Cinnamon and Sugar

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
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July 7 – Karen M. Owen – A Cup Of Tea And A Cozy Mystery – Interview
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July 8 & 9 – Lisa Ks Book Reviews – series spotlight
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July 10 – Linda Langford – Chatting About Cozies –Spotlight
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July 11 – Mary Brown – MJBReviewers – Interview
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July 12 – Kim Davis – Cinnamon Sugar and a Little Bit of Murder – Review and recipecinnamonsugarandalittlebitofmurder.com

July 13 – Lisa Ks Book Reviews – Interview
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July 14 – Mary Brown – MJBReviewers – Review
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July 15 – Lisa Ks Book Reviews – Review
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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.

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…

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!

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.

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Lemon Jelly Roll Cake

I’m delighted to be a part of the Great Escapes Virtual Book tour to help Ellie Alexander celebrate the release of her new book, A CRIME OF PASSION FRUIT! I was transported to a tropical paradise from the moment I saw the cover until the very last page. Jules, owner of Torte, a bakeshop in Ashland, Oregon, has a strong sense of community and treats her employees like family. This theme is carried throughout the series and extends to her temporary stay on board a cruise ship. When her estranged husband, Carlos (and yes, I am #teamcarlos!), asks her to return to his cruise ship for a short time to work as a pastry chef, she agrees. Jules is especially happy when she finds out that her mother and beau will get an all expense paid trip as well if she helps out. I loved the description of working in the ship’s kitchen and feeding vast numbers of people 24 hours a day. It certainly takes a certain kind of person to live and work in such tight quarters and I find it amazing there aren’t more real life murders taking place on cruise ships!

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When Jules finds the body of an unknown young woman floating in the pool, she feels a certain responsibility to find the murderer. Her mother’s beau, a detective known as Professor, quickly becomes involved and he asks Jules to assist him. Given that the murder takes place on the ship while out at sea, there is a limited number of suspects. The author does a good job of keeping the reader guessing with some twists thrown in. She also touches on the frightening issue of stalking and ties it into the story. The pace of the plot moves along nicely while interwoven with life on the ship and Jules coming to terms with her relationship with Carlos.

Of course with Jules working in the ship’s pastry kitchen there are all sorts of delectable dishes mentioned in the book. I felt like I gained 5 pounds on Jule’s tropical cruise just reading the descriptions! Ellie Alexander is quite a baker herself and provides several delicious recipes at the back of the book. She has graciously allowed me to share her recipe for Lemon Jelly Roll Cake. The lemony sponge cake quickly bakes up and is then filled with luscious lemon curd. Sprinkled liberally with powdered sugar and then dolloped with whipped cream, this cake, which is a favorite of the cruise ship’s captain, will become a favorite with you too!

Amazon Synopsis

Torte―everybody’s favorite small-town family bakeshop―is headed for the high seas, where murder is about to make a splash. . .

Jules Capshaw is trying to keep her cool as Torte gets set to make its transformation from quaint, local confectionary café to royal pastry palace. Meanwhile, Jules’s estranged husband Carlos is making a desperate plea for her to come aboard his cruise ship and dazzle everyone with her signature sweets. She may be skeptical about returning to her former nautical life with Carlos but Jules can’t resist an all-expense-paid trip, either. If only she knew that a dead body would find its way onto the itinerary…

Now, instead of enjoying tropical drinks on deck between whipping up batches of sea-salted chocolates and flambéing fresh pineapple slices in the kitchen, Jules is plunged into dangerous waters. Her investigation leaves her with more questions than answers: Why can’t anyone on board identify the young woman? And how can she help Carlos keep passengers at ease with a killer in their midst? Jules feels like she’s ready to jump ship. Can she solve this case without getting in too deep?

A very special thank you to Ellie Alexander for providing a print copy of A CRIME OF PASSION FRUIT, FUDGE AND JURY, and lots of fun treats! 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 11, 2017 and is limited to U.S. residents only. 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!)

