Category Archives: Recipes

Orange Dreamsicle Cupcakes

I’m celebrating Jenn McKinlay’s fabulous new cupcake cookbook and sharing one of her equally fabulous cupcake recipes!

 

Click on book to visit Amazon

 

Fairy Tale Cupcakes is the fictional bakery in the Cupcake Bakery Mysteries. This long running New York Times bestselling series features childhood friends Melanie Cooper, Angie DeLaura, and Tate Harper as they cook up yummy cupcakes, become embroiled in various shenanigans, and solve murder mysteries in their hometown of Scottsdale, Arizona.

What is not fictional, however, are the cupcakes that they create and bake. From the imagination of Jenn McKinlay and the kitchen of Christie Conlee, these delicious cupcake recipes have been baked and frosted to perfection. And now, for the first time ever, we’re sharing them in a single volume with you. Happy Baking!

 

 

I’m sharing a reprisal of Jenn’s scrumptious Orange Dreamsicle Cupcake recipe from her cozy mystery BUTTERCREAM BUMP OFF. These moist, delicious orange cupcakes are topped with a dreamy vanilla buttercream frosting. Reminiscent of a childhood favorite ice cream treat, these cupcakes are sure to be a hit with young and old alike!

 

Orange Dreamsicle Cupcakes are moist, delicious orange cupcakes topped with a dreamy vanilla buttercream frosting. Reminiscent of a childhood favor ice cream treat, these cupcakes are sure to be a hit with young and old alike! Recipe shared with permission granted by Jenn McKinlay, author of BUTTERCREAM BUMP OFF.

 

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Orange Dreamsicle Cupcakes

An orange cupcake topped with vanilla buttercream.

Ingredients
Cupcakes
  • 1/2 cup (1 stick) butter, softened softened
  • 1 cup sugar
  • 2 large eggs separated and whites beaten until stiff
  • 1 tablespoon orange zest
  • 1 teaspoon orange extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2-1/2 teaspoons baking powder
  • 1/2 cup orange juice
Vanilla Buttercream Frosting
  • 1 cup (2 sticks) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners’ sugar
  • 2-3 tablespoons milk or whipping cream
Instructions
Cupcakes

  1. Preheat oven to 350 degrees. Line cupcake tins with paper liners.

  2. Combine butter, sugar, egg yolks, zest and orange extract in a large mixing bowl and cream these ingredients together thoroughly.
  3. Sift flour, salt and baking powder together in a separate mixing bowl.
  4. Add dry ingredients to creamed ingredients a third at a time, alternately with the orange juice.
  5. Fold in the beaten egg whites.
  6. Spoon batter into cupcake liners until half full.
  7. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean.
Vanilla Buttercream Frosting

  1. In a large bowl, cream the butter and vanilla extract together. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often.

  2. Add milk and beat at medium speed until light and fluffy.

  3. For best results, keep icing in refrigerator when not in use. This icing can be stored up to 2 weeks. Rewhip before using.

  4. Makes 3 cups of icing.
Cinnamon & Sugar's Notes:

  1. To make the Dreamsicle frosting swirls, tint 1/4 of the frosting light orange. Fit a disposable pastry bag with a large star tip.

  2. Place 1/3 of the orange frosting down one side of the pastry bag then fill with 1/3 of the remaining vanilla buttercream. Refill pastry bag as needed, until all cupcakes are frosted.

  3. Using even pressure, pipe large swirls onto the top of the cupcakes.
  4. Eggs are easier to separate when they are cold but whip up better when they are room temperature. Separate the egg whites as soon as you remove from the refrigerator but then allow them to come to room temperature while you collect the rest of the ingredients. Then beat the egg whites until stiff right before you need them.

 

Orange Dreamsicle Cupcakes are moist, delicious orange cupcakes topped with a dreamy vanilla buttercream frosting. Reminiscent of a childhood favor ice cream treat, these cupcakes are sure to be a hit with young and old alike! Recipe shared with permission granted by Jenn McKinlay, author of BUTTERCREAM BUMP OFF.

 

 

 

 

Click on book to visit Amazon

 

Synopsis:

Melanie Cooper and Angie DeLaura’s Fairy Tale Cupcakes bakery is gearing up for Valentine’s Day. Unfortunately, someone has iced Baxter Malloy on his first date with Mel’s mother. Now Mom’s a suspect, and Mel and Angie need to find time around frosting to dig into the man’s shady past and discover who served him his just desserts.

 

 

 

 

 

Orange Dreamsicle Cupcakes are moist, delicious orange cupcakes topped with a dreamy vanilla buttercream frosting. Reminiscent of a childhood favor ice cream treat, these cupcakes are sure to be a hit with young and old alike! Recipe shared with permission granted by Jenn McKinlay, author of BUTTERCREAM BUMP OFF.

