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THE DIVA SERVES FORBIDDEN FRUIT is the fourteenth book in the Domestic Diva Mystery series by Krista Davis. From the charming cover to the endearing characters to the well-plotted mystery, this newest release captures it all! I always look forward to visiting Old Town Alexandria, VA and catching up with Sophie Winston and her friends. With the backdrop of creative festivals, this time around a DIY Home Decorating Festival, the characters exhibit their strengths in spades. Sophie is an expert at organizing and hosting large events while solving a multitude of problems. Natasha (Sophie’s frenemy) is a house decorating diva, however impractical her designs may be, but they do provide lighthearted humor! And Nina (Sophie’s best friend) has always been there to lend support to the multitude of bad situations Sophie finds herself in. However, in this newest release, Nina is the one needing all the support she can muster when her traveling companion is brutally murdered shortly after returning home from Portugal and finds that she might be the next victim on the killer’s list.

From the first, Ms. Davis sets up intriguing scenarios that tie in to the international travel and the ongoing festival. I was captivated as the story unfolded and each clue sent my mind scurrying off in a tangent direction. At times the crimes committed were heartbreaking but the author’s interjection of heartwarming community spirit and friendship kept the book from becoming dark. There are suspects aplenty and lots of subplots to keep track of, but in the end all the threads of the story are pulled together in a cohesive conclusion. And best of all, the ending gives the reader a heartening surprise that left a smile on my face.

Sophie is known for her generous hospitality and shows her affection and love for her friends by feeding them – all the time! So many mouthwatering meals, snacks, and desserts are served at Sophie’s table, that the reader will be left famished as they read the tasty descriptions. Fortunately, there are several recipes, both savory and sweet, at the back of the book which all sound fabulous. I was instantly drawn to the recipe for Bourbon Chocolate Chip Blondies. As you know, I love cookies and I think that chocolate and bourbon have a natural affinity. With pantry and dairy staples, these mixed together quickly and it didn’t take long to pop them into the oven. My family also appreciated that these bars don’t need to be thoroughly cooled before cutting into and savoring each delectable bite!

Amazon Synopsis

With Old Town’s DIY Home Decorating Festival in full swing, Sophie’s swamped, juggling a bumper crop of artisans, antique dealers, and decorators for the busy street fair. Still, when her best friend Nina suddenly needs a ride from the airport, Sophie is happy to help . . . until she sees Nina disembarking in a state of disarray. It’s obvious the trip to Portugal soured somewhere along the way. But after one of Nina’s traveling companions turns up murdered the following day, Sophie knows something is truly rotten . . .

Though the crime scene is staged to look like an accident, Sophie isn’t fooled and peels off to conduct her own investigation. Her only clue is a strange image the victim scratched into the soil before dying. Could it point to a cryptic killer in Old Town? A bitter travel adversary? Or a cursed artifact smuggled back from the trip? As the mystery grows, so does the body count, and if Sophie doesn’t pluck the murderer soon, her best friend may be the next to fall . . .

A special thanks to Krista Davis for providing one lucky winner with a print copy of THE DIVA SERVES FORBIDDEN FRUIT! Giveaway is limited to U.S. residents. Contest ends Wednesday, June 2, 2021 at 11:59 pm PST. Please use the Rafflecopter box located below 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!)

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Bourbon Chocolate Chip Blondies

Ingredients

• 6 tablespoons butter, melted
• 2/3 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup dark brown sugar
• 1 large egg
• 2 - 3 tablespoons Bourbon
• 1 teaspoon vanilla
• 1/4 cup semisweet chocolate chips
• Flaky sea salt, optional

Instructions

1. Preheat the oven to 350 degrees (F). Grease and flour an 8 x 8-inch pan and line with one piece of parchment paper cut to fit the sides, but long enough to act as handles on two sides for removing the blondies.

2. Melt the butter and set aside.

3. Mix together the flour, baking powder, and salt and set aside.

4. Beat the eggs with the dark brown sugar until thick and lighter in color. Beat in the bourbon and vanilla.

5. With the mixer on low, alternate adding the flour mixture and butter. Give one quick mix to combine and pour half of it into the pan.

6. Sprinkle the chocolate chips in a single layer and pour the remaining batter over them, spreading it out over the top. If adding flaky salt, dust the top with a pinch or two.

