Recipes Archives - Page 37 of 112

Chocolate Mint Muffins

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WINING AND DYING, the tenth book in the Cookbook Nook Mystery series by Daryl Wood Gerber, is another delicious addition to a charming series. With food, wine, and art galore showcased on the pages, the reader can’t help but become immersed as they catch up on Jenna Hart’s latest adventure. Trying to plan her wedding to Rhett, run her Cookbook Nook shop, and participate as a competing artist in Crystal Cove’s fifth annual Art and Wine Festival, Jenna never has a dull moment. With all the activities doing on, the reader is given a true sense of the type of person Jenna is – caring, kind, a good listener, and a great friend – to all that she meets. I adore her relationship with her close friends and her family, which includes her co-shop-owning Aunt Vera and her ex-FBI father. One of the strengths of this series are the characters and it’s been a delight watching them grow and change over the years… and all for the better. Another thing I’ve truly enjoyed that as owner of the Cookbook Nook, Jenna stocks a large variety of cookbooks of which she mentions several to fit the theme of the ongoing festival. I’ll have to admit I adore cookbooks and often research and sometimes purchase those cookbooks mentioned on the pages.

When a contentious fellow art contestant is found murdered and it’s clear that the suspect (one of Jenna’s bff’s husband and fellow contestant) has been framed, Jenna vows to help her friends and prove his innocence. But as she delves into the hidden life of the victim, nothing is quite as it seems. In fact, other friends of Jenna just might have reasons to have wanted the man dead which added to the suspense and had me turning pages until the very end. The clues were well placed and there were several twists that had me gasping out loud. With an unexpected reveal, the threads of the story came together in a highly satisfactory conclusion and has me eagerly waiting for the next book!

You can always count on Ms. Gerber providing mouthwatering details about the delectable dishes served around town and at the Cookbook Nook Café. To satisfy the home cook, she provides several recipes at the back of the book and they all sound fantastic! One of the recipes that I just had to try was her Chocolate Mint Muffins. With a generous portion of of both cocoa powder and Andes Chocolate Mints, these rich treats could very well be classified as dessert cupcakes since they’re so scrumptious!

Amazon Synopsis

Crystal Cove is buzzing with the launch of its fifth annual Art and Wine Festival, when local wineries are paired with local artists to show off their latest creations. Jenna’s thrilled to be showing one of her own amateur paintings at the fair, but her excitement quickly fades when an up-and-coming artist is murdered. What’s more, all the evidence points to a good friend of Jenna’s as the culprit, and she’ll have to use all her wits to prove his innocence before he paints himself into a corner.

Certain that her friend is being framed, Jenna tries to blend in as she starts digging into an array of colorful suspects, including a tech guru with a penchant for stalking women, the mayor’s wayward son, and an older art instructor who might have been closer to the victim than anyone would have guessed. Jenna will have to wine and dine her way through all the clues before she can see the full picture and put the real killer behind bars—all the while avoiding her own brush with death . . .

A special thanks to Daryl Wood Gerber for providing a winner with a print copy of WINING AND DYING! Contest ends Sunday, May 9, 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!)

Chocolate Mint Muffins

(Makes 18)

From Jenna: Katie gave me this recipe and told me it was an easy one. She was right. It's basically two steps. All the dry ingredients go together, then all the wet ingredients. Then you mix the two. A snap! I adore muffins morning, noon, and night, and adding the mint? Brilliant!

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 cup Andes mints, chopped
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup sour cream
1/2 cup milk
1 teaspoon vanilla
1/2 cup vegetable oil
1/4 cup Andes mints, chopped (additional)

Instructions

Preheat oven to 400 degrees (F). Line 18 muffin cups with paper muffin liners.
In a large bowl, combine flour, sugar, 1 cup chopped Andes mints, cocoa powder, baking soda, and salt.
In another bowl, whisk the egg, sour cream, milk, vanilla, and oil until smooth. Pour the mixture into the chocolate mixture and stir until batter is blended. Don't overmix.
Fill prepared muffin cups about 2/3 cup full and sprinkle with additional 1/4 cup chopped Andes mints.
Bake 15 - 18 minutes, until a toothpick inserted into the center comes out clean.
Cool for 10 minutes in pan before setting muffins on a wire rack to cool completely.

