Recipes Archives - Page 42 of 111

Halloween Black Cat Chocolate Cookies

The countdown to the release of CAKE POPPED OFF is happening now and I’m celebrating with a fun Halloween cookie recipe and giveaways!

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Cupcake caterer Emory Martinez is hosting a Halloween bash alongside her octogenarian employer, Tillie. With guests dressed in elaborate costumes, the band is rocking, the cocktails are flowing, and tempers are flaring when the hired Bavarian Barmaid tries to hook a rich, hapless husband. Except one of her targets happens to be Emory’s brother-in-law, which bodes ill for his pregnant wife. When Emory tracks down the distraught barmaid, instead of finding the young woman in tears, she finds her dead. Can she explain to the new detective on the scene why the Bavarian Barmaid was murdered in Emory’s bathtub with Emory’s Poison Apple Cake Pops stuffed into her mouth?

With an angry pregnant sister to contend with, she promises to clear her brother-in-law’s name. As Emory starts asking questions and tracking down the identity of the costumed guests, she finds reasons to suspect her brother-in-law has been hiding a guilty secret. Her search leads her to a web of blackmail and betrayal amongst the posh setting of the local country club crowd. Can Emory sift through the lies she’s being told and find the killer? She’ll need to step up her investigation before another victim is sent to the great pumpkin patch in the sky.

To celebrate the upcoming release, I’m giving away winner’s choice of either print or an e-book copy of SPRINKLES OF SUSPICION (the first in the series) plus a $10 Amazon gift card. Please use the Rafflecopter below. Unfortunately, due to shipping costs, print is limited to U.S. residents. Contest ends Saturday, September 19, 2020.

From the time my granddaughter was 18 months old, I’ve enjoyed introducing her to fun cookie crafts that we can do together, especially holiday-themed cookies. I developed this recipe and design because the cookies are super easy (only 3 ingredients!) and since they whip up and bake so quickly, your ghost and ghouls can get to the fun part and start decorating… and eating these yummy Halloween Black Cat Cookies. And if you don’t want to decorate, these soft and chewy cookies are delicious on their own!

Halloween Black Cat Chocolate Cookies

A yummy and fun Halloween decorating project for kids!

Ingredients

For the cookies:

1 (15.25 ounce) package Devil's Food cake mix
1/2 cup vegetable oil
2 eggs

For the frosting: (or purchase your favorite pre-made chocolate frosting)

1/4 cup unsalted butter, room temperature
1/4 cup cocoa powder (either natural or dutch will work)
2-1/2 cups confectioners' sugar
3 - 4 tablespoons milk or half-and-half

Decorating Garnishes

Chocolate jimmies for fur
Mini M & M candies for eyes
Candy Corns for ears
Licorice shoestring laces, cut into 1-1/2" pieces for whiskers
Candy heart sprinkles, conversation hearts, mini red M & M's, or mini jelly beans for nose

Instructions

For the cookies:

Preheat oven to 350 degrees (F).
Add the cake mix, vegetable oil, and eggs to a large bowl and stir until well combined.
Roll the dough into 2-inch balls and place on a parchment-lined baking sheet at least 3 inches apart.
Bake for 7 - 9 minutes.
Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack and allow to completely cool before frosting and decorating.

For the frosting:

Using an electric mixer, whip the butter until smooth (1 - 2 minutes).
Add the cocoa powder and beat for an additional 2 minutes.
On low speed, alternating, add 1/3 the confectioners' sugar to the butter mixture and beat until smooth. Add in 1 tablespoons milk (or half-and-half) then continue alternating with the remaining confectioners' sugar and milk.
If frosting is too thick, add additional milk, 1 teaspoon at a time until a spreadable consistency is acquired. You don't want it too thin but frosting shouldn't be so thick it won't spread on cookie. Once desired consistency is reached, beat the frosting for 1 minute.

