Spot Prawns with Citrus and Harissa

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MURDER FROM SCRATCH is the fourth book in the Sally Solari Mystery series by Leslie Karst. I’ve read the previous three books and have greatly enjoyed the way she’s focused on one of the five senses in each book. However, this book is my favorite so far and I feel that the author has found her stride. Restauranteur Sally Solari may be the protagonist, but the author manages to integrate Sally’s blind cousin, Evelyn, effectively into the story. I was fascinated by the details brought into play, showing the reader how a blind person lives and accomplishes day-to-day things that the rest of us take for granted. I was pleased that Evelyn is not a figure to pity, but instead is a fully developed character who is inspirational. Well, I did pity Evelyn because her mother was murdered, but the young woman manages to move forward and try to do everything she can to find the truth. I admire the way Ms. Karst focuses on the strength of family, especially when Sally takes in her orphaned cousin, despite not knowing her, because “nothing trumped famiglia.” She provides heartwarming scenes that tug at the heart and pulls the reader into the story.

Sally is becoming quite skilled at juggling her restaurant, Gauguin, along with employees, friends, and family, while hunting down suspects who may have wanted her aunt dead. Her hunt gives the reader a peek at the cutthroat practices of the restaurant business… and it’s brutal. Even though the police rule the death as a suicide, Sally perseveres and starts asking questions based on her cousin’s observations using senses that have been greatly developed due to her lack of sight. There were plenty of people who might have had issues with Sally’s aunt and I had a difficult time guessing the correct suspect as the story unfolded. With the reveal, Ms. Karst wrapped the story up in an exciting manner that had me turning pages until I read the very last word.

As a restauranteur, Sally cooks some amazing dishes and the reader will be drooling throughout the entire book. I love that the author provides several savory recipes at the back of the book and they all sound company-worthy. I was drawn to the recipe for Spotted Prawns with Harissa Sauce. Aside from some prep work that can be done ahead of time, this dish quickly cooks and looks impressive when served. The explosions of flavors in the dish complement each other, providing a delectable meal that will earn the home chef rave reviews!

 

Spot Prawns with Citrus and Harissa combine an explosions of flavors that complement each other, creating a delectable meal that will earn rave reviews! Recipe shared with permission granted by Leslie Karst, author of MURDER FROM SCRATCH.

 

Amazon Synopsis

Restaurateur Sally Solari’s cousin Evelyn may be blind, but she can see all too clearly that her chef mother’s death wasn’t an accidental overdose―she was murdered.

Santa Cruz restaurateur Sally Solari’s life is already boiling over as she deals with irate cooks and other staffing issues at the busy Gauguin restaurant. The rainy December weather isn’t cooling things down, either. So she’s steamed when her dad persuades her to take in Evelyn, her estranged blind cousin whose mother has just died of a drug overdose.

But Evelyn proves to be lots of fun and she’s a terrific cook. Back at the house she’d shared with her mom, Evelyn’s heightened sense of touch tells her that various objects―a bottle of cranberry juice, her grandfather’s jazz records―are out of place. She and her mom always kept things in the same place so Evelyn could find them. So she suspects that her mother’s death was neither accident nor suicide, no matter what the police believe.

The cousins’ sleuthing takes Sally and Evelyn into the world of macho commercial kitchens, and the cutthroat competitiveness that can flame up between chefs. In Leslie Karst’s scrumptious fourth Sally Solari mystery, Sally will have to chop a long list of suspects down to size or end up getting burned.

 

 

 

 

A special thanks to Crooked Lane Books for providing a winner with a hardcover copy of MURDER BY SCRATCH. Contest ends Monday, April 22, 2019 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!) 

PLEASE NOTE: Due to a printing error, the hardcover book will not be available for shipping for another 2 weeks, so there could be a delay in the winner receiving their prize. Thank you for your patience! 

 

 

 

 

 

 

Spot Prawns with Citrus and Harissa combine an explosions of flavors that complement each other, creating a delectable meal that will earn rave reviews! Recipe shared with permission granted by Leslie Karst, author of MURDER FROM SCRATCH.

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Spot Prawns with Citrus and Harissa

Gauguin prepares this recipe with spot prawns (a kind of large shrimp) because of their sweet, almost lobster-like flavor and because the seasonal harvest is limited and sustainable, thus allowing for the health of the species. But if you can't find spot prawns, feel free to substitute a different variety of shrimp (just be sure to check with your seafood supplier to learn which varieties are deemed the "Best Choice"  the Monterey Bay Aquarium Seafood Watch program). We peel the shrimp before cooking but leave the tails intact for eye appeal and added flavor.

Harissa is a spicy North African condiment made from roasted hot chili peppers, garlic, olive oil, cumin, coriander, caraway, and other spices. Tubes or jars of this paste can be found in most supermarkets in the United States, but if you can't locate it, feel free to substitute another hot chili sauce such as sriracha (to which you could add cumin, coriander, and caraway to make for an even better substitute). If you are sensitive to spicy food, use only half the amount of harissa specified, then taste and add more if needed.

