Cinnamon and Sugar

Turtle Cookies

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CHRSTMAS SCARF MURDER is the novella trilogy by Carlene O’Connor, Maddie Day, and Peggy Ehrhart. With holiday cheer galore and a knotty mystery to solve in each story, this book is the perfect accompaniment to a glass of eggnog and a plateful of cookies in front of a roaring fire. Although each story is based on each author’s beloved series characters, you can easily read the book as a standalone. It’s a terrific way to catch up on the characters you love while waiting for the release of the next full-length book, or be introduced to new characters. While I’m quite familiar with, and fond of, Carlene O’Connor’s and Maddie Day’s series, I’ve not read anything by Peggy Ehrhart. I found it easy to jump into the story and follow the protagonist as she and her best friend solve the mystery. It also made me want to add her books to my TBR pile and catch up.

Each novella contains a mystery revolving around a Christmas scarf. The mysteries are well-plotted, despite the short length, and I have to give kudos to Maddie Day for the most creative use of the scarf as the murder weapon… no spoilers here! There are clues for the eggnog-sipping armchair detective to follow and several twists that kept me on my toes. Each mystery had a highly satisfactory conclusion, and despite the murder and mayhem involved, the stories exude the delight of the Christmas season.

I greatly enjoyed that there are recipes for the reader to make at home, and Peggy Ehrhart even included a cozy teddy bear knitting pattern! I’m not a knitter, so instead I headed to the kitchen and made up a batch (or three) of Maddie Day’s Turtle Cookies to share. In the story, Maddie’s protagonist, chef and owner of the Pans ‘N Pancakes, creates a holiday menu based on the Twelve Days of Christmas… thus Two Turtle Doves turns into Turtle Cookies. A rich chocolate cookie base, rolled in chopped pecans, and filled with creamy caramel is decadent enough to make Santa linger hearthside. My taste testers swooned over these yummy cookies and I have a feeling they’ll call me a grinch (behind my back) if I don’t make more to include with my holiday cookie gift platters.

Amazon Synopsis

CHRISTMAS SCARF MURDER by CARLENE O’CONNOR
When grinchy thefts steal the good cheer at a local nursing home, Siobhan O’Sullivan manages to identify one missing item before Kilbane, Ireland’s Christmas tractor parade—a hideous shamrock scarf wrapped around a very dead body. Now, with her holiday farmhouse bash approaching, Siobhan must dash to stop a deadly Secret Santa from gifting another unwanted surprise.

SCARFED DOWN by MADDIE DAY
It’s beginning to taste a lot like Christmas at Pans ‘N Pancakes, as twelve days of menu specials dazzle hungry locals. But the festivities go cold the instant a diner dies while knitting a brilliant green scarf. With Aunt Adele tied into a murder investigation, it’s all on Robbie Jordan to find out who’s really been naughty or nice in South Lick, Indiana.

DEATH BY CHRISTMAS SCARF by PEGGY EHRHART
Suspects pile up faster than New Jersey snow when frosty-tempered Carys Walnutt is found strangled by a handmade scarf auctioned at Arborville’s tree-lighting ceremony. Between a winning bidder hiding behind the alias “S. Claws” and a victim who deserved coal in her stocking, can Pamela Paterson and the crafty Knit and Nibble ladies freeze a killer’s merry murder plot?

A special thanks to Maddie Day for providing a print copy of CHRISTMAS SCARF MURDER! Contest ends November 20, 2022 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Turtle Cookies

Phil makes these, mimicking turtle candies, for dessert on the Two Turtle Doves day.

Makes about thirty.

Ingredients

For the cookies:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter (1 stick), room temperature
2/3 cup granulated sugar
1 large egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup pecans finely chopped

For the caramel filling:

2/3 cup caramel chips or regular caramels, about 15
1/2 teaspoon water
1/2 cup semisweet chocolate chips

Instructions

Combine flour, cocoa and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla. Stir in flour mixture until just combined.
Chill dough in the refrigerator for one hour.
Preheat oven to 350 degrees Fahrenheit.
Whisk egg white in a shallow bowl until frothy. Place chopped pecans in another shallow bowl.
Remove dough from fridge. For each cookie, scoop out less than a tablespoon and roll into a small ball.
Roll each ball in the frothy egg whites, and then roll and press in the chopped pecans.
Place on a greased baking sheet (or a parchment-lined baking sheet).
Use the back of a small round measuring or soup spoon to make an indentation in the center of each dough ball or use your thumb.
Bake for about 10-12 minutes, or just until set. Don't over bake, as cookies will harden as they cool.
As the cookies come out of the oven, gently re-press the indentations with a small round spoon. Transfer cookies to a wire rack to cool completely.
In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes).
Pour small spoonfuls of caramel into the indented cookies. Let cool.
Melt chocolate and drizzle lines over cookies.

