Cinnamon and Sugar

Double-Chocolate Espresso Cupcakes

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Cleo Coyle’s latest release, DEAD TO THE LAST DROP, is terrific to the very last drop! I had high expectations for this book since Cleo’s previous books have all been winners, and this one didn’t disappoint…in fact, it blew right past all her others. Clare Cosi has moved to Washington, D.C., to open and manage the Village Blend’s newest coffeehouse and to be with her love, Mike Quinn, who works for the Department of Justice. In addition to the shop with it’s unique blends of coffee and mouth-watering pastries, the D.C. branch has started a jazz/supper club which is co-managed by Gardner. Clare expects the new coffeehouse to run efficiently with a profit like their New York location. Only it doesn’t and she is determined to figure what the problem is, starting with their arrogant chef who just may be stealing from her.

Gardner is actively showcasing new jazz musicians and Abby, one of the young women who performs, turns out to be the President of the United State’s daughter. It’s imperative that her identity remains secret but when a very drunk man bursts into the shop in the middle of the night during a jam session, it’s clear that he knows who she is. It doesn’t take long for Clare’s life to begin unraveling: from being “invited” to the White House to meet the First Lady who doesn’t appreciate her daughter playing in a jazz club to possible trouble in her relationship with Mike when his beautiful boss and a young, gorgeous detective have him in their sights. The drunk dies and the authorities determine he’s been murdered. When the President’s daughter disappears, the spotlight is turned on Clare for both the crimes and she ends up on the run trying to prove her innocence and find Abby before it’s too late.

In addition to an intricately woven plot that kept me on the edge of my seat and up way past my bedtime reading “just one more chapter”, Cleo provides numerous delicious Americana recipes along with background information on the dishes. She has allowed me to share her sinfully decadent recipe for Double-Chocolate Espresso Cupcakes! Oh my…these are yummy enough to make you swoon but don’t worry, the caffeine will revive you. The dark chocolate cupcake is moist with little bits of rich chocolate that melts in your mouth. The light, fluffy espresso frosting is like a creamy cloud sitting on top of these delicious little cakes. As Clare Cosi says, “Music, food, and coffee are universal languages,” and the author brings all three together in this thrilling mystery!

Be sure to take a look at a sneak peak (located at the bottom of this page) for COLD DEAD BREW, the next book in Cleo’s Coffeehouse Mystery series releasing January 10, 2017!

A special thank you to Cleo Coyle for offering one winner an autographed copy of DEAD TO THE LAST DROP! Please use the Rafflecopter box located below the recipe to enter. Contest ends Saturday, September 17, 2016 at 11:59 pm PST and is open to U.S. residents only. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Double-Chocolate Espresso Cupcakes

These dark, dense, and delightfully delicious little cakes topped by a light, creamy cloud of frosting were the most popular dessert at the Smithsonian party catered by Clare Cosi and her Village Blend crew. While Clare shared a sweet and heartfelt moment with Agent Sharon Cage, the party-goers took Clare’s cosmopolitan cupcakes off the tray and into their hearts. Always a favorite at the Village Blend in New York City, the sinfully sophisticated cakes have been added to the Jazz Space dessert menu and Clare’s DC pastry case.

Ingredients

Cupcakes

1 cup plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon finely ground sea salt (or table salt)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg, room temperature
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/2 cup espresso or strong brewed coffee (cooled)
1 teaspoon instant espresso powder
3/4 cup mini semisweet chocolate chips (must be mini!)

Espresso Buttercream

1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 cups powdered sugar
1-1/4 teaspoons instant espresso powder
1 teaspoon vanilla extract
2 tablespoons brewed coffee or espresso

Instructions

Cupcakes

Preheat oven to 350 degrees (F).

Line a cupcake pan with paper liners. To prevent sticking of the baked muffins, spray lightly with non-stick cooking spray.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugars together until fluffy.

Beat in the egg.

Stop the mixer and add the milk, vanilla, and the cooled espresso or brewed coffee (with the instant espresso powder dissolved into it). Mix until incorporated.

Beat in the flour mixture. Do not over mix at this stage, but be sure all the raw flour is incorporated into the batter.

Fold in the mini chocolate chips. (They really should be mini chips for the best results. In a pinch, you can chop standard-sized chocolate chips or discs, but do not use standard chips for this recipe.)

Divide batter among the 12 lined cupcake cups of your pan.

Bake 18 to 22 minutes until a toothpick inserted in the center of a cupcake comes out with no batter clinging to it. (Be careful not to mistake melted chocolate chips with unbaked batter!)

