River’s Ice Cream Cake

 

 

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I’m happy to be participating in the Great Escapes Virtual Book Tour presenting SHRIMPLY DEAD, the third book in the Seafood Caper Mystery series by Maggie Toussaint. While I haven’t read any of the previous books in this series, it was a delight to jump in and get to know the protagonist, River Holloway. I found this book easily read as a standalone and the enticing characters have me wanting to go back and start the series from the beginning. River is an engaging person, full of warmth and caring of others in her community – both human and animal alike. I loved how she becomes a surrogate caretaker for so many needy animals, from an orphaned cat to an abandoned chicken flock to a large dog whose owner can no longer care for it. The scenes with her menagerie of pets are both heartwarming and provides some humor… like a cat who begs for a backseat car ride around their island home. River is also a caterer while her new husband (her childhood sweetheart from third grade) owns an ice cream shop. Their interaction is one of respect and love and I greatly enjoyed seeing them work together to solve a multitude of problems.

The mystery surrounding who killed local veterinarian and amateur botanist Jasmine Garr is well plotted with a plethora of twists thrown in to keep the reader guessing. From rampaging alligators to kidnapped chickens to a treasure hunt for an extinct Georgia tree, the reader is taken on a ride. As River begins unearthing clues to find out who killed the veterinarian, she finds the victim had her own secrets. With plenty of suspects to go around, the edge-of-your-seat reveal caught me off-guard, and wrapped the story up with a thoroughly satisfying conclusion.

With River cooking and baking up all sorts of dishes for her clients and for her husband’s shop, there are all sorts of mouthwatering treats mentioned throughout the book. Be prepared to be hungry! Ms. Toussaint provides a couple recipes at the back of the book to try at home. As a bonus recipe, she provided the recipe for River’s Ice Cream Cake for me to share with my blog post. While River bakes all sorts of yummy cookies, her husband, Pete, owns an ice cream shop. They form a partnership, with rousing success, and Ms. Toussaint has combined the two yummy treats into one delectable and stunning dessert! While the ice cream cake isn’t complicated to make, it does take several steps starting at least the day before, to allow for freezing the cake. But trust me when I say the end results are well worth it!!! I made this for a friend’s 82nd birthday celebration (for a very small gathering and everyone had their vaccines) and it was the first time in over a year that we’ve been able to get together. Since her doctor recently insisted she cut out all dairy and gluten in her diet, I made a gluten-free chocolate cake using a recipe from King Arthur Flour, and used gluten-free Oreos along with vegan ice cream, chocolate sauce, and whipped topping. It turned out spectacular and even those who don’t have dietary restrictions, loved it!

 

River's Ice Cream Cake is a delectable frozen treat that when served makes any occasion extra special. Using convenience products, it's easier to make than you might think. Recipe shared with permission granted by Maggie Toussaint, author of SHRIMPLY DEAD.

 

Amazon Synopsis

When veterinarian and amateur naturalist Jasmine Garr is shot in her yard, residents of Shell Island press caterer River Holloway into investigating the homicide. River dons her amateur sleuth cap and sets out to discover who killed her former catering customer.
Between Jasmine’s estranged cousin, a rival veterinarian, a wild animal trapper, the chicken lady, and a real estate broker, River has plenty of suspects to consider. As she peels back the layers of Jasmine’s life, dangerous secrets come to light.

Jasmine’s orphaned kitty, Iris, along with River’s cat Major, and her husband Pete help River sift through the evidence. At the same time, River recently expanded her catering business. She must service her regular catering clients, plus provide fresh baked goods for Pete’s ice cream shop.
The killer follows River’s every move relishing the thought of another victim. Time is running out. Will River solve the murder before she becomes a cold dish?

 

 

 

 

A special thanks to Maggie Toussaint for providing two lucky winners with a print copy of SHRIMPLY DEAD. Contest ends April 24, 2021 at 11:59 pm PST, is limited to U.S. residents, and is administered by Great Escapes Virtual Book Tours. 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!)

 

 

 

 

 

 

River's Ice Cream Cake is a delectable frozen treat that when served makes any occasion extra special. Using convenience products, it's easier to make than you might think. Recipe shared with permission granted by Maggie Toussaint, author of SHRIMPLY DEAD.

 

Print
River's Ice Cream Cake
Ingredients
  • 1 8-inch cake layer made according to your cake mix* directions (River suggests devil’s food cake mix; she saves the extra cake round in the freezer for next time))
  • 1.5 quarts of ice cream* (River used Cookies and Cream Ice Cream)
  • Hot Fudge Sauce, room temperature
  • 18 Oreos, separated with filling discarded. Crush about 10 Oreos and hold about 16 separated rounds in reserve.
  • Cool Whip non-dairy topping, refrigerated/thawed
Instructions
The Day Before Directions
  1. Create enough room in your freezer for the assembled layer cake.
  2. Move frozen Cool Whip into the refrigerator.

  3. Bake the 8-inch cake layer ahead of time according to mix directions. Wrap and freeze individually. You'll only use one layer.