 

 

 

Lemon Zucchini Bread

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TWO PARTS SUGAR, ONE PART MURDER, is the first book in the brand-new Baker Street Mysteries by Valerie Burns. With humor woven into an intriguing murder and a sassy, social media savvy protagonist, the story kept me glued to the pages. From the very first paragraph, I was entertained by the author’s descriptive voice, which is frequently humorous, and had me laughing out loud several times. After a disastrous wedding with her being left at the alter—livestreamed no less—protagonist Maddy Montgomery finds herself inheriting a bakery, a house, and a giant 250-pound English mastiff named Baby. It’s a far cry from her globe-trotting, pampered lifestyle provided by an overindulgent, but distant, father. This sets the stage for Maddie to find self-reliance as she attempts to fit into an unknown lifestyle in rural New Bison. I enjoyed the learning curve Maddie experiences and the character arc woven into the plot. Ms. Burns does an admirable job of creating memorable characters, besides Maddie, and, by far, Baby, steals each scene he inhabits! I also appreciated the small-town vibes given off by the people who welcome Maddie into their midst, particularly her great-aunt’s friends known as the Baker Street Irregulars. They are quick to jump into action to help her out, no matter the problems that crop up.

But not everyone is happy to see Maddie move into town to take over her great-aunt’s bakery. Pressures mount for her to sell the bakery and her new home, but with the will stipulating she must live in New Bison for a year before taking any actions, she’s stuck. And when the mayor is found murdered in Maddy’s bakery with her fingerprints on the weapon, she becomes suspect number one. This fast-paced whodunit weaves Maddie’s aunt’s demise into the current murder, taking the reader on a whirlwind ride. She finds there are secrets people are loath to part with, but she must uncover them to find the clues to save herself and her aunt’s business. As she begins unraveling the clues, the pressure builds for her to abandon her inheritance. Will she stick it out to find the truth and clear her name or will her former indulgent lifestyle become a siren call she can’t refuse? With a hair-raising reveal, the author answers that question and brings together the threads of the story into a succinct and satisfactory conclusion that has me pleading for more!

While Maddy may not know how to bake, or even cook, her great-aunt left behind her recipes and a capable baker named Leroy to keep the bakery running. Be prepared for many mentions of mouthwatering treats mentioned throughout the book… I think I was drooling almost as much as Baby! Thankfully, the author includes several recipes at the back of the book for the home cook to make at home to satisfy those cravings. I was especially delighted to find a recipe for Lemon Zucchini Bread. Simple to make, the lemon juice gives it a lighter flavor and the lemony glaze makes it taste indulgent. It’s a yummy way to use up summer’s overabundant garden crop and I’ll be making it again and again to share with family and friends.

 

Lemon Zucchini Bread is simple to make. The lemon juice gives it a lighter flavor and the lemony glaze makes it taste indulgent. Recipe shared with permission granted by Valerie Burns, author of TWO PARTS SUGAR, ONE PART MURDER.

 

Amazon Synopsis

When Maddy Montgomery’s groom is a no-show to their livestream wedding, it’s a disaster that no amount of filtering can fix. But a surprise inheritance offers a chance to regroup and rebrand—as long as Maddy is willing to live in her late, great-aunt Octavia’s house in New Bison, Michigan, for a year, running her bakery and caring for a 250-pound English mastiff named Baby.

Maddy doesn’t bake, and her Louboutins aren’t made for walking giant dogs around Lake Michigan, but the locals are friendly and the scenery is beautiful. With help from her aunt’s loyal friends, aka the Baker Street Irregulars, Maddy feels ready to tackle any challenge, including Octavia’s award-winning cake recipes. That is, until New Bison’s mayor is fatally stabbed, and Maddy’s fingerprints are found on the knife . . .

Something strange is going on in New Bison. It seems Aunt Octavia had her suspicions, too. But Maddy’s going to need a whole lot more than a trending hashtag to save her reputation—and her life.

 

 

 

 

 

A special thanks to Valerie Burns for providing a print copy of TWO PARTS SUGAR, ONE PART MURDER! Contest ends September 7, 2022 at 11:59 pm PST and is limited to U.S. residents only. 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!)

 

 

 

 

 

 

 

Lemon Zucchini Bread is simple to make. The lemon juice gives it a lighter flavor and the lemony glaze makes it taste indulgent. Recipe shared with permission granted by Valerie Burns, author of TWO PARTS SUGAR, ONE PART MURDER.

