Cinnamon and Sugar

Chocolate Whoopie Pies with Nutella Buttercream Filling

From the moment I heard that Jenn McKinlay was writing a romantic comedy, in addition to her cozy mysteries, I knew I just had to read it. ABOUT A DOG, the first in the Bluff Point Romance series, did not disappoint! I found it to be the ultimate beach read: entertaining, humorous dialog; an easy read; characters you can love and characters you can hate; an adorable puppy; and romance with just the right amount of zing. The protagonist, MacKenzie “Mac” Harris, wants the world to see her as self-confident and someone who has figured out her life, but inside she’s still trying to get over being left at the alter in her small hometown, Bluff Point. After fleeing to Chicago to pick up the pieces, she’s done nothing but insulate herself from love and instead, has immersed herself in her career. Returning home, after being gone seven years, for her best friend’s wedding Mac’s plan is to get in and out of the town just as quickly as she can. The scenario sets the stage for the lively banter between the best friends along with humorous scenes that keeps the reader entertained and turning pages. Jenn McKinlay is wickedly witty and it translates to a fun book! I read with a grin on my face just about the entire book… except when it was appropriate to hate a character or worry about the lovable puppy.

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I enjoyed the development of the characters and the close friendship Mac has with her two best friends. But it’s Mac’s two elderly aunts along with the rescue puppy, Tulip, the who steal each scene that they’re in! They each provide a nice subplot to go along with the main romantic theme between Mac and Gavin, without detracting from the story. The small town setting is quaint where everyone knows everyone’s business and as Mac finds out, no one forgets anything that happened in the past. Jenn creates great chemistry between Mac and Gavin, carefully building the tension until the conclusion. There is also a teaser chapter for the next book, BARKING UP THE WRONG TREE, which made me sorry it wasn’t available right then and there!

While the book doesn’t contain recipes, one of Mac’s best friends owns a Whoopie Pie shop. Honestly, I’ve never tried whoopie pies so when I read through Jenn’s recipe I realized they’re like mini cakes with the frosting sandwiched between two halves. It’s hard to classify them: are they cookie, cake, or cupcakes? It doesn’t really matter… they’re just yummy! Jenn shared her recipe at Mystery Lovers’ Kitchen (click on link to see her recipe) a while ago and she filled her chocolate whoopie pies with a more traditional marshmallow buttercream filling. I deviated and went with more chocolate and mixed up a Nutella buttercream filling, flavoring it with Frangelico for the adults. Either way, I’m happy to have discovered this East Coast treat!

Amazon Synopsis

Mackenzie “Mac” Harris fled her hometown of Bluff Point, Maine, after being left at the altar—and seeking solace in the arms of her best friend’s off-limits brother. Now, seven years later, she’s back to attend her best friend’s wedding—safe, or so she thinks, from the mistakes of her youth.

But Gavin Tolliver has never forgotten the woman who has always held his heart. And when Mac rescues a stray puppy named Tulip, only Gavin, the town’s veterinarian, can help. With a little assistance from Tulip, Gavin vows to make Mac realize that their feelings are more than just puppy love…

A huge thank you to Jenn McKinlay for providing a print copy of ABOUT A DOG plus a bag tote for one lucky winner! Contest ends Thursday, July 27, 2017 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!)

Chocolate Whoopie Pies with Nutella Buttercream Filling

Ingredients

The Cookies:

2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk, well shaken

The Filling:

1/2 cup unsalted butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
3/4 cup Nutella
3-4 tablespoons Frangelico liqueur (or sub milk)

Instructions

Preheat oven to 350 degrees (F).

The Cookies:

Mix together dry ingredients – flour, cocoa, baking soda, and salt in a medium bowl and set aside.
Beat together butter and brown sugar in a large bowl at medium speed until fluffy.
Add egg and vanilla.
Alternately mix in dry ingredients and buttermilk until smooth.
Spoon ¼ cup mounds of batter about two inches apart on a parchment lined baking sheet.
Bake 11 to 13 minutes until top is puffed and springs back when touched.
Cook completely on a wire rack before filling.