  4. Soften the ice cream on the counter, about 15 minutes. Meanwhile, line your 8-inch cake pan with parchment paper. When ice cream is soft, press it into cake pan and freeze; overnight works best.**

Assembly

  1. Mix the filling by combining 1/2 cup room temperature hot fudge sauce with the crushed Oreos.

  2. Place one prepared and frozen 8-inch cake round on a platter or cake stand that can go in the freezer.

  3. Spread the filling over the top of the cake layer.

  4. Top the filling with the prepared round of ice cream.

  5. “Ice” the cake with the entire thawed Cool Whip container. Decorate the top of the cake with 1 tablespoon room temperature hot fudge sauce pushed through a tiny hole in a zip closure bag (twist bag to force the sauce toward the hole and squeeze the bag consistently to get that thin drizzled effect).

  6. Press reserved Oreos onto sides of the cake as decoration. Freeze the cake.
To Serve
  1. Remove cake from freezer 10 minutes before serving. Slice and serve. If any ice cream cake remains, return it to the freezer as soon as possible.
Notes:

  1. *For variations, substitute other cake mix and ice cream flavors.

  2. **If your cake pans are 9 inches, use them for the cake and ice cream layers. Adjust filling to 3/4 cup room temperature hot fudge sauce and about 13 crushed Oreos.

Cinnamon & Sugar's Notes:

  1. My cake layer shrunk during baking so the ice cream layer was too wide. I used a hot knife (dipped in hot water and dried) to carve the ice cream round to fit the cake layer. Use the shaved ice cream to fill in any spaces between the cake layer and the ice cream layer before "frosting".

  2. If ice cream becomes soft while frosting, return to the freezer for 15 minutes then proceed.

  3. After adhering the Oreo rounds to the side of the cake, I returned the cake to the freezer for 15 minutes to firm up the "frosting" before adding the chocolate drizzle.

  4. I used a gluten-free, dairy-free cake, gluten-free Oreos, vegan chocolate sauce, vegan ice cream, and vegan whipped topping, which is softer than Cool Whip. I found it necessary to apply a light layer of the topping over the cake, freeze for 15 minutes, then apply another layer of the topping.

 

River's Ice Cream Cake is a delectable frozen treat that when served makes any occasion extra special. Using convenience products, it's easier to make than you might think. Recipe shared with permission granted by Maggie Toussaint, author of SHRIMPLY DEAD.

 

 

 

 

 

 

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River's Ice Cream Cake is a delectable frozen treat that when served makes any occasion extra special. Using convenience products, it's easier to make than you might think. Recipe shared with permission granted by Maggie Toussaint, author of SHRIMPLY DEAD.

 

 

 

 

 

 

 

 

 

 

 

 

 

TOUR PARTICIPANTS

April 13 – I’m All About Books – SPOTLIGHT
April 13 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW, RECIPE
April 13 – Novels Alive – GUEST POST
April 13 – #BRVL Book Review Virginia Lee Blog – SPOTLIGHT
April 14 – Author Elena Taylor’s Blog – AUTHOR INTERVIEW
April 14 – FUONLYKNEW – SPOTLIGHT
April 14 – Tea Book Blanket – SPOTLIGHT
April 15 – Celticlady’s Reviews – SPOTLIGHT
April 15 – Maureen’s Musings – SPOTLIGHT
April 16 – Christa Reads and Writes – REVIEW
April 16 – Literary Gold – REVIEW
April 17 – Sneaky the Library Cat’s Blog – CHARACTER INTERVIEW
April 17 – Sapphyria’s Book Reviews – SPOTLIGHT
April 17 – MJB Reviewers – SPOTLIGHT
April 18 – I Read What You Write – AUTHOR INTERVIEW
April 18 – Cozy Up With Kathy – SPOTLIGHT
April 19 – StoreyBook Reviews – CHARACTER GUEST POST
April 19 – A Wytch’s Book Review Blog – CHARACTER INTERVIEW
April 20 – Baroness’ Book Trove – REVIEW
April 20 – My Reading Journeys – REVIEW
April 21 – Cassidy’s Bookshelves – GUEST POST
April 21 – Escape With Dollycas Into A Good Book – REVIEW, AUTHOR INTERVIEW
April 21 – My Journey Back The Journey Back – CHARACTER GUEST POST
April 22 – Christy’s Cozy Corners – CHARACTER GUEST POST
April 22 – Mysteries with Character – REVIEW
April 23 – BookishKelly2020 – SPOTLIGHT
April 23 – Mystery Thrillers and Romantic Suspense Reviews – SPOTLIGHT
April 24 – Brooke Blogs – SPOTLIGHT, RECIPE
April 24 – Books a Plenty Book Reviews – REVIEW, CHARACTER INTERVIEW

 

 

 

River's Ice Cream Cake is a delectable frozen treat that when served makes any occasion extra special. Using convenience products, it's easier to make than you might think. Recipe shared with permission granted by Maggie Toussaint, author of SHRIMPLY DEAD.

