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Sometimes you come across a new book that has you smiling from the very start. BURDEN OF POOF, the first book in the brand-new Bonnie & Clyde Mystery series by Julie Anne Lindsey, had that effect on me. From the downhome Southern charm of protagonist, Bonnie Balfour, to her adorable rescue cat, Clyde, to the witty and humorous dialog, Ms. Lindsey pens an entertaining tale. I loved the premise of Bonnie’s new shop, Bless Her Heart, a second chance dress shop and boutique. It seemed to be a fitting metaphor for a great deal that went into the development of the charming story and the characters. Another thing that I admire is that there is so much kindness and caring between Bonnie, her parents, and her friends, new and old. It left me with a comforting, warm feeling of wanting to spend time with Bonnie and the community of Bliss.

However, someone in the community had it in for the only curmudgeon in town, and Bonnie is the unfortunate one to find the victim. Too many clues point to Bonnie being the viable suspect and the new detective has set his sight on her. I like that she’s a “soft” investigator who gets information by being pleasant and getting clues by chatting and asking gentle questions, instead of in-your-face interrogating. Despite this gentle style, the book is fast-paced and kept me turning pages to find out what happens next. The reveal left me well-satisfied as the clues clicked into place and has me yearning for another trip back to Bliss!

When Bonnie gets stressed, she turns to baking to calm herself down. There are lots of mentions of delectable desserts and dishes in the book to keep the reader hungry. While there aren’t any recipes in the book, Ms. Lindsey has kindly provided her own recipe for Spoonbread for this blog post. A southern side dish, I’ve never had it before and I found it to be a cross between cornbread and polenta, but with a lightened texture thanks to the whipped egg whites. I probably should have browsed Pinterest before making and photographing the recipe because I found out it’s named Spoonbread because you’re supposed to serve it with a spoon from the dish. Instead, I cut it into squares as I would have done for cornbread. But no matter how you decide to serve it, it’s a delicious change to the usual side dish staples!

Amazon Synopsis 

An amateur sleuth named Bonnie and her kitty companion Clyde, with names like those, what could possibly go wrong? 

Life hasn’t sparkled too brightly for Bonnie Balfour over the past few years, but a heart-breaking divorce has brought her back to her small rural hometown of Bliss, Georgia, and things are starting to shape up.

The proud new owner of Bless Her Heart—a second chance dress shop and boutique on the town square—Bonnie thinks thirty-eight might not be too late for a fresh start in life after all.

Until a grouchy old widow turns up dead in a pile of donations meant for Bonnie’s shop, and the town’s new detective pins her to the top of his suspect list!

To save her shop, dream and reputation, Bonnie must coordinate clues and stitch together the truth about her innocence, but the unreasonably handsome detective and prying eyes of the local gossip mill are fast fraying her nerves.

When a series of anonymous attacks begin to hem her in, Bonnie fears the real killer is fixing to make her his next victim. Can this amateur sleuth measure up?

A special thanks to Julie Anne Lindsey for providing one lucky winner with a Kitty Prize Package. Giveaway is limited to U.S. residents. Contest ends September 24, 2021 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page as well as notified by email (so check your spam folder!) Contest is administered by Great Escapes Book Tour.

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Spoonbread

From the author, Julia Anne Lindsey: I hope you’ll enjoy this recipe. It’s pretty simple, but I really loved the idea of this one. The fact it has long-been, and continues to be, a staple in southern households, and that there are apparently evidences of similar recipes going back to the 1700s,makes me automatically intrigued. And a version of this recipe was printed in Sarah Rutledge’s, The Carolina Housewife, 1847! I’m a huge sucker for history, and anytime a recipe sticks around this long, I’ve got to think there’s something right and worthy about it.

Ingredients

• 4 large eggs, separated
• 1 cup ground cornmeal
• 2-1/2 cups milk, whole or 2%
• 2 tablespoons butter
• 1 teaspoon salt

Instructions

1. Preheat oven to 350 degrees (F).

2. Prepare 8-inch square or 1-1/2 quart baking dish with butter or spray.

3. Combine milk and salt in a large saucepan and bring to a boil.

4. Whisk in the cornmeal, gradually, whisking out all clumps. Whisk 6-8 minutes, or until thick.

5. Remove from heat and blend in the butter.

6. Add egg yolks and blend until smooth.

7. Beat egg whites until medium stiff peaks form, then fold into mixture.

8. Move mixture to prepared baking dish and bake 35-45 minutes, until golden brown and puffed. *A toothpick inserted into the center should come out clean.

