Cinnamon and Sugar

Blueberry Muffin Bars

I’ve been aware of Janet Cantrell’s Fat Cat Mystery series for some time (and have them loaded on my Kindle) but up until now I haven’t read any of them. I’ve meant to but it’s been the case of too many books and too little time. But when I saw Janet’s third book in her series, FAT CAT TAKES THE CAKE, both the title and the cover made me want to read it NOW! And it proved what I had long suspected…I’ve been missing out on a delightful cozy read!

Synopsis

Charity “Chase” Oliver co-owns Bar None, a dessert bar shop, with her surrogate grandmother, Anna Larson. Chase, along with her best friend and Anna’s granddaughter, Julie, are attending an impromptu class reunion. While at the party a very drunk Ron North, a stalker from their high school days, tries to kiss Julie. Julie gets angry and shoves him away before her boyfriend can intervene. Ron was the high school paper’s reporter and is now working for the city newspaper. After Julie’s angry reception to his attempted kiss, Ron accuses her of being involved in a real estate scandal. When she denies any involvement Ron snatches Julie’s favorite scarf and takes off.

The following day Chase decides it’s time to start leash training Quincy, her pudgy butterscotch tabby. Everyone’s been telling her that she needs to be walking her cat and she’s finally ready to try. All seems to be going well until Quincy figures out how to slip out of the harness and runs away. He leads Chase to some thick bushes before disappearing inside. Chase follows and finds Ron, strangled to death with Julie’s scarf.

Julie is the police’s number one murder suspect and people are believing Ron’s lies that she is involved in the real estate swindle. Chase knows she will have to find not only the killer but also the person behind the swindle involving vulnerable senior citizens in order to save Julie’s reputation.

My Review

Even though this is the third book in the Fat Cat Mystery series, it was still easy to read as a stand-alone. The story flowed and I enjoyed getting to know the characters that are close to Chase. Feisty 72-year-old Anna and her long-time feud with her nemesis, Grace, lends a bit of humor to the story. Of course Quincy steals whatever scene he happens to be in and I loved how we got a paragraph here and there from his point of view. With blackmail, real estate swindles, embezzlement, and the Minny Batter Battle woven throughout this book, I was kept guessing about what was going to happen next and who the culprit was with the clever plots. Janet does a wonderful job tying all the threads together so the story has a cohesive conclusion that I did not see coming!

Another bonus with FAT CAT TAKES THE CAKE is the Blueberry Muffin Bars recipe along with tips on how to leash-train your cat. Janet has graciously allowed me to share her recipe and it couldn’t have come at a better time. My granddaughter’s school recently celebrated Teachers’ Appreciation week and I was asked to make goodies for the staff. The Blueberry Muffin Bars were the perfect choice since they are easy to prepare and transport. The teachers LOVED them! A light, delicate cake packed full of fresh, juicy blueberries, then topped with a vanilla drizzle. They are perfect for making ahead for any occasion …like breakfast, snack, or dessert!

Thank you to Janet Cantrell for providing a print copy of FAT CAT TAKES THE CAKE for one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Thursday, May 19, 2016 at 11:59 pm PST, and is open 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!)

Blueberry Muffin Bars

Ingredients

Muffin Bars

2-1/2 cups unbleached flour
2 teaspoons baking powder
Pinch of salt
1/2 cup butter, room temperature
1 cup sugar
2 eggs, beaten
1/2 teaspoon sherry flavoring*
1/2 cup milk
1 cup fresh rinsed blueberries

Drizzle Topping

1-1/2 cups powdered sugar
2-3 tablespoons milk
1/4 teaspoon vanilla

Instructions

Muffin Bars

Preheat oven to 375 degrees (F).

Mix flour, baking powder, and salt in a small bowl.

In a large bowl, cream the butter and sugar.

Add beaten eggs and sherry flavoring.

Beginning with the milk, add one-third to the batter and then add one-third of the flour mixture, alternating until all is added. Mix well after each addition.

Rinse and pat the blueberries dry. Fold into mixture.

Spread in greased 8-1/2 x 11-inch pan.