 

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Lemon Zucchini Bread
Ingredients
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 cup finely shredded unpeeled zucchini (don't squeeze or dry)
  • 1/4 cup cooking oil
  • 1 egg
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons lemon zest
For the glaze (optional, but why wouldn't you?)
  • 1/2 cup powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
Instructions

  1. Preheat oven to 350 degrees (F).

  2. Combine flour, baking soda, baking powder, and salt in a medium-sized mixing bowl and set aside.

  3. Combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest in a separate bowl and mix together.

  4. Add the dry ingredients to the zucchini mixture and stir until just combined.

  5. Pour batter into a greased loaf pan (9"x5").

  6. Bake at 350 degrees (F) for 45 - 50 minutes or until golden brown.

  7. Cool on a wire rack for 15 minutes, and then remove from pan and cool completely.

Optional Glaze

  1. Combine ingredients for the glaze and drizzle over the bread. If the bread isn't cool, the glaze will soak into the bread and be even more lemony.

 

Lemon Zucchini Bread is simple to make. The lemon juice gives it a lighter flavor and the lemony glaze makes it taste indulgent. Recipe shared with permission granted by Valerie Burns, author of TWO PARTS SUGAR, ONE PART MURDER.

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

 

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Lemon Zucchini Bread is simple to make. The lemon juice gives it a lighter flavor and the lemony glaze makes it taste indulgent. Recipe shared with permission granted by Valerie Burns, author of TWO PARTS SUGAR, ONE PART MURDER.

 

 

 

 

 

 

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

 

 

Lemon Zucchini Bread is simple to make. The lemon juice gives it a lighter flavor and the lemony glaze makes it taste indulgent. Recipe shared with permission granted by Valerie Burns, author of TWO PARTS SUGAR, ONE PART MURDER.

 

 

 

Banana Cream Pie

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A DISH TO DIE FOR is the twelfth book in the Key West Food Critic Mysteries by Lucy Burdette. Filled with endearing characters, mouthwatering food, a tropical locale, and a doozy of a murder, this book will satisfy both armchair detectives and travelers alike. Protagonist Hayley Snow is settling into married life with her detective husband, Nathan, and making their houseboat in Key West a home. Her close friend, octogenarian Miss Gloria, lives next door, and between them, has a menagerie of adorable pets. The author has created a loveable cast of characters that make each book feel you’re visiting with friends. I love the close relationship Hayley has with her friends and family, and am glad that with each book, a new family member is introduced. In this newest release, Hayley’s father-in-law—a retired detective turned consultant—decides to visit the newlyweds. This gives the characters an opportunity to change and grow while giving the reader a glimpse into the psyche of the characters as each conflict is faced.

Set against the backdrop of the Florida Keys, Ms. Burdette captures the tropical spirit of the islands: gentle lapping waves, sandy beaches, seafood dishes, and fruity libations. It draws the reader in, lulling them into a sense of relaxation… that is until murder strikes. And, of course, Hayley, known as the murder magnet, is there when Nathan’s dog finds the victim. Hayley doesn’t plan on getting involved, but when a second attack occurs, she decides it’s time to ask questions. I appreciate that both her husband and her father-in-law don’t tell her to stay home and stay safe. Instead, they recognize her intelligence and pay attention to the information she uncovers. Entwined with the current day murder is a mysterious diary connected to a vintage cookbook. At first, I didn’t see how it was connected at all, but under the expert plotting of Ms. Burdette, it all came together in a cohesive story. The reveal was quite unique and I appreciated the gentle approach the author took. I’m looking forward to the next book in this series and the opportunity to join Hayley and her friends for another Key West adventure!

Being a food critic, Hayley’s life revolves around food. Not only does she visit restaurants galore, but her mother is a caterer, and Hayley herself enjoys cooking. I loved how the author uses the Key West Women’s Club vintage cookbook along with their updated cookbook, not only for the mystery, but for the food and recipes included at the back of the book as well. It’s well worthwhile to read the afterward in the book, along with perusing the recipes. The recipe for Banana Cream Pie caught my eye for the nostalgic memories of eating this dessert as a kid. The author updated the recipe by using a graham cracker crust, which in my mind is brilliant. The vanilla filling is creamy and the ripe bananas added just the right amount of sweetness. I liked the light and fluffy meringue, which was the perfect accompaniment to the rich filling. Chilled, this pie is a nice dessert option for hot summer evenings.

 

This banana cream pie has a rich, vanilla-flavored creamy filling that complements the sweet bananas. With an airy meringue topping, this chilled pie is the perfect dessert for hot summer evenings. Recipe shared with permission granted by Lucy Burdette, author of A DISH TO DIE FOR.

