Cinnamon and Sugar

Pumpkin Cream Cheese-filled Muffins with Streusel Topping

I was delighted to have the chance to read an early copy of FATALITY BY FIRELIGHT, the second book in the Cat Latimer Mystery series, by Lynn Cahoon. I love the location and premise of this series: a bed-and-breakfast writers’ retreat tucked away in the mountains of Aspen Hills, Colorado. Cat Latimer is owner and hostess of the retreat with her good friend, Shauna Mary, providing delicious meals and snacks. Cat is also an author and runs the writing retreats to earn money so that she can write full time. Except that with her demanding guests, an unforeseen murder investigation, and one of her young, sweet guests a suspect, she doesn’t have much time on her hands. I admired that even though Cat is an introvert, she pushes herself to spend time socializing with her guests and takes it upon herself to help clear the romance writer’s name. After moving back to Aspen Hills, Cat has also reconnected with her old flame, Seth. She’s struggling to move forward in their relationship due to the uncertainty surrounding her ex-husband’s death…who, by the way, bequeathed the huge house to her. The author allows us glimpses of Cat’s emotions that make her seem real and builds a connection to her.

The main murder plot of discovering who killed local bad boy, Tommy, is also woven around several subplots. The enigma of Cat’s ex-husband’s untimely demise is a mystery that first started in the first book, continues in FATALITY BY FIRELIGHT, and will be continued in the next book. Cat also gets involved in trying to help figure out who is stealing rare books from the town’s college library. Could the tall, dark, and handsome mysterious stranger, who just so happens to know her name, have anything to do with the turmoil surrounding Cat? The author expertly juggles, tangles, and weaves the various threads of the story into one cohesive read that had me turning pages faster and faster!

While the book does not contain recipes, Shauna bakes up many mouth-watering treats for all the writers and you’ll definitely get hungry while reading! I was honored when Lynn asked if I would like to create a recipe for Pumpkin Cream Cheese-Filled Muffins to go along with the book. I had fun experimenting and came up with this rich, flavorful pumpkin muffin that combines a sweet, yet tangy creamy center with streusel topping adding extra texture and visual appeal. I hope you enjoy it as much as my family has!

Amazon Synopsis

Cat Latimer’s Colorado bed-and-breakfast plays host to writers from all over. But murder is distinctly unwelcome . . .

To kick off a winter writing retreat, Cat and her handyman boyfriend, Seth, escort the aspiring authors to a nearby ski resort, hoping some fresh cold air will wake up their creative muses. But instead of hitting the slopes, they hit the bar—and before long, a tipsy romance novelist named Christina is keeping herself warm with a local ski bum who might have neglected to tell her about his upcoming wedding.

Next thing Cat knows, her uncle, the town sheriff, informs her that the young man’s been found dead in a hot tub—and Christina shows up crying and covered in blood. Now, between a murder mystery, the theft of a rare Hemingway edition, and the arrival of a black-clad stranger in snowy Aspen Hills, Cat’s afraid everything’s going downhill . . .

A special thanks to Lynn Cahoon for providing a signed copy of FATALITY BY FIRELIGHT for one lucky winner! (Please be aware that it is an Advanced Readers Copy.) Contest ends Monday, February 27, 2017 at 11:59 pm PST, and 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!).

Pumpkin Cream Cheese-filled Muffins with Streusel Topping

Ingredients

Muffins

1-2/3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup unsalted butter, room temperature
1-1/3 cups granulated sugar
1 teaspoon vanilla extract
2 eggs, room temperature
1 cup canned pumpkin
1/3 cup milk (2% or whole)

Filling

1 cup (8-ounce package) cream cheese, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Topping

1/2 cup all-purpose flour
1/4 cup brown sugar (packed)
1/4 cup rolled oats (not instant!)
1/4 teaspoon salt
1/4 cup unsalted butter, slightly cold

Instructions

Preheat oven to 350 degrees (F).
Line a 12-cup muffin tin with paper liners and spritz the liners with non-stick cooking spray. Set aside.

Topping

In a small bowl, mix the flour, brown sugar, oats, and salt together. Using your fingers or a pastry blender, work in the butter until coarse crumbs appear. Set aside.

