Tuesday, August 28, 2018

5 Minute Peach Sopapillas with a HAUNTED BOOKSHOP MYSTERY #GIVEAWAY from Cleo Coyle

THE COUNTDOWN IS ON!

Coming September 25th

Marc and I are counting down the days to the release of our first new Haunted Bookshop Mystery in nearly ten years.

👇

THE GHOST AND THE BOGUS BESTSELLER

Haunted Bookshop Mystery #6

Learn more here.

We're kicking off the countdown this week with a giveaway of a signed print copy of our upcoming new book and a "Jack is Back" Tote Bag...

To enter to win, leave a comment on
this blog post with an email address...

Leave a way to reach you via
Facebook (you must friend
or follow Cleo or Jack).

WHO IS JACK?

FIND OUT HERE.

And, don't miss the limited-time
E-book price drop on our very first
Haunted Bookshop Mystery

#1 The Ghost and Mrs. McClure

BUY HAUNTED BOOKSHOP MYSTERY

#1 The Ghost and Mrs. McClure
for $1.99 (Limited Time!)

AT AMAZON

BARNES & NOBLE.COM

BOOKS-A-MILLION

Or your favorite online bookseller

Okay, now I'm hungry!

👇

Behold my insanely easy summer dessert...

5 Minute Honey-Cinnamon Peach Sopapillas!

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

A Note from Cleo

Traditionally sopapillas are little pillows of fried dough. They can be served with savory ingredients but also as a dessert with honey and cinnamon.

You can certainly make them from scratch, but I'm happy to show you a quick, easy, lighter way to make them using flour tortillas. While I didn't invent this idea, I'm happy to share the way I put together the basic ingredients and method, including tips I've learned along the way...

🍑

To download a free PDF
of this recipe that you can
print, save, or share,
click here.

Click for free recipe PDF.

Cleo Coyle's

5 Minute Honey-Cinnamon
Peach Sopapillas

Makes 1 serving (or you can share)

INGREDIENTS:

- 1 six-inch flour tortilla

- 2-3 teaspoons shortening (you can also use olive oil, or your favorite oil,
butter, lard, vegetable shortening, or cold-pressed coconut oil - see my note below)

- Raw honey for drizzling (Raw honey is far, far better tasting than heat-processed honeys. It's truly worth the price and makes a huge difference in flavor. If you can find local raw honey, that's an even better benefit for your immune system. Read more here.)

- 1 Tablespoon cinnamon mixed with - 2 teaspoons sugar

- 1 ripe, fresh peach

DIRECTIONS: Place a skillet on medium-high heat and add your choice of shortening (oil, butter, lard, etc). You must use some kind of shortening and enough of it or the tortilla will not properly bubble up.

When the oil is hot (or the butter melted), place the tortilla in the pan. Allow it to heat up (15 to 20 seconds), then flip it and wait patiently for the tortilla to bubble up. (See my photos below.) If it does not bubble up, you need to increase the heat and keep waiting. Then flip it one more time to finish cooking and remove it from the pan. Slip it on the plate, drizzle it with raw honey, and sprinkle it generously with cinnamon sugar. Use a pizza cutter to slice it into sections.

To serve, slice up a fresh peach and arrange the slices on the center of a plate as shown in my photos. Drizzle with raw honey and cinnamon sugar. Place the sopapilla slices around the plate, top the center of the peach slices with whipped cream or ice cream and eat with joy!

Chocolate Ricotta Muffins,
recipe here.

My shortening note: My favorite shortening for this recipe is cold-pressed extra virgin coconut oil. This is a delicious oil, and of all the shortenings I tested with this recipe, coconut oil gave the absolute best results. It doesn't brown the way butter does at a high temperature; it brings a lovely, slightly nutty flavor to the tortilla; and it creates a nice, crisp texture in the tortilla as it cools.

To learn more about it and tips on which kind to buy, click here for my past recipe post on Chocolate Ricotta Muffins that includes the subject of coconut oil.

F o o d i e

P h o t o s