Grandma Peggy’s Pumpkin Bundt Cake

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THE DIVA SPICES IT UP is the thirteenth book in the Domestic Diva Mystery series by Krista Davis and despite what you might think about the number thirteen, this newest release is a charming delight! If you haven’t read any of the previous books in the series, Ms. Davis provides a list of characters at the beginning to help the reader keep track. Even though this series has been a long-time favorite of mine, I still like to refer to the list. In this newest book, protagonist Sophie Winston, owner of an event planning company, tries her hand at ghostwriting a celebrity cookbook. I liked how Sophie and her client immediately click and how down to earth they both are, which make them relatable to readers. On the other hand there is Natasha, Sophie’s somewhat frenemy and ex-girlfriend of Sophie’s ex-husband (but rest assured, there’s not a single love triangle in sight). She’s the sort of person that personifies a prima donna but instead of being annoying, the author finds ways to make her a sympathetic character. Ms. Davis uses an advice column question written to either Sophie or Natasha, at the beginning of each chapter, which allows the personality of each to shine through. I found it an effective way for the reader to get a better understanding of the characters.

THE DIVA SPICES IT UP weaves an intriguing story about code-breaking, spies, a dastardly murder, and a disappearance. I especially love that the author wrote a scene based on a dead drop experience she witnessed. While there are plenty of clues, this is a story I was happy to sit back and savor each word instead of trying to figure it out. Ms. Davis is quite adept at writing seemingly unrelated subplots and then pulling them together into one cohesive and compelling story at the end! It left this reader highly satisfied and anxious for the next book in the series.

I greatly enjoyed how the food aspect was woven into the storyline via the ghostwriting cookbook project and Sophie’s love to provide comforting and nourishing meals for her friends. I’m always impressed by not only the delectable dishes she prepares, but how she elegantly dresses her table and stylishly serves them. Sophie certainly lives up to her Domestic Diva name! (I’ll admit, I take the easy way out and don’t do anything special.) Ms. Davis provides several recipes at the back of the book and I just had to try Grandma Peggy’s Pumpkin Bundt Cake. I’d like to thank my granddaughter, Emory, for making the cake with me. We had a wonderful morning baking together and she almost couldn’t wait for the cake to come out of the pan to sample it! It smelled oh so yummy! With three cups of pumpkin used in the recipe, this cake is super moist and actually tastes like pumpkin instead of simply sugar and spices mixed with a bit of pumpkin for color. The Bundt pan gives it an elegant look without added labor and with a quick dusting of powdered sugar, it’s ready to serve just as soon as it cools enough to handle. I’ll be making this again, not only for dessert or an afternoon tea treat, but it’s perfect for a breakfast/brunch gathering too!

 

Grandma Peggy's Pumpkin Bundt Cake uses three cups of pumpkin which makes this cake super moist! The pumpkin flavor shines through and enhances the generous use of warm spices. Recipe shared with permission granted by Krista Davis, author of THE DIVA SPICES IT UP.

 

Amazon Synopsis

Sophie never considered ghostwriting as a side gig, until former actress and aspiring lifestyle guru, Tilly Stratford, trophy wife of Wesley Winthrope, needs someone to write her celebrity cookbook. Sophie agrees, hoping she’ll earn enough bread on this assignment to finish her bathroom renovations. She might have thought that it would be easy being someone similar to the fiction ghostwriters for hire and then perhaps agreed to it. But as it turns out, Sophie isn’t the first foodie to get a taste for recipe ghostwriting, and if the marginalia is any indication, this project could be a killer . . .

Wesley claims professional ghostwriter, Abby Bergeron, suddenly abandoned Tilly’s cookbook with no warning. But Sophie quickly discovers that Abby may be more ghost than writer now . . . and her disappearance was no accident. So Sophie cracks open a fresh investigation, but sifting the seasoned murderer from this sampling of salty suspects won’t be easy. Will Sophie savor another case closed or will the culprit simply melt away?

