Cinnamon and Sugar

Chocolate Almond Crisps

Numerous years ago (too many to keep track of!) I was looking for a new mystery author to read. I was visiting my dear cousin, Mary, and she introduced me to the series Joanne Fluke writes: Hannah Swensen Mysteries with Recipes. The first one I read was CHOCOLATE CHIP COOKIE MURDER… a not too scary murder mystery with yummy recipes… I was hooked on cozy mysteries from then on!

With each new release in the series I eagerly devoured both the book and Ms. Fluke’s delectable treats and I still use many of the recipes she included with those long ago books. However, the last few years I was a bit…ummm….less than enthusiastic with the newer books. The protagonist, Hannah Swensen, waffled between the two men in her life, Mike and Norman. My thoughts were “just pick Norman” and move on! (I’m sure there are an equal number of you who were voting for Mike…) Well, Hannah has picked someone and wedding bells are set to ring in Joanne Fluke’s latest book, WEDDING CAKE MURDER! And I’m back to being excited about this series and can’t wait for the release of future stories!

Hannah Swensen, owner of The Cookie Jar in Lake Eden, Minnesota has been invited to compete in the Food Channel’s Dessert Chef Competition in New York. Engaged to Ross Barton, an old college crush, Hannah plans to have a small and very private wedding ceremony before the competition and turn the trip into a honeymoon. Of course the town is gossiping and spreading rumors about why she’s keeping it private, and Delores, Hannah’s mother, is mortified. Hannah finally agrees to a large wedding and gratefully allows her mother and sisters, Andrea and Michelle, to plan the event taking place in three weeks time. She has a business to run and a competition to prepare so Ross is very supportive of any decision she makes. Delores also thinks that both Mike and Norman should be invited to participate as groomsmen and it’s up to Hannah to make the offer. Hannah hasn’t talked to the two men since saying yes to Ross’s marriage proposal and is sick with worry about their response. Michelle bakes Chocolate Almond Crisps to sooth Hannah and her former suitors, and it seems to work. Both men agree to be a part of her wedding party and remain close friends.

The competition is moved up by ten days and a new twist has been added: the remaining rounds of the competition will move to the hometown of the first round’s winner. Hannah, Michelle and Ross fly to New York and meet the other contestants and judges, including Chef Alain Duquesne. Chef Duquesne has a reputation for being rude and arrogant but Hannah manages to wow him and wins the first round. The competition moves to Lake Eden Inn since the owners, Sally and Dick have a large enough kitchen to hold all the competitors. Hannah and Michelle arrive at the Inn early one morning to practice their recipe for the upcoming cookie round. Her younger sister, Michelle, finds Chef Alain Duquesne dead in the walk-in cooler with Hannah’s cake smashed next to him and the knife he used to cut the cake buried in his chest.

Mike shows up to investigate but he, along with everyone else in the town, knows Hannah will also be asking questions and trying to find the killer. She has a compulsion to find the truth, plus it was her baby sister who found the body and fingers are pointing at one of the other competitors with whom she made friends with. Hannah races against the clock to solve this latest murder and make it to the church on time to marry Ross.

I so enjoyed WEDDING CAKE MURDER and I was happy to see Hannah developing and growing as a person by taking this huge step in getting married. Ross plays a small part in the book but I hope in subsequent releases we get to know him as well as we’ve gotten to know Mike and Norman. I loved the interaction and the relationships between Hannah and her close-knit family and friends who all jump in to give her whatever support she needs, be it planning a wedding, preparing for the competition or running The Cookie Jar. It makes me feel that this is what small-town living is all about! The author writes a satisfying mystery with several potential suspects that kept me reading late into the night and guessing until the very end.

As usual, Ms. Fluke provides numerous delectable recipes that all sound fantastic! It was very difficult to choose just one to share but in the end I made the Chocolate Almond Crisps that Hannah served to Mike and Norman when talking to them for the first time after her engagement. Crispy on the outside and chewy on the inside, the chocolate chips are a natural compliment to the almond butter cookie. I shared the generous batch with the teachers at my granddaughter’s school and they were a hit! I have included a short video tutorial at the bottom of the page.

Thank you to Ms. Fluke and to Kensington Publishing for allowing me to share this recipe!

A very special thank you to Kensington Publishing for providing a hardcover copy of WEDDING CAKE MURDER for one lucky reader to win! Please use the Rafflecopter box located below the recipe for a chance to win. Contest ends Sunday, March 20, 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!)

Chocolate Almond Crisps

Ingredients

1 cup melted butter (2 sticks, 8 ounces, 1/2 pound)
1 cup white (granulated) sugar
1 cup brown sugar (pack it down in the cup when you measure it)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup almond butter (Ms. Fluke used Jif brand – I used Trader Joe’s Natural Almond Butter which is a bit runnier..it was still delicious!)
2 teaspoons vanilla
2 beaten eggs (just whip them up in a glass with a fork)
2 and 1/2 cups all-purpose flour (pack it down in the cup when you measure it)
1 cup regular chocolate chips (6-ounce net weight package or half a 12-ounce package – I used Nestle)

Instructions

Preheat oven to 375 degrees F., rack in the middle position.