This dish is best served with steamed basmati or jasmine rice, and would pair nicely with a crisp green salad.

Ingredients
  • 2 tablespoons olive oil
  • 2 medium onions, halved, then thinly sliced (about 1 pound)
  • 3 cloves garlic, minced (1 tablespoon)
  • 1/4 cup lemon juice
  • 1/3 cup orange juice
  • 3 tablespoons butter
  • 1 tablespoon harissa
  • 1 pound raw spot prawns or other shrimp, peeled (with tails intact)
  • 2 seedless oranges, peeled and white pith removed, then cut into chunks
  • Salt and pepper to taste
  • 2 tablespoons cilantro, coarsely chopped
Instructions

  1. Heat the olive oil in a large skillet over medium heat until shimmering, then add onions and sauté until they soften. Add the garlic and continue to cook until the onions start to brown.

  2. Pour in the lemon and orange juices and continue to cook until the liquid is reduced by half. Then add the butter and harissa and toss to incorporate.

  3. Once the butter has melted, add the prawns/shrimp and sauté until they turn from white to pink. Add the orange chunks and toss just long enough for them to heat through.

  4. Season with salt and pepper, and serve garnished with the chopped cilantro. 

Spot Prawns with Citrus and Harissa combine an explosions of flavors that complement each other, creating a delectable meal that will earn rave reviews! Recipe shared with permission granted by Leslie Karst, author of MURDER FROM SCRATCH.

 

 

 

 

 

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Spot Prawns with Citrus and Harissa combine an explosions of flavors that complement each other, creating a delectable meal that will earn rave reviews! Recipe shared with permission granted by Leslie Karst, author of MURDER FROM SCRATCH.

 

 

 

 

 

 

 

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

 

 

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

 

Spot Prawns with Citrus and Harissa combine an explosions of flavors that complement each other, creating a delectable meal that will earn rave reviews! Recipe shared with permission granted by Leslie Karst, author of MURDER FROM SCRATCH.

 

Rosemary Cornmeal Madeleines

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COOKIN’ THE BOOKS, the first book in the brand new Tish Tarragon Mysteries by Amy Patricia Meade is a delightful start to a fun series! I love the premise of protagonist Tish Tarragon’s new business as owner of literary-themed Cookin’ the Books Café along with catering, in Hobson Glen, Virginia. Her food revolves around pun-y titles pertaining to literary works such as Who’s Afraid of Virginia Baked Ham, to give an example. I was entertained by the cleverness of the titles and yummy sounding dishes. In addition, her café has shelves that showcase a variety of cookbooks and literary works from international destinations, along with a lending library. Sounds like a great place to hang out!

Her very first catering job is for the local library fundraising dinner, hired at the last minute by Binnie Broderick, the Executive Director of the library. Binnie is a very unpleasant woman and almost everyone in town hated her. When she dies after taking two bites of Tish’s catered dinner, all eyes are on Tish and her friends helping her serve the dinner. Tish must clear their names and save her fledgling business even though she hasn’t even opened the café. With just about everyone in town having disputes with the victim, Tish has plenty of suspects to sift through. I enjoyed that most of her suspects understood and cooperated with her questions without getting uncomfortably upset. Tish’s two friends, Mary Jo and Julian (who is also the Channel 10 weatherman), are great sidekicks, providing opportunities for fun interaction and dialog along with helping in her investigation. As Tish narrows down the suspects, the reader is pulled in for the exciting reveal while the author effectively ties the subplots together. This is a fun mystery with great characters and I’m looking forward to future books in this new series!

While the book doesn’t contain recipes, Ms. Mead has created a recipe for Cornmeal Rosemary Madeleines that her protagonist loves to serve to her friends and clients. When I think of madeleines, I always think of sweet, cake-like treats. I love the idea of using the elegant madeleine pan for a savory side dish to serve alongside soup, chili, or salad. Warmed up with a little butter to melt into the cheesy cornbread goodness with the hint of rosemary, I’ll be making these frequently instead of the generic pan of cornbread that I usually do. 

 

Rosemary Cornmeal Madeleines are an elegant way to serve cornbread. Delicious warmed up with butter, this cornbread features a hint of rosemary and Asiago. Recipe shared with permission granted by Amy Patricia Meade, author of Cookin' the Books.

 

Amazon Synopsis

Literary caterer Letitia ‘Tish’ Tarragon fights to save her reputation and catch a killer when a murder occurs during a fundraising dinner for the local library. Letitia ‘Tish’ Tarragon has just moved to Hobson Glen and opened a new restaurant and catering business, Cookin’ the Books Cafe. So when her new landlord, Schulyer Thompson, recommends her to Binnie Broderick, the executive director of the local library, Tish is delighted. Binnie needs a last-minute caterer to create a literary inspired three-course dinner for the library’s annual fundraiser, one of the highlights of Hobson Glen’s social season. But there’s a problem: Binnie Broderick is a notoriously difficult woman to please. And when she chokes to death from arsenic poisoning after dousing her main course in hot sauce, Tish suddenly finds herself fighting to save her business – and her reputation. It seems that very few of Hobson Glen’s residents escaped Binnie’s disapproval. But who would want her dead, and why?

