Category Archives: Pie

Five-Ingredient Tarte Tatin

Happy release day to Maya Corrigan on her new book, THE TELL-TALE TARTE! This newest book in her Five-Ingredient Mystery series has an imaginative, twisty-turvey plot that revolves around Edgar Allen Poe. From the title and raven on the adorable cover; to the character’s name, Rick Usher; to the creative Poe puns; the author pays homage to the master of mystery. While I don’t specifically remember if I’ve ever read any Poe (probably in high school) I did love the old movies based on his stories with Vincent Price and Bela Lugosi. Suitably suspenseful without the horror of being graphic. However, rest assured, Maya has written a clever cozy that will keep a reader entertained and guessing “whodunit” without stepping foot into the horror genre that Poe was known for. 

Click on the book to visit Amazon

The protagonist, Val Deniston, has a wonderful relationship with her roommate/granddad, Don Myer, aka the “Codger Cook.” I’ll have to admit, the Codger Cook kind of stole the show this time. The way he has roped Val into writing a cookbook for him to how he’s taken such huge pride in taking an online P.I. course then proceeds to get in trouble by sleuthing, Don is the kind of senior citizen I enjoy being entertained by. There is humorous dialog and entertaining quotes between the characters which provides light moments in between the murder mystery. The author also touches upon the horrors vets must cope with after experiencing both the psychological and physical traumas of being in war. The subject is a sober reminder of how much we should be grateful for.

Maya Corrigan also provides six five-ingredient recipes at the back of the book, all of which sound delicious! I couldn’t pass up the opportunity to try her signature Tarte Tatin recipe and she has graciously allowed me to share it with you. I have heard how fussy Tarte Tatin can be but the author breaks each step into easy to follow directions and I didn’t have any issues. I think the biggest thing is to have patience and allow yourself to take the time to create this dessert as written. And trust me, your patience will be rewarded when you turn the deep golden caramelized apples out of the skillet sitting atop a flaky, puff pastry crust. You just may forgo plating and serving with ice cream or whipped cream and instead, dig into this wonderful delicacy as soon as it hits the platter! 

 Amazon Synopsis

It’s a cold January in the Chesapeake Bay area, but Cool Down Café manager Val Deniston has plenty to sweat over—like catering a book club event, testing recipes for her Granddad’s cookbook, and catching the author of a deadly tale of murder. . .

The last thing Val needs in her life is an unsolved murder, especially when the victim, an actor famed for impersonating Edgar Allan Poe, happens to be dressed exactly like her Granddad. To keep an eye on Granddad, whose latest job takes him to the home of Rick Usher, a local author inspired by Poe, Val gets herself hired as a cook in Rick’s House of Usher. When she discovers the actor wasn’t the only one doing an impersonation, separating the innocent from the murderous becomes a real-life horror story. But Val must decipher a killer’s M.O. sooner rather than later . . . or she can forget about finding poetic justice.

 

 

 A huge thank you to Maya Corrigan for providing a signed copy of THE TELL-TALE TARTE for one lucky winner! Contest ends Thursday, June 29, 2017 at 11:59 pm PST. Swag is limited to U.S. and Canadian residents. Please use the Rafflecopter box located below the recipe 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!)

 

 

 

Five-Ingredient Tarte Tatin has simple ingredients but the this dessert is anything but plain. Caramelized butter & sugar elevate apples and pastry to yum!

Print
Five-Ingredient Tarte Tatin

Just because a recipe has five ingredients doesn't mean it's easy or quick to make. This tarte takes practice and a lot of courage at the last step when you turn a hot skillet upside-down and hope the tarte ends up on a plate.

It's best to cut the apples 1 - 3 days before making the tarte to dry them out. Otherwise, you may end up with too much juice in the tarte. Put the cut apples in a lightly covered bowl in the refrigerator. If you don't have time to let the apples dry out, put a piece of foil under the skillet when it goes in the oven to catch any drips.

