Aloha Chicken Mysteries Malasadas

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NEST EGG, the first book in the Aloha Chicken Mystery series by Josi Avari, is a delightful start to a charming series! Set in Hawaii, protagonist Saffron Skye intends to stay for a few weeks, at most, to settle her deceased uncle’s estate. She plans to then head back to the hectic pace of her east coast life where her OCD is a tremendous help in running a successful event planning business. But the laidback magic of Hawaii starts to grow on her, along with the adorable chickens running around her uncle’s property. From there the reader is treated to a charming story that captured and held my attention for the entire read. I enjoyed watching Saffron unwind and allow herself to get to know the locals and even become good friends with them. The chickens…I didn’t know I could like chickens until I read NEST EGG! Ms. Avari provides personalities for them and they stole the spotlight of each scene they were in. It also gave her opportunities for creating some humorous situations which had me clucking…err…chuckling. 

Along with the mystery of who would want to murder one of her uncle’s womanizing friends (who’s close to 100 years old!) there are also subplot mysteries. Where could the missing local young woman be? Along with the mystery of Saffron’s own father’s abandonment and disappearance when she was very young. Ms. Avari does an effective job of weaving the threads of the plots together and provides several interesting suspects to keep the reader hunting for clues. NEST EGG is an entertaining cozy mystery that captures the magic of Hawaii and makes the reader think about the melting pot of characters long after the last word is written. I look forward to reading each book in this delightful new series!

While there aren’t any recipes included in the book, there are many mentions of island delicacies and treats. One of the things Saffron discovers that she loves to eat in the book are Malasadas.  These are basically yeast donuts filled with rich custard. Ms. Avari was kind enough to share her own recipe with us and they were a huge hit with my family. I liked that the filling can be made ahead of time and the base can be divided and given two different flavors: chocolate and coconut. While chocolate is always a favorite, the coconut brought the tropical flavors of the islands to mind and made you feel like you were there. 

 

 

 

Popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with sugar, these pillowy donuts are filled with coconut or chocolate custard. Recipe shared with permission granted by Josi Avari, author of NEST EGG.

 

Amazon Synopsis

Saffron Skye has inherited a little piece of Hawaiian paradise. Only it’s filled with the leftovers of her late uncle’s life and overrun with his enormous flock of chickens. When her new friend, the oldest man in town, dies, no one else finds it suspicious. But as the town’s newest poultry keeper Saffron recognizes fowl play when she sees it. 

Saffron is a tetrachromat and can see colors nobody else can see. If only she could do the same with killers. 

To find the culprit–and the victim’s hidden fortune–Saffron will have to look in some surprising places. Even her new flock will lend a wing. 

With scrumptious island food galore and two handsome men vying for her attention, Saffron has to focus, crack a few eggs . . . and crack the case. 

 

 

 

A special thanks to Josi Avari for providing one winner with a print copy of NEST EGG and one winner with an e-book copy of NEST EGG. Contest ends Sunday, July 28, 2019 at 11:59 pm PST and limited to U.S. 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!) 

 

 

 

 

 

Popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with sugar, these pillowy donuts are filled with coconut or chocolate custard. Recipe shared with permission granted by Josi Avari, author of NEST EGG.

Print
Aloha Chicken Mysteries Malasadas
Ingredients
For the dough:
  • 1-1/2 teaspoons yeast, proofed (mixed with 1 teaspoon sugar and 2 tablespoons very warm water, set aside until foamy)
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream
  • 3-3/4 cups flour (+ 1/4 cup for rolling out)
For the filling:
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 2-1/2 cups milk
  • 2 ounces heavy cream
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 4 ounces milk chocolate chips
  • 4 ounces sweetened coconut (or 1/2 teaspoon coconut extract if you don't want the yummy, chewy coconut in filling)
Instructions
For the dough:

  1. Beat eggs, vanilla, almond extract, and sugar until foamy.

  2. In bread maker, add flour, butter, milk, cream, and yeast. Add egg mixture and set bread maker to dough setting. (You may also mix all in mixer and then knead by hand until dough is smooth and elastic, then rise 1 hour in a warm place, but I find the bread maker makes a much smoother, more even dough and the malasadas are much lighter, tastier, and prettier with the bread maker dough setting. Plus, it's easier! A lot of time goes into the frying and filling steps later, so it's good to save your energy when you can!)

  3. When mixed, the dough should not be sticky (add a bit of flour if needed), and it shouldn't be too firm or dry. It should be lovely, soft, and smooth, much like a roll dough. (While you're waiting for the dough to rise in the bread machine, it is a good time to make your filling and set it in the fridge to cool.)

