Kim, Author at Cinnamon and Sugar

Supereasy Hawaiian Pie

The setting of tropical Hawaii with believable and truly likable characters makes MURDER AT TURTLE COVE, the newest release in Kathi Daley’s Sand and Sea Hawaiian Mystery series, a pleasure to read. Kathi starts the book off with a bang, providing an exciting scene in which the protagonist, Lani Pope, encounters sharks while surfing, and then finds a human arm right afterwards! While I would be filled with frantic terror and felt some while reading, Lani exhibits the proper way to handle the situations. It highlights her training as a Water Safety Officer at the Dolphin Bay Resort, located on the North Shore of Oahu (a spectacular location, by the way!). She feels obligated, on top of letting her curiosity guide her, to finding the killer, since she was the one to find the victim. Her search takes her to the famed food trucks on the island. I found the bits and pieces of insight the author provides about the food trucks and their culture to be quite interesting.

Lani has a contentious relationship with her boss and as a result, finds herself in some uncomfortable situations. Although for the reader, it lends itself to humor, especially when she finds herself assigned to the hated resort family pool. She is a strong, self-sufficient young woman but has a tender heart and is quick to help out anyone who needs assistance. Like taking in an abandoned young boy and abandoned kittens! Lani also has a sweet relationship with a group of senior citizens who jump at the chance to sleuth for her. I loved seeing their interaction together and loved that Lani’s boyfriend, Luke, enjoys their company just as much as she does. It adds to the entertainment of the book.

The author provides several subplots twisting throughout the murder mystery, and we find out more about her mysterious neighbor, Shredder. He’s been an enigma in previous books but has more of a presence in this one. The unexpected curve ball thrown in at the ending had me on the edge of my seat! Kathi provides an exciting twist of events that had me turning pages faster and faster, leaving me wanting more as I read the very last page!

Kathi provides several delicious recipes at the back of the book and she has graciously allowed me to share her Supereasy Hawaiian Pie… and yes, it is super easy, and boy is it super delectable and will having you dreaming of the islands! It’s amazing how a few simple ingredients create an amazing dessert. My granddaughter is having a pineapple-themed party in a few months and this will definitely be on the menu!

A huge thank you to Kathi Daley for providing winner’s choice of print or an e-book copy of MURDER AT TURTLE COVE to one winner. Print limited to U.S. residents only. With the Easter holiday, I’m extending the contest to end on Tuesday, April 18, 2017 at 11:59 pm PST. Please use the Rafflecopter box located below the recipe to enter. 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!)

Supereasy Hawaiian Pie

Ingredients

1 (20-ounce) can crushed pineapple, undrained
1 box instant vanilla pudding mix (6 servings)
8 ounces sour cream
1 9-inch graham cracker crust
1 small container Cool Whip
1 can sliced pineapple
8 maraschino cherries
1/2 cup flaked coconut

Instructions

In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream. Mix until well combined.
Spoon into prepared pie crust.
Frost with Cool Whip and decorate top with pineapple slices and cherries.
Sprinkle with coconut.
Cover and chill at least 2 hours before serving.

Tips

I will use a deep dish pie plate when I make this next time. There is a generous amount of filling in this recipe!
Pat sliced pineapple and maraschino cherries dry before garnishing the pie.

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Be sure to check out Kathi Daley’s brand new Zoe Donovan Cozy Mystery, EASTER ESCAPADE, coming April 21, 2017!

In the first ever crossover episode, Zak and Zoe join forces with Hawaiian visitors Luke and Lani, to find out who killed a historian visiting Ashton Falls in order to find a treasure map left by his grandfather a hundred years earlier. Meanwhile, Ellie and Levi move in with Zak and Zoe while the boathouse is being renovated and Alex helps Ellie prepare the nursery for baby Eli who is due to be born any day. Throw in some humor and Easter fun and you have a Zak and Zoe crossover mystery.

Peanut Butter Pie

It’s a pleasure to be a part of the Great Escapes Virtual Book Tour presenting SILENCE OF THE JAMS, the second book in the Down Home Café Mystery series, by Gayle Leeson!