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

Healthy Fudgy Brownies

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I’m delighted to be participating in the Great Escapes Virtual Book Tour presenting SOUTHERN SASS AND A BATTERED BRIDE! This third book in the Marygene Brown Mystery series by Kate Young, grabbed my attention from the very first and captivated me until the last page was read. The quirky, loveable characters pulled me in and the twisty-turvey plot made this book a “just one more chapter” read through the night story. Protagonist Marygene, is as southern as they come. Despite her longtime sweetheart marrying her detested nemesis, Marygene and her sister agree to cater the wedding after being asked and do so with more grace than what seemed possible. When the bridezilla is found murdered, just after the ceremony, Marygene and her best friend/cousin, Betsy, become prime suspects. To make the scenario even more intriguing is Marygene’s ghostly mama, who shows up to lend support and an occasional clue in solving the crime. I’ve enjoyed watching the growth of the characters over the course of this series, and that includes Marygene’s Mama’s ghost. The creative and quirky twists on the characters adds to the overall entertainment.

The plot flowed at a quick pace which kept me turning pages. With action galore and snippets of humor to lighten the scenes, Ms. Young weaves in clues to keep the reader guessing. While I had my suspicions about the culprit, I wasn’t quite sure and I waffled back and forth as I was sucked in by misdirection. The heart pounding reveal contained another unexpected twist and has me waiting impatiently for the next book in this Southern Sass cozy series!

Marygene and her sister own the Peach Diner and whip up multitudes of mouthwatering dishes and desserts. With Marygene’s father experiencing some health issues, she’s determined to bake up healthier treats so he doesn’t feel deprived. I couldn’t help but be intrigued by the author’s recipes at the back of the book, which incorporate some of her healthier desserts. In particular, I had to try her recipe for Healthy Fudgy Brownies. Using sweet potatoes as the base, these brownies utilize honey for the sweetener instead of refined sugar. And instead of non-nutritional white flour, oat flour is used instead. And of course, everyone knows that chocolate is already healthy and there’s a double dose in the brownies via cocoa powder and chocolate chips. I actually loved these enough to make them several times (wrapped individually and stored in the freezer, these make for a quick on-the-go healthy snack) but substituted peanut butter for the almond butter and walnuts for the pecans for a different variation on occasion. The small amount of honey used allowed the natural chocolate flavor to shine and I decided that mini chocolate chips provided greater coverage so you get a bit of sweet chocolate with every nibble. Whatever tweaks you choose, these fudgy brownies are healthy without making you feel deprived.

Amazon Synopsis

At a murder mystery–themed wedding reception on Georgia’s picturesque Peach Cove Island, the bride is doing an awfully good job playing dead . . .

Marygene Brown always figured she’d marry her childhood sweetheart, Alex Myers, not cater his wedding. But the Peach Diner could use the exposure. Most of the island is showing up—although more for the role-playing murder game at the reception than for the widely loathed bridezilla, Lucy Carmichael. Marygene may have to smile through the festivities, but Mama doesn’t have to hold her peace—especially since only Marygene can hear her mother’s ghost. Mama says she sees an aura of darkness around the wedding.

So when Marygene finds Lucy lying beside the wedding cake, buried in batter, with no pulse, it looks like Mama called it. This is no game. And when the bride’s body simply vanishes, it’s up to Marygene and her best friend Betsy (cousin to the groom and no fan of the bride) to solve a real-life mystery—with a little help from Mama’s sassy spirit . . .

A special thanks to Kate Young for providing a lucky winner with a $20 Amazon gift card! Contest ends May 2, 2021 at 11:59 pm PST, and is administered by Great Escapes Virtual Book Tours. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Great Escapes website, as well as notified by email (so check your spam folder!)

