Greek Olive Oil Cake

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SLAYED BY SOUVLAKI, the fifth book in the Callie’s Kitchen Cozy Mystery series by Jenny Kales, brings the reader to the Greek island of Kalos when Callie, her boyfriend, and her family go on vacation. First of all, Ms. Kales’ strong descriptive voice paints such a vivid and alluring picture of the island, that I feel the need to add the Greek isles to my travel bucket list. The author captures the sights, sounds, and tastes of this magical location, making the reader feel like they’re right there alongside Callie. I also appreciated the author’s attention to details and giving the armchair traveler a peek at all the island has to offer visitors… ancient catacombs anyone? Ms. Kales has also put together a strong cast of characters, each memorable and each exhibiting growth and change throughout the series. I especially appreciate that Callie, her family, and close friends are kind and supportive of each other. There’s no snarky sarcasm to tear them apart. That said, I found it endearing that Callie’s relationship with her tween daughter portrays the usual emotional growing pains that happens at that age. It added a bit of light heartedness.

With such an idyllic setting, it’s hard to believe that murder would dare show up, especially on their first night dining at Dimitrios, a family friend’s, restaurant. Unfortunately, one of the handsome waiters is found murdered and local authorities pin the blame on Dimitrios. Callie can’t stand to watch her father become so distraught over the injustice done to his childhood friend, so she decides she needs to get involved. Her detective boyfriend, Ian Sands, isn’t so happy about it since they’re not on American soil. But with some creative help from her grandmother (who is such a delightful character!) and her adorable Greek Aunt Sweetie, Callie finds ways to ask questions and piece together clues. From Greek fishing boats, to ancient catacombs, to azure seas, to tourist-y shops, to wild rides atop a scooter, Callie combs the island and questions those who might have known the victim. It was gratifying that along the way, Ian begins to appreciate and come to accept Callie’s efforts. A hair-raising reveal had me on the edge of my seat and the gratifying and heartwarming end has me hoping for more Callie adventures!

As with most people on vacation, Callie and her family embark on a culinary extravaganza, eating their way across the island. So many delectable dishes and desserts were mentioned, that I was hungry throughout the book. Be sure to check out the Greek recipes – sweet and savory alike – at the back of the book. I was tempted to try the author’s recipe for Saint Fanourios Olive Oil Cake (Fanouropita), especially since it’s vegan without having to do any special tweaks. The olive oil gives it a nice moistness and the orange juice and orange liqueur give it a tempting flavor. Baked in a bundt pan, the cake takes on an elegant appearance with a dusting of confectioners’ sugar just before serving!

Amazon Synopsis

Callie Costas can’t believe she is finally traveling to Greece with her significant other, Detective Ian Sands. However, this isn’t your average voyage: Callie’s father has invited a slew of colorful family members to his beautiful childhood village to celebrate his recent marriage. Callie is especially delighted to be reunited with her Greek “Aunt Sweetie” aka Glykeria.

The Costas family’s Greek getaway turns to Greek tragedy when murder turns up on the menu at the seaside restaurant of her father’s friend, Dimitrios. A restaurant employee has been killed and Dimitrios is a prime suspect.

With a hodge-podge group of tourists and villagers to round out the suspect list, can Callie help her father clear his friend’s name, before the killer skewers her?

A special thanks to Jenny Kales for providing a winner with their choice of print copy or an ebook copy of SLAYED BY SOUVLAKI. Contest ends Sunday, November 21, 2021 at 11:59 pm PST and print is limited to U.S. residents. 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!)

Saint Fanourio Olive Oil Cake (Fanouropita)

St. Fanourios is the finder of miracles and lost things. The name Fanourios means to reveal or disclose. His feast day is August 27th. Once the item is found, you must bake a cake before August 27th the following year and bring it to the priest for a blessing. It should then be shared with others. Note: this vegan cake does not contain eggs or dairy.

