Category Archives: Recipes

Lara’s Blueberry Buckle

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CLAWS OF DEATH, the second book in the Cat Lady Mystery series by Linda Reilly, is a sweet, sentimental story that is also an entertaining whodunit with a mystical twist! Protagonist Lara Caphart, with her Aunt Fran, have turned their home into High Cliff Shelter for Cats in the small New Hampshire town of Whisker Jog. Lara has a “guardian”, a Ragdoll cat that only she can see, who guides her and helps match up felines with fur-ever homes. Even if you’re not a cat person, you can’t help but love the sweet scenes connecting kitties with homes, especially when children are involved. I also enjoyed the ideas Lara comes up with to involve the community with the shelter, especially having kids practice reading to the cats waiting for families! I also appreciated that Ms. Reilly starts the book with a list of feline characters living at their shelter. It’s an adorable touch.

The mystery plot is fast paced with plenty of suspects to guess about who murdered a local man and if the new resident in town, actress Deanna Daltry, is really guilty. I love mysteries that weave in long-ago stories that need unraveled in order to solve the current day crime. Ms. Reilly’s writing flows and the clues are sprinkled evenly throughout the story to keep the reader guessing and turning pages. The subplots added to the appeal of the book yet didn’t detract from the main event. The suspenseful conclusion had me turning pages faster and faster and ended on a sweet, emotional note. I’m looking forward to seeing what’s next for Lara and her mystical Ragdoll, Blue!

In the story, Lara meets her boyfriend’s uncle and makes a connection with the elderly man. She bakes him a Blueberry Buckle and thankfully the author includes a recipe for it at the back of the book. My family adores blueberries so I knew it would be a hit! There’s nothing better than sweet, ripe blueberries paired with a tender, moist cake. Adding some vanilla ice cream to each serving makes this the perfect summer treat!

Amazon Synopsis

Whisker Jog, New Hampshire, is a long way from Hollywood, but it’s the place legendary actress Deanna Daltry wants to call home. Taking up residence in a stone mansion off Cemetery Hill, the retired, yet still glamorous, septuagenarian has adopted two kittens from Lara Caphart’s High Cliff Shelter for Cats. With help from her Aunt Fran, Lara makes sure the kitties settle in safely with their new celebrity mom. 
 
But not everyone in town is a fan of the fading star. Deanna was in Whisker Jog when she was younger, earning a reputation for pussyfooting around, and someone is using that knowledge against her. After being frightened by some nasty pranks, Deanna finds herself the prime murder suspect when the body of a local teacher is found on her property. Now, it’s up to Lara, Aunt Fran, and the blue-eyed Ragdoll mystery cat Lara recently encountered to collar a killer before another victim is pounced upon . . .

 

 

 

A special thanks to Linda Reilly for providing a winner with an e-book copy of CLAWS OF DEATH! Contest ends Sunday, July 22, 2018 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!)  

 

 

 

 

Lara's Blueberry Buckle pairs sweet, ripe blueberries with tender, moist cake. A struesel topping adds delightful texture and taste to this summery dessert!

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Lara's Blueberry Buckle
Ingredients
Ingredients for cake:
  • 3/4 cup white sugar
  • 1/2 cup (8 tablespoons) butter, softened
  • 1 egg
  • 1/2 cup milk
  • 2 cups all-purpose flour (preferably sifted)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
Ingredients for streusel topping:
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon (or to taste)
  • 1/4 cup (4 tablespoons) butter
Instructions
Directions for cake:

  1. Preheat oven to 375 degrees (F).

  2. Grease an 8-inch or 9-inch square pan.

  3. In a bowl, blend the flour, baking powder, and salt.

  4. In a separate bowl, beat together the butter, 3/4 cup sugar, egg, vanilla, and lemon zest.

  5. Alternately add the milk and the flour mixture to the sugar/butter mixture.

  6. Add blueberries, stirring only enough to blend.

  7. Pour batter into pan.

Instructions for streusel topping:

  1. In a small bowl, blend the white and brown sugars, flour, and cinnamon.

  2. With a fork or pastry blender, cut in butter until mixture is crumbly.

  3. Sprinkle evenly over the cake batter.

  4. Bake at 375 degrees (F) for 40 to 45 minutes until a toothpick inserted in the center comes out clean.

  5. Cool on wire rack, then serve right from pan. 

Lara's Blueberry Buckle pairs sweet, ripe blueberries with tender, moist cake. A struesel topping adds delightful texture and taste to this summery dessert!

