Cinnamon and Sugar

Double Chocolate Mousse Cake

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I always know I’m going to be highly entertained when I pick up a book by Cindy Sample and her newest release, DYING FOR A DOUBLE, is no exception. This eighth book in the Laurel McKay Mystery series finds Laurel McKay Hunter trying to bring in clients after teaming up with her new husband and step-father in opening their own private investigation firm. Ms. Sample writes great tongue-in-cheek humor and I was laughing out loud as Laurel tried to come up with good marketing tag lines for their agency. Laurel also seems to consistently find herself in zany, troublesome positions, despite her best efforts, which adds additional layers of humor. Not only does the protagonist provide laughs, but the author has developed a good supporting cast of quirky characters, particularly Laurel’s Gran. Gran is known as being Trouble with a capital T and she steals each scene she’s in. Despite the situations Laurel finds herself in, I appreciate the fact that she and her husband have a blended family and she’s committed to her kids. It brings a sense of everyday-ness to the story and makes Laurel feel more relatable.

Another entertaining feature of Ms. Sample’s books is her description of the various locations each book takes place at. It’s obvious that she invests a lot of time researching the locales and career situations Laurel and her cohorts find themselves in. In DYING FOR A DOUBLE, Laurel starts in Coloma, California, a historic town known for being the center of the Gold Rush, participating as an extra on a movie set. The author’s strong descriptive voice helps the reader see, feel, smell, taste, and hear what the characters do. From Coloma, Laurel and her best friend, Stan, head to Hollywood. I got a chuckle out of her description of trying to drive in the bumper-to-bumper traffic on Southern California freeways. She captured it perfectly. With so much fun going on in the story, Ms. Sample still manages to pack in a well-plotted mystery with subplots to keep the reader intrigued and coming back for more.

While there weren’t any recipes in this particular book (there are some in her other books) Ms. Sample has kindly provided a recipe for Double Chocolate Mousse Cake. I’ve made a few similar recipes in the past, however none have been so easy or so non-fussy to make. Despite the fairly short ingredient list and instructions, the resulting dessert is absolutely mouthwatering. And since there isn’t any flour in the recipe, this is also a delicious treat to share with those that must eat gluten-free. I’ll admit, I had a very difficult not eating it all up before Christmas dinner was served! I’ve included a short video tutorial at the bottom of the page on how to create the gold and silver stars that I decorated the top of the cake with. It was the perfectly decadent way to end a holiday feast!

Amazon Synopsis

Heads turn when Laurel McKay Hunter gets a gig as an extra in a movie filming near her home. Why? Laurel’s a dead ringer for the female lead. The next day the actress vanishes from the set.

The frantic director recruits Laurel to double for the missing woman while she uses her off-screen investigative talents to search for her. Despite having zero acting experience, Laurel reluctantly steps in. Then she stumbles over a dead body on the set. Is the murder connected to the actress’s disappearance?

Laurel chases clues as the action moves from the historic Gold Country to sun-kissed Malibu beaches to the glamorous and sometimes seedy Hollywood scene. The intrepid detective quickly discovers all that glitters is not gold. Can she find the actress and catch a killer before it’s too late? Or will her final role be playing dead?

A special thanks to Cindy Sample for providing one winner with their choice of print or an e-book copy of DYING FOR A DOUBLE. Contest ends Sunday, January 12, 2020 at 11:59 pm PST and print is limited to U.S. residents. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Double Chocolate Mousse Cake

Ingredients

Cake:

2 8 oz packages semi-sweet chocolate or 16- 1 oz squares
2 cups (4 sticks) butter
1 cup half and half or light cream
1 tablespoon vanilla
1/2 teaspoon salt
8 large eggs

Ganache:

1 cup heavy cream
1-1/4 cup chocolate pieces

Instructions

Cake:

Preheat oven to 350 degrees (F). Grease a 10-inch springform pan.
Heat all ingredients, except the eggs, in a heavy saucepan over low heat until chocolate is melted, stirring frequently.
Whisk eggs in separate bowl then slowly beat the chocolate mixture into eggs.
Pour batter into prepared springform pan. Bake 45 minutes, or until center looks set.
Cool cake completely, then remove sides and chill 6 hours or longer.

