Triple Berry Coffee Cake

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I’m always excited to hear when another Bakeshop Mystery by Ellie Alexander is scheduled to release and TILL DEATH DO US TART is no exception. This eighth book in her delightful series proves once again that cozy readers love memorable characters that we can relate to and cheer for. Ms. Alexander brings back the full cast of characters, including the dreamy Carlos. (Can you tell I’m team Carlos?!?!) We also get to finally meet his son, who is just as dreamy and has all the teenaged girls in Ashland, Oregon swooning. For those who have never read any of the other books in this series, there shouldn’t be a problem with following the story and figuring out who is who. The author provides just enough backstory to make it easy to follow.

The protagonist, Jules Capshaw, owns Torte Bakeshop with her mom. They are expanding and remodeling so the shop is quite chaotic, to say the least. Still, Jules manages to bake copious amounts of bread, goodies, and even an amazing one-of-a-kind designer wedding cake for her mother and ‘The Professor’s’ surprise wedding. The descriptions of her baking process are quite vivid and will have the reader drooling and wanting a special treat. Another central character in this new release is Lance, the artistic director for Ashland’s Oregon Shakespeare Festival. Even though Lance has been a fixture in previous books, he’s always been an enigma. I enjoyed reading as Jules is finally allowed to see beyond his façade and it was sweet to watch their friendship grow as they worked together to solve the mystery.

While I love revisiting the cast of characters and catching up with them, the actual murder(s) took place much later than usual in a cozy. I felt that it slowed the pace of the plot down, despite Jules being frantically busy with the remodel and her mother’s wedding. However, once the murder happened, the pace picked up and kept me glued to the pages. Ms. Alexander provides some twists that kept Jules (and me) guessing and the surprising reveal was one I didn’t see coming. Fans will gobble up this newest installment along with the delectable recipes at the back of the book!

And speaking of gobbling up, I’m sharing Ellie’s recipe for Triple Berry Coffee Cake, which is one of the many recipes she includes at the back of the book. Yummy and moist from a generous amount of berries used in the cake, my granddaughter said it tasted like Christmas! And of course she went back for seconds… and probably thirds when I wasn’t looking!

Amazon Synopsis

Jules Capshaw has too much on her plate―and she’s feeling the pinch: the whole town of Ashland, Oregon, is in on the surprise Elizabethan-themed wedding she’s planning for her mom and soon-to-be stepdad. But is her secret scheme half-baked? She’s hiding racks overflowing with sweet treats while Torte is topsy-turvy with a major remodel and the return of Jules’s estranged husband, Carlos. And until now, Jules had no clue about the bitter family feud that has her friend Lance frazzled and suspicious. But when a party crasher takes someone out with a serving of poisoned wine and Jules discovers the deadly cup was intended for her, it’s time to turn the tables on a killer.

A special thanks to Ellie Alexander for providing a winner with a print copy of TILL DEATH DO US TART! Contest is limited to U.S. residents only and ends Wednesday, June 27, 2018 at 11:59 pm PST. 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!)

Triple Berry Coffee Cake

Ingredients

Cake

1/2 cup butter
3/4 cup sugar
1 egg
1/2 cup buttermilk
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 cups triple berry mixture - any berries in season will work. Jules uses blackberries, marionberries, and blueberries.

Topping

1/4 cup cold butter
1/4 cup oats
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

Instructions

Cake

Preheat oven to 350 degrees (F).
Cream butter and sugar together in a mixing bowl. Add egg and buttermilk.
Slowly incorporate flour, baking powder, salt, and cinnamon.
Once mixture is smooth, fold in berries, careful not to damage the berries.
Pour into a greased 8 x 8-inch pan.

Topping

In a separate bowl, fork together butter, oats, brown sugar, and spices.
Crumble over the top of the batter and bake for 30 - 45 minutes, depending on the juiciness of the berries. A toothpick inserted into the center of the cake should come out mostly clean. A few moist crumbs clinging to it is okay.

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Coconut Sugar Cookies

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THE SPOOK IN THE STACKS by Eva Gates (aka Vicki Delany) is the fourth book in the series but the first to be published by Crooked Lane Books. I am so happy that this series was revived by a new publisher because I loved this story which features an old lighthouse turned into a library! Protagonist Lucy Richardson is the assistant librarian at the Brodie Island Lighthouse Library. She is lucky enough to live in a small apartment in the lighthouse, situated above the library. It sounds positively charming. The library and town are getting ready to celebrate Halloween, which Lucy would rather skip. She doesn’t consider being scared fun at all. I’ll have to admit, I totally agree with Lucy. I would be more than happy to skip any of the horror-themed stuff Halloween offers but I do enjoy the adorable little kids in their cute costumes of fairies, ladybugs, and princesses.

Ms. Gates weaves an enticing tale of an academic fight over a private historic collection, a reclusive multi-millionaire found murdered in the library, and a mysterious ghost horse that arrives in the creepy fog. In amongst the murder mystery, which Lucy gets pulled into helping solve at the bequest of the murdered man’s granddaughter, there is the theme of families torn apart and then reunited and unrequited love. These subplots add to the appeal of the story and pulled me in until I couldn’t help myself and turned pages late into the night. The exciting reveal provided a twist that I didn’t see coming and left me hoping the next installment is soon to follow.

While the book doesn’t contain recipes, Lucy’s cousin owns a bakery and provides plenty of delicious treats for the Halloween celebrants. One of those treats is Coconut Sugar Cookies so Ms. Gates developed a recipe. Let me tell you, my oldest granddaughter (who is special needs) adored these! I frequently make lemon sugar cookies and she thinks they’re okay. But, she gobbled up my girlie ghosts and pumpkins and asked for more! I love this unique take on sugar cookies and even though there is an extra step to pulse the coconut, I think it is more than worthwhile. Since I made these cookies in the spring (and not during the Halloween setting the book portrays) I made a few Halloween cookies and with the remaining dough, cut some simple shapes that I sprinkled with white sparkling sugar to garnish. Either way, this is a recipe that I will be making year-round!

Amazon Synopsis

Halloween in North Carolina’s Outer Banks becomes seriously tricky when librarian Lucy Richardson stumbles across something extra unusual in the rare books section: a dead body.