7. Bake 20 minutes. (Do not bake longer or else they won't be chewy!)

8. Using the edge of the parchment paper as handles, lift out of the pan and cool on a baking rack. They can be eaten warm or cold.

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KNEE DEEP IN DOUGH, the tenth book in the Cookies & Chance Mysteries by Catherine Bruns, is another terrific addition to a long- enjoyed series! While this can be read as a stand-alone, the author’s strength is in her character development over the course of the series. The protagonist, Sally Muccio, and her husband, dreamy Mike Donovan, are celebrating their third wedding anniversary and life couldn’t be better with their eight-month-old daughter, Cookie, by their side. Not only has the protagonist grown and changed (like we all do in life) but the core cast of characters have as well. Sally’s parents are still a hoot and not only is her father still blogging as Father Death but he now owns a mortuary and Sally’s mother is designing a funerary clothing line. Ms. Bruns knows how to create scenes for maximum hilarity and Knee Deep In Dough doesn’t disappoint. While some of the characters are quirky, there’s never a doubt that Sally and her family are loving, kind, and deeply supportive of each other, and never more so with this new book. I’m always tentative about a cozy mystery series where the protagonist is a mother and there’s a baby or child involved. Ms. Bruns handles the situation with sensitivity and, given the support Sally receives from her family, it put my mind at ease so I was able to sit back and enjoy the story as it unfolded.

The murder mystery starts out early and when Officer Brian Jenkins, a longtime friend of Sally’s, becomes the main suspect, she feels the need to come to his assistance. Afterall, Brian had saved Sally’s life on more than one occasion and she feels she owes him a debt. Plus, the victim was a friend of Sally’s from high school days before she moved away. As Sally begins to ask questions, it’s obvious the victim and Brian were/are hiding secrets. Uncovering the truth isn’t easy and it doesn’t take long before she’s attracted the attention of the killer. The clues are sprinkled throughout the story and with a fast-paced plot, I didn’t want to put the book down. It certainly proved to be a “just one more chapter” read until I’d finished the very last page. With a heart pounding reveal, and a couple surprising twists I didn’t see coming, Ms. Bruns has proven once again to be an accomplished storyteller!

Sally owns her cookie bakery, Sally’s Samples, and so many delectable goodies are mentioned on the pages. I had the honor of providing a recipe for the book and when I found out the season in the book was summer, I wanted to have something that was reminiscent of summertime treats from my childhood. My family made s’mores around a campfire after a long day spent hiking in the woods or on a lake boating with my cousins and the memory appealed to me. But in all honesty, the last time I had a s’more a few years ago as an adult, I was disappointed. The marshmallows were overburnt, the chocolate didn’t melt, and the graham crackers were too dry. Instead, I decided to create a S’mores Cookie Bars so that the perfect ration of graham crackers, chocolate, and marshmallows could be had and no campfires were required. My husband took a stack of the S’mores Cookie Bars to share with his golf buddies and the overwhelming consensus was, they were one of the very best treats I’d had them taste so far!

Amazon Synopsis

For once, baker Sally Muccio’s life isn’t a recipe for disaster. She’s happy to be out celebrating her wedding anniversary… that is until she spies her friend Officer Brian Jenkins with a gorgeous blonde who is not his newlywed wife. The woman’s name is Kelsey Sherman, and it turns out she once dated Brian. Which doesn’t make Sal feel any better about the situation, but she decides to mind her own business and enjoy her evening.

Only before the night is over Kelsey is dead from a gunshot wound, and Brian is found standing over her body. To make matters worse, the bullet is confirmed to have come from his own gun. Brian swears he had nothing to do with the murder, and Sal believes him, even if the rest of the town’s convinced that he’s a total crumb. With nowhere else to turn, Brian asks for help to prove his innocence. But when the tables turn and someone tries to kill Sal as well, she might come out of this mess battered for life.

A special thanks to Catherine Bruns for providing a winner with a print copy of KNEE DEEP IN DOUGH! Contest ends Sunday, May 16, 2021 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below 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!)

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S'mores Cookie Bars

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/4 cup all-purpose flour
• 1 cup graham cracker crumbs
• 1 teaspoon baking powder
• 6 (1.55-ounce) Hershy's Milk Chocolate bars, divided
• 1 (7-ounce) container marshmallow creme
• 3/4 cup mini marshmallows

Instructions

1. Preheat oven to 400 degrees (F).

2. Create a foil sling for a 9-inch square baking dish. Fold 2 long sheets of foil to fit the inside of the baking dish then place them perpendicular to each other, allowing extra foil to hang over the edge of dish. Spray foil with non-stick cooking spray.

