Author Archives: Kim

#giveaway Celebrating Cinnamon & Sugar’s 5th Year Blogiversary

I am overwhelmed with gratitude for the many, many wonderful authors and their fans who have made my blog a success! I truly appreciate the generosity of these talented authors who share their books and delicious recipes with the cozy mystery community. You have all inspired me both in the kitchen and in writing my own books! 

Thank you to all of you for being a part of my journey!!!

 

To celebrate, I’m giving away five $10 Amazon Gift Cards!
Five gift cards – Five winners

Please use the Rafflecopter below to enter.

 

 

 

 

 

 

 

 

 

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Jinx’s Gluten-Free Snickerdoodles

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This past November I had the opportunity to attend a Kensington Cozy Con and meet several “new to me” authors. I was intrigued when I heard the tagline premise of one series “Golden Girls meets Jersey Shore” so I made a point to speak with the author, J.D. Griffo. Much to my pleasure not only was his book, MURDER ON MEMORY LAKE, a fun read but it also contained several recipes. While there are three books in the series so far, I opted to start with the first book. I loved that the co-protagonist, Alberta Scaglione, is a grandmother who joins forces with her reporter granddaughter, Jinx. It gives a nice range of points of view of the crime from the two age perspectives, although once Alberta got involved, she didn’t let her age slow her down. Rounding out the core cast of characters is Alberta’s ex-nun sister, and her almost ex-sister-in-law who they all like better than their own brother. Lots of Italian phrases fly between the women and each chapter starts with an Italian saying, which flavors the book. For the most part, the phrases are translated or given in context so the reader can figure it out.

There are lots of zany antics as the four women team up to find out who murdered Alberta’s high school nemesis, who was found floating in the lake in front of Alberta’s home. As they start asking questions and uncovering information, they begin to call themselves the Ferrara Family Detective Agency. I liked how they divided up the work between themselves and shared the responsibilities. As the suspect list grows, so does Jinx’s desire to solve the case and prove that she’s a capable investigative reporter instead of turning over their findings to the local police. There were a couple situations that needed a suspension of belief but I read for entertainment and escape, which this book fully delivered. The suspenseful ending wrapped the threads of the story together in one satisfying read. Mr. Griffo has set the stage with his characters to fully entertain in future books!

Alberta is quite an accomplished Italian cook and provides many delicious meals. Jinx, on the other hand, decides she needs to meddle with the recipes and make them gluten-free and dairy-free, with often not such great results, adding to some humor as she tries to feed her aunts. The author has included several recipes at the back of the book and while Jinx may have failed with several of her attempts, she excelled at creating gluten-free and dairy-free Snickerdoodles. Since I have to eat gluten-free and my husband has to eat dairy-free, I decided I had to try Jinx’s Snickerdoodles. Oh my goodness… they were so yummy and most of the people I shared with never guessed they were both gluten-free and dairy-free! The cinnamon had just the right amount of spiciness to add warmth to the soft “buttery” cookie base, while the burst of sugar on the outsides of the cookie melted in my mouth. This will be a recipe I reach for again and again whether or not my recipients have special dietary considerations.

 

Both gluten-free and dairy-free, Jinx's Gluten-Free Snickerdoodles has just the right amount of cinnamon to add warmth to the soft “buttery” cookie base, while the burst of sugar on the outsides of the cookie melts in your mouth. Recipe shared with permission granted by J.D. Griffo, author of MURDER ON MEMORY LAKE.

 

Amazon Synopsis

For Alberta Scaglione, her golden years are turning out much more differently than she expected—and much more deadly . . .
 
Alberta Scaglione’ s spinster aunt had some secrets—like the fortune she squirreled away and a secret lake house in Tranquility, New Jersey. More surprising: she’s left it all to Alberta. Alberta, a widow, is no spring chicken and she’s gotten used to disappointment. So having a beautiful view, surrounded by hydrangeas, honeysuckle, and her cat, Lola, sounds blissful after years of yelling and bickering and cooking countless lasagnas.

But Tranquility isn’t as peaceful as it sounds. There’s a body in the water—and it belongs to Alberta’s childhood nemesis. Alberta suspects foul play and when Alberta’s estranged granddaughter, an aspiring crime reporter, shows up, it only makes sense for them to team up and investigate.

 

 

 

 

 

I’m happy to offer one winner an autographed copy of MURDER ON MEMORY LAKE! Contest ends Sunday, February 2, 2020 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!)

 

 

 

 

 

Both gluten-free and dairy-free, Jinx's Gluten-Free Snickerdoodles has just the right amount of cinnamon to add warmth to the soft “buttery” cookie base, while the burst of sugar on the outsides of the cookie melts in your mouth. Recipe shared with permission granted by J.D. Griffo, author of MURDER ON MEMORY LAKE.