The Filling:

Beat together the butter, confectioners' sugar, vanilla and nutella until smooth.
Add in 3 tablespoons of Frangelico liqueur (or milk) and beat filling until smooth and creamy, about 5 minutes on medium speed. If filling appears too stiff, add additional liquid, 1 teaspoon at a time, until desired consistency is reached.

Putting it together:

Spread a heaping tablespoon of the filling onto the flat side of one cookie and top with another. Easy Peasy!

Tip

If you cook 2 baking sheets at a time, be sure to rotate them front to back and swap the sheets from top to bottom half way through baking time. This will help them bake more evenly.

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I was provided a copy of this book with the hopes I would review. All thoughts and opinions are my own.

No-Cook Dark Chocolate Mousse

There are only 1-1/2 weeks until the launch of my debut suspense novel, A GAME OF DECEIT! In amongst all the things required to publish a book, I’ve been on the run with my normal chores, blogging, and staying with my granddaughter and grandpuppy for 10 days. While I love every minute of it, I am at times, exhausted. And when I get to that point, I crave chocolate! Now sitting around on the computer for hours each day and making all the delectable goodies for my blog makes me worry about my health just a bit, so I try to eat as healthy as possible. So when I started developing recipes for my new book, I knew I wanted to put a nutritional twist on at least a couple of them.

I’ve been making No-Cook Dark Chocolate Mousse for at least 20 years after adapting it from a Cooking Light recipe I came across. It fits the bill for providing super chocolaty flavor with a nice richness that doesn’t rely on heavy cream. Instead (and no one ever suspects this secret ingredient until I tell them) silken tofu is the base for the creamy substance! Even though my husband cannot consume dairy, he does not care for the taste and especially the texture of soy products at all. I gave him a bowl of this No-Cook Dark Chocolate Mousse and he ate the entire dish after making sure there wasn’t any dairy in it. And ate more even after finding out that there was tofu involved! Aside from satiating my chocolate craving, I love that this mousse is a breeze to whip up in a high powered blender or food processor, making it the perfect, healthier treat to indulge in when I have a chocolate craving!

Amazon Synopsis

A father’s disappearance never solved, a mother’s secret taken to the grave, a daughter deceived…

Kathryn Landry thinks her life is just about perfect. She is the owner of a successful interior designer business in Newport Beach, California, and she has an attentive, supportive husband. But her world comes crashing down when her husband, Neil Landry, vanishes without a trace… in a situation almost identical to the disappearance of her father twenty years before.

With her father’s disappearance still a mystery, Kathryn is skeptical that the detective assigned to her case will be able to find her husband. Determined to uncover the truth, Kathryn is plunged into a world of politics, high-priced call girls and wealth. As she begins to search for her husband, a decades-old secret her mother took to the grave threatens to destroy all she holds dear. Caught up in a web of betrayals and deceit, and not knowing who to trust, Kathryn must find a way to survive as she discovers the past has a way of repeating itself.

Through August 15, 2017 100% of my net sales will be donated to rettsyndrome.org
and the e-book price will be discounted to $0.99!

Print copies will be available soon for pre-order.

Don’t miss out on this low price that will benefit a good cause!

I am happy to be able to provide winner’s choice of a print or an e-book copy of A GAME OF DECEIT for one lucky winner plus a universal power bank charger. Print copy and charger limited to U.S. residents only. International winner will be awarded an e-book copy and a $5 Amazon gift card. Contest ends Tuesday, July 25, 2017 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!)

