Chocolate Chocolate Chip Muffins

Click on book to visit Amazon

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

Click on book to visit Amazon

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.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

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

Click on book to visit Amazon

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.

Cranberry Scones

 

 

 

Click on book to visit Amazon

I’m delighted to be participating in the Great Escapes Virtual Book Tour, introducing SCONED TO DEATH, the fifth book in the Cat Latimer Mystery series by Lynn Cahoon! While I haven’t  had the chance to read the entire series, I found it easy to pick up and read this book as a standalone. The author gives just enough backstory so the reader will feel like they know the characters and can relate to the situations facing the protagonist, Cat Latimer. Cat runs a writers’ retreat in Aspen Hills, Colorado. Ms. Cahoon has created a cozy vibe for both the town and for her large Victorian home turned retreat. Her setting is so inviting I wish I could find something similar to visit! I greatly enjoyed her portrayal of the interaction of the mystery authors attending the retreat along with their writing practices. It gives a peek at what authors face when creating material on a regular basis. Cat’s two supporting characters, boyfriend Seth and best friend and chef, Shauna, are well-developed and add to the cohesive feel of running the retreat. In fact, Cat couldn’t do it without the two and I’m glad that the protagonist acknowledges their importance.

The murder that takes place is a bit different than other scenarios that generally happen in cozy mysteries, in that Cat doesn’t have any personal interaction with the victim before finding the body. I felt a bit dis-associated from the crime and the reasons Cat felt she needed to investigate. Despite that, Ms. Cahoon writes an entertaining story that provides several hours of enjoyment. She weaves the lives of her memorable characters into finding truth and justice for the victim. With an exciting reveal, the author wraps up the threads of the story into a satisfying conclusion.

Cooking and baking for the writers’ retreat, Shauna creates all sorts of tempting treats in her kitchen to keep the writers’ energy up and creative muses flowing. From breakfast and snacks to late night movie treats, Shauna has the perfect solution. Ms. Cahoon has provided a scone recipe at the back of the book and I can clearly imagine Shauna placing these warm, buttery pastries on the communal tables. The slightly tart, slightly sweet addition of dried cranberries adds both flavor and texture to these delectable scones. My mouth waters at the thought of spreading sweet butter to melt and then topping with fresh fruit preserves before biting into utter deliciousness!

 

The slightly tart, slightly sweet addition of dried cranberries adds both flavor and texture to these delectable, tender Cranberry Scones.  Recipe shared with permission granted by Lynn Cahoon, author of SCONED TO DEATH.

 

Amazon Synopsis

Cat Latimer pursues a scone-cold killer who iced a top chef in a local bakery . . . 

Cat has a full plate at her Aspen Hills Warm Springs Resort, as a group of aspiring cozy mystery authors arrives for a writers retreat. So when baker Dee Dee Meyer stirs up trouble by filing a false complaint with the health inspector against the B&B—all because she insists Cat’s best friend Shauna stole her recipes—Cat marches into the shop to confront her.

But Dee Dee’s about to have her own batch of trouble. Greyson Finn—a celebrity chef and, until today, one of Denver’s most eligible bachelors—has been found dead in her bakery. Cat’s uncle Pete, who happens to be the chief of police, warns her not to engage in any half-baked sleuthing. But as her curiosity rises, Cat’s determined to discover who served the chef his just desserts—before the killer takes a powder . . . 

 

 

 

 

A special thanks to Lynn Cahoon for providing one winner with an advance readers copy of SCONED TO DEATH. Contest ends Friday, June 14, 2019 at 11:59 pm PST and limited to U.S. 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!)

 

 

 

 

The slightly tart, slightly sweet addition of dried cranberries adds both flavor and texture to these delectable, tender Cranberry Scones.  Recipe shared with permission granted by Lynn Cahoon, author of SCONED TO DEATH.