3. Using an electric mixer, cream together the butter with the granulated and brown sugars, and salt, about 2 minutes. Beat in the egg and vanilla.

4. Stir in the flour, graham cracker crumbs, and baking powder. The mixture will be crumbly.

5. Reserve 1 cup of the dough and press the remaining dough into the prepared baking dish to form the crust.

6. Cover the crust with 5 chocolate bars, breaking bars as necessary to cover evenly. (Try to leave the bars as whole as possible.) Coarsely chop the remaining chocolate bar and set aside.

7. Spray a spatula with non-stick cooking spray and use to spread the marshmallow fluff over the chocolate bars.

8. Sprinkle the marshmallow fluff with mini marshmallows and the reserved cookie dough mixture.

9. Bake for 22 - 24 minutes or until the top looks golden brown. Remove the dish from the oven and sprinkle with the chopped chocolate bar.

10. Allow the bars to completely cool until the chocolate has set, about 4 hours. Do not refrigerate.

11. Using the foil sling, remove the S'mores Cookie Bars from the dish and place on a chopping board. Peel off the foil and cut into bars with a knife spritzed with non-stick cooking spray.

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Debut novel ARSENIC AND ADOBO, is the first in the new Tita Rosie’s Kitchen Mystery series by Mia P. Manansala. This cozy mystery has been highly anticipated and it delivered all it promised and more! Combining a fresh take on diversity surrounding a group of strong Filipino women and their community, the characters, particularly protagonist Lila Macapagal, makes the story come to life. Her humor is a bit snarky around the edges but it elevates the voice of the story and makes Lila more relatable. Despite the setbacks she’s experienced, (a failed relationship and her chef’s career going nowhere which necessitated the need to flee back home and move in with her aunt), Lila still has a desire to succeed. The supporting characters are just as well developed as the protagonist, and they each bring strengths to the story. Ms. Manansala uses her family to immerse the reader in the Filipino culture via several avenues. First off is the food – so many delectable dishes are mentioned and I’d advise to not read while hungry! Second is the language – there’s a glossary at the beginning but the author does an admirable job of making sure there is context provided within the story. And the familial interaction between Lila, her aunt, her grandmother, along with her honorary “calendar” aunties named so because of their birth names, April, May, and June.

The mystery sets up quickly and the pace is spot on. With Lila’s Tita Rosie’s restaurant close to bankruptcy and a landlord intent on closing her down, she decides to do everything in her power to rescue the family business even when it appears hopeless. On top of the money issues, Lila’s ex-boyfriend had been publishing nasty reviews about the restaurant, driving away what little business they had. No spoilers here, but the way the murder of her ex is set up and then takes place, adds a creative flair. Naturally Lila is the prime suspect. I liked that she’s intelligent and quite methodical about searching for clues on who else might have wanted the nasty reviewer dead. There were enough suspects to keep me guessing and Lila has some assistance in the form of her high school best friend and her attorney brother, along with the brother of the lead detective. The author’s plotline surrounding the aspects of the murder centers on a heartbreaking social issue that our nation is experiencing. I appreciated that Ms. Manansala writes with sensitivity, instead of shock value, and treats the victims with dignity. As the reveal fell into place, the threads of the plot and subplot were wrapped up succinctly, and left the reader with a hint of what’s to come in future books. I can’t wait!!

As I mentioned above, oh my goodness, the food! There are several recipes at the back of the book and I can’t wait to try them all. Numerous years ago, I worked with and became close friends with a Filipino woman. She LOVED to cook and frequently shared her homeland dishes with me and all I can say is YUM! Ms. Manansala’s recipes brought back fond memories of spending time with my friend and sharing our lives over platefuls of delicious food. While my friend tended to stick to preparing savory dishes, if you know me, you know I adore cookies and I couldn’t wait to try the recipe for Lila’s Ube Crinkles provided in the book. First off, the color of the cookies is gorgeous! None of my local markets carried ube (halaya) jam, but I managed to score some Okinawan purple sweet potatoes from a Japanese market, so I decided to use that and make the jam myself. I’ve included the recipe below. While a bit time consuming, I loved the final results and could easily eat the jam by the spoonful. There are all sorts of recipes on Pinterest that call for ube jam as well! Once the cookies were cooled, the mild, cakey texture paired well with a cup of tea, and the coating of powdered sugar added some extra sweetness. Ube Crinkles are delicious as they are unique and provide a welcome splash of color on cookie platters!