Lemon Jelly Roll Cake

Ingredients

Cake

2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
2 tablespoons milk
Fresh squeezed lemon juice from 1 lemon
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

Filling & Garnish

1 jar lemon curd
Whipping cream
Powdered sugar

Instructions

Cake

Preheat oven to 375 degrees (F).
Beat eggs and sugar in an electric mixer until they become thick and pale (about 5 minutes).
Stir in milk, vanilla, and fresh squeezed juice of one lemon.
Slowly sift in dry ingredients. Batter will be thin.
Grease a jelly roll pan and line with wax paper or parchment paper.
Grease and flour the paper then pour batter over.
Bake at 375 degrees (F) for 8 to 10 minutes.
While cake is baking dust a kitchen towel with powdered sugar.
When the cake is done and springy, immediately loosen from paper and turn upside down on the towel.
Roll cake and towel together, starting from the narrow end.
Allow cake to cool completely.
Once cool, unroll and slather evenly with lemon curd.
Roll again and dust the entire cake with powdered sugar and serve with a dollop of whipping cream.

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TOUR PARTICIPANTS

June 27 – A Cozy Experience
June 27 – Lisa Ks Book Reviews
June 28 – Back Porchervations
June 28 – Books, Dreams, Life
June 28 – Books Direct
June 29 – Bookworm Cafe
June 29 – Read Your Writes Book Reviews
June 30 – Cinnamon, Sugar, and a Little Bit of Murder
June 30 – That’s What She’s Reading
June 30 – Mystery Playground
July 1 – Babs Book Bistro
July 1 – A Cozy Girl Reads and Writes
July 1 – The Power of Words
July 2 – Laura’s Interests
July 2 – Cozy Up With Kathy
July 3 – Reading Is My SuperPower
July 3 – My Reading Journeys
July 3 – Celebrating Authors
July 4 – OFF
July 5 – Sleuth Cafe
July 6 – Classy Cheapskate
July 6 – Mystery Thrillers and Romantic Suspense Reviews
July 7 – Bibliophile Reviews
July 7 – A Blue Million Books
July 8 – Melina’s Book Blog
July 8 – StoreyBook Reviews
July 8 – Escape With Dollycas Into A Good Book
July 9 – A Holland Reads
July 10 – Sapphyria’s Book Reviews
July 10 – Celticlady’s Reviews
July 11 – Girl with Book Lungs
July 11 – Brooke Blogs

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

Five-Ingredient Tarte Tatin

Happy release day to Maya Corrigan on her new book, THE TELL-TALE TARTE! This newest book in her Five-Ingredient Mystery series has an imaginative, twisty-turvey plot that revolves around Edgar Allen Poe. From the title and raven on the adorable cover; to the character’s name, Rick Usher; to the creative Poe puns; the author pays homage to the master of mystery. While I don’t specifically remember if I’ve ever read any Poe (probably in high school) I did love the old movies based on his stories with Vincent Price and Bela Lugosi. Suitably suspenseful without the horror of being graphic. However, rest assured, Maya has written a clever cozy that will keep a reader entertained and guessing “whodunit” without stepping foot into the horror genre that Poe was known for.

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The protagonist, Val Deniston, has a wonderful relationship with her roommate/granddad, Don Myer, aka the “Codger Cook.” I’ll have to admit, the Codger Cook kind of stole the show this time. The way he has roped Val into writing a cookbook for him to how he’s taken such huge pride in taking an online P.I. course then proceeds to get in trouble by sleuthing, Don is the kind of senior citizen I enjoy being entertained by. There is humorous dialog and entertaining quotes between the characters which provides light moments in between the murder mystery. The author also touches upon the horrors vets must cope with after experiencing both the psychological and physical traumas of being in war. The subject is a sober reminder of how much we should be grateful for.

Maya Corrigan also provides six five-ingredient recipes at the back of the book, all of which sound delicious! I couldn’t pass up the opportunity to try her signature Tarte Tatin recipe and she has graciously allowed me to share it with you. I have heard how fussy Tarte Tatin can be but the author breaks each step into easy to follow directions and I didn’t have any issues. I think the biggest thing is to have patience and allow yourself to take the time to create this dessert as written. And trust me, your patience will be rewarded when you turn the deep golden caramelized apples out of the skillet sitting atop a flaky, puff pastry crust. You just may forgo plating and serving with ice cream or whipped cream and instead, dig into this wonderful delicacy as soon as it hits the platter!

Amazon Synopsis

It’s a cold January in the Chesapeake Bay area, but Cool Down Café manager Val Deniston has plenty to sweat over—like catering a book club event, testing recipes for her Granddad’s cookbook, and catching the author of a deadly tale of murder. . .

