Cinnamon and Sugar

Paleo Strawberry Vanilla Muffins

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CLASS REUNIONS ARE MURDER, the first book in the brand new Poppy McAllister Mystery series by Libby Klein, is sure to be a mega-hit! From the beginning, I was drawn into the story and the life of the protagonist, Poppy McAllister. Like a favorite dessert, I wanted to gobble the book up all at once in one sitting but real life sometimes doesn’t allow that so I had to put it down frequently. However, those interludes allowed me to savor every delicious word and scene in the story, making my reading time all the more meaningful and enjoyable. Ms. Klein has created a compelling character in Poppy, who is struggling with grief caused by widowhood. Despite her loss, Poppy’s dialog and introspection is humorous and at times laugh-out-loud funny. Poppy starts out being an insecure pushover, bullied by her former mother-in-law and walked over by everyone else. Her journey back to her hometown to visit her Aunt Ginny and attend (unwillingly) her class reunion is the catalyst for Poppy’s transformation. Ms. Klein accurately captures the angst of the insecurities of high school, with the descriptions of interaction between students: the popular kids, the mean girls, the nerds, those trying to just get through without being noticed. Yet through it all, the author writes with a witty sense of humor that truly adds to the entertainment of this engaging read.

Of course amazing characters need a terrific plot and Ms. Klein delivers. The pace is steady and the murder mystery well thought out. Almost the entire student body attending the class reunion are suspects, Poppy included, when one of the mean girls from their class is murdered during the party. The author also weaves in another layer of mystery surrounding Poppy’s Aunt Ginny and why she’s being harassed by social services. It brings to light the tragic situations surrounding senior citizens and how often they are targeted for defrauding. As I read, I had to cheer for Aunt Ginny and her spunky, free spirit. She is a delightful sidekick for Poppy. The various threads of plot, suspects, and subplots are all nicely wrapped up in an exciting, suspenseful conclusion. I am counting down the days until the next installment in this terrific new series!

In the book Aunt Ginny sets Poppy up with a holistic doctor who convinces her to go gluten-free and try to give the Paleo diet a try. As difficult as it is for Poppy to adhere to the diet, she does find great relief from several physical discomforts when she eats within the guidelines. In researching the author for this post, I found that she suffers from an autoimmune disease and as such eats a gluten-free diet. I discovered several years ago that I must also follow a strict gluten-free diet so I was very happy to find that Ms. Klein provides several gluten-free recipes at the back of the book. They all look quite delicious but I was especially drawn to the Paleo Strawberry Vanilla Muffins. I don’t often make baked goods for myself, so it was a treat being able to eat something I made. The muffins are quite flavorful and the lemon zest adds a nice zing to the strawberries. The texture is nice and moist but I did notice that after a couple of days the leftover muffins turned crumbly… which isn’t unusual for gluten-free products. I’ve included a tip to combat that in the recipe below. The topping, oh my! I loved the nice crunch of toasted almonds and the coconut sugar added just enough sweetness. In the book Poppy also makes these muffins substituting blueberries for strawberries and I will certainly be giving that variation a try!

Amazon Synopsis

Newly widowed and stuck in a middle-aged funk, Poppy has been running on cookies, infomercials, and one-sided chats with her cat for months. There’s no way on earth she’s attending her twenty-five-year class reunion—especially after receiving a very bizarre letter from Barbie, the popular cheerleader who taunted her all through high school. At least, not until Poppy’s best friend practically drags her to the event . . .

Using the dreaded homecoming as an excuse to visit her eccentric Aunt Ginny, Poppy vows to leave Cape May with pride and Spanx intact. Too bad Barbie is still the queen of mean at the reunion. And worse, that her dead body is lying right in front of Poppy’s old locker. Singled out as the killer, it’s up to Poppy to confront her past and clear her name. But between protecting her aunt from disaster and tackling a gluten-free diet, can Poppy crack the case before she’s voted “Most Likely to Die” by the murderer?