 

 

 

A special thanks to Krista Davis for providing a signed hardcover giveaway copy of THE DIVA SPICES IT UP! Contest ends Wednesday, April 29, 2020 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!)

 

 

 

 

 

Grandma Peggy's Pumpkin Bundt Cake uses three cups of pumpkin which makes this cake super moist! The pumpkin flavor shines through and enhances the generous use of warm spices. Recipe shared with permission granted by Krista Davis, author of THE DIVA SPICES IT UP.

Print
Grandma Peggy's Pumpkin Bundt Cake
Ingredients
  • 1/2 cup (1 stick) butter, melted, plus extra for pan
  • 3 cups flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup vegetable oil
  • 2 large eggs, room temperature
  • 1-1/2 cups sugar, plus extra for pan
  • 1-1/2 cups dark brown sugar
  • 3 cups pumpkin puree
  • 1 tablespoon vanilla
  • Powdered sugar (optional)
Instructions

  1. Preheat the oven to 350 degrees (F). Grease the Bundt pan well with butter and sprinkle sugar in it as you would flour to prevent sticking.

  2. Melt the 1/2 cup of butter and set aside to cool.

  3. In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

  4. In a large mixing bowl, combine 1/2 cup melted butter and the oil, and mix. Beat in the eggs. Add the sugar and dark brown sugar and beat on slow, then gradually increase the speed. Add the pumpkin and vanilla and beat.

  5. Slowly add in the flour mixture, about 1/3 cup at a time.

  6. Pour mixture into the greased Bundt pan.

  7. Bake 55 minutes or until a cake tester comes out clean. Allow to rest on a rack about 15 minutes, then loosen the edges and middle and flip onto a serving plate.

  8. Optional: sprinkle with powdered sugar before serving. Serve warm or cold.

Grandma Peggy's Pumpkin Bundt Cake uses three cups of pumpkin which makes this cake super moist! The pumpkin flavor shines through and enhances the generous use of warm spices. Recipe shared with permission granted by Krista Davis, author of THE DIVA SPICES IT UP.

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

Grandma Peggy's Pumpkin Bundt Cake uses three cups of pumpkin which makes this cake super moist! The pumpkin flavor shines through and enhances the generous use of warm spices. Recipe shared with permission granted by Krista Davis, author of THE DIVA SPICES IT UP.

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

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

 

Grandma Peggy's Pumpkin Bundt Cake uses three cups of pumpkin which makes this cake super moist! The pumpkin flavor shines through and enhances the generous use of warm spices. Recipe shared with permission granted by Krista Davis, author of THE DIVA SPICES IT UP.

Shepherd’s Pie

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DEEP FRIED REVENGE, the fourth book in the Farm-to-Fork Mysteries by Lynn Cahoon, is another strong addition to a highly enjoyable series! The protagonist, Angie Turner, is co-owner of the County Seat restaurant with her best friend, Felicia. Their banter with the restaurant employees is pure entertainment and I greatly appreciate the way they treat each and every one of them as family. Thrown into the mix in this newest release is a runaway teen, Bleak (I know, a sad, sad name…). Angie and her team show their true worth as they take the girl into their midst and show her heartwarming kindness and help create a stable life for the girl. One of Ms. Cahoon’s greatest strengths is character development for all of the players in the book. It helps the reader connect to and feel invested in the story as it unfolds. Not only are the human characters well-developed, but the animal characters also have their individual personalities, like Dom, the adorable St. Bernard, Precious the goat, and Mabel the chicken. Their antics adds a layer of humor to the book.

In addition to fun characters, Ms. Cahoon writes a compelling mystery set at the Boise, Idaho fair. The reader is treated to the sights, sounds, smells, and especially tastes of the setting with the author’s vivid descriptive passages. Taking place at the fair is a Restaurant Wars / Top Chef type of competition. Since I love watching those types of shows, I found it entertaining reading about Angie’s participation in the multi-day event and about all the work that goes into preparing for that kind of contest. But the fun and games comes to an end when one of the chefs competing is poisoned after winning the first round and another chef falls gravely ill after winning the second round. Tantalizing clues are sprinkled throughout the book as Angie starts asking questions and the author adds twists and turns to keep the reader guessing. Ms. Cahoon writes a roller coaster worthy ending that had me sitting on the edge of my seat until I’d read the very last page.