  4. When dough has risen once, punch down and roll out to about 3/4" thick, then use a 3" biscuit cutter to make flat rounds out of the dough. Place on greased parchment and let rise in warm place until doubled (about one hour).

  5. Using tongs, fry in 3" of vegetable oil at 360 degrees for 1-1/2 to 2 minutes per side, watching to achieve desired browning. Remove and roll in plain granulated sugar.

For the filling:

  1. I use both a coconut and a chocolate custard filling, made from the same batch. Simply cook, then divide in half and add coconut to one and milk chocolate chips to the other, stir each until combined, and cool before placing in a pastry bag for piping into the malasadas.

  2. Stir together sugar, cornstarch, and salt in a pan. In a bowl, whisk the milk, cream, and yolks. Add the egg mixture to the pan. Cook over low heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from the heat. Add the butter and vanilla, then divide mixture in half.

  3. Add coconut (or coconut extract) to one half and chocolate chips to the other half. Mix until combined. Cool in refrigerator until set, then place into pastry bags for filling the malasadas.

  4. Poke a chopstick in the side of each malasada and gently move it back and forth to create a void inside the donut but only a small hole on the outside. Pipe the filling into hole to fill the finished donuts (it helps to have them sitting on their sides for this).
    Once they're filled, grab some friends and enjoy an ono treat!

Popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with sugar, these pillowy donuts are filled with coconut or chocolate custard. Recipe shared with permission granted by Josi Avari, author of NEST EGG.

 

 

 

 

 

 

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Popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with sugar, these pillowy donuts are filled with coconut or chocolate custard. Recipe shared with permission granted by Josi Avari, author of NEST EGG.

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

Popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with sugar, these pillowy donuts are filled with coconut or chocolate custard. Recipe shared with permission granted by Josi Avari, author of NEST EGG.

Photo cred: Josi Avari

 

 

Popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with sugar, these pillowy donuts are filled with coconut or chocolate custard. Recipe shared with permission granted by Josi Avari, author of NEST EGG.

Photo cred: Josi Avari

Aunt Gully’s New England Clam Chowder

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DRAWN AND BUTTERED by Shari Randall, the third book in the Lobster Shack Mystery series, is the first I’ve read although I have to admit I’ve had my eye on the series for several months now. Despite my best intentions to start reading this series, it’s been the case of too many books and too little time… but now I’m realizing I should have moved it to the top of my to read pile. Despite starting with the third book, DRAWN AND BUTTERED was easily read as a standalone and I felt like it was easy to get to know the characters and settings. Protagonist Allie Larkin is an injured professional ballerina. While recuperating, she’s moved back to Mystic Bay to help her Aunt Gully run her lobster shack, the Lazy Mermaid. The reader is treated to a goose-bump worthy, Halloween-themed, slightly spooky story filled with a giant lobster, aka Lobzilla,; a coven of witches who have their eyes on Aunt Gully, and a murdered victim found on top of a supposedly haunted ancestral grave.

I enjoyed how the author combines historical elements from the colonial era with current day events. She effortlessly weaves in bits and pieces about how people dressed in the 1600s, along with sailor and fishermen equipment, and swords. It added to the authenticity of the plot’s premise. Ms. Randall includes several subplots, each building on the other, to keep Allie moving at a fast pace throughout the story. There were plenty of clues to keep me turning pages and plenty of suspects, thanks to the subplots, to keep me guessing. The reveal felt just a little rushed but in the end, the threads were pulled together for a heartwarming conclusion. Now I just need to go back and catch up from the beginning before the next release comes!

The Lazy Mermaid lobster shack serves mouthwatering lobster rolls and clam chowder. Ms. Randall includes a recipe for Aunt Gully’s New England Clam Chowder at the back of the book. Rich, without relying on heavy cream, this clam chowder is full of the briny flavor of clams but isn’t difficult or time consuming to make. While summer may be upon us, I’ll be looking forward to cooler weather to make this again!

 

New England Clam Chowder is rich without relying on heavy cream and full of the briny flavor of clams and smoky bacon, but isn’t difficult or time consuming to make. Recipe from DRAWN AND BUTTERED by Shari Randall.

 

Amazon Synopsis

The Lazy Mermaid’s business has slowed to a snail’s pace―until a monster lobster claws his way onto the scene…

With high season behind them, ballerina on-the-mend Allie Larkin and Aunt Gully are finally lying low. But then an unexpected guest arrives at the lobster shack: a crustacean so huge he’s dubbed Lobzilla around Mystic Bay and on social media. Soon, with everyone showing up for a peek in their tank, Allie and Aunt Gully have more on their plate than they can handle.

