Kim, Author at Cinnamon and Sugar

Candy Cane Snowball Cookies

I know most people envision Christmas morning with newly fallen snow outside while the family inside are curled up in front of a warm, cozy fire opening gifts and enjoying holiday treats. After all, I’m Dreaming of a White Christmas is a very popular Christmas carol! However, having been born and raised in Southern California, I’ve only experienced a white Christmas once…and that was enough to last me a lifetime. I’ll take warm weather any time, no matter how picture postcard perfect snowy landscapes may be. So when I started reading MURDER AT CHRISTMAS, the fourth book in the Sand and Sea Hawaiian Mystery series by Kathi Daley, I was right at home with the Hawaiian tropical setting!

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Synopsis

The week before Christmas, Lani Pope is working double shifts at the Dolphin Bay Resort which is packed with holiday visitors. With the flu taking out half the staff, she’s working as a lifeguard by day and as Santa’s Elf at night. The evening of the resort’s huge “Step Into Christmas” event, Lani is sent to look for Santa while all the guests eagerly await his arrival. Things go from bad to worse when Lani finds Santa dead in the alley behind the loading dock, murdered. Lani feels a certain responsibility since she’s the one who asked her senior citizen friend, Sam, to play Santa at the last moment.

When a group of Sam and Lani’s senior citizen friends decide to investigate, Lani knows she must jump in and find the killer before one of them gets hurt. With the help of her boyfriend, Luke Austin, they try to find clues, keep the ladies out of trouble, and plan a holiday party. Can Lani keep up with her double shifts, talk to suspects, and keep the ladies occupied and out of trouble? Will Luke decide he wants a white Christmas with his family in Texas or will he stay and celebrate Christmas with Lani in the tropics? Can they capture the murderer and find justice for Sam?

My Review

Kathi paints a vivid picture with her words, drawing you in. There is one scene in particular that stayed with me long after I finished the book, where Lani rescues a boy who almost drowns. A parent’s (or grandparent’s) worst nightmare and I appreciate the valuable lesson Kathi includes in her story. I enjoyed the easy friendship Lani also has with the senior citizens, including them in both her sleuthing and in her social life. It says a lot about a person when they are comfortable not only around their own age group but also with the elderly. There are moments of humor that her senior friends provide yet they also add wisdom and insight to help Lani solve the crime. The relationship she has with Luke is sweet as it blossoms and he is very supportive of Lani and the decisions she makes. One thing that strikes me with all of Kathi’s series is that the characters are such nice people and good role models both as friends and with their romantic relationships. Even though the book is fairly short, the mystery is well plotted with plenty of suspects and a nice conclusion. It held my attention and I knew I would stay up to finish the book to see how it ended.

Set at Christmas time, Kathi provides plenty of tropical holiday ambiance along with seasonal recipes at the back of the book. I was ecstatic when I found out that one of the many recipes included at the back of MURDER AT CHRISTMAS was my own recipe for Candy Cane Snowball Cookies! One of my granddaughter’s favorite cookies (okay, it’s probable that any cookie is her favorite depending on what she’s munching on at any given moment!) it’s just not Christmas until I make these Candy Cane Snowball Cookies. Starting with a buttery cookie base, either crushed candy canes or Andes Peppermint Crunch baking pieces (usually available in December) are mixed in creating a tasty holiday treat. When Emory was very young I would form the dough into small balls and let her roll them in granulated sugar and place them on the baking sheets for me. She enjoyed getting to help in the kitchen although I know a few cookies were always missing by the time I started baking them. I hope you enjoy our recipe as much as we have!

A huge thank you to Kathi Daley for providing winner’s choice of either an e-book or print copy of MURDER AT CHRISTMAS for one lucky winner! Print copy limited to U.S. residents only. Contest ends Monday, December 12, 2016 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!)

