Kim, Author at Cinnamon and Sugar

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!

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!)

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

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.
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.
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.
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

Preheat oven to 425 degrees (F) (220C/200C fan/gas 7)
On a lightly floured surface, roll out one of the dough halves thinly (about 1/8" or 3mm).
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.
Fill each pastry case with a generous dollop of mincemeat using a slotted spoon to drain the juices as you scoop up the mixture.
Roll out the second portion of dough and cut slightly small rounds to place as lids over each pie.
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.
Cut 3 small slits in the top of the crust to allow steam to escape.
Place in the oven and bake for about 20 minutes, or until the crusts are golden.
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.

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

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.
Add in a bit of cold water at a time and mix gently (or pulse in the food processor) until the mixture comes together.
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.
Divide the dough in half and wrap each piece in plastic wrap (cling film) and chill in the refrigerator for 30 minutes.
Roll out the shortcrust pastry dough according to your pie or tart directions.

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

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.)
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.
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.)
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.
Rolling it out:
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.
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.
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.
Or, roll out and bake according to your pie or tart directions.

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Paleo Carrot Cake Muffins with Rum Raisins

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THEATER NIGHTS ARE MURDER, the fourth book in the Poppy McAllister Mystery series by Libby Klein, is a zany romp with memorable characters that kept me turning pages to find out what happens next. The protagonist, Poppy McAllister, lives with her 80-something-year-old Aunt Ginny, and runs the Butterfly Wings Bed & Breakfast they just opened in Aunt Ginny’s Grand Victorian. Not only does Poppy have her hands full with the B & B, she’s been roped into helping her aunt and senior citizens with their upcoming play. She’s also busy baking gluten-free treats for the dreamy Italian barista, Gia, along with desserts for her ex-boyfriend’s restaurant. Poppy (along with another character) express at the beginning of the book that “nobody likes a love triangle”. I have to wholeheartedly agree and I had high hopes as I waited for the author to write a decision for Poppy. Alas, it didn’t happen which detracted from my overall enjoyment of the story.

Other than that, I thoroughly loved the zippy dialog penned along with highly descriptive language that makes you feel like you’re right there. Each of the characters surrounding Poppy, including her Persian cat, Figaro (aka Sir Figaro Newton) are well-developed and I was especially enamored with Aunt Ginny. A red-headed hoot, Poppy describes her aunt as getting into ‘more trouble than a 5-year-old on a sugar binge’. Ms. Klein knows how to tell an appealing story with plenty of laugh out loud moments throughout the story. There’s also non-stop action from the very first page and she weaves in several subplots into the main murder mystery that keeps the reader engaged no matter what the characters are involved in. With an edge-of-your-seat reveal, the clues are pulled together into an entertaining read that keeps fans coming back for more.

Poppy keeps Gia’s coffee house stocked with gluten-free treats and Ms. Klein has included several recipes at the back of the book to whet the reader’s appetite. Even if you don’t have to eat gluten-free, these all sound delicious enough to try. I was drawn to her recipe for Paleo Carrot Cake Muffins with Rum Raisins because well… cake and rum raisins in an acceptable breakfast form! And they didn’t disappoint! These breakfast cakes are chock-full of flavor while the carrots and raisins add a nice moistness and the walnuts add a nice crunch. I also liked that they weren’t overly sweet since the muffins rely on honey and raisins in keeping with the paleo premise. I’ll be making these again soon for a yummy breakfast treat or afternoon teatime snack!

Amazon Synopsis

The last thing gluten-free baker Poppy McAllister needs in her life is more drama—or more murder.

Poppy thought her toughest challenge this winter would be sticking to her Paleo diet and filling all her orders for her gluten-free goodies, but now she has to choose between two suitors. She’s not the only one with boyfriend drama. Aunt Ginny’s long-ago high-school beau, Royce Hanson, a retired Broadway actor, has returned to Cape May, New Jersey, to star in a Senior Center staging of Mamma Mia. Leaving Aunt Ginny to wonder: What’s his motivation?

Slated to open February 13th, the problem-plagued production seems to be cursed—with stolen props, sabotage, and even a death threat. But when a cast member plunges to his death from a catwalk, it soon becomes clear a murderer is waiting in the wings. Now Polly, Aunt Ginny, and a supporting cast must take center stage to catch the killer—before it’s curtains for someone else.

A special thanks to Libby Klein for providing one winner with an arc print copy of THEATER NIGHTS ARE MURDER. Giveaway is limited to U.S. residents only. Contest ends Saturday, December 28, 2019 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!)

