Cinnamon and Sugar

Three-Cheese Stuffed Shells

When I was in Phoenix this past February for Left Coast Crime I sat in on a panel titled, “Serving Up Murder: Culinary Mysteries”. Sharon Arthur Moore was one of the authors that participated in the panel and I had a chance to meet her afterwards. While I had not read any of Sharon’s books, her discussion and her attire, dressed in a vintage apron, were so cute I was intrigued by her publications. She was kind enough to gift me her book, MISSION IMPASTABLE. While I didn’t have a chance to read it during the conference, I did browse through it and was impressed…it’s like getting a mini-cookbook with a fun story!

Alli Wesson lives in Phoenix, Arizona and is opening Dinner is Served, a personal chef business with her best friend, Gina Smithson. Gina is a hospital dietitian and calls her boss Dragon Lady behind her back. Dragon Lady has been axing personnel left and right so when Gina is called to her office, she fears the worst. Instead, Dragon Lady wants to hire Gina and Alli as personal chefs for her family. After a stressful first day on the job (a faulty electrical switch ruined their crock-pot meal, unbeknowst to them, requiring them to come back and prepare a meal for the starving Dragon Lady) they receive a second call from Dragon Lady. Her priceless jade dragon is missing and they are the only ones who could have taken it.

The police take them in for questioning but with no real evidence Alli and Gina are released. But then Dragon Lady is found murdered. Alli and Gina are suddenly murder suspects. They know there are several disgruntled employees and ex-employees, including Dragon Lady’s personal assistant, who would have motives to kill the victim. But the police seem fixated on them, especially Gina, which begins tearing the friends apart. Can they find the killer and the thief to clear their name or will their family, business, and freedom become another casualty?

MISSION IMPASTABLE is a cute, quick cozy mystery with interesting, quirky characters. There are some surprising twists to the plot that I didn’t see coming. The one thing that caught me off-guard and I wasn’t sure what to make of it early on, is the run-on dialog by Gina’s mother, Maria. However, once Alli and Gina address it, I realized that it’s just Maria’s style of talking…and I have personally met people like that. It added to the quirkiness of Maria’s character instead of detracting from it. According to Sharon, “Maria is actually modeled after my own mother who often got “flusterated” and had to take “ibuffeferin”. She just didn’t hear the sounds in words very well and it showed in her speech. Plus she was a talker! LOL!”

Alli was abandoned and on her own since the age of fourteen, after a tragic childhood. There’s a mystery surrounding her story and piques my interest. I hope that the author gives more insight into Alli’s past in following books. Maria took Alli in and allowed her to live in a casita on her property. Alli ended up bonding with Maria over cooking, which became a life passion and it deeply shows in Sharon’s writing. Food is a central theme in this culinary cozy and the author provides many delicious sounding recipes. It really was hard to choose which one to showcase here…I wanted to try them all! In the end I chose Three-Cheese Stuffed Shells with Alli’s Marinara Sauce. The marinara sauce combines easy pantry and produce staples but with its long simmer a superbly flavored sauce is created. Three types of cheeses combine for such a rich filling that even meat-lovers won’t miss the lack of meat in this dish. I loved that despite the time it took to simmer the marinara sauce (which can be made the day before and refrigerated until needed) this was an easy, delicious meal to make. It reheats nicely for leftovers too! Thank you, Sharon, for allowing me to share your Three-Cheese Stuffed Shells recipe!

A special thank you to Sharon Arthur Moore for providing a print copy of MISSION IMPASTABLE to one winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, June 6, 2016 at 11:59 pm PST and is limited to U.S. residents only. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Three-Cheese Stuffed Shells & Alli’s Marinara Sauce

Serves 6

Alli learned how to make the sauce from Maria, but the combination of cheeses in the shells is her own invention.

