Cinnamon and Sugar

Holiday Season #giveaway

To start off the December holiday season, I’m celebrating with a book and Amazon gift card giveaway!

Winner’s choice of one of my three books! Print is available to U.S. residents only. Ebooks will be awarded to all others. Use the Rafflecopter below by Monday, December 7, 2020.

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My sincerest thanks for following along on both my blogging and

my writing journey this year!

I wish each of you a safe and joyous season!

All three books are available on Amazon and Kindle Unlimited. Click on books to visit Amazon:

Yuletide Coconut Cherry Cookies

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YULETIDE AT MOONGLOW, the sixth installment in the charming Moonglow Christmas series by Deborah Garner, is a feast for the senses! From the very first book, I anticipate starting out each holiday season with a new heartwarming novella from this series, which captures the spirit of the season. At the center of the story is Mist, who has almost a mystical feel about her without crossing into the paranormal. Her calmness, along with projecting all things good about the people and situations around her, brings a much needed peaceful sentiment this year. As I settled into a comfy and cozy chair to read about Mist and the Moonglow Café where she works at the Timberton Hotel in Montana, I was swept into the sights, sounds, smells, and tastes of Christmas. Using the hotel as a backdrop, guests gather to celebrate Christmas Eve and Christmas together. Over the course of the six books, it’s been a joy getting to know recurring guests, such as Michael, Mist’s beau, along with new guests who show up with the need to connect to humanity and find comfort. Mist has a prescient feel for what each guest needs along with creating a meaningful miniature painting to memorialize the holiday for each of the guests. I’ll admit, I always look forward to the unveiling, so to speak, of what Mist has created… it’s inspiring and celebrates the best of what the holiday season has to offer!

While Mist creates both works of art on the canvas and in the kitchen, the owner of the hotel, Betty, hosts an annual cookie exchange party for the townspeople. Oh my goodness, so many delectable goodies mentioned in the story! I love how Ms. Garner gathers recipes from her readers (including yours truly) and weaves the treats into the story along with providing numerous drool-worthy recipes at the back of the book. I bookmarked several I need to try soon! I had the pleasure of creating Yuletide Coconut Cherry Cookies for the book and am happy to share that recipe with you here. With snowy white coconut and glistening red cherries, these shortbread-style cookies add holiday cheer making them an ideal addition to Christmas cookie platters.

Amazon Synopsis

When a Yuletide festival promises jovial crowds, resident artist and chef, Mist, knows she’ll have her hands full, as will all of the regular townsfolk. Between Mist’s legendary Christmas Eve dinner at the Timberton Hotel and this season’s festival events, guests will be surrounded with opportunities for camaraderie and celebration.

There’s a unique magic to Christmas in the small Montana town, one that offers joy, peace, and community to all who pass through. One thing is always certain: no one leaves Timberton without a renewed sense of hope for the future.

A special thanks to Deborah Garner for providing one lucky winner with their choice of print or ebook copy of YULETIDE AT MOONGLOW. Print is limited to U.S. residents and ends Monday, November 30, 2020 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!)

Yuletide Coconut Cherry Cookies

Snowy white coconut and glistening red cherries add holiday cheer to these shortbread-style cookies making them an ideal addition to Christmas cookie platters.

Makes 18 - 20 cookies.

Ingredients

1/2 cup room temperature unsalted butter (substitute vegan margarine if desired, to make suitable for vegans)
1/2 cup granulated sugar
1/4 teaspoon almond extract
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (if using margarine, omit)
1 cup sweetened coconut flakes
20 small maraschino cherries, divided

Instructions

Drain the maraschino cherries. Cut 10 of the cherries in half, pat dry and set aside. Coarsely chop the remaining cherries, blot excess liquid, and set aside.
Cream together the butter (or margarine), sugar, and almond extract, for 2 minutes.
Whisk together the flour, baking powder, and salt then stir into the butter mixture until incorporated.
Gently fold the reserved coarsely chopped cherries into the cookie dough.
Cover dough with plastic wrap and refrigerate 1 hour.
Preheat oven to 350 degrees (F).
Shape dough into walnut-sized balls. Roll in coconut flakes and place on parchment-lined baking sheets, leaving 2 inches between cookies.
Bake 10 - 12 minutes until bottom of cookies are slightly golden. Remove from oven and immediately press the reserved cherry halves into the center of each cookie.
Cool on cookie sheet for 5 minutes then remove and cool completely on a wire rack.

