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MURDER IS NO PICNIC, the third book in the Cape Cod Foodie Mystery series by Amy Pershing, is a delicious read with fun, engaging  characters! I’m always excited when I start a book and discover it has a holiday theme. In this newest release, the 4th of July is just around the corner and protagonist Samantha (Sam) Barnes is ready to delve into finding the perfect food to celebrate. As a Cape Cod food reporter, i.e. the Cape Cod Foodie, I greatly enjoyed how the author weaves Sam’s hunt for the very best blueberry buckle in the world with the murder of the woman who makes it. Except, authorities are calling it a tragic accident, but Sam is pretty certain there was foul play involved. As the pot is stirred to find suspects and the plot thickens as secrets are revealed, the police pounce on Sam’s boyfriend’s cousin. In an effort to prove his innocence, Sam steps up her investigation with the help of her close friends. Ms. Pershing writes a well-paced mystery and for those with sharp instincts, the clues will help you suss out the killer… or at least make you suspicious. I also loved how Sam and Detective Vivian Peters—Vivvie to her friends—have developed more of a friendship, as they bond over Sam giving the detective sailing lessons… which just might come in handy in the investigation.

In cozy mysteries, the mystery goes hand-in-hand with both characters and the setting, and Ms. Pershing has those in spades! With witty dialog and humor to lighten the scenes, Sam and her friends have great chemistry. Their get-togethers to talk over clues and suspects always include plenty of mouthwatering food. And, as in previous books, her adorable, goofy dog, Dioge, steals each and every scene. And who can resist the charm of Cape Cod? From the beaches, to the open water, to the dunes, to the weathered houses, the strong descriptions make it all come to life, making me want to visit, and since that’s not possible at the moment, makes me yearn for the next book in the series!

As the Cape Cod Foodie, Sam’s life revolves around food, all for the betterment of readers. Be prepared to be hungry as you read! Thankfully, the author includes several recipes at the back of the book for the home cook to try. And, of course, there’s a recipe for Darn Fine Blueberry Buckle, which lives up to its name! I wasn’t familiar with “Buckle” but according to Ms. Pershing, the term comes from the way the streusel topping buckles when you cook it. My taste testers loved the thick, crunchy streusel topping, which enhances the sweet vanilla cake studded with fresh blueberries. With a dollop of freshly whipped cream, this really is darn fine!

Amazon Synopsis

The Fourth of July is coming, and for professional food lover Samantha Barnes, it’s all about the picnic. Okay, and the fireworks. And the parade. But mostly the picnic. What could be better than a DIY clambake followed by the best blueberry buckle in the world? Sam has finally found the perfect recipe in the kitchen of Clara Foster, famed cookbook author and retired restaurateur, and she’s thrilled when Clara agrees to a buckle baking lesson.

But when Clara dies in a house fire blamed on carelessness in the kitchen, Sam doesn’t believe it. Unfortunately, her doubts set in motion an investigation pointing to the new owner of Clara’s legendary restaurant—and a cousin of Sam’s harbormaster boyfriend.  So, in between researching the Cape’s best lobster rolls and planning her clambake, Sam needs to find Clara’s killer before the fireworks really start….

A special thanks to Amy Pershing for providing a print copy of  MURDER IS NO PICNIC. Contest ends July 10, 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!)

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Darn Fine Blueberry Buckle

Far be it from me to claim this is the world's best blueberry buckle, but it's pretty darn fine! If you can find huckleberries, that's great, but regular blueberries are fantastic in this recipe. A couple of tips: Squeeze the streusel before breaking it up in clumps for the topping. Also, tossing the blueberries with a bit of flour before folding them into the batter will keep them from clumping. And finally, placing your cake pan on a small baking sheet can help keep the bottom of the cake from overbrowning.