Microwave the butter in a microwave-safe mixing bowl to melt it. This should take about 90 seconds on HIGH.

Add the white sugar, brown sugar, baking soda, baking powder and salt. Mix until everything is combined.

Measure out one cup of almond butter.

Hannah’s 1st Note: Spray the inside of the measuring cup with Pam or another nonstick cooking spray before you put in the almond butter to measure it. Then the almond butter won’t stick to the sides and bottom of the measuring cup, and it will be easier to remove.

Add the almond butter to your bowl and mix it in. Continue mixing until the contents are thoroughly incorporated.

Mix in the vanilla and the beaten eggs. Continue to mix until the contents are completely combined.

Add the flour in half-cup increments, mixing after each addition. Continue mixing until the cookie batter is smooth.

If you used an electric mixer, scrape down the bowl, give it a final stir, and mix in the chocolate chips by hand.

Let your cookie dough rest in the bowl on the counter while you prepare your cookie sheets. Either spray them with Pam or another nonstick cooking spray or line them with parchment paper.

Hannah’s 2nd Note: If you use parchment paper, the cookies will be easier to remove after baking. Then all you have to do is pull the parchment paper, cookies and all, over onto a wire rack.

When your cookie sheets have been prepared, roll the cookie dough into one-inch balls with your hands. (Lisa and I use a 2-teaspoon scoop to do this down at The Cookie Jar.)

Hannah’s 3rd Note: If the dough is too sticky to roll into balls, chill it for a half-hour or so before you try again.

Place the dough balls on the cookie sheets, 12 dough balls to a standard-sized sheet.

Use the tines of a fork to make a crisscross pattern on top of each dough ball, flattening them a bit in the process, the way you would for peanut butter cookies.

Hannah’s 4th Note: If the fork sticks, either spray the tines with Pam or another nonstick cooking spray, or dredge the fork in a little flour.

Bake your Chocolate Almond Crisps at 375 degrees F. for 8 to 10 minutes, or until the edges just begin to brown. (Mine took 8 minutes.)

Take your cookies out of the oven and let them sit on the cookie sheets for 2 minutes. Then use a metal spatula to transfer the cookies to a wire rack to cool completely.

Hannah’s 5th Note: When Sally and Dick Laughlin host their Oktoberfest celebration at the Lake Eden Inn, I always help Sally bake these cookies for the guests. If you substitute white chocolate chips for the regular chocolate chips, the cookies taste a lot like marzipan, which is a candy or almond paste that is a popular ingredient used in desserts, cakes, and cookies in Germany.

Yield: A batch of Chocolate Almond Crisps will make approximately 5 to 6 dozen delicious cookies.

My Tip

These cookies can easily be made up through forming the dough into balls and then freezing on a parchment-lined cookie sheet. (You can fit them tightly onto the sheet.)

Once frozen solid, transfer the cookie balls to a freezer-safe ziplock bag. When ready to bake, remove the desired amount and place on parchment-lined baking sheet. Allow them to come to room temperature while your oven preheats then crisscross with a fork and bake as directed above. I do this frequently especially at the beginning of the Thanksgiving / Christmas holiday season so I have cookies on hand as needed. Perfect for drop-in guests or a quick gift for teachers, neighbors, or friends.

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Josie’s Jelly Cookies

I so enjoy being introduced to new authors who write culinary cozy mysteries, especially when it’s a series. Recently I had the chance to read BAKED TO DEATH, A Cookies & Chance Mystery, by Catherine Bruns.

Sally Muccio owns Sally’s Samples, a bakery in Colwestern, New York. She’s only been in business five months after moving from Florida back to her hometown to get away from her cheating ex-husband, Colin. She hired her best friend, Josie Sullivan, as the baker and reconnected with her high school love, Mike Donovan. The bakery is doing extremely well (and so is her romance) when Sally and Josie are invited to participate as contestants for Cookie Crusades, a reality baking competition in Orlando, Florida. With the grand prize $20,000 and the business it will bring to the bakery, Sally can’t pass up the chance to compete.

One of the perks that sets her bakery apart from others is she offers a free, home-made fortune cookie to every customer. A cookie breaks and she reads a strange fortune just before her ex-husband walks into her bakery telling her he should own 50% of her business. He’s got a shady attorney ready to sue, even though she opened the business after their divorce. Sally tries to shake it off and goes out with Mike, Josie and her husband to celebrate Josie’s birthday but the celebration is interrupted when Colin attacks her in the ladies’ room. Mike comes to her rescue and threatens to kill Colin if he ever comes near Sally again. Colin manages to slice Mike’s arm with a knife and escape, which enrages Mike even more.