A special thanks to Libby Klein for providing one winner with a print arc of CLASS REUNIONS ARE MURDER! Contest ends Wednesday, January 31, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe 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 Strawberry Vanilla Muffins

Ingredients

Topping

1/4 cup sliced almonds, toasted
2 tablespoons coconut sugar

Muffins

1/4 cup coconut oil
4 tablespoons honey
1 scraped vanilla bean (I used Tahitian) or 1 teaspoon pure vanilla extract *
1 tablespoon lemon zest
3 tablespoons full-fat, unsweetened coconut milk
2 eggs
1-3/4 cups almond flour
1 teaspoon gluten-free baking powder
1/4 teaspoon sea salt
1 cup dried or fresh strawberries

Instructions

Preheat oven to 350 degrees (F).
Line a muffin pan with 12 foil muffin liners or grease with coconut oil.
In a small bowl, toss toasted almonds with coconut sugar. Set aside.
In a large bowl, beat together the coconut oil, honey, lemon zest, vanilla bean paste or extract, and coconut milk. Beat in eggs. Add almond flour, salt, and baking powder and beat until combined. Scrape down the bowl as needed. Fold in the strawberries using a rubber spatula.
Generously fill each muffin tin and sprinkle toasted almonds/sugar mixture on top of each muffin.
Bake for 18 - 20 minutes until golden brown and toothpick comes out clean.

Tips

* If you do use a vanilla bean, be sure to put the husk of the scraped vanilla bean in a bottle of vodka or rum and make your own vanilla extract.
Rub some coconut oil into your measuring spoon before measuring the honey. It will keep the honey from sticking to your spoon.
I found freeze-dried, unsweetened and unsulphered, strawberries at Trader Joe's. They worked amazingly well!
If you're not going to consume the muffins within a day or two of baking them, allow them to completely cool, then tightly wrap individually in plastic wrap. Place wrapped muffins in a freezer-safe ziplock bag and freeze. Defrost muffins as you need them and then gently reheat in the microwave.

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Lemon Crinkles

Be sure to check out how you can get a FREE copy of Catherine’s original short story, Formals, Fortune Cookies & Fraud!
Details at the bottom of the page.

SILENCED BY SUGAR, the fifth book in the Cookies & Chance Mystery series by Catherine Bruns finds protagonist, Sally Muccio Donovan, celebrating six months of blissful marriage to Mike. This newest book shows a more emotional side to Sally, with a different focus than previous books. Instead of detracting, it reflects the natural progression in real life and adds to the story. I love how the author has allowed Sally to grow over the course of the series and how she now exhibits an inner strength that wasn’t apparent at the beginning. Even her best friend, Josie, notices. And that’s saying a lot because Josie is quite the spitfire!

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Sally’s strength and determination are soon put to the test when Josie is arrested, accused of murdering her former nemesis. I loved how, in addition to Sally getting involved in trying to prove her friend’s innocence, her entire family rallies behind Josie. It’s just one example of the close-knit relationship Sally and her family have, despite the hijinks of her parents… who, by the way, are quite a hoot! Sally’s investigation into the murder turns up lots of suspects. So many people could have wanted the witch (with a capital B) dead! Sally must sift through a lot of clues to find the truth and I’ll have to admit, I didn’t see the suspenseful ending coming. Ms. Bruns provides enough twists and drama (the good kind!) to keep the reader turning pages until the very last word is read.

Sally owns the bakery, Sally’s Samples, where Josie bakes up all sorts of delectable cookies. I had the honor of providing a recipe for Lemon Crinkles for the book, that Sally serves to their customers. These tart-sweet treats are a bit crunchy on the outside and chewy on the inside. My youngest granddaughter is a huge lemon fan and these are one of her favorite cookies. In fact she’d be happy if these Lemon Crinkles made it onto our Christmas cookie platter annually, and for Valentine’s Day, and birthdays, and… well, you know what I mean! Fortunately they are easy to mix up and since the dough must be chilled, you can make them a few days in advance of baking them. I’ve included directions on how to freeze for long-term storage so you can enjoy spur-of-the-moment freshly-baked cookies when you need them. I hope you enjoy these cookies as much as we do!