Candy Cane Snowball Cookies

Ingredients

1-1/2 cups confectioners’ sugar
1-1/4 cups unsalted butter, room temperature
1 egg, room temperature
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon sea salt
1 cup finely crushed peppermint candy canes*
Granulated sugar for rolling cookies

Instructions

Preheat oven to 350 degrees.
In a medium-sized bowl, whisk the flour, baking powder, and sea salt together. Set aside.
In the bowl of a standing mixer, beat the powdered sugar and butter together until creamy, about 2 minutes.
Add the egg and beat until well combined.
Add the peppermint extract and vanilla and stir to thoroughly combine.
Slowly add the flour mixture and stir until well blended on low speed.
Remove the bowl from the standing mixer and add the crushed peppermint candy, stirring into the cookie dough by hand.
Form the dough into 1-inch balls and roll in granulated sugar.
Place on a parchment-lined baking sheet, 12 cookies per sheet.
Bake for 10 to 12 minutes. The bottoms of the cookies should just start to be showing golden color.
Allow the cookies to cool on the baking sheet for 5 minutes then remove and cool completely.
Makes approximately 5 dozen cookies, depending on size.

Tips

If the dough is too sticky when rolling into balls, refrigerate for 1 hour.
You can substitute Andes Peppermint Crunch baking pieces for the crushed candy canes, if desired.

https://cinnamonsugarandalittlebitofmurder.com/candy-cane-snowball-cookies/

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Suzanne’s Cherry Cake Bars

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I am very excited to be a part of the Great Escapes Virtual Book tour for EGG DROP DEAD by Laura Childs! While I’ve been a long time fan of Laura’s Tea Shop Mystery series, I haven’t read any books in her Cackleberry Club Mysteries until now…and I found that I’ve been missing out on another fantastic series! Even though EGG DROP DEAD is the seventh book in the series, I had an easy time jumping into the book and getting to know its delightful characters. The story starts off with a bang in the very first chapter, pulling you in to see if Suzanne can find the killer who brutally murdered a well-respected, elderly dairy farmer. As she asks questions around town, she finds out there could be numerous people who had a motive for killing the farmer, which kept me guessing with each turn of the page. Along the way she rescues horses, befriends an autistic teen, and serves up delicious food at the Cackleberry Club Cafe she owns with her best friends, Toni and Petra.

Another aspect of EGG DROP DEAD, that I greatly enjoyed, is the close relationship Suzanne has with her friends and fiancé, Dr. Sam Hazelet, who all realize that Suzanne has a “devilishly curious mind”. There is plenty of sassy repartee to enliven the conversations that kept me entertained and chuckling at times. The author’s descriptive and colorful use of language effortlessly draws you in, making you feel like you’re experiencing what Suzanne is experiencing. Being a co-owner of a cafe also means there is lots of mouthwatering food being served and the author provides several recipes at the back of the book. Laura has graciously allowed me to share her recipe for Suzanne’s Cherry Cake Bars with you. These amazing treats are part cake, part cookie and super easy to make starting with a boxed cake mix. The colorful and flavorful cherry pie filling will bring holiday cheer to your dessert table this Christmas season!

Amazon Synopsis

In Laura Childs’s New York Times bestselling mystery series, Suzanne, Petra, and Toni—co-owners of the Cackleberry Club café—are back to track down another bad egg…

Maintaining good personal relationships with their suppliers is one of the secrets of the Cackleberry Club café’s success, so Suzanne doesn’t mind going out to Mike Mullen’s dairy farm to pick up some wheels of cheese. She’s looking forward to a nice visit with the mild-mannered farmer before heading back to their hectic kitchen.

But when she arrives, Mike’s nowhere to be found. The moaning of his cows leads her to look in the barn, where she discovers a bloodcurdling sight—the farmer’s dead body. Apparently not everyone was as fond of Mike Mullen as the Cackleberry Club.

Churning with grief and outrage, Suzanne, Petra, and Toni vow to find the farmer’s murderer—but as they get closer to the truth, the desperate killer gets whipped into a frenzy and plans to put the squeeze on them…

A very special thank you to Laura Childs for providing 2 hardcover copies of EGG DROP DEAD! 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 December 18, 2016 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!)