Ganache:

Heat 1 cup of heavy cream just until steaming. Don't boil.
Pour over the chocolate pieces and stir until completely smooth.
Pour melted chocolate mixture over chilled cake and return to refrigerator until ganache is set.

Cinnamon & Sugar's Tips:

Dip a sharp knife into hot water and dry before slicing into mousse cake. Repeat with each cut.
To make decorated star toppings, trace star shape patterns onto a piece of white paper. Place parchment paper over the patterns and tape edges to secure. Warm 1/4 cup chocolate pieces or candy melts in microwave just until they melt. (Stir often and don't overheat.) Place in a piping bag (or ziplock bag) and snip a small opening. Pipe chocolate over the star patterns onto the parchment paper. Allow to completely harden then peel off from parchment paper. Place 1/8 teaspoon gold (or silver) luster dust in a small dish and add a few drops of vodka to make a paste. (100 proof vodka works best.) Using a food-safe brush, paint the flat side of the stars with the mixture. Once the stars have dried, position on top of the ganache before it cools. I also used silver dragees and edible gold star sprinkles to complete the look.
You can also use colored candy melts and a variety of simple patterns to coordinate designs for any holiday.

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See how to make the chocolate star embellishments:

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Olga’s Brownies

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SEALED OFF, the eighth book in the Maine Clambake Mystery series by Barbara Ross, is another entertaining installment in an enduring series. It’s been a treat watching the protagonist, Julia Snowden, develop as a well-rounded character from the beginning of the series. She’s smart, she’s determined, and she has a kind heart to help those in need around her. Julia’s family’s clambake is wrapping up the season on their private island and ramping up the remodel on the decrepit family historical mansion. One of their longtime employees is found murdered on the island when Julia and her brother-in-law arrive to prepare for one of the last clambakes of the season. Despite how a lot of people feel about her boyfriend’s ex-con brother and despite his physical fight with the victim, Julia agrees to find the truth and see justice done. I admire Julia’s loyalty to her boyfriend, Chris, and by extension, to his down-on-his-luck, brother. I also enjoy the close relationship the protagonist has with her family and the closeness they share by working together and socializing together frequently. It adds a heartwarming thread throughout the story.

In addition to the murder mystery, Ms. Ross consistently adds a non-fiction thread through each story and I’ll admit, I always find them intriguing. It’s obvious she invests a lot of time researching so that the end result is believable and fits seamlessly into the tale. (Be sure to read the acknowledgements notating her research. This one is quite charming!) She also touches on social issues in this story that can’t help but make the reader give pause to think about the larger picture. Again Ms. Ross weaves these portions into the story without slowing down the plot which keeps the reader’s interest in turning the pages until the very suspenseful ending.

Julia’s family is known for delicious food served at their clambake along with the food served at their family gatherings. It’s not uncommon for friends to join their gatherings and bring scrumptious dishes to share. The author kindly provides several recipes at the back of the book for the reader to drool over. I was drawn to the recipe for Olga’s Brownies. In the book, Julia’s elderly B & B owning friends bring these brownies to one of their dinners but in reality, the recipe is one from Barbara’s mother-in-law, who also ran a B & B in Maine. Rich and thick, almost like fudge, these scrumptious treats will satisfy the most avid chocoholic! I also loved that these whisk up quickly using a saucepan so cleanup is a breeze.

Amazon Synopsis

Early October is “winding down” time in Busman’s Harbor, Maine, but there’s nothing relaxing about it for Julia Snowden. Between busloads of weekend leaf peepers at the Snowden Family Clambake and a gut renovation of the old mansion on Morrow Island, she’s keeping it all together with a potentially volatile skeleton crew—until one of them turns up dead under the firewood.

When the Russian demo team clearing out the mansion discovers a room that’s been sealed off for decades, Julia’s baffled as to its purpose and what secrets it might have held. Tensions are already simmering with the crew, but when one of the workers is found murdered, things come to a boil. With the discovery of another body—and a mysterious diary with Cyrillic text in the hidden room—the pressure’s on Julia to dig up a real killer fast. But she’ll have to sort through a pile of suspects, including ex-spouses, a spurned lover, and a recently released prisoner, to fish out one clammed-up killer.

A special thanks to Barbara Ross for providing one winner with a print copy of SEALED OFF. Contest ends Thursday, January 9, 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!)

