Cinnamon and Sugar

Gingerbread Kiss Cookies

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EVERGREEN WISHES AT MOONGLOW is the ninth book in the Moonglow Christmas novella series by Deborah Garner. The release each year in this charming series marks the start of the holiday season for me. There’s a sense of Christmas magic on the pages and pure, sweet comfort doled out by the protagonist, Mist, and hotelkeeper, Betty, at Timberton Hotel in Montana. The author’s strong descriptive words bring each scene to life and I could smell the fresh evergreen boughs, feel the chill from the falling snow, taste the cinnamon and sugar glazing crunchy walnuts, hear the joyous voices singing carols, and see the festive decorations decorating the tree. The Christmas wonder on the pages is like seeing each new discovery through the eyes of an excited child waiting for Santa’s arrival and the joy of sharing the holiday with friends and family. Evergreen Wishes at Moonglow is the perfect short holiday read to cozy up beneath a comforting quilt, sipping on eggnog or hot cocoa, and immerse yourself for a couple of hours in pure Christmas bliss!

One of the annual traditions at Timberton Hotel is the cookie exchange. Thanks to contributing fans of the author, there are 22 delectable recipes at the back of the book to try at home. I was happy to create the recipe for Gingerbread Kiss Cookies for the book, and I’m delighted to share it with you here. Soft on the inside and a bit crunchy on the outside, these spice-filled cookies are topped with a white chocolate Hershey Kiss. Not only will your elves gobble these up, but Santa will be sure to linger over his plate of cookies and a glass of milk if you leave these out for him come Christmas Eve!

Amazon Synopsis

Christmas in the small town of Timberton, Montana, is always filled with holiday traditions, exquisite cuisine, and heartfelt camaraderie. Betty’s annual cookie exchange will delight many a sweet tooth, and Mist’s elegant Christmas Eve dinner will enchant even the most discerning of palates. And there are a few surprises in store each year to bring a touch of wonder to the season.

When a majestic evergreen tree is placed in the center of town, inviting ornaments containing wishes, townsfolk and visitors are soon pondering what their hopes and dreams might be. Although wishes can’t always come true, some just might with a bit of holiday magic. As always, one thing is certain: no one ever leaves Timberton without renewed hope for the future.

A special thanks to Deborah Garner for providing a print copy of EVERGREEN WISHES AT MOONGLOW! Contest ends December 3, 2023 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!)

Gingerbread Kiss Cookies

Makes 40 - 45 cookies, depending on size

Ingredients

3/4 cup unsalted butter, room temperature
3/4 cup brown sugar, packed
1/2 cup molasses
1 egg, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1 teaspoon salt
1 teaspoon baking soda
Coarse sparkling sugar (regular granulated sugar can be substituted)
1 bag chocolate striped Hershey Kisses, unwrapped (regular Hershey Kisses can be substituted)

Instructions

In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat the brown sugar and butter together until light and fluffy. Add in the molasses, egg, and vanilla extract and beat until well combined.
Slowly add the dry ingredients and mix until incorporated.
Cover with plastic wrap and refrigerate the dough for 30 to 60 minutes.
Preheat oven to 350 degrees (F) and line 2 baking sheets with parchment paper.
Form the chilled dough into small walnut-sized balls. Roll each ball in the coarse sparkling sugar then place on the prepared baking sheets.
Bake for 8 to 10 minutes.
Remove from the oven and place a Hershey Kiss into the center of the cookies. Cool on the baking sheet for 5 minutes then remove to a wire rack to cool completely before serving.

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

Pineapple Chess Pie

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MRS. CLAUSE AND THE TROUBLE WITH TURKEYS is the fourth book in the Mrs. Claus Mysteries by Liz Ireland. Once again, the author has brought the North Pole to life with charming characters, captivating capers, laugh-out-loud moments, a turkey kidnapping fiend, and a dastardly pre-Thanksgiving feast poisoner. Her vivid imagery with whimsical humor brings the setting and the characters to life in such a delightful way, page after page. This is one series I rush to read each new book as soon as I receive it. April Claus, a transplant from Oregon after falling in love with Nick, the real Santa, is not who you might envision a Mrs. Claus to be. She’s trying her best to uphold her role, but she’s a bit klutzy and even though she has great intentions, somehow falls short of expectations. Yet, she makes a perfect protagonist with her caring personality and her enthusiasm for whatever she attempts to do.