Serves 8

Ingredients

Streusel:

• 1/3 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon cinnamon
• 4 tablespoons butter, cut into 8 pieces and softened
• Pinch of salt (if using unsalted butter)

Cake:

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 10 tablespoons butter, softened
• 1/2 teaspoon salt (if using unsalted butter)
• 2/3 cup granulated sugar
• 1-1/2 teaspoons vanilla extract
• 1 large egg, room temperature
• 1/2 cup whole milk
• 1 pint (about 2 - 2-1/2 cups) fresh blueberries

Optional:

• Whipped cream to serve alongside

Instructions

To make the streusel:

1. Using a mixer at low speed, beat the flour, both sugars, cinnamon, and salt (if using) to combine and break up any brown sugar lumps.

2. Still on low, add the softened butter and beat for 2 - 3 minutes until the mixture looks like wet sand.

To make the cake:

1. Preheat the oven to 350 degrees (F).

2. Butter the bottom and sides of a 9-inch round cake pan.

3. In a small bowl, whisk flour and baking powder together.

4. In another larger and heavier bowl, beat the softened butter, sugar, and salt (if using) at medium speed until light and fluffy, abut 3 -4 minutes.

5. Add the vanilla and the egg, beating well.

6. With the mixer on low, add the flour mixture in three parts, alternating with the milk.

7. Toss the blueberries in a separate bowl with 1 - 2 tablespoons of flour and then fold them gently into the batter with a spatula. Pour the batter into the prepared cake pan and use the spatula to spread it into an even layer.

8. Top with the streusel: Take a handful of the streusel and squeeze it into a clump. Break the clump into smaller pieces and sprinkle them over the batter. Keep this up until you've used all of your streusel.

9. Bake the cake for about 40 - 45 minutes or until the streusel is golden brown and a toothpick inserted into the middle of the cake comes out clean.

10. Transfer the cake pan to a wire rack to cool for about 15 - 20 minutes.

11. Run a thin knife around the edge of the cake, top it with a plate, and gently invert the cake onto the plate, streusel side down. Using another plate, invert the cake again, so that it is streusel side up. (This is easier than it sounds.)

12. Serve in wedges with whipped cream on the side (optional, but, really, who doesn't want that option?). Ta da!

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

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BAYOU BOOK THIEF is the first in the brand-new Vintage Cookbook Mystery series by Ellen Byron and every bit as charming as I’d anticipated! From captivating diverse characters to dastardly deeds to iconic New Orleans locales, the author pens a vivid tale featuring protagonist, Ricki James. From the very first page, I couldn’t read fast enough as I wanted to get to know the quirky characters and their backstory. Keeping a firm grasp on the pacing of the mystery, Ms. Byron prudently doles out those details, which only made me more intrigued. Ricki is a compelling protagonist in that she was born in New Orleans, then adopted at birth by her NICU nurse and then grew up in Los Angeles. After the demise of her husband and a scandal concerning her previous employer, she returns to New Orleans. Despite her tragic life, Ricki has a sense of humor and a strong sense of justice, mostly in thanks to the couple who raised her. I was pleased that while they’re not physically with Ricki, having retired to Mexico, their long-distance relationship is strong and loving. This gives the book a balance of community and family that can often be missing in mysteries.

Starting over is never easy, but Ricki lands a job operating Miss Vee’s Vintage Cookbooks and Kitchenware gift shop at the Bon Vee Culinary House Museum. Unfortunately, it doesn’t take long for the body of a former employee who she’d accused of stealing to show up and wreak havoc on her new life and new venture. As Ricki delves into the life of the victim and starts asking questions to figure out who there are twists and turns to keep the reader guessing. Ms. Byron pens a tightly plotted story peppered with secrets, lies, and betrayal. With a tempting teaser to close out the book, I cannot wait until the second book releases!

With several vintage cookbooks mentioned throughout the story, it was a pleasure to find out that several recipes from actual vintage cookbooks are included at the back of the book. Ms. Byron includes an introduction to the cookbooks featured on how she came to collect the vintage cookbook. I was drawn to the recipe for Old-Fashioned Gingerbread from the Country Fair Cookbook: Every Recipe a Blue Ribbon Winner (1975). Reminiscent of time spent at my grandmother’s home, this highly flavorful cake brought back memories. I loved Ms. Byron’s addition of diced crystallized ginger, which added a depth of delicious flavor, and with the ease of mixing up, I’ll be baking this again whenever I crave a snack cake. Served on its own or with a dusting of confectioners’ sugar or a dollop of whipped cream, this is a delicious treat!

