPPED OFF at a special discounted price of only $0.99. If you’ve already preordered (and thank you!), you will automatically be given the sale price.

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Some of the early reviews for CAKE POPPED OFF!

“This book has all the qualities of a top notch cozy mystery. The characters were entertaining and the whodunit was well written and certainly kept me guessing.” – Karen Kenyon, Reviewer

“Another great book in the series and I highly recommend Cake Popped Off!” – Kim Heniadis, Reviewer

“The mystery is top-notch and had me popping from one suspect to another only to have my suspicions lead to dead ends. Surprise after surprise had me enjoying the plot moves and startling revelations!” – Linda Langford, Chatting About Cozies

“CAKE POPPED OFF is an exciting, page turning whodunit that I recommend to anyone that loves cozy mysteries or just an excellent entertaining book.” – Kay Garrett, Reviewer

“As cozy mysteries go, this is one of the best I have read. The characters are engaging and the plot line interesting. Totally loved it.” – Sandra B., Netgalley Reviewer

“Cake Popped Off might be even better than its predecessor in the series. Full of characterization, scandal, and mouth-watering recipes, this book is perfect for lovers of cozy mysteries.” – Virge B., Proofreader, Red Adept Editing

“This book is a fun romp…even better than the first! Ms. Davis pens an intriguing cast of characters and infuses the plot with plenty of humor along with intrigue.” – Amary C., Netgalley Reviewer

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Thanks to everyone for being a part of my journey as both an author and a blogger!

Buy A Friend a Book Day!

Five books = Five Winners! To celebrate Buy A Friend A Book Day I’m giving away five books as shown in the photo below. Please use the Rafflecopter below and be sure to comment about which book you’d like to receive. Unfortunately, due to shipping costs, contest is limited to U.S. residents. Contest ends Saturday, September 5, 2020.

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THERE’S A MURDER AFOOT by Vicki Delany

Gemma Doyle and her friends travel to London for a Sherlock Holmes convention–but will Gemma’s father take the fall for a felonious forger’s fatality?

The 6th of January is Sherlock Holmes’s birthday, and lucky for Gemma Doyle, January is also the slowest time of the year at both the Sherlock Holmes Bookshop and Emporium, and Mrs. Hudson’s Tea Room. It’s a good time for Gemma and her friends to travel to England for a Holmes Convention. For Gemma, the trip provides an opportunity to visit her parents, Jayne Wilson is excited about seeing all the sites London has to offer, and Ryan Ashburton just wants to spend some time with Gemma. But the trip is immediately derailed when Gemma’s father Henry recognizes his brother-in-law Randolph Denhaugh, who disappeared more than thirty years ago on the night he stole a valuable painting from his own parents.

Henry, a retired detective with Scotland Yard, has been keeping tabs on the man’s career as a forger of Old Masters and he warns Randy to stay away from his family. It’s up to Gemma, with the help of her friends, to plunge into the “lowest and vilest alleys” of London to save her father from prison.

JEALOUSY FILLED DONUTS by Ginger Bolton

It is a truth universally acknowledged—cops and donuts go together. Exhibit A: Deputy Donut Café, owned and operated by detective’s widow Emily Westhill and her father-in-law, the retired police chief of Fallingbrook, Wisconsin. Named after Emily’s adored and adorable tabby, the donut shop is a favorite among cops, firemen, and EMTs, as well as tourists and townspeople. So when Fallingbrook needs donuts for their Fourth of July picnic, Emily’s shop gets deputized.

But a twisted killer has found another use for Emily’s treats. At the picnic, a firecracker is hidden in a stack of raspberry-filled donuts and aimed at the unwitting queen of the festivities. When it explodes, she is killed. Having her jelly donuts involved puts Emily in a sticky situation, and when a shady shutterbug tries to frame her with incriminating photos, she finds herself in quite a jam. To preserve her freedom and her shop’s reputation, Emily needs to solve this case—before the fuse-lighting felon goes off again …

THE MURDER OF MARY RUSSELL by Laurie R. King

Mary Russell is used to dark secrets—her own, and those of her famous partner and husband, Sherlock Holmes. Trust is a thing slowly given, but over the course of a decade together, the two have forged an indissoluble bond.

And what of the other person to whom Mary Russell has opened her heart: the couple’s longtime housekeeper, Mrs. Hudson? Russell’s faith and affection are suddenly shattered when a man arrives on the doorstep claiming to be Mrs. Hudson’s son.

What Samuel Hudson tells Russell cannot possibly be true, yet she believes him—as surely as she believes the threat of the gun in his hand. In a devastating instant, everything changes. And when the scene is discovered—a pool of blood on the floor, the smell of gunpowder in the air—the most shocking revelation of all is that the grim clues point directly to Clara Hudson. Or rather to Clarissa, the woman she was before Baker Street.

The key to Russell’s sacrifice lies in Mrs. Hudson’s past. To uncover the truth, a frantic Sherlock Holmes must put aside his anguish and push deep into his housekeeper’s secrets—to a time before her disguise was assumed, before her crimes were buried away. There is death here, and murder, and trust betrayed. And nothing will ever be the same.

KEY LIME PIE MURDER by Joanne Fluke

It promises to be a busy week for Hannah Swensen. Not only is she whipping up treats for the chamber of commerce booth at the Tri-County fair, she’s also judging the baking contest; acting as a magician’s assistant for her business partner’s husband; trying to coax Moishe, her previously rapacious feline, to end his hunger strike, and performing her own private carnival act by juggling the demands of her mother and sisters.

With so much on her plate, it’s no wonder Hannah finds herself on the midway only moments before the fair closes for the night. After hearing a suspicious thump, she goes snooping–only to discover Willa Sunquist, a student teacher and fellow bake contest judge, dead alongside an upended key lime pie. But who would want to kill Willa and why?

