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MURDER IN A CAPE COTTAGE is the fourth book in the Cozy Capers Book Group Mysteries by Maddie Day. In this newest release, ‘Mac’ MacKenzie Almeda is preparing for her nuptials to baker Tim Brunelle. What should have been a week filled with bridal activities and fun turns into a nightmare when a skeleton is found inside a walled in space in Tim’s hundred-year-old cottage. To up the creepiness factor, the skeleton was dressed in an old-fashioned bridal gown and had been chained to the wall. With only a few days until her wedding, Mac decides she must find out what happened to the bride and find justice before she says her vows.

This brings a sense of urgency to the storyline. With a fast-paced plot that starts from the very first page, Ms. Day pens an intriguing cold case murder mystery. Using her connection to the community, Mac chats with elderly townsfolk, and researches old newspapers hunting for clues of the identity of the dead bride. I’m always in awe of writers who can successfully navigate putting together a cold case mystery and provide enough clues and twists to make it interesting. And Ms. Day does not disappoint. Adding to the enjoyment are the supporting characters, from Mac’s dear grandmother, her African gray parrot (who provides moments of levity), to her Cozy Caper’s book group who helps suss out clues. As they track down information, it becomes apparent that someone in town has a vested interest in keeping the crime unsolved. With the suspect list growing and the days counting down to Mac’s wedding, I felt the need to read faster and faster to find out what happens next. I, for one, can’t wait for the next book in this delightful series!

As in all of Maddie Day’s books, you can count on delicious mentions of food throughout the story. And, of course, lots of wonderful recipes are included at the back of the book for the home cook to try. Mac’s fiancé, Tim, bakes up yummy blueberry scones for the wedding morning family breakfast. Using a food processor also speeds up the time it takes to get the scones into the oven and onto the table. Flaky, rich, and with the yummy sweetness of the blueberries, I’ll be making these year-round thanks to being able to use either fresh or frozen blueberries, depending on the season.

Amazon Synopsis

ʼTis the day after Christmas, following a wicked-busy time of year for Mac’s bike shop. It’s just as well her Cozy Capers Book Group’s new pick is a nerve-soothing coloring book mystery, especially when she has last-minute wedding planning to do. But all pre-wedding jitters fade into the background when Mac and her fiancé, Tim, begin a cottage renovation project and open up a wall to find a skeleton—sitting on a stool, dressed in an old-fashioned bridal gown . . .

As Mac delves into the decades-old mystery with the help of librarian Flo and her book group, she discovers a story of star-crossed lovers and feuding families worthy of the bard himself. Yet this tale has a modern-day villain still lurking in Mac’s quaint seaside town, ready to make this a murderous New Year’s Eve . . .

A special thanks to Maddie Day for providing a print copy of MURDER IN A CAPE COTTAGE! Contest ends October 5, 2022 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!)

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Blueberry Scones

Tim makes these for the wedding morning breakfast.

Ingredients

• 2 cups all-purpose flour, spoon & leveled, plus more for hands and work surface
• 1/2 cup granulated sugar
• 2-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold butter
• 1/2 cup sour cream
• 1 large egg
• 1-1/12 teaspoons pure vanilla extract
• 1 heaping cup fresh or frozen blueberries (do not thaw)
• 2 tablespoons whole milk
• Coarse sugar

Instructions

1. Line a dinner plate with parchment paper.

2. Pulse flour, sugar, baking powder, cinnamon, and salt together in a food processor.

3. Cut the butter into inch cubes. Add it to the food processor and pulse until the mixture comes together in pea-sized crumbs.

4. Place in the refrigerator or freezer as you mix the wet ingredients together.

5. Whisk 1/2 cup sour cream, the egg, and vanilla extract together in a small bowl. Drizzle into food processor and mix for only a few seconds until it starts to clump.

6. Turn onto a floured counter and, with floured hands, mix in the blueberries, forming a ball. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 tablespoons milk.

7. Transfer to the lined dinner plate and press into an 8-inch disk. Refrigerate for at least 15 minutes.

8. Preheat oven to 400°F.

9. Transfer disk and parchment paper to a baking sheet. With a sharp knife or bench scraper, cut into 8 wedges.

10. Arrange chilled scones two inches apart. Brush with milk and for sprinkle with coarse sugar (or regular granulated if you don’t have coarse).

11. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes.

