Kim, Author at Cinnamon and Sugar

Anne’s Mississippi Mud Bites

I have read and reviewed a couple of the books in A. Gardner’s Poppy Peters Mystery series and was delighted when I saw she had a new series, the Bison Creek Mysteries. I picked up ICED SPY, the second book in the series and was captivated!

Synopsis

Essie Stratter is the lead fitness trainer at Pinecliff Mountain Resort in Bison Creek. Her younger sister, Joy, along with Joy’s ex-husband (and now back to being a boyfriend) are her roommates. Joy decides she needs to test her maternal instinct and brings home a Cocker Spaniel puppy, Miso. Somehow as the resort prepares for the Sugar Mountain Bake-off, Essie is left caring for the puppy. While on a walk, Miso gets away from her and runs towards the lake. He leads Essie towards a body, half buried in the snow. The victim is Sarah Henson, one of Essie’s clients. It’s apparent she’s been murdered and her two dogs have disappeared into thin air.

The local Sheriff has hired Essie as a consultant to bring him all the town’s gossip to help solve crimes. However, the mayor has hired his young nephew as the new detective, who is at odds with Essie and doesn’t want her involved. When Essie finds that Sarah had been spying on the town’s residents and logging all the juicy details in journals, she realizes the suspect pool could be huge. To make matters worse, both the mayor and his wife’s escapades are in the discovered journals. When Essie is attacked and left for dead, Miso comes to her rescue and saves her life. Essie realizes she’s getting close to the truth but can she find the killer before they strike again? Can she trust the new detective or will he hinder the investigation to protect the reputation of his family?

My Review

I loved this new series and the characters pulled me in! Even though I started with the second book it was easily read as a stand-alone. There is an underlying mystery surrounding Essie, who was adopted as a very young child, that appears to run throughout the series…and it certainly has piqued my curiosity! The murder mystery provided plenty of suspects and red herrings, which kept me guessing until the very end. The premise of “rooming” with her sister and ex-husband lent itself to some humorous, laugh out loud moments while Miso, the adorable Cocker Spaniel puppy, made the story more endearing. The author is setting up some romance for Essie which, in my opinion, will add to the story in future books. Book 3, FROSTED BAIT, is already available on e-book and is on my to read list!

The author always has amazing recipes included with her books and ICED SPY is no exception! I chose to make Anne’s Mississippi Mud Bites…a brownie-like cake chock-full of chocolate chips and pecans, then topped with baked marshmallows and a decadent chocolate buttercream frosting. The author “warned” me that these were rich and to serve in very small pieces… I made them for my granddaughter’s school for Teachers’ Appreciation Week and I think a few teachers swooned! Thank you, A. Gardner, for allowing me to share these very delicious bars!

Thank you to A. Gardner for providing an e-book copy of ICED SPY for one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, May 23, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Anne’s Mississippi Mud Bites

A sweet southern treat! This dessert is very rich, and best served in bite-size squares after sitting in the refrigerator overnight.

Ingredients

Chocolate Squares

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder (I used Hershey’s natural cocoa)
1-1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
1 cup chocolate chips
3 cups mini marshmallows

Chocolate Frosting

1/2 cup (1 stick) unsalted butter, softened
6 tablespoons unsweetened cocoa powder (I used Hershey’s Special Dark cocoa, but regular is fine)
3 cups powdered sugar
1/4 cup milk

Instructions

Preheat oven to 350 degrees (F).

Chocolate Squares

In a large mixing bowl, cream together the butter and sugar.

Add the eggs, and vanilla extract, and mix well.

In a separate bowl, sift together the flour, cocoa powder, and salt.

Add the dry mixture to the butter mixture, and stir until it forms a chocolate batter.

Stir in the pecans and chocolate chips.

Pour batter into a large, greased casserole dish (9″x13″), and bake at 350 degrees Fahrenheit for 35 – 40 minutes, or until a toothpick comes out clean.

Place the mini marshmallows on top, and bake for an additional 3 – 5 minutes.

Let the dish cool completely before frosting.

Chocolate Frosting

Whisk together butter, and half the powdered sugar.

Add the cocoa powder, milk, and the rest of the powdered sugar, and mix until smooth.