Filling

Beat the softened cream cheese together with the sugar and vanilla until creamy and no lumps remain. Set aside.

Muffins

Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
In the bowl of a standing mixer, cream together the butter and sugar on medium speed, about 1 minute.
Mix in the eggs, one at a time, beating well after each addition.
Mix in the pumpkin and vanilla until well combined. (It's okay if it looks a bit curdled.)
Add half the flour mixture to the pumpkin mixture, beating until mostly incorporated.
Stir in the milk and then add remaining flour mixture and mix until well combined.
Fill each muffin cup 1/3 way full with batter.
Add 1 heaping tablespoon of cream cheese filling to center of each muffin cup and top with remaining pumpkin batter, filling cup at least 3/4 full.
Add a generous amount of streusel mixture to each muffin.
Bake muffins 18 - 20 minutes. A wooden skewer inserted at the side of the muffin should come out mostly clean.
Remove from oven and allow to cool in muffin tin for 5 minutes before transferring to a wire rack to cool.
Eat within 2 - 3 hours and refrigerate any leftovers in an airtight container for up to 3 days. The muffins can also be well-wrapped and frozen for up to a month.

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Salmon with Papaya and Avocado Pico de Gallo

I was happy when A MEASURE OF MURDER, the second book in Sally Solari Mystery series, by Leslie Karst was released earlier this month. I’ve been looking forward to it for several months and I found this to be a nice addition to the series. Leslie combines a clever murder mystery (even the police think it’s a tragic accident) with a tenacious restaurateur, and inspiring music. Sally Solari is a very energetic protagonist…I wish I had half of her energy! But despite how much she’s involved in, Sally finds time for her family and friends while creating new friendships, showing she is a very caring person. The characters surrounding and supporting Sally add to the appeal of the book. The murder plot provides plenty of viable suspects to keep the reader guessing but interspersed in the plot is a lot of detailed information about performing in a choral performance of Mozart’s Requiem. I found it interesting (I enjoy learning new things while reading cozy mysteries) and it inspired me to search out a YouTube video of the piece. I’ve included a link to this classical piece at the bottom of the page for your listening pleasure. The author brings a passion for music and how it speaks to your soul.

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With Sally owning her own restaurant and working in her family’s Italian restaurant, A MEASURE OF MURDER has many mouthwatering mentions of delectable dishes! Fortunately for the reader, Leslie includes several recipes at the back of her book. She has graciously allowed me to share her recipe for Grilled Salmon with Papaya and Avocado Pico de Gallo. Rich, buttery salmon is topped with a tropical, slightly spicy, super fresh salsa, and tastes just as delicious as it is lovely to look at! In my opinion, the pico de gallo would be perfect as an appetizer served with tortilla chips and a chilled tropical cocktail as well.

Amazon Synopsis

Sally Solari is busy juggling work at her family’s Italian restaurant, Solari’s, and helping Javier plan the autumn menu for the restaurant she’s just inherited, Gauguin. Complicating this already hectic schedule, Sally joins her ex-boyfriend Eric’s chorus, which is performing a newly discovered version of her favorite composition: the Mozart Requiem. But then, at the first rehearsal, a tenor falls to his death on the church courtyard–and his soprano girlfriend is sure it wasn’t an accident.

Now Sally’s back on another murder case mixed in with a dash of revenge, a pinch of peril, and a suspicious stack of sheet music. And while tensions in the chorus heat up, so does the kitchen at Gauguin–set aflame right as Sally starts getting too close to the truth. Can Sally catch the killer before she’s burnt to a crisp, or will the case grow as cold as yesterday’s leftovers?

In a stew of suspects and restaurateurs, trouble boils over in the second in Leslie Karst’s tasty and tantalizing Sally Solari mystery series, A Measure of Murder.

Thanks to the publisher, I have a print copy of A MEASURE FOR MURDER for one lucky winner! Please be aware this is an advanced readers’ copy. Contest ends Thursday, February 23, 2017 at 11:59 pm PST, and 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!)