Healthy Fudgy Brownies

Ingredients

1 medium-sized sweet potato (baked, cooled, and peeled)
1/4 cup raw honey (if you like sweeter chocolate, use 1/3 cup)
1/2 cup almond butter
1 teaspoon pure vanilla extract
1/4 cup cocoa powder (the higher quality the better)
1/4 teaspoon sea salt
1 teaspoon baking powder
2/3 cup oat flour
1/2 cup chopped pecans
1/3 cup chocolate chips (optional)

Instructions

Preheat the oven to 350 degrees (F).
Line an 8 x 8-inch baking pan with parchment paper. Set aside.
In a food processor, add sweet potato, honey, almond butter, and vanilla extract. Pulse until smooth and pour into mixing bowl.
Add cocoa powder, sea salt, and baking powder and stir to combine. then add oat flour and stir until a thick batter is achieved. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
Bake on the center rack for 28 to 32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean with a few crumbs. Remove from the oven and let cool in the pan for 30 minutes to 1 hour.
Lift out of pan and slice. If you like a denser brownie, refrigerate for an hour or so before cutting. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 7 days, or in the freezer up to 1 month.

Cinnamon & Sugar's Notes

The sweet potato I used was 6.5 ounces after being cooked and peeled.
If you need these fudgy brownies to be gluten-free, whirl 2.6 ounces of gluten-free oats in the food processor to make oat flour, then proceed with the recipe.
You can substitute peanut butter for the almond butter and any nuts for the pecan topping.
I preferred mini chocolate chips rather than regular chocolate chips.

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April 26 – I’m All About Books – SPOTLIGHT
April 26 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW, RECIPE
April 26 – Angel’s Guilty Pleasures – CHARACTER INTERVIEW
April 26 – FUONLYKNEW – SPOTLIGHT
April 27 – Christy’s Cozy Corners – REVIEW
April 27 – Ruff Drafts – SPOTLIGHT, RECIPE
April 27 – I Read What You Write – REVIEW, AUTHOR INTERVIEW
April 28 – Author Elena Taylor’s Blog – CHARACTER INTERVIEW
April 28 – Escape With Dollycas Into A Good Book – REVIEW
April 28 – My Journey Back the Journey Back – CHARACTER GUEST POST
April 29 – Celticlady’s Reviews – SPOTLIGHT
April 29 – Literary Gold – REVIEW
April 29 – Thoughts in Progress – SPOTLIGHT
April 29 – Baroness’ Book Trove – REVIEW
April 30 – A Wytch’s Book Review Blog – REVIEW
April 30 – Maureen’s Musings – SPOTLIGHT
April 30 – My Reading Journeys – REVIEW
April 30 – Books a Plenty Book Reviews – REVIEW
May 1 – Paranormal and Romantic Suspense Reviews – SPOTLIGHT
May 1 – ebook addicts – SPOTLIGHT
May 1 – Sapphyria’s Book Reviews – SPOTLIGHT
May 2 – Cozy Up With Kathy – REVIEW
May 2 – Diane Reviews Books – REVIEW
May 2 – Tea Book Blanket – SPOTLIGHT

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

River’s Ice Cream Cake

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I’m happy to be participating in the Great Escapes Virtual Book Tour presenting SHRIMPLY DEAD, the third book in the Seafood Caper Mystery series by Maggie Toussaint. While I haven’t read any of the previous books in this series, it was a delight to jump in and get to know the protagonist, River Holloway. I found this book easily read as a standalone and the enticing characters have me wanting to go back and start the series from the beginning. River is an engaging person, full of warmth and caring of others in her community – both human and animal alike. I loved how she becomes a surrogate caretaker for so many needy animals, from an orphaned cat to an abandoned chicken flock to a large dog whose owner can no longer care for it. The scenes with her menagerie of pets are both heartwarming and provides some humor… like a cat who begs for a backseat car ride around their island home. River is also a caterer while her new husband (her childhood sweetheart from third grade) owns an ice cream shop. Their interaction is one of respect and love and I greatly enjoyed seeing them work together to solve a multitude of problems.

The mystery surrounding who killed local veterinarian and amateur botanist Jasmine Garr is well plotted with a plethora of twists thrown in to keep the reader guessing. From rampaging alligators to kidnapped chickens to a treasure hunt for an extinct Georgia tree, the reader is taken on a ride. As River begins unearthing clues to find out who killed the veterinarian, she finds the victim had her own secrets. With plenty of suspects to go around, the edge-of-your-seat reveal caught me off-guard, and wrapped the story up with a thoroughly satisfying conclusion.

