Kim, Author at Cinnamon and Sugar

Pumpkin Rolls

One of the many things I enjoy about Kathi Daley’s Zoe Donovan Mystery series is her use of holidays to center the story around. I was happy to catch back up with Zak and Zoe in COSTUME CATASTROPHE, just in time for Halloween!

Synopsis

Ashton Falls is preparing for their annual Haunted Hamlet festival and Zoe is in the middle of it, determined to create an amazing haunted house this year. The past couple of years, tragedy had struck and the haunted house could never open. Zoe is also trying to help her best friend, Ellie, shop for a costume but that isn’t going well either. Emotions are high and Ellie is hiding a huge secret that is burdening her down.

The night before Zoe is supposed to start decorating the haunted house, she receives an anonymous message predicting a death. Shaken, she tries to convince herself it’s a prank and moves forward with the haunted house plans. But when Zoe and Zach show up at the creepy house in the woods to meet some of their friends, they find one of them dead, shot to death. After a second cryptic message is received, Zoe feels pressure to find the killer before they strike again. Zoe must figure out who is leaving her the messages and why her friends are being targeted. Can she untangle the sticky web of clues before it’s too late?

My Review

COSTUME CATASTROPHE is a fun story with good Halloween ambiance, great characters, and some unexpected twists in the plot! If you haven’t read any of this series you’re in for a treat as this book is easily read as a standalone. The author provides just enough information so you can understand their background but not so much that it confuses the story. If you have followed Zoe and Zak through the series then you will appreciate what wonderful characters they are! One of the things that stands out to me is that Zoe and Zak are simply very nice people. They’re the kind of people you’d want to have as your friends…other than a murder always taking place around them 🙂 Their kindness to each other and to others who need rescuing, be they human or animal, is inspiring.

The story has a nice flow with plenty of suspects that kept me guessing until the reveal. The subplots added to the pace of the book and kept me turning pages. I love the small town setting of Ashton Falls, which is based on Lake Tahoe. Kathi’s descriptions have me wanting to plan a trip for a long overdue visit! And then there are the recipes…Kathi provides some of her own and offers her readers a chance to contribute recipes. She has included numerous autumn inspired dishes in this book and I’m pleased to share the recipe for Pumpkin Rolls submitted by Nancy Farris. Using refrigerated crescent rolls as the crust, no-fuss pumpkin cheesecake style batter is poured on top, then sandwiched with another layer of crescent rolls before being topped with butter, cinnamon, and sugar. Baking creates a crunchy, flaky topping which is the perfect accompaniment to the luscious creamy filling. Yum!

A huge thank you to Kathi Daley for providing winner’s choice of print or an e-book copy of COSTUME CATASTROPHE to one winner. Print limited to U.S. residents only. Contest ends Monday, October 24, 2016 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!)

Pumpkin Rolls

Ingredients

1 8- ounce package refrigerated crescent rolls
1 8- ounce package cream cheese softened
1 cup pumpkin puree not pumpkin pie filling
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Topping

1/4 cup butter
1/4 cup cinnamon sugar 1/4 cup sugar mixed with 1 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees (F).
Unroll crescent rolls and put half in the bottom of an 8x8-inch pan. Flatten and press any seams together.
Mix together the cream cheese, pumpkin, 1/2 cup sugar, vanilla, and pumpkin pie spice either by hand or with a hand-held mixer.
Spread over the crescent rolls.
Place the remaining half of the crescent rolls on top of the cream cheese mixture.
Melt the butter and pour over the top of the crescent rolls.
Sprinkle with the cinnamon sugar mixture.
Bake at 350 degrees for 30 minutes.
Allow to cool before slicing and serving.
Refrigerate leftovers.

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Be sure to check out Kathi Daley’s brand new Zoe Donovan Cozy Mystery, CANDY CANE CAPER!

In Candy Cane Caper things go from crazy to insane in the Zimmerman household when Scooter’s dad comes to town, Zoe tries to find the perfect gift for Zak while helping out with Hometown Christmas, and Levi finds the body of bakeshop owner Candy Kane dead in the pantry.

It’s funny, it’s family, it’s a Zak and Zoe Christmas mystery.