 

 

A special thanks to Amy Patricia Meade for providing a winner with a hardcover copy of COOKIN’ THE BOOKS. Contest ends Sunday, April 14, 2019 at 11:59 pm PST and is limited to U.S. and Canadian residents. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!) 

 

 

 

 

 

Rosemary Cornmeal Madeleines are an elegant way to serve cornbread. Delicious warmed up with butter, this cornbread features a hint of rosemary and Asiago. Recipe shared with permission granted by Amy Patricia Meade, author of Cookin' the Books.

Print
Rosemary Cornmeal Madeleines
Ingredients
  • 1/3 cup (75 mL) butter, softened
  • 1/2 cup (125 mL) granulated sugar
  • 1 egg
  • 1 cup (250 mL) buttermilk
  • 1-1/4 cups (300 mL) all-purpose flour
  • 1 cup (250 mL) yellow cornmeal
  • 1/2 teaspoon (2 mL) baking powder
  • 1/3 teaspoon (0.5 mL) baking soda
  • 1/2 teaspoon (2 mL) salt
  • 1/4 teaspoon (1 mL) freshly ground black pepper
  • 1/4 cup (50 mL) grated Asiago cheese
  • 1 clove garlic minced
  • 1 tablespoon (15 mL) finely chopped fresh rosemary
Instructions
  1. Preheat oven to 350ºF (180ºC).
  2. Spray Madeleine molds with nonstick cooking spray.
  3. Beat butter, sugar and egg on medium speed of electric mixer until light and creamy. Add buttermilk; mix well. (Mixture will look curdled).
  4. Combine flour, cornmeal, baking powder, baking soda, salt and pepper. Add to creamed mixture on low speed, mixing until smooth. Stir in grated cheese, garlic and rosemary. Spoon batter into prepared molds, filling about three-quarter full.
  5. Bake in centre of preheated oven for 7 to 9 minutes or until firm on top. Remove from molds and cool completely on wire rack.
Tip:
  1. These tend to dry out quickly so it’s best to eat them within 24 hours of baking - which typically isn’t a problem in our cheese loving house!

 

Rosemary Cornmeal Madeleines are an elegant way to serve cornbread. Delicious warmed up with butter, this cornbread features a hint of rosemary and Asiago. Recipe shared with permission granted by Amy Patricia Meade, author of Cookin' the Books.

 

 

 

 

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Rosemary Cornmeal Madeleines are an elegant way to serve cornbread. Delicious warmed up with butter, this cornbread features a hint of rosemary and Asiago. Recipe shared with permission granted by Amy Patricia Meade, author of Cookin' the Books.

 

 

 

 

 

 

 

 

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

 

 

Coming September 1, 2019

Literary caterer Letitia ‘Tish’ Tarragon is preparing her English Secret Garden-themed luncheon for Coleton Creek’s annual garden club awards, but when she is taken on a tour of some of the top contenders with the garden club’s president, Jim Ainsley, Tish is surprised at how seriously the residents take the awards – and how desperate they are to win. Wealthy, retired businessman Sloane Shackleford has won the coveted best garden category five years in a row, but he and his Bichon Frise, Biscuit, are universally despised. When Sloane’s bludgeoned body is discovered in his pristine garden, Tish soon learns that he was disliked for reasons that go beyond his green fingers. Have the hotly contested awards brought out a competitive and murderous streak in one of the residents?

 

 

 

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

 

Rosemary Cornmeal Madeleines are an elegant way to serve cornbread. Delicious warmed up with butter, this cornbread features a hint of rosemary and Asiago. Recipe shared with permission granted by Amy Patricia Meade, author of Cookin' the Books.

Banana Bread

 

It’s a pleasure to welcome Paige Shelton back to my blog as she celebrates her new release, THE LOCH NESS PAPERS! Thanks for joining us today, Paige, and sharing your memories of your grandmother and baking, along with your amazing Banana Bread recipe!

***

 

Did you have a grandmother who baked? Maybe you were one of the lucky ones and the child (your mother or father) of that grandmother paid attention and learned how to bake the most amazing things in the world. Or, maybe, none of your grandmother’s kids paid a bit of attention to her baking because they didn’t understand how amazing it was, didn’t ever think to write down recipes, didn’t care. Maybe, you, as the grandchild, have spent many moments throwing your hands up in disbelief. How did no one write anything down?

You can probably guess which group I belong to. Yep, my grandmother made the most amazing baked goods; she should have had her own bakery instead of three children who took her for granted. Okay, so maybe they didn’t take her for granted, but they did take her baking skills for granted. 

I might get over this someday.

At least I got to enjoy her ways in the kitchen when I was a child. She’s been gone a long, long time now, and I still think of her and miss her often. Some of my best memories of her are the time we spent together in her kitchen. Food is such a thing, isn’t it?