Amazon Synopsis

The first book in a new culinary cozy series full of sharp humor and delectable dishes—one that might just be killer….

When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She’s tasked with saving her Tita Rosie’s failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.

With the cops treating her like she’s the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila’s left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block…

A special thanks to the publisher, Berkley, for providing a winner with a print copy of ARSENIC AND ADOBO! Contest ends Wednesday, May 12, 2021 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below 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!)

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Lila's Ube Crinkles

Ube has a subtle, delicate flavor - think mild sweet potato with vanilla overtones. This simple, chewy cookie that Lila created allows that flavor (and lovely color) to shine.

Yield: 3-1/2 dozen cookies, using a medium-sized (2-3/4") scoop

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter, room temperature
• 1 cup brown sugar (white granulated sugar is fine, but the brown sugar adds a little something special)
• 2 eggs
• 1-1/2 cups ube jam (halaya)
• 1 tablespoon ube flavoring (I used the McCormick Ube Flavor)
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees (F) and line cookie sheets with parchment paper.

2. Whisk all the dry ingredients in a bowl - flour, baking powder, and salt.

3. Cream together butter and sugar, using a mixer, until well combined. Add the eggs in, one at a time, mixing well after each addition.

4. Add in ube jam and flavoring and mix at high speed until fully incorporated. Once the mixture is a lovely, uniform violet color, turn the speed down to low and gradually add in the dry ingredients. Mix until just combined.

5. Cover the bowl with cling wrap and chill for a few hours or overnight. Do not skip this step as the dough is very sticky and hard to work with while warm.

6. Using a medium-sized cookie scoop, roll the cookie dough into balls (or scoop with a spoon and shape into roughly 2-3/4" sized balls) and coat with powdered sugar.

7. Bake on lined cookie sheets at 350 degrees (F) for 10 minutes or until firm around the edges and slightly underdone in the center (but not doughy). Enjoy!

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Ube Jam - Halaya

Ingredients

• 1 (12-ounce) can evaporated milk
• 1/2 cup packed brown sugar
• 2-1/4 pounds fresh ube or purple yam*
• 1 (10-ounce) can condensed milk
• 1/2 teaspoon salt
• 2 teaspoons ube flavoring
• 1/4 cup unsalted butter, softened and cut into small cubes

Instructions

1. Cut scrubbed fresh ube (or purple yams) into medium-sized chunks and place in a Dutch oven pot. Add enough water to fully cover the ube. Bring to a boil and cook until ube can easily be pierced with a fork. (About 30 minutes.)

2. Drain the water from the ube and allow to cool until the chunks can be easily handled without burning your hands. (About 20 minutes). While still warm, peel and discard the skins. Return the ube chunks to the Dutch oven.

3. Add the evaporated milk, sweetened condensed milk, brown sugar, ube flavoring, and salt to the ube. Using an immersion blender**, puree until fairly smooth.

4. Over medium heat, stir the ube jam until it begins to thicken. Reduce heat to medium-low. Continue to stir constantly to prevent the ube mixture from burning and cook until mixture is quite thick (approximately 20 minutes).

5. Add half of the butter and stir until incorporated. Add the remaining butter and stir until completely incorporated.

6. Ube jam is done when the mixture does not return when you drag your spoon down the middle of your pan. It could take around 30 minutes of cooking to get to this point.

7. Transfer to glass jars with tight-fitting lids. Allow to cool slightly, then refrigerate. The jam will continue to thicken as it chills.

Notes

1. This recipe makes approximately 3 cups of ube jam.

2. *If using frozen grated ube, use 2 packages and thaw before using. Skip instruction steps 1 -2.

3. **If you don't have an immersion blender, you can use a potato masher (although the resulting jam will have small chunks) or grate the cooked ube chunks prior to adding the milks and sugar.

4. Ube jam will keep refrigerated for up to 7 days. If longer storage is desired, freeze and allow to defrost before proceeding with adding to a recipe.