Paleo Carrot Cake Muffins with Rum Raisins

Ingredients

1-1/2 cups golden raisins
1 cup rum, or enough to cover the raisins
1-1/2 cups shredded carrots, about 3 medium (do not use the packaged pre-shredded carrots)
2 cups almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 tablespoon grated orange peel
3 eggs room temperature
1/2 cup honey
1/4 cup almond oil
1 teaspoon pure vanilla extract
1/4 cup orange juice
1/4 cup chopped walnuts

Instructions

In a glass bowl, pour rum over raisins. Cover the bowl with plastic wrap and microwave for 3 minutes. Let sit.
Peel and grate carrots.
Preheat over to 350 degrees (F). Line a muffin tin with parchment liners or spray with coconut spray.
In a large bowl, add the almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and grated orange peel.
In another large bowl, add eggs, honey, almond oil, vanilla extract, and orange juice.
Pour the wet ingredients into the dry ingredients and mix together.
Add the shredded carrots, rum raisins, and chopped walnuts. Combine and scoop into the muffin liners.
Bake for 25 - 28 minutes or until a toothpick inserted in the center comes out clean.

Cinnamon & Sugar's Note:

When microwaving raisins, set a plate beneath the bowl in case the rum bubbles over.

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Lemon Cakes

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MURDER IN THE MOONSHINE is the third book in the Rita Calabrese Mystery series by Maureen Klovers. I adore that the protagonist, Italian matriarch Rita Calabrese, is a more mature woman than the usual protagonists, and is still accomplishing much in her life. Not only does she tend to and harvest from her vegetable garden, she whips up amazing meals, and is an investigative reporter for the Morris County Gazette in Acorn Hollow. Rita isn’t one to sit down and let life pass her by. Instead she grabs life and takes the reader on a whirlwind ride. I also enjoyed the Italian phrases Rita spills out during her interaction with other characters. While I didn’t understand all of them, the context of the scene assisted in figuring out what she was saying and gave an authentic feel to the protagonist and her family.

Rita is a kind and caring woman who reaches out to those in need by providing not only a listening ear but tangible assistance, even if it’s not convenient for her. This trait pushes her into figuring out who killed the local bad boy during the roaring twenties-themed party that Rita planned with her twin sister. The plot and subplots have a fast pace and held my attention long after I needed to turn the lights off for the night. Not only were there plenty of suspects to keep me guessing, Ms. Klovers deftly weaves in the heartbreaking issues of domestic abuse and the drug epidemic amongst teens, without distracting from the mystery. While these are heavy subjects, the author treats them with sensitivity and doesn’t swerve from the guidelines that mark books as cozy reads. MURDER IN THE MOONSHINE is another strong addition to a delightful series!

Like I mentioned above, Rita is an amazing cook and loves sharing food with her family, friends, and those in need. She’s not above bartering her cooking for information as she investigates either. I greatly enjoyed the research the author put into recipes for food served during the jazz age that Rita served at the party. One of the recipes she served was Lemon Cakes (what we would now call cupcakes) since they were one of Daisy’s favorite desserts in The Great Gatsby. Super moist thanks to the use of sour cream (which also adds some tartness), the fresh lemon flavor shines through. With a lemony cream cheese frosting to top the lemon cakes, my taste testers gobbled these up with nary a crumb left in sight.

Amazon Synopsis

When her twin sister asks for help drumming up interest in her newest real estate listing—a mothballed old mansion that was once a Prohibition-era speakeasy and FDR hangout—Rita readily agrees. Planning an over-the-top Jazz Age-themed soirée, she dusts off her vintage recipes for lemon cake and oysters Rockefeller, casts her son Vinnie and his best friend Rocco as the G-men who will stage a “raid,” and even enlists the culinary services of Rocco’s mom, the beautiful but troubled Fran, who has just been released from prison.

But when Vinnie and Rocco stage their “raid”, what they find in the old dairy barn behind the mansion isn’t moonshine…but a dead body.

The citizens of Acorn Hollow are eager to point the finger at Rocco and Fran, but Rita isn’t buying it. Like the multi-tasking mother she is, she’s determined to prove their innocence—all while mentoring a sulky teenaged intern, unmasking the identity of the newspaper’s new male advice columnist, and encouraging her daughter’s fledgling romance with a hunky teacher.