With River cooking and baking up all sorts of dishes for her clients and for her husband’s shop, there are all sorts of mouthwatering treats mentioned throughout the book. Be prepared to be hungry! Ms. Toussaint provides a couple recipes at the back of the book to try at home. As a bonus recipe, she provided the recipe for River’s Ice Cream Cake for me to share with my blog post. While River bakes all sorts of yummy cookies, her husband, Pete, owns an ice cream shop. They form a partnership, with rousing success, and Ms. Toussaint has combined the two yummy treats into one delectable and stunning dessert! While the ice cream cake isn’t complicated to make, it does take several steps starting at least the day before, to allow for freezing the cake. But trust me when I say the end results are well worth it!!! I made this for a friend’s 82nd birthday celebration (for a very small gathering and everyone had their vaccines) and it was the first time in over a year that we’ve been able to get together. Since her doctor recently insisted she cut out all dairy and gluten in her diet, I made a gluten-free chocolate cake using a recipe from King Arthur Flour, and used gluten-free Oreos along with vegan ice cream, chocolate sauce, and whipped topping. It turned out spectacular and even those who don’t have dietary restrictions, loved it!

Amazon Synopsis

When veterinarian and amateur naturalist Jasmine Garr is shot in her yard, residents of Shell Island press caterer River Holloway into investigating the homicide. River dons her amateur sleuth cap and sets out to discover who killed her former catering customer.
Between Jasmine’s estranged cousin, a rival veterinarian, a wild animal trapper, the chicken lady, and a real estate broker, River has plenty of suspects to consider. As she peels back the layers of Jasmine’s life, dangerous secrets come to light.

Jasmine’s orphaned kitty, Iris, along with River’s cat Major, and her husband Pete help River sift through the evidence. At the same time, River recently expanded her catering business. She must service her regular catering clients, plus provide fresh baked goods for Pete’s ice cream shop.
The killer follows River’s every move relishing the thought of another victim. Time is running out. Will River solve the murder before she becomes a cold dish?

A special thanks to Maggie Toussaint for providing two lucky winners with a print copy of SHRIMPLY DEAD. Contest ends April 24, 2021 at 11:59 pm PST, is limited to U.S. residents, and is administered by Great Escapes Virtual Book Tours. 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!)

River's Ice Cream Cake

Ingredients

1 8-inch cake layer made according to your cake mix* directions (River suggests devil’s food cake mix; she saves the extra cake round in the freezer for next time))
1.5 quarts of ice cream* (River used Cookies and Cream Ice Cream)
Hot Fudge Sauce, room temperature
18 Oreos, separated with filling discarded. Crush about 10 Oreos and hold about 16 separated rounds in reserve.
Cool Whip non-dairy topping, refrigerated/thawed

Instructions

The Day Before Directions

Create enough room in your freezer for the assembled layer cake.
Move frozen Cool Whip into the refrigerator.
Bake the 8-inch cake layer ahead of time according to mix directions. Wrap and freeze individually. You'll only use one layer.
Soften the ice cream on the counter, about 15 minutes. Meanwhile, line your 8-inch cake pan with parchment paper. When ice cream is soft, press it into cake pan and freeze; overnight works best.**

Assembly

Mix the filling by combining 1/2 cup room temperature hot fudge sauce with the crushed Oreos.
Place one prepared and frozen 8-inch cake round on a platter or cake stand that can go in the freezer.
Spread the filling over the top of the cake layer.
Top the filling with the prepared round of ice cream.
“Ice” the cake with the entire thawed Cool Whip container. Decorate the top of the cake with 1 tablespoon room temperature hot fudge sauce pushed through a tiny hole in a zip closure bag (twist bag to force the sauce toward the hole and squeeze the bag consistently to get that thin drizzled effect).
Press reserved Oreos onto sides of the cake as decoration. Freeze the cake.

To Serve

Remove cake from freezer 10 minutes before serving. Slice and serve. If any ice cream cake remains, return it to the freezer as soon as possible.

Notes:

*For variations, substitute other cake mix and ice cream flavors.
**If your cake pans are 9 inches, use them for the cake and ice cream layers. Adjust filling to 3/4 cup room temperature hot fudge sauce and about 13 crushed Oreos.