Wealthy businessman Jay Ruddle is considering donating his extensive collection of North Carolina historical documents to the Bodie Island Lighthouse Library, but the competition for the collection is fierce. Unfortunately, while the library is hosting a lecture on ghostly legends, Jay becomes one of the dearly departed in the rare books section. Now, it’s up to Lucy Richardson and her fellow librarians to bone up on their detective skills and discover who is responsible for this wicked Halloween homicide.

Meanwhile, very strange things are happening at the library―haunted horses are materializing in the marsh, the lights seem to have an eerie life of their own, and the tiny crew of a model ship appears to move around when no one is watching. Is Lucy at her wit’s end? Or can it be that the Bodie Island Lighthouse really is haunted?

With The Legend of Sleepy Hollow on everyone’s minds and ghoulish gossip on everyone’s lips, Lucy will need to separate the clues from the boos if she wants to crack this case without losing her head in The Spook in the Stacks, the delightful fourth in national bestseller Eva Gates’ Lighthouse Library mysteries.

A special thanks to Eva Gates/Vicki Delany for providing a winner with a hardcover copy of THE SPOOK IN THE STACKS! Contest is limited to U.S. and Canada residents only and ends Monday, June 18, 2018 at 11:59 pm PST. 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!)

Coconut Sugar Cookies

As made by Josie O’Malley for a Halloween party at the Bodie Island Lighthouse Library in The Spook in the Stacks by Eva Gates

Ingredients

7 ounces sweetened flaked coconut
3-3/4 cups cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
2 large eggs
1-1/2 teaspoons pure vanilla extract
1/8 teaspoon pure coconut extract, optional
Sanding or colored sugar or sprinkles for decorating (optional)

Instructions

Process coconut in a food processor until finely ground. Whisk together flour, coconut, baking powder, and salt in a small bowl; set aside.
Put butter and granulated sugar into the bowl of an electric mixer mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Mix in eggs, vanilla, and coconut extract, if desired. Add flour mixture; mix until just combined.
Divide dough into thirds; wrap each in plastic. Refrigerate until firm but malleable, about 1 1/2 hours.
Roll out dough between 2 sheets of lightly floured parchment to 1/4 inch thick. Repeat, and stack between parchment on a baking sheet. Freeze or refrigerate dough until firm, 30 minutes.
Preheat oven to 350 degrees.
Cut out shapes with a floured cutter. Space 1 1/2 inches apart on baking sheets lined with parchment. To decorate with sugar, lightly brush with water and sprinkle with sugar. Or once cooled, decorate with icing and sprinkles as desired.
Bake until edges are golden, 11 to 13 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely.

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Fudge Ecstasies

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AS THE CHRISTMAS COOKIE CRUMBLES by Leslie Budewitz is the fifth book in the Food Lovers series. The Christmas holidays are gearing up with lots of festivities planned in Jewel Bay, Montana, which prides itself on promoting local food and crafts. Erin Murphy, manager of her family’s Murphy Mercantile, is a delightful protagonist. I adore the closeness she shares with her family which spills over into the close-knit community. Erin is kind-hearted and befriends Merrily, who has been shunned from her family for a long-ago transgression which she had paid dearly for. Given the ongoing holiday festivities, Merrily’s family situation becomes all that more heartbreaking. I found Ms. Budewitz writes rich, emotional connections between the characters and brings the spirit of the season to life on the pages. And even though it’s only June, I’m happy to read about Christmas any time of the year!

When Merrily is found murdered, Erin grieves for a friend she barely knew and is pulled into finding justice for the woman. Even though Erin is busy finalizing her wedding plans to Adam and participating in the town’s events, she still finds time to ask questions and find the truth. There were enough suspects to keep me guessing without too many overwhelming the plot. Subplots were woven into the story to bring an added depth of richness to the tale and Ms. Budewitz brings all the threads together in one satisfying conclusion. I also appreciated how the author includes a list of characters at the very beginning of the book. While I didn’t need to reference it since characters were judiciously introduced, it was nice to have “just in case”. And truth be told, it was terrific to have when writing this review since I got so caught up in the fast-paced story I forgot to take many notes.

With the Christmas season being celebrated in the village, Erin hosts a cookie exchange party. It was fun reading Erin’s description of how she connects the cookie qualities with the personality of the baker who brought them to the exchange. The reader will be drooling over the myriad of recipes Ms. Budewitz includes at the back of the book, both for cookies and savory dishes alike! It was certainly difficult to choose just one recipe to share but in the end, Chocolate Ecstasies won out. I was smitten by the generous amounts of chocolate these cookies hold and the fact that it mixes up in one pan. No lugging the heavy-duty mixer out, no rolling out dough, no worrying about getting the butter softened enough. This ultimate chocolatey, easy-peasy cookie recipe is still super yummy and will have your friends and family begging for it year-round!

Amazon Synopsis

Erin is one smart cookie, but can she keep the holiday spirit―and herself―alive till Christmas?

In Jewel Bay, all is merry and bright. At Murphy’s Mercantile, AKA the Merc, manager Erin Murphy is ringing in the holiday season with food, drink, and a new friend: Merrily Thornton. A local girl gone wrong, Merrily has turned her life around. But her parents have publicly shunned her, and they nurse a bitterness that chills Erin.

When Merrily goes missing and her boss discovers he’s been robbed, fingers point to Merrily―until she’s found dead, a string of lights around her neck. The clues and danger snowball from there. Can Erin nab the killer―and keep herself in one piece―in time for a special Christmas Eve?

A special thanks to Midnight Ink and Leslie Budewitz for providing a winner with a print copy of AS THE CHRISTMAS COOKIE CRUMBLES! Contest is limited to U.S. residents only and ends Wednesday, June 13, 2018 at 11:59 pm PST. 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!)

Fudge Ecstasies

Adding half the chocolate chips just before baking gives these crackletopped cookies a soft, fudgy interior. And mixing the batter in the saucepan makes clean up easy!

