July 2018 - Cinnamon and Sugar

S’mores Tartlets

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I love the premise for the plot of S’MORE MURDERS, the fifth book in the Five-Ingredient Mystery series by Maya Corrigan! Who can resist a re-creation of the last dinner served on the doomed Titanic? Throw in a murder mystery game for the invited guests to participate in aboard a luxurious yacht and it sounds like an ideal evening. Protagonist Val Deniston was given an offer she couldn’t refuse (although she’d have liked to) by the yacht’s owner, Otto Warbeck, to prepare the ten-course dinner for his guests that he has meticulously researched. Needing help to make the dinner a success, she drags her granddad, Don Myer, and her best friend, Bethany, to the yacht to help out. Instead of a fun-filled evening, Val is greeted by a group that doesn’t like each other. The author weaves together an unlikely group of a chicken industry lobbyist, an animal’s right activist, an older ex-wife and a new young wife along with a Titanic enthusiast. When the host disappears from the boat during dinner, Val has a real-life mystery on her hands and soon finds out that the dinner party mystery could have been based on an unsolved murder from long ago.

Ms. Corrigan has created an intriguing plot that is well-paced with well-developed characters. Her twists and turns that incorporate details from the Titanic captured my imagination and I was pulled into the story, unable to put the book down. As a fan of Agatha Christie, I appreciated the author’s use of the ‘closed room’ style of mystery. The suspects were limited to the dinner guests and the yacht’s captain, but as Val digs deeper, finds they all had reasons to commit a crime. I’ve always enjoyed Val’s granddad, also known as the Codger Cook, because he adds both humor and chances for banter which allows the nature of the characters to be shown. The suspenseful conclusion wraps up the threads of both mysteries in a satisfying way which left me wanting to read more by this author.

The Codger Cook writes a newspaper column that features five-ingredient recipes. Val’s granddad might “borrow” her recipes to write his column but she doesn’t complain. Ms. Corrigan includes several five-ingredient recipes at the back of the book that Granddad would approve of. She also includes the menu of what was actually served at the Titanic’s last dinner along with what Val tweaked to serve aboard the yacht. While s’mores weren’t served aboard the Titanic, the new Mrs. Warbeck insisted that this casual fun-filled dessert be served at the party. The author includes some delightful twists to this yummy campfire classic and I’m sharing her recipe for S’mores Tartlets. I loved that these could be made ahead of time and you don’t have to have an open flame available for toasting the marshmallows. I’ve always been a tad bit disappointed with the old style of s’mores because the graham cracker, chocolate, and marshmallow ratio always seemed off. These tartlets are perfect and my guests snatched them off the serving platter faster than I thought possible! I tweaked the author’s recipe just a bit, using vegan chocolate chips and vegan margarine for some so that my dairy-intolerant husband could enjoy. They turned out amazing and I liked the ease of using chocolate chips, although they didn’t melt quite as nicely as the chocolate bars. S’mores Tartlets will definitely become a classic summer dessert in my household!

Amazon Synopsis

Managing a fitness club café and collaborating on a cookbook with her grandfather are Val Deniston’s usual specialties, but she’s about to set sail into nearby Chesapeake Bay—straight into a murder case . . .

Since catering themed events is a good way to make extra cash, Val agrees to board the Titanic—or at least cater a re-creation of the doomed journey on a yacht. The owner of the yacht, who collects memorabilia related to the disaster, wants Val to serve the last meal the Titanic passengers ate . . . while his guests play a murder-mystery game. But it is the final feast for one passenger who disappears from the ship. And that’s only the tip of the iceberg.

Now Val has to reel in a killer before s’more murders go down . . .

A special thanks to Maya Corrigan for providing a winner with a print copy of S’MORE MURDER. Contest ends Sunday, August 5, 2018 at 11:59 pm PST and is limited to U.S. residents only. 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!)

S'mores Tartlets

These treats bake in a mini muffin pan, no campfire or grill needed. They're more buttery than the classic s'mores, and less messy. You're likely to have crumbs instead of gooey marshmallows on your fingers and clothes.