 

 

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

Scottish Pancakes

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DEADLY EDITIONS, the sixth book in the Scottish Bookshop Mystery series by Paige Shelton, is another terrific addition to one of my favorite series. The reader is treated to the enchanting city of Edinburgh, Scotland as seen through the eyes of American transplant, Delaney Nichols. I especially enjoyed how the plot revolved around pubs in the area and Ms. Shelton’s strong descriptions brings their quaint charm to life on the pages. I also think that Delaney has just about the best job in the world working as a bookseller/buyer for the Cracked Spine Bookshop and I would dearly love to spend time in such a place. She’s surrounded by a cast of delightful, well-developed characters who each contribute to the appeal and it’s been a pleasure getting to know them over the course of the series. It’s been gratifying seeing them grow and develop relationships, including a marriage between Delaney and Scottish pub owner, Tom. Delaney also has a unique gift in that she can hear “bookish voices” – quotes from books that provide clues to assist in solving a problem or a mystery. It adds to the focus of books and bookshops, and while I’m not familiar with the quotes used, I appreciate the addition.

In this newest release, the plot revolves around the theme of The Strange Case of Dr. Jekyll and Mr. Hyde, by Robert Louis Stevenson. I loved how the author wove complex intrigue involving this classic dark tale into both an exclusive book treasure hunt and into a long-ago unsolved murder and a current day murder. (Since I couldn’t remember much of the story, I reread the classic Dr. Jekyll and Mr. Hyde after finishing DEADLY EDITIONS!) At the center of these crimes is eccentric wealthy Shelaigh O’Connor, owner of a vast book collection. Besotted with Dr. Jekyll and Mr. Hyde, Shelaigh created a scandal in her teen years by emulating some of the elements of the dark book. When a copycat appears and Shelaigh disappears, many wonder if she’s to blame for the crimes committed. As Delaney hunts for the treasured book and for Shelaigh herself, she uncovers clues to who had reasons to murder Shelaigh’s friend. As the multifaceted threads of the story came together, Ms. Shelton pens a suspenseful reveal that had me on the edge of my seat, turning pages faster and faster. My only regret was not savoring it longer since I’ll have to wait another year for the next book in the series.

 

Scottish Pancakes AKA drop scones, combine a few simple ingredients to create a delicious breakfast! Sweeter than regular pancakes, these can be eaten alone with butter or topped with your favorite preserves or syrup. Recipe shared with permission granted by Paige Shelton, author of DEADLY EDITIONS.

 

While there aren’t any recipes in the book, Paige Shelton kindly provided a recipe for a delicious breakfast treat. I found these Scottish Pancakes easy to make and my granddaughters loved these as a quick on-the-go breakfast by simply eating out of hand without syrup.

Following are Paige’s comments about her recipe for Scottish Pancakes:

Scottish Pancakes AKA drop scones, these are my delicious discovery of 2021! I love them. Despite the words “pancake” and “scone,” though, they aren’t really either, at least as I’ve come to know pancakes and scones. Though they are simple, as with anything pancake-y, I am patience challenged – I ALWAYS want to flip too soon.

In my recipe research, I found that most people say that the best way to eat these is simply slathered in butter (I read one post that said there should be butter dripping down your wrist). They are sweeter than regular pancakes, so only-butter works, but I enjoy them with fruit preserves and syrups too.

 

 

 

 

 

A special thanks to Paige Shelton for providing a winner with a print copy of DEADLY EDITIONS! Contest ends Sunday, April 11, 2021 at 11:59 pm PST and is limited to U.S. 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!)

 

 

 

 

Scottish Pancakes AKA drop scones, combine a few simple ingredients to create a delicious breakfast! Sweeter than regular pancakes, these can be eaten alone with butter or topped with your favorite preserves or syrup. Recipe shared with permission granted by Paige Shelton, author of DEADLY EDITIONS.

 

Print
Scottish Pancakes

AKA drop scones, these are my delicious discovery of 2021! I love them. Despite the words “pancake” and “scone,” though, they aren’t really either, at least as I’ve come to know pancakes and scones. Though they are simple, as with anything pancake-y, I am patience challenged – I ALWAYS want to flip too soon. In my recipe research, I found that most people say that the best way to eat these is simply slathered in butter (I read one post that said there should be butter dripping down your wrist). They are sweeter than regular pancakes, so only-butter works, but I enjoy them with fruit preserves and syrups too.

Ingredients
  • 1-1/2 cups self-rising flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1/4 to 1/2 cup milk
  • Butter for pan or skillet
  • Toppings: butter, preserves, syrup
Instructions

  1. My preferred way of cooking these is in an electric skillet. I set the temperature at 335 degrees. This is about medium if you use a pan on the stove, or since we’re being Scottish, the “hob.” The electric skillet heats up quickly, but if you’re on the hob-top (that’s probably not a real term), I would recommend getting it up to a consistent temperature before you start cooking.