Bake 15 – 20 minutes.

Cool completely before adding drizzle.

Drizzle Topping

Mix thoroughly until thin enough to drizzle, adjusting milk. Drizzle over the cooled muffin bars, then cut into squares.

Tips

*I couldn’t find sherry flavoring so I substituted vanilla extract. I think I will try lemon extract in both the batter and the drizzle next time! Lemon is a natural compliment to sweet blueberries!

Store any leftovers tightly covered in the refrigerator.

a Rafflecopter giveaway

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

Snapper Veracruz

I follow many blogs and authors, always on the lookout for new books. I was intrigued when I read the interview with debut author Marla Cooper on Jungle Red Writers and was introduced to her new release TERROR IN TAFFETA. Marla was giving away an advanced reader’s copy and her questions for entering the contest were: Have you ever been to a destination wedding? Or have you ever been to a wedding where things went really wrong?

I knew I needed to enter the contest, (and I did win — thank you, Marla!) if only to answer those questions…since my answers were both YES and YES…my own memorable wedding. If you’re interested in my extended answer, I’ve added it to the bottom of the page…and I should clarify that at least we didn’t have any dead bodies like the author’s bride!

TERROR IN TAFFETA was memorable too, and Marla Cooper makes a splash with her debut novel!

Synopsis

Destination wedding planner, Kelsey McKenna, has meticulously planned Nicole and Vance’s wedding set to be held in San Miguel de Allende, Mexico. Nicole has added a last minute bridesmaid, Dana. She is high maintenance and has done nothing but create problems for Kelsey and irritate the rest of the wedding party. Dana creates the ultimate disruption when she drops dead at the end of the marriage ceremony. Most people think she just fainted but the bride’s mother, Mrs. Abernathy, who is paying for the wedding and for Kelsey’s services, tells Kelsey to take care of it and make sure no one else knows so the reception isn’t tainted.

When the police determine that Dana was murdered, they arrest Zoe, the bride’s sister, when incriminating evidence is found. Mrs. Abernathy demands that Kelsey, as the wedding planner, “fix” it and get Zoe released. Kelsey has no idea what to do but starts asking questions and finds that Dana had made enemies left and right, wherever she went. But with time running out and Zoe facing certain conviction in the Mexican judicial system, Kelsey must delve deeper into the secrets people are hiding and find the real killer.

My Review

TERROR IN TAFFETA is a well plotted, humorous mystery with an exotic location that adds to the panache of this debut novel! The protagonist, Kelsey, is fun-loving, but takes her job very seriously and at heart, believes it is her job to fix any problem that comes along. I enjoyed the dashes of humor and the situations that arise from the mixture of personalities the characters exhibit, but there is still a kindness in the concern Kelsey shows towards her clients, no matter how irritating they may be. I’ll have to admit that when I found a moment to sit down and start this book, I only planned on reading for a half hour….but this well written mystery kept me turning pages late into the night! I will be anxiously awaiting for the next installment in this series!

While TERROR IN TAFFETA does not have recipes included with the book, Kelsey and her clients enjoyed amazing meals during their stay in San Miguel de Allende. The bride chose Snapper Veracruz for the wedding reception and I have a wonderful recipe that Marla was happy for me to share. Firm Red Snapper is baked with a fresh cherry tomato sauce, flavored with green olives and capers. This dish comes together quickly but is beautiful and tasty enough to serve to guests.

Thank you to Minotaur for providing a hardcover copy of TERROR IN TAFFETA for one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, May 16, 2016 at 11:59 pm PST, and is open 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!)

Snapper Veracruz

Ingredients

4 6-8 ounce Red Snapper fillets
2 pints cherry tomatoes
1 tablespoon olive oil
1/4 cup onion, finely diced
2 cloves garlic, minced
1/4 cup green olives, sliced
1 tablespoon capers, drained
2 tablespoons golden raisins
1/2 teaspoon dried oregano
2 tablespoons fresh parsley, chopped and divided
Salt and pepper to taste
Lime wedges for serving

Instructions

Preheat oven to 350 degrees (F).

Add the olive oil to a large oven-proof skillet and heat until shimmering over medium heat.

