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.

 

Lemony cream cheese frosting tops little lemon cakes that are super moist thanks to a generous dollop of sour cream. Perfect for afternoon tea or brunch! Recipe shared with permission granted by Maureen Klovers, author of MURDER IN THE MOONSHINE.

 

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!)

 

 

 

 

 

Lemony cream cheese frosting tops little lemon cakes that are super moist thanks to a generous dollop of sour cream. Perfect for afternoon tea or brunch! Recipe shared with permission granted by Maureen Klovers, author of MURDER IN THE MOONSHINE.

Print
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
  1. Preheat oven to 375 degrees.
For the cakes:
  1. 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.
  2. 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.

  3. Spoon batter into greased or paper-lined muffin-pan cups, to make two dozen equally-sized cupcakes.

  4. Bake 15-20 minutes, until a toothpick comes out clean.
For the frosting:

  1. 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.

  2. Wait until cupcakes are cool to frost.

  3. Store any leftover cupcakes in the refrigerator.

Lemony cream cheese frosting tops little lemon cakes that are super moist thanks to a generous dollop of sour cream. Perfect for afternoon tea or brunch! Recipe shared with permission granted by Maureen Klovers, author of MURDER IN THE MOONSHINE.

 

 

 

 

 

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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.

 

Lemony cream cheese frosting tops little lemon cakes that are super moist thanks to a generous dollop of sour cream. Perfect for afternoon tea or brunch! Recipe shared with permission granted by Maureen Klovers, author of MURDER IN THE MOONSHINE.

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.

 

With a combination of both veggies and fruit, Zucchini Pineapple Cake is a supremely moist cake that's suitable for both dessert, snacks, or even breakfast. Recipe shared with permission granted by Krista Davis, author of THE DOG WHO KNEW TOO MUCH.

 

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!)

 

 

 

 

With a combination of both veggies and fruit, Zucchini Pineapple Cake is a supremely moist cake that's suitable for both dessert, snacks, or even breakfast. Recipe shared with permission granted by Krista Davis, author of THE DOG WHO KNEW TOO MUCH.

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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

  1. Preheat oven to 350 degrees (F). Grease and flour a 9 x 13-inch baking dish.

  2. In a food processor, shred the zucchini and the drained pineapple. Set aside.

  3. Combine the flour, cinnamon, baking soda, baking powder, and salt in a bowl and stir well with a fork to combine.

  4. Beat the eggs lightly, add the sugar and beat until thick. Slowly beat in the oil and milk, then add the flour mixture.

  5. When combined, stir in the shredded zucchini, pineapple, vanilla, and vinegar.

  6. Bake 45 - 50 minutes. When cool, serve with lightly sweetened whipped cream if desired.

With a combination of both veggies and fruit, Zucchini Pineapple Cake is a supremely moist cake that's suitable for both dessert, snacks, or even breakfast. Recipe shared with permission granted by Krista Davis, author of THE DOG WHO KNEW TOO MUCH.

 

 

 

 

 

 

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With a combination of both veggies and fruit, Zucchini Pineapple Cake is a supremely moist cake that's suitable for both dessert, snacks, or even breakfast. Recipe shared with permission granted by Krista Davis, author of THE DOG WHO KNEW TOO MUCH.

 

 

 

 

 

 

 

 

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 a combination of both veggies and fruit, Zucchini Pineapple Cake is a supremely moist cake that's suitable for both dessert, snacks, or even breakfast. Recipe shared with permission granted by Krista Davis, author of THE DOG WHO KNEW TOO MUCH.