Amazon Synopsis

Full-time baker and sometime-sleuth Sally Muccio is enjoying life as a new bride and only wishes that sales in her bakery would pick up. So when popular TV host Donna Dooley invites her and best friend, Josie, to be guests on Someone’s in the Kitchen with Donna, it’s the answer to their prayers. The pair is excited about the opportunity until they discover Donna’s new assistant is none other than Josie’s former nemesis from culinary school, Kelly Thompson.

Like cookies in a hot oven, temperatures rise, and their animosity escalates into a food fight during the taping—which then goes viral! But when a dead body is then discovered on the set, fingers immediately point to Josie, and Sal’s usual sassy partner is at a loss of how to defend herself. Sal’s world is once again plunged into chaos as she attempts to keep her friend out of jail, control a blast from the past that threatens to harm her marriage, and keep her crazy parents at bay as they film a commercial for a funeral home. Already knee deep in dough, Sal discovers a possible link between the current murder and an unsolved one from the past. But she’ll have to work fast because a killer is on her trail and determined to silence Sal…forever.

A special thanks to Catherine Bruns for providing one winner with a print copy of SILENCED BY SUGAR! Contest ends Wednesday, January 24, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe 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 Crinkles

Ingredients

1/2 cup unsalted butter, room temperature
1 cup (7.1 ounces) granulated sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
1/2 to 1 teaspoon lemon extract, depending on how lemony you want
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1-1/2 cups (7.2 ounces) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

For rolling dough

1/2 cup granulated sugar

Instructions

Don't preheat the oven yet. The cookie dough will need to chill first.
Line baking sheet with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a standing mixer, whip the butter and granulated sugar together until fluffy, about 2 minutes on medium speed.
Add the egg and beat until fully incorporated.
Mix in the vanilla, lemon extract, lemon zest, and lemon juice.
With the mixer running on lowest speed, slowly add the flour mixture. Beat just until it is fully incorporated.
Cover the cookie dough with plastic wrap and allow to chill in the refrigerator for 1 hour or even overnight.
Preheat oven to 350 degrees (F).
Place remaining 1/2 cup granulated sugar in a shallow bowl.
Form cookie dough into small balls, about a heaping teaspoon.
Roll the balls in the granulated sugar and place on the parchment-lined baking sheet, at least 2 inches apart. Don't crowd the cookies as they spread. You should have 12 cookies per baking sheet.
Bake for 9 to 11 minutes. The edges should just be turning light golden and the tops should be crackled.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Cool completely and store leftovers in an airtight container at room temperature for up to 3 days.

Tip

These cookies are ideal for making ahead of time and freezing for spur-of-the-moment freshly-baked cookies! Simply roll the dough balls in the sugar, then freeze them on a parchment-lined baking sheet. When solid, transfer the dough to a freezer-safe ziplock bag. When ready to bake, place the dough on a parchment-lined baking sheet and allow to sit at room temperature while pre-heating the oven. You may need to bake an additional minute, depending on how chilled the dough is when you start baking.

Notes

Makes 30 - 40 cookies depending on size.

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For a short time, the e-book for SILENCED BY SUGAR is on sale for $2.99! Be sure to grab it before the price increases.

For anyone who purchases Silenced by Sugar, Catherine is giving away her original short story, Formals, Fortune Cookies & Fraud for FREE! This is a lighthearted mystery novella that’s a prequel to Tastes Like Murder and takes place on Sally’s fateful prom night. For details on how to obtain your copy, please click on the book below:

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I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

Your Jokes Make Me Snicker-Doodle Cookies

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DIAL M FOR MOUSSE, the third book in the Emergency Dessert Squad Mystery series by Laura Bradford, is just as adorably delightful as the very first book! The puns entertained me while the plot kept me speculating on ‘whodunnit’, and the characters warmed my heart. Protagonist, Winnie Johnson, is an extremely likeable young woman with a heart of gold. I so enjoy her close relationship with her elderly neighbors and how she is involved in their lives on a daily basis. They, in turn, are eager to help her out when she and her best friend, Renee, stumble across the body of the woman who hired them to provide desserts for five artists. Winnie’s business, Emergency Dessert Squad, is one of the cleverest business ideas I’ve come across. Winnie creates custom desserts and delivers them in a vintage ambulance that she inherited from an elderly neighbor (along with a cantankerous cat that does not like her new owner). What makes it even better are the super fun names Winnie creates for her desserts: Your Jokes Make Me Snicker-doodle Cookies; Apple Kootchy-Kootchy-Koo Kuchen; You’re A Peach Pie, to name a few.

