Cinnamon and Sugar

Sadie’s Cheesecake Brownies

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A DEADLY BREW is the latest Tourist Trap Mystery novella by Lynn Cahoon and is already a USA Today Best Seller! This fun, quick read definitely got me in the mood for Halloween with a ghost story as the central theme. I enjoyed how it started with the author’s dedication to her mother and their shared love of Dark Shadows. It brought back memories of my childhood when I would sneak over to my best friend’s house to watch that scary fun program! It wasn’t allowed in my home but I was intrigued by the peek into the supernatural and looked forward to the program each week.

Protagonist Jill Gardner, along with her boyfriend (the handsome detective Greg King) and 3 other couples are participating in a haunted house lock-in. The owner of the house disappeared fifteen years previously and had never been found. One of the friends participating is Esmerelda, who purportedly has psychic abilities and hopes to contact the owner from the “other side” to find out what happened. Most of the group is skeptical but when Jill starts experiencing strange things in the house, she finds her beliefs are challenged. Ms. Cahoon weaves in a tight tale of the cold case concerning the missing woman who was a supposed witch, a ghost searching for a lost child, and things that go bump in the night! Even though it is a short novella, I felt the story contained all the necessary elements to make it a delightful read: good characters, a mystery or two to be solved, clues sprinkled around, and an exciting conclusion. You’ll definitely want to curl up with a cup of hot cocoa with marshmallows and a plate of Sadie’s Cheesecake Brownies while reading this “spirited” book!

While A DEADLY BREW does not contain recipes, Sadie’s Cheesecake Brownies are served during the lock-in and Ms. Cahoon was kind enough to develop a recipe for me to share. The base is rich, moist chocolately brownies that mix up quickly. Tangy cream cheese, egg, and sugar mixes together to top the brownie base and is then swirled a bit to marble. The resulting dessert is devilishly yummy and sure to please all your ghouls and goblins!

Amazon Synopsis

As Halloween approaches South Cove, California, four couples get into the spirit of the holiday by conjuring up spirits. . .

The house has sat empty for fifteen years, taking up prime real estate along the picturesque coastline. Built by one of the founders of South Cove, its last known owner, Maryanne Demerit, vanished without a trace. Now her home will be demolished for a condo development, but until then, it’s the perfect spot for a Halloween haunted house.

Jill Gardner, owner of Coffee, Books, and More, her boyfriend, and three other couples are spending the weekend in the Demerit home. But what begins as an all-in-good-fun fright fest turns into a mystery begging to be solved as Jill is contacted by the ghost of Maryanne . . .

A special thanks to Lynn Cahoon for providing a winner with an e-book copy of A DEADLY BREW. Contest ends Sunday, September 23, 2018 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!)

Sadie's Cheesecake Brownies

Author's Note: You can use a box for the brownie section if you're short on time, but I love making brownies from scratch. This is a recipe I developed in high school and it has never failed me...

Ingredients

Brownies:

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup flour
1/4 teaspoon salt
1/4 cup cocoa

Cheesecake Topping:

8 ounces cream cheese
1 egg
1/3 cup sugar

Instructions

Brownies:

Preheat oven to 350 degrees (F).
Cream the sugar into the butter then add the vanilla and eggs.
Once combined, stir the dry ingredients into the mix. Spread batter into a greased 9- x 9-inch pan and make your topping.

Cheesecake Topping:

Mix all the topping ingredients together until creamy.

Putting it together:

Spread over the top of the brownie batter. You can also marble this by running a knife through the top, mixing the brownie and cheesecake mixture together. Do not overmix.
Bake at 350 degrees for 35 - 40 minutes. Check at 30 minutes to see if brownies are done by putting a toothpick in the middle to see if brownies have set.
Allow brownies to completely cool before cutting into squares and serving.

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

Penn’s Moon Benne Wafer Cookies

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IN COLD CHOCOLATE, is the third installment in the Southern Chocolate Shop Mystery series by Dorothy St. James. This newest release is a delightful story centered on protagonist, Charity Penn, who goes by the name of Penn. I love how the author has developed Penn’s character from the very first book and continues her progression through this third book. While this can be read as a stand-alone I personally think it is better to start at the beginning. The metamorphosis the protagonist experiences after inheriting her grandmother’s chocolate shop (whom she never even knew existed while growing up) can be better appreciated by reading the first two books. There is a subplot thread through each book with Penn trying to find out who her mother is and trying to connect with family she never knew existed. Ms. St. James throws in several curves that had me thinking about the story long after I read the last page. After all, life is truly about family and friends and the author has centered the books on this important theme.