Add the onion and sauté for one minute.

Add the tomatoes and cook until they begin to soften and split, about 5 – 6 minutes, stirring occasionally.

Add the raisins and cook for 1 minute, stirring frequently.

Reduce the heat to low and add the garlic and dried oregano. Cook for one minute, stirring constantly.

Stir in the olives, capers, and parsley. Cook for two minutes, until thoroughly heated. Be sure to scrape up the browned bits from the bottom of the skillet. Remove from heat.

Season the Red Snapper with salt and pepper, then place on top of the tomato mixture, spooning some of the sauce on top of the fish.

Bake for 14 – 22 minutes, uncovered, just until the fish is opaque in the center and begins to flake.

Sprinkle remaining tablespoon of chopped parsley over dish and serve with passed lime wedges and steamed rice.

Tips

Regular raisins can be substituted for golden raisins.

If you don’t have an oven-proof skillet, transfer the tomato mixture to a 9″x13″ casserole dish coated with non-stick cooking spray. Add the Red Snapper fillets and cook as directed.

If the snapper fillets are not equal thickness, check the thinner fillets for doneness early. Remove cooked fillet(s) from pan and place on a plate, covering with aluminum foil to keep warm until the remaining pieces are cooked through. My thinnest fillet was cooked in 14 minutes while my thickest fillet took 21 minutes to cook.

If your snapper has the skin still attached ‘score’ the skin to keep it from curling in the heat. Place the fillets, skin side up, on a cutting board. Using the tip of a sharp knife, make several shallow slashes in the skin, about 1-inch apart. Be sure to not cut too deeply since you don’t want to cut the actual fish.

a Rafflecopter giveaway

My Wedding Story

Having both been around the “block” a time or errrr….two, my fiancé and I decided we wanted our wedding to be something intimate, without a lot of fanfare, but still memorable (and we got that!). We went to Hawaii with his daughter and her husband, and our wedding coordinator chartered a helicopter to land us at a very remote waterfall on Kauai, along with the minister and photographer. We woke up to pouring rain on our wedding day. Typically rain showers in Hawaii blow over in an hour or so, but this one dumped for hours and hours. Obviously the helicopter couldn’t fly and there wasn’t any indoor place we could hold the ceremony at such a late notice. (I nixed the idea of the hotel lobby…not my idea of memorable…) As our coordinator searched for someplace we lost our minister to other duties.

It was suggested we reschedule for later in the week, but I was determined to get married that day (some might call me stubborn). Finally around 4 o’clock in the afternoon the sun came out. My coordinator found a new minister, we hiked to the outer edges of Shipwreck Beach and stood on the cliffs and got married. However, during the ceremony a surfer dude (obviously smoking some Maui Wowie) walked in between my husband and myself, saying “A wedding…righteous dudes….” before wandering off. After the ceremony we stood on the edges of the cliff to take photos and as we looked down behind us, there were several nudists still catching the sun and our ceremony. We truly had a memorable wedding and I now believe what the Hawaiian locals all told us: It is good luck to have rain on your wedding day!

Caprice’s Easy Beef Bourguignon

I always love when a new release comes out in a series that I enjoy reading. I have long been anticipating Karen Rose Smith’s SILENCE OF THE LAMPS (such a great title even though the original movie gave me nightmares for weeks…) and it was every bit as good as I had hoped! As usual, Karen includes several recipes with her book, all equally delicious sounding, but I was drawn to Caprice’s Easy Beef Bourguignon. I adore anything made in the slow-cooker and even though the ingredient list may look a bit long, it’s not complicated and doesn’t take long to assemble. My husband was crazy about this easy Beef Bourguignon with it’s super flavorful, melt-in-your-mouth tender beef. I liked that Karen uses plenty of vegetables to compliment the beef and that aside from stirring a couple of times, it was mostly hands off cooking.

Just as Karen’s easy Beef Bourguignon was a hit, SILENCE OF THE LAMPS was a delicious read!

