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FRENCH QUARTER FRIGHT NIGHT is the third book in the Vintage Cookbook Mysteries by Ellen Byron. Halloween in New Orleans is as over-the-top decadent as you can imagine and with a murder thrown into the mix, protagonist Ricki James-Diaz’s investigation is frightfully fun! Ms. Byron’s trademark humor and Halloween puns are out in full force, providing lots of chuckles, while her memorable characters make the story come alive on the pages. And, of course, the tempting descriptions of New Orleans and Halloween celebrations are enough to make anyone pack their bags and head south for a visit. This third book turned out to be my favorite so far… things are coming together for Ricki and she’s finding answers about herself and moving forward after the death of her husband. I enjoyed the addition of the blast from Ricki’s past, which provided the catalyst for the discoveries and added to the mystery.

The author theatrically sets the stage for murder and while I was pretty certain I knew who would get bumped off, the spooky scene was fitting for Halloween. With a fast-paced plot and lots of action going on with Halloween shenanigans, it was nearly impossible to put the book down. I liked Ricki doesn’t try to solve the crime all on her own but instead, relies on her friends and co-workers to hunt down clues and keep each other safe. There were suspects aplenty and some red herrings to throw the reader as the clues fell into place. But truthfully, this is such a fun book I couldn’t help but sit back and enjoy the tricks and treats!

Owning and running a vintage cookbook shop, Ricki is surrounded by delicious, and sometimes unusual recipes. I really enjoy browsing through the recipes at the end of each Vintage Cookbook Mystery because Ms. Byron shares recipes from vintage cookbooks with a few adaptations. With fall just around the corner, I couldn’t help but be drawn to the recipe for Golden Pumpkin Loaf from the Betty Crocker’s Cookbook for Boys and Girls. It’s super simple—perfect for kids to mix up—and the batter comes together in mere minutes. I wasn’t sure what to think about using biscuit baking mix as the base, but it turned out super delicious and had just the right ratio of sweetness and spices. This is an easy and yummy treat for breakfast or for dessert with a scoop of ice cream!

Amazon Synopsis

Welcome to the Bon Veeevil Festival of Fear! Prepare for the spookiest night of your life . . .

It’s Halloween in New Orleans, and the staff of Bon Vee Culinary House Museum is setting up a fantastic haunted house tour for their visitors. But when flashy movie star Blaine Taggart and his entourage move into the mansion next door, gift shop proprietor Ricki James-Diaz gets a fright of her own.

While Ricki is excited about the potential business the tours will bring to her vintage cookbook shop, she’s less thrilled by former friend Blaine’s arrival in town. Then Bon Vee’s prop tomb becomes a real tomb for Blaine’s nasty assistant, and suddenly everyone at Bon Vee is a murder suspect. There isn’t a ghost of a chance one of them committed the crime, but with NOPD busy tackling the mischief and mayhem generated by the spooky holiday, it falls on Ricki and her friends to catch the killer.

As the Big Easy gears up for the Big Scary, it seems everyone has skeletons in their closets. Can Ricki reveal the shadowy killer before someone else becomes part of the Halloween horror show?

A special thanks to Ellen Byron for offering a copy of vintage cookbook, BERRY-GOOD RECIPES, to one lucky winner! For those who don’t know, collecting vintage cookbooks is one of Ellen’s passions and she’d like to share with you! Contest ends September 11, 2024 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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Golden Pumpkin Loaf

This recipe is from Betty Crocker's Cookbook for Boys and Girls (1981 ed.) and calls for a 16-ounce can of pumpkin. A can of pumpkin today only contains 15 ounces of the ingredient. Luckily, the missing ounce doesn't affect the loaf's flavor.

The recipes are designed to be made by kids, so they're kept as simple as possible. But that doesn't make this pumpkin loaf any less delicious. In fact, it's wonderful!

Ingredients

• 1 cup sugar
• 1 egg
• 1 can (15 oz.) of pumpkin
• 3 cups biscuit baking mix, aka/Bisquick baking mix
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg

Instructions

1. Preheat oven to 350 degrees (F). Liberally grease a 9x5x3-inch loaf pan.

2. Beat 1 cup sugar, 1 egg, and the pumpkin in a mixer bowl on medium speed around 30 seconds, until well combined. Gradually add the other ingredients and beat until the batter is smooth.

3. Pour the batter into the greased pan and bake for 50 minutes to an hour, or until a wooden toothpick inserted into the loaf's center comes out clean.

4. Cool the loaf, then remove it from the pan and cut into serving slices.

Cinnamon & Sugar's Note:

1. I added some coarse sparkling sugar to the top of the loaf before baking.

Notes

Servings: 8 full-size pieces or 16 half-size pieces. 