Ingredients

Marinara Sauce

2 tablespoons best-quality olive oil
1 medium onion, diced
5 cloves garlic, crushed
2 cans diced tomatoes (or use 12 Roma tomatoes, mashed)
1 can tomato paste
1 teaspoon granulated sugar
2 teaspoons dried basil (or more to taste)
1/2 cup red wine
1/2 cup pasta water
Salt & Pepper to taste

Stuffed Shells

16 ounces large pasta shells
1 quart ricotta cheese (some people use cottage cheese, but it is different)
1 cup shredded mozzarella
1 cup shredded Asiago cheese plus more to sprinkle on top
1 egg
1 tablespoon dried basil

Instructions

Marinara Sauce

Saute onions in olive oil over medium heat in a pan.

When just turning translucent, add garlic and cook about 1 minute.

Add tomatoes, tomato paste, sugar, and basil. Stir together.

Add wine and pasta water.

Cover and simmer for about 2 hours. Even better made the day before.

Stuffed Shells

Cook pasta shells to al dente in boiling salted water as directed.

Drain, reserving a half-cup of pasta water for the sauce.

Mix together the ricotta, mozzarella, and Asiago cheeses.

Add the egg and basil and blend well.

In a large baking dish sprayed with non-stick cooking spray, ladle enough marinara sauce to just cover the bottom.

Fill shells to heaping with cheese mixture. Place cheese-side up in the baking dish.

Spoon the remaining marinara over the top. Sprinkle on more Asiago cheese.

Cover with foil and bake at 350 degrees (F) for about 25 – 30 minutes or until cheese is bubbly.

Garnish with fresh basil if desired.

a Rafflecopter giveaway

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 the book in exchange for a fair and honest opinion. All thoughts and views are my own.

You’re a Peach Pie

I’m very happy to be a part of the Great Escapes Virtual Book tour with Laura Bradford’s brand new book, ÉCLAIR AND PRESENT DANGER, the first book in her brand new Emergency Dessert Squad Mystery series! When I started seeing the promotions for this book, I immediately knew I had to read it…the amazing cover and the incredibly clever title drew me in. I just love titles with word play and I was a huge fan of the original book and movie by Tom Clancy! When I received my advanced copy and started reading I immediately realized the cover and title was only the beginning of the fun and it continued non-stop for several delicious hours!

Winnie Johnson is closing the doors on her beloved bakery, thanks to her greedy landlord. She had hoped that an inheritance from a dear, elderly friend would save her bakery but instead of cash, her friend bequeathed her a temperamental cat and a vintage ambulance. After meeting Master Sergeant Hottie, aka the new paramedic in town, who is interested in buying her vintage ambulance, Winnie has a brilliant idea: she can deliver desserts via the ambulance! She calls her new business The Emergency Dessert Squad. With help from her best friend, Renee, the two women launch the business with its emergency themed desserts, such as ‘Don’t Be Blue, Blueberry Pie’ or my personal favorite, ‘Hot Flash Fudge Sundae’.

Winnie has also been delivering a peach pie to a recently widowed neighbor once a week. She arrives with her pie in hand to find that the man has been suffocated to death. The small town police are not all that interested in finding the killer since the victim was old and probably ready to die anyway. Winnie’s elderly neighbors and friends are terrified someone is targeting them so she decides to bring the culprit to justice. As she begins asking questions she finds that the murdered man had several people who may have wanted to see him dead. As alibis are confirmed she’s no closer to the truth but the killer knows she’s after them. Can she solve the crime or will the murderer make sure her amateur sleuthing is permanently over?

I’m embarrassed to admit that I haven’t read any books by Laura Bradford before. Sure, I’ve wanted to but that “to read pile” just keeps getting taller and taller and I never got around to it. Well let me tell you, Laura just gained herself a new lifelong fan! ÉCLAIR AND PRESENT DANGER is a smart, snappy read and I was struck over and over again how absolutely creative the author is. The clever plot and setting enhances the theme of caring…Winnie has a very kind heart and a soft spot for the elderly. While society and media promotes youth, and senior citizens are at best ignored or at worse ridiculed, the author weaves their valuable contributions to their community and Winnie into the story. The results left me craving more and I will certainly be reading other series by Laura Bradford.