Servings: 24 tartlets

Ingredients

1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons sugar
6 tablespoons melted butter
2 milk or dark chocolate candy bars (approx. 1.55 ounces each), divided into rectangles*
12 standard size marshmallows, each cut in half to make two circular pieces

Instructions

Preheat oven to 350 degrees (F).
Combine the crumbs and sugar in a medium bowl. Stir in the melted butter and mix until blended.
Lightly grease 24 cups (1-3/4-inch diameter) in a mini muffin pan.
Divide the crumbs among the cups. Press the crumbs down and around the sides with a tart tamper, a spoon, or your fingers.
Bake 6 - 7 minutes.
Remove the pan from the oven. Put one chocolate rectangle** in each cup and top with a marshmallow, cut side down, on top of it. Return pan to the oven for 3 minutes or until the marshmallows are softened. To brown the marshmallows, put the pan under the broiler for a minute.
Cool the pan on a rack for 15 minutes. Carefully lift each tartlet from it's cup. Serve warm immediately or serve at room temperature after the tartlets have cooled down.

Tips

*Or substitute 2 - 3 teaspoons mini chocolate chips for the chocolate bars. I found that the tartlets were easier to remove from the pan and stayed intact using the chips.
**I used 2 chocolate rectangles since my mini-muffin pan has a large diameter for each cup.
If marshmallows cool too much making it difficult to remove tartlets from pan, place the pan back into the warm oven for a minute or two to soften edges.
Store leftover marshmallows in a freezer-safe ziplock bag and place in the freezer to keep them fresh.

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

Gluten-free Oatmeal Butterscotch Bars with Crumble Topping

Lara’s Blueberry Buckle

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CLAWS OF DEATH, the second book in the Cat Lady Mystery series by Linda Reilly, is a sweet, sentimental story that is also an entertaining whodunit with a mystical twist! Protagonist Lara Caphart, with her Aunt Fran, have turned their home into High Cliff Shelter for Cats in the small New Hampshire town of Whisker Jog. Lara has a “guardian”, a Ragdoll cat that only she can see, who guides her and helps match up felines with fur-ever homes. Even if you’re not a cat person, you can’t help but love the sweet scenes connecting kitties with homes, especially when children are involved. I also enjoyed the ideas Lara comes up with to involve the community with the shelter, especially having kids practice reading to the cats waiting for families! I also appreciated that Ms. Reilly starts the book with a list of feline characters living at their shelter. It’s an adorable touch.

The mystery plot is fast paced with plenty of suspects to guess about who murdered a local man and if the new resident in town, actress Deanna Daltry, is really guilty. I love mysteries that weave in long-ago stories that need unraveled in order to solve the current day crime. Ms. Reilly’s writing flows and the clues are sprinkled evenly throughout the story to keep the reader guessing and turning pages. The subplots added to the appeal of the book yet didn’t detract from the main event. The suspenseful conclusion had me turning pages faster and faster and ended on a sweet, emotional note. I’m looking forward to seeing what’s next for Lara and her mystical Ragdoll, Blue!

In the story, Lara meets her boyfriend’s uncle and makes a connection with the elderly man. She bakes him a Blueberry Buckle and thankfully the author includes a recipe for it at the back of the book. My family adores blueberries so I knew it would be a hit! There’s nothing better than sweet, ripe blueberries paired with a tender, moist cake. Adding some vanilla ice cream to each serving makes this the perfect summer treat!

Amazon Synopsis

Whisker Jog, New Hampshire, is a long way from Hollywood, but it’s the place legendary actress Deanna Daltry wants to call home. Taking up residence in a stone mansion off Cemetery Hill, the retired, yet still glamorous, septuagenarian has adopted two kittens from Lara Caphart’s High Cliff Shelter for Cats. With help from her Aunt Fran, Lara makes sure the kitties settle in safely with their new celebrity mom.

But not everyone in town is a fan of the fading star. Deanna was in Whisker Jog when she was younger, earning a reputation for pussyfooting around, and someone is using that knowledge against her. After being frightened by some nasty pranks, Deanna finds herself the prime murder suspect when the body of a local teacher is found on her property. Now, it’s up to Lara, Aunt Fran, and the blue-eyed Ragdoll mystery cat Lara recently encountered to collar a killer before another victim is pounced upon . . .

A special thanks to Linda Reilly for providing a winner with an e-book copy of CLAWS OF DEATH! Contest ends Sunday, July 22, 2018 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!)

Lara's Blueberry Buckle

Ingredients

Ingredients for cake:

3/4 cup white sugar
1/2 cup (8 tablespoons) butter, softened
1 egg
1/2 cup milk
2 cups all-purpose flour (preferably sifted)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups fresh blueberries

Ingredients for streusel topping:

1/4 cup white sugar
1/4 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon (or to taste)
1/4 cup (4 tablespoons) butter

Instructions

Directions for cake:

Preheat oven to 375 degrees (F).
Grease an 8-inch or 9-inch square pan.
In a bowl, blend the flour, baking powder, and salt.
In a separate bowl, beat together the butter, 3/4 cup sugar, egg, vanilla, and lemon zest.
Alternately add the milk and the flour mixture to the sugar/butter mixture.
Add blueberries, stirring only enough to blend.
Pour batter into pan.