The twenty-second installment in the Zoe Donovan Story is broken into two parts. Part one is a full length cozy mystery titled Candy Cane Caper. Part two is a free reprint of the novella Zimmerman Academy New Beginnings which is no longer in print.

Missy’s Eggnog Cookies

Even though I over-schedule and drive myself crazy the last month of the year (much to my husband’s distress), Christmas is by far my favorite holiday! Sharing food, decorations, desserts, and especially cookies, with friends and family are what makes the season so memorable. I was beyond delighted to have the chance to read EGGNOG MURDER, three short Christmas cozy mysteries written by authors Barbara Ross, Lee Hollis, and Leslie Meier, and get into the holiday spirit early!

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Synopsis
(From Amazon)

With the fireplace crackling, the tree twinkling, and the carols humming, few things in life are as picture perfect as Christmas in Maine—until murder dampens the holiday spirit. It must be something in the eggnog . . .

EGGNOG MURDER by LESLIE MEIER
When a gift-wrapped bottle of eggnog—allegedly from the Real Beard Santa Club—proves to be a killer concoction for a Tinker’s Cove local, all Lucy Stone wants for Christmas is to find the murdering mixologist who’s stirring up trouble.

DEATH BY EGGNOG by LEE HOLLIS
Food and cocktails columnist Hayley Powell has never cared much for Bar Harbor’s grouchy town librarian, Agatha Farnsworth. But after the Scroogy senior has a fatal—and suspicious—allergic reaction to supposedly non-dairy eggnog, it’s up to Hayley to ladle out some justice.

NOGGED OFF by BARBARA ROSS
Julia Snowden’s tenant Imogen Geinkes seems to be jinxed. First, her poorly named “Killer Eggnog” gives all her co-workers food poisoning at the holiday party, then her boyfriend’s body shows up in Julia’s moving truck as she’s headed back to Busman’s Harbor. Now Julia has to get moving to catch the cold-hearted culprit.

My Review

I am most familiar with the Maine Clambake Mystery series written by Barbara Ross but have read a book or two, long ago, by both Lee Hollis and Leslie Meier. (I’ll admit I have several more of their books in my very large to read pile…one of these days soon…) All three authors have used their long-running series as the setting for each of the Christmas short mysteries. Even if you haven’t read any of their series before, the authors have expertly written their story to make you feel comfortable with the characters and you’ll want to know more about each of them after you’ve finished the last page!

One of the many things I enjoyed in this book was that the protagonists, Lucy Stone in EGGNOG MURDER by Leslie Meier and Hayley Powell in DEATH BY EGGNOG by Lee Hollis, are more “mature” women. Lucy is a grandmother already and Hayley is the single mom of grown children. Maybe because I’m at that, ahem, age, it’s refreshing to see such vibrant women portrayed who are willing to seek justice for others. Don’t get me wrong, Julia Snowden from NOGGED OFF by Barbara Ross, is a wonderful protagonist too! I’ve enjoyed following her story over Barbara’s four books (and soon to be five!) since the author has created a young woman who grows and develops with each book. It’s been exciting to see each new adventure Julia finds herself in 🙂

I also loved how each of the authors incorporated the theme of eggnog as the part of the murder, but in unique and creative ways. Who would have thought an iconic holiday drink could create such mayhem! Each of the well developed mystery plots, while short, still held my interest since none of them felt rushed and have plenty of suspects to keep you guessing. EGGNOG MURDER is the perfect book for pouring a cup of cheer, snuggling up in front of a roaring fire, and celebrating the spirit of Christmas!

Of course with both Christmas and eggnog as the theme of the 3 stories, numerous delightful holiday recipes are included such as drinks, appetizer and desserts! Thank you to the authors for allowing me to share the recipe for Missy’s Eggnog Cookies from DEATH BY EGGNOG by Lee Hollis. With the Christmas season often frantic at times, this recipe is the perfect choice since it is not time consuming and is so easy that a beginning cook will be able to make them! Even though this is an almost effortless recipe, the cookies are still a yummy treat and perfect for sharing with family and friends. My 11-year-old granddaughter, Emory, made them for me with minimal input on my part. I have a feeling Missy’s Eggnog Cookies will be what Santa finds under the tree for him this year at her house!