Meanwhile, another local establishment finds itself in hot water. In exclusive Rabb’s Point, a strange burglary breaches the elegant home of Royal Parrish. Allie takes it upon herself to help with the investigation but, before she can get to the bottom of the case, another alarm sounds: the Lazy Mermaid’s Lobzilla has gone missing and is on the loose! And bodies are beginning to pile up. . .

 

 

 

 

A special thanks to Shari Randall for providing one winner with a print copy of DRAWN AND BUTTERED. Contest ends Sunday, July 21, 2019 at 11:59 pm PST and limited to U.S. 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!) 

 

 

 

 

New England Clam Chowder is rich without relying on heavy cream and full of the briny flavor of clams and smoky bacon, but isn’t difficult or time consuming to make. Recipe from DRAWN AND BUTTERED by Shari Randall.

Print
Aunt Gully's New England Clam Chowder

If you're in the mood for New England comfort food, you can't go wrong with clam chowder. Purists say that New England clam chowder must be made with salt pork, but if you don't have any you can use bacon for a tasty variation. If you like creamier chowder, substitute half and half for the milk.

Ingredients
  • 1 medium onion, chopped very fine
  • 1/2 cup lean salt port, cut into small pieces (or 3 pieces bacon)
  • 2 (6.5 ounce) cans minced clams, drained, but be sure to reserve the liquid. You can also use frozen minced clams - just defrost.
  • 1 small Russett potato, chopped (about 1 cup)
  • 1 bay leaf
  • 1/4 teaspoon thyme
  • 1/2 teaspoon salt
  • Pepper to taste
  • 2 cups milk
  • 1 bottle of clam juice (in case you want to add more clam flavor)
  • Oyster crackers
  • Sauce pan with lid
Instructions

  1. Cook and stir the salt pork (or bacon) and onion until the onion is soft (and the bacon is crisp if you used bacon. If so, remove it now and reserve. Actually, who would discard bacon?).

  2. Drain the clams, reserving the liquid. Add the liquid, potatoes, bay leaf, thyme, salt and pepper to the salt pork/onion mixture. Heat to a boil, then lower heat, cover, and simmer until the potato is very soft (10 - 15 minutes). If you need more liquid you can add some clam juice or water.

  3. Add the milk and clams, stirring occasionally until they are heated through.

  4. Adjust seasoning to your taste.

  5. If you used bacon, crumble the pieces to garnish the chowder.

  6. Serve with oyster crackers and enjoy!

Cinnamon & Sugar's Note:

  1. I couldn't find salt pork so used bacon, which I left in the pot instead of removing for garnish. If you'd rather keep for garnish, cook it separate from the onions.

  2. RE: Clam juice. Reserve and use only if the canned clams don't contain enough liquid. I'm used to West Coast type of chowder that is super thick (a spoon can practically stand up in it), so after adding the milk, I allowed the chowder to simmer until thickened. Be sure to stir constantly so that the chowder doesn't scorch. If you like thick chowder, chop the potato into large chunks as it will break down as it simmers.

New England Clam Chowder is rich without relying on heavy cream and full of the briny flavor of clams and smoky bacon, but isn’t difficult or time consuming to make. Recipe from DRAWN AND BUTTERED by Shari Randall.

 

 

 

 

a Rafflecopter giveaway

 

 

 

Pin to Pinterest:

New England Clam Chowder is rich without relying on heavy cream and full of the briny flavor of clams and smoky bacon, but isn’t difficult or time consuming to make. Recipe from DRAWN AND BUTTERED by Shari Randall.

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

New England Clam Chowder is rich without relying on heavy cream and full of the briny flavor of clams and smoky bacon, but isn’t difficult or time consuming to make. Recipe from DRAWN AND BUTTERED by Shari Randall.

Greer’s Better Than Robert Redford Cake

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RISKY BISCUITS, the second book in A Sugar & Spice Mystery series by Mary Lee Ashford, is an entertaining addition to a delightful series! I greatly enjoyed the first book (GAME OF SCONES) but feel that Ms. Ashford has found her stride with this second book. Protagonist, Sugar Calloway, and her business partner, Dixie Spicer, have been allowed to fully display their personalities in this newest book, all to the readers’ advantage. The humorous one-liners kept me chuckling and Sugar’s Aunt Cricket’s idioms added to the folksy narration provided by Sugar. Ms. Ashford’s colorful descriptive settings are brought to life with an added humorous touch: such as the town’s Red Hen Diner, (which Sugar frequents often) where the door clucks every time it’s opened and the owner’s apron announces her as The Head Chick. The author creates several imaginative characters to support Sugar and Dixie, each well developed and each with unique personalities. I enjoyed the interaction between Dixie and her former flame, Sheriff Terry, while Sugar’s friendship with food photographer, Max, has the potential to flourish.