Click on the book to visit Amazon

This book has a well thought out plot but more than that, is character driven, bringing the story to life. Amy Flowers owns the Down Home Café and has been in business only a short time. Her best friend and cousin, Jackie, helps her run it. Jackie’s mother abandoned her and as a result, is estranged from her mom, even though she pops into town every so often. Jackie’s story was hinted at a bit in the first book, but in SILENCE OF THE JAMS, her unfortunate circumstance is fully explored. Ms. Lesson captures the essence of the emotional distress and upheaval the situation causes Jackie and her family, weaving it into the mystery plot, creating layers of tension. The social issue of substance abuse is also a part of the equation, highlighting not only illegal abuse but abuse of prescription drugs and how willing people are to share their own medication with others which can result in dire circumstances. This theme is quite apropos with what is currently happening in our society, but the author does so in a manner that isn’t heavy handed and fits right into the plot. I appreciate when an entertaining book can tackle current social issues, making the reader give pause and consider the message given.

Even though there is the subplot of Jackie and her family, Amy is still the central protagonist. She is deeply involved with Jackie’s dilemma, while at the same time trying to find out who murdered the Director of the Chamber of Commerce as he was eating breakfast at her café. She worries people will think it was her fresh batch of strawberry jam that killed him! The author provides plenty of suspects, each with viable reasons why they wanted him dead. One of the supporting characters, Homer Pickens is a truly likable and admirable man. I loved the scenes he showed up in with his wit and couldn’t wait to find out who his daily hero was for inspiration.

Of course the Down Home Café has plenty of mouth-watering food to keep the townspeople coming back! Thankfully, Gayle Leeson has included many delicious recipes at the back of her book and was gracious to let me share her Peanut Butter Pie recipe. I’ve heard of this pie before, but have never tried it…. and I discovered I’ve been missing out! Sweetened creamy peanut butter forms the bottom layer, while a rich, fuss-free, custard forms the middle layer, and is then topped with a fluffy meringue and garnished with additional peanut butter sprinkles. I was intrigued with her method for creating the meringue with the addition of a cooked sugar and cornstarch mixture. But, after making it and then observing the leftovers over the course of a few days, I will be using this method from here on out! The meringue didn’t shrink nor did it “weep” and get soupy after a few hours. The stability was amazing! The only thing I will try different next time is adding some chocolate chips to the bottom peanut butter layer…peanut butter and chocolate are one of my favorite flavor combinations 🙂

Amazon Synopsis

In the latest Southern cozy from the author of The Calamity Café, small-town chef Amy Flowers can’t take her freedom for granted when she’s served up as a murder suspect…

It’s Independence Day in Winter Garden, Virginia, and the residents are gearing up for their annual celebration. The Down South Café is open and flourishing, and Amy Flowers is busy making pies and cakes for the holiday. The only thorn in her side is Chamber of Commerce director George Lincoln, who is trying to buy the café so he can tear it down and build a B&B on the site.

When George collapses while eating at the Down South, everybody assumes it’s a heart attack—until the autopsy declares it to be poisoning. Now, it’s up to Amy to prove her innocence before her liberty is lost.

A very special thank you to Gayle Leeson for providing (1) – signed paperback of SILENCE OF THE JAMS, Down South Cafe t-shirt, and Flirty Apron Oven Mitt Set! 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 April 16, 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!)

Peanut Butter Pie

Ingredients

3/4 cup confectioners' sugar
1/2 cup creamy peanut butter
1 9-inch piecrust, baked and cooled
2/3 cup plus 3 tablespoons sugar, divided
1/3 cup plus 1 tablespoon cornstarch, divided
3 eggs, separated
2-1/2 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup water

Instructions

Preheat oven to 350 degrees (F).
Place the confectioners' sugar in a bowl.
Cut in the peanut butter with a pastry blender until crumbly.
Set aside 2 tablespoons for garnish and sprinkle the remaining crumbs into the pie shell.
In a saucepan, combine 2/3 cup sugar, 1/3 cup cornstarch, egg yolks, and milk.
Cook over medium heat until the mixture thickens. Remove from heat.
Add the butter and vanilla, stirring until the butter melts.
Pour into the pie shell.
In a small saucepan, combine the remaining sugar and cornstarch with water. Cook over low heat until thickened. Cool slightly.
Beat the egg whites until stiff.
Fold in the cornstarch mixture.
Spread the meringue over the hot filling, sealing the edges.
Sprinkle the reserved peanut butter mixture over the top.
Bake for 12 to 15 minutes or until golden brown.
Allow pie to cool completely before serving.
Yield: 8 servings