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A SIDE OF MURDER is the first book in the brand new Cape Cod Foodie Mystery series by Amy Pershing. Starting an inaugural book of a new series sometimes leaves me with trepidation since I don’t know the characters and often there’s too much backstory which can slow down the plot. However, Ms. Pershing hit this one out of the ballpark and I was captivated from the very first page! The author exhibits a great sense of timing with her zingy one-liners and the humor starts from the opening scene. Protagonist, trained chef Samantha Barnes, who loves to laugh, made me laugh right alongside which quelled any trepidation I might have had before starting the book.

Fleeing New York after an altercation with her ex went viral on YouTube, Samantha returns to her childhood home of Cape Cod. Moving into the falling down house she’s inherited from her Aunt Ida… along with a huge, untrained puppy named Dioge (D-O-G), she tries to decide what to do with her life. Her good friend (who’s editor of the Cape Cod Clarion) ropes Samantha into writing a restaurant review column. I love that Samantha’s parents were the editor-in-chief and senior journalist for the paper before they retired to Florida. This allows the reader to get a glimpse into her family even if they appear offstage. The setup also showcases the town and contributes to the appealing setting of Cape Code. Since Samantha grew up in the area, she still has close friends. They are equally well-developed, including Dioge, with their own quirks adding to the humorous interaction.

Samantha discovers the body of a former waitress (and all around mean person) at the restaurant she’s reviewing. She doesn’t believe law enforcement’s theory that it was an accidental drowning. Appearing on scene and giving support to her observations is the handsome harbormaster (and teen crush), Jason. Except he doesn’t want her to get involved so she channels her mother’s journalistic skills and ignores him. As evidence and clues pile up, the suspect list gets longer and longer. Ms. Pershing does an admirable job providing plenty of red herrings that kept me off track and guessing as the story progressed. With the final suspenseful reveal, all the clues popped into place and left me with a satisfied grin on my face!

Being a Cape Cod Foodie Mystery series, you can count on there being loads of food mentioned. What I enjoyed even more was the author’s tips interjected on dishes the protagonist fixed and ate during the book. The tips are helpful and are provided in a breezy manner that made me feel like I was sitting in the kitchen watching a friend cook. Ms. Pershing also includes several recipes at the back of the book. If you’ve followed my blog for long, you’ll know I’m a HUGE fan of cookies and you can never have too many recipes for chocolate chip cookies. I was intrigued with the author’s recipe for Sam’s Thin and Chewy Chocolate Chip Cookies which relies on high-fat butter, such as a French or Irish Brand. Plus, the butter needs to be super soft which contributes to the spread and chew of the cookie. These cookies did not disappoint and they were gobbled up just as quickly as they cooled down. I’ll be adding this recipe to my cookie baking rotation to share with family and friends!

Amazon Synopsis

Beautiful Cape Cod, Massachusetts, is known for seafood, sand, surf, and, now…murder.

Samantha Barnes was always a foodie.  And when the CIA (that’s the Culinary Institute of America) came calling, she happily traded in Cape Cod for the Big Apple.  But then the rising young chef’s clash with another chef (her ex!) boils over and goes viral. So when Sam inherits a house on the Cape and lands a job writing restaurant reviews, it seems like the perfect pairing. What could go wrong? Well, as it turns out, a lot.

The dilapidated house comes with an enormous puppy. Her new boss is, well, bossy.  And the town’s harbor master is none other than her first love.  Nonetheless, Sam’s looking forward to reviewing the Bayview Grill—and indeed the seafood chowder is divine. But the body in the pond outside the eatery was not on the menu. Sam is certain this is murder. But as she begins to stir the pot, is she creating a recipe for her own untimely demise?

A special thanks to Amy Pershing for providing a winner with a print copy of A SIDE OF MURDER.  Contest ends Wednesday, February 24, 2021 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below 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!)

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Sam's Thin and Chewy Chocolate Chip Cookies

The trick here is to use high-fat butter, which usually means a French or Irish brand. Many supermarkets carry Irish Kerrygold butter, which works beautifully. Make sure the butter is really room temperature, which means so soft you can poke a finger through it. Also, if you use salted butter, you may want to skip adding any more salt to the batter.

Makes about 4 dozen cookies

Ingredients

• 10 ounces high-fat French or Irish butter, softened to room temperature
• 1-1/4 cups dark brown sugar
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 teaspoons kosher salt (or 1 teaspoon table salt like Morton's)
• 2 large eggs
• 1-3/4 cups (10 ounces) all-purpose flour (plus another 2 tablespoons of flour set aside to coat chocolate chips)
• 1 teaspoon baking soda
• 8 ounces semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees (F).