Ingredients
Ingredients
  • 6 - 8 large apples, peeled, cored, and quartered (A mix of Granny Smith and Honeycrisp apples works well.)
  • 6 tablespoons (3/4 stick) softened unsalted butter
  • 2/3 cup sugar
  • 1 frozen puff pastry sheet (defrosted according to package instructions)
  • Equipment: a seasoned 10-inch cast-iron skillet
Instructions
Prep
  1. Slice the bottom off each apple to give it a flat base. Peel and quarter the apples lengthwise and remove the cores. See the note above the ingredients about storing the apples in the refrigerator for at least one day before cooking.
  2. Preheat the oven to 400 degrees when ready to cook.
  3. Spread the butter on the bottom and sides of the seasoned 10-inch cast-iron skillet and sprinkle the sugar evenly on the bottom.
  4. Arrange the apples vertically in the skillet, standing them on the flat end, in concentric circles. Pack the pieces close together so they support one another. Apples that stick up higher than the pan rim will shrink down as they're cooked.
  5. Prepare the pastry while apples are cooking: roll out defrosted puff pastry on a floured surface until it is 1/8-inch thick.
  6. Put a 10-inch plate upside-down on the pastry and use a sharp knife to cut out a circle the size of the skillet's top.
Cooking: There are 3 stages to making this tarte Tatin
  1. One: Cook the apples over medium high heat, 15 - 25 minutes until the juice is bubbling and a deep golden or light brown color.
  2. Two: Put the skillet in the oven and bake the apples for 20 minutes at 400 degrees (F).
  3. Three: Remove the pan from the oven, lay the pastry circle over the apples, and tuck it around the apples. Bake the tarte at 400 degrees until the pastry is browned, approximately 20 minutes. Check it after 15 minutes to make sure it doesn't get too dark. You want the crust to be a nice golden brown. If it still looks pale after 20 minutes in the oven, bake it a few more minutes.
Final Touches
  1. Move the skillet to a rack and cool at least 10 minutes and up to 30 minutes.
  2. Put a cutting board or platter over the skillet. Use potholders to hold the skillet tightly against the board or platter.
  3. Turn the skillet upside-down. If apples stick to the skillet, add them to the top of the tarte.
  4. If the tarte stands longer than 30 minutes after being baked, heat it over low heat for 1 - 2 minutes before turning the skillet over.
  5. Cut the tarte in wedges and serve warm with vanilla ice cream or whipped cream, or just eat it plain.
Tip

  1. If you decide to use foil beneath the skillet in the oven, DO NOT place the foil directly on the floor of the oven. Certain models can overheat and the foil can melt into the ceramic, creating a fire hazard. Instead, place the foil on the wire rack directly below the skillet. 

Serves 8
Adapted from a recipe for "Foolproof Tarte Tatin" by Julia Moskin, The New York Times, October 22, 2014.

Five-Ingredient Tarte Tatin has simple ingredients but the this dessert is anything but plain. Caramelized butter & sugar elevate apples and pastry to yum!

 

 

 

a Rafflecopter giveaway

 

 

Pin to Pinterest:

 Five-Ingredient Tarte Tatin has simple ingredients but the this dessert is anything but plain. Caramelized butter & sugar elevate apples and pastry to yum!

 

 

 

 

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

 

 

 I was provided a copy of this book with the hopes I would review. All thoughts and opinions are my own.

 

 Five-Ingredient Tarte Tatin has simple ingredients but the this dessert is anything but plain. Caramelized butter & sugar elevate apples and pastry to yum!

Rhubarb Custard Pie

 

I was thrilled when I found out that the Food Lovers’ Village Mystery series by Leslie Budewitz had found a new home with Midnight Ink! After what seemed like a long wait I finally had the chance to read TREBLE AT THE JAM FEST and it did not disappoint!

Click on book to visit Amazon

The protagonist, Erin Murphy, is the manager of her family’s shop, Murphy’s Mercantile, in Jewel Bay. The author paints a vivid picture of the town and the gorgeous location, so much that it makes me want to visit. She weaves in both scenery and the activities that this slice of Montana paradise has to offer so that the reader feels like they are participating, albeit vicariously, through Erin and her friends. Erin and the cast of characters who surround her seem like real people and it was a pleasure getting reacquainted with them. I love that they are moving forward, growing as individuals and as a community, making changes that aren’t always easy. Leslie provides a list of the characters at the front of the book which is particularly helpful for readers who pick the series up in the middle (or start with TREBLE AT THE JAM FEST) instead of beginning at book one. But overall each book is easily read as a standalone. 

I truly enjoy the creativity the author shows in developing festivals for the town. I especially liked the Jazz Festival theme used for this book since it’s one of my favorite types of music to listen to while reading and enjoying a glass of wine. I just wish there could be a sound track to go with the print and e-book versions 🙂  The murder plot was complex with plenty of viable suspects and I was quite surprised by the ending. Erin feels compelled to get involved and solve the case because her boyfriend was the one to find the body. She also freely admits she’s nosy and likes to snoop… which in itself is reason enough to get involved. 

There are so many delectable recipes provided at the back of the book and I want to try them all. Rhubarb Custard Pie was a family favorite that the author’s mother made and I’m honored that I am able to share her family recipe with you!! According to Leslie, while her mother was not a good cook she did bake well and her family loved this pie. Regular rhubarb pie was my husband’s mother’s specialty, but I hadn’t heard of Rhubarb Custard Pie until now. I love the addition of the eggs which made it creamy and tempered the tartness of the rhubarb. The text I got from my granddaughter when she tasted the piece of pie I saved for her was, “It’s SOOOOO good!!!” And that says it all! 

 

 

A very special thank you to Midnight Ink for providing (2) – print copies of TREBLE AT THE JAM FEST for two lucky winners! This giveaway is administered by Great Escapes Virtual Book Tours and you can use the Rafflecopter box located below the recipe to enter. Contest ends June 19, 2017 and is limited to U.S. residents only. Winners will be announced on this page and on Great Escapes Virtual Book Tours site, as well as notified by email (so check your spam folder!)

