Kim, Author at Cinnamon and Sugar

Sin-in-a-Cup Frozen Cheesecake Bites

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It’s been 1-1/2 years since the last release of a Cookbook Nook Mystery book by Daryl Wood Gerber and I am beyond happy that there is a new addition! PRESSING THE ISSUE, the sixth book in this delightful series, finds Jenna Hart and the town of Crystal Cove, California, getting ready for a Renaissance Fair. While I have never attended a “Ren Fair”, the author’s descriptive voice brings the sights, sounds, and yummy tastes to life and the reader will feel like they are right there. Ms. Gerber effectively uses “fair-speak” between the characters which adds to the festive atmosphere, providing fun entertainment. Jenna owns the Cookbook Nook, a shop I would dearly love to spend lots of time in. Not only does Jenna have plenty of Renaissance-themed decorations and period music for her shop but she has also located and stocked numerous medieval-themed cookbooks. I love the clever names assigned to these cook books and who knew there were so many out there?

Jenna is helping her good friend, Bailey Bird, plan her wedding, which is scheduled to be held at the Boldini Vineyards. When they find the winery’s owner murdered, Jenna’s curiosity and sense of justice drags her into getting involved. Plus she needs to find a resolution for the bride-to-be’s wedding venue. There are plenty of suspects to keep the reader guessing and plenty of twists that kept me turning pages late into the night. Ms. Gerber includes a unique condition called “Face Blindness” in the book and I found the use intriguing! The chilling climax ties all the subplots together and provides a satisfying conclusion. I so enjoyed catching up with Jenna and the characters surrounding her. They have been allowed to grow and develop in their personal lives and relationships and it’s been a pleasure sharing their adventure!

The Renaissance Fair provides so many opportunities to indulge in yummy food and you will be drooling while reading the decadent descriptions. Fortunately for the reader, Ms. Gerber provides numerous recipes at the back of the book to indulge in! I was immediately drawn to Sin-in-a-Cup Frozen Cheesecake Bites for several reasons. First off, chocolate and cheesecake… yum! Plus since these are small individual portions that can be kept in the freezer I can indulge my cravings whenever they pop up instead of needing to finish off an entire batch right away. The addition of fresh raspberries and Grand Marnier put these little bites of heaven over the top and is one of the very few desserts I decided to not share with anyone else. It’s that good!

Amazon Synopsis

As the annual Renaissance Fair comes to Crystal Cove, Jenna Hart’s Cookbook Nook is packed with tasty treats and all things medieval, while her pal Bailey is ready to swoon over her upcoming nuptials at a local vineyard. But when the two friends discover the body of the vineyard’s owner bludgeoned by a winepress, all their merriment fades, along with their hopes for a vintage year.

Which churlish varlet did the deed? Was it the victim’s errant brother, who stood to inherit the vineyards? Or the owner’s crestfallen ex-girlfriend? Mayhap it was the newly arrived comely wench, or her jealous husband. Fie on them all! Verily, Jenna can’t rest until justice is served, and she vows to track down the killer. But can she sniff out the truth before the villainous culprit strikes again?

A special thanks to Daryl Wood Gerber for providing one winner with their choice of print books from the first 5 books in the Cookbook Nook Mystery series or an e-book copy of PRESSING THE ISSUE! Contest ends Wednesday, February 28, 2018 at 11:59 pm PST and print is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe 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!)

Sin-in-a-Cup Frozen Cheesecake Bites

These are easy but messier than all get-out to prepare. You'll want to lick your fingers a lot. Try not to or you will OD on chocolate. LOL. Also, don't be disappointed if the first few times you try to make them they don't turn out "pretty". Working with chocolate and ice cube trays isn't easy. But the result is divine. Remember, you'll want a square-shaped ice cube tray, not the rectangular kind. If you do use the rectangular kind, then forgo serving these little tasty treats in mini muffin cups.

Ingredients

8 - 12 ounces semi-sweet chips (8 ounces is probably ample)
1 tablespoon coconut oil
8 ounces cream cheese, softened
2 tablespoons sour cream
1/3 cup powdered sugar
1 tablespoon liqueur (I like an orange-based liqueur like Grand Marnier)
pinch of kosher salt
12 raspberries

You will need a 12-cube ice cube mold and, if desired, mini cupcake holders.