2. Combine butter, brown sugar, granulated sugar, vanilla, and salt in a bowl and cream on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes.

3. Whisk the flour and baking soda together in separate bowl, then mix into the dough at medium speed until well combined.

4. In another bowl, combine the chocolate chips with the extra 2 tablespoons flour. Use a spatula to stir the flour-coated chips into the dough by hand.

5. Drop the dough by slightly rounded tablespoons onto cookie sheets, preferably lined with parchment paper. To allow for spreading, 12 cookies per sheet works well.

6. Bake until golden brown, 8 - 10 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.

Cinnamon & Sugar's Note

1. Bake a test cookie before baking the entire batch. If they spread out too thin for your liking, mix in 2 tablespoons all-purpose flour into the dough. Repeat with another test cookie.

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Congratulations to Lynn Cahoon on TWO new releases this month! I’m featuring reviews for both books on my blog today and sharing the recipe from KILLER COMFORT FOOD and, thanks to the publisher, I have a print copy of ONE POISON PIE to give away!

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ONE POISON PIE is the first full-length book in the brand new Kitchen Witch Mystery series by Lynn Cahoon! This charming cozy mystery features Kitchen Witch Mia Malone who has just moved to Magic Springs, Idaho, where her quirky grandmother lives. I didn’t read the novella, Chili Caldron Curse, which introduces Mia and released this past August. But, I found I was able to jump in and catch up on the characters without any issues in One Poison Pie since there’s enough backstory sprinkled throughout. While not overly paranormal since Kitchen Witches strengths are making a house a home, and bringing peace and healing to people, there is just enough magic to take it out of the realm of a regular culinary cozy. I greatly enjoyed that the author takes the reader on the journey with Mia, learning who belongs to the town’s magical community. She throws in some surprises that look to play out in future books (but aren’t cliffhangers). I also loved that Mia is super close to her grandmother and to her nasty ex-boyfriend’s troubled younger sister, who Mia’s taken in. It adds a depth of emotion to the storyline.

When her grandmother’s best friend is found murdered before the party Mia is supposed to be catering, and all clues point to Mia being the culprit, she gets involved in solving the crime to save herself and her fledgling catering business. As the plot unfolds, there are several twists I didn’t see coming… and one that isn’t typically found in cozy mysteries. I find this appealing and kept me on my toes as I tried to sift through the suspects as Mia’s sleuthing progresses. Along with the unusual plot twist, this cozy does contain mild language but nothing startling. Once the reveal started, it seemed to be a little rushed but most of the threads of the immediate crime were brought together in a cohesive story. There are a few unfinished items but there are hints that it sets the stage for future books in this bewitching series and has me waiting with anticipation.

Amazon Synopsis

What’s a kitchen witch to do when her almost-fiancé leaves her suddenly single and unemployed? For Mia Malone, the answer’s simple: move to her grandmother’s quirky Idaho hometown, where magic is an open secret and witches and warlocks are (mostly) welcome. With a new gourmet dinner delivery business—and a touch of magic in her recipes—Mia’s hopes are high. Even when her ex’s little sister, Christina, arrives looking for a place to stay, Mia takes it in stride.

But her first catering job takes a distasteful turn when her client’s body is found, stabbed and stuffed under the head table. Mia’s shocked to learn that she’s a suspect—and even more so when she realizes she’s next on a killer’s list. With Christina, along with Mia’s meddling grandma, in the mix, she’ll have to find out which of the town’s eccentric residents has an appetite for murder…before this fresh start comes to a sticky end. . . .

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KILLER COMFORT FOOD is the fifth book in the Farm-to-Fork Mysteries by Lynn Cahoon. One of the strengths of this series are the characters. From protagonist Angie Turner, to her best friend, Felicia, who is also co-owner of their restaurant the County Seat, to the animal characters, each are well-developed and grow with each new book. I adore Angie’s pets: Dom, the adorable St. Bernard, Precious the goat, and Mabel the chicken. Each has their own individual and charming personality. Also central to the story is Ian, Angie’s almost-too-nice boyfriend. It’s been enjoyable watching their relationship unfold over the course of this series. That said, Killer Comfort Food can be read as a stand-alone but for the full effect of the characters, starting at the beginning is worthwhile.