Suzanne’s Cherry Cake Bars

Ingredients

I package white cake mix
8 tablespoons butter, softened (divided)
1-1/4 cup rolled oats (divided)
1 egg
1 (21-ounce) can cherry pie filling
1/2 cup walnuts
1/4 cup brown sugar, firmly packed

Instructions

Heat oven to 350 degrees (F).
In a large bowl, combine cake mix, 6 tablespoons butter, and 1 cup oats. Mix until crumbly.
Reserve 1 cup of this dry mixture for topping.
To remaining dry mixture add 1 egg and mix well until blended.
Press mixture into greased 9" x 13" inch pan to form bottom crust.
Pour cherry pie filling over this crust.
With reserved dry mixture, add remaining 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Beat until thoroughly mixed.
Sprinkle carefully over cherry mixture.
Bake for 30 to 40 minutes or until golden brown.
Allow to cool.
May be served with whipped cream or ice cream.

https://cinnamonsugarandalittlebitofmurder.com/cherry-cake-bars/

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TOUR PARTICIPANTS

December 4 – Varietats
December 5 – Cinnamon, Sugar, and a Little Bit of Murder
December 6 – Laura’s Interests
December 6 – Brooke Blogs
December 7 – MysteriesEtc
December 7 – Readeropolis
December 8 – Paranormal and Romantic Suspense Reviews
December 8 – Queen of All She Reads
December 9 – Island Confidential
December 9 – Community Bookstop
December 10 – The Editing Pen
December 11 – The Book’s the Thing
December 11 – Cozy Up With Kathy
December 12 – The Power of Words
December 12 – StoreyBook Reviews
December 13 – Bibliophile Reviews
December 14 – Texas Book-aholic
December 14 – The Pulp and Mystery Shelf
December 15 – Melina’s Book Blog
December 16 – A Holland Reads
December 17 – 3 Partners in Shopping, Nana, Mommy, &, Sissy, Too!
December 18 – Booklady’s Booknotes

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

Paximathia – Spiced Greek Biscotti

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Ever since Jenny Kales debuted her first cozy mystery, ON THE CHOPPING BLOCK, earlier this year I’ve been looking forward to the second installment in her Callie’s Kitchen Mystery series! Fortunately, Jenny didn’t disappoint and is celebrating the holidays with her new release SPICED AND ICED! First off, the cover is whimsically festive and invites a reader in for some Christmas cheer, cookies, and murder. Callie is an enjoyable protagonist and I would dearly love to spend some time with her in her kitchen baking up some of the delectable treats she serves at her restaurant. In addition to being a wonderful cook, Callie has a caring personality. She treats her employees, friends, and family with equal respect and love and is a good role model to her ten-year-old daughter. I so enjoy her relationship with her Greek father and especially her “Aunt” Sweetie, visiting from Greece. It provides an opportunity to learn some bits and pieces of Greek words, culture, and customs which adds character to a terrific story.

The murder mystery provided suspense and kept me turning pages wanting to find out what happens next, while there were plenty of suspects to keep me guessing. Callie’s Grandma Viv and Aunt Sweetie also join in the sleuthing with humorous results as does the scenes where Callie finds out about the woman her father may or may not be dating. Callie is dating Detective Sands, who is in charge of the investigation. They are in the early stages of their romance but the author gives them room to grow, to learn to trust each other. I look forward to what is in store for them in future books.

And then there are the recipes the author includes with her book…so many yummy ones! Jenny graciously allowed me to share her husband’s grandmother’s recipe for Paximathia, Spiced Greek Biscotti which has been passed down through the family! I so love knowing that this recipe is a family tradition which makes it even more special in the sharing. Biscotti are wonderful cookies for several reasons: they’re delicious and ideal for dunking into coffee, tea, or hot cocoa; they can be made several weeks ahead of time, which is perfect for gift giving around the hectic holiday season; they’re sturdy so they ship well. These Paximathia are flavored with the Greek liqueur, Ouzo (although you can use anise extract instead) which lends a delicate spicy flavor and scent. Not too sweet, they can be “decorated” by drizzling some melted white chocolate over them. With Christmas right around the corner I drizzled melted red candy melts over them, then immediately sprinkled with red sparkling sugar for a festive look. Either way, your family and friends will thank you for such a thoughtful treat!

Amazon Synopsis

The season is bright when Calliope “Callie” Costas agrees to contribute her Greek snowball cookies to a December bridal shower at The English Country Inn in the scenic waterfront town of Crystal Bay, WI. But when Callie finds a colleague dead, she’s sucked into another murder investigation — all while juggling her growing business and staggering holiday workload.