You can’t have an Emergency Dessert Squad without desserts and Laura provides several delectable treat recipes at the back of her book. She’s graciously allowed me to share her You’re a Peach Pie recipe. With juicy sweet peaches in season now, this pie is absolutely mouth-watering! Brown sugar, cinnamon, and nutmeg gives the filling a depth of flavor that will make you want to lick your plate clean. The lattice crust adds visual appeal…and while I had never attempted a lattice crust before, I found it easier than I thought. I have included a video tutorial below to show you the easy steps.

A huge thanks to Laura Bradford for providing a chance to win three of her books: Éclair and Present Danger, A Churn for the Worse, and Needle and Dread! Please use the Rafflecopter below the recipe to enter.

You’re a Peach Pie

Ingredients

Pastry for a double-crust 9-inch pie
1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced and peeled peaches
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter

Instructions

In a large bowl, combine both sugars.

Add peaches and gently toss. Cover and let stand for one hour.

Preheat oven to 400 degrees (F).

Line a 9-inch pie plate with the bottom pastry. Trim and set aside.

Drain peaches and reserve juice.

In a small saucepan, mix the cornstarch, cinnamon, nutmeg, and salt.

Slowly add in reserved juice and stir.

Bring to a boil, then cook and stir for 2 more minutes to thicken.

Remove from heat. Add in lemon juice and butter, and stir.

Gently fold in peaches and pour all into the crust.

With a rolling pin, make a lattice crust from the remaining pastry.

Seal edges and flute if desired.

Cover edges loosely with foil.

Bake at 400 degrees for 50 – 60 minutes or until crust is golden brown and filling is bubbly.

Remove foil and cool on a wire rack.

Tips

To easily peel the skin from peaches, dip the peaches in boiling water for 30 seconds and then rinse in cold water. Peel and seed, then proceed with recipe.

No matter how careful I am, my pies always seem to bubble over the edges creating a smoky mess in my oven. I found this tool to be very helpful when baking pies: Chicago Metallic Pie Drip Catcher

And instead of fighting aluminum foil to keep the crusts from over browning, I use this pie crust shield: Mrs. Anderson’s Pie Crust Shield I did notice, when looking for the link for this crust shield, that there are now adjustable silicon models available…one just might make its way on to my birthday wish list :).

a Rafflecopter giveaway

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

Be sure to visit other stops in the Great Escapes Book Tour for ÉCLAIR AND PRESENT DANGER!

June 2 – The Self-Rescue Princess
June 2 – cherylbbookblog
June 3 – Shelley’s Book Case
June 3 – Texas Book-aholic
June 3 – Cozy Up With Kathy
June 4 – 3 Partners in Shopping, Nana, Mommy, &, Sissy, Too!
June 4 – Brooke Blogs
June 5 – Island Confidential
June 5 – Kaisy Daisy’s Corner
June 6 – The Book’s the Thing
June 6 – Reading Is My SuperPower
June 6 – fuonlyknew
June 7 – Classy Cheapskate
June 7 – Sapphyria’s Book Reviews
June 7 – Books Direct
June 8 – A Holland Reads
June 8 – Jersey Girl Book Reviews
June 8 – Community Bookstop
June 9 – Melina’s Book Blog
June 9 – deal sharing aunt
June 9 – Mystery Playground
June 10 – Lisa Ks Book Reviews
June 10 – Booklady’s Booknotes
June 11 – LibriAmoriMiei
June 11 – Mystery Thrillers and Romantic Suspense Reviews
June 11 – The Girl with Book Lungs
June 12 – Book Babble
June 12 – I Read What You Write

I was given an ARC in exchange for a fair and honest opinion. All thoughts and views are my own.

Alexandra’s Carrot Muffins

While I was growing up my parents always had a garden, typically planting both summer and winter produce. Weekends and summer days were spent weeding, watering and harvesting, then helping my mom prepare the fresh fruits and vegetables which we ate at almost every meal. In addition, my parents bartered with local farmers for fresh milk (I adored the cream that rose to the top!), eggs, and honey, and purchased whole wheat grain from a co-op so my mom could grind it and then bake hearty bread for our family. Once I moved away from home I missed those wholesome meals since store-bought produce couldn’t compare to just picked fruits and vegetables. I tried planting a garden on my own once or twice, but the soil in beach towns wasn’t conducive to healthy crops. Fortunately with the rise of farmers’ markets over the last couple of decades I have ready access, once again, to wholesome fruits and vegetables.