Putting it together:

Working with 1 cookie at a time, spread chocolate frosting over the top of a cookie. Immediately sprinkle an outline of chocolate jimmies along the outside edge of the cookie to represent fur.
Position 2 upside down candy corns near the top of the cookie for the ears. Position 2 mini M & M candies for the eyes and place a dab of chocolate frosting in the center of the M & M's for the pupils, or draw using an edible marker.
Place either a red candy heart or a red M & M in the lower center of the cookie for the nose and add 3 short licorice shoestring laces to each side of the nose to represent whiskers.
Allow the frosting to set. Position cookies in a single layer on a serving platter.
Store in an airtight container for up to 3 days. If necessary to stack cookies for storing, place a sheet of waxed paper between each layer.

Makes 14 - 18 cookies, depending on size

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Sugar High Pie

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MURDER IN THE BAYOU BONEYARD, the sixth book in the Cajun Country Mystery series by Ellen Byron, is a fun Halloween-themed romp through the bayou! From the darling cover to the opening sentence to the very last paragraph, Ms. Bryon is a captivating storyteller. Her strong descriptive voice brings the narrative to life and immerses the reader into the spirit of the holiday. However, protagonist Maggie Crozat isn’t a fan of all that Halloween entails which leads to humor and mayhem. Nevertheless, she conjures up a “Pelican’s Spooky Past” package for both her family-owned and locally-owned plantation B & Bs to attract guests, since the state of Louisiana proudly bills itself as the most haunted in America. Her family’s theme for guests is “Food and Crafts” which is my kind of Halloween event… nothing spooky for me!

In addition to the Spooky Past package, the Crozat Plantation B & B is opening up their new spa. The lovely descriptions capture the relaxing theme of the setting and lulls the reader into a sense of wellbeing… until a rougarou starts harassing guests. A cross between a werewolf and vampire, the rougarou is seen by multiple guests at multiple B & Bs which sends guests packing and cancelling reservations. It’s devastating for the already hard-hit family-owned businesses. I love how the author interjects a spooky Bayou legend into the mystery, intertwining it with a murder, which adds to the theme of Halloween. On top of worrying about the monster and a murder, Maggie has a wedding to plan while being blindsided with greedy distant relatives who have descended upon the Crozat plantation. Poor Maggie can’t catch a break because things go from bad to worse with every chapter. Ms. Byron builds the tension in the story with each passing page until I could not put the book down until I finished the very last word!

Maggie’s mom, Ninette, is the chef for the Crozat B & B, and serves plenty of mouthwatering dishes to their guests. Ms. Bryon includes several recipes at the back of the book and the recipe for Sugar High Pie caught my eye. As the author puts it, it’s like a candy bar inside a pie! With a base similar to pecan pie, the addition of chocolate, raisins, and coconut raises the scrumptious level to the stratosphere! It’s definitely rich and plenty sweet and a little goes a long way, but your taste buds will be highly gratified with the sugar high they receive from this Sugar High Pie!

Amazon Synopsis

Maggie Crozat, proprietor of a historic Cajun Country B&B, prefers to let the good times roll. But hard times rock her hostelry when a new cell phone app makes it easy for locals to rent their spare rooms to tourists. With October–and Halloween–approaching, she conjures up a witch-crafty marketing scheme to draw visitors to Pelican, Louisiana.

Five local plantation B&Bs host “Pelican’s Spooky Past” packages, featuring regional crafts, unique menus, and a pet costume parade. Topping it off, the derelict Dupois cemetery is the suitably sepulchral setting for the spine-chilling play Resurrection of a Spirit. But all the witchcraft has inevitably conjured something: her B&B guests are being terrified out of town by sightings of the legendary rougarou, a cross between a werewolf and vampire.

When, in the Dupois cemetery, someone costumed as a rougarou stumbles onstage during the play–and promptly gives up the ghost, the rougarou mask having been poisoned with strychnine, Maggie is on the case. But as more murders stack up, Maggie fears that Pelican’s spooky past has nothing on its bloodcurdling present.

A special thanks to Ellen Byron for providing one lucky winner with a print copy of MURDER IN THE BAYOU BONEYARD! Giveaway is limited to U.S. residents. Contest ends Wednesday, September 16, 2020 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!)