Grilled Salmon with Papaya and Avocado Pico de Gallo

Ingredients

Pico de gallo means "rooster's beak" in Spanish and refers to the fact that this is a spicy condiment, i.e., a salsa picante. What differentiates a pico de gallo from other Mexican salsas is that rather than being cooked, it's made from fresh, chopped ingredients.

The traditional pico de gallo is made with tomatoes, onions, chiles, and cilantro, but in many parts of Mexico, the fruit varieties such as this one are also popular. I encourage you to experiment with combinations of fruit and vegetables other than the ones in this recipe, such as pineapple, jicama, cucumber, watermelon, orange, cantaloupe - whatever strikes your fancy.

At Gauguin, we use papaya for this pico de gallo, but a ripe mango can be substituted if no fresh papayas are available. The salsa can be prepared in advance and kept in the refrigerator, but if you make it more than an hour before the meal, wait to cut and add the avocado until shortly before service, lest it turn brown.

Serve this entree with either Spanish rice or traditional Mexican white rice and refried beans - along with warm tortillas to mop up your plates, of course!

Ingredients

Pico de Gallo

1 cup papaya or mango, cut into 1/2" cubes
1 cup avocado, cut into 1/2" cubes
1/2 medium red onion, diced (about 3/4 cup)
1 jalapeno pepper (stemmed and seeded) finely chopped
2 tablespoons cilantro, chopped (plus extra for garnish)
2 tablespoons fresh lime juice (plus 1 extra lime, cut into wedges, for garnish)
1/2 teaspoon salt

Salmon

1 tablespoon olive oil
1 clove garlic, minced
4 salmon steaks (or filets)
salt and freshly ground black pepper

Instructions

Pico de gallo

Place all the pico de gallo ingredients in a bowl, and stir gently (so the avocado and papaya don't get mashed) to mix.
Refrigerate covered until service (see note above about avocado).

Salmon

Mix the garlic with the olive oil in a small bowl, and brush it onto the salmon steaks, then sprinkle them with salt and freshly ground pepper.
Preheat grill for medium heat, and lightly oil the grill grate.
Grill salmon for 4 minutes and then carefully flip with a spatula.
Continue cooking until browned on the outside but still moist and slightly pink in the middle (3-6 minutes, depending on thickness of steaks and heat of the grill) and the internal temperature reaches 120 - 125 degrees (F).
Serve each salmon steak with a large scoop or two of pico de gallo (an ice cream scoop full makes for lovely presentation), half on and half off the fish. Garnish with extra cilantro and lime wedges.

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

I was inspired by this book to seek out a YouTube video of Mozart’s Requiem. It helped me better visualize some of the scenes and gave me a better appreciation for Sally’s passion!

I received a copy of this book and willingly provided a review. All thoughts and opinions are my own.

Blueberry Scones with Lemon Glaze

The rugged Oregon coastline, ancient prohibition secrets, and a Bed and Breakfast for mystery authors combine to create an engaging read in SMUGGLERS & SCONES, the first book in the Moorehaven Mystery series by Morgan C. Talbot. I’ll admit, I was not familiar with this author but saw a wonderful review for the book on another blogger’s site and it grabbed my interest. My sister lives on the Oregon coast (complete with a view of the water!) and I visit her each summer. I love the wild beauty of the area and Morgan made the setting come alive in her book. The B & B was the home of crime mystery author A. Raymond Moore, who bequeathed it to a foundation to run as a haven for other mystery authors. Each chapter starts out with a quote from A. Raymond Moore. Ms. Talbot writes so convincingly that I was certain Moore was a real author in the early twentieth century instead of the fictionalized character she created!

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The protagonist, Pippa Winterbourne, runs the 120-year-old Moorehaven Bed & Breakfast, along with her great-uncle Hilt. They have a close relationship and their interaction is a joy to see. Uncle Hilt interjects many fun expressions such as, “Criminy on a cracker,” which adds to the charm of the book. Morgan has created a wealth of characters to surround Pippa. I was certainly entertained by the authors who are staying at the B & B as they try to advise Pippa and get involved in a “real-life” mystery along with the Glaze and Gossip ladies who initiate Pippa into their group. As fun as a read SMUGGLERS & SCONES is, the author has also created a strong, tightly woven mystery with such descriptive scenes building tension, I found myself holding my breath at times. I loved how she integrated a missing treasure from the Prohibition era with a modern day murder. It kept me guessing and turning pages faster and faster to see how the threads untangled to complete the story!