Laura packs the story with so many clever scenes such as Winnie having a “conversation” with a mime and gives such vivid descriptions that you feel like you’re living the moment. Winnie’s budding relationship with single dad, Jay, might be hitting a snag when his teenaged daughter tries to drive a wedge between them. Can Winnie find a way to win over both the surly teen and her cat while finding a killer? I devoured this book until I finished the very last page and eagerly look forward to reading more of Winnie’s story!

Winnie creates so many delightfully clever desserts and luckily for the reader, Laura includes a couple recipes at the back of the book. I was drawn to Your Jokes Make Me Snicker-doodle Cookies for a couple of reasons. My mother-in-law used to make Snickerdoodle Cookies years and years ago. Unfortunately I don’t have her recipe and it’s a cookie my husband has fond memories of. Secondly, since he cannot consume dairy, it’s nice to find a recipe that doesn’t contain any butter so I didn’t have to do any adjustments so he could eat it. Then, of course, there’s the cookie itself: a bit crunchy on the outside, soft and chewy on the inside. A burst of spiced flavor from the cinnamon and sugar on the outside giving way to a sweet cookie on the inside. It’s a bite of comfort in a small package, bringing back wonderful memories and creating new memories with our granddaughters.

Amazon Synopsis

The Emergency Dessert Squad business is booming, with owner and baker Winnie Johnson working overtime to satisfy the emergency cravings of Silver Lake, Ohio. Her latest order, a plate of motivational desserts for an artists’ retreat, is just what she needs to keep her mind off her own relationship woes.

But Winnie’s problems seem like trifles when she discovers the body of retreat owner Sally Dearfield mere inches away from five oh-so-eccentric and viable suspects. Now, this baking detective must uncover the inspiration behind Sally’s murder before another creative genius is iced.

A special thanks to Laura Bradford for providing one winner with a print copy of DIAL M FOR MOUSSE! Contest ends Sunday, January 21, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe 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!)

Your Jokes Make Me Snicker-Doodle Cookies

Ingredients

1 cup shortening
1-1/2 cups sugar
2 eggs
2-3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons ground cinnamon

Instructions

Preheat oven to 375 degrees (F).
Grease or line cookie pans with parchment paper.
In a medium-sized bowl, cream together the shortening and sugar.
Add eggs, mixing after each one.
In a separate bowl, sift together the flour, baking soda, cream of tartar, and salt.
Stir into the creamed mixture.
In a smaller bowl, stir together the 2 tablespoons of sugar with the cinnamon.
Roll the dough into balls, then roll in the bowl with sugar mixture.
Place cookies on prepared cookie pan, about 2 inches apart.
Bake for 8 - 10 minutes. Cool on wire racks.

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If you watch the video, be on the lookout for my oopsie in starting my mixer… accidentally going full speed after adding the flour instead of gently starting it. Guess I was a bit distracted but it sure made my granddaughter laugh 🙂

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 with the hopes I would review. All thoughts and opinions are my own.

Butterscotch Brownies

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ESCAPE CLAWS, the first book in the brand new Cat Lady Mystery series by Linda Reilly is a charming visit to Whisker Jog, New Hampshire and is chock-full of memorable characters, human and feline alike! I loved that the very beginning starts with a list of the feline cast with their adorable names and characteristics. The protagonist, Lara Caphart, is an admirable woman with a generous, thoughtful personality. After showing up to help her invalid aunt care for the eleven cats she has taken in, Lara finds her aunt is being harassed by the town’s wealthy bully, Theo Barnes. When Lara is led to Theo’s murdered body by Blue, the Ragdoll cat from her childhood, she realizes she needs to stay in town and protect her aunt. There is a subplot mystery woven around the murder mystery of why Lara had become estranged from her beloved aunt after being so close to her as a young child. The author explores familial relationships and how they can go awry.