Synopsis

Home Stager Caprice DeLuca is hosting an open house with her sister, Nikki, providing the catering. Nikki has had issues with her former employee, Drew Pierson, since she fired him. Drew had wanted to be partners in her business with some romance thrown in, but Nikki wasn’t interest in either. Furious, Drew started up his own catering company and shows up at the open house. He pulls Nikki into a loud argument and vows to destroy her business. Unfortunately, there are several potential home buyers who witness the argument.

A few days later at a wedding expo Nikki is exhibiting at, she and Caprice find that Drew has stolen some of her recipes and clients. In addition, he’s serving a Chocolate Walnut Cake that appears to be from his grandmother’s closely guarded recipe. Could he have stooped so low to steal from his own grandmother? When Caprice and Nikki find him murdered, all evidence points towards Nikki. Caprice is determined to clear her sister’s reputation and help save her business. As she peels back the layers of deceit Drew has built up, she finds there were numerous people who have reasons for killing him. Can she find the murderer or is Nikki going to take the fall?

My Review

I so enjoyed catching up with Caprice and her close-knit family! Their interaction and seeing how much they care for each other and for those in their community is a refreshing change from all the conflict you see in the media. I know from following the author’s Facebook page that Karen is involved in caring for stray, almost feral, cats. I loved how she wove part of her personal story and passion into her book. It adds compassion and a depth to her characters, while giving you insight into some of the complications that can exist for these rescued felines. Karen’s books are truly character driven, which leaves you thinking of them long after you’ve finished the story. But she doesn’t neglect the plot either… there are enough twists, turns, and suspects to keep you guessing until the end when it reaches an unexpected conclusion!

Thank you to Karen Rose Smith for providing winner’s choice of e-book or autographed print copy of SILENCE OF THE LAMPS! Print copy available to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. Contest ends Thursday, May 12, 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!)

Caprice’s Easy Beef Bourguignon

Serves 6 – 8

Ingredients

6 bacon slices, plus 3 tablespoons of the drippings
2-1/2 pounds stewing cubes
2 cups flour
1-1/2 teaspoons salt
1/2 teaspoon pepper

1 cup chopped onion
1 cup peeled and sliced carrots
1 cup chopped celery
1 clove grated (or crushed) garlic
1/8 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon pepper
3 cups beef broth (use Swanson for no MSG)
1-1/2 cups white burgundy wine (red burgundy discolors the mixture)
4 or 5 red pepper flakes

Instructions

Coat a 5-quart slow cooker with non-stick cooking spray.

Fry the bacon, then remove it from the drippings. When it is cool, crumble it and set aside in the refrigerator.

Save 3 tablespoons of the drippings.

Dry beef cubes as much as possible with food-friendly paper towels.

Combine flour, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper in a Ziplock bag.

Drop a few stewing cubes in at a time to coat them, then place the coated cubes in the slow cooker.

Add onion, carrots, celery, garlic, marjoram, 1 teaspoon salt, 1/2 teaspoon pepper, and the red pepper flakes to the beef cubes in the slow cooker.

Pour broth over the mixture, then add the three tablespoons of bacon drippings, and the wine.

Cover and cook on low for 5 hours or until beef cubes are tender. (I cooked on high heat for 5 hours and it was perfect. If you cook on low you may need to cook for up to 8 hours, depending on the cut of beef you use.)

Stir every two hours for a smooth gravy base without flour lumps.

I serve over 1 pound of wide egg noodles and top each portion with crumbled bacon.

Tips

This stew makes a lot of gravy that is very light in color… While this recipe for Beef Bourguignon is extremely easy to make AND is loaded with flavor that my husband absolutely loved, the gravy doesn’t have the rich appearance of the traditional dish. If presentation is important to you and your family, I would recommend taking the extra time to brown the meat in the bacon drippings and then proceed with the recipe.

Or you can do what I did and place the gravy at the bottom of the bowl, top with egg noodles, then add the beef and vegetables, garnishing with bacon and parsley.

