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.

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

 

 

Pin to Pinterest:

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.

 

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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!)

 

 

 

 

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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

 

 

 

Tarte Flambée

Click on book to visit Amazon

A CYCLIST’S GUIDE TO VILLIANS & VINES is the second book in the Cyclist’s Guide Mysteries by Ann Claire. This charming cozy mystery combines all the elements that keep me coming back for more: delightful characters (both core and auxiliary alike); mouthwatering food; a unique career; and lovely and dramatic descriptions of the locale. Oh, and did I mention the setting is in France?! Oui, s’il vous plaît—sign me up! Plucky protagonist Sadie Greene owns and operates Oui Cycle, an appealing bicycle tour company, pedaling across the French countryside. The author has done her research and brings the setting to life, along with realistic descriptions of the biking and the historical aspects of their visits. I especially loved the dribbles of tour guide tidbits interjected and I found the information on storks utterly fascinating. Yet Ms. Claire manages to keep the mystery and the action moving forward while entertaining her cycle group and readers.

The setup to the mystery is topnotch with a group of chaotic senior cyclists, known as the Silver Spinners at the center of it all. The senior citizens provide humor as Sadie tries to keep them on pace and out of mischief… which is a losing battle. When one of the seniors crashes, a murder victim is uncovered and the mayhem increases. While Sadie hopes it won’t impact their tour, the dead man has a shocking connection to the group and the Silver Spinners are all in for investigating the death. There are plenty of suspects—including the Silver Spinners themselves—and several twists to keep the reader guessing. It was a delight following along as the clues unfolded, yet I didn’t guess the culprit or the reason behind the crime. If you enjoy an armchair vacation with colorful characters while reading a puzzling mystery to solve, then I highly recommend A Cyclist’s Guide to Villains & Vines!

Food and wine are a large cultural component in France and the author includes those aspects in the book. One of the dishes the group enjoys is Tarte Flambée or Flammekueche. This traditional dish is from Alsace, and is similar to a thin-crust pizza topped with crème fraîche, onions, and lardons or bacon. If you’re dining in Alsace, the dough may be cracker-crisp and made with no yeast. Sadie, however, enjoys a puffier pizza-style crust. She also can’t resist adding cheese. It’s also yummy without the meat for a vegetarian version. While there are a lot of steps in making Tarte Flambée, the resulting dish is well worth the effort. Whether eating as a main meal or cut into smaller pieces to serve as an appetizer, this is sure to tempt your tastebuds and have them dreaming of the French countryside.

 

Tarte Flambée is a traditional dish is from Alsace, and is similar to a thin-crust pizza topped with crème fraîche, onions, and lardons or bacon. Rich and oh so yummy, this is a decadent dish served either as a main course or as an appetizer. Recipe shared with permission granted by Ann Claire, author of A CYCLIST'S GUIDE TO VILLIANS & VINES.

 

Amazon Synopsis

Sadie Greene and her Oui Cycle crew vow to wow her most discerning private group yet with a trip they will never forget. It won’t be easy. The Silver Spinners, six globetrotting seniors, arrive with thrilling tales of two-wheeling adventures. Sadie worries she’ll fail to impress such worldly travelers, even with the backdrop of Alsace, a dreamy region of rolling vineyards, delicious cuisine, and fairytale architecture. Sadie is dead wrong. Her group is stunned, but not for the right reasons . . .

Trouble starts when a guest crashes into a corpse on a solo midnight ride. Or so she says. But when body isn’t found, Sadie hopes it was all a bad dream. She aims to reset the mood with a fun, sunny day pedaling through the vineyards. However, an impromptu detour ends in a crash, and a shattered wine barrel isn’t the only victim. A dead man spills out. Sadie still thinks they can ride away unscathed. After all, who would they know so far from home? Murder once again throws a wrench into Sadie’s gears. The corpse has shocking links to her tour.

The Silver Spinners are key witnesses, prime suspects, and dangerously eager to play amateur detectives. Sadie finds herself tangled in the chaos. With her guests’ lives and Oui Cycle’s reputation on the line, Sadie is determined to trail the culprit. But can she stay on course long enough to reach the truth, or is she heading for a fatal collision with a cunning killer?

 

 

 

 

 

 

A special thanks to Kensington Publishing for offering a print ARC copy of A CYCLIST’S GUIDE TO VILLIANS AND VINES to one lucky winner! Contest ends June 8, 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!)