  2. Place the flour, sugar, salt, and eggs into a mixing bowl. Gently whisk until you have a thick, firm batter. Add the milk, a little bit at a time, until the dough smooths out into a thick but pliable batter. The batter should fall off the whisk very slowly. If you overdo the milk, add a little more flour.
  3. Drop some butter into the pan and swirl it around. Spoon heaping tablespoons of batter into the pan. I use a small ice cream scoop. Allow the pancakes to cook until you see tiny air bubbles on top and the cakes move easily with only a gentle push of the spatula. Flip and then let them cook some more. I am a pancake-patience failure and I always flip the first few too soon. Keep in mind, even though these aren’t big, they are thicker than your normal pancakes. I found that about three minutes on each side was about right – but as you probably know, this can all depend upon getting the heat right. Sometimes I even flip them back to the original side and let them cook a little longer – I know this makes pancake experts cringe. But you gotta do what you gotta do.

  4. You’ll need to wipe off the butter with a paper towel and add new when it begins to get too dark.

This recipe makes about 20 three-inch or so in diameter Scottish pancakes.

 

Scottish Pancakes AKA drop scones, combine a few simple ingredients to create a delicious breakfast! Sweeter than regular pancakes, these can be eaten alone with butter or topped with your favorite preserves or syrup. Recipe shared with permission granted by Paige Shelton, author of DEADLY EDITIONS.

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

Scottish Pancakes AKA drop scones, combine a few simple ingredients to create a delicious breakfast! Sweeter than regular pancakes, these can be eaten alone with butter or topped with your favorite preserves or syrup. Recipe shared with permission granted by Paige Shelton, author of DEADLY EDITIONS.

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

Scottish Pancakes AKA drop scones, combine a few simple ingredients to create a delicious breakfast! Sweeter than regular pancakes, these can be eaten alone with butter or topped with your favorite preserves or syrup. Recipe shared with permission granted by Paige Shelton, author of DEADLY EDITIONS.

Salted Brownie Picnic Cake

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BIG LITTLE SPIES, the seventh book in the Paws & Claws Mysteries by Krista Davis, is another fun romp through the charming town of Wagtail! The protagonist, Holly Miller, co-owns pet-friendly Sugar Maple Inn with her grandmother, Oma. I love the close relationship they have. Their furry sidekicks, Trixie, Twinkletoes, and Gingersnap, add appeal with their delightful antics. Trixie especially, with her penchant for finding dead bodies and dragging Holly into investigations. One of the many strengths of this series are the characters, both human and pet alike, whether they be the core characters or visitors enjoying all that Wagtail has to offer. As the story progresses, there are a lot of people to remember. However, there is a handy character list at the beginning of the book for referencing. In addition to the pet-centric town setting, the author always manages to set up a memorable event to capture the reader’s attention. In this newest release, visitors are flocking to the town to participate in the ‘There’s No Place Like Home’ pet adoption charity ball. With vivid descriptions, I felt like I was right there, enjoying all the tastes, smells, and delights that the town has to offer.

Ms. Davis is quick to set up the scenario for a crime to happen, and keeps a strong pace as the story unfolds. When Trixie finds the body of a visiting pet detective, Holly becomes involved. Could it be one of her guests who did the dastardly deed? As the clues are revealed, Holly finds lots of viable suspects including connections to residents in Wagtail. With a dash or two of romance, a glamorous pet and human ball, and secrets galore, this solid cozy mystery kept me turning pages until I’d read the very last word.

Running the Inn with her grandmother, Holly’s chef serves up plenty of mouthwatering food and treats for human and pet guests alike. There are several recipes at the back of the book and I was happy to see that there are several delectable recipes for people and a few safe options for dogs. I was drawn to the author’s recipe for Salted Brownie Picnic Cake (definitely for people and NOT for dogs!) because, well, chocolate! The rich, melt-in-your-mouth cake, doesn’t need frosting. However, a simple garnish of some whipped cream and summer berries makes this even more scrumptious.

 

This rich, melt-in-your-mouth cake, doesn’t need frosting. However, a simple garnish of some whipped cream and summer berries makes this even more scrumptious. Recipe shared with permission granted by Krista Davis, author of BIG LITTLE SPIES.

 

Amazon Synopsis

The ladies of the Wagtail Animal Guardians, WAG for short, are in town for a pet adoption charity ball, and Holly is making sure to roll out the red carpet for her special guests. She and her furry best friend Trixie are busy keeping the WAG ladies happy and preparing for the ball when they learn that a retired judge has lost his prized pup.

The venerable citizen has hired a pet detective who has some personal ties to Holly’s new guests. His presence ruffles some feathers, and when the PI is found DOA not long before the ball, Holly wonders if one of the WAG ladies had a motive for murder. To make matters worse, some pet-loving guests of the ball nearly suffer the same deadly fate. Holly and Trixie will have to sniff out the clues and leash a callous killer before they strike again….