Print
Jinx's Gluten-Free Snickerdoodles
Ingredients
  • 1-1/2 cups sugar
  • 1 cup (2 sticks) butter, room temperature (I like Earth Balance vegan butter sticks, but feel free to experiment)
  • 2 large eggs
  • 1/2 teaspoon gluten-free vanilla extract (I found Simply Organic brand to be...simply the best)
  • 3 cups gluten-free flour (King Arthur or Krusteaz are my faves)
  • 1 tablespoon baking powder
  • A couple pinches of sea salt
For the topping:
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
Instructions

  1. Preheat the oven to 400 degrees (F).

  2. Line 2 baking sheets with parchment paper.

  3. Mix sugar, butter, eggs, and vanilla extract.

  4. Mix flour, baking powder, and salt in another bowl and stir into the butter/sugar mixture.

  5. In a separate small bowl, mix the sugar and cinnamon.

  6. Scoop out the dough into large balls and roll them in the cinnamon sugar.

  7. Place on the prepared baking sheets.

  8. Bake for 10 minutes or until golden brown - do not overcook.

  9. Enjoy!

Cinnamon & Sugar's Note

  1. If the dough seems too sticky to roll into balls, refrigerate for 30 minutes.

Both gluten-free and dairy-free, Jinx's Gluten-Free Snickerdoodles has just the right amount of cinnamon to add warmth to the soft “buttery” cookie base, while the burst of sugar on the outsides of the cookie melts in your mouth. Recipe shared with permission granted by J.D. Griffo, author of MURDER ON MEMORY LAKE.

 

 

 

 

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Both gluten-free and dairy-free, Jinx's Gluten-Free Snickerdoodles has just the right amount of cinnamon to add warmth to the soft “buttery” cookie base, while the burst of sugar on the outsides of the cookie melts in your mouth. Recipe shared with permission granted by J.D. Griffo, author of MURDER ON MEMORY LAKE.

 

 

 

 

 

 

 

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

 

 

Both gluten-free and dairy-free, Jinx's Gluten-Free Snickerdoodles has just the right amount of cinnamon to add warmth to the soft “buttery” cookie base, while the burst of sugar on the outsides of the cookie melts in your mouth. Recipe shared with permission granted by J.D. Griffo, author of MURDER ON MEMORY LAKE.

Missi’s Mac and Cheese

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THE DOUBLE CHEESE BURGER MURDER, the second book in the Burger Bar Mystery series, by Rosie A. Point packs a lot of story into a quick read. Typically books in a series can be read as a standalone but in this instance I’d highly recommend starting with the first book. There is an unsolved case involving the protagonist’s mother (that appears to run through several books) which has brought Detective Christie Watson to the small town of Sleepy Creek. Plus she’s in trouble with her boss back in Boston and given strict orders to not get involved in any police matters. Of course she can’t help herself when a young woman drops dead right in front of her. The action and plot start right off the bat which pulled me in to keep turning pages and find out what happens next. Personally I’m more partial to longer stories but Ms. Point does an admirable job of weaving in both the central murder mystery with the cold case. While the cold case is left unsolved in this book with little hints at what future investigations might hold, I didn’t feel like it was an irritating cliffhanger. Instead, it was enough to whet my appetite and make me look forward to future installments. I’m intrigued with how Christie will figure out how she can continue investigating without getting fired from her job for disobeying orders.

I really enjoy the character of Christie. She’s funny yet driven to do the right thing no matter the consequences. Although she’s a detective, her investigations border on what an amateur sleuth would do since she’s not supposed to get involved. Nor does she have access to technology and resources like a normal, on-duty detective would have. This keeps the book in the “cozy” realm instead of straying into a police procedural. Christie also has several supporting characters and I enjoyed their repartee, especially with her best friend, Grizzie, who owns the Burger Bar, the best place in town for mouthwatering food.

While there aren’t any recipes in the book, Ms. Point has compiled the Burger Bar Cookbook with some of Grizzie and Christie’s favorite foods. One of the dishes they enjoy is Missi’s Mac and Cheese. Rich, without the use of heavy cream, this comfort dish has plenty of flavor thanks to the addition of crisp, smoky bacon. I was distracted helping my granddaughter with a project while I was making this dish and accidentally used the whole pound of pasta. But, despite not having as much sauce to pasta ratio as the recipe calls for, the Mac and Cheese was still delicious and provided warming comfort on a cold winter night!

 

Missi's Mac and Cheese is rich, without the use of heavy cream and has plenty of flavor thanks to the addition of crisp, smoky bacon. Recipe shared with permission granted by Rosie A. Point, author of THE BURGER BAR MYSTERIES.

 

Amazon Synopsis

A poisoning, a mystery, and a murderer on the loose…

Suspended detective Christie Watson has decided not to get involved in any more murder cases. If the Captain back in Boston finds out she’s been investigating, she’s fired!
But when a local artist is poisoned, and Christie’s best friend’s cousin is accused, she realizes that she can’t stay out of this case. Especially when their might be a murderer watching her every move.
Can she solve the case before she becomes the next victim?