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

Curried Sweet Potato Soup

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OF MASQUES AND MURDER, the fourth book in the Rita Calabrese Mysteries by Maureen Klover, is the best in the series so far! From the opening pages to the last sentence, the author captured my imagination and kept me entertained. The protagonist, Rita Calabrese, is a sixty-something Italian matriarch and instead of relaxing and resting on her laurels, she’s still going strong. From running (or ruining as her daughter might say) her family’s lives, to cooking massive amounts of Italian food, to investigative reporting for the local newspaper, Rita lives life to the fullest. Ms. Klover sets up internal conflict nicely by Rita’s daughter goading her into giving up “meddling” for Lent. What’s a devout woman to do when there’s blackmail, murder, and failed romances that need her attention? This lends itself to plenty of humorous situations and witty dialog that kept me chuckling.

In addition to superbly developed characters, who have grown with each new book, the author captures the unique setting of Rita’s world. From the smells and tastes of her delectable Italian specialties to the grandeur of the Carnevale masked ball with the sumptuous costumes to the fog-laden cemetery, I felt like I was there, experiencing it alongside Rita. The murder itself was well-plotted with a quick pace that kept me turning pages to find out what happens next. Lots of suspects kept me guessing and once the Agatha Christie-style reveal came, I’ll admit the killer wasn’t even on my radar. This well-crafted mystery left me wishing there was another one in this delightful series to pick up and start reading right away!

With Rita spending loads of time in the kitchen, you’ll be drooling over all the food descriptions. Ms. Klover has included several recipes at the back of the book, from decadent traditional desserts, to Easter dishes, to Lenten fare. While I was sorely tempted by her decadent dessert recipe, with weather turning cooler I was drawn to the recipe for Curried Sweet Potato Soup. Maybe it was the warming spice or the comforting flavors or the need to have something nourishing in the midst of this pandemic that called to me. No matter what drew me, in the end, I loved this soup and enjoyed every last drop of the tantalizing blend. The beautiful, rich-colored hue added to the enjoyment and mimicked the colors of the season. I’ll be reaching for this recipe again and again when I want a nourishing and comforting bowl of soup!

Amazon Synopsis

In the Italian-American community of Acorn Hollow, it’s Carnevale. The townspeople are reveling in masked balls and lively processions—and overindulging in meaty lasagnas and rich desserts like sanguinaccio and bomboloni.

For once, though, the town’s most ardent Italophile, matriarch-turned-reporter Rita Calabrese, is not in the holiday spirit. With no crime to solve, nothing to write about, and the clock ticking down towards her hasty and ill-advised Lenten resolution to stop interfering in (or, as she would say, “improving”) the lives of others, she’s staring down forty days of sheer boredom.

But that’s before her twin sister is blackmailed for a scandalous indiscretion and the world’s most uncouth, boorish houseguest shows up and refuses to leave until Rita gives him a crash course in feminism and romance, all to woo back his estranged wife.

Rita tries to adhere to her Lenten resolution, but fate has other plans. When a friend’s wine is poisoned at a masquerade ball and a local vintner’s glamorous fiancée is murdered, Rita bows to the inevitable and dives into an investigation rife with suspects and riven by romantic entanglements and family drama.

A special thanks to Maureen Klovers for providing one lucky winner with their choice of print or ebook copy of OF MASQUES AND MURDER. Print is limited to U.S. residents and ends Sunday, November 22, 2020 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!)

Curried Sweet Potato Soup

This soup is perfect for Meatless Mondays or simple Lenten soup suppers - but to make it truly vegetarian, you will need to substitute vegetarian stock for the chicken stock (although I think it tastes better with chicken stock).