 

 

 

 

 

A special thanks to Krista Davis for providing a winner with a print copy of BIG LITTLE SPIES plus her famous dog bandana!  Contest ends Wednesday, April 7, 2021 at 11:59 pm PST and is limited to U.S. 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!)

 

 

 

 

 

This rich, melt-in-your-mouth cake, doesn’t need frosting. However, a simple garnish of some whipped cream and summer berries makes this even more scrumptious. Recipe shared with permission granted by Krista Davis, author of BIG LITTLE SPIES.

 

Print
Salted Brownie Picnic Cake
Ingredients
  • 1/3 cup all-purpose flour, plus extra for sprinkling
  • 10 tablespoons unsalted butter
  • 3 ounces unsweetened chocolate
  • 3 large eggs
  • 1-1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Flaked salt like Maldon
  • Summer berries (optional)
  • Sweetened Whipped Cream (optional: see recipe below)
Sweetened Whipped Cream
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
Instructions

  1. Preheat the oven to 350 degrees (F).

  2. Grease and flour a 9-inch cake pan. Line the bottom of the pan with parchment paper.

  3. In a microwave-safe bowl, melt the butter and chocolate in the microwave at half power in 30-second increments, stirring when the mixture begins to melt. Stir until smooth. Set aside to cool.

  4. Beat the eggs and sugar until thick and light yellow. Add the vanilla and continue beating. Add the 1/3 cup flour and 1/4 teaspoon salt and mix. Add the chocolate mixture and mix until combined.

  5. Pour into the pan, sprinkle with 2 generous pinches of flaked salt, and bake 20 - 25 minutes, or until the center is just set.

  6. Cool completely in the pan before turning onto a serving plate and peeling off the parchment paper.

  7. Serve plain or with Sweetened Whipped Cream and summer berries.

Sweetened Whipped Cream

  1. Beat the cream until it begins to take a shape. Add the powdered sugar and vanilla. Beat until it holds a peak.

 

This rich, melt-in-your-mouth cake, doesn’t need frosting. However, a simple garnish of some whipped cream and summer berries makes this even more scrumptious. Recipe shared with permission granted by Krista Davis, author of BIG LITTLE SPIES.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

This rich, melt-in-your-mouth cake, doesn’t need frosting. However, a simple garnish of some whipped cream and summer berries makes this even more scrumptious. Recipe shared with permission granted by Krista Davis, author of BIG LITTLE SPIES.

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

This rich, melt-in-your-mouth cake, doesn’t need frosting. However, a simple garnish of some whipped cream and summer berries makes this even more scrumptious. Recipe shared with permission granted by Krista Davis, author of BIG LITTLE SPIES.

 

 

Book Sale and #Giveaway

#giveaway & #sale CAKE POPPED OFF has won the "Recommended Read" award in the Reader Ready Award Contest! To celebrate, CAKE POPPED OFF is on sale for $0.99, plus I'm giving away a print copy.

 

 

I’m celebrating!!!

Cake Popped Off has won the “Recommended Read” award 
in the Reader Ready Award Contest! 

For a limited time, Cake Popped Off is on sale for $0.99,
or, as always, free on Kindle Unlimited!

 

 

 

Plus, I’m giving away a print copy of winner’s choice of 
Sprinkles of Suspicion or Cake Popped Off. 

Print limited to U.S. residents, all others will be awarded ebooks. Use the Rafflecopter below. Contest ends 4/4/21.

 

 

Purchase link here: CAKE POPPED OFF

 

 

 

a Rafflecopter giveaway

 

 

 

Click book to visit Amazon

Cupcake caterer Emory Martinez is hosting a Halloween bash alongside her octogenarian employer, Tillie. With guests dressed in elaborate costumes, the band is rocking, the cocktails are flowing, and tempers are flaring when the hired Bavarian Barmaid tries to hook a rich, hapless husband. Except one of her targets happens to be Emory’s brother-in-law, which bodes ill for his pregnant wife. When Emory tracks down the distraught barmaid, instead of finding the young woman in tears, she finds her dead. Can she explain to the new detective on the scene why the Bavarian Barmaid was murdered in Emory’s bathtub with Emory’s Poison Apple Cake Pops stuffed into her mouth?

With an angry pregnant sister to contend with, she promises to clear her brother-in-law’s name. As Emory starts asking questions and tracking down the identity of the costumed guests, she finds reasons to suspect her brother-in-law has been hiding a guilty secret. Her search leads her to a web of blackmail and betrayal amongst the posh setting of the local country club crowd. Can Emory sift through the lies she’s being told and find the killer? She’ll need to step up her investigation before another victim is sent to the great pumpkin patch in the sky.

