Almond Bear Claws

 

 

 

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I’m delighted to be participating in the Great Escapes Virtual Book Tour to showcase MOUSSE AND MURDER! This first book in the brand new Alaskan Diner Mystery series by Elizabeth Logan, introduces the reader to Charlotte “Charlie” Cooke and her posse of friends and employees at her family’s Bear Claw diner in Elkview, Alaska. The setting is unique given the small wilderness town and I enjoyed the bits and pieces of Alaskan history and geographical tidbits the author weaves into the story. Her descriptive voice makes the setting come alive and I could imagine the rugged natural beauty the area offers along with the activities that draw tourists to the town. Ms. Logan has created delightful characters and it was easy to admire Charlie. I especially loved her cat, Benny (nicknamed after Eggs Benedict!). Benny is a charming sidekick and the “Bennycam” and cat app games are brilliant additions providing a bit of humor. Charlie’s friendliness contributes to easy going relationships with her friends and employees… that is except for her head chef, Oliver. Theirs is a contentious relationship and when Oliver walks off the job and is found murdered after an argument with her, Charlie can’t help but feel guilty and want to find out what happened to him.

A long-time friend of Charlie’s mom and frequent visitor to Bear Claw Diner, the local sheriff exhibits great understanding of Charlie’s need to help find answers. I really like when an amateur sleuth isn’t treated with contempt by law enforcement and instead it’s acknowledged that they might have helpful information. As the group of friends surrounding Charlie grows, so does the sheriff’s need to “deputize” those helpers, which added some cute scenes. The well-plotted mystery provided enough clues yet with some twists thrown in which kept me guessing most of the read. I look forward to the next book and the opportunity to revisit the quaint town of Elkview, Alaska and its delightful residents.

Running a diner, there’s always lots of delicious foods being made and served to hungry patrons. One of their most popular treats is the Bear Claws, which the cafe is named after. In the book, Charlie has a fierce argument with her chef over wanting to add some chocolate to the iconic Bear Claws… which I personally think would be a decadent addition and I’ll try it next time. But even without the chocolate, these Almond Bear Claws are scrumptious with flaky pastry encasing sweet almond filling. While the dough might be time consuming, there is a lot of downtime during the rising sessions. I wouldn’t make these for everyday consumption but for special breakfasts or brunches, I’d make these again to spoil my guests!

 

With flaky pastry encasing a sweet almond filling, these Almond Bear Claws are a scrumptious addition to breakfast, brunch, or coffee break! Recipe shared with permission granted by Elizabeth Logan, author of MOUSSE AND MURDER.

 

Amazon Synopsis

A young chef might bite off more than she can chew when she returns to her Alaskan hometown to take over her parents’ diner in this charming first installment in a new cozy mystery series set in an Alaskan tourist town.

When Chef Charlie Cooke is offered the chance to leave San Francisco and return home to Elkview, Alaska, to take over her mother’s diner, she doesn’t even consider saying no. After all–her love life has recently become a Love Life Crumble, and a chance to reconnect with her roots may be just what she needs.

Determined to bring fresh life and flavors to the Bear Claw Diner, Charlie starts planning changes to the menu, which has grown stale over the years. But her plans are fried when her head cook Oliver turns up dead after a bitter and public fight over Charlie’s ideas–leaving Charlie as the only suspect in the case.

With her career, freedom, and life all on thin ice, Charlie must find out who the real killer is, before it’s too late.

 

 

 

 

A special thanks to Elizabeth Logan for providing a fun gift basket full of goodies for one winner! Contest is administered by Great Escapes Virtual Book Tours and ends May 12, 2020 at 11:59 pm PST. Limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and at Escape With Dollycas Into A Good Book, as well as notified by email (so check your spam folder!)

 

 

 

 

 

With flaky pastry encasing a sweet almond filling, these Almond Bear Claws are a scrumptious addition to breakfast, brunch, or coffee break! Recipe shared with permission granted by Elizabeth Logan, author of MOUSSE AND MURDER.

Print
Almond Bear Claws
Ingredients
Pastry Ingredients:
  • 1-1/2 cups cold butter, cut into 1/2-inch pieces
  • 5 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups half-and-half
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 egg
Filling Ingredients:
  • 2/3 cup almond paste (7-ounce package)
  • 1/4 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 egg whites
Topping Ingredients:
  • 1 egg
  • Almond slices
Instructions
Pastry:

  1. Mix butter with 3 cups of flour until well coated. Refrigerate until needed.

  2. Combine yeast and remaining 2 cups flour.

  3. In a saucepan, heat half-and-half, sugar, and salt to 110 - 115 degrees (F). Add to yeast mixture. Beat until smooth. Beat in egg.

  4. Stir in butter mixture just until moistened.

  5. Roll out dough on a well-floured surface into a rectangle. Fold into thirds from the short edge and roll back into a large rectangle. Repeat 2 more times.

  6. Roll dough into rectangle about 8 inches wide and 1/4 inch thick. Cut dough in half lengthwise to make two 4-inch wide strips. Refrigerate at least 3 hours or overnight.