I felt right at home with the farming theme when I started reading MURDER MOST FOWL by Edith Maxwell. Cam Flaherty owns Attic Hill Farm, an organic farm in Westbury, Massachusetts. Cam is expanding her farm to include a small flock of chickens and when two chicks die she visits poultry farmer, Wayne Laitinen, to see if he can figure out what’s wrong. While at his house, Cam witnesses an argument between Wayne and his wife over money. Apparently their poultry farm is losing money and a wealthy neighbor wants to buy some of the their land. Wayne is dead set against selling while his wife wants to. Later that night, an animal activist group vandalizes Wayne’s poultry farm and the next morning Wayne is found murdered in his own home.

Cam finds out that the sister of one of her friends, Alexandra, has been involved with an extreme animal activist group and tells her boyfriend, Detective Pete Pappas. The young woman is picked up for questioning and insists that even though she was involved with the vandalism, she and the group had nothing to do with the murder. Pete’s new boss is breathing down his neck and threatening to demote him if he doesn’t solve the murder soon. Alexandra begs her to help find the killer and clear her sister’s name. Cam soon finds herself asking questions and digging into the unsolved thirty-year-old disappearance of a young Irish exchange student. With so many of the townspeople hiding secrets, can she find the real killer before her boyfriend loses his job and an innocent young woman goes to jail? When her farm is vandalized and some of her chickens killed, she knows she needs to find the truth before there’s another victim.

MURDER MOST FOWL, the fourth book in the Local Food Mystery series, was a delightful read! While I have not read any of the previous books in the series (and I will be remedying that) I found it easy to follow the story and felt like I knew the realistic characters. The plot had plenty of twists and turns to keep me guessing and I enjoyed how there were strong sub-plots and a mini-mystery. The small-town location was quaint with extremely creative, fun names for the local roads and farms which made me feel like I was traveling the countryside. The farming information was nicely woven into the story so it didn’t feel forced…in fact, it made me want to try my hand at growing a vegetable garden again!

Edith also includes several farm-fresh recipes at the back of the book. While they all look delicious, I chose to make Alexandra’s Carrot Muffins because they reminded me of something my mother would have made. Using 100% whole wheat flour, these carrot muffins are loaded with fresh, earthy carrots, a bit of honey to sweeten, and some cinnamon to flavor, making them perfect for a healthy breakfast or snack. My husband liked his toasted with a bit of butter while my granddaughter preferred to drizzle her muffin with extra honey. No matter how you choose to eat them, these wholesome muffins are light and tasty and will find a regular rotation in your household. Thank you, Edith, for allowing me share your healthy muffin recipe!

A special thank you to Edith Maxwell for providing an autographed hardcover of MURDER MOST FOWL to one winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Thursday, June 2, 2016 at 11:59 pm PST and is limited to U.S. residents only. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Alexandra’s Carrot Muffins

Use as many locally produced ingredients as possible.

Makes one dozen.

Ingredients

2 eggs
1/4 cup honey
1/2 cup safflower or canola oil
1/4 cup buttermilk
1 teaspoon vanilla
1-1/2 cups whole wheat flour (I used King Arthur White Whole Wheat Flour)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 cups (7-1/2 ounces) grated carrots (about four medium)
1/2 cup chopped walnuts (may omit)

Instructions

Preheat oven to 400 degrees (F).

In a large bowl, beat eggs lightly, and then mix in honey, oil, buttermilk, and vanilla.

In a large measuring cup, combine flour, baking powder, baking soda, salt, and spices.

Add dry ingredients, carrots, and nuts to the egg and honey mixture and mix lightly with a fork until just mixed.

Bake in greased muffin pan for 20 to 25 minutes or until golden brown on top.