No-Cook Dark Chocolate Mousse

Ingredients

Pudding

1/2 cup granulated sugar
7 tablespoons unsweetened cocoa powder
2 tablespoons Grand Marnier or Chambord
1/4 teaspoon orange extract or raspberry flavoring
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 12.3 ounce package silken tofu, drained
1 12.3 ounce package reduced-fat silken tofu drained
3 ounces dark chocolate chopped

Garnish

Whipped cream
1 small can mandarin oranges or fresh raspberries rinsed and patted dry
Chocolate curls

Instructions

Place the chopped dark chocolate in a small microwave-safe heatproof bowl. Heat for 30 seconds at 80% power. Remove and stir. Repeat for another 30 seconds, remove and stir. If chocolate isn’t melted, heat in 10 second intervals, stirring until melted. Set aside.
Place sugar, cocoa powder, Grand Marnier or Chambord, extract, vanilla extract, salt, and tofu in the bowl of a food processor or blender. Process or blend until completely smooth.
Add the melted chocolate to the pudding mixture and process until completely incorporated.
Divide the pudding between 6 serving dishes and refrigerate for at least 1 hour.
Just before serving garnish with whipped cream, orange wedges or fresh raspberries, and chocolate curls.

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If you’re wondering about my choice of the universal charger giveaway, my protagonist, Kathryn Landry, always seems to have issues with her cell phone. Often she forgets to charge it, or in this case just doesn’t answer… I always like having a reserve power source on hand for my electronic devices so wanted to share one with you!

Excerpt

The deep, gravelly voice of Detective Williams bellowed out, “Good evening, Mrs. Landry! I’ve had a heck of a time tracking you down. Don’t you believe in answering your cell phone?”

The detective strode to Kathryn’s car. John held his ground.

“What can we help you with Detective?” John asked, placing his hand protectively on Kathryn’s arm.

“My business is with Mrs. Landry so if you’ll excuse us, I’d like to have a chat with her.”

Kathryn looked up at John. “It’s okay, I can handle this. I’ll call you tomorrow afternoon with the estimates.”

“Are you sure? I’ll stay if you want me to.”

“The lady said she was okay. You can leave now,” Detective Williams snapped.

John gave Kathryn’s hand a squeeze, then slowly made his way back to his house. The detective waited until John was inside the house with the door closed before turning to Kathryn.

“Do you always ignore your phone calls?”

Kathryn felt her face heat up. “No, but I’ve been having problems with my cell battery holding charges. That must be why I didn’t get your call.”

Kathryn’s face turned a deeper red when her cell phone rang. She fumbled through her handbag, retrieved the phone, glanced at the caller ID and answered it.

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Purchase links:

Amazon: https://goo.gl/8muPuf

Nook: https://goo.gl/Q6uVZP

Kobo: https://goo.gl/28Nsdo

Apple: https://goo.gl/sVzo6B

Easy Strawberry Shortcake

I’m happy to be participating in the Great Escapes Virtual Book tour today. KILLER PARTY, the ninth book in the Tourist Trap Mystery series by Lynn Cahoon, is a delightful summer read! It starts by inviting you in with its colorful poolside party cover… you can almost smell the Coppertone and feel the warm California sun on your skin. From there the story unfolds for an entertaining read as the protagonist, Jill Gardner, attends a weekend-long bachelor/bachelorette party with her boyfriend and the Chief Detective of South Cove, Greg. It’s the first chance she’s had to meet his old school friends and it gives readers the opportunity to get to know Greg better as we glimpse moments of his younger years. Jill is the outsider of the group and at times feels awkward around the other women. She would rather be back home tending to her shop, Coffee, Books and More. The author captures that feeling and makes me believe I’m not the only one to have that reaction to potentially uncomfortable social situations. When the groom-to-be is found murdered at “The Castle” where the group is staying, Jill finds that Greg and his friends seem to have a secret from their youth that they try to keep hidden.

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Since the victim was one of Greg’s friends, he’s not allowed to investigate so he conspires to have Jill do some digging around… something she would do anyway. But he still refuses to share the secret that haunts the friends. The twists and turns that form the plot kept me turning pages as Jill uncovers several suspects from the wedding party who might have wanted the groom-to-be dead. I was totally unprepared for the exciting reveal and conclusion! Lynn introduces some charming new characters that I hope will have a continued presence in future books. She has also developed several relationships that are growing and changing as any real relationship would and left me anxious to read the next book just as soon as possible!