 

Free Download!!!

A huge thank you to Rosie A. Point for so generously giving everyone an e-book copy of
THE BURGER BAR MYSTERIES RECIPE BOOK! Use this link to download your FREE copy: https://dl.bookfunnel.com/f60ke0fphn

 

 

 

 

A special thanks to Rosie A. Point for providing one winner with an e-book boxed set of all six of the Burger Bar Mysteries! Contest ends Sunday, January 26, 2020 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!)

 

 

 

 

 

Missi's Mac and Cheese is rich, without the use of heavy cream and has plenty of flavor thanks to the addition of crisp, smoky bacon. Recipe shared with permission granted by Rosie A. Point, author of THE BURGER BAR MYSTERIES.

Print
Missi's Mac and Cheese

Serves 3, depending on how hungry you are!

Ingredients
For the Pasta
  • 3-1/2 cups macaroni pasta, dry
  • 6 slices bacon - fried and cut into pieces
  • Cheddar cheese for the top
For the Sauce
  • 2 cups grated cheddar cheese
  • 2 tablespoons olive oil
  • 1/4 cup flour
  • 1-1/2 cups milk
  • Paprika
  • Salt
  • Pepper
Instructions

  1. Heat your oven at 350 degrees (F).

  2. Cook your macaroni until it's tender - but not too soft, it should be al dente - according to the directions on packaging.

  3. While the macaroni cooks, start on your sauce. Place a saucepan on the burner, heat it on medium-high, and add your oil.

  4. Once your oil is hot, add your flour and stir. You should have a sort of paste at the bottom of the pan. If it's too crumbly, add some more oil. Cook it, but use care to not burn.

  5. Add your milk while whisking the mixture to prevent the flour-oil from causing clots.

  6. Add dashes of paprika, salt and pepper.

  7. Allow the sauce to thicken on medium heat, stirring constantly.

  8. Add your cheddar cheese and stir it through (this will help with the thickening).

  9. Once your sauce is thick, remove from the heat.

  10. Drain your pasta.

  11. Mix the pasta, sauce, and bacon pieces together, then pour into a casserole dish. Top with your extra cheese.

  12. Put in the oven and allow to bake for 20 minutes or until the cheese on top is golden brown.

Missi's Mac and Cheese is rich, without the use of heavy cream and has plenty of flavor thanks to the addition of crisp, smoky bacon. Recipe shared with permission granted by Rosie A. Point, author of THE BURGER BAR MYSTERIES.

 

 

 

 

 

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Missi's Mac and Cheese is rich, without the use of heavy cream and has plenty of flavor thanks to the addition of crisp, smoky bacon. Recipe shared with permission granted by Rosie A. Point, author of THE BURGER BAR MYSTERIES.

 

 

 

 

 

 

 

 

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

If you’re anxious to dive right in and start reading this series, the entire box set is only $0.99 or free on Kindle Unlimited! Click here to visit Amazon: The Burger Bar Mysteries Box Set 

 

 

 

Missi's Mac and Cheese is rich, without the use of heavy cream and has plenty of flavor thanks to the addition of crisp, smoky bacon. Recipe shared with permission granted by Rosie A. Point, author of THE BURGER BAR MYSTERIES.

 

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

Double Chocolate Mousse Cake

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I always know I’m going to be highly entertained when I pick up a book by Cindy Sample and her newest release, DYING FOR A DOUBLE, is no exception. This eighth book in the Laurel McKay Mystery series finds Laurel McKay Hunter trying to bring in clients after teaming up with her new husband and step-father in opening their own private investigation firm. Ms. Sample writes great tongue-in-cheek humor and I was laughing out loud as Laurel tried to come up with good marketing tag lines for their agency. Laurel also seems to consistently find herself in zany, troublesome positions, despite her best efforts, which adds additional layers of humor. Not only does the protagonist provide laughs, but the author has developed a good supporting cast of quirky characters, particularly Laurel’s Gran. Gran is known as being Trouble with a capital T and she steals each scene she’s in. Despite the situations Laurel finds herself in, I appreciate the fact that she and her husband have a blended family and she’s committed to her kids. It brings a sense of everyday-ness to the story and makes Laurel feel more relatable.

Another entertaining feature of Ms. Sample’s books is her description of the various locations each book takes place at. It’s obvious that she invests a lot of time researching the locales and career situations Laurel and her cohorts find themselves in. In DYING FOR A DOUBLE, Laurel starts in Coloma, California, a historic town known for being the center of the Gold Rush, participating as an extra on a movie set. The author’s strong descriptive voice helps the reader see, feel, smell, taste, and hear what the characters do. From Coloma, Laurel and her best friend, Stan, head to Hollywood. I got a chuckle out of her description of trying to drive in the bumper-to-bumper traffic on Southern California freeways. She captured it perfectly. With so much fun going on in the story, Ms. Sample still manages to pack in a well-plotted mystery with subplots to keep the reader intrigued and coming back for more.