12. Serve hot or at room temperature.

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

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TWO PARTS SUGAR, ONE PART MURDER, is the first book in the brand-new Baker Street Mysteries by Valerie Burns. With humor woven into an intriguing murder and a sassy, social media savvy protagonist, the story kept me glued to the pages. From the very first paragraph, I was entertained by the author’s descriptive voice, which is frequently humorous, and had me laughing out loud several times. After a disastrous wedding with her being left at the alter—livestreamed no less—protagonist Maddy Montgomery finds herself inheriting a bakery, a house, and a giant 250-pound English mastiff named Baby. It’s a far cry from her globe-trotting, pampered lifestyle provided by an overindulgent, but distant, father. This sets the stage for Maddie to find self-reliance as she attempts to fit into an unknown lifestyle in rural New Bison. I enjoyed the learning curve Maddie experiences and the character arc woven into the plot. Ms. Burns does an admirable job of creating memorable characters, besides Maddie, and, by far, Baby, steals each scene he inhabits! I also appreciated the small-town vibes given off by the people who welcome Maddie into their midst, particularly her great-aunt’s friends known as the Baker Street Irregulars. They are quick to jump into action to help her out, no matter the problems that crop up.

But not everyone is happy to see Maddie move into town to take over her great-aunt’s bakery. Pressures mount for her to sell the bakery and her new home, but with the will stipulating she must live in New Bison for a year before taking any actions, she’s stuck. And when the mayor is found murdered in Maddy’s bakery with her fingerprints on the weapon, she becomes suspect number one. This fast-paced whodunit weaves Maddie’s aunt’s demise into the current murder, taking the reader on a whirlwind ride. She finds there are secrets people are loath to part with, but she must uncover them to find the clues to save herself and her aunt’s business. As she begins unraveling the clues, the pressure builds for her to abandon her inheritance. Will she stick it out to find the truth and clear her name or will her former indulgent lifestyle become a siren call she can’t refuse? With a hair-raising reveal, the author answers that question and brings together the threads of the story into a succinct and satisfactory conclusion that has me pleading for more!

While Maddy may not know how to bake, or even cook, her great-aunt left behind her recipes and a capable baker named Leroy to keep the bakery running. Be prepared for many mentions of mouthwatering treats mentioned throughout the book… I think I was drooling almost as much as Baby! Thankfully, the author includes several recipes at the back of the book for the home cook to make at home to satisfy those cravings. I was especially delighted to find a recipe for Lemon Zucchini Bread. Simple to make, the lemon juice gives it a lighter flavor and the lemony glaze makes it taste indulgent. It’s a yummy way to use up summer’s overabundant garden crop and I’ll be making it again and again to share with family and friends.

Amazon Synopsis

When Maddy Montgomery’s groom is a no-show to their livestream wedding, it’s a disaster that no amount of filtering can fix. But a surprise inheritance offers a chance to regroup and rebrand—as long as Maddy is willing to live in her late, great-aunt Octavia’s house in New Bison, Michigan, for a year, running her bakery and caring for a 250-pound English mastiff named Baby.

Maddy doesn’t bake, and her Louboutins aren’t made for walking giant dogs around Lake Michigan, but the locals are friendly and the scenery is beautiful. With help from her aunt’s loyal friends, aka the Baker Street Irregulars, Maddy feels ready to tackle any challenge, including Octavia’s award-winning cake recipes. That is, until New Bison’s mayor is fatally stabbed, and Maddy’s fingerprints are found on the knife . . .

Something strange is going on in New Bison. It seems Aunt Octavia had her suspicions, too. But Maddy’s going to need a whole lot more than a trending hashtag to save her reputation—and her life.

A special thanks to Valerie Burns for providing a print copy of TWO PARTS SUGAR, ONE PART MURDER! Contest ends September 7, 2022 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!)

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Lemon Zucchini Bread

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 cup finely shredded unpeeled zucchini (don't squeeze or dry)
• 1/4 cup cooking oil
• 1 egg
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons lemon zest

For the glaze (optional, but why wouldn't you?)

• 1/2 cup powdered sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat oven to 350 degrees (F).

2. Combine flour, baking soda, baking powder, and salt in a medium-sized mixing bowl and set aside.

3. Combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest in a separate bowl and mix together.

4. Add the dry ingredients to the zucchini mixture and stir until just combined.

5. Pour batter into a greased loaf pan (9"x5").

6. Bake at 350 degrees (F) for 45 - 50 minutes or until golden brown.

7. Cool on a wire rack for 15 minutes, and then remove from pan and cool completely.

Optional Glaze

1. Combine ingredients for the glaze and drizzle over the bread. If the bread isn't cool, the glaze will soak into the bread and be even more lemony.

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