Now Hannah needs to crank up the heat, hoping that Willa’s killer will get rattled and make a mistake. If that happens she intends to be there, even if it means getting on a carnival ride that could very well be her last. . .

BLACKBERRY BURIAL by Sharon Farrow

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!

Scare-It Cake Donuts

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BOSTON SCREAM MURDER, the fourth book in the Deputy Donut Mysteries by Ginger Bolton, is another terrific addition to a truly delicious series. With a fun title and a Halloween-worthy cover to draw the reader in, Ms. Bolton delivers entertainment along with humorous puns throughout the entire book. Protagonist, young widow Emily Westhill, is one of those delightful characters that I enjoy spending time with. She’s smart, hardworking, and has a caring side that extends not only to her family and friends, but is shown to anyone who walks through her Deputy Donut shop. I love how she works alongside with her father-in-law, who just happens to be the retired chief of police. Not only does she manage to have a congenial work relationship, but she’s remained very close to her in-laws even after the death of her husband. The author has developed numerous memorable characters throughout this series and I especially enjoy the fun names assigned to the groups of people who hang out at the donut shop. “Retired Men” and “Knitpickers” are favorites of mine and it’s been delightful to see these two distinct senior groups interact and become part of the story.

Despite Halloween being the theme of the book, it was a fun change to find that the murder mystery happens to center around a birthday party being thrown by the 70-year-old birthday boy himself. But don’t worry, there’s plenty of Halloween ambience woven into the tale throughout. The author does an admirable job of entwining a possible cold case, a long-lost love, and a jealous, jilted boyfriend. With lots of suspects, Emily must separate the tricksters from the treaters while dishing out donuts. The protagonist takes a few chances with her own safety that had me cringing but once she finds evidence or a possible clue, she’s quick to turn it over to the police right away. The clues were expertly plotted throughout and I’ll admit, I didn’t figure it out because I fell for every misdirection. All in all, this newest addition is a bewitching read and I can’t wait for the next book to release.

Now if you’re like me, I always start by reading the acknowledgements at the beginning of the book. Imagine my surprise and delight to find my name and blog mentioned for a tip I provided (many months ago and promptly forgot I had done so) for one of the recipes. And of course I’ve prepared and shared three other donut recipes from previous books… all utterly delicious! Ms. Bolton continues that tradition with another two donut recipes at the back of the book. I’ve included links for those recipes at the bottom.

I couldn’t help but be drawn to her recipe for Scare-It Cake Donuts — a riff on Carrot Cake! Filled with warm, autumn spices and a generous portion of grated carrots to keep them extra moist, these donuts are a treat for all ghouls and goblins! My granddaughter made them for this blog post (she’s at that age where she needs almost no input from me in the kitchen now!) including the frosting and decorating. I was grateful that these donuts are baked and not deep-fried since I would have been worried about her safety. It also gave us a chance to pull out her mini donut maker that she convinced me to purchase for her over ten years ago… and that we’ve used only once, lol! It still works and created fun-sized donuts to pop into our mouths along with regular-sized donuts we baked in the oven. Either way, Scare-It Cake Donuts are a tasty treat!

Amazon Synopsis

Halloween in the small town of Fallowbrook, Wisconsin, is the perfect season for Deputy Donut Café owner Emily Westhill to unmask a killer.

October 31st is just around the corner and Emily Westhill’s Boston cream donuts, carved with a scream, have made an indelible impression on local eccentric Rich Royalson. So much so that he’s ordered three dozen, with twice the fudge icing, for his 70th birthday—a special event in more ways than one. It’s to be held on fog-shrouded Lake Fleekom where, twenty years ago, his wife mysteriously drowned.

But the next day, when Emily arrives with her scrumptious screamers, she stumbles upon Rich’s corpse. The poor guy wanted a unique birthday bash—just not one to the side of his skull. With a guest list of possible perpetrators, and his last will and testament suspiciously left at the scene, Emily soon discovers that the Royalson closet is rattling with skeletons. As the fog thickens, motives mount, and the tricks outnumber the treats, Emily fears that Rich may not be the last one in Fallowbrook to go out screaming.

A special thanks to Ginger Bolton for providing one lucky winner with a print copy of BOSTON SCREAM MURDER! Giveaway is limited to U.S. and Canadian residents. Contest ends August 30, 2020 at 11:59 pm PST. 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!)

Scare-It Cake Donuts

These are baked, using a donut pan.

Ingredients

For the donuts:

1 egg
1/4 cup orange or pineapple juice
1/4 cup unsalted butter, melted
1 tablespoon orange zest
1/4 cup brown sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1-1/4 cup finely grated carrots

For the orange cream cheese frosting:

1/4 cup butter, room temperature
4 ounces cream cheese, room temperature
1 tablespoon orange juice
1 tablespoon orange zest
2 cups sifted confectioners' sugar
Orange food coloring (optional)
Sprinkles (optional)
Up to 1 more tablespoon orange zest (optional)

Instructions

For the donuts:

Preheat oven to 350 degrees (F).
Beat the egg in a large bowl. Beat in the juice, butter, orange zest, and sugar.
Add the flour, baking powder, baking soda, and spices. Mix until blended.
Stir in the grated carrots.
Spoon the mixture into donut pan, filling each ring.
Bake for 9 - 11 minutes. Place on a wire rack and cool completely.

For the orange cream cheese frosting:

Cream the butter and cream cheese together until fluffy.
Stir in the orange zest and orange juice.
Beat in 1 cup sugar. Beat in more sugar, a tablespoon at a time, until the frosting holds it's shape.
Stir in the orange food coloring, if using, until desired shade is reached.
Spread the frosting on the cooled donuts.
Decorate with sprinkles or orange zest if desired.