Epic Cupcake War!

Okay, so one of my dudes had a birthday a
few weeks ago, and I decided this was the
perfect time to make -- what else -- cupcakes!
Now the boy wanted the Tom and Jerry cupcake
decorations and a few of his buds are vegan,
so it seemed to me it was a perfect time to have
our own Epic Cupcake War! Vegan vs. Non-Vegan
and may the best chocolate-chocolate cupcake win!

Now because this is an EPIC battle of the cupcake, I'm going to divide it into two parts. So, this week representing the Non-Vegan Cupcake we have Jerry the mouse on this super chocolate-chocolate recipe!

Non-Vegan Chocolate Cupcake

Ingredients:

1 ½ cups flour

¾ cup unsweetened cocoa

1 ½ cups sugar

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

2 eggs, room temperature

¾ cup milk

3 tablespoons oil

1 teaspoon vanilla extract

¾ cup water, warm

Preheat oven to 350. In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder and salt.

Add eggs, milk, oil, extract and water. Beat on medium speed with an electric mixer until smooth, scraping the sides of the bowl as needed. Scoop into paper lined cupcake pans and bake for 20 minutes, until a toothpick inserted in the center comes out clean. Makes 18.

Chocolate Buttercream Frosting Ingredients:

1 cup softened butter
(I use one stick salted, one stick unsalted)
3 cups confectioners sugar

3/4 cup unsweetened cocoa

1 tspn vanilla

3-4 tblspns milk
Directions:

In a large bowl, cream butter and vanilla. Gradually add sugar and cocoa, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. For best results, keep icing in refrigerator when not in use.

Stay tuned as we bring on the Vegan Chocolate-Chocolate Cupcake next week!

Comment on either today's blog or next week's blog (or both) and be entered in the drawing to win some serious cupcake swag!

The winner will be announced the following Wednesday (the 29th)! To celebrate my departure to Texas to go on tour with the Fatal Four!!! Look out Lone Star State, here we come!!!

THE TOUR: Maggie Sefton, Wendy Lyn Watson, Hannah Reed and Jenn McKinlay

September 30 - 7:00 PM Barnes & Noble La Frontera Village Round Rock, TX

October 1 - 6:30 PM Murder by the Book Houston TX

October 2 - 2:00 PM Barnes & Noble The Shops at La Cantera San Antonio, TX

October 3 - 2:00 PM Barnes & Noble University Village Fort Worth, TX

Cooking up a book trailer and some Moonlight Madness!

Okay, so I caught the book trailer bug.
Mostly, because my friend Cathy posted a picture
on facebook of her stint as the white witch from the
play version of The Lion, the Witch and the Wardrobe
and every time I saw it, it made me laugh -- out
loud! She must have done a good job, because a
little girl saw her after the play and came up
and kicked her. Okay, I'm laughing again!


Anyhoo, when I was kicking around the idea of a book trailer
for SPRINKLE WITH MURDER, I knew I had to use that
photo of Cathy as my bridezilla. For those of you who
have already read SPRINKLE, you know who I'm talking
about. For those of you who haven't, check out the
trailer, if Cathy doesn't sell you on this character,
nothing will!


So without further ado, sit back and enjoy the first You Tube posting
by cpcksrmrdr (cupcakes are murder). That's my You Tube handle, dig it?





Is she perfect or what? Now you probably noticed the opening shot of the cupcake
in the video. This is one of my favorites. It is Mel's Moonlight Madness Cupcake
and it's mentioned in SPRINKLE WITH MURDER, but I didn't include
a recipe in that book. It will be in the upcoming BUTTERCREAM BUMP OFF
(January 2011), but for those of you who can't wait, I'm giving a sneak preview here.

Moonlight Madness Cupcakes:

A chocolate cupcake with vanilla

buttercream frosting rolled in shredded

coconut and topped with an unwrapped

Hersey’s Kiss.

Ingredients:

1 ½ cups flour

¾ cup unsweetened cocoa

1 ½ cups sugar

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

2 eggs, room temperature

¾ cup milk

3 tablespoons oil

1 teaspoon vanilla extract

¾ cup water, warm

1 bag shredded coconut, sweetened

Preheat oven to 350. In a large bowl, whisk together flour, cocoa, sugar,

baking soda, baking powder and salt. Add eggs, milk, oil, extract and water.