 

Amazon Synopsis

Peace and quiet are hard to find in bustling Key West, so Hayley Snow, food critic for Key Zest magazine, is taking the afternoon off for a tranquil lunch with a friend outside of town. As they are enjoying the wild beach and the lunch, she realizes that her husband Nathan’s dog, Ziggy, has disappeared. She follows his barking, to find him furiously digging at a shallow grave with a man’s body in it. Davis Jager, a local birdwatcher, identifies him as GG Garcia, a rabble-rousing Key West local and developer. Garcia was famous for over-development on the fragile Keys, womanizing, and refusing to follow city rules—so it’s no wonder he had a few enemies.

When Davis is attacked in the parking lot of a local restaurant after talking to Hayley and her dear friend, the octogenarian Miss Gloria, Hayley is slowly but surely drawn into the case. Hayley’s mother, Janet, has been hired to cater GG’s memorial service reception at the local Woman’s Club, using recipes from their vintage Key West cookbook—and Hayley and Miss Gloria sign on to work with her, hoping to cook up some clues by observing the mourners.

But the real clues appear when Hayley begins to study the old cookbook, as whispers of old secrets come to life, dragging the past into the present—with murderous results.

 

 

 

 

A special thanks to Lucy Burdette for providing a print copy of A DISH TO DIE FOR. Contest ends August 28, 2022 at 11:59 pm PST and is limited to U.S. residents only. 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!)

 

 

 

 

 

 

This banana cream pie has a rich, vanilla-flavored creamy filling that complements the sweet bananas. With an airy meringue topping, this chilled pie is the perfect dessert for hot summer evenings. Recipe shared with permission granted by Lucy Burdette, author of A DISH TO DIE FOR.

 

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Banana Cream Pie

One of the plot strands in A DISH TO DIE FOR has to do with the Woman's Club in Key West, which is a gorgeous old home on Duval Street. I took a tour of the building in the spring of 2021 and was the happy recipient of the 1988 version of their cookbook. I had also found an earlier edition of the book on eBay that had been published in 1949. Oh my, the recipes and stories in those cookbooks had my mind racing with possibilities!

This banana cream pie was served to Hayley and Martha Hubbard while they were probing a suspect. I chose to make a graham cracker crust, but any crust is fine. The recipe is based on the version in the 1988 cookbook.

Ingredients
For the crust:
  • 1 package graham crackers (nine sheets)
  • 4 tablespoons butter
  • 2 tablespoons sugar
For the filling:
  • 3 eggs, room temperature, separated
  • 4 tablespoons sugar
  • 3 tablespoons cornstarch
  • Pinch salt
  • 2 teaspoons water
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 2 ripe bananas
For the meringue:
  • 3 egg whites (see above)
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons sugar
Instructions
For the crust:

  1. Preheat the oven to 350 degrees (F).

  2. Smash or whirl the crackers to crumbs.

  3. Melt the butter. Stir the butter and sugar into the crumbs and press this mixture into the bottom and sides of a 10-inch pie pan. Bake for 10 minutes and let that cool.

For the filling:

  1. Separate the eggs and set the whites aside. Beat the yolks with the sugar, cornstarch, salt, and cold water until thick and smooth.

  2. Heat the milk until it's about to boil, then cool for a few minutes and stir it very slowly into the egg mixture. Cook this mixture over low heat, stirring constantly, until the pudding thickens (about 5 minutes). Let that cool a bit and then mix in the vanilla and butter.

  3. Slice the bananas into the pie crust. Spread the pudding on top of the bananas.

  4. For the meringue, beat the egg whites in a clean bowl with the cream of tartar until soft peaks appear. Continue beating while slowly adding the sugar until peaks are stiff and glossy (about five minutes).

  5. Mound the meringue onto the pudding, arranging it into peaks.

  6. Bake for 10 to 15 minutes or until the meringue begins to brown.

  7. Refrigerate the pie for 3 hours before serving.

Cinnamon & Sugar's Notes:

  1. If you're not serving this pie soon after chilling for 3 hours, you may want to consider tossing the sliced bananas with lemon juice to keep them from turning brown.

  2. The recipe makes a full-sized 10-inch pie. I chose to reduce the recipe and made a 7-inch sized pie to accommodate only having 2 in my household.

 

This banana cream pie has a rich, vanilla-flavored creamy filling that complements the sweet bananas. With an airy meringue topping, this chilled pie is the perfect dessert for hot summer evenings. Recipe shared with permission granted by Lucy Burdette, author of A DISH TO DIE FOR.

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

This banana cream pie has a rich, vanilla-flavored creamy filling that complements the sweet bananas. With an airy meringue topping, this chilled pie is the perfect dessert for hot summer evenings. Recipe shared with permission granted by Lucy Burdette, author of A DISH TO DIE FOR.

 

 

 

 

 

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

 

 

This banana cream pie has a rich, vanilla-flavored creamy filling that complements the sweet bananas. With an airy meringue topping, this chilled pie is the perfect dessert for hot summer evenings. Recipe shared with permission granted by Lucy Burdette, author of A DISH TO DIE FOR.