 

 

 

 

Flaky and buttery crust, fresh ruby red rhubarb with a silky sauce creates a delectable spring and summer dessert in this Rhubarb Custard Pie family recipe.

Print
Rhubarb Custard Pie

Rhubarb Custard Pie

Ingredients

    The Pie Dough
  • 2-1/2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/4-inch cubes
  • 6 tablespoons cold water (more, if you live in a dry climate)
    • The Filling
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 3 eggs
  • 4 cups rhubarb, cut into 1-inch slices
  • 2 tablespoons butter, cut in pieces

Instructions

    Pie Dough
    To make the dough by hand
  1. In a large bowl, stir together the flour, sugar and salt.
  2. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
  3. Add the water and mix with a fork just until the dough pulls together.
    4. To make with a food processor
  4. Place the flour, sugar, and salt in the processor bowl.
  5. Add the butter and pulse to blend, then mix on low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  6. Add the water and mix just until the dough pulls together, or "gathers".
  7. Place dough on a sheet of waxed paper or a lightly floured cutting board, shape into a ball, and divide in half.
  8. Flatten each ball into a disk. Flatten it with your hands or the rolling pin, then top with another piece of waxed paper and begin rolling, from the center. Turn the paper or cutting board so you can roll it out evenly, to about 12 inches in diameter and 1/8 inch thick.
  9. Repeat with second disk.
  10. Makes one 9-inch double crust or lattice top pie.
    11. Filling
  11. Preheat oven to 400 degrees (F).
  12. Mix sugar, flour, nutmeg, and salt in a medium bowl.
  13. Beat the eggs until smooth, and add sugar and flour mixture.
  14. Stir in rhubarb.
  15. Prepare the pie dough. Line a 9-inch pie plate with dough.
  16. Fill with rhubarb mixture. Dot with butter.
  17. Cover with top crust or lattice, and seal. If you're not using a lattice top, cut 6 - 8 one-inch slits to allow steam to escape.
  18. Some bakers sprinkle white sugar on top.
  19. Bake about 50 minutes, until golden. If crust browns too quickly, cover edges with strips of foil.
  20. Cool completely before serving.
    21. Tips
  21. When measuring the flour for the filling, firmly scoop and level the flour instead of spooning and leveling.
  22. I completely forgot to add the butter before putting the lattice crust on top of the filling... it was still good!
https://cinnamonsugarandalittlebitofmurder.com/rhubarb-custard-pie/

Flaky and buttery crust, fresh ruby red rhubarb with a silky sauce creates a delectable spring and summer dessert in this Rhubarb Custard Pie family recipe.

 

 

 

 

a Rafflecopter giveaway

 

 

 

Pin to Pinterest:

Flaky and buttery crust, fresh ruby red rhubarb with a silky sauce creates a delectable spring and summer dessert in this Rhubarb Custard Pie family recipe.

 

 

 

 

 

 

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

 

 

Tour Participants

June 6 – Laura’s Interests – REVIEW
June 6 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW
June 6 – View from the Birdhouse – SPOTLIGHT
June 7 – Celticlady’s Reviews – SPOTLIGHT
June 7 – A Cozy Experience – REVIEW
June 8 – I Wish I Lived in a Library – REVIEW
June 8 – Brooke Blogs – GUEST POST
June 9 – Reading Is My SuperPower – REVIEW
June 9 – Books,Dreams,Life – SPOTLIGHT
June 10 – Valerie’s Musings – REVIEW
June 10 – Bookworm Cafe – SPOTLIGHT  
June 11 – 3 Partners  in Shopping, Nana, Mommy, &, Sissy, Too! – SPOTLIGHT
June 11 – A Holland Reads – SPOTLIGHT
June 12 – Author Annette Drake’s blog – INTERVIEW
June 12 – StoreyBook Reviews – SPOTLIGHT
June 13 – Books Direct – GUEST POST
June 13 – Queen of All She Reads – SPOTLIGHT
June 14 – Melina’s Book Blog – REVIEW
June 14 – Deal Sharing Aunt – INTERVIEW
June 15 – Classy Cheapskate – REVIEW
June 15 – Cassidy’s Bookshelves – GUEST POST
June 16 – Varietats – REVIEW
June 16 – Teresa Trent Author Site – SPOTLIGHT
June 17 –  Bibliophile Reviews – REVIEW  
June 18 – A Blue Million Books – INTERVIEW
June 19 – Mystery Thrillers and Romantic Suspense Reviews – SPOTLIGHT
June 19 – My Journey Back – REVIEW

 

 

 

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

 

Flaky and buttery crust, fresh ruby red rhubarb with a silky sauce creates a delectable spring and summer dessert in this Rhubarb Custard Pie family recipe.