There is also an ongoing mystery of just who Blue, the Ragdoll cat is and where he came from, especially since Lara’s aunt claims she never had a Ragdoll cat. The murder mystery has plenty of suspects and the author provides enough clues to keep you guessing and turning pages. The reveal was a surprise that I didn’t see coming! I greatly admired that Ms. Reilly brings to light the plight of unwanted cats and the lack of facilities to humanely care for them. She provides a heartwarming conclusion to the story that will make you want to come back and read the next story in this series just as soon as it’s available.

While the book didn’t have any recipes, Lara’s aunt used to make her Butterscotch Brownies when she was a child and this treat brings back precious memories. I love how food can connect us to our past and to those who are dear to us. I was honored to create a recipe for Butterscotch Brownies to share with you and hope that I captured the taste as Lara remembers them!

Amazon Synopsis

For the first time in sixteen years, Lara Caphart has returned to her hometown of Whisker Jog, New Hampshire. She wants to reconnect with her estranged Aunt Fran, who’s having some difficulty looking after herself-and her eleven cats. Taking care of a clowder of kitties is easy, but keeping Fran from being harassed by local bully Theo Barnes is hard. The wealthy builder has his sights set on Fran’s property, and is determined to make her an offer she doesn’t dare refuse.

Then Lara spots a blue-eyed ragdoll cat that she swears is the reincarnation of her beloved Blue, her childhood pet. Pursuing the feline to the edge of Fran’s yard, she stumbles upon the body of Theo Barnes, clearly a victim of foul play. To get her and Fran off the suspect list, Lara finds herself following the cat’s clues in search of a killer. Is Blue’s ghost really trying to help her solve a murder, or has Lara inhaled too much catnip?

A special thanks to Linda Reilly for providing one winner with an e-book copy of ESCAPE CLAWS! Contest ends Sunday, January 14, 2018 at 11:59 pm PST. Please use the Rafflecopter box located below the recipe 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!)

Butterscotch Brownies

Ingredients

Brownies

1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1 egg, room temperature
1 tablespoon vanilla extract
1 cup (4.5 ounces) all-purpose flour
1/4 teaspoon sea salt
1 cup butterscotch chips

Drizzle (optional)

2 tablespoons butterscotch chips
2 tablespoons semi-sweet chocolate chips
1 teaspoon vegetable oil, divided

Instructions

Brownies

Preheat the oven to 350 degrees (F).
Line an 8 x 8-inch pan with aluminum foil. Spritz with non-stick cooking spray.
In a large mixing bowl, whisk together the melted butter and brown sugar until well combined.
Whisk in the egg, vanilla and salt.
Using a spatula, fold the flour into the sugar mixture, just until combined. Don't over mix.
Stir in the butterscotch chips, then spread in the prepared pan.
Bake 20 to 23 minutes. The top will look shiny and the edges will start to crack a bit. Don't over bake.
Allow the brownies to cool completely in the pan, then using the foil, remove from the pan and place on a cutting board.

Drizzle

In a small bowl melt the semi-sweet chocolate chips with 1/2 teaspoon vegetable oil in the microwave. Start with 30 seconds, remove and stir the chips then heat in 15 second increments stirring each time until chips are fully melted.
Drizzle over the cooled brownies.
In a small bowl melt the butterscotch chips with 1/2 teaspoon vegetable oil in the microwave. Start with 30 seconds, remove and stir the chips then heat in 15 second increments stirring each time until chips are fully melted.
Drizzle the butterscotch perpendicular to the chocolate drizzle or channel Jackson Pollock.
Allow the drizzle to harden then slice into 16 squares. (You can place in the refrigerator to harden the chocolate more quickly.)