Be sure to cool your cupcakes completely before frosting them.

Espresso Buttercream

Using an electric mixer, whip the softened butter until light and fluffy.

Reduce the mixer speed and add your powdered sugar a little at a time. After the powdered sugar has been added, scrape down the sides of the bowl.

Whisk your instant espresso powder into your vanilla extract and brewed coffee and then beat it into the frosting until it is beautifully fluffy and ready for the tops of your delicious double-chocolate espresso cupcakes. Top with chocolate shavings or chocolate-covered espresso bean!

Tip

You can add additional powdered sugar to the frosting until desired consistency is reached. When I made these cupcakes I knew they were going to be outdoors for a few hours on a very warm summer day, so I added quite a bit more sugar to make a stiff frosting. I wanted to make sure it didn’t melt before they were consumed!

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Here’s a sneak peak of COLD DEAD BREW, the next thrilling installment in Cleo Coyle’s Coffeehouse Mystery series, releasing January 10, 2017!

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THE PERFECT PROPOSAL LEADS TO A CHILLING COLD CASE…

Coffeehouse manager Clare Cosi sheds tears of joy when her NYPD detective boyfriend surprises her with an engagement ring. But her bridal bliss is put on hold when a chilling mystery brings a wave of deadly danger to those she holds dear…

After everything Clare and Mike have been through, they deserve a little bit of happily ever after. So when Mike decides to put a ring on Clare’s finger, Clare’s eccentric octogenarian employer is there to help. She donates the perfect coffee-colored diamonds to include in the setting and the name of a world-famous jeweler who happens to be an old family friend. But while the engagement is steeped in perfection, the celebration is not long lived.

First, a grim-faced attorney interrupts their party with a mysterious letter bequeathing a strange, hidden treasure to Clare’s daughter. Next, the renowned jeweler who designed Clare’s ring is found poisoned in his shop. Both events appear to be connected to a cold case murder involving a sunken ship, an Italian curse, a suspiciously charming jewel thief, and a shocking family secret. With deadly trouble brewing, Clare must track down clues in some of New York’s most secret places before an old vendetta starts producing fresh corpses.

With recipes to die for, including how to make cold-brew coffee at home!

Pumpkin Roll Cake

Several months ago I had the opportunity to meet Cindy Sample, author of DYING FOR A DONUT. I have read a couple of her books in her Laurel McKay Mystery series prior to this release and love her humor. Let me tell you, Cindy is just as entertaining in person as she is on the page and I had a delightful dinner chatting with her!

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Synopsis

Laurel McKay is visiting Apple Tree Farm with her grandmother while waiting to pick up her her daughter, Jenna. A fight erupts between the owner’s son, Eric, and Tony, one of the young men employed by the Farm. Eric has accused Tony of stealing from their business so the owner, Abel, has no choice but to fire him. Laurel is caught in the middle and decides she must talk to Abel about his son’s behavior. When she goes to his office early the next morning after taking Jenna to work, she finds Abel the Donut King dead, covered head to toe in powdered sugar.

Tony is arrested for the murder and Jenna, who appears to be crushing on Tony, begs her mother to prove his innocence. Laurel doesn’t want to get involved but when Jenna and Gran start investigating on their own, she knows she’d better do something before either of them get into real trouble. The arrogant new female detective in town is also getting on Laurel’s nerves and Laurel would like to show Detective Reynolds a thing or two. As she starts asking questions she finds that the Donut King had lots of secrets that several people might have wanted to keep hidden. Can she find the real killer or will an innocent young man take the fall?

My Review

DYING FOR A DONUT is the perfect autumn treat! Cindy’s descriptions of Apple Tree Farm and the delectable goodies produced there will have your mouth watering and make you want to go for a visit. The mystery pulled me in while the zinger of a plot twist had me reluctant to put the book down! Her dialogue is full of snappy quips that had me laughing out loud several times. I loved Gran….she is a hoot and the perfect compliment to Laurel. I felt like the characters were very likeable and easy to relate to. Laurel, as a single mother, has the usual issues with her teenage daughter which makes her seem personable and vulnerable.

Being a native California girl, I could completely relate to the drought issues woven into the story and enjoyed the factoids Cindy shares. Did you know that it takes 32 gallons of water to make 1 glass of wine? Or 1 gallon of water to grow just ONE almond? I doubt this knowledge will make me rethink what I consume but I will be more grateful when I imbibe.