Tips

If you don’t have buttermilk on hand you can substitute regular milk mixed with 1/2 teaspoon apple cider vinegar. Mix the milk and vinegar together and allow to sit while collecting the rest of the ingredients to give it time to curdle.

Don’t be tempted to substitute pre-shredded carrots from the refrigerated section at the grocery store. They are too dry and tasteless and the recipe won’t turn out as delicious as it should be.

a Rafflecopter giveaway

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

I was given an ARC in exchange for a fair and honest opinion. All thoughts and views are my own.

Talia’s Deep-Fried Meatballs

Back in March when Linda Reilly released OUT OF THE DYING PAN, the second book in her Deep Fried Mystery series, I was intrigued and wanted to read it. I made myself a note to purchase the book but then saw she had some contests going on with a chance to win a copy….so I entered…and then I actually won! Thank you, Linda! It’s such a fun way to be introduced to an author that I haven’t read before.

In addition to a great cozy read, Linda has some deep-fried recipes and she’s allowed me to share Talia’s Deep-Fried Meatballs recipe with you! Now while I was very excited to read the book I was very hesitant to contact Linda and ask if I could share her recipe…I’ve NEVER deep-fried anything and the prospect terrified me. However, I do like a good challenge and decided to take the plunge, so to speak. We have friends who are deep-fry fanatics and have set up a beautiful outdoor deep frying station. They often have Fry-day Fridays and I’ve attended their parties, but somehow never watched them deep-fry since I was having fun hanging out with my granddaughters. I figured if my attempt didn’t go well on my own I had some experts to back me up for the second round. Luckily the recipe was a success on my own and I thank Linda and her well-written, easy-to-follow recipe for stretching my culinary capabilities. On top of that, these delicious golden-brown morsels are perfect as an appetizer or a meal! I’ve included a video tutorial below so you can see how I overcame my terror!

Synopsis

Talia Marby’s new business, Fry Me a Sliver, is doing brisk business in the quaint Berkshires’ town of Wrensdale. Talia is expanding her menu from just fish and chips and has added two employees to help with the increase in business. One of her new hires is Martha Hoelscher, a grumpy older woman who is overly qualified for the job and has a mysterious past. Talia is participating in the town’s annual Santa fundraiser and has set up a deep-fried station alongside other booths. Her booth neighbor is Ria, owner of the new vintage shop in town, Once or Twice. Ria is extremely rude to Talia and demands another booth away from the “fry cook”. When told she has to stay where she’s at, Ria ends up accusing Talia of stealing her Christmas ornaments. But the tables are turned when Talia spies her deceased grandmother’s scarf on Ria’s sale rack. Talia had made the scarf for her beloved grandmother, from special yarn that was impossible to find. She demands that Ria tell her where she got the scarf and then tries to buy it. Ria refuses to sell and instead, wraps the beautiful scarf around her neck and stomps off.

After the conclusion of the fundraiser, Talia finds Ria stuffed into a closet, strangled to death with her grandmother’s scarf. The police are taking a close look at Talia because of the argument the two were seen having over the scarf and then it comes out that the day of the murder Ria had posted nasty Facebook reviews about Fry Me a Sliver, which hurt her business. Knowing she must clear her name or lose both her freedom and her shop, Talia starts asking questions. As she digs deeper into the murder, she finds that events from her childhood are coming back to haunt her.

My Review

There was a certain sweetness to the book and in Talia’s character. No matter how nasty or unlovely some of the other characters were in the book, Talia would remind herself that she shouldn’t judge since she didn’t know what all the circumstances were with the person. And I find that to be a very true observation for real life and a good reminder to have more compassion for those we come in contact with. I enjoyed the interaction Talia has with those surrounding her and how she’s slowly progressing in her relationship with Ryan, giving herself time to grow as a person. OUT OF THE DYING PAN is a strong character driven book which pulled me in and made me feel like I had connected to them. The murder mystery was well thought out and had plenty of red herrings to keep me guessing. With several subplots woven into the theme, my interest was held and I kept turning pages for “just one more chapter”. The ending was especially touching…while the author could have skipped tying up one of the brief subplots, she chose to address it and left me with tears in my eyes. I am definitely looking forward to the next book in the series!