As she reluctantly agrees to help the Inn’s owner track the killer, Callie is soon up to her spiced Greek biscotti in difficulties. For one thing, the hotel staff is freezing her out as she tries to uncover information, helped by her feisty Grandma Viv and her sweet but nosy aunt who’s visiting from Greece. And then there’s her deepening relationship with the suave and mysterious Detective Sands, a British expat now living in Wisconsin, who seems to have a few secrets of his own.

The icing on the cake is a host of simultaneous family mayhem including her father’s surprising fixation on a real estate agent and her ex’s plans to move back to Crystal Bay. As the Inn’s annual Christmas Tea approaches, things are heating up in Callie’s Kitchen, but she’s on thin ice! Will Christmas be a festive celebration this year – or will it be murder?

A huge thank you to Jenny Kales for providing an e-book copy of SPICED AND ICED for one lucky winner! Contest ends Monday, December 5, 2016 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!)

Paximathia - Spiced Greek Biscotti

Ingredients

1-1/2 sticks (3/4 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
3 large eggs, beaten
1 tablespoon olive oil (or canola oil)
2 ounces of ouzo (Greek liqueur) or 2 teaspoons pure anise extract
3 cups flour (if using 2 ounces of ouzo) OR 2-3/4 cup if using anise extract
1/2 teaspoon baking powder
1 teaspoon baking soda

Instructions

Preheat oven to 350 degrees F.
Mix together flour, baking powder and baking soda. Set aside.
Cream butter until light and fluffy and gradually beat in sugar.
Mix in the beaten eggs, oil and ouzo or anise extract. Add dry ingredients gradually until incorporated. The dough will be sticky, but should not be too loose. You should be able to form loaves with it.
Spray a large baking sheet with Pam spray or use baking parchment paper. You need one of your bigger baking sheets, as the dough spreads out during baking.
Pat dough into two loaves, about 1 inch high and 1-1/2 wide. Don’t place loaves too close together, or they will join together while baking.
Bake for 30 minutes.
Remove baking sheet from oven and allow the loaves to cool undisturbed for 15 minutes.
Using a sharp knife, slice each loaf diagonally into slices 1/2 inch to 3/4 inch thick.
Lower oven temperature to 250 degrees F.
Turn biscuits on their sides on the baking sheet and dry slowly in oven for an additional 50 minutes, turning biscuits over once.
Allow cookies to cool completely. They can be stored in airtight container or Ziploc bag for up to 3 weeks.
Makes two dozen.

Tips

If dough is too sticky to work with, refrigerate for 30 minutes before forming loaves.
Spritz your hands with non-stick cooking spray before patting into loaves.
A serrated bread knife works well for slicing the loaves into cookies.
These are the perfect cookies for gifting during the holidays since they can be made several weeks in advance! Plus, they are sturdy enough for shipping.

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Bella’s Old-fashioned Coconut Cake

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I knew that SHADES OF WRATH was going to be a bit different, perhaps even special, when I started out reading the dedication (am I the only one who does that?) and saw that Karen Rose Smith dedicated the book “for women who have faced domestic violence.” As the story unfolds the reader is immediately introduced to Wendy Newcomb, the founder and director of Sunrise Tomorrow, a foundation for victims of domestic violence. Wendy is passionate about protecting women and that focus is explored within the plot, quite effectively. The protagonist, Caprice De Luca, has a very close-knit, loving family that has helped her develop healthy self-esteem while growing up. She is also in a caring relationship with Grant that seems to be progressing. But working with Wendy and meeting some of the women she has helped, Caprice realizes that not everyone is as fortunate as she has been, which gives her a greater empathy for others and provides an opportunity for her to grow as a person. I applaud Karen Rose Smith for tackling this social issue and bringing a spotlight on a subject that is typically ignored.

The plot moves along at a good pace that kept me turning pages. There were also lots of suspects who could have wanted Wendy dead, which kept me guessing. I was completely caught off-guard at the reveal…I just didn’t see it coming! But I think what keeps me coming back to read the Caprice DeLuca Mystery series are the characters. They’re people you’d want to have as your friends and are good role models. Caprice and her family get together often to share meals and there’s also a lot of food mentioned in the book which can make a reader hungry.