 

Orange Sablés

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SNOWFALL AT MOONGLOW, the fifth book in Moonglow Christmas series by Deborah Garner, is the coziest way to start off the holiday season. The author evokes a child-like, wide-eyed wonder to seeing newly fallen snow, the glee at building snowmen, the warmth of a mug of hot cocoa, and friends new and old gathered around the Christmas tree singing carols. This heartwarming novella captures the best of the season and the protagonist, Mist, is at the center of it all. Mist has an almost magical way about her without the book crossing into the paranormal. She senses what each guest to the Timberton Hotel needs to grow as individuals or find comfort from the world, and in her quiet, unassuming way goes about providing what is needed. Mist has a calming presence, both to the characters on the pages and to the reader. I so enjoy her interaction with her dear elderly friends, Betty and Clive, and am happy to see Mist’s relationship moving forward with Michael. I look forward to reading the Moonglow Christmas stories each and every holiday because they are such a sweet way to get into the spirit of the season!

And speaking of sweets, there are recipes at the back of the book… oh my, so many mouthwatering recipes! Timberton Hotel hosts an annual Cookie Exchange party and I love how Ms. Garner weaves in several of the recipes that her fans provide for the book into the story. I was delighted to provide my recipe for Orange Sablés for SNOWFALL AT MOONGLOW. Originating in France, Sablés are a shortbread-style cookie with a buttery, melt-in-your mouth texture. With the addition of colored sanding sugar, these refreshing orange cookies are perfect for any holiday cookie platter.

 

Originating in France, Orange Sablés are a shortbread-style cookie with a buttery, melt-in-your mouth texture. With the addition of colored sanding sugar, these refreshing orange cookies are perfect for any holiday.

 

Amazon Synopsis

Each holiday season, new and returning guests gather in the small town of Timberton, Montana, to celebrate Christmas at the Timberton Hotel. Resident artist and chef Mist’s unique way of offering exceptional cuisine, exquisite décor, and a touch of the unexpected, has a way of bringing visitors and local townsfolk together in heartfelt camaraderie.

As this year’s guests arrive with hopes of a white Christmas, unseasonably warm weather hints at a less-than-wintery wonderland. But whether the snow falls or not, one thing is certain: with Mist around, there’s bound to be a little magic. No one ever leaves Timberton without renewed hope for the future.

 

 

 

 

 

 

A special thanks to Deborah Garner for providing one winner with their choice of either an e-book or print copy of SNOWFALL AT MOONGLOW. Print limited to U.S. residents only. Contest ends Monday, December 2, 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!)

 

 

 

 

 

Originating in France, Orange Sablés are a shortbread-style cookie with a buttery, melt-in-your mouth texture. With the addition of colored sanding sugar, these refreshing orange cookies are perfect for any holiday.

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Orange Sablés

Originating in France, Sablés are a shortbread-style cookie with a buttery, melt-in-your mouth texture. With the addition of colored sanding sugar, these refreshing orange cookies are perfect for any holiday.

Ingredients
  • 1 cup unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 3/4 cup cornstarch
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 cup colored sanding sugar
Instructions

  1. Beat the butter in the bowl of an electric mixer set on medium speed, until creamy. Turn mixer to low and slowly add the confection sugar and beat until incorporated.

  2. Slowly add the cornstarch, flour, and salt to the sugar mixture, and beat just until combined.

  3. Add the orange zest, vanilla extract, and orange extract and mix on low until well combined.

  4. Divide the dough in half and roll each portion into logs, about 10-inches long.

  5. Spread the sanding sugar onto a flat plate and roll each log in the sugar, pressing to adhere it to the dough.

  6. Wrap each log in plastic and chill at least 8 hours or overnight.

  7. Preheat oven to 350 degrees (F) and line baking sheets with parchment paper.

  8. Remove the plastic wrap from the dough logs, and slice into 1/4-inch slices. Place on prepared baking sheets at least an inch apart.

  9. Bake 10 to 15 minutes. You don't want these to brown, but pale golden on the bottom is fine.

  10. Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Tips

  1. If dough is too difficult to slice through after being refrigerated, allow to sit at room temperature for 15 minutes to soften.

  2. Use different colored sanding sugars on each log for holiday celebrations. Such as red and green for Christmas; pink and red for Valentine's; red and blue for Independence Day; etc.

  3. To make ahead of time, once the dough has been wrapped tightly in plastic, you can freeze the logs in heavy-duty freezer ziplock bags for up to 2 months. Allow to defrost in the refrigerator overnight then proceed with slicing and baking as per instructions.