SMUGGLERS & SCONES includes two recipes for scones, each sounding equally delicious! Morgan has graciously allowed me to share her recipe for Blueberry Scones with Lemon Glaze. I think blueberries and lemon have a natural affinity for each other and the flavors were spot on. I especially loved the fact that instead of calorie-rich heavy cream, the author has used Greek yogurt mixed with a little milk to moisten the dough. Even though about half the fat is cut, you’d never know it. These tasted rich and flaky, bursting with sweetness from the juicy blueberries.

Amazon Synopsis

Pippa Winterbourne runs Moorehaven, the Oregon Coast’s quirkiest bed-and-breakfast and former home of world-famous mystery writer A. Raymond Moore. Guests come there to write their own crime novels. When a real-life murder takes a local’s life and washes a handsome boat pilot into her arms, Pippa is yanked into a deadly plot of her own. A tangle of secrets crashes past into present, and Pippa must uncover clues dating back to Seacrest’s Prohibition days, including a secret Moore himself hid from the world. Juggling her book-writing guests, small-town intrigues, secret club agendas, and a possibly fatal attraction, Pippa must sort fact from fiction to know who to trust before a desperate killer claims a final revenge nearly a century in the making.

A special thank you to Morgan C. Talbot for providing an e-book copy of SMUGGLERS & SCONES for one lucky winner! Contest ends Monday, February 20, 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!)

Blueberry Scones with Lemon Glaze

Ingredients

Scones

2 cups all-purpose flour
1/2 cup granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Zest of 1 large lemon
1/2 cup unsalted butter, cold
1/2 cup Greek yogurt, plain (use 2% or whole)
4 tablespoons milk (for thinning yogurt)
1 large egg
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)*

Egg wash ingredients

1 large egg, beaten
1 teaspoon milk

Glaze ingredients

1-1/4 cup confectioners’ sugar, sifted**
4 tablespoons fresh lemon juice
1 teaspoon unsalted butter, melted
Extra lemon zest

Tips

*If using frozen berries, rinse them well until water runs mostly clear. Pat dry before adding to dough, otherwise it will add to much moisture to the already sticky dough.
**Add up to an additional 1/4 cup confectioners' sugar if you prefer a thicker glaze. I drizzled part of the thinner glaze over the scones, then added additional sugar to create thick icing lines.

Instructions

Preheat the oven to 400 F / 205 C.

Scones

In a bowl combine the flour, sugar, baking powder, salt, and lemon zest.
Chop cold butter into small pieces and add to flour mixture. Combine with pastry cutter or your fingers until the mixture resembles coarse meal.
In a small bowl, whisk the yogurt and milk until smooth.
Add egg and vanilla to yogurt blend and whisk together.
Drizzle over flour mixture and stir until moistened.
Fold in blueberries. Dough will be sticky.
Using a 2/3 cup measuring scoop, add dough to scone pan sections and press into corners with spatula.
If you don’t want to use a scone pan, flatten dough into a 1” high circle on floured surface and cut into wedges with very sharpknife.
Place parchment paper or silicone baking mat on a baking sheet and transfer dough to it with spatula.
Brush tops with egg wash.
Bake for 20-25 minutes.
Let cool 2 minutes in the pan and then transfer to a cooling rack.

Glaze

To make glaze, whisk confectioners’ sugar, lemon juice, unsalted butter, and zest together until smooth and drizzle over cool scones.