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I was provided with an advance copy. All thoughts and opinions are my own.

Maple Shortbread Cookies

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A DOOMFUL OF SUGAR is the first book in the brand-new Maple Syrup Mysteries by Catherine Bruns. As with the author’s other series, the reader is in for a treat with memorable characters, a charming setting, mouthwatering food, and a well-plotted mystery that will keep armchair sleuths on their toes. In this newest release, protagonist Leila Khoury has just returned home to Vermont after her father was murdered. Needless to say, his death devastated his family. Leila has been hit especially hard because she’d been teaching in Florida despite knowing her father wanted her home to help run their maple syrup farm, Sappy Endings. When her father’s will bequeaths the farm to her with the stipulation she must stay and work for a year, Leila has no choice but to concede.

Ms. Bruns weaves an emotional level into the story as Leila navigates the conflicts within her own family: her mother and brother; and with the employees who work for their farm while navigating her own grief. She also provides plenty of descriptions about the maple farm along with the production and business side of things, The author writes with a deft hand so that the pacing doesn’t drag, but instead, the plot is enhanced by the relationships between the characters and the vivid descriptions.

When Leila finds out that her father’s death wasn’t the result of a random act of violence but that he was targeted, she turns her grief into action, determined to find the villain herself, especially when her brother is considered the prime suspect. She runs into some snafus, starting out, allowing her grief to trigger aggressive questioning with preconceived ideas on who the killer is. But as Leila learns to trust and accept help from the people around her, secrets are uncovered and her life might be in danger. I’ll be the first to admit I didn’t see the twists and turns coming as the story unfolded. I was quite shocked with the big reveal—in a good way! As the book concluded, there are hints at what’s coming for Leila, and I can’t wait to see if I’m right.

Not only are there many mentions of maple-based foods and treats throughout the book, but Leila’s Lebanese mother can often be found in the kitchen cooking up traditional dishes. I greatly enjoyed the descriptions of the dishes and my tastebuds were tantalized as I envisioned the food. While there may not be any Lebanese recipes provided, the author has included several maple-based recipes at the back of the book, which all sound amazing. I was honored when Catherine asked if I’d like to contribute a recipe and I’m delighted to share it here with you today: Maple Shortbread Cookies. These cookies are sweetened with maple sugar—which is basically maple syrup that has been boiled until all the liquid has evaporated—along with a bit of brown sugar. Rolled out, then cut into your favorite shapes—I love using fall leaves cutters with this recipe—all these cookies need for garnishing is another dusting of maple sugar before baking. Or, decorate with your favorite royal icing, or maple frosting, or colorful sprinkles. However you choose, I hope you enjoy these Maple Shortbread Cookies as much as my family has over the years!

Amazon Synopsis

There’s nothing sweet about murder…

Leila Khoury has always believed that everyone loved her father as much as they loved his artisanal maple syrup. But when he’s killed, and she returns to Sugar Ridge, Vermont to take over his business, she starts to realize how much of his life she’s left untapped.

With her brother under suspicion, her mother just barely holding it together, and police not producing any leads, Leila will have to investigate herself if she wants answers about her father’s sticky end. But the more she learns, the more she worries that there won’t be a sappy ending to the story.