Thankfully the author provides recipes with her story and has graciously allowed me to share her recipe for Bella’s Old-Fashioned Coconut Cake. I was drawn to this cake because it’s naturally dairy-free so my husband could enjoy it. Even though he never complains, I know that it can’t always be an easy thing to have to smell all the wonderful aromas coming from my kitchen and not be able to eat any of it. I also liked that the cake did not rely on artificial extract for flavor and instead uses real coconut products. I’ve never made frosting that called for flour and granulated sugar and I was a bit apprehensive about the amount of coconut milk it called for. But oh my, this was the lightest, fluffiest frosting I’ve ever made! I’ll be making it again and again for cupcakes and any other cakes that need a lightly flavored fluffy frosting. The cake is equally scrumptious…I’m sure it will be making another appearance for upcoming birthdays too!

Amazon Synopsis

Between her booming business, her family, and her work rescuing stray animals, home stager Caprice De Luca’s life is packed. But when a murder unsettles peaceful Kismet, Pennsylvania, she adds amateur sleuth to her resume.

Thanks to a wealthy patron, Kismet’s women’s shelter, Sunrise Tomorrow, has inherited a run-down mansion. Now the shelter’s director, Wendy Newcomb, wants Caprice’s decorating expertise. Caprice is happy to help, but when she glimpses a few heated encounters between Wendy and some locals, she fears that Wendy may be in need of protection herself.

When Wendy is found dead inside the old house, Caprice is compelled to poke around in her affairs, and discovers she had her share of enemies. Now, with countless clients, a TV gig that could make her a household name, and rumors of a marriage proposal on its way, Caprice must find time to design an investigation that will lure a crafty killer into the wide open–before someone else winds up in a state of permanent disrepair…

A huge thank you to Karen Rose Smith for providing an autographed copy of SHADES OF WRATH for one lucky winner! Limited to U.S. residents only. Contest ends Thursday, December 1, 2016 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!)

Bella’s Old-fashioned Coconut Cake

Ingredients

Cake

1/2 cup solid coconut oil
1-3/4 cups granulated sugar
5 egg whites
1 whole egg
1 teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons vanilla
1 cup unsweetened coconut milk (the author used Silk Coconutmilk)
2-1/2 cups all-purpose flour

Frosting

I doubled the following frosting ingredients for my 8-inch torted layer cake. It provides a very generous amount of filling and frosting, with some leftover. If you bake the cake in a 9 x 13-inch baking pan, the listed amounts will be more than sufficient.

1 stick (1/2 cup) margarine (softened)
1/2 cup Crisco shortening
1 cup granulated sugar
3 tablespoons flour
2/3 cup coconut milk (this should be tepid temperature and added slowly. The author uses Silk Coconutmilk.)
1/2 teaspoon vanilla
Flake coconut

Instructions

The author made this cake in a 9 x 13-inch baking pan. I baked the cake in two 8-inch round cake tins but the baking time remains the same.

Cake

Preheat oven to 375 degrees (F).
Using an electric mixer, cream the solid coconut oil with the sugar.
Add egg whites and whole egg slowly and mix until batter is smooth.
Add salt, baking powder, and baking soda. Mix until blended.
Add vanilla and coconut milk and mix just until blended.
Add flour, 1/2 cup at a time, mixing 2 minutes or until batter is smooth.
Pour evenly into a 9 x 13-inch greased and floured pan.
Bake at 375 degrees for 25 to 30 minutes or until toothpick comes out clean.

Frosting

Cream together the softened margarine and Crisco.
To this mixture add sugar, flour (one tablespoon at a time), coconut milk (add slowly), and vanilla.
Beat 8 to 10 minutes at high speed until frosting is smooth.
Spread over the cake and sprinkle the top with flake coconut.

Tip

The white frosting and coconut lends itself to decorating. I used fondant holly leaves and berries for a holiday themed cake.

https://cinnamonsugarandalittlebitofmurder.com/old-fashioned-coconut-cake/

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Strawberry Smash Muffins

I’m always excited to find that a new series has just started especially one that’s centered around strawberries…my most favorite fruit! DYING FOR STRAWBERRIES, the first book in the Berry Basket Mystery series by Sharon Farrow, starts off with a bang and will keep you turning pages!