Gently frost over the melted, cooled marshmallows, and set the dish in the refrigerator for at least 30 minutes.

Cut into small squares and serve.

Tips

Remove the pan from the oven before adding the marshmallows to the top of the bars and then return the pan to the oven for additional baking. I will neither confirm nor deny whether a small fire may or may not have occurred when a few marshmallows fell on the bottom of my hot oven.

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Blueberry Muffin Bars

I’ve been aware of Janet Cantrell’s Fat Cat Mystery series for some time (and have them loaded on my Kindle) but up until now I haven’t read any of them. I’ve meant to but it’s been the case of too many books and too little time. But when I saw Janet’s third book in her series, FAT CAT TAKES THE CAKE, both the title and the cover made me want to read it NOW! And it proved what I had long suspected…I’ve been missing out on a delightful cozy read!

Synopsis

Charity “Chase” Oliver co-owns Bar None, a dessert bar shop, with her surrogate grandmother, Anna Larson. Chase, along with her best friend and Anna’s granddaughter, Julie, are attending an impromptu class reunion. While at the party a very drunk Ron North, a stalker from their high school days, tries to kiss Julie. Julie gets angry and shoves him away before her boyfriend can intervene. Ron was the high school paper’s reporter and is now working for the city newspaper. After Julie’s angry reception to his attempted kiss, Ron accuses her of being involved in a real estate scandal. When she denies any involvement Ron snatches Julie’s favorite scarf and takes off.

The following day Chase decides it’s time to start leash training Quincy, her pudgy butterscotch tabby. Everyone’s been telling her that she needs to be walking her cat and she’s finally ready to try. All seems to be going well until Quincy figures out how to slip out of the harness and runs away. He leads Chase to some thick bushes before disappearing inside. Chase follows and finds Ron, strangled to death with Julie’s scarf.

Julie is the police’s number one murder suspect and people are believing Ron’s lies that she is involved in the real estate swindle. Chase knows she will have to find not only the killer but also the person behind the swindle involving vulnerable senior citizens in order to save Julie’s reputation.

My Review

Even though this is the third book in the Fat Cat Mystery series, it was still easy to read as a stand-alone. The story flowed and I enjoyed getting to know the characters that are close to Chase. Feisty 72-year-old Anna and her long-time feud with her nemesis, Grace, lends a bit of humor to the story. Of course Quincy steals whatever scene he happens to be in and I loved how we got a paragraph here and there from his point of view. With blackmail, real estate swindles, embezzlement, and the Minny Batter Battle woven throughout this book, I was kept guessing about what was going to happen next and who the culprit was with the clever plots. Janet does a wonderful job tying all the threads together so the story has a cohesive conclusion that I did not see coming!

Another bonus with FAT CAT TAKES THE CAKE is the Blueberry Muffin Bars recipe along with tips on how to leash-train your cat. Janet has graciously allowed me to share her recipe and it couldn’t have come at a better time. My granddaughter’s school recently celebrated Teachers’ Appreciation week and I was asked to make goodies for the staff. The Blueberry Muffin Bars were the perfect choice since they are easy to prepare and transport. The teachers LOVED them! A light, delicate cake packed full of fresh, juicy blueberries, then topped with a vanilla drizzle. They are perfect for making ahead for any occasion …like breakfast, snack, or dessert!

Thank you to Janet Cantrell for providing a print copy of FAT CAT TAKES THE CAKE for one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Thursday, May 19, 2016 at 11:59 pm PST, and is open to U.S. residents only. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Blueberry Muffin Bars

Ingredients

Muffin Bars

2-1/2 cups unbleached flour
2 teaspoons baking powder
Pinch of salt
1/2 cup butter, room temperature
1 cup sugar
2 eggs, beaten
1/2 teaspoon sherry flavoring*
1/2 cup milk
1 cup fresh rinsed blueberries

Drizzle Topping

1-1/2 cups powdered sugar
2-3 tablespoons milk
1/4 teaspoon vanilla

Instructions

Muffin Bars

Preheat oven to 375 degrees (F).

Mix flour, baking powder, and salt in a small bowl.