The last thing Val needs in her life is an unsolved murder, especially when the victim, an actor famed for impersonating Edgar Allan Poe, happens to be dressed exactly like her Granddad. To keep an eye on Granddad, whose latest job takes him to the home of Rick Usher, a local author inspired by Poe, Val gets herself hired as a cook in Rick’s House of Usher. When she discovers the actor wasn’t the only one doing an impersonation, separating the innocent from the murderous becomes a real-life horror story. But Val must decipher a killer’s M.O. sooner rather than later . . . or she can forget about finding poetic justice.

A huge thank you to Maya Corrigan for providing a signed copy of THE TELL-TALE TARTE for one lucky winner! Contest ends Thursday, June 29, 2017 at 11:59 pm PST. Swag is limited to U.S. and Canadian residents. 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!)

Five-Ingredient Tarte Tatin

Just because a recipe has five ingredients doesn't mean it's easy or quick to make. This tarte takes practice and a lot of courage at the last step when you turn a hot skillet upside-down and hope the tarte ends up on a plate.

It's best to cut the apples 1 - 3 days before making the tarte to dry them out. Otherwise, you may end up with too much juice in the tarte. Put the cut apples in a lightly covered bowl in the refrigerator. If you don't have time to let the apples dry out, put a piece of foil under the skillet when it goes in the oven to catch any drips.

Ingredients

6 - 8 large apples, peeled, cored, and quartered (A mix of Granny Smith and Honeycrisp apples works well.)
6 tablespoons (3/4 stick) softened unsalted butter
2/3 cup sugar
1 frozen puff pastry sheet (defrosted according to package instructions)
Equipment: a seasoned 10-inch cast-iron skillet

Instructions

Prep

Slice the bottom off each apple to give it a flat base. Peel and quarter the apples lengthwise and remove the cores. See the note above the ingredients about storing the apples in the refrigerator for at least one day before cooking.
Preheat the oven to 400 degrees when ready to cook.
Spread the butter on the bottom and sides of the seasoned 10-inch cast-iron skillet and sprinkle the sugar evenly on the bottom.
Arrange the apples vertically in the skillet, standing them on the flat end, in concentric circles. Pack the pieces close together so they support one another. Apples that stick up higher than the pan rim will shrink down as they're cooked.
Prepare the pastry while apples are cooking: roll out defrosted puff pastry on a floured surface until it is 1/8-inch thick.
Put a 10-inch plate upside-down on the pastry and use a sharp knife to cut out a circle the size of the skillet's top.

Cooking: There are 3 stages to making this tarte Tatin

One: Cook the apples over medium high heat, 15 - 25 minutes until the juice is bubbling and a deep golden or light brown color.
Two: Put the skillet in the oven and bake the apples for 20 minutes at 400 degrees (F).
Three: Remove the pan from the oven, lay the pastry circle over the apples, and tuck it around the apples. Bake the tarte at 400 degrees until the pastry is browned, approximately 20 minutes. Check it after 15 minutes to make sure it doesn't get too dark. You want the crust to be a nice golden brown. If it still looks pale after 20 minutes in the oven, bake it a few more minutes.

Final Touches

Move the skillet to a rack and cool at least 10 minutes and up to 30 minutes.
Put a cutting board or platter over the skillet. Use potholders to hold the skillet tightly against the board or platter.
Turn the skillet upside-down. If apples stick to the skillet, add them to the top of the tarte.
If the tarte stands longer than 30 minutes after being baked, heat it over low heat for 1 - 2 minutes before turning the skillet over.
Cut the tarte in wedges and serve warm with vanilla ice cream or whipped cream, or just eat it plain.

Tip

If you decide to use foil beneath the skillet in the oven, DO NOT place the foil directly on the floor of the oven. Certain models can overheat and the foil can melt into the ceramic, creating a fire hazard. Instead, place the foil on the wire rack directly below the skillet.

Serves 8

Adapted from a recipe for "Foolproof Tarte Tatin" by Julia Moskin, The New York Times, October 22, 2014.

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Queen Elizabeth Cake

I was so happy for Victoria Hamilton when I found out that her Vintage Kitchen Mystery series had found a new home with Beyond the Page! And I’m equally happy to share in her celebration with her brand new release, LEAVE IT TO CLEAVER!