While there weren’t any recipes in this particular book (there are some in her other books) Ms. Sample has kindly provided a recipe for Double Chocolate Mousse Cake. I’ve made a few similar recipes in the past, however none have been so easy or so non-fussy to make. Despite the fairly short ingredient list and instructions, the resulting dessert is absolutely mouthwatering. And since there isn’t any flour in the recipe, this is also a delicious treat to share with those that must eat gluten-free. I’ll admit, I had a very difficult not eating it all up before Christmas dinner was served! I’ve included a short video tutorial at the bottom of the page on how to create the gold and silver stars that I decorated the top of the cake with. It was the perfectly decadent way to end a holiday feast!

 

 

With a fairly short ingredient list and easy instructions, DOUBLE CHOCOLATE MOUSSE CAKE is a mouthwateringly decadent dessert. It's simple enough for casual gatherings and elegant enough for guests. Recipe shared with permission granted by Cindy Sample, author of DYING FOR A DOUBLE.

 

Amazon Synopsis

Heads turn when Laurel McKay Hunter gets a gig as an extra in a movie filming near her home. Why? Laurel’s a dead ringer for the female lead. The next day the actress vanishes from the set.

The frantic director recruits Laurel to double for the missing woman while she uses her off-screen investigative talents to search for her. Despite having zero acting experience, Laurel reluctantly steps in. Then she stumbles over a dead body on the set. Is the murder connected to the actress’s disappearance?

Laurel chases clues as the action moves from the historic Gold Country to sun-kissed Malibu beaches to the glamorous and sometimes seedy Hollywood scene. The intrepid detective quickly discovers all that glitters is not gold. Can she find the actress and catch a killer before it’s too late? Or will her final role be playing dead?

 

 

 

 

 

 

A special thanks to Cindy Sample for providing one winner with their choice of print or an e-book copy of DYING FOR A DOUBLE. Contest ends Sunday, January 12, 2020 at 11:59 pm PST and 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!)

 

 

 

 

With a fairly short ingredient list and easy instructions, DOUBLE CHOCOLATE MOUSSE CAKE is a mouthwateringly decadent dessert. It's simple enough for casual gatherings and elegant enough for guests. Recipe shared with permission granted by Cindy Sample, author of DYING FOR A DOUBLE.

Print
Double Chocolate Mousse Cake
Ingredients
Cake:
  • 2 8 oz packages semi-sweet chocolate or 16- 1 oz squares
  • 2 cups (4 sticks) butter
  • 1 cup half and half or light cream
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 8 large eggs
Ganache:
  • 1 cup heavy cream
  • 1-1/4 cup chocolate pieces
Instructions
Cake:

  1. Preheat oven to 350 degrees (F). Grease a 10-inch springform pan.

  2. Heat all ingredients, except the eggs, in a heavy saucepan over low heat until chocolate is melted, stirring frequently.

  3. Whisk eggs in separate bowl then slowly beat the chocolate mixture into eggs.

  4. Pour batter into prepared springform pan. Bake 45 minutes, or until center looks set.

  5. Cool cake completely, then remove sides and chill 6 hours or longer.

Ganache:

  1. Heat 1 cup of heavy cream just until steaming. Don't boil.

  2. Pour over the chocolate pieces and stir until completely smooth.

  3. Pour melted chocolate mixture over chilled cake and return to refrigerator until ganache is set.

Cinnamon & Sugar's Tips:

  1. Dip a sharp knife into hot water and dry before slicing into mousse cake. Repeat with each cut.

  2. To make decorated star toppings, trace star shape patterns onto a piece of white paper. Place parchment paper over the patterns and tape edges to secure. Warm 1/4 cup chocolate pieces or candy melts in microwave just until they melt. (Stir often and don't overheat.) Place in a piping bag (or ziplock bag) and snip a small opening. Pipe chocolate over the star patterns onto the parchment paper. Allow to completely harden then peel off from parchment paper. Place 1/8 teaspoon gold (or silver) luster dust in a small dish and add a few drops of vodka to make a paste. (100 proof vodka works best.) Using a food-safe brush, paint the flat side of the stars with the mixture. Once the stars have dried, position on top of the ganache before it cools. I also used silver dragees and edible gold star sprinkles to complete the look.

    You can also use colored candy melts and a variety of simple patterns to coordinate designs for any holiday.

With a fairly short ingredient list and easy instructions, DOUBLE CHOCOLATE MOUSSE CAKE is a mouthwateringly decadent dessert. It's simple enough for casual gatherings and elegant enough for guests. Recipe shared with permission granted by Cindy Sample, author of DYING FOR A DOUBLE.