Sugar High Pie

Ellen Byron: Sometimes one recipe begets another. I was making the Pecan Coconut Pie Bars from the recipe in A CAJUN CHRISTMAS KILLING, my fourth Cajun Country Mystery, when inspiration struck. What if I took a frozen pie crust, made the pecan base, and threw in a bunch of stuff with the pecans? Thus Sugar High Pie was born.

The name comes from the fact that in addition to that basic pecan base, the ingredients in this dessert include dark chocolate, milk chocolate, coconut, and raisins. When you think about it, it's like a candy bar inside a pie.

While you're welcome to follow the recipe below and enjoy the ensuing deliciousness, feel free to experiment. Add a half cup of chopped dates or dried cherries. Or both. Just make sure you share the recipe with all of us!

Ingredients

1 unbaked 8- or 9-inch pie crust, frozen or your favorite recipe
1 cup brown sugar
6 tablespoons butter
1 whole egg
3 egg whites
2 tablespoons bourbon
1/2 teaspoon salt
1/2 cup light corn syrup
1/2 cup pecan pieces
1/2 cup milk chocolate bits
1/2 cup dark chocolate bits
1/2 cup golden raisins
1/2 cup shredded coconut

Instructions

Preheat oven to 375 degrees (F).
Cream brown sugar and butter until well blended.
Beat in egg and egg whites, one at a time.
Stir in bourbon, salt, and corn syrup.
Add pecans, chocolate, raisins, and coconut, one ingredient at a time. Stir to blend well.
Pour mixture into pie crust. Bake for 35 to 45 minutes until middle sets or a knife inserted in the pie comes out clean.

Serves 6 - 8.

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

Scare-It Cake Donuts

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BOSTON SCREAM MURDER, the fourth book in the Deputy Donut Mysteries by Ginger Bolton, is another terrific addition to a truly delicious series. With a fun title and a Halloween-worthy cover to draw the reader in, Ms. Bolton delivers entertainment along with humorous puns throughout the entire book. Protagonist, young widow Emily Westhill, is one of those delightful characters that I enjoy spending time with. She’s smart, hardworking, and has a caring side that extends not only to her family and friends, but is shown to anyone who walks through her Deputy Donut shop. I love how she works alongside with her father-in-law, who just happens to be the retired chief of police. Not only does she manage to have a congenial work relationship, but she’s remained very close to her in-laws even after the death of her husband. The author has developed numerous memorable characters throughout this series and I especially enjoy the fun names assigned to the groups of people who hang out at the donut shop. “Retired Men” and “Knitpickers” are favorites of mine and it’s been delightful to see these two distinct senior groups interact and become part of the story.

Despite Halloween being the theme of the book, it was a fun change to find that the murder mystery happens to center around a birthday party being thrown by the 70-year-old birthday boy himself. But don’t worry, there’s plenty of Halloween ambience woven into the tale throughout. The author does an admirable job of entwining a possible cold case, a long-lost love, and a jealous, jilted boyfriend. With lots of suspects, Emily must separate the tricksters from the treaters while dishing out donuts. The protagonist takes a few chances with her own safety that had me cringing but once she finds evidence or a possible clue, she’s quick to turn it over to the police right away. The clues were expertly plotted throughout and I’ll admit, I didn’t figure it out because I fell for every misdirection. All in all, this newest addition is a bewitching read and I can’t wait for the next book to release.

Now if you’re like me, I always start by reading the acknowledgements at the beginning of the book. Imagine my surprise and delight to find my name and blog mentioned for a tip I provided (many months ago and promptly forgot I had done so) for one of the recipes. And of course I’ve prepared and shared three other donut recipes from previous books… all utterly delicious! Ms. Bolton continues that tradition with another two donut recipes at the back of the book. I’ve included links for those recipes at the bottom.

I couldn’t help but be drawn to her recipe for Scare-It Cake Donuts — a riff on Carrot Cake! Filled with warm, autumn spices and a generous portion of grated carrots to keep them extra moist, these donuts are a treat for all ghouls and goblins! My granddaughter made them for this blog post (she’s at that age where she needs almost no input from me in the kitchen now!) including the frosting and decorating. I was grateful that these donuts are baked and not deep-fried since I would have been worried about her safety. It also gave us a chance to pull out her mini donut maker that she convinced me to purchase for her over ten years ago… and that we’ve used only once, lol! It still works and created fun-sized donuts to pop into our mouths along with regular-sized donuts we baked in the oven. Either way, Scare-It Cake Donuts are a tasty treat!