Beat on medium speed with an electric mixer until smooth, scraping the sides of

the bowl as needed. Scoop into paper lined cupcake pans and bake for 20 minutes,

until a toothpick inserted in the center comes out clean. Makes 18.

Vanilla Buttercream Frosting

Ingredients:

1 cup butter, softened

1 tspn vanilla extract

4 cups confectioner's sugar

2-3 tbspns milk, or whipping cream

Directions:

In a large bowl, cream butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. For best results, keep icing in refrigerator when not in use. This icing can be stored up to 2 weeks. Rewhip before using. Makes 3 cups of icing.

To finish the Moonlight Madness Cupcakes, spread a generous amount of the vanilla

buttercream frosting on top of the cupcake with a rubber spatula, then roll the top of

the cupcake in a bowl of shredded coconut before the frosting dries so the coconut

will adhere to the frosting. Top with an unwrapped Hersey’s Kiss.

www.jennmckinlay.com

Jenn McKinlay ~
Sprinkle With Murder ~ Buttercream Bump Off

also writing as:

Lucy Lawrence ~ Stuck on Murder ~ Cut to the Corpse

Back to School Biscuits!

Why is it when the calendar read
"summer break" the hooligans were
up before the sun and hard at play,

but now that the calendar reads
"back to school" they refuse to budge
from their beds and I've had to train
our dog Otto to jump on them and lick
their faces until they finally rise?

Thank goodness the puppy is persistent
or they'd never get up! Some days, they do
try to escape the dog and pull the covers
over their heads. Good thing I have

more than one trick up my sleeve.
Nothing says "get out of bed" more
effectively than fresh from the

oven apple cinnamon biscuits.

Ingredients:

1 3/4 cups all purpose flour
1/4 wheat bran
2 tbspns sugar
1 tbspn baking powder
1/2 tspn cinnamon
1/4 tspn salt
1/2 cup butter, softened
2/3 cup milk
1/2 cup finely chopped apples,
peeled and cored
1/2 cup powdered sugar
2-3 tspns orange juice

Directions:

Combine flour, bran, sugar, baking
powder,cinnamon and salt. Cut in
the butter. Make a well in the center
of dry mixture. Add the
apples and milk and stir until moist.
Turn dough onto a floured surface
and knead 10-12 strokes or until
smooth. Pat or roll dough to 1/2 inch
thickness. Cut dough with floured
biscuit cutter (I used a glass -- just
like Mom taught me). Place biscuits
on an ungreased cookie sheet and
bake in a 400 degree oven
for 10-12 minutes. Remove biscuits
and cool slightly.
Meanwhile, stir together powdered
sugar and orange juice for a simple
glaze. Drizzle over biscuits and serve
warm. Makes 12 (and it will get
those sleepy zombie children out of bed
and ready for school)!!!

www.jennmckinlay.com

Jenn McKinlay ~
Sprinkle With Murder ~ Buttercream Bump Off

also writing as:

Lucy Lawrence ~ Stuck on Murder ~ Cut to the CorpseDon't miss this sweet contest
at BookTrib.com.

This book lovers' site is giving away
10 autographed copies of Cleo's new
Coffeehouse Mystery, Roast Mortem.So click on over and enter. It's free!

If you'd like to know more about her
new culinary mystery, click here to read
Roast Mortem's prologue and first
chapter.

Shall we meringue?

Okay, so the dance is merengue and
the yummy food in meringue. Still, I
think we should merengue
while we meringue. Yes?
Cool, try not to sprain anything!

For months, I have had meringues on the brain.
I blame Cleo and Krista. Since they
posted their recipes -- click their names
to be wowed -- I have been thinking
non stop about meringues as my work
in progress will attest.
(I'll meringue a cupcake yet!!!)

So I was chit chatting about my
meringue obsession with my boss Marijo,
and she told me about a pie her mother
makes that I simply had to try. Thankfully,
she was kind enough to share the recipe
(thanks, Marijo and Mom)!