9. Serve warm

Other suggestions:

1. Spoonbread is a sweet treat when served with a pat of butter and drizzle of honey, or made more savory by adding shredded cheese or diced onion to the mixture before baking.

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

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NO GRATER CRIME is the nineth book in the Country Store Mysteries by Maddie Day. Set in Indiana, the author captures the essence of the Midwest with the mannerisms and vernacular of the small-town residents. Her strong descriptive voice brings the area to life and allows the reader to feel like they’re living right alongside Robbie Jordan, owner of the Pans ‘N Pancakes. Robbie is busy running her successful café and shop, plus planning her wedding to Abe and getting to know her future step-son. Ms. Day has allowed the characters to grow and evolve over the course of the series, and as a result, I feel invested in what happens to them. I love how they are kind and supportive of each other. Even when facing unsavory characters or delving into investigations, Robbie manages to exude a sense of kindness.

With everything going on the last thing Robbie needed or wanted was for someone to die in her restaurant after eating her omelet containing poisonous mushrooms. With the café temporarily closed, Robbie feels obligated to find out how the mushrooms ended up in her kitchen, and who might have wanted the man dead. Or, is someone trying to frame Robbie and put her out of business? Ms. Day sets the mystery up and then delivers a pitch perfect investigation. While it seems kind of obvious from the onset who might be responsible for the crime, there are twists and turns to follow alongside Robbie. I waffled back and forth multiple times as I followed the clues until the final reveal. Wrapping up the story is a heartwarming end that will leave a smile on the reader’s face and the desire to find out what is in the future for Robbie.

Running a café gives Robbie the opportunity to showcase her culinary skills. Be prepared to be hungry from all the mouthwatering descriptions mentioned on the pages, and be sure to check out all the recipes included at the back of the book. With an overabundance of rosemary in our herb garden, I couldn’t wait to try out the recipe for Ms. Day’s Lemon Rosemary Scones. While rosemary can be overpowering, the scones contained just the right amount while the lemon complemented and tempered the flavor. Flaky and rich, these scones are delightful with or without the glaze included in the recipe. I chose to go the easy route of just a sprinkle of sugar on the tops before baking. Perfection with a cup of fragrant tea!

Amazon Synopsis

Ever since meeting the wary owners of an antique shop opening across the street, Robbie has been scrambling to manage weird incidences plaguing her café and country store. Pricey items vanish from shelves without explanation, a fully equipped breakfast food truck starts lingering around the area each morning, and loyal diners mysteriously fall ill. When an elderly man dies after devouring an omelet packed with poisonous mushrooms, Robbie must temporarily close down Pans ’N Pancakes and search for the killer with a real zest for running her out of business—or else.

A special thanks to Maddie Day for providing one lucky winner with a print copy of NO GRATER CRIME. Giveaway is limited to U.S. residents. Contest ends Wednesday, September 1 , 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!)

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Lemon Rosemary Scones

Ingredients

• 2 cups unbleached white flour, sifted
• 1 tablespoon baking powder
• 3 tablespoons sugar, plus more for sprinkling
• 1/2 teaspoon salt
• 4 tablespoons cold butter, cut into small cubes
• 1 tablespoon rosemary, finely minced
• Zest of one lemon
• 3/4 cup buttermilk
• 1 egg, lightly beaten
• 2 tablespoons milk

Optional Glaze

• Zest of half a lemon
• 1 teaspoon lemon juice
• 1 teaspoon rosemary, finely minced
• 1 teaspoon milk
• 1 cup icing sugar

Instructions

1. Preheat the oven to 410 degrees (F). Line a large cookie sheet with parchment paper.

2. In a food processor, add the flour, baking powder, sugar, and salt. Pulse until combined.

3. Spread the butter on top of the dry ingredients. Pulse until the mixture resembles fine crumbs.

4. Add the rosemary and lemon zest and pulse until combined. Transfer to a large bowl.

5. Add the buttermilk and egg over the flour mixture and stir, using a rubber spatula, until just combined.

6. Flour a work surface and transfer the dough on it. Knead for 1 minute.

7. Using your hands, pat the dough into a circle and cut into wedges. Arrange scones in a single layer on the prepared cookie sheet.

8. Brush tops with milk, then sprinkle with sugar.

9. Bake until tops are golden brown, for 12 - 15 minutes. Let scones cool completely.

Optional Glaze

1. Omit brushing the tops with milk and sprinkling with sugar.

2. Whisk together lemon zest and juice, rosemary and milk. Gradually add the icing sugar until the desired consistency is reached.

3. Drizzle the glaze on the completely cooled scones and serve.

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