Cinnamon and Sugar

Double Chocolate Chili Cookies

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CRUMBLED TO PIECES is the sixth book in the Cookies & Chance Mystery series by Catherine Bruns. Sally Muccio Donovan owns a delicious cookie shop, Sally’s Samples, while her best friend, Josie bakes all the delectable treats. I love the setting of the shop and can easily visualize and taste the cookies thanks to the strong descriptive language the author uses. I also adore the relationship Sally and Josie have. As close as sisters, they have a humorous repartee that provides plenty of opportunity for strong dialog. The theme running through all the books is the messages found in random fortune cookies that Sally hands out to every customer. Sometimes fortune cookies break in Sally’s hand and she finds her own puzzling fortune… sometimes hinting at disastrous events. In CRUMBLED TO PIECES it’s Sally’s new tenant that karma visits. Even though the elderly Sicilian woman is as nasty as you can possibly imagine, Sally’s adorable grandmother begs Sally to find justice for the woman after she is killed.

With the help of her best friend, grandmother and her grandmother’s friend (also known as “the thorn in Sally’s side”) the search for the killer takes them on a trip to Las Vegas. Their mission is to track down the estranged daughter of the deceased and find out why she was the only one of her siblings to inherit. Even though it’s a short trip, the author manages to capture the sounds and sights of Sin City while infusing more humor into the story and weaving a tight plot. As the reader turns the pages, the clues start providing more and more suspects which kept me guessing up until the suspenseful reveal. With a strong mystery as the focal point, it’s the characters that add delightful charm to the story and keeps me coming back for each new book in this series!

Sally’s Samples serves so many yummy cookies in addition to the fortune cookies. I am honored that Ms. Bruns has included my own recipe for Double Chocolate Chili Cookies in her book. Rich and chocolatey, these cookies have a bit of hot spice that adds to the depth of the chocolate. I’ve tinkered with this recipe for years and they’ve gained a permanent position on my Christmas cookie platters. I’ve tried substituting other chocolate cookies for a change of pace but my recipients all want these. I’ve found that the majority of people enjoy the cookies more when I use the smaller amount of cayenne for just a hint of spice, although others (like my son-in-law) prefer their cookie spicier. If spicy isn’t your cup of tea, then by all means omit it… these fudgy, chewy cookies will still be delicious!

Amazon Synopsis

In need of some quick dough, full-time baker and sometime sleuth Sally Muccio decides to rent the vacant apartment over the bakery to a friend of her grandmother’s. Allegra Fiato is nothing like Sal’s darling Grandma Rosa, though. She’s mean, dishonest, and harboring a deadly secret.

When the elderly woman is mowed down in a hit and run, it quickly becomes obvious this was no accident. Grandma Rosa asks for Sal’s help to find the killer which involves a last minute trip to Vegas crashed by Sal’s crazy parents, stolen fortune cookies, and a mysterious missing
locket. To add more spice to the mix, a loved one makes a startling admission to Sal that shocks her to the very core. Suddenly, Sal’s world is in danger of crumbling around her. Can she put the pieces back together in time before the killer makes her the next victim?

A special thanks to Catherine Bruns for providing a winner with their choice of print or e-book of CRUMBLED TO PIECES. Contest ends Sunday, October 7, 2018 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!)

Start the series for only 99 cents!

For a short time the first book in the Cookies & Chance Mystery series, TASTES LIKE MURDER, is on sale for only $0.99! Don’t miss out on this special pricing!

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Double Chocolate Chili Cookies

Ingredients

1-1/3 cups (190g) all-purpose flour
2 tablespoons cornstarch
1 cup (102g) Dutch-process cocoa powder
1-1/2 teaspoons flaky sea salt or kosher salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 - 1 teaspoon cayenne powder (depending on how spicy you want the cookies)
3/4 cup (172g) unsalted butter, room temperature
1 cup (210g) packed brown sugar
3/4 cup (152g) granulated sugar
2 teaspoons pure vanilla extract
2 eggs, room temperature
1-1/2 cups (245g) chocolate chips (your choice of semi-sweet, dark, milk, or white)

