Apple Sharlotka

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THE DIVA POACHES A BAD EGG is the eighteenth book in the Domestic Diva Mysteries by Krista Davis. I just adore revisiting Old Town Alexandria and catching up with protagonist event planner Sophie Winston and her pals. I especially enjoy her close friendship with her BFF, Nina, and her ex-husband and co-dog parent, Mars. They show how to support each other no matter the circumstances, and their banter brings a lightness to the story. The author keeps each new installment in the series fresh and inviting with the various themes, and this newest book is no exception. I also greatly enjoy the advice column starters to every chapter, with Sophie answering some of them and her frenemy, Natasha, answering others. It gives a good glimpse of the personalities of both women and you can’t help but admire Sophie and her genuine good nature. This series is a strong example of a character driven cozy mystery, and while you can read this as a standalone, it’s been a joy following along with Sophie over the course of the series and seeing the growth of the individuals.

This time around, it seems interior designers are being targeted by a killer. One of Sophie’s friends, Mitzi, is fearful of her life after her business partner was murdered, and begs Sophie for help. When Mitzi disappears, Sophie and her pals put their heads together to try to find her and find out who might be targeting the interior designer. There are twists and some surprises I didn’t see coming that kept me on my toes. The author keeps the pace on track, interspersed with strategy sessions around meals, to discuss clues and share what the friends know. As the pieces fell into place and the culprit was apprehended, the details of why the crimes were committed were brought to light, going back decades. The author does a wonderful job weaving the old with the new, and bringing the story to a cohesive and satisfying conclusion.

With brunch on the menu, be prepared to drool over the descriptions of dishes… well, except for Natasha’s contributions, lol. Fortunately, Ms. Davis only shares palate pleasing recipes that Sophie prepares, from savory to sweet, along with a couple of delectable drink recipes too. I was particularly interested in the Apple Sharlotka cake recipe since it’s naturally dairy-free (which my husband must follow) and doesn’t use any butter or oil for that matter. Using a generous amount of apples to keep it moist and a generous number of eggs to give the cake lift and richness, the result was heavenly. As one of my taste testers said: So delicious and the texture is gorgeous. It felt very angel food adjacent. That is high praise indeed!

 

 

Apple Sharlotka uses a generous amount of apples to keep it moist and a generous number of eggs to give the cake lift and richness, resulting in a heavenly dessert reminiscent of angel food cake. Recipe shared with permission granted by Krista Davis, author of THE DIVA POACHES A BAD EGG.

 

 

Amazon Synopsis

Stylish brunches are all the rage this autumn in Old Town Alexandria, and everyone’s posting their parties on social media. But while Domestic Diva Sophie Winston juggles her event-filled calendar, she’s approached by local designer Mitzi Lawson—who is afraid someone is following her. The very next day Mitzi loses her best friend and business partner, Denise. The two were renovating a generations-old house where Denise died unexpectedly, and Mitzi fears that it wasn’t a medical condition to blame, but murder.

It could just be the shock talking, but Sophie agrees to help Mitzi involve the police. Then she receives a panicked phone call from Mitzi, and when she rushes to the old house, Mitzi is nowhere to be found. Now Sophie’s appetite for investigation is piqued even more than her appetite for eggs Benedict and mimosas.

Could Denise’s death be connected to her viper’s nest of in-laws or the house she was working on which her husband just inherited? What of the self-proclaimed etiquette expert with some improper secrets, or the scheming mistress? Or does the old house harbor secrets of its own? There’s a generous buffet of suspects to keep the Diva scrambling for an answer . . .

 

 

 

 

 

 

 

A special thanks to Krista Davis for offering a print copy of THE DIVA POACHES A BAD EGG to one lucky winner! Contest ends June 1, 2025 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!)

 

 

 

 

 

 

Apple Sharlotka uses a generous amount of apples to keep it moist and a generous number of eggs to give the cake lift and richness, resulting in a heavenly dessert reminiscent of angel food cake. Recipe shared with permission granted by Krista Davis, author of THE DIVA POACHES A BAD EGG.

 

Print
Apple Sharlotka

This recipe has quite a history. It has been around for a long time so there are loads of variations on the recipe, many of them passed down for generations. I found Ukrainian, Polish, Russian, Jewish, and British versions. Most call for 3-4 apples and either bread slices or a sponge cake. Allegedly, it was invented by a famous French chef named Marie Antoine Carême. Some claim she created this cake in honor of Queen Charlotte of England and others claim it was named after princess Charlotte of Prussia who became Empress of Russia. Over the years, people have used alternate fruits, like peaches, and some add nuts or dried fruit.

Ingredients
Equipment needed:
  • 10-inch springform pan
  • Tray to catch juices
Cake:
  • 1-1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 6 large eggs at room temperature
  • 1 cup sugar
  • 3 apples, approximately 1.5 pounds
  • 1 teaspoon vanilla
  • Powdered sugar (optional)
Instructions

  1. Preheat oven to 350 degrees (F).

  2. Line the springform pan with parchment paper on the bottom and around the sides. Place an empty lipped baking sheet on the lowest rack to catch any juices that may leak during baking.

  3. In a bowl, mix together the flour, baking powder, and cinnamon. Stir with a fork to mix well.

  4. Place the eggs in a mixing bowl with the sugar. Beat 8-10 minutes until it is thick and forms a ribbon on the mixture as it falls back into the bowl.