Amazon Synopsis

Halloween in the small town of Fallowbrook, Wisconsin, is the perfect season for Deputy Donut Café owner Emily Westhill to unmask a killer.

October 31st is just around the corner and Emily Westhill’s Boston cream donuts, carved with a scream, have made an indelible impression on local eccentric Rich Royalson. So much so that he’s ordered three dozen, with twice the fudge icing, for his 70th birthday—a special event in more ways than one. It’s to be held on fog-shrouded Lake Fleekom where, twenty years ago, his wife mysteriously drowned.

But the next day, when Emily arrives with her scrumptious screamers, she stumbles upon Rich’s corpse. The poor guy wanted a unique birthday bash—just not one to the side of his skull. With a guest list of possible perpetrators, and his last will and testament suspiciously left at the scene, Emily soon discovers that the Royalson closet is rattling with skeletons. As the fog thickens, motives mount, and the tricks outnumber the treats, Emily fears that Rich may not be the last one in Fallowbrook to go out screaming.

A special thanks to Ginger Bolton for providing one lucky winner with a print copy of BOSTON SCREAM MURDER! Giveaway is limited to U.S. and Canadian residents. Contest ends August 30, 2020 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!)

Scare-It Cake Donuts

These are baked, using a donut pan.

Ingredients

For the donuts:

1 egg
1/4 cup orange or pineapple juice
1/4 cup unsalted butter, melted
1 tablespoon orange zest
1/4 cup brown sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1-1/4 cup finely grated carrots

For the orange cream cheese frosting:

1/4 cup butter, room temperature
4 ounces cream cheese, room temperature
1 tablespoon orange juice
1 tablespoon orange zest
2 cups sifted confectioners' sugar
Orange food coloring (optional)
Sprinkles (optional)
Up to 1 more tablespoon orange zest (optional)

Instructions

For the donuts:

Preheat oven to 350 degrees (F).
Beat the egg in a large bowl. Beat in the juice, butter, orange zest, and sugar.
Add the flour, baking powder, baking soda, and spices. Mix until blended.
Stir in the grated carrots.
Spoon the mixture into donut pan, filling each ring.
Bake for 9 - 11 minutes. Place on a wire rack and cool completely.

For the orange cream cheese frosting:

Cream the butter and cream cheese together until fluffy.
Stir in the orange zest and orange juice.
Beat in 1 cup sugar. Beat in more sugar, a tablespoon at a time, until the frosting holds it's shape.
Stir in the orange food coloring, if using, until desired shade is reached.
Spread the frosting on the cooled donuts.
Decorate with sprinkles or orange zest if desired.

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

Donut recipes featured in the Deputy Donut Mysteries

Jelly-Filled Donuts: https://cinnamonsugarandalittlebitofmurder.com/jelly-filled-donuts

Black-and-Whites Baked Donuts: https://cinnamonsugarandalittlebitofmurder.com/baked-donuts/

Cranberry-Orange-Walnut Fritters: https://cinnamonsugarandalittlebitofmurder.com/cranberry-orange-walnut-fritters/

Pumpkin Quinoa Muffins

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THREE TREATS TOO MANY is the third book in the Sarah Blair Mystery series by Debra H. Goldstein. While I read the first in this series, somehow I missed the second book. However, the author does a fine job of giving just enough backstory to keep the reader from feeling lost without slowing down the plot. It was also just enough to make me want to go back and catch up and enjoy the character growth of the protagonist, Sarah Blair, from the first book, and catch up on the teasers of what happened. I also found that the author has found her stride in the unfolding of the mystery. The plot was well-paced and kept my attention as clues were dispersed. The inclusion of a community “motorcycle gang”, who are charity-driven and bound together by their enjoyment of hitting the open road, was an unexpected and delightful surprise. The author’s attention to detail gives the theme an air of authenticity and adds an unusual line of characters for cozy mysteries.