Sugar High Chocolate Meringue Pie

HOSPITALITY AND HOMICIDE, the eighth book in the Tourist Trap Mystery series by Lynn Cahoon, has plenty to keep the reader entertained: A young missing boy, a friend who seems to be going off the deep end, romance, and… a murdered bed & breakfast owner. Jill Gardner has her hands full juggling school while running her business Coffee, Books, and More. She is also trying to balance her relationship with her boyfriend, Greg, who just so happens to be the town’s local law enforcement. Things are rarely quiet in the tourist town of South Cove, California and Jill finds herself involved in trying to solve another murder. 

Click on the book to visit Amazon

The story flows and it captured my attention from the beginning. This is one of those books that I read in one sitting as I turned pages and ignored how late it was. I love the characters of South Cove and enjoy that in each book different residents are introduced and given a prominent role in the storyline. This gives the reader better insight into the town, and while HOSPITALITY AND HOMICIDE can be read as a standalone, starting from the beginning is a great way to see the characters grow and develop. The author does a wonderful job in stretching the characters, allowing them to gain skills and growth as humans. I especially like the transformation Jill’s Aunt Jackie has gone through…she is very sweet with her beau, Harold. One character that I hope doesn’t change too much is Toby! Part-time barista and part-time law enforcement officer… no wonder there’s a line of women waiting to buy coffee drinks whenever he’s working. I’d be joining that line too…

While the author doesn’t include any recipes with the book, there is certainly lots of yummy food and desserts mentioned! The protagonist definitely has a thing for cheesecake and I was fortunate to be able to share Lynn’s recipe in a previous post, which you can see by clicking on this link:  Sadie’s Lemon Summer Surprise. Another delectable dessert that the characters enjoy in this book is Sugar High Chocolate Meringue Pie and I was honored when Lynn asked me to develop the recipe for this post. Sure you could use boxed instant pudding to make the pie but you’d be missing out on a chocolate pie full of fudgy rich flavor and texture. A generous amount of sweetened meringue is piled on top to lighten the pie’s creaminess then browned to bring out a delicate flavor. This Sugar High Chocolate Meringue Pie is as delectable as it is comforting, making you feel like you’re sitting at your grandma’s table enjoying her home cooking or sitting in a quaint cafe! 

Amazon Synopsis

A visit to the serene coastal town of South Cove, California, could make anybody feel refreshed and inspired. But as Jill Gardner-owner of Coffee, Books, and More-discovers, some folks won’t live to tell about it . . .

Mystery author Nathan Pike checked into South Cove Bed & Breakfast to compose a compelling novel, not commit murder. But things get real when a rival B&B owner ends up exactly like the victim in his draft-undeniably dead. As Nathan prepares to complete his magnum opus behind bars, Jill’s the only one who can prove his innocence and deconstruct the plot of a twisted killer!

 

 

 

A special thank you to Lynn Cahoon for providing an e-book copy for one lucky winner! Contest ends Tuesday, May 23, 2017 at 11:59 pm PST. Please use the Rafflecopter box located below the recipe 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 Chocolate Meringue Pie is a rich, chocolaty pie that is lightened by a generous topping of fluffy, fool-proof, meringue.

Print
Sugar High Chocolate Meringue Pie

Sugar High Chocolate Meringue Pie

Ingredients

    Pie
  • 1 9-inch baked pastry shell
  • 3 egg yolks
  • 3 cups whole milk, divided
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 3-1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
    • Meringue
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 3 egg whites

Instructions

  1. Preheat oven to 350 degrees (F).
    2. Prep the cooked meringue stabilizer
  2. In a small saucepan, blend the sugar, salt, and cornstarch with water.
  3. Stirring constantly, cook over low heat until thickened.
  4. Allow to cool to room temperature while you prepare the pie filling and meringue.
    5. Pie
  5. Heat 2-1/2 cups of milk over medium heat just until bubbles start forming around edges. Don't let the milk boil.
  6. In a small-sized bowl, whisk together remaining 1/2 cup milk with 3 egg yolks. Set aside.
  7. In a medium-sized bowl, whisk together the sugar, cocoa powder, cornstarch, and salt.
  8. Add the egg yolk mixture to the cocoa mixture, whisking until smooth.
  9. Very slowly add the hot milk to the cocoa mixture, whisking constantly; return the mixture to the saucepan.
  10. Heat the pie filling over medium heat, stirring constantly, until it comes to a full boil. Allow to boil for 30 seconds then remove from the heat.
  11. Stir in the butter and vanilla until thoroughly incorporated.
  12. If mixture seems lumpy, strain filling through a sieve. You may need to use a spatula to push mixture through.
  13. Pour hot mixture in to the prepared pastry shell and set aside while you make the meringue.
    14. Meringue
  14. Beat the egg whites until they are stiff.
  15. Gently fold in the cooled cornstarch mixture.
  16. Spread the meringue over the chocolate filling, making sure the meringue seals to the crust all the way around.
  17. Bake for 12 to 15 minutes or until golden brown.
  18. Allow pie to cool on wire rack for 1 hour then refrigerate at least 3 hours before serving.
  19. Refrigerate any leftovers for up to 3 days.
    20. Tip
  20. My granddaughter said she would have liked whipped cream on this pie. If you're like her, omit the meringue and chill the pie completely, at least 3 hours. Once pie is thoroughly chilled, whip 1 cup of heavy cream until soft peaks form. Slowly add in 1/4 cup granulated sugar with 1/4 cup confectioners' sugar and whip until stiff peaks form. Spread whipped cream over pie and serve. (The addition of confectioners' sugar keeps the whipped cream from rapidly deflating and will last several days in the refrigerator.)
https://cinnamonsugarandalittlebitofmurder.com/sugar-high-chocolate-meringue-pie/

