Carolyn L. Dean

Author of small town Cozy Mysteries and sweet Romances

Month: July 2016

Grappling with Instagram

I’ve been so busy writing lately that I haven’t had much time for other things, such as learning a new app.  Yesterday I buckled down and started exploring my new Instagram account, and I love it!  It was amazing how easy it was to find people who are interested in the same sort of books I am, and to chat with them.   I expect I’ll be very active there.

https://www.instagram.com/Carolyn_Dean_books/

I love small towns with character and history, and based Ravenwood Cove on some of my favorites, including my hometown.  Don’t believe me?   Here’s a picture of the main street festival yesterday.

CDays

WHOO HOO! First cover for Bed, Breakfast and Bones

RC Bed Breakfas and Bones

 

 

 

I had to put this up here because it made me happy.  Thank you, Spencer Pierson!  The dark bands at the top and bottom will continue in the spine and back of the printed version.  Right now I can’t add custom artwork to the book, but it may be changed for something different down the road 🙂

Ready to send out free advance reader copies…..EEEEK!

fearOkay, this is the scariest thing I’ve done in a LONG time. My novel, a PG-rated cozy mystery titled BED, BREAKFAST, and BONES will be through final edits this weekend, and free advance digital copies will be available on Sunday. You may remember this is the first book where I’ve told people my pen name, so having you all read it is a huge step for me.

If you are interested in reading it to help catch errors and give opinions, or if you’d like a free copy to read and then give an honest review on Amazon, please let me know at Carolyn@CarolynDeanBooks.com. I can send a Word doc (best for revisions), PDF, .mobi or .epub. Directions on how to download it to your Kindle can be included but I’ve found it to be problematic sometimes. Please IM me your email, and which version you would like. If you’d rather download from Amazon, i am expecting it be available in about a week, for 99 cents.  

THANK YOU!

 

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS

CUPPA’S  ‘TO DIE FOR’  CINNAMON ROLLS Print Friendly and PDF

Did the description of Cuppa’s amazing cinnamon rolls make your mouth water?  Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you.  I think Tory and Meg would approve.  All measurements/temperatures are in US units.

Makes 12 wonderfully large rolls

Dough:

  • 2 packages active dry yeast
  • 1 cup warm water
  • 2/3 cup plus 1 teaspoon granulated sugar, divided
  • 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots)
  • 2/3 cup softened butter
  • 2 teaspoons salt
  • 2 eggs, beaten
  • 7 to 8 cups all-purpose flour

 

Filling of Deliciousness:

  •  1 cup melted butter, divided (that’s 2 sticks)
  • 1-3/4 cups dark brown sugar, divided
  • 3 Tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg (fresh, if possible)
  • 1 to 2 cups chopped pecans (optional)
  • 1-1/2 cups dark raisins (optional)

 

Frosting:

  • 1/2 cup melted butter
  • 3 cups powdered sugar
  • 1 and a half teaspoons real vanilla
  • 5 to 8 Tablespoons hot water

 

DIRECTIONS:

To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir.  Set aside.

In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs.  Stir well and add yeast mixture.  Add half the flour and beat until smooth.  Stir in enough of the remaining flour to make a slightly stiff dough.  It’s okay for the dough to be sticky.

Turn out onto a well-floured board and knead for 5 to 10 minutes.

Place in a well-buttered glass bowl.  Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours.

When doubled, punch down dough and let it rest for 5 minutes.  Roll out onto floured surface into a 15 x 20 inch rectangle.

 

Filling: Spread dough with ½ cup melted butter.  Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg.  Sprinkle over buttered dough.  Sprinkle with pecans and raisins, if you want.  Sometimes I go really crazy and add a cup of finely-chopped apples, too.

Roll up jellyroll-fashion and pinch the edges together to seal.  Cut into 12 slices.  Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top.  Place slices close together in pans.  Let rise in warm, draft-free place until doubled in bulk (about 45 minutes).

Preheat oven  to 350 degrees.  Bake for 25 to 30 minutes, until nicely browned.  Let cool slightly and spread with frosting.  Share with others, and be prepared to get marriage proposals  😉

 

Frosting:  Mix melted butter, powdered sugar, and vanilla.  Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency.  Spread or drizzle over slightly-cooled rolls.

© 2017 Carolyn L. Dean

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