Ingredients

1 12-ounce package (2 cups) semi-sweet chocolate chips (divided)
2 ounces unsweetened chocolate
2 tablespoons butter
1/4 cup all-purpose flour, heaping
1/4 teaspoon baking powder
Dash of salt
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1 cup chopped walnuts or pecans

Instructions

Heat oven to 350 degrees (F).
In a heavy medium sauce pan, melt one cup of the chocolate chips, the unsweetened chocolate, and the butter, stirring constantly until melted. Remove from heat and allow to cool slightly.
In a small bowl, stir together the flour, baking powder, and a dash of salt.
Add the eggs, sugar, and vanilla to the chocolate mixture, in the saucepan but off the heat; mix well.
Add the flour mixture and mix well.
Stir in the remaining one cup of chocolate chips and the nuts.
Drop by teaspoons onto a baking sheet. Bake 8 to 10 minutes, or until the edges are firm and the surface dull and cracked.
Allow to cool on the baking sheet for a minute or two, then transfer to a rack to cool completely.

Notes

Makes about 3 dozen.

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Make-in-My-Sleep Brownies

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PICK AND CHEWS, the fourth book in the Barkery & Biscuits Mystery series by Linda O. Johnston is a cute read for dog and pet lovers! Protagonist Carrie Kennersly is both a veterinarian technician and the owner of the Barkery & Biscuits pet bakery plus Icing on the Cake bakery for human treats. She has her hands full running her businesses with the help of great assistants, plus keeping her part-time job at the vet clinic in Knobcone Heights. I loved the location and the settings. Knobcone Heights is located in the San Bernardino Mountains in Southern California, which is in my neck of the woods so to speak. The two bakeries (pet and human) are adorable and I enjoyed the interaction Carrie has with her clients. It’s obvious she has a great love for pets, especially dogs, and it was sweet how she went out of her way to share extra treats with the town’s animal shelter. I also enjoyed the supporting characters, both human and canine, especially Carrie’s adorable dog, Biscuit.

Carrie’s relationship with veterinarian Dr. Reed Storme is also progressing and when he’s accused of murdering a former co-worker Carrie steps in to clear his name. She has quite a reputation in town for solving murders and even though Reed hasn’t liked her doing so in the past, he asks her to investigate and prove his innocence. There are plenty of suspects who would have liked to kill the victim (you can’t help but truly dislike her!) including, Reed. I was a bit uncomfortable that Carrie wasn’t ever sure of Reed’s innocence, even though she wanted him to be, yet still elected to spend the night with him. The story starts out a little slow but once the murder takes place, the pace picks up. The killer was a big surprise to me, but in hindsight the clues were there as Carrie investigates. The reveal wraps up the threads of the story with a suspenseful conclusion.

The townspeople and pets of Knobcone Heights enjoy an assortment of treats at Carrie’s bakeries and fortunately for the reader, Ms. Johnston provides recipes at the back of the book for both humans and dogs. I chose to make her recipe for Make-in-My-Sleep Brownies (for people only!). The brownies are just the way I like brownies: Ooey, gooey, and chewy with plenty of rich chocolate. I needed to make some goodies for my granddaughter’s school for teacher appreciation week and this recipe was perfect since they are baked in a jelly-roll pan. The brownies, while thin, are rich and satisfying so cutting them into small squares means you can serve a crowd. Although no one would complain if you served them a large Make-in-My Sleep Brownie topped with ice cream and fudge sauce! In fact, you’d get a huge thank you!

Amazon Synopsis

Carrie Kennersly tries to help her veterinarian boyfriend when he’s under suspicion of murder…Is he a keeper, or should she let him go off-leash for good?

As a technician for a local vet and the owner of the Barkery & Biscuits dog bakery, Carrie Kennersly is excited to host a rescue animal adoption event. She’s also excited to be in a relationship with veterinarian Dr. Reed Storme, despite his pleas for her to butt out of the murder cases she keeps finding herself involved with. Yet when Reed is accused of killing his former veterinary colleague, he seems a lot more agreeable to having amateur detective Carrie butt back in. Can Carrie clear Reed, or does she care too much for a killer?

A special thanks to Linda O. Johnston for providing two print copies of PICK AND CHEWS! Contest ends Monday, June 11, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. The contest is administered by Great Escapes Virtual Book Tours and the winner will be announced on this page as well as notified by email (so check your spam folder!)

Make-in-My-Sleep Brownies

Ingredients

4 squares (1 ounce each) unsweetened chocolate
1 cup margarine or butter (2 sticks)
2 cups sugar
1 cup all-purpose flour
2 teaspoons vanilla
1 teaspoon salt
Powdered sugar

Instructions

Preheat oven to 325 degrees (F).
Melt chocolate and margarine (or butter) in microwave. Cool for about 10 minutes.
Add remaining ingredients. Mix well.
Pour into a greased jelly roll pan (15"x10"); or line pan with non-stick foil for easy removal.
Bake for 25 minutes.
Sprinkle with powdered sugar while still warm.
When cool, cut into squares.

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TOUR PARTICIPANTS

May 29 – Books a Plenty Book Reviews – REVIEW
May 29 – Babs Book Bistro – SPOTLIGHT
May 30 – The Pulp and Mystery Shelf – GUEST POST
May 30 – FUONLYKNEW – SPOTLIGHT
May 31 – Books Direct – GUEST POST
May 31 – T’s Stuff – AUTHOR INTERVIEW
June 1 – Cinnamon, Sugar and a Little Bit of Murder – REVIEW
June 1 – Mallory Heart’s Cozies – REVIEW
June 2 – Lisa Ks Book Reviews – REVIEW, AUTHOR INTERVIEW
June 2 – The Power of Words – REVIEW
June 3 – Bibliophile Reviews – REVIEW, GUEST POST
June 4 – Texas Book-aholic – REVIEW
June 4 – A Holland Reads – SPOTLIGHT
June 5 – Laura’s Interests – REVIEW
June 5 – Cozy Up With Kathy – CHARACTER GUEST POST
June 6 – Celticlady’s Reviews – SPOTLIGHT
June 6 – Sneaky the Library Cat’s Blog – CHARACTER INTERVIEW
June 7 – MJB Reviewers – REVIEW
June 8 – Devilishly Delicious Book Reviews – REVIEW
June 9 – The Montana Bookaholic – CHARACTER GUEST POST
June 9 – Escape With Dollycas Into A Good Book – SPOTLIGHT
June 10 – StoreyBook Reviews – GUEST POST
June 11 – Island Confidential – CHARACTER INTERVIEW
June 11 – My Reading Journeys – REVIEW

I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

Chocolate Truffle Tart with Strawberries

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THE DIVA COOKS UP A STORM by Krista Davis is the newest release in the Domestic Diva Mystery series and one that I, and so many fans, have been long waiting for with great anticipation! Sophie Winston, event planner, is a delightful protagonist and dare I admit it, could be one of my role models! Sophie’s attention to detail and style is both elegant and casual at the same time. She has no problem whipping up amazing meals for last-minute drop-in guests and serving them on thoughtfully-chosen plates and linens. That attention to detail is what helps her solve murder mysteries. She also has a generous, caring heart which is exhibited when she befriends the young widow of the murder victim. Most of the town shuns the young woman because she was that “other woman” who broke up a marriage and even suspect her of being the murderer. Yet Sophie manages to see below the surface and uncover the truth. I also love how the author starts each chapter with an advice column. It gives insight into the characters via their answers.