 

 

 

 

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Lara's Blueberry Buckle pairs sweet, ripe blueberries with tender, moist cake. A struesel topping adds delightful texture and taste to this summery dessert!

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

 

Lara's Blueberry Buckle pairs sweet, ripe blueberries with tender, moist cake. A struesel topping adds delightful texture and taste to this summery dessert!

Soufflé à l’Orange

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A Soufflé of Suspicion, the second book in the French Bistro Mystery series by Daryl Wood Gerber, pulled me in with its charming cover and then kept me turning pages until the very last word was read! The protagonist, Mimi Rousseau, owns both Bistro Rousseau and Maison Rousseau, the inn next to her bistro. All I can say is Mimi is extremely fortunate with her location, location, location! Set in Napa Valley, the author paints a gorgeous picture with words, describing views, tastes, and sounds, so that the reader will feel like they’ve been on vacation… except for the murder. When the Sweet Treats Festival organizer is murdered, Mimi finds herself pulled into helping solve the crime. The victim was Mimi’s chef’s sister and the festival is being held at Maison Rousseau. There are plenty of suspects to keep the reader guessing, including the victim’s abandoned husband who runs a chicken farm. The twists and turns of the plot kept me guessing and just when I thought I had it figured out, another twist changed my mind.

In addition to great story-telling, I love the way Ms. Gerber develops her characters. Mimi is kindhearted, treating her employees like family. It is refreshing to see the caring interaction she has with each of them. I also greatly enjoyed how Mimi’s relationship is blossoming with Nash. She’s had some emotional hurdles to overcome in her past, but the author allows Mimi to grow like a real person would which makes her relatable. I look forward to reading more in this highly entertaining series!

I am always amazed at the amount of recipes Ms. Gerber provides with her books and A Soufflé of Suspicion is no exception. Her mouthwatering French dishes are well written with easy to follow directions so I didn’t feel intimidated. I have never made a soufflé so I opted to challenge myself and try the ­­­­­­­­­­­­­Soufflé à l’Orange. First off I liked that this recipe makes small, manageable portions. The airy, pillow-y souffle isn’t overly sweet and the orange flavor isn’t overpowering. I loved the lightness of the dessert and the added crunch of buttery sugar around the edges provided some additional texture. The only downside to soufflés in general (if you want to call it that) is once you take them from the oven, it will start deflating immediately. I felt the need to eat it right away and enjoy the airiness… but I didn’t mind at all and instead, whipped up another batch the next evening for dessert! 

Amazon Synopsis

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.

Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents. 

Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister. Which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned. 

 

 

 

 

A special thanks to Daryl Wood Gerber for providing a winner with a choice of either print or an e-book copy of A Deadly Éclair! Print copy is limited to U.S. residents only and ends Sunday, July 15, 2018 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!)  

 

 

 

 

 

Soufflé à l'Orange is an easy-to-make, airy dessert that isn't overly sweet. The added crunch of buttery sugar around the edges provides additional texture.

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Soufflé à l'Orange

From Mimi: Give me an orange, eggs, and sugar, and I can whip up a soufflé in minutes. That's why I love this particular soufflé. So easy. So quick. So delicious. I use triple sec in this recipe, but you could use any of your favorite orange-flavored liqueurs.

