Pineapple Upside Down Murder (The Cast Iron Skillet Mystery Series)

 by Jodi Rath

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Pineapple Upside Down Murder (The Cast Iron Skillet Mystery Series)
by Jodi Rath

About the Book

Pineapple Upside Down Murder (The Cast Iron Skillet Mystery Series)
Cozy Mystery
1st in Series
MYS ED llc (November 23, 2018)
Print Length: 85 pages
Digital ASIN: B07GXDPPSP
Introducing Jolie Tucker, an introverted yet passionate restaurant co-owner of Cast Iron Creations, who, at her best friend Ava’s request, steps out of her comfort zone which leads her into the shade of a killer in the small, cozy village of Leavensport, Ohio. The victim is the villages beloved Ellie Siler who runs the village sweet spot, Chocolate Capers. Jolie finds her grandma Opal is a prime suspect and goes on a search for answers only to find out that her families secret recipes may not belong to the Tucker family at all. Jolie’s job, family, and livelihood are all on the line. The answers are assuredly lethal.

About the Author

 

Moving into her second decade working in education, Jodi Rath has decided to begin a life of crime in her The Cast Iron Skillet Mystery Series. Her passion for both mysteries and education led her to combine the two to create her business MYS ED, where she splits her time between working as an adjunct for Ohio teachers and creating mischief in her fictional writing. She currently resides in a small, cozy village in Ohio with her husband and her seven cats.

Author Links:  Webpage: https://www.jodirath.com/   FB: https://www.facebook.com/jodirath FB Author Page: Author Jodi Rath  Twitter @jodirath

Goodreads: https://www.goodreads.com/author/dashboard  Bookbub: https://www.bookbub.com/profile/jodi-rath

Pinterest: https://www.pinterest.com/jodirath/

Purchase Links: Amazon:  http://authl.it/B07GXDPPSP  All other e-platforms:https://www.books2read.com/u/md0XMl

TOUR PARTICIPANTS

December 6 – Laura’s Interests – REVIEW, CHARACTER GUEST POST

December 6 – Babs Book Bistro – SPOTLIGHT, EXCERPT

December 7 – Ruff Drafts – AUTHOR INTERVIEW

December 7 – Teresa Trent Author Blog – SPOTLIGHT, GIVEAWAY

December 8 – My Reading Journeys – REVIEW, CHARACTER GUEST POST

December 8 – Escape With Dollycas Into A Good Book – GUEST POST, GIVEAWAY

December 9 – The Book’s the Thing – REVIEW, RECIPE

December 10 – Cozy Up With Kathy – AUTHOR INTERVIEW

December 11 –Valerie’s Musings – GUEST POST

December 12 – Handcrafted Reviews – SPOTLIGHT, GIVEAWAY

December 13 – The Pulp and Mystery Shelf – GUEST POST

December 14 – MJB Reviewers – REVIEW, AUTHOR INTERVIEW, GIVEAWAY

December 14 – The Book Decoder – REVIEW

December 15 – Here’s How It Happened – SPOTLIGHT

December 16 – A Blue Million Books – CHARACTER GUEST POST

December 16 – Moonlight Rendezvous – REVIEW, GUEST POST

December 17 – Socrates’ Book Reviews – REVIEW

December 18 – Mysteries with Character – AUTHOR INTERVIEW

December 18 – StoreyBook Reviews – REVIEW

December 19 – Books a Plenty Book Reviews – REVIEW

~~~RECIPE~~~

Pineapple Upside-Down Ginger Cake

INGREDIENTS

  1. Topping
    • 1/4 cup (1/2 stick) unsalted butter
    • 2/3 cup (packed) golden brown sugar
    • 2 20-ounce cans pineapple chunks in heavy syrup, drained, patted dry with paper towels
    • Cake
      • 2 cups all purpose flour
      • 1 tablespoon unsweetened cocoa powder
      • 1 1/2 teaspoons ground ginger
      • 1 teaspoon ground cinnamon
      • 1 teaspoon baking soda
      • 3/4 teaspoon salt
      • 1/2 teaspoon ground nutmeg
      • 1/2 teaspoon ground cloves
      • 3/4 cup mild-flavored (light) molasses
      • 1/2 cup (packed) golden brown sugar
      • 1/2 cup (1 stick) unsalted butter, melted
      • 2 large eggs
      • 1 teaspoon vanilla extract
      • 3/4 cup whole milk
      • 2 tablespoons minced crystallized ginger
      • 1 cup whipping cream, beaten to soft peaks

PREPARATION

  1. For topping:
    1. Preheat oven to 350°F. Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
  2. For cake:
    1. Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
    2. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.

 

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