Along with a terrific book Cindy includes numerous autumn dessert recipes! So many incredibly delicious treats…I wanted to make them all…and probably will… However, I had to choose one so settled on Pumpkin Roll Cake as shared by Sharon Bitz. When I was in my twenties I had a recipe similar to this but with all the moving around I did I somehow lost it. Once I started making this Pumpkin Roll Cake I was so happy Sharon submitted this recipe for Cindy’s book. I will definitely not be losing this recipe again! The yummy autumn spices warms the kitchen and your mouth while the pumpkin provides gorgeous fall color. The rich and creamy cream cheese filling provides a cool contrast making this moist cake a picture perfect accompaniment to any gathering!

A very special thank you to Cindy Sample for offering two winners an autographed copy of DYING FOR A DONUT! Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, September 12, 2016 at 11:59 pm PST and is open to U.S. residents only. Winners 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 Roll Cake

Ingredients

Cake

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin, canned is fine (do NOT use pumpkin pie filling)
1 cup chopped walnuts (optional)

1/4 cup confectioners’ sugar (to sprinkle on a towel)

Filling

1 8-ounce package cream cheese (room temperature)
1 cup sifted confectioners’ sugar
6 tablespoons softened butter
1 teaspoon vanilla extract
Confectioners’ sugar for garnish (optional)

Instructions

Cake

Preheat oven to 375 degrees (F).

Grease a 15 x 10-inch jellyroll pan and line it with waxed or parchment paper. Grease and flour the paper.

Sprinkle a thin, cotton kitchen towel with confectioners’ sugar. Set aside.

Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.

Beat the eggs and granulated sugar together in a large mixing bowl until thick.

Beat in pumpkin.

Stir in flour mixture.

Spread evenly into prepared pan.

Sprinkle with walnuts if using.

Bake for 13 to 15 minutes or until top of the cake springs back when touched. If using a dark colored pan, begin checking for doneness at 11 minutes.

Immediately loosen and turn cake on to prepared towel.

Carefully peel off paper.

Lightly sprinkle the cake with additional confectioners’ sugar.

Roll up cake and towel together, starting at the narrow end, then cool on wire rack.

Filling

Beat the cream cheese, 1 cup confectioners’ sugar, butter, and vanilla extract together in a small mixing bowl until smooth.

Carefully unroll cake.

Spread the cream cheese mixture over cake and then reroll the cake.

Wrap in plastic wrap and refrigerate for at least one hour.

Sprinkle with additional confectioners’ sugar before serving, if desired.

Tip

Be sure to put enough confectioners’ sugar on the kitchen towel before rolling up the cake so it will not stick.

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Releasing January 2017, DYING FOR A DIAMOND by Cindy Sample! Keep watching Cindy’s Facebook page for her cover reveal coming soon!

Pumpkin Cheesecake

Henery Press is releasing ALL 6 books in this series on September 6, 2016!

I am very excited to be a part of Kathi Daley’s Countdown to Paradise to celebrate the release of all SIX books in her TJ JENSEN MYSTERY SERIES! Kathi is offering one winner a choice of either print or an e-book copy of any TJ JENSEN title so be sure to enter via Rafflecopter below!

I had the pleasure of reading PUMPKINS IN PARADISE, the first book in this series and am wowed! Tj Jensen is a young woman with a big heart. Her generous humanity comes across the pages making for a touching, sentimental story. From Tj’s longterm friendship with elderly recluse Zachary Collins, she learns to solve puzzles and games of logic using her intelligence and imagination. The author is very clever with creating a puzzle for Tj to solve within the story, setting up the clues that kept me guessing until the very end. The setting of the lakefront community in Serenity, Nevada is spectacular and pulls the reader in, making you want to actually visit the place. I am very happy that all six books are available at once so I don’t have to wait to read the next one!

While there are no recipes in PUMPKINS IN PARADISE, Kathi was gracious and shared her recipe for Pumpkin Cheesecake. Perfect for the autumn season, this easy recipe calls for making this luscious dessert in a casserole dish. It is much less fussy than using a springform pan and easier to transport for holiday parties and gatherings. Once you try this highly rated recipe, Pumpkin Cheesecake will be sure to become a go-to recipe! Thank you Kathi, for sharing your yummy dessert!