Cinnamon & Sugar's Notes:

My cake layer shrunk during baking so the ice cream layer was too wide. I used a hot knife (dipped in hot water and dried) to carve the ice cream round to fit the cake layer. Use the shaved ice cream to fill in any spaces between the cake layer and the ice cream layer before "frosting".
If ice cream becomes soft while frosting, return to the freezer for 15 minutes then proceed.
After adhering the Oreo rounds to the side of the cake, I returned the cake to the freezer for 15 minutes to firm up the "frosting" before adding the chocolate drizzle.
I used a gluten-free, dairy-free cake, gluten-free Oreos, vegan chocolate sauce, vegan ice cream, and vegan whipped topping, which is softer than Cool Whip. I found it necessary to apply a light layer of the topping over the cake, freeze for 15 minutes, then apply another layer of the topping.

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TOUR PARTICIPANTS

April 13 – I’m All About Books – SPOTLIGHT
April 13 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW, RECIPE
April 13 – Novels Alive – GUEST POST
April 13 – #BRVL Book Review Virginia Lee Blog – SPOTLIGHT
April 14 – Author Elena Taylor’s Blog – AUTHOR INTERVIEW
April 14 – FUONLYKNEW – SPOTLIGHT
April 14 – Tea Book Blanket – SPOTLIGHT
April 15 – Celticlady’s Reviews – SPOTLIGHT
April 15 – Maureen’s Musings – SPOTLIGHT
April 16 – Christa Reads and Writes – REVIEW
April 16 – Literary Gold – REVIEW
April 17 – Sneaky the Library Cat’s Blog – CHARACTER INTERVIEW
April 17 – Sapphyria’s Book Reviews – SPOTLIGHT
April 17 – MJB Reviewers – SPOTLIGHT
April 18 – I Read What You Write – AUTHOR INTERVIEW
April 18 – Cozy Up With Kathy – SPOTLIGHT
April 19 – StoreyBook Reviews – CHARACTER GUEST POST
April 19 – A Wytch’s Book Review Blog – CHARACTER INTERVIEW
April 20 – Baroness’ Book Trove – REVIEW
April 20 – My Reading Journeys – REVIEW
April 21 – Cassidy’s Bookshelves – GUEST POST
April 21 – Escape With Dollycas Into A Good Book – REVIEW, AUTHOR INTERVIEW
April 21 – My Journey Back The Journey Back – CHARACTER GUEST POST
April 22 – Christy’s Cozy Corners – CHARACTER GUEST POST
April 22 – Mysteries with Character – REVIEW
April 23 – BookishKelly2020 – SPOTLIGHT
April 23 – Mystery Thrillers and Romantic Suspense Reviews – SPOTLIGHT
April 24 – Brooke Blogs – SPOTLIGHT, RECIPE
April 24 – Books a Plenty Book Reviews – REVIEW, CHARACTER INTERVIEW

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

Scottish Pancakes

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DEADLY EDITIONS, the sixth book in the Scottish Bookshop Mystery series by Paige Shelton, is another terrific addition to one of my favorite series. The reader is treated to the enchanting city of Edinburgh, Scotland as seen through the eyes of American transplant, Delaney Nichols. I especially enjoyed how the plot revolved around pubs in the area and Ms. Shelton’s strong descriptions brings their quaint charm to life on the pages. I also think that Delaney has just about the best job in the world working as a bookseller/buyer for the Cracked Spine Bookshop and I would dearly love to spend time in such a place. She’s surrounded by a cast of delightful, well-developed characters who each contribute to the appeal and it’s been a pleasure getting to know them over the course of the series. It’s been gratifying seeing them grow and develop relationships, including a marriage between Delaney and Scottish pub owner, Tom. Delaney also has a unique gift in that she can hear “bookish voices” – quotes from books that provide clues to assist in solving a problem or a mystery. It adds to the focus of books and bookshops, and while I’m not familiar with the quotes used, I appreciate the addition.