Ingredients

1/4 cup extra virgin olive oil
2 yellow onions, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon ground coriander
6 cups chicken stock
3 large sweet potatoes, peeled and diced
2 large carrots, peeled and chopped
1 tablespoon fresh lime juice
1 bunch cilantro
1/2 cup toasted pumpkin seeds

Instructions

Heat the olive oil in a big soup pot. Add onions, salt, and pepper, stirring until onions are translucent.
Stir in the curry powder, coriander, and garlic, and stir for 1 minute.
Add stock, sweet potatoes, and carrots. Cover and bring to a boil until the sweet potatoes are tender when pierced with a fork (about 25 minutes).
Purée the soup with a stick blender and stir in the fresh lime juice. Garnish with chopped cilantro and pumpkin seeds.

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

Butterscotch Cookies

I was fortunate enough to be the recipient of two print cozy mysteries, thanks to the generosity of the publishers. Since neither book contains recipes, I’m sharing my own recipe below for Butterscotch Cookies to fit in the themes of both books. First for Christmas (because Christmas always means lots of cookie baking in my house!) for MRS. CLAUSE AND THE SANTALAND SLAYINGS by Liz Ireland and next the Cookie House Mystery, SUGAR AND VICE by Eve Calder, which has SO many yummy-sounding cookies. Scroll down for my reviews, the recipe, and the Rafflecopter to enter for a chance to win a copy of your choice of book!

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MRS. CLAUSE AND THE SANTALAND SLAYINGS, by Liz Ireland, could very well be my favorite new series of the year! With the fantasy setting of the North Pole, Santa is under suspicion for murdering an elf, and the new bride, Mrs. Claus, is trying to adjust after a whirlwind romance and moving from Oregon to Santaland. Ms. Ireland captured my complete attention and I couldn’t put the book down. Without slowing the fast-paced plot, the author weaves in detailed descriptions of the setting. I felt like I could see, hear, taste, smell, and feel all that the protagonist, new bride April Claus, did which brought the setting to life. Some of the examples include red and green clothing worn everywhere; thirty clogging elves jingling bells loud enough to drown out every other sound; eggnog served at every turn; the sharp, sweet smell of peppermint so strong it permeates pores; and sub-freezing cold that April cannot get used to. The Claus’s castle even uses a room with a window cracked open as a substitute for a freezer. There’s Christmas cheer galore, reindeer games, and caroling, along with plenty of humor and some witty puns.

When a mean-spirited elf is found murdered, Santa becomes the prime suspect after everyone in town witnessed them arguing. April, being a newcomer to Santaland, can’t fathom the Claus family insisting that they have to exhibit nothing but Christmas cheer and ignore the investigation. She decides to start asking questions about who might have killed the elf and melted the snowman who may have been a witness. Enlisting the help of Jingles, Santa’s head elf, she investigates while trying to keep up with her public duties as Mrs. Claus. It was a treat watching the story unfold and following the clues April uncovered. With a heart-stopping reveal, the threads of the plot and subplots were pulled together into a highly satisfying conclusion. While this is a Christmas cozy mystery, there are hints of where the next book might take place without readers having to wait an entire year for the next release… At least I hope I’m right because I’m anxious for the next installment in this wholly delightful and imaginative start to a new series!

Amazon Synopsis

Love is full of surprises—though few compare to realizing that you’re marrying the real-life Santa. April Claus dearly loves her new husband, Nick, but adjusting to life in the North Pole is not all sugarplums and candy canes. Especially when a cantankerous elf named Giblet Hollyberry is killed—felled by a black widow spider in his stocking—shortly after publicly arguing with Nick.

Christmastown is hardly a hotbed of crime, aside from mishaps caused by too much eggnog, but April disagrees with Constable Crinkle’s verdict of accidental death. As April sets out to find the culprit, it’ll mean putting the future of Christmas on the line—and hoping her own name isn’t on a lethal naughty list . . .