There are several subplots that weave together in this cozy mystery. Tethering the mystery is the soybean processing plant that is pressuring homeowners to sell their property, including Angie. While most townspeople are all for the plant coming in, Angie does not want to lose her small farm bequeathed to her by her beloved grandmother. Could the disappearance of the wife of the attorney representing the processing plant have anything to do with the grab for land? Could the Jane Doe murder victim be connected? Why is the local bar owner begging Angie for help? And who is threatening one of Angie’s employees? Ms. Cahoon writes a well-paced plot that ties incongruous clues together into a cohesive story. With a heartwarming wrap-up, the author will have fans eagerly awaiting the next release in this charming series!

I’m also sharing Lynn’s recipe for Quick Cookies and love that it’s a recipe from her childhood! Plus they are no-bake and quick to mix up so you can have fresh cookies on hand in a jiffy. My chocolate-loving granddaughter loved these cookies, especially with my extra drizzle of melted chocolate chips on the tops of the cookies, so I know I’ll be making these often!

Amazon Synopsis

Angie Turner’s Idaho restaurant, the County Seat, is known and loved for its fresh food. For Angie, it’s also meant a fresh start. But when big agriculture comes to town—along with whispers of foul play—Angie could lose more than the farm . . .

A soybean processing plant is trying to buy up the land around the small farm Angie’s beloved Nona left her. If Angie doesn’t sell, she’ll be surrounded by the plant and the congestion that comes with it. On the other hand, it’s Nona’s farmhouse. What is Angie supposed to do without it?  Move into a condo in town with Precious, Mabel, and Dom—respectively, a goat, chicken, and dog. Worse, a troubling rumor is circulating about the lawyer who’s heading up the development: His socialite wife seems to be missing. When Barb, owner of the local bar, asks Angie to look into the woman’s disappearance, she’s hesitant—until Barb reveals her surprising connection. Now it’s up to Angie to find the woman, uncover a shady plot, and hang onto her home—before she becomes a criminal’s final course . . .

A special thanks to Kensington Publishing for providing a winner with an advance print copy of ONE POISON PIE. Contest ends Wednesday, February 3, 2021 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below 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!)

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Quick Cookies

From the author, Lynn Cahoon: When I was thinking about the recipe for this book, I wanted something from my past. A memory. The way a dish tastes or a memory of a meal stays with you. I made brownies while I was editing this and almost went with that recipe since the rich chocolate taste is still in my mouth. Instead I give you a childhood treat. Quick Cookies were probably the first cookies I learned to make. And the ones I messed up, more often than not.

The secret is in the chocolate mixture you cook on the stove. Cook it too long, and your cookies will turn into a crumble (that's really good over vanilla ice cream - not all failures have to be trashed.) Not cooked long enough, and the cookies won't set. You want a soft ball stage for the chocolate. Drop a bit into a glass of water and reach in. If it turns into a ball, you're ready to stir it into the oats.

Ingredients

• 2 cups sugar
• 2 tablespoons cocoa
• 1/2 cup milk
• 1/4 cup butter
• 3 cups oatmeal
• 1/2 cup peanut butter
• 1 tablespoon vanilla
• 1/2 bag miniature marshmallows (optional)

Instructions

1. Cook the sugar, cocoa, milk, and butter together in a heavy saucepan on the stove, boiling 3 - 4 minutes until mixture reaches the soft ball stage.

2. Pour the chocolate mixture over the oatmeal and stir in the peanut butter, vanilla, and marshmallows (if using) until well combined.

3. Drop onto a greased (or parchment-lined) cookie sheet until set.

Cinnamon & Sugar's Notes

1. I've made these cookies three times already, twice using quick cook oats (we preferred this texture best) and once using regular oats (the texture seemed too chewy to me since the oats aren't cooked).

2. I used both a candy thermometer and an instant read thermometer to monitor the mixture until it reached the soft ball stage (235 degrees). Both batches of cookies turned out crumbly (but delicious!). I cooked the third batch to just 231 degrees and they turned out perfect! I like the accuracy of using a thermometer so there's no guesswork.

3. To evenly distribute the peanut butter and vanilla, I stirred them into the chocolate mixture BEFORE adding to the oats and marshmallows.

4. To make a decorative (and delicious) drizzle, I melted 1/4 cup chocolate chips in the microwave then placed in a piping bag. Drizzle in a variety of patterns if desired.

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I was provided with an advance copy. All thoughts and opinions are my own.