Additional Notes:

Mr. Moore made his scones with heavy cream, but I found that substituting Greek yogurt, thinned with a little milk, cuts the fat content in half while preserving the luscious flavor. Plus, Greek yogurt instead of regular plain yogurt adds a sweet tanginess

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Applesauce Mini Muffins

It’s always an exciting moment when I find out that a brand new series is releasing from an author I already admire! Such is the case with DEATH IN ADVERTISING, the Tobi Tobias Mystery series by Laura Bradford. The tongue in cheek humor pulled me in from the very first page while the antics of the quirky characters had me chuckling, anxious to see what they were going to do next. I was in awe of the creativity the author exhibited in portraying the advertising campaign her protagonist, Tobi, was involved in….impressive, witty slogans that had me wondering if Laura had been in advertising herself in a prior life. Even though DEATH IN ADVERTISING is a lighthearted and entertaining read, the murder mystery itself is well plotted with believable suspects. I adored the setup of finding the victim in the closet right after Tobi Tobias debuted her ad slogan, “Zander’s closet system can find a place for everything. Even a skeleton”.

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In addition to a good mystery and fun, laugh out loud moments, there’s a sweet closeness between Tobi, her friends, and her grandfather. Tobi realizes that no matter what happens, true friends are what’s most important in life. I especially enjoyed the protagonist’s involvement in her best friend’s pet shop, which showed heartwarming care and concern towards the animals in its facility. The African Grey Parrot, Baboo, who was rescued after his owner was murdered, is a good example. The sensitive, heartbroken bird is treated with respect and love as they try to help the creature mend.

While there are no recipes included with the book, the victim’s housekeeper is always making muffins and mini muffins for the people who come and go during the investigation. Tobi Tobias’s main form of cooking, on the other hand, extends to opening a box of Cocoa Puffs…frequently. Laura has graciously shared her recipe for Applesauce Mini Muffins with us. She told me that the recipe was acquired during one of the events her daughter’s Girl Scout troop participated in and that it was by far the favorite of all the girls. I can attest that these lovely mini bites of yumminess were a hit with my granddaughter. I dropped them off at her house before she was out of school. On my drive home I received FOUR texts in a row from her! Now being a safe driver I did not look at my texts (I have a special tone just for Em) but as soon as it was safely possible I called her, worried that it was an emergency. Her response? “OMG, you HAVE to email me that muffin recipe right away!” I did but then she decided it was much easier just asking me to make her another batch when she ran out 🙂

Amazon Synopsis

When Tobi Tobias decided to open her own ad agency, having to moonlight in a pet shop wasn’t part of her vision . . . of course, neither was murder. Sometimes when opportunity knocks, the door you open leads to a closet. That’s certainly the case for Tobi, whose weekends spent cleaning cages in her best friend’s pet shop may soon be over. She’s just landed her first big break-Zander Closet Company needs a catchy campaign slogan ASAP, and Tobi thinks she’s got the right hook to knock ’em dead: “When we’re done, even your skeletons will have a place”. But when a real dead body topples out of a showcase closet, she’s about to discover there is such a thing as bad publicity. To save her fledgling business and not get killed by the competition, Tobi takes on a new pet project: solving the murder. But with a stressed-out parrot as the only witness to the crime, Tobi will really have to wing it to put the cagey killer behind bars.

A special thank you to Laura Bradford for providing an e-book copy of DEATH IN ADVERTISING for one lucky winner! Contest ends Thursday, February 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!)

Applesauce Mini Muffins

Ingredients

2 cups baking mix (I use Bisquick)
1/4 cup sugar
1 teaspoon ground cinnamon
1 egg, slightly beaten
1/2 cup applesauce
1/4 cup milk
2 Tablespoons vegetable oil

Topping

1/4 cup butter or margarine
1/4 cup sugar mixed with 1-1/2 teaspoons cinnamon for top of baked muffin

Instructions

Preheat oven to 400 degrees (F).
Grease bottom only of muffin cups with solid vegetable shortening or line with mini muffin paper cups.
Place baking mix, sugar, and cinnamon into bowl and mix.
In a separate bowl, place egg, applesauce, milk and oil....blend together.
Make a well into center of dry ingredients (directions say this, not sure why necessary).
Pour liquid mixture into well and stir quickly until all dry ingredients are just moistened.
Spoon batter into prepared cups (about 2/3 full).
Bake for 10-12 mins.