A huge thank you to Barbara Ross for providing a hardcover copy of EGGNOG MURDER to one winner. Limited to U.S. residents only. Contest ends Sunday, October 23, 2016 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!)

Missy's Eggnog Cookies

Ingredients

2 cups yellow cake mix
6 tablespoons melted unsalted butter
2 large egg yolks
2 tablespoons eggnog
1/2 teaspoon ground nutmeg fresh is best!

Frosting

2/3 cup powdered sugar
2 to 3 tablespoons eggnog
Ground nutmeg for sprinkling

Instructions

Preheat oven to 350 degrees (F).
In a bowl, mix all of your ingredients together until blended. Do not overmix.
Divide your dough into six balls and place on a baking sheet lined with parchment paper.**
Bake in a preheated oven at 350 degrees for 9 - 10 minutes.
Remove from oven and cool for 2 minutes then place on a wire cooling rack and cool completely.
When cooled you can frost them.

Frosting

In a bowl, whisk powdered sugar and eggnog together until you have a frosting consistency. You can use more powdered sugar and eggnog to achieve this.
Frost your cooled cookies and sprinkle with a bit of nutmeg.
Serve and enjoy!

Tips

If the dough is too sticky to form into balls, stir in additional cake mix 1 tablespoon at a time until dough can be handled.
**You can also form into smaller cookies but decrease the baking time by a minute or two.

EGGNOG MURDER contains a recipe for eggnog but in the meantime, if you want to make these cookies and need only a small amount, here is my own recipe. I’ve made eggnog for numerous years when eggnog is out of season at the grocery stores. I’ve scaled the recipe down so there won’t be a huge amount left over after making this recipe.

Homemade Eggnog

Ingredients

1 egg
Pinch of salt
2-1/2 tablespoons sugar
1/3 cup whole milk
1/3 cup heavy cream
1/4 teaspoon vanilla
Dash of fresh grated nutmeg

Instructions

In a heavy pot, whisk together sugar, salt, egg, vanilla and nutmeg.
In a microwave safe container, heat the whole milk in the microwave until very warm (I use the beverage button on my microwave.)
Once heated, whisk the milk very slowly into egg mixture.
Place over low heat and stir constantly until mixture reaches 160 degrees. (If you don’t have a thermometer, mixture will be thick enough to coat the back of a metal spoon with a thin film. However, for safety, a thermometer is a must.)
Remove mixture from heat upon reaching 160 degrees and add heavy cream and the grated nutmeg. Stir to combine.
Use a fine mesh strainer and strain eggnog before chilling.
Eggnog should be consumed within 3 days.

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Caramel Pecan Brownies

I am very happy to be a part of the Great Escapes Virtual Book Tour for Joyce Tremel’s new release, TANGLED UP IN BREW! This second book in her Brewing Trouble Mystery series is the first one I’ve read, although I have had the first book on my Kindle for many months now…waiting for a spare moment to read it. After devouring TANGLED UP IN BREW for the blog tour I will certainly be moving TO BREW OR NOT TO BREW to the front of my reading list!

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Synopsis

Maxine “Max” O’Hara owns Allegheny Brew House in the Lawrenceville neighborhood of Pittsburgh. Her boyfriend, Jake, is also her chef and together they are competing at the Three Rivers Brews and Burgers Festival. They have high hopes for winning the competitions until food critic, Reginald Mobley, is asked to fill in as a judge at the last moment. Reginald is notorious for dishing out devastating restaurant reviews which has ruined the reputation of several establishments. True to form, Reginald hates the beers Max has offered up for the competition, spits them out, and then makes an inappropriate sexist remark towards Max. Jake comes to Max’s defense and gets into a nasty altercation with Reginald, witnessed by many people.

When it comes time for the judges to taste the burgers offered at the competition, Max and Jake expect the worst from Reginald. But instead of nasty comments coming from the critic after taking a bite of Jake’s burger, Reginald drops dead. The police quickly rule he was poisoned and the new detective on the case is certain Jake is the murderer with help from Max. Determined to not take the blame for the crime, Max starts asking questions and digging around Reginald’s past. She learns that numerous other brewers, restaurateurs, and an ex-wife had good reasons for wanting the man dead. Can she sift through the clues to save her reputation and clear Jake’s name? Or will a cowardly killer get away murder?