 

 

 

 

 

 

Tarte Flambée is a traditional dish is from Alsace, and is similar to a thin-crust pizza topped with crème fraîche, onions, and lardons or bacon. Rich and oh so yummy, this is a decadent dish served either as a main course or as an appetizer. Recipe shared with permission granted by Ann Claire, author of A CYCLIST'S GUIDE TO VILLIANS & VINES.

 

Print
Tarte Flambée

Tarte Flambée or Flammekueche, is a traditional dish from Alsace, similar to a thin-crust pizza topped with crème fraîche, onions, and lardons or bacon. If you're dining in Alsace, the dough may be cracker-crisp and made with no yeast. Sadie, however, enjoys a puffier pizza-style crust. She also can't resist adding cheese. It's also yummy without the meat for a vegetarian version.

Ingredients
For the dough:
  • 2 cups all-purpose flour
  • 2/3 cup warm water
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon dry yeast
For the topping:
  • 3/4 cup crème fraîche (see note below)
  • 1 large white or yellow onion, thinly sliced
  • 7 ounces (approximately) lardons or bacon, diced or cut into small strips
  • Salt and pepper to taste
  • A pinch of nutmeg (optional but tasty)
  • 1/4 - 1/2 cup grated Gruyère cheese, other pizza cheese, or rounds of goat cheese (optional, although Sadie would say there's no question and she would probably add even more)
  • Fresh chives, parsley, or basil for garnish (optional)
Instructions
Prepare the dough:

  1. In a largish bowl, mix the flour and salt. Dissolve the yeast and sugar in warm water an let sit for a few minutes until bubbly.

  2. Add the yeast mixture and the olive oil to the dry ingredients. Mix until a dough forms.

  3. Knead the dough on a floured surface for about 7 to 10 minutes, until smooth and elastic. You can also knead in a food processor or mixer, according to their dough instructions.

  4. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot until doubled. A microwave with a mug of steaming hot water inside makes a great proofing box.

Prepare the toppings:

  1. Slice the onion as thinly as possible.

  2. In a skillet, cook the lardons or bacon until crispy. Drain on paper towels

  3. Add the crème fraîche to a mixing bowl. Season with salt, pepper, and a pinch of nutmeg, if desired.

  4. Stir in the onions.

Assemble the Tarte Flambée:

  1. Preheat your oven to its highest setting (around 500 degrees (F) if possible). If you have a pizza stone, place it in the oven to heat up for at least half an hour.

  2. Stretch the dough very thinly on a floured surface. Transfer the dough to a pizza peel (if using a pizza stone) or to your pizza pan.

  3. Spread the crème fraîche and onion mixture evenly over the dough, leaving a small border around the edges.

  4. Scatter the cooked lardons or bacon on top. Add cheese if using.

Bake:

  1. Bake in the preheated oven for 10 to 15 minutes, or until the crust is golden and crispy and the onions and cheese are lightly browned.

  2. If using a pizza stone, your Tarte Flambée may cook faster, so keep an eye on it.

Serve:

  1. Remove from the oven, garnish with herbs if desired, and serve immediately. Bon appétit!

Note:

  1. If you can't find crème fraîche, sour cream (regular or full-fat) will work in a pinch. With a bit of googling, you could also experiment with making your own crème fraîche with the simple ingredients of cream, buttermilk and time.

 

Tarte Flambée is a traditional dish is from Alsace, and is similar to a thin-crust pizza topped with crème fraîche, onions, and lardons or bacon. Rich and oh so yummy, this is a decadent dish served either as a main course or as an appetizer. Recipe shared with permission granted by Ann Claire, author of A CYCLIST'S GUIDE TO VILLIANS & VINES.

 

 

 

 

 

 

 

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Tarte Flambée is a traditional dish is from Alsace, and is similar to a thin-crust pizza topped with crème fraîche, onions, and lardons or bacon. Rich and oh so yummy, this is a decadent dish served either as a main course or as an appetizer. Recipe shared with permission granted by Ann Claire, author of A CYCLIST'S GUIDE TO VILLIANS & VINES.

 

 

 

 

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

 

 

 

Tarte Flambée is a traditional dish is from Alsace, and is similar to a thin-crust pizza topped with crème fraîche, onions, and lardons or bacon. Rich and oh so yummy, this is a decadent dish served either as a main course or as an appetizer. Recipe shared with permission granted by Ann Claire, author of A CYCLIST'S GUIDE TO VILLIANS & VINES.

 

 

 

 

 

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