Lavender Buttermilk Scones

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LAVENDER LIES BLEEDING is the ninth book in the Spice Shop Mysteries by Leslie Budewitz. This delicious cozy mystery hits all the right marks with a whip-smart plot, delectable settings split between Seattle’s Pike Place Market and the lavender growing region of Salmon Falls, and delightful characters you’d love to spend time with if they actually existed. Protagonist Pepper Reece, owner of the Seattle Spice Shop, is planning a lavender festival. I love how the author weaves in history, fun factoids, and practical tips for this time-revered flowering herb… did you know that lavender is a part of the mint family?! And then there are the settings. Each is unique, and each has their charms to draw the reader in. The author’s strong descriptive skills bring the areas and the characters to life so you feel like you’re right there, experiencing it all, right alongside Pepper.

As Pepper plans the lavender festival, she heads to Salmon Falls to talk to Lavender Liz, the area’s expert lavender grower and promoter. Except it seems like someone is very unhappy with Liz and has vandalized her greenhouse, destroying her cherished crop. There’s not much time between Pepper’s visits with Liz, when she stumbles upon Liz’s body, killed with a pruning knife. As Pepper digs into who might have killed her friend, she finds out there is a missing employee who had just argued with Liz, an ex-boyfriend very unhappy with her, and others in town who might have had reasons to want her out of the picture. Ms. Budewitz writes a complex, twisty story that will keep seasoned armchair detectives puzzling over the whodunit. With an edge-of-your-seat reveal, an adorable faithful companion by Pepper’s side, the pieces fell into place with a highly satisfying conclusion. I can’t wait for the next book because some big changes are coming—all good!—for Pepper and her friends.

You can always count on some incredibly yummy recipes from Ms. Budewitz in each of the Spice Shop Mysteries. Naturally in Lavender Lies Bleeding there are several lavender recipes, all sounding utterly delectable be they savory or sweet. Since I had some of my husband’s family coming to spend their vacation with us, I opted to try her recipe for Lavender Buttermilk Scones which were a perfect accompaniment to breakfast fare. Her process of grating the cold butter into the flour mixture made the scones tender and the addition of some lemon zest alongside the lavender was the perfect match. With a drizzle of lavender lemon icing over the tops, these delectable scones were a huge hit, especially with our 8-year-old great-great-nephew! He ate at least half the entire batch over a few days! Hint, I wrapped leftovers individually in plastic wrap and then placed in an airtight container. They stayed fresh and delicious.

 

 

Lavender Buttermilk Scones uses the process of grating the cold butter into the flour mixture to make the scones tender. With the addition of lemon zest alongside the lavender and a drizzle of lavender lemon icing over the tops, these delectable scones were scrumptious! Recipe shared with permission granted by Leslie Budewitz, author of LAVENDER LIES BLEEDING.

 

 

Synopsis

At Seattle Spice Shop, owner Pepper Reece has whipped up the perfect blend of food, friends, and flavor. But the sweet smell of success can be hazardous . . .

Spring is in full bloom in Pike Place Market, where Pepper is celebrating lavender’s culinary uses and planning a festival she hopes will become an annual event. When her friend Lavender Liz offers to share tips for promoting the much-loved—and occasionally maligned—herb, Pepper makes a trek to the charming town of Salmon Falls. But someone has badly damaged Liz’s greenhouse, throwing a wrench in the feisty grower’s plans for expansion. Suspicions quickly focus on an employee who’s taken to the hills, though Liz herself is not convinced.

Then Liz is found dead among her precious plants, stabbed by a pruning knife. In Salmon Falls, there’s one in every pocket.

Pepper digs in, untangling the tensions between Liz and a local restaurateur with eyes on a picturesque but neglected farm, a jealous ex-boyfriend determined to profit from Liz’s success, and a local growers’ cooperative. She’s also hot on the scent of a trail of her own, sniffing out the history of her sweet dog, Arf.

As Pepper’s questions threaten to unearth secrets others desperately want to keep buried, danger creeps closer to her and those she loves. Can Pepper root out the killer, before someone nips her in the bud?

 

 

 

 

 

 

 

 

 

A special thanks to Leslie Budewitz for offering a print copy of LAVENDER LIES BLEEDING to one lucky winner! Contest ends July 20, 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!)

 

 

 

 

 

 

 

Lavender Buttermilk Scones uses the process of grating the cold butter into the flour mixture to make the scones tender. With the addition of lemon zest alongside the lavender and a drizzle of lavender lemon icing over the tops, these delectable scones were scrumptious! Recipe shared with permission granted by Leslie Budewitz, author of LAVENDER LIES BLEEDING.

 

Print
Lavender Buttermilk Scones

These scones are light and fluffy with a subtle touch of lavender. Grating the butter is genius, and chilling the scones before baking helps keep them from spreading too much.

Ingredients
For the scones:
  • 2 cups all-purpose flour, plus more for hands and work surface
  • 1/2 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons dried lavender, crushed with a mortar and pestle
  • Zest of 1 lemon
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cold or frozen
  • 1/2 cup buttermilk
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons milk or buttermilk, for brushing
  • Sparkling sugar for topping, optional
For the lavender lemon icing
  • 1/4 cup milk or half and half
  • 1 teaspoon dried lavender, crushed
  • 2 teaspoons fresh lemon juice
  • 1-1/4 cups powdered (confections') sugar
Instructions

  1. In a large bowl, combine the flour, sugar, baking powder, lavender, lemon zest, and salt.

  2. Grate the chilled butter with a box grater. (Using the paper wrapper to hold the stick of butter makes the job less messy.) Add butter to flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.

  3. In a small bowl, stir or whisk the buttermilk, egg, and vanilla extract. Pour into flour mixture and mix until fully moistened.