The murder mystery surrounding the vegan sous chef of Sarah’s nemesis, Jane, was well-thought out. When Sarah’s good friend is accused of murder, she gets involved despite numerous people telling her not to. Clues were sprinkled about for a sharp reader to follow with some twists and turns to keep the reader guessing. While the ending was a bit quick, it was still suspenseful and I turned the pages faster and faster until I found out what happened. Ms. Goldstein does a great job of wrapping up the loose threads of the plot and subplots, and has me looking forward to the next book in the series!

There are plenty of mouthwatering treats and dishes served throughout the story. I was intrigued with the food that the vegan sous chef serves and was delighted to find that there is a vegan recipe included at the back of the book, along with other recipes. While some people might have preconceived ideas of what vegan is, I’ve found it’s every bit as good as traditionally prepared dishes (well… unless you have a craving for a steak). Since my husband is allergic to dairy products, I am always on the lookout for new recipes to try. And since I need to eat gluten-free, I was especially intrigued by the recipe for Pumpkin Quinoa Muffins since they’re both vegan and gluten-free. While actually healthy for you, these muffins were still quite delicious and delightfully moist. Even if you don’t have dietary restrictions, Pumpkin Quinoa Muffins are a treat for breakfast or a guilt-free snack. And if you do have restrictions, then these are the perfect way to indulge without fearing the consequences.

Amazon Synopsis

When a romantic rival opens a competing restaurant in small-town Wheaton, Alabama, Sarah Blair discovers murder is the specialty of the house . . .

For someone whose greatest culinary skill is ordering takeout, Sarah never expected to be co-owner of a restaurant. Even her Siamese cat, RahRah, seems to be looking at her differently. But while Sarah and her twin sister, Chef Emily, are tangled up in red tape waiting for the building inspector to get around to them, an attention-stealing new establishment—run by none other than Sarah’s late ex-husband’s mistress, Jane—is having its grand opening across the street.

Jane’s new sous chef, Riley Miller, is the talk of Wheaton with her delicious vegan specialties. When Riley is found dead outside the restaurant with Sarah’s friend, Jacob, kneeling over her, the former line cook—whose infatuation with Riley was no secret—becomes the prime suspect. Now Sarah must turn up the heat on the real culprit, who has no reservations about committing cold-blooded murder . . .

A special thanks to Debra H. Goldstein for providing one lucky winner with their choice of either a print copy or an ebook copy of THREE TREATS TOO MANY! Print giveaway is limited to U.S. residents. Contest ends Wednesday, August 26, 2020 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!)

Pumpkin Quinoa Muffins

Makes 9 muffins

Ingredients

1 tablespoon flaxseed meal
3 tablespoons water
1-1/4 cups oat flour oats, ground in a blender
1/2 cup quinoa flakes (plus extra for topping, optional)
1/2 cup blanched almond flour
1/4 cup coconut sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
3/4 cup pumpkin puree
1/2 cup mashed banana (use either 1 large or 2 small bananas)
1/4 cup nondairy milk
1/2 teaspoon vanilla bean powder (or sub 1 teaspoon vanilla extract)
1/4 cup maple syrup
Pumpkin seeds (optional)

Instructions

Preheat oven to 350 degrees (F).
Grease a 12-cup muffin tin or line with paper liners.
Combine the flaxseed meal and water. Set the mixture aside to gel while preparing the remaining ingredients. (This makes a flax egg which is the vegan substitute for an egg.)
In a large bowl, whisk the remaining dry ingredients together (minus vanilla extract).
In a separate bowl, beat the pumpkin, milk, banana, and syrup together. Whisk in the wet flaxseed mixture and pour the wet ingredients into the dry. Stir to completely combine. Note: The batter will be thick but soft. It can still be stirred.
Fill each cup 3/4 of the way full. Add water to the 3 empty muffin holders. If desired, sprinkle the tops of the muffins with pumpkin seeds and quinoa flakes.
Bake on the center rack of the oven for 23 - 25 minutes. You should be able to insert a cake tester and have it come out clean.
Let muffins cool in pan for 5 minutes then transfer to a wire rack and cool completely.