In the last hour of cooking check the consistency of the gravy. If it appears too thin, remove the lid from the slow-cooker and finish cooking uncovered on high heat. Different cuts of beef can contribute different levels of liquid to the dish.

a Rafflecopter giveaway

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

Sangria

Earlier this year I had the chance to connect with Carlene O’Neil when I won one of her books in the Cypress Cove Mystery series. We made sure to meet each other in person at Left Coast Crime and even though her books don’t have recipes included, I was delighted when she offered to provide one for my review of ONE FOOT IN THE GRAPE. She had one word for me…SANGRIA! A fruity wine concoction, it was the perfect beverage choice for a birthday luncheon I recently hosted for a very good friend of mine. Sangria can be made with either white or red wine, but Carlene’s recipe uses red. I love the vibrant colors of her Sangria, with the ruby-red wine complimenting the brilliant colors of the oranges, lemons, limes and bright green apples. Sangria is a celebration in the goblet and on your taste buds! Thank you, Carlene, for letting me share your yummy recipe!

Synopsis

ONE FOOT IN THE GRAPE, the first book in the Cypress Cove Mystery series, is a celebration in book form as well! Set in Cypress Cove, Monterey County’s wine country, Penny Lively inherits Joyeux Winery from her great-aunt. Recently fired from her investigative photojournalist job when she refused to doctor photos from a riot to boost circulation, Penny takes over the winery. She had been a great photojournalist because she was good at sticking her nose into other people’s business, so it came as no surprise when her distant relative and owner of the neighboring winery, Antonia Martinelli asks her for help. It seems someone is sabotaging Antonia’s wines and she wants to quietly find out who the culprit is since she suspects it could be one of her children.

With harvest underway and the Autumn Festival right around the corner, Penny doesn’t have much time to investigate and her winery manager, Connor, tells her it’s a bad idea and that it’s none of her business. Yet the mystery pulls her in and she starts snooping. When Antonia’s wine tasting room manager is found murdered, Penny knows it’s too late to back out of her investigation and she’d better find the answers quickly since she could be the next victim.

My Review

ONE FOOT IN THE GRAPE is an entertaining, well plotted book. I loved the winery setting with the tidbits of running a winery, harvesting, and making wine woven into the story. I think Carlene must have done some awesomely fun wine tasting tours…ahem…I mean research, to write this book. The characters were well developed and Penny is a likable, sassy protagonist. She has several one-line zingers that had me laughing out loud, and one incident was so funny (at least to me), I had to go back and re-read it the next day for another chuckle.

The author’s subplots are nicely woven into the main story, with several strong suspects that kept me guessing to the very end. Carlene managed to pull all the threads together and wrap up the ending for a satisfying conclusion. I enjoyed the interaction between Penny and her friends, which gave the book depth and insight into Penny’s character. I’m looking forward to reading more in this series and seeing what happens next at Joyeux Winery!

Thank you to Carlene O’Neil for providing one lucky winner a signed copy of ONE FOOT IN THE GRAPE! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, May 9, 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!)

Sangria

Ingredients

1/2 green apple, cored, skin on, chopped into small pieces
1 lemon, sliced
1/2 lime, sliced. Save the other half for garnish.
1/2 orange, rind on, sliced into small pieces, large seeds removed. Save the other half for garnish.
3-4 tablespoons sugar
3/4 cup orange juice, plus more to taste
1/3 cup brandy, plus more to taste
1 750 ml bottle dry Spanish red wine

Ice to chill

Instructions

Add apples, orange, lemon, lime, and sugar to a large pitcher and muddle with a wooden spoon for 45 seconds.

Add orange juice and brandy and muddle again to combine the flavors

Add red wine and stir to incorporate, then taste and adjust flavor as needed. Stir to combine.

Add ice and stir once more to chill. Garnish with orange segments and sliced limes (optional).

Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.

I served Catch-22 Salvadorian Shrimp over rice instead of salad for the birthday luncheon. The buttery, spiced shrimp were the perfect accompaniment to this refreshing, fruity sangria!

a Rafflecopter giveaway

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

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

Mocha Truffles

One of the best things about attending mystery conferences, such as Left Coast Crime, is meeting new people and discovering new authors and their books! With the myriad of panels to choose from, it is a great way to hear authors talk about not only their books but their writing practices along with upcoming works. Which is how I found TRUFFLED TO DEATH by Kathy Aarons! I’ll have to admit anything with chocolate is going to draw me!