My Review

There are so many facets to love about TANGLED UP IN BREW! First off is the murder mystery itself: the story has a well developed plot with subplots that twists and turns but ultimately ties back up together at the end. The murdered man had made a lot of enemies which provides plenty of suspects that kept me guessing and turning pages, while the reveal came as a surprise. Max and Jake are great partners, complimenting each other, and it is refreshing to see their positive relationship. The characters surrounding Max are personable and I especially like Candy, the sports-loving senior who seems to know everyone and everything. Candy adds a bit of humor to the pages.

I adored the setting of Max’s brewpub and the festival. Not only did the descriptions of all the craft beers and food served have me salivating, but the author also provided plenty of information about what goes in to brewing beer. I was completely fascinated by the process and while I realize she couldn’t go into great detail without detracting from the story, she provided the right balance to whet my curiosity and make me want to visit a brewery for a tour…and tastings, of course. Joyce adds several recipes at the back of the book and has graciously allowed me to share her recipe for Caramel Pecan Brownies! Rich, moist, and oh so decadent, I loved how she bakes them in a mini muffin tin for easy portion control and for serving, which is great for any gathering. After baking these delightful brownies, an easy caramel sauce is spooned on top and sprinkled with crunchy, buttery pecans. Heavenly!

And the winner of a print copy of TANGLED UP IN BREW chosen from the comments left is:

Please view the Rafflecopter below to see the winners chosen through the Great Escapes Virtual Book Tours.

A very special thank you to Joyce Tremel for providing 3 print copies of TANGLED UP IN BREW! This giveaway is facilitated by Great Escapes Virtual Book Tours and you can use the Rafflecopter box located below the recipe to enter. Contest ends October 17, 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).

Thanks to the publisher, I am also happy to provide 1 print copy to a random winner chosen from comments left on this blog post. I will announce a winner via email, my Cinnamon & Sugar Facebook page, and on this page on Monday, October 17, 2016. Limited to U.S. residents only.

Caramel Pecan Brownies

Ingredients

Brownies

1 cup butter
1 12- ounce package semisweet chocolate chips
1-1/3 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup flour

Caramel Topping

25 pieces chewy soft caramel candies unwrapped
1 tablespoon water
1 teaspoon vanilla
Chopped pecans enough to sprinkle over tops of brownies

Instructions

Brownies

Preheat oven to 350 degrees.
Line a cookie sheet or mini-muffin pan with approximately 48 foil cups (2-inch size).
Melt butter in large saucepan.
Add chocolate chips and stir until melted.
Remove from heat and add sugar and vanilla and mix thoroughly.
Add eggs, one at a time, stirring thoroughly after each one. Stir very quickly after adding each egg so the residual heat from the batter doesn't have a chance to start cooking the eggs.
Stir in flour gradually until mixed well.
Fill cups to approximately 3/4 full.
Bake for 25 minutes. Do not overbake.

Caramel Topping

Melt caramels and water in saucepan over low heat, stirring occasionally.
Remove from heat and stir in vanilla.
Drizzle caramel over cooled brownies and sprinkle with chopped pecans.

Tips

When the caramel gets too stiff to drizzle or spread, return to low heat and add 1/4 to 1/2 teaspoon water. Stir to incorporate while gently heating. Repeat as necessary.
Don't be tempted to melt the caramels in the microwave. The microwave creates hotspots resulting in a sauce that will burn very easily.
Next time I make these I will replace the water in the caramel sauce with bourbon for a grownup treat! Bourbon and pecans have a natural affinity for each other.
Add a sprinkle of sea salt after drizzling the caramel for added flavor and texture! (Thanks Celia Fowler for the suggestion!)