Originating in France, Orange Sablés are a shortbread-style cookie with a buttery, melt-in-your mouth texture. With the addition of colored sanding sugar, these refreshing orange cookies are perfect for any holiday.

 

 

 

 

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Pin to Pinterest:

Originating in France, Orange Sablés are a shortbread-style cookie with a buttery, melt-in-your mouth texture. With the addition of colored sanding sugar, these refreshing orange cookies are perfect for any holiday.

 

 

 

 

 

 

 

 

 

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

 

 

 

If you love Christmas cookies as much as I do, you’ll want to check out this compilation of recipes from all five of the Moonglow Christmas books! Click on the link to pre-order your copy now: Sweet Treats

 

Click on book to visit Amazon

 

 

 

 

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

 

Originating in France, Orange Sablés are a shortbread-style cookie with a buttery, melt-in-your mouth texture. With the addition of colored sanding sugar, these refreshing orange cookies are perfect for any holiday.

Appie Oaters

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APPLE DIE, the first book in the Apple Orchard Cozy Mystery series by Chelsea Thomas (a husband and wife author duo!), is a fun, lighthearted cozy mystery that caught my attention with the very first paragraph. The protagonist, Chelsea, has suffered heartbreak when she’s left at the altar in the middle of her dream wedding and then cheated out of her interior designer company by her former fiancé. As the story progresses, Chelsea, with the help of her aunt, Miss May, finds strength and learns to overcome her heartbreak. Miss May and her best friend, Teenie, are quirky supporting characters to the protagonist, and lighten the scenes that they are in whether it’s socializing, bumping around in Miss May’s VW van, or finding a killer.

After moving back to Miss May’s apple orchard Chelsea helps revitalize their special events’ venue. She’s pulled into investigating the suspicious death of her cousin’s fiancé after finding his body in the orchard during the rehearsal dinner. She uncovers clues that a crime occurred along with several suspects despite the police ruling the death as an unfortunate accident. The clues are well sprinkled throughout the story and I’ll admit I did guess who the culprit is but didn’t know why. There were good twists that kept me turning pages and I appreciated that the authors wrote a complete mystery in a fairly short book without cutting corners. APPLE DIE is a great start to an entertaining cozy mystery series and I’m happy that there are several more books for me to catch up on!

Miss May is known for her amazing Appie Oater cookies that she serves to family, friends, and orchard visitors. While there aren’t any recipes at the back of the book, Ms. Thomas has provided the yummy cookie recipe for me to share on the blog. Buttery, caramelized apples are mixed into an oat cookie dough that is reminiscent of apple pie. Even though I accidentally added too many oats to the dough, the results were still fantastic. I had planned on remaking the cookies before this blog post but much to my husband’s chagrin, I ran out of time. Despite that, this was one recipe that he didn’t want me to share with other taste testers. Fresh out of the oven and served with a big glass of milk or a cup of tea, Apple Oaters are yummy enough for a snack or dessert and tempting enough to eat for breakfast.

 

Appie Oaters combine buttery, caramelized apples mixed into an oat cookie dough creating a treat that is reminiscent of apple pie. Perfect for snacks and even breakfast! Recipe shared with permission granted by Chelsea Thomas, author of APPLE DIE.

 

Amazon Synopsis

Dead bodies make heartbreak even harder.

After Chelsea is left at the altar, all she wants is tissues and a box of cookies.

A BIG box.

But it’s hard to wallow in self-pity when there’s a dead body on your family orchard.

If Chelsea’s going to help solve the mystery, she’ll need her confidence back.

Maybe Miss May can help. She knows everyone in town. And she’s still remembers a thing or two from her life as a big-city lawyer.

But what if the killer is someone the girls have known for life?

Will Chelsea and Miss May solve the mystery before the murderer strikes again? Or will the body count rise and ruin cookies for everyone?

 

 

 

 

A special thanks to Chelsea Thomas for providing one winner with an e-book copy of APPLE DIE. Contest ends Sunday, November 24, 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!)