Synopsis

Michelle Serrano and her best friend, Erica Russell, own Chocolate and Chapters (I’d love to hang out there!). They are hosting a reception celebrating the donation of Maya artifacts being given to the museum by the River family. Dr. Addison Moody (aka Dr. Smug) is the curator facilitating the donation. The reception is a success despite the tension between Dr. Moody and Erica, and the uninvited mysterious stranger who wants to view the ancient treasures from his heritage.

After the reception the artifacts are stolen on their way to the museum and Dr. Moody points his finger at Erica. To make matters worse, Dr. Moody is later found murdered with one of the missing pieces, and his assistant tries to place the blame on Erica. Michelle knows she and Erica will have to find the truth or Erica may take the fall for the crimes. International art smuggling rings, an old explorer’s diary, and a pregnant street cat combine to keep Michelle and Erica only a half a step ahead of the law and the killer!

My Review

I loved the Maya artifacts premise of TRUFFLED TO DEATH and it made me want to hunt down an historical fiction account of this ancient civilization! While the author doesn’t delve into the history, she does provide interesting bits and pieces about the artifacts themselves, which added to the authenticity of the story. Even though this is the second book in Kathy Aarons’ Chocolate Covered Mystery series, it is easily read as a stand-alone…which is good since I somehow missed the first book in the series. I’ve remedied that and now have it in my TBR pile! The characters are well developed and I enjoyed the close friendship between Michelle and Erica. Complete opposites, they compliment each other while adding a bit of humor to the story.

Of course a book called TRUFFLED TO DEATH would be incomplete it it didn’t include recipes for truffles, and Kathy doesn’t disappoint! It was difficult to choose which one to try out for this post (which means I’ll be making the other recipes for my own consumption) but in the end chose her Mocha Truffles! Deep, dark chocolate infused with espresso powder, then topped with a chocolate covered espresso bean, combine to give you an incredible jolt of flavor (and caffeine hit). It’s the perfect gift to make for the chocolate and coffee lover in your life…or for yourself! While the recipe appears to be time consuming, a lot of it is hands off chilling or coming to room temperature. The actual hands on time is manageable and once you bite into these creamy dark morsels, you’ll want to make these frequently! Thank you, Kathy, for allowing me to share your Mocha Truffle recipe!

A huge thank you to Kathy Aarons for offering a choice of either a paper copy or e-book copy to one lucky winner! Please use the Rafflecopter box located below the recipe to enter. Contest is open to to all, but paper copy is limited to U.S. residents only. Contest ends Thursday, May 5, 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!)

Mocha Truffles

Yields about 60 pieces, but recipe can be halved if desired.

Ingredients

2-1/4 pounds bittersweet chocolate, finely chopped and divided
4 ounces milk chocolate, finely chopped
1-1/4 cups heavy whipping cream
1-1/2 tablespoons instant espresso powder
2 tablespoons Kahlúa or other coffee-flavored liqueur
60 candy coffee beans or mocha beans for decoration

Instructions

Place 12 ounces of the bittersweet chocolate and the milk chocolate in a 2-quart mixing bowl.

In a 1-quart saucepan over medium heat, bring the cream to a boil.

Remove the pan from the heat, dissolve the espresso powder in 3 tablespoons of the cream, and then blend this mixture back into the rest of the cream.

Pour the espresso cream into the bowl with the chocolate and let the mixture stand for 1 minute.

Stir together with a rubber spatula until thoroughly blended.

Stir in the Kahlúa and blend well.

Cover the truffle cream, let cool to room temperature and chill in the refrigerator overnight.

Chill the covered truffle cream for another 2 hours in the freezer.

Remove the truffle cream from the freezer and bring to cool-room temperature so that the outer coating won’t crack when they are dipped.

Melt and temper** the remaining 1-1/2 pounds of bittersweet chocolate.

With a melon baller, scoop ganache into individual balls.

Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and place the truffle on the wax paper.