  5. Meanwhile, wash, peel and core the apples. Slice them very thin and place in a large bowl.

  6. Add the vanilla to the thick egg and sugar mixture. Beat on high once or twice to combine. Gently fold the dry ingredients into the egg mixture until incorporated. Pour the mixture over the sliced apples and mix well. Pour into the prepared springform pan.

  7. Bake for 1 hour and 10 minutes or until a tester in the middle comes out clean.

  8. Remove from the oven and let stand for fifteen minutes before undoing the springform.

  9. Dust the top with powdered sugar if desired and serve with ice cream or lightly sweetened whipped cream.

 

Apple Sharlotka uses a generous amount of apples to keep it moist and a generous number of eggs to give the cake lift and richness, resulting in a heavenly dessert reminiscent of angel food cake. Recipe shared with permission granted by Krista Davis, author of THE DIVA POACHES A BAD EGG.

 

 

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

 

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Apple Sharlotka uses a generous amount of apples to keep it moist and a generous number of eggs to give the cake lift and richness, resulting in a heavenly dessert reminiscent of angel food cake. Recipe shared with permission granted by Krista Davis, author of THE DIVA POACHES A BAD EGG.

 

 

 

 

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

 

 

 

 

Apple Sharlotka uses a generous amount of apples to keep it moist and a generous number of eggs to give the cake lift and richness, resulting in a heavenly dessert reminiscent of angel food cake. Recipe shared with permission granted by Krista Davis, author of THE DIVA POACHES A BAD EGG.

 

 

 

 

Blackberry Crumble Cobbler

Congrats to Gigi Pandian, the recent winner of the Agatha Award for
A MIDNIGHT PUZZLE, the third book in the
Secret Staircase Mysteries! 

 

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THE LIBRARY GAME is the fourth book in the Secret Staircase Mysteries by Gigi Pandian. I’ve been a fan of this series from the very start and have looked forward to spending time with the cast of delightful characters with each new release. While this can be read as a standalone, it’s worthwhile to start at the beginning and follow the character development of the core cast. Protagonist Tempest Raj, a former magician, is now working with her family’s Secret Staircase Construction business. I love the description of secret rooms, sliding bookshelves, and passageways, which lend a mysterious air to the story. Ms. Pandian’s strong descriptive skills bring each character to life, as well as assisting the reader to see the settings and experience the action going on as the story progresses.

The author is also a master at the locked room mystery and this newest release is no exception. I like how Tempest uses her magician skills to navigate the illusions and intricacies of the murder and the disappearance of the body. She puts her skills to good use when she and her friends become trapped in a room her family’s business has been renovating. There are twists and turns, and nothing is as it appears, until the clues fall into place as Tempest solves the crime. If you enjoy locked room mysteries, an escape room plot, a puzzling murder to solve, and memorable characters, you’ll want to read The Library Game!

In the series Tempest’s grandfather is the cook of the family. He loves to share his dishes with everyone and even rides his bike around to the various construction job sites to give the employees special treats. He’s adorable! With so many delectable mentions of food, I was delighted that recipes are included at the back of the book. When I came across the recipe for Blackberry Crumble Cobbler, my mouth started to water. I just love blackberries and cobblers are one of my favorite desserts… right behind chocolate 🙂 This recipe is different than my family’s version and I like this one better thanks to the crunchy oats, and the added texture from the cornmeal. The cinnamon and cardamom complements the berries perfectly. Served all on it’s own (I adore this for breakfast) or with a scoop of vanilla ice cream for dessert, this Blackberry Crumble Cobbler will remind you of summer.

 

Blackberry Crumble Cobbler starts with a sweetened layer of juicy blackberries then topped with a crunchy oat and cornmeal crumble. Delicious on it's own, it's summery perfection when served with ice cream! Recipe shared with permission granted by Gigi Pandian, author of THE LIBRARY GAME.

 

Amazon Synopsis

In The Library Game, Tempest Raj and Secret Staircase Construction are renovating a classic detective fiction library that just got its first real-life mystery.

Tempest Raj couldn’t be happier that the family business, Secret Staircase Construction, is finally getting the recognition it deserves. Known for enchanting architectural features like sliding bookshelves and secret passageways, the company is now taking on a dream project: transforming a home into a public library that celebrates history’s greatest fictional detectives.

Though the work is far from done, Gray House Library’s new owner is eager to host a murder mystery dinner and literary themed escape room. But when a rehearsal ends with an actor murdered and the body vanishes, Tempest is witness to a seemingly impossible crime. Fueled by her grandfather’s Scottish and Indian meals, Tempest and the rest of the crew must figure out who is making beloved classic mystery plots come to life in a deadly game.

Multiple award winning author Gigi Pandian masterfully weaves wit and warmth in the Secret Staircase Mysteries. Readers will delight in the surprises Secret Staircase Construction uncovers behind the next locked door.

 

 

 

 

 

 

I’m delighted to offer a print copy of UNDER LOCK & SKELETON KEY, the first book in the series, to one lucky winner! Contest ends May 18, 2025 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!)

 

 

 

 

 

 

 

Blackberry Crumble Cobbler starts with a sweetened layer of juicy blackberries then topped with a crunchy oat and cornmeal crumble. Delicious on it's own, it's summery perfection when served with ice cream! Recipe shared with permission granted by Gigi Pandian, author of THE LIBRARY GAME.

