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HERE COMES THE BODY, the first book in the brand new Catering Hall Mystery series by Maria DiRico (aka award-winning author Ellen Byron) combines the perfect balance of a clever mystery, zany characters, and witty humor. It captured my imagination and my attention so thoroughly, I didn’t want to put it down until I’d read the very last word. As the daughter of a mobster (who’s trying to go straight), protagonist Mia Carina has developed a very strong personality and has what it takes to meet life head-on and then move on (like being a person of interest in her cheating husband’s disappearance). The smart-alecky responses to situations Mia finds herself in, provides plenty of laugh out loud moments, while heart-felt scenes concerning her missing parakeet brings an emotional depth to the story. I greatly enjoyed that the author embraces the vibes of Queens, New York, instead of focusing on the typical pretentiousness of Manhattan. The way she weaves the comparisons into the story provides another layer of humor.

The author’s descriptive voice makes the setting come alive so I felt like I was visiting the Astoria neighborhood as she captures the flavors of the Italian and Greek residents. And oh what fun those senior neighborhood women are! Heading up the “Army” is Mia’s elderly Italian grandmother, Elisabetta. She and her friends add another dimension of humor to the story. Don’t think for a moment that since the story is filled with humor and entertaining characters, that the mystery has been overlooked. It hasn’t in the least. HERE COMES THE BODY is well-plotted with sub-plots that intertwine with the main murder mystery, and plenty of shady characters to keep the reader guessing. Ms. DiRico touches on crime themes that many cozy mysteries might shy away from. It has a bit of an edgier feel than a typical “English Village” cozy, yet she makes it work beautifully and I am eager to read future books in this new series!

Mia’s grandmother, along with the other elderly women in the neighborhood, are all great cooks. There is always an offer (or push) to eat with them and lots of yummy dishes mentioned in the book. Ms. DiRico provides a few recipes at the back of the book and I was drawn to the recipe for Farina Greek Cake. With the addition of a honey and orange zest syrup soaked into the baked cake, I was sure this cake had to be moist, flavorful and delicious… and I was right! I did have to utilize Google to find out what Farina is and much to my surprise, it’s Cream of Wheat… which makes this a pantry staple type of dessert. Easy to make, the honey syrup adds a lovely flavor and texture to this dense-style cake. It also made it possible to eat over several days without the cake getting stale. A dollop of whipped cream and a few sprinkles of pistachios for garnish, Farina Greek Cake is a sweet ending to any supper.

Amazon Synopsis

After her philandering husband’s boat went down, newly single Mia Carina went back to Astoria, the bustling Queens neighborhood of her youth. Living with her nonna and her oversized cat, Doorstop, she’s got a whole new life—including some amateur sleuthing . . .

Mia is starting work at Belle View, her father’s catering hall, a popular spot for weddings, office parties, and more—despite the planes that occasionally roar overhead on their way to LaGuardia and rattle the crystal chandelier. Soon she’s planning a bachelor party for a less-than-gentlemanly groom. But it goes awry when the gigantic cake is wheeled in and a deadly surprise is revealed . . .

Since some of her family’s associates are on the shady side, the NYPD wastes no time in casting suspicion on Mia’s father. Now, Mia’s going to have to use all her street smarts to keep him out of Rikers Island . . .

A special thanks to Maria DiRico for providing one winner with a print copy of HERE COMES THE BODY. Contest ends Sunday, March 8, 2020 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

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Greek Farina Cake

Serves 16

Ingredients

Ingredients for the Cake

• 1 cup flour
• 1/4 teaspoon salt
• 1 tablespoon double-acting baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup sugar
• 6 eggs
• 3/4 cup regular, uncooked farina

Ingredients for the Syrup

• 2 cups water
• 2 cups sugar
• 1-1/2 teaspoons vanilla
• 1 teaspoon orange zest
• 1/4 cup honey

Optional

• Whipped cream
• Crushed pistachio nuts

Instructions

Instructions for the Cake

1. Preheat oven to 350 degrees (F).

2. In a medium bowl, combine flour, salt, and baking powder. Set aside.

3. Cream the butter with an electric mixer. Slowly add the sugar, then add the eggs one at a time at slow speed, making sure to beat well after adding each egg.