 

Editorial Reviews

With loads of family drama, charismatic and genuine characters, and a delectable mystery (or two) to solve, Cake Popped Off! is a wonderful cozy mystery with a Halloween theme.
~Diane Reviews Books

What a great Cozy read! I have to say this one gets my vote for favorite of the year (so far the years not over yet!) and will be featured on my fav’s list.
~My Reading Journeys

This is the second cozy I’ve read recently that floored me when the killer was revealed. Normally I have a clue as to who might be guilty but in this case? Nada, zip, zilch, nothing.
~StoreyBook Reviews

The characters are well developed and well rounded. I really enjoy the relationship between Emory and Tillie. Although they have not known each very long, they have become very close.
~MJB Reviewers

Great characters, a layered plot, and an engaging writing style combine with all the traditional elements of a cozy – plus the added bonus of delicious baked goods!
~Reading Is My SuperPower

Cake Popped Off by Kim Davis is an intriguing book about a wealthy family that has hit a bit of a rough patch with bodies being found near them…I am giving this book five stars and recommending it to all culinary cozy mystery readers out there.
~Baroness’ Book Trove

With characters you can relate to, situations that bring about all sorts of emotions, yummy food, and keep you guessing mystery you won’t be able to tout this cozy down. Makes for a fantastically fun read. I totally loved it so I give it 5/5 stars.
~Books a Plenty Book Reviews

I believe that the Cupcake Catering Mystery Series is going to become one of my favorites. With its gorgeous setting, heavenly cupcakes, baffling mysteries, and entertaining characters, you’ll love this cozy mystery book and series too!
~Christy’s Cozy Corners

Cake Popped Off! is an entertaining and fast-paced cozy whodunit tale that has enough quirky characters, witty banter and humor, romance, family secrets and drama, danger, and intriguing twists and turns.
~Jersey Girl Book Reviews

. . . let me tell you when the killer was revealed the word surprised doesn’t cover it! Blown away! Astonished! Thunderstruck! And this is not the first time Kim Davis has done this to me! Dang! she is an incredible storyteller!!
~Escape With Dollycas Into A Good Book

I found the character growth and the relationship growth to be fantastic, and I hope to see that continue in future books in the series.
~Carstairs Considers….

 

 

Chocolate Gooey Butter Cake

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PICTURE PERFECT FRAME is the twelfth book in the Tourist Trap Mystery series by Lynn Cahoon. This newest addition to a long-enjoyed series is a fun return to the small beach town of South Cove, California and catching up with protagonist Jill Gardner. It’s like visiting a friend and their charming town after an absence. The descriptive setting is picture perfect, especially Jill’s delightful shop Coffee, Books, and More… a place I’d dearly love to hang out in. Ms. Cahoon has created appealing characters and I love how she introduces new ones who grow into key supporting characters over time. Most of them are hardworking, caring townsfolk, with minor idiosyncrasies. Except for Esmerelda, the town’s quirky medium, who marches to the beat of her own drummer. I really, really have enjoyed Esmerelda, who livens up each of the scenes she’s been in throughout the series and I was happy to see her receive more page time in this book.

In Picture Perfect Frame, Esmerelda is in trouble and seems to be involved in the newest murder in town. Jill’s detective boyfriend, Greg, asks Jill to find out what’s going on with Esmerelda, after she quit her job working for Greg. From there, it doesn’t take long for Jill to start hunting down clues to clear her friend’s name. I liked that instead of Greg telling Jill to stay out of the investigation, he appreciates her valuable input as long as she’s mindful of her safety. Despite there not being a plethora of suspects, there are plenty of twists and clues to keep the reader guessing. The plot moves along steadily and kept my interest. While the reveal was a bit anticlimactic, it wrapped up the threads of the investigation and with a hint at new changes in Jill’s life, leaves me wanting the next installment sooner than later.

Ms. Cahoon includes a recipe for Chocolate Gooey Butter Cake at the back of the book. I’ve never heard of gooey butter cake before so I did a bit of research. This ultra-sweet treat is a St. Louis tradition starting in the 1930’s. I appreciate that the modern version starts out with a boxed cake mix to simplify matters and with the addition of dairy and pantry staples, a scrumptious dessert is created. Ms. Cahoon puts her own spin on this yummy cake because, in her words, “…everything is better with a little chocolate, right?”

 

 

Chocolate Gooey Butter Cake is a St. Louis dessert tradition from the 1930’s. The modern version incorporates boxed cake mix to simplify matters and with the addition of dairy and pantry staples, a scrumptious dessert is created. Recipe shared with permission granted by Lynn Cahoon, author of PICTURE PERFECT FRAME.

 

Amazon Synopsis

As the owner of Coffee, Books, and More, Jill Gardner likes to support other Main Street businesses, so she attends a paint-and-sip event where, sadly, her brushstrokes look more like blobs. It’s still fun, though—aside from some disruption by a couple doing more sipping than painting. Jill’s police-detective boyfriend is on alert, but a designated driver volunteers to take the drunken pair back to their bed and breakfast, and everything seems resolved. Until the wife’s body turns up the next morning back in the studio.

The victim, Nan, is from out of town, so it’s hard to imagine who’d have a motive aside from her spouse. Now, in between puzzling over her fortuneteller neighbor’s strange behavior, preparing for her best friend’s wedding, and pouring cups of java at the bookstore, Jill must uncover the secrets of Nan’s life and find out who wanted her out of the picture . . .