Instructions

In a medium bowl, microwave the chocolate chips and coconut oil for 30 seconds. Stir. Microwave longer, if necessary, until just melted, about 15 - 30 seconds more. It's okay on this round of microwaving if the mixture is not completely smooth. Don't overcook.
Pour a teaspoon of the melted chocolate into each ice cube mold. Using clean fingers, press the chocolate around the sides of the mold completely. Freeze the mold until the chocolate is solid, about 10 minutes. If you feel you didn't get enough chocolate around the mold, remove from freezer and add more chocolate and repeat the pressing and freezing action. You'd like a nice "crust" to form.
Meanwhile, in another medium bowl, combine cream cheese and sour cream. Beat with a hand mixer until smooth. Add powdered sugar, liqueur, and salt, and mix until light and fluffy.
Remove the ice cube mold from the freezer and fill 12 cubes about half full with the cream cheese mixture. Press a raspberry into the center of each cube. Fill the rest of the cube with the cream cheese mixture and top with melted chocolate. (You might need to remelt the chocolate. Again, don't overcook. Zap in 15-second intervals. Do not overcook. You do not want the chocolate to seize.)
Freeze the mold until the mixture is solid, about 90 minutes.
Invert the mold to release the cubes. If you need to, twist the mold to make the treats pop out, or loosen each treat with a knife.
Serve in mini cupcake holders, if desired. Keep frozen whatever you don't eat.

Tip

Hard plastic ice cube trays work better than soft silicone style molds.

Notes

(Makes 12)

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Vicki Delany’s Coconut Cupcakes, as served in Mrs. Hudson’s Tea Room

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I have so enjoyed reading each book as they released in the Sherlock Holmes Bookshop Mystery series by Vicki Delaney and have been waiting in anticipation for THE CAT OF THE BASKERVILLES! This third book in the series doesn’t disappoint and kept me glued to the pages as I caught up with protagonist Gemma Doyle. Gemma is such a refreshing, unique heroine. She lives in her own carefully organized world and doesn’t quite understand people who aren’t attuned to details like she is. Especially people like the police whose job it is to see details and solve crimes. This brings plenty of conflict with the investigating detectives when she finds herself in the midst of the murder of a famous actor in town to play the lead role in The Hound of the Baskervilles. With the town gearing up for the West London Theater Festival, the pressure is on to solve the case. And when all clues point to Gemma’s best friend’s mother, Leslie, Gemma ignores the detectives’ warnings to not get involved.

Jayne, Gemma’s best friend, runs Mrs. Hudson’s Tea Room which is adjacent to Gemma’s shop, the Sherlock Holmes Bookshop and Emporium. Jayne is darling and just a bit ditzy but a steadfast sidekick to Gemma’s intellectual investigations. They work well together and their interaction provides humorous fun to the book. Ms. Delaney writes witty banter and her descriptive use of language makes the reader feel and see everything that happens on the page. I loved Gemma’s use of British expressions (she’s a transplant from England) and the comparisons between U.S. English and British English words. It’s quite humorous! The mystery is well thought out with a nice pace while the conclusion was quite surprising. I never even considered the suspect!

While the book does not contain recipes, Vicki has allowed me to share a recipe for Coconut Cupcakes that she created. In the book, Jayne made over 100 cupcakes for a festival fundraising event and even got non-culinary Gemma to frost them for her. Supremely moist and full of flavor, I loved that the shredded coconut is pulverized in a food processor before adding to the batter. I thought this gave it great flavor without making the texture stringy or tough. A quick swirl of your favorite buttercream and a sprinkle of coconut on top will make this a hit with your friends and family.

Amazon Synopsis

When Jayne Wilson’s mother is accused of murder, Jayne and Gemma have to eliminate the impossible to reveal the true killer.

Legendary stage and movie star Sir Nigel Bellingham arrives on Cape Cod to star in a stage production of The Hound of the Baskervilles put on by the West London Theater Festival. When Sir Nigel, some of the cast, and the director visit the Sherlock Holmes Bookshop at 222 Baker Street, Gemma Doyle realizes that Sir Nigel is not at all suited to the role. He is long past his prime and an old drunk to boot.

The cast, in particular the much younger actor who previously had the role, are not happy, but the show must go on.

Before the play opens, Leslie Wilson, mother of Gemma’s best friend Jayne, arranges a fundraising afternoon tea to be catered by Mrs. Hudson’s Tea Room. The tea is a huge success, but when it’s time to leave, Sir Nigel has gone missing―only to be found at the bottom of the rocky cliff, dead. Along with the dead body, Gemma finds evidence incriminating Leslie Wilson. When the police, in the presence of handsome detective Ryan Ashburton and suspicious detective Louise Estrada, focus their attention on Leslie despite the numerous other suspects, the game is once again afoot and it’s again up to the highly perceptive Gemma and the ever-confused but loyal Jayne to clear Jayne’s mother’s name.