While KILLER PARTY does not have recipes, the caterer that creates amazing desserts for Jill’s shop also provides desserts for “The Castle”. She makes an amazing Strawberry Shortcake for the group’s dessert one night and Jill is tempted to eat a second helping. Not that I blame her… there’s something so delectable about summery strawberries with clouds of billowy whipped cream piled onto a flaky cake-like biscuit. I was happy to develop a recipe for this post and wanted to create something that was just as easy as picking up one of those store-bought sponge cake packages. My shortcake uses only three ingredients and it takes about 20 minutes to mix and bake up. It is so simple my granddaughter made these with virtually no input for me, except to show her how to knead the dough a few times. When the shortcakes are combined with the strawberries enhanced with some sugar and a dash of balsamic vinegar (it may sound “weird” but it adds a depth of flavor to the strawberries) then topped with a generous dollop of whipped cream, you’ll know this is summer’s best dessert!

Amazon Synopsis

For a gang of old college buddies, the quaint resort town of South Cove, California, is the perfect spot for a no-holds-barred bachelor party. But for Jill Gardner-owner of Coffee, Books and More-this stag party is going to be murder . . .

After a few months of living with her boyfriend Greg, Jill is still getting used to sharing such close quarters, but she’s got no hesitation about joining him for a weekend at South Cove’s most luxurious resort. While Greg and his college pals celebrate their buddy’s upcoming wedding, Jill intends to pamper herself in style. But when the groom is found floating facedown in the pool, Jill must find the killer fast, or she might not have a boyfriend to come home to any more . . .

A very special thank you to Lynn Cahoon for providing 2 e-book copies of KILLER PARTY! This giveaway is administered by Great Escapes Virtual Book Tours and you can use the Rafflecopter box located below the recipe to enter. Contest ends July 29, 2017. Winners will be announced on this page and on Great Escapes Virtual Book Tours site, as well as notified by email (so check your spam folder!)

Easy Strawberry Shortcake

Ingredients

Strawberries

16 ounces strawberries, hulled and sliced
1/4 cup granulated sugar
1/2 teaspoon good quality balsamic vinegar (optional, but adds a depth of flavor!)

Shortcakes

2 cups (240g) self-rising flour
3 tablespoons granulated sugar
1 cup heavy cream + extra
Coarse sparkling sugar, optional

Whipped Cream

1 cup heavy cream
1/4 cup granulated sugar
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Instructions

Strawberries

In a large bowl gently stir to combine the strawberries, sugar, and balsamic vinegar. Cover and refrigerate at least 1 hour before serving.

Shortcakes

Preheat oven to 425 degrees (F).
In a medium-sized bowl whisk the flour and sugar together.
Stir the cream into the flour mixture until dough forms. If the dough seems too dry, add additional cream 1 teaspoon at a time until the dough can be formed into a ball. You don't want it too sticky but there shouldn't be extra flour on the bottom of the bowl.
Place the dough on a floured surface and sprinkle the dough ball with additional flour.
Gently knead 5 times then pat into a 1/2" thick circle.
Cut the dough with a round biscuit cutter and place on a parchment-lined baking sheet.
Lightly brush the tops of the biscuits with heavy cream and sprinkle with coarse sparkling sugar, if desired.
Bake for 13 to 16 minutes until tops are golden brown.
Cool on a wire rack.

Whipped Cream

Whip heavy cream until soft peaks form. Slowly add the granulated sugar, powdered sugar, and vanilla extract and whip until firm peaks form.

Putting it together

Split the biscuits in half. Spoon strawberries with juice onto the bottom half, add a dollop of whipped cream, then cover with top biscuit half. Add additional strawberries to the top along with an extra dollop of whipped cream.

Tips

To make quick work of slicing the strawberries, use an egg slicer.
If you don't have self-rising flour, substitute all-purpose flour and add 3 teaspoons baking powder and 1 teaspoon salt.