Print
Cranberry Scones
Ingredients
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold butter, cut into chunks
  • 3 tablespoons sugar
  • 1/2 cup dried cranberries
  • 1/2 cup half and half
  • 1 large egg
Instructions

  1. Preheat oven to 425 degrees (F).

  2. In a large bowl, mix together the flour, baking powder, and salt.

  3. Mix the cold butter into the flour with a pastry knife until the mixture looks like small peas.

  4. Mix in the sugar and dried cranberries. Set aside.

  5. In a small bowl, beat together the half and half with the egg.

  6. Add wet mixture to the dry, but don't overmix.

  7. Knead the dough no more than a dozen times.

  8. Roll out onto a floured surface and cut the circle into 8 wedges.

  9. Place the scones on a lightly greased (or parchment-lined) baking sheet and brush some half and half on the top.

  10. Bake for 10 - 14 minutes. Serve warm with butter and enjoy!

The slightly tart, slightly sweet addition of dried cranberries adds both flavor and texture to these delectable, tender Cranberry Scones.  Recipe shared with permission granted by Lynn Cahoon, author of SCONED TO DEATH.

 

 

 

 

 

a Rafflecopter giveaway

 

 

Pin to Pinterest:

The slightly tart, slightly sweet addition of dried cranberries adds both flavor and texture to these delectable, tender Cranberry Scones.  Recipe shared with permission granted by Lynn Cahoon, author of SCONED TO DEATH.

 

 

 

 

 

 

 

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

 

 

 

TOUR PARTICIPANTS

June 6 – Escape With Dollycas Into A Good Book – REVIEW
June 6 – Ascroft, eh? – AUTHOR INTERVIEW
June 6 – Brooke Blogs – SPOTLIGHT
June 7 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW, RECIPE
June 7 – FUONLYKNEW – SPOTLIGHT
June 7 – Mystery Thrillers and Romantic Suspense Reviews – SPOTLIGHT
June 8 – Carla Loves To Read – REVIEW, EXCERPT
June 8 – fundinmental – SPOTLIGHT
June 8 – MJB Reviewers – AUTHOR INTERVIEW
June 9 – LibriAmoriMiei – REVIEW
June 9 – Baroness’ Book Trove – REVIEW
June 9 – Lisa Ks Book Reviews – REVIEW, AUTHOR INTERVIEW
June 10 – Literary Gold – REVIEW
June 10 – The Pulp and Mystery Shelf – SPOTLIGHT
June 10 – My Reading Journeys – REVIEW
June 11 – Books a Plenty Book Reviews – REVIEW
June 11 – A Wytch’s Book Review Blog – REVIEW, CHARACTER INTERVIEW
June 11 – Ruff Drafts – GUEST POST
June 12 – The Avid Reader – REVIEW
June 12 – Island Confidential – SPOTLIGHT
June 12 – StoreyBook Reviews – SPOTLIGHT
June 13 – I’m All About Books – CHARACTER GUEST POST
June 13 – Celticlady’s Reviews – SPOTLIGHT
June 13 – A Holland Reads – SPOTLIGHT
June 14 – Laura’s Interests – REVIEW
June 14 – Elizabeth McKenna – Author – SPOTLIGHT
June 14 – Readeropolis – SPOTLIGHT

 

 

The slightly tart, slightly sweet addition of dried cranberries adds both flavor and texture to these delectable, tender Cranberry Scones.  Recipe shared with permission granted by Lynn Cahoon, author of SCONED TO DEATH.

 

 

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

Honeymoon Stuffed French Toast

Click on book to visit Amazon

THE BOOK SUPREMACY, the thirteenth book in the Bibliophile Mystery series by Kate Carlisle, is an entertaining addition to a long enduring series! As a long-time fan of protagonist Brooklyn Wainwright (now Mrs. Derek Stone), I was ecstatic see her relationship with her love progress over the years, finally culminating in marriage and a romantic honeymoon in Paris. Ms. Carlisle captures the sounds, sights, and most definitely the tastes of the City of Lights, and makes me want to experience it firsthand. I was especially captivated by the description of the book stalls along the Seine. They sound fabulous especially when I read that some historians claim they have been in existence since the 17th century! After an indulgent interlude, Brooklyn and Derek head back to their home in the romantic city of San Francisco, where the action really starts. One of the strengths of the author is to set the stage, pulling the reader in with wonderful settings and superb character developments. It makes the reader want to follow the story of Brooklyn, her family and friends.