I greatly enjoy character-drive cozy mysteries, and RISKY BISCUITS not only met my expectation but exceeded it. The initial murder itself was tragic, but eventually it managed to bring the town together in support of the senior citizens’ group, The Crack of Dawn Breakfast Club. There were twists and turns, old secrets brought to light, and old rivalries revived. Subplots were intertwined with the murder and at first I didn’t see how they connected. But as the story progressed and clues were introduced, Ms. Ashford pulled it all together into one satisfying read.

With Sugar and Dixie working on The Crack of Dawn Breakfast Club’s cookbook, there are all sorts of yummy dishes mentioned throughout the story. Fortunately, Ms. Ashford includes several delicious sounding recipes at the back of the book for the reader to try. One of the recipes submitted by Sugar’s elderly landlord is Greer’s Better than Robert Redford Cake. Oh. My. Word! It’s amazing!!! I prepared it for my granddaughter’s Teacher Appreciation goodie day and there wasn’t even one crumb left. On top of receiving rave reviews, I was thankful that it was a snap to make and relied on convenience products. I ended up using Cool Whip instead of fresh whipped cream because I knew the cake would sit at room temperature for a couple of hours due to transporting it and then waiting for the teachers to start break time. I worried fresh whipped cream might collapse under those circumstances. Either way, you will be the dessert star with this cake! 

 

 

Greer’s Better than Robert Redford Cake is a layered dessert with chocolate cake, sweetened condensed milk, salted caramel, whipped cream & candy bits. Recipe shared with permission granted by Mary Lee Ashford, author of RISKY BISCUITS.

 

 

Amazon Synopsis

Former magazine editor “Sugar” Calloway’s life has taken a delicious twist since she launched a community cookbook publishing business with blue-ribbon baker Dixie Spicer. Now these amateur sleuths must solve a small-town murder—without getting burned.

Sugar and Spice Cookbooks’ newest project is a fundraiser organized by the St. Ignatius Crack of Dawn Breakfast Club, famous for their all-you-can-eat biscuits and gravy events. But when a group member is found dead, Sugar and Spice’s priorities change from raising dough to figuring out who put murder on the menu.

The return of former badboy Nick Marchant has stirred the town’s gossips too. Add a few grudges and some old-fashioned greed over a land deal into the mix, and it’s a recipe for mayhem. And when someone serves up a second helping of murder, Sugar and Spice need to sift the guilty from the blameless, or their next breakfast may be their last . . .

 

 

 

 

A special thanks to Mary Lee Ashford for providing one winner with their choice of either a print copy or e-book of RISKY BISCUITS. Contest ends Wednesday, July 17, 2019 at 11:59 pm PST and print is limited to U.S. 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!) 

 

 

 

 

Greer’s Better than Robert Redford Cake is a layered dessert with chocolate cake, sweetened condensed milk, salted caramel, whipped cream & candy bits. Recipe shared with permission granted by Mary Lee Ashford, author of RISKY BISCUITS.

Print
Greer's Better Than Robert Redford Cake

Greer thinks this cake may be better than Robert Redford but not George Clooney. Just her opinion, of course.

Ingredients
  • 1 box chocolate cake mix
  • 3 eggs
  • 1-1/4 cups milk
  • 1/2 cup vegetable oil
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (11.5 ounce) jar salted caramel sauce
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 (8 ounce) bag Heath candy pieces
Instructions

  1. Preheat oven to 350 degrees (F) and spray a 9 x 13-inch baking dish with nonstick spray.

  2. Prepare the cake mix according to the directions on the package, but use milk in place of water.

  3. Pour the batter into the baking dish and bake according to the package directions.

  4. Let the cake cool.

  5. Using the handle of a wooden spoon, poke holes throughout the cake.

  6. Pour the whole can of sweetened condensed milk over the caking, filling the holes.

  7. Drizzle the cake with half of the jar of salted caramel sauce.

  8. With an electric mixer, whip the whipping cream until stiff peaks form, adding the powdered sugar and vanilla while whipping.

  9. Spread the whipped cream over the cake.

  10. Drizzle with the remaining salted caramel sauce and sprinkle with bits of Heath candy pieces (small chunks, but not crushed).