https://cinnamonsugarandalittlebitofmurder.com/peanut-butter-pie/

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Tour Participants

April 3 – Laura’s Interests
April 3 – Sapphyria’s Book Reviews
April 3 – Because I said so — and other adventures in Parenting
April 4 – Book Babble
April 4 – Island Confidential
April 5 – Bookworm Mom
April 5 – Jersey Girl Book Reviews
April 6 – The Power of Words
April 6 – Texas Book-aholic
April 6 – Shelley’s Book Case
April 7 – A Blue Million Books
April 7 – Books,Dreams,Life
April 8 – StoreyBook Reviews
April 8 – Author Annette Drake’s blog
April 9 – Mystery Thrillers and Romantic Suspense Reviews
April 9 – Brooke Blogs
April 10 – Cinnamon, Sugar, and a Little Bit of Murder
April 10 – Community Bookstop
April 10 – 3 Partners in Shopping, Nana, Mommy, & Sissy, Too!
April 11 – Melina’s Book Blog
April 11 – Cozy Up With Kathy
April 12 – Reading Is My SuperPower
April 12 – Maureen’s Musings
April 13 – Books, Movies, Reviews. Oh my!
April 13 – Celticlady’s Reviews
April 14 – Bibliophile Reviews
April 14 – A Holland Reads
April 15 – Queen of All She Reads
April 15 – deal sharing aunt
April 16 – Varietats
April 16 – Lisa Ks Book Reviews

I received a copy in exchange for my honest review. All thoughts and opinions are my own.

White Cake with White Chocolate Ganache Frosting

I finally had the opportunity to meet the lovely author, Marla Cooper, in Honolulu at Left Coast Crime last month. I had a very fun time listening to her play the ukulele for a group of us and chatting over drinks one evening. Smart, talented and humorous, Marla brings all of those qualities to her newest release, DYING ON THE VINE, the second book in her Kelsey McKenna Destination Wedding Mystery series!

Kelsey McKenna is a destination wedding planner. Like her creator, Kelsey is also intelligent, artistic and funny, using those qualities while working with brides, wedding vendors and obnoxious wedding planners who feel like she’s the competition. When she finds the murdered body of one of her competitors, Kelsey suddenly discovers herself in the unwanted center of attention of the police. Worried that she will lose business she can ill-afford, Kelsey must solve the murder and clear her name. She readily admits that she really doesn’t know how to solve crimes and proves to everyone that it’s definitely not as easy as they make it seem on CSI reruns! This sets the stage for several laugh out moments along with the zingy little one liners Kelsey likes to throw in.

I adored the setting of Napa Valley for this destination mystery series! Having lived in Napa for a while in my early twenties, Marla perfectly captures the sights, sounds, and flavors of the valley. She also provides a little information on wineries and wine caves, which I found fascinating. Kelsey has a wonderful friendship with Brody, a wedding photographer, and her assistant, Laurel. They complement each other and the author has set up great dialog and repartee between the characters. The plot moved at a fast pace with plenty of suspects to keep the reader guessing and concludes with an exciting, suspenseful scene which wraps the story up nicely.

While there aren’t any recipes included with the book, there is plenty of yummy food mentioned. After discussing with Marla, I decided to create a recipe for White Cake with White Chocolate Ganache Frosting, based on a scene in DYING ON THE VINE. Kelsey is given a 6-inch sample cake from a bakery wanting some of her wedding business, but I made it an 8-inch cake so there is plenty to go around for family and friends. My taste testers oohed over the rich moistness of the cake and the unbelievably creamy frosting. The white chocolate adds just the right amount of flavor that compliments the vanilla cake. While my homemade White Cake recipe is deliciously yummy, the star is truly the White Chocolate Ganache Frosting! I’ve included a look at how to make a fondant ribbon flower at the end of the video tutorial below. It’s a quick and easy way to dress up any cake for any occasion!