The next morning the police show up and arrest Mike for the shooting murder of Colin, after finding his fingerprints in Colin’s motel room. Sally knows Mike went out in the middle of the night but he told her he was walking his dog. To make matters worse she finds he hid a gun in his bedroom but she’s sure he’s still innocent. Sally’s grandmother helps provide the funds to pay for bail so Mike doesn’t have to sit in jail. When he goes on the run, Sally’s love and her belief in his innocence is put to the ultimate test. Determined to find the truth, she leaves for Florida with Josie to participate in Cookie Crusades and look into Colin’s life after her divorce. Sally finds numerous people who wanted Colin dead and worries that they may be turning their sights on her. Can she find the real killer before it’s too late or will Mike take the fall?

Not only is BAKED TO DEATH an exciting, fast-paced story, there’s also a sweet romance about letting the past go and learning to hope for a better future. I loved the characters that Catherine has surrounding Sally, from her supportive, strong grandmother to her fun loving, romantic parents who end up mostly embarrassing Sally, her sister and Josie…and gave me a few giggles over their antics. I look forward to reading more in this series!

Catherine also includes several recipes at the back of the book and has graciously allowed me to share her recipe for Josie’s Jelly Cookies which Sally and Josie make during their competition. With your favorite flavor of jam or jelly nestled in a cup of buttery, tender shortbread, these cookies are elegant and beautiful with the jeweled tones. I love to make homemade jam which was the perfect accompaniment to these delicious cookies and have included links at the bottom of the page for my jam recipes along with a quick video tutorial on these easy to mix up jelly cookies.

A very special thanks to Catherine Bruns for providing giveaways of both a print copy and an e-book of BAKED TO DEATH for readers to win! (Non-U.S. residence will be awarded an e-book.) Please use the Rafflecopter box located below the recipe for a chance to win and be sure to comment whether you prefer a print copy or an e-book. Contest ends Monday, March 14, 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!)

Josie’s Jelly Cookies

Ingredients

1-1/2 cups (3 sticks) butter, softened
1 cup granulated sugar
3 egg yolks
1 teaspoon vanilla
4 cups all-purpose flour
Jam – Strawberry, Raspberry, Grape, your choice. (Can be seeded or unseeded.)**

Instructions

Preheat the oven to 350 degrees, Fahrenheit.

Cream butter, sugar, yolks, and vanilla together.

Sift flour and mix into the wet mixture.

Shape cookies in hand to make a ball about the size of a tablespoon, and press thumb firmly into the center.

Fill imprint with favorite jam.

Bake on parchment-lined cookie sheet for about 10 minutes or until edges start to brown. (My oven took about 15 minutes to bake the cookies.)

Let cool on the cookie sheet – the jelly especially will be very hot!

Makes about two dozen generous-sized cookies.

**If you’d like to make your own jam, here is a list of jams I’ve made and shared on my blog. Click on the links below to view the recipe.

Spiced Peach Preserves

Rose Petal Jam (this is my granddaughter’s favorite jam!)

Strawberry-Rhubarb Jam

Raspberry Jam

Wild Blackberry Jam

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Triple Layer Pistachio Pie

With St. Patrick’s Day fast approaching, I looked forward to reading SHAMROCK SHENANIGANS by Kathi Daley to get in the spirit of the Irish celebration…and it certainly did just that! Zoe Donavan and her husband, Zak Zimmerman, and their dog, Charlie, have traveled to Ireland so Zoe can participate in a murder mystery weekend at an ancient Irish castle that is supposedly haunted. Lord Fergus Dunphy’s family has owned the castle for centuries and rumor has it that some of the former residents have not moved on.

After settling in to their room, Zoe and Zak meet up with the other guests over dinner. They find out that they occupy the room that Catherine, wife of a former Lord Dunphy, occupied in the 1600’s and she’s supposedly still around. Only five of the twelve guests are competing in the mystery contest, the rest are guests, a reporter, and a movie star, Brent Silverwood, who asked to attend in order to “study” for an upcoming role. It has been raining non-stop since they arrived but as the evening progresses, the storm intensifies. Lord Dunphy announces that the bridge to the mainland has flooded and with the storm raging, they are completely stranded. To make matters worse, the storm has knocked out both the telephone service and cell service. Lord Dunphy assures the guests there is nothing to worry about…there is plenty of food and they are completely safe…. until Zoe and Zak stumble across the murdered body of Brent Silverwood late that night, hidden in the massive grounds.

Unfortunately the body disappears before anyone else sees it and some guests are either skeptical that a murder actually took place or think Zoe and Zak are killers. Without any way to contact authorities, Zoe decides she needs to find the real killer before another murder takes place on the isolated island.