In the midst of sharing their find of an Ian Fleming James Bond book while in Paris, for displaying during a friend’s spy shop celebration, murder happens and puts a somber damper on the festivities. It appears someone desperately wants Brooklyn’s copy of The Spy Who Loved Me. Ms. Carlisle effortlessly weaves an intriguing tale of creepy escape rooms, an ambitious employee after Derek, jealousy, and rare book restorations. I thought I knew where the author was taking the story but then she’d throw in a curve ball that I didn’t see coming. It kept me turning pages until I read the very last word. The final reveal brought great satisfaction and I was relieved that justice was served, like I hoped it would be. And that’s what makes a good cozy mystery!

I was delighted to see that several recipes are included in the back of the book, especially after drooling over Brooklyn and Derek’s feasts while honeymooning in Paris. The Stuffed French Toast recipe caught my eye and my granddaughter confirmed that it’s a recipe worth serving again and again. Thick slices of French bread are stuffed with orange-scented, sweetened cream cheese. That in itself is yummy, but when paired with the orange and honey syrup, it’s a marriage made in heaven! 

 

 

Stuffed French Toast are slices of French bread stuffed with orange zest and cream cheese. Paired with Honey Orange Syrup makes it a perfect breakfast! Recipe shared with permission granted by Kate Carlisle, author of THE BOOK SUPREMACY.

 

 

Amazon Synopsis

Newlyweds Brooklyn and Derek are enjoying the final days of their honeymoon in Paris. As they’re browsing the book stalls along the Seine, Brooklyn finds the perfect gift for Derek, a first edition James Bond novel, The Spy Who Loved Me. When they bump into Ned, an old friend from Derek’s spy days, Brooklyn shows him her latest treasure.
 
Once they’re back home in San Francisco, they visit a spy shop Ned mentioned. The owner begs them to let him display the book Brooklyn found in Paris as part of the shop’s first anniversary celebration. Before they agree, Derek makes sure the security is up to snuff—turns out, the unassuming book is worth a great deal more than sentimental value.
 
Soon after, Derek is dismayed when he receives a mysterious letter from Paris announcing Ned’s death. Then late one night, someone is killed inside the spy shop. Are the murders connected to Brooklyn’s rare, pricey book? Is there something even more sinister afoot? Brooklyn and the spy who loves her will have to delve into the darkest parts of Derek’s past to unmask an enemy who’s been waiting for the chance to destroy everything they hold dear.

 

 

 

 

Stuffed French Toast are slices of French bread stuffed with orange zest and cream cheese. Paired with Honey Orange Syrup makes it a perfect breakfast! Recipe shared with permission granted by Kate Carlisle, author of THE BOOK SUPREMACY.

Print
Honeymoon Stuffed French Toast

This is the heavenly French toast that Brooklyn and Derek enjoyed on the last day of their fabulous Paris honeymoon. Perhaps they'll have it for every anniversary.

Ingredients
Stuffed French Toast
  • 1 loaf of French bread
  • 8 ounces cream cheese, room temperature
  • 3 tablespoons sugar
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla, divided
  • 6 eggs
  • 1/2 cup half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 - 4 tablespoons butter
Honey-Orange Syrup
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1/2 cup honey
  • 1 tablespoons orange zest
Instructions
Stuffed French Toast

  1. Slice the bread 1-1/2-inch thick. Then slice each piece in half almost but not quite all the way, so the cream cheese stuffing can be added between the halves of each piece. If time permits, allow to sit out for an hour or two to dry out a little.