Olga’s Brownies

My mother-in-law used to make these brownies for her young family and they are the first thing my husband recalls making by himself. Over the years the recipe fell out of use in the family and we thought it was lost. Bill searched the Internet to no avail. After his mom died, we found the recipe among her effects and Bill has shared it with his siblings. In Sealed Off, Vee makes the brownies and brings them to dinner at the Snowden's, which is entirely appropriate because, like Vee, my mother-in-law ran a B and B in Maine and was an excellent cook and baker.

Ingredients

1 cup butter
1 cup cocoa
2 cups sugar
5 eggs
3 teaspoons vanilla
1-1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup chopped nuts, optional
1 tablespoon cooking oil of your choice to grease the pan

Instructions

Preheat oven to 350 degrees.
In a large saucepan, melt butter. Remove from heat. Stir in cocoa until it mixes completely, then stir in sugar until it mixes completely.
Add the 5 eggs one at a time, stirring each in before you add the next.
Add the vanilla, flour, baking powder, and salt, stirring each one before adding the next. Stir in the nuts, if desired.
Bake in a greased 13 x 9 pan for 30 to 35 minutes.

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Christmas Mince Pie

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THE MOUSSE WONDERFUL TIME OF THE YEAR, the tenth book in the Oxford Tearoom Mystery series by H.Y. Hanna, is a delightful Christmas cozy that captures the feeling of an Agatha Christie book! When the protagonist, Gemma Rose, is roped into catering a traditional Christmas children’s tea at a local mansion, little did she know she’d be snowed in with a murderer. From a letch of a prodigal son, to an unloving octogenarian, to an Oxford professor, to a chauffeur, to a doormat of a wife, to the housekeeper, it takes all Gemma’s experience to find out who had reasons to murder…and to keep the four Old Biddies out of trouble. To make matters worse, her adorable cat, Muesli, is back to making mischief for Gemma while endearing herself to everyone else. While the suspect list was limited because of the “locked house” scenario, each of the people there had plenty of reasons to want the victim dead which kept me guessing. With the reveal (again done in an Agatha Christie fashion) I enjoyed the way the clues were pieced together to find the culprit.

Once again, the Old Biddies steal the scenes they crash and provide some laugh out loud moments. I love their feistiness and the fact that they formed a granny band of carolers called ‘The Twelve Greys of Christmas’. Over the course of the series, Ms. Hanna has created a wealth of supporting characters for Gemma, each well-developed. However, in this newest release, we don’t see many of them or if we do, it’s very limited. Instead, Gemma is surrounded by strangers (except for the Biddies) and it has forced her to be more independent and resourceful. While I missed the supporting characters, like the hot Detective Inspector Devlin O’Connor, it was nice to see Gemma on her own and see how she’s grown over the series. Ms. Hanna does end the book with a Christmas gathering at Gemma’s parents’ house that added levity to the book and left me with holiday cheer.

As owner of Little Stables Tearoom, Gemma’s bakery chef creates so many mouthwatering treats for the Christmas tea, including little mince pies. Ms. Hanna has provided a recipe at the back of the book for Mince Pies but I wasn’t sure what to think about the recipe, until I read through the ingredients. I was relieved to find nary a scrap of meat. Instead, the pies are filled with yummy things like apples and raisins and brandy. As the author was developing her recipe, she consulted with me on the pastry since British and American recipes can greatly vary. As a result, I was pleased when she decided to include my recipe for Easy Peasy Pie Dough which is practically hassle-free. I’ll admit when I’m super busy, especially around the holidays, it’s nice to take the easy route and buy pre-made pie dough. Pillsbury refrigerated dough is the best I’ve tried but if you have the time, homemade makes your dessert even better. While I was tempted to try the traditional British pastry dough, I decided to stick with my tried and true since I knew I could make it dairy-free so my husband could enjoy this dessert. The pastry dough is light and flaky, while the rich flavors of the filling marry together after a day or so of marinating. You’ll feel like you’re taking a bite of the holidays with every forkful of yumminess!

Amazon Synopsis

Tearoom sleuth Gemma Rose is looking forward to a holiday filled with delicious Yuletide treats, time with friends and family, and maybe even a “white Christmas” in Oxford… But when she’s snowed in at a country manor, she finds herself stumbling on a puzzling murder—complete with a body in the library, a house full of suspects and a trail of mysterious footprints!