Amazon Synopsis

When wedding planner Kelsey McKenna goes to the Wine Country Wedding Faire, the last thing she expects to do is take on new clients. After all, she’s just there to help out her friend Brody and maybe score some free cupcakes. But when a young couple in a pinch asks for her help, she just can’t say no.

There’s only one problem: they’d been working with Babs Norton, the self-proclaimed Queen of Wine Country Weddings―and things did not end well. Kelsey wants to make sure there are no hard feelings, but unfortunately she never gets the chance. When she goes to Babs’ office, she finds the wedding planner dead on the floor.

Babs’ high-strung assistant Stefan knows exactly who killed Babs: Kelsey. At least, that’s what he very publicly accuses her of at Babs’ funeral. When Kelsey decides to do a little sleuthing to clear her name, she uncovers a myriad of secrets and lies. And when a second wedding planner is attacked, Kelsey begins to wonder if she might be next.

A special thank you to Marla Cooper for providing a hardcover copy of DYING ON THE VINE for one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, April 10, 2017 at 11:59 pm PST. Print limited to U.S. residents only. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

White Cake with White Chocolate Ganache Frosting

Ingredients

Cake

2 cups (9.6 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1-1/2 teaspoons pure vanilla extract
1/2 cup (4 ounces) unsalted butter, room temperature
1-1/2 cups (10.5 ounces) granulated sugar
3 eggs, room temperature

White Chocolate Ganache Frosting

1-3/4 cups heavy whipping cream
1 11-ounce package premium white chocolate chips (Ghiradelli works best)
5 cups (22.5 ounces) confectioners' sugar

Instructions

Cake

Preheat oven to 350 degrees (F).
Grease and flour two 8-inch round cake pans.
Sift together the all-purpose flour, baking powder, and salt. Set aside.
Mix the milk with the vanilla. Set aside.
In the bowl of a standing mixer, cream the butter until smooth then mix in the granulated sugar.
Beat 2 minutes on medium speed.
Add the eggs, one at a time, beating well after each addition.
Scrape down the sides of the bowl.
On low speed, slowly add half the flour mixture and mix just until combined.
Add in half the milk mixture and beat until just combined.
Repeat with the remaining flour and milk, then beat on low speed until smooth, about 30 - 60 seconds.
Divide the batter between the two pans.
Bake 32 to 35 minutes. The tops should be golden and a wooden skewer inserted into the center of the cake should come out mostly clean. A few moist crumbs are fine, but it shouldn't be sticky.
Remove pans from the oven and allow the cake to cool for 10 minutes.
Turn cakes out onto a wire rack and cool completely before frosting.

White Chocolate Ganache Frosting

In a small saucepan, heat whipping cream over medium heat just until it begins to steam and bubble around the edges, stirring frequently. Do not allow to boil.
Place white chocolate chips in a heat-proof mixing bowl and pour the hot cream over the chips.
Allow mixture to sit for 5 minutes then whisk until completely smooth.
Allow ganache to cool to room temperature. Don't refrigerate as it may cause mixture to curdle. If this happens, gently reheat mixture until slightly melted and whisk until smooth.
Once ganache reaches room temperature, use the whisk attachment on a stand mixer, beat on low and slowly add the confectioners' sugar.
Gradually increase the speed to high and whip frosting for 5 minutes until light and fluffy.

Putting it together

Slice each cake layer in half horizontally (torte), and place one layer on a cake platter.
Spread a thin layer of the white chocolate ganache frosting and top with another cake layer. Repeat until the cake layers are stacked.
Cover the top and sides of the cake with a light coat of frosting then refrigerate for 15 minutes.
Remove cake from refrigerator and cover top and sides of the cake with another thick layer of frosting and using any remaining frosting to pipe borders as desired.

Tips

If the frosting seems too soft, add additional confectioners' sugar, 1 tablespoon at a time, until desired consistency is reached, whipping well after each addition.
You can also take a shortcut and use a boxed cake mix, jazzing it up by using milk instead of water, adding extra vanilla extract and maybe a handful of white chocolate chips.
For more tips on making box mixes seem more homemade, check out my blog post: https://cinnamonsugarandalittlebitofmurder.com/2015/06/17-tricks-for-cake-mix/
Magic strips help cakes bake level. You can see more at this Amazon link: https://www.amazon.com/Wilton-415-0796-6-Piece-Bake-Strip/dp/B00C1LU8SA

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Marla Cooper is an accomplished ukulele player and serenaded us on the beach in Hawaii!