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Amazon Synopsis

Much has changed for Marlee Jacob since she returned to Oriole Point, Michigan, three years ago. Between running the Berry Basket, dodging local gossip, and whipping up strawberry muffins, smoothies, and margaritas to celebrate the town’s first annual Strawberry Moon Bash, the twenty-nine-year-old hardly has time for her fiancé, let alone grim memories of her old life in New York . . .

But unfortunately for Marlee, Oriole Point is muddled with secrets of its own. First her friend Natasha disappears after an ominous dream. Next the seediest man in town threatens to crush her business. Then an unknown person nearly kills her on the night of the Bash. When she discovers a dead body while searching for Natasha, Marlee realizes she’ll have to foil a killer’s plot herself—before the past permanently stains her future.

My Review

From the moment I saw the cover art on this new book and then heard that subsequent books would be centered around a variety of berries (the author shared that book two will be blackberries!) I knew Sharon Farrow had found a winning combination! I like how the protagonist, Marlee, is already established in town with her business, The Berry Basket, instead of starting brand new. This gives a wider variety of supporting characters to interact with and gives greater insight into who Marlee is. The author includes a bit of humor such as Marlee Jacob’s name, which is a riff on the character from A Christmas Carol. The mystery and subplots are nicely woven together which adds to the appeal of this book. Marlee is the only one who shows concern for the disappearance of her friend, Natasha, who was being abused by her husband. The author brings the issue of domestic abuse to the forefront and I admire how social issues are being addressed in books to bring awareness which will hopefully facilitate change for the better.

I was delighted to find out that not only was there a story centered around strawberries but the author includes several yummy strawberry recipes! Sharon graciously allowed me to share her recipe for Strawberry Smash Muffins. Lots of fresh, glorious strawberries go into an easy to mix up batter and bake up golden brown. I love how they are light on calories but heavy on deliciousness and make the perfect treat to grab for an on the go breakfast or snack!

A huge thank you to Sharon Farrow for providing an autographed copy of DYING FOR STRAWBERRIES for one lucky winner! Limited to U.S. residents only. Contest ends Tuesday, November 29, 2016 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!)

Strawberry Smash Muffins

Ingredients

These are the muffins that tempted the poor boy Marlee saved after he suffered an allergic reaction to strawberries. For those who aren't allergic, bake and enjoy! Since each muffin is less than 180 calories, these are a guilt-free treat as well.

Ingredients

1-2/3 cups fresh strawberries, rinsed and stems removed
2/3 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 450 degrees (F).
Line the cups of a 12-cup muffin tin with paper cups or grease the cups.
Smash the strawberries in a large bowl with a fork.
Stir in the sugar, oil, and eggs, and mix well.
Add the flour, baking soda, salt, and cinnamon and mix until moistened.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 18 minutes, or until the muffins are light golden brown or a toothpick inserted in the center of one comes out clean.

Tip

If fresh strawberries aren't in season, you can use frozen strawberries. Be sure to completely thaw them and thoroughly drain before using.

Makes 12 muffins.

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Bananas Foster Coffee Cake a la Ninette

I recently had the pleasure of not only meeting author Ellen Byron at the Ladies of Intrigue in Huntington Beach, but also sitting at her table during the conference and luncheon. I was intrigued (pun intended..lol!) with her Cajun Country Mystery series and picked up her latest release, BODY ON THE BAYOU. I was instantly transported to the Pelican State and into a locale that exudes the charm of the South.

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Synopsis

Magnolia Marie Crozat, aka Maggie, has been drafted to serve as Maid of Honor to Doucet Plantation’s co-docent, Vanessa Fleer. Maggie would rather skip being a part of the very pregnant bride-to-be’s festivities but feels sorry for the young woman. She also hopes it will give her a chance to smooth things out with the Crozat family’s arch-enemy and soon-to-be groom, Police Chief Rufus Durand. Unfortunately, nothing goes according to plan and Maggie is soon scrambling to host parties for the bridal couple and house the bride’s obnoxious cousin, Ginger, at the Crozat family’s B & B.

