Matcha Green Tea Macarons with Ginger Buttercream Filling

I’m very happy to be a part of the Great Escapes Virtual Book Tour introducing VANGIE VALE AND THE MURDERED MACARON. To be honest, the author, R.L. Syme, had me at the mention of macaron and her cover made me eager to dive into the book and try her cookie recipe! Aside from finding a delectable macaron cookie recipe that I couldn’t stop eating (more about that later) I found a story that left me salivating for more! Ms. Syme creates a refreshing, unique protagonist in Vangie Vale and sets up situations that allows both the character and the plot to shine. I love that not only is Vangie a part-time baker, she is a matchbaker AND the part-time pastor of the town’s community church. The matchbaking business was dreamt up by her sister as a marketing tool, but Vangie has a knack for matching up a patron to a drink, pastry, or a sandwich. She claims she’s not psychic but some might disagree. Being the pastor gives Vangie the inside track on the residents and because of her compassionate nature, people open up to her which helps in her investigation when brutal murders rocks her town.

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As the reader delves into the book, the layers of complexity in both Vangie’s personal life and the plot are slowly revealed with intricate twists and turns that kept me turning pages. In addition to a suspenseful plot, I found the dialog and interaction between Vangie and the characters highly entertaining. Ms. Syme comes up with some delightful sentences that are spot on, such as “So much L.A. in one little package,” to describe an actress. And her perfectly delectable descriptions of the shop’s macarons are drool worthy and made me want to visit the town of St. Agnes, Montana for a taste testing!

The recipe at the back of the book, The Murdered Macaron Recipe is a Matcha green tea macaron with ginger buttercream filling. Yes, it is a unique flavor combination but I loved the earthy, delicate green tea flavor that melded with the spiciness of both fresh and crystallized ginger. The flavors were even more enhanced the day after making them and I had a hard time sharing the batch with a variety of people… I wanted them all for myself! Naturally gluten-free, these delectable cookies rely on egg-whites whipped into a meringue and sweetened with both confectioners’ sugar and granulated sugar. Instead of wheat flour, fine ground almond flour is used. The ginger buttercream filling was amazing and I’m already dreaming of other ways to use it!

Amazon Synopsis

Small towns and gossip go together like flaky crust and sweet pastry cream. Between the police scanners, the coffee ladies, and the senior center, no secret is safe for long. But Vangie Vale wants nothing more than to stay under the radar…especially the police radar. So when her new bakery is linked to a murder investigation, nothing will stop the gossip mill from connecting her to the dead body. Can’t have that. In order to clear her good name and keep her face off the front page, this bakery owner becomes extra nosy…with a little side of breaking-and-entering… But when she comes face-to-face with the Sheriff, Vangie can’t ignore the fact that one of her macarons was involved in a murder. She has to find the real murderer.

A special thank you to R. L. Syme for providing some yummy macaron treats for the giveaway! This giveaway is administered by Great Escapes Virtual Book Tours and you can use the Rafflecopter box located below the recipe to enter. Contest ends August 14, 2017 and is limited to U.S. residents only. Winner will be announced on this page and on Great Escapes Virtual Book Tours site, as well as notified by email (so check your spam folder!)

Green Tea Macarons with Candied Ginger Buttercream-6

Matcha Green Tea Macarons with Ginger Buttercream Filling

Ingredients

For the cookies:

142 grams confectioner's sugar
115 grams fine almond flour
1 tablespoon matcha green tea powder
89 grams room temperature egg whites
71 grams granulated sugar
pinch cream of tartar

For the filling:

3 ounces softened butter
1-1/2 cups confectioner's sugar
2 ounces sour cream
1-1/2 teaspoons grated ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup finely chopped crystallized ginger

Instructions

For the cookies:

Make sure you weigh all the ingredients (even the egg whites), instead of using cups and teaspoons as measurement. Those are less precise than weight measurements, and precision is super important with these cookies.
In a food processor, combine the almond flour, confectioner's sugar, and matcha powder. Grind together until it's a fine, incorporated powder.
Sift into a large bowl (if there's a lot of material left, then grind again, and keep sifting).
In a silver mixing bowl, begin whipping the egg whites and cream of tartar, starting on low speed and gradually increasing.
Slowly pour in the granulated sugar, allowing them to incorporate together.
If you'd like your macarons to be more green than they will be with matcha only, put a couple drops of green gel food coloring in the mix (not liquid coloring -- gel only). I like the light green color, so it's up to you.
Once the egg whites form stiff peaks, put the dry ingredients in and fold them, until they are just incorporated, and there are no streaks left. But don't over-fold. It's a delicate balance.
Transfer to a piping bag and pipe out little 1/2-inch circles (with about an inch between them) either on parchment paper or a silicone baking mat.*
Once they're all piped out, smack the cookie sheet onto your counter a few times to get rid of any air bubbles in the cookies, then leave the cookies out on the counter for about 20 minutes, until the cookies have a bit of a crust.**
Preheat the oven to 350 degrees (F). ***
Once cookies have formed their crust, cook for 10 - 12 minutes, watching not to over-bake. (Be careful of altitude--if you're at higher altitude, the air is thinner, so that affects your baking time.) Take out the cookies and let them cool. Do not fill before they're completely cool.

For the filling:

Whip the butter in a standing mixer until it's creamy.
Add the confectioner's sugar slowly, until it's thick, then add the sour cream.
Add the grated ginger, cardamom, and cinnamon. Mix until incorporated.
Stir in the crystallized ginger.
Pipe the filling into the center of the cookies and sandwich them together, check for size fit with each cookie.
Eat and enjoy!

Tips

*I like a variety of sizes so made large (up to 1-1/2"), medium, and small-sized cookies. For the larger cookies I added 1 - 2 minutes extra baking time.
**If you live in a humid environment, it may take longer for the cookie to develop a crust. I've had it take close to an hour with other recipes on hot summer days, but be patient. The "crust" is what keeps the cookie top from cracking during baking. If the crust has developed properly, the cookie should not feel sticky when touched.
***You don't want these cookies to brown, so I would recommend baking at 325 degrees (F).
After the cookies have baked, remove the parchment paper (with the cookies still attached) to a wire rack to cool completely before filling.
Store leftovers in an airtight container in the refrigerator. I thought the cookies were still very good the following day, after the flavors had melded together.

My Note:

I took the liberty of adapting the author's ginger buttercream recipe by only making half the original but adding additional confectioners' sugar to make it thicker. The filling recipe above is the one that I made and proved to be sufficient to generously fill the macarons.