  4. Place a silicone liner on a baking sheet. Lightly flour a large cutting board and your hands.

  5. Use your hands to finish mixing in any dry bits in the bottom of the bowl. Divide the dough in half and place each ball on the floured work surface. If the dough feels too sticky, work in a little extra flour; if to dry, work in a little extra buttermilk. Press each ball into a 5-6-inch disc. Use a large knife to cut into eight wedges, cutting the disc first in half, the diagonally in quarters, and so on. Place scones on the lined baking sheet, 2-3 inches apart.

  6. Brush scones with milk and if you'd like, top with coarse sparkling sugar. Refrigerate pan for 15 minutes; this helps prevent excess spreading.

  7. Meanwhile, heat oven to 400 degrees and start the icing. In a small saucepan, heat the milk or half and half over low, until it reaches a simmer. Remove from heat and add the crushed lavender. Allow to steep while the scones bake.

  8. Bake scones 18-20 minutes or until golden brown around the edges and lightly browned on top. Remove from oven and cool slightly while you finish the icing.

  9. Use a mesh sieve to strain the lavender milk into a small bowl. Stir or whisk in the lemon juice and confectioners' sugar. If the icing is too thick, thin with dribbles of additional milk. Drizzle over warm scones and serve.

  10. Store leftover scones in a well-sealed container at room temperature for 2 days or in the refrigerator for 5 days.

 

Lavender Buttermilk Scones uses the process of grating the cold butter into the flour mixture to make the scones tender. With the addition of lemon zest alongside the lavender and a drizzle of lavender lemon icing over the tops, these delectable scones were scrumptious! Recipe shared with permission granted by Leslie Budewitz, author of LAVENDER LIES BLEEDING.

 

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

Lavender Buttermilk Scones uses the process of grating the cold butter into the flour mixture to make the scones tender. With the addition of lemon zest alongside the lavender and a drizzle of lavender lemon icing over the tops, these delectable scones were scrumptious! Recipe shared with permission granted by Leslie Budewitz, author of LAVENDER LIES BLEEDING.

 

 

 

 

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

 

 

 

Lavender Buttermilk Scones uses the process of grating the cold butter into the flour mixture to make the scones tender. With the addition of lemon zest alongside the lavender and a drizzle of lavender lemon icing over the tops, these delectable scones were scrumptious! Recipe shared with permission granted by Leslie Budewitz, author of LAVENDER LIES BLEEDING.

 

 

Murderous Mac and Cheese

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AN AMATEUR SLEUTH’S GUIDE TO MURDER is the first book in the brand-new Bainbridge Island Mysteries by Lynn Cahoon. Each chapter’s heading, tips on how to be an amateur sleuth as “written” by protagonist, Meg Gates, instantly pulled me in. Meg is reeling after getting dumped by her fiancé (right before their wedding, no less) and has moved back to her childhood home of Bainbridge Island to start over. I greatly enjoyed that Meg’s mother, aunt, and uncle do what they can to help her settle in and start over, her mother by giving her a part-time job at the family bookstore along with her aunt finding her a part-time job working for a best-selling mystery author. It was sweet to see the closeness of her family and the care they exhibit for Meg. I also enjoyed seeing Meg reconnect with childhood friends Natasha and Dalton, the trio who had formed a sleuthing club while in middle school. It was fun to see them come back together to help Meg solve a new crime.

While Meg might be trying to become accustomed to researching (it involves some unusual things!) for her new mystery author boss, Lilly Aster, her job comes into jeopardy. Lilly is under suspicion of killing her manager when his body is found on her property. To make matters worse, Lilly had plenty of reasons to want the man dead. Meg, Natasha, and Dalton start asking questions (aided by Meg’s work in progress sleuthing guide) while her uncle, who happens to be the local chief of police, heads the formal investigation. I admire the ability of Meg and her uncle to work together to find answers, despite him not wanting Meg to be put in danger. As clues were revealed, there were twists and turns that kept me engaged with the story and turning pages. At the satisfying conclusion, I was eager to pick up the next book in the series, only to realize I’ll have to have patience to wait until it’s released!

There are several mentions of food and meals shared during the book, but at the end, to celebrate the conclusion of the killer being captured and her name cleared, Lilly brings mac and cheese with lobster to share with the amateur sleuths. It sounds delectable and, fortunately, Ms. Cahoon provides the recipe at the back of the book. It’s up to you whether you want to include lobster with it… it’s rich and delicious all on its own. Just to let you know, I only made half the recipe since there was only two of us for dinner and your dish should be even creamier than what my photos show. Since my husband must eat dairy-free, I used dairy-free cheese, which doesn’t melt nearly as well as the “real” stuff. We still enjoyed it greatly and I’ll be making it again!

 

Here's a mac and cheese that's good enough to serve with lobster. Or with chunks of lobster gently swirled into the cheesy goo. ~Lynn Cahoon, author of AN AMATEUR SLEUTH’S GUIDE TO MURDER.

 

Synopsis

TIP #1: WHAT DOESN’T KILL YOU COUNTS AS WORK EXPERIENCE
Meg Gates could use a guidebook for life. Indeed, she’s faced some challenges. She dropped out of college to work for a tech startup that failed—and her fiancé just took her bridesmaid to Italy on what was supposed to be Meg’s honeymoon.

Now, at twenty-six, Meg has taken the ferry ride of shame from Seattle back to Bainbridge Island to live with her family. At least she has her rescue cocker spaniel, Watson, by her side. But it’s Meg who could use a rescue—and she’s hoping it will come in the form of a part-time gig doing research for a bestselling mystery writer.

TIP #2: WRITE WHAT YOU KNOW – OR WHAT YOU WANT TO KNOW
That’s when the lightbulb goes on: Meg will write her own guidebook—a manual on criminal investigation. But before she can impress her new boss with her pet project, the author’s manager is found dead on the rocks beneath the author’s Gothic mansion.

