Kim, Author at Cinnamon and Sugar

Teddy Bear Rolls

Cozy mysteries are, most often, fun reads that are set in quaint towns with charming protagonists. BEARLY DEPARTED, the brand new book from Meg Mims (who also writes as part of the D.E. Ireland team) clearly takes the award for the most adorable premise and cover I’ve seen! I love that the series is called ‘A Shamelessly Adorable Teddy Bear Mystery‘ and the book lives up to its name. Having taken my two granddaughters to Build-A-Bear numerous times, I enjoyed the insider’s view of running a teddy bear factory and shop. The bits and pieces on how the bears are created added to the authenticity of the story.

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The protagonist, Sasha Silverman, manages her family’s Silver Bear Shop and Factory in Silver Hollow, Michigan, working alongside her sister and her uncle. She has a very close relationship with her family and I enjoyed seeing their interaction and care for each other. The author takes time to set the stage by introducing the reader to the town, the people who live there, and to the teddy bear shop. While it might seem a tad slow starting out, I appreciate having the chance to get to know the characters and envisioning the town. I personally think it strengthens future books in the series by having a solid foundation. I also loved the tours of the teddy bear factory that Sasha conducts, particularly her interaction with the group of Girls Scouts. She comes across as a caring person, genuinely interested in the girls and in the impact her family business has on the community.

Once the Silver Bear Shop’s arrogant sales rep, Will Taylor, is found murdered in the factory, the story takes off and the pace picks up, keeping the reader turning pages to find out what happens next. With Sasha’s uncle a suspect in the murder, she becomes invested in finding the killer while trying to save the shop from financial ruin. There is a suspenseful ending that wraps up all the loose threads of the story together, making for a satisfying conclusion. This adorably cute book has it all: charming characters, suspense, a quaint town, and a story line that keeps the reader guessing. The only downside? I have to wait for the second book to be released before I can read more of this series!

While there aren’t any recipes in the book, Meg asked me to develop Teddy Bear Rolls based on a photo she had seen. These darling rolls are reminiscent of conchas, with their sweet bread and cookie dough accents. While there are a lot of steps to making these, the process really isn’t difficult. It’s kind of like playing with play dough 🙂 My granddaughters loved them and I think they would be adorable to serve at a tea party or at a children’s party where a meal is served. And I’ll have to admit, I had the children’s song “Picnic Time for Teddy Bears” running through my head the entire time I made these Teddy Bear Rolls…

Amazon Synopsis

The Silver Bear Shop and Factory might be the cutest place around, but there’s nothing warm and fuzzy about murder . . .

As manager of the family teddy bear shop and factory, thirty-one-year-old Sasha Silverman leads a charmed life. Well, except for the part about being a single divorcée with a ticking biological clock in small-town Silver Hollow. And that’s just kid’s stuff compared to Will Taylor, the sales rep who’s set on making drastic changes to the business her parents built from scratch—with or without Sasha’s approval . . .

But before Will digs his claws in, someone pulls the stuffing out of his plan . . . and leaves his dead body inside the factory. Reeling from shock, Sasha’s hit with more bad news—police suspect her hot-tempered Uncle Ross may have murdered him. Sasha knows her uncle would never do such a thing, and she’s launching her own little investigation to expose the truth. As she tracks Will’s biggest rivals and enemies for clues, Sasha can’t get too comfy—or she’ll become the next plaything for a killer . . .

A huge thank you to Meg Macy for providing a print copy for one lucky winner! Contest ends Monday, May 29, 2017 at 11:59 pm PST and is limited to U.S. residents. 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!)

Teddy Bear Rolls

Ingredients

Dough
1 package (2-1/4 teaspoons) active dry yeast
2/3 cup whole milk, warmed to 110 degrees (F)
2-1/4 cups bread flour
1/4 cup + 1 teaspoon granulated sugar, divided
2 tablespoons non-fat powdered milk
1 teaspoon salt
2 eggs, whisked and divided*
2 tablespoons unsalted butter, room temperature

Cookie Crust Garnish

2 tablespoons unsalted butter, room temperature
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/3 cup + 1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
*1 tablespoon beaten egg