Instructions for streusel topping:

In a small bowl, blend the white and brown sugars, flour, and cinnamon.
With a fork or pastry blender, cut in butter until mixture is crumbly.
Sprinkle evenly over the cake batter.
Bake at 375 degrees (F) for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
Cool on wire rack, then serve right from pan.

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Soufflé à l’Orange

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A Soufflé of Suspicion, the second book in the French Bistro Mystery series by Daryl Wood Gerber, pulled me in with its charming cover and then kept me turning pages until the very last word was read! The protagonist, Mimi Rousseau, owns both Bistro Rousseau and Maison Rousseau, the inn next to her bistro. All I can say is Mimi is extremely fortunate with her location, location, location! Set in Napa Valley, the author paints a gorgeous picture with words, describing views, tastes, and sounds, so that the reader will feel like they’ve been on vacation… except for the murder. When the Sweet Treats Festival organizer is murdered, Mimi finds herself pulled into helping solve the crime. The victim was Mimi’s chef’s sister and the festival is being held at Maison Rousseau. There are plenty of suspects to keep the reader guessing, including the victim’s abandoned husband who runs a chicken farm. The twists and turns of the plot kept me guessing and just when I thought I had it figured out, another twist changed my mind.

In addition to great story-telling, I love the way Ms. Gerber develops her characters. Mimi is kindhearted, treating her employees like family. It is refreshing to see the caring interaction she has with each of them. I also greatly enjoyed how Mimi’s relationship is blossoming with Nash. She’s had some emotional hurdles to overcome in her past, but the author allows Mimi to grow like a real person would which makes her relatable. I look forward to reading more in this highly entertaining series!

I am always amazed at the amount of recipes Ms. Gerber provides with her books and A Soufflé of Suspicion is no exception. Her mouthwatering French dishes are well written with easy to follow directions so I didn’t feel intimidated. I have never made a soufflé so I opted to challenge myself and try the Soufflé à l’Orange. First off I liked that this recipe makes small, manageable portions. The airy, pillow-y souffle isn’t overly sweet and the orange flavor isn’t overpowering. I loved the lightness of the dessert and the added crunch of buttery sugar around the edges provided some additional texture. The only downside to soufflés in general (if you want to call it that) is once you take them from the oven, it will start deflating immediately. I felt the need to eat it right away and enjoy the airiness… but I didn’t mind at all and instead, whipped up another batch the next evening for dessert!

Amazon Synopsis

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.

Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents.

Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister. Which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned.

A special thanks to Daryl Wood Gerber for providing a winner with a choice of either print or an e-book copy of A Deadly Éclair! Print copy is limited to U.S. residents only and ends Sunday, July 15, 2018 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!)

Soufflé à l'Orange

From Mimi: Give me an orange, eggs, and sugar, and I can whip up a soufflé in minutes. That's why I love this particular soufflé. So easy. So quick. So delicious. I use triple sec in this recipe, but you could use any of your favorite orange-flavored liqueurs.

Ingredients

1 teaspoon butter, for ramekins
1 teaspoon sugar, for ramekins
1 orange for 1 teaspoon orange zest and 2 tablespoons orange juice
1 egg yolk
2 egg whites
2 tablespoons + 2 teaspoons sugar, divided
1 tablespoon cornstarch
1 teaspoon triple sec
powdered sugar

Instructions

Preheat the oven to 400 degrees (F).
Brush 2 (4-ounce) ramekins or 1 (8-ounce ramekin with 1 teaspoon soft butter, then coat with 1/2 teaspoon sugar each or 1 teaspoon for the larger ramekin. Pour out extra sugar. Set ramekins aside.
Using a grater, grate the zest from the rind of an orange and reserve.
Separate the 2 eggs and toss out one of the yolks so you have 1 egg yolk in a bowl and 2 egg whites in another bowl. Whisk the egg yolk with 2 tablespoons sugar and the cornstarch until smooth. Whisk in the 2 tablespoons orange juice.
Place the mixture in a saucepan and heat over medium heat, stirring constantly until it thickens, about 2 minutes. Remove from heat and add the orange zest and triple sec. Let this mixture cool.
Meanwhile, in a small bowl, whisk the egg whites until they form soft peaks. Gradually add 2 teaspoons sugar and keep whisking until they form stiff peaks. Fold the egg whites into the orange mixture and then pour the mixture into the prepared ramekin(s).
Bake small ramekins for 15 - 17 minutes or bake the larger ramekin for 20 - 22 minutes, until soufflés are golden on top.
Remove from the oven and sprinkle with powdered sugar. Serve immediately.

