Kim, Author at Cinnamon and Sugar

Cheesy Balls

Rare books, impending nuptials, murder, and even more terrifying for Brooklyn, meeting her future in-laws for the first time come together in a delightful tale! ONCE UPON A SPINE by Kate Carlisle, the eleventh book in the Bibliophile Mystery series, captivated me from the very beginning. I love Brooklyn’s relationship with her parents, who are probably some of my favorite characters: a mom who is a hippy, new-age Wiccan and a dad who is a vintner. The fact that her fiancé, Derek, loves them too adds to the appeal. Derek won’t say how he thinks his upper-class British parents will react to meeting Brooklyn’s family, so Brooklyn is doubly worried. When they do meet, the fun starts. No spoilers here but in Brooklyn’s words, “Oh dear God!” and I was laughing out loud.

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Brooklyn and Derek live in a small community within the large city of San Francisco and the author paints a vivid picture of how we sometimes see people in our own neighborhoods. People we may see quite frequently yet remain strangers can lead to remorse as it did for Brooklyn when one of her neighbors was murdered. Getting to actually know the people around us is what forms a close-knit community and creates friendships. Brooklyn, with the help of Derek, decides to solve the case and try to bring unity back to their neighborhood. The more Brooklyn asks questions the more puzzling the murder becomes. ONCE UPON A SPINE has a twisty, topsy-turvey plot and ending that is worthy of Lewis Carroll and Alice in Wonderland!

Brooklyn and Derek are good hosts to the parents visiting them and there is lots of delicious foods mentioned and enjoyed throughout the book. Fortunately for the reader, Kate has included several appetizer recipes that the families enjoyed one evening. They all sound delectable but to add to the fun book, each recipe has a very humorous title or play on words. I chose to make the Cheesy Balls because, I’ll admit it, I’m a cheese-a-holic. Add some bacon and pecans to the mix and oh my goodness… it was hard to limit myself. These are very easy to mix up and I liked that they could be made ahead of time. Perfect for entertaining…or making for yourself and enjoying with a glass…or two of California wine!

Amazon Synopsis

In this Bibliophile Mystery from the New York Times bestselling author of Books of a Feather, San Francisco bookbinder Brooklyn Wainwright stumbles through the looking glass in a tale of murder, rare books, and a quest for the perfect pie…

Brooklyn’s oh-so-proper future in-laws are traveling from England to meet her, and if that’s not enough to set her on edge, rumors abound that the charming Courtyard shops across the street may be replaced by high-rise apartments. Their trendy neighborhood will be ruined unless Brooklyn and her fiancé, Derek Stone, can persuade the shopkeepers not to sell.

But with a rare edition of Alice’s Adventures in Wonderland causing bad blood at the Brothers Bookshop and a string of petty vandalism making everyone nervous, Brooklyn and Derek feel like they’re attempting six impossible things before breakfast. Then the owner of the Rabbit Hole juice bar is felled by his own heavy shelves, and the local cobbler lies dead beside him. An accident . . . or something more sinister? Things get curiouser and curiouser when a second priceless copy of Alice is discovered. Will it stir up more trouble within the close-knit community?

As the Brits descend, Brooklyn learns they’re not so stuffy after all. Derek’s dad is won over with chocolate cream pie, and his psychic mum would kill to help Brooklyn solve this murder—before another victim takes a tumble.

A huge thank you to Kate Carlisle for providing a hardcover copy for one lucky winner! Contest ends Tuesday, June 6, 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!)

Cheesy Balls

Ingredients

8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup grated Parmesan
1 teaspoon Worcestershire sauce
1 tablespoon hot sauce (Frank's is Brooklyn's favorite)
1 teaspoon garlic powder
1 teaspoon paprika
Kosher salt
Freshly ground black pepper
1/3 cup chopped chives
1/3 cup finely chopped walnuts or pecans
4 - 5 slices bacon, cooked and chopped
Several carrots cut into thin but sturdy sticks

Instructions

Mix together cheeses, Worcestershire sauce, hot sauce, garlic powder and paprika, then season to taste with salt and pepper.
Form into 15 - 18 small balls and chill at least 1 hour.
Stir together chives, nuts, and bacon.
Roll chilled balls into chive mixture and insert a thin carrot stick in each ball. (Pretzel sticks can be substituted for carrot sticks, but be careful not to break them while inserting into cheese ball.)
Serve immediately or cover in plastic wrap and chill until ready to serve.
Best if brought back to room temperature 15 minutes before serving.