Tips

  1. You can use frozen whipped topping, but make sure it's completely thawed before you put it on the cake.

Greer’s Better than Robert Redford Cake is a layered dessert with chocolate cake, sweetened condensed milk, salted caramel, whipped cream & candy bits. Recipe shared with permission granted by Mary Lee Ashford, author of RISKY BISCUITS.

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

Greer’s Better than Robert Redford Cake is a layered dessert with chocolate cake, sweetened condensed milk, salted caramel, whipped cream & candy bits. Recipe shared with permission granted by Mary Lee Ashford, author of RISKY BISCUITS.

 

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

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

 

 

Greer’s Better than Robert Redford Cake is a layered dessert with chocolate cake, sweetened condensed milk, salted caramel, whipped cream & candy bits. Recipe shared with permission granted by Mary Lee Ashford, author of RISKY BISCUITS.

Chocolate Chocolate Chip Muffins

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STRANGLED EGGS AND HAM, the sixth book in the Country Store Mystery series by Maddie Day, brings the reader back to America’s heartland, Indiana. She effectively captures the setting, bringing the location and characters to life, both the good and the bad. The colloquialisms and Midwest accents the characters use sound authentic, and I felt the need to turn on my own air conditioning as they dealt with August heat and humidity. Protagonist Robbie Jordan is a very capable heroine. As owner of the Country Store Pans ‘N Pancakes restaurant and B & B, she has her hands full with hungry customers and overnight guests. But her life becomes even more hectic when a guest is murdered after he agrees to help Robbie’s elderly Aunt Adele stage a protest against a resort development.

I adored the character of Aunt Adele and her protest is quite a hoot. She’s feisty and willing to get involved to right a wrong. At the same time, she’s a caring person helping those in need. It’s obvious that her niece, Robbie, has the same admirable qualities that are displayed throughout the tale. Despite her commitment to working hard and making her business a success, Jordan knows she needs to step in and help find the killer, especially after her aunt is threatened. There were plenty of clues sprinkled throughout the story, while the clash between the residents over the pros and cons of the planned resort brought an emotional component to the story. With a suspenseful reveal, the threads of the mystery were woven together into one satisfying conclusion.

Robbie and her Pans ‘N Pancakes crew, whip up some delectable dishes for the customers. So many mouthwatering dishes are mentioned and fortunately for the reader, Ms. Day provides a variety of recipes at the back of the book. I was drawn to the Chocolate Chocolate Chip Muffins because, well… chocolate! And they were yummy! Here’s a clip from the author, Maddie Day:

Robbie Jordan makes these easy muffins as a breakfast special. She finds baking while the restaurant is closed, or prepping for the day before, is a good time to think about the mystery at hand. Here’s a clip from the book as she starts to make the muffins: 

I headed into the restaurant. Busying my hands with cooking often allowed new ideas to bubble up into my consciousness. When my cat perked up and trotted after me, I said. “Yes, Birdy, you can come, too.” I hauled butter, eggs, and milk out from the walk-in, grabbed a couple of big bags of mini chocolate chips, and fired up the wide oven. I mixed the dry ingredients—flour, baking powder, salt, and sugar—then broke the eggs into a well in the middle and used a fork to stir them in, thinking as I worked.

 

Chocolate Chocolate Chip Muffins combines dark cocoa, whole wheat flour and a generous amount of mini chocolate chips for a delectable breakfast treat! Recipe shared with permission granted by Maddie Day, author of STRANGLED EGGS AND HAM.

 

Amazon Synopsis

Robbie Jordan’s rustic country store is growing in popularity. But when a dead body appears, it turns out that Robbie’s home-style cooking attracts hungry customers—and murder!
 
While Robbie scrambles through breakfast orders for her expanding clientele at Pans ‘N Pancakes, tempers run as high as the sticky August heat in South Lick, Indiana. Real-estate developer Fiona Closs plans to build a towering luxury resort at one of the most scenic hilltops in Brown County, and not everyone can see the sunny side of the imposing proposition—including Robbie’s furious Aunt Adele, who doesn’t waste a minute concocting protests and road blockades. When tensions boil over and a vocal protester is silenced forever at the resort site, Robbie ditches the griddle to catch the killer. But if slashed tires are any indication, she’ll need to crack this case before her own aunt gets served something deadly next . . .  

 

 

 

 

A special thanks to Maddie Day for providing one winner with a print copy of STRANGLED EGGS AND HAM. Contest ends Sunday, June 30, 2019 at 11:59 pm PST and limited to U.S. 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!) 