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TOUR PARTICIPANTS

July 17 – Cinnamon, Sugar, and a Little Bit of Murder – REVIEW
July 17 – Books,Dreams,Life – SPOTLIGHT
July 18 – Laura’s Interests – REVIEW
July 18 – View from the Birdhouse – SPOTLIGHT
July 19 – Lisa Ks Book Reviews – REVIEW
July 19 – 3 Partners in Shopping, Nana, Mommy, &, Sissy, Too! – SPOTLIGHT
July 20 – Celticlady’s Reviews – SPOTLIGHT
July 20 – Cozy Up With Kathy – SPOTLIGHT
July 21 – StoreyBook Reviews – REVIEW
July 22 – The Bookwyrm’s Hoard – REVIEW
July 22 – Brooke Blogs SPOTLIGHT
July 23 – deal sharing aunt – SPOTLIGHT
July 24 – Varietats – REVIEW
July 24 – Mystery Thrillers and Romantic Suspense Reviews – SPOTLIGHT
July 25 – Valerie’s Musings – REVIEW
July 25 – A Holland Reads – SPOTLIGHT
July 26 – Island Confidential – SPOTLIGHT
July 27 – Community Bookstop – REVIEW
July 27 – My Reading Journeys – REVIEW
July 28 – Teresa Trent Author Blog – SPOTLIGHT
July 29 – Reading Is My SuperPower – REVIEW

I was provided a copy of this book with the hopes I would review. All thoughts and opinions are my own.

Luscious Lobster Mac & Cheese

I love when I come across a book that fits the seasonal theme of when I’m reading it. Such is the case of DEATH OF A LOBSTER LOVER, the ninth book in the Hayley Powell Mystery series by Lee Hollis. Set against the theme of a summer vacation, we find the protagonist, Hayley, heading on summer vacation to Salmon Cove, Maine with her two best friends, Mona and Liddy. The author provides a generous amount of description to help the reader experience this vacation as if you are really there… and had me chuckling from the get-go! First off, Mona and Libby are exact polar opposites, which gives plenty of opportunities for some very humorous situations. Especially when the three women pull up in front of Mona’s family cabin for their stay… no spoilers, but I think my mouth was left hanging open!

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It doesn’t take long for Libby to be smitten by a man, but then things take a turn for the worse when he’s found murdered on the beach during the lobster festival. The strength of their friendship is shown as they put their differences aside and work together to clear Libby’s name. Most cozies have murders that take place in a town where everyone knows everyone else. With this murder happening in a vacation setting among strangers, Hayley has to work harder to find suspects and dig below the surface to discover their secrets. The author provides enough clues with a few twists and turns to keep the reader turning pages. I found that there was never a dull moment in the book and enjoyed the constant action and humorous dialog. While I’m embarrassed to say that this is the first book I’ve read in this series (trust me, I’ll be trying to catch up and my only excuse is too many books, not enough time!) it was easily read as a standalone. I enjoyed reading Hayley’s food and cocktails column that she writes for the Bar Harbor newspaper. Not only does she share wonderful recipes via her column, she doles out bits and pieces of her childhood and backstory in a creative way.

Now a book with lobster lover in the title is bound to have lobster recipes… and Lee Hollis does not disappoint! So many delicious dishes are provided and I wanted to try them all! In the end I chose to make the recipe for Luscious Lobster Mac & Cheese… oh my! I found it easy to make and even though I didn’t put a ton of lobster in the dish, the flavor came through to provide a rich and satisfying meal. It’s a less pricey way to enjoy lobster without breaking the bank. I’m not sure if it’s a regional thing, but the majority of mac & cheese recipes I make don’t call for a crumb topping (even when ordering out in restaurants in California, you typically don’t see a topping). But I tried the Ritz Crackers topping Lee includes with her recipe and I’ll have to admit, the buttery crunch added another delectable layer to this already delicious dish! Luscious Lobster Mac & Cheese is definitely a company-worthy dish! Please note that I made only half of a recipe for the photos since I didn’t have enough people available at the time to share the dish with. I’ve included half measurements in the video.