 

 

No Churn Pumpkin Spice Ice Cream

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MINT CHOCOLATE MURDER is the second book in the Ice Cream Shop Mysteries by Meri Allen. I, for one, can’t resist a locked room murder set in an American Scottish castle rumored to have a weeping ghost. Throw in tubfuls of pumpkin spice ice cream amid a Fall arts festival hosted by a reclusive former supermodel turned royal and you’ve got yourself an entertaining and mouthwatering read. The author expertly crafts twists and turns with topsy-turvy secrets thrown into the plot for good measure. It kept me thoroughly mesmerized as I followed the protagonist, Riley Rhodes, in her investigation. An ex-CIA librarian and now manager for her friend’s Udderly Delightful Ice Cream shop, Riley uses her training to get to the bottom of who might have killed the famous photographer, Adam, during his exhibit at the castle. The investigation on how Adam even got into the dungeon (now conference room), much less how he was locked in when security cameras show no signs of entry, is only the tip of the complex puzzle. With plenty of suspects—more people hated him than liked him—I found it difficult to narrow it down to even two or three. As the reveal unfolded, I was even more impressed with the cleverly plotted clues and the intricate way they fit together.

With unique characters such as an ex-CIA librarian (or could Riley more than that?!), a supermodel turned royal, a diva in fluffy cat form, and a bad boy photographer, I couldn’t help but be entertained. Each person (and animal, especially Sprinkles the diva cat), was well-developed with individual characteristics that made them come alive. Ms. Allen has a strong descriptive voice that made me feel like I was right there, experiencing the sights, sounds, smells, and especially the tastes of all Penniman, Connecticut has to offer. It’s always a pleasure reading a book that has equally strong characters and plots to keep me glued to the pages, and Mint Chocolate Murder fits the bill!

Running an ice cream shop, Riley has her hands full mixing up ice cream in between investigating. Pumpkin Spice ice cream is the tourists’ and town’s flavor de jour, and she can barely keep up with the demand. Luckily for us pumpkin spice lovers, the author has included a recipe for No Churn Pumpkin Spice Ice Cream at the back of the book and it’s every bit as easy to make as promised… and every bit as delicious as it sounds! I appreciated the author’s note on turning the ice cream into an ice cream pie. I did so, and the yummy concoction was met with rave praise. As easy as this was to make, I think I might have found my new favorite Thanksgiving dessert!

 

No Churn Pumpkin Spice Ice Cream is a delicious and creamy concoction chock full of autumn spices and pumpkin. Served on it's own or turned into an ice cream pie, this dessert is sure to be a crowd pleaser! Recipe shared with permission granted by Meri Allen, author of CHOCOLATE MINT MURDER.

 

Amazon Synopsis

When Udderly Delightful Ice Cream shop manager Riley Rhodes is summoned to Penniman’s Moy Mull Castle, it’s the cherry on top of a successful summer season. The gothic pile built by an eccentric New England Gilded Age millionaire has been transformed into a premiere arts colony by Maud Monaco, a reclusive former supermodel. As part of Moy Mull’s Fall Arts Festival, Maud is throwing a fantasy ice cream social and hires Riley to whip up unique treats to celebrate the opening of an exhibit by Adam Blasco, a photographer as obnoxious as he is talented.

As Penniman fills up with Maud’s art-world friends arriving for the festival, gossip swirls around Blasco, who has a dark history of obsession with his models. Riley’s curiosity and instincts for sleuthing – she was a CIA librarian – are piqued, and she wonders at the hold the cold-hearted photographer has over the mistress of Moy Mull.

But when Adam is found dead behind the locked door of Moy Mull’s dungeon, Riley realizes there’s more than one suspect who’d wanted to put the malicious photographer on ice.

 

 

 

 

 

 

A special thanks to Meri Allen for providing a print copy of MINT CHOCOLATE MURDER. Contest ends August 21, 2022 at 11:59 pm PST and is limited to U.S. residents only. 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!)

 

 

 

 

 

 

No Churn Pumpkin Spice Ice Cream is a delicious and creamy concoction chock full of autumn spices and pumpkin. Served on it's own or turned into an ice cream pie, this dessert is sure to be a crowd pleaser! Recipe shared with permission granted by Meri Allen, author of CHOCOLATE MINT MURDER.

Print
No Churn Pumpkin Spice Ice Cream

No ice cream maker? No problem! Make your own ice cream in a pinch - even without an ice cream chiller. I was a bit skeptical of no-churn recipes, but I experimented and came up with one that worked like a charm. This delicious, fall-inspired ice cream is easy to make and even easier to eat.