One of the things I admire about the Farm-to-Fork Mystery series is the downhome food served at the County Seat. Ms. Cahoon writes such enticing descriptions of the delectable dishes it makes me want to call for a reservation. She does include a family recipe at the back of the book and I was anxious to try her recipe for Shepherd’s Pie. This is comfort food at its purest! Rich browned beef and some veggies are smothered with creamy mashed potatoes, then baked. I appreciated the ease of preparing the dish and my family appreciated the tasty heartiness. Shepherd’s Pie is especially appealing on a chilly winter evening when you’re craving something warm and comforting!

 

Shepherd’s Pie is comfort food at its purest! Rich browned beef and some veggies are smothered with creamy mashed potatoes and then baked to create a hearty, warming meal. Recipe shared with permission granted by Lynn Cahoon, author of DEEP FRIED REVENGE.

 

Amazon Synopsis

Angie Turner is all prepped to face Boise’s culinary best when she enters her restaurant, The County Seat, into a big State Fair challenge. Instead, she gets dunked into a new murder investigation after a killer starts scrapping her competition . . .

The Idaho State Fair is in full swing and chefs are lining up to enter Boise’s Best Restaurant contest, including Angie and her County Seat crew. They might be the hometown favorite, but the competition is steeper than a funhouse floor. And when a top contender is felled following a heated confrontation over a corn dog recipe, winning suddenly becomes a matter of life or death. With a foul foodie on the prowl, it’s up to Angie to dig into the case and put a murderer on ice.

 

 

 

 

A special thanks to Lynn Cahoon for providing an e-book copy of of DEEP FRIED REVENGE! Contest ends Sunday, April 26, 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!)

 

 

 

 

 

Shepherd’s Pie is comfort food at its purest! Rich browned beef and some veggies are smothered with creamy mashed potatoes and then baked to create a hearty, warming meal. Recipe shared with permission granted by Lynn Cahoon, author of DEEP FRIED REVENGE.

Print
Shepherd's Pie

I do love weekday meals that don't take forever to make, yet taste like you slaved away in the kitchen. This recipe is one of those meals. My version of Shepherd's Pie. To save even more time you can can use the refrigerated mashed potatoes found at most groceries. Or to make it lower in carbs, use mashed cauliflower. So, so good and filling for a chilly winter night!

Enjoy,

Lynn Cahoon, Author

Ingredients
Topping
  • 4 large russet potatoes
  • 2 tablespoons (1/4 cube) butter
  • 1/4 cup milk
  • 1/2 cup sour cream
  • Salt/pepper to taste
Meat Mixture
  • 1 chopped onion
  • 1 teaspoon garlic powder (or 2 crushed cloves)
  • 1/2 teaspoon thyme
  • 1-1/2 pounds ground beef
  • 12 ounces frozen mixed veggies
  • 2 tablespoons flour
  • 2/3 cup beef broth
Instructions

  1. Preheat oven to 400 degrees (F).

Topping

  1. Peel and boil potatoes until soft, then drain and mash with the butter, milk, sour cream, salt, and pepper.

Meat Mixture

  1. Fry the onion, garlic, and thyme over medium heat for five minutes. Add in and brown the ground beef.

  2. When beef crumbles, add in the frozen mixed veggies and cook for 5 minutes.

  3. Sprinkle the flour over the mixture and stir so it coats the hamburger.

  4. Add the beef broth and cook down for 5 minutes.

  5. Place meat mixture in a shallow baking pan. Spread mashed potatoes over the top of the meat mixture and put in the oven for 20 minutes.