A special thanks to Catherine Bruns for providing a print copy of A DOOMFUL OF MURDER! Contest ends November 2, 2022 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Maple Shortbread Cookies

Ingredients

Cookies:

1 cup unsalted butter, room temperature
1/2 cup pure maple sugar
1/4 cup light brown sugar
1 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon maple extract
2-1/2 cups all-purpose flour

Optional Topping:

3 tablespoons pure maple sugar

or Maple Icing:

1 cup confectioners' sugar
4 - 5 tablespoons pure maple syrup
Optional sprinkles

or decorate with your favorite royal icing recipe

Instructions

Cookies:

Beat the butter until light and creamy then beat in the maple sugar, brown sugar, salt, vanilla, and maple flavoring until well combined.
Mix in the flour until dough no longer looks dry and crumbly.
Wrap the dough in plastic wrap and refrigerate for 2 hours or overnight.
Preheat the oven to 350 degrees (F) and line baking sheet(s) with parchment paper.
Lightly flour work surface and rolling pin. Divide dough in half and roll out each portion between 1/8-inch to 1/4-inch thick, depending on your preference.
Using your favorite cookie cutters, cut into desired shapes and place on prepared baking sheet(s). Refrigerate for 10 minutes.
If using maple sugar for topping, sprinkle the tops of the cutouts with the sugar.
Bake 9 - 11 minutes for thinner cookies and 11 - 13 minutes for thicker cookies. The edges should be lightly golden.
Cool on baking sheet for 5 minutes then remove to wire rack to cool completely.

Maple Icing

If using maple icing instead of maple sugar topping, whisk the confectioners' sugar and 4 tablespoons maple syrup together. If needed, add additional maple syrup until the icing is spreadable and smooth. Spread over the completely cooled cookies. Decorate with sprinkles if desired.

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I was provided with an advance copy. All thoughts and opinions are my own.

Christmas Caramel Cupcakes

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I’m pleased to be participating in the Great Escapes Virtual Book Tour presenting A CHRISTMAS CANDY KILLING, the first book in the brand-new Killer Chocolate Mysteries by Christina Romeril. From the darling mystery book and chocolates shop, Murder and Mayhem, to the “killer” chocolates named after deadly poisons used in murder mysteries (Ricin Raspberry Creams anyone?), to the identical twin sisters, of a certain age, who run the shop, this new series has an appealing premise. The main protagonist, Alex, runs the bookshop while her sister, Hanna, creates the poison-themed chocolates. The core characters are well-developed and I enjoyed seeing the interaction between the two sisters. Sometimes, in a new series, the details of getting to know the setting (which is in picturesque Montana), the townspeople, and the personalities, can slow down the plot just a bit. I found the storyline enjoyable with a solid mystery to solve, and the appealing characters whet my appetite to read more in the Killer Chocolate Mysteries.

When the organizer of the Sleuth Book Club is found murdered by one of the chocolates, Alex is thrust into the role of suspect. Using (non-poisonous) chocolates from the shop, Alex tempts townspeople into talking to her. The victim had confided in her, without naming names, that she suspected a murderer featured on a true crime show was now a resident of the town. Ms. Romeril weaves in researching the past and piecing together who might fit the bill. Needless to say, some of the secretive townsfolk aren’t happy with the implications and having their past brought to light. I greatly enjoyed the potential love interests between the sisters and the two men who supported their investigation and were good sounding boards. The reveal was quite suspenseful, no matter that I had a strong suspicion who the culprit was. The author wrote a heart stopping scene that kept me engrossed until I’d read the last page.

With so many sweets and treats mentioned throughout the book, be prepared to crave something chocolaty. Ms. Romeril has thoughtfully included a couple candy recipes at the back of the book. She’s also sharing her recipe for Christmas Caramel Cupcakes on the blog today and all I can say is YUMMMMYYYY! I do have to give a shoutout to my granddaughter, Em, for spending an entire afternoon making this recipe for me! And all errors that occurred while making the caramel sauce (third time was the charm, lol!) were all on me. These rich chocolate cupcakes are stuffed with creamy homemade caramel that just about made me swoon all on it’s own. When topped with the fudgiest buttercream ever and drizzled with more caramel, this dessert scores 20 out of 10! But be forewarned, you’ll want to make sure there’s enough cupcakes so everyone can have seconds… or even thirds.

Amazon Synopsis

Identical twin sisters Alex and Hannah are the owners of Murder and Mayhem, a mystery bookshop that sells their famous poison-themed Killer Chocolates. But now, there’s a real killer in their midst. Shortly before Christmas, their septuagenarian neighbor, Jane, confides to Alex that a murderer from a true-crime show has taken up residence in the village. Unfortunately, she’s also shared her suspicions with town gossip Netta. The next morning, Alex shows up at Jane’s house to watch the show, but instead discovers Jane’s body, with a box of Killer Chocolates nearby.