Ingredients

3-3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt (I use Greek sea salt.)
1 cup granulated sugar
3/4 cup olive oil
3/4 cup orange juice
2 tablespoons freshly grated orange zest peel
1 teaspoon vanilla extract
1/4 cup orange liqueur such as Triple Sec or Grand Marnier
1 tablespoon brandy, cognac, or bourbon whiskey (optional)
Confectioners' sugar to decorate

Instructions

Preheat oven to 350 degrees F.
Grease and flour a large Bundt pan or tube pan. Set aside.
In a large bowl, combine flour, salt, cinnamon, baking powder and baking soda. Stir to combine and set aside.
In another mixing bowl, combine sugar, olive oil, orange juice, orange zest, vanilla extract, liqueur, and brandy (or substitutes) if using. Whisk until the mixture is smooth and sugar is dissolved.
Gradually stir wet ingredients into the dry until the mixture is well combined. Do not overmix. The batter will be very thick. Spread the batter into the prepared pan.
Set pan on middle rack and bake for 35-40 minutes or until a toothpick comes out clean. Let cake cool for at least 2 hours, then sprinkle with confectioners' sugar before serving.

Note:

Other add-ins can include: ½ cup golden raisins, 1 cup finely chopped nuts (such as walnuts or pecans).

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

Blender Chocolate Mousse

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AN EGGNOG TO DIE FOR is the second book in the Cape Cod Foodie Mystery series by Amy Pershing. This delightful holiday read starts out with an entertaining quote from Clark Griswold (of National Lampoon’s Christmas Vacation fame) and sets the stage for plenty of humor and memorable characters on the pages. Protagonist Samantha Barnes (aka Sam) is a foodie, writing restaurant reviews and making videos for the local Cape Cod Clarion. Sam is a quirky character but I quickly became enamored with her witty one-liner zingers and her self-deprecating humor. She doesn’t take herself entirely seriously. Surrounding Sam is an equally endearing set of supporting characters—human (friends & family), animal (her overly large dog named Diogi), machine (her ancient and cranky pickup truck, Grumpy), and setting (Cape Cod). All are well-developed and unique in their own ways. The author’s descriptive voice shines so the reader feels like they really get to know each aspect. And I just love that Sam’s parents are included in this newest release, having decided that it wouldn’t feel like Christmas celebrating in tropical Florida. They add another dimension of character development in the reader getting to know Sam along with them being a great support system for her.

While murder is never funny, Ms. Pershing sets the stage with humor and you can only shake your head and think “it could only happen to Sam.” With a curmudgeonly Santa dead and Sam “starring” in another embarrassing viral video, the mystery of whodunit pulls Sam into the investigation. Well-plotted and with a quick pace that begs the reader to keep turning pages, there were suspects galore. Even Sam’s mother gets the investigation bug and with her background as a reporter, she’s ready to steamroll everyone around her in her quest to assist her daughter. Sam most certainly has her hands full keeping her mother out of trouble, finding the grinch who did Santa in, all the while preparing to host her Christmas Eve dinner of the Feast of Five Fishes for all her friends and family. With so much going on, Ms. Pershing does an admirable job of juggling the characters, the action, and the murder investigation and kept me glued to the pages until I’d read the very last word. This series is quickly becoming one of my top favorites and I can’t wait to find out what’s next in store for Sam!

As you read through An Eggnog to Die For, be prepared to be hungry during the entire book! Not only are there mouthwatering dishes mentioned and described, there are numerous tips on preparing the ingredients and dishes, that, as a foodie myself, I found intriguing. And while I’m not a fan of eggnog, her descriptions made me tempted to hunt down some recipes to try out. Surprisingly there aren’t any eggnog recipes at the back of the book, however, Ms. Pershing does provide several recipes for a Winter’s Eve warm and cozy dinner. While the savory dishes piqued my interest, I couldn’t pass up the opportunity to try her recipe for Blender Chocolate Mousse… OH-MY-WORD!!! There almost wasn’t enough left over for me to share with anyone else. Rich, creamy, and oh so delightful, the extra kick of espresso added a yummy depth to the dark chocolate. I appreciated that the author “cooks” the eggs with boiling sugar syrup, so I felt confident that it was safe to serve to everyone. Since holiday dinners can get hectic, making this chocolate mousse the day before allows the cook to focus on other dishes but will still wow the guests with this delectable dessert!