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Carrot Cake with Cream Cheese Frosting and Candied Ginger

ANOTHER ONE BITES THE CRUST by Ellie Alexander is a worthy addition to a very enjoyable series! This seventh book in her Bake Shop Mystery series builds on the characters and strengthens the protagonist, Jules (Juliet) Capshaw’s ties to Ashland, Oregon. And yes, she was named after “that” Juliet. Ashland is known for its Shakespearean Festival each summer (it really is a real-life event!) and the setting provides so many opportunities for drama and small-town connections. Jules and her mother own Torte, a delightfully yummy bakeshop. I would dearly love to spend time in her shop every day, enjoying the close-knit banter between the staff, the incredibly decadent smells and tastes coming from the kitchen, and the sweet kindness from the proprietress. If I could describe this series in just a couple of words, it would be character connection. I love how Jules and her staff at Torte really are like family, despite their many differences. I think one of the things that can make a cozy mystery series successful is the connection the author can create between the reader and the characters. Ms. Alexander definitely brings the reader directly into Jules’ life and helps us experience Torte, Ashland, and the mystery first hand.

In ANOTHER ONE BITES THE CRUST, Jules’ friend, Lance, who is the artistic director of The Shakespeare Festival, has been arrested for murder of the leading man. There are several suspects since actors and actresses lend themselves easily to the drama of the situation. However, Lance himself seems to be hiding something, which brings tension to the plot. Jules finds out just how much her friendship to Lance means and gets involved to prove his innocence. Ms. Alexander brings an emotional level to this new book that hasn’t been quite so evident before. It begins by examining what friendship means, especially when a person’s presence has been taken for granted. Jules also begins to acknowledge her buried feelings about her mother’s pending remarriage and the feelings associated with her deceased father. This conveys a vulnerability and an emotional connection to the story. The ending brings a satisfying conclusion to the murder mystery but I will be impatiently waiting to see what’s next in store for Jules and her friends!

Spending any time reading about Jules at Torte will leave you drooling and ready to raid the pantry. Fortunately the author provides recipes at the back of the book so you can experience some of the treats at home. Ellie has graciously allowed me to share her recipe for her Carrot Cake with Cream Cheese Frosting and Candied Ginger…. and let me be the first to say, “oh my”! This is decadently rich and was a huge hit with my step-daughter’s book club luncheon, even with ladies who never eat dessert! The cake is chock-full of carrots, nuts, spices, and citrus while the cream cheese frosting carries on the citrus theme with plenty of tasty zest from both a lemon and an orange. To top it off, fresh candied ginger garnishes the cake, tying in the flavor of freshly grated ginger used in the batter. This carrot cake is worthy of any special occasion or any reason to splurge and treat yourself to a very delicious dessert!

Amazon Synopsis

Torte―the beloved small-town bakeshop run by Jules Capshaw―is set to hit the stage. But who would have guessed that murder would makes a surprise appearance?

It’s the role of a lifetime for Jules. The Shakespeare Festival has returned to Ashland, Oregon, for the season and Torte has been cast as the supplier of Elizabethan-era treats for the main event. But on the eve of opening night, a brawl between Jules’s friend Lance, the artistic director, and a strapping young thespian named Anthony almost brings down the house. . .and the next morning, Anthony is dead. Jules knows that Lance loves his drama―and his just desserts―but she also knows that murder is way off-script for him. Now it’s up to Jules to cut through a bevy of backstage betrayals and catty co-stars who all have their own secrets―before the curtain drops on someone else. . .

A special thanks to Ellie Alexander for providing one winner with a signed copy of ANOTHER ONE BITES THE CRUST! Contest ends Sunday, January 7, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe 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!)

Carrot Cake with Cream Cheese Frosting and Candied Ginger

Ingredients

Ingredients for cake:

2 large eggs
1-1/4 cups canola oil
1/4 cup buttermilk
2 cups sugar
1 teaspoon vanilla
1 teaspoon vanilla butter extract (or substitute vanilla)
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon nutmeg
3 cups grated carrots (use fresh grated carrots, not pre-packaged grated)
Juice of one lemon, reserve zest & 1 teaspoon juice for frosting
Juice of one orange, reserve zest & 1 teaspoon juice for frosting
Small piece of ginger root, grated
1 cup pecans, chopped
1 cup walnuts, chopped

Ingredients for candied ginger:

Fresh ginger root
1/4 cup sugar
water

Ingredients for frosting:

1/2 cup butter, at room temperature
1 8 oz. package of cream cheese, at room temperature
1 teaspoon vanilla
1 teaspoon orange juice
1 teaspoon lemon juice
Zest of lemon and orange
3-1/2 to 4 cups of powdered sugar

Instructions

Directions for cake:

Preheat oven to 350 degrees. In a large bowl add eggs, oil, buttermilk, sugar, vanilla, orange juice, and lemon juice. Beat together, then mix in flour, baking soda, baking powder, and spices. Fold in shredded carrots, grated ginger, and nuts. Spread into two greased nine-inch pans*. Bake for 25 to 35 minutes. Cool in pans for 10 minutes then turn out onto wire racks. Allow cakes to cool before frosting.