The sheriff quickly zeroes in on two suspects: Alex, a beneficiary in Jane’s will, and Zack, a handyman who was seen leaving the crime scene. But Alex maintains her innocence and sets out to draft a list of other potential suspects—townsfolk who’d recently been seen arguing with Jane.

When Alex gets hold of Jane’s journal, she begins to understand the truth. But a bearer of ill tidings is arriving early this year—and Alex just might not make it to Christmas.

A special thanks to Christina Romeril for providing one winner with a print copy A Christmas Candy Killing, a bookmark, stickers, and chocolate! Contest ends October 26, 2022 at 11:59 pm EST. Please use the Rafflecopter box located below to enter. Contest is administered by Great Escapes Virtual Book Tour and the winner will be announced on this page and notified by email (so check your spam folder!)

Christmas Caramel Cupcakes

Ingredients

Chocolate Cupcakes: (feel free to use your favorite box mix instead)

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, cut in pieces
1/2 cup heavy cream (whipping cream in Canada)
1/2 teaspoon salt

Chocolate Buttercream Frosting:

1-1/2 cups unsalted butter, softened
5-6 cups powdered icing sugar
1 cup unsweetened cocoa powder
4 teaspoons vanilla
2-3 tablespoons milk

Instructions

Chocolate Cupcakes:

Preheat oven to 350˚F. Line a muffin tin with muffin liners.
In a medium size bowl sift the flour, cocoa, baking powder, baking soda, and salt.
In a separate bowl, with a hand mixer or using a stand mixer (use the paddle attachment), cream together the butter, sugar on high speed for a few minutes, until the mixture is pale and fluffy.
Add the eggs, vanilla, and buttermilk and mix again until well blended.
Using a spatula, fold the dry ingredients into the wet ingredients until just combined. Don’t over mix.
Divide the batter equally between 12 large muffin liners. Bake for 18-20 minutes or until toothpick comes out clean. When done, remove from oven and set aside to cool for 10 minutes then place on wire rack.

Caramel Sauce:

Heat sugar in a medium heavy-duty saucepan (try not to use non-stick) over medium heat. Stir constantly using a rubber spatula (heat resistant), or wooden spoon. *Clumps will form and eventually melt into a thick, amber-colored liquid. Continue to stir. This may take a while. Be careful not to burn it.
When sugar is completely melted, immediately stir in butter until melted and combined. Stir continuously while the butter melts and mixes with the sugar. Caution: the caramel will bubble vigorously when butter is added.
Once butter has melted and combined with caramelized sugar, slowly, stir in the heavy cream. Since the cream is colder than the caramel mixture, it will vigorously bubble when added. Continue to stir throughout.
**When the sauce is the right consistency, remove from heat and stir in the salt. Allow to cool slightly before using. Caramel will thicken as it cools.

Chocolate Buttercream Frosting:

In a large bowl, beat butter until light and fluffy.
Add powdered sugar and cocoa and mix again until well combined.
Add vanilla and mix.
Add milk, 1 tablespoon at a time, and beat on high speed until right consistency.

Assemble the Christmas Caramel Cupcakes:

Using a knife or a cupcake corer, cut out a small hole in the middle of each cupcake.
Fill with 1 – 1 1/2 teaspoons of the caramel into the cupcake holes.
***Top the cupcakes with frosting. I use Wilton’s #1M open star tip.
Spoon a teaspoon of caramel over the top of the frosting and serve.

Cinnamon & Sugar's Notes:

*For the caramel sauce, watch the sugar very, very closely because it can burn quickly. As soon as it begins turning a gold color, remove from the heat and continue to stir. The carryover heat from the pan will continue to cook the sugar.
**Once you add the cream don't cook the mixture much longer. The caramel will appear "thin" but it definitely thickens a considerable amount as it cools.
***Be sure the cupcakes and caramel sauce are completely cool before piping the buttercream frosting. Don't spoon warm caramel over the tops of the buttercream because it will cause the buttercream to melt.