In a large bowl, cream the butter and sugar.

Add beaten eggs and sherry flavoring.

Beginning with the milk, add one-third to the batter and then add one-third of the flour mixture, alternating until all is added. Mix well after each addition.

Rinse and pat the blueberries dry. Fold into mixture.

Spread in greased 8-1/2 x 11-inch pan.

Bake 15 – 20 minutes.

Cool completely before adding drizzle.

Drizzle Topping

Mix thoroughly until thin enough to drizzle, adjusting milk. Drizzle over the cooled muffin bars, then cut into squares.

Tips

*I couldn’t find sherry flavoring so I substituted vanilla extract. I think I will try lemon extract in both the batter and the drizzle next time! Lemon is a natural compliment to sweet blueberries!

Store any leftovers tightly covered in the refrigerator.

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Snapper Veracruz

I follow many blogs and authors, always on the lookout for new books. I was intrigued when I read the interview with debut author Marla Cooper on Jungle Red Writers and was introduced to her new release TERROR IN TAFFETA. Marla was giving away an advanced reader’s copy and her questions for entering the contest were: Have you ever been to a destination wedding? Or have you ever been to a wedding where things went really wrong?

I knew I needed to enter the contest, (and I did win — thank you, Marla!) if only to answer those questions…since my answers were both YES and YES…my own memorable wedding. If you’re interested in my extended answer, I’ve added it to the bottom of the page…and I should clarify that at least we didn’t have any dead bodies like the author’s bride!

TERROR IN TAFFETA was memorable too, and Marla Cooper makes a splash with her debut novel!

Synopsis

Destination wedding planner, Kelsey McKenna, has meticulously planned Nicole and Vance’s wedding set to be held in San Miguel de Allende, Mexico. Nicole has added a last minute bridesmaid, Dana. She is high maintenance and has done nothing but create problems for Kelsey and irritate the rest of the wedding party. Dana creates the ultimate disruption when she drops dead at the end of the marriage ceremony. Most people think she just fainted but the bride’s mother, Mrs. Abernathy, who is paying for the wedding and for Kelsey’s services, tells Kelsey to take care of it and make sure no one else knows so the reception isn’t tainted.

When the police determine that Dana was murdered, they arrest Zoe, the bride’s sister, when incriminating evidence is found. Mrs. Abernathy demands that Kelsey, as the wedding planner, “fix” it and get Zoe released. Kelsey has no idea what to do but starts asking questions and finds that Dana had made enemies left and right, wherever she went. But with time running out and Zoe facing certain conviction in the Mexican judicial system, Kelsey must delve deeper into the secrets people are hiding and find the real killer.

My Review

TERROR IN TAFFETA is a well plotted, humorous mystery with an exotic location that adds to the panache of this debut novel! The protagonist, Kelsey, is fun-loving, but takes her job very seriously and at heart, believes it is her job to fix any problem that comes along. I enjoyed the dashes of humor and the situations that arise from the mixture of personalities the characters exhibit, but there is still a kindness in the concern Kelsey shows towards her clients, no matter how irritating they may be. I’ll have to admit that when I found a moment to sit down and start this book, I only planned on reading for a half hour….but this well written mystery kept me turning pages late into the night! I will be anxiously awaiting for the next installment in this series!

While TERROR IN TAFFETA does not have recipes included with the book, Kelsey and her clients enjoyed amazing meals during their stay in San Miguel de Allende. The bride chose Snapper Veracruz for the wedding reception and I have a wonderful recipe that Marla was happy for me to share. Firm Red Snapper is baked with a fresh cherry tomato sauce, flavored with green olives and capers. This dish comes together quickly but is beautiful and tasty enough to serve to guests.

Thank you to Minotaur for providing a hardcover copy of TERROR IN TAFFETA for one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, May 16, 2016 at 11:59 pm PST, and is open to U.S. residents only. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Snapper Veracruz

Ingredients

4 6-8 ounce Red Snapper fillets
2 pints cherry tomatoes
1 tablespoon olive oil
1/4 cup onion, finely diced
2 cloves garlic, minced
1/4 cup green olives, sliced
1 tablespoon capers, drained
2 tablespoons golden raisins
1/2 teaspoon dried oregano
2 tablespoons fresh parsley, chopped and divided
Salt and pepper to taste
Lime wedges for serving

Instructions

Preheat oven to 350 degrees (F).