Now it’s time to put her guide to the test, as Meg sets out to clear her employer of suspicion and solve the crime. But there’s one important caveat she’ll have to add to her guide—

 

 

 

 

 

A special thanks to Kensington Publishing for offering a print arc of AN AMATEUR SLEUTH’S GUIDE TO MURDER to one lucky winner! Contest ends July 6, 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!)

 

 

 

 

 

Here's a mac and cheese that's good enough to serve with lobster. Or with chunks of lobster gently swirled into the cheesy goo. ~Lynn Cahoon, author of AN AMATEUR SLEUTH’S GUIDE TO MURDER.

 

Print
Murderous Mac and Cheese

Here's a mac and cheese that's good enough to serve with lobster. Or with chunks of lobster gently swirled into the cheesy goo. Enjoy.

~Lynn Cahoon

Ingredients
  • 4 cups dried elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teapsoon freshly ground pepper
  • 1-1/2 cups whole milk
  • 1/2 cup half-and-half (or substitute whole milk)
  • 1 teaspoon chili powder, optional
  • 2 cups shredded Cheddar cheese, divided (1)*
Instructions

  1. Prepare the elbow macaroni according to the package directions. Drain and set aside. (2)*

  2. Preheat the oven to 325 degrees (F). Butter a 9" x 13" baking pan and set aside.

  3. In a large, heavy skillet, melt the butter over medium heat. Add in the all-purpose flour, salt, and pepper and stir constantly to make a roux. Let the roux cook for 2 minutes, stirring constantly to make sure it doesn't burn. (This is the same roux that goes into my sausage gravy and milk gravy.)

  4. Next, add 1-1/2 cups milk and 1/2 cup half-and-half (or milk) to the roux. Whisk the milk mixture until it thickens enough to coat the back of a spoon.

  5. If you want your mac and cheese a little spicy, add in 1 teaspoon chili powder, or to taste.

  6. Fold 1 cup shredded Cheddar cheese into the milk mixture. Stir constantly until the cheese has melted and the sauce is smooth. Next, fold the reserved macaroni into the cheese sauce.

  7. Spoon half of the macaroni and cheese into the prepared baking pan. Sprinkle with 1/2 cup Cheddar cheese. Next, spoon the rest of the macaroni and cheese atop the Cheddar, and then top with 1/2 cup Cheddar cheese.

  8. Bake for 15 to 20 minutes, or until the cheese on top has melted. Enjoy!

Author Notes:

  1. *I like to mix and match whatever cheese in in my fridge.

  2. *I put the macaroni in boiling salted water and cook for 10 minutes. You want the mac to be al dente, and not too tender, since it will cook more during the baking process.

Cinnamon & Sugar's Notes:

  1. I halved the recipe, but this is perfect for a large group as written.

  2. I also used non-dairy cheese and non-dairy cream to accommodate a family member with dietary restrictions, with good results. However, using the "real" stuff will provide a creamier sauce.

  3. Grate your own cheese instead of using pre-grated packaged cheese, which contains starches which may inhibit the meltability of the cheese.

 

Here's a mac and cheese that's good enough to serve with lobster. Or with chunks of lobster gently swirled into the cheesy goo. ~Lynn Cahoon, author of AN AMATEUR SLEUTH’S GUIDE TO MURDER.

 

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

 

 

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Here’s a mac and cheese that’s good enough to serve with lobster. Or with chunks of lobster gently swirled into the cheesy goo. ~Lynn Cahoon, author of AN AMATEUR SLEUTH’S GUIDE TO MURDER.

 

 

 

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

 

 

 

Here's a mac and cheese that's good enough to serve with lobster. Or with chunks of lobster gently swirled into the cheesy goo. ~Lynn Cahoon, author of AN AMATEUR SLEUTH’S GUIDE TO MURDER.

 

 

 

Fig, Ginger, Cardamom Truffles

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THERE’LL BE SHELL TO PAY is the second book in the Haunted Shell Shop Mysteries by Mollie MacRae. Protagonist Maureen Nash, a new resident on Ocracoke Island, is a professional storyteller. She has a charming way with words which make the story flow on the pages, yet offers humor with wit and puns. I also enjoyed Maureen’s sweet reminiscing about her long-time connection to the island when her sons were very young. She’s also a former malacologist—someone who studies mollusks—which comes in quite handy when she inherits the Moon Shell, the island’s shell shop. I was happy to see bits and pieces of interesting facts about shells and fossils included. The author expertly wove the facts in without slowing down the pacing. Maureen is one of many colorful characters that keeps the book entertaining. I especially enjoy her across the street friends—a brother and sister duo, one a former librarian and the other former mystery writer who has taken Maureen under their wing—and their fun repartee. They’re also a great addition as sidekick amateur sleuths. But it’s the ghost of an eighteenth-century Welsh pirate that makes this book so enjoyable. He adds a dimension to the story and has become a good sounding board for Maureen.

With the island being a tourist destination, there are plenty of visitors to provide fodder for suspicious happenings. Ms. MacRae writes a clever twisty mystery in this newest release. How can Maureen explain to the police that the unidentified body found in an inlet is known by the ghost, when the victim’s identity has been stolen by another? And a group of women who might have been able to collaborate have never met the victim in person. They only knew her from their online Fig Ladies’ group. It takes great skill to pull the all the threads of such a puzzling mystery together into one cohesive story, especially since a ghost can’t provide evidence. The plot and subplots are well-paced and kept me turning pages to find out what happens next. And with the reveal, it all came together with a highly satisfying conclusion.