I received a copy in exchange for my honest review. All thoughts and opinions are my own.

Key Lime Cupcakes

I had the pleasure of meeting up again with Jenn McKinlay at Left Coast Crime in Honolulu last month. She is just as humorous in person as she is in her books and I was excited to have the chance to read the newest release in her Cupcake Bakery Mystery series, CARAMEL CRUSH. Of course there was absolutely no time to read during the conference, so I decided to start the book on the flight home to Los Angeles. Now typically I never read on an airplane… I hate, hate, hate to fly and the stress makes me unable to focus on the words in front of me. Instead, my eyes glaze over as I watch mindless movies or tv shows, while I pretend I’m anywhere but on the airplane. Jenn’s book proved to be the exception! Not only did I read the entire way, I wasn’t quite ready for the jet’s wheels to touch down because I only had two chapters left to go to finish the book. Her sassy humor captivated me from the very first page and pulled me into the story, making me forget where I was.

Click on the book to visit Amazon

Jenn weaves a tantalizing tale involving a bridezilla, a long-ago debt that Mel thinks she can never repay, and a man murdered just before Mel delivers breakup cupcakes. There were unexpected twists to the clever plot and subplots, that I didn’t see coming. I greatly enjoy seeing the relationship Mel has with her best friend and bakery co-owner, Angie. It has a ring of authenticity… they care about each other but they also have squabbles that long-time best friends can have; especially those who also work together day in and day out. Angie’s mother and her future mother-in-law are a hoot, and even though they only had a cameo appearance, I hope to see more of them in future books. Mel and her boyfriend, Joe, (who is also Angie’s brother) are progressing ever so slowly in their relationship, but they are sweet together.

And just as sweet as Mel and Joe are together, the recipes Jenn includes at the back of the book are amazingly sweet! So many delectable cupcake recipes to choose from, I had a difficult decision about which one to share. In the end I chose Key Lime Cupcakes with Key Lime Buttercream because that happens to be one of my granddaughter’s favorite pies and I knew she would love these cupcakes. The cupcakes are tender and moist while the buttercream tops them off with a zingy creaminess which made them a hit in my household! Thanks, Jenn, for allowing me to share your wonderful recipe!

Amazon Synopsis

Love is in the air at Fairy Tale Cupcakes as Angie prepares for her wedding, but co-owner, Mel, is preparing for a breakup. Her old friend, Diane Earnest, is dumping her fiancé after discovering he’s only marrying her for her money. She wants Mel to personally deliver a batch of caramel breakup cupcakes to the louse and give her a play-by-play of his reaction.

When Mel finally tracks the man down, the look on his face isn’t the reaction she was expecting: he’s dead. After the police arrive and see the incriminating cupcakes, Diane becomes their prime suspect. If she hopes to taste freedom again, Mel and Angie must make sure the real killer gets their just desserts…

I’m happy to be able to offer winner’s choice of either an e-book copy or print copy of CARAMEL CRUSH plus a special thank you to Jenn McKinlay for providing a cool swivel measuring spoon from her Cupcake Bakery Mysteries for one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Thursday, April 6, 2017 at 11:59 pm PST. Print and swag limited to U.S. residents only. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Key Lime Cupcakes

Ingredients

A golden cupcake flavored with lime zest and topped with a key lime buttercream.

Cupcakes

3/4 cup sugar
1-1/2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup melted butter
1 beaten egg
1 cup milk
1 tablespoon key lime zest
2 tablespoons key lime juice

Key Lime Buttercream

1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
2 tablespoons key lime juice
1 tablespoon key lime zest
1/2 teaspoon vanilla extract
4 cups powdered sugar

Instructions

Cupcakes

Preheat the oven to 350 degrees (F).
Line a cupcake tin with 12 cupcake paper liners.
Sift the dry ingredients together in a big bowl.
Melt the butter and add the beaten egg to it.
Add the butter and egg mixture to the dry ingredients, then stir in the milk until smooth.
Zest half of a lime, and add it to the bowl.
Squeeze in the juice of half the lime (2 tablespoons), and mix well.
Scoop into the cupcake liners and bake for 15 to 18 minutes or until golden brown.