In amongst a nicely written who-done-it in an exciting location, Kathi has included interesting sub-plots. Catherine, the 1600’s Lady of the castle, hasn’t passed on to the light and takes an interest in Zoe. When Catherine was alive, she bore the Lord twelve sons and upon each birth, she was given a precious jewel. No one knows what happened to the jewels and Zoe is intrigued so begins to search for them in addition to trying to figure out who the killer is. She is also challenged to think about having children of her own. Is she ready for that kind of commitment? She also believes that Catherine has stayed at the castle because she has a centuries old secret that needs discovery. Can Zoe figure out what the ghost is trying to communicate? The parade of characters in the story bring intrigue to the party. They all seem to be hiding something and some aren’t who they say they are. Zoe has her hands full in her latest adventure in the Emerald Isle and kept me entertained the entire book!

In addition to an entertaining read Kathi has included several recipes. The one that caught my eye immediately was the Triple Layer Pistachio Pie…a crunchy Oreo crust with a fudgy layer of chocolate and buttery pistachios, then topped with 3 layers of creamy pudding and whipped topping. I shared some of the pie with friends and one labeled it, “The Mother Lode of desserts!” And of course she went back for seconds! Best of all? It’s a no-bake dessert if you choose to buy a pre-made Oreo crust. The perfect pie to serve for Saint Patrick’s festivities or anytime you want something incredibly delicious with little effort. I have a short video tutorial at the bottom of the page if you would like to see just how easy it is to make this. No cooking experience necessary 🙂 Thank you to Vivian Shane for submitting the recipe for this book and to Kathi for allowing me to share it!

A very special thanks to Kathi Daley for offering readers a chance to win either an e-book or print copy of SHAMROCK SHENANIGANS – winner’s choice! (Non-U.S. residence will be awarded an e-book.) Please use the Rafflecopter box located below the recipe for a chance to win. Contest ends Thursday, March 10, 2016 at 11:59 pm PST. 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!)

Triple Layer Pistachio Pie

This is a visually appealing pie with its graduated colors in the three layers, which are a nice contrast to the dark Oreo crust.

Ingredients

2 ounces Baker’s semi-sweet chocolate, melted
1/4 cup sweetened condensed milk
1 Oreo pie crust (purchased pre-made or see my recipe below)
3/4 cup chopped toasted pistachios, divided
2 packages (3.4 ounces each) Jell-O pistachio flavored instant pudding
1-3/4 cup cold milk
1 tub (8 ounces) whipped topping, thawed

Instructions

Mix the chocolate and condensed milk until blended then spread onto the bottom of the crust.

Sprinkle with half the nuts.

Refrigerate until ready to use.

Beat the pudding mixes and milk with a whisk for 2 minutes (pudding will be thick).

Spread 1-1/2 cups over the chocolate layer of the crust.

Stir half of the whipped topping into the remaining pudding and spread over the pudding layer.

Top with the remaining whipped topping and sprinkle with the remaining nuts.**

Refrigerate 3 hours or until firm.

Tip

**To make the pie more holiday festive, omit the pistachio garnish and instead, place a shamrock cookie cutter on top of the pie and sprinkle inside the cutter with green sparkling sugar. You can see how to do this on my video tutorial below.

To easily melt chocolate, place chopped chocolate in a microwave safe bowl. Heat on high for 30 seconds in the microwave. Stir vigorously, allowing the heat from the bowl to help melt the chocolate. Heat in additional 10 second intervals, stirring each time, until chocolate is smooth. Use caution and don’t overheat!

Oreo Pie Crust

Ingredients

20 Oreos (approximately 8.1 ounces)
3 tablespoons butter, melted

Instructions

Preheat oven to 350 degrees (F).

Crush or pulse the Oreo cookies in a food processor until they become fine crumbs. No need to scrape off the frosting!

Mix the crumbs with the melted butter.

Pat the mixture into a 9-inch pie plate.

Bake 8 minutes then cool completely before filling.

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Caprice’s Chicken Cacciatore

A few years ago my husband and I decided to move to a new home a few miles away from our old house. When we shared the news with our family my youngest granddaughter, Emory, who was seven at the time, immediately burst into tears. We reassured her that we were going to live closer to her, not further. It didn’t matter… her response was that she had so many good memories in our old home she didn’t want to leave them behind. Trying to reason with a sobbing seven-year-old doesn’t always work so I grabbed my laptop, opened Pinterest, and got her interested in searching for room themes in which to decorate her new bedroom at the new house. Problem solved! Although I did have to creatively steer her away from neon rainbow smiley faces plastering every wall 🙂

The opportunity to research and come up with decorating and design ideas and then see them come to life with my granddaughter was a treasured experience. I wouldn’t say that I’m an interior decorator, but I did find I enjoyed it much more than I thought I would. Who knows, had I discovered the joy a couple decades ago maybe that would have ended up being my chosen profession.