Extras

27 brown M & Ms candies
1 tablespoon confectioners' sugar

Instructions

Dough

In the bowl of a stand mixer, lend the yeast, warmed milk, and 1 teaspoon of sugar. Let rest for 5 - 7 minutes or until mixture is bubbly.
Using the hook attachment add the sugar, powdered milk, salt, and 2 tablespoons of the beaten egg.
With the mixer set to low speed, slowly add the flour and knead until combined.
Add the butter to the dough.
Mix until butter is incorporated then increase speed to medium and knead for 5 minutes.
The dough should be tacky but not super sticky. If it seems to dry, add a teaspoon of egg and knead in for a minute before testing. If the dough appears too sticky, add 1 teaspoon of flour at a time, kneading well before testing and adding additional if needed.
Once the dough is smooth, remove and place in a well-greased bowl. Cover with plastic wrap. Allow the dough to rest in a warm, draft-free place for about 1 hour. The dough should double in size.

Cookie Crust Garnish

While the dough is resting, make the cookie crust garnish.
Using an electric mixer, cream the butter and confectioners' sugar together.
Add the salt and flour, and mix until incorporated.
Add 1 tablespoon of the beaten egg and the vanilla extract.
Mix until the dough comes together.
Wrap the cookie dough tightly with plastic and store in the refrigerator until ready to use.

Putting it all together

Once the dough has doubled in size, punch it down and form dough into 9 large golf-ball-sized balls that are shaped oblong and 18 small balls for teddy bears' ears.
Moisten the edges of the small balls with a bit of water and attach 2 to each roll to form the ears, flattening the dough into a half circle shape.
Set each teddy bear roll onto a parchment-lined baking sheet.
Remove cookie dough from the refrigerator and pinch off a small portion to form the snout of the bear. Gently pat or roll the cookie dough piece into a circle then place on the bottom of the oblong-shaped roll.
Use a sharp knife to score a line from where the nose and mouth will be to the bottom of the cookie dough.
Pinch off 2 small portions of cookie dough and use the same process to create 2 half circles for the ears.
Preheat oven to 350 degrees (F).
Allow the teddy bear rolls to rest for 30 - 45 minutes until puffy.
Brush the tops of the rolls with the leftover egg mixture.
Bake for 19 - 22 minutes until golden brown.
Allow the rolls to cool while you make the sugar paste.
Mix 1 tablespoon confectioners' sugar with 1/8 - 1/4 teaspoon water. You want it to be a thick paste that won't drip.
Attach M & Ms using the sugar paste, forming the eyes and nose of the teddy bears.
Serve with plenty of honey because that's what bears like!
Store leftovers in an airtight container for 3 days.
Gently rewarm the rolls in the microwave before serving.

Tips

I like to use my cold oven with the light turned on to allow the dough to rise. Just be sure to not accidentally turn the oven on!
If the cookie ears slip off during baking, gently adhere back into position with the sugar paste.
A few of my bears looked like they needed to visit the teddy bear hospital at The Silver Bear Factory, but they were still delicious!

https://cinnamonsugarandalittlebitofmurder.com/teddy-bear-rolls/

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Sugar High Chocolate Meringue Pie

HOSPITALITY AND HOMICIDE, the eighth book in the Tourist Trap Mystery series by Lynn Cahoon, has plenty to keep the reader entertained: A young missing boy, a friend who seems to be going off the deep end, romance, and… a murdered bed & breakfast owner. Jill Gardner has her hands full juggling school while running her business Coffee, Books, and More. She is also trying to balance her relationship with her boyfriend, Greg, who just so happens to be the town’s local law enforcement. Things are rarely quiet in the tourist town of South Cove, California and Jill finds herself involved in trying to solve another murder.