 

 

 

 

 

 

Appie Oaters combine buttery, caramelized apples mixed into an oat cookie dough creating a treat that is reminiscent of apple pie. Perfect for snacks and even breakfast! Recipe shared with permission granted by Chelsea Thomas, author of APPLE DIE.

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Appie Oaters

Appie Oaters are the famous, giant “apple pie cookies” that Miss May bakes at the Thomas Family Fruit & Fir Farm. Appie Oaters are one of Miss May’s many specialties, and she often uses these enormous, delicious cookies to ply information from suspects in her cases. Chelsea Thomas loves these sweet treats, and they’re an irresistible treat for the cooler fall months and throughout the holiday season.

In our apple orchard books, Appie Oaters are a family recipe, presumably passed down for generations and perfected by Miss May. But in real life, Matt invented the cookies on the spot in Book 1. He had never tasted or seen anything like them, but real-life Chelsea decided she would reverse engineer them from Matt’s delectable description.

We first made these cookies for our Friendsgiving celebration in 2018. Our unsuspecting guests were the beta testers of the Appie Oaters recipe and they didn’t even know it.

Luckily, the cookies were a huge hit and we’ll definitely be making them for many holidays to come. Now, you can too. We wanted Appie Oaters to be warm and homey, so there are a few extra steps in making them, but they’re well worth the time and effort. Indulgent yet not overly rich, these cookies are a perfect balance of sweet and spicy and you won’t be able to just eat one!

First thing’s first, the key to this recipe is that you HAVE to caramelize the apples. This step requires an extra dish and a little more time, but it’s essential to the gooey texture and depth of flavor. The second crucial part of Appie Oaters is the applesauce. It adds a fruitiness and lightness to the cookies that’s exceptionally delicious. If you really want to go the extra mile, you can use homemade applesauce, but
store-bought works just fine. Make sure to get unsweetened so you can control the level of sweetness.


The last thing to note is that this recipe calls for coconut oil (personal preference) but you can easily substitute butter at a 1:1 ratio. Coconut oil has a nutty, warm profile that makes these cookies extra cozy, but if you only have butter on hand it works fine too.


Alright, without further ado, here is the recipe for APPIE OATERS, a perfect dessert for any holiday (or just a chilly weekend night when your sweet tooth is acting up).

Ingredients
  • 2 cups all-purpose flour
  • A pinch or two of salt
  • 1 teaspoon baking soda
  • 2 apples, diced (you can use any variety - I prefer Fuji or Pink lady but you can also mix types or add in some Granny Smith for a tarter flavor)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • Juice of half lemon
  • 1/2 cup coconut oil
  • 2/3 cup brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup white sugar
  • 1 teaspoon + a pinch of cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup to 1 cup quick cook oats
Instructions

  1. Preheat oven to 350 degrees (F). (You can also make this dough a few hours or even a day or so in advance - they are better when the dough sits for a while).

  2. Melt the coconut oil in a large skillet over medium heat, careful not to overheat.

  3. Mix the diced apple in a medium bowl with the maple syrup, pinch of cinnamon, and lemon juice. Set aside.

  4. Slowly whisk the brown sugar into the melted coconut oil. Continually stir for 3-5 minutes, letting the sugar melt into the oil.

  5. Add the diced apple mixture to the sugar and oil. Reduce heat to low and continue to caramelize while combining the rest of the ingredients (about 10 to 20 minutes, stirring frequently).

  6. Make applesauce mixture by combining applesauce with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/3 cup sugar and 1 teaspoon vanilla. Set aside.

  7. Turn off the heat on the skillet, and pour the coconut oil apple mixture into a bowl. Set in the fridge or freezer and let the mixture cool until the oil has slightly firmed.

  8. Combine the flour, salt and baking soda.

  9. Stir in the applesauce mixture.

  10. Once coconut oil has hardened slightly, add it to the flour/applesauce mixture and stir until it has formed a moist dough.