Amazon Synopsis

Twenty-eight-year-old widow Ricki James leaves Los Angeles to start a new life in New Orleans after her showboating actor husband perishes doing a stupid internet stunt. The Big Easy is where she was born and adopted by the NICU nurse who cared for her after Ricki’s teen mother disappeared from the hospital.

Ricki’s dream comes true when she joins the quirky staff of Bon Vee Culinary House Museum, the spectacular former Garden District home of late bon vivant Genevieve “Vee” Charbonnet, the city’s legendary restauranteur. Ricki is excited about turning her avocation – collecting vintage cookbooks – into a vocation by launching the museum’s gift shop, Miss Vee’s Vintage Cookbooks and Kitchenware. Then she discovers that a box of donated vintage cookbooks contains the body of a cantankerous Bon Vee employee who was fired after being exposed as a book thief.

The skills Ricki has developed ferreting out hidden vintage treasures come in handy for investigations. But both her business and Bon Vee could wind up as deadstock when Ricki’s past as curator of a billionaire’s first edition collection comes back to haunt her.

Will Miss Vee’s Vintage Cookbooks and Kitchenware be a success … or a recipe for disaster?

A special thanks to Ellen Byron for providing a print copy of  BAYOU BOOK THIEF. Contest ends June 15, 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!)

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Old-Fashioned Gingerbread

Author's Note: My family owned a cottage on a lake in Connecticut, and one of my favorite activities was attending the local town and county fairs. I was so excited when I found this cookbook at our local library book sale. I love gingerbread, and this book includes almost half a dozen delicious recipes for it. I couldn't resist including a recipe inspired by the one described as "deep, dark gingerbread like Grandmother used to make." Country Fair Cookbook: Every Recipe a Blue Ribbon Winner (1975)

Ingredients

• 2-1/2 cups flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/2 cup sugar
• 1 egg
• 1 cup dark molases
• 1/2 cup hot water
• 1/2 cup diced crystallized ginger (optional)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch square baking pan.

2. Sift or stir the flour, baking soda, ginger, cinnamon, and salt together.

3. In another bowl, cream the shortening and sugar together until the mixture is light and fluffy. Add the egg and beat well, then beat in the molasses.

4. Add the dry ingredients to the shortening mixture, alternating with the hot water. Beat the batter well after each addition to combine the ingredients. Stir in the crystallized ginger if using.

5. Pour the batter into the greased 9-inch square baking pan and bake for 45 minutes, or until the cake is done. This can be determined by either pressing the top to see if it bounces back or inserting a toothpick that comes out clean.

Cinnamon & Sugar's Note:

1. I made this twice, but the second time I used my mini Bundt pans to bake. Reduce the baking time to 20 minutes, then start checking every 2 minutes for doneness.

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THE DIVA SAYS CHEESECAKE, the fifteenth book in the Domestic Diva Mystery series by Krista Davis, hits all the right marks for capturing my attention and keeping it throughout the entire book. And if you haven’t read any in the series, this can be read as a standalone. However, with the memorable and relatable characters that populate the series, it’s been a pleasure reading from the first and watching the character growth and the changes over the years. Protagonist Sophie Winston is one of those people you’d love to have as your best friend. She’s kind, she loves to share her baked goods, and she’s ready to jump in and help whenever someone has a problem. The author weaves a puzzling mystery into the charming setting of Old Town Virginia, set against the backdrop of A Midsummer Night’s Dream festivities. Her descriptive voice makes the words come alive on the pages so that the reader feels like they’re right there experiencing everything Sophie does. Another favorite aspect of each book is the advice column question, to either Sophie or her nemesis, Natasha, and the corresponding answer that begins each chapter. These are entertaining all on their own!