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Tour Participants

October 3 – A Date with a Book
October 3 – The Girl with Book Lungs
October 4 – Shelley’s Book Case
October 4 – Island Confidential
October 5 – Grace. Gratitude. Life. by Marie McNary
October 6 – Melina’s Book Blog
October 7 – fuonlyknew
October 7 – Queen of All She Reads
October 8 – A Holland Reads
October 8 – LibriAmoriMiei
October 9 – Mystery Playground
October 10 – 3 Partners in Shopping, Nana, &, Sissy, Too!
October 11 – Texas Book-aholic
October 12 – Cassidy Salem Reads & Writes
October 13 – Bibliophile Reviews
October 13 – Author Annette Drake’s blog
October 14 – Cinnamon, Sugar, and a Little Bit of Murder
October 14 – Cozy Up With Kathy
October 15 – MysteriesEtc
October 16 – Brooke Blogs
October 16 – StoreyBook Reviews

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

Irish Cream Ganache Chocolates

With Halloween right around the corner I was excited to find out that BEHIND CHOCOLATE BARS, the brand new release by Kathy Aarons, is a Halloween themed book! The story holds just the right amount of thrills and chills to get you in a festive spirit and I found it extremely difficult to put down until I read the very last page!

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Synopsis

Michelle Serrano and her best friend and business partner, Erica Russell, own Chocolate and Chapters. Their chocolate boutique and book store is helping sponsor West Riverdale’s Halloween Festival and in addition to running their business, they have their hands full setting up the annual haunted house. They’ve hired an intern, high-schooler Dylan Fenton, to help out both in the shop and with the festival. Dylan’s mother had been involved in a scandal earlier that year and moved out-of-town, deserting her son. Michelle has a soft spot for Dylan and takes him under her wing.

When the battered body of a young woman is found in the abandoned and creepy development that half the town’s people call Cuesta Verde after the Poltergeist movie (that movie gave me some serious nightmares!!!) Dylan is taken to the police station for questioning. Michelle and Erica are positive Dylan is innocent but as Michelle starts digging into the dead woman’s past, she finds Dylan is hiding something. She also discovers that the woman had numerous people who wanted her out of the way, going all the way back to her high school days. As Michelle tries to clear Dylan’s name, she also has to come to terms with Leo’s (her brother) PTSD, which seems to be spiraling out of control. He doesn’t want Michelle involved in the investigation and when she won’t back down, he falls into a deep depression. Can Michelle balance helping a vulnerable young teen while keeping her brother from falling over the edge? Or will the murderer destroy all that she holds dear?

My Review

First off I really, really, really want to visit Chocolate and Chapters! I can’t think of a better place to spend an afternoon! Kathy paints the settings of BEHIND CHOCOLATE BARS vividly, be it Michelle and Erica’s shop or the haunted house or Cuesta Verde. I felt like I was there. The characters who surround Michelle and Erica are well developed and I especially enjoyed getting to know Michelle’s boyfriend, Bean…who just so happens to be Erica’s brother. Michelle comes across as a very sympathetic, caring person who takes in strays, be they human or animal. She shows maternal caring towards Dylan but is also not beyond using “Mom guilt” to get her way, resulting in a bit of humor.

What sets this book apart and makes it thought provoking is the author’s willingness to tackle a sensitive and often swept under the rug issue: wounded vets and their place in society. She uses Leo to highlight some of the plights they face when returning to civilian life. They must deal with both physical and psychological injuries, often without any support system in place. Leo has Michelle but she feels helpless in the face of his PTSD. Kathy has expertly woven this into the story without detracting from the plot. I hope that with awareness there will be more discussions on this issue which will lead to positive action and change for the men and women who serve our country!

Of course a chocolate shop must have chocolates and let me tell you, the descriptions of all the yummy goodies in this book had me craving sweets. Fortunately, Kathy has included some recipes with her book and I made her Irish Cream Ganache Chocolates. Super easy to make, these delightfully decadent treats are sure to make your Halloween a spirited occasion! Thank you, Kathy, for letting me share your delicious recipe!

I am pleased to offer one winner a choice of either print or an e-book copy of BEHIND CHOCOLATE BARS. Print limited to U.S. residents only. Contest ends Thursday, October 13, 2016 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!)

Irish Cream Ganache

Ingredients

3/4 cup heavy cream
1/4 cup glucose syrup corn syrup can be used, but see my note in the tips below
1-3/4 cups dark chocolate chopped
4 teaspoons softened butter
2 tablespoons Irish Cream Liqueur
Premade chocolate molds available at candy/baking shops or online

Instructions

Combine the heavy cream and glucose (or corn) syrup in a saucepan and bring to a boil.
Pour the hot cream mixture on the chopped dark chocolate and let sit for 2 minutes in a bowl.
Using a spatula, stir the mixture in small circles until it emulsifies.
Stir the softened butter into the ganache until it's incorporated.
Add the Irish Cream liqueur, stirring until the mixture is homogeneous.
Pipe into premade chocolate molds.
Chill for two hours.