A special thanks to Maureen Klovers for providing one winner with their choice of either an e-book or print copy of MURDER IN THE MOONSHINE. Print limited to U.S. residents only. Contest ends Sunday, December 15, 2019 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!)

Lemon Cakes

Lemon cakes (what we would now call cupcakes) are the perfect dessert for a Roaring Twenties-themed party, as they were one of Daisy’s favorite desserts in The Great Gatsby, perhaps the defining novel of the era. But they are also good for other occasions, as they’re both refreshing and relatively easy to make.

There are many Italian versions of lemon cake as well. Most use olive oil, however, and (gasp!) this is one recipe in which I prefer to use sour cream and vegetable oil, as olive oil tends to make the cakes overly dense while sour cream makes them exceedingly moist and enhances the lemon flavor.

Ingredients

For the cakes:

1 cup butter, softened
2 cups sugar
3 large eggs
1-1/4 cups sour cream
3/4 cup whole milk
2 tablespoons grated lemon zest
1 lemon, juiced
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the frosting:

1 pound powdered sugar
6 tablespoons cream cheese, softened
2 tablespoons butter, softened
1-2 lemons, juiced

Instructions

Preheat oven to 375 degrees.

For the cakes:

Cream butter and sugar until the consistency of wet sand. Add eggs, sour cream, milk, lemon juice, and lemon zest. Beat with an electric mixer.
Combine dry ingredients in a separate bowl. Add in batches to the wet ingredients and beat with the electric mixer until you have a smooth cake batter.
Spoon batter into greased or paper-lined muffin-pan cups, to make two dozen equally-sized cupcakes.
Bake 15-20 minutes, until a toothpick comes out clean.

For the frosting:

Use an electric mixer to beat cream cheese and butter, then add in half the powdered sugar. Add half the lemon juice then the remaining powdered sugar. Beat until creamy, adding additional lemon juice until desired consistency is reached.
Wait until cupcakes are cool to frost.
Store any leftover cupcakes in the refrigerator.

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Zucchini Pineapple Cake

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THE DOG WHO KNEW TOO MUCH, the sixth book in the Paws and Claws Mysteries by Krista Davis, is another charming addition to an endearing series. From the inviting adorable cover (who can resist Trixie and Twinkletoes!) to the heart-warming quote at the beginning: “A dog is the only thing on earth that loves you more than you love yourself,” this newest release draws the reader in from the very start. The protagonist, Holly Miller, is co-owner of the Sugar Maple Inn with her Oma. I love the relationship these two women have along with the various pets that come to share their abode. They are caring and leave you with a warm fuzzy feeling despite the conflicts that might come their way…like murder. Ms. Davis has created and developed the characters over the course of the series, so that they’ve grown and become like good friends. I appreciate that the pets are also allotted the author’s expertise with character development so that each animal has a unique personality. This makes Wagtail seem all the more realistic.

The charming pet-centric town of Wagtail is playing host to the doggie star and cast of a popular TV program who are visiting for some rest and relaxation. But when Holly’s body-finding dog, Trixie, finds a victim during one of the star’s events and when local pure-bred dogs start disappearing, Holly knows she must get involved and help solve the mystery. Ms. Davis weaves the subplots into the central murder mystery and oft times I wasn’t sure how she would manage to tie the pieces together. But she did and left me feeling thoroughly entertained and impressed! There were plenty of clues and suspects, but honestly I was enjoying the flow of the story so much I just wanted to sit back and go along for the ride while I watched it unfold. All in all, if you enjoy a pet-themed mystery, with well-developed characters, and a great plot, this is one series you shouldn’t miss!

As owner of the Sugar Maple Inn, Holly enjoys the baking of her Oma and the chef who provides yummy meals for the guests. One of the desserts Holly eats is Zucchini Pineapple Cake. Fortunately for the reader, Ms. Davis provides the recipe at the back of the book along with several other recipes for humans and pets alike. I had the opportunity to make the Zucchini Pineapple cake back in late summer when zucchini was still prolific in gardens. Oh my… I’m not sure any other recipe could ever come close to being as delicious a way to use up squash! Super moist, thanks to both the pineapple and zucchini, this dessert/snack cake is pretty easy to make once you grate the zucchini (I used the grating disk on my food processor). And I didn’t feel guilty about serving it since I knew that there was both fruit and vegetables in the dish. The next time a bumper crop of zucchini heads my way, this will be the recipe I reach for.

Amazon Synopsis

When a famous pooch comes to Wagtail for some downtime, inn owner Holly Miller learns that murder never rests in this all-new Paws & Claws mystery in the New York Times bestselling series.