Directions for candied ginger:

Use a mandolin (or a vegetable peeler or sharp chef's knife) to slice thin pieces of ginger (with the bark removed). Place in a saucepan and simmer in 1/4 cup of water for 30 minutes or until ginger is tender. Remove from heat and drain water. Return ginger to pan, add 1/4 cup water and 1/4 cup of sugar and bring to a boil, stirring frequently. Reduce heat to low and continue to stir until the syrup begins to look dry (almost as if it has evaporated). Remove from heat and allow ginger pieces to cool on a wire baking rack.

Directions for frosting:

Beat butter on high speed in an electric mixer for 5 minutes. Add cream cheese and whip for another 2 to 3 minutes. Add vanilla, lemon and orange juice, plus zest and sift in powdered sugar one cup at a time until blended and creamy. Spread immediately on cooled cake. Top with candied ginger pieces.

Tips:

You will need 15 ounces (421g) of grated carrots so buy more than 1 pound to allow for peeling and trimming end pieces.
*I found that the cake stuck on the bottom. Next time I'll line my cake pans with parchment paper and spritz with non-stick cooking spray before adding batter. If you have non-stick pans you probably won't need the parchment paper.
To easily grate fresh ginger, peel the outer layer off with a vegetable peeler then freeze the ginger root in a freezer-safe ziplock bag. Once frozen, remove as needed and grate on a rasp-style grater. The leftover ginger can be stored in the freezer to use for future recipes.

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Tarragon Ricotta Gnocchi with Lobster Velouté

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STOWED AWAY, the sixth book in the Maine Clambake Mystery series by Barbara Ross will have you dreaming of warm summer weather while visiting the islands off the coast of Maine! Unfortunately, I have not had the pleasure of enjoying this particular geographic location. However, Barbara paints such an inviting vivid picture of each scene, especially of Morrow Island, the Snowden’s family-owned island, that I feel I need to start planning a vacation to this area. While this book can definitely be enjoyed as a stand-alone, I have to opine that reading the series in order gives the reader the full effect of the author’s impressive character development, especially with her protagonist, Julia Snowden. I love how Julia has grown, discovering new things about herself and those around her through self-introspection and life experiences. The author carefully avoids the “information” dump but instead, reveals who Julia is in a natural way, over the course of the stories told over the years. I think strong, interesting characters, such as Julia, makes us readers long for new releases and keeps us coming back again and again. However, if you do jump in and start the series with this new book, you won’t be disappointed at all!

Of course with a strong character there must be a riveting story to hold our attention. Barbara delivers on that premise as well. A reclusive murdered billionaire, a detested school roommate from long ago, and the fate of Julia’s ancestors’ half-destroyed family mansion are woven together to keep the reader turning pages long into the night. And just when I thought I had a handle on who the suspects were and narrowed down the culprit, the author threw in a doozey of a twist that completely changed the game! The satisfying, suspenseful conclusion wrapped up the murder mystery while a heartwarming scene sets the tone for future books.

Julia and her boyfriend, Chris, attend dinner on the billionaire’s yacht, shortly before he is murdered. Much to Julia’s surprise, her friend, Genevieve, is the chef on board. Genevieve prepares a delightful Tarragon Ricotta Gnocchi with Lobster Velouté for the second course. Fortunately for us readers, Barbara has thoughtfully included this recipe, along with others, at the back of the book. Traditional gnocchi is made with potatoes and can be quite time consuming to make. Substituting ricotta for the potatoes is brilliant! Super-fast to mix up, you can either roll the dough into a long rope and cut into a traditional gnocchi shape, or scoop the dough into the boiling water, such as you would for dumplings. Either way, when paired with the lobster sauce, this gnocchi is amazing! I thought a small serving made a delectable appetizer or larger servings would easily satisfy the heartiest of appetites if served as an entrée. Bon appétit!