After dipping 4 truffles, center a candy coffee bean on top of each truffle before the chocolate sets.

Tips

**To temper chocolate click on this link and read how to do it: Chocoley.com

a Rafflecopter giveaway

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

Chelsea Buns

When I saw that H.Y. Hanna was getting ready to release TWO DOWN, BUN TO GO, her third book in the Oxford Tearoom Mystery series, I was very excited and contacted her to find out when it would be available for pre-order. If you recall, I shared my review and the recipe for her Traditional English Scones from her book, A SCONE TO DIE FOR, this past February and wanted to make sure I didn’t miss out on her new release. Much to my delight, the author asked if I would be willing to try out her recipe for Chelsea Buns before the book went to print! I had never even heard of Chelsea Buns, but read up on them (thank you Google!) and hauled out the flour and sugar. According to H.Y. Hanna, Chelsea Buns were first created in the 18th century at Bun House in Chelsea, London, and the delicious buns were a favourite with the Hanoverian royal family. They have a distinctive square spiral shape and are made with a rich yeast dough, flavoured with mixed spices or cinnamon and lemon zest. Inside the swirls, the bun contains a mixture of brown sugar, butter and dried fruit such as currants, raisins, cranberries and sultanans. An iconic product in British baking, Chelsea buns are a bit similar to the more well-known cinnamon roll.

Synopsis

In TWO DOWN, BUN TO GO, Gemma Rose, owner of the Little Stables Tearoom near Oxford, receives a frantic phone call from her friend, Seth Browning, at 2:00 a.m. He begs her to sneak into Wadsworth College and retrieve a note he left for Professor Barrow, and oh, by the way, make sure the police don’t find out. Gemma does as asked, narrowly escaping being questioned by the police who are gathered in force. She is then shocked to learn that Professor Barrow had been brutally murdered just a couple hours earlier. Seth is arrested for the murder after violently arguing with the man over providing support for a homeless charity which Professor Barrow was completely against helping. Since Seth’s note could be construed as incriminating, Gemma destroys it, knowing Seth could not be the killer.

Gemma begs her almost-boyfriend, CID Devlin O’Connor, to do whatever it takes to prove Seth’s innocence. Devlin blows up, upset that she would suggest he bend the rules for her, and tells her to stay out of the investigation. But that’s not going to happen so she starts asking questions around the village, digging into the past, and finds that Professor Barrow was a very unpleasant man. There are numerous people who aren’t sorry to see him dead, including his own brother and sister. When another victim is found, Gemma must step up her investigation and keep the Old Biddies out of trouble. Can she find the culprit before they strike again? Can she repair her relationship with Devlin or will Dr. Lincoln Green steal her heart?

My Review

Just as my taste testers oohed and aahed over the Chelsea Buns, I was equally charmed by TWO DOWN, BUN TO GO! The story starts out at a fast pace from page one and doesn’t let up, keeping you wondering what is going to happen next and guessing who the culprit is. The core group of characters are well developed with cameo appearances by others providing humor. I love the addition of the four “Old Biddies” who lighten each scene they steal from Gemma. The various subplots lend themselves to getting to know Gemma better along with her relationships with the people surrounding her. And I can’t forget to mention Muesli, her adorable tabby cat who creates her own chaos for Gemma!

The author inserts fascinating insight into what Oxford University actually is (it’s not just one specific college, but a collection of nearly 40!) without detracting from the story and also provides a Glossary of terms used in Oxford at the back of the book. Her description of Gemma’s traditional English village makes you feel like you’re actually there, and oh my, the yummy treats coming out of Little Stables Tearoom makes my mouth water! Be sure to read through the Glossary of British Terms — it is quite entertaining reading all by itself! H.Y. Hanna also tackles the sticky issue of homelessness, weaving it effortlessly into the plot, with kindness and sensitivity, and hopefully giving the reader pause for consideration. I look forward to the next installment in the Oxford Tearoom Mystery series!

Thank you, H.Y. Hanna, for providing such charming entertainment through your book and for allowing me to share your Chelsea Buns! They are simply delectable!