Luckily, the nosy Old Biddies are on hand to help… not to mention her cheeky tabby cat Muesli. Add in some carol singing, Christmas baking and flannel underwear, and Gemma’s stocking is bursting at the seams. Can she solve this festive whodunnit in time to enjoy the most wonderful time of year?

A special thanks to H.Y. Hanna for providing one winner with their choice of print or an e-book copy of THE MOUSSE WONDERFUL TIME OF THE YEAR. Contest ends Saturday, January 4, 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!)

Christmas Mince Pie

This is the key ingredient to mince pies! You can buy ready-made mincemeat but it is easy to make your own and you can add/adjust the different fruit portions and sweetness to suit your taste. Below is a traditional recipe but modern variations can also include dried cranberries, dried apricots, even dried tropical fruit like pineapple. You can also substitute rum or sherry instead of the traditional brandy. Contrary to popular belief, mincemeat does not need to be made months in advance - even a few days of marinating will produce wonderful flavours.

** Note: the traditional mincemeat recipe calls for "suet" which is a form of animal fat. This can be hard to source or you may not wish to use it. Alternatives can be used, although the end result might taste slightly different. Vegetable shortening is recommended as the best alternative, although butter can also be used.

Ingredients

1 large Bramley (or Granny Smith) apple, finely chopped (the skin can be left on if you wish)
2/3 cup (120g / 4-1/4 oz) raisins
1/2 cup (75g / 2-3/4 oz) currants
1/2 cup (85g / 3 oz) sultanas (aka golden raisins)
1/3 cup (55g / 2 oz) mixed peel (mixed candied citrus peel)
Finely grated zest of 1 lemon
Finely grated zest of 1 small orange
2-1/2 tablespoons orange juice
2-1/2 tablespoons lemon juice
1/2 cup (100g / 3-1/2 oz) lightly packed dark brown sugar
1/4 cup (40g / 1-1/2oz) chopped blanched almonds or almond flakes
1/2 cup (65g / 2-1/4 oz) suet (or vegetable shortening or butter) - this should be finely grated or chopped into small pieces. Putting the butter in the freezer briefly makes it firm enough to chop or grate easily.
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Large pinch of ground cloves
1/3 cup (80ml / 2-1/2 fl oz) brandy
Shortcrust pastry or pie crust dough

Instructions

Mix all the ingredients, except the pie dough, in a large, heatproof bowl and combine well - in particular make sure that the pieces of suet / butter are well distributed and thoroughly mixed in with the other ingredients. Cover and set aside in a cool place overnight (or 12 hours) to marinate, so that the flavours have time to mingle and develop.
Preheat the oven to 235 degrees (F) (120 degrees C / Gas 1/2). Cover the bowl loosely with foil and cook for 2 hours, stirring occasionally.
Remove the bowl from the oven and set aside to cool, stirring it from time to time. The fat/butter should have melted and coated everything.
Once it has cooled, use to fill mince pies. Or, it can be transferred to sterilized jars and stored in the refrigerator for a few days. For longer storage, process in a canning water bath to seal the jars and use within six months.

To prepare the Mince Pie

Preheat oven to 425 degrees (F) (220C/200C fan/gas 7)
On a lightly floured surface, roll out one of the dough halves thinly (about 1/8" or 3mm).
Use a round cutter that's slightly larger than the holes in a shallow tart pan (or a muffin pan will work) to cut out rounds of pastry to line each hole.
Fill each pastry case with a generous dollop of mincemeat using a slotted spoon to drain the juices as you scoop up the mixture.
Roll out the second portion of dough and cut slightly small rounds to place as lids over each pie.
Brush the edges of each pie with a bit of egg wash (egg beaten with a teaspoon of water), then press gently down along the edges to seal. You can use the tines of a fork to press the two sections of dough together around the edges of the pie, as well as giving it a pretty ridged edge.
Cut 3 small slits in the top of the crust to allow steam to escape.
Place in the oven and bake for about 20 minutes, or until the crusts are golden.
Remove from the oven and allow the pies to cool slightly, before gently taking them out of the tart pan. Place on a rack to cool. Sift icing sugar over the top of the pies and serve warm.