A special thank you to Linda Reilly for providing an autographed copy of OUT OF THE DYING PAN to one winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, May 30, 2016 at 11:59 pm PST. Winners 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 Deep-Fried Meatballs

Talia spent her childhood at her nana’s elbow watching her make homemade meatballs. She knew that Nana tweaked the recipe depending on whom she was feeding. Ingredients such as fresh garlic, Parmesan cheese, and herbs can be adjusted to suit your taste.

If you’d like to cut down on preparation time for the deep-fried meatballs, there are many frozen brands that are quite good.

Ingredients

Meatballs

3/4 pound hamburger
1 tablespoon finely minced onion
1 teaspoon crushed garlic (more if you’re a garlic lover!)
1/4 cup Parmesan cheese
1/8 teaspoon coarse black pepper
1 egg
1/4 teaspoon crushed basil
1/8 teaspoon crushed oregano
1 cup panko crumbs
5 tablespoons high-quality marinara sauce

Batter

1/2 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated Parmesan cheese
1/2 teaspoon finely crushed basil
1/2 cup plus 1 tablespoon water
1 tablespoon beaten egg
1 tablespoon vegetable oil

Oil for frying

Instructions

Meatballs

Preheat oven to 425 degrees F.

Mix all of the ingredients with a fork until well blended. (I actually like using my hands…)

Form into small- or medium-sized meatballs (about 1-1/2-inch diameter works well, but you can make them smaller if you’d like.)

Roast in a roasting pan coated with nonstick cooking spray for 10 to 12 minutes. The meatballs should be browned but not overdone.

Chill in the fridge for at least a few hours or preferably overnight. They can also be frozen ahead of time.

Batter

Combine together in a mixing bowl the flour, cornstarch, baking powder, salt, Parmesan, and basil.

In a separate bowl, combine the water, egg, and oil.

Add the wet ingredients to the dry ingredients and whisk until well blended.

In a deep fryer or heavy pan, heat additional vegetable oil to 350 to 375 degrees, using just enough oil to cover the meatballs.

A candy/deep-fry thermometer will help gauge the oil temperature.

One by one, coat the chilled meatballs in the batter.

Using tongs, remove each meatball from the batter and lower each one slowly into the oil, but avoid crowding the pan.

Fry until golden brown, about 3 minutes, then remove and drain on paper towels.

Don’t worry if your deep-fried meatballs end up with little batter “tails”. They’re crispy and delicious!

Serve immediately with warm marinara sauce.

a Rafflecopter giveaway

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

Cranberry Balsamic Pork Chops

I love when a new release comes out in a series that I enjoy! BERRY THE HATCHET, by Peg Cochran, is the second book in the Cranberry Cove Mystery series and is set around the town of Cranberry Cove and Sassamanash Farm. With the book’s cranberry theme, the author has a variety of jewel-toned recipes to share. I most often think of cranberries as a seasonal fruit to cook with but Peg has enticed me to broaden my thinking especially with readily available cranberry products no matter what time of year it may be. Such is the case with her recipe for Cranberry Balsamic Pork Chops! The sweet tartness of dried cranberries (which I generally have leftover from the holiday season) pairs beautifully with the syrupy sweet acidic flavors of balsamic vinegar. A thinly sliced shallot adds a slight garlic and onion zing to round out the dish and then is served over quick pan-fried pork chops. I wasn’t sure my husband was going to like this dish…he’s more of a savory dish belongs with savory sauce kind of guy. But let me tell you, he loved it! And since it cooks so quickly I’ll be adding it to my regular weeknight dinner rotation and enjoying cranberries year round. A special thank you to Peg for allowing me to share her recipe for Cranberry Balsamic Pork Chops!

And just as Peg has written several delicious recipes for her book she’s also written a delicious mystery to savor as you lose yourself in Cranberry Cove!