She was one of those people who, though she might not have shown it, would be insulted if her baked goods, sitting there on the kitchen counters and table wrapped or hidden under a domed cake platter, weren’t eaten. No one ever ignored them, really, but I remember a tsk or two when they weren’t noticed right off.

There’s a woman like that in my upcoming book, “The Loch Ness Papers.” I love that writing gives me a chance to remember people I want to remember just by throwing in a trait or a turn of a phrase they use, or used to use. In the book there’s a loaf of banana bread that better not get ignored.

 

With an added layer of sugar coating the bottom for flavor and texture, this Banana Bread is super rich and moist, thanks to a generous amount of bananas. Recipe shared with permission granted by Paige Shelton, author of THE LOCH NESS PAPERS.

 

Unfortunately, I don’t have my grandmother’s banana bread recipe (see earlier note about throwing hands up in the air), but I do have a really good one.

I’m not sure exactly where I got it, but I think it came from a cookbook. The last part about adding the sugar on the bottom came from a friend though. Thanks to Shannon for that added touch.

Enjoy!

Thank you for letting me stop by today. Kim is so amazing; it’s always a thrill to be a part of her blog.

 

 

 

A special thanks to Paige Shelton for providing a winner with a hardcover copy of THE LOCH NESS PAPERS. Contest ends Monday, April 8, 2019 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!) 

 

 

 

 

With an added layer of sugar coating the bottom for flavor and texture, this Banana Bread is super rich and moist, thanks to a generous amount of bananas. Recipe shared with permission granted by Paige Shelton, author of THE LOCH NESS PAPERS.

Print
Banana Bread
Ingredients
  • 1 cup sugar
  • Extra sugar to put on the bottom of the loaf after baking
  • 1/3 cup softened butter (I always use salted because I usually have it)
  • 2 eggs
  • 3 to 4 medium ripe bananas
  • 1/3 cup water
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • - Sometimes I add about ½ cup nuts or chocolate chips or peanut butter chips, but most of the time I don’t.
Instructions

  1. Preheat oven to 350 degrees.

  2. Grease (or cooking spray) loaf pan.

  3. Mix sugar and butter until only slightly crumbly.

  4. Stir in eggs until blended.

  5. Add bananas and water, beat 30 seconds.

  6. Stir in remaining ingredients except nut or chips. Once everything is evenly moistened, add nuts or chips if using.

  7. Pour into pan.

  8. Bake until wooden pick inserted in center comes out clean. (8-inch loaf pan: 65 - 75 minutes. 9-inch loaf pan: 55 to 60 minutes)

  9. Cool 5 minutes in pan. 

  10. Sprinkle some sugar on a flat surface. 

  11. Loosen side of loaf from pan and remove. Rub the bottom of the loaf gently over the sugar to coat the bottom, and then cool completely before slicing (this cooling step takes FORVER, particularly when your mouth is watering).

With an added layer of sugar coating the bottom for flavor and texture, this Banana Bread is super rich and moist, thanks to a generous amount of bananas. Recipe shared with permission granted by Paige Shelton, author of THE LOCH NESS PAPERS.

 

 

 

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With an added layer of sugar coating the bottom for flavor and texture, this Banana Bread is super rich and moist, thanks to a generous amount of bananas. Recipe shared with permission granted by Paige Shelton, author of THE LOCH NESS PAPERS.

 

 

 

 

 

 

 

 

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

 

 

Click on book to visit Amazon

Amazon Synopsis

Bookseller Delaney Nichols befriends a Loch Ness monster enthusiast; when he stands accused of murder she’ll do whatever it takes to learn who the killer is―and whether Nessie herself is really lurking in the Scottish waters.

Delaney Nichols is delighted with her life in Edinburgh, working at The Cracked Spine―a shop that specializes in hard-to-find books and artifacts. With a job she loves, and her fast approaching marriage to devastatingly handsome Scottish pub-owner Tom Shannon, Delaney’s life could be straight out of a fairy tale―at least it would be, if the pastor meant to perform the wedding ceremony hadn’t recently passed away. Outside the church where Delaney is searching for another reverend, she stumbles across Norval Fraser: an elderly man obsessed with the Loch Ness monster. Always attracted to the interesting and unusual, Delaney befriends Norval. But when his nephew is found dead, the police decide Norval’s obsession has moved from monsters to murder.

With a wedding to plan, her family arriving soon from Kansas, and the arrival of an over-the-top Texan with a wildly valuable book, Delaney’s plate is full to bursting, but she can’t abandon her new friend. Determined to help Norval, she sets out to learn the truth. The Loch Ness buries its secrets deeply, but Delaney is determined to dig them up―whether Nessie likes it or not.