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Viola’s Fried Zucchini

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KILLER GREEN TOMATOES by Lynn Cahoon is the second book in the Farm-to-Fork Mystery series and is a worthy addition to a delightful series. Protagonist Angie Turner owns the County Seat restaurant with her best friend, Felicia, in the small town of River Vista, Idaho. Angie’s life centers on preparing delicious food and treating her employees like family. In fact, there is a very strong theme of family that is woven into both the plot and the subplots of the book, from her employees, to her elderly neighbors, to her adorable pets. You can’t help but love her giant St. Bernard puppy, Dom! I also greatly enjoyed the descriptions of food and cooking and how it connects families and friends together. Ms. Cahoon also provides an emotional connection between Angie and her deceased grandmother by involving recipes passed down. I loved her idea of creating a cookbook from those handwritten, food stained treasured papers!

With characters you can love and relate to, the story also contains a well-written mystery. When Angie’s sous-chef’s cousin is accused of murder and then disappears, Estebe begs her to find him and clear his name. The author weaves in bits and pieces about the Basque culture and the festival organized by Estebe’s family. There were plenty of suspects and a strong plot that kept the pace flowing and the conclusion wrapped up the threads of the subplots nicely. I look forward to reading more books in this series!

Angie creates so many delicious farm-fresh recipes for her restaurant and works on perfecting her grandmother’s recipe for fried green tomatoes. Ms. Cahoon includes a recipe for Viola’s Fried Zucchini at the back of the book instead of fried green tomatoes because according to her, “We didn’t do Fried Green Tomatoes. Tomatoes were for canning to be used later for chilis, stews, and spaghetti sauces. Mom cooked a different summer treat, Fried Zucchini.” Deliciously crispy, these delectable rounds of fried squash are a great way to use up some of summer’s bounty!

Amazon Synopsis

The time seems ripe for success as Angie Turner opens her farm-to-table restaurant in her Idaho hometown-until her new tomato supplier is accused of murder and Angie has to pick the real killer…

To Angie, nothing tastes more like summer than her Nona’s fried green tomatoes. Eager to add the recipe to the menu at the County Seat, she’s found the perfect produce supplier-her sous chef Estebe’s cousin, Javier. Just one problem: ladies’ man Javier’s current hot tomato, Heather, has turned up dead, and he’s the prime suspect. Somehow, between managing her restaurant and navigating a romantic triangle between Estebe and Ian, the owner/manager of the farmer’s market, Angie needs to produce evidence to clear Javier-before this green tomato farmer gets fried . . .

A special thanks to Lynn Cahoon for providing a winner with an e-book copy of KILLER GREEN TOMATOES! Contest ends Monday, July 9, 2018 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!)

Viola's Fried Zucchini

Note from author Lynn Cahoon: Mom cooked a different summer treat, Fried Zucchini. Breaded and battered, the crispy treat made my mouth water, and even now I don't have much luck getting the appetizer on the table before the slices are stolen from the paper towel where they sit waiting to be plated.

Ingredients

1 large zucchini*
3 eggs
1/4 cup water
Seasoning to taste: whatever you like, such as garlic salt, pepper, Season-all
Flour, seasoned as you wish
Panko breading that's been seasoned. Optional but not needed.
Vegetable oil

Instructions

Wash the zucchini then slice into fairly thin rounds.
Beat the eggs with the water and season to taste and place in a flat bowl or container.
Make a breading station with eggs in one container, the seasoned flour in another, and if using the panko breading in a third container.
Heat oil in a cast iron skillet. (Mom used Crisco or lard, depending on what she had. I like the cleaner taste of vegetable oil.)
Dip zucchini in flour, egg mixture, then flour again (or in panko breading if using).
Place each slice carefully in the hot oil. You only need to cook these a few seconds on each side. The thinner the rounds, the faster the zucchini inside will cook. Get a nice brown crunch on the outside, take them out, and lay on a paper towel. Season with sea salt (my addition) while hot, and then serve.
Repeat with the rest of the slices.
Enjoy! Fair warning: This is not a diet food.

Notes

*Zucchini are typically too small in the grocery store. Look for ones about 12-inches long and 3-inches around. But get them fresh, before the seeds harden.