Instructions

Don't preheat the oven yet since the dough needs to chill first.
Whisk flour, cornstarch, cocoa, salt, baking soda, baking powder, and cayenne powder together in a small bowl. Set aside.
In a standing mixer fitted with the paddle attachment cream butter until pale and fluffy.
Beat in sugars until smooth and fluffy, scraping down the sides of the bowl as needed.
Add in vanilla, then beat in one egg at a time until incorporated.
Add in half the flour mixture on low and mix to incorporate before adding the other half.
Once flour is incorporated stir in the chocolate chips.
Refrigerate dough for several hours or overnight.
Preheat oven to 350 degrees (F).
Using 1-1/2 teaspoon scoop, roll dough into a ball. Roll each ball in granulated sugar before placing on a parchment-lined baking sheet.
Bake for 10 – 12 minutes. The tops of the cookies will have a crackled appearance, but the inside should still look soft.
Let cool for 5 minutes on the baking sheet then remove to a wire rack to finish cooling.
Store in an airtight container for up to 5 days.

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Dark Chocolate and Orange Scones

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THE DOUGH MUST GO ON is the ninth book in the Oxford Tearoom Mystery series by H.Y. Hanna and is filled with a jolly good time! Gemma Rose, owner of Little Stables Tearoom in Oxford has been hired to cater morning and afternoon tea for a famous reality talent show: From Pleb to Celeb. The creator and owner of the show is one of the richest and probably most eccentric men in Britain. This gives the author plenty of opportunities to create scenes filled with hilarity, especially when the four octogenarians, known as the Old Biddies, land a spot on the show with their “Granny Band” act. Ms. Hanna provides great descriptions of the various and often crazy talent acts which provides plenty of chuckles. Of course Gemma’s adorable little tabby, Muesli, gets in on the act as well and steals every scene, while Gemma’s mother puts her own mark on the show.

After discovering a murder victim during the competition (killed with an unbelievably unique weapon), Gemma is drawn to helping find the murderer. With so many contestants and show employees in the vicinity of the crime, there are plenty of suspects. As Gemma delves deeper into the victim’s life, she finds lots of people had reasons to truly dislike the murdered woman. Gemma’s boyfriend Devlin, is the inspector in charge of the investigation. While he’s a capable investigator, Gemma has a way of getting people to confide in her, providing clues along the way. The suspenseful conclusion wrapped up the threads of the story and I was greatly surprised at the “how” the murder was executed. It was quite ingenious!

With Gemma’s tearoom catering tea time for the talent show, scones are a must for English tea. Little Stables Tearoom is famous for their Traditional English Scones (the recipe is included in A SCONE TO DIE FOR), which are round and compact, light and fluffy on the inside, and crusty on the outside. They are not very sweet and are usually plain with no toppings. American scones, in contrast, are larger and denser, with more butter and sugar, and are normally made with a variety of ingredients added to the dough. Ms. Hanna thought it would be fun to provide an American scone recipe for contrast and I was honored that she asked me to develop the recipe. We settled on a scone that features an eternally popular combo: tangy orange and dark chocolate. Tart orange zest and bittersweet dark chocolate flavors the buttery scone dough while a drizzle of thick dark chocolate scented with orange extract gives taste buds a sudden burst of flavor with each bite!

Click here to see the recipe for: Traditional English Scones

Amazon Synopsis

Showbiz comes to Oxford in the form of Britain’s hottest new talent show, and tearoom owner Gemma Rose gets a peek behind-the-scenes when she’s asked to cater for the event. But with the Old Biddies, entering the contest as England’s first “granny band”, and her little tabby, Muesli, stealing the limelight, Gemma soon ends up with more than she bargained for… and that’s before she comes across a frozen dead body!

Now, she’s on the trail of a murderer, with four nosy old ladies giving her a helping hand, while also dealing with her embarrassing mother, her workaholic boyfriend–and even a mouse invader at her tearoom!

With things heating up in the contest and so many suspects in the running, can Gemma catch the killer before the curtain falls?

A special thanks to H.Y. Hanna for providing a winner with their choice of either print or an e-book copy of THE DOUGH MUST GO ON. Contest ends Friday, October 5, 2018 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!)