Amazon Synopsis

Food and cocktails columnist Hayley Powell is off on a girls’ getaway with her two best friends. But soon they’ll have to get away from a killer…

The quaint fishing village of Salmon Cove, Maine, seems like the ideal location for a girls’ weekend with Hayley’s gal pals, Liddy and Mona. Liddy’s on the rebound from a breakup, but when she meets a handsome tourist, it looks like a little romance might liven things up.

Unfortunately, Liddy’s new sweetheart is found dead on the beach the next morning at the town’s Lobster Bake, next to an overturned cooking pot. The liberated lobsters may be scrambling back to the sea, but Hayley’s not about to let a murderer escape so easily. To crack the case, she’ll need to blow the lid off some serious undercover activity—or risk becoming ensnared in a killer’s trap…

A huge thank you to Lee Hollis for providing a print copy of DEATH OF A LOBSTER LOVER for one lucky winner! Contest ends Monday, July 17 29, 2017 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!)

‘

Luscious Lobster Mac & Cheese

Ingredients

1 16-ounce box pasta shells (or your favorite pasta)
6 tablespoons butter, divided
1/4 cup flour
3 cups milk (2% or whole)
1 cup sharp white cheddar cheese, shredded
1 cup gruyere cheese, shredded
1 cup fontina cheese, shredded
1 teaspoon each: salt, ground black pepper, garlic powder
4 - 5 small lobster tails, cooked and chopped into chunks
2 cups Ritz Crackers, crushed

Instructions

Preheat oven to 375 degrees (F).
Cook your pasta to almost al dente according to the directions on the box.
Drain and set aside.
While the pasta is cooking, melt 3 tablespoons of the butter of the butter in a saucepan over medium heat.
Whisk in the flour, then slowly add your milk.
Whisk until it begins to thicken a bit, add your cheeses, and keep stirring until they are melted.
Remove from heat and add your salt, pepper, and garlic.
In a large bowl, add your pasta, chopped lobster, and cheese sauce. Stir to combine, making sure all the pasta is evenly coated in the cheese sauce.
Pour into a greased 13" x 9" baking dish.
In a small saucepan melt the remaining 3 tablespoons butter and mix with the cracker crumbs. Sprinkle evenly over the top of the lobster and pasta.
Bake in a preheated 375 degree (F) oven for 25 to 30 minutes until hot and bubbly and cracker crumbs are golden brown.
Remove from the oven and let the dish sit for at least 10 minutes before digging in! Bon appetit!

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White Chocolate Brownies

Author Laura Bradford writes a variety of series but I was completely smitten with her Tobi Tobias Mystery series and was thrilled when 30 SECOND DEATH, the second book in the series, became available! From the opening page to the very end I was struck again and again at how creatively funny this author is! Writing humor is a gift and Laura is gifted in spades. The protagonist, Tobi Tobias, is a proud chocoholic, addicted to Cocoa Puffs, and owns a fledgling advertising agency. The agency allows the author another avenue for developing punny sayings and slogans along with creating interesting companies for Tobi to work on… I’d actually like to frequent some of the companies she mentions 🙂

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The characters surrounding Tobi are varied and just as developed and entertaining on their own as the main protagonist. Tobi’s upstairs neighbor and friend, Carter McDade, is the focal point of 30 SECOND DEATH. He tends to be a drama queen but still has a smile and kind word for everyone. That is until he is a murder suspect in the death of his nemesis and the theater manager’s niece, Fiona. As Carter’s world comes crashing down, Tobi steps in and starts trying to figure out who the real killer is, despite her problems going on with her sweetheart, Andy. Laura Bradford expertly juggles a variety of story-lines and plots between Tobi and the characters and weaves them together in one entertaining story that will keep you guessing “whodunit”!