Meringue Pie

4 egg whites
1 tsp vinegar
1 cup sugar

Make the meringue crust the day before
you need the pie. Beat egg whites and vinegar,
gradually adding the sugar. When peaks stiffly
form, put into a pie pan that is well greased
and floured. Fill it, making sure it is level.
Bake 45 min at 300 degrees. Take it out and
put it away for one day (I put mine in the
microwave since we weren't using it).

Filling:

1/2 pint heavy whipping cream
3 tbspns sugar
1 tspn vanilla

Whip the cream adding sugar and
vanilla. Fill in the meringue crust,
which should have fallen and
conformed to the pie dish.
Garnish with toasted almonds
(I used cinnamon dusted pecan chips
because that's what I had).





OMG! This was awesome!
A perfectly light and fluffy summer
dessert.


Now, I have some news.
First, the happy news:
SPRINKLE WITH MURDER
has been picked up by a publisher
in Japan. This is very exciting for me.
I can not wait to see what the
translation will look like!
And now the sad (for me) news. I will be taking the
month of July off from Mystery Lover's Kitchen,
so that I can focus on meeting several impending
deadlines. I will miss you all very much, but here's the
great news for you: Wendy Lyn Watson has graciously
agreed to fill in for me while I'm away! I am delighted.
Wendy is a fabulous writer and says she has loads of
recipes to share. Yay! Thanks, Wendy, for stepping
in as the Wednesday gal. I know you'll have a lovely
time in the kitchen!

Happy eating and reading, everyone. I'll see you in a month!!!
Jenn

And finally, do not forget that the much anticipated releases of
LONG QUICHE GOODBYE and DELICIOUS AND SUSPICIOUS
are coming out NEXT WEEK!!! Yippee! And if you haven't picked
up GRACE UNDER PRESSURE, do so now. It's fabulous!

Oh, and the clock is ticking if you want to enter Avery's contest:

Avery Aames is celebrating the upcoming release of The Long Quiche Goodbye.

Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

There, now I'm done...really!

The Crazy Coconut Caper

Have you ever noticed that sometimes things just converge in life? It all started with Jenn's book. I had cupcakes on the brain. (It's a wonderful book, by the way -- you'll love it! Don't miss Lesa Holstine's review!) Then someone recommended adding raw coconut oil to my dog's food. Apparently, it's a natural anti-fungal and anti-bacterial. I bought the coconut oil, and sure enough, my mother started reminiscing about her friend's signature cake. She made coconut cake for every birthday, holiday, and celebration. In the Domestic Diva Mysteries, Natasha has a signature color (oh! that would make a great question in a contest!), but who knew someone might have a signature cake?

By that time, I was itching to try the coconut oil. I dipped a spoon into it and tried just a taste. It reminds me a little bit of an Almond Joy or a Mounds, but it has the texture of Crisco. A little bit of research indicates that raw coconut oil is nothing short of a miracle food curing hair and skin issues, "maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength." WEIGHT LOSS? Bring on the coconut oil!

By now you see where this is going. I had to make crazy coconut cupcakes. To lose weight -- you understand.

Crazy Coconut Cupcakes

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1 egg
1/3 cup milk
1/3 cup heavy cream
1/4 cup raw coconut oil
1/2 cup shredded coconut


Preheat the oven to 350 degrees. Place cupcake liners in the cupcake pan. Note that I wanted to make a small batch. This makes about 11-12 cupcakes. If you need more, double the recipe.

Combine the flour, sugar, baking powder, shredded coconut, and salt, and mix with a fork.

Separate the egg. Beat the egg white until it forms gentle peaks, but isn't dry. Set aside.

Beat the egg yolk briefly, slow the mixer and add a the coconut oil. Slowly add some of the flour mixture. Alternate adding the liquids and the rest of the flour mixture.

Gently fold about 1/4 of the mixture into the egg white. Add the rest in two portions, folding each time. Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake 18-22 minutes or until a cake tester comes out clean.


If you're the type who prefers the cake part of cupcakes, top these with a strawberry and you're done. They're delicious without frosting. But if you're the type who thinks nothing can be too sweet -- go for the frosting below!