Dark Chocolate and Orange Scones

Ingredients

Scones

2 cups (272 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup (72 grams) granulated sugar
zest from 1 large orange
1/2 cup (112 grams) unsalted butter, cut into small pieces and frozen
1/2 cup (108 grams) sour cream
2 tablespoons orange juice
1 egg
1-1/2 ounces (42 grams) dark chocolate, chopped

Chocolate Orange Drizzle

2 ounces (56 grams) dark chocolate, chopped
1/2 teaspoon vegetable shortening
1/4 teaspoon orange extract

Instructions

Scones

Preheat oven to 425 degrees (F) or 218 degrees (C). Line a baking sheet with parchment paper.
Whisk together until smooth the sour cream, egg, and orange juice. Set aside.
In the bowl of a food processor, pulse together until combined (about 10 pulses) flour, baking powder, baking soda, salt, sugar, and orange zest.
Sprinkle the frozen butter pieces over the top of the flour mixture, then pulse until the mixture resembles coarse meal.
Add the sour cream mixture to the flour mixture and pulse just until the dough comes together. Be careful to not over process the dough.
Turn out onto a lightly floured surface. Sprinkle the chopped chocolate over the dough then gently knead into the mix. Again, be careful to not overwork the dough or it will toughen.
Place the dough onto the parchment-lined baking sheet and pat into an 8-inch circle. Cut into 8 wedges and move them slightly apart.
Bake 12 - 15 minutes. The scones should be golden and the center should look set. Cool scones on a wire cooling rack while preparing the glaze.

Chocolate Orange Glaze

Place the chocolate and vegetable shortening into a microwave-safe bowl. Heat on 70% power for 45 seconds. Stir. Heat in additional 20 second increments as needed, stirring after each heat cycle until chocolate is melted and smooth.
Mix in the orange extract and stir until smooth.
Drizzle the chocolate over the scones. Allow to set for 15 minutes then serve.

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Sadie’s Cheesecake Brownies

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A DEADLY BREW is the latest Tourist Trap Mystery novella by Lynn Cahoon and is already a USA Today Best Seller! This fun, quick read definitely got me in the mood for Halloween with a ghost story as the central theme. I enjoyed how it started with the author’s dedication to her mother and their shared love of Dark Shadows. It brought back memories of my childhood when I would sneak over to my best friend’s house to watch that scary fun program! It wasn’t allowed in my home but I was intrigued by the peek into the supernatural and looked forward to the program each week.

Protagonist Jill Gardner, along with her boyfriend (the handsome detective Greg King) and 3 other couples are participating in a haunted house lock-in. The owner of the house disappeared fifteen years previously and had never been found. One of the friends participating is Esmerelda, who purportedly has psychic abilities and hopes to contact the owner from the “other side” to find out what happened. Most of the group is skeptical but when Jill starts experiencing strange things in the house, she finds her beliefs are challenged. Ms. Cahoon weaves in a tight tale of the cold case concerning the missing woman who was a supposed witch, a ghost searching for a lost child, and things that go bump in the night! Even though it is a short novella, I felt the story contained all the necessary elements to make it a delightful read: good characters, a mystery or two to be solved, clues sprinkled around, and an exciting conclusion. You’ll definitely want to curl up with a cup of hot cocoa with marshmallows and a plate of Sadie’s Cheesecake Brownies while reading this “spirited” book!

While A DEADLY BREW does not contain recipes, Sadie’s Cheesecake Brownies are served during the lock-in and Ms. Cahoon was kind enough to develop a recipe for me to share. The base is rich, moist chocolately brownies that mix up quickly. Tangy cream cheese, egg, and sugar mixes together to top the brownie base and is then swirled a bit to marble. The resulting dessert is devilishly yummy and sure to please all your ghouls and goblins!

Amazon Synopsis

As Halloween approaches South Cove, California, four couples get into the spirit of the holiday by conjuring up spirits. . .

The house has sat empty for fifteen years, taking up prime real estate along the picturesque coastline. Built by one of the founders of South Cove, its last known owner, Maryanne Demerit, vanished without a trace. Now her home will be demolished for a condo development, but until then, it’s the perfect spot for a Halloween haunted house.

Jill Gardner, owner of Coffee, Books, and More, her boyfriend, and three other couples are spending the weekend in the Demerit home. But what begins as an all-in-good-fun fright fest turns into a mystery begging to be solved as Jill is contacted by the ghost of Maryanne . . .

A special thanks to Lynn Cahoon for providing a winner with an e-book copy of A DEADLY BREW. Contest ends Sunday, September 23, 2018 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!)

Sadie's Cheesecake Brownies

Author's Note: You can use a box for the brownie section if you're short on time, but I love making brownies from scratch. This is a recipe I developed in high school and it has never failed me...