 

 

 

 

 

 

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With a fairly short ingredient list and easy instructions, DOUBLE CHOCOLATE MOUSSE CAKE is a mouthwateringly decadent dessert. It's simple enough for casual gatherings and elegant enough for guests. Recipe shared with permission granted by Cindy Sample, author of DYING FOR A DOUBLE.

 

 

 

 

 

 

 

 

 

 

See how to make the chocolate star embellishments:

 

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

 

 

With a fairly short ingredient list and easy instructions, DOUBLE CHOCOLATE MOUSSE CAKE is a mouthwateringly decadent dessert. It's simple enough for casual gatherings and elegant enough for guests. Recipe shared with permission granted by Cindy Sample, author of DYING FOR A DOUBLE.

Olga’s Brownies

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SEALED OFF, the eighth book in the Maine Clambake Mystery series by Barbara Ross, is another entertaining installment in an enduring series. It’s been a treat watching the protagonist, Julia Snowden, develop as a well-rounded character from the beginning of the series. She’s smart, she’s determined, and she has a kind heart to help those in need around her. Julia’s family’s clambake is wrapping up the season on their private island and ramping up the remodel on the decrepit family historical mansion. One of their longtime employees is found murdered on the island when Julia and her brother-in-law arrive to prepare for one of the last clambakes of the season. Despite how a lot of people feel about her boyfriend’s ex-con brother and despite his physical fight with the victim, Julia agrees to find the truth and see justice done. I admire Julia’s loyalty to her boyfriend, Chris, and by extension, to his down-on-his-luck, brother. I also enjoy the close relationship the protagonist has with her family and the closeness they share by working together and socializing together frequently. It adds a heartwarming thread throughout the story.

In addition to the murder mystery, Ms. Ross consistently adds a non-fiction thread through each story and I’ll admit, I always find them intriguing. It’s obvious she invests a lot of time researching so that the end result is believable and fits seamlessly into the tale. (Be sure to read the acknowledgements notating her research. This one is quite charming!) She also touches on social issues in this story that can’t help but make the reader give pause to think about the larger picture. Again Ms. Ross weaves these portions into the story without slowing down the plot which keeps the reader’s interest in turning the pages until the very suspenseful ending.

Julia’s family is known for delicious food served at their clambake along with the food served at their family gatherings. It’s not uncommon for friends to join their gatherings and bring scrumptious dishes to share. The author kindly provides several recipes at the back of the book for the reader to drool over. I was drawn to the recipe for Olga’s Brownies. In the book, Julia’s elderly B & B owning friends bring these brownies to one of their dinners but in reality, the recipe is one from Barbara’s mother-in-law, who also ran a B & B in Maine. Rich and thick, almost like fudge, these scrumptious treats will satisfy the most avid chocoholic! I also loved that these whisk up quickly using a saucepan so cleanup is a breeze.

 

Rich and thick, almost like fudge, Olga's Brownies are scrumptious treats that will satisfy the most avid chocoholic! And cleanup is a breeze since the recipe uses only 1 saucepan to whisk the ingredients together. Recipe shared with permission granted by Barbara Ross, author of SEALED OFF.

 

Amazon Synopsis

Early October is “winding down” time in Busman’s Harbor, Maine, but there’s nothing relaxing about it for Julia Snowden. Between busloads of weekend leaf peepers at the Snowden Family Clambake and a gut renovation of the old mansion on Morrow Island, she’s keeping it all together with a potentially volatile skeleton crew—until one of them turns up dead under the firewood.

When the Russian demo team clearing out the mansion discovers a room that’s been sealed off for decades, Julia’s baffled as to its purpose and what secrets it might have held. Tensions are already simmering with the crew, but when one of the workers is found murdered, things come to a boil. With the discovery of another body—and a mysterious diary with Cyrillic text in the hidden room—the pressure’s on Julia to dig up a real killer fast. But she’ll have to sort through a pile of suspects, including ex-spouses, a spurned lover, and a recently released prisoner, to fish out one clammed-up killer.

 

 

 

 

 

A special thanks to Barbara Ross for providing one winner with a print copy of SEALED OFF. Contest ends Thursday, January 9, 2020 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!)

 

 

 

 

 

 

Rich and thick, almost like fudge, Olga's Brownies are scrumptious treats that will satisfy the most avid chocoholic! And cleanup is a breeze since the recipe uses only 1 saucepan to whisk the ingredients together. Recipe shared with permission granted by Barbara Ross, author of SEALED OFF.