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Tour Participants:

August 1 – Blogger Nicole Reviews – SPOTLIGHT
August 1 – Island Confidential – INTERVIEW
August 2 – Babs Book Bistro – REVIEW
August 2 – A Holland Reads – SPOTLIGHT
August 3 – Bibliophile Reviews – REVIEW, GUEST POST
August 3 – Varietats2010 – REVIEW
August 4 – My Reading Journeys – REVIEW, INTERVIEW
August 5 – Bookworm Cafe – REVIEW
August 5 – My Funny View of Life – REVIEW
August 6 – Texas Book-aholic – REVIEW
August 6 – Valerie’s Musings – REVIEW, INTERVIEW
August 7 – Sleuth Cafe – CHARACTER GUEST POST
August 7 – StoreyBook Reviews – REVIEW
August 8 – Celticlady’s Reviews – SPOTLIGHT
August 8 – Teresa Trent Author Site – INTERVIEW
August 8 – Escape With Dollycas Into A Good Book – REVIEW
August 9 – The Power of Words – SPOTLIGHT
August 9 – A Blue Million Books – INTERVIEW
August 10 – Socrates’ Book Reviews – REVIEW
August 10 – 3 Partners in Shopping, Nana, Mommy, &, Sissy, Too! – SPOTLIGHT
August 11 – Cozy Up With Kathy – REVIEW, INTERVIEW
August 11 – Book Babble – REVIEW
August 12 – Brooke Blogs – GUEST POST
August 12 – A Chick Who Reads – REVIEW
August 13 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW
August 13 – Girl with Book Lungs – CHARACTER GUEST POST
August 14 – Melina’s Book Blog – REVIEW
August 14 – Jane Reads – REVIEW, GUEST POST

I was provided a copy of this book with the hopes I would review. All thoughts and opinions are my own.

Crispy Zucchini Strips

When I was offered the chance to read an advance copy of DEADFALL, the 19th book in the Alexandra Cooper series by Linda Fairstein, I jumped at the chance. A longtime fan, I’ve looked forward to each and every release and this newest book didn’t disappoint. Ms. Fairstein takes the reader to a variety of New York area landmarks in each book and DEADFALL focuses on the zoos, specifically the Bronx Zoological Park. I truly enjoy each location and the bits and pieces of history and facts that are woven into the plot. With the zoo and its conservation efforts towards saving endangered species as the backdrop, the protagonist, Alexander (Alex) Cooper sets out to clear her name in the assassination of her boss, District Attorney Paul Battaglia, and bring the perpetrator to justice. I appreciated the attention brought to a variety of endangered species and reminds us of our responsibilities towards preserving these magnificent creatures, both great and small.

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The reader is treated to a variety of settings in this new story, including a Montana wild game hunting ranch, as Alex pieces together conspiracies that touch on the mystery surrounding the death of Supreme Court Justice Scalia. There is a tangled web of intrigue that involve a secretive fraternity of wealthy, influential men who belong to private hunting reserves. Ms. Fairstein skillfully weaves the threads of the story together, building the pieces of evidence together to entice the reader and draw them in until you can’t put the book down. The thrilling conclusion left me breathless and turning pages late into the night to read the final page.

Being a suspense thriller book, DEADFALL does not contain recipes. However, the protagonist and her friends have to eat. I was happy to see that Alex is recovering from her kidnapping ordeal and her appetite is coming back in this new book, so she frequents a few restaurants for a bite to eat now and then during the story. At one of the restaurants she enjoys some Zucchini Strips so I decided to create a recipe… especially since zucchini is almost too plentiful this time of the year for those who are lucky enough to have summer gardens! I tried several different methods for cooking the Zucchini Strips: baking and frying; salting the zucchini before cooking and skipping that step; regular flour and panko bread crumbs and gluten-free versions. It’s a good thing I love zucchini! My takeaway? Pre-salting added a better flavor while frying produced the best overall crispness. Baking the zucchini strips turned out better than I expected and if I make these often I would go that route for health reasons. And I was very happy with the gluten-free version. Bottom line? I think I found a new favorite way to use up some of summer’s bountiful zucchini crop!

Amazon Synopsis

A wild heart beats within New York City. Amid concrete and skyscrapers, the Wildlife Conservation Society works to preserve and protect the animal kingdom both within and beyond the borders of the five boroughs. But dangerous creatures don’t always have claws and fangs, as Assistant DA Alexandra Cooper and NYPD detectives Mike Chapman and Mercer Wallace know all too well. Predators lurk close to home, and in the aftermath of the shocking assassination of an iconic public figure—someone Alex has worked with for years—the trio must unravel the motive behind the shooting to discover who is the bigger snake: the killer or the victim.

The murder investigation provides more questions than answers, as a tangled mess of secrets slowly comes to light. From street gangs to secret societies, from big-game hunting to the illegal animal trade, from New York City zoos to the highest offices in city government, Alex has her work cut out for her—especially since the task force handling the investigation, led by the US Attorney, seems to be more against her than with her. As tensions rise between Alex and the feds, she must determine just how far she is willing to go to uncover the truth—and uphold the integrity of the office she has so proudly served.

Thanks to Dutton Publishing, I am able to offer a hardcover copy of DEADFALL for one lucky winner! Contest ends Monday, August 14, 2017 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 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!)

Crispy Zucchini Strips

Ingredients

1-1/2 lbs zucchini (about 4)
1 teaspoon kosher salt
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground white pepper
2 large eggs
2 tablespoons milk
1-1/2 cups panko crumbs
1/2 cup freshly grated Parmesan or Romano cheese

Instructions

Trim the ends from the zucchini, cut them in half crosswise, then cut each piece into lengthwise wedges about 1/2-inch thick.
Toss the zucchini strips with kosher salt then lay them in a single layer on a paper towel-lined baking sheet. Cover with a layer of additional paper towels. Let rest for 30 minutes then blot excess moisture from the zucchini.
Mix the flour, garlic powder, Italian seasoning and pepper in a large plastic bag. Place a handful of zucchini strips in bag and shake to cover them with the flour mixture. Place flour-coated zucchini on a plate and repeat with the remaining strips.
Whisk the eggs and milk together in a shallow dish. Set aside.
Combine the panko crumbs and grated cheese in a shallow dish.
Using one hand, dip a zucchini strip in the egg mixture, coating on all sides.
Next, place the dipped zucchini strip into the panko-cheese mixture. Using your opposite (clean hand) toss the crumb mixture over the zucchini strip and gently press to adhere.
Transfer the panko crumb-coated zucchini to a baking sheet. Repeat with remaining strips.
Once all the strips are coated, pour vegetable oil into a skillet, 1/4-inch deep. Heat the oil over medium heat until it reaches 350 degrees (F). A panko crumb dropped into the hot oil should immediately sizzle and start to brown.
Very carefully place several zucchini strips into the hot oil and fry until the coating turns golden brown. Flip fries over as needed to brown all sides. Once fries are golden brown, remove to a wire rack while you cook the remaining fries.
Serve immediately with marinara sauce and/or ranch dressing.

To bake the Zucchini Fries:

Preheat the oven to 400°F.
Heavily spray 2 baking sheets with non-stick cooking spray. Set aside.
Coat the zucchini strips as indicated in the above directions and place on the sprayed baking sheets.
Spritz the tops of the zucchini with non-stick cooking spray.
Bake until the zucchini is tender, about 12 to 14 minutes, rotating the pans half way through the baking time. Be careful to not overcook; you don't want them mushy.
If the coating hasn't browned enough, remove pans from oven and turn the broiler on.
Broil one pan at a time, flipping zucchini fries as necessary until coating is golden brown. Keep a very close watch as they broil since the coating can burn quickly.
Transfer hot zucchini fries to a plate and enjoy!