Ingredients
  • 1 teaspoon butter, for ramekins
  • 1 teaspoon sugar, for ramekins
  • 1 orange for 1 teaspoon orange zest and 2 tablespoons orange juice
  • 1 egg yolk
  • 2 egg whites
  • 2 tablespoons + 2 teaspoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon triple sec
  • powdered sugar
Instructions

  1. Preheat the oven to 400 degrees (F).

  2. Brush 2 (4-ounce) ramekins or 1 (8-ounce ramekin with 1 teaspoon soft butter, then coat with 1/2 teaspoon sugar each or 1 teaspoon for the larger ramekin. Pour out extra sugar. Set ramekins aside.

  3. Using a grater, grate the zest from the rind of an orange and reserve. 

  4. Separate the 2 eggs and toss out one of the yolks so you have 1 egg yolk in a bowl and 2 egg whites in another bowl. Whisk the egg yolk with 2 tablespoons sugar and the cornstarch until smooth. Whisk in the 2 tablespoons orange juice.

  5. Place the mixture in a saucepan and heat over medium heat, stirring constantly until it thickens, about 2 minutes. Remove from heat and add the orange zest and triple sec. Let this mixture cool.

  6. Meanwhile, in a small bowl, whisk the egg whites until they form soft peaks. Gradually add 2 teaspoons sugar and keep whisking until they form stiff peaks. Fold the egg whites into the orange mixture and then pour the mixture into the prepared ramekin(s). 

  7. Bake small ramekins for 15 - 17 minutes or bake the larger ramekin for 20 - 22 minutes, until soufflés are golden on top. 

  8. Remove from the oven and sprinkle with powdered sugar. Serve immediately.

Soufflé à l'Orange is an easy-to-make, airy dessert that isn't overly sweet. The added crunch of buttery sugar around the edges provides additional texture.

 

 

 

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Pin to Pinterest:

Soufflé à l'Orange is an easy-to-make, airy dessert that isn't overly sweet. The added crunch of buttery sugar around the edges provides additional texture.

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

 

Soufflé à l'Orange is an easy-to-make, airy dessert that isn't overly sweet. The added crunch of buttery sugar around the edges provides additional texture.

Viola’s Fried Zucchini

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KILLER GREEN TOMATOES by Lynn Cahoon is the second book in the Farm-to-Fork Mystery series and is a worthy addition to a delightful series. Protagonist Angie Turner owns the County Seat restaurant with her best friend, Felicia, in the small town of River Vista, Idaho. Angie’s life centers on preparing delicious food and treating her employees like family. In fact, there is a very strong theme of family that is woven into both the plot and the subplots of the book, from her employees, to her elderly neighbors, to her adorable pets. You can’t help but love her giant St. Bernard puppy, Dom! I also greatly enjoyed the descriptions of food and cooking and how it connects families and friends together. Ms. Cahoon also provides an emotional connection between Angie and her deceased grandmother by involving recipes passed down. I loved her idea of creating a cookbook from those handwritten, food stained treasured papers!

With characters you can love and relate to, the story also contains a well-written mystery. When Angie’s sous-chef’s cousin is accused of murder and then disappears, Estebe begs her to find him and clear his name. The author weaves in bits and pieces about the Basque culture and the festival organized by Estebe’s family. There were plenty of suspects and a strong plot that kept the pace flowing and the conclusion wrapped up the threads of the subplots nicely. I look forward to reading more books in this series!

Angie creates so many delicious farm-fresh recipes for her restaurant and works on perfecting her grandmother’s recipe for fried green tomatoes. Ms. Cahoon includes a recipe for Viola’s Fried Zucchini at the back of the book instead of fried green tomatoes because according to her, “We didn’t do Fried Green Tomatoes. Tomatoes were for canning to be used later for chilis, stews, and spaghetti sauces. Mom cooked a different summer treat, Fried Zucchini.” Deliciously crispy, these delectable rounds of fried squash are a great way to use up some of summer’s bounty! 

Amazon Synopsis

The time seems ripe for success as Angie Turner opens her farm-to-table restaurant in her Idaho hometown-until her new tomato supplier is accused of murder and Angie has to pick the real killer…

To Angie, nothing tastes more like summer than her Nona’s fried green tomatoes. Eager to add the recipe to the menu at the County Seat, she’s found the perfect produce supplier-her sous chef Estebe’s cousin, Javier. Just one problem: ladies’ man Javier’s current hot tomato, Heather, has turned up dead, and he’s the prime suspect. Somehow, between managing her restaurant and navigating a romantic triangle between Estebe and Ian, the owner/manager of the farmer’s market, Angie needs to produce evidence to clear Javier-before this green tomato farmer gets fried . . .