Print
Olga’s Brownies

My mother-in-law used to make these brownies for her young family and they are the first thing my husband recalls making by himself. Over the years the recipe fell out of use in the family and we thought it was lost. Bill searched the Internet to no avail. After his mom died, we found the recipe among her effects and Bill has shared it with his siblings. In Sealed Off, Vee makes the brownies and brings them to dinner at the Snowden's, which is entirely appropriate because, like Vee, my mother-in-law ran a B and B in Maine and was an excellent cook and baker.

Ingredients
  • 1 cup butter
  • 1 cup cocoa
  • 2 cups sugar
  • 5 eggs
  • 3 teaspoons vanilla
  • 1-1/2 cups flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup chopped nuts, optional
  • 1 tablespoon cooking oil of your choice to grease the pan
Instructions

  1. Preheat oven to 350 degrees.

  2. In a large saucepan, melt butter. Remove from heat. Stir in cocoa until it mixes completely, then stir in sugar until it mixes completely.

  3. Add the 5 eggs one at a time, stirring each in before you add the next.

  4. Add the vanilla, flour, baking powder, and salt, stirring each one before adding the next. Stir in the nuts, if desired.

  5. Bake in a greased 13 x 9 pan for 30 to 35 minutes.

Rich and thick, almost like fudge, Olga's Brownies are scrumptious treats that will satisfy the most avid chocoholic! And cleanup is a breeze since the recipe uses only 1 saucepan to whisk the ingredients together. Recipe shared with permission granted by Barbara Ross, author of SEALED OFF.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

Rich and thick, almost like fudge, Olga's Brownies are scrumptious treats that will satisfy the most avid chocoholic! And cleanup is a breeze since the recipe uses only 1 saucepan to whisk the ingredients together. Recipe shared with permission granted by Barbara Ross, author of SEALED OFF.

 

 

 

 

 

 

 

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. All thoughts and opinions are my own.

 

Rich and thick, almost like fudge, Olga's Brownies are scrumptious treats that will satisfy the most avid chocoholic! And cleanup is a breeze since the recipe uses only 1 saucepan to whisk the ingredients together. Recipe shared with permission granted by Barbara Ross, author of SEALED OFF.

Christmas Mince Pie

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THE MOUSSE WONDERFUL TIME OF THE YEAR, the tenth book in the Oxford Tearoom Mystery series by H.Y. Hanna, is a delightful Christmas cozy that captures the feeling of an Agatha Christie book! When the protagonist, Gemma Rose, is roped into catering a traditional Christmas children’s tea at a local mansion, little did she know she’d be snowed in with a murderer. From a letch of a prodigal son, to an unloving octogenarian, to an Oxford professor, to a chauffeur, to a doormat of a wife, to the housekeeper, it takes all Gemma’s experience to find out who had reasons to murder…and to keep the four Old Biddies out of trouble. To make matters worse, her adorable cat, Muesli, is back to making mischief for Gemma while endearing herself to everyone else. While the suspect list was limited because of the “locked house” scenario, each of the people there had plenty of reasons to want the victim dead which kept me guessing. With the reveal (again done in an Agatha Christie fashion) I enjoyed the way the clues were pieced together to find the culprit.

Once again, the Old Biddies steal the scenes they crash and provide some laugh out loud moments. I love their feistiness and the fact that they formed a granny band of carolers called ‘The Twelve Greys of Christmas’. Over the course of the series, Ms. Hanna has created a wealth of supporting characters for Gemma, each well-developed. However, in this newest release, we don’t see many of them or if we do, it’s very limited. Instead, Gemma is surrounded by strangers (except for the Biddies) and it has forced her to be more independent and resourceful. While I missed the supporting characters, like the hot Detective Inspector Devlin O’Connor, it was nice to see Gemma on her own and see how she’s grown over the series. Ms. Hanna does end the book with a Christmas gathering at Gemma’s parents’ house that added levity to the book and left me with holiday cheer.

As owner of Little Stables Tearoom, Gemma’s bakery chef creates so many mouthwatering treats for the Christmas tea, including little mince pies. Ms. Hanna has provided a recipe at the back of the book for Mince Pies but I wasn’t sure what to think about the recipe, until I read through the ingredients. I was relieved to find nary a scrap of meat. Instead, the pies are filled with yummy things like apples and raisins and brandy. As the author was developing her recipe, she consulted with me on the pastry since British and American recipes can greatly vary. As a result, I was pleased when she decided to include my recipe for Easy Peasy Pie Dough which is practically hassle-free. I’ll admit when I’m super busy, especially around the holidays, it’s nice to take the easy route and buy pre-made pie dough. Pillsbury refrigerated dough is the best I’ve tried but if you have the time, homemade makes your dessert even better. While I was tempted to try the traditional British pastry dough, I decided to stick with my tried and true since I knew I could make it dairy-free so my husband could enjoy this dessert. The pastry dough is light and flaky, while the rich flavors of the filling marry together after a day or so of marinating. You’ll feel like you’re taking a bite of the holidays with every forkful of yumminess!