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SUGAR AND VICE is the second book in the Cookie House Mystery series by Eve Calder but the first I’ve had the chance to read… and it won’t be my last! The action starts right off the bat and pulled me into the story and didn’t let up until the final page. Ms. Calder has created memorable characters with the protagonist Kate, owner of the Cookie House in Coral Cay, Florida, and her best friend, Maxi, a fiery Cuban florist. I loved the interaction between the two women and especially loved the adorable dog, Oliver, who “adopted” Kate but basically thinks he belongs to the entire town. The author does an excellent job weaving in an ancient pirate mystery with a current day murder. There were plenty of clues and several twists to keep the reader guessing. With a satisfying conclusion that wrapped up the threads of the story, I’m looking forward to the next book in this delightful series. The only downside of the book is Kate bakes up so many incredibly yummy sounding cookies for the Cookie House that I craved a plateful of cookies. Unfortunately, there aren’t any recipes included.

Amazon Synopsis

OUT OF THE OVEN: Lately, Kate has a lot on her dessert plate. She’s launching a cookie-of-the-day challenge in the heart of Coral Cay, providing sweet treats for the reception of the town’s handsome new veterinarian―not to mention dealing with tourists in town for a pirate festival and the surprise arrival of her former fiancé, Evan, who seems determined to win her back.
AND INTO THE FIRE: And if that’s not enough, a skeleton has been found―in the backyard behind her best friend Maxi’s floral shop. Kate knows Maxi could never hurt a fly. Maybe the remains belong to Sir George Bly, a long-dead pirate whose name has become urban legend―until now? It’s time for Kate to use every trick in the recipe book to prove Maxi’s innocence, and find the truth about the skeleton, before the last of the cookies crumble…

Thanks to Kensington Publishing and St. Martin’s Paperbacks for providing a print copy of MRS. CLAUSE AND THE SANTALAND SLAYINGS and SUGAR AND VICE. I’ll choose one winner per each book. Contest is limited to U.S. residents and ends Sunday, November 15, 2020 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!)

Butterscotch Cookies

Ingredients

3/4 cup unsalted butter, room temperature (divided)
1 cup dark brown sugar
1 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon sea salt
2 cups 12 ounces butterscotch chips (divided)

Optional Topping

1/2 cup choice of butterscotch, semi-sweet chocolate, or white chocolate chips

Instructions

Preheat oven to 375 degrees (F). Line 2 baking sheets with parchment paper.
Combine 1/2 cup (3 ounces) butterscotch chips and 3 tablespoons butter in a microwave-safe bowl. Heat in 15 second increments, stirring each time, until melted. Set aside.
Using an electric mixer or stand mixer, cream together the remaining butter, brown sugar, and granulated sugar about 2 minutes.
Add in eggs, 1 at a time, beating after each addition.
Mix in the vanilla and the melted butterscotch mixture (be sure it’s only warm and not hot).
In a medium-size bowl, whisk together the flour, baking soda, baking powder, and salt. Stir into the butter and sugar mixture until incorporated.
Stir in the remaining butterscotch chips.
If time permits, refrigerate the dough for at least 30 minutes. (If you refrigerate dough, don’t preheat oven until 20 minutes before baking cookies.)
Scoop by rounded tablespoon onto the prepared baking sheets, keeping at least 3 inches between the cookies.
Bake for 10 – 13 minutes, just until the edges of the cookies begin to brown.
Allow to cool on cookie sheet for 5 minutes then transfer to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 4 days.

Optional Topping

In a microwave-safe bowl, melt you choice of chips in the microwave in 15 second increments, stirring after each heat cycle until melted. Transfer to a piping bag and snip off the end. Pipe melted chips over the tops of cooled cookies. Allow 30 minutes for topping to harden before serving.

Tip

To freeze cookie dough, form dough into tablespoon-sized balls then roll in sugar. Place on a parchment-lined baking sheet and freeze until firm. Transfer frozen cookie balls to a freezer-safe ziplock bag for storage. When ready to bake, remove the amount you’d like to bake and allow to come to room temperature while the oven preheats. Bake as directed above.

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I was provided with advance copies of both books. All thoughts and opinions are my own.

Fireball Pumpkin Spiced Coffee Cupcakes

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Purchase CAKE POPPED OFF! $2.99 or free on Kindle Unlimited

Synopsis

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!

I’m celebrating with another giveaway, winner’s choice of SPRINKLES OF SUSPICION, the first book in the Cupcake Catering Mystery series or CAKE POPPED OFF (use the Rafflecopter below to enter). Contest ends Sunday, November 08, 2020 and print is limited to U.S. residents. All others will be awarded an ebook.