My Review

THE LOCH NESS PAPERS, the fourth book in the Scottish Book Shop Mystery series by Paige Shelton, transports the reader to a land full of mystical intrigue! I’ve always been fascinated by myths and legends of other countries and loved the way the Loch Ness Monster (Nessie) is central to this tale. Ms. Shelton weaves in information on some “historical” sightings making me think just perhaps this mythical beast might actually exist… the hallmark of a great storyteller! She also captures the charming atmosphere of Scotland and the Scottish people. I love how she imbues her characters with brogues, providing authenticity to the setting. Between the Cracked Spine Book Shop, Edinburgh, and Loch Ness, the reader will feel like they are on a delightful vacation. I was especially drawn to her description of the protagonist’s visit to Urquhart Castle situated next to Loch Ness, since I had the pleasure of visiting the location many years ago. It brings back fond memories of watching a bagpiper climb the castle ruins and play his haunting music!

Protagonist Delaney Nichols is an American transplant to Edinburgh, Scotland and is preparing for her wedding to pub owner, Tom. She connects with Norval Fraiser, an elderly Nessie enthusiast, who has devoted his life to researching the Loch Ness monster. Delaney gets pulled into researching the death of his great-nephew after Norval is accused of murder. Ms. Shelton’s portrayal of the obsessive/compulsive elderly man is treated with sensitivity and she pulls the reader in as she peels back of the layers of the man’s life to figure out his obsession. The subplots intertwined with the main murder mystery contribute to a page turner that, at times, had me on the edge of my seat. With plenty of suspects mixed in with twists and turns, I was breathless as I read the exciting conclusion. Ms. Shelton has once again proven she can bring exciting suspense to a charming setting with delightful results!

 

 

With an added layer of sugar coating the bottom for flavor and texture, this Banana Bread is super rich and moist, thanks to a generous amount of bananas. Recipe shared with permission granted by Paige Shelton, author of THE LOCH NESS PAPERS.

 

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

Lemon Ricotta Cookies

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THE HIDDEN CORPSE is the second book in the Food Blogger Mystery series by Debra Sennefelder. I love protagonist, Hope Early, and her blog, Hope at Home, and the way the author includes a peek into Hope’s recipe development and food photography sessions. It adds a layer of authenticity to the story. Ms. Sennefelder weaves together a tight plot that includes arson, a missing wife, a double murder, and small-town corruption. She also brings to light the heartbreaking dilemma that the elderly often face: memory decline and potential loss of independence. It adds an emotional element that is sometimes missing from mysteries. There were enough clues sprinkled throughout Hope’s sleuthing, but I still couldn’t guess who the murderer was.

Even though this is the second book in the series, it is easily read as a standalone. There’s just enough backstory included so the reader feels like they have an understanding of the characters. I felt that the author has gained experience since her first release and it shows in the way the plot of THE HIDDEN CORPSE flows at an even pace. It pulled me in and kept me reading to find out what happens next. With a satisfying, nail-biting, reveal that had me on the edge of my seat, I was grateful the author ended the book with a heartwarming scene.

Hope is frequently trying out new recipes for her food blog along with baking cookies to sweeten up suspects. Ms. Sennefelder has included several recipes at the back of the book and they all sound scrumptious! When my granddaughter’s lemon tree produced a bumper crop of citrus earlier this year, I couldn’t pass up the opportunity to make the author’s Ricotta Lemon Cookies. These lemony, cake-like cookies are super moist, thanks to the ricotta cheese and the icing brings an extra bite of tart and sweet flavor to the treat. These cookies are like eating a bite of sunshine and summer!

 

Lemon Ricotta Cookies are super moist lemony, cake-like cookies, thanks to the ricotta cheese while the icing brings an extra bite of tart & sweet flavors. Recipe shared from Debra Sennefelder, author of THE HIDDEN CORPSE.

 

Amazon Synopsis

Former reality TV baking show contestant and recent divorcée Hope Early is trying to find her recipe for success as a food blogger—but murder keeps getting in the mix . . .
 
When Hope’s elderly neighbor perishes in a home fire, she can’t help but feel somewhat responsible. Only the day before, Peggy Olson had called her over, having burned a pot on the stove while she was sleeping and filling the house with smoke. In fact, she couldn’t even remember cooking. Clearly, it was dangerous for the woman to live alone.
 
But it turns out she wasn’t alone. When a second body is discovered in the basement of the burned house, suddenly what appeared to be a tragic accident is beginning to look like premeditated murder. As rumors spread like wildfire, Hope is determined to sort out the facts and smoke out a killer, but she might be jumping from the frying pan straight into the fire . . . 

 

 

 

 

A special thanks to Debra Sennefelder for providing a winner with a print copy of THE HIDDEN CORPSE. Contest ends Sunday, March 31, 2019 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!) 

 

 

 

 

Lemon Ricotta Cookies are super moist lemony, cake-like cookies, thanks to the ricotta cheese while the icing brings an extra bite of tart & sweet flavors. Recipe shared from Debra Sennefelder, author of THE HIDDEN CORPSE.

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Lemon Ricotta Cookies

Posted by Hope Early: I'm in love with the brightness lemons bring to any dish but when you make it a central part of a cookie and add in a sweet and tangy glaze you've baked an irresistible cookie that is delightful year-round. 