Tips

If you want to make these gluten-free, substitute cornstarch for the all-purpose flour and use gluten-free panko-style bread crumbs or crushed Rice Chex cereal.
If you don't want to go through the extra steps of salting the zucchini then skip that step and add 3/4 teaspoon sea salt to the flour mixture. I found that salting the zucchini allowed excess moisture to release which resulted in more flavorful fries that are tender without overcooking.
You can reheat the zucchini strips by either re-frying in a skillet with a bit of added oil or placing on baking sheet and reheating in a 450 degree oven for a few minutes. I successfully reheated using my toaster oven and toasting for 6 - 7 minutes, flipping the strips over once.

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Kindle Fire Giveaway celebrating A GAME OF DECEIT release day!

I am very excited to be celebrating the

release day for A GAME OF DECEIT!

so I’m giving away a

7-inch Kindle Fire Tablet

along with an e-book copy of A GAME OF DECEIT and a
$10 Amazon gift card

2 runner-ups will receive a print copy of A GAME OF DECEIT

Through August 15, 2017 100% of my net sales will be donated to rettsyndrome.org
and the e-book price will be discounted to $0.99!

Don’t miss out on this low price that will benefit a good cause!

Please use the Rafflecopter link below to enter the contest. If a non-U.S. resident wins the grand prize, a $50 Amazon gift card will be awarded instead. Contest ends August 17, 2017.

My protagonist, Kathryn, gets caught in a wild fire with the detective who is investigating the disappearance of her husband. Several years ago I had to evacuate my two young granddaughters as a wild fire swept towards their home. This experience inspired both the scene in my book and my giveaway!

Excerpt

He came to a stop and rolled down his window when they reached the barrier. They were greeted by a blast of hot, sooty air. Kathryn thought the officer manning the barricade looked like a bandit. His cowboy-style hat was pulled low, mirrored sunglasses hid his eyes and a dark blue bandana covered his nose and mouth. His khaki-colored uniform had turned a dusty gray with matching combat boots.

“Hey Mike, glad you made it,” the sheriff’s deputy said after pulling down the bandana. “Captain says we can give you about twenty minutes to get in and evacuate your horses.”

“Thanks, Rudy, I owe you one.”

“Not a problem,” the deputy answered, pulling the roadblock aside. “Just do me a favor and get out of here as quickly as you can. This fire has a mind of its own, jumping roads and firebreaks like I’ve never seen. I’d hate for you and your friend to get caught in the middle of it.”

“Don’t worry. We’ll be out of here before you know it.”

Kathryn started choking on the thick smoke that had swirled into the Explorer. Her breathing became more rapid and her palms started sweating.

What are you getting yourself into? Is it too late to back out?

Mike quickly rolled the window up and turned the air conditioning on high before finally turning off onto a single-lane blacktop road blocked by an elegant, wrought-iron electric gate. He pushed the remote button attached to the sun visor and the gate slowly opened. The road wound between pastures enclosed by once-pristine white fences, now grimy with soot. Drab olive-green eucalyptus trees lined the drive. The murky air caused the SUV’s headlights to come on. They crossed a stone bridge under which a dry river bed ran, then turned a bend in the road and his house came into view. But they didn’t notice. Instead, their eyes were riveted on the fifty-foot roaring flames shooting up from the hill behind Mike’s house, less than a mile away.

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Purchase links:

Apple: https://goo.gl/sVzo6B
Amazon: https://goo.gl/8muPuf
Barnes & Noble: https://goo.gl/Q6uVZP
Kobo: https://goo.gl/28Nsdo

A GAME OF DECEIT is also being featured on Great Escapes Virtual Book Tours at the following stops, with chances to win copies of my new release and a $25 Amazon gift card:

July 31 – Cozy Up With Kathy – INTERVIEW

July 31 – Books,Dreams,Life – SPOTLIGHT

August 1 – Must Read Faster – CHARACTER GUEST POST

August 1 – Bibliophile Reviews – REVIEW, GIVEAWAY

August 2 – Texas Book-aholic – REVIEW

August 3 – Celticlady’s Reviews – SPOTLIGHT

August 4 – A Cozy Experience – REVIEW

August 5 – A Blue Million Books – CHARACTER INTERVIEW

August 6 – Laura’s Interests – SPOTLIGHT

August 7 – Brooke Blogs – GUEST POST

August 7 – Cassidy’s Bookshelves – REVIEW

August 8 – The Pulp and Mystery Shelf – INTERVIEW

August 9 – 3 Partners in Shopping, Nana, Mommy, &, Sissy, Too! – SPOTLIGHT

August 10 – Escape With Dollycas Into A Good Book – REVIEW

August 11 – StoreyBook Reviews – GUEST POST, GIVEAWAY

August 12 – Island Confidential – CHARACTER INTERVIEW

August 13 – Varietats – REVIEW

August 14 – Maureen’s Musings – SPOTLIGHT

Raspberry Lemon Muffins

Ever since I read the teaser chapter for MUFFIN TO FEAR by Victoria Hamilton a couple of months ago, I’ve been waiting on pins and needles for this fifth book in the Merry Muffin Mystery series to release. The author starts the book with a sweet interlude, drawing the reader in, establishing a connection to the protagonist, newlywed Mrs. Merry Grace Wynter. Merry’s happiness over being married to Virgil epitomizes what honeymooners should be like. Too frequently drama and discord is so often displayed in both books and film. Instead, the author saves the mayhem for Merry’s return home where she finds a reality television show setting up to film an episode for Haunt Hunt.

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While there have been a few murders around Merry’s home, Wynter Castle, she never thought her castle was haunted. Pish, one of her dearest friends, isn’t so sure and somehow ends up with the cast and crew of Haunt Hunt on her property. From there the fireworks start. The author provides fun insight into filming the reality show: from setting up equipment to the interaction between cast and crew, to the fake scenes that goes along with putting a show together. She provides great, snarky descriptions of some of the cast members, which lends itself readily to what you would expect of a reality tv show. I loved the quirkiness of the characters, both from the show and townspeople. I especially enjoyed seeing Merry’s caring and mentoring relationship with Lizzie, the teenager from town. It adds another sweet dimension to the story aside from the murder. There were so many viable suspects who would have wanted to see the arrogant, fake tv actor/psychic dead. Just when I thought I was sure I had figured it out the author would dole out a new clue and I would change my mind all over again. There was a satisfying conclusion and the various threads of the story were pulled together for an enjoyable read!

The author provides a couple delectable muffin recipes with her book including one gluten-free one, that I’m anxious to try! Victoria asked that I create an additional muffin recipe for my blog post so after brainstorming with my granddaughter (who adores muffins for both breakfast and quick after-school snacks) came up with Raspberry Lemon Muffins. With summer in full swing, raspberries are ripe and plentiful while providing fun color. Lemon juice and zest adds a sunny burst of flavor and a tart tang to the batter that mixes up quickly. Enjoy!