The multi-faceted mysteries are well-plotted with a fast pace. First, there’s the puzzling turkey-napping of Gobbles, the turkey awaiting its Thanksgiving fate. Instead of Gobbles being in his cushy crate, Grimstock, the vulture sent from a scam turkey-by-mail company, has taken his place. (While this can easily be read as a standalone, you’ll have more appreciation for the humorous situations by starting from the beginning.) Then there’s Claire, April’s best friend from Oregon. Claire has shown up but is hanging out with a questionable man, instead of with her friend, and seems to be hiding something. And then Santa’s cousin, Elspeth, is murdered during their pre-Thanksgiving potluck dinner. Fingers quickly point at April since the victim ate one of April’s deviled eggs that she’d made from a YuleTube video. This is one of those books that’s fun to just go along for the romp and enjoy every single last detail instead of trying to guess ahead on who the perpetrator is. The clues are there if you want to be an armchair detective and the reveal brings all the pieces together in a highly satisfying manner. While I’m very thankful to have read this newest release, I want to be greedy and say more please and the sooner the better!

Pies play a big role in the story and one of the pies served is Pineapple Chess Pie. The author has thoughtfully included the recipe at the back of the book for home cooks to try. It’s a slightly unexpected spin on the traditional Southern chess pie and a great choice if you’re looking for something different from the traditional apple-pumpkin-pecan triumvirate–or in addition to it. As Santa says, more pie is never a bad thing!

Amazon Synopsis

At Castle Kringle, the elves are excitedly arranging their first ever Thanksgiving Day feast. April’s husband, Nick—the real Santa—has some misgivings, since it’s tough to get ready for Christmas when everyone is obsessed with helium balloons and pie recipes. Chaos erupts when Gobbles, the live turkey imported for the castle feast, is bird-napped. That crime is quickly overshadowed at a pre-Thanksgiving potluck when Nick’s cousin, Elspeth, face-plants into her mashed potatoes—dead.

Someone poisoned Elspeth, and April believes Constable Crinkle is hauling the wrong suspect off to jail. An ominous message, written in what seems to be blood and urging April to stop investigating, only convinces her more. But who’s really to blame? Where is Gobbles the turkey? And can April solve a double helping of mystery in time for everyone to sit down to a non-deadly dinner together?

A special thanks to Liz Ireland for providing a print copy of MRS. CLAUS AND THE TROUBLE WITH TURKEYS! Contest ends November 26, 2023 at 11:59 pm PST and is limited to Canadian and 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!)

Pineapple Chess Pie

Tiffany's grandmother's pie is a very real recipe that came to Liz Ireland from Myrtle Nowotny of New Braunfels, Texas, who was the mother of one of her dearest friends, Linda. It's a slightly unexpected spin on the traditional Southern chess pie. It's a great choice if you're looking for something slightly different from the traditional apple-pumpkin-pecan triumvirate--or in addition to it. As Nick says, more pie is never a bad thing!

Ingredients

2 cups sugar
1/2 cup butter, softened
4 eggs
3 tablespoons all-purpose flour
1 8-ounce can of crushed pineapple, well drained
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell

Instructions

Preheat oven to 350 degrees (F).
In an electric mixer, cream butter and sugar. Add eggs and flour, beating well. Stir in pineapple and vanilla. Pour mixture into pastry shell.
Bake for 45 minutes or until a knife or toothpick inserted halfway between the center and the edge comes out clean.
Cool before serving.