When I started the book, I didn’t have much time before I had to leave for an appointment. I thought I would sit down, read a few pages to get a sense of the story and then be on my way. But instead, the first chapter started off quickly with conflict and pulled me so deeply into the story that I didn’t want to put it down at all. (I may have been a tad late for that appointment.) Ms. St. James creates memorable characters and scenes. I especially loved her portrayal of the sea turtles nesting and the hatchlings. She brings their risk of survival to light and what rescue groups are doing to help the sea turtles. The author effortlessly weaves these themes into a tightly knit plot with plenty of clues and suspects to keep the reader guessing while providing a cohesive and exciting conclusion.

Not only was this a page-turner of a story, but also a sweet read that had me craving chocolate and the desire to visit Penn’s chocolate shop! Ms. St. James includes a few recipes at the back of the book and has graciously allowed me to share her recipe for Penn’s Moon Benne Wafer Cookies. These crispy sesame seed-based cookies are simple to make but are taken to the next level of yumminess by dipping one side in white chocolate and the opposite side in dark chocolate. The result is a stunning presentation and a burst of scrumptiousness in your mouth with the creamy, rich chocolate coating the crispy wafer-thin cookie!

Amazon Synopsis

In Dorothy St. James’s third delectable Southern Chocolate Shop mystery, a new batch of chocolate and troubles of the heart cause a string of disasters for the Chocolate Box’s new owner, Charity Penn.

The vintage seaside town of Camellia Beach, South Carolina seems like the perfect place for romance with its quiet beach and its decadent chocolate shop that serves the world’s richest dark chocolates. The Chocolate Box’s owner, Charity Penn, falls even further under the island’s moonlit spell as she joins Althea Bays and the rest of the turtle watch team to witness a new generation of baby sea turtles hatch and make their way into the wide ocean.

Before the babies arrive, gunshots ring out in the night. Cassidy Jones, the local Casanova, is found dead in the sand with his lover Jody Dalton—the same woman who has vowed to destroy the Chocolate Box—holding the gun. It’s an obvious crime of passion, or so everyone believes. But when Jody’s young son pleads with Penn to bring his mother back to him, she can’t say no. She dives headfirst into a chocolate swirl of truth and lies, and must pick through an assortment of likely (and sometimes unsavory) suspects before it’s too late for Penn and for those she loves in Dorothy St. James’s third rich installment of the Southern Chocolate Shop mysteries, In Cold Chocolate.

A special thanks to Dorothy St. James for providing a winner with a hardcover copy of IN COLD CHOCOLATE. Contest ends Tuesday, September 18, 2018 at 11:59 pm PST and is limited to U.S. residents only. 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!)

Penn's Moon Benne Wafer Cookies

The recipe makes a crispy thin wafer with a powerful sesame flavor that is sandwiched between white chocolate on the top and dark chocolate on the bottom. Is it a candy or a cookie? Perhaps it's both!

This recipe for these simple black and white chocolates is perfect for cookie swaps or a way to add a touch of elegance to your parties. your friends will be begging you for your recipe while asking for more!

Ingredients

1/2 cup sesame seeds (important for the wafer's distinctive taste)
1/2 cup all-purpose flour (gluten-free flours also work with this recipe)
1/2 teaspoon baking powder
Pinch of salt
6 tablespoons unsalted butter, softened
3/4 cup brown sugar
1 egg
1/4 teaspoon pure vanilla extract
1 bag white chocolate chips
1 bag fair trade dark chocolate chips