Ingredients

Brownies:

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
2 eggs
3/4 cup flour
1/4 teaspoon salt
1/4 cup cocoa

Cheesecake Topping:

8 ounces cream cheese
1 egg
1/3 cup sugar

Instructions

Brownies:

Preheat oven to 350 degrees (F).
Cream the sugar into the butter then add the vanilla and eggs.
Once combined, stir the dry ingredients into the mix. Spread batter into a greased 9- x 9-inch pan and make your topping.

Cheesecake Topping:

Mix all the topping ingredients together until creamy.

Putting it together:

Spread over the top of the brownie batter. You can also marble this by running a knife through the top, mixing the brownie and cheesecake mixture together. Do not overmix.
Bake at 350 degrees for 35 - 40 minutes. Check at 30 minutes to see if brownies are done by putting a toothpick in the middle to see if brownies have set.
Allow brownies to completely cool before cutting into squares and serving.

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Penn’s Moon Benne Wafer Cookies

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IN COLD CHOCOLATE, is the third installment in the Southern Chocolate Shop Mystery series by Dorothy St. James. This newest release is a delightful story centered on protagonist, Charity Penn, who goes by the name of Penn. I love how the author has developed Penn’s character from the very first book and continues her progression through this third book. While this can be read as a stand-alone I personally think it is better to start at the beginning. The metamorphosis the protagonist experiences after inheriting her grandmother’s chocolate shop (whom she never even knew existed while growing up) can be better appreciated by reading the first two books. There is a subplot thread through each book with Penn trying to find out who her mother is and trying to connect with family she never knew existed. Ms. St. James throws in several curves that had me thinking about the story long after I read the last page. After all, life is truly about family and friends and the author has centered the books on this important theme.

When I started the book, I didn’t have much time before I had to leave for an appointment. I thought I would sit down, read a few pages to get a sense of the story and then be on my way. But instead, the first chapter started off quickly with conflict and pulled me so deeply into the story that I didn’t want to put it down at all. (I may have been a tad late for that appointment.) Ms. St. James creates memorable characters and scenes. I especially loved her portrayal of the sea turtles nesting and the hatchlings. She brings their risk of survival to light and what rescue groups are doing to help the sea turtles. The author effortlessly weaves these themes into a tightly knit plot with plenty of clues and suspects to keep the reader guessing while providing a cohesive and exciting conclusion.

Not only was this a page-turner of a story, but also a sweet read that had me craving chocolate and the desire to visit Penn’s chocolate shop! Ms. St. James includes a few recipes at the back of the book and has graciously allowed me to share her recipe for Penn’s Moon Benne Wafer Cookies. These crispy sesame seed-based cookies are simple to make but are taken to the next level of yumminess by dipping one side in white chocolate and the opposite side in dark chocolate. The result is a stunning presentation and a burst of scrumptiousness in your mouth with the creamy, rich chocolate coating the crispy wafer-thin cookie!

Amazon Synopsis

In Dorothy St. James’s third delectable Southern Chocolate Shop mystery, a new batch of chocolate and troubles of the heart cause a string of disasters for the Chocolate Box’s new owner, Charity Penn.

The vintage seaside town of Camellia Beach, South Carolina seems like the perfect place for romance with its quiet beach and its decadent chocolate shop that serves the world’s richest dark chocolates. The Chocolate Box’s owner, Charity Penn, falls even further under the island’s moonlit spell as she joins Althea Bays and the rest of the turtle watch team to witness a new generation of baby sea turtles hatch and make their way into the wide ocean.

Before the babies arrive, gunshots ring out in the night. Cassidy Jones, the local Casanova, is found dead in the sand with his lover Jody Dalton—the same woman who has vowed to destroy the Chocolate Box—holding the gun. It’s an obvious crime of passion, or so everyone believes. But when Jody’s young son pleads with Penn to bring his mother back to him, she can’t say no. She dives headfirst into a chocolate swirl of truth and lies, and must pick through an assortment of likely (and sometimes unsavory) suspects before it’s too late for Penn and for those she loves in Dorothy St. James’s third rich installment of the Southern Chocolate Shop mysteries, In Cold Chocolate.

A special thanks to Dorothy St. James for providing a winner with a hardcover copy of IN COLD CHOCOLATE. Contest ends Tuesday, September 18, 2018 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!)