Amazon Synopsis

Newlywed baker Merry Wynter has some unwanted guests looking for ghosts at Wynter Castle…

While Merry is distracted by her quickly planned marriage to Virgil Grace and a blissful honeymoon in New York, her friend Pish invites the ghost-hunting crew from the TV show Haunt Hunt to investigate Merry’s home, Wynter Castle. Merry soon discovers that not only is the crew out of sync, there are so many feuds and squabbles, it’s a miracle they get a show produced at all.

It all goes from bad to worse when the show’s psychics claim to have contact with people murdered on Merry’s property. When two cast members are found dead, Merry and Virgil must figure out who’s picking off the Haunt Hunt team before their hard-earned happily ever after is cut short.

A special thank you to Victoria Hamilton for providing a print copy of MUFFIN TO FEAR for one lucky winner! Contest ends Monday, July 31, 2017 at 11:59 pm PST and is limited to Canadian and U.S. residents only. Please use the Rafflecopter box located below the recipe 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!)

Raspberry Lemon Muffins

Ingredients

2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoons baking soda
1 teaspoons salt
1 cup granulated sugar
Lemon zest from 1 lemon
3/4 cup milk (2% or whole)
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
1/4 cup vegetable oil
1 large egg
4 - 5 ounces fresh raspberries, washed and patted dry. Reserve 12.
Coarse sparkling sugar, optional

Instructions

Preheat oven to 375 degrees (F).
Line muffin tin with paper liners, spritz with non-stick cooking spray and set aside.
In a medium-size bowl, mix the milk and lemon juice together and set aside. The mixture will curdle but that is normal.
In a large-sized bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest. Set aside.
Add the vanilla, egg, and vegetable oil to the lemon and milk mixture, whisking to fully incorporate.
Add the wet ingredients to the flour ingredients, stirring until incorporated. Batter may be a little lumpy, but do not overmix.
Fold the fresh raspberries (except for the 12 raspberries) into the batter and stir just until incorporated.
Fill the muffin cups 3/4 full, place a reserved raspberry on top of each one, and if desired, sprinkle liberally with coarse sparkling sugar.
Bake for 15 - 18 minutes. Muffin tops should spring back when gently touched.
Remove from oven and allow to cool in muffin tin for 3 minutes, then remove to a wire rack to cool 10 minutes before serving.

Tips

Makes 12 - 15 muffins.
Muffins are best eaten shortly after baking. If you do have leftovers, refrigerate in an airtight container for up to 3 days. Gently toast to reheat before serving.

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Chocolate Whoopie Pies with Nutella Buttercream Filling

From the moment I heard that Jenn McKinlay was writing a romantic comedy, in addition to her cozy mysteries, I knew I just had to read it. ABOUT A DOG, the first in the Bluff Point Romance series, did not disappoint! I found it to be the ultimate beach read: entertaining, humorous dialog; an easy read; characters you can love and characters you can hate; an adorable puppy; and romance with just the right amount of zing. The protagonist, MacKenzie “Mac” Harris, wants the world to see her as self-confident and someone who has figured out her life, but inside she’s still trying to get over being left at the alter in her small hometown, Bluff Point. After fleeing to Chicago to pick up the pieces, she’s done nothing but insulate herself from love and instead, has immersed herself in her career. Returning home, after being gone seven years, for her best friend’s wedding Mac’s plan is to get in and out of the town just as quickly as she can. The scenario sets the stage for the lively banter between the best friends along with humorous scenes that keeps the reader entertained and turning pages. Jenn McKinlay is wickedly witty and it translates to a fun book! I read with a grin on my face just about the entire book… except when it was appropriate to hate a character or worry about the lovable puppy.

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I enjoyed the development of the characters and the close friendship Mac has with her two best friends. But it’s Mac’s two elderly aunts along with the rescue puppy, Tulip, the who steal each scene that they’re in! They each provide a nice subplot to go along with the main romantic theme between Mac and Gavin, without detracting from the story. The small town setting is quaint where everyone knows everyone’s business and as Mac finds out, no one forgets anything that happened in the past. Jenn creates great chemistry between Mac and Gavin, carefully building the tension until the conclusion. There is also a teaser chapter for the next book, BARKING UP THE WRONG TREE, which made me sorry it wasn’t available right then and there!

While the book doesn’t contain recipes, one of Mac’s best friends owns a Whoopie Pie shop. Honestly, I’ve never tried whoopie pies so when I read through Jenn’s recipe I realized they’re like mini cakes with the frosting sandwiched between two halves. It’s hard to classify them: are they cookie, cake, or cupcakes? It doesn’t really matter… they’re just yummy! Jenn shared her recipe at Mystery Lovers’ Kitchen (click on link to see her recipe) a while ago and she filled her chocolate whoopie pies with a more traditional marshmallow buttercream filling. I deviated and went with more chocolate and mixed up a Nutella buttercream filling, flavoring it with Frangelico for the adults. Either way, I’m happy to have discovered this East Coast treat!

Amazon Synopsis

Mackenzie “Mac” Harris fled her hometown of Bluff Point, Maine, after being left at the altar—and seeking solace in the arms of her best friend’s off-limits brother. Now, seven years later, she’s back to attend her best friend’s wedding—safe, or so she thinks, from the mistakes of her youth.

But Gavin Tolliver has never forgotten the woman who has always held his heart. And when Mac rescues a stray puppy named Tulip, only Gavin, the town’s veterinarian, can help. With a little assistance from Tulip, Gavin vows to make Mac realize that their feelings are more than just puppy love…

A huge thank you to Jenn McKinlay for providing a print copy of ABOUT A DOG plus a bag tote for one lucky winner! Contest ends Thursday, July 27, 2017 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 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 Whoopie Pies with Nutella Buttercream Filling

Ingredients

The Cookies:

2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk, well shaken

The Filling:

1/2 cup unsalted butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
3/4 cup Nutella
3-4 tablespoons Frangelico liqueur (or sub milk)

Instructions

Preheat oven to 350 degrees (F).

The Cookies:

Mix together dry ingredients – flour, cocoa, baking soda, and salt in a medium bowl and set aside.
Beat together butter and brown sugar in a large bowl at medium speed until fluffy.
Add egg and vanilla.
Alternately mix in dry ingredients and buttermilk until smooth.
Spoon ¼ cup mounds of batter about two inches apart on a parchment lined baking sheet.
Bake 11 to 13 minutes until top is puffed and springs back when touched.
Cook completely on a wire rack before filling.

The Filling:

Beat together the butter, confectioners' sugar, vanilla and nutella until smooth.
Add in 3 tablespoons of Frangelico liqueur (or milk) and beat filling until smooth and creamy, about 5 minutes on medium speed. If filling appears too stiff, add additional liquid, 1 teaspoon at a time, until desired consistency is reached.

Putting it together:

Spread a heaping tablespoon of the filling onto the flat side of one cookie and top with another. Easy Peasy!