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This newest book opens with a very tender scene featuring Jaymie Leighton, her beau Jakob Mueller, and his young daughter, Jocie. It sets the stage for the rest of the book… a well crafted mystery interspersed with sweet, heart-warming interludes. The mystery itself dates back to 1984 and Victoria effectively uses flashbacks, from different points of view, to piece together the story. She expertly weaves the current story with the long ago story so I never felt lost, and in fact, found it to be an exciting variation that grabbed my attention. The author uses strong descriptive language that captured the setting and feel of the 1980’s and had me reliving that time period. It was a blast from the past for me!

Jaymie is a likable protagonist and she is often at odds with her much older sister, Becca. It was enjoyable seeing them work out their differences and the way the murder of Becca’s classmates brought them together. The author provides quite a few viable suspects and the fact that the murders occurred so far in the past, made the puzzle more difficult. Just when I was sure I had figured it out, a twist and turn pulled me in another direction. I am glad that there will be future books coming in this delightful series!

Not only does the author include a vintage recipe at the back of the book, but she has allowed me to share one of her other vintage recipes from a previous book. I had never heard of Queen Elizabeth Cake but loved the list of ingredients, which are a bit reminiscent of Sticky Toffee Pudding. According to Wikipedia, the cake may have been prepared for the coronation of Elizabeth II in 1953. During this time, food rationing still existed in Great Britain, and a cake with few ingredients was in order. A recipe for Queen Elizabeth cake was published by the Coronation Cook Book in 1953. Queen Elizabeth Cake is easy to make but turns out moist and flavorful. The cake typically is baked in an 8″x8″ pan with the frosting spread on top. I chose to make it in two 6″-round pans, double the frosting, and layer the two cakes. It makes for a festive looking cake but no matter how you serve it, it will be enjoyed by all!

Amazon Synopsis

Vintage cookware and cookbook collector Jaymie Leighton has agreed to help her sister clear out the house of a deceased older neighbor, and she’s thrilled at the prospect of discovering antique kitchenware and other treasures—until she opens a vintage trunk in the cellar and finds the remains of a teenage girl with a cleaver buried in her skull. When the body of a second girl is found just days later in a nearby river, the clues all indicate that the crimes are connected—and that the culprit’s motives are hidden in the past.

Jaymie just wants to cut and run, but the victims were both high school classmates of her sister when they disappeared, and that makes Jaymie the perfect person to help the local police investigate the killings. As she dredges up old memories and even older rivalries and jealousies, her list of suspects grows. But Jaymie knows she’ll have to whittle it down to just one, and fast, because someone has decided to cut their ties to Jaymie—in the most fatal of ways . . .

A huge thank you to Victoria Hamilton for providing an e-book copy of LEAVE IT TO CLEAVER plus a pen, bookmark, and a fridge magnet for one lucky winner! Contest ends Monday, June 26, 2017 at 11:59 pm PST. Swag is limited to U.S. and Canadian residents. 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!)

Queen Elizabeth Cake

Ingredients

Cake

1 cup dates, chopped
1 cup boiling water
1 teaspoon baking soda
1/4 cup shortening
1 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup chopped nuts, (walnuts, pecans, hazelnuts)
1-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

Icing/Topping

5 tablespoons brown sugar
1/4 cup shredded coconut
3 tablespoons butter
2 tablespoons cream
Additional coconut for garnish

Instructions

Preheat oven to 350 degrees (F).

Cake

Mix dates, boiling water, and baking soda together and let stand while doing the rest.
Blend together shortening, sugar, egg, and vanilla in large bowl.
Mix together in a separate bowl the flour, baking powder, and salt, then add chopped nuts.
Mix dry ingredients with wet until thoroughly combined, then fold in date mixture.
Spray an 8x8 pan with Pam, or other spray oil, pour cake batter in and bake in 350 degree oven for about 30 minutes.

Icing/Topping

Meanwhile… mix topping ingredients and boil 3 min.
Remove cake from oven, and while still warm pour this mixture over cake. Sprinkle additional coconut over and put back in the oven to brown. Keep a close watch as coconut will burn quickly.

Tips

I used two 6" round cake pans to bake the batter. The cakes baked for 30 - 34 minutes. I also made extra Icing/Topping using these measurements: 2/3 cup brown sugar; 3/4 cup coconut (for a thicker frosting that won't drip off the cake while warm); 1/3 cup butter; 1/4 cup cream.