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The story flows and it captured my attention from the beginning. This is one of those books that I read in one sitting as I turned pages and ignored how late it was. I love the characters of South Cove and enjoy that in each book different residents are introduced and given a prominent role in the storyline. This gives the reader better insight into the town, and while HOSPITALITY AND HOMICIDE can be read as a standalone, starting from the beginning is a great way to see the characters grow and develop. The author does a wonderful job in stretching the characters, allowing them to gain skills and growth as humans. I especially like the transformation Jill’s Aunt Jackie has gone through…she is very sweet with her beau, Harold. One character that I hope doesn’t change too much is Toby! Part-time barista and part-time law enforcement officer… no wonder there’s a line of women waiting to buy coffee drinks whenever he’s working. I’d be joining that line too…

While the author doesn’t include any recipes with the book, there is certainly lots of yummy food and desserts mentioned! The protagonist definitely has a thing for cheesecake and I was fortunate to be able to share Lynn’s recipe in a previous post, which you can see by clicking on this link: Sadie’s Lemon Summer Surprise. Another delectable dessert that the characters enjoy in this book is Sugar High Chocolate Meringue Pie and I was honored when Lynn asked me to develop the recipe for this post. Sure you could use boxed instant pudding to make the pie but you’d be missing out on a chocolate pie full of fudgy rich flavor and texture. A generous amount of sweetened meringue is piled on top to lighten the pie’s creaminess then browned to bring out a delicate flavor. This Sugar High Chocolate Meringue Pie is as delectable as it is comforting, making you feel like you’re sitting at your grandma’s table enjoying her home cooking or sitting in a quaint cafe!

Amazon Synopsis

A visit to the serene coastal town of South Cove, California, could make anybody feel refreshed and inspired. But as Jill Gardner-owner of Coffee, Books, and More-discovers, some folks won’t live to tell about it . . .

Mystery author Nathan Pike checked into South Cove Bed & Breakfast to compose a compelling novel, not commit murder. But things get real when a rival B&B owner ends up exactly like the victim in his draft-undeniably dead. As Nathan prepares to complete his magnum opus behind bars, Jill’s the only one who can prove his innocence and deconstruct the plot of a twisted killer!

A special thank you to Lynn Cahoon for providing an e-book copy for one lucky winner! Contest ends Tuesday, May 23, 2017 at 11:59 pm PST. 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!)

Sugar High Chocolate Meringue Pie

Ingredients

Pie

1 9-inch baked pastry shell
3 egg yolks
3 cups whole milk, divided
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
3-1/2 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons unsalted butter
2 teaspoons vanilla extract

Meringue

3 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 cup cold water
3 egg whites

Instructions

Preheat oven to 350 degrees (F).

Prep the cooked meringue stabilizer

In a small saucepan, blend the sugar, salt, and cornstarch with water.
Stirring constantly, cook over low heat until thickened.
Allow to cool to room temperature while you prepare the pie filling and meringue.

Pie

Heat 2-1/2 cups of milk over medium heat just until bubbles start forming around edges. Don't let the milk boil.
In a small-sized bowl, whisk together remaining 1/2 cup milk with 3 egg yolks. Set aside.
In a medium-sized bowl, whisk together the sugar, cocoa powder, cornstarch, and salt.
Add the egg yolk mixture to the cocoa mixture, whisking until smooth.
Very slowly add the hot milk to the cocoa mixture, whisking constantly; return the mixture to the saucepan.
Heat the pie filling over medium heat, stirring constantly, until it comes to a full boil. Allow to boil for 30 seconds then remove from the heat.
Stir in the butter and vanilla until thoroughly incorporated.
If mixture seems lumpy, strain filling through a sieve. You may need to use a spatula to push mixture through.
Pour hot mixture in to the prepared pastry shell and set aside while you make the meringue.

Meringue

Beat the egg whites until they are stiff.
Gently fold in the cooled cornstarch mixture.
Spread the meringue over the chocolate filling, making sure the meringue seals to the crust all the way around.
Bake for 12 to 15 minutes or until golden brown.
Allow pie to cool on wire rack for 1 hour then refrigerate at least 3 hours before serving.
Refrigerate any leftovers for up to 3 days.

Tip

My granddaughter said she would have liked whipped cream on this pie. If you're like her, omit the meringue and chill the pie completely, at least 3 hours. Once pie is thoroughly chilled, whip 1 cup of heavy cream until soft peaks form. Slowly add in 1/4 cup granulated sugar with 1/4 cup confectioners' sugar and whip until stiff peaks form. Spread whipped cream over pie and serve. (The addition of confectioners' sugar keeps the whipped cream from rapidly deflating and will last several days in the refrigerator.)