The wonderful characters are what draws readers in but it’s the well-developed plot that keeps us turning pages. The action starts right from the very beginning: ‘killer’ bees swarming and attacking a man (enjoyed the facts provided about bees!); a husband worried about being poisoned; a pending summer hurricane; and even an underground dinner (sounds like fun!). Ms. Davis effortlessly weaves the story together which kept me turning pages late into the night. The exciting conclusion wove each piece of the story together into one satisfying read!

With all the entertaining Sophie does, she’s always preparing dishes to share. Fortunately, Ms. Davis provides several mouth-watering recipes at the back of the book. I was drawn to the Chocolate Truffle Tart with Strawberries… pure nirvana! And it’s such an elegant dessert to serve which makes me feel like I’m channeling Sophie. A flaky, buttery crust provides the base for a decadently, rich Chocolate Truffle Tart that is garnished with juicy, red strawberries and sweetened whipped cream. Chocolate and strawberries are the perfect combination to impress your family and friends!

Amazon Synopsis

When a trendy, underground dinner club leaves some guests six-feet-under the table, entertaining professional and amateur sleuth Sophie Winston hopes she has all the right ingredients to put a murderer on ice in New York Times bestselling author Krista Davis’s new Domestic Diva mystery . . .

Domestic diva Sophie Winston can whip up an elaborate event in her sleep, but as the hippest hostess she rarely gets to enjoy the full guest treatment. Which is why her best friend Nina Reid Norwood loops her in to the latest culinary craze: a pop-up gourmet dinner party. The celebrity chef, the epicurean menu, and the high-profile attendees are all a surprise, turning the decadent dining experience into the hottest ticket in Old Town. But Sophie’s just pleased as punch that she finally has an opportunity to join her fellow foodies in some fun.

The posh party proves to be a recipe for disaster when Hollis Haberman sours spirits by bringing his own hot new dish—his young trophy wife. With Hollis’s son and ex-wife in attendance, there may be more heat at the table than in the kitchen. But by aperitifs, Sophie discovers Hollis swallowing his last bits of air, and she must scramble to stop a killer before the swanky supper becomes anyone else’s last meal.

A special thanks to Krista Davis for providing a winner with a print copy of THE DIVA COOKS UP A STORM! Contest is limited to U.S. residents only and ends Tuesday, June 5, 2018 at 11:59 pm PST. 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 Truffle Tart with Strawberries

Ingredients

Crust

2 cups all-purpose flour
1 tablespoon sugar
3/8 teaspoon baking powder
1/2 teaspoon salt
7 tablespoons unsalted butter, melted
1/3 cup very cold water

Filling

1-1/4 cups heavy whipping cream
12 ounces 55% to 60% semi-sweet chocolate, chopped
or 12-ounce package semi-sweet chocolate chips & 2 teaspoons vanilla

Topping

1-1/2 pounds small strawberries
1 cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla

Instructions

Crust

Preheat oven to 350 degrees (F).
Place flour, sugar, baking powder, and salt in a food processor and pulse about four times to combine.
While running the food processor, pour cooled melted butter into the mixture slowly. Pulse several times.
Add cold water while running. Pulse until it sticks together in small bits. Remove from food processor and press into an ungreased tart pan.
Bake 18 - 20 minutes until it begins to pull away from the edge and is a light golden color.

Filling

Heat the cream until very hot but do not bring to a boil.
Add the chopped chocolate. Stir until the chocolate has melted.
Pour in the vanilla and stir to mix.
Pour chocolate mixture into the prepared tart pan. Set aside until cool and then refrigerate to set.

Topping

Wash and hull strawberries. Cut in half lengthwise. Place on top of the set chocolate tart in a pleasing pattern.
Beat the cream. When it begins to take shape, add the powdered sugar and vanilla. Beat until fairly stiff.
Pipe decoratively around the top edge of the tart. Place the rest of the whipped cream in a bowl and pass it when you serve the tart.

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Panda Macarons with White Chocolate Ganache

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BEAR WITNESS TO MURDER, the second book in the Shamelessly Adorable Teddy Bear Mystery series by Meg Macy is the most adorable cozy mystery out there! Combining a teddy bear factory, and a Cran-beary Tea Party celebrating Octobear Fest while mixing in a close-knit family and a rekindled romance provides Ms. Macy with a delightful hit in this newest release! The beary-fun puns add humor and wit while the Silver Bear Shop and Factory provides a unique setting in the small Michigan town. Sasha Silverman is a likeable protagonist and I enjoyed seeing her interact not only with her family but also with people that she didn’t care for… like her sleazy ex-husband, Flynn, and her high school nemesis. Flynn seems to be cozying up to Sasha’s mom and the reader has to wonder just what it is he is trying to accomplish. The subplots bring an added complexity to the story while the author has allowed Sasha to mature and grow in the face of adversity. The murder of her ex’s girlfriend brings out numerous suspects, including Sasha’s cousin along with her ex-husband and I was kept guessing until the final suspenseful reveal. I loved the first adorable book and I was more than delighted with this second installment in the series!

While the book does not contain recipes there are so many adorable bear-themed treats on Pinterest. The author sent me a photo of Panda Macarons and I almost swooned over their cuteness… and decided I really had to try them out! Even though there are so many ways to flavor macarons, I sometimes prefer something simplistic that allows the filling flavor it shine, especially since I had already decided I wanted a subtle white chocolate filling. But simple and subtle definitely don’t mean boring! The crunch of the almond-flavored macaron is complemented by the sweet, rich creaminess of the white chocolate ganache which provides a hint of vanilla. If you feel you need a burst of flavor, by all means substitute semi-sweet or dark chocolate chips for the white chocolate in the ganache. Either way, kids of all ages will be happy to eat these Panda Macarons!