4. While running the mixer on medium speed, slowly add the flour mixture, and then the farina. Mix well until all the ingredients are thoroughly combined.

5. Pour batter into an 8" x 8" baking pan and bake for 35 - 40 minutes, until a toothpick inserted to test it comes out clean.

Instructions for the Syrup

1. While the cake is baking, combine the water, sugar, vanilla, orange zest, and honey in a heavy saucepan. Bring to a boil and then reduce to a simmer. You can simmer it for the duration of the cake's baking time. If you turn the heat off, make sure to heat up the syrup again before using to finish the cake.

Instructions for Finishing the Cake

1. While the cake is hot, poke about a dozen holes in it. Ladle the hot syrup onto the cake, waiting for one ladle of syrup to absorb before adding another. (You can use all the syrup or half of it, saving the other half for future use.

2. When the cake has cooled completely, cut it into sixteen squares. As an option, you can add a spoonful of whipped cream to each piece and sprinkle with pistachio nuts.

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I’ve been a long-time fan of The Callie’s Kitchen Mystery Series by Jenny Kales! Featuring Greek-American Calliope Costas, this feisty food business owner and amateur sleuth lives in a scenic Wisconsin town with colorful characters — and a high murder rate. Ms. Kales provides several yummy recipes at the back of each of her cozy mysteries and I was thrilled when I found that she had compiled and then added numerous recipes to create The Callie’s Kitchen Mysteries Cookbook! 

Full of mouth-watering dishes, Ms. Kales includes a full range of dishes from Appetizers, Beverages, Salads and Sides, Soups and Stews, Main Dishes, and of course my favorite, Sweet Treats! I appreciate that the index recipe list links to the actual recipe page, which saves time from having to scroll through to find the right spot. I also love that Ms. Kales starts each recipe with a blurb, alerting the reader to either that it’s a new recipe or which book the recipe was featured in. She also gives some fun tidbits about the storyline in her books or insight into the recipe. It provides added entertainment when browsing for a new recipe to try out. The hardest part when reading through Callie’s Kitchen Mysteries Cookbook? Trying to narrow down which recipe I want to try first since I want to make them all!

I’ve had the opportunity to make several dessert dishes from her four mystery books, and each of them are amazingly delicious. I’m re-sharing Ms. Kale’s recipe for Chai Spice Cake because it’s super yummy, looks festive, and isn’t too difficult to make. Plus I really like that the recipe includes using individual spices to create the chai mix instead of having to track down and buy a specialty spice. Included is a yummy cream cheese glaze for the Chai Spice Cake, but if pressed for time I think a sprinkling of confectioners’ sugar would be a simple alternative. I’ve made this cake a few times and always receive huge compliments on it!

Amazon Synopsis

You’re invited to Callie’s Kitchen, where Greek food meets Midwest comfort cooking…

The Callie’s Kitchen Mysteries Cookbook is filled with Mediterranean-meets-Midwest comfort food recipes! You’ll find every delicious recipe from each one of the books in the popular culinary cozy mystery series, plus many new bonus recipes. Also included are book excerpts, brand-new scenes, family lore and kitchen tips from Callie “Calliope” Costas herself, Greek-American foodie, business owner and amateur sleuth.