 

 

 

A special thanks to Lynn Cahoon for providing a winner with an e-book copy of KILLER GREEN TOMATOES! Contest ends Monday, July 9, 2018 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!)  

 

 

 

 

 

 

Viola's Fried Zucchini uses simple ingredients to complement farm-fresh summer squash, making them a fun appetizer to serve to family and friends.

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Viola's Fried Zucchini

Note from author Lynn Cahoon: Mom cooked a different summer treat, Fried Zucchini. Breaded and battered, the crispy treat made my mouth water, and even now I don't have much luck getting the appetizer on the table before the slices are stolen from the paper towel where they sit waiting to be plated.

Ingredients
  • 1 large zucchini*
  • 3 eggs
  • 1/4 cup water
  • Seasoning to taste: whatever you like, such as garlic salt, pepper, Season-all
  • Flour, seasoned as you wish
  • Panko breading that's been seasoned. Optional but not needed.
  • Vegetable oil
Instructions

  1. Wash the zucchini then slice into fairly thin rounds.

  2. Beat the eggs with the water and season to taste and place in a flat bowl or container. 

  3. Make a breading station with eggs in one container, the seasoned flour in another, and if using the panko breading in a third container.

  4. Heat oil in a cast iron skillet. (Mom used Crisco or lard, depending on what she had. I like the cleaner taste of vegetable oil.)

  5. Dip zucchini in flour, egg mixture, then flour again (or in panko breading if using).

  6. Place each slice carefully in the hot oil. You only need to cook these a few seconds on each side. The thinner the rounds, the faster the zucchini inside will cook. Get a nice brown crunch on the outside, take them out, and lay on a paper towel. Season with sea salt (my addition) while hot, and then serve.

  7. Repeat with the rest of the slices.

  8. Enjoy! Fair warning: This is not a diet food.

Notes

  1. *Zucchini are typically too small in the grocery store. Look for ones about 12-inches long and 3-inches around. But get them fresh, before the seeds harden. 

Viola's Fried Zucchini uses simple ingredients to complement farm-fresh summer squash, making them a fun appetizer to serve to family and friends.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

Viola's Fried Zucchini uses simple ingredients to complement farm-fresh summer squash, making them a fun appetizer to serve to family and friends.

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

 

Viola's Fried Zucchini uses simple ingredients to complement farm-fresh summer squash, making them a fun appetizer to serve to family and friends.

 

 

Fudge Sundae Pie

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FIREWORK FIASCO, the 29th book in the Zoe Donovan Cozy Mystery series, by Kathi Daley starts out with a bang, living up to its title, and left me with my mouth hanging wide open! I think this is the best book in the series so far, and that’s saying something because all of Ms. Daley’s books are enjoyable. Zoe Donovan Zimmerman is as kindhearted as protagonists come. While most people try to avoid her husband’s grandmother, Nona, Zoe embraces the pink Harley driving, whiskey drinking, wild, elderly woman. I found her to be a hoot and thoroughly enjoyed her antics. When Nona wakes up beside her date after a night of partying, she finds her Elvis impersonator is dead, stabbed to death. She begs Zoe to help her out but when they return to the scene of the crime, Elvis has left the building and there is no evidence of a murder. The rookie sheriff filling in for the town has Nona in his sights: either she’s crazy and needs serious help, or she’s covered up the murder and needs to be arrested. Zoe finds that despite having a six-month-old baby, she can’t give up her sleuthing until Nona is exonerated.