Check out the free macaron piping guide I’ve included at the bottom of the page as a pdf download.

Amazon Synopsis

Silver Bear Shop and Factory manager Sasha Silverman is cozying up to the fall season by hosting Silver Hollow’s Cranbeary Tea Party, the opening event of the village’s Oktobear Fest—a too-cute celebration themed around teddy bears. She barely has a moment to agonize over the return of her former high school rival, Holly Parker, whose new toy and bookstore in town could spell big trouble for the Silver Bear Shop and her cousin’s small bookstore . . .

But when Sasha discovers Holly’s shop assistant dead with a knife plunged in her body, the unpleasant woman suddenly looks like a real backstabber. So does Sasha’s ex-husband, rumored to have rekindled the fiery extramarital affair he once had with the victim. Now, before a gruesome homicide case takes the fun out of both the Fest and her personal life, Sasha must identify the true culprit from a daunting suspect list—or risk becoming as lifeless as one of her stuffed bears . . .

A special thanks to Meg Macy for providing a winner with a print copy of BEAR WITNESS TO MURDER! Contest is limited to U.S. residents only and ends Wednesday, May 30, 2018 at 11:59 pm PST. 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!)

Panda Macarons with White Chocolate Ganache Filling

It is important that you weigh the ingredients to obtain good results.

Ingredients

Macarons

200 grams confectioners' sugar (1-1/2 cups + 1-1/2 tablespoons)
110 grams almond meal (1 cup)
90 grams egg whites, room temperature (from 3 eggs)
50 grams granulated sugar (1/4 cup)
Pinch cream of tartar
1/2 teaspoon white food color (optional)
Black food coloring

White Chocolate Ganache

254 grams premium white chocolate chips (1-1/2 cups)*
90 ml heavy cream (6 tablespoons)
Pink petal dust (optional)

Instructions

Macarons

In the bowl of a food processor, pulse together the almond meal and confectioners' sugar until it becomes a fine powder, about 30 pulses. Sift the almond meal mixture into a large bowl. If small chunks of almond remain in the sifter, process the chunks in the food processor and sift back into bowl. Set aside.
Add the egg whites to the bowl of a standing mixer. Whip the eggs with the whip attachment on medium-low speed. Once soft peaks start appearing (2 – 3 minutes) add the cream of tartar and then slowly sprinkle the granulated sugar onto the egg whites while the mixer is still running. Increase speed to medium high and whip until stiff peaks appear.
Using a spatula, fold in the white food coloring (if using) and about 1/3 of the almond and sugar mixture until combined. Fold in another third of the almond mixture until combined, then repeat with remaining almond meal mixture and fold until batter is fully mixed. Batter should easily drop from the spatula but shouldn't be runny. Be cautious to not overmix though.
Remove 1/3 cup of the batter and place into a small bowl. Add black food coloring, a little at a time and thoroughly mix until desired shade is reached. Place into a piping bag fitted with a size 3 round tip. I like to use a coupler so I can change out tips if needed, such as using a size 2 tip to pipe the mouth of the panda.
Place the remaining batter into a pastry bag fitted with a large round tip (I used a size 10). Pipe the batter onto the parchment paper, making 1-inch to 1-1/2-inch circles. (You can do this free hand or have a template placed beneath the parchment paper.) Leave 1 – 2 inches between the cookie circles to allow for spreading.
Using the black batter, pipe the panda face details: eyes, nose, and ears on half the macarons. On the remaining macarons, pipe a round tail. If desired, switch to a smaller round tip and pipe mouth details.
Once baking sheets have been filled, firmly tap the sheets on the counter 2 times to release any air bubbles in the batter. Let the cookie shells rest on the counter for 30 to 60 minutes, until the tops feel dry. They should NOT feel sticky or tacky. This will prevent the tops from cracking when baked.
Preheat the oven to 315 degrees (F) and position the rack in the lower third of the oven.
Bake the cookies, one sheet at a time, for 15 – 20 minutes, rotating the pan halfway through the baking time.
They will be done if the cookie lifts fairly easy from the parchment. If it sticks or separates from the bottom, cook a minute or two longer.
Remove baking sheet from oven and allow the cookies to cool completely before removing from parchment paper.

White Chocolate Ganache

Combine the white chocolate and cream in a microwave-safe bowl.
Heat in the microwave, on full power, for 1 minute. Remove and whisk until melted and smooth. If needed return bowl to microwave and heat an additional 15 seconds, being very careful to not overheat.
Once melted, place the bowl in the refrigerator until it cools. Stir often until it becomes a spreadable consistency that won't drip off the macaron. If the ganache is too firm, reheat in the microwave for 5 seconds and rewhisk. If it becomes too thin, re-chill until spreadable.
Place the ganache in a piping bag fitted with wide, round tip.

Putting it together

Match up the cookie shells into face and tail pairs. Pipe a layer of white chocolate ganache onto the bottom side of one cookie and then add the top cookie, creating a “sandwich”. Press the cookies together to spread the ganache to the edges. If desired, brush pink petal dust onto the cheeks of the panda macarons.
Immediately serve. Refrigerate any leftovers for up to 3 days.

Tips

Use blanched almond meal for lighter-colored macarons.
I didn't stir my batter long enough so it was too thick as I piped it. The batter should easily drip from the spatula. It resulted in having to bake the macarons longer than necessary which made them extra crunchy instead of slightly chewy. My husband actually preferred them this way!
*Feel free to substitute semi-sweet or dark chocolate chips for the white chocolate.

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Click here for the free pdf template to use beneath parchment paper: Macaron piping template

Sugar Cookie Fruit Tart

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HAIR OF THE DOG by Carlene O’Neil is the long anticipated third release in the Cypress Cove Mystery series and it does not disappoint! Protagonist Penny Lively inherited Joyeaux Winery from her aunt, situated on the central California coast. I love the setting of the book and Ms. O’Neil provides enough details to make the reader feel like they’re visiting wine country. Yet those details don’t detract from the well-plotted storyline. The author adds a light touch of humor that I enjoyed, such as Joyeaux Winery hosting the ‘Fabulously Ugly Dog Contest’ for dogs that are beauty challenged. (Such a cute concept!) Penny is also a bit of a klutz which leads to scenes that had me laughing out loud, like her setting off an earsplitting alarm with flashing laser lights while trying to sneak up on someone.