America’s favorite dog comes to pet-friendly Wagtail for some rest and relaxation, but Holly quickly discovers that this perfect pup is a total scamp who takes every opportunity to run off and misbehave. During an outdoor treasure-hunting game, the star dog and Trixie, Holly’s beloved Jack Russell terrier, stumble across a dead body.

Holly has more than murder to worry about, though, when a man shows up after reading an article featuring Trixie in a magazine and claims that he is the dog’s rightful owner. Holly will need to prove that she is her pup’s only parent and catch a killer to restore peace to her pet-loving happy place.

A special thanks to Krista Davis for providing one winner with a print copy of THE DOG WHO KNEW TOO MUCH. Print limited to U.S. residents only. Contest ends Sunday, December 8, 2019 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!)

Zucchini Pineapple Cake

Ingredients

3 cups shredded zucchini (about 11.5 ounces. Don't pack the measuring cup.)
1 can (8-ounces) pineapple chunks, well drained
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup milk (2% or higher)
1 teaspoon white vinegar
3/4 cup vegetable oil
3 eggs
2 cups sugar (if you plan to use frosting then use only 1-1/2 cups sugar unless you like it very sweet)
2 teaspoons vanilla

Instructions

Preheat oven to 350 degrees (F). Grease and flour a 9 x 13-inch baking dish.
In a food processor, shred the zucchini and the drained pineapple. Set aside.
Combine the flour, cinnamon, baking soda, baking powder, and salt in a bowl and stir well with a fork to combine.
Beat the eggs lightly, add the sugar and beat until thick. Slowly beat in the oil and milk, then add the flour mixture.
When combined, stir in the shredded zucchini, pineapple, vanilla, and vinegar.
Bake 45 - 50 minutes. When cool, serve with lightly sweetened whipped cream if desired.

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Orange Sablés

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SNOWFALL AT MOONGLOW, the fifth book in Moonglow Christmas series by Deborah Garner, is the coziest way to start off the holiday season. The author evokes a child-like, wide-eyed wonder to seeing newly fallen snow, the glee at building snowmen, the warmth of a mug of hot cocoa, and friends new and old gathered around the Christmas tree singing carols. This heartwarming novella captures the best of the season and the protagonist, Mist, is at the center of it all. Mist has an almost magical way about her without the book crossing into the paranormal. She senses what each guest to the Timberton Hotel needs to grow as individuals or find comfort from the world, and in her quiet, unassuming way goes about providing what is needed. Mist has a calming presence, both to the characters on the pages and to the reader. I so enjoy her interaction with her dear elderly friends, Betty and Clive, and am happy to see Mist’s relationship moving forward with Michael. I look forward to reading the Moonglow Christmas stories each and every holiday because they are such a sweet way to get into the spirit of the season!

And speaking of sweets, there are recipes at the back of the book… oh my, so many mouthwatering recipes! Timberton Hotel hosts an annual Cookie Exchange party and I love how Ms. Garner weaves in several of the recipes that her fans provide for the book into the story. I was delighted to provide my recipe for Orange Sablés for SNOWFALL AT MOONGLOW. Originating in France, Sablés are a shortbread-style cookie with a buttery, melt-in-your mouth texture. With the addition of colored sanding sugar, these refreshing orange cookies are perfect for any holiday cookie platter.

Amazon Synopsis

Each holiday season, new and returning guests gather in the small town of Timberton, Montana, to celebrate Christmas at the Timberton Hotel. Resident artist and chef Mist’s unique way of offering exceptional cuisine, exquisite décor, and a touch of the unexpected, has a way of bringing visitors and local townsfolk together in heartfelt camaraderie.

As this year’s guests arrive with hopes of a white Christmas, unseasonably warm weather hints at a less-than-wintery wonderland. But whether the snow falls or not, one thing is certain: with Mist around, there’s bound to be a little magic. No one ever leaves Timberton without renewed hope for the future.

A special thanks to Deborah Garner for providing one winner with their choice of either an e-book or print copy of SNOWFALL AT MOONGLOW. Print limited to U.S. residents only. Contest ends Monday, December 2, 2019 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!)

Orange Sablés

Originating in France, Sablés are a shortbread-style cookie with a buttery, melt-in-your mouth texture. With the addition of colored sanding sugar, these refreshing orange cookies are perfect for any holiday.