Penn's Moon Benne Wafer Cookies

The recipe makes a crispy thin wafer with a powerful sesame flavor that is sandwiched between white chocolate on the top and dark chocolate on the bottom. Is it a candy or a cookie? Perhaps it's both!

This recipe for these simple black and white chocolates is perfect for cookie swaps or a way to add a touch of elegance to your parties. your friends will be begging you for your recipe while asking for more!

Ingredients

1/2 cup sesame seeds (important for the wafer's distinctive taste)
1/2 cup all-purpose flour (gluten-free flours also work with this recipe)
1/2 teaspoon baking powder
Pinch of salt
6 tablespoons unsalted butter, softened
3/4 cup brown sugar
1 egg
1/4 teaspoon pure vanilla extract
1 bag white chocolate chips
1 bag fair trade dark chocolate chips

Instructions

Preheat oven to 325 degrees Fahrenheit. Make sure the oven rack is in the center position for even cooking.
Toast the sesame seeds by heating them in a dry pan over medium-low heat. You want the seeds to turn a light golden color, so they'll release their flavors. Keep a close eye on them, you don't want them to burn.
In a bowl, combine the dry ingredients: flour, baking powder, and salt.
With an electric mixer, beat the butter and brown sugar together until smooth and creamy. Add the egg and vanilla extract. Mix at a lower speed until combined. Add the flour mixture and continue to mix at the lower speed until the batter is smooth. Add the toasted sesame seeds and fold in with a spoon.
Line baking sheets with parchment paper or a baking liner. Using a teaspoon, drop the dough onto the baking sheet. You can use the back of the spoon to help form a round shape in order to make sure your cookies come out moon shaped. Leave about 2 inches between the dough. The cookies will spread. Yes, you want them to spread!
Bake 8 to 10 minutes or until the edges of the cookies turn a dark brown. (This is important, otherwise your wafers won't have that delightful snap.) Let cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely.
Melt the white chocolate chips using either a double boiler or following the microwave directions on the bag. Using a tablespoon, coat the top of the cookies with the melted white chocolate. Place cookies in refrigerator for 30 minutes to 1 hour to cool.
Melt the dark chocolate chips using either a double boiler or following the microwave directions on the bag. Using a tablespoon, coat the bottom of the cookies with the melted dark chocolate. Place cookies in refrigerator for 30 minutes to 1 hour to cool.
Store in the refrigerator.

Notes

Makes approximately 2 dozen.

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Flourless Chocolate Cake Dusted with Confectioners’ Sugar

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HITTING THE BOOKS, by Jenn McKinlay, is the ninth book in the Library Lover’s Mystery series and every bit as entertaining as the preceding books! You can always count on Ms. McKinlay to provide a story that’s filled with humor, romance, suspense, and puns to pull the reader in and keep them turning pages late into the night. Protagonist, Lindsey Norris, is the librarian director at Briar Creek Public Library in Connecticut. She has a knack for treating both employees and patrons as family, which I find endearing. I am completely enthralled with her library’s Crafternoon events, in which a group meets once a week for lunch, a craft, and a book discussion. The mention of the various authors have inspired me to try out different books that Lindsey recommends to the group and to other patrons. Beth, who is Lindsey’s children’s librarian, is charming. I love seeing what new costume or theme she will tie in to the book she’s chosen for the kids’ events. Lindsey and Beth also have a delightful repartee which adds to the humor and sets up entertaining situations. Ms. McKinlay brings each character to life and forges a connection between the reader and the people on the pages.

When Lindsey witnesses a hit and run accident that mows down the town’s high school tennis coach, she can’t help but want to find the culprit. Who would want to kill the newly engaged woman, especially when there’s a second attempt on her life? As Lindsey delves into the life of the woman, her soon-to-be husband, and her soon-to-be step-daughter, the librarian finds a long ago disappearance that was never solved. I love how Lindsey puts her librarian research skills to work to hunt down clues and piece together the two separate crimes. She’s also willing to share those insights with the town’s chief of police instead of keeping the information and putting herself needlessly in danger. The author keeps you guessing and like her protagonist, Lindsey, you’ll find you will have OMC Syndrome… “One More Chapter” as you turn the pages to get to the exciting conclusion!