Amazon Synopsis

Christmas is coming to Cape Cod, but when Sam Barnes finds a very dead Santa in a very hip restaurant, it’s up to her to sift out suspects who have been naughty vs. nice….

Professional foodie Samantha Barnes has a simple Christmas list: a quiet holiday at home with her dog and a certain handsome harbor master; no embarrassing viral videos; and no finding dead bodies. Unfortunately she’s got family visiting, she’s spending a lot of time in front of the camera, and she’s just stumbled over the lifeless body of the town’s Santa Claus.

Plus, Sam’s plans for Christmas Eve are getting complicated. There’s the great eggnog debate among her very opinionated guests. There’s the “all edible” Christmas tree to decorate. And there’s her Feast of the Five Fishes prepare. Nonetheless, Sam finds herself once again in the role of sleuth. She needs to find out who slayed this Santa—but can she pull off a perfect feast and nab a killer?

A special thanks to Amy Pershing for providing a winner with a print copy of AN EGGNOG TO DIE FOR. Contest ends Sunday, November 14, 2021 at 11:59 pm PST and is limited to U.S. residents. 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!)

Blender Chocolate Mousse

Yum. Just yum. And easy?! The hot sugar water melts the chocolate and cooks the eggs. If you can find dark chocolate chips, you don't even have to chop the chocolate. And if your grocery store carries cold-brew coffee concentrate, you don't have to brew the coffee. Do bring those eggs out of the fridge at least an hour before making this, though, to bring them to room temperature.

Serves 4 to 6

Ingredients

3/4 cup heavy cream (plus more if you want whipped cream on top
2 large eggs, at room temperature
6 ounces dark chocolate, roughly chopped (or dark chocolate chips)
1/4 cup granulated sugar
1/4 cup water
1/4 cup strong (brewed) espresso (or very strongly brewed coffee or cold-brew coffee concentrate)
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

Instructions

In a large bowl, whip the cream to medium glossy peaks, about 3 minutes. Set aside in the fridge.
Once the eggs have reached room temperature, crack them into a blender and add the chocolate. Cover and blend on medium-high speed for a minute or so. Turn the blender off.
In a small saucepan over low heat, combine the sugar and water and stir until dissolved. As soon as the syrup begins to boil, turn off the heat.
Turn the blender back on and slowly pour the hot sugar syrup into the chocolate mixture. (If your blender top has a removable filler cap, take it out and pour the sugar syrup through that, which will keep any splattering to a minimum.) The hot sugar syrup will melt the chocolate and cook the eggs. Keep the blender running and add the coffee, vanilla, and salt. Blend for another minute or so until the mixture is very smooth and has cooled to room temperature.
Fold 1/2 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks.
Pour into individual bowls or glasses and let the mousse set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled with extra whipped cream, if desired.

Cinnamon & Sugar's Notes

If you forget to take the eggs out of the refrigerator early enough, simply add them to a bowl of warm (not hot!) water while you collect the rest of the ingredients.
While in the middle of preparing this, I had to leave and tend to other unanticipated responsibilities. I placed the blender of chocolate mixture into the fridge until I could get back 2 hours later. The chocolate mixture thickens and as a result, it was difficult to fully incorporate into the whipped cream without deflating the mousse. It still turned out amazing and the bottom line is, it's better to under mix than over mix should your chocolate mixture firm up before adding to the whipped cream.