Amazon Synopsis

It’s June in Busman’s Harbor, Maine, and Julia Snowden and her family are working hard to get their authentic Maine clambake business ready for summer. Preparations must be put on hold, however, when a mysterious yacht drops anchor in the harbor—and delivers an unexpected dose of murder . . .

When Julia’s old prep school rival Wyatt Jayne invites her to dinner on board her billionaire fiancé’s decked-out yacht, Julia arrives to find a sumptuous table set for two—and the yachtsman dead in his chair. Suspicion quickly falls on Wyatt, and Julia’s quest to dredge up the truth leads her into the murky private world of a mega-rich recluse who may not have been all that he seemed . . .

A special thanks to Barbara Ross for providing one winner with an arc signed copy of STOWED AWAY! Contest ends Thursday, January 4, 2018 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below the recipe 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!)

$Tarragon Ricotta Gnocchi with Lobster Velouté starts with an easy-to-mix-up ricotta gnocchi that takes a fraction of the time as traditional potato gnocchi. Garnished with luscious lobster in a creamy sauce adds a delectable richness to this elegant dish.$

Tarragon Ricotta Gnocchi with Lobster Velouté

The yacht Garbo is in Busman's Harbor, Maine, so naturally lobster is on the menu. The velouté was one of the signature dishes at Genevieve's Portland restaurant, which is why it tastes so familiar to Julia.

Ingredients

For the Gnocchi

1 16-ounce container ricotta
3/4 cup Parmesan cheese
3/4 cup Romano cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
3/4 cup all-purpose flour*
1 tablespoon fresh tarragon, finely chopped

For the Velouté

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups lobster stock
1/3 cup heavy cream
4-6 ounces cooked lobster, chopped
Fresh tarragon or parsley for garnish

Instructions

Heat oven to 350 degrees (F). Boil and salt 4 - 6 quarts of water in a pot. Grease a small baking dish with butter.

For the Gnocchi:

In a bowl, stir together the ricotta, grated cheeses, salt, pepper, tarragon, and eggs.
*Stir in the flour in 1/4-cup helpings until it reaches the consistency of a sticky dough. You may need to add more depending on how wet your ricotta is. Add an extra tablespoon of flour at a time until dough is sticky but workable.
**Using a tablespoon, drop rounded spoonfuls into the boiling water. When the gnocchi rise back to the top of the water, cook for about a minute more, then remove to the baking dish using a slotted spoon.

For the Velouté:

In a saucepan over medium heat, melt the butter. Add the flour and stir together to create a roux. Cook for 1 to 2 minutes being careful to not allow the roux to brown.
Whisk in the stock and cook until the velouté coats the back of a spoon. Stir in the cream and the lobster meat and cook for one minute more. Keep warm.

Putting it together:

Pour 1/2 cup of the velouté over the gnocchi, reserving the remainder in the pan.
Put the gnocchi in the oven and bake for 15 to 20 minutes, until the sauce is barely bubbling.
To serve, put a puddle of the reserved velouté on a plate. Add 3 to 4 gnocchi and garnish with tarragon or parsley. Serve immediately.

Tip:

If you can't find lobster stock, boil 4 cups of water with lobster shells, along with 1/2 chopped carrot, 1/2 stalk celery, and a small slice of onion until reduced to 1-1/2 cups. Strain and discard solids. Allow stock to cool before using for velouté.
When cooking the gnocchi, cook in batches and don't crowd the pot.
**To form traditionally-shaped gnocchi, roll the dough into long, thin ropes on a well-floured surface. Cut into 1-inch to 1-1/2-inch pieces, then cook as directed above.

True story: I didn’t realize when I purchased my lobster tails that they were still in the shell with the digestive track still intact. Thank goodness for YouTube because I had no idea what I was supposed to do with it! My apologies to Barbara and lobster fishermen… I know I mutilated it. Next time I’ll know to check with the butcher to make sure it’s already done for me!