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Banana-Apple Pupcakes

While I have the opportunity to read and share so many wonderful cozy mysteries on my blog, every once in a while I come across one that has me grinning from ear-to-ear during the entire read. (I’m sure my seatmate on my flight home from the Malice conference was wondering what kind of drugs I was on…lol.) Such is the case with DEATH BY CHOCOLATE LAB, the first in a new series by Bethany Blake! This charming book captured me from the very first page. I adored the characters from the free-spirited pet-sitting protagonist, Daphne Templeton, to her long-suffering basset hound, Socrates, and especially her foster pet, an imprudent Chihuahua named Artie, who is “a big, hot, steaming mess”! The addition of Daphne’s straight-laced veterinarian sister, Piper, added to the opportunity for humorous situations. Ms. Blake deftly writes great descriptive scenes and characterizations without detracting from the plot. With just a few creative sentences she had me envisioning the settings and the action, making me feel like I was right there.

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The mystery about who killed Piper’s ex-boyfriend was well plotted and the author provided plenty of suspects to keep the reader guessing. She also includes a subplot that brings to light the social issue of domestic violence, not only the physical kind but psychological abuse as well. Ms. Blake expertly weaves it into the storyline with a light hand, yet manages to convey the importance of an issue that is often ignored or overlooked.

The author includes several recipes at the back of the book, most for our furry friends and one dessert recipe for people. I chose to make Banana-Apple Pupcakes for a couple reasons: after reading the ingredients I realized that not only would my grand-puppy, Piper, love them, but my granddaughters would have fun eating them as well! With just a bit of honey for sweetness, these mostly whole-wheat pupcakes rely on flavor using ripe bananas and apples. Of course my granddaughters added maple syrup to their pupcakes, but Piper gobbled them up as is and literally whined and begged for more after seeing the container going into the refrigerator. We made Piper share the Banana-Apple Pupcakes with some of her friends in the neighborhood and it wasn’t long before I received requests for the recipe. It’s safe to say these pupcakes received 2 paws up for deliciousness!

Amazon Synopsis

Pet sitter Daphne Templeton has a soft spot for every stray and misfit who wanders into the quaint, lakeside village of Sylvan Creek. But even Daphne doesn’t like arrogant, womanizing Steve Beamus, the controversial owner of Blue Ribbon K-9 Academy. When Steve turns up dead during a dog agility trial, Daphne can think of a long list of people with motives for homicide, and so can the police. Unfortunately, at the top of the list is Daphne’s sister, Piper—Steve’s latest wronged girlfriend.

Certain that Piper is innocent, in spite of mounting evidence to the contrary, Daphne sets out to clear her sister’s name—and find Axis, Steve’s prize-winning chocolate Labrador, who went missing the night of Steve’s death. Aided by Socrates, her taciturn basset hound, and a hyperactive one-eared Chihuahua named Artie, Daphne quickly runs afoul of Detective Jonathan Black, a handsome and enigmatic newcomer to town, who has no appreciation for Daphne’s unorthodox sleuthing.

Can a free-spirited pet sitter, armed only with a Ph.D. in Philosophy and her two incompatible dogs, find the real killer before she becomes the next victim?

A special thank you to Kensington for providing a print copy for one lucky winner! Contest ends Thursday, May 18, 2017 at 11:59 pm PST and is limited to U.S. residents. 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!)

Banana-Apple Pupcakes

Ingredients

Have you ever felt guilty about whipping up a stack of pancakes while your dog sits at your feet, drooling hopefully? Because who doesn't love pancakes? Unfortunately, dogs don't need extra sugar in their diets and usually get shut out of the feast. This sweet, but sugarfree, recipe is Socrates's absolute favorite. He likes the tang the buttermilk adds, but if you don't have any on hand - and let's face it, most people probably don't - just double the amount of regular milk.