 

Print
Blackberry Crumble Cobbler
Ingredients
  • 4 cups fresh or frozen blackberries
  • 1/2 cup jaggery* or brown sugar, divided in half
  • 1 tablespoon cornstarch, dissolved in 1 tablespoon cold water
  • 1/2 cup all-purpose flour, sifted
  • 1/2 cup rolled oats
  • 2 tablespoons cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon salt
  • 2 tablespoons fresh squeezed lemon juice
  • 1/4 cup coconut oil, melted
  • 2 tablespoons oat milk (or other milk of choice)
Instructions

  1. Preheat oven to 400 degrees (F).

  2. Place the blackberries and half the sugar in a pan. If using fresh berries, add 2 tablespoons water, but no water is needed if using frozen berries. Heat while stirring the mixture until the sugar dissolves, then add the cornstarch. Stir over medium heat for 3 to 5 minutes until thickened.

  3. Pour the blackberry mixture into a 10-inch oven-safe dish, then set aside while preparing the topping.

  4. For the cobbler topping, mix together sifted flour, rolled oats, cornmeal, baking powder, cinnamon, cardamom, salt, and the remaining sugar. Stir in the lemon juice, melted coconut oil, and milk. Mix lightly, but it should be clumpy rather than smooth.

  5. Add the crumbly topping on top of the berries and bake 400 degrees for about 30 minutes or until the fruit bubbles up and the crumble topping is baked through.

  6. Serve warm.

Note:

  1. *Jaggery is an unprocessed sugar that's used widely in India and can be found at Indian grocery stores or online. It's a bit less sweet than brown sugar, with a deeper molasses flavor.

 

Blackberry Crumble Cobbler starts with a sweetened layer of juicy blackberries then topped with a crunchy oat and cornmeal crumble. Delicious on it's own, it's summery perfection when served with ice cream! Recipe shared with permission granted by Gigi Pandian, author of THE LIBRARY GAME.

 

 

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

 

Pin to Pinterest:

Blackberry Crumble Cobbler starts with a sweetened layer of juicy blackberries then topped with a crunchy oat and cornmeal crumble. Delicious on it's own, it's summery perfection when served with ice cream! Recipe shared with permission granted by Gigi Pandian, author of THE LIBRARY GAME.

 

 

 

I was provided with an advance ebook copy, thanks to NetGalley and St. Martin’s Press. All thoughts and opinions are my own. Many thanks to Macmillan Audio for an advance audiobook copy.

 

 

 

Blackberry Crumble Cobbler starts with a sweetened layer of juicy blackberries then topped with a crunchy oat and cornmeal crumble. Delicious on it's own, it's summery perfection when served with ice cream! Recipe shared with permission granted by Gigi Pandian, author of THE LIBRARY GAME.

 

 

 

 

No-Bake Chocolate Cheesecake Jars

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BAIT AND SWISS is the sixth book in the Cheese Shop Mysteries by Korina Moss. With cheese as a central theme (one of my top favorite things!) I didn’t see how the author could improve upon it. Well, she did. The charming wine country Yarrow Glen in Sonoma Valley has a luxury chocolate pop-up shop come to town. Everyone except protagonist Willa Bauer and the local candy shop owners are excited to have the new shop. Unfortunately for Willa, the chocolate shop is owned by her ex-fiancé and her ex-best friend and as you’d expect, it’s an uncomfortable, emotionally fraught situation. Ms. Moss captures the emotions flying about with a strong descriptive skill. And don’t get me started on her mouthwatering descriptions of the different cheeses her shop serves. It made me want to book a trip and camp out in Willa’s Curds & Whey shop. Another aspect I adore about this series is the close friendship Willa has with her employees and how they’ve created their ‘Team Cheese’ group to help solve crimes. I also enjoyed seeing Willa’s relationship with Detective Jay Heath progress, even if they had to take a break from seeing each other during the investigation because of Willa’s involvement.

After Willa helps by delivering a box of the luxury chocolate candy to a local reporter, a suspicious death occurs. When it’s found that the hapless victim was poisoned by the chocolates and Willa’s fingerprints are all over the box, along with what could be construed as a threatening note written by her, she becomes the number one suspect. Unfortunately, her detective boyfriend is ordered to keep his distance from her, which leaves Willa on her own. The author deftly creates an intriguing plot, making the reader question their guesses as the clues unfold. The read is fast-paced and kept me turning pages to find out what happened next. Was the victim really the intended target, or was Willa the target all along? As food service businesses in town suffer from lack of customers worried about a poisoner, Willa and team cheese (love their name!) come together to solve the mystery. If you enjoy a well-plotted mystery with characters you’d love to call friends, then I highly recommend Bait and Swiss!

There are a few recipes at the back of the book for the home cook to try. Especially during warm summer months, there’s nothing better than no-bake desserts and I couldn’t wait to try the recipe for No-Bake Chocolate Cheesecake Jars. Super easy-peasy to make, the crumb base is made from crushed Oreos and a bit of butter. The delectable combination of chocolate, cream cheese, cream, sugar, and vanilla creates a silky layer of chocolate cheesecake, topped by cream cheese whipped cream. Layered in small mason jars, the presentation is fun and practical for easy serving for gatherings. This recipe received high marks from my taste testers with a request to make it again just as soon as possible!