Instructions

Preheat oven to 325 degrees Fahrenheit. Make sure the oven rack is in the center position for even cooking.
Toast the sesame seeds by heating them in a dry pan over medium-low heat. You want the seeds to turn a light golden color, so they'll release their flavors. Keep a close eye on them, you don't want them to burn.
In a bowl, combine the dry ingredients: flour, baking powder, and salt.
With an electric mixer, beat the butter and brown sugar together until smooth and creamy. Add the egg and vanilla extract. Mix at a lower speed until combined. Add the flour mixture and continue to mix at the lower speed until the batter is smooth. Add the toasted sesame seeds and fold in with a spoon.
Line baking sheets with parchment paper or a baking liner. Using a teaspoon, drop the dough onto the baking sheet. You can use the back of the spoon to help form a round shape in order to make sure your cookies come out moon shaped. Leave about 2 inches between the dough. The cookies will spread. Yes, you want them to spread!
Bake 8 to 10 minutes or until the edges of the cookies turn a dark brown. (This is important, otherwise your wafers won't have that delightful snap.) Let cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely.
Melt the white chocolate chips using either a double boiler or following the microwave directions on the bag. Using a tablespoon, coat the top of the cookies with the melted white chocolate. Place cookies in refrigerator for 30 minutes to 1 hour to cool.
Melt the dark chocolate chips using either a double boiler or following the microwave directions on the bag. Using a tablespoon, coat the bottom of the cookies with the melted dark chocolate. Place cookies in refrigerator for 30 minutes to 1 hour to cool.
Store in the refrigerator.

Notes

Makes approximately 2 dozen.

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Flourless Chocolate Cake Dusted with Confectioners’ Sugar

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HITTING THE BOOKS, by Jenn McKinlay, is the ninth book in the Library Lover’s Mystery series and every bit as entertaining as the preceding books! You can always count on Ms. McKinlay to provide a story that’s filled with humor, romance, suspense, and puns to pull the reader in and keep them turning pages late into the night. Protagonist, Lindsey Norris, is the librarian director at Briar Creek Public Library in Connecticut. She has a knack for treating both employees and patrons as family, which I find endearing. I am completely enthralled with her library’s Crafternoon events, in which a group meets once a week for lunch, a craft, and a book discussion. The mention of the various authors have inspired me to try out different books that Lindsey recommends to the group and to other patrons. Beth, who is Lindsey’s children’s librarian, is charming. I love seeing what new costume or theme she will tie in to the book she’s chosen for the kids’ events. Lindsey and Beth also have a delightful repartee which adds to the humor and sets up entertaining situations. Ms. McKinlay brings each character to life and forges a connection between the reader and the people on the pages.

When Lindsey witnesses a hit and run accident that mows down the town’s high school tennis coach, she can’t help but want to find the culprit. Who would want to kill the newly engaged woman, especially when there’s a second attempt on her life? As Lindsey delves into the life of the woman, her soon-to-be husband, and her soon-to-be step-daughter, the librarian finds a long ago disappearance that was never solved. I love how Lindsey puts her librarian research skills to work to hunt down clues and piece together the two separate crimes. She’s also willing to share those insights with the town’s chief of police instead of keeping the information and putting herself needlessly in danger. The author keeps you guessing and like her protagonist, Lindsey, you’ll find you will have OMC Syndrome… “One More Chapter” as you turn the pages to get to the exciting conclusion!

The Crafternooners take turns providing food for their get-togethers and Ms. McKinlay has included recipes for some of those dishes at the back of the book. She also includes a Readers Guide for the book Lindsey’s group discuss and instructions for a craft. I was immediately drawn to the recipe for Flourless Chocolate Cake Dusted with Confectioners’ Sugar and have already made it two times! And one of those times was for my birthday dinner celebration with family… it’s that yummy! Simple ingredients, a couple different easy techniques, and voilà, a decadent dessert that will have your guests wanting seconds. I love that it is naturally gluten-free and the richness of the chocolate needs nothing more than a sprinkling of confectioners’ sugar for garnish… and maybe a scoop of vanilla ice cream.

Amazon Synopsis

It’s murder by the book in the latest hit Library Lover’s mystery from the New York Times bestselling author of Death in the Stacks.

When a stack of library materials is found at the scene of a hit and run, library director Lindsey Norris finds herself dragged into the investigation as the police try to link the driver of the stolen car to the person who borrowed the books. Before Lindsey can delve into the library’s records, the victim of the hit and run, Theresa Houston, suffers another “accident” and the investigation shifts from driver negligence to attempted homicide.