Tips

Taste the mixture before adding salt. I found mine really didn't need any.
Add the carrot sticks and/or pretzel sticks just prior to serving. They will get soggy if left too long in the refrigerator.

https://cinnamonsugarandalittlebitofmurder.com/cheesy-balls/

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Swedish Cheesecake – Ostkaka

MULCH ADO ABOUT MURDER, the fifth book in Edith Maxwell’s Local Foods Mystery series, brings the reader back to Westbury, Massachusetts. We find organic farmer Cam Flaherty hard at work tending her fields and chickens, when her academic parents decide to come for a visit. Cam’s parents were more interested in their studies and researching abroad every year than spending time with her while she was growing up and as a result, they were never close. Cam has always felt insecure in their love for her and isn’t sure that she wants them there for too long of a visit, especially when her mother starts protesting against Nicole, a new hydroponics farmer in town.

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I found the introduction of the controversy over hydroponics in organic farming very interesting. My husband grows flowering plants in hydroponics and semi-hydroponics and I’m intrigued at the possibility of growing food using that method. The town is divided over the issue and when Nicole is murdered, Cam’s visiting mother becomes a suspect. Cam knows her mother must be innocent but she appears to be hiding a dark secret and won’t confide in Cam or anyone else. The author weaves in the theme of looking for acceptance and finding yourself while making peace with the past. Cam’s mother may be hard to get to know but her father seems more amiable, kind of a forgetful, bumbling at times, professor who brings a sweetness to the story. The mystery of who killed the hydroponics farmer is satisfying with plenty of suspects to keep you guessing. The story is well paced with a suspenseful ending that had me up late, turning pages to find out how it ended!

Edith provides several delicious recipes at the end of the book and many are farm-fresh recipes that make me think of spring and summer. The recipe that caught my eye, Swedish Cheesecake, is one that is a light, not too sweet, dessert that provides a perfect ending to a summery dinner. Instead of relying on rich cream cheese, Swedish Cheesecake uses cottage cheese and almond meal making it lighter with a unique texture much different than American cheesecake. After trying a piece, I was reminded of a dessert from my childhood that was similar. I don’t have the recipe nor can I remember much about it, but it’s funny how certain tastes and textures bring back memories…good memories! I made this recipe and cut into bite-sized pieces for one of the desserts I provided for my granddaughter’s school’s Teacher Appreciation week. I must admit there were a few squares missing from the platter by the time it was delivered to the staff’s lounge 🙂

Amazon Synopsis

It’s been a hot, dry spring in Westbury, Massachusetts. As organic farmer Cam Flaherty waits for much-needed rain, storm clouds of mystery begin to gather. Once again, it’s time to put away her sun hat and put on her sleuthing cap…

May has been anything but merry for Cam so far. Her parents have arrived unexpectedly and her crops are in danger of withering away. But all of that’s nothing compared to the grim fate that lies in store for one of her neighbors. Nicole Kingsbury is the proud owner of the town’s new hydroponic greenhouse. She claims the process will be 100% organic, but she uses chemicals to feed her crops. To Cam’s surprise, her mother embarrasses her by organizing a series of loud public protests against Nicole’s operation.

When Nicole is found dead in a vat of hydroponic slurry—clutching another set of rosary beads—Detective Pete Pappas has a new murder to solve. Showers may be scarce this spring, but there’s no shortage of suspects, including the dead woman’s embittered ex‑husband, the Other Man whose affair ruined their marriage, and Cam’s own mother. Lucky for Cam, her father turns out to have a knack for sleuthing—not to mention dealing with chickens. Will he and Cam be able to clear Mrs. Flaherty’s name before the killer strikes again?

A huge thank you to Edith Maxwell for providing a hardcover copy for one lucky winner! Contest ends Thursday, June 1, 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!)

Swedish Cheesecake – Ostkaka

Ingredients

4 large eggs
1/2 cup sugar
1/4 cup unbleached white flour
24 ounces strained cottage cheese
1/2 cup almond meal
3 to 4 ground almonds
1 tablespoon Frangelico liqueur

Instructions

Preheat oven to 425 degrees (F).
Whip the eggs until fluffy, about 5 minutes.
Stir in sugar, flour, and cottage cheese.
Fold in the almond meal, almonds, and liqueur.
Butter a 9" x 13" casserole. Pour the mixture into the pan.
Bake for 30 minutes.
If cheesecake starts to get too brown, cover with foil.
Best served warm with strawberries or raspberries and sour cream, crème fraîche, or whipped cream.

Tips

I used a clean coffee/spice grinder to grind the 4 almonds.
I strained my cottage cheese for over an hour and didn't have any liquid released. I used Knudson's 4% small curd cottage cheese.

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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!

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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.

https://cinnamonsugarandalittlebitofmurder.com/banana-apple-pupcakes/

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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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