 

No-Bake Chocolate Cheesecake Jars are super easy-peasy to make with an Oreo crumb base. The delectable combination of chocolate, cream cheese, cream, sugar, and vanilla creates a silky layer of chocolate cheesecake, topped by cream cheese whipped cream. Layered in small mason jars, the presentation is fun and practical for easy serving for gatherings. Recipe shared with permission granted by Korina Moss, author of BAIT AND SWISS.

 

Amazon Synopsis

It’s been almost two years since Willa Bauer opened Curds & Whey in Yarrow Glen, and both cheesemonger and cheese shop are thriving in the Sonoma Valley. While Willa doesn’t eat chocolate, it’s true that life is like a box of chocolates. Unfortunately, life’s latest curveball is that Willa’s ex fiancé and ex-best friend—the reason for her chocolate aversion—are opening a chocolate pop-up shop across the street. By the end of the shop’s first day, the town’s newest reporter is the victim of death by chocolate. Now Willa’s ex wants her to be Swiss Congeniality, solve the case, and save the day. As much as Willa wants to hit him with the nearest cheese wheel, she can’t stop herself from saying yes. And it’s not long before tourists decide to stay clear of town until the killer is caught. To save Yarrow Glen, Willa and Team Cheese have some work to do.

 

 

 

 

 

 

A special thanks to St. Martin’s Press for offering a print copy of BAIT AND SWISS to one lucky winner! Contest ends May 11, 2025 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!)

 

 

 

 

 

 

 

No-Bake Chocolate Cheesecake Jars are super easy-peasy to make with an Oreo crumb base. The delectable combination of chocolate, cream cheese, cream, sugar, and vanilla creates a silky layer of chocolate cheesecake, topped by cream cheese whipped cream. Layered in small mason jars, the presentation is fun and practical for easy serving for gatherings. Recipe shared with permission granted by Korina Moss, author of BAIT AND SWISS.

 

Print
No-Bake Chocolate Cheesecake Jars

I can't make a cheesecake as good as Hope's, but these chocolate cheesecake jars are an easy and delicious substitute...if you like chocolate!

Start to finish time: 15 minutes + 1 hour chill time

Serves: 12 (using 6 oz. glass Mason jars)

Recipe from Jennifer "Mama Jen" Brunetti-Irizarry.

Ingredients
For the crust:
  • 20 Oreos
  • 2-1/2 tablespoons melted butter
For the cheesecake:
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream, divided
  • 12 ounces softened cream cheese
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • Piping or ziplock bag
For the whipped cream topping:
  • 2 ounces softened cream cheese
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • Extra crushed Oreos or semi-sweet chocolate chips
Instructions
For the crust:

  1. Crush Oreos into crumbs. Stir in melted butter.

  2. Spoon about 1-1/2 tablespoons of mixture into each jar, pushing slightly down to form a crust. Once all twelve jars have equal amounts of crust, set them aside.

For the cheesecake:

  1. Melt the chocolate chips in only 1/2 cup of heavy cream until they are melted just enough to stir smoothly. Set aside to cool for a bit.

  2. In a separate bowl, beat the cream cheese until it is completely smooth. Scrape the sides of the bowl and make sure there are no lumps.

  3. Add the sugar and vanilla extract, mixing to combine.

  4. Add the melted chocolate. Keep the mixer running on low while adding the chocolate so it doesn't harden too fast.

  5. Slowly add the remaining 1/4 cup of heavy cream, mixing as you pour. Then the mixer up to medium and beat until smooth.

  6. Add the chocolate cheesecake mixture to a piping bag or a gallon size ziplock plastic bag, and pipe the mixture over the crust in the jars.

For the whipped cream topping:

  1. Beat softened cream cheese until smooth.

  2. Add sugar and vanilla, and mix together.

  3. Slowly pour the heavy cream, as you go, turn up speed and beat until mixture is fluffy and holds a peak.

  4. Pipe whipped topping over chocolate cheesecake mixture.

  5. Top with extra crushed Oreo cookies or semi-sweet chocolate chips.

  6. Chill for 45 minutes to an hour and enjoy!

 

No-Bake Chocolate Cheesecake Jars are super easy-peasy to make with an Oreo crumb base. The delectable combination of chocolate, cream cheese, cream, sugar, and vanilla creates a silky layer of chocolate cheesecake, topped by cream cheese whipped cream. Layered in small mason jars, the presentation is fun and practical for easy serving for gatherings. Recipe shared with permission granted by Korina Moss, author of BAIT AND SWISS.

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

 

Pin to Pinterest:

No-Bake Chocolate Cheesecake Jars are super easy-peasy to make with an Oreo crumb base. The delectable combination of chocolate, cream cheese, cream, sugar, and vanilla creates a silky layer of chocolate cheesecake, topped by cream cheese whipped cream. Layered in small mason jars, the presentation is fun and practical for easy serving for gatherings. Recipe shared with permission granted by Korina Moss, author of BAIT AND SWISS.

 

 

 

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

 

 

 

No-Bake Chocolate Cheesecake Jars are super easy-peasy to make with an Oreo crumb base. The delectable combination of chocolate, cream cheese, cream, sugar, and vanilla creates a silky layer of chocolate cheesecake, topped by cream cheese whipped cream. Layered in small mason jars, the presentation is fun and practical for easy serving for gatherings. Recipe shared with permission granted by Korina Moss, author of BAIT AND SWISS.