 

Sugar High Chocolate Meringue Pie is a rich, chocolaty pie that is lightened by a generous topping of fluffy, fool-proof, meringue.

 

 

a Rafflecopter giveaway

 

 

Pin to Pinterest:

Sugar High Chocolate Meringue Pie is a rich, chocolaty pie that is lightened by a generous topping of fluffy, fool-proof, meringue.

 

 

 

 

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

 

 

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

 

Sugar High Chocolate Meringue Pie is a rich, chocolaty pie that is lightened by a generous topping of fluffy, fool-proof, meringue.

 

 

Talia’s Miniature Deep-Fried Apple Pies

The third book in the Deep Fried Mystery series by Linda Reilly, A FRYING SHAME finds Talia Marby entered in Steeltop Foods’ first annual cook-off and bake-off contest with her Miniature Deep-Fried Apple Pies. As owner of Fry Me a Sliver eatery, the large cash prize would go a long way towards helping her business. When the contest winner is found murdered and Talia’s new friend, and the runner-up in the contest, becomes the suspect, Talia finds she must become involved and find the killer. In addition to the murder mystery of who killed the contest winner, the author has many subplots that twist and turn, keeping the reader turning pages. I wasn’t sure how some of the subplots connected to the overall story but in the end, Linda does an amazing job of weaving them together, creating a cohesive, exciting book.

Click on the book to visit Amazon

The characters in this series are endearing. Talia is a good boss and a good friend, showing her caring nature in the way she treats both friends and employees. I love her employee, Martha, a crusty sort of woman, adds another dimension to the story. Talia is dating Ryan Collins, but he has a minor role in this story as he is out of town on business. But, could there be trouble with their relationship when he stops returning her phone calls and texts? Along with a number of viable suspects there were also non-suspects who had secrets or were hiding something which keeps the reader guessing and second guessing themselves trying to figure out the killer.

I was happy that Linda includes the recipe for Talia’s Miniature Deep-Fried Apple Pies at the back of the book. The apple filling is so delicious I could literally eat it on its own and would be terrific served over ice cream! I found the pie dough a bit tricky to work with even after trying to make it twice. It cracked and crumbled when I filled the pies… but maybe I tried adding too many of the delicious apples. However, one of my young taste testers said that the pies were like eating cookies with apple pie filling. And then it dawned on me that once the pastry was deep-fried it reminded me of the texture of sable cookies! Of course you can take the easy route and use pre-made refrigerated pie crust, such as Pillsbury…which I did as well. Either way, these are a fun dessert to both make and serve!

Amazon Synopsis

The town of Wrensdale is abuzz with excitement when Steeltop Foods sponsors a cooking contest to promote its new product, the Flavor Dial. With a $25,000 prize at stake, all the contestants are on edge, including Talia Marby, owner of Fry Me A Sliver. She hopes her mini deep-fried apple pies will win her the money to pay off the renovations on her restaurant. But when Norma Ferguson wins with her flaky-top chicken stew, the tensions dial up even more.
 
After Norma is found dead at her cooking station, the police suspect a losing contestant got a little too hot under the collar. Now it’s crunch time as Talia works to catch the killer and clear her name before another cook gets burned.

 

 

A huge thank you to Linda Reilly for providing a signed copy of A FRYING SHAME to one winner. Contest ends Saturday, April 29, 2017 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below the recipe to enter. 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!)

 

 

Talia's Miniature Deep-Fried Apple Pies are a special treat! Flaky crust, fried until golden and crispy, encases sweet apples laced with cinnamon & nutmeg.