With the Fig Ladies front and center in the story, it doesn’t come as a surprise that there are a few fig-based recipes at the back of the book… and they all sound delicious! I couldn’t wait to try the recipe for Fig, Ginger, Cardamom Truffles. A food processor makes quick work of creating the filling and the chocolate melts quickly, so it doesn’t take long to bite into these delectable truffles. A tempting combination of figs with spices, and all enrobed in dark chocolate, makes these scrumptious morsels a perfect bite to end dinner with, or to give to special friends to celebrate a birthday or milestone.

 

Fig, Ginger, Cardamom Truffles are a tempting combination of figs with spices, all enrobed in dark chocolate, making these scrumptious morsels a perfect bite to end dinner with. Recipe shared with permission granted by Molly MacRae, author of THERE'LL BE SHELL TO PAY.

 

Amazon Synopsis

Maureen is still getting used to life on Ocracoke Island, learning how to play the “shell game” of her business—and ghost whispering with the spirit of Emrys Lloyd, the eighteenth-century Welsh pirate who haunts her shop, The Moon Shell. The spectral buccaneer has unburied a treasure hidden in the shop’s attic that turns out to be antique shell art stolen from Maureen’s late husband’s family years ago.

Victor “Shelly” Sullivan and his wife Lenrose visit the shop and specifically inquire about these rare items. Not only is it suspicious that this shell collector should arrive around the time Maureen found the art, but Emrys insists that Sullivan’s wife is an imposter because Lenrose is dead. A woman’s corpse the police have been unable to identify was discovered by the Fig Ladies, a group who formed an online fig appreciation society. They’re meeting on Ocracoke for the first time in person and count Lenrose among their number, so the woman can’t possibly be dead.

But Lenrose’s behavior doesn’t quite match the person the Fig Ladies interacted with online. Now, Maureen and Emrys—with assistance from the Fig Ladies—must prove the real Lenrose is dead and unmask her mysterious pretender before a desperate murderer strikes again . . .

 

 

 

 

 

 

A special thanks to Kensington Publishing for offering a print arc of THERE’LL BE SHELL TO PAY to one lucky winner! Contest ends June 29, 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!)

 

 

 

 

 

 

 

Fig, Ginger, Cardamom Truffles are a tempting combination of figs with spices, all enrobed in dark chocolate, making these scrumptious morsels a perfect bite to end dinner with. Recipe shared with permission granted by Molly MacRae, author of THERE'LL BE SHELL TO PAY.

 

Print
Fig, Ginger, Cardamom Truffles

From Roberta McLaughlin

Makes 16 truffles

Ingredients
  • 8 ounces dried figs
  • 1/4 cup crystallized ginger
  • 1 tablespoon honey
  • 1/2 teaspoon ground cardamom
  • 2-1/2 ounces dark chocolate (at least 60% cocoa solids, but 70-72% is even better), chopped
Instructions

  1. Remove the fig stems. Put the figs, ginger, honey, and cardamom in a food processor and process for about 45 seconds until the ingredients are finely chopped and begin to stick together.

  2. Roll heaping teaspoons of the fig mixture into balls and set them on a plate or baking sheet lined with parchment or wax paper.

  3. In a small bowl, melt the chocolate in a microwave or over a saucepan of gently simmering water.

  4. Roll the fig balls in the melted chocolate until they're covered--one or two at a time. Return the coated balls to the parchment or wax paper.

  5. Chill the truffles in the refrigerator until set, about 15 minutes. Serve at room temperature.

Cinnamon & Sugar's Notes:

  1. I melted some white chocolate to dip the truffles in for a nice contrast to the dark chocolate. While it tasted delicious, hands down we all preferred the dark chocolate dipped truffles.

  2. Unfortunately my not so old dark chocolate had "bloomed" - the white coating that sometimes happens to chocolate. I didn't have time to replace the chocolate, so used it (it's safe!). While it tasted just as delicious as if it hadn't bloomed, it still left some streaks in the truffles as they hardened.

 

Fig, Ginger, Cardamom Truffles are a tempting combination of figs with spices, all enrobed in dark chocolate, making these scrumptious morsels a perfect bite to end dinner with. Recipe shared with permission granted by Molly MacRae, author of THERE'LL BE SHELL TO PAY.

 

 

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

Fig, Ginger, Cardamom Truffles are a tempting combination of figs with spices, all enrobed in dark chocolate, making these scrumptious morsels a perfect bite to end dinner with. Recipe shared with permission granted by Molly MacRae, author of THERE'LL BE SHELL TO PAY.

 

 

 

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

 

 

Fig, Ginger, Cardamom Truffles are a tempting combination of figs with spices, all enrobed in dark chocolate, making these scrumptious morsels a perfect bite to end dinner with. Recipe shared with permission granted by Molly MacRae, author of THERE'LL BE SHELL TO PAY.

 

 

 

Dixie Spicer’s Blonde Brownies

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NIGHT OF THE LIVING BREAD is the fourth book in the Sugar & Spice Mysteries by Mary Lee Ashford. This mouthwatering story is filled with sugar and spice and everything nice… until a murder happens, that is. Protagonist Sugar Calloway and her business partner, Dixie Spicer, own Sugar & Spice publishing, which puts together cookbooks for organizations and publishes them. Sugar has the enviable position of being the taste tester for Dixie’s kitchen creations, as she makes the cookbook recipes for photographing. Not only are they business partners, but they’re also best friends. I enjoyed seeing their interaction and their support of each other is heartwarming. Ms. Ashford’s strong descriptive skills bring each scene to life so that you can practically smell the baking bread, the taste of the creamy butter, or hear the sound of wheels of a skateboard roll down the sidewalk. It makes you feel like you’re a part of the story.