 

 

 

 

 

Lemon Drop Martini Cupcakes

It’s happy release day for the
Cupcake Catering Mysteries Boxed Set!

 

I’m celebrating my new release with a giveaway — two winners will each win a $5 Amazon gift card — and extending the sale price through May! Now is the perfect time to stock up for summer reading. I’m also sharing the recipe for Lemon Drop Martini Cupcakes, featured in FRAMED AND FROSTED. Refreshing citrus with a bit of a kick, these are a delicious and tempting dessert for summer gatherings — for adults only, of course.

 

Click on graphic to visit Amazon

 

Included in the boxed set:

From award-winning author Kim Davis comes a boxed set of three full-length mysteries featuring cupcake caterer Emory, and her octogenarian sidekick, Tillie, that include:

Sprinkles of Suspicion

Readers’ Favorite Gold Medal Winner!

Distraught after discovering the betrayal by her husband and best friend, Tori, cupcake caterer Emory Martinez allows her temper to flare. Several people witness her very public altercation with her ex-friend. When Tori is found murdered, all signs point to Emory being the prime suspect. With the police investigation focused on gathering evidence to convict her, Emory must prove her innocence while whipping up batches of cupcakes and buttercream.

Cake Popped Off!

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. When Emory tracks down the distraught barmaid, instead of finding the young woman in tears, she finds her dead. With a family member implicated, Emory must track down the killer. 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.

Framed and Frosted

Cupcake caterer, Emory Martinez, is working at Laguna Beach society Fourth of July soiree, with her sister and their new employee, Sal. 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? Emory and her octogenarian employer, Tillie, whip into action to find out who framed Sal after he was frosted by the victim.

Each book features several recipes! 

 

 

 

 

 

 

Lemon Drop Martini Cupcakes have a refreshing citrus tang with a bit of a kick, while a surprise filling adds an extra layer of flavor. These are a delicious and tempting dessert for summer gatherings -- for adults only, of course. Recipe from FRAMED AND FROSTED by Kim Davis.

 

Print
Lemon Drop Martini Cupcakes

Makes 15 - 16 cupcakes

Ingredients
Cupcakes:
  • 1-1/2 cups (7.5 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (4 ounces) unsalted butter, melted
  • 1-1/4 cups (9 ounces) granulated sugar
  • 3 eggs, room temperature
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup limoncello
  • 2 tablespoons triple sec
  • 1/2 cup prepared lemon curd, your favorite recipe or store-bought
Frosting:
  • 4 cups (18 ounces) confectioners’ sugar
  • 1 cup unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1 tablespoon limoncello
  • 1 tablespoon triple sec
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon lemon oil, optional
Optional Garnish:
  • Fresh lemon slices, lemon zest, or lemon fruit gel candies
Instructions
Cupcakes:
  1. Preheat oven to 350 degrees (F). Line cupcake tins with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the lemon juice, lemon zest, limoncello, and triple sec. Set aside.
  4. Using an electric mixer, beat together the melted butter and sugar. Beat in eggs, 1 at a time, until incorporated.
  5. Alternating, add 1/3 of the flour mixture with 1/3 of the limoncello mixture, beating after each addition just until mixed.
  6. Fill the cupcake liners 3/4 full.
  7. Bake 15-18 minutes until a wooden skewer inserted into the center comes out mostly clean. A few moist crumbs clinging to the skewer is fine.
  8. Remove the cupcake tins from the oven and cool for 5 minutes, then remove the cupcakes and cool completely on a wire rack.
  9. When completely cool, using a 1/2-teaspoon measuring spoon, scoop out the middle of the cupcakes, about the size of an olive. Fill the hole with the prepared lemon curd.
Frosting:
  1. Whisk together in a small bowl the lemon juice, limoncello, triple sec, and lemon oil, if using. Set aside.
  2. In the bowl of a standing mixer, cream the butter until light and smooth. On low speed, mix in half the confectioners’ sugar, a little at a time, until incorporated into the butter. Beat in half the limoncello mixture and alternate with the remaining confectioners’ sugar and limoncello mixture.
  3. Increase the mixer speed to medium high and beat until light and fluffy, about 5 minutes.

  4. Using a large star tip, generously pipe the frosting in swooping swirls over the tops of the cupcakes to cover the lemon curd. If not serving immediately, refrigerate. Allow to come to room temperature for an hour before serving.

  5. If using a garnish, top the cupcakes just before serving.

 

Lemon Drop Martini Cupcakes have a refreshing citrus tang with a bit of a kick, while a surprise filling adds an extra layer of flavor. These are a delicious and tempting dessert for summer gatherings -- for adults only, of course. Recipe from FRAMED AND FROSTED by Kim Davis.

 

 

 

 

 

 

Enter for a chance to win one of two $5 Amazon gift cards! Contest ends May 11, 2025 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!)

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

Lemon Drop Martini Cupcakes have a refreshing citrus tang with a bit of a kick, while a surprise filling adds an extra layer of flavor. These are a delicious and tempting dessert for summer gatherings -- for adults only, of course. Recipe from FRAMED AND FROSTED by Kim Davis.