Tip

If you cook 2 baking sheets at a time, be sure to rotate them front to back and swap the sheets from top to bottom half way through baking time. This will help them bake more evenly.

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I was provided a copy of this book with the hopes I would review. All thoughts and opinions are my own.

No-Cook Dark Chocolate Mousse

There are only 1-1/2 weeks until the launch of my debut suspense novel, A GAME OF DECEIT! In amongst all the things required to publish a book, I’ve been on the run with my normal chores, blogging, and staying with my granddaughter and grandpuppy for 10 days. While I love every minute of it, I am at times, exhausted. And when I get to that point, I crave chocolate! Now sitting around on the computer for hours each day and making all the delectable goodies for my blog makes me worry about my health just a bit, so I try to eat as healthy as possible. So when I started developing recipes for my new book, I knew I wanted to put a nutritional twist on at least a couple of them.

I’ve been making No-Cook Dark Chocolate Mousse for at least 20 years after adapting it from a Cooking Light recipe I came across. It fits the bill for providing super chocolaty flavor with a nice richness that doesn’t rely on heavy cream. Instead (and no one ever suspects this secret ingredient until I tell them) silken tofu is the base for the creamy substance! Even though my husband cannot consume dairy, he does not care for the taste and especially the texture of soy products at all. I gave him a bowl of this No-Cook Dark Chocolate Mousse and he ate the entire dish after making sure there wasn’t any dairy in it. And ate more even after finding out that there was tofu involved! Aside from satiating my chocolate craving, I love that this mousse is a breeze to whip up in a high powered blender or food processor, making it the perfect, healthier treat to indulge in when I have a chocolate craving!

Amazon Synopsis

A father’s disappearance never solved, a mother’s secret taken to the grave, a daughter deceived…

Kathryn Landry thinks her life is just about perfect. She is the owner of a successful interior designer business in Newport Beach, California, and she has an attentive, supportive husband. But her world comes crashing down when her husband, Neil Landry, vanishes without a trace… in a situation almost identical to the disappearance of her father twenty years before.

With her father’s disappearance still a mystery, Kathryn is skeptical that the detective assigned to her case will be able to find her husband. Determined to uncover the truth, Kathryn is plunged into a world of politics, high-priced call girls and wealth. As she begins to search for her husband, a decades-old secret her mother took to the grave threatens to destroy all she holds dear. Caught up in a web of betrayals and deceit, and not knowing who to trust, Kathryn must find a way to survive as she discovers the past has a way of repeating itself.

Through August 15, 2017 100% of my net sales will be donated to rettsyndrome.org
and the e-book price will be discounted to $0.99!

Print copies will be available soon for pre-order.

Don’t miss out on this low price that will benefit a good cause!

I am happy to be able to provide winner’s choice of a print or an e-book copy of A GAME OF DECEIT for one lucky winner plus a universal power bank charger. Print copy and charger limited to U.S. residents only. International winner will be awarded an e-book copy and a $5 Amazon gift card. Contest ends Tuesday, July 25, 2017 at 11:59 pm PST. Please use the Rafflecopter box located below the recipe 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!)

No-Cook Dark Chocolate Mousse

Ingredients

Pudding

1/2 cup granulated sugar
7 tablespoons unsweetened cocoa powder
2 tablespoons Grand Marnier or Chambord
1/4 teaspoon orange extract or raspberry flavoring
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 12.3 ounce package silken tofu, drained
1 12.3 ounce package reduced-fat silken tofu drained
3 ounces dark chocolate chopped

Garnish

Whipped cream
1 small can mandarin oranges or fresh raspberries rinsed and patted dry
Chocolate curls

Instructions

Place the chopped dark chocolate in a small microwave-safe heatproof bowl. Heat for 30 seconds at 80% power. Remove and stir. Repeat for another 30 seconds, remove and stir. If chocolate isn’t melted, heat in 10 second intervals, stirring until melted. Set aside.
Place sugar, cocoa powder, Grand Marnier or Chambord, extract, vanilla extract, salt, and tofu in the bowl of a food processor or blender. Process or blend until completely smooth.
Add the melted chocolate to the pudding mixture and process until completely incorporated.
Divide the pudding between 6 serving dishes and refrigerate for at least 1 hour.
Just before serving garnish with whipped cream, orange wedges or fresh raspberries, and chocolate curls.

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If you’re wondering about my choice of the universal charger giveaway, my protagonist, Kathryn Landry, always seems to have issues with her cell phone. Often she forgets to charge it, or in this case just doesn’t answer… I always like having a reserve power source on hand for my electronic devices so wanted to share one with you!

Excerpt

The deep, gravelly voice of Detective Williams bellowed out, “Good evening, Mrs. Landry! I’ve had a heck of a time tracking you down. Don’t you believe in answering your cell phone?”

The detective strode to Kathryn’s car. John held his ground.

“What can we help you with Detective?” John asked, placing his hand protectively on Kathryn’s arm.

“My business is with Mrs. Landry so if you’ll excuse us, I’d like to have a chat with her.”

Kathryn looked up at John. “It’s okay, I can handle this. I’ll call you tomorrow afternoon with the estimates.”

“Are you sure? I’ll stay if you want me to.”

“The lady said she was okay. You can leave now,” Detective Williams snapped.

John gave Kathryn’s hand a squeeze, then slowly made his way back to his house. The detective waited until John was inside the house with the door closed before turning to Kathryn.

“Do you always ignore your phone calls?”

Kathryn felt her face heat up. “No, but I’ve been having problems with my cell battery holding charges. That must be why I didn’t get your call.”

Kathryn’s face turned a deeper red when her cell phone rang. She fumbled through her handbag, retrieved the phone, glanced at the caller ID and answered it.

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

Purchase links:

Amazon: https://goo.gl/8muPuf

Nook: https://goo.gl/Q6uVZP

Kobo: https://goo.gl/28Nsdo

Apple: https://goo.gl/sVzo6B

Easy Strawberry Shortcake

I’m happy to be participating in the Great Escapes Virtual Book tour today. KILLER PARTY, the ninth book in the Tourist Trap Mystery series by Lynn Cahoon, is a delightful summer read! It starts by inviting you in with its colorful poolside party cover… you can almost smell the Coppertone and feel the warm California sun on your skin. From there the story unfolds for an entertaining read as the protagonist, Jill Gardner, attends a weekend-long bachelor/bachelorette party with her boyfriend and the Chief Detective of South Cove, Greg. It’s the first chance she’s had to meet his old school friends and it gives readers the opportunity to get to know Greg better as we glimpse moments of his younger years. Jill is the outsider of the group and at times feels awkward around the other women. She would rather be back home tending to her shop, Coffee, Books and More. The author captures that feeling and makes me believe I’m not the only one to have that reaction to potentially uncomfortable social situations. When the groom-to-be is found murdered at “The Castle” where the group is staying, Jill finds that Greg and his friends seem to have a secret from their youth that they try to keep hidden.