 

A mixture of dried fruits, sugar, spices, and brandy, Christmas Mince Pie is a traditional British holiday dessert. Recipe shared with permission granted by H.Y. Hanna, author of THE MOUSSE WONDERFUL TIME OF THE YEAR.

 

Amazon Synopsis

Tearoom sleuth Gemma Rose is looking forward to a holiday filled with delicious Yuletide treats, time with friends and family, and maybe even a “white Christmas” in Oxford… But when she’s snowed in at a country manor, she finds herself stumbling on a puzzling murder—complete with a body in the library, a house full of suspects and a trail of mysterious footprints!

Luckily, the nosy Old Biddies are on hand to help… not to mention her cheeky tabby cat Muesli. Add in some carol singing, Christmas baking and flannel underwear, and Gemma’s stocking is bursting at the seams. Can she solve this festive whodunnit in time to enjoy the most wonderful time of year?

 

 

 

 

A special thanks to H.Y. Hanna for providing one winner with their choice of print or an e-book copy of THE MOUSSE WONDERFUL TIME OF THE YEAR.  Contest ends Saturday, January 4, 2020 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!)

 

 

 

 

A mixture of dried fruits, sugar, spices, and brandy, Christmas Mince Pie is a traditional British holiday dessert. Recipe shared with permission granted by H.Y. Hanna, author of THE MOUSSE WONDERFUL TIME OF THE YEAR.

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Christmas Mince Pie

This is the key ingredient to mince pies! You can buy ready-made mincemeat but it is easy to make your own and you can add/adjust the different fruit portions and sweetness to suit your taste. Below is a traditional recipe but modern variations can also include dried cranberries, dried apricots, even dried tropical fruit like pineapple. You can also substitute rum or sherry instead of the traditional brandy. Contrary to popular belief, mincemeat does not need to be made months in advance - even a few days of marinating will produce wonderful flavours.

** Note: the traditional mincemeat recipe calls for "suet" which is a form of animal fat. This can be hard to source or you may not wish to use it. Alternatives can be used, although the end result might taste slightly different. Vegetable shortening is recommended as the best alternative, although butter can also be used.

Ingredients
  • 1 large Bramley (or Granny Smith) apple, finely chopped (the skin can be left on if you wish)
  • 2/3 cup (120g / 4-1/4 oz) raisins
  • 1/2 cup (75g / 2-3/4 oz) currants
  • 1/2 cup (85g / 3 oz) sultanas (aka golden raisins)
  • 1/3 cup (55g / 2 oz) mixed peel (mixed candied citrus peel)
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 small orange
  • 2-1/2 tablespoons orange juice
  • 2-1/2 tablespoons lemon juice
  • 1/2 cup (100g / 3-1/2 oz) lightly packed dark brown sugar
  • 1/4 cup (40g / 1-1/2oz) chopped blanched almonds or almond flakes
  • 1/2 cup (65g / 2-1/4 oz) suet (or vegetable shortening or butter) - this should be finely grated or chopped into small pieces. Putting the butter in the freezer briefly makes it firm enough to chop or grate easily.
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Large pinch of ground cloves
  • 1/3 cup (80ml / 2-1/2 fl oz) brandy
  • Shortcrust pastry or pie crust dough
Instructions

  1. Mix all the ingredients, except the pie dough, in a large, heatproof bowl and combine well - in particular make sure that the pieces of suet / butter are well distributed and thoroughly mixed in with the other ingredients. Cover and set aside in a cool place overnight (or 12 hours) to marinate, so that the flavours have time to mingle and develop.

  2. Preheat the oven to 235 degrees (F) (120 degrees C / Gas 1/2). Cover the bowl loosely with foil and cook for 2 hours, stirring occasionally.

  3. Remove the bowl from the oven and set aside to cool, stirring it from time to time. The fat/butter should have melted and coated everything.

  4. Once it has cooled, use to fill mince pies. Or, it can be transferred to sterilized jars and stored in the refrigerator for a few days. For longer storage, process in a canning water bath to seal the jars and use within six months.

To prepare the Mince Pie

  1. Preheat oven to 425 degrees (F) (220C/200C fan/gas 7)

  2. On a lightly floured surface, roll out one of the dough halves thinly (about 1/8" or 3mm).

  3. Use a round cutter that's slightly larger than the holes in a shallow tart pan (or a muffin pan will work) to cut out rounds of pastry to line each hole.

  4. Fill each pastry case with a generous dollop of mincemeat using a slotted spoon to drain the juices as you scoop up the mixture.

  5. Roll out the second portion of dough and cut slightly small rounds to place as lids over each pie.

  6. Brush the edges of each pie with a bit of egg wash (egg beaten with a teaspoon of water), then press gently down along the edges to seal. You can use the tines of a fork to press the two sections of dough together around the edges of the pie, as well as giving it a pretty ridged edge.