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

Gingerbread Pizzelles

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THE ENEMY YOU GNOCCHI, the third book in the Italian Chef Mysteries by Catherine Bruns, continues the story of Italian chef, Tessa Esposito, with a temptingly delicious read. From the start, the author’s strong descriptive voice brings the reader right into the thick of things, with the sights, sounds, aromas, and tastes of Tessa’s cooking evoking the holiday season. Ms. Bruns has also taken care to create memorable characters that complement each other on the pages, as well as change and grow over the course of the series. Especially enjoyable are Tessa and her cousin/best friend, Gabby. Their repartee adds a sense of family and closeness, which allows the reader to feel like they’re getting to know them on a deeper level. While this book can be read as a standalone, starting from the beginning builds an appreciation for how the characters’ personalities and lives move forward.

With a tightly plotted mystery of finding out who would have wanted to kill Santa during the town’s Festival of Lights, including Tessa herself, I was kept glued to the pages. There were clues to keep me on my toes and suspects aplenty that kept me guessing, unsuccessfully I should add. The surprising and suspenseful reveal had me on the edge of my seat until I’d read the very last page. This drool-worthy mystery is a great way to usher in the holiday season while munching on cookies and sipping hot cocoa!

With so many mouthwatering dishes and desserts mentioned throughout the story, it was a pleasure finding several recipes at the back of the book. I also had the honor of creating the recipe for Gingerbread Pizzelles, a holiday twist on the quintessential Italian cookie. While a pizzelle iron is preferable for cooking these lacy cookies, you can use a skillet instead. Either way, the warming spices and sugary goodness will make your kitchen smell like Christmas!

Amazon Synopsis

It’s Christmas time in Harvest Park, so grab your cocoa and sleuthing snow boots for a Christmas cozy mystery sure to sleigh!

It’s the deadliest thyme of the year…

With snow dusting the ground and sauce sizzling on the stove, local chef Tessa Esposito is ready to serve up some holiday cheer. And with the annual Festival of Lights underway, it seems nothing can dim her spirits. Not even Mario Russo, the newest scrooge in town whose espresso bar has been quickly disrupting businesses and stealing customers from Harvest Park’s favorite coffeehouse.

But when Mario is discovered at the festival’s opening, face down in a Santa suit, Tessa realizes the bah humbug runs deeper than she could have imagined. And when one of her dearest friends is implicated in the crime, she must make a list of Mario’s enemies, check them twice, and discover the cold-blooded killer. Especially before they can sleigh again.

A special thanks to Poison Pen Press for providing one lucky winner with a print copy of THE ENEMY YOU GNOCCHI. Giveaway is limited to U.S. residents. Contest ends November 7, 2021 at 11:59 pm PST. 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!)

Gingerbread Pizzelles

Recipe makes approximately 50 3-1/4" pizzelle. Quantities may be different depending on the size of your iron.

Ingredients

3 eggs
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons molasses
1/2 cup coconut oil, melted and cooled to room temperature
1 teaspoon vanilla extract
2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground cloves
2 cups all-purpose flour

Optional

Confectioners' sugar for dusting cookies

Instructions

In a large bowl, whisk together the eggs, granulated sugar, brown sugar, molasses, coconut oil, and vanilla until smooth.
Whisk in the baking powder, salt, cinnamon, ginger, allspice, and cloves. Once incorporated stir in the all-purpose flour.
Heat pizzelle iron according to manufacturer's instructions. Spray or brush the iron with high temperature cooking spray or vegetable oil.
Once pizzelle iron is hot, drop batter by tablespoon into the center of each cookie well. Close iron and bake until cookies are golden brown in color.
Transfer hot cookies to a wire rack to cool. Repeat with remaining batter.
If desired, dust cookies with confectioners' sugar.
These are best served within a day of making. Leftovers can be stored in an airtight container for up to a week but the cookies will soften over time.