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Since the victim was one of Greg’s friends, he’s not allowed to investigate so he conspires to have Jill do some digging around… something she would do anyway. But he still refuses to share the secret that haunts the friends. The twists and turns that form the plot kept me turning pages as Jill uncovers several suspects from the wedding party who might have wanted the groom-to-be dead. I was totally unprepared for the exciting reveal and conclusion! Lynn introduces some charming new characters that I hope will have a continued presence in future books. She has also developed several relationships that are growing and changing as any real relationship would and left me anxious to read the next book just as soon as possible!

While KILLER PARTY does not have recipes, the caterer that creates amazing desserts for Jill’s shop also provides desserts for “The Castle”. She makes an amazing Strawberry Shortcake for the group’s dessert one night and Jill is tempted to eat a second helping. Not that I blame her… there’s something so delectable about summery strawberries with clouds of billowy whipped cream piled onto a flaky cake-like biscuit. I was happy to develop a recipe for this post and wanted to create something that was just as easy as picking up one of those store-bought sponge cake packages. My shortcake uses only three ingredients and it takes about 20 minutes to mix and bake up. It is so simple my granddaughter made these with virtually no input for me, except to show her how to knead the dough a few times. When the shortcakes are combined with the strawberries enhanced with some sugar and a dash of balsamic vinegar (it may sound “weird” but it adds a depth of flavor to the strawberries) then topped with a generous dollop of whipped cream, you’ll know this is summer’s best dessert!

Amazon Synopsis

For a gang of old college buddies, the quaint resort town of South Cove, California, is the perfect spot for a no-holds-barred bachelor party. But for Jill Gardner-owner of Coffee, Books and More-this stag party is going to be murder . . .

After a few months of living with her boyfriend Greg, Jill is still getting used to sharing such close quarters, but she’s got no hesitation about joining him for a weekend at South Cove’s most luxurious resort. While Greg and his college pals celebrate their buddy’s upcoming wedding, Jill intends to pamper herself in style. But when the groom is found floating facedown in the pool, Jill must find the killer fast, or she might not have a boyfriend to come home to any more . . .

A very special thank you to Lynn Cahoon for providing 2 e-book copies of KILLER PARTY! This giveaway is administered by Great Escapes Virtual Book Tours and you can use the Rafflecopter box located below the recipe to enter. Contest ends July 29, 2017. Winners will be announced on this page and on Great Escapes Virtual Book Tours site, as well as notified by email (so check your spam folder!)

Easy Strawberry Shortcake

Ingredients

Strawberries

16 ounces strawberries, hulled and sliced
1/4 cup granulated sugar
1/2 teaspoon good quality balsamic vinegar (optional, but adds a depth of flavor!)

Shortcakes

2 cups (240g) self-rising flour
3 tablespoons granulated sugar
1 cup heavy cream + extra
Coarse sparkling sugar, optional

Whipped Cream

1 cup heavy cream
1/4 cup granulated sugar
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Instructions

Strawberries

In a large bowl gently stir to combine the strawberries, sugar, and balsamic vinegar. Cover and refrigerate at least 1 hour before serving.

Shortcakes

Preheat oven to 425 degrees (F).
In a medium-sized bowl whisk the flour and sugar together.
Stir the cream into the flour mixture until dough forms. If the dough seems too dry, add additional cream 1 teaspoon at a time until the dough can be formed into a ball. You don't want it too sticky but there shouldn't be extra flour on the bottom of the bowl.
Place the dough on a floured surface and sprinkle the dough ball with additional flour.
Gently knead 5 times then pat into a 1/2" thick circle.
Cut the dough with a round biscuit cutter and place on a parchment-lined baking sheet.
Lightly brush the tops of the biscuits with heavy cream and sprinkle with coarse sparkling sugar, if desired.
Bake for 13 to 16 minutes until tops are golden brown.
Cool on a wire rack.

Whipped Cream

Whip heavy cream until soft peaks form. Slowly add the granulated sugar, powdered sugar, and vanilla extract and whip until firm peaks form.

Putting it together

Split the biscuits in half. Spoon strawberries with juice onto the bottom half, add a dollop of whipped cream, then cover with top biscuit half. Add additional strawberries to the top along with an extra dollop of whipped cream.

Tips

To make quick work of slicing the strawberries, use an egg slicer.
If you don't have self-rising flour, substitute all-purpose flour and add 3 teaspoons baking powder and 1 teaspoon salt.

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TOUR PARTICIPANTS

July 17 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW
July 17 – Books,Dreams,Life – SPOTLIGHT
July 18 – Laura’s Interests – REVIEW
July 18 – View from the Birdhouse – SPOTLIGHT
July 19 – Lisa Ks Book Reviews – REVIEW
July 19 – 3 Partners in Shopping, Nana, Mommy, &, Sissy, Too! – SPOTLIGHT
July 20 – Celticlady’s Reviews – SPOTLIGHT
July 20 – Cozy Up With Kathy – SPOTLIGHT
July 21 – StoreyBook Reviews – REVIEW
July 22 – The Bookwyrm’s Hoard – REVIEW
July 22 – Brooke Blogs SPOTLIGHT
July 23 – deal sharing aunt – SPOTLIGHT
July 24 – Varietats – REVIEW
July 24 – Mystery Thrillers and Romantic Suspense Reviews – SPOTLIGHT
July 25 – Valerie’s Musings – REVIEW
July 25 – A Holland Reads – SPOTLIGHT
July 26 – Island Confidential – SPOTLIGHT
July 27 – Community Bookstop – REVIEW
July 27 – My Reading Journeys – REVIEW
July 28 – Teresa Trent Author Blog – SPOTLIGHT
July 29 – Reading Is My SuperPower – REVIEW

I was provided a copy of this book with the hopes I would review. All thoughts and opinions are my own.

Luscious Lobster Mac & Cheese

I love when I come across a book that fits the seasonal theme of when I’m reading it. Such is the case of DEATH OF A LOBSTER LOVER, the ninth book in the Hayley Powell Mystery series by Lee Hollis. Set against the theme of a summer vacation, we find the protagonist, Hayley, heading on summer vacation to Salmon Cove, Maine with her two best friends, Mona and Liddy. The author provides a generous amount of description to help the reader experience this vacation as if you are really there… and had me chuckling from the get-go! First off, Mona and Libby are exact polar opposites, which gives plenty of opportunities for some very humorous situations. Especially when the three women pull up in front of Mona’s family cabin for their stay… no spoilers, but I think my mouth was left hanging open!

Click on the book to visit Amazon

It doesn’t take long for Libby to be smitten by a man, but then things take a turn for the worse when he’s found murdered on the beach during the lobster festival. The strength of their friendship is shown as they put their differences aside and work together to clear Libby’s name. Most cozies have murders that take place in a town where everyone knows everyone else. With this murder happening in a vacation setting among strangers, Hayley has to work harder to find suspects and dig below the surface to discover their secrets. The author provides enough clues with a few twists and turns to keep the reader turning pages. I found that there was never a dull moment in the book and enjoyed the constant action and humorous dialog. While I’m embarrassed to say that this is the first book I’ve read in this series (trust me, I’ll be trying to catch up and my only excuse is too many books, not enough time!) it was easily read as a standalone. I enjoyed reading Hayley’s food and cocktails column that she writes for the Bar Harbor newspaper. Not only does she share wonderful recipes via her column, she doles out bits and pieces of her childhood and backstory in a creative way.