Crazy Coconut Cupcake Frosting

Interestingly, raw coconut oil does not need to be refrigerated. That made me start thinking about buttercream and how delicate it is in the heat. If you've read The Diva Takes the Cake, you know what I'm talking about! I don't know how well coconut oil frosting will stand up to heat, but here it is --

6 tablespoons raw coconut oil
4-6 tablespoons milk or cream
3 cups powdered sugar

Place the coconut oil in the mixer with 2-3 tablespoons of milk or cream and mix. Add powdered sugar 1/2 cup at a time, mixing well. Alternate adding the liquid and the sugar until it reaches a nice frosting consistency. Spread or pipe on the cupcakes. I sprinkled mine with a little bit of Wilton's Sprinkles -- not with murder!

Enjoy losing weight!


Aside from having a crazy coconut cupcake crisis, I'm happy to say that I managed to make a trailer for The Diva Paints the Town. (If it's too small to see clearly here, you can check it out at YouTube.)

Don't forget Jenn's cupcake contest! Sprinkle with Murder is in bookstores near you! If you’d like to win cupcakes from Crumbs Bake Shop, send us an e-mail at MysteryLoversKitchen@gmail.com or a comment with your idea of the wackiest cupcake ingredients you can think of.

~ Krista

And the winner is....

...Mat Matazzoni with "Calamity Cream"!!!
Yeah, Mat! As the winner of the Name the Cupcake
Contest, Mat and his cupcake will be written into
BUTTERCREAM BUMP OFF to be published
in January 2011 and I'll be sending him a signed

copy hot off the presses. Thanks to everyone who
particpated. The response was overwhelming.
We almost had to upgrade to a larger sized drawing
bucket to put all the entrants in! It was a hoot to read
all of the entries. Truly, I enjoyed every one!

And now....it's OUT!!! Yippee, hot dog, make that Yippee, Cupcake!

SPRINKLE WITH MURDER is officially out and I couldn't be

more excited.

To celebrate, I am taking a day off from posting recipes to announce a

new contest! Our March Contest is in celebration of cupcakes.

Shocker, I know! If you would like to win a prize of cupcakes

from Crumbs Bake Shop, all you have to do is send us an

email or a comment with your idea of the wackiest cupcake
ingredients you can think of: broccoli-bacon, licorice-pretzel,
you name it! Now go out and have a cupcake and celebrate with me!!!

Wahooo!
Jenn

Jenn McKinlay -- SPRINKLE WITH MURDER -- March 2010
aka Lucy Lawrence -- CUT TO THE CORPSE -- April 2010
-- STUCK ON MURDER -- Sept 2009

Name the Cupcake Contest!

Another release from the Mystery Lover's Kitchen:
Krista's The Diva Paints the Town
is OUT!!! Woo hoo. I can't wait to read it.

And now:

Liar, liar pants on fire!

So, here's what I said to earn my portion

of our Creative Writer Blog Award from Lesa:

1. My genealogy has been traced back to the 1400's
and I had relatives that came over on the Mayflower.

False! Hub made that one up -- pretty good, yes?

2. At six feet tall, I played basketball all through school

and was recruited by several Universities but blew my

knee out in my senior year.

False! I'm six feet tall but a terrible ballplayer, although I love

the game I'm not very good at it.

3. My favorite mode of transportation is my Sector 9

mini-longboard (a skateboard).

True! The dudes and I take our boards out almost

every day. I am happiest when I am sidewalk surfing.

And now we roll into Shameless Self-Promotion!

I am taking a week off from posting recipes to

announce a contest to promote the release

of SPRINKLE WITH MURDER on March 2!

NAME THE CUPCAKE CONTEST!

Love cupcakes? Love mysteries?

Then enter your suggestion for the

name of a fictional cupcake

and have your name and your cupcake

written into the mystery novel

BUTTERCREAM BUMP OFF! (The

sequel to SPRINKLE WITH MURDER).

Simply send me proof of your pre-order of

SPRINKLE WITH MURDER

along with your name and your cupcake

name to jennmck@yahoo.com

LET’S GET THE PARTY STARTED!!!

CONTEST DATES: Feb 1 – Mar 2, 2010

(The winner will be drawn on March 2)

Have fun and good luck!!!

www.jennmckinlay.com

For a little eye candy, here's a
pic of some mouse cupcakes
I made for a birthday party.
Cute, yes?