When Ginger is found dead in the bayou on the Crozat B & B’s property, Maggie knows she need to find the real killer since Rufus Durand would like to pin the murder on her family. But as she starts asking questions and digging into Ginger’s life, she finds too many people hated her, including Ginger’s own cousin, the bride-to-be, Vanessa. Maggie’s Maid of Honor duties now include keeping the bride out of jail and getting her to the church on time. Will she be able find the the murderer or will the wedding plans be derailed?

My Review

While this is the second book in the series (and yes, I will be reading the first one!) it was easy to read as a standalone. Ellen provides just enough backstory so I felt like I knew the characters and never got lost. The small town setting of Pelican, Louisiana, will draw you in and make you feel like you’re in bayou country. Local Cajun traditions, superstitions, and names are sprinkled throughout the book adding flavor to a fun, zany at times, read. Maggie has a very close, loving relationship with her family which includes both her parents and her grandmother. They work well together running the family’s B & B. Maggie also has a romance simmering with Detective Bo Durand, but with the bad blood between his cousin, Rufus, and her family, they keep it hidden. Bo has a young non-verbal autistic son who blossoms with Maggie’s art tutoring. The scenes are heartwarming and the subplots blend in with the mystery without detracting.

Along with an authentic setting and charming characters, Ellen provides a few delectable recipes with her book. She’s allowed me to share her recipe for Bananas Foster Coffee Cake a la Ninette (who is Maggie’s mother). I, for one, did not realize that Bananas Foster was created in New Orleans! This recipe foregoes the dramatic flambé but still offers plenty of flavor with a rich, moist coffee cake and a cinnamon-spiced crunchy topping. Both my husband and granddaughter (independently) did not want to try this dish since they don’t care for bananas in breads or cakes. However, I insisted they had to take one bite….which instantly changed their minds and they oohed and aahed over its yumminess! I had to limit how much they munched on since other people wanted to eat the coffee cake too. Easy to put together with pantry staples and a few ripe bananas, Bananas Foster Coffee Cake a la Ninette is the perfect dish for a holiday breakfast or brunch!

Wishing everyone a wonderful Thanksgiving holiday!

I am happy to be able to provide an autographed hardcover copy of BODY ON THE BAYOU for one lucky winner! Limited to U.S. residents only. Contest ends Monday, November 21, 2016 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!)

Bananas Foster Coffee Cake a la Ninette

Ingredients

Author's Note: Bananas Foster is an iconic New Orleans dessert created in 1951 by a chef at the legendary Brennan's Restaurant and named after a friend of restaurant owner Owen Brennan. The original dish is flambéed bananas served over vanilla ice cream. Many cooks have created unique recipes inspired by the original dessert, including Ninette.

Cake

3 ripe bananas, sliced
6 tablespoons butter, divided (3 at a time)
3/4 cup dark brown sugar
2 ounces dark rum
1 ounce banana liqueur (note: if you don't have this, use 3 ounces rum)
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups Bisquick baking mix

Streusel

2/3 cup Bisquick baking mix
2/3 cup packed dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons cold butter or margarine

Instructions

Cake

Preheat the oven to 350 degrees (F), with rack at center level of the oven.
Spritz an 8" x 8" baking dish with non-stick cooking spray. Set aside.
In a large skillet, melt 3 tablespoons of the butter over medium-high heat.
Add the dark brown sugar and stir to combine.
Add the rum and banana liqueur and cook for a couple of minutes, stirring often to blend the ingredients and keep them from crystallizing.
Add the banana chunks and cook for 2 - 3 more minutes, gently stirring to coat the bananas with the thickening liquid.
Scrape the caramelized banana mixture into a medium heatproof bowl.
Use your spatula to break up the bananas into small pieces (but don't mash them into pulp.)
Stir in the remaining 3 tablespoons of butter until melted, then add the vanilla.
Let the mixture cool down until moderately warm, then quickly whisk in the eggs.
Place the 2 cups of Bisquick in another medium-sized bowl and add the wet ingredients. Stir together.

Streusel

Combine the dry ingredients in a bowl, then cut in the butter. Use a pastry blender to combine ingredients until the streusel is crumbly.

To Put It All Together

Put half the cake batter in the cake pan.
Top with half the streusel.
Top that with the rest of the cake batter and then cover that with the rest of the streusel.
Bake for 35 - 45 minutes, until the center is firm.
Serves 6 - 8.