While the muffins bake:

Melt butter in one bowl.
Put cinnamon sugar mixture in a different bowl.
Allow muffins to cool for 2 mins after removing from oven.
Dip top of each muffin in melted butter and then cinnamon/sugar mixture.
Serve warm.

Note

This recipe is best when baked as mini muffins.

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Ginny Wiggins’s Perfect Peach Bundt Cake

Southern Girl Secret #060: “There are only two reasons someone new comes into your life: They’re either gonna be a blessin’ or a lesson.” WAR AND PEACH, the newest release in the Georgia Peach Mystery series by Susan Furlong, is chock-full of fun tidbits like this at the beginning of each chapter. Each “secret” while cute, also has a ring of truth to it that I so enjoyed! Susan has created a tight-knit Georgia peach farming family for the feisty protagonist, Nola Mae Harper. No matter what troubles they find themselves in, they know they have the full support of each other. In WAR AND PEACH, Nola’s daddy, Raymond, finds himself in the cross-hairs of the vengeful Sheriff Maudy Payne when she suspects him in the murder of his rival, Clem Rogers. Nola Mae has never understood the antagonistic nature between the two men but as she starts digging into the past to clear her daddy’s name, she uncovers secrets that both her parents have tried hard to keep buried. Despite the circumstantial evidence that is found, she has trust that she will find the truth and her daddy will be exonerated.

Susan Furlong also deftly explores the prejudices Southerners and Northerners have for each other… or any “newcomer”. Apropos for the current events going on in our world today and will hopefully make a reader give pause to consider while at the same time being entertained. The story has a strong plot with several subplots intertwined which connect at the shocking reveal…I just didn’t see it coming! With plenty of suspects to keep the reader guessing I had a very difficult time pausing to take notes for this review and it was nearly impossible to put down to attend to other commitments.

Nola Mae has also just opened her peach shop, Peachy Keen. I adored the clever and humorous names she created for her gift baskets and I want to order some of them! Thankfully, the author includes a few recipes at the back of the book so some of her treats can be recreated at home. Susan has graciously allowed me to share her own mother’s recipe for Ginny Wiggins’s Perfect Peach Cake. Using a boxed cake mix as the base, a few simple pantry and dairy ingredients are added, resulting in a delicious, beautiful dessert! I love knowing that this is an old family recipe and I always like having recipes that riff on boxed cake mixes on hand. Thanks to my granddaughter, Emory, for making this cake for our family!

Amazon Synopsis

Nola Mae Harper is too busy restocking the jars of preserves and chutney flying off the shelves of her shop, Peachy Keen, to keep up with all the gossip about the upcoming mayoral election, but she does know the debate is sure to be a real barn burner.

Local farmer Clem Rogers claims he has a bombshell that could take small business owner Margie Price out of the running. But before Clem can reveal his juicy secret at the debate, his actual barn goes up in flames—with him inside of it. The town casts its vote against Margie, but Nola isn’t convinced the hardworking woman is capable of murder. Now to clear Margie’s name Nola will have to work fast under pressure, before Margie gets taken in by the fuzz…

A huge thank you to Susan Furlong for providing the choice of any book from her Georgia Peach Mystery series: WAR AND PEACH; REST IN PEACH; or PEACHES AND SCREAM for one lucky winner! Contest ends Monday, February 13, 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!)

Ginny Wiggins’s Perfect Peach Cake

Ingredients

2 cans (15 ounces each) sliced peaches in heavy syrup, divided
1/3 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1/4 cup sour cream
1 (15.25-ounce) box yellow cake mix

Instructions

Preheat oven to 325 degrees (F).
Lightly butter and flour a 10-inch Bundt pan.
Drain 1 can of peaches and discard the syrup.
Arrange peach slices evenly on the bottom of the Bundt pan and set aside.
With an electric mixer, beat together oil, eggs, vanilla, sour cream, and the remaining can of peaches with syrup and any leftover peaches from the first can.
Add the cake mix and continue to beat the mixture until it’s smooth.
Pour the batter into the prepared pan and bake for approximately one hour, or until cooked through.
Cool completely.
After cooled, loosen cake from the sides of the pan and invert onto a cake plate.
*Hattie’s version: For a little extra kick, Hattie likes to substitute the peach syrup in the batter with 1/4 cup of Peach Jack or dark rum.