Shortcrust Pastry

A traditional British recipe

Ingredients

3 cups (375g) all-purpose flour
1-1/4 cups (260g) unsalted butter, softened
1 cup (125g) icing sugar, plus extra for sprinkling
A little cold water

Instructions

Mix the flour, icing sugar, and butter in a large bowl, using your fingertips to gently rub the butter into the flour, until they are thoroughly mixed and the mixture resembles coarse breadcrumbs. *You can also do this in a food processor (on pulse mode), which will be quicker and might be better as you want to handle the flour as little as possible.
Add in a bit of cold water at a time and mix gently (or pulse in the food processor) until the mixture comes together.
Tip the mixture out onto a floured surface and gently fold until you get a smooth dough. Be careful not to over-mix or knead too vigorously, otherwise the dough will become tough. You just want to have the dough come together into a cohesive ball.
Divide the dough in half and wrap each piece in plastic wrap (cling film) and chill in the refrigerator for 30 minutes.
Roll out the shortcrust pastry dough according to your pie or tart directions.

Easy-Peasy Pie Crust

As previously developed and published by Cinnamon, Sugar, and a Little Bit of Murder

Ingredients

2-1/2 cups (12-1/2 oz) all-purpose flour
2 tablespoons (1 oz) granulated sugar
1 teaspoon salt
1-1/4 cup vegetable shortening OR 3/4 cup vegetable shortening and 1/2 cup unsalted butter, all thoroughly chilled. I use all shortening to keep it dairy-free and vegan.
1/4 cup vodka, any brand, chilled
2-3 tablespoons ice cold water

Instructions

Place flour, sugar and salt in a food process and pulse 5 times until combined. (Alternately, you can mix in a large bowl with a fork.)
Add shortening (cut into medium/small pieces) and butter if using (cut into small cubes) and pulse about 15 times. (Or use a pastry cutter and work shortening and butter in until it becomes small pea-sized.) Scrape down bowl and pulse 3 or 4 more times. Mix 2 tablespoons of ice cold water with the chilled vodka and sprinkle over the flour mixture. If you live in a very dry place or have central air or heat going, you may need to add the additional tablespoon of water. This dough can handle being more moist than traditional pie crust recipes.
Pulse just until the dough begins to stick together. It took me about 6 pulses. You don’t want it to come together in a ball. Overworking the dough is what makes it tough. (Or use a fork to work the liquid into the dry ingredients.)
Transfer the dough onto a non-stick surface and divide dough in half. Compress each half into a ball and flatten, then wrap well with plastic wrap. Refrigerate for at least an hour and up to 3 days.
Rolling it out:
Remove one disk from the refrigerator and place on well-floured work surface. I love my silicone mat and rolling pin for this. Flour the top of the dough along with your rolling pin. Roll the dough into a circle large enough to fit your pie plate with some overhang.
Carefully place the dough into your pie plate then press into the bottoms and sides. If the dough tears just compress it back together. If there’s more than 1 inch of overhang, trim the excess and reserve the dough for cinnamon pie dough rolls.
If you are baking a single piecrust recipe, roll the top crust under to form a nice edge and flute or score with the back of a fork. Bake as your pie recipe directs.
Or, roll out and bake according to your pie or tart directions.

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Paleo Carrot Cake Muffins with Rum Raisins

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THEATER NIGHTS ARE MURDER, the fourth book in the Poppy McAllister Mystery series by Libby Klein, is a zany romp with memorable characters that kept me turning pages to find out what happens next. The protagonist, Poppy McAllister, lives with her 80-something-year-old Aunt Ginny, and runs the Butterfly Wings Bed & Breakfast they just opened in Aunt Ginny’s Grand Victorian. Not only does Poppy have her hands full with the B & B, she’s been roped into helping her aunt and senior citizens with their upcoming play. She’s also busy baking gluten-free treats for the dreamy Italian barista, Gia, along with desserts for her ex-boyfriend’s restaurant. Poppy (along with another character) express at the beginning of the book that “nobody likes a love triangle”. I have to wholeheartedly agree and I had high hopes as I waited for the author to write a decision for Poppy. Alas, it didn’t happen which detracted from my overall enjoyment of the story.