Shepherd’s Pie is comfort food at its purest! Rich browned beef and some veggies are smothered with creamy mashed potatoes and then baked to create a hearty, warming meal. Recipe shared with permission granted by Lynn Cahoon, author of DEEP FRIED REVENGE.

 

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

Pin to Pinterest:

Shepherd’s Pie is comfort food at its purest! Rich browned beef and some veggies are smothered with creamy mashed potatoes and then baked to create a hearty, warming meal. Recipe shared with permission granted by Lynn Cahoon, author of DEEP FRIED REVENGE.

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

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

 

Shepherd’s Pie is comfort food at its purest! Rich browned beef and some veggies are smothered with creamy mashed potatoes and then baked to create a hearty, warming meal. Recipe shared with permission granted by Lynn Cahoon, author of DEEP FRIED REVENGE.

Twinkies

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REVENGE IS SWEET is the first book in brand new Vintage Sweets Mystery series by Kaye George. The reader is introduced to Tally Holt and her delectable shop, Tally’s Olde Tyme Sweets, and her best friend Yolanda Bella, owner of Bella’s Baskets. This is one of the very few cozy mysteries in which there are two protagonists with alternating points of view. I found that it was an effective way to impart information that wouldn’t appear from a single point of view. That said, I wasn’t expecting it and it took me awhile to become accustom to the switch between the two protagonists. It might have been easier to follow had the sections been labeled with the protagonist’s name other than the asterisks used, since the switches occurred mid-chapter. (Since I read an advance copy perhaps this has been corrected in the final version.)

The vintage candy shop setting is oh so delicious, appealing to my sweet tooth, and I enjoyed the descriptive language used. I felt like the characters weren’t quite as developed as they could be but given that this is a short and sweet read, I’m hoping we’ll get to know Tally and Yolanda better in the second book. This first story was a nice introduction and a good set up for future installments. The murder mystery starts off fairly early but when another murder takes place, the stakes prove to be even higher for both Tally and Yolanda. There are plenty of suspects and the author writes a hair-raising finale that gives me hope the second book in the series will find its stride.

Tally makes so many delectable vintage candies and treats for her shop from recipes handed down from her grandmother. I drooled over the yummy descriptions and could practically smell the sugar cooking and the chocolate melting! I’m enthralled by recipes that have survived for generations and have been passed down. Ms. George includes her homemade Twinkie recipe which is oh so much yummier than those plastic-wrapped things sold at mass market grocery and convenience stores. Tender, golden cake, luscious creamy filling, and a batch that’s large enough to eat several pieces yourself and still have plenty to share with family and friends!

 

Using convenience products, these Twinkies are tender, golden cakes with a luscious creamy filling! The batch makes plenty to eat several pieces yourself and still have enough to share with family and friends! Recipe shared with permission granted by Kaye George, author of REVENGE IS SWEET.

 

Amazon Synopsis

Tally Holt has poured her heart, soul, and bank account into Tally’s Olde Tyme Sweets, specializing in her grandmother’s delicious recipes. Tally’s homemade Mallomars, Twinkies, fudges, and taffy are a hit with visiting tourists—and with Yolanda Bella, the flamboyant owner of Bella’s Baskets next door. But both shops encounter a sour surprise when local handyman Gene Faust is found dead in Tally’s kitchen, stabbed with Yolanda’s scissors.

The mayor’s adopted son, Gene was a handsome Casanova with a bad habit of borrowing money from the women he wooed. It’s a sticky situation for Yolanda, who was one of his marks. There are plenty of other likely culprits among Fredericksburg’s female population, and even among Gene’s family. But unless Tally can figure out who finally had their fill of Gene’s sweet-talking ways, Yolanda—and both their fledgling businesses—may be destined for a bitter end . . .

 

 

 

 

 

A special thanks to Kaye George and Lyrical Press for providing an e-book copy of of REVENGE IS SWEET! Contest ends Sunday, April 19, 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!)