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

Mini Rhubarb Pies

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I’m excited to be participating in the Great Escapes Virtual Book Tour presenting BEHIND THE FRAME, the second book in the Shepherd Sisters Mystery series by Tracy Gardner. Published by Hallmark Publishing, this entertaining cozy mystery has all the ingredients that you would expect from Hallmark. Well-developed characters that have charming personalities, close family relationships in which they can rely on each other, a sweet love interest, and a charming setting. Protagonist, Savanna Shepherd is an art expert turned elementary art teacher and I enjoyed the details the author interjected into the story about planned art projects with her cute students. I also appreciated that Savanna couldn’t drop everything and leave her students to go sleuthing. Instead she devoted her time to her students and sleuthed around the school schedule, at least until school let out for the summer. This brought a realistic quality to the book. Sharing the spotlight with the protagonist, Savanna, are her two sisters, Sydney and Skyler. I’ll admit I had a bit of trouble keeping the “S” names straight at times of which sister was which, but it wasn’t too much of a distraction. Again the author interjects a dose of reality between the three girls with their squabbles and gentle teasing. It made them seem completely relatable and brought to mind my own childhood growing up with two sisters.

As the town gears up to host the Art in the Park festival, spearheaded by Savanna, a vandal seems to be targeting the venue. Could someone be trying to sabotage the event? And when a murderer targets one of the committee members and one of Savanna’s friends is a suspect, she can’t help but get involved. She not only wants to clear her friend’s name but also needs to save the festival which will bring much needed business to the townspeople. As she ask questions around town, she discovers the victim wasn’t what he seemed. There were plenty of suspects to keep me guessing and the clues sprinkled throughout made the unfolding of the mystery entertaining as I tried to follow the twists and turns. With a satisfying conclusion which wrapped up the threads of the plot and subplots, this character-driven cozy mystery has me looking forward to reading additional books by Ms. Gardner.

Savanna’s family has a long-standing tradition of gathering together for a weekly meal, taking turns to prepare a feast. There are plenty of delicious dishes mentioned, including individual rhubarb pies for dessert. I was happy to see that the author includes a recipe for the mini rhubarb pies at the back of the book. Rhubarb pie is one of my husband’s favorite pies and brings very special memories of his mother making them each time we traveled from California to Illinois to visit her. While an entire pie is great for a large family, it’s not great for only 1 or 2 people. The book’s recipe calls for making 4 pies, but it was quite easy to halve the recipe and make 2 pies, which is the perfect amount during this era that limits spending time with friends and large family gatherings. The ease of pre-made pie crust made this quick to make and the lattice pie crust topping made the dessert feel extra special. Juicy and sweet/tart, the pretty and delicious pink rhubarb filling and flaky crust made me wish I’d made the 4 pies after all!

Amazon Synopsis

When art in the park
leads to murder in the dark,
the Shepherd sisters
have another crime to solve.

Savanna Shepherd, an art expert turned elementary art teacher, is planning the Art in the Park festival for her hometown of Carson. But apparently, someone isn’t happy that Carson got to host the event: the beloved statue in the park is destroyed. Not long after, Savanna finds the dead body of one of the people on the planning committee.

Savanna and her sisters are convinced that the arrested murder suspect didn’t do it, despite strong evidence to the contrary. With the help of Dr. Aidan Gallager, Savanna’s new romantic interest, they uncover hidden resentments and intrigue. Several people in Carson had a motive for the murder. Can they find out which one of them is behind the framing of an innocent person?

A special thanks to Tracy Gardner for providing one lucky winner with a $20 Amazon gift card. Contest ends August 18, 2020 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 Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Mini Rhubarb Pies

Bubbling with rosy rhubarb and scented with orange, these mini pies are an indulgent treat that makes everyone feel like the guest of honor. Cooking in individual pie dishes is a beautiful way to skip the tricky task of gracefully serving a pie, piece by piece. Frozen rhubarb is a great option when you’re making a pie and rhubarb is out of season. While it is in season, though, you’ll want to take advantage of its abundant ruby stalks and pile it high in every pie. Top each pie with a scoop of vanilla ice cream if you want to really send your guests over the edge.