 

 

 

A special thanks to Lynn Cahoon for providing a winner with an E-BOOK copy of PICTURE PERFECT FRAME. Contest ends Sunday, March 28, 2021 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

 

 

 

 

 

 

 

 

 

Chocolate Gooey Butter Cake is a St. Louis dessert tradition from the 1930’s. The modern version incorporates boxed cake mix to simplify matters and with the addition of dairy and pantry staples, a scrumptious dessert is created. Recipe shared with permission granted by Lynn Cahoon, author of PICTURE PERFECT FRAME.

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Chocolate Gooey Butter Cake

From Lynn Cahoon: Dear readers, I have to say when I moved to St. Louis I didn't get the gooey butter cake craze. It just seemed too buttery, too wet, too gooey. Maybe it was for kids. Maybe that was the magic. Because the ones I tried were way too sweet. Then I made a chocolate gooey butter cake for Thanksgiving. And I totally fell in love. So here's my gooey butter cake. Sorry it's not the original, but everything is better with a little chocolate, right?

Ingredients
  • 2 sticks butter, melted (keep separate)
  • 1 package chocolate cake mix
  • 3 eggs (1 egg for bottom cake layer, 2 eggs for cake filling layer)
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup cocoa powder
  • 16 ounces powdered sugar
  • 1 teaspoon vanilla
Instructions

  1. Heat oven to 350 degrees (F) and grease a 9-inch-by-3-inch round springform cake pan.

  2. Mix together the cake mix, 1 egg, and 1 stick melted butter until well blended.

  3. Pat the mixture into prepared pan and set aside.

  4. In the stand mixer on medium speed, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder until well mixed.

  5. Lower the speed of the mixer and add the powdered sugar, then mix. Slowly add the remaining stick of melted butter, then mix. Add vanilla and continue to beat the mixture until smooth.

  6. Pour the filling over the cake mixture in pan.

  7. Bake for 40 - 50 minutes.

  8. Cake center should still be a little gooey when finished. Remove cake from pan and let it partially cool on a wire rack before cutting into pieces.

  9. Enjoy with whipped cream.

Chocolate Gooey Butter Cake is a St. Louis dessert tradition from the 1930’s. The modern version incorporates boxed cake mix to simplify matters and with the addition of dairy and pantry staples, a scrumptious dessert is created. Recipe shared with permission granted by Lynn Cahoon, author of PICTURE PERFECT FRAME.

 

 

 

 

 

 

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Chocolate Gooey Butter Cake is a St. Louis dessert tradition from the 1930’s. The modern version incorporates boxed cake mix to simplify matters and with the addition of dairy and pantry staples, a scrumptious dessert is created. Recipe shared with permission granted by Lynn Cahoon, author of PICTURE PERFECT FRAME.

 

 

 

 

 

 

 

 

 

 

 

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

 

 

Chocolate Gooey Butter Cake is a St. Louis dessert tradition from the 1930’s. The modern version incorporates boxed cake mix to simplify matters and with the addition of dairy and pantry staples, a scrumptious dessert is created. Recipe shared with permission granted by Lynn Cahoon, author of PICTURE PERFECT FRAME.

Carrot-Raisin Muffins with Cream Cheese Frosting

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MURDER AT THE BEACON BAKESHOP is the first book in the brand new Beacon Bakeshop Mystery series by Darci Hannah. First off, I adore the location… who can resist a small-town Michigan lighthouse turned bakery and home? However, protagonist Lindsey Bakewell, newly arrived from New York, finds the lighthouse she purchased (sight unseen!) doesn’t even come close to living up to the description provided by the town’s real estate agent. The author’s humor, given the situation, captured my attention and had me eagerly turning pages to find out how Lindsey recovers from her setback. I enjoyed how the reader gets to follow Lindsey from her first arrival into town and through the setup of the bakery. I felt like I got to know her better rather than read bits and pieces of backstory before she had a successful bakery. Another unique thing with this series is that Lindsey is quite wealthy instead of a struggling business owner. This gives her a lot of leeway when it comes to dealing with the setbacks.

I found the characters well-developed and love the small core group that surrounds Lindsey, including her Newfoundland, Wellington. I especially hope to see more of her quirky social-influencer best friend, Kennedy, who brings lighthearted humor to the story. When someone murders Lindsey’s ex-fiancé’s girlfriend in the bakery, during the grand opening, Lindsey realizes she has to search out the truth or lose her business and most likely her freedom. There were plenty of suspects to keep me guessing and some twists that got me off track. And in amongst the murder and mayhem, Lindsey finds she just might be living and working in a haunted lighthouse. With a surprising reveal, the threads of the story were wrapped up into a cohesive conclusion and makes me wish the next book was releasing already!