A special thanks to Vicki Delany for providing one winner with a hardcover copy of THE CAT OF THE BASKERVILLES! Contest ends Monday, February 26, 2018 at 11:59 pm PST and is limited to U.S. and Canada residents only. Please use the Rafflecopter box located below the recipe 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!)

Vicki Delany’s Coconut Cupcakes, as served in Mrs. Hudson’s Tea Room

Ingredients

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
6 ounces (1-1/2 sticks) unsalted butter, softened
1-1/3 cups sugar
2 large eggs, plus 2 large egg whites
3/4 cup unsweetened full-fat canned coconut milk
1-1/2 teaspoons pure vanilla extract
1-1/3 cups large-flake unsweetened coconut

Instructions

Preheat oven to 350°F. Line standard muffin tins with paper liners.
Whisk together flour, baking powder, and salt. Pulse shredded coconut in a food processor until finely ground, and whisk into flour mixture.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Gradually beat in whole eggs, whites and vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.
Divide batter evenly among lined cups, filling eat three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers come out clean, about 20 minutes. Remove from oven; turn out cupcakes onto wire racks and let cool completely. Cupcakes can be stored overnight at room temperature, or freeze up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread a generous dome of icing onto each cupcake, and, if desired, garnish with flaked coconut. Store at room temperature until ready to serve.
Icing: Use your favourite buttercream vanilla icing. I like to use a splash of coconut milk rather than plain milk. If you don’t normally add milk to your icing, you can cut down slightly on the butter and replace with coconut milk.

Notes

An easy buttercream recipe: Whip 1/2 cup softened butter until creamy then mix in 2 cups confectioners' sugar. Add 1 tablespoon milk or coconut milk and 1 teaspoon vanilla extract. Mix and then add an additional 2 cups confectioners' sugar and whip. Add an additional tablespoon of milk or coconut milk. Whip another minute and add additional milk as necessary to achieve your desired consistency. I like my frosting on the stiff side for piping swirls.

Here is a blurb from the book pertaining to Gemma’s attempt at frosting the cupcakes for the event. To clarify, Gemma is not an expert in the kitchen and typically leaves it all up to Jayne. I’ve personally found that a large star tip decorating tool is the quickest way to frost cupcakes.

“Gemma, you’ll have to finish the cupcakes.”

“Me?”

“Yes, you. They need frosting.” One hundred and twenty-five tiny, perfect coconut cupcakes were cooling on a high shelf. The kitchen, as I have said, is small. We were running out of room to put all the food. “The frosting’s made. All you have to do is use an ice cream scoop as a measure. One scoop on each cupcake. Don’t worry about covering the tops to the edges. When that’s done, give the frosting a little swirl with a knife to make it look pretty and sprinkle coconut on top.” While she talked, Jayne mixed the dough for the next batch of scones. I set about icing coconut cupcakes in the same assembly-line fashion I had with the sandwiches.

“A swirl, Gemma. Just a swirl,” Jayne said. “If you’re trying to make a work of art out of each one, you’ll be here all day.”

I studied the cupcake at hand. I hadn’t been trying to re-create the London office tower nicknamed the Gherkin in coconut icing, but it did bear a slight resemblance.

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Cranberry-Orange-Walnut Fritters

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SURVIVAL OF THE FRITTERS, the first book in the brand new Deputy Donut Mystery series by Ginger Bolton is a great addition to the culinary cozy world! There’s a certain satisfaction from starting a brand new series: new characters to become friends with, new locations to become acquainted with, and new foods to be introduced to. Ms. Bolton has created a very likable and sympathetic protagonist in Emily Westhill. She is caring, ready to help out those in need, but is also quite plucky. A young widow, she works alongside and co-owns the Deputy Donut shop with her father-in-law. I love their easy, loving relationship with each other despite their grief over their tragic loss. The donut shop is adorable and the perfect place for the town’s police force to hang out, including Emily’s best friend, Officer Misty. It’s also the perfect meeting spot for the Knitpickers, a group of elderly knitting women. When one of the ladies in the group, Georgia, doesn’t show up, it doesn’t take long for Emily to get involved and assist the group in finding out what happened to their friend.