Tips:

If you can't locate glucose, you can substitute corn syrup. However, corn syrup has a higher water content so reduce the heavy cream to 2/3 cup. Be aware the candy may not set up as firm as the original recipe but if that happens, just keep the pieces refrigerated until ready to serve.
Yields 60 - 100 pieces depending on size of candy molds.

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Spooky Surprise Cupcakes!

I’ll admit it…I’m not a huge fan of Halloween EXCEPT for the fun goodies and treats and the cute little kids dressed up so adorably. I’ll pass on the scary clowns and bloodied zombies, thank you very much.

That said, Pamela DuMond has written a zany Halloween treat with lots of tricks thrown in to entertain the reader in CUPCAKES, BATS, AND SCARE-DY CATS! This sixth book in the Annie Graceland Cozy Mystery series is lighthearted with laugh out moments and quirky ghosts that kept me entertained. Annie is a thoroughly likable protagonist with a good heart. As much as she gets annoyed with ghosts wanting her to help solve their murder or help them find “the light”, she still finds sympathy to help, even though she may have truly disliked the person while they were alive. There is plenty of action happening to move the plot along and enough suspects to keep it interesting. The supporting characters in this book are a hoot, from her friends to her huge Himalayan mix cat, Theodore von Pumpernickle, and the dog she’s watching. Pamela has an interesting twist in this book: not only is the point of view from Annie’s, but she also includes the point of view from the animals. Don’t worry, it’s not confusing at all as each short chapter clearly delineates each character.

In addition to a fun read, Pamela provides several yummy recipes (including my recipe for Cherry Dream Pie!) with the book. Since it’s Halloween season, she has graciously allowed me to share the recipe for Spooky Surprise (Cookie Dough) Cupcakes, developed by Laura Devries. A delicious chocolate cupcake encases a gooey chocolate chip cookie dough center. The vanilla buttercream is light and fluffy, the perfect medium for making ghosts or puffy clouds to hold flying bats! Wishing you a spooktacular Halloween!

Since the e-book for CUPCAKES, BATS, AND SCARE-DY CATS is currently on sale for $0.99, Pamela is generously offering a print copy for one lucky winner AND an e-book copy of her brand new release, TO LIVE AND LET LIE! Read below for the synopsis for both these books.

Cupcakes, Bats, and Scare-dy Cats

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Annie Graceland has a pinch of psychic ability… it turns out her cat, Theodore, does too!

Annie’s dog sitting for her new neighbor, but her creepy apartment manager, Anthony Spiggottini, accuses her of violating the “No Dogs Allowed” lease, and threatens to evict her. She’s at a Halloween party when Anthony busts into her place, and literally lets the dog and cat out! She’d gladly have killed him, but someone beats her to it. Now Annie’s desperately searching for her lost cat while dealing with Anthony’s ghost who refuses to accept he’s dead.

It’s a good thing she doesn’t know that Theodore her cat, Mozart the dog, and Bloody Mary, (the spirit cat they conjured), are running loose on Venice streets, sniffing out Anthony’s murder suspects!

To Live and Let Lie: A Theodore von Pumpernickel Secret Agent Cat Mystery

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Theodore von Pumpernickle looks like a mild mannered, domesticated, long-haired cat living a quiet life in the seaside village of Venice Beach, California.

Looks can be deceiving, can’t they?

In reality, Theodore is a Secret Agent Cat Double O Nine, working undercover for the Pet Intelligence Agency (P.I.A.) spying on evil masterminds and diabolical geniuses that seek chaos and world domination.

When Theodore’s bejeweled cat food bowl (worth ONE MILLION DOLLARS) is stolen, he takes on an international cartel of criminals trafficking in priceless stolen jewels.

With the help of other P.I.A. agents: Flyby the carrier pigeon, Mozart the German shepherd dog, and Susan — the eighty-five year old Super Spy, Theodore dives into dangerous espionage waters where he is forced to use all his Double O Nine brains, brawn, and special gadgets.