Ingredients

1 cup unsalted butter, room temperature
3/4 cup confectioners' sugar
3/4 cup cornstarch
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon orange zest
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup colored sanding sugar

Instructions

Beat the butter in the bowl of an electric mixer set on medium speed, until creamy. Turn mixer to low and slowly add the confection sugar and beat until incorporated.
Slowly add the cornstarch, flour, and salt to the sugar mixture, and beat just until combined.
Add the orange zest, vanilla extract, and orange extract and mix on low until well combined.
Divide the dough in half and roll each portion into logs, about 10-inches long.
Spread the sanding sugar onto a flat plate and roll each log in the sugar, pressing to adhere it to the dough.
Wrap each log in plastic and chill at least 8 hours or overnight.
Preheat oven to 350 degrees (F) and line baking sheets with parchment paper.
Remove the plastic wrap from the dough logs, and slice into 1/4-inch slices. Place on prepared baking sheets at least an inch apart.
Bake 10 to 15 minutes. You don't want these to brown, but pale golden on the bottom is fine.
Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Tips

If dough is too difficult to slice through after being refrigerated, allow to sit at room temperature for 15 minutes to soften.
Use different colored sanding sugars on each log for holiday celebrations. Such as red and green for Christmas; pink and red for Valentine's; red and blue for Independence Day; etc.
To make ahead of time, once the dough has been wrapped tightly in plastic, you can freeze the logs in heavy-duty freezer ziplock bags for up to 2 months. Allow to defrost in the refrigerator overnight then proceed with slicing and baking as per instructions.

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If you love Christmas cookies as much as I do, you’ll want to check out this compilation of recipes from all five of the Moonglow Christmas books! Click on the link to pre-order your copy now: Sweet Treats

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

Appie Oaters

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APPLE DIE, the first book in the Apple Orchard Cozy Mystery series by Chelsea Thomas (a husband and wife author duo!), is a fun, lighthearted cozy mystery that caught my attention with the very first paragraph. The protagonist, Chelsea, has suffered heartbreak when she’s left at the altar in the middle of her dream wedding and then cheated out of her interior designer company by her former fiancé. As the story progresses, Chelsea, with the help of her aunt, Miss May, finds strength and learns to overcome her heartbreak. Miss May and her best friend, Teenie, are quirky supporting characters to the protagonist, and lighten the scenes that they are in whether it’s socializing, bumping around in Miss May’s VW van, or finding a killer.

After moving back to Miss May’s apple orchard Chelsea helps revitalize their special events’ venue. She’s pulled into investigating the suspicious death of her cousin’s fiancé after finding his body in the orchard during the rehearsal dinner. She uncovers clues that a crime occurred along with several suspects despite the police ruling the death as an unfortunate accident. The clues are well sprinkled throughout the story and I’ll admit I did guess who the culprit is but didn’t know why. There were good twists that kept me turning pages and I appreciated that the authors wrote a complete mystery in a fairly short book without cutting corners. APPLE DIE is a great start to an entertaining cozy mystery series and I’m happy that there are several more books for me to catch up on!

Miss May is known for her amazing Appie Oater cookies that she serves to family, friends, and orchard visitors. While there aren’t any recipes at the back of the book, Ms. Thomas has provided the yummy cookie recipe for me to share on the blog. Buttery, caramelized apples are mixed into an oat cookie dough that is reminiscent of apple pie. Even though I accidentally added too many oats to the dough, the results were still fantastic. I had planned on remaking the cookies before this blog post but much to my husband’s chagrin, I ran out of time. Despite that, this was one recipe that he didn’t want me to share with other taste testers. Fresh out of the oven and served with a big glass of milk or a cup of tea, Apple Oaters are yummy enough for a snack or dessert and tempting enough to eat for breakfast.

Amazon Synopsis

Dead bodies make heartbreak even harder.

After Chelsea is left at the altar, all she wants is tissues and a box of cookies.

A BIG box.

But it’s hard to wallow in self-pity when there’s a dead body on your family orchard.

If Chelsea’s going to help solve the mystery, she’ll need her confidence back.

Maybe Miss May can help. She knows everyone in town. And she’s still remembers a thing or two from her life as a big-city lawyer.

But what if the killer is someone the girls have known for life?

Will Chelsea and Miss May solve the mystery before the murderer strikes again? Or will the body count rise and ruin cookies for everyone?

A special thanks to Chelsea Thomas for providing one winner with an e-book copy of APPLE DIE. Contest ends Sunday, November 24, 2019 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!)