 

 

 

 

 

Chocolate Chocolate Chip Muffins combines dark cocoa, whole wheat flour and a generous amount of mini chocolate chips for a delectable breakfast treat! Recipe shared with permission granted by Maddie Day, author of STRANGLED EGGS AND HAM.

Print
Chocolate Chocolate Chip Muffins

Robbie Jordan makes these easy muffins as a breakfast special. She finds baking while the restaurant is closed, or prepping for the day before, is a good time to think about the mystery at hand. Here's a clip from the book as she starts to make the muffins:

I headed into the restaurant. Busying my hands with cooking often allowed new ideas to bubble up into my consciousness. When my cat perked up and trotted after me, I said. “Yes, Birdy, you can come, too.” I hauled butter, eggs, and milk out from the walk-in, grabbed a couple of big bags of mini chocolate chips, and fired up the wide oven. I mixed the dry ingredients—flour, baking powder, salt, and sugar—then broke the eggs into a well in the middle and used a fork to stir them in, thinking as I worked.



Ingredients
  • 1 cup unbleached white flour
  • 3/4 cup whole wheat flour
  • 1/2 cup sugar
  • 1/4 cup dark cocoa
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 cup milk
  • 1 tsp vanilla
  • 1 cup mini semi-sweet chocolate chips
Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Grease a standard muffin tin or line with cupcake papers.

  2. Combine the dry ingredients in a mixing bowl. 

  3. Make a well and break the eggs into it. 

  4. Stir them with a fork to slightly mix. Add oil, milk, vanilla, and chocolate chips, and mix in with a fork until barely combined.

  5. Fill muffin tin and bake for twenty minutes or until lightly browned on top. Let cool for ten minutes in the tin before removing.

Chocolate Chocolate Chip Muffins combines dark cocoa, whole wheat flour and a generous amount of mini chocolate chips for a delectable breakfast treat! Recipe shared with permission granted by Maddie Day, author of STRANGLED EGGS AND HAM.

 

 

 

 

a Rafflecopter giveaway

 

 

 

Pin to Pinterest:

Chocolate Chocolate Chip Muffins combines dark cocoa, whole wheat flour and a generous amount of mini chocolate chips for a delectable breakfast treat! Recipe shared with permission granted by Maddie Day, author of STRANGLED EGGS AND HAM.

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

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

 

Chocolate Chocolate Chip Muffins combines dark cocoa, whole wheat flour and a generous amount of mini chocolate chips for a delectable breakfast treat! Recipe shared with permission granted by Maddie Day, author of STRANGLED EGGS AND HAM.

 

 

Pineapple Upside-Down Cupcakes

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DYING FOR DEVIL’S FOOD, the eleventh book in the Cupcake Bakery Mystery series, by Jenn McKinlay, is another fun addition to an entertaining series! The three long-term friends, who banded together during the tumultuous years during high school, have created a successful chain of cupcake bakeries called Fairy Tale Cupcakes. I greatly admire the strong bond between Mel (Melanie), Angie, and Tate and how they have strengthened their friendship throughout the years. It’s been fun watching them evolve throughout the series while the author inserts lots of laugh out loud humorous moments. In DYING FOR DEVIL’S FOOD, Ms. McKinlay recreates the angst of bullying in high school when the committee planning their fifteen class reunion asks Mel and Angie to design and provide a huge order of cupcakes for the party. Mel, a victim of bullying, is adamant that they aren’t going to do it and she will not attend their reunion. Angie, on the other hand, has her own plans and she creatively changes Mel’s mind through joining forces with their bakery’s nemesis.

While murder is never good, it’s a little more palatable when a truly awful person is the victim. Such was the case in this newest release. A bully that tormented Mel all through high school and hasn’t grown out of that bullying, is found murdered in the ladies’ room. Unfortunately it’s Mel that finds the victim. Ms. McKinley weaves clues into a tightly plotted tale of angst, ambition, and acceptance. There are many suspects (because there’s almost no one who didn’t hate the victim) but still the author manages to bring some twists and turns to surprise the reader. With a heartwarming ending, this reader is looking forward to the next book in this series.

Fairy Tale Cupcakes serves an amazing assortment of delectable cupcakes! Ms. McKinlay offers several delicious recipes at the back of the book and they all sound mouthwatering. I was drawn to the Pineapple Upside-Down Cupcakes because they provide a gorgeous presentation without relying on heavy buttercream. Perfect for hot summer months when frosting can melt during outdoor picnics or parties. Plus, the generous amount of pineapple keeps the mini cakes super moist.

 

A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry make Pineapple Upside-Down Cupcakes perfect for hot summer months! Recipe shared with permission granted by Jenn McKinlay, author of DYING FOR DEVIL'S FOOD.