Add the olive oil to a large oven-proof skillet and heat until shimmering over medium heat.

Add the onion and sauté for one minute.

Add the tomatoes and cook until they begin to soften and split, about 5 – 6 minutes, stirring occasionally.

Add the raisins and cook for 1 minute, stirring frequently.

Reduce the heat to low and add the garlic and dried oregano. Cook for one minute, stirring constantly.

Stir in the olives, capers, and parsley. Cook for two minutes, until thoroughly heated. Be sure to scrape up the browned bits from the bottom of the skillet. Remove from heat.

Season the Red Snapper with salt and pepper, then place on top of the tomato mixture, spooning some of the sauce on top of the fish.

Bake for 14 – 22 minutes, uncovered, just until the fish is opaque in the center and begins to flake.

Sprinkle remaining tablespoon of chopped parsley over dish and serve with passed lime wedges and steamed rice.

Tips

Regular raisins can be substituted for golden raisins.

If you don’t have an oven-proof skillet, transfer the tomato mixture to a 9″x13″ casserole dish coated with non-stick cooking spray. Add the Red Snapper fillets and cook as directed.

If the snapper fillets are not equal thickness, check the thinner fillets for doneness early. Remove cooked fillet(s) from pan and place on a plate, covering with aluminum foil to keep warm until the remaining pieces are cooked through. My thinnest fillet was cooked in 14 minutes while my thickest fillet took 21 minutes to cook.

If your snapper has the skin still attached ‘score’ the skin to keep it from curling in the heat. Place the fillets, skin side up, on a cutting board. Using the tip of a sharp knife, make several shallow slashes in the skin, about 1-inch apart. Be sure to not cut too deeply since you don’t want to cut the actual fish.

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My Wedding Story

Having both been around the “block” a time or errrr….two, my fiancé and I decided we wanted our wedding to be something intimate, without a lot of fanfare, but still memorable (and we got that!). We went to Hawaii with his daughter and her husband, and our wedding coordinator chartered a helicopter to land us at a very remote waterfall on Kauai, along with the minister and photographer. We woke up to pouring rain on our wedding day. Typically rain showers in Hawaii blow over in an hour or so, but this one dumped for hours and hours. Obviously the helicopter couldn’t fly and there wasn’t any indoor place we could hold the ceremony at such a late notice. (I nixed the idea of the hotel lobby…not my idea of memorable…) As our coordinator searched for someplace we lost our minister to other duties.

It was suggested we reschedule for later in the week, but I was determined to get married that day (some might call me stubborn). Finally around 4 o’clock in the afternoon the sun came out. My coordinator found a new minister, we hiked to the outer edges of Shipwreck Beach and stood on the cliffs and got married. However, during the ceremony a surfer dude (obviously smoking some Maui Wowie) walked in between my husband and myself, saying “A wedding…righteous dudes….” before wandering off. After the ceremony we stood on the edges of the cliff to take photos and as we looked down behind us, there were several nudists still catching the sun and our ceremony. We truly had a memorable wedding and I now believe what the Hawaiian locals all told us: It is good luck to have rain on your wedding day!

Caprice’s Easy Beef Bourguignon

I always love when a new release comes out in a series that I enjoy reading. I have long been anticipating Karen Rose Smith’s SILENCE OF THE LAMPS (such a great title even though the original movie gave me nightmares for weeks…) and it was every bit as good as I had hoped! As usual, Karen includes several recipes with her book, all equally delicious sounding, but I was drawn to Caprice’s Easy Beef Bourguignon. I adore anything made in the slow-cooker and even though the ingredient list may look a bit long, it’s not complicated and doesn’t take long to assemble. My husband was crazy about this easy Beef Bourguignon with it’s super flavorful, melt-in-your-mouth tender beef. I liked that Karen uses plenty of vegetables to compliment the beef and that aside from stirring a couple of times, it was mostly hands off cooking.

Just as Karen’s easy Beef Bourguignon was a hit, SILENCE OF THE LAMPS was a delicious read!