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Rummy Tiramisu

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IT’S BEGINNING TO LOOK A LOT LIKE MURDER, the third book in the Catering Hall Mystery series by Maria DiRico (aka Ellen Byron), has all the ingredients for a laugh-out-loud Christmas cozy mystery! Over-the-top neighbor Christmas decorations feud – check. Mobsters trying to go straight – check. Ridiculously extravagant parties – check. Dead body in Santa’s workshop – check! And so, so much more that it was impossible to put the book down. With her witty humor, Ms. DiRico pens a multi-faceted story with engaging characters. The protagonist, Mia Carina, is a mobster’s daughter trying to keep her dad on the straight and narrow. As if that’s not enough of a plotline, there’s someone claiming to be a mobster’s son’s half-brother; another mobster’s son who’s trying to leave the business and work in Mia’s catering hall; and Mia’s jailbird brother. If it sounds like a lot is going on, there is, yet Ms. DiRico expertly keeps all the plotlines straight (and more importantly entertaining) and not once did I feel like I was lost.

While it might seem that the murder mystery itself could get lost amongst all the subplots, it doesn’t. The author knows how to write a tight and well-paced plot and the seemingly random subplots weave into the murder as the story progresses. There are twists, turns, and laughs galore and instead of playing armchair detective, I sat back and enjoyed the ride. If you’d rather try to spot the killer as you read, there are plenty of clues and suspects to keep you on your toes. With a surprising reveal (or two), the story wraps up with a promise of future happiness for Mia. I, for one, can’t wait to see what’s coming next!

Running a catering hall, there are all sorts of delicious dishes and desserts coming from the Belle View kitchen. Ms. DiRico includes several Italian recipes at the back of the book, including one for Rummy Tiramisu! I really liked that this no-bake dessert can be made the day before serving, which frees the cook up on the day of the event for last minute preparations. Rich and creamy and oh so delightful, this spirited dish will add a festive touch to your holiday dessert table!

Amazon Synopsis

Astoria, Queens, is decorated within an inch of its life for the Christmas season, and Mia Carina is juggling her job at the Belle View catering hall with a case of murder . . .

Mia’s busy with a full schedule of events at the family business—among them an over-the-top Nativity-themed first birthday party and a Sweet Sixteen for a teen drama queen. But her personal life is even more challenging. Her estranged mother has returned—and her lifelong friend Jamie has discovered a shocking secret about his past. He’s so angry that he starts hanging out with Lorenzo, who claims to be his long-lost brother—even after it becomes clear that Lorenzo’s story is as fake as a plastic Christmas tree.

Then a body turns up among the elves in a Santa’s-workshop lawn display, and amateur sleuth Mia has a buffet of suspects to choose from. Amid the holiday celebrations, she intends to find out who’s the guilty party . . .

A special thanks to Maria DiRico for providing one lucky winner with a print copy of IT’S BEGINNING TO LOOK A LOT LIKE MURDER. Giveaway is limited to U.S. residents. Contest ends November 3, 2021 at 11:59 pm PST. 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!)

Rummy Tiramisu

Author Ellen Byron's note: I am that rare person who is not a fan of coffee. To put it mildly. Tiramisu is about the only thing coffee-flavored I’ll even take a bite of. Since coffee is such an important ingredient in this delicious dessert, my personal attempt not to let it overwhelm the favor is to up the amount of rum in this recipe. If you prefer, you can use more coffee and less rum.

This recipe calls for the tiramisu to be chilled overnight or for at least six hours.

Serves 8-12. Or even 16! It’s rich.