 

Amazon Synopsis

Melanie Cooper has zero interest in catering her fifteen-year high school reunion, but Angie insists it’s only right that they bask in the success of Fairy Tale Cupcakes–and Mel’s engagement to the delicious Joe DeLaura is the cherry on top!

Everything is going better than expected until Cassidy Havers, resident mean girl and Mel’s high school nemesis, picks a fight. No longer willing to put up with Cassidy’s bullying, Mel is ready to tell the former homecoming queen to shut her piehole and call it a night. But as Mel and Joe prepare to depart, Cassidy is found dead in the girl’s bathroom, next to a note written in lipstick that points right to Mel–making her the prime suspect.

Now, Mel must follow the clues to find the real killer and keep her reputation from being frosted for a crime she didn’t commit.

 

 

 

I’m please to have a print copy of DYING FOR DEVIL’S FOOD for one lucky winner. Contest ends Monday, June 24, 2019 at 11:59 pm PST and is open to U.S. and Canadian residents. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!) 

 

 

 

 

 

A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry make Pineapple Upside-Down Cupcakes perfect for hot summer months! Recipe shared with permission granted by Jenn McKinlay, author of DYING FOR DEVIL'S FOOD.

Print
Pineapple Upside-Down Cupcakes

A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry.

Ingredients
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 (8-ounce) can crushed pineapple, undrained
Topping:
  • 12 pineapple rings
  • 12 maraschino cherries
  • Brown Sugar
Instructions

  1. Preheat oven to 350 degrees. Line cupcake pan with paper liners.

  2. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and vanilla.

  3. In a medium bowl, sift together the flour, baking powder, and salt.

  4. Alternately, add the flour mixture and the crushed pineapple to the butter and sugar mixture, mixing until batter is smooth.

  5. Fill paper liners until two-thirds full. Place one pineapple ring and one cherry on top of each cupcake.

  6. Bake for 17 - 22 minutes until golden brown.

  7. After cupcakes cool, sprinkle brown sugar on top of the pineapple ring and use a kitchen torch to caramelize the sugar and pineapple.

  8. Leave plain or top with vanilla buttercream.

Notes

Makes 12

A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry make Pineapple Upside-Down Cupcakes perfect for hot summer months! Recipe shared with permission granted by Jenn McKinlay, author of DYING FOR DEVIL'S FOOD.

 

 

 

 

 

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A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry make Pineapple Upside-Down Cupcakes perfect for hot summer months! Recipe shared with permission granted by Jenn McKinlay, author of DYING FOR DEVIL'S FOOD.

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry make Pineapple Upside-Down Cupcakes perfect for hot summer months! Recipe shared with permission granted by Jenn McKinlay, author of DYING FOR DEVIL'S FOOD.

Pumpkin Chai Spice Snickerdoodles

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CHAI ANOTHER DAY, the fourth book in the Spice Shop Mystery series by Leslie Budewitz, is a welcomed and long anticipated addition to a delightful series! The author whets the appetite of the reader from the beginning, by providing a list of characters. I love referring back to the list as I read through the book, to get an added sense of the author’s descriptions and relationships between the characters. From there, the reader is treated to a variety of quotes which start each chapter off. I enjoyed trying to see how they tied in to the theme of the chapters. Ms. Budewitz creates a sensory-filled story that manages to bring the tastes, smells, sounds, and sights of Pike’s Place Market, located in Seattle, to life. I especially love protagonist, Pepper Reece, and her darling Spice Shop and her adorable dog, Arf. I would dearly love to spend time in her store, exploring the spices, perusing the recipes and books, and chatting with the staff members. The author truly brings the charming setting to life while including bits and pieces of interesting spice facts and spice pairings.

The reader is treated to a well-plotted mystery with a multitude of subplots woven in to provide growth for the characters alongside warm, human relationships. Pepper’s character is a caring, empathetic friend and employer. She’s also brave and is willing to step in and help her friends out in dangerous situations. I appreciated the author’s portrayal of racial discrimination and bullying. It’s a social issue that is often overlooked by fiction writers but is important nonetheless. Pepper uses her people skills to ask questions and piece together the clues to find justice for victims of all types of crimes, not just murder. Ms. Budewitz writes a tight mystery that provides enough suspects and clues to keep the reader guessing while providing characters and settings that invite the reader in and makes them want to stay.