Ingredients
For the cookies:
  • 2 cups granulated sugar
  • 2 lemons, zested
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice, freshly squeezed
For the glaze:
  • 1-1/2 cups confectioners' sugar, sifted
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 lemon, zested
Instructions
For the cookies:

  1. Preheat oven to 375 degrees (F).

  2. Line baking sheets with silicone mats or parchment paper.

  3. In a medium bowl, combine sugar and lemon zest until the lemon sugar is fragrant. Set mixture aside.

  4. Cream together the butter and lemon sugar with an electric mixer until light and fluffy, about 3 - 5 minutes. 

  5. Reduce the speed of the mixer and add in the eggs, one at a time until fully incorporated. Add in the ricotta cheese and lemon juice and mix until well combined.

  6. Gradually add the dry ingredients until just combined, being careful not to overmix.

  7. Scoop the dough, about 2 tablespoons for each cookie, onto prepared baking sheets.

  8. Bake for 13 - 15 minutes, until slightly golden at the edges. Remove from oven and leave on baking sheet just long enough for cookies to set up before moving to cooling rack. 

  9. When cookies are completely cooled, drizzle with lemon glaze.

For the glaze:

  1. In a medium bowl, combine the powdered sugar, lemon juice, and lemon zest. Whisk until smooth. Dip the top of each cookie into the glaze and then place the cookies on rack or wax paper. Glaze will harden. 

Lemon Ricotta Cookies are super moist lemony, cake-like cookies, thanks to the ricotta cheese while the icing brings an extra bite of tart & sweet flavors. Recipe shared from Debra Sennefelder, author of THE HIDDEN CORPSE.

 

 

 

 

a Rafflecopter giveaway

 

 

 

Pin to Pinterest:

Lemon Ricotta Cookies are super moist lemony, cake-like cookies, thanks to the ricotta cheese while the icing brings an extra bite of tart & sweet flavors. Recipe shared from Debra Sennefelder, author of THE HIDDEN CORPSE.

 

 

 

 

 

 

 

 

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

 

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

 

Lemon Ricotta Cookies are super moist lemony, cake-like cookies, thanks to the ricotta cheese while the icing brings an extra bite of tart & sweet flavors. Recipe shared from Debra Sennefelder, author of THE HIDDEN CORPSE.

Spanish Chocolate Cake

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MURDER ONCE REMOVED is the delightful debut novel by S.C. Perkins and I was fascinated by the premise of this first book in the Ancestry Mystery series! Protagonist, Lucy Lancaster, uses genealogy (combing through websites, library archives and DNA) to solve a long ago murder mystery while tracking down a current day killer. Lucy is the epitome of southern sassiness with a big ol’ side helping of creative intelligence. I adore her interaction with her best friends, Serena and Josephine along with the purported former drug lord turn restaurant owner, Flaco of Big Flaco’s Tacos (whose food descriptions will have you drooling). Their repartee gives opportunities for some humorous one-liners and laugh out loud moments which kept me highly entertained. Ms. Perkins has created great character development and descriptive voice even for minor characters. She effectively uses the flavors of food, language, and the historical sites of Austin to bring the setting to life and make the reader feel like they’re right there.

The book grabbed my attention from the very first sentence and kept me glued to the pages. The murder plots from both 1849 and current day are well entwined. I was fascinated with the amount of research the author obviously has done to understand and explain the process of genealogy, without making it complicated for the reader. Ms. Perkins also interjects some interesting history about the State of Texas without detracting from the pace. As the threads of the story are woven together and suspects are considered and then abandoned, Lucy finds herself working with the FBI, particularly a handsome agent who is also a history professor. This is a fun twist to a potential romantic attraction. The exciting reveal was fast paced, keeping me on the edge of my seat, yet never felt rushed. I can’t wait to read the next installment in this well-written debut!

While there aren’t any recipes included in the book, there’s a huge variety of food mentioned that had me craving tacos, cookies, casseroles and cupcakes! After finding the murder victim, Lucy and her best friend bake up casseroles and Chocolate Cinnamon Cake to take to the victim’s co-workers because “that’s what good Southern girls do”. Ms. Perkins graciously has allowed me to share her recipe for Spanish Chocolate Cake which is a delicious recipe passed down to her from her late Nana… which makes it all that more special! Cinnamon adds a warm, spicy touch to the rich, moist cake while buttery pecans add crunch to the fudgy frosting creating a delectable dessert to serve to family and friends.

 

Spanish Chocolate Cake is a rich chocolate cake that is topped with a fudgy, pecan-laden frosting. A hint of warm cinnamon makes this a special dessert. Recipe from S.C. Perkins, author of MURDER ONCE REMOVED.

 

Amazon Synopsis

Except for a good taco, genealogist Lucy Lancaster loves nothing more than tracking down her clients’ long-dead ancestors, and her job has never been so exciting as when she discovers a daguerreotype photograph and a journal that prove Austin, Texas, billionaire Gus Halloran’s great-great grandfather was murdered back in 1849. What’s more, Lucy is able to tell Gus who was responsible for his ancestor’s death.