Read below for a brief description of each of the books in this series:

Pumpkins in Paradise (a Tj Jensen Mystery Book 1) Between volunteering for the annual pumpkin festival and coaching her girls to the state soccer finals, high school teacher Tj Jensen finds her good friend Zachary Collins dead in his favorite chair. When the handsome new deputy closes the case without so much as a “why” or “how,” Tj turns her attention from chili cook-offs and pumpkin carving to complex puzzles, prophetic riddles, and a decades-old secret she seems destined to unravel.

Snowmen in Paradise (A Tj Jensen Mystery Book 2) Winter Carnival comes to Serenity, and with it Tj finds her schedule busier than ever. Not only is her ski and snowboard team heavily involved in demonstrations and local competitions, but her ragtag choir is about to debut in their first live performance. To make matters even more complicated, someone has killed Travis Davidson, a town favorite son, world-class snowboarder, and Olympic hopeful. Tj is determined not to get involved in the subsequent investigation until she learns the prime suspect is Chelsea Hanson, high-school boyfriend Hunter Hanson’s sister. Although there’s no shortage of Sereninites with a grudge against the hometown hero, even Tj has to admit there’s good cause to suspect Chelsea of the murder. Balancing bridesmaid duties, Winter Carnival obligations, show choir duty, and after-hours investigation, Tj sets out to prove Chelsea innocent.

Bikinis in Paradise (A Tj Jensen Mystery Book 3) When the Tropical Tan Corporation descends on Maggie’s Hideaway, the lakeside resort where Tj Jensen lives, she must juggle a bikini contest, a BBQ cook-off, a missing model, and a dead chaperone while her father is out of town. Lead Deputy Dylan Caine is on vacation while his sister is visiting, leaving Assistant Deputy Roy Fisher in charge. When Roy asks Tj for her help they find there may be more going on than anyone realized. With Kyle and Jenna’s help, they dig into the lives of those involved, only to find a mystery more complex than anything they could ever have imagined.

Christmas in Paradise (A Tj Jensen Mystery Book 4) Christmas in Serenity is a magical time of year Tj has always looked forward to with happy anticipation. This year her holiday spirit is marred by the impending arrival of two new men in her life. When one of them ends up dead, Tj must juggle community plays, Christmas tree cuttings, sleigh rides, and holiday shopping with a complex murder investigation. As the facts begin to unravel, she realizes she may have to risk everything to save someone she loves.

Puppies in Paradise (A Tj Jensen Mystery Book 5) When a friend of Tj’s is injured in a car accident during a blizzard, Tj takes responsibility for the litter of puppies left behind. Meanwhile, she works with Kyle, Jenna, and the gang to catch the person responsible for the death of a close family friend. When it turns out that the main suspects are also close to the Jensens, Tj must deal with one of the most difficult decisions she’s ever had to make.

Halloween in Paradise (A Tj Jensen Mystery Book 6) In the midst of the annual Halloween frenzy, Tj finds herself pulled into a series of events at the high school where she works. Not only must she help one of the girls on her team deal with a case of cyberbullying, but she must help a student who has recently suffered a personal tragedy. And as if Tj wasn’t busy enough, in walks Samantha Colton, a reporter for Second Look, a television series that takes a look back at unsolved murders. This time the case is the death of a popular student after the homecoming dance ten years before. To make matters even worse—or maybe more convenient—the graduating class of the victim is in town for their ten-year reunion and all the suspects just happen to have converged on Serenity for the weekend. When Samantha turns up dead, Tj must track down someone who seems willing to kill again to keep their secret.

A very special thank you to Kathi Daley for offering the winner a choice of either print or an e-book copy of any TJ JENSEN title! Non US residents are limited to Kindle copy only. Please use the Rafflecopter box located below the recipe to enter. Contest ends Sunday, September 4, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

You can also visit Kathi’s COUNTDOWN TO PARADISE Facebook page for more contests and giveaways!

Pumpkin Cheesecake

Kim’s Note: This makes a very large, rich dessert so if you don’t have enough people to help you eat the Pumpkin Cheesecake you can make a half recipe and bake in an 8″ x 8″ square dish.

Ingredients

Cheesecake

1 box of graham cracker crumbs – follow directions on box to make crust for a 9 x 13-inch pan
4 packages cream cheese – softened
1-1/2 cups granulated sugar
16 ounces pumpkin
3/4 cup whipping cream
3 tablespoons flour
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon vanilla
6 eggs

Topping

1/2 cup granulated sugar
2 cups whipping cream
1/2 cup powdered sugar
1/4 teaspoon vanilla

Instructions

Cheesecake

Preheat oven to 325 degrees (F).

Beat the cream cheese and sugar together until creamy.