Print
Talia’s Miniature Deep-Fried Apple Pies

Talia’s Miniature Deep-Fried Apple Pies

Ingredients

    Dough (or use your favorite pre-made refrigerated pie crust)
  • 2 cups flour, plus a little extra for coating
  • 1/2 cup vegetable oil, plus additional oil for frying
  • 1/4 cup milk
    • Filling
  • 4 Cortland apples, peeled, cored, and sliced*
  • 1 tablespoon butter
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon vanilla
  • Powdered sugar

Instructions

    Prepare the filling:
  1. In a large frying pan, combine the apples, butter, sugar, cinnamon, nutmeg, and vanilla.
  2. Cook gently over medium heat until the apples are soft, about 15 minutes.
  3. Remove from heat and cool.
    4. Prepare the dough**:
  4. Blend the flour, vegetable oil, and milk with a fork, then form into two separate balls.
  5. Coat each dough ball with flour.
  6. Roll out the first one onto a floured cutting board until it's 1/8-inch thick.
  7. Cut out rounds that are 4 inches in diameter.
  8. Repeat with the second dough ball.
  9. Set aside the rounds.
    10. Deep-frying:
  10. Place a heaping tablespoon of the cooked apples in each dough round.
  11. Moisten the edges of the dough with cold water and fold in half over the apple mixture.
  12. Press the edges with a fork to crimp and seal.
  13. Repeat with the remaining rounds.
  14. Place pies on a tray or cookie sheet that's been lightly sprinkled with flour, then chill for 15 minutes while you heat oil.
    15. Frying:
  15. In a deep fryer or heavy-bottomed pan, heat vegetable oil to 350 degrees, using just enough oil to cover the pies. A candy/deep-fry thermometer will help gauge the oil temperature.
  16. Lower the pies into the hot oil with a slotted spoon, frying only a few at a time.
  17. Fry about 2 minutes on each side, or until both sides are golden.
  18. Remove and drain on paper towels.
  19. Sprinkle with powdered sugar and serve warm.
    20. Tips
  20. *If you can't find Cortland apples, substitute 2 Granny Smith and 2 Golden Delicious apples.
  21. **If using pre-made refrigerated pie crust, unroll the dough and cut out 4-inch circles, then proceed with recipe.
  22. If apples extrude a lot of moisture after softening, remove apples from the pan and cook the liquid down until syrupy, stirring constantly. Add the reduced liquid to the apples and proceed with recipe.
  23. If you like, you can add an icing drizzle to the mini pies after frying. Mix 5 tablespoons powdered sugar with 1-1/2 teaspoons water. If too thick to easily drizzle, add a few drops of extra water at a time, stirring until combined and it reaches the right consistency.
https://cinnamonsugarandalittlebitofmurder.com/deep-fried-apple-pies/

Talia's Miniature Deep-Fried Apple Pies are a special treat! Flaky crust, fried until golden and crispy, encases sweet apples laced with cinnamon & nutmeg.

 

 

a Rafflecopter giveaway

 

 

Pin to Pinterest:

Talia's Miniature Deep-Fried Apple Pies are a special treat! Flaky crust, fried until golden and crispy, encases sweet apples laced with cinnamon & nutmeg.

 

 

 

 

 

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

 

 

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

 

Talia's Miniature Deep-Fried Apple Pies are a special treat! Flaky crust, fried until golden and crispy, encases sweet apples laced with cinnamon & nutmeg.

Supereasy Hawaiian Pie

The setting of tropical Hawaii with believable and truly likable characters makes MURDER AT TURTLE COVE, the newest release in Kathi Daley’s Sand and Sea Hawaiian Mystery series, a pleasure to read. Kathi starts the book off with a bang, providing an exciting scene in which the protagonist, Lani Pope, encounters sharks while surfing, and then finds a human arm right afterwards! While I would be filled with frantic terror and felt some while reading, Lani exhibits the proper way to handle the situations. It highlights her training as a Water Safety Officer at the Dolphin Bay Resort, located on the North Shore of Oahu (a spectacular location, by the way!). She feels obligated, on top of letting her curiosity guide her, to finding the killer, since she was the one to find the victim. Her search takes her to the famed food trucks on the island. I found the bits and pieces of insight the author provides about the food trucks and their culture to be quite interesting.

Lani has a contentious relationship with her boss and as a result, finds herself in some uncomfortable situations. Although for the reader, it lends itself to humor, especially when she finds herself assigned to the hated resort family pool. She is a strong, self-sufficient young woman but has a tender heart and is quick to help out anyone who needs assistance. Like taking in an abandoned young boy and abandoned kittens! Lani also has a sweet relationship with a group of senior citizens who jump at the chance to sleuth for her. I loved seeing their interaction together and loved that Lani’s boyfriend, Luke, enjoys their company just as much as she does. It adds to the entertainment of the book.

The author provides several subplots twisting throughout the murder mystery, and we find out more about her mysterious neighbor, Shredder. He’s been an enigma in previous books but has more of a presence in this one. The unexpected curve ball thrown in at the ending had me on the edge of my seat! Kathi provides an exciting twist of events that had me turning pages faster and faster, leaving me wanting more as I read the very last page!

Kathi provides several delicious recipes at the back of the book and she has graciously allowed me to share her Supereasy Hawaiian Pie… and yes, it is super easy, and boy is it super delectable and will having you dreaming of the islands! It’s amazing how a few simple ingredients create an amazing dessert. My granddaughter is having a pineapple-themed party in a few months and this will definitely be on the menu! 