Appie Oaters

Appie Oaters are the famous, giant “apple pie cookies” that Miss May bakes at the Thomas Family Fruit & Fir Farm. Appie Oaters are one of Miss May’s many specialties, and she often uses these enormous, delicious cookies to ply information from suspects in her cases. Chelsea Thomas loves these sweet treats, and they’re an irresistible treat for the cooler fall months and throughout the holiday season.

In our apple orchard books, Appie Oaters are a family recipe, presumably passed down for generations and perfected by Miss May. But in real life, Matt invented the cookies on the spot in Book 1. He had never tasted or seen anything like them, but real-life Chelsea decided she would reverse engineer them from Matt’s delectable description.

We first made these cookies for our Friendsgiving celebration in 2018. Our unsuspecting guests were the beta testers of the Appie Oaters recipe and they didn’t even know it.

Luckily, the cookies were a huge hit and we’ll definitely be making them for many holidays to come. Now, you can too. We wanted Appie Oaters to be warm and homey, so there are a few extra steps in making them, but they’re well worth the time and effort. Indulgent yet not overly rich, these cookies are a perfect balance of sweet and spicy and you won’t be able to just eat one!

First thing’s first, the key to this recipe is that you HAVE to caramelize the apples. This step requires an extra dish and a little more time, but it’s essential to the gooey texture and depth of flavor. The second crucial part of Appie Oaters is the applesauce. It adds a fruitiness and lightness to the cookies that’s exceptionally delicious. If you really want to go the extra mile, you can use homemade applesauce, but
store-bought works just fine. Make sure to get unsweetened so you can control the level of sweetness.

The last thing to note is that this recipe calls for coconut oil (personal preference) but you can easily substitute butter at a 1:1 ratio. Coconut oil has a nutty, warm profile that makes these cookies extra cozy, but if you only have butter on hand it works fine too.

Alright, without further ado, here is the recipe for APPIE OATERS, a perfect dessert for any holiday (or just a chilly weekend night when your sweet tooth is acting up).

Ingredients

2 cups all-purpose flour
A pinch or two of salt
1 teaspoon baking soda
2 apples, diced (you can use any variety - I prefer Fuji or Pink lady but you can also mix types or add in some Granny Smith for a tarter flavor)
1 tablespoon maple syrup
1 teaspoon vanilla extract
Juice of half lemon
1/2 cup coconut oil
2/3 cup brown sugar
1/2 cup unsweetened applesauce
1/3 cup white sugar
1 teaspoon + a pinch of cinnamon
1/2 teaspoon nutmeg
1/2 cup to 1 cup quick cook oats

Instructions

Preheat oven to 350 degrees (F). (You can also make this dough a few hours or even a day or so in advance - they are better when the dough sits for a while).
Melt the coconut oil in a large skillet over medium heat, careful not to overheat.
Mix the diced apple in a medium bowl with the maple syrup, pinch of cinnamon, and lemon juice. Set aside.
Slowly whisk the brown sugar into the melted coconut oil. Continually stir for 3-5 minutes, letting the sugar melt into the oil.
Add the diced apple mixture to the sugar and oil. Reduce heat to low and continue to caramelize while combining the rest of the ingredients (about 10 to 20 minutes, stirring frequently).
Make applesauce mixture by combining applesauce with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/3 cup sugar and 1 teaspoon vanilla. Set aside.
Turn off the heat on the skillet, and pour the coconut oil apple mixture into a bowl. Set in the fridge or freezer and let the mixture cool until the oil has slightly firmed.
Combine the flour, salt and baking soda.
Stir in the applesauce mixture.
Once coconut oil has hardened slightly, add it to the flour/applesauce mixture and stir until it has formed a moist dough.
Slowly add in the oats until the consistency of the dough thickens and is no longer runny. The amount of oats will vary based on the wetness of the other ingredients, so just eyeball this until the dough seems firm enough to roll into large balls.
Form dough into balls. They should be a little larger than a generous-sized meatball, and there should be enough for about 10 cookies.
Place the balls on a cookie sheet lined with parchment paper. You may need 2 cookie sheets to ensure that you have enough space between the cookies (at least an inch).
Press the cookies down using a fork or your hand. They shouldn’t be completely flat.
Cook 10-12 minutes in the preheated oven.
Once the cookies are done, you can sprinkle them with cinnamon sugar, top with a drizzle of maple syrup, honey or caramel or a dollop of whipped cream, frost them with cream cheese icing, or just eat them plain! They’re delicious any which way.