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

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TO ERR IS CUMIN is the eighth book in the Spice Shop Mysteries by Leslie Budewitz. With complex mysteries to puzzle the most seasoned of armchair detectives and the enticing setting of Seattle’s Pike Place Market, this newest release is sure to keep the reader engaged. The author’s attention to detail brings the setting to life, be it the city streets, the marketplace, or protagonist Pepper Reece’s Spice Shop. You can smell the delicate fragrance from the flower shops, taste the spiciness of the tea samples Pepper gives out, hear the excited chatter of customers swarming the marketplace, and see the colorful displays of merchandise as Pepper hurries through Pike Place. After reading, you’ll be wanting to book a trip to visit for yourself! I admire Pepper as a protagonist, and with her adorable Airedale sidekick, Arf, the pair are welcoming and make everyone feel at home. I also appreciate the mentions of other cozy mystery authors and their books that Pepper stocks in her shop… I’m always left with a list of books to add to my TBR pile.

You can always count on Ms. Budewitz to write a mystery with multiple components. This book starts out with who and why would anyone leave a beat-up wingback chair on the curb, with a large amount of cash hidden inside? When Pepper rescues the chair, hoping to rehabilitate it for her parents, she finds the cash and finds that the former owner of the chair has disappeared. Did something nefarious happen to the young woman who abandoned the chair? There also appear to be other people hunting for her. Pepper is meticulous as she searches for answers, and she doesn’t always find the answers she wants. There is a slow build toward the murder and the set up affects the pacing somewhat. Still, as the story progresses, the pacing picks up and as clues come to light, I found myself turning pages faster. As the book neared its conclusion, the various pieces of the mysteries fit together into a cohesive story. To Err is Cumin is for those who appreciate strong characters, complex mysteries, and an enticing setting!

One of the things I always love about Ms. Budewitz’s books is the recipes at the back of the book, featuring a variety of spices sold at Pepper’s Spice Shop. From sweet to savory, from appetizers and drinks, to mains and dessert, each book has it all. With summer upon us and rhubarb now available almost year-round, I couldn’t wait to try her recipe for Rhubarb Almond Muffins. Bits of ruby red rhubarb is studded throughout the muffins, making them extra moist with a tart bite. Almond flavoring and sliced almonds sprinkled on top of the muffin brings a delicate flavor that complements the fruit. Great for breakfast, snack time, or teatime, these delicious treats will have a place in my regular rotation of muffins every time spring rolls around!

Amazon Synopsis

Pepper Reece, owner of the Spice Shop in Seattle’s Pike Place Market, wants nothing more than to live a quiet life for a change, running her shop and working with customers eager to spice up their cooking. But when she finds an envelope stuffed with cash in a ratty old wingback left on the curb, she sets out to track down the owner.

Pepper soon concludes that the chair and its stash may belong to young Talia Cook, new in town and nowhere to be seen. Boz Bosworth, an unemployed chef Pepper’s tangled with in the past, shows up looking for the young woman, but Pepper refuses to help him search. When Boz is found floating in the Ship Canal, only a few blocks from Talia’s apartment, free furniture no longer seems like such a bargain.

On the hunt for Talia, Pepper discovers a web of connections threatening to ensnare her best customer. The more she probes, the harder it gets to tell who’s part of an unsavory scheme of corruption—and who might be the next victim.

Between her quest for an elusive herb, helping her parents remodel their new house, and setting up the Spice Shop’s first cooking class, Pepper’s got a full plate. Dogged by a sense of obligation to find the rightful owner of the hidden treasure, she keeps on showing up where she’s not wanted, asking probing questions.

One mistake, and she could find herself cashing out. . .

A special thanks to Leslie Budewitz for offering a print copy of TO ERR IS CUMIN to one lucky winner! Contest ends August 18, 2024 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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Rhubarb Almond Muffins

A favorite at Ripe, Laurel's downtown deli, these muffins are light and cakey, rising above the rim of the tin. That makes them wonderfully showy paired with a fluffy omelet or the perfect cup of coffee.

Makes 12 muffins.

Ingredients

For the muffins:

• 2-1/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 6 tablespoons unsalted butter
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup buttermilk, or 3/4 cup plain yogurt plus 1/4 cup milk
• 2 cups rhubarb, diced

For the topping:

• Sprinkling sugar or turbinado sugar (coarse raw sugar)
• Sliced almonds

Instructions

1. Heat the oven to 350 degrees (F). Spray a 12-well muffin tin with nonstick spray or use paper or silicone liners.

2. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.

3. In a small bowl, melt the butter. Whisk in the eggs, almond extract, and buttermilk or yogurt-and-milk mixture, then add to the dry ingredients and mix until combined and no dry streaks remain. Add the diced rhubarb and combine.