Add pumpkin, whipping cream, flour, spices, and vanilla and mix until thoroughly combined.

Add 4 whole eggs plus 2 egg yolks.

Pour over prepared graham cracker crust.

Bake about one hour until toothpick comes out clean.

Refrigerate until completely chilled.

Topping

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

Spread over chilled cheesecake.

Tip

Thoroughly chill your bowl and beaters before whipping the heavy cream for the topping.

I was impressed with the whipped cream topping. It stayed fluffy for 3 days in the refrigerator!

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Visit Kathi Daley:

Blog – kathidaleyblog.com

Facebook at Kathi Daley Books – www.facebook.com/kathidaleybooks

Kathi Daley Teen – www.facebook.com/kathidaleyteen

Kathi Daley Books Group Page –www.facebook.com/groups/569578823146850/

Kathi Daley Books Birthday Club- get a book on your birthday –www.facebook.com/groups/1040638412628912/

Kathi Daley Recipe Exchange –www.facebook.com/groups/752806778126428/

Webpage – www.kathidaley.com

E-mail – kathidaley@kathidaley.com

Recipe Submission E-mail – kathidaleyrecipes@kathidaley.com

Goodreads – www.goodreads.com/author/show/7278377.Kathi_Daley

Twitter at Kathi Daley@kathidaley – twitter.com/kathidaley

Tumblr – kathidaleybooks.tumblr.com/

Pinterest – www.pinterest.com/kathidaley/

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

Velvet Cheesecake

Even though I have somehow neglected to read the Oxford Tearoom Mystery series in order, I have enjoyed every single one of these books written by H.Y. Hanna! I recently had the pleasure of catching up with the second book in this series, TEA WITH MILK AND MURDER!

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Synopsis

Gemma Rose, owner of The Little Stables Tearoom in Meadowford-on-Smythe near Oxford, is happy that her new business seems to be taking off. Her mother has stepped in as the baker, introducing some new treats that has their clients clamoring for more. Her best friend, Cassie, helps run the tearoom and their friendship is better than ever…until Cassie meets and falls in love with Jon Kelsey. Jon is an art dealer and the owner of a gallery and he’s taken Cassie on as a protégé. Cassie is having her first art exhibition and even though Gemma does not like Jon, she attends to support her best friend.

During the exhibition, beautiful Sarah Waltham shows up drunk and causes a scene with Jon. Jon insists that the woman is stalking him but tells the bartender to give her some tea before sending her on her way. Sarah barely takes a few sips before she collapses and dies. Gemma’s former boyfriend from college, CID Detective Devlin O’Connor, is in charge of the investigation and she’s happy to not be involved this time. But when the four old biddies, who attended the exhibition, tell Gemma they think the bartender poisoned Sarah, she can’t help but start asking questions. The more questions she asks the more people she finds had reasons for wanting Sarah dead, including Jon. Can Gemma find the real killer or will her snooping be the final wedge that destroys her friendship with Cassie? Can she keep the old biddies out of trouble? Can she find justice for the rude woman or will the killer get away with murder?

My Review

TEA WITH MILK AND MURDER has so many things that I love about a great cozy mystery. First off is the clever title and the adorable cover! And while I’m more of a dog person than a cat person, Gemma’s tabby, Muesli, steals the show and a few hearts. Even though I have read the other books in this series there’s still enough tension between Gemma and Devlin to keep it interesting while Gemma’s interfering mother keeps it entertaining. H.Y. Hanna provides so many wonderful characters and I know I’ve said this in previous reviews, but I just love the four old biddies! They bring a lightheartedness and zest for living to the story but I also liked how they taught Gemma to accept help and accept friendship no matter what form it may come in. The plot was tightly written and kept me turning pages while the conclusion came as a surprise!

H.Y. Hanna also includes her mother-in-law’s traditional English / Jewish recipe for Velvet Cheesecake at the back of the book and has graciously allowed me to share it. Simple but oh so rich and velvety with the only garnish needed is a bit of fresh, jewel-toned fruit! I was transported back to my childhood when I tasted this delightful dessert…it is very similar to what my mother used to make and I haven’t had it for a couple of decades at least. My family called it cream cheese pie way back then but I think I like the name Velvet Cheesecake much better. I’m very happy to have this recipe and pass it on to my grandchildren! Thank you, H.Y. Hanna, for sharing your family recipe!