The author gently lulls the reader with the easy comradery of the two friends, the delectable tastes of yummy treats, and the quaint friendliness of the town, then reminds you that you’re reading a mystery by introducing the crime early on. Sugar was the second person to arrive at the murder scene of the historical society’s president, Marla, the very person Sugar was scheduled to meet with. When Marla’s best friend is accused of the deed and begs Sugar to help her, there’s not a chance she can say no. Even though Sugar and Dixie are amateur sleuths, I liked that they have a good relationship with local law enforcement and share each detail and clue they uncover, whether or not they think it’s important. With subplots of a slew of break-ins happening all over town, with nothing more than minor cash being taken, and a celebrity TV chef coming to town to feature the local diner, the plot moves at a fast pace. Clues are sprinkled throughout for the quick armchair detective to catch, and there are a few twists I didn’t see coming. The author does an admirable job bringing all the elements together into a scrumptious read that kept me turning pages.

With so many delectable mentions of bread and yummy treats on the pages, be prepared to drool! Fortunately, there are several recipes at the back of the book to try out at home. I’m partial to cookies, as you probably know, so couldn’t wait to try Dixie Spicer’s Blonde Brownies. As Sugar stated, “…have you ever had one of those crazy good blondies? Soft and decadent with butter and brown sugar and scattered chocolate chips. It’s like the best part of a chocolate chip cookie.” And I couldn’t have said it better myself after tasting these scrumptious bars!

 

Dixie Spicer's Blonde Brownies are soft and decadent with butter and brown sugar and scattered chocolate chips. It’s like the best part of a chocolate chip cookie. Recipe shared with permission granted by Mary Lee Ashford, author of NIGHT OF THE LIVING BREAD.

 

Synopsis

Sugar Calloway and Dixie Spicer are up to their aprons in community cookbook projects, but Sugar can’t resist when the Jameson County Historical Society asks for their assistance with a cookbook featuring bread recipes. But they’ve barely begun when suddenly troubles are on the rise. Marla, the board’s president is stabbed with a bread knife, her best friend, Mame, is a suspect and some dough (of the money kind) is missing. As Sugar and Dixie try to save the cookbook project and help Mame, things take a twist with a second body. But what’s the connection? And who in St. Ignatius has been keeping secrets? And, mostly importantly, will Sugar and Dixie be able to figure out whodunnit before the killer catches up with them and they are toast.

 

 

 

 

 

 

 

 

 

A special thanks to Mary Lee Ashford for offering winner’s choice of either print or an ebook copy of NIGHT OF THE LIVING BREAD to one lucky winner! Contest ends June 22, 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!)

 

 

 

 

 

 

 

 

Dixie Spicer's Blonde Brownies are soft and decadent with butter and brown sugar and scattered chocolate chips. It’s like the best part of a chocolate chip cookie. Recipe shared with permission granted by Mary Lee Ashford, author of NIGHT OF THE LIVING BREAD.

 

Print
Dixie Spicer's Blonde Brownies
Ingredients
  • 1 cup butter, melted
  • 1-1/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 cup chocolate chips
Instructions

  1. Preheat the oven to 350 degrees (F). Line a 9" x 13" pan or spray with nonstick spray. Set aside.

  2. Combine the butter and brown sugar in a bowl.

  3. Add the eggs and vanilla and mix well.

  4. Combine the dry ingredients.

  5. Add the previous mixture.

  6. Stir in the chocolate chips.

  7. Pour the batter into the 9" x 13" pan.

  8. Bake for 20 - 25 minutes or until lightly brown.

  9. Remove from the oven and cool completely.

  10. Slice and serve.

Notes:

  1. You can add additional ingredients like nuts, butterscotch chips, toffee, or caramel bits for a slightly different taste. Dixie suggests trying the basic recipe first and then experimenting with various other flavors.

    Sugar loves the basic chocolate chip version, as does Sheriff Terry, though he says they are best warm right out of the oven and served with a a scoop of ice cream.

 

Dixie Spicer's Blonde Brownies are soft and decadent with butter and brown sugar and scattered chocolate chips. It’s like the best part of a chocolate chip cookie. Recipe shared with permission granted by Mary Lee Ashford, author of NIGHT OF THE LIVING BREAD.

 

 

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

 

Pin to Pinterest:

Dixie Spicer's Blonde Brownies are soft and decadent with butter and brown sugar and scattered chocolate chips. It’s like the best part of a chocolate chip cookie. Recipe shared with permission granted by Mary Lee Ashford, author of NIGHT OF THE LIVING BREAD.

 

 

 

 

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

 

 

 

Dixie Spicer's Blonde Brownies are soft and decadent with butter and brown sugar and scattered chocolate chips. It’s like the best part of a chocolate chip cookie. Recipe shared with permission granted by Mary Lee Ashford, author of NIGHT OF THE LIVING BREAD.

 

 

 

Hawaiian Rolls

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DEATH OF THE HULA GIRL is the twenty-fifth book in the multi-author Aloha Lagoon Mystery series. This newest release is written by Catherine Bruns and she’s brought protagonist Carrie Jorgenson, her boyfriend, Keanu, and the gang back for another riveting tale. Set against the backdrop of Hawaiian Aloha Lagoon resort, the lush beauty of the landscape, the gentle tropical breezes, the warm sand and icy mai tais, and the melodic hula tunes lure you into a peaceful state of relaxation. (Be prepared to want to pack your bags and take a vacation to the islands!) The author’s strong descriptive skills bring the setting to life and then she’s populated it with memorable characters who entice the reader to turn the pages to find out what happens to them. Despite Carrie’s unfortunate home situation growing up, she’s become a caring, kind soul as she’s made her way in the world. Instead of becoming bitter, she’s developed empathy and tries to see the best in people. I really enjoyed the twists and reveal of Carrie’s former life before she settled in Hawaii. There’s a shocking revelation that kept me glued to the pages.