Ingredients

2 large eggs
1/2 cup whole milk
1/2 cup buttermilk
1 tablespoon honey
1 cup whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup mashed bananas, plus 1/2 cup for topping (optional)
1/2 cup diced apples, plus 1/2 cup for topping (optional)
Cooking spray, for greasing the griddle
1/2 cup plain yogurt (optional)

Instructions

Heat up a griddle or a large skillet.
Whisk together the eggs, milk, buttermilk, and honey in a medium bowl.
Carefully add the whole-wheat flour, the all-purpose flour, and the baking powder to the egg-milk mixture, doing your best not to make a mess.
Take a moment to clean up the mess.
Fold the bananas and apples into the egg-flour mixture.
Spritz your skillet or griddle with the cooking spray.
Next, spoon 2 to 3 tablespoons of the batter at a time onto the hot surface, forming pupcakes.*
Cook until the tops of your pupcakes get bubbly, and then flip and cook them another 2 minutes or so, being careful to not burn them. When both sides are light golden brown, they're done.
Allow the pupcakes to cool. then serve them topped with extra diced apples and mashed bananas, if desired. A dollop of yogurt is nice too.
Makes about 10 pupcakes, depending upon size.

*If you are a perfectionist like Piper, you can make cute bone shapes by pouring the batter into cookie cutters placed on the griddle or skillet. And if you're really clever, you can form the bones freehand with a piping bag. Although she didn't do a great job painting my van, artistic Moxie is pretty good at free-forming pupcake batter.

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Simple Scones with Vanilla and Lemon Zest

I’ve been a long time fan of all the series Nancy J. Para writes so was intrigued when I heard she was releasing a brand new series under a new pen name, Nell Hampton. I was doubly intrigued when I found out that the premise for KALE TO THE QUEEN was based on an American moving to England to become the personal chef for the Duke and Duchess of Cambridge! Ever since I visited Great Britain years ago, I’ve been fascinated with the Royal Family, especially now that the darling young prince and princess have made their appearance.

While the author doesn’t name names, she gives the story a realistic flavor of what it might be like living and working at Kensington Palace for such a famous family…so many rules and regulations to follow! While the protagonist, Carrie Ann Cole, is an American, many of the characters surrounding her at the palace are charming and exactly how you would envision them to be. Others display the stereotypical “British stiff upper lip” characterization when tragedy strikes. The interaction between Carrie and the British characters, especially working side-by-side in a stressful environment made even more so by murder, forces Carrie to grow as a person. I enjoyed how Nell Hampton weaves in Carrie’s self-doubts, especially when it comes to leaving her long-term boyfriend behind, to find her own path of self-discovery and strengths instead of relying on someone else. She proves to be a genuinely caring person, willing to help those in need around her. The plot is well written and will keep the reader guessing and turning pages, while the subplots add a complexity to the storyline.

The author also provides plenty of mouthwatering mentions of dishes prepared in Carrie’s kitchen and fortunately for the reader, shares some of the recipes at the back of the book. I chose to make Simple Scones with Vanilla and Lemon Zest because scones seem to be the quintessential British tea time treat. I loved the extra flavor the lemon zest brought to these scones while vanilla provided a subtle delicate scent. Served with your favorite jam and a dollop of piped whipped cream, these easy to make scones will make any breakfast or tea time a special occasion!

Amazon Synopsis

Chef Carrie Ann Cole is about to embark on the adventure of a lifetime–an assignment as the new Personal Chef to the Royal Family at Kensington Palace. But no sooner has Carrie Ann touched down across the pond and donned her apron than a dead body crops up beneath the royal kale beds.

With one assistant dead and the other soon under suspicion for his murder, Carrie Ann is scrambling to keep her kitchen up and running. Not to mention she gets off to an immediate bad start with the tempestuous Royal Chef Butterbottom, who has a bitter taste in his mouth since the prestigious position in the Royal Family’s kitchen was given to an “over-privileged, under-educated American chef.”

But the Royal Family’s appetites wait for no one, and Carrie Ann must solve the murder and still get supper on the table on time–even with the annoyingly handsome Head of Security Ian Gordon tracking her every move like an MI6 agent. Suspects abound as an American chef adds a bit of spice to the traditional royal household in the first in Nell Hampton’s charming and tasty Kensington Palace Chef Mystery series, Kale to the Queen.

A huge thank you to Nell Hampton and Crooked Lane Books for providing a hardcover copy for one lucky winner! Contest ends Monday, May 15, 2017 at 11:59 pm PST and is limited to U.S. residents. 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!)