In this newest release, the plot revolves around the theme of The Strange Case of Dr. Jekyll and Mr. Hyde, by Robert Louis Stevenson. I loved how the author wove complex intrigue involving this classic dark tale into both an exclusive book treasure hunt and into a long-ago unsolved murder and a current day murder. (Since I couldn’t remember much of the story, I reread the classic Dr. Jekyll and Mr. Hyde after finishing DEADLY EDITIONS!) At the center of these crimes is eccentric wealthy Shelaigh O’Connor, owner of a vast book collection. Besotted with Dr. Jekyll and Mr. Hyde, Shelaigh created a scandal in her teen years by emulating some of the elements of the dark book. When a copycat appears and Shelaigh disappears, many wonder if she’s to blame for the crimes committed. As Delaney hunts for the treasured book and for Shelaigh herself, she uncovers clues to who had reasons to murder Shelaigh’s friend. As the multifaceted threads of the story came together, Ms. Shelton pens a suspenseful reveal that had me on the edge of my seat, turning pages faster and faster. My only regret was not savoring it longer since I’ll have to wait another year for the next book in the series.

While there aren’t any recipes in the book, Paige Shelton kindly provided a recipe for a delicious breakfast treat. I found these Scottish Pancakes easy to make and my granddaughters loved these as a quick on-the-go breakfast by simply eating out of hand without syrup.

Following are Paige’s comments about her recipe for Scottish Pancakes:

Scottish Pancakes AKA drop scones, these are my delicious discovery of 2021! I love them. Despite the words “pancake” and “scone,” though, they aren’t really either, at least as I’ve come to know pancakes and scones. Though they are simple, as with anything pancake-y, I am patience challenged – I ALWAYS want to flip too soon.

In my recipe research, I found that most people say that the best way to eat these is simply slathered in butter (I read one post that said there should be butter dripping down your wrist). They are sweeter than regular pancakes, so only-butter works, but I enjoy them with fruit preserves and syrups too.

A special thanks to Paige Shelton for providing a winner with a print copy of DEADLY EDITIONS! Contest ends Sunday, April 11, 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!)

Scottish Pancakes

AKA drop scones, these are my delicious discovery of 2021! I love them. Despite the words “pancake” and “scone,” though, they aren’t really either, at least as I’ve come to know pancakes and scones. Though they are simple, as with anything pancake-y, I am patience challenged – I ALWAYS want to flip too soon. In my recipe research, I found that most people say that the best way to eat these is simply slathered in butter (I read one post that said there should be butter dripping down your wrist). They are sweeter than regular pancakes, so only-butter works, but I enjoy them with fruit preserves and syrups too.

Ingredients

1-1/2 cups self-rising flour
1/2 cup sugar
1 teaspoon salt
3 eggs
1/4 to 1/2 cup milk
Butter for pan or skillet
Toppings: butter, preserves, syrup

Instructions

My preferred way of cooking these is in an electric skillet. I set the temperature at 335 degrees. This is about medium if you use a pan on the stove, or since we’re being Scottish, the “hob.” The electric skillet heats up quickly, but if you’re on the hob-top (that’s probably not a real term), I would recommend getting it up to a consistent temperature before you start cooking.
Place the flour, sugar, salt, and eggs into a mixing bowl. Gently whisk until you have a thick, firm batter. Add the milk, a little bit at a time, until the dough smooths out into a thick but pliable batter. The batter should fall off the whisk very slowly. If you overdo the milk, add a little more flour.
Drop some butter into the pan and swirl it around. Spoon heaping tablespoons of batter into the pan. I use a small ice cream scoop. Allow the pancakes to cook until you see tiny air bubbles on top and the cakes move easily with only a gentle push of the spatula. Flip and then let them cook some more. I am a pancake-patience failure and I always flip the first few too soon. Keep in mind, even though these aren’t big, they are thicker than your normal pancakes. I found that about three minutes on each side was about right – but as you probably know, this can all depend upon getting the heat right. Sometimes I even flip them back to the original side and let them cook a little longer – I know this makes pancake experts cringe. But you gotta do what you gotta do.
You’ll need to wipe off the butter with a paper towel and add new when it begins to get too dark.

This recipe makes about 20 three-inch or so in diameter Scottish pancakes.