 

 

A huge thank you to Kathi Daley for providing winner’s choice of print or an e-book copy of MURDER AT TURTLE COVE to one winner. Print limited to U.S. residents only. With the Easter holiday, I’m extending the contest to end on Tuesday, April 18, 2017 at 11:59 pm PST. Please use the Rafflecopter box located below the recipe to enter. 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!)

 

 

 

Supereasy Hawaiian Pie combine a few pantry and dairy staple ingredients together, creating a delectable dessert that will have you dreaming of the islands!

Print
Supereasy Hawaiian Pie

Supereasy Hawaiian Pie

Ingredients

  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 box instant vanilla pudding mix (6 servings)
  • 8 ounces sour cream
  • 1 9-inch graham cracker crust
  • 1 small container Cool Whip
  • 1 can sliced pineapple
  • 8 maraschino cherries
  • 1/2 cup flaked coconut

Instructions

  1. In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream. Mix until well combined.
  2. Spoon into prepared pie crust.
  3. Frost with Cool Whip and decorate top with pineapple slices and cherries.
  4. Sprinkle with coconut.
  5. Cover and chill at least 2 hours before serving.
    6. Tips
  6. I will use a deep dish pie plate when I make this next time. There is a generous amount of filling in this recipe!
  7. Pat sliced pineapple and maraschino cherries dry before garnishing the pie.
https://cinnamonsugarandalittlebitofmurder.com/supereasy-hawaiian-pie/

 

Supereasy Hawaiian Pie combine a few pantry and dairy staple ingredients together, creating a delectable dessert that will have you dreaming of the islands!

 

 

 

a Rafflecopter giveaway

 

Pin to Pinterest:

 

Supereasy Hawaiian Pie combine a few pantry and dairy staple ingredients together, creating a delectable dessert that will have you dreaming of the islands!

 

 

 

 

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

 

 

Be sure to check out Kathi Daley’s brand new Zoe Donovan Cozy Mystery, EASTER ESCAPADE, coming April 21, 2017! 

In the first ever crossover episode, Zak and Zoe join forces with Hawaiian visitors Luke and Lani, to find out who killed a historian visiting Ashton Falls in order to find a treasure map left by his grandfather a hundred years earlier. Meanwhile, Ellie and Levi move in with Zak and Zoe while the boathouse is being renovated and Alex helps Ellie prepare the nursery for baby Eli who is due to be born any day. Throw in some humor and Easter fun and you have a Zak and Zoe crossover mystery.

Peanut Butter Pie

 

It’s a pleasure to be a part of the Great Escapes Virtual Book Tour presenting SILENCE OF THE JAMS, the second book in the Down Home Café Mystery series, by Gayle Leeson!

Click on the book to visit Amazon

This book has a well thought out plot but more than that, is character driven, bringing the story to life. Amy Flowers owns the Down Home Café and has been in business only a short time. Her best friend and cousin, Jackie, helps her run it. Jackie’s mother abandoned her and as a result, is estranged from her mom, even though she pops into town every so often. Jackie’s story was hinted at a bit in the first book, but in SILENCE OF THE JAMS, her unfortunate circumstance is fully explored. Ms. Lesson captures the essence of the emotional distress and upheaval the situation causes Jackie and her family, weaving it into the mystery plot, creating layers of tension. The social issue of substance abuse is also a part of the equation, highlighting not only illegal abuse but abuse of prescription drugs and how willing people are to share their own medication with others which can result in dire circumstances. This theme is quite apropos with what is currently happening in our society, but the author does so in a manner that isn’t heavy handed and fits right into the plot. I appreciate when an entertaining book can tackle current social issues, making the reader give pause and consider the message given.

Even though there is the subplot of Jackie and her family, Amy is still the central protagonist. She is deeply involved with Jackie’s dilemma, while at the same time trying to find out who murdered the Director of the Chamber of Commerce as he was eating breakfast at her café. She worries people will think it was her fresh batch of strawberry jam that killed him! The author provides plenty of suspects, each with viable reasons why they wanted him dead. One of the supporting characters, Homer Pickens is a truly likable and admirable man. I loved the scenes he showed up in with his wit and couldn’t wait to find out who his daily hero was for inspiration. 

Of course the Down Home Café has plenty of mouth-watering food to keep the townspeople coming back! Thankfully, Gayle Leeson has included many delicious recipes at the back of her book and was gracious to let me share her Peanut Butter Pie recipe. I’ve heard of this pie before, but have never tried it…. and I discovered I’ve been missing out! Sweetened creamy peanut butter forms the bottom layer, while a rich, fuss-free, custard forms the middle layer, and is then topped with a fluffy meringue and garnished with additional peanut butter sprinkles. I was intrigued with her method for creating the meringue with the addition of a cooked sugar and cornstarch mixture. But, after making it and then observing the leftovers over the course of a few days, I will be using this method from here on out! The meringue didn’t shrink nor did it “weep” and get soupy after a few hours. The stability was amazing! The only thing I will try different next time is adding some chocolate chips to the bottom peanut butter layer…peanut butter and chocolate are one of my favorite flavor combinations 🙂

Amazon Synopsis

In the latest Southern cozy from the author of The Calamity Café, small-town chef Amy Flowers can’t take her freedom for granted when she’s served up as a murder suspect… 

It’s Independence Day in Winter Garden, Virginia, and the residents are gearing up for their annual celebration. The Down South Café is open and flourishing, and Amy Flowers is busy making pies and cakes for the holiday. The only thorn in her side is Chamber of Commerce director George Lincoln, who is trying to buy the café so he can tear it down and build a B&B on the site.
 