The mystery of the murder of kindly Georgia, who operated a doll hospital, is quite worrisome to the town, especially after another elderly woman in the Knitpicker group is attacked. The author provides a creative plot that ties in a cold-case murder involving Georgia’s son and the death of Emily’s husband. While getting involved means dredging up painful memories for Emily, she is determined to help solve the case and bring closure… not only for herself but for her elderly friends. There are plenty of viable suspects and the author provides an exciting, suspenseful finale where Emily shows her resourcefulness in bringing the murderer to justice.

There are plenty of mentions of mouth-watering donuts and fritters in the story. It was almost enough to make me head down to a local donut shop and stock up! Fortunately Ms. Bolton includes several yummy recipes at the back of the book. As I was reading through the recipes, long-forgotten memories from childhood of my mother and aunts getting together to make homemade donuts popped up! I had completely forgotten about that, and those memories brought back the tastes of smells of those yummy treats. I haven’t ever made donuts or fritters myself and was drawn to Ms. Bolton’s recipe for Cranberry-Orange-Walnut Fritters. The batter was super quick to mix up and the scent of frying dough made my mouth water. It just doesn’t get any better than hot fritters rolled in sugar and then popped into a waiting mouth!

Amazon Synopsis

Emily Westhill runs the best donut shop in Fallingbrook, Wisconsin, alongside her retired police chief father-in-law and her tabby Deputy Donut. But after murder claims a favorite customer, Emily can’t rely on a sidekick to solve the crime—or stay alive.

If Emily has learned anything from her past as a 911 operator, it’s to stay calm during stressful situations. But that’s a tall order when one of her regulars, Georgia Treetor, goes missing. Georgia never skips morning cappuccinos with her knitting circle. Her pals fear the worst—especially Lois, a close friend who recently moved to town. As evening creeps in, Emily and the ladies search for Georgia at home. And they find her—murdered among a scattering of stale donuts . . .

Disturbingly, Georgia’s demise coincides with the five-year anniversary of her son’s murder, a case Emily’s late detective husband failed to solve before his own sudden death. With Lois hiding secrets and an innocent man’s life at stake, Emily’s forced to revisit painful memories on her quest for answers. Though someone’s alibi is full of holes, only a sprinkling of clues have been left behind. And if Emily can’t trace them back to a killer in time, her donut shop will end up permanently closed for business . . .

A special thanks to Ginger Bolton for providing one winner with a print copy of SURVIVAL OF THE FRITTERS! Contest ends Monday, February 19, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe 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!)

Cranberry-Orange-Walnut Fritters

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 eggs
3 tablespoons milk
2 tablespoons fresh cranberries, chopped*
1 tablespoon walnuts, chopped
2 teaspoons orange zest
1/4 teaspoon orange extract
Granulated sugar
Vegetable oil with a smoke point of 400 degrees or higher, or follow your deep fryer manufacturer's instructions

Instructions

Stir flour and sugar together with a fork.
Stir in eggs, milk, cranberries, walnuts, orange zest, and orange extract until blended.
When oil reached 370 degrees (F), drop batter by large spoonfuls into the oil without crowding them. Fry until both sides are golden, approximately 1 minute per side, turning once. Lift basket to drain, then drain fritters on paper towels.
While still warm, roll in granulated sugar and serve.
*If fresh cranberries are out of season, substitute frozen or dried cranberries.

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New Mexico’s State Cookie: Biscochitos

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While the Christmas season is behind us, I had the pleasure of recently reading holiday-themed AS RED AS ANY BLOOD, the sixth book in the Wisteria Tearoom Mystery series by Patrice Greenwood. I had meant to read it shortly after its release during November but somehow festivities and obligations got me far, far behind on my TBR pile. However, this past week I was delighted to revisit Christmas through the book without the stress of my own holiday to-do list. I’ve read the majority of the books in the Wisteria Tearoom Mystery series and am always enthralled with both the characters and the plot. Ellen Rosings is the owner of the Wisteria Tearoom in Santa Fe, New Mexico. I love how she channels Miss Manners in a variety of situations and brings back my own memories of reading that particular column years ago. Both the city and the tearoom are fascinating settings with plenty of lore and traditions which I enjoyed learning about in the book. I love the ancient mystery surrounding Ellen’s tearoom and the ghost from the 1800’s that just might be inhabiting the location. The old mystery is a thread that runs throughout the series but each book can be read as a standalone. Ms. Greenwood provides enough bits and pieces of the backstory to give you a sense of what has happened in the past but not too much so that the current story moves at a nice pace.