When I came across DRAPE EXPECTATIONS by Karen Rose Smith I was intrigued. First by the clever play of words in the title, then by the inviting cover and finally by the subject of this cozy mystery. How was the author going to tie in murder and interior decorating and home staging? The answer is: very cleverly!

Caprice DeLuca started out in business as an interior designer but when the economy tanked she turned towards staging homes to help them quickly sell. She met Ace Richland, a rock star legend making a comeback, when he purchased one of the homes she staged. They became friends and Caprice was able to bond with his twelve-year-old daughter, Trista, when he asked her to decorate the girl’s bedroom. Ace started dating again, after a bitter divorce, and finally introduced Caprice to his wealthy widowed girlfriend, Alanna Goodwin. Alanna is planning on selling her mansion and moving in with Ace so asks Caprice to stage her home.

It’s not long before Caprice and Alanna are at odds. Caprice knows what needs to be done but Alanna wants her own way. To make matters worse, Alanna has a beautiful Persian cat whom she locks into a closet anytime she doesn’t want to be bothered by it, with no food or water. Caprice, being the animal lover she is, is appalled and leaves in the middle of the open house. The next day she returns to apologize, feeling she acted unprofessional. She happens to overhear Alanna and one of Ace’s band members plotting to sabotage the band’s tour. Not sure what to do since it’s really none of her business, she returns home and says nothing.

Later that day, a panicked Ace calls Caprice telling her he found Alanna dead and it appears she had been strangled. The police are very interested in Ace as a suspect because he and the victim were seen having a huge fight the day before, with Alanna storming out of the country club. When Alanna’s sister, Twyla, shows up to deal with the funeral arrangements, she hints she’d like Caprice to help find the killer since they are both sure Ace is innocent. As Caprice starts asking questions she finds that Alanna disappeared for six months during her first marriage. What was she hiding then and could her past have caught up with her? Caprice also has to wonder if Alanna really was the devoted girlfriend or did she have ulterior motives for dating Ace? And just what was Alanna’s connection to Ace’s bandmate?

In amongst the clever plot, Karen Rose Smith weaves a close knit family that’s a refuge to Caprice, with lots of family dinners together. However, all families have problems and Caprice’s has its share of troubles too. I enjoyed seeing the interaction between Caprice and her family and how they try to resolve the issues. There’s also a hint of romance which I liked. Caprice isn’t sure if Seth, the doctor who left for a fellowship in Baltimore, is right for her or if Grant, with his tragic past, can move beyond it and give their relationship a chance to grow. I was very happy to find out that the next installment in Karen Rose Smith’s series will be available April 26th! I’ve included a sneak peak at the bottom of the page.

Of course with Caprice’s family joining together for dinner often, she has a speciality that she makes: Caprice’s Chicken Cacciatore. Succulent chicken braised with Italian sausage, veggies and fire-roasted tomatoes until the chicken is fork tender and melt in your mouth! Thank you to Karen for allowing me to share this delicious, comforting dish with you! Be sure to take a look at the short video tutorial on how to make this recipe.

A very special thank you to Karen Rose Smith for offering readers a chance to win an autographed copy of DRAPE EXPECTATIONS or an e-book, your choice. Non- U.S. residents will receive an e-book. Please use the Rafflecopter box located below the recipe for a chance to win. Contest ends Monday, March 7, 2016 at 11:59 pm PST. 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!)

Caprice’s Chicken Cacciatore

Serves 4 – 6

Ingredients

Sauce

1 pound Italian sausage cut into 1-inch pieces (sweet or hot – your choice!)
1 tablespoon vegetable oil
1 cup chopped onion (about 1 medium onion)
1 cup chopped sweet bell pepper (about 1 large pepper)
1 cup chopped celery
3 cans fire roasted tomatoes (14.5 ounce cans)
1 tablespoon sugar
1/4 teaspoon pepper
1 teaspoon smoked paprika
1-1/2 teaspoons salt
Add 1/4 teaspoon crushed red pepper (if using mild sausage)

Chicken

8 chicken thighs (3-1/2 pounds)
1-1/2 cups flour
3 teaspoons salt
1/2 teaspoon pepper
2 tablespoons oregano
4 tablespoons butter (I used olive oil since my husband can’t consume dairy)

Instructions

Sauce

Brown the sausage pieces in vegetable oil for about 10 minutes on medium, stirring to brown on all sides. (Do not burn. You want the oil with sausage drippings to coat the onion, pepper, and celery.)

Add onion, pepper, and celery and sauté for about 3 minutes.

To this mixture, add the 3 cans of fire roasted tomatoes and the spices.

Simmer on low while browning the thighs.

Chicken

Put flour, salt, pepper, and oregano in a Ziploc bag and shake to mix.

Melt butter (or heat oil) in 11-inch to 12-inch deep-sided skillet.