Synopsis

Monica Albertson helps her half brother, Jeff, with his cranberry farm in Cranberry Cove and bakes all the cranberry goodies for the farm’s shop. The town is preparing for the Winter Walk festival, hoping to draw in tourists during the quiet and cold month of January. Jeff’s mother, Gina, (who is Monica’s step-mom) has opened an aromatherapy shop in town and is starting to date again after Monica’s dad dumped her for a younger model…much like he dumped Monica’s mom for Gina. Monica finds out that Gina is dating the mayor, Preston, but wants to keep it quiet. Monica is in for a huge shock when her mother, who lives in Chicago, decides to drop into town and surprise the man she’s been dating…and it turns out to be Preston! Monica hasn’t had a close relationship with her mother but with the hotel and B & B fully booked because of the festival, Nancy has no choice but to stay with her.

Sparks are about to fly when Nancy and Gina come face to face and find out they are both dating the same man. When Preston is found murdered right before the Winter Walk starts, both Nancy and Gina are questioned and considered suspects. Monica knows neither is capable of murder but circumstantial evidence may indicate otherwise. She starts asking questions around town, trying to find out who may have wanted their mayor dead. Unfortunately, there seems to be plenty of people who were angry at him and she must weed through all the gossip going around. Can she get Nancy and Gina to put aside their grievances and help clear their names or will they be their own worst enemies, allowing the real killer to get away with murder?

My Review

I love Cranberry Cove and the setting for this cozy mystery! The descriptions are so vivid I feel like I’m right there. The author also includes some insight on what it takes to be a cranberry farmer…it sounds like a very difficult job to have and will make me appreciate those gorgeous ruby-hued fruit whenever I eat them from now on! However, her bits and pieces about cranberries does not detract from this well written mystery with its parade of suspects that kept me guessing until the very end. I enjoyed getting to know the characters surrounding Monica, especially the interaction between her mother and step-mom and how Monica feels caught in the middle. She’s also working on trying to move past the death of her fiancé, showing growth and opening the door for future story developments. I’m impatiently looking forward to the next book!!!

As a bonus for my readers, one winner will have the choice of either a print copy or an e-book copy of BERRY THE HATCHET! Please use the Rafflecopter box located below the recipe to enter. Contest ends Thursday, May 26, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Cranberry Balsamic Pork Chops

Ingredients

2 tablespoons olive oil
1/2 cup dried cranberries
1 large shallot, thinly sliced
3 or 4 boneless pork chops (I used thin cut pork chops which cook very quickly)
1/2 cup balsamic vinegar (use a good quality vinegar)

Instructions

Heat oil then add cranberries and shallot.

Cook over medium heat until soft.

Season pork chops with salt and pepper to taste.

Add pork chops to pan and brown on both sides. Cook until desired doneness is reached** (If your skillet isn’t large enough to fit all the pork, remove the cranberry mixture and then cook the pork in batches. Be sure to not crowd them in the pan.)

When done, remove pork chops and set aside, covered with aluminum foil to keep warm.

Add the cranberry mixture back to the pan if you removed it.

Lower heat and add balsamic vinegar to pan.

Heat while scraping up browned bits from the bottom of the pan.

Cook until reduced by half.

Pour over the pork chops and serve.

**The USDA recommends pork reach an internal temperature minimum of 145 °F.

What are shallots? A member of the allium family, shallots have a sweet and mild, although assertive flavor, with a hint of garlic. Shallots lack the bite that yellow or white onions have.

a Rafflecopter giveaway

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

Anne’s Mississippi Mud Bites

I have read and reviewed a couple of the books in A. Gardner’s Poppy Peters Mystery series and was delighted when I saw she had a new series, the Bison Creek Mysteries. I picked up ICED SPY, the second book in the series and was captivated!