Key Lime Buttercream

In a medium-sized mixing bowl, beat butter on high speed until light and fluffy.
Mix in key lime juice, zest, and vanilla extract.
Add in powdered sugar, mixing until it reaches desired consistency.
Spread or pipe on cooled cupcakes.
Garnish with a candied lime peel, if desired.

Tip

You can substitute regular limes if you can't find Key Limes. Just remember, fresh is always best so don't use the bottled juice.

https://cinnamonsugarandalittlebitofmurder.com/key-lime-cupcakes/

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Leslie Karst, Jenn McKinlay, and me at LCC

I received a copy in exchange for my honest review. All thoughts and opinions are my own.

Best Butterscotch Mistake Cake Ever!

I’m very happy to welcome Paige Shelton back to my blog to celebrate her new release, OF BOOKS AND BAGPIPES. She is also sharing her amazing recipe for Best Butterscotch Mistake Cake Ever! along with a chance to win a signed hardcover copy of her new book. Thank you, Paige, for your generosity! You can see my review and the synopsis at the bottom of the page below the Rafflecopter link.

The contest ends Monday, April 3, 2017 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipes 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!)

Welcome back to Cinnamon & Sugar, Paige!

Don’t you love it when a plan comes together? Don’t you love it even more when things come together without any plan in the first place? Me too. It’s rare that one of my throw-together, or leftover ingredient recipes actually taste good, but I got lucky on this one.

In celebration of the publication of my upcoming book OF BOOKS AND BAGPIPES, I’m sharing the recipe. This might not necessarily be a Scottish recipe, but we can pretend and somehow correlate the ButterSCOTCH with scotch whisky, though there’s no whisky involved. Okay, a stretch, I know, but you’ll thank me later.

Best Butterscotch Mistake Cake Ever!

Ingredients

1 package yellow cake mix, minus three tablespoons. Okay, I don’t know what you’re supposed to do with the three tablespoons, but I had to use them for another recipe, and that’s ultimately how this cake recipe was born. In fact, you can probably leave in the three tablespoons, but that’s not what I did.**
1 small instant vanilla pudding mix, or a little over half of a 5.1 ounce box (which is what I used)
1/2 cup sour cream
1/2 cup whipping cream
1/2 cup milk
1/2 cup vegetable oil
3 eggs
About 3/4 of a bag of butterscotch chips
1 can of cream cheese frosting

Instructions

Preheat oven to 350 degrees F.
Grease and flour the bottom and sides of a 9 by 13 cake pan.
Combine yellow cake mix, vanilla pudding mix, sour cream, whipped cream, milk, vegetable oil, and eggs.
Mix on medium to high speed for about four minutes. This is a thick batter and I had to fight it a little, but it worked.
Fold in the butterscotch chips.
Pour into pan and cook for forty to forty-five minutes, maybe longer. Check by inserting a toothpick into the center. When it comes out clean, the cake is done.
Let cool in pan on rack. Once cool, frost with frosting.
Enjoy! Store covered in refrigerator, if you can get it there before it gets eaten.

Reviewer's Notes:

I made this cake using the entire cake mix and it worked fine. I also made the cake both in a 9 x 13-inch cake pan AND made it in a bundt cake pan, which my guests really liked. The butterscotch chips sank during baking and stuck to the pan, so to prevent that, 1) omit the chips when mixing the cake 2) place batter in bundt cake pan 3) sprinkle chips on top of batter and gentle push them down just until covered with batter. They will sink into the batter while baking. Instead of frosting the bundt cake, I melted the can of cream cheese frosting in the microwave for about 30 seconds (until it is easy to drizzle) then drizzled over the cake. The bundt cake bakes the same amount of time as the sheet cake, 40 - 45 minutes. I allowed to cool in the pan for 10 minutes before inverting onto a serving platter.