This makes a wonderful accompaniment for any spice cake or use it as a delicious filling for ice cream pie. Just fill your favorite pie shell and let it firm up in the freezer for six hours and drizzle with caramel sauce before serving.

Ingredients
  • 1 14 ounce can sweetened condensed milk
  • 3/4 cup unsweetened pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of cloves
  • 1/2 teaspoon salt
  • 4 tablespoons plain yogurt (I like Greek or Icelandic) at room temperature
  • 2 cups heavy cream
Instructions

  1. In a large bowl, combine the sweetened condensed milk, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.

  2. In another bowl, whisk the yogurt, then slowly pour in the heavy cream and combine, using a hand mixer on low (or a stand mixer, if you have one). Then whip on high until stiff peaks begin to form.

  3. Add half the shipped cream mixture to the sweetened condensed milk and whisk until completely combined. Using a spatula, gently fold in the remaining whipped cream mixture until no streaks remain.

  4. Pour into a freezer safe container and cover. (At this point you can fill a pie shell if you'd like an ice cream pie.) You can use a loaf pan and cover with a layer of plastic wrap topped with tinfoil. Put in the freezer until firm, at least 6 hours, and then enjoy!

No Churn Pumpkin Spice Ice Cream is a delicious and creamy concoction chock full of autumn spices and pumpkin. Served on it's own or turned into an ice cream pie, this dessert is sure to be a crowd pleaser! Recipe shared with permission granted by Meri Allen, author of CHOCOLATE MINT MURDER.

 

 

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

No Churn Pumpkin Spice Ice Cream is a delicious and creamy concoction chock full of autumn spices and pumpkin. Served on it's own or turned into an ice cream pie, this dessert is sure to be a crowd pleaser! Recipe shared with permission granted by Meri Allen, author of CHOCOLATE MINT MURDER.

 

 

 

 

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

 

 

 

No Churn Pumpkin Spice Ice Cream is a delicious and creamy concoction chock full of autumn spices and pumpkin. Served on it's own or turned into an ice cream pie, this dessert is sure to be a crowd pleaser! Recipe shared with permission granted by Meri Allen, author of CHOCOLATE MINT MURDER.

 

 

Sally’s Decadent Blondies

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THE FRAGRANCE OF DEATH is the long anticipated fifth book in the Sally Solari Mysteries by Leslie Karst. With compelling characters, an alluring setting, drool-worthy dishes, and a thorny murder to solve, the book is a sensory treat for readers! I’ve enjoyed the theme of each sense throughout the series and in this newest release, the sense of smell is effectively used. The protagonist, restaurant owner Sally Solari, has lost her sense of smell, which affects her ability to taste. It’s quite the disaster for a chef! I liked how the author also uses her loss of smell to enhance the dangers she might experience. Set in coastal Santa Cruz, California, Ms. Karst brings the setting alive with vivid descriptions and a reminder that there’s more to California than freeways and concrete jungles. Instead, the reader is shown the farms, particularly the artichoke farms, and the rugged natural beauty that the state offers. A longtime fan of artichokes, I was pleased to see the vegetable spotlighted at the annual Artichoke Cook-Off, which served as the backdrop for the mystery.

When Sally’s acquaintance and fellow competitor is found murdered at the festival, she can’t help but get involved. Especially when her friend—and potentially more—Detective Vargas asks that she keep her ears open for any gossip about the deceased. Sally is a bit pushy with her investigating and finds out more than she bargained for. As she delves deeper into the secrets long hidden, plenty of suspects become apparent. I made several guesses as Sally pieced together the clues, but the author managed to throw in twists and turns to fool me. And, as the story came to a close, all the threads of the main plot and subplots were woven together into a highly entertaining story!

With Sally being a chef, you can practically smell, taste, and see the multitude of dishes served on the pages. There are several recipes included at the back of the book (and, of course, one featuring artichokes) from cocktails, soup, salad, main course, and dessert. Naturally I couldn’t pass up the opportunity to share Sally’s Decadent Blondies, which are melt-in-your mouth deliciousness! A generous portion of macadamia nuts and white chocolate chips are encased in a brown sugar-based cookie. These bar cookies are chewy and rich, and nearly impossible to limit yourself to just one or two. Thankfully, the recipe makes a large pan so you can share these tempting treats with family and friends.

 

Sally’s Decadent Blondies are melt-in-your mouth deliciousness with a generous portion of macadamia nuts and white chocolate chips encased in a brown sugar-based cookie. Recipe shared with permission granted by Leslie Karst, author of THE FRAGRANCE OF DEATH.

 

Amazon Synopsis

Restaurateur Sally Solari is a champion, both in the kitchen and on the case, but after getting mixed up in one too many murders, she’s noticed her nonna‘s friends have now taken to crossing themselves when they see her in the street. Adding to her woes, a sinus infection has knocked out her sense of smell, making cooking on the hot line difficult, indeed. Nevertheless, Sally is determined to stay out of trouble and focus on her work.