Synopsis

Home Stager Caprice DeLuca is hosting an open house with her sister, Nikki, providing the catering. Nikki has had issues with her former employee, Drew Pierson, since she fired him. Drew had wanted to be partners in her business with some romance thrown in, but Nikki wasn’t interest in either. Furious, Drew started up his own catering company and shows up at the open house. He pulls Nikki into a loud argument and vows to destroy her business. Unfortunately, there are several potential home buyers who witness the argument.

A few days later at a wedding expo Nikki is exhibiting at, she and Caprice find that Drew has stolen some of her recipes and clients. In addition, he’s serving a Chocolate Walnut Cake that appears to be from his grandmother’s closely guarded recipe. Could he have stooped so low to steal from his own grandmother? When Caprice and Nikki find him murdered, all evidence points towards Nikki. Caprice is determined to clear her sister’s reputation and help save her business. As she peels back the layers of deceit Drew has built up, she finds there were numerous people who have reasons for killing him. Can she find the murderer or is Nikki going to take the fall?

My Review

I so enjoyed catching up with Caprice and her close-knit family! Their interaction and seeing how much they care for each other and for those in their community is a refreshing change from all the conflict you see in the media. I know from following the author’s Facebook page that Karen is involved in caring for stray, almost feral, cats. I loved how she wove part of her personal story and passion into her book. It adds compassion and a depth to her characters, while giving you insight into some of the complications that can exist for these rescued felines. Karen’s books are truly character driven, which leaves you thinking of them long after you’ve finished the story. But she doesn’t neglect the plot either… there are enough twists, turns, and suspects to keep you guessing until the end when it reaches an unexpected conclusion!

Thank you to Karen Rose Smith for providing winner’s choice of e-book or autographed print copy of SILENCE OF THE LAMPS! Print copy available to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. Contest ends Thursday, May 12, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Caprice’s Easy Beef Bourguignon

Serves 6 – 8

Ingredients

6 bacon slices, plus 3 tablespoons of the drippings
2-1/2 pounds stewing cubes
2 cups flour
1-1/2 teaspoons salt
1/2 teaspoon pepper

1 cup chopped onion
1 cup peeled and sliced carrots
1 cup chopped celery
1 clove grated (or crushed) garlic
1/8 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon pepper
3 cups beef broth (use Swanson for no MSG)
1-1/2 cups white burgundy wine (red burgundy discolors the mixture)
4 or 5 red pepper flakes

Instructions

Coat a 5-quart slow cooker with non-stick cooking spray.

Fry the bacon, then remove it from the drippings. When it is cool, crumble it and set aside in the refrigerator.

Save 3 tablespoons of the drippings.

Dry beef cubes as much as possible with food-friendly paper towels.

Combine flour, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper in a Ziplock bag.

Drop a few stewing cubes in at a time to coat them, then place the coated cubes in the slow cooker.

Add onion, carrots, celery, garlic, marjoram, 1 teaspoon salt, 1/2 teaspoon pepper, and the red pepper flakes to the beef cubes in the slow cooker.

Pour broth over the mixture, then add the three tablespoons of bacon drippings, and the wine.

Cover and cook on low for 5 hours or until beef cubes are tender. (I cooked on high heat for 5 hours and it was perfect. If you cook on low you may need to cook for up to 8 hours, depending on the cut of beef you use.)

Stir every two hours for a smooth gravy base without flour lumps.

I serve over 1 pound of wide egg noodles and top each portion with crumbled bacon.

Tips

This stew makes a lot of gravy that is very light in color… While this recipe for Beef Bourguignon is extremely easy to make AND is loaded with flavor that my husband absolutely loved, the gravy doesn’t have the rich appearance of the traditional dish. If presentation is important to you and your family, I would recommend taking the extra time to brown the meat in the bacon drippings and then proceed with the recipe.

Or you can do what I did and place the gravy at the bottom of the bowl, top with egg noodles, then add the beef and vegetables, garnishing with bacon and parsley.

In the last hour of cooking check the consistency of the gravy. If it appears too thin, remove the lid from the slow-cooker and finish cooking uncovered on high heat. Different cuts of beef can contribute different levels of liquid to the dish.