 

 

 

 

 

 

Using convenience products, these Twinkies are tender, golden cakes with a luscious creamy filling! The batch makes plenty to eat several pieces yourself and still have enough to share with family and friends! Recipe shared with permission granted by Kaye George, author of REVENGE IS SWEET.

Print
Twinkies
Ingredients
Cake:
  • 4 eggs
  • 1/2 cup butter, melted and cooled to room temperature
  • 1 box instant vanilla pudding mix
  • 1 boxed yellow cake mix
  • 1 cup water
Filling
  • 1/2 cup butter, room temperature
  • 1 (8 oz.) package cream cheese, room temperature
  • 5 cups confectioners' sugar
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
Instructions

  1. Preheat oven to 350 degrees (F).

Make the cake portion first:

  1. Beat the eggs, add the butter and mix well.

  2. Add vanilla pudding mix, boxed cake mix, and water and stir well. Batter will be thick.

Bake the cake portion:

  1. Grease and flour two 10"x15" jelly roll pans, or line with parchment paper and grease.

  2. Pour half the batter into each prepared pan and spread.

  3. Bake 15 - 20 minutes or until toothpick comes out clean.

  4. Cool on wire rack.

Next make the filling:

  1. Mix butter and cream cheese. Sift the confectioners' sugar and add.

  2. Beat well.

  3. Add whipped topping and vanilla and stir.

Combine:

  1. After the cakes are cooled, spread the filling on one layer.

  2. Place the second layer on top.

  3. Cut into bars.

  4. If you don't eat these right away, you can wrap them in plastic and store them in the freezer. They're good cold!

 

Using convenience products, these Twinkies are tender, golden cakes with a luscious creamy filling! The batch makes plenty to eat several pieces yourself and still have enough to share with family and friends! Recipe shared with permission granted by Kaye George, author of REVENGE IS SWEET.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

Using convenience products, these Twinkies are tender, golden cakes with a luscious creamy filling! The batch makes plenty to eat several pieces yourself and still have enough to share with family and friends! Recipe shared with permission granted by Kaye George, author of REVENGE IS SWEET.

 

 

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

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

 

Using convenience products, these Twinkies are tender, golden cakes with a luscious creamy filling! The batch makes plenty to eat several pieces yourself and still have enough to share with family and friends! Recipe shared with permission granted by Kaye George, author of REVENGE IS SWEET.

Cover Reveal and #giveaway

I’m thrilled to debut my new cozy mystery cover for

SPRINKLES OF SUSPICION

releasing June 2, 2020!

 

To celebrate, I’m giving away 20 e-book copies, via BookFunnel!
(with the hope for reviews)

 

 

 

 

 

E-book pre-order link: Sprinkles of Suspicion

Print book will be available on release date.

 

 

Please use the Rafflecopter link below to enter. Contest ends Thursday, April 16, 2020 and winners will be notified via email and on Kim Davis Author and Cinnamon & Sugar Facebook pages. Be sure to check your spam folder and claim your prize by 4/21/20 or a new winner will be chosen.

 

 

 

a Rafflecopter giveaway

 

 

Book Synopsis

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

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

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

Includes recipes!

Blueberry Cream Cheese Bread

Click on book to visit Amazon

DEATH OF A BLUEBERRY TART, the twelfth book in the Hayley Powell Food and Cocktails Mysteries by Lee Hollis, is one of my favorites in the series so far! The protagonist, Hayley, is settling into her new marriage with Bruce. If you’ve followed the series, you know that Hayley and Bruce have always had a contentious working relationship before they got together, so this newest release is a fun look at how they’re managing. It brings to light how effective the author is at developing the characters over the course of the series. And while this book can be read as a standalone, starting from the beginning builds on the admiration for the protagonist and her supporting characters. Death of a Blueberry Tart also includes Hayley and her best friends, Mona and Liddy’s mothers as central figures to the plot. This provides plenty of opportunities for some humor as the zany dynamics between mothers and daughters plays out on the pages, especially between Hayley and her mother, Sheila. Plus it gives the reader an opportunity to see Hayley through a different set of eyes and find out a little more about her life growing up.