When George collapses while eating at the Down South, everybody assumes it’s a heart attack—until the autopsy declares it to be poisoning. Now, it’s up to Amy to prove her innocence before her liberty is lost.

 

 

A very special thank you to Gayle Leeson for providing (1) – signed paperback of SILENCE OF THE JAMS, Down South Cafe t-shirt, and Flirty Apron Oven Mitt Set! This giveaway is administered by Great Escapes Virtual Book Tours and you can use the Rafflecopter box located below the recipe to enter. Contest ends April 16, 2017 and is limited to U.S. residents only. Winners will be announced on this page and on Great Escapes Virtual Book Tours site, as well as notified by email (so check your spam folder!)

 

 

 

Peanut Butter Pie has sweetened creamy peanut butter on the bottom, while a fuss-free, custard forms middle layer, and is then topped with fluffy meringue.

 

Print
Peanut Butter Pie

Peanut Butter Pie

Ingredients

  • 3/4 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 1 9-inch piecrust, baked and cooled
  • 2/3 cup plus 3 tablespoons sugar, divided
  • 1/3 cup plus 1 tablespoon cornstarch, divided
  • 3 eggs, separated
  • 2-1/2 cups milk
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 1/2 cup water

Instructions

  1. Preheat oven to 350 degrees (F).
  2. Place the confectioners' sugar in a bowl.
  3. Cut in the peanut butter with a pastry blender until crumbly.
  4. Set aside 2 tablespoons for garnish and sprinkle the remaining crumbs into the pie shell.
  5. In a saucepan, combine 2/3 cup sugar, 1/3 cup cornstarch, egg yolks, and milk.
  6. Cook over medium heat until the mixture thickens. Remove from heat.
  7. Add the butter and vanilla, stirring until the butter melts.
  8. Pour into the pie shell.
  9. In a small saucepan, combine the remaining sugar and cornstarch with water. Cook over low heat until thickened. Cool slightly.
  10. Beat the egg whites until stiff.
  11. Fold in the cornstarch mixture.
  12. Spread the meringue over the hot filling, sealing the edges.
  13. Sprinkle the reserved peanut butter mixture over the top.
  14. Bake for 12 to 15 minutes or until golden brown.
  15. Allow pie to cool completely before serving.
  16. Yield: 8 servings
https://cinnamonsugarandalittlebitofmurder.com/peanut-butter-pie/

Peanut Butter Pie has sweetened creamy peanut butter on the bottom, while a fuss-free, custard forms middle layer, and is then topped with fluffy meringue.

 

a Rafflecopter giveaway

 

 

Pin to Pinterest:

 

 

 

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

 

 

 

Tour Participants

April 3 – Laura’s Interests 
April 3 – Sapphyria’s Book Reviews 
April 3 – Because I said so — and other adventures in Parenting
April 4 – Book Babble
April 4 – Island Confidential 
April 5 – Bookworm Mom 
April 5 – Jersey Girl Book Reviews 
April 6 – The Power of Words 
April 6 – Texas Book-aholic 
April 6 – Shelley’s Book Case 
April 7 – A Blue Million Books 
April 7 – Books,Dreams,Life 
April 8 – StoreyBook Reviews 
April 8 – Author Annette Drake’s blog 
April 9 – Mystery Thrillers and Romantic Suspense Reviews 
April 9 – Brooke Blogs 
April 10 – Cinnamon, Sugar, and a Little Bit of Murder 
April 10 – Community Bookstop 
April 10 – 3 Partners in Shopping, Nana, Mommy, & Sissy, Too! 
April 11 – Melina’s Book Blog 
April 11 – Cozy Up With Kathy 
April 12 – Reading Is My SuperPower 
April 12 – Maureen’s Musings 
April 13 – Books, Movies, Reviews. Oh my! 
April 13 – Celticlady’s Reviews 
April 14 – Bibliophile Reviews 
April 14 – A Holland Reads 
April 15 – Queen of All She Reads 
April 15 – deal sharing aunt 
April 16 – Varietats 
April 16 – Lisa Ks Book Reviews 

 

 

Peanut Butter Pie has sweetened creamy peanut butter on the bottom, while a fuss-free, custard forms middle layer, and is then topped with fluffy meringue.

 

I received a copy in exchange for my honest review. All thoughts and opinions are my own.

 

 

 

 

 

 

Facebook
YouTube
YouTube
Pinterest
Pinterest
fb-share-icon
Instagram