I found that the story alternated between humorous capers with Nona and the Elvis impersonators and sweet, sentimental interludes with the main cast of characters. I also liked learning a bit of backstory about Nona which gives her an added depth. Ms. Daley has done a wonderful job of developing both the protagonist and her supporting characters so that the reader feels like they are visiting family each time they pick up one of her books. The plot is well developed with several twists and it flows throughout the story and character development. The ending provides a satisfactory conclusion wrapping the threads up yet leaves you wanting to read the next book just as soon as possible.

Ms. Daley provides several recipes at the back of the book that incorporates the 4th of July theme. I was drawn to the Fudge Sundae Pie for a couple reasons: I love the idea of using Rice Krispies for the crust and my favorite flavor combination is chocolate and peanut butter. Once you add creamy, cold ice cream you’ve got a winning dessert on your hands! I found the recipe easy to make and best of all, I made it the day before I had guests arriving. Since it stores in the freezer, there isn’t a worry that it could get stale or soggy like some desserts can when made ahead of time. Fudge Sundae Pie is a cool, refreshing dessert perfect for a hot summer day!

Amazon Synopsis

Summer has come to Ashton Falls and with it a focus on the beach, the lake, and family time outdoors. School is out so Zak is holding down the fort at home, and Zoe and Charlie are working full time at the Zoo, while Tiffany is on her honeymoon and Jeremy is out on maternity leave. Life, it seems, is just about perfect. Or is it?

 

 

 

 

 

A special thanks to Kathi Daley for providing a winner with their choice of a print or e-book copy of FIREWORK FIASCO! Print is limited to U.S. residents and ends Thursday, July 5, 2018 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!)  

 

 

 

 

 

With a Rice Krispies crust, two layers of fudgy peanut butter, Fudge Sundae Pie is a cool, refreshing dessert perfect for a hot summer day!

Print
Fudge Sundae Pie
Ingredients
Crust
  • 1/4 cup light corn syrup
  • 2 tablespoons brown sugar
  • 3 tablespoons butter
  • 2-1/2 cups Rice Krispies cereal
Topping
  • 1/2 cup peanut butter
  • 1/2 cup chocolate fudge sauce or syrup*
  • 3 tablespoons corn syrup
Middle Layer
  • 1 quart softened ice cream: your choice of vanilla, chocolate, coffee
Instructions
Crust

  1. Combine corn syrup, brown sugar, and butter in saucepan. Cook over medium heat until it boils.

  2. Pour over Rice Krispies. Stir together and then press into a buttered pie plate.

Topping

  1. Mix all the topping ingredients together and spread half on top of the pie crust. 

Putting it together

  1. Spread softened ice cream on top of crust.

  2. Spread remaining topping over ice cream.

  3. Freeze for 2 - 3 hours. 

  4. If desired, garnish with chopped peanuts just before serving. 

Notes:

  1. You can make extra topping and pile it on thick. It's up to you. 

  2. *Hershey's Chocolate Syrup in a can works well with this recipe. If you use hot fudge sauce, your topping will be thick and more difficult to spread, but it will still be delicious! If you find the topping is too thick to spread, add an additional tablespoon or two of corn syrup. 

  3. If ice cream is too soft to spread the topping, freeze at least 60 minutes then add topping.

With a Rice Krispies crust, two layers of fudgy peanut butter, Fudge Sundae Pie is a cool, refreshing dessert perfect for a hot summer day!

 

 

 

 

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Pin to Pinterest:

With a Rice Krispies crust, two layers of fudgy peanut butter, Fudge Sundae Pie is a cool, refreshing dessert perfect for a hot summer day!

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

 

 

 

With a Rice Krispies crust, two layers of fudgy peanut butter, Fudge Sundae Pie is a cool, refreshing dessert perfect for a hot summer day!