Partly, at least. Using clues from the journal, Lucy narrows the suspects down to two nineteenth-century Texans, one of whom is the ancestor of present-day U.S. senator Daniel Applewhite. But when Gus publicly outs the senator as the descendant of a murderer―with the accidental help of Lucy herself―and her former co-worker is murdered protecting the daguerreotype, Lucy will find that shaking the branches of some family trees proves them to be more twisted and dangerous than she ever thought possible.

 

 

 

 

A special thanks to S.C. Perkins for providing a winner with a hardcover copy of MURDER ONCE REMOVED. Contest ends Sunday, March 24, 2019 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!) 

 

 

 

 

 

Spanish Chocolate Cake is a rich chocolate cake that is topped with a fudgy, pecan-laden frosting. A hint of warm cinnamon makes this a special dessert. Recipe from S.C. Perkins, author of MURDER ONCE REMOVED.

Print
Spanish Chocolate Cake
My father’s side of the family has been making this cake since it was given to my grandmother in 1970. It’s basically a variation of the classic Texas Sheet Cake, but we’ve always called it Spanish Chocolate Cake due to its wonderful cinnamon kick.
Ingredients
Cake ingredients:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon to 3 teaspoons cinnamon, depending on your tastes (recommended: 2 teaspoons
  • 1 cup (2 sticks) butter
  • 4 tablespoons unsweetened cocoa
  • 3/4 cup water
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
Icing ingredients:
  • 1/2 cup (1 stick) butter
  • 4 tablespoons unsweetened cocoa
  • Pinch of cinnamon if desired
  • 6 tablespoons whole milk, half and half, or heavy cream
  • 16 ounces powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped into small pieces, plus extra for garnish if desired
Instructions
  1. Heat oven to 350 degrees. If using a glass baking dish, turn the oven down to 325 degrees.
  2. Use a 9 x 13 sheet pan, lightly buttered and floured, or lined with parchment paper.
Cake instructions:
  1. Combine flour, sugar, salt, and cinnamon in a bowl.
  2. Heat butter, cocoa, and water to a boil, and then pour over the flour mixture.
  3. Add the buttermilk, baking soda, eggs, and vanilla.
  4. Mix all ingredients and pour into prepared 9 x 13 pan.
  5. Bake for 30 to 45 minutes.
Icing Ingredients:

  1. Using a saucepan on low heat, cook butter, cocoa, a pinch of cinnamon if desired, until blended. Add milk or cream and bring to a boil. Remove from heat. 

  2. Add powdered sugar, vanilla, and pecans, and mix to combine.

  3. Once the cake has been cooled and iced, garnish with additional pecans if desired. Cut into squares and enjoy!

Tip

  1. Make sure to spread the icing as soon as you make it. It sets up quickly. 

 

Spanish Chocolate Cake is a rich chocolate cake that is topped with a fudgy, pecan-laden frosting. A hint of warm cinnamon makes this a special dessert. Recipe from S.C. Perkins, author of MURDER ONCE REMOVED.

 

 

 

 

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Spanish Chocolate Cake is a rich chocolate cake that is topped with a fudgy, pecan-laden frosting. A hint of warm cinnamon makes this a special dessert. Recipe from S.C. Perkins, author of MURDER ONCE REMOVED.

 

 

 

 

 

 

 

 

 

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

 

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

 

Spanish Chocolate Cake is a rich chocolate cake that is topped with a fudgy, pecan-laden frosting. A hint of warm cinnamon makes this a special dessert. Recipe from S.C. Perkins, author of MURDER ONCE REMOVED.

Sprinkled with Fun Cookies

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SPRINKLED IN MALICE, the seventh book in the Cookies & Chance Mystery series by Catherine Bruns captured my attention from the very first page with its endearing introduction to protagonist Sally Muccio Donovan. We also meet her best friend, sidekick, and baker all rolled into one feisty woman: Josie. I was lulled into a sense of well-being, reading with a smile on my face, enjoying the fun Sally is planning to celebrate her husband’s birthday when wham… the action starts and it was an edge of your seat read from then on out. Ms. Bruns has written a well-plotted mystery that brings the reader on a roller coaster ride of emotions. There are plenty of suspects that kept me guessing and the subplots add to the layers of entertainment. The conclusion and wrap up of the story left me cheering and made SPRINKLED IN MALICE one of my new favorites in this series so far.

I also greatly enjoy how the author expertly inserts just enough humor to lighten the mood at the right times using Sally’s parents and grandmother. In particular her father, Domenic Muccio, brings outrageous shenanigans to the page. His “Father of Death” blog and his new book covering the subject of death, had me laughing out loud. Sally’s Grandma Rosa is adorable as she manages to mix up cliché sayings with cute results. I never knew there were so many clichés out there, but Ms. Bruns provides ample examples over the course of this series.