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Shortcut Hot Cocoa Ice Cream

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SPOON TO BE DEAD is the third book in the Shake Shop Mysteries by Dana Mentink. I’m saddened to think that this will be the last book to be written in this delightful series (given the author’s note at the back of the book), but if it is, then she’s ended it with a bang! From the very beginning, a topsy-turvy twist sets the scene for a page-turning cozy mystery that kept me glued to the story until I’d read the last word. The characters, protagonist Trinidad Jones, owner of the Shimmy and Shake Shop, her grandfather, Papa Luis, and her best friends and former husband’s two ex-wives, Juliette and Bonnie, all come together to make the book memorable. But the two characters who really steal each scene they appear in are Noodles, her flunked-out-of-service-training dog, and Scooter, a neurotic parrot. Their interaction and unlikely friendship provide heartwarming moments. Ms. Mentink’s attention to detail brings the characters and small Oregon town setting to life. With some humor thrown in… just how do you convince customers to buy ice cream shakes during freezing cold winter? And with the appearance of the three women’s ex-husband who’s accused of murder, the plot takes off at a rapid pace.

Ex-husband Gabe seems to have killed someone with his car, then fled the scene on foot, only to show up at the Shimmy and Shake Shop. Except, he doesn’t remember hitting the person and doesn’t recall the time leading up to the accident. He begs Trinidad to help him. She doesn’t really want to, but it’s the season of holiday cheer, and he’s hiding something which doesn’t help her trust issues. With the help of the ex-wives, they come together to hunt down clues and suspects. The clues are well-plotted and plenty of suspects were uncovered once they delved into the victim’s life. I guessed wrong, several times, but at the final reveal, it all came together. I appreciated how the author answered all the questions I had and provided a warm and happy feeling by the conclusion!

Despite it being winter, Trinidad still concocts some amazing ice cream and shake flavors. Ms. Mentink has kindly provided a few recipes at the back of the book to satisfy readers’ sweet tooth. I couldn’t wait to try out her recipe for Shortcut Hot Cocoa Ice Cream and it didn’t disappoint! This simple four-ingredient, no-cook recipe mixes up quickly and after a quick fifteen-minute churn in an ice cream maker, yummy chocolaty soft serve ice cream is ready to eat. I think this might become my new favorite chocolate ice cream flavor!

Amazon Synopsis

Trinidad Jones is starting the festive season with sugary confections and a heaping scoop of worry as her shake shop enters its first Oregon winter. With snow abound and tourists trickling through, she’ll do anything to keep her milkshake dreams afloat, even if it means catering a holiday steamboat party for some new arrivals in town.

But when her good-for-nothing ex crashes through her shop’s door claiming he’s being charged with murder, things go sideways. With clues piling up like whipped cream on a sundae and motives abound, Trinidad and her fellow ex-wives must solve this murder before she’s finally thrown for a scoop.

A special thanks to Poisoned Pen Press for providing a print copy of SPOON TO BE DEAD! Contest ends November 19, 2023 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!)

Shortcut Hot Cocoa Ice Cream

This is an easy recipe that doesn't involve cooking and can be ready in a snap if you want a "soft serve" dessert. You can make it extra decadent by serving it with marshmallow topping!

Ingredients

1 small package instant vanilla pudding
1 cup whole milk
6 tablespoons sweetened hot cocoa mix (I use Swiss Miss)
2 cups heavy whipping cream

Instructions

Whisk together pudding mix and the cup of whole milk until the pudding is dissolved.
Add hot cocoa mix and whisk thoroughly. Then whisk in the two cups of heavy whipping cream.
Pour into your ice cream maker and churn for 15 minutes.

Cinnamon & Sugar's Note:

If you prefer a firmer texture, transfer the ice cream to a freezer safe container and freeze for 2 hours.

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Raquel’s Cala-FLAN-za

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MANGO, MAMBO, AND MURDER is the first book in the Caribbean Kitchen Mystery series by Raquel V. Reyes. The appealing setting of Miami and the Cuban cultural theme made for a unique backdrop to the cozy mystery murder. With the protagonist, Dr. Miriam Quiñones-Smith, being a food anthropologist, the reader is treated to not only the tastes of the Cuban food on page, but also to some history of the dishes and ingredients. This added a layer of enjoyment for me personally. (Tip: don’t read while you’re hungry or plan to have a snack nearby!)