A special thank you to H.Y. Hanna for offering the winner a choice of either print or an e-book copy of TEA WITH MILK AND MURDER. Please use the Rafflecopter box located below the recipe to enter. Contest ends Monday, September 5, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Velvet Cheesecake

Author’s Note: This recipe came from my mother-in-law and is a traditional English / Jewish cheesecake. I don’t know if it’s as popular – I have a feeling the style is different to a lot of the popular cheesecakes – but my husband loves it. It’s one of the few things I’ve managed to “bake” and hasn’t come out a disaster!

Ingredients

Base Crust

A small packet of digestive biscuits (U.S.: 2 cups graham cracker crumbs)
2 ounces melted butter (U.S.: half a stick)
1/4 cup sugar

Filling

1/2 pound (8 ounces) double cream cheese, room temperature (e.g. Philadelphia)
1/2 pound (8 ounces) of curd cheese, room temperature (if you cannot find this, you can substitute with Philadelphia Light or Philadelphia 1/3 Less Fat, which works perfectly. Be careful about the “curd cheese substitute” suggestions you find on the internet, such as ricotta cheese – these are too runny and cause the cake to fall apart!)
2 eggs, room temperature
1 cup caster sugar (granulated sugar ran through a food processor for 2 minutes is a good substitute)
1 tablespoon flour
Juice from 1 lemon, plus some finely-grated lemon peel (about 3 tablespoons juice)
A few drops of vanilla essence
Pinch of salt

Topping

Sour cream
Fresh fruit to decorate, e.g. strawberries, raspberries, blackberries, or you can cover with a fruit glaze

Instructions

Preheat the oven to 205C / 400F.

Base Crust

Crush the biscuits (e.g. in a food processor) and mix with the melted butter and sugar.

Press this mixture into the bottom of a collapsible cake tin (where the sides can be removed, e.g. springform pan) and put in the freezer for 10 minutes.

Filling

Place all the ingredients for the filling into a blender or mixer and combine until smooth.

Take the cake tin out of the freezer and pour filling over biscuit base.

Bake in preheated oven for 30 – 45 minutes (until cake filling is firm).

Take out of oven, remove the sides of the tin, and allow to cool slightly. Finish cooling in the refrigerator.

Topping

When cake is chilled, at least two hours, take out of refrigerator and pour the sour cream on top and over the sides. Return to the refrigerator and let it “set” for at least two hours.

Once the sour cream has set, you can decorate the top with fruit, icing, etc.

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FREE DOWNLOAD FROM H.Y. HANNA!

Be sure to check out H.Y. Hanna’s just released prequel to the Oxford Tearoom Mysteries, ALL-BUTTER SHORTDEAD! Free for a limited time on Amazon! You can download at:

Amazon: http://www.hyhanna.com/butter-amazon

Amazon UK: http://www.hyhanna.com/butter-amazonuk

Gemma ditches her high-flying job and returns to Oxford to follow her dream: opening a traditional English tearoom serving warm buttery scones with jam and clotted cream… Only problem is–murder is the first thing on the menu and Gemma is the key suspect! And the only people Gemma can turn to for help are four nosy old ladies from her local Cotswolds village – not to mention a cheeky little tabby cat named Muesli. Who was the mysterious woman Gemma met on the flight back from Australia and why was she murdered? Now Gemma must find the killer, solve the mystery and clear her name if she’s to have her cake–and serve it too.

This PREQUEL to the OXFORD TEAROOM MYSTERIES includes BONUS CHAPTERS FROM “A SCONE TO DIE FOR” (BOOK 1). It is slightly shorter than the rest of the series – which are all full length novels – and can be read as a standalone, before or after any other book in the series.

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Chocolate Chip Muffins

I was beyond excited when I found out Lynn Cahoon was coming out with a new series. I’ve always loved her Tourist Trap Mystery series and knew whatever she wrote, I’d enjoy. A STORY TO KILL, the first book in the Cat Latimer Mystery series, did not disappoint and I can’t wait to read the next one!

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Synopsis

Former English Professor turned author, Cat Latimer, has moved back to Aspen Hills, Colorado after inheriting her ex-husband’s Victorian house. He broke her heart with his chronic cheating and she’s unsure why he would have left the house to her after his untimely death. Hoping to supplement her writing income, Cat turns the house into a writer’s retreat one week each month. One of the attendees is Tom Cook, a best-selling thriller author. Cat isn’t sure why he’s attending but the elderly romance writing sisters, Daisy and Rose, are smitten with him. Unfortunately one of the other guests, Billy, seems to want to pick a fight with Tom, while grad student Sara seems to have other things on her mind besides writing.