Other than that, I thoroughly loved the zippy dialog penned along with highly descriptive language that makes you feel like you’re right there. Each of the characters surrounding Poppy, including her Persian cat, Figaro (aka Sir Figaro Newton) are well-developed and I was especially enamored with Aunt Ginny. A red-headed hoot, Poppy describes her aunt as getting into ‘more trouble than a 5-year-old on a sugar binge’. Ms. Klein knows how to tell an appealing story with plenty of laugh out loud moments throughout the story. There’s also non-stop action from the very first page and she weaves in several subplots into the main murder mystery that keeps the reader engaged no matter what the characters are involved in. With an edge-of-your-seat reveal, the clues are pulled together into an entertaining read that keeps fans coming back for more.

Poppy keeps Gia’s coffee house stocked with gluten-free treats and Ms. Klein has included several recipes at the back of the book to whet the reader’s appetite. Even if you don’t have to eat gluten-free, these all sound delicious enough to try. I was drawn to her recipe for Paleo Carrot Cake Muffins with Rum Raisins because well… cake and rum raisins in an acceptable breakfast form! And they didn’t disappoint! These breakfast cakes are chock-full of flavor while the carrots and raisins add a nice moistness and the walnuts add a nice crunch. I also liked that they weren’t overly sweet since the muffins rely on honey and raisins in keeping with the paleo premise. I’ll be making these again soon for a yummy breakfast treat or afternoon teatime snack!

Amazon Synopsis

The last thing gluten-free baker Poppy McAllister needs in her life is more drama—or more murder.

Poppy thought her toughest challenge this winter would be sticking to her Paleo diet and filling all her orders for her gluten-free goodies, but now she has to choose between two suitors. She’s not the only one with boyfriend drama. Aunt Ginny’s long-ago high-school beau, Royce Hanson, a retired Broadway actor, has returned to Cape May, New Jersey, to star in a Senior Center staging of Mamma Mia. Leaving Aunt Ginny to wonder: What’s his motivation?

Slated to open February 13th, the problem-plagued production seems to be cursed—with stolen props, sabotage, and even a death threat. But when a cast member plunges to his death from a catwalk, it soon becomes clear a murderer is waiting in the wings. Now Polly, Aunt Ginny, and a supporting cast must take center stage to catch the killer—before it’s curtains for someone else.

A special thanks to Libby Klein for providing one winner with an arc print copy of THEATER NIGHTS ARE MURDER. Giveaway is limited to U.S. residents only. Contest ends Saturday, December 28, 2019 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!)

Paleo Carrot Cake Muffins with Rum Raisins

Ingredients

1-1/2 cups golden raisins
1 cup rum, or enough to cover the raisins
1-1/2 cups shredded carrots, about 3 medium (do not use the packaged pre-shredded carrots)
2 cups almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 tablespoon grated orange peel
3 eggs room temperature
1/2 cup honey
1/4 cup almond oil
1 teaspoon pure vanilla extract
1/4 cup orange juice
1/4 cup chopped walnuts

Instructions

In a glass bowl, pour rum over raisins. Cover the bowl with plastic wrap and microwave for 3 minutes. Let sit.
Peel and grate carrots.
Preheat over to 350 degrees (F). Line a muffin tin with parchment liners or spray with coconut spray.
In a large bowl, add the almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and grated orange peel.
In another large bowl, add eggs, honey, almond oil, vanilla extract, and orange juice.
Pour the wet ingredients into the dry ingredients and mix together.
Add the shredded carrots, rum raisins, and chopped walnuts. Combine and scoop into the muffin liners.
Bake for 25 - 28 minutes or until a toothpick inserted in the center comes out clean.

Cinnamon & Sugar's Note:

When microwaving raisins, set a plate beneath the bowl in case the rum bubbles over.

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Lemon Cakes

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MURDER IN THE MOONSHINE is the third book in the Rita Calabrese Mystery series by Maureen Klovers. I adore that the protagonist, Italian matriarch Rita Calabrese, is a more mature woman than the usual protagonists, and is still accomplishing much in her life. Not only does she tend to and harvest from her vegetable garden, she whips up amazing meals, and is an investigative reporter for the Morris County Gazette in Acorn Hollow. Rita isn’t one to sit down and let life pass her by. Instead she grabs life and takes the reader on a whirlwind ride. I also enjoyed the Italian phrases Rita spills out during her interaction with other characters. While I didn’t understand all of them, the context of the scene assisted in figuring out what she was saying and gave an authentic feel to the protagonist and her family.