The protagonist, Miriam, is super intelligent, a caring mother to her adorable 4-year-old son, creative, and an excellent cook – but, she doesn’t have much of a backbone… yet. She has a lot of internal dialog that indicates she’s fed up with how her utterly despicable mother-in-law treats her, but she chooses to suck it up and not rock the boat so to speak. Even Miriam’s husband seems oblivious to his mother’s prejudices or willfully ignores her barbs. I hope this changes in future books and that the character growth is swift. The book is sprinkled with Spanish words and sentences, particularly when Miriam speaks to her son. I feel it gives an authentic look at a bilingual family. Even if you don’t speak the language, there is enough context to get the gist of the meaning.

The mystery is well-plotted with plenty of suspects to keep the reader on their toes. Miriam does an admirable job of juggling her duties as a mother, as a brand-new cooking segment tv and YouTube host, and for snooping. I appreciated that the detective investigating the murder(s) recognizes her valuable insight and connection to the community. Mango, Mambo, and Murder is a solid platform for future books and I look forward to reading the next book in this series!

I had the pleasure of meeting author Raquel V. Reyes at Bouchercon in San Diego this past September. She gave me her recipe for Raquel’s Cala-FLAN-za to share and I couldn’t wait to try it. With a bit of pumpkin and cinnamon stick steeped milk for flavor, this flan is every bit as creamy and delectable as what you’d order in a restaurant. I liked that the ingredients whip up in a blender in 30 seconds (aside from the caramel topping) and it didn’t take long to get it popped into the oven. Another bonus is you can make this the day before and when you’re ready to serve this wow-factor dessert. Simply flip the pan onto a serving plate and present to your guests, then step aside and be prepared to receive the accolades! Mango, Mambo, and Murder also contains other Latin recipes that all sound equally delicious.

Amazon Synopsis

Food anthropologist Miriam Quiñones-Smith’s move from New York to Coral Shores, Miami, puts her academic career on hold to stay at home with her young son. Adding to her funk is an opinionated mother-in-law and a husband rekindling a friendship with his ex. Gracias to her best friend, Alma, she gets a short-term job as a Caribbean cooking expert on a Spanish-language morning TV show. But when the newly minted star attends a Women’s Club luncheon, a socialite sitting at her table suddenly falls face-first into the chicken salad, never to nibble again.

When a second woman dies soon after, suspicions coalesce around a controversial Cuban herbalist, Dr. Fuentes–especially after the morning show’s host collapses while interviewing him. Detective Pullman is not happy to find Miriam at every turn. After he catches her breaking into the doctor’s apothecary, he enlists her help as eyes and ears to the places he can’t access, namely the Spanish-speaking community and the tawny Coral Shores social scene.

As the ingredients to the deadly scheme begin blending together, Miriam is on the verge of learning how and why the women died. But her snooping may turn out to be a recipe for her own murder.

I’m delighted to offer an e-book copy of MANGO, MAMBO, AND MURDER to one winner! Contest ends November 12, 2023 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!)

Raquel's Cala-FLAN-za

You will need to soak the cinnamon stick with the evaporated milk at least 24 hours prior to making this recipe.

Ingredients

1 stick cinnamon
1 12-ounce can evaporated milk
1/2 cup sugar
1 14-ounce can sweetened condensed milk
3 eggs
1/4 cup pumpkin puree
1 teaspoon vanilla

Instructions

Place the cinnamon stick in the evaporated milk 24 hours before baking. Store in the refrigerator.
Preheat oven to 350 degrees (F).
Pour the sugar into a small, clean, dry pot and heat over medium temperature. Stir with a wooden spoon, making sure it doesn't burn. The sugar will liquify and turn a golden brown. Immediately pour into your flan mold.
Discard the cinnamon stick from the evaporated milk and combine the remaining ingredients in a blender for 30 seconds.
Place the mold in a deep pan, then pour the milk-and-egg mixture into the mold. Secure the mold lid.
Place the pan in the oven, and pour hot water into the pan until it comes to the middle of the mold's sides.
Bake 50 minutes. Raise temperature to 365 degrees (F) and bake an additional 20 minutes.
Refrigerate for at least two hours (or more), before releasing from mold.
Slice and serve with a dollop of whipped cream.