Now you can share Callie’s Greek specialties with your family and friends, including:

George’s Spanakopita (Spinach-Feta Pie with Phyllo)
Kourabiethes (Greek snowball cookies)
New Year’s Meat-Leek Pie with Phyllo
Zucchini Fritters with Greek Yogurt Sauce
My Big (Low) Fat Greek Salad

You’ll also find Callie’s Midwestern favorites, such as:

Wisconsin Supper Club Cheese Spread
Callie’s Sour Cherry Pie
Pumpkin Spice Scones

If you’ve ever wanted to visit Callie’s fictional Wisconsin eatery, this cookbook is the next best thing. Bring the scrumptious flavors of Callie’s Kitchen right into your own home by ordering today!

A special thanks to Jenny Kales for providing one winner with an e-book copy of Callie’s Kitchen Cookbook PLUS your e-book choice of one of Callie’s Kitchen Mysteries listed below! Contest ends Friday, February 21, 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!)

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Chai Spice Cake

Bring out your best Bundt pan for this one and you will have one impressive cake to share at a fall gathering or the holidays. I use my Vintage Star Bundt pan for this, but any Bundt or tube pan will work. With its warm blend of spices, this cake could even grace the table at a special brunch. An easy glaze recipe is included, but you could also dust this cake with powdered sugar for a simple decoration. Either way, this cake is full of scrumptious flavor.

Ingredients

Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch salt
• 1/2 cup unsalted butter, softened
• 4 tablespoons cream cheese, softened
• 2 eggs
• 1 cup sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract

Chai spice mix:

• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Pinch finely ground black pepper

Cream Cheese Glaze:

• 1 tablespoon very soft cream cheese
• 1 cup powdered sugar
• 1 - 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

Cake

1. Preheat oven to 350 degrees (F).

2. Spray a Bundt pan or tube pan with Pam baking spray (with flour).
3. Mix flour, baking powder, baking soda, salt and chai spice in a medium bowl. Set aside.

4. Beat butter and cream cheese with sugar until very light and fluffy, about 5 minutes. 

5. Add eggs, one at a time, beating until blended.

6. Add flour mixture in thirds, alternating with sour cream. Do not overbeat. 

7. Add the vanilla extract and mix until just blended.

8. Pour batter into Bundt pan and smooth the top. Bake for 38-40 minutes. Check for doneness by testing the center with a toothpick; it should come out clean. Be careful not to overbake.

9. Cool in pan for 10 minutes before unmolding to cool completely on a wire rack. Let cool a little longer before slicing the cake. It is best served warm.

Cream Cheese Glaze:

1. Whisk ingredients together until the glaze is smooth and pourable. Add a little more milk if the mixture is too stiff. Drizzle over top of cake.

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Here’s a link to Paximathia (Spiced Greek Biscotti), one of the recipes in SPICED AND ICED, and was passed down from Ms. Kale’s husband’s grandmother! This recipe is the second most visited page on my blog and is in the top 10 most watched YouTube videos on my channel!

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THERE’S A MURDER AFOOT, the fifth book in the Sherlock Bookshop Mysteries by Vicki Delany, is another entertaining addition to one of my favorite series. Protagonist Gemma Doyle is part owner and the manager of the Sherlock Homes Bookshop and Emporium in West London, Massachusetts. Despite not being a huge fan of Sherlock, Gemma is quite knowledgeable and has a sharp sense of observation not unlike the famous detective. I’ve always enjoyed the setting of the bookshop but in this new release Gemma and her good friends head across the pond to London, England. It was a treat to be introduced to Gemma’s family which adds another layer of insight into her character. I especially enjoyed seeing her interact with her mysterious sister, Pippa. The set up makes it seem like the reader might be treated to future storylines featuring both sisters. One of the great strengths of Ms. Delany is her character development which makes the story come alive.

When Gemma’s father is accused of murdering his estranged and felonious brother-in-law, Gemma knows she has to get involved in finding the truth. Despite pointing out overlooked clues to the detective in charge, Gemma still can’t convince him of her father’s innocence. I loved how she teamed up with her friends to ask questions as the trail led her to the dark world of art forgery with her sister providing some background practical assistance. Again there are parallels to the original Sherlock books and this series for the sharp reader to pick out. With clues sprinkled throughout the quest, I was still surprised with the twists and turns the plot took. An exciting finish wrapped up the book and left me wanting the next in this series to be available sooner than later!