Ingredients

4 10-inch pie crusts, refrigerated, unbaked
8 cups fresh rhubarb cut in 1/2-inch pieces
1 cup sugar
1/2 cup all-purpose flour
Pinch of cardamom
1/2 teaspoon freshly ground nutmeg
1 tablespoon orange zest
1/4 cup freshly squeezed orange juice
1 egg, lightly beaten

Instructions

Preheat oven 375 degrees F.
From each pie crust, cut a small circle to fit as the bottom crust in each of four 5.5’pie plates. Cut long strips out of remaining pie dough about 1/2 an inch in width.
Chill both while preparing filling.
In a large bowl, combine rhubarb, sugar, flour, cardamom, nutmeg, orange zest and juice. Stir to distribute ingredients evenly.
Fill each pie dish with filling, mounding each one full. Using chilled strips, criss-cross them over each pie making a lattice pattern. Trim excess dough from sides of pies and then crimp the edges together.
Brush outsides of pies with beaten egg. Bake 50 minutes or until crust is golden and filling is bubbling. Let cool and serve.

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TOUR PARTICIPANTS

August 11 – The Pulp and Mystery Shelf – AUTHOR INTERVIEW
August 11 – Reading Is My SuperPower – REVIEW
August 11 – Literary Gold – SPOTLIGHT
August 12 – Island Confidential – SPOTLIGHT
August 12 – Diane Reviews Books – SPOTLIGHT
August 13 – The Avid Reader – REVIEW
August 13 – Ruff Drafts – AUTHOR INTERVIEW
August 14 – I’m All About Books – SPOTLIGHT
August 14 – Socrates Book Reviews – SPOTLIGHT
August 14 – Celticlady’s Reviews – SPOTLIGHT
August 15 – Baroness’ Book Trove – REVIEW
August 15 – Reading, Writing & Stitch-Metic – SPOTLIGHT
August 15 – Christa Reads and Writes – REVIEW
August 16 – Christy’s Cozy Corners – REVIEW, GUEST POST
August 16 – Maureen’s Musings – SPOTLIGHT
August 17 – Brooke Blogs – CHARACTER GUEST POST
August 17 – Mystery Thrillers and Romantic Suspense Reviews – SPOTLIGHT
August 18 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW, RECIPE
August 18 – Cozy Up With Kathy – AUTHOR INTERVIEW
August 18 – Readeropolis – SPOTLIGHT

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

Lucy Burdette’s Decadent Key Lime Parfait

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THE KEY LIME CRIME, the tenth book in the Key West Food Critic Mysteries by Lucy Burdette, is a delicious cozy read that captures the sweet flavors of the small island situated at the tip of Florida. Hayley Snow, newly married to Detective Nathan Bransford, is a food critic for Key Zest Magazine. She’s tasked with covering the key lime pie extravaganza arranged by super star chef and author, David Sloan, which also includes lots of taste testing of delectable key lime pies. Given what our entire world has experienced with social distancing and the “stay at home” orders, KEY LIME CRIME truly is an armchair tourist destination. I love how Ms. Burdette saturates the story with the sights, sounds, smells, and tastes of the location, allowing the reader to fully immerse themselves in the story without detracting from the plot. Her descriptive voice brings the setting to life.

With Nathan’s mother, Helen, swooping into town to meet Hayley for the first time, Hayley finds herself stressed as she tries to juggle her workload, meet deadlines, and figure out how to thaw her frosty mother-in-law. To make matters worse, Hayley and Helen stumble upon a murdered pastry chef not long after meeting. I greatly enjoyed the introduction of Helen Bransford into the story since Nathan has mostly been on the periphery in the series with Hayley taking central stage. Ms. Burdette’s use of Nathan’s mother to bring his backstory into the theme of the mystery is quite impressive and allows the reader to feel more connected to Hayley’s new husband. It also helps the reader get a glimpse into Nathan’s personality and what makes him tick especially when Hayley gets involved in trying to solve murders. The crime itself was well plotted and the pace kept me turning pages. The twists and turns kept me guessing until the final, edge-of-your-seat reveal. Ms. Burdette is a terrific storyteller and I always look forward to escaping in the pages for a visit Key West!