Synopsis

Essie Stratter is the lead fitness trainer at Pinecliff Mountain Resort in Bison Creek. Her younger sister, Joy, along with Joy’s ex-husband (and now back to being a boyfriend) are her roommates. Joy decides she needs to test her maternal instinct and brings home a Cocker Spaniel puppy, Miso. Somehow as the resort prepares for the Sugar Mountain Bake-off, Essie is left caring for the puppy. While on a walk, Miso gets away from her and runs towards the lake. He leads Essie towards a body, half buried in the snow. The victim is Sarah Henson, one of Essie’s clients. It’s apparent she’s been murdered and her two dogs have disappeared into thin air.

The local Sheriff has hired Essie as a consultant to bring him all the town’s gossip to help solve crimes. However, the mayor has hired his young nephew as the new detective, who is at odds with Essie and doesn’t want her involved. When Essie finds that Sarah had been spying on the town’s residents and logging all the juicy details in journals, she realizes the suspect pool could be huge. To make matters worse, both the mayor and his wife’s escapades are in the discovered journals. When Essie is attacked and left for dead, Miso comes to her rescue and saves her life. Essie realizes she’s getting close to the truth but can she find the killer before they strike again? Can she trust the new detective or will he hinder the investigation to protect the reputation of his family?

My Review

I loved this new series and the characters pulled me in! Even though I started with the second book it was easily read as a stand-alone. There is an underlying mystery surrounding Essie, who was adopted as a very young child, that appears to run throughout the series…and it certainly has piqued my curiosity! The murder mystery provided plenty of suspects and red herrings, which kept me guessing until the very end. The premise of “rooming” with her sister and ex-husband lent itself to some humorous, laugh out loud moments while Miso, the adorable Cocker Spaniel puppy, made the story more endearing. The author is setting up some romance for Essie which, in my opinion, will add to the story in future books. Book 3, FROSTED BAIT, is already available on e-book and is on my to read list!

The author always has amazing recipes included with her books and ICED SPY is no exception! I chose to make Anne’s Mississippi Mud Bites…a brownie-like cake chock-full of chocolate chips and pecans, then topped with baked marshmallows and a decadent chocolate buttercream frosting. The author “warned” me that these were rich and to serve in very small pieces… I made them for my granddaughter’s school for Teachers’ Appreciation Week and I think a few teachers swooned! Thank you, A. Gardner, for allowing me to share these very delicious bars!

Thank you to A. Gardner for providing an e-book copy of ICED SPY for one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, May 23, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Anne’s Mississippi Mud Bites

A sweet southern treat! This dessert is very rich, and best served in bite-size squares after sitting in the refrigerator overnight.

Ingredients

Chocolate Squares

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder (I used Hershey’s natural cocoa)
1-1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
1 cup chocolate chips
3 cups mini marshmallows

Chocolate Frosting

1/2 cup (1 stick) unsalted butter, softened
6 tablespoons unsweetened cocoa powder (I used Hershey’s Special Dark cocoa, but regular is fine)
3 cups powdered sugar
1/4 cup milk

Instructions

Preheat oven to 350 degrees (F).

Chocolate Squares

In a large mixing bowl, cream together the butter and sugar.

Add the eggs, and vanilla extract, and mix well.

In a separate bowl, sift together the flour, cocoa powder, and salt.

Add the dry mixture to the butter mixture, and stir until it forms a chocolate batter.

Stir in the pecans and chocolate chips.

Pour batter into a large, greased casserole dish (9″x13″), and bake at 350 degrees Fahrenheit for 35 – 40 minutes, or until a toothpick comes out clean.

Place the mini marshmallows on top, and bake for an additional 3 – 5 minutes.

Let the dish cool completely before frosting.

Chocolate Frosting

Whisk together butter, and half the powdered sugar.

Add the cocoa powder, milk, and the rest of the powdered sugar, and mix until smooth.

Gently frost over the melted, cooled marshmallows, and set the dish in the refrigerator for at least 30 minutes.

Cut into small squares and serve.

Tips

Remove the pan from the oven before adding the marshmallows to the top of the bars and then return the pan to the oven for additional baking. I will neither confirm nor deny whether a small fire may or may not have occurred when a few marshmallows fell on the bottom of my hot oven.

a Rafflecopter giveaway

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

« Previous Page