Ingredients

6 eggs, separated into yolks and whites**
1/2 cup white sugar, divided in to two 1/4 cups
1 lb. mascarpone cheese
1 cup black coffee
3/4 cup rum
48 ladyfinger cookies (sturdier ones if possible)
1/4 cup heavy cream
4 tablespoons cocoa powder
1/2 cup ground or shaved semi-sweet chocolate

Instructions

Beat the egg yolks and a 1/4 cup sugar together on medium-high speed until they are creamy. Add the mascarpone cheese and beat on medium-high speed until so well-combined the mixture is smooth. Transfer to a large bowl and wash out the first bowl.
In the clean bowl, beat the whipped cream on heavy speed until soft peaks form. Gently fold the whipped cream into the mascarpone-yoke mixture. Wash out the bowl again.
In the clean bowl, whisk the egg whites with an electric mixer on medium-high speed until stiff peaks form, then whisk in the second ¼ cup of sugar. Gently fold the whipped egg whites into the other mixture until all the ingredients are well-combined.
Combine the coffee and rum in a wide, shallow bowl. Quickly dip the ladyfingers in the liquid one at time – quickly, because you do not want to soak them. They’ll disintegrate, especially if they’re the small, light kind. Line the ladyfingers in a single layer at the bottom of a 13” by 9” baking dish. Spread half the mascarpone mixture evenly over the lady fingers. Sprinkle half the cocoa powder and ground chocolate over this layer, and then repeat: another layer of dipped ladyfingers, evenly covered with the remaining mascarpone mixture, and sprinkled with the rest of the cocoa powder and chocolate.
Cover the dish and refrigerate overnight or for at least six hours.

Note

**Eating unpasteurized raw or undercooked eggs poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women and other highly susceptible individuals with compromised immune systems.
If you can't find pasteurized eggs at the store, you can pasteurize them at home using the following method:
Place large eggs in a saucepan and fill with enough water to completely cover them. Over medium-low heat, bring the water temperature to 140 degrees (F). A digital thermometer is the most accurate way to monitor. Maintain the water temperature at 140 degrees for 3 minutes, reducing the heat on the stove if necessary. Immediately remove eggs from the hot water and submerge in a bowl of ice cold water. Store in the refrigerator if not using immediately.
Please use your discretion when eating undercooked items.
Recipe can be halved. Use a 9" by 9" baking dish.

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You’ve Never Seen a Giveaway Like This One

Thanks to the fabulous Kate Carlisle, you’ve never seen a giveaway like this one! How can I be so sure? Because 9 other authors and I are giving away custom-made jigsaw puzzles featuring the covers of our latest and upcoming books! FIVE LUCKY READERS will each win one of these fun puzzles, and no one else in the world will have one.

(Okay, that’s a lie. I love them so much that I ordered one for myself, and several of the other authors did, too.) But other than us, only those FIVE LUCKY READERS will get their hands on these puzzles. Unfortunately, we can’t make them available for sale because we only have permission to use our book covers on items we give away, not sell. The only way to get one is to win.

And the only way to win is to ENTER NOW!

puzzlemystery

Winners will be chosen at random on November 3,
so hurry up and enter now. Good luck!

Gingerbread Donuts

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DECK THE DONUTS is the sixth book in the Deputy Donut Mysteries by Ginger Bolton. With its inviting cover, the reader will be tempted to sit by a roaring fire while nibbling on all the delectable goodies the season has to offer. Cozy characters, chief amongst them protagonist Emily Westhill and her charming feline, Deputy Donut, have contributed to this series becoming a fan favorite. The author’s easy writing style, combined with the “niceness” of Emily, her family, friends, and community, makes it almost improbable that anything bad can happen in the town of Fallingbrook, Wisconsin. But it is a murder mystery after all, and Ms. Bolton does an admirable job of weaving the crime into the holiday setting, complete with a snowstorm and a Frosty the Donut ice snowman sculpture. With a strong descriptive voice, the setting comes to life and the reader will shiver from cold and fright alike.