Despite the relaxing island vibes, murder happens and Carrie and Keanu are caught in the middle of it when the hula dancing victim is Keanu’s ex. This time around, Detective Ray wants and needs their help, delving into the world of hula dancers. Hilarity ensues… Carrie is nowhere as graceful or coordinated as the dancers, no matter how much practice she might get. As Carrie and her beau hunt for clues, they find blackmail and jealousy might play a role. There are several twists and turns that kept me guessing and, by the final reveal, I’ll admit I wasn’t even close. The mystery and subplots are well-paced and complex to keep the reader immersed in the story until the very last word has been read.

There are several recipes at the back of the book for the home cook to try out. I had the pleasure of being a contributor to the recipes and created a riff on the quintessential Hawaiian rolls. Soft and sweet, these rolls have a tropical taste thanks to the use of pineapple juice. These are perfect on their own, slathered with butter, or make an ideal base for BBQ pulled pork sliders, Hawaiian style.

 

Soft and sweet, Hawaiian Rolls have a tropical taste thanks to the use of pineapple juice. These are perfect on their own, slathered with butter, or make an ideal base for BBQ pulled pork sliders, Hawaiian style. Recipe created by Cinnamon & Sugar for Catherine Bruns, author of DEATH OF THE HULA GIRL.

 

Synopsis:

After a brief brush with Hollywood and fame, Carrie Jorgenson is happy to be back in her adopted hometown of Aloha Lagoon, Hawaii, serving up pineapples and poi to her beloved regular customers and vacationing tourists alike at the Loco Moco Café. She’s once again surrounded by good friends, her fur baby Benny, and reunited with her true love, Keanu.

But all is not perfect in paradise.

Shortly after Carrie’s happy homecoming, Keanu’s gorgeous ex-girlfriend, Tammy, shows up for the Aloha Lagoon’s weekly luau, ready to hula dance her way into everyone’s hearts. Carrie can’t help but feel a little intimidated by her graceful moves and obvious charm. However, when Tammy collapses at the end of her dance, things go from awkward to awful. Suddenly the luau is a crime scene and everyone is a suspect in the death of the hula girl. To make matters worse, Tammy was holding a secret over Keanu’s head, which shoots him straight to the top of the suspect list. Carrie will need to stay cool, stand by her man, and prove his innocence before their lives erupt like a volcano!

 

 

 

 

 

A special thanks to Catherine Bruns for offering a print copy of DEATH OF THE HULA GIRL to one lucky winner! Contest ends June 17, 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!)

 

 

 

 

 

 

 

Soft and sweet, Hawaiian Rolls have a tropical taste thanks to the use of pineapple juice. These are perfect on their own, slathered with butter, or make an ideal base for BBQ pulled pork sliders, Hawaiian style. Recipe created by Cinnamon & Sugar for Catherine Bruns, author of DEATH OF THE HULA GIRL.

 

Print
Hawaiian Rolls

Soft and sweet, these Hawaiian rolls are light and fluffy, and just as delicious as the store-bought version.

Ingredients
  • 1/2 cup whole milk, warmed to 100 - 105 degrees (F)
  • 1 packet (2-1/4 teaspoons) instant yeast
  • 1/2 cup canned pineapple juice, room temperature
  • 6 tablespoons unsalted butter, melted and cooled to room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 4 cups bread flour + up to 1/4 cup more as needed
  • 1-1/2 teaspoon sea salt
Topping:
  • 1 egg, lightly beaten with 1 tablespoon water
  • 1 tablespoon butter, melted
Instructions

  1. With a large wooden spoon (or a dough whisk), mix the warm milk and yeast together in the bowl of a stand mixer. Allow to sit for 2 minutes then stir in the melted butter, sugars, 2 eggs, and vanilla.

  2. Using the wooden spoon (or dough whisk) stir in the all-purpose flour, 2 cups of the bread flour, and the salt.

  3. Attach the dough hook to the mixer and mix on medium-low speed for a minute. Slowly add the remaining 2 cups of bread flour, just until the dough comes together by pulling away from the sides of the bowl and forming a ball. You might not need all the bread flour, or you may need to add more, up to 1/4 cup, depending on the humidity (or lack of) in your kitchen.

  4. Increase the mixer speed to medium-high and knead the dough for 4 to 5 minutes, until the dough becomes a soft and smooth ball. Note: As the dough kneads, it may begin to attach itself to the bottom and lower sides of the mixing bowl. As long as the dough remains tacky to the touch and doesn't cling to your fingers, there's no need to add additional flour.

  5. Transfer the dough to a lightly greased medium-sized bowl and cover with plastic wrap. Let the dough rise until puffy and doubled in size, about 60 to 90 minutes. I like to place the bowl in my cold oven, with the light turned on for added warmth, for the rising period.

  6. Heavily grease two 8-inch round metal cake pans (or use a 9"x13" metal casserole dish).

  7. Punch down the dough and turn onto a lightly floured work surface. Divide into 20 equal-sized pieces. (It doesn't have to be exact, but should be close.) Roll each piece into a ball, then place 10 balls into each of the prepared cake pans.

  8. Allow the rolls to rise until doubled in size, 45 to 60 minutes.

  9. Preheat the oven to 375 degrees (F).

  10. Using a pastry brush, lightly brush the egg wash over the tops just before baking. Be careful not to deflate the dough.

  11. Bake the rolls for 18 to 22 minutes, until golden brown. Remove from oven and brush with the melted butter.

  12. Allow to cool in the cake pan for 5 minutes, then serve warm.

  13. Store completely cooled leftovers in an airtight container for up to 3 days.

Note:

  1. You can use your bread machine if desired. Just follow the manufacturer's instructions on how to layer the ingredients in bread machine insert, then select the dough cycle.