  7. Cut 3 small slits in the top of the crust to allow steam to escape.

  8. Place in the oven and bake for about 20 minutes, or until the crusts are golden.

  9. Remove from the oven and allow the pies to cool slightly, before gently taking them out of the tart pan. Place on a rack to cool. Sift icing sugar over the top of the pies and serve warm.

A mixture of dried fruits, sugar, spices, and brandy, Christmas Mince Pie is a traditional British holiday dessert. Recipe shared with permission granted by H.Y. Hanna, author of THE MOUSSE WONDERFUL TIME OF THE YEAR.

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Shortcrust Pastry

A traditional British recipe

Ingredients
  • 3 cups (375g) all-purpose flour
  • 1-1/4 cups (260g) unsalted butter, softened
  • 1 cup (125g) icing sugar, plus extra for sprinkling
  • A little cold water
Instructions

  1. Mix the flour, icing sugar, and butter in a large bowl, using your fingertips to gently rub the butter into the flour, until they are thoroughly mixed and the mixture resembles coarse breadcrumbs. *You can also do this in a food processor (on pulse mode), which will be quicker and might be better as you want to handle the flour as little as possible.

  2. Add in a bit of cold water at a time and mix gently (or pulse in the food processor) until the mixture comes together.

  3. Tip the mixture out onto a floured surface and gently fold until you get a smooth dough. Be careful not to over-mix or knead too vigorously, otherwise the dough will become tough. You just want to have the dough come together into a cohesive ball.

  4. Divide the dough in half and wrap each piece in plastic wrap (cling film) and chill in the refrigerator for 30 minutes.

  5. Roll out the shortcrust pastry dough according to your pie or tart directions.

 

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Easy-Peasy Pie Crust

As previously developed and published by Cinnamon, Sugar, and a Little Bit of Murder

Ingredients
  • 2-1/2 cups (12-1/2 oz) all-purpose flour
  • 2 tablespoons (1 oz) granulated sugar
  • 1 teaspoon salt
  • 1-1/4 cup vegetable shortening OR 3/4 cup vegetable shortening and 1/2 cup unsalted butter, all thoroughly chilled. I use all shortening to keep it dairy-free and vegan.
  • 1/4 cup vodka, any brand, chilled
  • 2-3 tablespoons ice cold water
Instructions
  1. Place flour, sugar and salt in a food process and pulse 5 times until combined. (Alternately, you can mix in a large bowl with a fork.)
  2. Add shortening (cut into medium/small pieces) and butter if using (cut into small cubes) and pulse about 15 times. (Or use a pastry cutter and work shortening and butter in until it becomes small pea-sized.) Scrape down bowl and pulse 3 or 4 more times. Mix 2 tablespoons of ice cold water with the chilled vodka and sprinkle over the flour mixture. If you live in a very dry place or have central air or heat going, you may need to add the additional tablespoon of water. This dough can handle being more moist than traditional pie crust recipes.
  3. Pulse just until the dough begins to stick together. It took me about 6 pulses. You don’t want it to come together in a ball. Overworking the dough is what makes it tough. (Or use a fork to work the liquid into the dry ingredients.)
  4. Transfer the dough onto a non-stick surface and divide dough in half. Compress each half into a ball and flatten, then wrap well with plastic wrap. Refrigerate for at least an hour and up to 3 days.
  5. Rolling it out:
  6. Remove one disk from the refrigerator and place on well-floured work surface. I love my silicone mat and rolling pin for this. Flour the top of the dough along with your rolling pin. Roll the dough into a circle large enough to fit your pie plate with some overhang.
  7. Carefully place the dough into your pie plate then press into the bottoms and sides. If the dough tears just compress it back together. If there’s more than 1 inch of overhang, trim the excess and reserve the dough for cinnamon pie dough rolls.
  8. If you are baking a single piecrust recipe, roll the top crust under to form a nice edge and flute or score with the back of a fork. Bake as your pie recipe directs.

  9. Or, roll out and bake according to your pie or tart directions.

A mixture of dried fruits, sugar, spices, and brandy, Christmas Mince Pie is a traditional British holiday dessert. Recipe shared with permission granted by H.Y. Hanna, author of THE MOUSSE WONDERFUL TIME OF THE YEAR.

 

 

 

 

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A mixture of dried fruits, sugar, spices, and brandy, Christmas Mince Pie is a traditional British holiday dessert. Recipe shared with permission granted by H.Y. Hanna, author of THE MOUSSE WONDERFUL TIME OF THE YEAR.

 

 

 

 

 

 

 

 

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A mixture of dried fruits, sugar, spices, and brandy, Christmas Mince Pie is a traditional British holiday dessert. Recipe shared with permission granted by H.Y. Hanna, author of THE MOUSSE WONDERFUL TIME OF THE YEAR.

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