  2. For the orange cream filling, combine the cream cheese, sugar, orange zest, and 1 teaspoon vanilla and mix well. Pipe or spread about 2 tablespoons into each bread slice.

  3. Whisk together the eggs, half-and-half, sugar, 1 teaspoon vanilla, salt, and cinnamon. Dip each piece of stuffed bread into the egg mixture, ensuring that both sides are saturated.

  4. Melt butter in a skillet over medium heat. Cook each piece of stuffed French toast until brown on both sides.

  5. If desired, serve with Honey-Orange Syrup or your favorite maple syrup.

Honey-Orange Syrup

  1. Combine all the ingredients in a small saucepan. Heat on medium until it reaches a gentle boil, then lower heat and continue to simmer until reduced by half, stirring frequently.

 

Stuffed French Toast are slices of French bread stuffed with orange zest and cream cheese. Paired with Honey Orange Syrup makes it a perfect breakfast! Recipe shared with permission granted by Kate Carlisle, author of THE BOOK SUPREMACY.

 

 

 

 

Visit Kate Carlisle at: http://www.katecarlisle.com  for release and giveaway news.

 

 

 

Pin to Pinterest:

Stuffed French Toast are slices of French bread stuffed with orange zest and cream cheese. Paired with Honey Orange Syrup makes it a perfect breakfast! Recipe shared with permission granted by Kate Carlisle, author of THE BOOK SUPREMACY.

 

 

           

 

 

 

 

 

 

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

 

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

Daisy Carpenter’s Secret Potato Salad with Dill

Click on the book to visit Amazon

SOMETHING BORROWED, SOMETHING MEWED, the fifth book in the Lucky Paws Petsitting Mystery series by Bethany Blake, is another terrific addition to one of my favorite series in publication. A wedding planner out of control, competing mother-of-the-bride and mother-of-the-groom, adorable dogs galore, and a Harley-riding bridesmaid with a pet pig… Ms. Blake provides a rollicking tale that had me laughing out loud many times. Not only does she weave many humorous situations into a tightly plotted mystery, but she has a creative touch with pun-y business names and pet puns to fit the theme. In addition to an entertaining story, the author has endearing characters like protagonist Daphne Templeton. She’s a free-spirted young woman who holds a PhD in Philosophy, but she’s settling down and has opened a petsitting business and an organic pet treat bakery, Flour Power, in her home town. The characters are like catching up with old friends: both comforting and exciting to find out what’s been happening in their lives. Not only are the human characters well-developed, the four-footed furry friends are just as charming. I know I’ve said it before, but I adore the protagonist’s sidekick Basset hound, Socrates. He has a personality that is just as delightful as any human sidekick and I love each scene he is in. 

When Daphne finds the wedding planner murdered on the eve of her sister’s wedding, she needs to step in and calm the bride and groom’s nerves. Except she finds out the groom doesn’t have an alibi, but his bride-to-be, Daphne’s sister, believes in his innocence. The author effortless weaves in the clues and subplots and kept me turning pages long into the night to find out “what happens next.” There were twists and turns in the mystery that I didn’t see coming along with the twists with Daphne’s romantic interest, Detective Jonathan Black. Yet in the end, the threads of the characters and the story are brought together into a satisfying, heartwarming conclusion…that once again has me waiting impatiently for the next book to release. 

Ms. Blake includes several cat treat recipes at the back of the book along with a recipe for Daisy’s Secret Potato Salad which was served at the reception. Since my local family are dog people and there was a party coming up (Game of Thrones season opener!), I opted to make the potato salad recipe to share. It received rave reviews and was nicknamed ‘Prince O’Beryn’s Smashed Potatoes’ in keeping with the theme of the party. I liked the use of the red potatoes, which gave the salad a nice texture and some color. The combo of mayo and sour cream provided a nice creamy, tangy flavor which paired beautifully with the fresh dill. The recipe makes a large batch which is perfect for sharing at a gathering or cut the recipe in third to make for a small family dinner. Either way, this will be my new “go-to” potato salad from here on out!