Cinnamon & Sugar's Note:

If you don't have a flan pan, you can substitute an 8-inch or 9-inch round cake pan. Cover the flan mixture with aluminum foil before baking. I've also seen other recipes that call for individual ramekins, but I'm unsure how to adjust the baking time for the smaller portions. You'll know the flan is done baking when there is only a slight jiggle in the center. You don't want to overbake the flan, so check frequently if you attempt to use individual ramekins.
Before releasing from the pan, run a knife around the edges. If the caramel feels hardened and won't release, dip the bottom of the pan in hot water for a minute, to soften.

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Happy release day to Raquel V. Reyes for her new book
Barbacoa, Bomba, and Betrayal!

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Amazon Synopsis

A surprise trip to Miriam’s parents in Punta Cana, which should be filled with arroz con pollo and breezy days under the tamarind tree, quickly becomes a hunt for a possible property saboteur. But before Miriam can begin to uncover the person damaging the vacation rentals her parents manage, she’s called away to Puerto Rico to film a Three Kings Day special. She’s welcomed to the blue ballast-stone streets of Old San Juan by crime scene tape, and things only get worse from there.

An anonymous personal gift on Miriam’s doorstep on New Year’s Eve screams stalker, and the 400-year-old guesthouse creaks and moans like there is something trapped in its walls. Luckily, her BFF, Alma, and their mutual friend Jorge are in town to keep her distracted between filming cultural segments for the network. But private chef tables and spa days come to an abrupt halt when Jorge’s telenovela heartthrob novio goes missing. And there is something worrisome about Alma’s too-perfect boyfriend–specifically, his duffle bag full of cash.

Will demon masks, African drumbeats, and dark alleys lead to Miriam’s demise? Or will the mysterious events come together like the delicious layers of a pastelón?

Maple Bundt Cake with Maple Cinnamon Glaze and Candied Pecans

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SYRUP TO NO GOOD is the second book in the Maple Syrup Mysteries by Catherine Bruns. This sweet, character-based mystery combines a sticky murder to solve, a bride-to-be faced with canceling her wedding, a cantankerous widower, and a groveling ex. The author has created a wonderful core cast of characters with the protagonist, Leila Khoury, taking the lead. I love how she’s taken charge of her family’s maple syrup business, Sappy Endings Farm, and has made it into a success. There are bits and pieces on how maple syrup and maple candy are made that make the story more authentic. Living with her matchmaking Lebanese mother, Leila has all the frustration of not being treated as an adult and capable of choosing her own partner. I’ve enjoyed watching her relationship with Noah, who also works at the farm, grow, and this newest wrinkle in their relationship—with her mother pushing her toward her ex—adds some tension in the plot. Yet, Leila is also the recipient of yummy dishes prepared by her mother, as her way of showing love. Ms. Bruns effectively captures the family dynamics, bringing life to the story as Leila works the farm and works to make Heather’s (her best friend) bridal shower a day to remember.

Heather’s shower turns out to be a day to remember, but definitely not a good way. When Leila stumbles across the body of Heather’s unpleasant aunt, little did she know the widower would demand the wedding be postponed until the killer is caught. Heather begs Leila to find the murderer and save her special day. This is one instance where I found both the victim and Heather’s uncle such disagreeable characters that I wanted Heather and her family to tell them to get lost. Instead, they practically kowtowed to his every demand because he loaned them money for the wedding. Leila, being such a good friend, agrees. With a countdown to the wedding, Leila and Heather have their hands full tracking down clues, which provide a fast-paced plot. There are a lot of suspects to consider—after all, there were ninety guests at the shower—and given the nastiness of the victim, more pop up. I had a good idea whodunit but the twist of the reason why added to my reading pleasure. With the scenes leading up to the heart stopping reveal, I couldn’t turn the pages fast enough to find out what happened next. In the end, the highly satisfying conclusion left me wanting the next book in the series to become available sooner than later.