But then her old acquaintance Neil Lerici is murdered at the annual Santa Cruz Artichoke Cook-Off, and her powers of investigation are called into action once more. Could Neil have been killed by the local restaurant owner who took his winning spot at the competition? Or maybe by one of his siblings, who were desperate to sell the family farm to a real estate developer?

Sally plunges headfirst into the case, risking alienating everyone she knows – including the dapper Detective Vargas, who finds her sleuthing both infuriating and endearing. And soon it’s not only her restaurant and tentative new relationship that are on the line – it’s her life . . .

 

 

 

 

 

A special thanks to Leslie Karst for providing a print copy of THE FRAGRANCE OF MURDER. Contest ends August 14, 2022 at 11:59 pm PST and is limited to U.S. residents only. 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!)

 

 

 

 

 

 

Sally’s Decadent Blondies are melt-in-your mouth deliciousness with a generous portion of macadamia nuts and white chocolate chips encased in a brown sugar-based cookie. Recipe shared with permission granted by Leslie Karst, author of THE FRAGRANCE OF DEATH.

 

Print
Sally's Decadent Blondies

(Makes one 9" x 13" pan)

These blondies are extremely rich. So rich that only one 3" x 3" piece is likely all you'll want to eat in one sitting.

Or not. Because the combination of the chew bar, crunchy nuts, sweet chips, and salt is pretty darn addicting. So go ahead; just try to limit yourself to one square.

Ingredients
  • 1/2 pound (2 sticks) unsalted butter, melted
  • 2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 cups flour
  • 1 cup chopped macadamia nuts
  • 1 cup white chocolate chips
  • 1 tablespoon vegetable oil, for greasing pan
Instructions

  1. Heat oven to 350 degrees (F).

  2. In a large bowl, use a mixer to combine the melted butter and brown sugar, blending until the sugar has completely dissolved.

  3. Add the eggs and vanilla and mix until smooth.

  4. Switching to a wooden spoon (because the batter will become too stiff for a mixer), add the salt and flour and stir until no streaks remain.

  5. Stir in the macadamia nuts and chocolate chips.

  6. Grease a 9" x 13" baking pan with vegetable oil. Dump the batter into the pan, smooth flat, and bake until the edges start to brown and a toothpick inserted into the middle comes out clean (25 - 30 minutes).

  7. Let cool, then cut into squares.

 

Sally’s Decadent Blondies are melt-in-your mouth deliciousness with a generous portion of macadamia nuts and white chocolate chips encased in a brown sugar-based cookie. Recipe shared with permission granted by Leslie Karst, author of THE FRAGRANCE OF DEATH.

 

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

Sally’s Decadent Blondies are melt-in-your mouth deliciousness with a generous portion of macadamia nuts and white chocolate chips encased in a brown sugar-based cookie. Recipe shared with permission granted by Leslie Karst, author of THE FRAGRANCE OF DEATH.

 

 

 

 

 

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

 

 

 

Sally’s Decadent Blondies are melt-in-your mouth deliciousness with a generous portion of macadamia nuts and white chocolate chips encased in a brown sugar-based cookie. Recipe shared with permission granted by Leslie Karst, author of THE FRAGRANCE OF DEATH.

 

 

 

 

Gramma’s Easy Oreo Ice Cream

Click on book to visit Amazon

DEATH OF AN ICE CREAM SCOOPER is the fifteenth book in the Hayley Powell Mysteries by Lee Hollis. With humorous repartee, memorable characters—both human and animal alike, and a fast-moving plot, it’s no wonder this has been an enduring and endearing series. Just when I thought this series couldn’t get any better, the brother-sister author duo strikes again and has hit this newest release out of the ballpark. Protagonist Hayley Powell is juggling her new restaurant while maintaining her food and cocktails column for the local newspaper. When her son, Dustin, arrives in town for vacation, a major bombshell hits the family and leaves Hayley reeling. And her BFFs, Mona and Liddy, have begun feuding…over a man, of all things. Of course, ice cream is a great comfort food, especially during the summer, and Hayley can’t get enough of Bar Harbor Ice Cream’s gourmet frozen concoctions to ease the upheaval in her life. It also helps that the ice cream shop’s owner, Lynette Partridge, has become a good friend and a respite from everything else going on. That is until Lynette and Hayley find the body of a young woman in the ice cream freezer truck.