The opening scene of CAKE POPPED OFF features my real-life attempt at creating Fireball Pumpkin Spice Coffee Cupcakes. It wasn’t long afterward that my husband placed not one, but two fire extinguishers in my kitchen. Fortunately, I’ve never had to use them nor was there any damage to my oven or myself from the flambé. Since I ran out of time to correct the recipe before the book published, I did not include it. Since then, I’ve tinkered around and was able to perfect the cupcakes. I’m happy to share the delicious result here. And be sure to check out an excerpt from the first chapter at the bottom of the page!

Fireball Pumpkin Spiced Coffee Cupcakes

With the flavors of fall and the bite of warming cinnamon whiskey, these cocktail cupcakes are perfect for imbibing in front of a cozy fire or sharing with friends as you celebrate autumn.

Makes 12 cupcakes

Ingredients

Cupcakes

1-3/4 cups (7.8 ounces by weight) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2/3 cup (4.7 ounces) packed light brown sugar
2 eggs
1 teaspoon finely ground instant coffee (such as Starbucks Via)
1 cup (8 ounces) pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
1/3 cup Fireball Cinnamon Whiskey

Frosting

4 tablespoons Fireball Cinnamon Whiskey
1/2 teaspoon finely ground instant coffee (such as Starbucks Via)
1/2 cup (4 ounces) unsalted butter, room temperature
1/4 teaspoon salt (omit of you use salted butter)
1/2 teaspoon ground cinnamon
4 cups (17.75 ounces) confectioners' sugar
1 - 3 teaspoons Fireball Cinnamon Whiskey (if needed to adjust frosting consistency)

Instructions

Cupcakes

Preheat oven to 350 degrees (F). Line a cupcake tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside.
In a separate bowl, whisk the brown sugar, eggs, and instant coffee together. Beat in the pumpkin, vegetable oil, and Fireball Cinnamon Whiskey until combined.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Divide the batter between the prepared cupcake liners and bake for 17 - 20 minutes. A skewer inserted into the center of the cupcakes should come out mostly clean. A few moist crumbs clinging to the skewer is okay.
Cool the cupcakes in the tin for 5 minutes then remove to a wire rack to cool completely before frosting.

Frosting

While the cupcakes bake, mix 4 tablespoons Fireball Cinnamon Whiskey and instant coffee together in a small microwave-safe bowl. Heat for 20 seconds then stir to dissolve the coffee. Refrigerate to cool completely before making the frosting.
In the bowl of a standing mixer, cream the butter, salt, and cinnamon together.
Beat in half the confectioners' sugar. Once incorporated add 2 tablespoons of the chilled Fireball Cinnamon Whiskey mixture. Repeat with the remaining confectioners' sugar and 1 tablespoon whiskey mixture, beating well to incorporate.
If frosting is too thick, add remaining Fireball and coffee mixture. If the frosting is still too thick, add additional Fireball Whiskey, 1 teaspoon at a time, until desired consistency is reached. Beat the frosting until creamy, about 4 minutes.
Pipe thick swirls of frosting over completely cooled cupcakes.

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Cake Popped Off! Chapter One Excerpt

A low roar filled my ears right before a whoosh of hot blue flames raced toward my face. Blistering heat singed my bangs, but I stood still, rooted in place. I couldn’t move. My mind screamed for me to get a fire extinguisher, except I had no idea which cabinet held it. Large hands shoved me aside then slammed the oven door shut. I watched, mesmerized, as the flames flickered out.

“What are you trying to do, burn my grandmother’s house down?” The deep voice sounded angry.

I turned to see dark-green eyes that smoldered in a classically handsome face. A scowl created furrow lines in his forehead that his carefully coiffed blond hair didn’t quite cover up. He must have been the heir apparent to the Skyler family business and fortune. I had been warned about him… by his own grandmother. Just my luck he had caught me in the middle of a bad cupcake experiment.

“Uh, no. That was definitely an accident.” I held out my hand. “I’m Emory Martinez. Thanks for putting out the flambé.”