Now a book with lobster lover in the title is bound to have lobster recipes… and Lee Hollis does not disappoint! So many delicious dishes are provided and I wanted to try them all! In the end I chose to make the recipe for Luscious Lobster Mac & Cheese… oh my! I found it easy to make and even though I didn’t put a ton of lobster in the dish, the flavor came through to provide a rich and satisfying meal. It’s a less pricey way to enjoy lobster without breaking the bank. I’m not sure if it’s a regional thing, but the majority of mac & cheese recipes I make don’t call for a crumb topping (even when ordering out in restaurants in California, you typically don’t see a topping). But I tried the Ritz Crackers topping Lee includes with her recipe and I’ll have to admit, the buttery crunch added another delectable layer to this already delicious dish! Luscious Lobster Mac & Cheese is definitely a company-worthy dish! Please note that I made only half of a recipe for the photos since I didn’t have enough people available at the time to share the dish with. I’ve included half measurements in the video.

Amazon Synopsis

Food and cocktails columnist Hayley Powell is off on a girls’ getaway with her two best friends. But soon they’ll have to get away from a killer…

The quaint fishing village of Salmon Cove, Maine, seems like the ideal location for a girls’ weekend with Hayley’s gal pals, Liddy and Mona. Liddy’s on the rebound from a breakup, but when she meets a handsome tourist, it looks like a little romance might liven things up.

Unfortunately, Liddy’s new sweetheart is found dead on the beach the next morning at the town’s Lobster Bake, next to an overturned cooking pot. The liberated lobsters may be scrambling back to the sea, but Hayley’s not about to let a murderer escape so easily. To crack the case, she’ll need to blow the lid off some serious undercover activity—or risk becoming ensnared in a killer’s trap…

A huge thank you to Lee Hollis for providing a print copy of DEATH OF A LOBSTER LOVER for one lucky winner! Contest ends Monday, July 17 29, 2017 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 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!)

‘

Luscious Lobster Mac & Cheese

Ingredients

1 16-ounce box pasta shells (or your favorite pasta)
6 tablespoons butter, divided
1/4 cup flour
3 cups milk (2% or whole)
1 cup sharp white cheddar cheese, shredded
1 cup gruyere cheese, shredded
1 cup fontina cheese, shredded
1 teaspoon each: salt, ground black pepper, garlic powder
4 - 5 small lobster tails, cooked and chopped into chunks
2 cups Ritz Crackers, crushed

Instructions

Preheat oven to 375 degrees (F).
Cook your pasta to almost al dente according to the directions on the box.
Drain and set aside.
While the pasta is cooking, melt 3 tablespoons of the butter of the butter in a saucepan over medium heat.
Whisk in the flour, then slowly add your milk.
Whisk until it begins to thicken a bit, add your cheeses, and keep stirring until they are melted.
Remove from heat and add your salt, pepper, and garlic.
In a large bowl, add your pasta, chopped lobster, and cheese sauce. Stir to combine, making sure all the pasta is evenly coated in the cheese sauce.
Pour into a greased 13" x 9" baking dish.
In a small saucepan melt the remaining 3 tablespoons butter and mix with the cracker crumbs. Sprinkle evenly over the top of the lobster and pasta.
Bake in a preheated 375 degree (F) oven for 25 to 30 minutes until hot and bubbly and cracker crumbs are golden brown.
Remove from the oven and let the dish sit for at least 10 minutes before digging in! Bon appetit!

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I was provided a copy of this book with the hopes I would review. All thoughts and opinions are my own.

White Chocolate Brownies

Author Laura Bradford writes a variety of series but I was completely smitten with her Tobi Tobias Mystery series and was thrilled when 30 SECOND DEATH, the second book in the series, became available! From the opening page to the very end I was struck again and again at how creatively funny this author is! Writing humor is a gift and Laura is gifted in spades. The protagonist, Tobi Tobias, is a proud chocoholic, addicted to Cocoa Puffs, and owns a fledgling advertising agency. The agency allows the author another avenue for developing punny sayings and slogans along with creating interesting companies for Tobi to work on… I’d actually like to frequent some of the companies she mentions 🙂

Click on the book to visit Amazon

The characters surrounding Tobi are varied and just as developed and entertaining on their own as the main protagonist. Tobi’s upstairs neighbor and friend, Carter McDade, is the focal point of 30 SECOND DEATH. He tends to be a drama queen but still has a smile and kind word for everyone. That is until he is a murder suspect in the death of his nemesis and the theater manager’s niece, Fiona. As Carter’s world comes crashing down, Tobi steps in and starts trying to figure out who the real killer is, despite her problems going on with her sweetheart, Andy. Laura Bradford expertly juggles a variety of story-lines and plots between Tobi and the characters and weaves them together in one entertaining story that will keep you guessing “whodunit”!

While there aren’t any recipes in 30 SECOND DEATH, Tobi Tobias is a dedicated chocoholic. She frequents a bakery every day after work and some of the treats that she purchases and shares with one of her suspects are White Chocolate Brownies. Quick to mix up, these bake up into a truffle-like consistency. Rich, soft and chewy with a delicate white chocolate flavor, these bars make a nice after-dinner dessert or a mid-afternoon treat or even sharing with a suspect you need to interrogate.

Amazon Synopsis

To help an old friend, Tobi Tobias gets a third-rate thespian a part in a commercial, and learns that in the advertising business, bad acting can lead to murder . . .

When Tobi Tobias opened her own advertising agency, Carter McDade was there for her every step of the way. A brilliant hairdresser, Carter has just landed his dream project: doing hair and makeup for a theatrical production of Rapunzel. But the dream turns into a nightmare when he runs into Fiona Renoir, a cruel, talentless starlet who won’t let Carter touch a hair on her head.

To get Fiona out of Carter’s hair, Tobi hires the difficult actress for a bit part in her latest commercial. But true to character, Fiona is a terror on set, and Tobi is starting to think she’s made the biggest mistake of her life. But things get even worse when Fiona drops dead in the hairdresser’s chair, and the only suspect is the man left holding the tainted hair dye, Carter McDade. And unless Tobi can prove his innocence, he’ll never do hair in this town again.

Thank you to Lisa Kelley of Lisa K’s Book Reviews for organizing a mini blog tour for 30 SECOND DEATH and a huge thank you to Laura Bradford for providing 3 e-book copies of her new release for 3 lucky winners! Contest ends Sunday, July 16, 2017 at 11:59 pm PST. Please use the Rafflecopter box located below the recipe 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!)