  11. Slowly add in the oats until the consistency of the dough thickens and is no longer runny. The amount of oats will vary based on the wetness of the other ingredients, so just eyeball this until the dough seems firm enough to roll into large balls.

  12. Form dough into balls. They should be a little larger than a generous-sized meatball, and there should be enough for about 10 cookies.

  13. Place the balls on a cookie sheet lined with parchment paper. You may need 2 cookie sheets to ensure that you have enough space between the cookies (at least an inch).

  14. Press the cookies down using a fork or your hand. They shouldn’t be completely flat.

  15. Cook 10-12 minutes in the preheated oven.

  16. Once the cookies are done, you can sprinkle them with cinnamon sugar, top with a drizzle of maple syrup, honey or caramel or a dollop of whipped cream, frost them with cream cheese icing, or just eat them plain! They’re delicious any which way.

Note:

  1. Makes about 10 large cookies.

 

Appie Oaters combine buttery, caramelized apples mixed into an oat cookie dough creating a treat that is reminiscent of apple pie. Perfect for snacks and even breakfast! Recipe shared with permission granted by Chelsea Thomas, author of APPLE DIE.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

Pin to Pinterest:

Appie Oaters combine buttery, caramelized apples mixed into an oat cookie dough creating a treat that is reminiscent of apple pie. Perfect for snacks and even breakfast! Recipe shared with permission granted by Chelsea Thomas, author of APPLE DIE.

 

 

 

 

 

 

 

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.

 

Appie Oaters combine buttery, caramelized apples mixed into an oat cookie dough creating a treat that is reminiscent of apple pie. Perfect for snacks and even breakfast! Recipe shared with permission granted by Chelsea Thomas, author of APPLE DIE.

Candy Cane Brownies

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GINGER SNAPPED TO DEATH, the 8th book in the Cookies & Chance Mystery series by Catherine Bruns captures the spirit and the flavors of the Christmas season. That is except for two carjacking Santas and Sally Donovan’s gingerbread men and her brand new cake server left at the scene of the town’s Casanova-want-a-be’s murder. Sally, owner of Sally’s Samples cookie bakery, is bursting at the seams with her own bun in the oven and Baby Donovan is not wanting to make an appearance. Besides worrying about the delay in delivery, Sally has her hands full with Christmas festivities and her sister’s wedding. But as usual, a creepy fortune cookie her own bakery made, forewarns her of imminent disaster and it doesn’t take long for mayhem to strike. Ms. Bruns takes the reader on a fast-paced caper with several laugh out loud moments (the parental units are the perfect pair to lighten the mood) along with heartwarming scenes that epitomize the holiday theme.

One of the many strengths in the Cookies & Chance series are the characters. The close knit Italian family that surrounds Sally through thick and thin makes me want to revisit them as each book is released and catch up on everything going on. Ms. Bruns does an admirable job of allowing each and every character to grow, to change, and to surprise the reader with every single story. The author also effectively builds suspense in both the murder mystery plot as well in Sally’s personal life. There were plenty of suspects to keep me guessing and plenty of twists to keep me turning pages until the very last page. An edge-of-your-seat reveal added to the holiday cheer and makes me eager to find out what’s in store for Sally and the gang with the next installment!

Sally’s Samples serves up delectable cookies along with their famed fortune cookies. As usual, Ms. Bruns includes a couple yummy recipes at the back of the book that are perfect for holiday baking. I was honored to be asked to include one of my own recipes for the book. I decided on Candy Cane Brownies. Chocolate and peppermint are a favorite flavor combination of mine (Thin Mints!) and the added crunch of crushed candy canes to adorn the tops of the frosted brownies adds a festive touch. Easy to make, this batch will serve a large group which makes it perfect to prepare for any holiday gathering while saving a few pieces for Santa.

 

Candy Cane Brownies combine the yummy flavors of chocolate and peppermint while the added crunch of crushed candy canes sprinkled on top of the frosted brownies adds a festive touch. Recipe shared with permission granted by Catherine Bruns, author of GINGER SNAPPED TO DEATH.