Drop thighs into the bag with flour mixture, 2 at a time, and shake until they are coated.

Brown the thighs in the skillet on medium-high until all sides are golden brown.

Place browned thighs in a lasagna pan.

Pour sausage mixture over the thighs.

Bake uncovered at 350 degrees (F) about 1-1/2 hours until thighs are tender and meat is falling off the bone. Use a meat thermometer to assure proper doneness.

This dish can be served over pasta of your choice (I cook a pound) or complemented by side dishes such as mashed potatoes.

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A sneak peak of Karen Rose Smith’s newest book, SILENCE OF THE LAMPS, releasing April 26, 2016.

Caprice’s house staging is disrupted by Drew Pierson, a caterer who opened Portable Edibles, a business in direct competition with her sister Nikki’s Catered Capers. Nikki turned down Drew as a possible partner and he seems determined to undermine and bury her. However his successful launch of a deal for his blackberry barbecue sauce must have stirred up his enemies. When Nikki visits the house where Drew lives with his grandmother to resolve differences, she and Caprice find him dead–murdered with the base of a valuable Tiffany lamp.

Caprice discovers clues about Drew’s sly business dealings–from stealing recipes from another chef, to friends who hold grudges, to a sister who will now inherit half of her grandmother’s estate since Drew is dead. In the midst of her own romantic relationship upheaval, helping her uncle set up his pet sitting-business, assisting a friend care for a pregnant stray cat, Caprice follows the suspect trail, inadvertently putting herself in danger once more.

Caramel Cheesecake

I always know when I pick up one of Avery Aames (aka Daryl Wood Gerber) books I’m in for a treat with a wonderful story and great recipes to choose from. I wasn’t disappointed when I read FOR CHEDDAR OR WORSE, the seventh book in A Cheese Shop Mystery series.

Before I get into the story I have to gush about her Caramel Cheesecake recipe…oh my…I ate a very large slice before my lunch guests ever showed up and then proceeded to eat more for dessert! Best of all, it was super easy to make gluten-free and no one knew until I shared. Ultra creamy and rich, this cheesecake has homemade caramel sauce drizzled both on the crust and on top… and was so yummy I had to eat a spoonful before I started the cheesecake. Surprisingly, the caramel sauce is super easy to make with only ONE ingredient!

FOR CHEDDAR OR WORSE begins a few months after Fromagerie Bessette cheese shop owner, Charlotte Bessette, marries Jordan Pace. Charlotte and Jordan are both attending a “Brain Trust” for cheese makers. The conference is being held at their friend, Erin’s, cheese making farm. Half of the twenty attendees are staying at the inn located on Erin’s property, including Charlotte and Jordan. The surprise attendee who shows up is none other than famous Lara Berry, an author who specializes in reviewing and writing about cheese, farms and wine. Lara, instead of being the polite nice person she portrays on television, is rude and insulting to some of those attending.

During dinner Lara verbally berates Erin for her run down farm and inn. But when Lara crosses the line and starts belittling Erin’s autistic brother, Erin becomes very angry. The next morning Lara does not appear for breakfast so Charlotte and Jordan decide to check on her. When she doesn’t answer their knocks on the inn’s bedroom door, Jordan breaks down the locked door and finds the arrogant author…dead. The police quickly determine it was murder but no one can figure out how the killer entered the room. The door was locked with a deadbolt in place and the only window on her third floor room was painted shut.

When a guest mentions she heard a violin plucked during the night in Lara’s room, the police find that Erin has an extremely valuable violin locked in her closet. Since she’s the only one with a violin, ugly accusations of murder are soon flying at Erin. Charlotte is pulled into seeking answers to clear her gentle friend’s name with the hopes that the investigation will not prove detrimental to Erin’s business and to her autistic brother. When a large piece of wooden balcony almost falls on top of her, Charlotte has to step up her investigation before she becomes the victim.

It is always a pleasure to go back and visit quaint Providence, Ohio with it’s festivals dreamed up by Charlotte’s Grandmère, who is the town’s mayor. Avery’s descriptions of the town, the shops and the people make you feel like you’ve visited there before and makes you feel welcome when you come back. I love how the author provides wonderful cheese suggestions…it makes my mouth water and makes me want to find a shop just like Fromagerie Bessette. The story had me hooked from the very beginning and kept me guessing up until the very end with a complete surprise that I never saw coming!

A special thanks to Avery for allowing me to share her delectable and utterly yummy Caramel Cheesecake recipe! If you adore cheesecake, check out the recipe for Goat Cheese Cookies from her book AS GOUDA AS DEAD. There is also a short video tutorial at the bottom of this page for the Caramel Cheesecake.

As a bonus to my readers, I’m offering a copy of FOR CHEDDAR OR WORSE to one lucky winner! Please use the Rafflecopter box located below the recipe for a chance to win. Contest ends Thursday, March 3, 2016 at 11:59 pm PST. 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!) Open to U.S. residents only.