A clue surfaces in the confiscated library materials that could crack open the case and it is up to Lindsey to piece it all together. But things are not as they seem in the sleepy town of Briar Creek and when the driver of the stolen car turns up dead, Lindsey, her staff and her library friends have to hit the books before the murderer gets the last word…

A special thanks to Jenn McKinlay for providing a winner with a hardcover copy of HITTING THE BOOKS. Contest ends Sunday, September 16, 2018 at 11:59 pm PST and is limited to U.S. residents only. 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!)

Flourless Chocolate Cake Dusted with Confectioners' Sugar

Ingredients

12 ounces semisweet or bittersweet chocolate, chopped
1-1/2 sticks (3/4 cup) unsalted butter
1/4 teaspoon salt
6 large eggs, room temperature
1-1/2 cups granulated sugar
Confectioners' sugar

Instructions

Preheat oven to 325 degrees (F). Grease a 9-by-2-inch springform pan.
In a large microwave-safe bowl, put the chocolate, butter, and salt. Melt in the microwave for 90 seconds. Stir and microwave again, in 1-minute intervals, until completely melted.
In a separate bowl, beat the eggs and sugar with a mixer until light and thickened, about 8 minutes with a handheld mixer or 4 minutes with a stand mixer.
Fold the melted chocolate into the whipped eggs until evenly combined.
Pour the batter into the springform pan and bake about 1 hour and 25 minutes, until a toothpick inserted into the cake comes out damp but not runny.
Remove cake from the oven and cool on a rack.
Once the cake is cool, carefully remove from the pan, invert onto a serving platter, and sift a light layer of confectioners' sugar over the top.

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Black-and-Whites Baked Donuts

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GOODBYE CRULLER WORLD, the second book in the Deputy Donut Mystery series by Ginger Bolton is a sweet read and will have you craving donuts throughout the entire book! I was captivated by the pun-y title and the inviting cover design pulled me into the story. An ex- 911 dispatcher, protagonist Emily Westhill owns the Deputy Donut Café with her father-in-law. This duo has a touching, heart-felt relationship that adds an emotional undercurrent to the story, especially since they lost a son and a husband to a tragic death. The charming donut shop setting provides the perfect gathering place for law enforcement and emergency response personnel and allows Emily access to information when she gets involved in murder investigations. The author’s strong descriptive voice makes you feel like you’re right there with Emily and I could almost smell and taste the donuts in the shop!

Deputy Donut is hired to cater donuts for the wedding of Jenn, owner of Dressed to Kill which is one of the neighboring shops to Emily’s. It doesn’t take long for conflict to erupt between the bride and her half-sister over the upcoming nuptials and once Emily meets the groom, she understands why. When the groom is poisoned and dies after eating some of the donuts she provides at the reception, Emily knows she must get involved and clear both her business’ reputation and prove the bride’s innocence. It doesn’t help that the bride invited an ex-boyfriend to the wedding and seemed to have had second thoughts about getting married. Since my own cousin is a wedding planner, I loved the details the author provides about the reception from the food, to the over-the-top décor, to the special touches the bride requests. Ms. Bolton provides plenty of suspects to keep the reader guessing and enough twists and turns until the threads of the plots are woven together into a satisfying conclusion.

Since you’ll be drooling over the yummy treats Deputy Donut serves to its customers, Ms. Bolton generously provides a couple recipes at the back of the book. She has allowed me to share her recipe for Black-and-Whites Donuts with a Crème filling. I loved that these donuts are baked, not fried, and are reminiscent of everyone’s favorite chocolate sandwich cookie. While there might be a lot of steps to the recipe, it’s not difficult and Ms. Bolton writes clear, concise directions. The resulting treat is decadently rich and while my husband isn’t a huge fan of chocolate, he gobbled these up in record time! I made a few in a mini-donut baker (that my granddaughter had talked me into purchasing years ago and I think I’ve used once, lol) and I thought they were even delicious with some confectioners’ sugar dusted on top instead of filling them. Either way, these Black-and-Whites Baked Donuts are sure to please everyone!

Amazon Synopsis

Named after her beloved tabby, Deputy Donut, Emily Westhill’s donut shop in small-town Fallingbrook, Wisconsin, is doing so well, she’s expanding into catering weddings. But a killer is about to crash the reception . . .