Given Hayley’s assignment to sample all the key lime pies entered into the contest, the reader will be salivating over the descriptions of the delectable concoctions. Ms. Burdette offers several recipes at the back of the book and I was drawn to the recipe for Key Lime Parfait. Basically it’s a layered key lime pie served in a fun glass, such as a wine goblet or martini glass. I always enjoy serving desserts in individual portions and the presentation makes it elegant. These parfaits are easy to make and store well for a day or so, which makes them convenient to make ahead for guests. Now I’ll have to confess to my big goof in making this virtually fool-proof dessert… I had ordered whipping cream to be delivered with my weekly groceries at the beginning of the pandemic shutdown. It arrived and I began making the recipe for this blog post. When I went to whip the cream, I found the contents of the carton had curdled. I didn’t have time to run to the store (nor did I want to stand in long lines to enter the store, or mask and glove up to go) since my immediate family was coming over for dinner. So I defrosted a container of Cool Whip and used that, except I didn’t take into consideration that 2 cups of whipping cream whipped makes considerable more than the 2 cups of Cool Whip I had. While the parfait was on the tart side from my mistake, it was still delicious and quite refreshing. As an added bonus to my mistake, I had more graham cracker crumbs to layer between the key lime cream. And one of these days I’ll prepare it the correct way when we can celebrate in person with a large group of friends and family!

Amazon Synopsis

When a fierce rivalry between key lime pie bakers leads to a pastry chef’s murder, food critic Hayley Snow is fit to be pied.

During the week between Christmas and New Year’s, the year-round population of Key West, Florida, faces a tsunami of tourists and snowbirds. It doesn’t help that outrageously wealthy key lime pie aficionado David Sloan has persuaded the city to host his pie-baking contest. Every pie purveyor on the island is out to win the coveted Key Lime Key to the City and Key Zest food critic Hayley Snow is on the scene to report it.

Meanwhile, Hayley’s home life is turning more tart than sweet. Hayley’s new hubby, police detective Nathan Bransford, announces that her intimidating mother-in-law is bearing down on the island for a surprise visit. Hayley offers to escort Nathan’s crusty mom on the iconic Conch Train Tour of the island’s holiday lights, but it becomes a recipe for disaster when they find a corpse among the glittering palm trees and fantastic flamingos. The victim–Au Citron Vert’s controversial new pastry chef–was a frontrunner in Sloan’s contest.

It’s bad enough that Hayley’s too-curious mother-in-law is cooking up trouble. Now, the murderer is out to take a slice out of Hayley. Can she handle the heat of a killer’s kitchen?

A special thanks to Lucy Burdette for providing one lucky winner with a print copy of THE KEY LIME CRIME! Giveaway is limited to U.S. residents. Contest ends Wednesday, August 19, 2020 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!)

Lucy Burdette's Decadent Key Lime Parfait

Ingredients

5 whole graham crackers, crushed to make about 1 cup
2 tablespoons butter, melted
1 tablespoon brown sugar
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/2 cup key lime juice (about 1 pound key limes)
1 (14-ounce) can sweetened condensed milk
Key Lime zest (optional)

Instructions

Preheat oven to 350 degrees (F).
Crush the graham crackers. (Easy tip: place the graham crackers in a ziplock bag and roll them to crumbs with a rolling pin.)
Mix the crumbs with the melted butter and brown sugar. Spread this on a baking sheet covered with foil or parchment paper and bake 10 minutes or until golden. Let cool, then break into crumbs again.
Meanwhile, whip the cream with the powdered sugar and vanilla. Set half of this aside for the topping.
Juice the limes and strain out any seeds.
Mix the condensed milk with the lime juice. The citrus will cause the milk to thicken. Gently stir in half the whipped cream mixture.
Layer some of the baked crumbs into eight parfait or martini glasses, then add some of the key lime mixture; repeat, setting aside a few crumbs for topping.
When all the ingredients are distributed, top with dollops of remaining whipped cream. Sprinkle remaining crumbs and zested lime of you want a stronger flavor.
Keep chilled until ready to serve.

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

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