A huge thank you to H.Y. Hanna for providing one lucky winner a choice of a signed copy or an e-book copy of TWO DOWN, BUN TO GO! Please use the Rafflecopter box located below the recipe to enter. Contest ends Wednesday, May 4, 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!)

Chelsea Buns

Ingredients

Yeast Rolls

500 grams (4 cups & 2-1/2 level tablespoons) all-purpose white flour (plus extra for dusting / kneading)
250 ml (1 cup + 1 tablespoon) milk
5 grams (1-1/2 teaspoons) instant yeast
50 grams (3-1/2 tablespoons) unsalted butter
60 grams (1/4 cup) caster sugar (or finely pulverize granulated sugar in the food processor for 1 minute)
1 egg, lightly beaten
Zest of 1 lemon
1 teaspoon mixed spice or cinnamon (depending on personal preference)
1 teaspoon salt
Vegetable oil for greasing

Filling

30 grams (2 tablespoons) butter (very softened and slightly melted)
75 grams (1/4 cup) Demerara sugar (or substitute regular brown sugar)
Dried fruit (as much or as little as you fancy):

100 grams (1/2 cup) dried sultanas (golden raisins)
100 grams (1/2 cup) dried cranberries
100 grams (1/2 cup) seedless Raisins

Glaze
(These glazes are very different from America’s version of frosting for cinnamon rolls. The Chelsea Bun glazes are light and add just a touch of sweetness and flavor to the buns. If you wish, you may double the amount of the sugar and milk version to suit your tastes, or add additional confectioners’ sugar for a thicker citrus glaze.)

2 tablespoons caster sugar
1 tablespoon milk

2 tablespoons citrus juice
90 grams (2/3 cup + 1 tablespoon) sifted confectioners’ sugar

Instructions

Yeast Rolls

Sift the flour into a large mixing bowl and combine with the sugar, salt, yeast and mixed spice or cinnamon, plus the lemon zest – mix well so that the spices and zest are evenly distributed in the flour.

Melt the butter and add the milk, warming the mixture until it is lukewarm (about 40 degrees C / 105 degrees F)

Make a well in the center of the flour mixture and pour in the warm milk & butter mixture, as well as the beaten egg.

Stir and mix to combine the contents of the bowl, until it forms a wet dough and comes away from the sides of the bowl (you may need to add a little more flour).

Tip the dough out onto a well-floured clean surface and knead lightly for 5 minutes, until the dough is smooth and elastic. Add more flour if necessary so that the dough no longer feels sticky. (You may prefer to use the dough hook on your standing mixer for 5 minutes, which is easier than kneading by hand.)

Lightly grease the mixing bowl with some vegetable oil, then return the dough to the bowl and cover with a damp tea towel. Leave it in a warm, draught-free place and allow the dough to rise, until it has doubled in size (about 60 minutes). **If the milk is not warm enough, the dough may need longer to rise – leave it until it has doubled in size.

Tip the dough back out onto the work surface and knead briefly, then roll it out into a large rectangle that’s about 20-cm x 30-cm (8-inches x 12-inches). You will have to use your fingers to stretch the dough, to coax it into a rectangular shape. Make sure the longer side is facing you.

Filling

Brush the surface of the dough with the melted butter and then scatter the Demerara sugar and dried fruit evenly across the surface.

Using your thumb, press down the edge of the long surface nearest to you, so that it “sticks” to the table – then take hold of the other end and roll the dough up towards you, into a tight cylinder. It’s important that the dough is rolled as tight as possible.

Using a sharp knife, cut the roll up into slices, each one about 4cm (1-1/2 inches) thick.

Lay the slices (cut side up) on a lightly greased baking tray, making sure that they’re about 1cm apart. This is important so that they stick together as they bake and when pulled apart, produces that characteristic “square” shape of a Chelsea bun.

Cover with a tea towel and let them rest again for about 30mins.

Meanwhile, preheat the oven to 200C/400F/gas mark six.

Bake for about 20 – 25 minutes, until the buns have risen and are golden-brown. Check at around the 15 minute mark to make sure the fruit isn’t burning – if so, cover the buns with a piece of foil.