Simple Scones with Vanilla and Lemon Zest

Ingredients

3-3/4 cups all-purpose flour
1/4 cup light brown sugar
1/2 teaspoon salt
3 teaspoons baking powder
7 tablespoons butter, cold
3/4 cup buttermilk
1/4 cup milk
1 egg, large
1 teaspoon vanilla
Zest of 1 lemon

Instructions

Preheat oven to 425 degrees (F).
Sift together flour, sugar, salt, and baking powder into a large mixing bowl.
Cut butter into the dry ingredients until pea size.
Blend together buttermilk, milk, egg, and vanilla.
Make a hollow in the center of the pea-sized mixture.
Finely grate lemon zest into it and pour in most of the liquid. (Leave 2 - 3 tablespoons to put back in if mixture seems dry.)
Mix dough gently. You want a lightly bound dough that is neither sticky nor dry nor crumbly. (It should just make a ball.) If dough is too dry, add in the reserved milk mixture.
Lift ball of dough out of bowl and knead on floured surface just enough to get rid of cracks - overworked dough makes tough scones.
Pat dough into 3/4-inch-thick slab.
Cut out dough with round pastry cutter or biscuit cutter.
Place scones on baking tray.
Bake 10 - 12 minutes until well risen and golden.
Allow to cool on a wire rack.
Once cooled, top with jam and piped whipped cream.
Serve with tea.

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Pumpkin Snickerdoodle Cookies for People

It’s a delight to be a part of the Great Escapes Virtual Book Tour with the brand new release, BAD TO THE BONE, by Linda O. Johnston! The protagonist, Carrie Kennersley, is not only a vet technician but also owns a charming bakery, Barkery & Biscuits…actually 2 bakeries on the same premises: one for humans and one for pets. You’ll be drooling over the delightful treats Carrie and her employees bake and it’s probably a good thing your furry friends can’t read because they’d be begging for some special treats as well!

Word has gotten out about Carrie’s special pet treats and a large pet food manufacturer, VimPets, is interested in buying some of her recipes. When one of the obnoxious sales reps for VimPets is found murdered, (with a pooper-scooper no less!) two of Carrie’s friends are suspects. One of them begs her to clear his name only she’s not so sure of his innocence. A large number of her friends, along with her brother, beg her to not get involved in the murder investigation this time but Carrie just can’t seem to help herself.

The premise of this storyline is cute. I loved all the pets and their owners who frequent Barkery & Biscuits and Carrie has endeared herself to the townspeople. The author brings to the forefront the need for people to adopt rescue animals and the plight that can befall these unfortunate creatures. The location is in the mountains of Southern California, close to where I live, so I could completely envision the descriptions of the town and its surrounding areas…making me feel at home. Carrie’s romance with veterinarian, Reed, is progressing and is very sweet. I like seeing growth in characters in series, and the author provides that both with the main protagonist and with the close characters surrounding her. The reader will get a good feel for what it takes to run two bakeries and still work part time at the vet’s office. Carrie doesn’t shirk her duties yet manages to find the time to ask questions and try to find out who the murderer is. The grand finale caught me by surprise and wrapped up the plot and subplots in a satisfactory manner.

Thankfully after you’ve finished drooling on the pages, Linda has provided a recipe for your dog along with a recipe for yourself! She has graciously allowed me to share her recipe for Pumpkin Snickerdoodle Cookies for People. I’ve tried a lot of snickerdoodles before along with pumpkin cookies, and my main complaint is that they’re too cake-like. Linda’s recipe manages to bypass the cake-y texture with this recipe. Crisp on the outside and tender on the inside, these cookies have a subtle pumpkin flavor while the cinnamon and sugar coating provides a burst of sweet spiciness in each bite! And in my own opinion, pumpkin isn’t just for autumn…it’s the perfect treat all year long!

Amazon Synopsis

Veterinary technician Carrie Kennersly, owner of the Barkery & Biscuits bakery for dogs, is reluctant to sell her recipes to pet food manufacturer VimPets. Jack Loroco, a VimPets representative, assures Carrie that it would be a great opportunity to grow her business. His promising new relationship with Carrie’s friend Billi Matlock doesn’t hurt his cause.

But the budding romance takes a bad turn when Wanda Addler, another VimPets employee, sets her sights on Jack. After threatening to ruin Jack’s career if he doesn’t give her what she wants, Wanda is found dead. Jack and Billi are put at the top of the suspect list, and Carrie is doggone determined to rescue them from a life behind bars.