In amongst the fun is also thought-provoking moments that touches on prescription drug abuse which seems so prevalent in our society. And of course there’s the murder of a well-liked veterinarian who worked with Penny’s cousin, Annie. When Annie is accused of the murder (it didn’t help that she was found standing next to the body holding the weapon) Penny knows she must get involved and clear her cousin’s name. Penny is quite tenacious in searching out the truth and at times is almost annoyingly pushy, not caring who she ticked off. There’s no subtlety to Penny, but she admirably proves herself to be the most loyal of friends. The reveal provides a super unique twisty-turvey conclusion that left me thinking about the book long after I read the last page!

While there are no recipes included in the book, one of Annie’s friends owns a restaurant that she frequents often. There she enjoys a delectable fruit tart which made my mouth water… so I created a Sugar Cookie Fruit Tart myself! With summer on the way, I love having something that is light and utilizes produce that is in season. I also don’t want to spend a lot of time in the kitchen with the oven on for hours, so I opted to make the crust from refrigerated cookie dough. A quick bake and then once cooled, a slather of lemony cream cheese and a layer of vibrant fresh fruit. I gave it a shiny, sweet glaze of melted apricot jam and a short chill before serving. The jewel-toned fruit makes this a show-stopping yummy dessert!

Amazon Synopsis

In Cypress Cove, someone is playing ruff… Amateur sleuth Penny Lively is working her tail off trying to keep her family winery afloat. For the first time in her life she’s too busy to go looking for trouble. But when drugs are stolen from town veterinarian Annie Moore, Penny is there to help. After all, Annie is her cousin and best friend. When Annie is later found over the body of her business partner, Penny knows it doesn’t look good. The police dig up a motive for Annie and she quickly becomes the primary suspect. Penny knows Annie is no murderer, and is determined to find the real culprit. When a second body turns up, Penny knows she needs to find the killer before anyone else is muzzled, permanently.

A special thanks to Carlene O’Neil for providing a winner their choice of print or an e-book copy of HAIR OF THE DOG and a set of wine charms! Contest is limited to U.S. residents only and ends Sunday, May 20, 2018 at 11:59 pm PST. 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!)

Fruit Tart

Ingredients

1 package (16.5 ounces) refrigerated sugar cookie dough (such as Nestle)
1 package (8 ounces) cream cheese, softened
1/3 cup granulated sugar
2 tablespoons confectioners' sugar
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1-1/2 cups assorted fruit such as strawberries, blueberries, raspberries, mango, kiwifruit, sliced as desired
1-1/2 tablespoons apricot jam

Instructions

For the crust:

Preheat oven to 325 degrees (F).
Spritz the bottom and sides of a 9 or 10-inch tart pan with non-stick cooking spray.
Press the cookie dough onto the bottom and sides of the tart pan. If the dough is too firm, allow to sit at room temperature for 5 to 10 minutes to soften a bit.
Bake crust for 20 - 24 minutes or until lightly golden brown. Cool crust completely before assembling tart.

For the filling:

Beat the cream cheese, sugars, lemon juice and lemon zest in a small mixing bowl until completely smooth.
Spread over the cooled crust.

For the topping:

Arrange desired fruit in a pleasing pattern over the top of the cream cheese mixture.
Place the apricot jam in a microwave-safe bowl. Heat for 20 - 30 seconds or until it reaches a liquid state. Strain off any fruit chunks then brush remaining jam over the fruit.
Refrigerate tart for at least 1 hour before serving.

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Red Velvet Crunchies

I’m delighted to be participating in the Great Escapes Virtual Book Tour by sharing my review and a recipe from a brand new book in a brand new series! CAKE & PUNISHMENT by Maymee Bell (aka Tonya Kappes) is the first book in the Southern Cake Baker Mystery series and one not to be missed! Filled with Southern charm and sayings, the characters bring the Kentucky region to life for the reader. The protagonist, Sophia Cummings, is a talented pastry chef taking a short leave from her prestigious position at a Manhattan, New York restaurant after catching her boyfriend in a compromising position with the maître d’. Returning home to Rumford, Kentucky to stay with her folks, Sophia finds herself volunteering to make the wedding cake for one of her old high school friends. I love how the author integrates cake baking and decorating tips into the story and the descriptions of her gorgeous confections are drool-worthy. Bitsy, Sophia’s mother, is as southern as they come and adds appeal to the story. Many of the scenes are centered at the Rumsford Country Club and when the head chef is found murdered right before Sophia shows up to start on the cakes, she gets involved. Some might call her nosy but she pays close attention to details and finds that people like to talk to her. The author provides many suspects to keep the reader guessing while for the most part, the pacing of the story was good. The final reveal felt a bit rushed or maybe I just didn’t want this enticing story to end.

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Not only did Sophia bake the wedding cake for her friend, she pitched in to work in the country club’s kitchen after the chef was murdered. She also baked yummy treats for her friends and family throughout the book and I was constantly drooling. Fortunately Ms. Bell provides several mouthwatering recipes at the back of the book and I want to try them all! But having to settle for one to share, I chose the Red Velvet Crunchies which Sophia made numerous times during the story. The base is a chocolate red velvet with a generous amount of chocolate chips added to the dough and then additional chocolate chips pressed into the tops as soon as the cookies are done baking. To be honest, I’ve never made red velvet anything so was quite alarmed when the batter turned SO red when I mixed it… I thought I’d done something terribly wrong. But, once the cookies baked, they turned a delicious chocolate brown with a red tint instead of looking like they were straight out of a horror show. The warm, gooey chocolate cookies were a huge hit when served with an ice cold glass of milk. I found these to be a wonderful variation on everyone’s favorite chocolate chip cookies!

Amazon Synopsis

In the first of a delectable new Southern-set baking cozy series, Sophia Cummings, pastry chef extraordinaire, must craft the perfect cake for an old friend’s wedding while sifting through the suspects in a murder.