Rita is a kind and caring woman who reaches out to those in need by providing not only a listening ear but tangible assistance, even if it’s not convenient for her. This trait pushes her into figuring out who killed the local bad boy during the roaring twenties-themed party that Rita planned with her twin sister. The plot and subplots have a fast pace and held my attention long after I needed to turn the lights off for the night. Not only were there plenty of suspects to keep me guessing, Ms. Klovers deftly weaves in the heartbreaking issues of domestic abuse and the drug epidemic amongst teens, without distracting from the mystery. While these are heavy subjects, the author treats them with sensitivity and doesn’t swerve from the guidelines that mark books as cozy reads. MURDER IN THE MOONSHINE is another strong addition to a delightful series!

Like I mentioned above, Rita is an amazing cook and loves sharing food with her family, friends, and those in need. She’s not above bartering her cooking for information as she investigates either. I greatly enjoyed the research the author put into recipes for food served during the jazz age that Rita served at the party. One of the recipes she served was Lemon Cakes (what we would now call cupcakes) since they were one of Daisy’s favorite desserts in The Great Gatsby. Super moist thanks to the use of sour cream (which also adds some tartness), the fresh lemon flavor shines through. With a lemony cream cheese frosting to top the lemon cakes, my taste testers gobbled these up with nary a crumb left in sight.

Amazon Synopsis

When her twin sister asks for help drumming up interest in her newest real estate listing—a mothballed old mansion that was once a Prohibition-era speakeasy and FDR hangout—Rita readily agrees. Planning an over-the-top Jazz Age-themed soirée, she dusts off her vintage recipes for lemon cake and oysters Rockefeller, casts her son Vinnie and his best friend Rocco as the G-men who will stage a “raid,” and even enlists the culinary services of Rocco’s mom, the beautiful but troubled Fran, who has just been released from prison.

But when Vinnie and Rocco stage their “raid”, what they find in the old dairy barn behind the mansion isn’t moonshine…but a dead body.

The citizens of Acorn Hollow are eager to point the finger at Rocco and Fran, but Rita isn’t buying it. Like the multi-tasking mother she is, she’s determined to prove their innocence—all while mentoring a sulky teenaged intern, unmasking the identity of the newspaper’s new male advice columnist, and encouraging her daughter’s fledgling romance with a hunky teacher.

A special thanks to Maureen Klovers for providing one winner with their choice of either an e-book or print copy of MURDER IN THE MOONSHINE. Print limited to U.S. residents only. Contest ends Sunday, December 15, 2019 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!)

Lemon Cakes

Lemon cakes (what we would now call cupcakes) are the perfect dessert for a Roaring Twenties-themed party, as they were one of Daisy’s favorite desserts in The Great Gatsby, perhaps the defining novel of the era. But they are also good for other occasions, as they’re both refreshing and relatively easy to make.

There are many Italian versions of lemon cake as well. Most use olive oil, however, and (gasp!) this is one recipe in which I prefer to use sour cream and vegetable oil, as olive oil tends to make the cakes overly dense while sour cream makes them exceedingly moist and enhances the lemon flavor.

Ingredients

For the cakes:

1 cup butter, softened
2 cups sugar
3 large eggs
1-1/4 cups sour cream
3/4 cup whole milk
2 tablespoons grated lemon zest
1 lemon, juiced
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the frosting:

1 pound powdered sugar
6 tablespoons cream cheese, softened
2 tablespoons butter, softened
1-2 lemons, juiced

Instructions

Preheat oven to 375 degrees.

For the cakes:

Cream butter and sugar until the consistency of wet sand. Add eggs, sour cream, milk, lemon juice, and lemon zest. Beat with an electric mixer.
Combine dry ingredients in a separate bowl. Add in batches to the wet ingredients and beat with the electric mixer until you have a smooth cake batter.
Spoon batter into greased or paper-lined muffin-pan cups, to make two dozen equally-sized cupcakes.
Bake 15-20 minutes, until a toothpick comes out clean.

For the frosting:

Use an electric mixer to beat cream cheese and butter, then add in half the powdered sugar. Add half the lemon juice then the remaining powdered sugar. Beat until creamy, adding additional lemon juice until desired consistency is reached.
Wait until cupcakes are cool to frost.
Store any leftover cupcakes in the refrigerator.