Normally, Emily’s eyes tend to glaze over when prospective brides go on about their wedding plans. But when the owner of the clothing shop, Dressed to Kill, asks Emily to design a donut wall for her reception, she’s immediately sweet on the idea. With the help of her father-in-law and business partner—the former police chief of Fallingbrook—she hangs the treats from dowels on the wall so guests can help themselves.

But that night, when the groom ends up on the floor with signs of poisoning, Emily suspects someone has tampered with her treats. When the groom dies, there’s no way to sugarcoat it: she’s got a murder on her hands. Despite a list of suspects as long as the guest list, Emily vows to find out who created the killer confection to save her shop’s reputation and keep the bride out of handcuffs. She’ll have to move fast . . . before the poisoner takes a powder.

A special thanks to Ginger Bolton for providing a winner with a print copy of GOODBYE CRULLER WORLD. Contest ends Sunday, September 9, 2018 at 11:59 pm PST and is limited to U.S. residents only. 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!)

Black-and-Whites Baked Donuts

These little gems are baked, not fried, and they're very rich and sweet.

Ingredients

Donuts

Melted butter or unflavored coconut oil
1/3 cup black Dutch process (alkalized) cocoa powder, pressed through a sieve to break up clumps
7/8 cup all-purpose flour, sifted
5/8 cup light or dark brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
3/8 cup milk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/4 cup (4 tablespoons) melted butter or vegetable oil

Vanilla Filling

1-1/4 cups powdered sugar
1/2 teaspoon granulated sugar
1/4 teaspoon vanilla extract
5 tablespoons refined (non-virgin) coconut oil, softened*
2 teaspoons hot water (Try mixing the hot water with the coconut oil to soften it.)

Instructions

Donuts

Preheat the oven to 350 degrees (F). Lightly brush melted butter or unflavored coconut oil in the cups of a regular-sized donut pan.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, and baking soda.
In a small mixing bowl, whisk together the egg, milk, vanilla, vinegar, and melted butter or vegetable oil. Don't worry if the vinegar curdles the milk and melted butter.
Add the wet ingredients to the dry ingredients and stir until blended.
Spoon the batter into the prepared pans, filling them about 3/4 full.
Bake the donuts for 10 to 12 minutes, or until a toothpick inserted into the center of one comes out clean. Do not overbake.
Remove the donuts from the oven, allow to cool a few minutes, invert cooling rack over pan, and turn pan and cooling rack together right side up. If the donuts do not fall out of the pan, loosen the edges carefully with a narrow silicone spatula and try again.
Let donuts cool. Using a serrated knife, carefully slice donuts in half horizontally so that you have two circles from each donut.

Vanilla Filling

Place ingredients in a bowl and beat until combined. Filling will be stiff, but it rolls out well at room temperature.
Recipe can be doubled. Excess can be stored in refrigerator.

Assembling the donuts

Form vanilla filling into a ball.
Using a rolling pin, roll filling between two sheets of parchment paper to about 1/4 inch.
Using a donut cutter, cut out rings of filling.
Slide a thin spatula underneath rings and gently place them on the flat side of the donut half that was on top in the oven.
Make a "sandwich" by gently pressing the other slice on top. Serve rounded side up.
This makes six regular-sized donuts. These are so rich that you might prefer to make them as mini-donuts. If using a mini-donut pan, bake for about 7 minutes or until a toothpick comes out clean. Do not overbake.
Recipe can be doubled.

Notes:

*The coconut oil should be warmed until workable, about 80 - 100 degrees (F). If you substitute virgin coconut oil, your filling will have a coconut flavor. Do not substitute liquid coconut oil.

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Lucy’s Baklava

https://www.amazon.com/Stabbed-Baklava-Kebab-Kitchen-Mystery-ebook/dp/B077WVFL8M

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I’m excited to be participating in the Great Escapes Blog Tour showcasing STABBED IN THE BAKLAVA by Tina Kashian! This second book in the Kebab Kitchen Mystery series finds protagonist Lucy Berberian trying to expand her family’s restaurant business by taking on a huge catering job for a celebrity wedding. Helping her is Kebab Kitchen’s chef and her ex-boyfriend, Azad. Ms. Kashian has developed intriguing characters and situations for those characters to interact, grow, and discover themselves. And nothing causes them to develop more quickly than being confronted by a murder while catering the wedding. Azad was publicly seen arguing with the murdered man and the deceased was found in their catering van. Making matters worse, the detective on the case has it in for Lucy and her family and is all too happy to arrest the family’s chef.