The current day murders provide plenty of opportunities for Ellen’s character to shine in solving the mysteries. She’s intelligent, thoughtful, and pays close attention to details. Her on again, off again boyfriend, Detective Tony Aragón has a very difficult time with her involvement. Can they work it out without Ellen giving up who she is? There are plenty of viable suspects offered to keep the reader guessing and the conclusion provided a satisfying ending with the plot and subplots woven together into a cohesive story.

The Wisteria Tearoom serves up many scrumptious delights! One of the items they became “famous” for during the Christmas season is New Mexico’s State Cookie: Biscochitos. Ellen’s chef and kitchen staff crank these cookies out by the hundreds daily and still can’t keep up with the demand. Fortunately, Ms. Greenwood has included the recipe at the back of the book so you can try these treats at home. These flaky, anise-flavored cookies are easy to mix up and unlike sugar cookies, don’t require special handling or chilling. You can add the traditional brandy or whisky to the dough but I used orange juice since I knew children would be consuming them. Dipped in a mixture of cinnamon and sugar, these are delicious cookies any time of the year! The recipe printed below makes a very generous amount of cookies. I halved the recipe and provided those measurements in the video at the bottom of the page.

Amazon Review

Yuletide in Santa Fe: biscochitos, farolitos, Las Posadas, music…and murder. Ellen Rosings does not have time for murder investigations. It’s December, and the Wisteria Tearoom is awash in shoppers, cookies, and groups of strange women brought to tea by the eccentric Bird Woman. Alas, Ellen must cope with murder anyway. One of her high school classmates is stabbed to death, and she and her best friend Gina can’t resist the puzzle. Handsome Tony Aragón is on the case, and Ellen is only too happy to assist, but when a second classmate of Ellen’s turns up dead, Tony’s protective instinct kicks in. Much as Ellen agrees, she can’t stay in a cocoon—she’s got a business to run. Is the fact that the victim has recently been to the tearoom merely a coincidence? Could Tony’s gratifying concern for Ellen’s safety inspire him to become her personal bodyguard? And what on earth should she get him for Christmas?

A special thanks to Patrice Greenwood for providing one winner with their choice of either a print or e-book copy of AS RED AS ANY BLOOD! Contest ends Sunday, February 11, 2018 at 11:59 pm PST and print is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe 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!)

Biscochitos Cookies

This traditional treat, the official state cookie of New Mexico, is a holiday favorite!

Ingredients

6 cups flour
3 teaspoons baking powder
1 teaspoons salt
1 pound lard*
1-1/2 cups sugar
2 teaspoons whole anise seed
2 eggs, beaten
1/2 cup brandy (or whisky, or juice)

Coating:

1 cup sugar
4 tablespoons cinnamon

Instructions

*Lard is traditional, but coconut oil or shortening may be substituted. Butter contains water and will produce a less flaky texture.
Preheat oven to 350 degrees (F).
In a medium bowl, mix flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream lard, sugar, and anise.
Blend in eggs.
Alternate adding dry ingredients and brandy. If dough is crumbly, add more liquid a little at a time until it pulls together. Dough will be stiff.
Knead a little, then roll out to 1/4-inch thick and cut. (Fleur-de-lis is reportedly the traditional shape, but I never saw one. A friend suspects Bishop Lamy of starting the rumor. Rounds, crescents, and round flowers are more common, but any shape will do.)
Bake on an ungreased or parchment-lined cookie sheet for 10 - 12 minutes or until lightly browned.
While cookies are baking, mix sugar and cinnamon in small bowl. Cool cookies slightly, then gently coat in cinnamon sugar. I like to lay a cookie on the mixture, cover it over with sugar and press gently, then lift out with a fork, letting excess coating fall back into bowl.
Set on a plate or rack to cool completely. Makes about five dozen depending on size of cutters.

Notes

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#giveaway Celebrating Cinnamon & Sugar’s 3rd Year Blogiversary

I am very excited to be celebrating Cinnamon & Sugar’s third Blogiversary with a $20 Amazon gift card giveaway!

I am overwhelmed by 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 both me and my followers. You have all inspired me both in the kitchen and writing my own books!

Thank you from the bottom of my heart for being a part of my journey!!!