Rainy Day Yummies: Scandinavian Almond Cookies

There is nothing like a cup of cocoa and a
yummy plate of cookies on a cold winter's
day. We don't get many of those in central
Arizona, so today when I woke up and it
was gray and rainy and hovering in the
high 50's/low 60's, I knew it was cookie
baking time!


The cookie of choice? My mother's Scandinavian almond
cookies. It's a recipe she gave me almost 20 years ago
and it never fails to win over new fans and bring the old
ones coming back for more.

Scandinavian Almond Cookies

1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg
1/s teaspoon almond extract
1/2 cup sliced almonds


Stir together flour, baking poweder, and salt. In a large mixer
bowl beat butter until softened. Add sugar and beat till fluffy.
Add egg and almond extract and beat well. Add flour mixture
and beat until well mixed.

Divide dough into fourths. Form each into a 12 inch roll. Place
two rolls 4 to 5 inches apart on an ungreased cookie sheet.
Flatten till 3 inches wide. Repeat with remaining rolls.

Brush flattened rolls with milk and sprinkle with with almonds.
(I am a BIG almond lover. In my book SPRINKLE WITH
MURDER my favorite cupcake is an almond flavored cake with
almond buttercream called the blonde bombshell, but I digress.)
Bake in a 325 degree oven for 12-14 minutes or until edges are
lightly browned. While cookies are still warm, cut them
crosswise at a diagonal into 1 inch strips. Cool and drizzle with
almond icing. Makes 48.

Almond Icing

Stir together 1 cup powdered sugar, 1/4 teaspoon almond extract,
and 3-4 teaspoons of milk (enough to make the icing of drizzling
consistency).


www.jennmckinlay.com


Jenn McKinlay
SPRINKLE WITH MURDER
March 2010
(Available for pre-order now)

aka Lucy Lawrence
STUCK ON MURDER
Sept 2009 (Available now)

CUT TO THE CORPSE
April 2010
(Available for pre-order now)


Keep sending in suggestions for our next Iron Chef ingredient week, there are
prizes to be had. So be creative!

BBQ: the evolution of Ginger's sauce

This is the Hub's recipe, or more
accurately his mother's, or even
more accurately it is the creation
of a woman named Ginger who
was their neighbor many years
and several addresses ago.




This is one of those recipes that has been in the family for
so long that to my husband it is still the taste of his childhood.
He and I are both barbeque lovers (needless to say we're looking
forward to Mystery Lovers Kitchen's own Riley Adam's BBQ
series) and when we were dating we tried out every BBQ joint
in the Phoenix metro area. Although there are several famous
ones -- Honey Bear's comes to mind -- the taste of BBQ for the
Hub is still Ginger's Sauce. And so we share it with you!

1 cup very strong coffee (Yep, we're even working in Cleo's first love)!
1 stick butter, melted
1 cup catsup
1 -- 5 oz bottle of soy sauce
1 tablespoon sugar
4 cloves of garlic choped
1 tablespoon salt
1 tablespoon black pepper

Mix it all up, put it in a jar and refrigerate. As my mother-in-law
said, "It'll keep for months -- if it lasts that long."



Um, not with the Hub around!
Thanks Hub and Mom and the
unknown (to me) Ginger for a
wonderful recipe. Hub slow
baked some pork ribs and
coated them with this sauce
and I have to say they were
FANTASTIC!




Keep entering ingredient ideas for our next Iron Chef week, and
don't forget to "Egg"secutive Order hunt to be entered in Julie's contest
as well.

It's a great week here at the Mystery Lover's Kitchen. Julie's latest is out
and my March release SPRINKLE WITH MURDER just received a
starred review in Publisher's Weekly!!! Wa hoo!

Jenn McKinlay
SPRINKLE WITH MURDER
March 2010
(Available for pre-order now)

aka Lucy Lawrence
STUCK ON MURDER
Sept 2009
(Available now)

CUT TO THE CORPSE
April 2010
(Available for pre-order now)

Checkerboard Cake: The dessert that almost wasn't!

Everything was going so well,
the Christmas carols were
playing, the Hub and
the dudes were out from
under foot and off with
their new toys. My cake
batter was perfect. All
was right in my kitchen,
and then it wasn't.