White Chocolate Brownies

Ingredients

1/2 cup unsalted butter, cut into small cubes
1 cup white chocolate chips (use premium like Ghiradelli)
3/4 cup granulated sugar
2 eggs
1/2 teaspoon salt
1-1/2 teaspoons vanilla
1-1/4 cups all-purpose flour

Topping - Optional

1/3 cup semi-sweet or white chocolate chips
1/4 teaspoon vegetable oil

Instructions

Preheat oven to 350 degrees (F).
In a microwave-safe bowl, melt the butter with the white chocolate on 70% power for 30 seconds. Stir the mixture and repeat as necessary until mixture is melted. Use caution and avoid overheating. Set aside to cool while you collect the remaining ingredients.
Line an 8" x 8"x baking dish with foil and spritz with non-stick cooking spray. Leave an overhang on the sides so you can easily remove the cooled brownies to cut into squares.
Once the chocolate mixture is lukewarm, stir in the sugar and mix until smooth.
Add the eggs, one at a time, and stir until fully incorporated. Be sure the chocolate mixture isn't hot otherwise the eggs could start to cook.
Stir in the vanilla.
Mix in the flour and salt, stirring until the batter is smooth, then spread into the prepared pan. Batter will be thick.
Bake for 23 - 26 minutes. The top should look set and the sides should be starting to pull away from the sides. A wooden skewer inserted into the center should come out mostly clean. (A few moist crumbs are okay.)
Allow the brownies to cool completely in the pan, then lift them out using the foil and place on a cutting board.
Cut into desired-sized squares.

Topping

Place the semi-sweet (or white) chocolate chips and the vegetable oil into a small microwave-safe bowl. Heat on 70% power for 30 seconds then stir. Heat in 10 - 15 second increments until fully melted, but don't overheat.
Drizzle the melted chocolate over the tops of the cut brownies.
Place the brownies in the refrigerator for at least 15 minutes to allow chocolate topping to set before serving.
Store leftover brownies in the refrigerator for up to 4 days.

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Visit these pages for more fun information about 30 SECOND DEATH!

July 6 – Sheryl Hagan-Booth – Booth Talks Books – Interview
boothtalksbooks.wordpress.com

July 7 – Karen M. Owen – A Cup Of Tea And A Cozy Mystery – Interview
acupofteaandacozymystery.blogspot.com

July 8 & 9 – Lisa Ks Book Reviews – series spotlight
lisaksbookthoughts.blogspot.com

July 10 – Linda Langford – Chatting About Cozies –Spotlight
www.facebook.com/chatcozy

July 11 – Mary Brown – MJBReviewers – Interview
mjbreviewers.wordpress.com

July 12 – Kim Davis – Cinnamon Sugar and a Little Bit of Murder – Review and recipecinnamonsugarandalittlebitofmurder.com

July 13 – Lisa Ks Book Reviews – Interview
lisaksbookthoughts.blogspot.com

July 14 – Mary Brown – MJBReviewers – Review
mjbreviewers.wordpress.com

July 15 – Lisa Ks Book Reviews – Review
lisaksbookthoughts.blogspot.com

I was provided a copy of this book with the hopes I would review. All thoughts and opinions are my own.

Banana Chocolate Chip Muffins

I am so excited to share one of the recipes I developed for my suspense novel, A GAME OF DECEIT, debuting August 1, 2017! While suspense books typically do not include recipes, I just couldn’t help myself… after all, protagonists need to eat! While my protagonist, Kathryn Landry, doesn’t cook, her assistant cooks and bakes quite frequently. She does try to bake goodies that are healthier than their traditional counterparts, like these Banana Chocolate Chip Muffins. Part of the flour is replaced with whole wheat flour for extra fiber and nutrition. By using mini chocolate chips I was able to cut down on the amount used while it still appears like there’s a lot of chocolate distributed throughout the muffin. And of course, bananas provide a partial serving of fruit while egg and milk provide a bit of protein. My granddaughter didn’t care about the nutritional profile of these muffins… all she said was “can I please have another one?” Enjoy!

Amazon Synopsis

A father’s disappearance never solved, a mother’s secret taken to the grave, a daughter deceived…

Through August 15, 2017 100% of my net sales will be donated to rettsyndrome.org
and the e-book price will be discounted to $0.99!

Don’t miss out on this low price that will benefit a good cause!

I am happy to be able to provide winner’s choice of a print or an e-book copy of A GAME OF DECEIT for one lucky winner plus a USB Flash Drive. Print copy and flash drive limited to U.S. residents only. International winner will be awarded an e-book copy and a $5 Amazon gift card. Contest ends Tuesday, July 11, 2017 at 11:59 pm PST. Please use the Rafflecopter box located below the recipe 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!)

Banana Chocolate Chip Muffins

Ingredients

1/2 cup butter , room temperature
2/3 cup granulated sugar
2 medium ripe bananas (about 1 cup mashed)
1 egg, room temperature
2 teaspoons vanilla extract
1/3 cup milk (2% or whole)
1 cup (4.3 ounces) all-purpose flour
1 cup (4.3 ounces) whole wheat flour or white whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mini chocolate chips
Optional: Coarse sparkling sugar

Instructions

Preheat oven to 350 degrees (F).
Line a 12-cup muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the butter and sugar together until creamy.
Mix into the sugar mixture, the egg, banana, vanilla extract, and milk, beating well after each addition. Mixture will appear curdled which is normal.
Add the flour mixture to the banana mixture and beat until mostly smooth.
Stir in the mini chocolate chips.
Divide batter between 12 muffin cups and top with sparkling white sugar if desired.
Bake for 20 - 22 minutes or until a wooden skewer inserted into the center of the muffins comes out mostly clean. A few moist crumbs clinging to the skewer is okay.
Allow muffins to cool in the pan for 3 minutes then transfer to a wire rack to continue cooling.
Serve warm. Store completely cooled muffins in an airtight container for up to 2 days at room temperature.

Tips

Lightly spoon flour into measuring cup and then level to measure.
To make these muffins dairy-free, substitute non-dairy vegan margarine, such as Earth Balance for the butter; non-dairy milk, such as almond or coconut milk; and use dairy-free chocolate chips such as Enjoy Life brand.
If you wish to freeze leftover muffins, allow to cool completely then wrap individually in plastic wrap. Place muffins in a freezer-safe Ziplock bag and freeze up to 2 months. Allow to defrost at room temperature, keeping the muffin wrapped. When ready to eat, gently reheat the muffin in the microwave for a few seconds until warmed.

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Purchase links:

Amazon: https://goo.gl/8muPuf

Nook: https://goo.gl/Q6uVZP

Kobo: https://goo.gl/28Nsdo

Apple: https://goo.gl/sVzo6B

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

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

I am very excited to be celebrating the

release day for A GAME OF DECEIT!

so I’m giving away a

7-inch Kindle Fire Tablet

along with an e-book copy of A GAME OF DECEIT and a $10 Amazon gift card

2 runner-ups will receive a print copy of A GAME OF DECEIT

A GAME OF DECEIT is also being featured on Great Escapes Virtual Book Tours at the following stops, with chances to win copies of my new release and a $25 Amazon gift card:

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

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

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

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

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

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

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

along with an e-book copy of A GAME OF DECEIT and a
$10 Amazon gift card