Filling:
  1. Break the almond paste into pieces and place almond paste, sugar, cinnamon, salt and vanilla in a large bowl and beat until mixture is crumbly.
  2. Add egg whites and beat until mixture is smooth.
Combining:

  1. Working with 1 piece of dough at a time, roll dough to about 8 inches wide. Use a spatula to spread the filling on each half of the dough. Roll dough over filling and cut each roll into equal size sections, usually 8 pieces total.

  2. Place pastries seam-side down on a baking sheet. Make 4 cuts on one side of each pastry, extending at least 1inch into the pastry to create "fingers." Curve the pastry into a slight arch to separate the fingers. Cover tray loosely with plastic wrap and let rise for 1-1/2 to 2 hours, or until doubled in size.

  3. Preheat oven to 400 ℉. Beat whole egg in a small bowl and brush each pastry with egg. Place one almond half or sliced almond onto each finger to form a claw.
  4. Bake for 15-20 minutes, or until golden brown. Allow bear claws to cool on a wire rack before serving.

With flaky pastry encasing a sweet almond filling, these Almond Bear Claws are a scrumptious addition to breakfast, brunch, or coffee break! Recipe shared with permission granted by Elizabeth Logan, author of MOUSSE AND MURDER.

 

 

 

 

 

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With flaky pastry encasing a sweet almond filling, these Almond Bear Claws are a scrumptious addition to breakfast, brunch, or coffee break! Recipe shared with permission granted by Elizabeth Logan, author of MOUSSE AND MURDER.

 

 

 

 

 

 

 

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

 

 

 

May 5 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW, RECIPE
May 5 – The Pulp and Mystery Shelf – GUEST POST
May 5 – I’m Into Books – SPOTLIGHT
May 5 – Books a Plenty Book Reviews – REVIEW
May 6 – Elizabeth McKenna – Author – SPOTLIGHT
May 6 – The Avid Reader – REVIEW
May 6 – The Power of Words – REVIEW
May 6 – Hearts & Scribbles – SPOTLIGHT
May 6 – Island Confidential – SPOTLIGHT
May 7 – Ruff Drafts – GUEST POST
May 7 – StoreyBook Reviews – REVIEW
May 7 – FUONLYKNEW – SPOTLIGHT
May 7 – Reading Is My SuperPower – REVIEW
May 8 – Reading Reality – REVIEW
May 8 – A Holland Reads – SPOTLIGHT
May 8 – Ascroft, eh? – CHARACTER INTERVIEW
May 8 – Carla Loves To Read – REVIEW
May 9 – Christy’s Cozy Corners – REVIEW
May 9 – The Ninja Librarian – REVIEW, CHARACTER GUEST POST
May 9 – Lisa Ks Book Reviews – REVIEW, GUEST POST
May 9 – Eskimo Princess Book Reviews– SPOTLIGHT
May 10 – Socrates Book Reviews – REVIEW
May 10 – Brooke Blogs – REVIEW
May 10 – Literary Gold– SPOTLIGHT
May 10 – Moonlight Rendezvous – REVIEW
May 11 – eBook Addicts – REVIEW
May 11 – Brianne’s Book Reviews – REVIEW
May 11 – Sapphyria’s Books – REVIEW
May 11 – A Wytch’s Book Review Blog – CHARACTER INTERVIEW
May 12 – Cozy Up With Kathy – REVIEW, AUTHOR INTERVIEW
May 12 – Diary of a Book Fiend – REVIEW
May 12 – Mystery Thrillers and Romantic Suspense Reviews – SPOTLIGHT
May 12 – Escape With Dollycas Into A Good Book – REVIEW  

 

 

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

 

With flaky pastry encasing a sweet almond filling, these Almond Bear Claws are a scrumptious addition to breakfast, brunch, or coffee break! Recipe shared with permission granted by Elizabeth Logan, author of MOUSSE AND MURDER.

Pumpkin Spice Cupcakes

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PUMPKIN SPICE PERIL, the twelfth book in the Cupcake Bakery Mystery series by Jenn McKinlay, is a much-needed, lighthearted read for this coronavirus pandemic time we find ourselves in. Ms. McKinlay’s humor brings some laughter and definitely lots smiles to the reader as the story unfolds. Protagonist Mel Cooper, along with her partner in the Fairy Tale Cupcake Bakery and soon to be sister-in-law, Angie, are just the sort of good people I like to spend time with. They are friendly and big-hearted, and able to banter and spout off movie quotes at the drop of a hat. Their antics and relationship with each other, their family members, and their employees bring joy to each page. As a long-time fan of this series, I’ve greatly enjoyed watching the core characters grow and change over the years and in this newest book there are changes aplenty!

When one of their artist friends is found murdered, Mel becomes involved in finding out what happened. She feels guilt over not being a better friend to the woman, who had obviously been going through a stressful time. Ms. McKinlay’s descriptive voice shines through which allows the reader to experiences the art gallery and the gorgeous art produced there, the anguish Mel feels, and the suspects she talks to. I felt like I was right there, tagging along. Even though Mel’s Uncle Stan is the detective in charge, it doesn’t stop the chief of police from zeroing in on Mel and trying to prove she must be involved since she’s always stumbling onto dead bodies. Still, Mel presses forward to do everything she can for the victim. There were plenty of suspects to go around and some twists to keep the plot interesting.