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TOUR PARTICIPANTS

October 17 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW, RECIPE
October 17 – Reading Is My SuperPower – REVIEW
October 18 – Cozy Up With Kathy – REVIEW, AUTHOR INTERVIEW
October 18 – Carstairs Considers – REVIEW
October 18 – Readeropolis – SPOTLIGHT
October 19 – The Avid Reader – REVIEW
October 19 – Celticlady’s Reviews – SPOTLIGHT
October 19 – Angel’s Guilty Pleasures – SPOTLIGHT
October 20 – Literary Gold – SPOTLIGHT
October 20 – Hearts & Scribbles – SPOTLIGHT
October 20 – Reading Authors Network – SPOTLIGHT
October 21 – Novels Alive – REVIEW – SPOTLIGHT
October 21 – Christy’s Cozy Corners – AUTHOR GUEST POST
October 21 – MJB Reviewers – SPOTLIGHT
October 22 – StoreyBook Reviews – REVIEW
October 22 – FUONLYKNEW – SPOTLIGHT
October 22 – Books a Plenty Book Reviews – REVIEW
October 23 – Maureen’s Musings – SPOTLIGHT
October 23 – Lady Hawkeye – SPOTLIGHT
October 23 – Cassidy’s Bookshelves – SPOTLIGHT
October 24 – Ascroft, eh? – CHARACTER INTERVIEW
October 24 – I’m All About Books – SPOTLIGHT
October 24 – Guatemala Paula Loves to Read – REVIEW, AUTHOR INTERVIEW
October 25 – #BRVL Book Review Virginia Lee Blog – SPOTLIGHT
October 25 – Escape With Dollycas Into A Good Book – REVIEW
October 25 – Sapphyria’s Book Reviews – SPOTLIGHT
October 26 – BookishKelly2020 – SPOTLIGHT
October 26 – Melina’s Book Blog – REVIEW
October 26 – Brooke Blogs – SPOTLIGHT

Christmas Caramel Cupcakes are rich, dark chocolate cupcakes, stuffed with homemade caramel, then topped with fudgy buttercream frosting and more caramel! Recipe shared with permission granted by Christina Romeril, author of A CHRISTMAS CANDY KILLING.

Photo cred Christina Romeril

I was provided with an advance copy. All thoughts and opinions are my own.

Caramel Apple Pie Bars

In case you missed it, I’m so excited to share that
SPRINKLES OF SUSPICION,
the first book in the Cupcake Catering Mystery series,
is now available on Audible!

I’m celebrating by giving away a copy of your choice of one of the five books in the series. Please use the Rafflecopter link below the recipe. Contest ends October 12, 2022. Print is limited to U.S. residents only and all others will be awarded an ebook.

What it’s about:

One glass of cheap California chardonnay cost Emory Gosser Martinez her husband, her job, and her best friend. Unfortunately, that was only the beginning of her troubles.

Distraught after discovering the betrayal by her husband and best friend, Tori, cupcake caterer Emory Martinez allows her temper to flare. Several people witness her very public altercation with her ex-friend. To make matters worse, Tori exacts her revenge by posting a fake photo of Emory in a compromising situation, which goes viral on social media. When Tori is found murdered, all signs point to Emory being the prime suspect.

With the police investigation focused on gathering evidence to convict her, Emory must prove her innocence while whipping up batches of cupcakes and buttercream. Delving into the past of her murdered ex-friend, she finds other people had reasons to want Tori dead, including Emory’s own husband. Can she find the killer, or will the clues sprinkled around the investigation point the police back to her?

Click the graphic below to purchase or to use a credit to download.

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I’m also sharing my recipe for Caramel Apple Pie Bars from my newest release, BUTTERCREAM BETRAYAL. These bars earned some of the highest praise from my taste testers!

Caramel Apple Pie Bars

Ingredients

Crust:

1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup all-purpose flour

Apple Pie Filling:

2 large apples, peeled, cored, and thinly sliced
2 tablespoons all-purpose flour
3 tablespoons brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
Pinch of cloves

Topping:

1/2 cup old-fashioned oats
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed
Your favorite caramel sauce

Instructions

Crust:

Preheat the oven to 300 degrees F. Line an 8-inch square baking dish with foil or parchment paper, leaving enough to hang over the edges. Spritz with nonstick baking spray and set aside.
Mix the melted butter, sugar, vanilla, and salt together in a medium bowl then stir in the flour until well combined. Firmly pat the mixture into the prepared baking dish.
Bake for 15 minutes then remove from the oven and set aside while you prepare the rest of the dish.
Increase the oven heat to 350 degrees F.

Apple Pie Filling:

Toss the sliced apples with flour, sugar, salt, cinnamon, and cloves until apples are evenly coated. Set aside.