 

Daisy Carpenter's Secret Potato Salad with Dill combines red potatoes, for texture & color, with creamy, tangy mayo & sour cream. A generous amount of dill and scallions provide fresh flavor. Recipe shared from SOMETHING BORROWED, SOMETHING MEWED by Bethany Blake.

 

 

Amazon Synopsis

Daphne Templeton’s sister Piper is getting married—and their mother is getting carried away. She insists on hiring Sylvan Creek’s top event planner, Abigail Sinclair, who proposes an Independence Day theme complete with Statue of Liberty-inspired bridesmaid dresses. With all the bickering among the families, Daphne’s glad her only duty right now is pet-sitting for Abby’s cat, Ms. Peebles. But there are some fireworks coming that aren’t part of the ceremony. The Poconos will never be the same . . .
 
At a tension-filled dress fitting, the abrasive wedding planner is found strangled by a garter—a weapon both borrowed and blue. Now Daphne’s services are required not just for organizing the big day, but for figuring out whether one of the in-laws is an outlaw . . .

 

 

 

 

 

A special thanks to Bethany Blake for providing one winner with a print copy of SOMETHING BORROWED, SOMETHING MEWED & an original painting of Tinkleston the cat. Contest ends Wednesday, June 5, 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!) 

 

 

 

 

 

 

 

Daisy Carpenter's Secret Potato Salad with Dill combines red potatoes, for texture & color, with creamy, tangy mayo & sour cream. A generous amount of dill and scallions provide fresh flavor. Recipe shared from SOMETHING BORROWED, SOMETHING MEWED by Bethany Blake.

Print
Daisy Carpenter's Secret Potato Salad with Dill

Daisy doesn't normally share this recipe, but since I did help to get her cleared of murder and save her restaurant, which was literally "in a pickle", I guess she took pity on me after I kept licking my plate clean at the barn party. She's assured me I can share the recipe with friends, too. I guess the secret is out!

Ingredients
  • 3 pounds red potatoes, unpeeled
  • 3 eggs, hard-boiled and roughly chopped
  • 1 cup mayonnaise
  • 3/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons dried dill weed or 4 tablespoons fresh dill weed, minced
  • 1 bunch scallions, chopped, white and green parts
  • Salt and pepper to taste
Instructions

  1. Boil the potatoes until they are just tender. You don't want them to be mushy. When cool enough to handle, cut them into bite-sized chunks.

  2. Mix together the hard-boiled eggs, mayo, sour cream, vinegar, mustard, dill and white part of the scallions. 

  3. Add the potatoes and toss gently. Season with salt and pepper to taste.

  4. Sprinkle the dish with green scallion tops for a pretty presentation that will wow guests at your next summer picnic or party.

Hint:

  1. If you love pickle flavor, skip the apple cider vinegar and add a few spoonfuls of pickle relish. Yum! 

Daisy Carpenter's Secret Potato Salad with Dill combines red potatoes, for texture & color, with creamy, tangy mayo & sour cream. A generous amount of dill and scallions provide fresh flavor. Recipe shared from SOMETHING BORROWED, SOMETHING MEWED by Bethany Blake.

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

Daisy Carpenter's Secret Potato Salad with Dill combines red potatoes, for texture & color, with creamy, tangy mayo & sour cream. A generous amount of dill and scallions provide fresh flavor. Recipe shared from SOMETHING BORROWED, SOMETHING MEWED by Bethany Blake.

 

 

 

 

 

 

 

 

 

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.

 

Daisy Carpenter's Secret Potato Salad with Dill combines red potatoes, for texture & color, with creamy, tangy mayo & sour cream. A generous amount of dill and scallions provide fresh flavor. Recipe shared from SOMETHING BORROWED, SOMETHING MEWED by Bethany Blake.