With mouthwatering sweets and Lebanese food served throughout the story, it was a delight to find several recipes at the back of the book to try out. I had the honor of creating a maple-based dessert for the book and am happy to share my recipe for Maple Bundt Cake with Maple Cinnamon Glaze and Candied Pecans with you. On its own, the maple Bundt cake is moist with a caramel-y maple flavor. But paired with the maple cinnamon glaze and candied pecans, this cake becomes company-worthy and will star on the dessert table!

Amazon Synopsis

Only a sap would try to ruin a bride’s special day…

Spring has finally come to Sugar Ridge, Vermont, and with it the end of syrup-making season. But Leila Khoury, new owner of Sappy Endings Farm, won’t be making like molasses any time soon. Her best friend Heather’s wedding is coming up, and Leila will do anything to make sure it lives up to all her sweetest dreams.

Even with Leila’s own romantic past stirring up trouble, everything is going to plan until the bridal shower ends up with a body count.

Heather’s rich and backstabbing aunt had a whole orchard of enemies, so Leila will have her work cut out for her. Can she tap the killer before Heather’s dream wedding becomes a nightmare?

A special thanks to Catherine Bruns for providing a print copy of SYRUP TO NO GOOD! Contest ends November 8, 2023 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!)

Maple Bundt Cake with Maple Cinnamon Glaze and Candied Pecans

Ingredients

For the cake:

3/4 cup unsalted butter, room temperature
1/2 cup packed dark brown sugar
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pure maple syrup
1/2 cup milk
1/4 cup sour cream
2 eggs, room temperature
1 teaspoon vanilla
1 teaspoon maple extract (optional)

For the glaze:

1 cup confectioners' sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
4 - 5 tablespoons pure maple syrup

Optional sugared pecans:

1 cup pecan halves
1 tablespoon pure maple syrup
1 teaspoon water
3 tablespoons dark brown sugar
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
Pinch of salt
Cinnamon Sugar for sprinkling: 1 tablespoon granulated sugar mixed with 1/4 teaspoon cinnamon

Instructions

For the cake:

Heat oven to 350°F.
Grease a12-cup bundt cake pan with vegetable shortening and generously sprinkle granulated sugar to cover the surface. Set aside.
In large bowl, cream the butter and brown sugar with electric mixer on high speed, about 2 minutes.
In medium bowl, whisk together flour, baking powder, baking soda, and salt.
In separate bowl, whisk together the maple syrup, milk, sour cream, eggs, and vanilla.
Alternating between the flour mixture and egg mixture, add to butter mixture in 3 additions, mixing well after each addition. Pour batter into pan, spreading evenly with spatula.
Bake 35 to 40 minutes or until edges are golden and a wooden skewer inserted into the center comes out mostly clean.
Cool 15 minutes in pan. Place a serving platter on top of the bundt pan and invert to transfer the cake to the platter. Cool completely, about 1 hour.

For the glaze:

In small bowl, beat glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Drizzle glaze over cooled cake, letting it drip down sides. If desired, top the glaze with sugared pecans. Let glaze set at least 30 minutes, or more, before serving.

For the sugared pecans:

In a saucepan, whisk together maple syrup, water, brown sugar, granulated sugar, cinnamon, and salt. Heat over medium-low heat, stirring until sugars dissolve.
Add in pecans, stirring until well-coated. Continue to cook, over medium-low heat and stirring constantly, until liquid completely evaporates. Cook another 1 minute, stirring constantly.
Immediately remove from heat and spread pecans, in a single layer, on a parchment-lined baking sheet.
While pecans are still hot, sprinkle with cinnamon sugar and toss to coat. Spread into a single layer and allow to cool completely. Use to garnish glazed cake.