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Sangria

Earlier this year I had the chance to connect with Carlene O’Neil when I won one of her books in the Cypress Cove Mystery series. We made sure to meet each other in person at Left Coast Crime and even though her books don’t have recipes included, I was delighted when she offered to provide one for my review of ONE FOOT IN THE GRAPE. She had one word for me…SANGRIA! A fruity wine concoction, it was the perfect beverage choice for a birthday luncheon I recently hosted for a very good friend of mine. Sangria can be made with either white or red wine, but Carlene’s recipe uses red. I love the vibrant colors of her Sangria, with the ruby-red wine complimenting the brilliant colors of the oranges, lemons, limes and bright green apples. Sangria is a celebration in the goblet and on your taste buds! Thank you, Carlene, for letting me share your yummy recipe!

Synopsis

ONE FOOT IN THE GRAPE, the first book in the Cypress Cove Mystery series, is a celebration in book form as well! Set in Cypress Cove, Monterey County’s wine country, Penny Lively inherits Joyeux Winery from her great-aunt. Recently fired from her investigative photojournalist job when she refused to doctor photos from a riot to boost circulation, Penny takes over the winery. She had been a great photojournalist because she was good at sticking her nose into other people’s business, so it came as no surprise when her distant relative and owner of the neighboring winery, Antonia Martinelli asks her for help. It seems someone is sabotaging Antonia’s wines and she wants to quietly find out who the culprit is since she suspects it could be one of her children.

With harvest underway and the Autumn Festival right around the corner, Penny doesn’t have much time to investigate and her winery manager, Connor, tells her it’s a bad idea and that it’s none of her business. Yet the mystery pulls her in and she starts snooping. When Antonia’s wine tasting room manager is found murdered, Penny knows it’s too late to back out of her investigation and she’d better find the answers quickly since she could be the next victim.

My Review

ONE FOOT IN THE GRAPE is an entertaining, well plotted book. I loved the winery setting with the tidbits of running a winery, harvesting, and making wine woven into the story. I think Carlene must have done some awesomely fun wine tasting tours…ahem…I mean research, to write this book. The characters were well developed and Penny is a likable, sassy protagonist. She has several one-line zingers that had me laughing out loud, and one incident was so funny (at least to me), I had to go back and re-read it the next day for another chuckle.

The author’s subplots are nicely woven into the main story, with several strong suspects that kept me guessing to the very end. Carlene managed to pull all the threads together and wrap up the ending for a satisfying conclusion. I enjoyed the interaction between Penny and her friends, which gave the book depth and insight into Penny’s character. I’m looking forward to reading more in this series and seeing what happens next at Joyeux Winery!

Thank you to Carlene O’Neil for providing one lucky winner a signed copy of ONE FOOT IN THE GRAPE! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, May 9, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Sangria

Ingredients

1/2 green apple, cored, skin on, chopped into small pieces
1 lemon, sliced
1/2 lime, sliced. Save the other half for garnish.
1/2 orange, rind on, sliced into small pieces, large seeds removed. Save the other half for garnish.
3-4 tablespoons sugar
3/4 cup orange juice, plus more to taste
1/3 cup brandy, plus more to taste
1 750 ml bottle dry Spanish red wine

Ice to chill

Instructions

Add apples, orange, lemon, lime, and sugar to a large pitcher and muddle with a wooden spoon for 45 seconds.

Add orange juice and brandy and muddle again to combine the flavors

Add red wine and stir to incorporate, then taste and adjust flavor as needed. Stir to combine.

Add ice and stir once more to chill. Garnish with orange segments and sliced limes (optional).

Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.

I served Catch-22 Salvadorian Shrimp over rice instead of salad for the birthday luncheon. The buttery, spiced shrimp were the perfect accompaniment to this refreshing, fruity sangria!

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I received a copy of this book in exchange for an honest review. All thoughts and opinions are my own.

Mocha Truffles

One of the best things about attending mystery conferences, such as Left Coast Crime, is meeting new people and discovering new authors and their books! With the myriad of panels to choose from, it is a great way to hear authors talk about not only their books but their writing practices along with upcoming works. Which is how I found TRUFFLED TO DEATH by Kathy Aarons! I’ll have to admit anything with chocolate is going to draw me!