When Cat finds Tom murdered in her guestroom, she’s terrified that the news will scare away other attendees and she’ll lose the house. Even though her uncle, Chief of Police Pete Edmond, is doing all he can to find the killer, Cat is afraid it won’t be enough. She starts looking into Tom’s background and finds he could be connected to the mysterious disappearance of a girl he knew, fifty years ago. She also finds that Tom had made many enemies and even his wife remarks that she’s surprised he hadn’t been murdered before then. As Cat continues asking questions and digging around, strange things start happening. First an anonymous person leaves her ex-husband’s journal for her, but there’s no fingerprints on the journal at all. A flower her ex used to give her is left just outside her bedroom door and she’s hearing odd noises. Can Cat piece together the puzzle that Tom’s life and find the murderer or will an innocent person take the blame?

My Review

Oh my, what a ride A STORY TO KILL takes you on! There are such interesting characters and I loved the two elderly romance writing sisters, who made me laugh from their dialog and antics. The author creates vivid beautiful settings that make me want to visit the area. Her mysteries had me turning pages long into the night, wishing the second book was here already! Lynn knows how to pull you into her characters’ lives and I enjoyed the peek into the life of a writer as portrayed through Cat. In addition to a great mystery, there is a theme of letting go of past betrayals and giving love a second chance.

Cat couldn’t run the retreat all on her own and still write so her best friend, Shauna, is concierge and cook. And cook she does! So many delectable treats are mentioned in the book that it made me want to run to the kitchen and start baking. While Lynn does not include any recipes with the book she was very happy for me to create a recipe that Shauna served to the guests….and was so yummy Cat used as a bribe. Chocolate Chip Muffins have a delicate, moist crumb while the added mini chocolate chips add a rich decadence. Coarse sparkling sugar on the tops give them additional texture and visual appeal. Perfect for breakfast, a mid-morning snack, an afternoon snack or a bedtime snack while reading this terrific book!

I am pleased to offer the winner a choice of either print or an e-book copy of A STORY TO KILL. Print limited to U.S. residents only. Please use the Rafflecopter box located below the recipe to enter. Contest ends Thursday, September 1, 2016 at 11:59 pm PST. Winners 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 Chip Muffins

Ingredients

2-1/2 cups (12.5 ounces) all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, room temperature
1 cup (7.2 ounces) granulated sugar
2 teaspoons vanilla extract
1/2 cup (4 ounces) Greek yogurt (2% or whole)
1/3 cup (2.6 ounces) unsalted butter, melted
3/4 cup milk (2% or whole)
1 teaspoon apple cider vinegar
1 cup mini chocolate chips

Coarse sparkling sugar (optional)

Instructions

Preheat the oven to 375 degrees (F).

Line muffin tins with paper liners or generously spray with non-stick cooking spray. Set aside.

Stir the apple cider vinegar into the milk and set aside while you collect the remaining ingredients.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and mini chocolate chips. Set aside.

In a medium-sized mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, Greek yogurt, melted butter, and the milk/cider mixture.

Make a well in the center of the flour mixture and add the sugar and egg mixture. Stir just until batter is combined.

Fill muffin cups 3/4 full.

Sprinkle tops of batter with coarse sparkling sugar if desired.

Bake for 15 to 18 minutes. A wooden skewer inserted into the center should have a few moist crumbs attached. Be careful to not overbake.

Remove muffins from tin and allow to cool on a wire rack for a few minutes before serving.

Store any leftovers in an airtight container in the refrigerator and gently reheat before serving.

Makes 18 – 20 muffins.

Tip

Cooled leftover muffins can be individually wrapped in plastic wrap and placed in a freezer-safe ziplock bag. Freeze and then defrost as needed, gently reheating to serve.

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

Fudgie Cheesecake Brownie

I have been a fan of the Candy-coated Mystery series by Nancy Coco since her first book released a few years ago. I was delighted to find out that she was releasing a new one this summer so I made sure I secured a copy. ALL YOU NEED IS FUDGE is the fifth book in this series and it’s as delectable as the recipes Nancy includes with her book.

Synopsis

Allie McMurphy is in her first year of running her grandparents’ historic hotel and fudge shop on MacKinac Island. She’s not finding it easy to be accepted by the locals and it doesn’t help that her adorable bichonpoo puppy, Marshmallow (or Mal for short) keeps finding dead bodies. With the beginning of yacht club race week on the island, no one is happy when Allie and Mal come across another body. The murdered young woman, Carin Moore, is from a prominent, very wealthy MacKinac Island family but has the reputation for being mean. Most of the islanders know about Carin’s long-time rival with Paige Jessop and several people witness a very verbal argument between the two women the day before the murder.