Stuffed Mushroom Caps

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BURIED IN BOOKS, the twelfth book in the Bibliophile Mystery series by Kate Carlisle is one that fans have long been waiting for: protagonist Brooklyn Wainwright is getting ready to marry heart-throb Derek Stone. I love how the author has developed their relationship over the series and while this is a mystery and not a romance, it echoes what most readers want: real life with a happy ending… well, except for the dead bodies that Brooklyn seems to find. Her own mother calls her a murder magnet and Brooklyn’s future mother-in-law is starting to agree. While I adore Brooklyn and Derek as characters, Brooklyn’s mother, Becky, and Derek’s mother, Meg, steal each scene they are in. They add zany humor to the story that kept me laughing out loud, yet beneath that is unconditional love and support for their offspring which I find refreshing. In fact, both Brooklyn’s family and Derek’s family are close-knit and seem to get along well together with the impending wedding. I enjoy that Ms. Carlisle focuses the dysfunction on the murderer and not on family.

Amongst the backdrop of wedding plans and a workshop on rare book restoration that Brooklyn is presenting at the National Librarians Association Conference, the murder of one of her old college friends takes place. The theme of betrayal and trust plays throughout the story which I found poignant with Brooklyn’s wedding right around the corner. It also touches on regret of losing friends over the course of years and the joys of reconnecting. There were plenty of suspicious characters introduced and I didn’t want to put the book down until I found out the culprit at the suspense reveal. I also couldn’t wait to find out if Brooklyn was going to get her dream wedding! Ms. Carlisle provides a page-turning story that will thrill her many fans and gain her new ones!

Brooklyn isn’t much of a cook and one of these days hopes to try to conquer some simple recipes. Ms. Carlisle has complied with Brooklyn’s wishes and adds several easy-to-make recipes at the back of the book. I was drawn to the Stuffed Mushroom Caps which uses only four simple ingredients and are a snap to put together. They look elegant and are a delicious appetizer for any type of party! They pair amazingly well with a nicely chilled bottle of champagne and I’ll be making these again and again for family celebrations. 

Amazon Synopsis

In the latest in this New York Times bestselling series, matrimony and murder collide as San Francisco book-restoration expert Brooklyn Wainwright walks down the aisle…

Brooklyn has it all covered. She’s triple-checked her wedding to-do list, and everything is on track for the upcoming ceremony with the love of her life, security expert Derek Stone. 

Not everyone has been as lucky in love as Brooklyn. Her old college roommates Heather and Sara lost touch twelve years ago when Sara stole Heather’s boyfriend. Brooklyn was caught in the middle and hasn’t seen her former besties since their falling-out. When they both show up at her surprise bridal shower, Brooklyn is sure drama will ensue. But she’s touched when the women seem willing to sort out their differences and gift her rare copies of The Three Musketeers and The Red Fairy Book. 

Brooklyn’s prewedding calm is shattered when one of her formerly feuding friends is found murdered and Brooklyn determines that one of the rare books is a forgery. She can’t help but wonder if the victim played a part in this fraud, or if she was targeted because she discovered the scam. With a killer and con artist on the loose, Brooklyn and Derek—with the unsolicited help of their meddling mothers—must catch the culprit before their big day turns into a big mess.

 

 

 

 

A special thanks to Kate Carlisle for providing one winner with a Buried in Books gift box filled with chocolates! Contest is limited to U.S. residents only and ends Monday, July 2, 2018 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!)  

 

 

 

 

 

 

An elegant, delicious appetizer these Stuffed Mushroom Caps use only four simple ingredients and are a snap to put together!

Print
Stuffed Mushroom Caps
Ingredients
  • 8 ounces mushrooms, stems removed
  • 5 ounces Boursin garlic and fine herbs cheese
  • 1/4 cup bread crumbs
  • 1 tablespoon butter, melted
Instructions

  1. Preheat the oven to 400 degrees (F).

  2. Discard the mushroom stems. Stuff each mushroom cap with cheese.

  3. Mix together bread crumbs and  melted butter, then sprinkle over the mushroom caps.

  4. Roast until brown, 20 - 25 minutes.

An elegant, delicious appetizer these Stuffed Mushroom Caps use only four simple ingredients and are a snap to put together!

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

An elegant, delicious appetizer these Stuffed Mushroom Caps use only four simple ingredients and are a snap to put together!

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

 

 

An elegant, delicious appetizer these Stuffed Mushroom Caps use only four simple ingredients and are a snap to put together!

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