When Bobbie Sue Bodoin, the Queen of Cheesecake’s husband is found murdered, she begs Sophie to solve the crime. Adding to the urgency, the police have named one of Sophie’s close friends, Bernie, as the prime suspect. I love the loyalty that Sophie and her friends show toward each other and they all pitch in to help Sophie sleuth. I also enjoyed that with the spotlight turned on Bernie, the reader has an opportunity to know him better and find out some of his closely held secrets. There are plenty of suspects for Sophie to sift through, and the clues are woven in for an armchair detective to collect. I’ll admit I was thrown off scent by some of the twists and turns, but it made the story even more intriguing as it unfolded.

Did someone say cheesecake? With the title and theme of the book, Ms. Davis does an admirable job of weaving in mouthwatering descriptions of cheesecake throughout the book and includes several delectable recipes. I was intrigued by her Blackberry No-Bake Cheesecake recipe. It sounded like a refreshing for a summer dessert with no need to turn on the oven. I loved that it needs to be made the day before serving, which frees up time when entertaining guests. While it had a lighter consistency than baked cheesecake, it was creamy and oh-so-yummy and I’ll be making this again and again, whenever blackberries are in season!

Amazon Synopsis

Old Town’s midsummer festivities are getting a tasty addition this year. To coincide with a public performance of Shakespeare’s “A Midsummer Night’s Dream,” Bobbie Sue Bodoin, the Queen of Cheesecake, has hired Sophie to organize a dinner with a dessert buffet on the waterfront. Bobbie Sue’s homegrown company is thriving, and since her baking dish overfloweth, she wants to reward her employees.

Bobbie Sue has only one menu demand: no cheesecake! But her specialty isn’t the only thing missing from the evening—Tate, Bobbie Sue’s husband, is too, much to her annoyance. Next morning, however, Tate’s dead body is discovered. Bobbie Sue insists she didn’t kick her spouse to the curb, and begs for Sophie’s help finding the real killer. Digging in, Sophie discovers an assortment of Old Town locals who all had reason to want a piece of Tate. Can she gather together the crumbs the killer left behind in time to prevent a second helping of murder?

A special thanks to Krista Davis for providing a print copy of  THE DIVA SAYS CHEESECAKE. Contest ends June 8, 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!)

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Blackberry No-Bake Cheesecake

This is a lovely, creamy not overly sweet cheesecake for hot days.

Ingredients

• 9 graham crackers (one pack)
• 1/4 cup butter, melted + 1 tablespoon for greasing the pan
• 2 cups (around 12 ounces) blackberries, plus some for decorating
• 2/3 cup + 1 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 (8-ounce packages) cream cheese
• 1 cup heavy (whipping) cream

Instructions

1. Butter the bottom and sides of a 9- or 10-inch springform pan. You can use parchment paper around the sides if you like.

2. Placed the graham crackers in a food processor and pulse until fine. While it's running, pour in the melted butter. Press the mixture into the bottom of the springform pan and set aside. Wipe the bowl and blade of the food processor clean.

3. Cut cream cheese into 8 chunks and place in food processor.

4. Place sugar and cornstarch in a heavy bottomed pot and stir with a whisk to blend and get rid of chunks. Do not heat yet. Add 2 tablespoons of water and whisk to combine.

5. Wash the blackberries and pour them into double paper towels so they won't be soggy. Add to the pot with the sugar mixture. Cook on medium high, stirring constantly, until they bubble. Turn the heat down and simmer stirring for 1-1/2 minutes. Pour through a sieve into the food processor on top of the cream cheese. Pulse four or five times, then push on and mix together until no white spots show.

6. Whip the cream until it begins to take shape. Beat to a soft peak.

7. Fold the whipped cream into the cream cheese, 1/3 at a time, until mixed. Pour into the prepared springform pan and refrigerate overnight.

8. To serve, loosen the sides with a slim knife if necessary, and remove from the pan. Decorate with blackberries.

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