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DEATH OF THE HULA GIRL is the twenty-fifth book in the multi-author Aloha Lagoon Mystery series. This newest release is written by Catherine Bruns and she’s brought protagonist Carrie Jorgenson, her boyfriend, Keanu, and the gang back for another riveting tale. Set against the backdrop of Hawaiian Aloha Lagoon resort, the lush beauty of the landscape, the gentle tropical breezes, the warm sand and icy mai tais, and the melodic hula tunes lure you into a peaceful state of relaxation. (Be prepared to want to pack your bags and take a vacation to the islands!) The author’s strong descriptive skills bring the setting to life and then she’s populated it with memorable characters who entice the reader to turn the pages to find out what happens to them. Despite Carrie’s unfortunate home situation growing up, she’s become a caring, kind soul as she’s made her way in the world. Instead of becoming bitter, she’s developed empathy and tries to see the best in people. I really enjoyed the twists and reveal of Carrie’s former life before she settled in Hawaii. There’s a shocking revelation that kept me glued to the pages.
Despite the relaxing island vibes, murder happens and Carrie and Keanu are caught in the middle of it when the hula dancing victim is Keanu’s ex. This time around, Detective Ray wants and needs their help, delving into the world of hula dancers. Hilarity ensues… Carrie is nowhere as graceful or coordinated as the dancers, no matter how much practice she might get. As Carrie and her beau hunt for clues, they find blackmail and jealousy might play a role. There are several twists and turns that kept me guessing and, by the final reveal, I’ll admit I wasn’t even close. The mystery and subplots are well-paced and complex to keep the reader immersed in the story until the very last word has been read.
There are several recipes at the back of the book for the home cook to try out. I had the pleasure of being a contributor to the recipes and created a riff on the quintessential Hawaiian rolls. Soft and sweet, these rolls have a tropical taste thanks to the use of pineapple juice. These are perfect on their own, slathered with butter, or make an ideal base for BBQ pulled pork sliders, Hawaiian style.
Synopsis:
After a brief brush with Hollywood and fame, Carrie Jorgenson is happy to be back in her adopted hometown of Aloha Lagoon, Hawaii, serving up pineapples and poi to her beloved regular customers and vacationing tourists alike at the Loco Moco Café. She’s once again surrounded by good friends, her fur baby Benny, and reunited with her true love, Keanu.
But all is not perfect in paradise.
Shortly after Carrie’s happy homecoming, Keanu’s gorgeous ex-girlfriend, Tammy, shows up for the Aloha Lagoon’s weekly luau, ready to hula dance her way into everyone’s hearts. Carrie can’t help but feel a little intimidated by her graceful moves and obvious charm. However, when Tammy collapses at the end of her dance, things go from awkward to awful. Suddenly the luau is a crime scene and everyone is a suspect in the death of the hula girl. To make matters worse, Tammy was holding a secret over Keanu’s head, which shoots him straight to the top of the suspect list. Carrie will need to stay cool, stand by her man, and prove his innocence before their lives erupt like a volcano!
A special thanks to Catherine Bruns for offering a print copy of DEATH OF THE HULA GIRL to one lucky winner! Contest ends June 17, 2025 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)
Soft and sweet, these Hawaiian rolls are light and fluffy, and just as delicious as the store-bought version.
- 1/2 cup whole milk, warmed to 100 - 105 degrees (F)
- 1 packet (2-1/4 teaspoons) instant yeast
- 1/2 cup canned pineapple juice, room temperature
- 6 tablespoons unsalted butter, melted and cooled to room temperature
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 4 cups bread flour + up to 1/4 cup more as needed
- 1-1/2 teaspoon sea salt
- 1 egg, lightly beaten with 1 tablespoon water
- 1 tablespoon butter, melted
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With a large wooden spoon (or a dough whisk), mix the warm milk and yeast together in the bowl of a stand mixer. Allow to sit for 2 minutes then stir in the melted butter, sugars, 2 eggs, and vanilla.
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Using the wooden spoon (or dough whisk) stir in the all-purpose flour, 2 cups of the bread flour, and the salt.
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Attach the dough hook to the mixer and mix on medium-low speed for a minute. Slowly add the remaining 2 cups of bread flour, just until the dough comes together by pulling away from the sides of the bowl and forming a ball. You might not need all the bread flour, or you may need to add more, up to 1/4 cup, depending on the humidity (or lack of) in your kitchen.
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Increase the mixer speed to medium-high and knead the dough for 4 to 5 minutes, until the dough becomes a soft and smooth ball. Note: As the dough kneads, it may begin to attach itself to the bottom and lower sides of the mixing bowl. As long as the dough remains tacky to the touch and doesn't cling to your fingers, there's no need to add additional flour.
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Transfer the dough to a lightly greased medium-sized bowl and cover with plastic wrap. Let the dough rise until puffy and doubled in size, about 60 to 90 minutes. I like to place the bowl in my cold oven, with the light turned on for added warmth, for the rising period.
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Heavily grease two 8-inch round metal cake pans (or use a 9"x13" metal casserole dish).
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Punch down the dough and turn onto a lightly floured work surface. Divide into 20 equal-sized pieces. (It doesn't have to be exact, but should be close.) Roll each piece into a ball, then place 10 balls into each of the prepared cake pans.
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Allow the rolls to rise until doubled in size, 45 to 60 minutes.
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Preheat the oven to 375 degrees (F).
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Using a pastry brush, lightly brush the egg wash over the tops just before baking. Be careful not to deflate the dough.
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Bake the rolls for 18 to 22 minutes, until golden brown. Remove from oven and brush with the melted butter.
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Allow to cool in the cake pan for 5 minutes, then serve warm.
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Store completely cooled leftovers in an airtight container for up to 3 days.
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You can use your bread machine if desired. Just follow the manufacturer's instructions on how to layer the ingredients in bread machine insert, then select the dough cycle.
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I was provided with an advance copy. All thoughts and opinions are my own.
