Apple Cider Sugar Cookies #Halloween #CanadianThanksgiving #giveaway Kim Davis

 

KIM DAVIS: First, on behalf of the crew here at Mystery Lovers' Kitchen, we'd like to wish our dear Canadian friends a wonderful Thanksgiving today!

While Canadians may be focused on feasting and gathering with friends and family to celebrate their Thanksgiving day, here in the U.S. October means Halloween. In fact, it seems like Halloween preparations start right after our 4th of July holiday! A bit too early for my tastes, but I know for some it can't come soon enough. 

I never thought I was a big fan of Halloween until my granddaughters were born. Then I had a complete change of mind with their adorable costumes (pictured below), and their excitement of trick-or-treating as they got a bit older. Once they started pre-school I discovered that I loved making sugar cookies for any and all occasions and decorating them for the kids in their class. I even had the fun task of providing decorating cookie and cupcake crafts for their elementary school class parties... a bit daunting with 30 young kids hyped up on sugar and excitement, lol. 

When it came to making the actual sugar cookie dough, I experimented with a variety of flavors. The one that I made most often for spring and summer cutout cookies was simply flavored with King Arthur Flour's Fiori di Sicilia, a delicious combination of vanilla and citrus flavors. Fall had me looking at more warming spices for the cookie dough and these Apple Cider Sugar Cookies quickly became a favorite with my granddaughters and their friends! Whether you brush a light icing glaze and decorate with holiday sprinkles or jimmies, or go the more elaborate route with tinted royal icing piped onto the cookie, I hope you and your ghouls and goblins enjoy these special treats!

I've included several of the photos I've taken of my cookie designs over the years after the recipe. The photo at the top of this page is this year's special design. 

Be sure to scroll through to see the giveaway which is open to both US and Canadian residents 

Apple Cider Sugar Cookies

 
Ingredients

1 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
3 (0.74 oz.) packets spiced apple cider mix (e.g. Alpine brand)
3 cups (14.4 oz.) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon salt

Icing for brushing on before adding sprinkles:

1 cup confectioners’ sugar
1 teaspoon vanilla extract
3 teaspoons water

Instructions

Using an electric or stand mixer, cream together the butter, brown sugar, and granulated sugar until fluffy.

 
Beat in the egg, vanilla, and the spiced apple cider packets until thoroughly combined.

 
In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, and salt.

 
Gradually add the flour mixture to the sugar and butter mixture and mix until incorporated.

 
Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for 1 hour.

 
Preheat the oven to 375 degrees (F).
 
Lightly sprinkle a work surface with flour and roll out the dough to about 1/4-inch thickness. If the dough is too hard, allow it to sit at room temperature for 15 minutes. Cut out into desired shapes and place on a parchment-lined baking sheet.

 
Refrigerate cut-out shapes for 10 minutes.
 
Bake cookies at 375 degrees (F) for 9 to 11 minutes, just until the edges turn golden brown.

Icing:
 
Whisk together the confectioners’ sugar, vanilla, and water until completely smooth. If the icing is too thick, add additional water, 1/2 teaspoon at a time, until desired consistency is reached.

 

 
Allow the cookies to cool on the baking sheet for 5 minutes, then remove to a wire rack and cool completely before spreading the icing over the cookies and decorating with your favorite sprinkles.

If you'd like to forego the time of decorating the cutouts, you can sprinkle the tops of the cookies with turbinado sugar before baking, for extra sweetness and crunch.

 

 

💕 Click here for a free printable PDF of the recipe!💕

What it's about:

Hollywood has descended on Oak Creek Valley to film a murder mystery. Carissa Carmichael, owner of the Aromatherapy Apothecary, has a front-row seat to the bad-boy leading man’s escapades as she works with the production to bring soothing essential elements to the stressed-out crew.

When the movie set becomes a true crime scene, Carissa’s best friend becomes the star suspect. Instead of enjoying the thrills of lights, camera, and action, she’s thrust into untangling the secrets of the glamorous actors who all seem to hide something. While working behind the scenes to sniff out clues and clear her best friend’s name, Carissa must apply pressure and find the killer before someone else is written out for good.