Topping:

Combine the oats, brown sugar, cinnamon, flour, and salt in a medium-sized bowl. Cut the chilled butter in with a pastry blender or fork until the mixture forms small crumbs.

Assembly:

Layer the apples tightly on top of the crust. Press down to pack them in.
Sprinkle the topping evenly over the apple layer, pressing gently.
Bake for 30 to 35 minutes, until the topping is golden brown.
Remove from the oven and allow to cool for at least 30 minutes then place in the refrigerator until thoroughly chilled, at least 2 hours.
Using the foil or parchment overhang, lift the bars out and cut into 16 squares.
Drizzle with your favorite caramel sauce right before serving.
Store in an airtight container in the refrigerator for up to 3 days.

Tip:

Recipe can be doubled and baked in a 9 x 13-inch baking dish. Bake the crust 18 minutes, and extend the assembled baking-dish baking time to a total of 45 to 50 minutes.

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In celebration of Halloween, CAKE POPPED OFF is on sale for only $0.99 through October 31st! It’s also now available on all ebook platforms (along with Sprinkles of Suspicion and A Game of Deceit) instead of limited to Amazon.

What it’s about:

Cupcake caterer Emory Martinez is hosting a Halloween bash alongside her octogenarian employer, Tillie. With guests dressed in elaborate costumes, the band is rocking, the cocktails are flowing, and tempers are flaring when the hired Bavarian Barmaid tries to hook a rich, hapless husband. Except one of her targets happens to be Emory’s brother-in-law, which bodes ill for his pregnant wife. When Emory tracks down the distraught barmaid, instead of finding the young woman in tears, she finds her dead. Can she explain to the new detective on the scene why the Bavarian Barmaid was murdered in Emory’s bathtub with Emory’s Poison Apple Cake Pops stuffed into her mouth?

With an angry pregnant sister to contend with, she promises to clear her brother-in-law’s name. As Emory starts asking questions and tracking down the identity of the costumed guests, she finds reasons to suspect her brother-in-law has been hiding a guilty secret. Her search leads her to a web of blackmail and betrayal amongst the posh setting of the local country club crowd. Can Emory sift through the lies she’s being told and find the killer? She’ll need to step up her investigation before another victim is sent to the great pumpkin patch in the sky.

Includes spooky Halloween recipes!

Purchase links:

Amazon: https://amzn.to/3gfWCx0

Barnes & Noble: https://bit.ly/3UTESMC

Apple Books: https://apple.co/3SNvcBf

Rakuten Kobo: https://bit.ly/3CnKtn8

I know I’m cramming a lot of information into this blog post, so thank you for bearing with me! I’ll be taking some time off from blogging through the end of the year. I have some writing deadlines that needs my attention plus I have family commitments (the good kind!) that will have me away from home for close to three weeks. And, of course, the holidays are fast approaching. While I may add to the list if I find some free time, the current dates I have scheduled for blog posts are as follows:

10/17 – A Christmas Candy Killing by Christina Romeril
10/28 – A Doomful of Sugar by Catherine Bruns
11/15 – Christmas Scarf Murder by Carleen O’Connor, Edith Maxwell, and Peggy Ehrhart
11/29 – Baked Offed by Maya Corrigan

And finally, if you’d like to keep up with my author news and newsletter only giveaways, please consider subscribing to my author newsletter. Coming up is a chance to win a set of SPRINKLES OF SUSPICION CDs for your library and of course book and gift card giveaways for yourself.

You can subscribe here: https://bit.ly/3RJVaVH

If you’d like to request your library purchase the audio version of SPRINKLES OF SUSPICION, please direct them to Cherry Hill Publishing: https://www.cherryhillpublishing.com/Bookstore/home/573-625-sprinkles-of-suspicion.html#/5-format-audio_cd_library

Blueberry Scones

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MURDER IN A CAPE COTTAGE is the fourth book in the Cozy Capers Book Group Mysteries by Maddie Day. In this newest release, ‘Mac’ MacKenzie Almeda is preparing for her nuptials to baker Tim Brunelle. What should have been a week filled with bridal activities and fun turns into a nightmare when a skeleton is found inside a walled in space in Tim’s hundred-year-old cottage. To up the creepiness factor, the skeleton was dressed in an old-fashioned bridal gown and had been chained to the wall. With only a few days until her wedding, Mac decides she must find out what happened to the bride and find justice before she says her vows.