Of course with the central setting being Fairy Tale Cupcake Bakery, there are cupcakes galore mentioned throughout the story. Be prepared to drool! Fortunate for the reader, Ms. McKinlay provides several mouthwatering recipes at the back of the book. Despite it being spring, I was drawn to the Pumpkin Spice Cupcakes with a cinnamon cream cheese frosting. I love all things pumpkin and these did not disappoint! Nicely spiced, the cupcakes are moist and could be eaten as a breakfast muffin because pumpkin is a vegetable, so these could be considered healthy. Right? But what really amps up the flavor is the cinnamon cream cheese frosting… I might have eaten it by the spoonful! Eaten together, these Pumpkin Spice Cupcakes will convert you from waiting until fall to try, and instead, will make you want to eat these year round.

 

With warm spices of cinnamon, ginger, and nutmeg, Pumpkin Spice cupcakes are moist and could be eaten as a breakfast muffin. But piled high with Cinnamon Cream Cheese Frosting, these delectable treats are worthy of any celebration! Recipe shared with permission granted by Jenn McKinlay, author of PUMPKIN SPICE PERIL.

 

Amazon Synopsis

Life is all sugar and spice for the Fairy Tale Cupcake bakers–Melanie Cooper is engaged to the delectable Joe DeLaura, Angie Harper and her husband Tate are savoring married life, and the bakery is bustling with happy customers. Until one of their most valued cupcake connoisseurs ends up dead.

Local glass artist and cupcake lover Rene Fischer-Klein has always suffered from a wide variety of health issues. In an effort to cheer her up, her doting husband, Peter, brings her a four-pack of her favorite cupcakes every week. But when the police discover that Rene has been poisoned, there’s no sugarcoating the fact that the last things she ate were the bakery’s signature pumpkin spice cupcakes! With their lives and bakery at stake, it’s up to Mel and Angie to find out who poisoned their artist friend and why, before their future is frosted for good.

 

 

 

 

A special thanks to Jenn McKinlay for providing a print copy of PUMPKIN SPICE PERIL! Contest ends Wednesday, May 6, 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!)

 

 

 

 

 

 

With warm spices of cinnamon, ginger, and nutmeg, Pumpkin Spice cupcakes are moist and could be eaten as a breakfast muffin. But piled high with Cinnamon Cream Cheese Frosting, these delectable treats are worthy of any celebration! Recipe shared with permission granted by Jenn McKinlay, author of PUMPKIN SPICE PERIL.

Print
Pumpkin Spice Cupcakes

A pumpkin spice cupcake with a cinnamon cream cheese frosting.

Ingredients
Pumpkin Spice Cupcakes
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted
  • 4 large eggs, beaten
  • 1 (15 ounce) can pumpkin puree
Cinnamon Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 3-1/2 cups powdered sugar
Instructions

  1. Preheat oven to 350 degrees (F).

  2. Line cupcake pan with paper liners.

Cupcakes:

  1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.

  2. In a large bowl, mix together brown sugar, granulated sugar, melted butter, and eggs.

  3. Add dry ingredients to the sugar mixture and mix until smooth.

  4. Lastly, mix in the pumpkin until thoroughly blended.

  5. Scoop the batter evenly into the cupcake liners.

  6. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean.

  7. Let cool before frosting.

Frosting:

  1. Beat cream cheese, butter, vanilla, and cinnamon in large bowl until well blended.

  2. Gradually add powdered sugar and beat until frosting is smooth.

  3. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip.

Cinnamon & Sugar's Note:

  1. If you like your frosting piled high, make 1-1/2 batches of the Cinnamon Cream Cheese Frosting.

Notes

Makes 24 cupcakes

With warm spices of cinnamon, ginger, and nutmeg, Pumpkin Spice cupcakes are moist and could be eaten as a breakfast muffin. But piled high with Cinnamon Cream Cheese Frosting, these delectable treats are worthy of any celebration! Recipe shared with permission granted by Jenn McKinlay, author of PUMPKIN SPICE PERIL.

 

 

 

 

 

 

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With warm spices of cinnamon, ginger, and nutmeg, Pumpkin Spice cupcakes are moist and could be eaten as a breakfast muffin. But piled high with Cinnamon Cream Cheese Frosting, these delectable treats are worthy of any celebration! Recipe shared with permission granted by Jenn McKinlay, author of PUMPKIN SPICE PERIL.

 

 

 

 

 

 

 

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.

 

With warm spices of cinnamon, ginger, and nutmeg, Pumpkin Spice cupcakes are moist and could be eaten as a breakfast muffin. But piled high with Cinnamon Cream Cheese Frosting, these delectable treats are worthy of any celebration! Recipe shared with permission granted by Jenn McKinlay, author of PUMPKIN SPICE PERIL.

 

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

 

 

 

 

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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!

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