Pepper is an accomplished cook and she often creates dishes to serve to her friends and family. She also has several friends, including a chef at her favorite restaurant, who all create delectable meals. And lastly, she allows her staff at the Spice Shop to develop recipes based around seasonally themed spice blends. The author includes a collection of these recipes at the back of the book and I was drooling over the descriptions as I read the many recipes. With chai being the central theme of the book, I was intrigued by both the base recipe for chai along with the many applications the author developed. The spices in chai are warming and remind me of cool autumn days and falling leaves. I was immediately drawn to Ms. Budewitz recipe for Pumpkin Chai Spiced Snickerdoodles because I think pumpkin, along with chai, is the epitome of autumn. And well… it’s cookies… my favorite treat to make. These are softer than your typical snickerdoodle, but so much more flavorful. It may seem like a lot of ingredients to start out, but the multiple spices measure out quickly and after that the cookies mix up swiftly and once baked, disappear into grateful mouths just as fast.

 

Pumpkin Chai Spiced Snickerdoodles are softer than your typical snickerdoodle, but so much more flavorful thanks to the blend of warm chai spices. Recipe shared with permission granted by Leslie Budewitz, author of CHAI ANOTHER DAY.

 

Amazon Synopsis

Seattle Spice Shop owner Pepper Reece probes murder while juggling a troubled employee, her mother’s house hunt, and a fisherman who’s set his hook for her.

As owner of the Spice Shop in Seattle’s famed Pike Place Market, Pepper Reece is always on the go. Between conjuring up new spice blends and serving iced spice tea to customers looking to beat the summer heat, she finally takes a break for a massage. But the Zen moment is shattered when she overhears an argument in her friend Aimee’s vintage home decor shop that ends in murder.

Wracked by guilt over her failure to intervene, Pepper investigates, only to discover a web of deadly connections that could ensnare a friend – and Pepper herself.

 

 

 

A special thanks to Leslie Budewitz for providing one winner with a print copy of CHAI ANOTHER DAY. Contest ends Wednesday, June 19, 2019 at 11:59 pm PST and limited to U.S. 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!) 

 

 

 

 

 

Pumpkin Chai Spiced Snickerdoodles are softer than your typical snickerdoodle, but so much more flavorful thanks to the blend of warm chai spices. Recipe shared with permission granted by Leslie Budewitz, author of CHAI ANOTHER DAY.

Print
Pumpkin Chai Spice Snickerdoodles

Using turbinado sugar instead of granulated white sugar gives the spice mix a great crunch. The pumpkin makes the cookie softer and moister than a typical snickerdoodle.

And admit it. You love saying "snickerdoodle."

Extra canned pumpkin can be frozen and used later; pour off any liquid that forms in your container. Taste-test your sugar-and-spice blend to make sure it's got enough sweetness and crunch for you.

Ingredients
Cookie Dough:
  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg
  • 8 tablespoons (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
Chai Spice Sugar
  • 1/3 cup turbinado sugar (substitute granulated sugar if you must)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cloves
Instructions

  1. Heat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone baking sheet.

  2. In a medium bowl, combine the flour, baking soda, cream of tartar, salt, and nutmeg.

  3. Using an electric mixer, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the pumpkin, egg, and vanilla and beat until combined. Gradually add the flour mixture, mixing until just fully combined.

  4. In a small bowl, combine the sugar, cinnamon, ginger, allspice, cardamom, and cloves.

  5. Roll the dough into balls, about 1-inch across, and roll in the sugar mixture. Place on baking sheet, 2 inches apart. Bake about 10 minutes, until the cookies are starting to set around the edges and are a light golden in the center. They should still be slightly soft in the center.

  6. Cool slightly on baking sheet before transferring to a rack to cool completely.

Tip

  1. If dough is too sticky to roll, chill in refrigerator for 30 - 60 minutes.

Notes

Makes about 3-1/2 dozen.

 

Pumpkin Chai Spiced Snickerdoodles are softer than your typical snickerdoodle, but so much more flavorful thanks to the blend of warm chai spices. Recipe shared with permission granted by Leslie Budewitz, author of CHAI ANOTHER DAY.

 

 

 

 

a Rafflecopter giveaway

 

 

 

Pin to Pinterest:

Pumpkin Chai Spiced Snickerdoodles are softer than your typical snickerdoodle, but so much more flavorful thanks to the blend of warm chai spices. Recipe shared with permission granted by Leslie Budewitz, author of CHAI ANOTHER DAY.

 

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

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

 

Pumpkin Chai Spiced Snickerdoodles are softer than your typical snickerdoodle, but so much more flavorful thanks to the blend of warm chai spices. Recipe shared with permission granted by Leslie Budewitz, author of CHAI ANOTHER DAY.