The Crafternooners take turns providing food for their get-togethers and Ms. McKinlay has included recipes for some of those dishes at the back of the book. She also includes a Readers Guide for the book Lindsey’s group discuss and instructions for a craft. I was immediately drawn to the recipe for Flourless Chocolate Cake Dusted with Confectioners’ Sugar and have already made it two times! And one of those times was for my birthday dinner celebration with family… it’s that yummy! Simple ingredients, a couple different easy techniques, and voilà, a decadent dessert that will have your guests wanting seconds. I love that it is naturally gluten-free and the richness of the chocolate needs nothing more than a sprinkling of confectioners’ sugar for garnish… and maybe a scoop of vanilla ice cream.

Amazon Synopsis

It’s murder by the book in the latest hit Library Lover’s mystery from the New York Times bestselling author of Death in the Stacks.

When a stack of library materials is found at the scene of a hit and run, library director Lindsey Norris finds herself dragged into the investigation as the police try to link the driver of the stolen car to the person who borrowed the books. Before Lindsey can delve into the library’s records, the victim of the hit and run, Theresa Houston, suffers another “accident” and the investigation shifts from driver negligence to attempted homicide.

A clue surfaces in the confiscated library materials that could crack open the case and it is up to Lindsey to piece it all together. But things are not as they seem in the sleepy town of Briar Creek and when the driver of the stolen car turns up dead, Lindsey, her staff and her library friends have to hit the books before the murderer gets the last word…

A special thanks to Jenn McKinlay for providing a winner with a hardcover copy of HITTING THE BOOKS. Contest ends Sunday, September 16, 2018 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!)

Flourless Chocolate Cake Dusted with Confectioners' Sugar

Ingredients

12 ounces semisweet or bittersweet chocolate, chopped
1-1/2 sticks (3/4 cup) unsalted butter
1/4 teaspoon salt
6 large eggs, room temperature
1-1/2 cups granulated sugar
Confectioners' sugar

Instructions

Preheat oven to 325 degrees (F). Grease a 9-by-2-inch springform pan.
In a large microwave-safe bowl, put the chocolate, butter, and salt. Melt in the microwave for 90 seconds. Stir and microwave again, in 1-minute intervals, until completely melted.
In a separate bowl, beat the eggs and sugar with a mixer until light and thickened, about 8 minutes with a handheld mixer or 4 minutes with a stand mixer.
Fold the melted chocolate into the whipped eggs until evenly combined.
Pour the batter into the springform pan and bake about 1 hour and 25 minutes, until a toothpick inserted into the cake comes out damp but not runny.
Remove cake from the oven and cool on a rack.
Once the cake is cool, carefully remove from the pan, invert onto a serving platter, and sift a light layer of confectioners' sugar over the top.

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Black-and-Whites Baked Donuts

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GOODBYE CRULLER WORLD, the second book in the Deputy Donut Mystery series by Ginger Bolton is a sweet read and will have you craving donuts throughout the entire book! I was captivated by the pun-y title and the inviting cover design pulled me into the story. An ex- 911 dispatcher, protagonist Emily Westhill owns the Deputy Donut Café with her father-in-law. This duo has a touching, heart-felt relationship that adds an emotional undercurrent to the story, especially since they lost a son and a husband to a tragic death. The charming donut shop setting provides the perfect gathering place for law enforcement and emergency response personnel and allows Emily access to information when she gets involved in murder investigations. The author’s strong descriptive voice makes you feel like you’re right there with Emily and I could almost smell and taste the donuts in the shop!

Deputy Donut is hired to cater donuts for the wedding of Jenn, owner of Dressed to Kill which is one of the neighboring shops to Emily’s. It doesn’t take long for conflict to erupt between the bride and her half-sister over the upcoming nuptials and once Emily meets the groom, she understands why. When the groom is poisoned and dies after eating some of the donuts she provides at the reception, Emily knows she must get involved and clear both her business’ reputation and prove the bride’s innocence. It doesn’t help that the bride invited an ex-boyfriend to the wedding and seemed to have had second thoughts about getting married. Since my own cousin is a wedding planner, I loved the details the author provides about the reception from the food, to the over-the-top décor, to the special touches the bride requests. Ms. Bolton provides plenty of suspects to keep the reader guessing and enough twists and turns until the threads of the plots are woven together into a satisfying conclusion.