Includes a recipe, plus essential oil and reflexology tips.

Purchase links:

AMAZON

BARNES & NOBLE

OTHER RETAILERS

Books available at most online retailers

 

Amazon * Barnes & Noble * Kobo * Apple

 

Cupcake Catering Mysteries * Essentials of Murder* Essentials of Death

 

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

Click here to sign up here for Kim’s newsletter: Newsletter

Connect with Kim: Facebook, Pinterest, Instagram, Bluesky, Bookbub, Goodreads, TikTok, and website

 

AND NOW FOR THE GIVEAWAY

I'm giving away a copy of Catering to the Dead just in time for Halloween and Día de los Meurtos, Day of the Dead!

Comment below and include your email (yourname at yourserver dot com) for a chance to win a copy of Catering to the Dead. (Print contest is open to US and Canadian residents, and all others will receive an ebook copy). Contest ends 11:59pm on Wednesday, October 14, 2026. Winner's choice of either print or an ebook copy.

Readers, what's your favorite Halloween treat?

RELEASE DAY: Essentials of Homicide by Kim Davis #AromatherapyApothecaryMysteries

 

 Congratulations to our own...

 Kim Davis, 

on the release of 

ESSENTIALS OF HOMICIDE

the third book in the Aromatherapy Apothecary Mysteries! 

Hollywood has descended on Oak Creek Valley to film a murder mystery. Carissa Carmichael, owner of the Aromatherapy Apothecary, has a front-row seat to the bad-boy leading man’s escapades as she works with the production to bring soothing essential elements to the stressed-out crew.

When the movie set becomes a true crime scene, Carissa’s best friend becomes the star suspect. Instead of enjoying the thrills of lights, camera, and action, she’s thrust into untangling the secrets of the glamorous actors who all seem to hide something. While working behind the scenes to sniff out clues and clear her best friend’s name, Carissa must apply pressure and find the killer before someone else is written out for good.


Includes a recipe, plus essential oil and reflexology tips.

Available at most online book retailers. Click on the links below to purchase:

AMAZON

BARNES & NOBLE

OTHER RETAILERS

Instant Pot Risotto with Gruyère, Ham, and Peas #recipe and #giveaway from #KimDavis

KIM DAVIS:  Needing to eat gluten-free while dining out at a restaurant, if available, I always gravitate toward ordering risotto. There's something so comforting about the dish, and even though it's basically rice, cheese, and some add-ins, the final product seems elevated somehow. I've made risotto a few times the "old-fashioned" way, laboriously stirring the arborio rice in a pot on the stovetop, slowly adding ladles of hot broth until the creamy starch is released from the rice and it's cooked through. Time-consuming and labor-intensive, I rarely made the dish. Then I heard about using an Instant Pot for risotto, and while skeptical, decided to give it a try. The results were just as good as trying to cook it stovetop, and instead of waiting an hour for dinner to get on the table, this takes maybe 20 minutes to make. Now when I'm in a hurry to fix a quick dinner, I often make Instant Pot risotto. Plus, it's versatile when it comes to the add-ins: any precooked protein and veggies can be used. I've made mushroom risotto, shrimp and asparagus risotto, and chicken and broccoli risotto, and they've all been equally delicious! 

Be sure to scroll all the way down to find out how you can win one of my audiobooks! 

Instant Pot Risotto with Gruyère, Ham, and Peas

 
Ingredients
 
1 tablespoon olive oil
1/2 onion, finely diced
1/2 teaspoon sea salt
1-1/2 cups arborio rice
1/2 cup dry white wine
4 cups (1 quart) low sodium chicken broth, plus more if needed
2 cups cooked ham, diced
1 cup frozen peas, defrosted
1/4 cup grated parmesan cheese
1 cup Gruyère, shredded
Salt and pepper to taste

 
Instructions
 
In the base pot of the Instant Pot, add the olive oil, diced onion, and sea salt. Turn the sauté function on and cook until the onions are translucent, about 2 to 3 minutes. Stir frequently and don’t allow the onions to brown.