 

Amazon Synopsis

It’s the most wonderful time of the year… Unless you’re Sally Muccio.

The full-time baker and sometime sleuth is ready to burst into song. She and her husband are expecting a bundle of joy, her sister’s wedding is just around the corner, and it’s Christmas, her favorite time of year. But when Sal’s the victim of a carjacking by Santa himself and a forgotten item links her to a murder, she doesn’t feel like ho-ho-hoing anymore.

Damian Ruger was a drug user, womanizer and first-class jerk. And unfortunately for Sal, she once had a connection to him in high school. The dough really hits the fan when her bakery’s gingerbread cookies are found next to his dead body, and Sal’s cake server is used as a murder weapon. Someone is trying to frame the expectant mother, but why? Sal has no choice but to try to clear her name…before she and the baby are singing Christmas carols in prison!

 

 

 

A special thanks to Catherine Bruns for providing one winner with a print copy of GINGER SNAPPED TO DEATH. Contest ends Sunday, November 17, 2019 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!)

 

 

 

 

Candy Cane Brownies combine the yummy flavors of chocolate and peppermint while the added crunch of crushed candy canes sprinkled on top of the frosted brownies adds a festive touch. Recipe shared with permission granted by Catherine Bruns, author of GINGER SNAPPED TO DEATH.

Print
Candy Cane Brownies
Ingredients
Brownies
  • 1-1/2 cups butter, room temperature
  • 3 cups granulated sugar
  • 3/4 cup cocoa powder (either natural or dutch cocoa will work here)
  • 5 eggs, room temperature
  • 1 teaspoon salt
  • 1 teaspoon peppermint extract
  • 2-1/4 cups all-purpose flour
Frosting
  • 1/2 cup butter, room temperature
  • 4 cups confectioners' sugar
  • 5 tablespoons heavy whipping cream
  • 1/2 teaspoon peppermint extract
Garnish
  • Coarsely broken candy canes
Instructions
Brownies

  1. Preheat oven to 350 degrees (F).

  2. Cream butter and sugar with an electric mixer on medium speed, until light and fluffy, about 3 minutes. 

  3. Beat in the cocoa powder until thoroughly incorporated and no lumps remain.

  4. Beat in eggs, one at a time, then add salt and peppermint extract. Mix well.

  5. Gradually add in the flour and stir until completed incorporated.

  6. Line a jelly roll pan (15-1/2"x10-1/2"x1") with parchment paper. Spritz the parchment paper with non-stick cooking spray, then spread the batter evenly in the prepared pan.

  7. Bake for about 30 minutes or until a wooden skewer inserted in the center comes out mostly clean. Rest pan on a wire rack until completely cool before proceeding with frosting.

Frosting

  1. Cream the butter then slowly add the confectioners' sugar and beat until incorporated completely.

  2. Add the peppermint extract. 

  3. Mix in 4 tablespoons heavy whipping cream. Add additional cream, up to 1 tablespoon, until spreadable consistency is reached. Whip for an additional 3 minutes, until frosting is light and fluffy.

  4. Frost the brownies then cut into 2-inch squares. Garnish each square with bits of broken candy canes right before serving.

Candy Cane Brownies combine the yummy flavors of chocolate and peppermint while the added crunch of crushed candy canes sprinkled on top of the frosted brownies adds a festive touch. Recipe shared with permission granted by Catherine Bruns, author of GINGER SNAPPED TO DEATH.

 

 

 

 

 

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Candy Cane Brownies combine the yummy flavors of chocolate and peppermint while the added crunch of crushed candy canes sprinkled on top of the frosted brownies adds a festive touch. Recipe shared with permission granted by Catherine Bruns, author of GINGER SNAPPED TO DEATH.

 

 

 

 

 

 

 

 

 

 

 

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.

 

Candy Cane Brownies combine the yummy flavors of chocolate and peppermint while the added crunch of crushed candy canes sprinkled on top of the frosted brownies adds a festive touch. Recipe shared with permission granted by Catherine Bruns, author of GINGER SNAPPED TO DEATH.

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