A stranded tour bus load of passengers brings in a new flux of potential victims and suspects alike to Emily’s small town. When the tour bus driver is found murdered, buried beneath Frosty the Donut, it’s difficult for Emily to not get involved to find out the truth since one of the potential suspects happens to be staying at her house. Even despite the town’s detective (and her best friend and maybe wannabe love interest) asking her to stay safe and let him do his job, she can’t help herself. With twists and turns galore, the path to finding the killer turns out to be as slippery as a ski slope. The reveal caught me off guard but as the strands of the story came together, it all made perfect sense. The final conclusion brings a heartwarming scene with the promise of more good things for Emily and her friends.

Co-owning the Deputy Donut shop with her retired chief of police father-in-law, Emily is always creating and serving up delicious donuts in a wide variety of flavors. Given the Christmas theme, I was pleased to see that Ms. Bolton offers recipes at the back of the book, including one for Gingerbread Donuts. With the usual spices – ginger, cinnamon, nutmeg, and cloves – providing the gingerbread flavor, it was the addition of candied ginger that made these donuts outstanding! The cakelike texture wasn’t overly heavy and the moist interior had a satisfying bite. These gingerbread donuts will surely be a welcome treat after a frosty day spent playing in the snow or for a tasty breakfast to start the day.

Amazon Synopsis

’Tis the season for the delectable desserts Emily Westhill and her cuddly cat serve up at Deputy Donut—but someone naughty on Santa’s list has come to town . . .

It’s Christmastime again in Fallingbrook, Wisconsin. Emily has truly decked the halls of her donut shop and decorated her donuts with festive designs from green and red frosting to snowflake sprinkles. For the annual Ice and Lights Festival, she’s commissioned a sculpture with three ice-carved donut shapes to form a holey snowman, Frosty the Donut. She has one Christmas wish this year—to spend some time under the mistletoe with a certain detective.

But the holidays just aren’t the same without an unexpected disaster or two. A tour bus on its way to the festival has crashed and a snowstorm has left all the shaken passengers stranded and shivering. Emily and her friends open their homes to shelter the traveling families, while the bus driver is admitted to the hospital for his injuries. But the following morning, Emily discovers his body—buried beneath Frosty the Donut.

The bus passengers show little sympathy for the man who dashed through the snow so badly, some claiming he was under the influence while behind the wheel. Emily also discovers that the driver had a history with folks in Fallingbrook. With multiple motives for murder piling up, it will take a Christmas miracle for Emily to solve this crime . . .

A special thanks to Ginger Bolton for providing one lucky winner with a print copy of DECK THE DONUTS. Giveaway is limited to U.S. residents. Contest ends October 27, 2021 at 11:59 pm PST. 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!)

Gingerbread Donuts

Makes about a half dozen donuts and a half dozen donut holes.

Ingredients

1-3/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons powdered ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon candied ginger, chopped fine (Note: Candied ginger near the outsides of the donuts will become crunchy during frying.)
2 egg yolks, beaten
1/4 cup molasses
1/4 cup milk
1/4 cup brown sugar, packed
1 tablespoon melted unsalted butter
Vegetable oil with a smoke point of 400 degrees (F) or higher (or follow your deep fryer's instruction manual)
Confectioners' sugar or granulated sugar (optional)

Instructions

Sift the flour, baking powder, ginger, cinnamon, nutmeg, and cloves into one bowl. Stir in candied ginger.
In another bowl, mix the egg, molasses, milk, brown sugar, and melted butter.
Stir wet ingredients into dry ingredients until blended. If necessary, add flour by the tablespoonfuls until dough is just barely firm enough to handle. Do not overmix. Wrap in plastic wrap and chill several hours or overnight.
Roll dough to 1/2 inch thick. Cut with donut cutter or one large round cutter with a smaller round cutter to make a hole in the center. Cover with damp cloth and allow to rest for 1/2 hour.
Heat oil to 360 degrees (F). Gently slip the donuts and donut holes, a few at a time, into hot oil. Do not overcrowd.
Cook for about 2 minutes until puffed and browning, turn, and cook for about one minute. Lift and drain on paper towels.
When cool, sprinkle with confectioners' or granulated sugar if desired.