Stir in the arborio rice, making sure the onion and oil mixture thoroughly coats the rice.

Carefully stir in the white wine, and cook until the wine is mostly absorbed by the rice, about 1 minute.

Stir in the chicken broth, scraping the bottom of the pot to keep rice from sticking. 

Switch the sauté function to the pressure cook mode. Lock the Instant Pot lid into place and set the cook time for 5 minutes.

Once the risotto has cooked for 5 minutes, turn off the heat and quick-release the pressure. Use caution as the steam can cause severe burns. 

My granddaughter bought this dragon to fit over the release button on my Instant Pot so that the steam shoots out of its mouth! 

Once the pressure has released, carefully remove the lid, titling it away from you to allow any residual steam to escape. The mixture should look soupy.

Switch the Instant Pot back to the sauté function. Vigorously stirring every 30 seconds or so, cook the rice for 2 minutes uncovered. Add in the 2 cups of diced ham and stir to combine. Continue cooking and stirring for another 2 to 3 minutes, until the risotto is tender but still chewy. It’s okay if the mixture still seems slightly runny. It will thicken with the addition of the remaining ingredients and as it cools. If the mixture becomes overly dry before the rice is cooked through, add in an additional 2 to 4 tablespoons of chicken broth.

Turn Instant Pot off and stir in the Parmesan and Gruyère. 

Once the cheese has melted into the risotto, fold in the peas. Season to taste with freshly ground pepper and salt and serve immediately.

Refrigerate leftovers in an airtight container for up to 3 days. The risotto can easily be reheated in the microwave. If it appears too thick after reheating, add in a bit of chicken broth to thin to desired consistency.

Note

This recipe is quite versatile. You can substitute any pre-cooked protein for the ham, and swap the peas out for any pre-cooked vegetable...just use your imagination and let your taste buds guide you.

💕 Click here for a free printable PDF of the recipe!💕

Books available at most online retailers

 

Amazon * Barnes & Noble * Kobo * Apple

 

Cupcake Catering Mysteries * Essentials of Murder

 

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

Click here to sign up here for Kim’s newsletter: Newsletter

Connect with Kim: Facebook, Pinterest, Instagram, Bluesky, Bookbub, Goodreads, TikTok, and website

 

G I V E A W A Y   T I M E !!!

I'm giving away one audiobook, winner's choice, from my Cupcake Catering Mysteries!

Comment below and include your email (yourname at yourserver dot com) for a chance to win your choice of one of the Cupcake Catering Mystery audiobooks. (Contest ends 11:59pm on Wednesday, April 15, 2026 and is open worldwide.)

Readers, do you have a particular quick and easy dish that you frequently make?

 

 

Release Day: ESSENTIALS OF DEATH by Kim Davis #AromatherapyApothecaryMysteries

 

 Congratulations to our own...

 Kim Davis, 

on the release of 

ESSENTIALS OF DEATH

the second book in the Aromatherapy Apothecary Mysteries! 

After a scandalous arrest in San Francisco, Carissa Carmichael has moved back to her small Southern California hometown to start over as she opens her Aromatherapy Apothecary shop and reflexology services. A tourist destination, Oak Creek Valley, seems the perfect place to put the past behind her, but it seems no one will let her forget, especially her high school nemesis, Lacie. When Carissa finds her frenemy murdered after having a public altercation at the town's playwright conference and festival, she becomes the primary suspect. It doesn't help that the tarot cards she drew earlier in the day foretold the nature of the murder weapon. Despite her father's position as Oak Creek Valley's chief of police, the detective assigned to the case assumes she's guilty.

When tarot death cards begin turning up to taunt her, Carissa not only has to prove her innocence to keep her freedom, she has to make sure death doesn't come calling for her or those she loves. With the suspects acting as slippery as the essential oils she distills, it's up to Carissa to apply pressure and sniff out the truth before it's too late.

Includes essential oil and reflexology tips, plus recipes.