A very special thank you to Linda O. Johnston for providing 2 print copies of BAD TO THE BONE! This giveaway is administered by Great Escapes Virtual Book Tours and you can use the Rafflecopter box located below the recipe to enter. Contest ends May 21, 2017 and is limited to U.S. residents only. Winners will be announced on this page and on Great Escapes Virtual Book Tours site, as well as notified by email (so check your spam folder!)

Pumpkin Snickerdoodle Cookies for People

Ingredients

Cookie Dough

1-1/2 cups granulated sugar
1/2 cup butter, room temperature
1/2 cup vegetable shortening (i.e. Crisco butter flavored baking stick)
2 large eggs
3/4 cup canned pumpkin puree
2-3/4 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Topping

1/4 cup granulated sugar
2 teaspoon ground cinnamon

Instructions

Cookie dough

Cream together the sugar, butter, and shortening.
Add in eggs and mix well.
Sift together flour, cream of tartar, baking soda, and salt.
Slowly add dry ingredients to the sugar/butter mixture.
Stir in pumpkin puree.
Place dough in freezer to chill for at least 2 hours, but overnight is best. Dough must be thoroughly chilled for cookies to turn out right.
Preheat oven to 350 degrees (F).
In a small bowl combine 1/4 cup sugar with 2 teaspoons ground cinnamon.
Measure a tablespoon of cookie dough and use your hands to roll into a ball. (You can make smaller cookies, if desired.)
Roll the ball of dough around in the cinnamon sugar mixture.
Place the balls of cookie dough on baking sheets lined with parchment paper.
Bake for about 12 - 13 minutes.
Remove from oven just when the edges of the cookies start to brown.

Tips

If you don't have room in your freezer, chill the dough overnight in the refrigerator.
This dough is very sticky. If it becomes difficult to work with while rolling into balls, return to the freezer or refrigerator for 15 minutes before continuing.

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Tour Participants

May 8 – Cinnamon, Sugar, and a Little Bit of Murder
May 8 – T’s Stuff
May 9 – My Journey Back
May 9 – 3 Partners in Shopping, Nana, Mommy, & Sissy, Too!
May 10 – Rainy Day Reviews
May 10 – Mystery Thrillers and Romantic Suspense Reviews
May 11 – Bookworm Mom
May 11 – Satisfaction for Insatiable Readers
May 12 – Readeropolis
May 13 – Brooke Blogs
May 13 – Escape With Dollycas Into A Good Book
May 14 – Texas Book-aholic
May 15 – Community Bookstop
May 15 – Author Annette Drake’s blog
May 16 – Celticlady’s Reviews
May 16 – A Blue Million Books
May 17 – Laura’s Interests
May 17 – Books Direct
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I was provided an advanced copy with the hopes I would review. All thoughts and opinions are my own.

Maamoul Cookies

This past weekend I had the chance to meet up with author Catherine Bruns while at the Malice Domestic conference in Maryland. She is just as delightful in person as she is on-line, and her personality shines through in her brand new release, FROSTED WITH REVENGE! This fourth book in her Cookies & Chance Mystery series had me laughing out loud one moment then gripping my tablet the next, on edge, waiting to see what was going to happen to Sally Muccio. Catherine also captures the angst brides can feel trying to appease their mothers with all the planning while trying to retain their own vision of what they want for their wedding. I’ve always loved Sally’s quirky parents and the author aptly describes them as “loud, proud, and march to the beat of their own drum.” But this time we see a different side to Sally’s mother and come to know her, along with Sally, on a deeper, emotional level. It adds to the appeal of the story.

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The murder plot has so many twists and turns, making the reader feel like they’re on a wicked roller coaster ride. Catherine builds on the initial shock with tension-filled scenes until I was dying to find out if Sally does make it to the church on time. Fortunately, sandwiched in between the tension are moments of humor thanks to Sally’s best friend, Josie, and Sally’s dad, Father Death blogger extraordinaire! Both of these characters bring support to Sally and add to the overall enjoyment of the book. Even though this is the fourth book in the series, it is easily read as a stand-alone…but if you haven’t read any of the proceeding books, you’re going to want to go back and catch up with this delightful series!