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Zucchini Pineapple Cake

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THE DOG WHO KNEW TOO MUCH, the sixth book in the Paws and Claws Mysteries by Krista Davis, is another charming addition to an endearing series. From the inviting adorable cover (who can resist Trixie and Twinkletoes!) to the heart-warming quote at the beginning: “A dog is the only thing on earth that loves you more than you love yourself,” this newest release draws the reader in from the very start. The protagonist, Holly Miller, is co-owner of the Sugar Maple Inn with her Oma. I love the relationship these two women have along with the various pets that come to share their abode. They are caring and leave you with a warm fuzzy feeling despite the conflicts that might come their way…like murder. Ms. Davis has created and developed the characters over the course of the series, so that they’ve grown and become like good friends. I appreciate that the pets are also allotted the author’s expertise with character development so that each animal has a unique personality. This makes Wagtail seem all the more realistic.

The charming pet-centric town of Wagtail is playing host to the doggie star and cast of a popular TV program who are visiting for some rest and relaxation. But when Holly’s body-finding dog, Trixie, finds a victim during one of the star’s events and when local pure-bred dogs start disappearing, Holly knows she must get involved and help solve the mystery. Ms. Davis weaves the subplots into the central murder mystery and oft times I wasn’t sure how she would manage to tie the pieces together. But she did and left me feeling thoroughly entertained and impressed! There were plenty of clues and suspects, but honestly I was enjoying the flow of the story so much I just wanted to sit back and go along for the ride while I watched it unfold. All in all, if you enjoy a pet-themed mystery, with well-developed characters, and a great plot, this is one series you shouldn’t miss!

As owner of the Sugar Maple Inn, Holly enjoys the baking of her Oma and the chef who provides yummy meals for the guests. One of the desserts Holly eats is Zucchini Pineapple Cake. Fortunately for the reader, Ms. Davis provides the recipe at the back of the book along with several other recipes for humans and pets alike. I had the opportunity to make the Zucchini Pineapple cake back in late summer when zucchini was still prolific in gardens. Oh my… I’m not sure any other recipe could ever come close to being as delicious a way to use up squash! Super moist, thanks to both the pineapple and zucchini, this dessert/snack cake is pretty easy to make once you grate the zucchini (I used the grating disk on my food processor). And I didn’t feel guilty about serving it since I knew that there was both fruit and vegetables in the dish. The next time a bumper crop of zucchini heads my way, this will be the recipe I reach for.

Amazon Synopsis

When a famous pooch comes to Wagtail for some downtime, inn owner Holly Miller learns that murder never rests in this all-new Paws & Claws mystery in the New York Times bestselling series.

America’s favorite dog comes to pet-friendly Wagtail for some rest and relaxation, but Holly quickly discovers that this perfect pup is a total scamp who takes every opportunity to run off and misbehave. During an outdoor treasure-hunting game, the star dog and Trixie, Holly’s beloved Jack Russell terrier, stumble across a dead body.

Holly has more than murder to worry about, though, when a man shows up after reading an article featuring Trixie in a magazine and claims that he is the dog’s rightful owner. Holly will need to prove that she is her pup’s only parent and catch a killer to restore peace to her pet-loving happy place.

A special thanks to Krista Davis for providing one winner with a print copy of THE DOG WHO KNEW TOO MUCH. Print limited to U.S. residents only. Contest ends Sunday, December 8, 2019 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!)

Zucchini Pineapple Cake

Ingredients

3 cups shredded zucchini (about 11.5 ounces. Don't pack the measuring cup.)
1 can (8-ounces) pineapple chunks, well drained
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup milk (2% or higher)
1 teaspoon white vinegar
3/4 cup vegetable oil
3 eggs
2 cups sugar (if you plan to use frosting then use only 1-1/2 cups sugar unless you like it very sweet)
2 teaspoons vanilla

Instructions

Preheat oven to 350 degrees (F). Grease and flour a 9 x 13-inch baking dish.
In a food processor, shred the zucchini and the drained pineapple. Set aside.
Combine the flour, cinnamon, baking soda, baking powder, and salt in a bowl and stir well with a fork to combine.
Beat the eggs lightly, add the sugar and beat until thick. Slowly beat in the oil and milk, then add the flour mixture.
When combined, stir in the shredded zucchini, pineapple, vanilla, and vinegar.
Bake 45 - 50 minutes. When cool, serve with lightly sweetened whipped cream if desired.