When Sheila’s high school nemesis is found murdered, she becomes the number one suspect. She and her old high school friends immediately jump into investigator roles because if Hayley could solve cases in the past, then so could they. I greatly enjoyed how the author played the older generation of women against Hayley and her friends as each group tries to solve the case. With well-plotted clues and an additional murder thrown in to make the reader second guess themselves, the author wraps up the story with a rousing ending worthy of Helen Reddy’s song, I am Woman!

Another aspect of this series that I truly love is Hayley’s food and cocktail columns that she writes for the Island Times. It’s a charming break in the story and always includes yummy recipes. In this newest release I’ll have to admit I want to try every single recipe but after great deliberation, I finally decided to make the Blueberry Cream Cheese Bread first. It didn’t disappoint! Loaded with plump, fresh blueberries and tangy cream cheese, this bread is supremely moist and flavorful. I love how the recipe makes two loaves – or in my case, I made 1 regular-sized loaf and 3 mini-loaves to share* – so there’s plenty to go around. I added a powdered sugar drizzle to dress up the bread, but even without, Blueberry Cream Cheese Bread is a yummy sweet treat!

*I made the recipe long before the shelter at home started. This bread is a sweet, comforting treat and should store well in the refrigerator for several days for you and your family to enjoy.

 

Blueberry Cream Cheese Bread is loaded with plump, fresh blueberries and tangy cream cheese, making this a supremely moist and flavorful treat! Recipe shared with permission granted by Lee Hollis, author of DEATH OF A BLUEBERRY TART.

 

Amazon Synopsis

It may not be front page news, but Island Times food and cocktails columnist Hayley Powell and crime reporter Bruce Linney are now happily married. Before they can set sail on their honeymoon cruise, however, Hayley’s mom, Sheila, pays an impromptu visit—and promptly becomes the prime suspect in a murder.

The victim is Sheila’s old high school rival, Cassie Lemon-Hogg, known for her homemade blueberry pies and her home-wrecking flirtations. As Hayley teams up with her BFFs Liddy and Mona to clear her mother’s name, Sheila reunites with Liddy’s mom Celeste and Mona’s mom Jane for their own amateur sleuthing. The race is on between the moms and the daughters to find out who served this blueberry tart her just desserts . . .

 

 

 

 

A special thanks to Lee Hollis for providing 3 print giveaway copies of DEATH OF A BLUEBERRY TART! Contest ends Sunday, April 12, 2020 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

 

 

 

 

 

Blueberry Cream Cheese Bread is loaded with plump, fresh blueberries and tangy cream cheese, making this a supremely moist and flavorful treat! Recipe shared with permission granted by Lee Hollis, author of DEATH OF A BLUEBERRY TART.

Print
Blueberry Cream Cheese Bread
Ingredients
  • 2 cups fresh blueberries
  • 8 ounces cream cheese, softened
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons flour
Instructions

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

  2. In a mixing bowl, toss the blueberries with 2 tablespoons flour, then set aside.

  3. In a stand mixer, cream together butter, cream cheese, sugar, and vanilla. Add one egg at a time, beating well after each egg.

  4. In another bowl combine the flour, baking powder, and salt. Slowly mix it into the wet batter until combined. Fold in your blueberries with a spatula.

  5. Pour the batter into two greased 9 x 5-inch bread pans and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

  6. Let rest for ten minutes, then flip the bread out onto a wire cooling rack and let cool completely.

This is always a wonderful treat in the morning with a good cup of piping-hot coffee.

Cinnamon & Sugar's Notes:

  1. For an optional drizzle to add over the bread, whisk together until smooth, 1/2 cup powdered sugar with 2 - 3 teaspoons milk or cream. Drizzle over the tops of the cooled bread and allow to set for 30 minutes before serving.