While there aren’t any recipes in 30 SECOND DEATH, Tobi Tobias is a dedicated chocoholic. She frequents a bakery every day after work and some of the treats that she purchases and shares with one of her suspects are White Chocolate Brownies. Quick to mix up, these bake up into a truffle-like consistency. Rich, soft and chewy with a delicate white chocolate flavor, these bars make a nice after-dinner dessert or a mid-afternoon treat or even sharing with a suspect you need to interrogate.

Amazon Synopsis

To help an old friend, Tobi Tobias gets a third-rate thespian a part in a commercial, and learns that in the advertising business, bad acting can lead to murder . . .

When Tobi Tobias opened her own advertising agency, Carter McDade was there for her every step of the way. A brilliant hairdresser, Carter has just landed his dream project: doing hair and makeup for a theatrical production of Rapunzel. But the dream turns into a nightmare when he runs into Fiona Renoir, a cruel, talentless starlet who won’t let Carter touch a hair on her head.

To get Fiona out of Carter’s hair, Tobi hires the difficult actress for a bit part in her latest commercial. But true to character, Fiona is a terror on set, and Tobi is starting to think she’s made the biggest mistake of her life. But things get even worse when Fiona drops dead in the hairdresser’s chair, and the only suspect is the man left holding the tainted hair dye, Carter McDade. And unless Tobi can prove his innocence, he’ll never do hair in this town again.

Thank you to Lisa Kelley of Lisa K’s Book Reviews for organizing a mini blog tour for 30 SECOND DEATH and a huge thank you to Laura Bradford for providing 3 e-book copies of her new release for 3 lucky winners! Contest ends Sunday, July 16, 2017 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!)

White Chocolate Brownies

Ingredients

1/2 cup unsalted butter, cut into small cubes
1 cup white chocolate chips (use premium like Ghiradelli)
3/4 cup granulated sugar
2 eggs
1/2 teaspoon salt
1-1/2 teaspoons vanilla
1-1/4 cups all-purpose flour

Topping - Optional

1/3 cup semi-sweet or white chocolate chips
1/4 teaspoon vegetable oil

Instructions

Preheat oven to 350 degrees (F).
In a microwave-safe bowl, melt the butter with the white chocolate on 70% power for 30 seconds. Stir the mixture and repeat as necessary until mixture is melted. Use caution and avoid overheating. Set aside to cool while you collect the remaining ingredients.
Line an 8" x 8"x baking dish with foil and spritz with non-stick cooking spray. Leave an overhang on the sides so you can easily remove the cooled brownies to cut into squares.
Once the chocolate mixture is lukewarm, stir in the sugar and mix until smooth.
Add the eggs, one at a time, and stir until fully incorporated. Be sure the chocolate mixture isn't hot otherwise the eggs could start to cook.
Stir in the vanilla.
Mix in the flour and salt, stirring until the batter is smooth, then spread into the prepared pan. Batter will be thick.
Bake for 23 - 26 minutes. The top should look set and the sides should be starting to pull away from the sides. A wooden skewer inserted into the center should come out mostly clean. (A few moist crumbs are okay.)
Allow the brownies to cool completely in the pan, then lift them out using the foil and place on a cutting board.
Cut into desired-sized squares.

Topping

Place the semi-sweet (or white) chocolate chips and the vegetable oil into a small microwave-safe bowl. Heat on 70% power for 30 seconds then stir. Heat in 10 - 15 second increments until fully melted, but don't overheat.
Drizzle the melted chocolate over the tops of the cut brownies.
Place the brownies in the refrigerator for at least 15 minutes to allow chocolate topping to set before serving.
Store leftover brownies in the refrigerator for up to 4 days.

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Visit these pages for more fun information about 30 SECOND DEATH!