Will the evil masterminds and their minions win at last — or will Theodore von Pumpernickel, Secret Agent Cat save the day?

A huge thank you to Pamela DuMond for providing a print copy of CUPCAKES, BATS, AND SCARE-DY CATS to one winner AND an e-book copy of TO LIVE AND LET LIE to one winner! Please use the Rafflecopter box located below the recipe for a chance to win. Contest ends Monday, October 10, 2016 at 11:59 pm PST. 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!) Print copy open to U.S. residents only.

Spooky Surprise (Cookie Dough) Cupcakes!

Yield: 24 Cupcakes

Ingredients

Cookie Dough:

2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup 2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large pasteurized eggs OR equal amount liquid egg substitute 3-1/2 ounces*
2 cups chocolate chips mini or regular

Cupcake Batter:

1/2 cup 1 stick butter, softened
1-3/4 cups granulated sugar
4 eggs
1 teaspoon vanilla
1/3 cup vegetable oil
2-3/4 cups cake flour
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup instant vanilla pudding mix
1/2 cup dark cocoa powder sifted
1-1/2 cups whole milk

Vanilla Buttercream Frosting:

1 cup 2 sticks butter, softened
3 - 4 cups confectioners' sugar sifted
A pinch of salt
2 - 3 tablespoons whole milk
2 teaspoons vanilla extract

Instructions

Cookie Dough:

Combine flour, baking soda, and salt in a small bowl.
Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
Add eggs (or egg substitute) one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in chocolate chips.
Using a tablespoon as a guide, scoop balls of cookie dough onto waxed paper or parchment and place in a container that will fit in your freezer.
Once all of the cookie dough is scooped, place in the freezer for at least 1 hour or until completely frozen.
*Using pasteurized eggs or liquid egg substitute will reduce any potential hazard that might result from using raw eggs. However, egg-free cookie dough can be used. Any uncooked or undercooked meat or egg product carries potential risk. Take appropriate precautions and safety measures as necessary.

Cupcake Batter:

Preheat oven to 350 degrees (F).
In a large bowl or bowl of a standing mixer, cream butter and sugar together until light and fluffy.
Add vanilla and eggs. Mix on low speed until fully incorporated.
Add oil and mix thoroughly.
In a separate bowl combine dry ingredients: flour, baking powder, baking soda, salt, pudding mix, and cocoa powder.
Add half the flour mixture to the mixing bowl and mix until smooth.
Add half the milk to the mixing bowl and beat until smooth.
Repeat with remaining flour and milk.
Fill baking cups 2/3 full and and add a ball of frozen cookie dough to each cupcake just before placing into the oven.
Bake for 18 - 22 minutes (in a standard oven, less for convection ovens) until a toothpick inserted at the edge comes out clean. (Inserting in the center will not give an accurate reading as cookie dough will be gooey.)
Cool completely on a wire rack before frosting and decorating.

Vanilla Buttercream Frosting:

Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioners' sugar, 1/2 cup at a time.
Add vanilla extract and a pinch of salt.
After each cup of confectioners' sugar has been incorporated, turn the mixer onto the highest speed setting for about 10 seconds to lighten the frosting.
Add milk until the frosting has reached the preferred consistency.
For a firmer frosting, add more confectioners' sugar, a 1/4 cup at a time. For softer frosting, add more milk, a tablespoon at a time.
Apply to cupcakes after they have cooled.
Serve fresh, or cover and refrigerate.

Tips:

While this recipe is lengthy, you can prepare it in stages by making the cookie dough up to a month ahead of time. Make the dough and freeze the cookie dough balls. Once frozen solid, place the dough balls into a freezer-safe Ziplock bag. You can also prepare the buttercream frosting a few days ahead of time but be sure to rewhip it right before using.
To make the bat decorations, separate Oreo cookies and remove the frosting from the middle. Cut each circle in half for the wings. Attach a candy eye to one tip of each piece. Position 2 cookie halves on each cupcake.
Bake any extra cookie dough at 350 degrees (F) for 8 - 11 minutes, until slightly golden.