Owning a cookie shop, Sally is always baking up lots of yummy cookies that will have you drooling. Fortunately, Catherine provides several recipes at the back of the book. As soon as she mentioned that the traditional Middle Eastern Maamoul Cookies (reminiscent of Italian Wedding Cookies) were from an old family recipe handed down from her aunt, I knew I had to try them. Shortbread style dough is stuffed with dates and/or walnuts (both staples in my house) then formed in beautiful molds. Catherine has provided instructions for making these without using a mold, but I found an inexpensive sturdy plastic one on Amazon, so used that. However, the traditional molds are made with beautiful and intricately carved wood and I’ll have to admit, I had a hard time passing those beauties up. If I had a place to display the carved maamoul molds along with my carved springerle molds and rolling pins, I’d be one happy woman! But back to these delectable cookies… they were a bit time consuming to form, but once I started making them, the time flew by and I enjoyed the creativity of the process along with the gorgeous, delicious results!

Amazon Synopsis

Sally Muccio’s walk down the aisle might be her last. The some-time amateur sleuth and full-time bakery owner is finally marrying the man of her dreams. But during a last minute taste testing of their wedding cake, Sally and her fiancé are witnesses—and almost victims!—of a random shooting. At least they think it’s random, until an original fortune cookie message proves otherwise. Is someone after Sally? And why does the mysterious shooter want to ice the baker? Sal tries to proceed with caution, but when someone close to her is attacked, all bets are off. She’ll do whatever it takes to bring this monster to justice, even if it means sacrificing herself in the process. Can Sal make it to the church on time…and alive?

A huge thank you to Catherine Bruns for providing winner’s choice of print or e-book copy of FROSTED WITH REVENGE for one winner. Contest ends Tuesday, May 9, 2017 at 11:59 pm PST and is limited to U.S. residents. 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!)

For a short time the e-book copy of FROSTED WITH REVENGE is on sale for $2.99. The author isn’t sure how long this special release price will last so grab the book while you can!

Maamoul Cookies

Ingredients

Author's Note: Maamoul is a traditional Middle Eastern cookie made with a wooden mold that can be found in specialty stores Different molds are required depending on whether you use dates or nuts. If you are making the cookies without the mold, you can use both dates and nuts. The cookies are similar in style to Italian Wedding cookies. This recipe was the creation of my beloved aunt who passed away over ten years ago, and I consider it a personal tribute to her memory.

Ingredients

4-1/2 cups (21.3 ounces) all-purpose flour (scoop & level method of measuring)
1 pound unsalted butter, room temperature
1 egg, beaten
1/2 cup plus 2 tablespoons sugar, divided
8 ounces walnuts, finely chopped
6 ounces chopped dates (or whole seedless dates can be used instead)
1/2 jigger rye whiskey (approximately 3/4 ounce)
1/2 teaspoon rose water (or substitute vanilla or orange extract)
Confectioner’s sugar

Instructions

Beat 1/2 cup sugar and butter together.
Add in egg, mixing well.
Add flour a little bit at a time, until a stiff dough forms. I mixed in 3 cups of flour, then turned out onto a floured surface and kneaded additional flour in until dough was no longer overly sticky. You may not need to use the entire amount.
In a separate bowl add nuts, 2 tablespoons of sugar, rose water, and rye whiskey.
Coat your mold with flour to prevent sticking.
Add dough, flatten it out in the mold, add a teaspoon of nuts or a date, (or a combination of them both) and close over with more dough.

To make the cookies by hand without a mold

Coat your hand with flour to prevent sticking.
Take a dough ball about the size of a walnut, flatten it slightly, and lay in it the palm of one hand.
Take a date and flatten it slightly then lay it on top of the dough.
Finally, take a smaller dough ball, about one inch in diameter, flatten it slightly, and place it on top of the date filling. (Basically the palm of your hand becomes the mold.)
Gently press the dough on top into the dough on the bottom so the date filling is completely covered.
Shape the cookie into a slightly flattened circle.
Use a fork to make a decorative cross-hatch pattern on the top.
Bake at 325°Fahrenehit for 20 to 25 minutes or until cookies are lightly browned around the edges and light on top.
Cool for five minutes before dusting lightly with confectioner’s sugar.
Makes about four to six dozen cookies, depending on size of mold.

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