 

 

 

 

 

 

Soft Cut-Out Sugar Cookies

 

 

If you’ve followed my blog for long, you’ll realize that I almost never feature books that aren’t considered culinary cozy mysteries. But, I just had to make an exception for the audiobook release of A DEADLY COMBO by Karen A. Phillips, who just so happens to be the fabulous cover designer who’s created ALL my Cupcake Catering Mystery series covers! Not only is she a genius when it comes to graphic designs, but Karen is equally a master at spinning an intriguing mystery! To celebrate the ebook and print release, one of Karen’s friends baked up the most adorable sugar cookie boxing gloves. Thanks to Blair Lonergan, I’m resharing her Soft Cut-Out Sugar Cookies recipe below along with a photo of the cookies she made.

Without further ado, I’m delighted to be participating in the Silver Dagger Book Tours presenting A DEADLY COMBO – now available in audiobook!

 

My Review:

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A DEADLY COMBO is the first book in the Rocky Nelson Boxing Mystery series by Karen A. Phillips. This debut mystery delivers a one-two punch with its fast-paced plot and characters that make you sit up and take notice. I adore that the protagonist, Raquel, aka Rocky, is a retired woman of a certain age. Instead of whiling away time sitting in a rocking chair, knitting away (not that there’s anything wrong with that!) she’s kicking butt and holding her own in the boxing ring at the Never Look Back gym. This brings a unique component to the cozy mystery/noir genre in that our heroine is physically strong and can defend herself if the need arises. Personally, I think Rocky is a reflection on modern day women’s mindset of strength and resilience, compared to those of previous generations… and myself being one of those women of a certain age, I heartily approve. Joining Rocky in sleuthing is her 78-year-old father. His innocent, flirtatious manner and witty banner add some humor to the pages, and he steals each scene he inhabits.

The author’s attention to detail and strong descriptive, and often humorous, voice makes the words on the pages leap to life. It adds to the enjoyment as the story unfolds. With strong characters, a great setting, and humor to round the book out, a mystery still needs well-plotted clues with compelling suspects. Have no doubt, Ms. Phillips delivers it all and more! When Rocky’s sister, Bridget, is suspected of murdering the vintage trailer restorer after she’s heard threatening him, Rocky immediately jumps in to prove her innocence. Rocky and Bridget have a tenuous relationship and Ms. Phillips adds in an element of emotional depth, that includes a long-buried family tragedy. Rocky must learn to overcome the tragedy and find inner strength to track down the killer and protect her family. With a hair-raising conclusion, I found myself turning the pages faster and faster, until I got to the end. The terrific start to this first book in the series has me eagerly waiting for a ringside seat to the next book!

Amazon Synopsis:

What do boxing and vintage trailers have in common? Meet Raquel AKA Rocky Nelson, a retired single woman with an attitude and love for boxing.

Sisters Rocky and Bridget are enjoying each other’s company at a vintage trailerfest until they stumble over a corpse. The dead guy is none other than the local trailer restorer Bridget was overheard threatening to kill. Mounting evidence leads police to focus on Bridget as a person of interest. Desperate to prove her sister innocent of murder, Rocky dons her own deerstalker cap and goes sleuthing until she runs into police detective Thompson who warns her off his case in no uncertain terms. But Rocky is tenacious if not stubborn. Combined with a 78-year-old father who becomes her sidekick, Rocky uses her courage and skills learned in boxing lessons to protect her family and keep from becoming the killer’s next victim.

 

 

 

 

 

 

 

A special thanks to Karen Phillips for providing one winner with a $10 Amazon Gift Card! Please use the Rafflecopter link located below the recipe to enter. Contest ends May 4, 2025 and is administered by Silver Dagger Book Tours. The winner will be notified by email (so check your spam folder!)

 

 

 

 

 

 

 

The only Soft Cut-Out Sugar Cookie recipe you’ll ever need! These easy bakery-style treats are soft, thick and perfect for decorating. Recipe shared with permission granted by Karen Phillips, author of A DEADLY COMBO, and Blair Lonergan.

Photo cred: Blair Lonergan

Print
Soft Cut-Out Sugar Cookies

Recipe shared courtesy of Blair Lonergan. The only sugar cookie recipe you’ll ever need! These easy bakery-style treats are soft, thick and perfect for decorating.

Ingredients
Cookies:
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup salted butter, softened at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract or reduce to 1/4 teaspoon for a more subtle flavor
Royal Icing (Recipe courtesy of Ree Drummond, The Pioneer Woman)
  • 2 pounds powdered sugar, sifted, plus more if needed
  • 1/3 cup 1/3 cup whole milk
  • 2 egg whites
Instructions
Cookies:
  1. Whisk together flour, baking powder and salt in a large bowl. Set aside.

  2. In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and and almond extract; mix until incorporated.

  3. Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.

  4. Divide the dough into 2 equal portions. Place each portion on a piece of lightly-floured parchment paper or a lightly-floured silicone mat. With a lightly-floured rolling pin, roll the dough to about 1/4-inch thickness. Use more flour if the dough seems sticky.

  5. Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).

  6. Preheat oven to 375 degrees F. Line 2-3 large baking sheets with parchment paper or silicone mats.

  7. Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes. Arrange the shapes about 2-3 inches apart on the prepared baking sheets.