He looked at my offered hand, studied my ample figure, then turned away. Apparently, he didn’t want to get his impeccably manicured fingers sticky with the smear of buttercream on my palm. After I washed and dried my hands, I smoothed my frizzy red hair away from my face. I had made an impression, but unfortunately, it wasn’t a good one.

“What’s all this?” He gestured at the row of liquor bottles lined up on the butcher block island. “My grandmother isn’t supposed to consume more than four ounces of red wine with dinner each day. Has my father allowed an alcoholic to care for my grandmother?”

My face burned, and I wished someone had warned me that Theodore Preston Skyler was going to make a surprise visit. I would’ve scurried back to my pool house after preparing his grandmother’s breakfast and hidden until the coast was clear. The man seemed as pretentious as his name.

“No, definitely not. I almost never drink.” That might have been true up until almost three months ago. However, since I’d moved there to care for Tillie, the feisty octogenarian had made it her mission to educate me on the finer points of creating then sipping cocktails every evening by the pool. Tillie’s favorite, the gimlet, had become one of mine. Of course, her son and grandson’s recommendation that she limit herself to four ounces of wine with dinner had been met with outright disdain from the woman herself. When I voiced my concern, Tillie assured me that her doctor saw no reason to limit her consumption to the small quantity because she was in perfect health.

“Well, what is all this alcohol doing in the kitchen? Are you stealing from my grandmother?”

“No! These are my own supplies. Tillie—”

“That would be Mrs. Skyler to you, Ms. Martinez,” said the pompous man, who was only a few years older than my twenty-eight. “I’ll have a talk with my father. It’s obvious you’re not the right sort of caretaker for this position.”

My stomach clenched, and my mouth went bone-dry. Ever since I’d discovered that my no-good cheating husband was having an affair with my supposed best friend, my life had spiraled out of control. This job had been a second chance for me to get back on my feet, and I truly loved the elderly woman I lived with. Besides, if I got fired, my mother would kill me.

“You’ll do no such thing, Teddy.” His grandmother marched past her grandson and stood at my side to face him. “This is between your father and me. We both happen to think Emory is perfect for the job.”

He blanched. “Grandmother, please call me Theodore. It’s absurd that I have to keep reminding you.”

“You’ll be called Teddy until you remember to call me Grams or at least Tillie. Honestly, ‘Grandmother’ reminds me of my former mother-in-law, and those memories are best forgotten.”

I cringed. Words like “forgotten,” “memories,” and “remember” were best not brought up. Her son thought she suffered from dementia and wanted me to spy on her so they could move her into a care facility. It appeared her pretentious grandson shared or hoped for the same outcome. I wondered if both men were after her money and property. Despite what they thought, Tillie’s mind was as sharp as a tack, and she lived life to the fullest. It would crush her to lose her independence.

I tuned out their bickering as they went back to the living room to wait for David Skyler, Tillie’s son, to arrive. He’d scheduled a family meeting and requested that I prepare muffins and tea for his sons and mother. Since it was autumn, I had baked pumpkin-spice muffins and put them in the warming drawer. Tillie had recommended a chai blend from her favorite tea shop, and I would steep the tea when Mr. Skyler arrived.

Mr. Skyler paid my generous salary and allowed me to live in Tillie’s luxurious pool house. In exchange, I cooked for his mother and did some accounting and administrative chores for him. The arrangement suited me and left me plenty of time to experiment, bake, and deliver the cupcakes for my fledgling cupcake catering company.

My specialty was creating cupcakes that tasted like cocktails. Fireball Pumpkin Spice Coffee Cupcakes had been the morning’s experiment. Apparently, I had used too much Fireball in the recipe, which had caused it to flambé. I giggled when I realized the whiskey had lived up to its name. Unfortunately, the centers of the little cakes had cratered like giant sinkholes when I removed them from the oven.

I needed to get the recipe right, since I planned to showcase them at Tillie’s Halloween party the following evening, two weeks before the actual holiday. I hoped the cupcakes would generate some new orders from the seventy-five guests. My sister would cater the party food while I provided the desserts. Besides the Fireball Cupcakes, I planned to make Poison Apple Cupcakes and Poison Apple Cake Pops. Smashed Pumpkin Cupcakes were already in the refrigerator, ready to be consumed. Tillie had arranged for a live band and a bartender, which was more evidence of her living life to the fullest.