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** If you read the recipe then watched the video you will notice Emory and I didn’t follow the directions exactly. Somehow we both missed the part where you beat everything together EXCEPT the cake mix, then add the mix in…lol! No worries though, it turned out super yummy anyway!

I received a copy in exchange for my honest review. All thoughts and opinions are my own.

Fried Chicken

I was delighted to have the chance to read the brand new release, MISSION IMPAWSIBLE, by Krista Davis! I always enjoy a visit to Wagtail, Virginia and a chance to catch up with Holly Miller at the Sugar Maple Inn. This new adventure did not disappoint! Starting out with the Animal Attraction Matchmaking event, Krista allows the reader to immerse themselves in the festivities and enjoy the atmosphere. She paints colorful characters and charming scenes, drawing you in, making you a part of the town. I loved the fun events such as the Yappy Hour Parade! However, it’s not long before Holly’s darling dog, Trixie, who has quite the reputation for finding dead bodies, lives up to that reputation. From there the story moves at a quick pace taking the reader on a ride of murder and mayhem. Along with the murder plot, there’s the secondary mystery of trying to figure out who the victim really is and who keeps letting the dogs out in the dead of night? Humor ensues with Holly catching the hotel’s pets raiding the pantry for midnight snacks.

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The Animal Attraction Matchmaking event also provides plenty of entertainment on its own and the author provides interesting, fun facts about love and romance…really! Holly’s grandmother, Oma, tries to set her up for love during the event, but Holly seems content to sit on the sidelines and be an onlooker. Will Oma succeed or will Holly be sidetracked by another dead body? In addition to a delightful tale, Krista provides plenty of mouth-watering recipes at the back of the book, including some for your furry friends. She has graciously allowed me to share her recipe for Fried Chicken. I think I’ve only made fried chicken once in my life and that was a lifetime ago…for some reason it intimidates me. But Krista’s recipe for Fried Chicken proved to be easy to make resulting in crispy, perfectly seasoned chicken!

Amazon Synopsis

In the pet-friendly town of Wagtail, Virginia, there’s no love lost when Holly Miller meets her match in a murderer…

Holly and her grandmother, Oma, are working their tails off to prepare the Sugar Maple Inn for an upcoming matchmaking event for pet owners. While Holly has no interest in pairing up, Oma plans on playing Cupid and finding someone to warm her reluctant granddaughter’s heart.

Unfortunately, one man Holly does meet is cold—dead cold—and he has a personal letter from Oma in his pocket. As suspicion is cast over the inn’s guests, Holly—with the help of her furry friends, Trixie the Jack Russell and Twinkletoes the cat—must fetch the real killer, or she may soon have a date in court.

A special thank you to Krista Davis for providing a signed copy of MISSION IMPAWSIBLE for one lucky winner! Contest is limited to U.S. residents only and ends Thursday, February 9, 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!)

Fried Chicken

Ingredients

3/4 cup flour
2 tablespoons garlic powder
1 tablespoon smoked paprika
1 tablespoon salt
1/2 teaspoon turmeric
1/2 teaspoon pepper
2-1/2 to 3 pounds cut-up chicken
Canola oil

Instructions

Place flour, garlic powder, paprika, salt, turmeric, and pepper in a large plastic bag and shake well to mix.
Add two or three pieces of chicken and shake, then place on a rack.
Add more chicken and shake until all the pieces are coated.
Pour canola oil 1/4-inch deep in a wide frying skillet and heat until a drop of water sizzles.
Add the chicken pieces but do not crowd. (You may want to use two pans.)
Brown the chicken and turn with tongs.
Brown the second side 15 minutes or so.
Reduce heat and cover with a tight lid.
Cook 15 - 25 minutes, depending on size of pieces.
Remove lid and cook another 10 minutes or more to allow the skin to crisp, flipping once half way through. Breast meat should reach 160 degrees (F) and thigh meat should register 175 degrees (F) on an instant read thermometer.

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