  8. You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This will give the dough a chance to firm up again so that the cookies don’t spread in the oven.

  9. Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating with royal icing.

Royal Icing:

  1. In a large bowl, beat the powdered sugar, milk and egg whites with an electric mixer until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the eggs can affect consistency). Just play with it until it’s right. The icing should be stiff enough to “stand still” and not run when piped.

Notes:
  1. Store the cookies in an airtight container at room temperature for up to 1 week.

 

 

 

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About the Author
Karen A. Phillips enjoys writing mysteries, MG/YA fantasy, and poetry. She resides in Northern California, and is a proud member of Sisters In Crime and Willamette Writers. . . . and yes, she does take boxing lessons. Visit her at:

Website * Facebook * Instagram * Bluesky * Bookbub * Amazon * Goodreads

 

Here are the purchase links for A Deadly Combo: 

Amazon                                                                 

Audible

B&N  

Kobo 

Apple

 

EXCERPT FROM A DEADLY COMBO

The exterior lamp cast a dim amber glow over the deck where Opal had stood earlier that day. Moths
flew against the light, their suicidal efforts creating a luminescent haze.
I had decided to return to Wes’s property, desperate to find some clue as to where he hid his money. I
was convinced finding the money would lead me to the killer. Even though my visit with Dad had gleaned
nothing, at least I was now somewhat familiar with the lay of the land. I gained access from the farthest
corner where I found a stretch of barbed wire fencing. A weathered NO TRESPASSING sign dangled. I
carefully pushed the wire down and stepped over, avoiding the sharp barbs. I approached the house from
the back, moving from tree to tree until I found a large oak where I could observe yet remain unseen. I hid
behind the thick trunk and waited. The full moon cast everything into shades of blue. The carcasses of
trailers amidst the trees created a grim and forbidding landscape. Somewhere an owl hooted, and another
answered.
The kitchen light was on, and I assumed Opal was home. From my vantage point, I couldn’t tell if her
car was in the garage, nor could I see if any vehicles were parked in front of the house. After a time, the
sliding glass door opened, and two people stepped out onto the deck. I craned my neck to get a better
look, but unfortunately, my view was partially blocked by shrubbery and branches. I only had a partial
view of the deck and the stairs.
At that moment, my nose tickled, and I sneezed into the crook of my arm, in an attempt to dampen the
sound.
Duke woofed, then got up and shook himself, the chain jangling. He went to the deck railing,
dragging the chain behind him over the wooden boards. He put his nose through the slats and sniffed.
I froze.
The couple didn’t seem to notice. They stood close together and after a few minutes, parted.
I strained to hear what they were saying, but their voices were muffled. I changed my position and
stepped on a stout twig, breaking it, the sound as loud as a firecracker.
Duke growled.
“Something . . . there,” said Opal.
The man muttered an answer.
“He doesn’t growl at nothing,” Opal said, loud enough to hear. “I’ll get a flashlight.”
The man descended the stairs.
The sliding door opened and closed. “Catch,” Opal said. “I’m letting Duke off his chain. He’ll find
whatever’s out there.”
My heart jumped to my throat. I frantically looked for somewhere to hide.

A tarp covered an object sitting low to the ground. Most likely a boat. Whatever it was, it was the
nearest hiding place.
The beam of the flashlight played over the terrain, too close for comfort. I dropped to the dirt and
scrambled on all fours under the tarp. Acorns and pinecones bit into my palms. Cobwebs brushed against
my face. I stifled a scream. I pulled myself into a tight ball and waited while images of spiders, ticks, and
other creepy crawlers, filled my head. Mold and decay assaulted my senses. I breathed through my mouth.
When the beam from the flashlight found the tarp, I squeezed my eyes shut. Please, please, keep going.
Move on, I begged silently.
Duke rooted around, sniffing the ground in excitement, then whined.
“Ugh,” said the man.
I opened my eyes to see something black, the size of a cat, disappear under a trailer. The white stripe
registered too late in my brain to react. Skunk!

 

 

The second book in the series, A DEADLY MATCH, is also available in print and ebook.
Click on the graphic to visit Amazon. 

 

 

 

 

Follow the blitz at Silver Dagger Book Tours for additional content!
https://sdbook.promo/aDeadlyComboAudiobook

 

 

Ground Rules Oatmeal Chocolate Chip Bars

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FATAL BROUHAHA is the fifth book in the Ground Rules Mysteries by Emmeline Duncan. It doesn’t get much better than pairing whiskey with coffee and launching the joint venture with a 4th of July festival and fireworks display to celebrate! Protagonist Sage Caplin and her business partner, Harley, own Ground Rules, a successful and expanding coffee company in Portland, Oregon. Sage is a wonderful character. She’s ambitious, yet down-to-earth, relatable, and a good friend to all her employees and customers. The author does an admirable job in giving each character individual personalities with well-developed backstories. She also brings the setting of Portland and the festival to life, so that the reader feels like they’re right there, smelling the mouthwatering aroma of fresh-ground coffee and tasting the invigorating brew, while listening to bands playing popular music. Harley is a good foil to outgoing Sage. She’s the character behind the scenes making things happen while developing the specialty coffee grinds their company is known for. She’s quiet, yet steady, so when their nemesis, Mark, creates a brouhaha and Harley lashes out, it’s unexpected.