Bucolic Rumford, Kentucky has glowing fields of bluegrass, a fine selection of bourbons, and now a professional pastry chef. Broken-hearted Sophia Cummings has come home from New York City. She’s not there a minute before she’s charmed into making her high school friend Charlotte’s wedding cake. The kitchen at the Rumford Country Club seems perfect until Chef Emile’s body is discovered, sprawled near the stove, a cast iron skillet on the floor close by.

With one look at the shiny, new frying pan, Sophia knows it’s not Emile’s. She offers her knowledge to Sheriff Carter and her talents to Evelyn, the manager, who needs an interim chef. The mood in the country club is grim: Emile’s peppery personality had burned members and staff alike. Sophia wonders which one of them burned him?

A special thanks to Tonya Kappes for providing one winner with an Amazon Kindle tablet! Contest ends Friday, May 11, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. The contest is administered by Tonya Kappes and the winner will be announced on this page as well as notified by email (so check your spam folder!)

Red Velvet Crunchies

Ingredients

1-1/2 cups + 1 tablespoon all-purpose flour
1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 tablespoon whole milk
2 teaspoons vanilla extract
1 tablespoon red food coloring, liquid or gel (might might need more, depending on how red you want your cookies)
1 cup semisweet chocolate chips plus 1/2 cup for after baking to stick on top for decorations

Instructions

Do not preheat the oven because the dough has to be chilled for one hour.

Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Use a mixer to beat the butter on high speed until creamy. Beat in the brown sugar and granulated sugar until combined and creamy. Beat in the egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined.
Turn mixer off to add the dry ingredients to the wet ingredients. Mix on low and slowly beat until a very soft dough is formed. Add more food coloring if you'd like the dough to be brighter red, which I do. I eyeball this. On low speed, beat in the chocolate chips. The dough will be sticky.
Cover the dough tightly with plastic wrap and chill for at least one hour. It has to be chilled.
Preheat oven to 350 degrees (F).
Put parchment paper on two baking sheets and set aside so they are ready for you to place dough on once you've rolled it into balls.
Scoop up 2 tablespoons of dough and roll into a ball.
Place nine balls on each baking sheet. Bake each batch for 10 - 11 minutes. The cookies may only spread slightly because the center will be nice and moist. If you want to press down the warm cookie, you can, and it will make crinkles on top. I stick a few chocolate chips on top and in the crinkles for decoration only.
Keep the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Tour Participants

April 25 – The Pulp and Mystery Shelf – CHARACTER GUEST POST
April 25 – Books a Plenty Book Reviews – REVIEW
April 26 – Babs Book Bistro – SPOTLIGHT
April 26 – Bibliophile Reviews – REVIEW
April 27 – The Book Diva’s Reads – CHARACTER GUEST POST
April 27 – 3 Partners in Shopping, Nana, Mommy, & Sissy, Too! – SPOTLIGHT
April 28 – Ms. Cat’s Honest World – REVIEW
April 28 – MJB Reviewers – REVIEW, AUTHOR INTERVIEW
April 29 – Laura’s Interests – REVIEW, GIVEAWAY
April 30 – Reading Is My SuperPower – REVIEW
April 30 – A Holland Reads – SPOTLIGHT
May 1 – My Reading Journeys – REVIEW
May 1 – Mysteries with Character – AUTHOR INTERVIEW
May 2 – Queen of All She Reads – REVIEW
May 2 – Island Confidential – CHARACTER INTERVIEW
May 3 – Texas Book-aholic – REVIEW
May 3 – Valerie’s Musings – GUEST POST
May 4 – The Power of Words – REVIEW
May 4 – Celticlady’s Reviews – SPOTLIGHT
May 5 – Varietats – REVIEW
May 6 – Brooke Blogs – SPOTLIGHT
May 7 – FUONLYKNEW – REVIEW
May 7 – Ruff Drafts – GUEST POST
May 8 – The Montana Bookaholic – REVIEW, CHARACTER GUEST POST
May 8 – Cinnamon, Sugar and a Little Bit of Murder – RECIPE POST
May 9 – Moonlight Rendezvous – REVIEW, CHARACTER GUEST POST
May 9 – Escape With Dollycas Into A Good Book – REVIEW, GUEST POST
May 10 – That’s What She’s Reading – REVIEW, GUEST POST
May 10 – Bookworm Cafe – REVIEW
May 11 – Lisa Ks Book Reviews – REVIEW, RECIPE POST
May 11 – Melina’s Book Blog – REVIEW

I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

Summer Corn Casserole

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DEATH OF A COOKBOOK AUTHOR is the tenth book in the Hayley Powell Food and Cocktails Mystery series by Lee Hollis and is an entertaining page turner! I love that Hayley is an “older” woman, her children grown and on their own. She writes a successful food and cocktail column for the Island Times newspaper in Bar Harbor, Maine. The author includes several of Hayley’s columns sprinkled throughout the book and they add a peek into her personal life as she shares snippets of memories, anecdotes and recipes. It truly is a unique way for the reader to feel like they know the protagonist. When Hayley is invited to spend the 4th of July weekend at Penelope Janices’ estate and participate in a celebrity potluck casserole competition, Hayley can’t believe her good luck. It’s cute how she goes all fan-girl over Penelope, the famous cooking and lifestyle star on the Flavor Network. I’m sure I would act just like her if I ever had the chance to meet a famous television personality.

Hayley believes she overhears a plot between Penelope’s husband and assistant to murder the famous woman. However, it’s Penelope’s husband that ends up dead shortly thereafter and Hayley has a difficult time believing it was just an accident like the police say. Not one to shy away from asking questions and finding out the truth, she starts digging and uncovers a multitude of secrets that the rich and famous weekend guests have tried to hide… but could that make one of them a killer? I have to hand it to Hayley, even though she managed to make most of the guests mad at her, she doesn’t let it deter her. The exciting reveal pulls the reader in and keeps you turning pages faster and faster and just when I gave a sigh of relief that justice was served, the author threw in one last twist that I didn’t see coming!

The theme of the recipes centered around the celebrity completion are casseroles and Hayley has recipes galore that she shares with readers, along with some delicious cocktail concoctions! I’ll admit, I love casseroles for their ease of serving larger groups and the leftovers typically reheat well. I was intrigued by Hayley’s recipe for Summer Corn Casserole, which is actually a side dish… except I loved it so much I felt like I could easily make it a main vegetarian meal! Super easy to mix together and bake, the corn flavor shines through. And since frozen or canned corn may be used instead of fresh summer corn, I can enjoy this year round!