Since you’ll be drooling over the yummy treats Deputy Donut serves to its customers, Ms. Bolton generously provides a couple recipes at the back of the book. She has allowed me to share her recipe for Black-and-Whites Donuts with a Crème filling. I loved that these donuts are baked, not fried, and are reminiscent of everyone’s favorite chocolate sandwich cookie. While there might be a lot of steps to the recipe, it’s not difficult and Ms. Bolton writes clear, concise directions. The resulting treat is decadently rich and while my husband isn’t a huge fan of chocolate, he gobbled these up in record time! I made a few in a mini-donut baker (that my granddaughter had talked me into purchasing years ago and I think I’ve used once, lol) and I thought they were even delicious with some confectioners’ sugar dusted on top instead of filling them. Either way, these Black-and-Whites Baked Donuts are sure to please everyone!

Amazon Synopsis

Named after her beloved tabby, Deputy Donut, Emily Westhill’s donut shop in small-town Fallingbrook, Wisconsin, is doing so well, she’s expanding into catering weddings. But a killer is about to crash the reception . . .

Normally, Emily’s eyes tend to glaze over when prospective brides go on about their wedding plans. But when the owner of the clothing shop, Dressed to Kill, asks Emily to design a donut wall for her reception, she’s immediately sweet on the idea. With the help of her father-in-law and business partner—the former police chief of Fallingbrook—she hangs the treats from dowels on the wall so guests can help themselves.

But that night, when the groom ends up on the floor with signs of poisoning, Emily suspects someone has tampered with her treats. When the groom dies, there’s no way to sugarcoat it: she’s got a murder on her hands. Despite a list of suspects as long as the guest list, Emily vows to find out who created the killer confection to save her shop’s reputation and keep the bride out of handcuffs. She’ll have to move fast . . . before the poisoner takes a powder.

A special thanks to Ginger Bolton for providing a winner with a print copy of GOODBYE CRULLER WORLD. Contest ends Sunday, September 9, 2018 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!)

Black-and-Whites Baked Donuts

These little gems are baked, not fried, and they're very rich and sweet.

Ingredients

Donuts

Melted butter or unflavored coconut oil
1/3 cup black Dutch process (alkalized) cocoa powder, pressed through a sieve to break up clumps
7/8 cup all-purpose flour, sifted
5/8 cup light or dark brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
3/8 cup milk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/4 cup (4 tablespoons) melted butter or vegetable oil

Vanilla Filling

1-1/4 cups powdered sugar
1/2 teaspoon granulated sugar
1/4 teaspoon vanilla extract
5 tablespoons refined (non-virgin) coconut oil, softened*
2 teaspoons hot water (Try mixing the hot water with the coconut oil to soften it.)

Instructions

Donuts

Preheat the oven to 350 degrees (F). Lightly brush melted butter or unflavored coconut oil in the cups of a regular-sized donut pan.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, and baking soda.
In a small mixing bowl, whisk together the egg, milk, vanilla, vinegar, and melted butter or vegetable oil. Don't worry if the vinegar curdles the milk and melted butter.
Add the wet ingredients to the dry ingredients and stir until blended.
Spoon the batter into the prepared pans, filling them about 3/4 full.
Bake the donuts for 10 to 12 minutes, or until a toothpick inserted into the center of one comes out clean. Do not overbake.
Remove the donuts from the oven, allow to cool a few minutes, invert cooling rack over pan, and turn pan and cooling rack together right side up. If the donuts do not fall out of the pan, loosen the edges carefully with a narrow silicone spatula and try again.
Let donuts cool. Using a serrated knife, carefully slice donuts in half horizontally so that you have two circles from each donut.

Vanilla Filling

Place ingredients in a bowl and beat until combined. Filling will be stiff, but it rolls out well at room temperature.
Recipe can be doubled. Excess can be stored in refrigerator.

Assembling the donuts

Form vanilla filling into a ball.
Using a rolling pin, roll filling between two sheets of parchment paper to about 1/4 inch.
Using a donut cutter, cut out rings of filling.
Slide a thin spatula underneath rings and gently place them on the flat side of the donut half that was on top in the oven.
Make a "sandwich" by gently pressing the other slice on top. Serve rounded side up.
This makes six regular-sized donuts. These are so rich that you might prefer to make them as mini-donuts. If using a mini-donut pan, bake for about 7 minutes or until a toothpick comes out clean. Do not overbake.
Recipe can be doubled.

Notes:

*The coconut oil should be warmed until workable, about 80 - 100 degrees (F). If you substitute virgin coconut oil, your filling will have a coconut flavor. Do not substitute liquid coconut oil.