Paige just so happens to be one of Allie’s good friends and the sister of Trent…the man Allie is dating and falling in love with. When Paige is arrested for the murder, Trent and his family completely shut Allie out. She’s not a local and to make matters worse, Trent tells her to leave the investigation alone and go back to making fudge. Only Allie can’t do that. She must show that she belongs on the island and can be a part of Trent’s family by helping prove Paige is innocent. Will she be able to work things out with Trent or will the hunky cop, Rex, finally get a chance with Allie? Can she get the locals to open up to her and help her find information to solve the murder and clear Paige’s name?

My Review

ALL YOU NEED IS FUDGE starts off with a bang from the very first page and the mystery had enough twists and turns with several suspects for an enjoyable who-dun-it read! The undercurrent of relational subplots added to the book’s appeal. I enjoyed how Allie’s best friend and event planner, Jenn, seems to be making friends and fitting in with the islanders and how she nudges Allie to do the same. It creates scenes that make Allie move out of her comfort zone and gives more insight into other people living on MacKinac. Her other friends, elderly Frances Wentworth who manages the McMurphy reception desk, and Douglas Devaney, the handyman, also force Allie to see that she hasn’t done her part to really get to know them. It gives Allie a chance to grow and not be so focused on herself and her business.

While the book has some scenes of making fudge (which I thoroughly enjoyed and made me want to make candy right then and there!) it doesn’t detract from the pace of the story. Nancy offers numerous delectable recipes, including those for fudge, and she graciously allowed me to share one of them with you. Since I had a house full of guests coming and going this summer, I chose to make her Fudgie Cheesecake Brownie recipe with the help of my niece, Nicole. (Thank you, Nicole!) A super chocolatey, decadent brownie base is topped with rich and creamy, fluffy cheesecake, which is then topped with dark chocolate candy…a chocolate lover’s dream dessert! Trust me, my dinner guests swooned!

A very special thank you to Nancy Coco for providing an autographed copy of ALL YOU NEED IS FUDGE for one winner. Please use the Rafflecopter box located below the recipe to enter. Contest is open to U.S. residents only and ends Monday, August 29, 2016 at 11:59 pm PST. Winners will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Fudgie Cheesecake Brownie

Ingredients

Brownie

1/2 cup butter, melted
1-1/4 cups granulated sugar
1/3 cup cocoa
1/4 teaspoon salt
2 eggs, room temperature
1/2 teaspoon vanilla
1/2 cup flour

Cheesecake

1 8-ounce package cream cheese
1 cup powdered sugar
1/2 cup heavy whipping cream

Topping

2 cups dark chocolate chips
2 tablespoons butter

Instructions

Brownie

Preheat oven to 325 degrees (F).

Butter an 8-inch round pan.

In a medium bowl, stir together the butter, sugar, cocoa, and salt.

Stir the eggs and vanilla into the butter, sugar, cocoa mixture. Do not over beat the eggs.

Gently add the flour and stir until all lumps are gone.

Pour into the pan and bake for 20 minutes until center is set.

Remove and cool.

Cheesecake

In a medium bowl, mix the cream cheese and powdered sugar.

Pour the heavy whipping cream into a clean, cold bowl and whip until stiff peaks form.

Fold the whipped cream into the cream cheese mixture and spread over cooled brownie.

Refrigerate for at least an hour. Longer is better.

Topping

In a microwavable bowl, add the chocolate chips and the butter.

Microwave on 50 percent power for one minute. Stir until smooth.

Pour over the chilled cheesecake covered brownies and spread.

Refrigerate for 2 hours.

Slice and serve. Enjoy!

Tips

To easily remove the Fudgie Cheesecake Brownie from the pan for serving, line the cake tin with parchment paper, overlapping sides to make “handles” to help lift from the pan.

The chocolate topping is a wonderfully thick slab of dark chocolate. To cut, dip a chef’s knife in very hot water, dry, then slice. Repeat with each cut.

Half of my guests loved the thick topping while the other half thought it was a bit much for the delicate cheesecake. The next time I make this I will try using only 1/3 cup of the dark chocolate chips melted together with 2 teaspoons of butter and then drizzle lightly over the top, Jackson Pollack style.

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