When Reagan Summerside turned the first floor of her old Victorian home into a consignment shop, she never imagined she’d be harboring a fugitive in her attic. But after a dead man is found in a bathtub and local lawyer Walker Boone is accused of doing the dirty deed, she suddenly has a new houseguest.
Purchase a copy of Demise in Denim HERE.
Duffy Brown loves anything with a mystery. While others girls dreamed of dating Brad Pitt, Duffy longed to take Sherlock Holmes to the prom. She has two cats, Spooky and Dr. Watson, her license plate is Sherlok and she conjures up who-done-it stories of her very own for Berkley Prime Crime. Duffy’s national bestselling Consignment Shop Mystery series is set in Savannah and the Cycle Path Mysteries are set on Mackinac Island.
My Impressions:
Demise in Denim is the 4th book in Duffy Brown’s Consignment Shop Mystery series. Set amid the historic squares of Savannah, it is all that a cozy mystery should be. Colorful and quirky characters, a curious and meddlesome amateur sleuth, a hunky love interest and a mystery full of twists and turns are all found in this novel. Told from the first person perspective of Reagan Summerside, proprietor of the Prissy Fox consignment shop, the novel can be read as a standalone. With an interesting mystery, Demise in Denim could be used as a guide to local cuisine! Reagan and her many sidekicks fuel their investigation with meatloaf sandwiches from Parker’s, barbecue from Wall’s and late night snacks of Tabasco popcorn from Pinkie Masters Lounge. Demise in Denim is a fun and flavorful read, but be aware there is some profanity.
While many of the sites noted in Demise in Denim do exist, there were a couple of eateries that are purely ficitional. But the food really does need to be real! So in honor of Cakery Bakery’s sprinkle donuts and best friend Chantilly’s mac and cheese, here are two recipes you can make yourself.
Cakery Bakery Sprinkle Donuts (courtesy of Sally’s Baking Addiction)
Ingredients:
DONUTS
1 cup (125g) all-purpose flour (careful not to overmeasure)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg (gives them that “bakery donut” taste)
1/3 cup (65g) granulated sugar
1/4 cup (60ml) milk*
1/4 cup (60g) Greek yogurt*
1 large egg
2 Tablespoons (30g) unsalted butter, melted
1 and 1/2 teaspoons vanilla extract
1/2 cup rainbow sprinkles
GLAZE
1/4 cup (60ml) milk*
2 cups (240g) confectioners’ (powdered) sugar
1 teaspoon vanilla
extra sprinkles to sprinkle on top, optional
Directions:
Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.
For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color. I use these rainbow jimmies and they do not bleed.
Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag for ease, as pictured above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze “sets” easier onto cooled donuts.
For the glaze: combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I simply dropped each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with additional sprinkles.
Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
Additional Notes:
*Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
*Sour cream or nonfat, low fat, vanilla, plain, Greek, or regular yogurt is OK.
*You may make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned.
Chantilly’s Mac And Cheese (courtesy of The Barefoot Countessa)
Ingredients
4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Directions
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven – there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
(Thanks to Duffy Brown for a review copy. All opinions expressed are mine alone.)
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