**If you want to see the Cake Batter Gourmet Popcorn recipe Paige used those 3 tablespoons of cake mix for, please visit: https://cinnamonsugarandalittlebitofmurder.com/2017/02/gourmet-popcorn/

https://cinnamonsugarandalittlebitofmurder.com/butterscotch-cake/

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Thank you to my sister, Kathy, for making this cake yesterday (4/2) and instigating another happy mistake which corrected the issue of the cake sticking to a bundt pan. She forgot to add the butterscotch chips before adding the batter to the bundt pan. Once she realized it, she sprinkled the chips over the top of the batter and barely pushed them down until a small amount of batter covered them. The chips sink as it is baked and turned out perfectly! Here are her pics.

Photo cred: Kathy Keith

Photo Cred: Kathy Keith

My Review

When Paige Shelton released the first book in her Scottish Bookshop Mystery series last year, I was smitten and couldn’t wait for the next installment. Books and treasures, the warmth and charm of the characters, and a strong mystery to keep me guessing combine to create another home run with her newest release, OF BOOKS AND BAGPIPES!

The author has created a memorable protagonist with her character, Delaney Nichols from Kansas in America. Delaney has relocated herself to Scotland to work for elderly Edwin MacAlister, owner of the bookshop The Cracked Spine. The setting of the bookshop is magical with its books, hidden treasures, and delightful employees including the darling terrier, Hector. Delaney comes to love her boss and the others at the bookshop like family and her care and concern shine through the situations she finds herself in. Paige Shelton has also created a lovely relationship between Delaney and her landlords, Elias and Aggie, who treat the American transplant like a daughter. Cab-driving Elias becomes a ready sidekick to Delaney’s exploration and investigations, providing balance to the scenes while portraying the charm of the Scottish people and their delightful language.

I loved how the author weaves bits and pieces of Scottish history into the story in such a creative way that I didn’t even realize I was “learning” while turning page after page to find out what happens next. And turn the pages I did… as the intertwined murder mystery and half-century old secrets unfolded, unexpected twists and turns caught me by surprise and took me in an entirely different direction than I thought the author was going. It provides an edge-of-your-seat read that I couldn’t put down until I finished the last page!

Now my comment about the Best Butterscotch Mistake Cake Ever! I had a lot of family coming into town to stay with me for several days. When Paige sent me the recipe I knew it was one I needed to make for my company. Once the plates were passed around three things happened: 1) Everyone wanted the recipe right then and there; 2) Numerous people went back for seconds; 3) I knew I was going to have to make a second cake right away…and I did! This is an amazingly easy cake to make but the results are anything but ordinary!

Amazon Synopsis

Delaney Nichols has settled so comfortably into her new life in Edinburgh that she truly feels it’s become more home than her once beloved Kansas. Her job at the Cracked Spine, a bookshop that specializes in rare manuscripts as well as other sundry valuable historical objects, is everything she had dreamed, with her new boss, Edwin MacAlister, entrusting her more and more with bigger jobs. Her latest task includes a trip to Castle Doune, a castle not far out of Edinburgh, to retrieve a hard-to-find edition of an old Scottish comic, an “Oor Wullie,” in a cloak and dagger transaction that Edwin has orchestrated.

While taking in the sights of the distant Highlands from the castle’s ramparts, Delaney is startled when she spots a sandal-clad foot at the other end of the roof. Unfortunately, the foot’s owner is very much dead and, based on the William Wallace costume he’s wearing, perfectly matches the description of the man who was supposed to bring the Oor Wullie. As Delaney rushes to call off some approaching tourists and find the police, she comes across the Oor Wullie, its pages torn and fluttering around a side wall of the castle. Instinct tells her to take the pages and hide them under her jacket. It’s not until she returns to the Cracked Spine that she realizes just how complicated this story is and endeavors to untangle the tricky plot of why someone wanted this man dead, all before getting herself booked for murder.

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I’ll admit I was never a fan of bagpipes until I visited Scotland and saw an elderly man, dressed in a kilt, playing his bagpipe at the ruins of an ancient castle. The haunting sound that captured the moment has stayed with me for years!

I received a copy in exchange for my honest review. All thoughts and opinions are my own.