Blueberry Cream Cheese Bread is loaded with plump, fresh blueberries and tangy cream cheese, making this a supremely moist and flavorful treat! Recipe shared with permission granted by Lee Hollis, author of DEATH OF A BLUEBERRY TART.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

Blueberry Cream Cheese Bread is loaded with plump, fresh blueberries and tangy cream cheese, making this a supremely moist and flavorful treat! Recipe shared with permission granted by Lee Hollis, author of DEATH OF A BLUEBERRY TART.

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

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

 

 

Blueberry Cream Cheese Bread is loaded with plump, fresh blueberries and tangy cream cheese, making this a supremely moist and flavorful treat! Recipe shared with permission granted by Lee Hollis, author of DEATH OF A BLUEBERRY TART.

Scottish Bannocks

I’m delighted to welcome Paige Shelton to my blog to celebrate her new release, THE STOLEN LETTER! Thanks for visiting with us, Paige, and thanks for your yummy recipe and book giveaway!

 

 

I always crave Scottish food around the time a new Scottish Bookshop Mystery is about to publish. Well, not really. What I crave is the fried fish and chips we found at a Grassmarket takeaway when we visited Scotland. They were so good. The other things we tried, like haggis, don’t really come to mind. But that fish and chips; yum!

In researching other Scottish foods I thought I might like, I found bannocks.

From Wikipedia: a bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. A bannock is usually cut into sections before serving. (Cinnamon & Sugar’s Note: we really liked these split in half like an English muffin and toasted! The traditional way is delicious too.) 

My goal, when looking for something to make, is always to simplify. I found a variety of bannock recipes – some cooked in the oven, some on the stovetop, and some fried. I simplified. I chose to use a cast iron skillet on the stovetop. These bannocks are biscuit-y. Some recipes I found were of the same texture, but some weren’t. I don’t know if you’d find my exact recipe anywhere in Scotland, but I do think it’s yummy.

 

 

This simplified and version of Scottish Bannocks uses a cast iron skillet to get a nicely browned exterior yet the interior retains a biscuit-y texture. Recipe shared with permission granted by Paige Shelton, author of THE STOLEN LETTER.

 

 

 

 

 

 

A special thanks to Paige Shelton for providing a hardcover copy of  THE STOLEN LETTER. Contest ends Wednesday, April 8, 2020 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!)

 

 

 

 

 

 

This simplified and version of Scottish Bannocks uses a cast iron skillet to get a nicely browned exterior yet the interior retains a biscuit-y texture. Recipe shared with permission granted by Paige Shelton, author of THE STOLEN LETTER.

Print
Scottish Bannocks

From Wikipedia: a bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. A bannock is usually cut into sections before serving.

My goal, when looking for something to make, is always to simplify. I found a variety of bannock recipes – some cooked in the oven, some on the stovetop, and some fried. I simplified. I chose to use a cast iron skillet on the stovetop. These bannocks are biscuit-y. Some recipes I found were of the same texture, but some weren’t. I don’t know if you’d find my exact recipe anywhere in Scotland, but I do think it’s yummy.

Ingredients
  • Cast iron skillet
  • Oil for the skillet (I use olive oil)
  • Pastry blender/cutter
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 cup Crisco shortening (or lard)
  • 1/2 cup raisins
  • About 3/4 cup water. (I use tap water.)
Instructions
  1. Oil the bottom and sides of the skillet and place over a low flame. This is a low and slow cook so as to make sure the inside cooks well and the outside doesn’t burn.
  2. Mix the dry ingredients together.

  3. Cut in the vegetable shortening (or lard), until the mixture is an even, crumbled consistency.

  4. Mix in the raisins.

  5. Mix in the water. For me it’s about 3/4 cups, but I have tried 1/2 a cup and one full cup and those worked okay too, just changing the density slightly.