Pumpkin Spice Waffles

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A WAFFLE LOT OF MURDER is the fourth book in the All-Day Breakfast Café Mysteries by Lena Gregory. I read the first in the series some time ago but somehow the next two books got buried in my to-read pile… simply because “too many books, too little time”. However, when I had the opportunity to read an advance copy of this Halloween-themed cozy, I jumped at the chance. This book is easily read as a standalone and not once did I get lost. There’s enough backstory so I felt I knew the characters without the pacing being slowed down. Ms. Gregory captures the spookiness of the season with creepy descriptions that left me shivering as the protagonist, Gia Morelli, and her bff, Savannah, prepare for the Haunted Town Festival. (Don’t worry, the author adheres to the usual cozy mystery standards so there isn’t any horror.) I truly enjoyed the friendship between Gia and Savannah. They support each other but aren’t afraid to be honest with each other either.

With Gia dating Savannah’s law enforcement cousin, they try to not get involved in finding out who murdered the woman organizing the festival. But things turn personal when an innocent man is attacked after Gia casually questions him about suspicious characters. As owner of the All-Day Breakfast Café, Gia can’t help but have people gossip and/or confide in her about what they knew about the deceased. She finds there were numerous people who aren’t sorry that the victim is no longer around. This brings a large pool of suspects that kept me guessing as Gia follows the clues. My only irritation was how Gia put herself and Savannah in unnecessary danger instead of relying on law enforcement which was readily available. With a suspense-worthy conclusion, this newest release is highly satisfying and lives up to its spooky Halloween theme!

Running her All-day Breakfast Café, Gia serves up mouthwatering dishes. And in keeping with the theme of the title, she serves Pumpkin Spice Waffles to her patrons, and includes the recipe, along with several others, at the back of the book. Since I just received a new waffle iron for my birthday this summer (yes, it was on my “wish list”) I couldn’t wait to try these autumn-themed waffles! These richly spiced waffles had a generous portion of pumpkin added to make them moist. With tons of flavor, not only are these great for breakfast but would make a delicious base for a scoop or two of ice cream and a drizzle of caramel sauce for dessert! I would be remiss if I didn’t say a huge thank you to my granddaughter for making this recipe for the blog too!

Amazon Synopsis

For diner owner Gia Morelli, her seasonal fall menu calls for two main ingredients—maple syrup and murder . . .

While the first hints of autumn grace Boggy Creek, Florida, Gia misses the colorful harvest traditions she left behind in New York. On a scramble to make new fall memories—and promote her irresistible pumpkin spice waffles—things take a dark turn when she gets roped into the Haunted Town Festival, a spooky celebration held on deserted farmlands. The desolate area conjures plenty of eerie vibes at night, but Gia and her best friend, Savannah, are nearly frightened to death upon the discovery of the event organizer’s body buried in the nearby woods. More alarming, the local rumor mill says the woman’s shady dealings may have egged someone into sending her to an early grave. Now, there’s no shortage of creepy clues to feast on as Gia and her pals try to stop a killer with a very scary appetite . . .

A special thanks to Lena Gregory for providing one lucky winner with a print copy of A WAFFLE LOT OF MURDER. Contest is limited to U.S. residents and ends Sunday, November 1, 2020 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!)

Pumpkin Spice Waffles

Ingredients

1-1/2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1-1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice *purchased or homemade
1 cup pumpkin puree
2 eggs
1 cup almond milk
3 tablespoons melted butter

*Homemade Pumpkin Pie Spice

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoon ground nutmeg
1 teaspoon ground cloves

Instructions

Preheat waffle iron, and coat top and bottom with non-stick spray.
In a large bowl, mix flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
In another bowl, whisk pumpkin, eggs, butter, and almond milk until well combined.
Pour wet mixture over the dry ingredients. Mix together until just combined.
Pour batter into waffle iron, and cook according to waffle iron directions.
Remove from waffle iron.
Serve with butter and maple syrup. For an extra treat, sprinkle a bit of cinnamon over the top.