Despite her emotions concerning her ex, Lucy knows she must step up and prove his innocence, even though her mother begs her not to get involved. Helping Lucy is her very fun, very entertaining sidekick, Katie. Katie is married to a police officer and uses that position to find out information to assist their own investigation. Katie is also gung-ho which counters Lucy’s tentativeness at times. Together they find themselves in some dicey situations which adds a bit of humor to the story. The author provides plenty of suspects to keep the reader guessing and the big reveal wraps up the threads of the story into a satisfying conclusion.

I greatly enjoyed the bits and pieces of Mediterranean food, music, and dances that the author weaves into the story. It adds an authentic touch to the theme and will leave the reader hungry for a taste of the delectable food served at the Kebab Kitchen! I’m thankful that the author includes several recipes at the back of the book and has graciously allowed me to share her recipe for Lucy’s Baklava. I’ve had Baklava several times in my lifetime (it’s not always readily available or else I don’t know where to purchase it from) so I was ecstatic to find a recipe that sounded doable. How did it turn out? Let’s just say that my family was still talking and drooling over this recipe WEEKS after it was long gone! Without a doubt, this is one of their very top favorite desserts I’ve made for them! The recipe is not difficult although buttering the individual layers of phyllo dough can be time consuming. The resulting dish is rich but oh so yummy and satisfying and well worth the effort. I’ll be making Lucy’s Baklava time and again for any special occasion!

Amazon Synopsis

Lucy Berberian has taken over her family’s Mediterranean restaurant on the Jersey Shore after an unsatisfying stint at a Philadelphia law firm. It’s great to be back in her old beach town, even if she’s turning into a seasoned sleuth . . .

Catering a high-society wedding should bring in some big income for Kebab Kitchen—and raise its profile too. But it’s not exactly good publicity when the best man winds up skewered like a shish kebab. Worse yet, Lucy’s ex, Azad—who’s the restaurant’s new head chef—is the prime suspect. But she doesn’t give a fig what the cops think. He may have killer looks, but he’s no murderer. She just needs to prove his innocence, before he has to go on the lamb . . .

A special thanks to Tina Kashian for providing two copies of STABBED IN THE BAKLAVA, winners’ choice of print or digital! Contest ends September 9, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. The contest is administered by Great Escapes Virtual Book Tours and the winner will be announced on this page as well as notified by email (so check your spam folder!)

Lucy's Baklava

Ingredients

1-1/2 cups sugar
1 cup water
1 teaspoon lemon juice
3 cups finely chopped walnuts
1 tablespoon ground cinnamon
1-1/2 cups clarified butter
1 pound phyllo dough (9-x-14-inch sheets)

Instructions

Preheat oven to 325 degrees (F).
Combine walnuts, cinnamon, and 1/4 cup sugar in a small bowl and set aside. This is the walnut filling.
Melt butter and coat a 14-x-10-inch baking pan. Layer 7 sheets of phyllo dough in the pan, buttering each sheet with a pastry brush.
Spread half of the walnut filling evenly over the top.
Layer another 7 sheets of phyllo dough in the pan, buttering each sheet.
Spread the remaining walnut filling evenly over the top.
Cover with remaining sheets of dough, buttering each sheet.
Bake for 40 minutes, then remove from oven and add the simple syrup over the top.
Allow baklava to cool completely before cutting it.*

Simple Sugar Syrup

While the baklava bakes, boil together the 1-1/4 cups sugar and 1 cup water for 10 minutes. Stir often until sugar dissolves in water. Add 1 teaspoon lemon juice.
Turn off flame and set syrup aside to cool. Pour cooled syrup on your baklava just as soon as it comes out of the oven.