While there aren’t any recipes in the book, Ms. Delany has graciously shared her own yummy Hummingbird Cake creation for this post. Oh my goodness… so many delicious ingredients packed into one cake! Rich, thanks to loads of walnuts and coconut, and exceptionally moist thanks to a generous amount of pineapple and bananas. Hummingbird Cake is a bit reminiscent of carrot cake but imbibes a tropical flavor that is enhanced with the tangy cream cheese frosting. I greatly appreciated that the leftovers were just as delicious, if not more so, the next day after being refrigerated. I’ll be making this cake for special occasions especially since I know it will hold up to storing for a day or two.

Amazon Synopsis

Gemma Doyle and her friends travel to London for a Sherlock Holmes convention–but will Gemma’s father take the fall for a felonious forger’s fatality?

The 6th of January is Sherlock Holmes’s birthday, and lucky for Gemma Doyle, January is also the slowest time of the year at both the Sherlock Holmes Bookshop and Emporium, and Mrs. Hudson’s Tea Room. It’s a good time for Gemma and her friends to travel to England for a Holmes Convention. For Gemma, the trip provides an opportunity to visit her parents, Jayne Wilson is excited about seeing all the sites London has to offer, and Ryan Ashburton just wants to spend some time with Gemma. But the trip is immediately derailed when Gemma’s father Henry recognizes his brother-in-law Randolph Denhaugh, who disappeared more than thirty years ago on the night he stole a valuable painting from his own parents.

Henry, a retired detective with Scotland Yard, has been keeping tabs on the man’s career as a forger of Old Masters and he warns Randy to stay away from his family. It’s up to Gemma, with the help of her friends, to plunge into the “lowest and vilest alleys” of London to save her father from prison.

Thanks to the publisher, I’m happy to offer one winner a hardcover copy! Contest ends Wednesday, February 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!)

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Vicki Delany’s Hummingbird Cake

I once made this cake for a pot luck. The owner of Saylor’s House Café in Bloomfield, Ontario was there and she liked the cake so much she begged me for the recipe. It’s now featured on their regular menu!

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups sugar
• 3 large eggs
• 2 cups mashed ripe banana (about 3 large)
• 1 can (8-ounces) crushed pineapple, drained
• 1 cup chopped walnuts or pecans
• 1 cup unsweetened desiccated coconut

Instructions

1. Preheat the oven to 350°. Butter two 9 inch-by-2 inch round cake pans. Line the bottom of pans with parchment paper. Butter the paper and dust pans with flour, tapping out any excess; set pans aside.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
3. Place oil, vanilla, and sugar in an electric mixer and beat until well combined, about 2 minutes.

4. Add eggs, one at a time, beating to combine after each addition. Continue beating until mixture is fluffy and pale yellow.

5. In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, stir until well combined. Add flour mixture; blend well.

6. Divide mixture between prepared pans. Bake until golden brown, and a cake tester inserted in the center comes out clean, 30 to 40 minutes, rotating pans halfway through baking.

7. Transfer pans to a baking rack to cool. Let pans cool 15 minutes before removing. Cool completely before icing.

8. Recommended icing: Your favorite cream cheese frosting

Makes one 9-inch layer cake

Cinnamon & Sugar's Easy Cream Cheese Frosting

1. Cream together 8 ounces softened cream cheese with 4 ounces softened butter and 1/4 teaspoon sea salt. Beat in 2 cups confectioners' sugar. Once incorporated add 1 teaspoon vanilla extract and 1 tablespoon freshly squeezed lemon juice. Beat in an additional 2 cups confectioners' sugar and whip for 3 minutes until light and creamy. If necessary, add an additional 1 - 2 teaspoons lemon juice if consistency is too stiff.

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