Chicken Gabriella

The newest release in the Dinner Club Mystery series by Linda Wiken, ROUX THE DAY, brings the reader back to the table for a delicious second installment! The protagonist, J.J. Tanner, has gained confidence both in her job working as an event planner at Make It Happen, and cooking for the dinner club, Culinary Capers, that she belongs to. I liked the premise of the story with J.J. working at a casino fund-raising event for a non-profit charity aboard a cruise boat on Champlain Lake. The setting provides a glamorous backdrop for the murder along with a limited pool of suspects…of which J.J. finds herself in. The beginning felt a bit slow to me with the author cautiously doling out clues. However, it wasn’t long before twists and turns in the plot had me turning pages to read “just one more chapter” late into the night.

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The book also captures the spirit of friendship J.J. has with her friends, especially with Connor Mac. Though she had dated him a few times, J.J. believes in him and wants to clear his name when he becomes a murder suspect. Even after finding out that he has been hiding several things from her, she remains loyal. J.J. also is quick to help out her friends when they need assistance and the author creates a nice subplot within the story involving thievery at her good friend’s cafe, Cups ‘N’ Roses.

Linda Wiken also creates a close bond between the members of the Culinary Capers group along with some amazing dishes that they share! A specific cookbook is chosen each month by the host of that particular month’s get-together. The cookbook highlighted in ROUX THE DAY is The Mystery Writers of America Cookbook… I’ll admit, I’m feeling the need to purchase it now! Linda has included several recipes at the back of her book; some of them are her own and others are shared by the authors who contributed to The Mystery Writers of America Cookbook. Linda Wiken and Sara Paretsky (whose newest VI Warshawski novel is Fallout) have graciously allowed me to share Sara’s recipe for Chicken Gabriella. The chicken is flambéed with Armagnac, then braised in a flavorful wine-based broth and finished with a handful of Calimyrna figs. The resulting dish is tender, moist chicken. I served it over wide egg noodles to soak up the super flavorful sauce.

Amazon Synopsis

In the latest mystery from the author of Toasting Up Trouble, the Culinary Capers dinner club is back in business when a charity casino event makes a real killing…

Event planner Jennifer “J.J.” Tanner is planning a cruise ship casino night—and she’s really going overboard. She even arranged for radio DJ Connor Mac and TV personality Miranda Myers to help the good times roll. But the party comes to a screeching halt when Miranda is found dead on the main deck…

With a boatload of suspects, the police focus in on J.J., who, though recently linked with Connor, never knew he was once engaged—to Miranda. With Half Moon Bay’s gossip mill running full tilt, J.J. turns to her fellow dinner club members to help fish for clues and keep herself out of hot water…

A special thanks to Linda Wiken, for providing a copy of ROUX THE DAY for one lucky winner! Contest ends Thursday, March 30, 2017 at 11:59 pm PST, and is limited to U.S. and Canadian 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!)

Chicken Gabriella

Ingredients

Enough olive oil to cover the bottom of a skillet, plus 1 tablespoon
2 garlic cloves, finely chopped
1 fryer chicken, cut into pieces
1/4 cup Armagnac
1 cup pinot grigio (or other dry white wine)
6 Calimyrna figs, cut into quarters

Instructions

Coat the bottom of a skillet with olive oil and heat for about 30 seconds.
Add garlic and sauté until golden brown, stirring constantly.
Remove garlic and reserve.
Add the additional 1 tablespoon olive oil to the skillet.
Turn heat to high, quickly add chicken, and sear each piece on both sides.
Remove the skillet from the heat.
Pour the Armagnac into the skillet and flame it with a match. (Light the Armagnac the instant you put it in the pan or it will not flame.)
Return the pan to the heat.
Once the Armagnac has cooked off, add the pinot grigio and simmer the chicken, covered on low heat until tender, approximately 30 to 45 minutes.
Add the figs and sautéed garlic for the last 10 minutes of cooking.
Season to taste with salt and pepper.
Serve with a green salad and a crisp, cold white wine.
Yield: 4 servings

Recipe shared with permission granted by Sara Paretsky, whose newest VI Warshawski novel is Fallout.

My Tips

If you can't find Armagnac, you can substitute Cognac.
After cooking chicken, remove from skillet and keep warm. If the sauce seems too thin, mix 1 teaspoon cornstarch with 2 teaspoons cold water in a small cup. Whisk the mixture into the sauce and bring to a simmer. Cook for 1 minute, stirring constantly, then remove from heat. Serve with the chicken.