Caramel Cheesecake

(Serves 8 -12)

Ingredients

Caramel Sauce

1 14-ounce can sweetened condensed milk

Cheesecake

1 pound (16 ounces) ricotta cheese
1/4 cup rice flour or corn starch
1/2 teaspoon xanthan gum
4 egg yolks
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/2 teaspoon salt
1 pound (16 ounces) cream cheese
1/2 cup sour cream
4 egg whites (no yolks!)
1/2 cup MORE sugar
1/2 cup* crushed graham crackers (for gluten-free version of dessert, use gluten-free graham crackers)
2 tablespoons butter
Whipped cream for topping, if desired

*I like a thicker crust so I used 3/4 cup of graham cracker crumbs.

Instructions

Caramel Sauce

Open the can of sweetened condensed milk and set the can in a saucepan. Fill the saucepan with water to halfway up the sides of the can. Turn on the heat and bring the water to a boil. Turn the heat to low and let the condensed milk cook for about 2 hours, until it turns a warm brown color. (Make sure you don’t run out of hot water around the can; replenish if it starts to get too low!)

Using tongs or mitts, remove the can from the saucepan and let cool. This can be made a day ahead. Keep at room temperature. (My note: if you’re uncomfortable leaving dairy out overnight, refrigerate and then gently rewarm prior to drizzling over finished cheesecake.)

Cheesecake

Preheat your oven to 300 degrees F.

In a large bowl, using a hand mixer, mix ricotta cheese, rice flour (or corn starch), xanthan gum, egg yolks, 1/2 cup sugar, lemon juice, vanilla, and salt until well blended.

Add cream cheese and sour cream and mix well.

In a small bowl, using a hand mixer, mix separately: egg whites (with no egg yolks in them) and the other 1/2 cup sugar until egg whites form a soft peak (about 6 – 8 minutes).

Fold the egg white mixture gently into the cheese mixture.

In a springform pan, set 1/2 cup crushed graham cracker cookies. (Note: if you want to ensure this is gluten-free, use gluten-free graham crackers.)

Drizzle crumbs with 2 tablespoons melted butter and press with your fingertips to create a “crust.”

Now drizzle the crust with 4 tablespoons of the caramel sauce in concentric circles.

Pour cheese mixture on top of the graham cracker crust.

Bake for 60 – 75 minutes. Cheesecake should still be just a bit jiggly.

Turn OFF the oven and let the cake STAND IN THE OVEN for 2 hours so the cheesecake will set and not droop.

When ready, remove cake from oven and run a knife between the cake and the springform pan, then pop open the springform pan and remove the cheesecake from the pan.

Set the cake on a platter and cover with plastic wrap.

Cool the cake in the refrigerator 1 – 2 hours (or overnight).

When ready to serve, drizzle with the remaining caramel sauce.

Top each slice with a dollop of whipped cream, if desired.

Note from Grandmère: There is nothing more satisfying to me than a rich cheesecake. It reminds me of when we moved to the United States. Etienne and I landed in New york, at Ellis Island. We stayed the night in New York and we tasted our first cheesecake. I will never forget the rich flavors and the sweetness. It will forever be our reminder of the sweet life we came to seek…and found.

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Stuffed Chicken Breast with Lemon-Tarragon Sauce

While it’s always fun to find a new author or new series to start, there’s something comforting about reading a new release in a series I’ve been following. It’s kind of like catching up with old friends and following along on one of their adventures…albeit from the safety of my sofa. When I found out that Barbara Ross was coming out with FOGGED INN, the latest installment in her Maine Clambake Mystery series, I was thrilled and couldn’t wait to dive in.

Julia Snowden has decided to stay in Busman’s Harbor, Maine, over the winter to continue her relationship with Chris Durand. Gus, owner of the town’s “residents only” breakfast and lunch restaurant, offers to let them use his restaurant during the evening to serve dinner and live in the apartment above. They both snatch the chance since winter is the down season with little work to go around and they agree to name their “restaurant” Gus’s Too.

Five weeks into their new venture, Julia is awakened by Gus yelling up the stairs to the apartment about a dead body in the walk-in refrigerator. It turns out to be the stranger who had sat at their bar the evening before. The police determine it’s murder and close the restaurant down while they investigate. With free time on her hands and the loss of their income, Julia determines to start asking questions to find answers when the police don’t seem to be making any progress.

She remembers that in addition to the stranger there were four other couples in the restaurant, all retiree aged and all ignoring each other. What made it unusual is that all four couples paid for their meal with gift certificates that had an expiration date added…which she didn’t do. Julia believes the couples were brought there for a reason and had to have some connection to the dead man. Before she can give the gift certificates to the police, someone breaks into their apartment while they are sleeping and steals them…but the police still think it’s just a coincidence.