For the uninitiated, a checkerboard cake is a three layer cake
that alternates vanilla and chocolate cake so that when you
cut into it, it looks like a checkerboard. There is a special pan
created to make this cake, which my mother gave me several
years ago that I had been wanting to try. Well, what better
day than Christmas day?

The recipe requires that you make all of the cake batter and
then separate a third to which you add the melted chocolate.
As I mentioned, my batter was perfect. I poured the third
into a separate bowl and turned around to add the chocolate
when the blue glass bowl in my hands slipped. For a nanosecond
I thought it might bounce. It did not.

A crash like gunshot sounded, causing my husband who had
just walked into the room to jump and shout while I stared at
the pile of blue glass and batter in a catatonic stupor. As my
husband swept up the mess and tried to talk me back from
the ledge, I was incapable of speech and reduced to making
strange animal noises. This was supposed to be dessert at
my in-laws for thirteen people! The Hub offered to run to
the store to buy whatever I needed. I debated making a
subdued two layer cake. I did some pranayama breathing.
I checked my ingredients. I had just enough, with a tablespoon
of flour to spare, to make a third more of the cake batter.



And this is how it turned out:


PERFECT!

Now for anyone interested in
making this cake on their own,
I am including the link to the
Wilton cake site. The picture
of their cake is prettier than mine.
My one piece of advice (other than
don't drop a third of your batter on
the floor) is to have some wine chilled
for when you get done. This cake is
an accomplishment worthy of a
beverage. Fo Sho!



Happy New Year!!!
Jenn

www.jennmckinlay.com

SPRINKLE WITH MURDER
by Jenn McKinlay
March 2010 (Available for pre-order now)

STUCK ON MURDER
by Lucy Lawrence (aka Jenn McKinlay)
Sept 2009 (Available Now)

CUT TO THE CORPSE
by Lucy Lawrence
April 2010 (Available for pre-order now)

Keep entering ingredient ideas for our Iron Chef week and don't
forget to hunt for Eggsecutive Orders by Julie to be entered
in her contest, too! See? There's always something fun to do
at the Mystery Lover's Kitchen!!!

Cranberries: From Decorating to Pancakes!

Happy Cranberry Week!

My mother-in-law uses

cranberries to fill the

bottom part of the vase

of her floral centerpiece.

And I have to say, I

think it is just beautiful.

This picture is from ehow.com

as I forgot to take one of

my mother-in-law's arrangement,

but it is equally as pretty.

And now for the recipe:

This is one of those dishes that came out of an experiment.

The experiment being an answer to the daily question: how

can I get the dudes to eat a healthy breakfast? And of course

the answer is sometimes you just have to sneak the good stuff

into the mix.

Thus, I made pancakes with vanilla yogurt chips (they thought

they were white chocolate and really why would I tell them

differently?) and dried cranberries. Surprise, surprise!

They loved them and I was delighted because cranberries
are full of Vitamin C and a host of other nutrients which fight

heart disease, cancer, urinary tract infections, gum disease

and even ulcers . Quite the powerful little berry, no?

Cranberry-Vanilla Yogurt Chip Pancakes

Ingredients:

1 cup organic flour

2 tspns baking powder

1 tblspn sugar

1 cup milk

1 slightly beaten egg

2 tblspns vegetable oil

1/2 cup dried cranberries

1/2 cup vanilla yogurt chips

Sift the dry ingredients together, making a well in the center. In a

smaller bowl, combine the milk, egg and oil together and then add it

to the dry ingredients. Mix together until moist (it should be lumpy).

Add yogurt chips and dried cranberries. Cook on a greased griddle

at med to med-high heat (2-3 minutes per side) until pancakes are

golden brown on both sides. Yum!

Congrats to Janel G for winning the cheesecake! Keep those ideas

coming for our next Iron Chef cooking week and you can win a

cheesecake, too! And really, who doesn't love cheesecake?

Jenn McKinlay

SPRINKLE WITH MURDER

March 2010

(Available for pre-order)

aka Lucy Lawrence

STUCK ON MURDER

Sept 2009

(Available now)

CUT TO THE CORPSE

April 2010

(Available for pre-order)

For more info go to: http://www.jennmckinlay.com/