Lindsey’s bakery offers many delectable dishes and treats, and the author has thoughtfully included several recipes, both sweet and savory, at the back of the book. Our family is especially fond of muffins (perfect for a quick breakfast or snack when schedules get hectic) so I chose to try Ms. Hannah’s recipe for Carrot-Raisin Muffins with Cream Cheese Frosting. With a generous portion of carrots, these are super moist without using a lot of fat. We loved the addition of sweet raisins and crunchy walnuts which gave them a nice texture. Mounds of cream cheese frosting swirled over the tops, elevated these muffins from delicious breakfast or snack fare, to delectable dessert!

 

Carrot Raisin Muffins are super moist without using a lot of fat, thanks to the generous amount of carrots. With the addition of sweet raisins, crunchy walnuts, and mounds of cream cheese frosting swirled over the tops, these make for a delicious breakfast or snack, or even a delectable dessert! Recipe shared with permission granted by Darci Hannah, author of MURDER AT THE BEACON BAKESHOP.

 

Amazon Synopsis

After catching her celebrity chef fiancé sizzling in the arms of another woman, Lindsey Bakewell left big city Wall Street for small town Beacon Harbor, Michigan to pursue her own passion as a pastry baker—and gets mixed up in someone’s sweet taste of revenge . . .

More interested in kneading dough than adding it up, Lindsey’s breakup inspired her to set up the shop she always wanted in a place that always made her happy. She’d spent many childhood summers near this beach community and converting the old run-down lighthouse into a bakery café and home offers a perfect fresh start for Lindsey and her devoted Newfoundland dog, Wellington.

But not everyone in town has a sweet tooth. The preservation society won’t have the lighthouse’s history sugar coated by lattes and cakes—and a protest group crashes Lindsey’s Memorial Day opening. Then her ex-fiancé Jeffrey Plank and his girlfriend Mia Long arrive to trash the place. In the ensuing chaos Mia chokes on a donut and dies.

An autopsy reveals cyanide in Mia’s bloodstream and Lindsey is the police’s prime suspect. To clear her name, she’s going to need to combine ingredients found in the town’s checkered past to uncover the identity of a desperate killer . . .

 

 

 

A special thanks to Darci Hannah for providing a winner with a print copy of MURDER AT THE BEACON BAKESHOP.  Contest ends Sunday, March 21, 2021 at 11:59 pm PST and is limited to U.S. 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!)

 

 

 

 

 

 

Carrot Raisin Muffins are super moist without using a lot of fat, thanks to the generous amount of carrots. With the addition of sweet raisins, crunchy walnuts, and mounds of cream cheese frosting swirled over the tops, these make for a delicious breakfast or snack, or even a delectable dessert! Recipe shared with permission granted by Darci Hannah, author of MURDER AT THE BEACON BAKESHOP.

 

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Carrot-Raisin Muffins with Cream Cheese Frosting

Prep time: 20 minutes. Bake time: 25 minutes. Makes 12 muffins.

Ingredients
Muffins
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup brown sugar
  • 3/4 cup milk
  • 1/4 cup (1/2 stick) butter, melted
  • 1 cup peeled and grated carrots
  • 1/2 cup raisins
  • 1/2 cup coarsely chopped walnuts (optional)
Cream Cheese Frosting
  • 1/2 cup (1 stick) butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
Instructions
Muffins

  1. Heat oven to 375 degrees (F). Grease muffin cups or use paper baking cups.

  2. In a medium bowl, combine flour, baking powder, cinnamon, and salt.

  3. In bowl of electric mixer, mix eggs and brown sugar until smooth. Add milk and melted butter and continue mixing. Add flour mixture and blend well. Stir in carrots, raisins, and nuts.

  4. Scoop batter into muffin cups and bake for 20 to 25 minutes. Let cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

  1. In bowl of electric mixer, beat butter and cream cheese until fluffy. Add the powdered sugar, one cup at a time, blending well. Add in the vanilla extract.

  2. Beat until frosting has a light, fluffy texture, about 5 minutes.

Carrot Raisin Muffins are super moist without using a lot of fat, thanks to the generous amount of carrots. With the addition of sweet raisins, crunchy walnuts, and mounds of cream cheese frosting swirled over the tops, these make for a delicious breakfast or snack, or even a delectable dessert! Recipe shared with permission granted by Darci Hannah, author of MURDER AT THE BEACON BAKESHOP.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

Carrot Raisin Muffins are super moist without using a lot of fat, thanks to the generous amount of carrots. With the addition of sweet raisins, crunchy walnuts, and mounds of cream cheese frosting swirled over the tops, these make for a delicious breakfast or snack, or even a delectable dessert! Recipe shared with permission granted by Darci Hannah, author of MURDER AT THE BEACON BAKESHOP.

 

 

 

 

 

 

 

 

 

 

 

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

 

Carrot Raisin Muffins are super moist without using a lot of fat, thanks to the generous amount of carrots. With the addition of sweet raisins, crunchy walnuts, and mounds of cream cheese frosting swirled over the tops, these make for a delicious breakfast or snack, or even a delectable dessert! Recipe shared with permission granted by Darci Hannah, author of MURDER AT THE BEACON BAKESHOP.