 

Soft and sweet, Hawaiian Rolls have a tropical taste thanks to the use of pineapple juice. These are perfect on their own, slathered with butter, or make an ideal base for BBQ pulled pork sliders, Hawaiian style. Recipe created by Cinnamon & Sugar for Catherine Bruns, author of DEATH OF THE HULA GIRL.

 

 

 

 

 

 

 

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Soft and sweet, Hawaiian Rolls have a tropical taste thanks to the use of pineapple juice. These are perfect on their own, slathered with butter, or make an ideal base for BBQ pulled pork sliders, Hawaiian style. Recipe created by Cinnamon & Sugar for Catherine Bruns, author of DEATH OF THE HULA GIRL.

 

 

 

 

 

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

 

 

 

Soft and sweet, Hawaiian Rolls have a tropical taste thanks to the use of pineapple juice. These are perfect on their own, slathered with butter, or make an ideal base for BBQ pulled pork sliders, Hawaiian style. Recipe created by Cinnamon & Sugar for Catherine Bruns, author of DEATH OF THE HULA GIRL.

 

 

 

Triple Chocolate Rolls

 

I’m celebrating the release of the audiobook version of ESSENTIALS OF MURDER today!

Scroll down below for a chance to win an Amazon gift card and an ebook copy of Essentials of Murder.

 

 

Click on the graphic to visit Tantor Audio’s page for retail links.

 

About Essentials of Murder:

After a scandalous arrest in San Francisco, Carissa Carmichael has moved back to her small Southern California hometown to start over as she opens her Aromatherapy Apothecary shop and reflexology services. A tourist destination, Oak Creek Valley, seems the perfect place to put the past behind her, but it seems no one will let her forget. When she finds the man who threatened to drive her out of business murdered in her shop, Carissa becomes the primary suspect, especially when her fingerprints are found on the murder weapon. Despite her father’s position as Oak Creek Valley’s chief of police, most townspeople assume she’s guilty.

Refusing to run again, Carissa knows she must prove her innocence to save her shop and save her father’s career when the investigating detective turns his focus on her. With suspects acting as slippery as the essential oils she distills, it’s up to Carissa to apply pressure and sniff out the truth before it’s too late.

Includes essential oil, reflexology tips, and a recipe!

 

 

 

While these triple chocolate rolls have a lot of ingredients and steps, if you're looking for a truly memorable breakfast or tea time treat for a special occasion, these are worth the effort! Recipe created by Kim Davis, author of ESSENTIALS OF MURDER.

The one and only recipe in the book is Jasper’s Triple Chocolate Rolls. My protagonist, Carissa, swoons over these decadent rolls, and visits Jasper’s patisserie every day not only to get her favorite goodie but to see the delectable baker himself. While these triple chocolate rolls have a lot of ingredients and steps, if you’re looking for a truly memorable breakfast or tea time treat for a special occasion, these are worth the effort! Scroll down for an excerpt from Essentials of Murder centered around these drool-worthy rolls.

 

 

 

 

While these triple chocolate rolls have a lot of ingredients and steps, if you're looking for a truly memorable breakfast or tea time treat for a special occasion, these are worth the effort! Recipe created by Kim Davis, author of ESSENTIALS OF MURDER.

 

Print
Jasper’s Triple Chocolate Rolls

These sinfully decadent chocolate rolls are Carissa’s favorite treat at Jean-Luc Patisserie and the proprietor, Jasper, makes sure he always has some on hand to tempt her to visit. While these may be labor intensive, Carissa would agree they are worth the effort to make if she couldn’t buy them from Jasper.

Ingredients
Flour Paste:
  • 2/3 cup milk, 2% or whole
  • 1/4 cup (35 grams) all-purpose flour
Dough:
  • 2/3 cup milk, 2% or whole
  • 1 large egg plus 1 large egg yolk
  • 3-1/2 cups (478 grams) all-purpose flour
  • 1 package 2-1/4 teaspoons yeast (rapid-rise or instant)
  • 1/4 cup (53 grams) granulated sugar
  • 1-1/2 teaspoon salt
  • 6 tablespoons (77 grams) unsalted butter, cut into chunks, room temperature
Topping:
  • 3/4 cup (154 grams) brown sugar, packed
  • 6 tablespoons (77 grams) unsalted butter, melted
  • 1/4 cup dark corn syrup
  • 2 tablespoons water
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon salt
Filling:
  • 4 ounces (112 grams) bittersweet chocolate, chopped fine
  • 4 tablespoons unsalted butter
  • 1/2 cup (112 grams) semi-sweet chocolate chips
  • 1/2 cup (112 grams) semi-sweet mini chocolate chips
Instructions
Flour Paste:
  1. Whisk the milk and flour together in a medium bowl until smooth. Microwave on high power for 30 seconds. Remove bowl and whisk vigorously. Return to microwave and heat for another 30 seconds. It should thicken to a stiff paste. Whisk until smooth. If mixture isn’t thick, heat in 15 second increments, whisking after each cycle, until thick paste forms.
Dough:
  1. Whisk 2/3 cup milk into the thick flour paste until smooth. Pour into the bowl of a stand mixer.
  2. Using a dough hook, add the egg and egg yolk, then slowly add the yeast and flour. Mix until flour is incorporated, and the mixture turns into a mass of dough.
  3. Stop the mixer and allow the dough to rest for 15 minutes.
  4. With the mixer speed on medium and, using the dough hook, add sugar and salt to the dough. Knead for 5 minutes. Add butter and continue to knead an additional 5 minutes, scraping down the bowl as necessary. (Dough will be sticky.)
  5. Cover the dough with plastic wrap. Allow to rise at room temperature until doubled in size, about 1 hour.
Topping:
  1. While the dough rises, whisk all the ingredients together until combined. Pour into the bottom of a greased 13 x 9-inch or you can use a 12-inch round metal baking pan. Spread the topping to the edges and set aside.
Filling:
  1. About 30 minutes before dough is done rising, melt the bittersweet chocolate and butter. You can use a double-boiler or microwave at 50 percent power in 30 second increments, stirring after each until melted. Refrigerate 30 minutes until firm.
Putting it together:
  1. Place the dough on a lightly floured surface and sprinkle top of dough with a light dusting of flour. Roll dough to form an 18 x 15-inch rectangle. The long side should be parallel to the edge of the counter.
  2. Stir the bittersweet chocolate mixture until it resembles frosting. Spread over surface of dough rectangle, leaving a 1-inch border at the top edge. Sprinkle chocolate filling with chocolate chips.
  3. Starting with the long end nearest the counter’s edge, loosely roll the dough into a log, toward the unfrosted edge. Use your hands to push in ends to create an even thickness as necessary.
  4. Place the log seam side down and slice into 12 rolls. Place, cut side down, into the coated pan. Cover with plastic wrap and allow to rise until rolls are puffy, about 1 hour. The rolls should be touching after rising.
  5. Heat oven to 375 degrees (F).
  6. Remove plastic wrap and bake rolls on the middle rack for about 20 minutes. You may want to place a baking sheet on the lowest rack of the oven to catch any drips from the chocolate rolls as they bake.
  7. Once the rolls are golden brown, cover loosely with foil and bake an additional 10–15 minutes longer, until rolls reach at least 200 degrees at the center of the bread.
  8. Remove baking dish from oven, discarding foil. Run a knife along the edges of the pan. Place a large serving platter over the baking pan and carefully invert pan and platter. Remove pan and allow rolls to cool 15 minutes before serving.
Notes:
  1. While these rolls take about 4 hours to make, a lot of the time is hands off, waiting for the rolls to rise.
  2. Be sure to use a metal baking pan, not glass or ceramic.