A decades old photograph at the yacht club brings new light to Julia’s investigation and threatens to expose long buried secrets, but just like the gift certificates, it too vanishes. When another dead body shows up and with her home repeatedly invaded, she knows she needs to piece the puzzle together before the answers are lost in Maine’s pea soup fog.

Barbara has scored a home run with FOGGED INN and it’s my favorite in her series by far! In addition to a well plotted mystery with an ending that is unique and brimming with surprises, the author has undercurrents of many emotions which makes the characters seem real. The strong theme of friendship was deftly woven throughout the story and struck a chord with me. I loved Barbara’s use of a quote given by actor and writer, Mike O’Malley: “You cannot make any new old friends.” It came at a very poignant time for me as a dear friend was recently diagnosed with an aggressive cancer and is starting the fight of her life. A good reminder to cherish those around us!

In addition to a great mystery, Barbara includes many delicious recipes at the back of the book…and I want to try them all! In the end, I chose to make Gus’s Too Date Night Stuffed Chicken Breast with Lemon-Tarragon Sauce – yum! Chicken cutlets are wrapped around crispy, salty pancetta, creamy, nutty Fontina cheese, and fresh, vibrant spinach. The panko and Parmesan coating adds extra flavor and crunch to the chicken packet while the Lemon-Tarragon Sauce provides a nice earthy tang to the dish. Elegant enough for a date night or for company yet kid-friendly too…my granddaughters loved it! I made a video tutorial which is provided at the bottom of the page. Let me know if you like it because if it gets enough attention, I might take a shot at creating more tutorials and uploading them on Newsflare (https://www.newsflare.com/sellyourvideo) or similar sites to see if they can be sold online. Might as well make some profit if I can.

A special thank you to Barbara for allowing me to share her wonderful recipe with you!

As a bonus for my readers I have a copy of FOGGED INN to give to one lucky winner! Please use the Rafflecopter box located below the recipe for a chance to win. Contest ends Friday, February 26, 2016 at 11:59 pm PST. 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!) Open to U.S. residents only.

Gus’s Too Date Night
Stuffed Chicken Breast with Lemon-Tarragon Sauce

Chris and Julia worked hard to develop a menu for Gus’s Too that meets a lot of differing needs. Chris wants to cook good, fresh food that is fun and engaging. Julia wants the restaurant to offer couples stuck on the peninsula for the winter the possibility of a “date night.” They both know the restaurant needs to be affordable. Gus is adamant that they not serve anything on his menu. Although the menu changes daily, Date Night Stuffed Chicken Breast is one of Chris’s go-to offerings.

Ingredients

Chicken

4 – 6 ounces pancetta, cut into 1/4-inch cubes
8 chicken cutlets pounded 1/4-inch thick, 1/8-inch thick at the edges
1 – 2 cups baby spinach leaves
4 – 6 ounces Fontina cheese, cut into 1/8-inch cubes
2 cups panko bread crumbs
1 cup grated Parmesan cheese
1 cup all-purpose flour
3 eggs

Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth, warmed
2 tablespoons lemon juice
1 tablespoon fresh tarragon, chopped

Instructions

Chicken

Fry the pancetta over medium heat until browned.

Lay each cutlet flat on a board. Put a small handful of spinach leaves and 1 tablespoon each of pancetta and Fontina cubes in the center.

Roll the cutlet into a packet, folding the sides into the center and pinching to seal. (My note: if you struggle with this, use a toothpick to secure. Just be sure to remove the toothpick before serving!)

Put the stuffed cutlets in the refrigerator for at least 1 hour to complete the sealing process.

Preheat oven to 350 degrees.

Mix bread crumbs and Parmesan in a bowl and put half on a plate.

Put flour on another plate.

Lightly beat eggs with a fork in a separate bowl.

Remove chicken from the refrigerator and roll each packet first in flour, being sure to shake off excess.

Roll the packet in the egg and finally in bread crumbs.

Place chicken on a wire rack set on a sheet pan. (Now is a good time to make sure all the toothpicks have been removed if you used them!)

Cook chicken for 40 – 45 minutes or until an instant read thermometer inserted in the center reads 165 degrees.

In the last twenty minutes or so of cooking time, make the sauce.

Sauce

Melt the butter in a saucepan over medium heat.

After butter stops foaming, add flour and whisk together constantly for 3 minutes.

Begin adding broth slowly, whisking together, and continue to slowly add broth, whisking all the while.

Cook on medium-low heat until sauce thickens, 3 to 5 minutes.

Add lemon juice and chopped tarragon and cook for 1 minute more.

Season with salt and pepper to taste.

Serves: 4

Tip

Toss baby spinach with a light vinaigrette made with lemon juice. Garnish with reserved pancetta and diced Fontina cheese for an easy salad that complements the flavors of the stuffed chicken breast.

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