Mark has been a thorn in the Ground Rules business from the very first book. And while murder is never the right answer, it seems karma has finally caught up to him… except it doesn’t take long for Harley to become the primary suspect. As if launching a business venture and planning a wedding isn’t enough, Sage knows Harley is innocent and pulls out all the stops to prove it. The author provides a well-plotted mystery with twists and turns that kept me engrossed in the pages, with plenty of suspects who might have wanted the rival coffee house owner dead. The subplots added interest and intertwined with the story perfectly. There is a touch of humor and heartwarming scenes to make you want to come back and see what happens next in Sage’s life, while keeping the reader guessing with a clever whodunit!

Sage creates all kinds of delicious treats to sell at Ground Rules. I appreciate that often the recipes are dairy free with tips on making them gluten-free for those who have dietary concerns. As soon as I saw the recipe for Ground Rules Oatmeal Chocolate Chip Bars, I knew I had to try them. My goodness, these are rich, chewy, and oh-so-yummy! The oatmeal provides a nice texture to the bars, and there is a decadent amount of chocolate chips to keep the bars gooey. I’ll readily admit that this is one of those treats I wanted to hoard for myself. But since they are easy enough to mix up and bake, I decided to share and then bake up a second batch.

 

Oatmeal Chocolate Chip Bars are rich, chewy, and oh-so-yummy! The oatmeal provides a nice texture to the bars, and there is a decadent amount of chocolate chips to keep the bars gooey. Recipe shared with permission granted by Emmeline Duncan, author of FATAL BROUHAHA.

 

Amazon Synopsis

In addition to her beloved coffees, Sage is thrilled to be expanding her offerings in collaboration with the local whiskey company that is throwing the festival. And how better to launch their new product than with fellow entrepreneurs. But among the crowd of artists and creators, Sage is surprised to spot Left Coast Grinds owner Mark Jeffries, who has it out for Ground Rules. The distillery didn’t invite Mark and they apologize. But nothing can make up for the glare Mark aims at Sage and her co-owner, Harley. And that’s just a taste of what’s to come . . .

Soon Mark incites a loud argument with Harley and is ousted from the property. But later that night, Sage finds Mark’s body by the Ground Rules Subaru. She knows that when investigators learn that Harley and Mark had a history of butting heads, Harley will be a prime suspect—and she’s right. But Mark rubbed many people the wrong way, and several are at the festival. Now Sage will have to filter through secrets, grudges, and blackmail to get to the bitter truth—and as her sleuthing heats up, the closing fireworks won’t just be the ones in the sky . . .

 

 

 

 

 

 

A special thanks to Kensington Publishing for offering a print ARC copy of FATAL BROUHAHA to one lucky winner! Contest ends May 4, 2025 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!)

 

 

 

 

 

 

 

 

 

 

Oatmeal Chocolate Chip Bars are rich, chewy, and oh-so-yummy! The oatmeal provides a nice texture to the bars, and there is a decadent amount of chocolate chips to keep the bars gooey. Recipe shared with permission granted by Emmeline Duncan, author of FATAL BROUHAHA.

 

Print
Ground Rules Oatmeal Chocolate Chip Bars
Ingredients
  • 1/4 cup plus 2 tablespoons of vegetable oil (or substitute butter if desired)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 cup all-purpose flour (you can sub in an equal amount of oat flour to make it gluten-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup old-fashioned rolled oats
  • 3/4 cup chocolate chips (this recipe will be dairy-free if you use dairy-free chocolate chips!)
Instructions

  1. Preheat your oven to 350 degrees (F), and line an 8-by-8-inch pan with parchment paper.

  2. Add the dry ingredients (salt, baking soda, flour, and rolled oats) to a bowl, mix, and set aside.

  3. Combine the vegetable oil (or butter), brown sugar, and white sugar in a large mixing bowl. Mix until smooth and airy.

  4. Add the egg, mixing well; then add the vanilla. If you use oil, beat it until the mixture looks frothy. If you use butter, it will be denser (but still light).

  5. Add the dry ingredients to the wet ingredients and stir until just combined. Mix in the chocolate chips.

  6. Dump the cookie dough into the prepared pan and gently level it with your fingers or a spoon (don't press it down hard).

  7. Bake for 25 to 30 minutes; the cookies should be golden brown on top.

  8. Remove from oven and let the pan cool completely before cutting into bars.

 

Oatmeal Chocolate Chip Bars are rich, chewy, and oh-so-yummy! The oatmeal provides a nice texture to the bars, and there is a decadent amount of chocolate chips to keep the bars gooey. Recipe shared with permission granted by Emmeline Duncan, author of FATAL BROUHAHA.

 

 

 

 

 

 

 

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Oatmeal Chocolate Chip Bars are rich, chewy, and oh-so-yummy! The oatmeal provides a nice texture to the bars, and there is a decadent amount of chocolate chips to keep the bars gooey. Recipe shared with permission granted by Emmeline Duncan, author of FATAL BROUHAHA.

 

 

 

 

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

 

 

 

 

Oatmeal Chocolate Chip Bars are rich, chewy, and oh-so-yummy! The oatmeal provides a nice texture to the bars, and there is a decadent amount of chocolate chips to keep the bars gooey. Recipe shared with permission granted by Emmeline Duncan, author of FATAL BROUHAHA.

 

 

 

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