Tips

If you don't have a 14-x-10-inch baking pan substitute a 9-x-13-inch casserole dish and trim an inch from the end of the phyllo sheet roll before using.
Store baklava at room temperature, covered with a tea towel, up to 5 days.
*I found it easier to cut the baklava into traditional diamond shapes before baking. Just don't cut all the way through to the bottom of the pan. After applying the simple syrup and allowing to completely cool, re-cut along the original lines to make sure the baklava easily removes from pan.

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TOUR PARTICIPANTS

August 27 – Laura’s Interests – REVIEW
August 27 – The Pulp and Mystery Shelf – SPOTLIGHT
August 28 – Varietats – REVIEW
August 28 – Cinnamon, Sugar and a Little Bit of Murder – REVIEW
August 29 – Reading Is My SuperPower – REVIEW
August 29 – Babs Book Bistro – SPOTLIGHT
August 29 – Socrates’ Book Reviews – SPOTLIGHT
August 30 – The Avid Reader – REVIEW
August 30 – Ruff Drafts – GUEST POST
August 30 – FUONLYKNEW – SPOTLIGHT
August 31 – StoreyBook Reviews – REVIEW
August 31 – A Blue Million Books – CHARACTER GUEST POST
September 1 – Devilishly Delicious Book Reviews – REVIEW
September 1 – Lisa Ks Book Reviews – REVIEW
September 2 – Cozy Up With Kathy – REVIEW
September 3 – The Montana Bookaholic – REVIEW
September 3 – A Holland Reads – SPOTLIGHT
September 3 – T’s Stuff – AUTHOR INTERVIEW
September 4 – Escape With Dollycas Into A Good Book – REVIEW
September 4 – Teresa Trent Author Blog – AUTHOR INTERVIEW
September 5 – Bibliophile Reviews – REVIEW
September 5 – Celticlady’s Reviews – SPOTLIGHT
September 6 – MJB Reviewers – REVIEW
September 6 – Island Confidential – SPOTLIGHT
September 6 – Mysteries with Character – GUEST POST
September 7 – Books a Plenty Book Reviews – REVIEW
September 7 – Mystery Thrillers and Romantic Suspense Reviews – SPOTLIGHT
September 7 – My Reading Journeys – CHARACTER GUEST POST
September 8 – Readeropolis – CHARACTER INTERVIEW
September 9 – Handcrafted Reviews – SPOTLIGHT
September 9 – A Wytch’s Book Review Blog – REVIEW

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

Moorehaven’s Mouthwatering Blintzes

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I’ll be honest, I haven’t heard or seen anything online about the release of BURGLARS & BLINTZES, the second book in the Moorehaven Mystery series by Morgan C. Talbot. From the lack of fanfare, you might think that this unassuming new release is one to overlook. However, the peaceful, calming cover is hiding a treasure trove of an adventurous cozy mystery and I was glued to the pages! In fact, I couldn’t tear myself away from the flow of the story to take notes for my review. I wanted to read without interruption and without thought of what I wanted to say in my review. Ms. Talbot writes a rollicking tale of an ancient treasure; a cold case haunting her great-uncle; a tsunami; and a writers’ bed and breakfast retreat! The plot and sub-plots combine to create a page turning mystery that kept me on the edge of my seat.

With the help of her great-uncle, protagonist Pippa Winterbourne owns and runs the Moorehaven Bed & Breakfast, which only accepts reservations from working authors. The entertaining characters are well-developed, including the various writers in residence. I enjoyed seeing the way the guests must learn to overlook differences and work together to assist Pippa in solving both a cold case and a current day murder. Except Pippa isn’t sure who she can trust aside from her uncle. The story flows at a fast pace and the exciting conclusion wraps up the various threads creatively… making me count down the days until the next book is available!

The Moorehaven B & B serves blintzes to the guests several times throughout the book and you’ll be craving them while reading. Thankfully, Ms. Talbot includes a recipe for Moorehaven’s Mouthwatering Blintzes which includes a cheese filling and a fresh berry sauce. I loved that the components are quickly mixed up using a blender and when put together, create a memorable breakfast or brunch for family and friends!