This brings a sense of urgency to the storyline. With a fast-paced plot that starts from the very first page, Ms. Day pens an intriguing cold case murder mystery. Using her connection to the community, Mac chats with elderly townsfolk, and researches old newspapers hunting for clues of the identity of the dead bride. I’m always in awe of writers who can successfully navigate putting together a cold case mystery and provide enough clues and twists to make it interesting. And Ms. Day does not disappoint. Adding to the enjoyment are the supporting characters, from Mac’s dear grandmother, her African gray parrot (who provides moments of levity), to her Cozy Caper’s book group who helps suss out clues. As they track down information, it becomes apparent that someone in town has a vested interest in keeping the crime unsolved. With the suspect list growing and the days counting down to Mac’s wedding, I felt the need to read faster and faster to find out what happens next. I, for one, can’t wait for the next book in this delightful series!

As in all of Maddie Day’s books, you can count on delicious mentions of food throughout the story. And, of course, lots of wonderful recipes are included at the back of the book for the home cook to try. Mac’s fiancé, Tim, bakes up yummy blueberry scones for the wedding morning family breakfast. Using a food processor also speeds up the time it takes to get the scones into the oven and onto the table. Flaky, rich, and with the yummy sweetness of the blueberries, I’ll be making these year-round thanks to being able to use either fresh or frozen blueberries, depending on the season.

Amazon Synopsis

ʼTis the day after Christmas, following a wicked-busy time of year for Mac’s bike shop. It’s just as well her Cozy Capers Book Group’s new pick is a nerve-soothing coloring book mystery, especially when she has last-minute wedding planning to do. But all pre-wedding jitters fade into the background when Mac and her fiancé, Tim, begin a cottage renovation project and open up a wall to find a skeleton—sitting on a stool, dressed in an old-fashioned bridal gown . . .

As Mac delves into the decades-old mystery with the help of librarian Flo and her book group, she discovers a story of star-crossed lovers and feuding families worthy of the bard himself. Yet this tale has a modern-day villain still lurking in Mac’s quaint seaside town, ready to make this a murderous New Year’s Eve . . .

A special thanks to Maddie Day for providing a print copy of MURDER IN A CAPE COTTAGE! Contest ends October 5, 2022 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Blueberry Scones

Tim makes these for the wedding morning breakfast.

Ingredients

2 cups all-purpose flour, spoon & leveled, plus more for hands and work surface
1/2 cup granulated sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup sour cream
1 large egg
1-1/12 teaspoons pure vanilla extract
1 heaping cup fresh or frozen blueberries (do not thaw)
2 tablespoons whole milk
Coarse sugar

Instructions

Line a dinner plate with parchment paper.
Pulse flour, sugar, baking powder, cinnamon, and salt together in a food processor.
Cut the butter into inch cubes. Add it to the food processor and pulse until the mixture comes together in pea-sized crumbs.
Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup sour cream, the egg, and vanilla extract together in a small bowl. Drizzle into food processor and mix for only a few seconds until it starts to clump.
Turn onto a floured counter and, with floured hands, mix in the blueberries, forming a ball. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 tablespoons milk.
Transfer to the lined dinner plate and press into an 8-inch disk. Refrigerate for at least 15 minutes.
Preheat oven to 400°F.
Transfer disk and parchment paper to a baking sheet. With a sharp knife or bench scraper, cut into 8 wedges.
Arrange chilled scones two inches apart. Brush with milk and for sprinkle with coarse sugar (or regular granulated if you don’t have coarse).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes.
Serve hot or at room temperature.

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I was provided with an advance copy. All thoughts and opinions are my own.

No-Bake Rum Ball Cookies

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SEASONED WITH MURDER is the twelfth book in the Cookies & Chance Mysteries by Catherine Bruns. With a cruise ship setting, protagonist Sally Muccio and the entire gang set sail for a fun-filled, semi-working vacation. With her dad headlining a mortuary event, Sally and her coworker have been slated to work in the galley to cater desserts (her famous, or shall I say infamous, fortune cookies and coffin cookies) for the event. Except not all goes as planned when Sal’s nemesis, and her grandmother’s best friend, Nicoletta Gavelli, joins the cruise. Ms. Bruns knows how to set the stage for misadventure and mayhem from the very start and the story pulled me in and kept me entertained throughout the entire book. I just adore the cast of core characters—they’re lovable, some are humorous (especially Sally’s dad and grandmother), some are caring, and others add spark. I really enjoyed that Sally’s husband, Mike, and their young daughter, Cookie, are on page more this time around. It’s not easy to juggle family life, work, and trying to solve a mystery, but the author is to be commended for the ease with which she seems to craft each scene.