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

Salted Brownie Picnic Cake

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BIG LITTLE SPIES, the seventh book in the Paws & Claws Mysteries by Krista Davis, is another fun romp through the charming town of Wagtail! The protagonist, Holly Miller, co-owns pet-friendly Sugar Maple Inn with her grandmother, Oma. I love the close relationship they have. Their furry sidekicks, Trixie, Twinkletoes, and Gingersnap, add appeal with their delightful antics. Trixie especially, with her penchant for finding dead bodies and dragging Holly into investigations. One of the many strengths of this series are the characters, both human and pet alike, whether they be the core characters or visitors enjoying all that Wagtail has to offer. As the story progresses, there are a lot of people to remember. However, there is a handy character list at the beginning of the book for referencing. In addition to the pet-centric town setting, the author always manages to set up a memorable event to capture the reader’s attention. In this newest release, visitors are flocking to the town to participate in the ‘There’s No Place Like Home’ pet adoption charity ball. With vivid descriptions, I felt like I was right there, enjoying all the tastes, smells, and delights that the town has to offer.

Ms. Davis is quick to set up the scenario for a crime to happen, and keeps a strong pace as the story unfolds. When Trixie finds the body of a visiting pet detective, Holly becomes involved. Could it be one of her guests who did the dastardly deed? As the clues are revealed, Holly finds lots of viable suspects including connections to residents in Wagtail. With a dash or two of romance, a glamorous pet and human ball, and secrets galore, this solid cozy mystery kept me turning pages until I’d read the very last word.

Running the Inn with her grandmother, Holly’s chef serves up plenty of mouthwatering food and treats for human and pet guests alike. There are several recipes at the back of the book and I was happy to see that there are several delectable recipes for people and a few safe options for dogs. I was drawn to the author’s recipe for Salted Brownie Picnic Cake (definitely for people and NOT for dogs!) because, well, chocolate! The rich, melt-in-your-mouth cake, doesn’t need frosting. However, a simple garnish of some whipped cream and summer berries makes this even more scrumptious.

Amazon Synopsis

The ladies of the Wagtail Animal Guardians, WAG for short, are in town for a pet adoption charity ball, and Holly is making sure to roll out the red carpet for her special guests. She and her furry best friend Trixie are busy keeping the WAG ladies happy and preparing for the ball when they learn that a retired judge has lost his prized pup.

The venerable citizen has hired a pet detective who has some personal ties to Holly’s new guests. His presence ruffles some feathers, and when the PI is found DOA not long before the ball, Holly wonders if one of the WAG ladies had a motive for murder. To make matters worse, some pet-loving guests of the ball nearly suffer the same deadly fate. Holly and Trixie will have to sniff out the clues and leash a callous killer before they strike again….

A special thanks to Krista Davis for providing a winner with a print copy of BIG LITTLE SPIES plus her famous dog bandana! Contest ends Wednesday, April 7, 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!)

Salted Brownie Picnic Cake

Ingredients

1/3 cup all-purpose flour, plus extra for sprinkling
10 tablespoons unsalted butter
3 ounces unsweetened chocolate
3 large eggs
1-1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Flaked salt like Maldon
Summer berries (optional)
Sweetened Whipped Cream (optional: see recipe below)

Sweetened Whipped Cream

1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees (F).
Grease and flour a 9-inch cake pan. Line the bottom of the pan with parchment paper.
In a microwave-safe bowl, melt the butter and chocolate in the microwave at half power in 30-second increments, stirring when the mixture begins to melt. Stir until smooth. Set aside to cool.
Beat the eggs and sugar until thick and light yellow. Add the vanilla and continue beating. Add the 1/3 cup flour and 1/4 teaspoon salt and mix. Add the chocolate mixture and mix until combined.
Pour into the pan, sprinkle with 2 generous pinches of flaked salt, and bake 20 - 25 minutes, or until the center is just set.
Cool completely in the pan before turning onto a serving plate and peeling off the parchment paper.
Serve plain or with Sweetened Whipped Cream and summer berries.

Sweetened Whipped Cream

Beat the cream until it begins to take a shape. Add the powdered sugar and vanilla. Beat until it holds a peak.