Sally’s bakery sells mouthwatering cookies to the community. While Josie is the full-time baker, Sally is trying to learn and increase her baking skills by starting out with some easy to make recipes. I was delighted when Catherine asked if I’d like to provide a recipe for her book and I loved the theme of sprinkles… and knew my granddaughters would love any cookies that utilized lots of sprinkles too. While I bake all kinds of cookies, sometimes it’s nice to have a basic, mix up in minutes, type of recipe so I came up with Sprinkled with Fun Cookies which start with a cake mix. These cake-like cookies take mere minutes to scoop onto a baking sheet and the grandkids and their parents alike, loved the taste. I’ve made these several times, swapping out the colors of the sprinkles, to fit whatever holiday theme I need to serve them at, making them versatile year round.

 

Sprinkled with Fun Cookies start with a base of cake mix, resulting in cake-like treats that take mere minutes to scoop onto a baking sheet and begin baking. Recipe shared with permission granted by Catherine Bruns, author of SPRINKLED IN MALICE.

 

Amazon Synopsis

Spring has officially arrived, and while the weather outside may still be frightful, Sally Muccio is feeling especially delightful as she prepares a family dinner in honor of her husband’s birthday. Sal’s determined to make it an unforgettable night for Mike and even includes homemade fortune cookies like the ones her bakery serves, with messages personalized for each guest.

The evening is memorable, but not as Sal had hoped, when Mike and a friend find themselves in the middle of an armed robbery…and only one will make it out alive. It’s just the beginning of more grief for Sal, who soon discovers the robbery is related to a scheme that spells financial ruin for her family. Add in her morbid father’s book signing at the bakery complete with coffin shaped cookies, a sister who won’t stop eating them, and an accidental gig at a local strip club, and Sal once again finds herself in deep dough. Only this time, there may not be a way out…

 

 

 

A special thanks to Catherine Bruns for providing a winner with their choice of print or an e-book copy of SPRINKLED IN MALICE. Contest ends Thursday, March 21, 2019 at 11:59 pm PST. Print 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!) 

 

 

 

 

Sprinkled with Fun Cookies start with a base of cake mix, resulting in cake-like treats that take mere minutes to scoop onto a baking sheet and begin baking. Recipe shared with permission granted by Catherine Bruns, author of SPRINKLED IN MALICE.

Print
Sprinkled with Fun Cookies
Ingredients
Cookies
  • 1 box Funfetti cake mix (15.25 oz.)
  • 1 egg
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
Frosting*
  • 1/2 cup unsalted butter, room temperature
  • 2 tablespoons vegetable shortening (optional, but helps develop crust on frosting)
  • Pinch of salt
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 - 3 tablespoons half and half or milk
Garnish
  • 1/4 cup sprinkles
Instructions
Cookies

  1. Preheat oven to 350 degrees (F). Line 2 baking sheets with parchment paper or silicone baking mat.

  2. Add all the ingredients in a bowl and mix until completely combined.

  3. Scoop cookie dough into tablespoon-sized portions and roll into a ball. Place on prepared baking sheets and lightly flatten the dough balls with either your hands or a spatula.

  4. Bake, one pan at a time, for 9 - 11 minutes. The tops of the cookies should start to crack a bit but the centers should remain soft.

  5. Cool cookies on the baking sheet for 5 minutes then remove to a wire cooling rack. Cool completely before frosting.

Frosting

  1. In the bowl of a standing mixer, whip the butter, vegetable shortening (if using) and a pinch of salt until creamy, about 2 minutes on medium speed.

  2. Reduce the speed of the mixer to low and slowly add in approximately half of the confectioners' sugar and beat until incorporated. 

  3. Add the vanilla extract and 2 tablespoons half and half (or milk) and beat until smooth.

  4. Beat in the remaining confectioners' sugar.

  5. Increase the mixer speed to medium-high and beat for 2 minutes. If frosting is too stiff, slowly add additional half and half until desired consistency is reached.

  6. Frost the completely cooled cookies and garnish with sprinkles. Allow the frosting to set before storing in an airtight container. 

Tips

  1. For seasonal-themed Sprinkled with Fun cookies, substitute 15.25 ounces white or yellow cake mix for the Funfetti mix. Gently stir in 1/3 - 1/2 cup seasonal-colored sprinkles to the batter AFTER all the cookie ingredients have been mixed together. Bake according to directions above. 

  2. *Feel free to use your favorite pre-made canned frosting.

Notes

Makes 30 - 32 cookies

Sprinkled with Fun Cookies start with a base of cake mix, resulting in cake-like treats that take mere minutes to scoop onto a baking sheet and begin baking. Recipe shared with permission granted by Catherine Bruns, author of SPRINKLED IN MALICE.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

Sprinkled with Fun Cookies start with a base of cake mix, resulting in cake-like treats that take mere minutes to scoop onto a baking sheet and begin baking. Recipe shared with permission granted by Catherine Bruns, author of SPRINKLED IN MALICE.

 

 

 

 

 

 

 

 

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

 

 

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

 

Sprinkled with Fun Cookies start with a base of cake mix, resulting in cake-like treats that take mere minutes to scoop onto a baking sheet and begin baking. Recipe shared with permission granted by Catherine Bruns, author of SPRINKLED IN MALICE.