Available at most online book retailers.

Click on title to purchase: ESSENTIALS OF DEATH

Zucchini Walnut Bread #recipe Kim Davis

 

From Kim Davis:

I'm on a zucchini kick this summer (despite not even having a garden providing a prolific amount of the squash). One of my favorite ways to use zucchini is by using it in a quick bread. I've tried numerous recipes but when I found (and made) this recipe based on one in Cook's Illustrated magazine, I knew I'd never search for another. For one thing, it uses 1-1/2 POUNDS of zucchini and very little vegetable oil. I figure it's a good way to eat some veggies for breakfast or snack. Plus, my youngest granddaughter is a huge fan of this zucchini bread and requested it often over the years. Now that she's in college, I make sure I bake and package up loaves for her to keep in her freezer for a quick on-the-go breakfast. 

Zucchini Walnut Bread

The secret to making this zucchini bread moist without all the oil is to squeeze as much liquid from the zucchini as possible. Don’t skip that step, otherwise you’ll end up with a gummy mess.

Ingredients

1-1/2 pounds zucchini, shredded (4 – 4-1/2 cups PACKED shredded)

1-1/4 cups (8.75 ounces) packed light brown sugar
1/4 cup canola oil
2 eggs, room temperature
2 teaspoons vanilla extract

1-1/2 cups (7.5 ounces) all-purpose flour
1/2 cup (2.7 ounces) white whole wheat flour
1-1/2 teaspoons salt, divided
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger

1/2 cup chopped walnuts (optional)
1 tablespoon coarse sparkling sugar (optional)

Instructions

Preheat oven to 325 degrees.

Grease a 9″ x 5″ loaf pan.

Toss shredded zucchini with 1/2 teaspoon salt and set aside for at least 10 minutes while you gather remaining ingredients.

Once zucchini has rested, place shreds in the middle of a clean kitchen towel. Gather the ends together and tightly twist to extract as much liquid as possible. You want to extract at least a minimum of 1/2 cup liquid from the zucchini. The more you extract from the shreds, the better. Discard the liquid.

Whisk brown sugar, eggs, oil, and vanilla together in a medium-sized bowl.

Add the zucchini to the sugar mixture.

Whisk the both flours, cinnamon, cloves, ginger, baking powder, baking soda and remaining 1 teaspoon of salt together in a large bowl.

Gently stir the zucchini mixture into the flour mixture.

Mix until thoroughly incorporated but be careful to not overmix.

Stir in the walnuts.

Pour the batter into the greased pan and sprinkle with the coarse sparkling sugar.

Bake 60 to 70 minutes, or until a wooden skewer inserted into the middle comes out with a few crumbs attached. Just make sure the crumbs are moist but not gooey or wet.

Remove bread from the oven and allow to cool in pan for 30 minutes.

Remove bread from the pan and cool completely before slicing…if you can wait that long!

Notes:

Shredding the zucchini with a food processor shred attachment makes quick work of the squash. Otherwise, use the large holes on a box grater.

My granddaughter has tried turning this recipe into muffins, with no success (so far). The shortened baking time required for muffins, didn't allow the zucchini to fully cook, resulting in a gummy muffin. Therefore, I highly recommend keeping this recipe as a bread and not trying to convert it. 

💕 Click here for a free printable PDF of the recipe!💕

READERS: Do you have a favorite quick bread recipe you use time and time again?

Click on graphic for purchase links

Books available at most online retailers

 Amazon * Barnes & Noble * Kobo * Apple

Cupcake Catering Mysteries * Essentials of Murder

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. For ten years she’s written the Cinnamon, Sugar, and a Little Bit of Murder culinary cozy mystery blog, in which she features reviews of cozy mysteries along with a recipe from the book, and photos of the prepared dish. And now she’s a member of Mystery Lovers’ Kitchen!

Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

Click here to sign up here for Kim’s newsletter: Newsletter

Connect with Kim on Facebook, Pinterest, Instagram, Bluesky, Bookbub, Goodreads, and website