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

Chocolate Gooey Butter Cake

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PICTURE PERFECT FRAME is the twelfth book in the Tourist Trap Mystery series by Lynn Cahoon. This newest addition to a long-enjoyed series is a fun return to the small beach town of South Cove, California and catching up with protagonist Jill Gardner. It’s like visiting a friend and their charming town after an absence. The descriptive setting is picture perfect, especially Jill’s delightful shop Coffee, Books, and More… a place I’d dearly love to hang out in. Ms. Cahoon has created appealing characters and I love how she introduces new ones who grow into key supporting characters over time. Most of them are hardworking, caring townsfolk, with minor idiosyncrasies. Except for Esmerelda, the town’s quirky medium, who marches to the beat of her own drummer. I really, really have enjoyed Esmerelda, who livens up each of the scenes she’s been in throughout the series and I was happy to see her receive more page time in this book.

In Picture Perfect Frame, Esmerelda is in trouble and seems to be involved in the newest murder in town. Jill’s detective boyfriend, Greg, asks Jill to find out what’s going on with Esmerelda, after she quit her job working for Greg. From there, it doesn’t take long for Jill to start hunting down clues to clear her friend’s name. I liked that instead of Greg telling Jill to stay out of the investigation, he appreciates her valuable input as long as she’s mindful of her safety. Despite there not being a plethora of suspects, there are plenty of twists and clues to keep the reader guessing. The plot moves along steadily and kept my interest. While the reveal was a bit anticlimactic, it wrapped up the threads of the investigation and with a hint at new changes in Jill’s life, leaves me wanting the next installment sooner than later.

Ms. Cahoon includes a recipe for Chocolate Gooey Butter Cake at the back of the book. I’ve never heard of gooey butter cake before so I did a bit of research. This ultra-sweet treat is a St. Louis tradition starting in the 1930’s. I appreciate that the modern version starts out with a boxed cake mix to simplify matters and with the addition of dairy and pantry staples, a scrumptious dessert is created. Ms. Cahoon puts her own spin on this yummy cake because, in her words, “…everything is better with a little chocolate, right?”

Amazon Synopsis

As the owner of Coffee, Books, and More, Jill Gardner likes to support other Main Street businesses, so she attends a paint-and-sip event where, sadly, her brushstrokes look more like blobs. It’s still fun, though—aside from some disruption by a couple doing more sipping than painting. Jill’s police-detective boyfriend is on alert, but a designated driver volunteers to take the drunken pair back to their bed and breakfast, and everything seems resolved. Until the wife’s body turns up the next morning back in the studio.

The victim, Nan, is from out of town, so it’s hard to imagine who’d have a motive aside from her spouse. Now, in between puzzling over her fortuneteller neighbor’s strange behavior, preparing for her best friend’s wedding, and pouring cups of java at the bookstore, Jill must uncover the secrets of Nan’s life and find out who wanted her out of the picture . . .

A special thanks to Lynn Cahoon for providing a winner with an E-BOOK copy of PICTURE PERFECT FRAME. Contest ends Sunday, March 28, 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!)

Chocolate Gooey Butter Cake

From Lynn Cahoon: Dear readers, I have to say when I moved to St. Louis I didn't get the gooey butter cake craze. It just seemed too buttery, too wet, too gooey. Maybe it was for kids. Maybe that was the magic. Because the ones I tried were way too sweet. Then I made a chocolate gooey butter cake for Thanksgiving. And I totally fell in love. So here's my gooey butter cake. Sorry it's not the original, but everything is better with a little chocolate, right?

Ingredients

2 sticks butter, melted (keep separate)
1 package chocolate cake mix
3 eggs (1 egg for bottom cake layer, 2 eggs for cake filling layer)
1 (8-ounce) package cream cheese, softened
1/4 cup cocoa powder
16 ounces powdered sugar
1 teaspoon vanilla

Instructions

Heat oven to 350 degrees (F) and grease a 9-inch-by-3-inch round springform cake pan.
Mix together the cake mix, 1 egg, and 1 stick melted butter until well blended.
Pat the mixture into prepared pan and set aside.
In the stand mixer on medium speed, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder until well mixed.
Lower the speed of the mixer and add the powdered sugar, then mix. Slowly add the remaining stick of melted butter, then mix. Add vanilla and continue to beat the mixture until smooth.
Pour the filling over the cake mixture in pan.
Bake for 40 - 50 minutes.
Cake center should still be a little gooey when finished. Remove cake from pan and let it partially cool on a wire rack before cutting into pieces.
Enjoy with whipped cream.

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

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