  3. When rolling the dough out into a rectangle, use a light hand with flour. The dough should remain a bit sticky.

 

While these triple chocolate rolls have a lot of ingredients and steps, if you're looking for a truly memorable breakfast or tea time treat for a special occasion, these are worth the effort! Recipe created by Kim Davis, author of ESSENTIALS OF MURDER.

 

 

 

 

 

 

 

I’m happy to offer two giveaways to celebrate the audiobook release! First is a $10 Amazon gift card and the second is an ebook copy of ESSENTIALS OF MURDER. Contest ends June 15, 2025 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter boxes 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

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

While these triple chocolate rolls have a lot of ingredients and steps, if you're looking for a truly memorable breakfast or tea time treat for a special occasion, these are worth the effort! Recipe created by Kim Davis, author of ESSENTIALS OF MURDER.

 

Excerpt from Essentials of Murder:

“Here. It’s on the house.” Jasper handed me the cup of coffee. “Should I plate up your usual?”

“Thanks, I appreciate it.” My usual…a sinful Triple Chocolate Roll, probably a thousand calories in a delectable, melt-in-your-mouth, pastry. My mouth watered and I couldn’t resist. Despite Mari’s nudging, I’d treat myself today and promised to eat healthier the next day.

I sat down at a small, round bistro table.

Jasper filled another mug with coffee and brought the plate and mug over to the table. After setting the plate in front of me, he sat down and took a sip of his coffee. “You’re out and about early this morning if you can’t get into your shop.”

He wanted gossip, which was just the opening I needed. Except what I really needed first was a bite of the roll sitting in front of me, with its melty chocolate oozing down the sides. A moan might have escaped my lips when I bit into the sinfully delicious treat, and I closed my eyes to fully appreciate the bittersweet chocolate that mingled with the sticky, sweet topping.

When I opened my eyes, his gaze was locked on me, and his huge smile showed perfectly straight, white teeth. “Thanks, Carissa. You just made my day. I’ve never seen anyone enjoy my roll quite as much as you.”

Heat flooded my body from the top of my head to the soles of my feet. I hadn’t meant to show my enjoyment in such a public manner. “Err, well, your rolls and all your pastries are the best I’ve ever tasted.”

“Like I said, you’ve made my day.” He took another sip of coffee, his gaze never straying from my face. “Where are you headed off to so early this morning?”

What was the best way to word it so he wouldn’t think I was hitting on him? Especially after my PDA with the pastry. “Um, I actually came to see you. There’s something I want to ask you.”

Jasper leaned forward. “Okay?”

“You mentioned the other day about not being surprised someone killed Russ. Can you tell me what you meant?” I was getting more flustered by the moment.

He didn’t move away from me, and we ended up in a staring contest. I finally blinked and looked out the window. When I turned back, he had relaxed into the chair and held his coffee mug.

“My customers like to talk, so I hear all sorts of things.” He gestured around his empty patisserie. “Such as you had a lot of reasons to kill Russ.”

“No! I mean, I didn’t. I wouldn’t. That’s not what happened.” Shut up already, Carissa.

He laughed a deep, sexy laugh that made my stomach drop. “I’m positive you’re not a killer.”

It wasn’t smart to ask, but I couldn’t help it. “How do you know that?”

He sat his coffee mug down and closed the narrow space that separated us. “Anyone who can enjoy my chocolate rolls the way you do can’t possibly have it in them to do something like that.”

 

 

 

The ebook version of Essentials of Murder is only $0.99!

 

Click on book to visit book retailers’ links

 

 

 

 

Yesterday featured my inaugural debut post over at Mystery Lovers’ Kitchen! Stop by and enter for another chance to win a copy of ESSENTIALS OF MURDER and get the recipe for my Lemon-Lavender Sandwich Cookies!

Click on graphic to visit Mystery Lovers’ Kitchen

 

 

 

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