When the murder occurs, the book’s pace swings into high gear and it was nearly impossible to put it down. Hayley is a seasoned amateur sleuth and knows how to pry information out of people. However, she sometimes steps on toes and goes over the line of common courtesy… but, she solves cases and even her chief of police brother-in-law accepts her meddling. There were plenty of suspects revolving around unrequited love, social media influencers, and college-aged kids determined to party hard over the summer. Besides the main murder mystery plot, there were several subplots taking place throughout. The author does an admirable job of keeping the momentum going and as the story winds down—with a heartwarming event—all questions are answered.

Another thing I enjoy about the Hayley Powell Mystery series is Hayley’s newspaper food and cocktails column. Here she “chats” about fond memories of her family and friends and ties it in with food. It’s such a wonderful way to get some backstory of Hayley’s life. And, of course, Hayley shares loads of recipes for both food and cocktails that tie in with the theme of the book. In Death of an Ice Cream Scooper the theme is, obviously, ice cream and I couldn’t be happier. The author provides so many flavors, some requiring an ice cream maker and others requiring nothing more than an electric mixer and a freezer. The frosty cocktails are sure to be a hit during hot summer months, but it was Gramma’s Easy Oreo Ice Cream that caught my eye and I made it for our 4th of July celebration dessert. Using only four simple ingredients and an electric mixer, this frozen treat surpassed all my expectations! I also tried it using a dairy-free heavy whipping cream (Silk brand) along with non-dairy sweetened condensed milk and gluten-free Oreos to cater to those with dietary restrictions, and it was also quite delicious! Taking a cue from another ice cream recipe I’ve made in the past, I used chocolate cookie crumbs to form a pie base, then spread the Oreo ice cream over the pie crust then sprinkled crumbled Oreos over the top. No matter how I served it, this turned out to be one of our favorite ice cream flavors and the fact that it’s so easy means I’ll be making it again and again.

 

Gramma's Easy Oreo Ice Cream uses only four simple ingredients and an electric mixer. Once frozen, the resulting concoction is pure deliciousness! Recipe shared with permission granted by Lee Hollis, author of DEATH OF AN ICE CREAM SCOOPER.

 

Amazon Synopsis

Food and cocktails columnist Hayley Powell doesn’t know what to believe when Lynette Partridge, the put-together owner of gourmet Bar Harbor Ice Cream, suddenly reveals fears that her husband may be having an affair. There’s no other way to explain why Jamie, a respected professor, was spotted in a remote part of town with a much younger woman. But instead of learning the truth about the secret meeting, Lynette opens her freezer truck to find another surprise—the dead body of a summer employee . . .

The shock continues as photographic evidence proves Jamie was spending time off campus with the victim, one of his students. Now, Lynette desperately needs Hayley to discover if Jamie really is a cheater—and, worse, a ruthless killer. With her own complicated family issues to address, can Hayley make sense of a popular college girl’s love life and out the true culprit before the case, or another person, goes cold?

 

 

 

 

 

 

 

A special thanks to Lee Hollis for providing two print copies of DEATH OF AN ICE CREAM SCOOPER to two lucky winners! Contest ends August 10, 2022 at 11:59 pm PST and is limited to U.S. residents only. 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!)

 

 

 

 

 

 

 

Gramma's Easy Oreo Ice Cream uses only four simple ingredients and an electric mixer. Once frozen, the resulting concoction is pure deliciousness! Recipe shared with permission granted by Lee Hollis, author of DEATH OF AN ICE CREAM SCOOPER.

 

Print
Gramma's Easy Oreo Ice Cream
Ingredients
  • 2 cups heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 package Oreo cookies
Instructions

  1. Break and crumble your Oreo cookies into smaller pieces and set aside.

  2. In a stand mixer, add your heavy whipping cream and whisk until stiff peaks have formed.

  3. Fold the sweetened condensed milk, vanilla extract, and 3/4 of the crumbled cookies into the whipped cream and mix well.

  4. Pour mixture into a container and add rest of the crumbled cookies over the top. Cover and place into the freezer for at least 8 hours.

  5. When ready, remove, scoop into bowls, and enjoy!

 

Gramma's Easy Oreo Ice Cream uses only four simple ingredients and an electric mixer. Once frozen, the resulting concoction is pure deliciousness! Recipe shared with permission granted by Lee Hollis, author of DEATH OF AN ICE CREAM SCOOPER.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

Gramma's Easy Oreo Ice Cream uses only four simple ingredients and an electric mixer. Once frozen, the resulting concoction is pure deliciousness! Recipe shared with permission granted by Lee Hollis, author of DEATH OF AN ICE CREAM SCOOPER.

 

 

 

 

 

 

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

 

 

 

Gramma's Easy Oreo Ice Cream uses only four simple ingredients and an electric mixer. Once frozen, the resulting concoction is pure deliciousness! Recipe shared with permission granted by Lee Hollis, author of DEATH OF AN ICE CREAM SCOOPER.

 

 

 

 

 

 

 

 

 

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