Jack and Pen are back!
We're looking forward to brisk walks in sweater weather; baking up tasty new treats; and enjoying the holiday season with all of you. We're also looking forward to welcoming back the beloved fictional sleuths of our Haunted Bookshop world: earnest bookseller Penelope Thortnon-McClure and the hard-boiled ghost who haunts (and helps) her, PI Jack Shepard...
We are also happy to announce that our 9th entry in the series THE GHOST GOES TO THE DOGS is now in the hands of our publisher and will be out next May (2023). To learn more about next year's Haunted Bookshop adventure, or pre-order the book, click on the cover or links below...
And here's one more bit of
Haunted Bookshop news...
👇
LIMITED TIME
PRICE DROP...
Finally, don't miss the limited-time
E-book price drop on our previous
Haunted Bookshop Mystery
#7 The Ghost and the Haunted Portrait
The Ghost and the Haunted Portrait
$1.99 for a Limited Time!
Okay, now I'm hungry!
5 Minute Honey-Cinnamon Peach Sopapillas!
 |
Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
☕ A Note from Cleo
Because yesterday was National Eat a Peach Day (I kid you not), I'm shaing an insanely easy dessert idea that Marc and I always enjoy this at this time of year when those juicy, farm-fresh peaches are plentiful.
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 EASY is the best word of summer, and I'm happy to show you this simple, lighter way to make a cheater version of 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...
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)
Good quality honey for drizzling (Raw honey is 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, all the better!)
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 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 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!
My shortening note: My favorite shortening for this recipe is cold-pressed virgin coconut oil. This is a delicious oil, and of all the shortenings I tested with this recipe, the virgin 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.
Because yesterday was National Eat a Peach Day (I kid you not), I'm shaing an insanely easy dessert idea that Marc and I always enjoy this at this time of year when those juicy, farm-fresh peaches are plentiful.
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 EASY is the best word of summer, and I'm happy to show you this simple, lighter way to make a cheater version of 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...
🍑
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)
Good quality honey for drizzling (Raw honey is 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, all the better!)
1 tablespoon cinnamon mixed with...
2 teaspoons sugar
1 ripe, fresh peach
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 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 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. |
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
Eat (and read) with joy!
Our NEWCoffeehouse MysteryNow on Sale!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED
Our NEW
Coffeehouse Mystery
Now on Sale!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED
☕
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Free Recipe Guide
(click the image below)
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Click here or on the image above
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to Brewed Awakening
The Coffeehouse Mysteries are bestselling works
of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
18 titles includes the added bonus of recipes.
of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
18 titles includes the added bonus of recipes.
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So excited to have Jack back for Halloween, and again next spring. Two hauntings to look forward to. Thank you Cleo, and say hello to Jack for me..
ReplyDeleteThanks, Danni - Marc and I are excited about having our ghost re-appear, too. :) We'll send Jack a big hello for you, and we hope you enjoy his next sleuthing adventure with Penny and all the quirky people of Quindicott whom we've come to love, too.
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Thanks you for the wonderful recipe. Peaches--along with Jack Shepard--are my favorite sweets. Waiting for my copy of The Ghost and the Stolen Tears, and I just ordered The Ghost Goes to the Dogs. I can't get enough of Jack.
ReplyDeleteSweet! On the peaches and your pre-orders. Thank you, Erin! And Jack and Pen thank you, too. xoxo
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So much Jack Shepard it's spooky!
ReplyDeleteLOL, Patricia, we can't help it. Jack just won't stop haunting us! Which means, there will be many more "Ghost" stories to come. Cheers for stopping by the Kitchen today. We hope you enjoy the end of the summer season, and will join us for some tasty fun as we warm up the Kitchen this fall. xoxo
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I agree with the above comments. Love the sweet treat with the addition of Jack!
ReplyDeleteThanks for stopping by the Kitchen, Libby, and cheers for the Jack shout-out. He's an unpredictable ghost, but he loves attention. :)
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