Contest ends February 13, 2018

Chocolate Almond Biscotti

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It’s always a delight to open a new book in a long-enjoyed series and visit with friends. Such is the case with BISCUITS AND SLASHED BROWNS, the fourth book in the Country Store Mystery series by Maddie Day. The protagonist, Robbie Jordan, is a no-nonsense, can-do type of young woman. Not only is she a great chef at her restaurant, Pans ‘N Pancakes, in South Lick, Indiana, but she is also a skilled carpenter. Robbie has a keen intelligence, solving the hardest crossword puzzles (in ink, no less!) and creates her own crossword puzzles when trying to figure out murder mysteries. I’ll be honest here, the ability to do crossword puzzles completely eludes me and I greatly admire anyone who can get even a few answers on the easiest of puzzles! When I “retired” from a day job many years ago, I read that doing crossword puzzles keeps your mind sharp. I tried a few in the newspaper and quickly gave up. Then I came across the book Crossword Puzzles for Dummies… I had to use the answers in the back more than solving any puzzles on my own so I came to the conclusion that it wasn’t my cup of tea so to speak. Anyway, this is about Robbie and not me… Robbie is an admirable character who cares for not only her friends but the townspeople and visitors alike and I’ve enjoyed getting to know her with each book. The town of South Lick is preparing for the fifth annual National Maple Syrup Festival and Robbie is gearing up by creating maple themed dishes. The fact that Indiana has forests of maple trees and produces maple syrup was news to me and I enjoyed doing a bit of research on the subject. (Here is the link if you’re curious: Indiana Department of Natural Resources)

When a visiting professor is found murdered after arguing with Robbie’s assistant’s father, Robbie knows she needs to get involved. Even when the family appears to be hiding something and clearly does not want her help, Robbie is driven to find the truth. She feels a compelling urge to protect her town especially when it appears the local law enforcement is on the wrong track. I love how the community rallies behind each other, pitching in to help each other no matter what. The local colloquialisms are quaint and adds to the charm of both the characters and the setting. Ms. Day captures the essence of a small mid-west farming community perfectly, and I could see and experience it all as I read. There are plenty of viable suspects provided to keep you guessing and a suspenseful, dangerous climax wraps the story up for an exciting ending.

Robbie, being such a great cook, serves up lots of delectable dishes at Pans ‘N Pancakes, often with an ethnic culinary theme involved. She creates Chocolate Almond Biscotti for her Italian day and fortunately for the reader, the author includes several recipes at the back of the book including the biscotti. There are so many reasons I love biscotti and this recipe is no exception: It’s sturdy and packages up extremely well, so it’s perfect for gift giving; you don’t have to eat it within a day or two of baking since it stores well in an airtight container; it adds to the enjoyment of a cup of coffee or tea on a chilly morning! I loved the combination of chocolate with the added crunch of almonds while the drizzle of chocolate was pure bliss. Buona mangiata!

Amazon Synopsis

For country-store owner Robbie Jordan, the National Maple Syrup Festival is a sweet escape from late-winter in South Lick, Indiana—until murder saps the life out of the celebration . . .

As Robbie arranges a breakfast-themed cook-off at Pans ‘N Pancakes, visitors pour into Brown County for the annual maple extravaganza. Unfortunately, that includes Professor Connolly, a know-it-all academic from Boston who makes enemies everywhere he goes—and this time, bad manners prove deadly. Soon after clashing with several scientists at a maple tree panel, the professor is found dead outside a sugar shack, stabbed to death by a local restaurateur’s knife. When an innocent woman gets dragged into the investigation and a biologist mysteriously disappears, Robbie drops her winning maple biscuits to search for answers. But can she help police crack the case before another victim is caught in a sticky situation with a killer?

A special thanks to Maddie Day for providing one winner with a signed copy of BISCUITS AND SLASHED BROWNS! Contest ends Thursday, February 8, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe 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!)

Chocolate Almond Biscotti

Ingredients

1-1/2 cups sliced almonds, toasted and divided
1 cup butter, softened
2 cups sugar
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips optional
1/2 cup white chocolate chips optional
2 teaspoons shortening optional

Instructions

Preheat oven to 350 degrees.
Lightly grease a cookie sheet or line with parchment paper. Set aside.
Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
Beat in eggs and almond extract.
Beat in as much of the flour as you can with mixer.
By hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
On pieces of wax paper, shape dough into two 14 inch long rolls.
Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
Cool on cookie sheet for 1 hour.
Cut each roll diagonally into 1/2 inch thick slices.
Place slices, cut sides down, on ungreased cookie sheets (or cookie sheets that have been lined with parchment paper).
Bake 8 minutes.
Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
Remove from cookie sheets to wire racks.
Cool completely.
If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
Add 1 teaspoon of shortening to each bowl.
Microwave on high for 45 seconds, stirring once; stir. If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
Dip biscotti into mixtures or drizzle over tops.