Synopsis

Michelle Serrano and her best friend, Erica Russell, own Chocolate and Chapters (I’d love to hang out there!). They are hosting a reception celebrating the donation of Maya artifacts being given to the museum by the River family. Dr. Addison Moody (aka Dr. Smug) is the curator facilitating the donation. The reception is a success despite the tension between Dr. Moody and Erica, and the uninvited mysterious stranger who wants to view the ancient treasures from his heritage.

After the reception the artifacts are stolen on their way to the museum and Dr. Moody points his finger at Erica. To make matters worse, Dr. Moody is later found murdered with one of the missing pieces, and his assistant tries to place the blame on Erica. Michelle knows she and Erica will have to find the truth or Erica may take the fall for the crimes. International art smuggling rings, an old explorer’s diary, and a pregnant street cat combine to keep Michelle and Erica only a half a step ahead of the law and the killer!

My Review

I loved the Maya artifacts premise of TRUFFLED TO DEATH and it made me want to hunt down an historical fiction account of this ancient civilization! While the author doesn’t delve into the history, she does provide interesting bits and pieces about the artifacts themselves, which added to the authenticity of the story. Even though this is the second book in Kathy Aarons’ Chocolate Covered Mystery series, it is easily read as a stand-alone…which is good since I somehow missed the first book in the series. I’ve remedied that and now have it in my TBR pile! The characters are well developed and I enjoyed the close friendship between Michelle and Erica. Complete opposites, they compliment each other while adding a bit of humor to the story.

Of course a book called TRUFFLED TO DEATH would be incomplete it it didn’t include recipes for truffles, and Kathy doesn’t disappoint! It was difficult to choose which one to try out for this post (which means I’ll be making the other recipes for my own consumption) but in the end chose her Mocha Truffles! Deep, dark chocolate infused with espresso powder, then topped with a chocolate covered espresso bean, combine to give you an incredible jolt of flavor (and caffeine hit). It’s the perfect gift to make for the chocolate and coffee lover in your life…or for yourself! While the recipe appears to be time consuming, a lot of it is hands off chilling or coming to room temperature. The actual hands on time is manageable and once you bite into these creamy dark morsels, you’ll want to make these frequently! Thank you, Kathy, for allowing me to share your Mocha Truffle recipe!

A huge thank you to Kathy Aarons for offering a choice of either a paper copy or e-book copy to one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest is open to to all, but paper copy is limited to U.S. residents only. Contest ends Thursday, May 5, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Mocha Truffles

Yields about 60 pieces, but recipe can be halved if desired.

Ingredients

2-1/4 pounds bittersweet chocolate, finely chopped and divided
4 ounces milk chocolate, finely chopped
1-1/4 cups heavy whipping cream
1-1/2 tablespoons instant espresso powder
2 tablespoons Kahlúa or other coffee-flavored liqueur
60 candy coffee beans or mocha beans for decoration

Instructions

Place 12 ounces of the bittersweet chocolate and the milk chocolate in a 2-quart mixing bowl.

In a 1-quart saucepan over medium heat, bring the cream to a boil.

Remove the pan from the heat, dissolve the espresso powder in 3 tablespoons of the cream, and then blend this mixture back into the rest of the cream.

Pour the espresso cream into the bowl with the chocolate and let the mixture stand for 1 minute.

Stir together with a rubber spatula until thoroughly blended.

Stir in the Kahlúa and blend well.

Cover the truffle cream, let cool to room temperature and chill in the refrigerator overnight.

Chill the covered truffle cream for another 2 hours in the freezer.

Remove the truffle cream from the freezer and bring to cool-room temperature so that the outer coating won’t crack when they are dipped.

Melt and temper** the remaining 1-1/2 pounds of bittersweet chocolate.

With a melon baller, scoop ganache into individual balls.

Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and place the truffle on the wax paper.

After dipping 4 truffles, center a candy coffee bean on top of each truffle before the chocolate sets.

Tips

**To temper chocolate click on this link and read how to do it: Chocoley.com