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Chocolate Chip Meringue Kisses

I have been a fan of the mother-daughter writing team, Victoria Abbott, for quite some time. I was thrilled when I heard that not only were they coming out with a new book in their Book Collector Mystery series, but it was going to be set in San Francisco! I just love that city and spent some time there when I lived up in the wine country for a couple of years. Victoria Abbott expertly captures the flavor and feel of San Francisco while delivering their best story yet with
THE HAMMETT HEX.

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Synopsis

Jordan Bingham is finally taking a vacation away from her not-quite-so-lawful uncles and her crabby employer, Vera Van Alst. Vera is against Jordan leaving, even if it’s only for a week, but finally relents when Jordan agrees to track down a rare copy of Red Harvest by Dashiell Hammett. Accompanying Jordan to San Francisco for the romantic getaway is Officer Tyler “Smiley” Dekker. Smiley, it seems, is keeping a few secrets from Jordan, like reconnecting to his estranged grandmother who lives in San Francisco. Smiley is also a huge fan of Dashiell Hammett and wants to visit some of the places mentioned in his books.

However, from the very beginning of their stay in the City by the Bay, things go terribly wrong. Jordan is pushed from a cable car and then a car almost runs them over. When they meet with Smiley’s grandmother an unknown person puts her in harms way. Someone seems to be following them but they have no idea why. When Jordan’s Uncle Kev shows up it can only mean more bad news. Can Jordan find out what their assailant is after or will their vacation end up in tragedy? Can she learn to completely trust Smiley or will her family’s unsavory background pull them apart?

My Review

THE HAMMETT HEX pulled me in from the very start and I became so engrossed in the book that I forgot to take notes for my review! The story has lots of exciting twists and turns that had me turning pages late into the night. I love the characters surrounding Jordan in Harrison Falls but the new addition of Smiley’s grandmother and her helper in San Francisco adds a whole new dimension to the series. Smiley’s Gram has a spunkiness and zest for life that compliments Jordan’s adventurous spirit. I also enjoyed “The Kelly Rules” that started each chapter, shared by Jordan’s uncles. It gives some insight in to how Jordan was raised and her outlook on life, while providing a bit of humor.

Victoria Abbott also shares several recipes, all of them sound oh so yummy! I chose to make Chocolate Chip Meringue Kisses which are naturally gluten-free. These delicately delicious cookies had me nibbling the delectable treats often over several days…and they stayed just as fresh as the first day I made them. Thank you for allowing me to share your amazing recipe, Victoria!

A huge thank you to Victoria Abbott for providing a signed copy of THE HAMMETT HEX to one lucky winner! Please use the Rafflecopter box located below the recipe for a chance to win. Contest ends Thursday, October 6, 2016 at 11:59 pm PST. 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!) Open to U.S. and Canadian residents only.

Chocolate Chip Meringue Kisses

Author's NoteThese are the meringue kisses that Smiley remembers from his childhood. They're very easy, as long as your eggs are room temperature and there's not a speck of anything greasy near bowl or beaters and that means not a single drop of yolk, according to Gram.

Ingredients

4 egg whites from extra large eggs, at room temperature
1 cup minus 1 tablespoon granulated sugar
1 teaspoon good quality vanilla
1/2 teaspoon almond extract optional
1/8 teaspoon cream of tartar
3/4 - 1 cup semi-sweet chocolate chips mini chocolate chips work great!

Instructions

Preheat oven to 225 degrees (F).
Beat the egg whites with cream of tartar until soft peaks form.
Add the vanilla and almond extract.
Slowly add sugar, tablespoon by tablespoon, beating well after every addition, until stiff peaks have formed.
Gently fold in the chocolate chips.
Line a cookie sheet with parchment paper.
Scoop out meringue and shape into "kisses".
Bake in preheated oven at 225 degrees (F) for about 50 minutes.
Turn off oven and let kisses dry for at least an hour.
Don't let them brown at the edges.
If your oven runs hot, reduce temperature.
Store in a cookie tin in a cool, dry place.
Makes about eighteen kisses, depending on size. They keep well if no one finds them. (Cinnamon & Sugar's note: I made mine "mini" and got about 80 cookies. Baking time was still the same.)

Tips:

Eggs separate easier while they are cold and then allow the egg whites to come to room temperature.
Mini chocolate chips make great eyes if you want to turn the kisses into little Halloween ghosts.