July 6 – Sheryl Hagan-Booth – Booth Talks Books – Interview
boothtalksbooks.wordpress.com

July 7 – Karen M. Owen – A Cup Of Tea And A Cozy Mystery – Interview
acupofteaandacozymystery.blogspot.com

July 8 & 9 – Lisa Ks Book Reviews – series spotlight
lisaksbookthoughts.blogspot.com

July 10 – Linda Langford – Chatting About Cozies –Spotlight
www.facebook.com/chatcozy

July 11 – Mary Brown – MJBReviewers – Interview
mjbreviewers.wordpress.com

July 12 – Kim Davis – Cinnamon Sugar and a Little Bit of Murder – Review and recipecinnamonsugarandalittlebitofmurder.com

July 13 – Lisa Ks Book Reviews – Interview
lisaksbookthoughts.blogspot.com

July 14 – Mary Brown – MJBReviewers – Review
mjbreviewers.wordpress.com

July 15 – Lisa Ks Book Reviews – Review
lisaksbookthoughts.blogspot.com

I was provided a copy of this book with the hopes I would review. All thoughts and opinions are my own.

Banana Chocolate Chip Muffins

I am so excited to share one of the recipes I developed for my suspense novel, A GAME OF DECEIT, debuting August 1, 2017! While suspense books typically do not include recipes, I just couldn’t help myself… after all, protagonists need to eat! While my protagonist, Kathryn Landry, doesn’t cook, her assistant cooks and bakes quite frequently. She does try to bake goodies that are healthier than their traditional counterparts, like these Banana Chocolate Chip Muffins. Part of the flour is replaced with whole wheat flour for extra fiber and nutrition. By using mini chocolate chips I was able to cut down on the amount used while it still appears like there’s a lot of chocolate distributed throughout the muffin. And of course, bananas provide a partial serving of fruit while egg and milk provide a bit of protein. My granddaughter didn’t care about the nutritional profile of these muffins… all she said was “can I please have another one?” Enjoy!

Amazon Synopsis

A father’s disappearance never solved, a mother’s secret taken to the grave, a daughter deceived…

Through August 15, 2017 100% of my net sales will be donated to rettsyndrome.org
and the e-book price will be discounted to $0.99!

Don’t miss out on this low price that will benefit a good cause!

I am happy to be able to provide winner’s choice of a print or an e-book copy of A GAME OF DECEIT for one lucky winner plus a USB Flash Drive. Print copy and flash drive limited to U.S. residents only. International winner will be awarded an e-book copy and a $5 Amazon gift card. Contest ends Tuesday, July 11, 2017 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!)

Banana Chocolate Chip Muffins

Ingredients

1/2 cup butter , room temperature
2/3 cup granulated sugar
2 medium ripe bananas (about 1 cup mashed)
1 egg, room temperature
2 teaspoons vanilla extract
1/3 cup milk (2% or whole)
1 cup (4.3 ounces) all-purpose flour
1 cup (4.3 ounces) whole wheat flour or white whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mini chocolate chips
Optional: Coarse sparkling sugar

Instructions

Preheat oven to 350 degrees (F).
Line a 12-cup muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the butter and sugar together until creamy.
Mix into the sugar mixture, the egg, banana, vanilla extract, and milk, beating well after each addition. Mixture will appear curdled which is normal.
Add the flour mixture to the banana mixture and beat until mostly smooth.
Stir in the mini chocolate chips.
Divide batter between 12 muffin cups and top with sparkling white sugar if desired.
Bake for 20 - 22 minutes or until a wooden skewer inserted into the center of the muffins comes out mostly clean. A few moist crumbs clinging to the skewer is okay.
Allow muffins to cool in the pan for 3 minutes then transfer to a wire rack to continue cooling.
Serve warm. Store completely cooled muffins in an airtight container for up to 2 days at room temperature.

Tips

Lightly spoon flour into measuring cup and then level to measure.
To make these muffins dairy-free, substitute non-dairy vegan margarine, such as Earth Balance for the butter; non-dairy milk, such as almond or coconut milk; and use dairy-free chocolate chips such as Enjoy Life brand.
If you wish to freeze leftover muffins, allow to cool completely then wrap individually in plastic wrap. Place muffins in a freezer-safe Ziplock bag and freeze up to 2 months. Allow to defrost at room temperature, keeping the muffin wrapped. When ready to eat, gently reheat the muffin in the microwave for a few seconds until warmed.