Amazon Synopsis

Food and cocktails columnist Hayley Powell will be cooking alongside top chefs at a cookbook author’s party. But a killer plans to ruin her appetite . . .

When Hayley’s idol, cookbook author and TV personality Penelope Janice, invites her to participate in a Fourth of July celebrity cook-off at her seaside estate in Seal Harbor, Maine, Hayley couldn’t be more flattered. She just hopes she can measure up. With a who’s who of famous chefs whipping up their signature dishes, this holiday weekend has all the ingredients for a once-in-a-lifetime culinary experience.

Instead, Hayley gets food poisoning her first night and thinks she overhears two people cooking up a murder plot. The next morning, a body is found at the bottom of a cliff. Tragic accident or foul play? To solve a real cliffhanger, Hayley will need to uncover some simmering secrets—before a killer boils over again . . .

A special thanks to Lee Hollis for providing a print copy of DEATH OF A COOKBOOK AUTHOR for one lucky winner. Contest is limited to U.S. residents only and ends Sunday, May 6, 2018 at 11:59 pm PST. 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!)

Summer Corn Casserole

Ingredients

2 - 2-1/2 cups fresh corn off the cob (about 5 ears) you can substitute frozen or canned
1 can cream-style corn
1 8.5 ounce box Jiffy corn muffin mix*
1 cup sour cream
1 stick butter (1/2 cup)
1 cup shredded cheddar cheese

Instructions

Preheat your oven to 350 degrees (F).
Combine both your corns, Jiffy mix, and sour cream in a mixing bowl.
Melt your butter and add to the bowl and mix all together.
Pour the corn mixture into a greased casserole dish and bake for 45 minutes. Remove and sprinkle with shredded cheese on top and bake 10 more minutes, or until cheese is melted.
Remove from oven and serve.

Notes:

I successfully substituted a gluten-free cornbread mix for the Jiffy mix by weighing out 8.5 ounces of the mix and proceeding with the recipe as written.

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Blackberry Muffins

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COLOR ME MURDER, the first book in the brand new Pen & Ink Mystery series by Krista Davis was everything I had hoped and so much more! The reader is introduced to Florrie Fox, a delightfully creative protagonist. She has a kind and loyal heart and I loved the relationship she has with her family, especially her sister. It’s refreshing to see close-knit families portrayed on the page. Ms. Davis includes a cast of characters at the beginning of the book so that you can reference if needed. I felt that the author was judicious in bringing new characters to the page, so I never got confused about who was who. But it was nice to know the list was there if I needed it. The story quickly pulled me in and allowed me to get a good sense of who the main characters are, especially Florrie, while the murder mystery provided page-turning suspense. I found Florrie’s method for collecting and organizing clues by sketching what she had seen or heard to be very unique and added to the enjoyment of the story.

The mystery was well plotted and kept me guessing as Florrie uncovered suspects, including her own sister… which puts her loyalty to the test. There are so many creative twists and turns in the book and I love how the author expertly weaves together humor with mystery, adds adorable animals and admirable humans, hidden secret passageways with a missing author, and then ties it all up with an exciting conclusion! And if a delightful tale isn’t enough, Ms. Davis provides several delectable recipes at the back of the book and if you purchase the print copy, you will have your very own cover to color with your own creative style.

Speaking of the recipes, they are drool worthy and you’ll want to try them all! I’m delighted to share Krista’s recipe for Blackberry Muffins, perfect for breakfast, snack, tea time. Since I visit my sister in Oregon every summer and pick wild blackberries, I’m always on the lookout for blackberry recipes to try. Not only were these blackberry muffins super quick and easy to mix up, they were utterly delicious from the crunchy, cinnamon-y topping to the jammy pieces of tart blackberries baked into the sweet bread. Since it’s not wild blackberry season yet, I had to settle on store-bought cultivated blackberries. They are much, much larger than wild berries so I cut them into smaller pieces so they were more evenly distributed. I can’t wait for berry season to start so I can make these again and again!

Amazon Synopsis

By day, Florrie Fox manages Color Me Read bookstore in Georgetown, Washington D.C. By night, she creates her own intricately detailed coloring books for adults, filling the pages with objects that catch her eye. There’s plenty of inspiration in her new apartment—a beautiful carriage house belonging to Professor John Maxwell, Florrie’s boss. He offers the property to Florrie rent-free with one condition—she must move in immediately to prevent his covetous sister and nephew from trying to claim it.

When the professor’s nephew, Delbert, arrives, he proves just as sketchy as Florrie feared. But the following morning, Delbert has vanished. It’s not until she visits the third floor of the store that Florrie makes a tragic discovery—there’s a trap door in the landing, and a dead Delbert inside. The esteemed Professor Maxwell is an obvious suspect, but Florrie is certain this case isn’t so black and white. Doodling clues, she begins to consider other colorful characters on the scene, all with a motive for murder. With a killer drawing closer, Florrie will need to think outside the lines . . . before death makes his mark again.

A special thanks to Krista Davis for providing a print copy of COLOR ME MURDER for one lucky winner. Contest is limited to U.S. residents only and ends Sunday, April 29, 2018 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Blackberry Breakfast Muffins

Ingredients

Butter for greasing muffin tin
1-1/2 cups flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 egg
1/2 cup 2% milk
1/3 cup butter, melted
1 cup fresh blackberries
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 cup butter, melted

Instructions

Preheat oven to 350 degrees, Fahrenheit.
Grease muffin wells in the muffin pan.
Combine the flour, 1/2 cup sugar, baking powder, nutmeg and salt in a bowl. Mix well with a fork, and make a well in the middle.
In another bowl, whisk the egg with a fork, pour in the milk and combine, then whisk in the 1/3 cup melted butter.
Add the egg mixture to the flour mixture and stir until just combined. It should be lumpy. Do not overmix!
Add the blackberries and turn gently to distribute.
Spoon into the muffin pan, diving evenly, filling each well about 1/2 full.
Bake at 350 degrees for 10 to 20 minutes.
Meanwhile, stir the cinnamon with the 1/4 cup sugar.
Melt the 1/4 cup butter in a small bowl.
Remove the baked muffins from oven. While still hot, remove each muffin from the pan, dip into the melted butter, and then dip into the sugar.