Amazon Synopsis

Moorehaven is swarming with guests during summer’s last hurrah, and Pippa has her hands full at the mystery-author B&B. When her gossip-group connections inform her that a local construction project has unearthed a skeleton with a pocketful of Spanish gold, the news spreads, and treasure hunters flood the beaches. But the skeleton has a more recent connection to the area than anyone suspected, unearthing a shameful secret that hits far too close to home.

A marine salvage team rolls into town, seeking the rest of the treasure. When they hire Pippa’s boyfriend, Lake, to be their pilot, the team’s pretty spelunker quickly stakes a claim, rousing Pippa’s jealousy. But Pippa’s been playing tug-of-war over Lake ever since his ex-wife, Mallory Tavish, became the new acting chief of police.

When a killer’s strike brings tragedy to Moorehaven’s door, Pippa must rally her friends, family, and mystery-writing guests to catch the murderer before she loses someone she can’t live without and all the warmth of summer dies with one last gasp.

A special thanks to Morgan C. Talbot for providing a winner with an e-book copy of BURGLARS & BLINTZES. Contest ends Sunday, August 26, 2018 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!)

Moorehaven's Mouthwatering Blintzes

Ingredients

Crepes

2 eggs
2 tablespoons unsalted butter, melted
2 cups milk
1 teaspoon vanilla
1 tablespoon sugar
1/2 teaspoon salt
1-1/2 cups all-purpose flour

Filling

3/4 cup cream cheese, softened
3/4 cup small-curd cottage cheese
1/2 cup honey vanilla Greek yogurt
1/4 cup sugar
1 teaspoon vanilla

Berry Sauce

1/2 cup fresh marionberries or blackberries
1/2 cup fresh blueberries
1/2 cup fresh strawberries, quartered
1/2 cup sugar
1/2 cup fresh raspberries

Other ingredients

Grapeseed oil for frying
Powdered sugar for sprinkling

Instructions

Make all ingredients at least a couple of hours beforehand to allow them to rest. The batter in particular benefits from resting a couple of hours or overnight. The crepes can also be made ahead of time, after the batter rests, and refrigerated.

To prepare crepes:

Add the ingredients to a blender in the order they are listed. Cover and blend until batter is smooth. Let batter rest at least two hours.

To prepare filling:

Combine ingredients in blender until smooth. Cover and let rest in refrigerator, up to a day ahead of time.

To prepare berry sauce:

In a medium saucepan, combine marionberries, blueberries, strawberries, and sugar. Boil over medium-high heat, stirring constantly. Cook until berries soften, about 2 minutes.
Remove from heat and puree using an immersion blender, or use a blender then pour mixture through a fine strainer to remove all the seeds.
If desired, set aside 1/4 cup of sauce to add to filling, the way Penelope likes it.
Fold raspberries into the remaining sauce. Cover and refrigerate.

To make blintzes:

Heat an 8-inch skillet or crepe griddle over medium-high heat. Coat lightly with a small amount of grapeseed oil, which tolerates high heat well. Pour 1/4 cup of batter into skillet or onto griddle and immediately rotate pan or smooth batter across griddle to coat hot surface in a thin layer. Cook approximately 1 minute or until surface loses its sheen. Do not flip to cook other side. Stack to cool, or use immediately.
To fill each blintz, flip crepe over so the browned side is up. Add ~3 tablespoons of filling to the lower middle. Fold the lower edge up, then the top down over it, then fold in the two sides. The un-browned side should be outward and ready for frying.
Place blintz in a skillet or griddle set over medium-high heat, folded side down, for about 1 minute, then flip to cook the top.
Transfer to a plate and spoon berry sauce on top. Sprinkle with powdered sugar.

Tips:

Thawed frozen fruit may be substituted for fresh.
For a crisp, raw-fruit topping for whole or chopped fruit, mix fruit with honey or sugar in a bowl and simply spoon atop your blintz. Moore thought it was most excellent on warm summer mornings.
Any fruit may be substituted for the berries, really. Blintz toppings are virtually limitless.
Want to add cinnamon? Nutmeg? Peppermint? Coconut? Sugar sprinkles? Go for it!
For open-ended blintzes, fry both sides of the crepe. Add filling and roll it up, then add topping.
For those interested in a less sugary experience, 3 tablespoons agave syrup may be substituted for each quarter cup of sugar. Agave has a much lower glycemic index than granulated sugar.