When Sally finds the galley director stuffed in the freezer, Nicoletta immediately becomes the number suspect after a very public argument with the victim. As much as Sally doesn’t want to, it becomes apparent she’s going to have to investigate, especially after Nicoletta is thrown into the brig. The author does a marvelous job including descriptions of the ship and the brig area, and the details add to the authenticity without detracting from the fast-moving plot. With a ship-full of people, guests and employees alike, there was a boatload of suspects to consider. Was it a disgruntled employee or did one of the guests have a bad experience with the victim? Sally delves into uncovering secrets as she bakes up a storm. There are twists and turns with misdirection thrown in for good measure, that kept me guessing. With the delightful cast of core characters and an intriguing plot, this is a book worth savoring while dreaming of a tropical vacation!

Being the owner of Sally’s Samples cookie bakery, Sally and her best friend, Josie, are constantly baking up sweet treats, even while on board the ship. The author includes several delicious recipes at the back of the book. I was honored when Catherine asked if I’d like to contribute a recipe to be included. When I found out the setting was a cruise ship, bound for the Bahamas, I immediately thought of tropical drinks mixed with generous amounts of rum… and came up with a no-bake Rum Ball Cookie recipe. I typically think of rum balls as a holiday treat, but being no-bake means they’re perfect for hot summer weather with no need to turn on the oven. With a food processor and a few simple ingredients, these cookie treats will be sure to evoke island breezes as you nibble away. And, of course, if you’d rather make these for the holidays, they can conveniently be made up to a month ahead and stored in the refrigerator, or up to three months ahead and stored in the freezer.

Amazon Synopsis

Full time baker and sometime sleuth Sally Muccio is excited to be traveling on her first cruise along with family and friends. Sal and coworker Josie have been hired to cater desserts for the mortuary event onboard that her father is headlining and are also looking forward to some fun and relaxation in the sun.

But the ship’s itinerary doesn’t go as planned when the body of Southern belle and galley director Sarah Leigh Walker is discovered in the freezer. To make matters worse, Sal’s nemesis, the elderly and cranky Nicoletta Gavelli, is accused of the ice-cold crime after a very public and ugly argument with the victim.

Despite Nicoletta’s sharp tongue, Sal knows the woman isn’t guilty and would never refuse to help her. With the real killer still cruising the decks, Sal and Josie must work fast to track them down before Nicoletta’s last hope sinks faster than the Titanic.

A special thanks to Catherine Bruns for providing a print copy of SEASONED WITH MURDER! Contest ends September 28, 2022 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

No-Bake Rum Ball Cookies

Makes 35 - 40, depending on size of balls made

Ingredients

1 (11 ounce) package vanilla wafers (such as Nilla Wafers)
1 cup confectioners' sugar (plus more for rolling)
2 tablespoons cocoa powder (plus more for rolling)
2 tablespoons light corn syrup
1/3 cup spiced rum (such as Captain Morgan)

Instructions

Using a food processor, pulse the entire package of vanilla wafers until they are fine crumbs.
Add the 1 cup confectioners' sugar, 2 tablespoons cocoa powder, and corn syrup and pulse until combined. Scrape down the sides of the bowl as needed.
With the food processor running, slowly drizzle the rum through the chute of the mixture until well combined. If the mixture doesn't hold together when you pinch it, add more rum, a teaspoon at a time, until the mixture easily forms a ball.
Using a teaspoon (or small cookie scoop), scoop the dough from the food processor and form the dough into balls.
Add a small amount of confectioners' sugar to a shallow bowl (and if desired a small amount of cocoa powder to another shallow bowl) and roll the balls into either the sugar or the cocoa powder until well coated.
Place the rum balls on a parchment-lined baking sheet and refrigerate for 2 hours. Transfer to an airtight storage container. Store in the refrigerator for up to a month or in the freezer for up to 3 months. Bring to room temperature before serving.