4. Scoop the dough into the muffin tin, filling about 3/4 full. Sprinkle tops with sugar and sliced almonds.

5. Bake 22 - 25 minutes, or until springy to the touch and a toothpick inserted into the center comes out clean. Cool slightly before removing from the pan. Serve warm.

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

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TROUBLE IS BREWING is the fifth book in the Tea by the Sea Mysteries by Vicki Delany. From the darling cover to the opening chapter to the memorable characters and captivating plot, this newest release kept me glued to the pages. Protagonist Lily Roberts, owner of the Cape Cod tearoom Tea by the Sea, seems to have a no-nonsense air about her. She’s capable and concise with her baking and running her business, yet does everything she can to help her feisty grandmother, friends, employees, and guests. She also has a dry sense of humor that made me chuckle whenever it appeared. I also love the supporting characters, especially her grandmother, Rose, and her best friend, novel-writing Bernie (who is another great source of humor). And who can help but swoon over Lily’s love-interest, scone-baking gardener Simon with his British accent? I’ve enjoyed seeing their relationship progress, and I loved seeing more of him in this book.

What could be more picturesque than holding a bridal shower at a seaside tearoom? Lily finds herself catering the shower and assisting the bridal party who are staying at her grandmother’s B & B. Instead of hearts and kisses, it appears the groom’s family is quite dysfunctional and it doesn’t take long for their irksome behavior is turned toward the bride and her mother. The theme of the Montague and Capulet families is woven throughout and it’s no surprise when a murder occurs. Honestly, I was expecting someone else to be the victim, and I was even more intrigued to find how, why, and who. I like Lily is a reluctant amateur sleuth, and it’s Bernie and her grandmother who drag her into investigations. Once she is on board though, Lily is methodical in asking questions and digging for the truth. Bernie, with her computer expertise, helps find background information to aid in the sleuthing. As the clues are uncovered, they find more suspects than they know what to do with. Ms. Delany writes a tightly plotted mystery that builds up suspense, then delivers a worthy reveal. If you want to escape to a seaside locale with charming characters and a challenging mystery to solve, Trouble Is Brewing is the perfect book to pick up.

With Lily baking so much for both her tearoom and her grandmother’s B&B, there are lots of yummy foods mentioned throughout the story. There are a few recipes at the back of the book to satisfy your appetite, both sweet and savory. Since I always seem to have an overabundance of overripe bananas, I immediately wanted to make the recipe for Banana Bread with Walnuts. I liked the recipe calls for three whole bananas, which makes the bread ultra-moist, without using a ton of butter or vegetable oil. Plus, the walnuts add a pleasing crunch to the bread. Eaten on its own, or toasted and slathered with butter, this is a treat for any time of the day!

Amazon Synopsis

Members of the Reynolds and Hill families are staying at Lily’s grandmother’s bed and breakfast, and now they’ve gathered at Tea by the Sea to sip some delicious blends while they shower bride-to-be Hannah Hill with presents. But the last package Hannah unwraps contains a beheaded Raggedy Ann doll and triggers a bloodcurdling scream. A doll like this was the last gift from her father before he died long ago, and she’s chilled to the bone.

Lily senses that the shocking anonymous gift just might be related to other tensions she’s picking up on. The mothers-in-law have been sniping at each other—and then Lily, out walking her dog, overhears the groom’s father, Ralph, offering his son a very sizable bribe to call off the wedding. She’s relieved when Greg angrily turns him down, but with so many people steamed at each other, can this event possibly go smoothly?

The answer is no. It suddenly has to be postponed—when Ralph is found dead in his bed, a bottle of whiskey beside him. When tests indicate the booze was infused with a lethal substance, it becomes a murder case, and of course, accusations are flying wildly with the guests all too willing to believe the worst about each other. Now, to find out whether all this family drama led to a fatality, Lily will have to turn up the heat.

A special thanks to Kensington Publishing for offering an arc print copy of TROUBLE IS BREWING to one lucky winner! Contest ends August 4, 2024 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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Banana Bread with Walnuts

Overripe bananas. What to do with them? If there's one thing likely to be in every cook's repertoire, whether home cook, amateur baker, or professional pastry chef, it's banana bread. Because, after all, no one wants to throw out those fast-expiring bananas. For her own enjoyment, Lily likes nuts in her banana bread, but when baking for the breakfasts at Victoria-on-Sea, she leaves them out, just to be safe. This version has nuts included.

Ingredients

• 1-1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 3 very ripe bananas, peeled, and mashed with a fork
• 1/2 cup toasted walnut pieces

Instructions

1. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees (F).

2. Sift the flour, baking soda, and salt into a medium bowl, set aside.

3. Whisk the eggs and vanilla together in a small bowl.

4. Cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the mashed bananas.

5. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan.

6. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack.

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