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Hummingbird Cupcakes

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STRAWBERRIED ALIVE is the fourteenth book in the Cupcake Bakery Mystery series by Jenn McKinlay. With action that starts right off the bat with a demanding bridezilla and then a random shooter taking a shot at Mel, this story kept me turning pages until I’d read the last word all in one sitting. It was such a pleasure catching back up with Fairy Tale Cupcake bakery owner, Mel. She’s a newlywed, but that doesn’t mean she’s neglecting her hard-earned successful business. But with word going around that there’s a shooter on the loose, with another murder victim, the local shop owners in Old Town Scottsdale turn their angst to evicting Mel and her crew from their midst. This book had a different feel than most of them. It examined community despair and an almost mob-like mentality that came from their deep-seated fears. Mel is eager to get to the bottom of the mystery, but Joe, and all the rest of the men in her life, from her uncle to her brothers-in-law, decide she needs protection. It became more of a group investigation rather than Mel and her best friend jumping in and saving the day. This is a well-plotted, page-turning read and I look forward to the next installment in this endearing series!

As with each book, you can always count on some scrumptious cupcake recipes. I was drawn to the Hummingbird Cupcakes for the tropical flavors with cream cheese frosting. The pineapple and bananas make these cupcakes extra moist and the pecans add just the right amount of crunch while the tangy cream cheese frosting is the crowning glory. These are so delicious you’ll want to eat them morning, noon, and night… so if you skip the frosting you can call these muffins and eat them for breakfast!

Amazon Synopsis

Life is smooth as buttercream at the Fairy Tale Cupcakes bakery, and newlyweds Mel and Joe are stopping to smell the flours. But things start to crumble one night when an unknown gunman takes a shot at Mel. Though the bullets miss their mark, the cupcake crew goes on high alert to figure out who would want to kill a small-town baker, and why.

When more business owners are attacked, things turn fatal, and locals begin to wonder if the killer could be one of their own. Every shop owner in town starts to fear it’s only a matter of time before they too become victims of the mystery murderer. Despite the cupcake crew’s superb baking skills, it will be anything but a piece of cake to catch the killer, as they try to prevent anyone else from being berried.

I had the pleasure of catching up with Jenn McKinlay at the Bouchercon conference in San Diego in early September. thanks to Berkley Publishing, I came home with a print copy of STRAWBERRIED ALIVE, which I’m happy to giveaway! Contest ends November 5, 2023 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!)

Hummingbird Cupcakes

A moist cake made with banana, pineapple, and pecans.

Makes 12

Ingredients

Cupcakes

3 ripe bananas
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup canned crushed pineapple, drained
1/3 cup coarsely chopped pecans

Cream Cheese Frosting

1/2 stick unsalted butter, slightly softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 8-ounce package cream cheese, room temperature

Instructions

Cupcakes

Preheat the oven to 325 degrees (F). Put 12 liners in a cupcake tin.
Using an electric mixer, puree the bananas in a small bowl and set aside.
Using a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a large bowl, using an electric mixer on medium speed, blend the eggs and sugar for 5 minutes, until creamy. Add the oil and vanilla, and mix for 2 more minutes until well combined. Slowly add the banana and pineapple, on low speed just until blended.
Using a spatula, fold in the flour mixture just until combined, then fold in the pecans.
Scoop the batter evenly into the cupcake liners.
Bake for 23 to 27 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.

Cream Cheese Frosting

Using an electric mixer, beat the butter on medium until smooth.
Add the sugar until the mixture has a crumbly texture. Add the vanilla and mix until fully incorporated.
Mix the cream cheese in thirds, beating until just smooth.
Frost completely cooled cupcakes.

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It’s Christmastime, and this holiday season, things are heating up for the bakers at Fairy Tale Cupcakes, in the newest Cupcake Bakery Mystery from New York Times bestselling author Jenn McKinlay.

When up-and-coming singing sensation Shelby Vaughn arrives in town for two weeks of concert dates, she hires her old friend Angie and the rest of the bakery crew to supply cupcakes for the VIP guest lounge every night.

After overhearing Shelby in a heated argument with her manager, Mel is concerned, but she and the crew decide to make the best of their time working with the star. Just as the bakers fall into the rhythm of the job, Shelby’s manager is found dead, clutching a bit of fabric from a Santa suit and a cupcake. With the bakery crew and Shelby’s backup dancers all dressed in similar Santa costumes, it’s impossible to say who is the killer. When all suspicions lead back to Shelby, Mel and Angie stand up for their friend, determined to prove her innocence before she’s frosted for a crime she didn’t commit.