  6. Bring the dough together and knead for a bit. About five to ten times. Be careful to not overwork the dough.

  7. Divide the dough into six balls. Smash them down with a spatula so you have six small pancake-looking things. (about 1/4 inch to 1/2 inch thick)

  8. With the heat still on low, place three bannocks in the skillet to cook on one side, and then flip to the other side to cook. Again, the goal is to cook the insides without burning the outsides, so use your best judgement, but, for me, it’s about ten minutes per side.
  9. Remove from heat and serve right away, but they’re good when cooled too. Repeat with the other three.
  10. Serve with butter, honey, jam. Again, these are biscuit-y and work with the same sorts of yummy toppings that you’d put on any biscuit.
  11. Enjoy!

This simplified and version of Scottish Bannocks uses a cast iron skillet to get a nicely browned exterior yet the interior retains a biscuit-y texture. Recipe shared with permission granted by Paige Shelton, author of THE STOLEN LETTER.

 

 

 

 

 

 

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My Review

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THE STOLEN LETTER is the fifth book in the Scottish Bookshop Mystery Series by Paige Shelton. In this newest release, I love how the tragic historical figure of Mary, Queen of Scots, is woven into a current day murder mystery. It is obvious that the author did considerable research on the beheaded queen, yet the way the information is presented is anything but a dry history lesson. I was captivated with how she uses Mary Stewart, a woman claiming reincarnation of the long-ago queen, intertwined with her doppelganger, protagonist Delaney Nichols. Ms. Shelton often includes a slight mystical element to her stories yet keeps them firmly in the “whodunit” cozy mystery category. As the layers of the story unfolds, the author’s deft skill weaves historical events into her clues, while providing intrigue with each turn of the page. A surprising Agatha Christie-style reveal wrapped the plot and subplots together into one rewarding read.

Another thing I love about this series is the setting, which is as charming as they come. Delaney works in the mysterious, yet inviting bookshop, The Cracked Spine, in Edinburgh, Scotland. Ms. Shelton’s strong descriptive voice brings life to the locations and the reader can see the ancient castle and cobbled walkways, feel the cold, damp rain, hear the brogue of the locals, and smell the time-worn books and treasures that clutter the bookshop. She also creates memorable characters that invite the reader to spend time with them. Delaney is a caring individual and, in the short year she’s been in Edinburgh, has made her co-workers and the elderly people she rents from, into a tightknit family. I’ve also enjoyed seeing her relationship with Scottish pub owner, Tom Shannon, progress throughout the series, and now that they are married, I can’t wait to see what’s in store for them both. THE STOLEN LETTER combines everything I enjoy about a cozy mystery making this another fascinating addition to one of my favorite series!

Amazon Synopsis

Delaney Nichols is confident she’s doing what she loves—case in point, just one day after returning from her fabulous European honeymoon, she’s eager to get back to the Cracked Spine, the bookstore where she works. But as she disembarks her bus and hurries toward the shop she and another woman collide, sending a stack of books the woman is carrying to the ground.

Delaney’s hapless victim’s name is Mary, and the two women can’t help but notice that they bear an uncanny resemblance to one another. According to Mary, they both also look like the long-beheaded Mary Queen of Scots. Even stranger, Mary believes she is the reincarnation of the Scottish queen. But peculiar as Delaney’s doppelganger is, she doesn’t have time to dwell on it: on her arrival to the bookshop, she learns the Edinburgh city council wants to close the Cracked Spine, citing code violations, and she’s determined to stop them.

But when Mary’s husband dies in a car explosion—and Delaney learns he was the very member of city council who proposed that the city take a closer look at the bookshop’s construction—she starts to wonder if her meeting with Mary wasn’t an accident. Edinburgh has become as filled with intrigue and deception as any European court, and Delaney is determined to get to the bottom of this royal mystery.

 

 

 

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This simplified and version of Scottish Bannocks uses a cast iron skillet to get a nicely browned exterior yet the interior retains a biscuit-y texture. Recipe shared with permission granted by Paige Shelton, author of THE STOLEN LETTER.

 

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

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

 

This simplified and version of Scottish Bannocks uses a cast iron skillet to get a nicely browned exterior yet the interior retains a biscuit-y texture. Recipe shared with permission granted by Paige Shelton, author of THE STOLEN LETTER.

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