6th Annual Authors in Bloom Hop {CLOSED}

Posted March 27, 2017 in bloghops, books, the belinda and bennett mysteries / 22 Comments

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Welcome to the Authors in Bloom Blog Hop, where you’ll find recipes, gardening tips, and, of course, prizes!

This year’s Grand Prize is a Kindle Fire or Nook with a 2nd prize of a $25 gift card.

And each author is giving away a prize as well!

Right on my blog, you can enter to win a Belinda & Bennett Mysteries Ebook Bundle. It includes Auf’d, Drive-Bye, and Overkill – books two through four of the series! (If you’re new to the series, you can download the first book free.)

On to the details!

How to Win

The Grand Prize
To win a Kindle Fire or Nook, you must visit and comment on every blog participating in the hop. The hop runs until April 5 at 11:59pm EST.

Please include your email address in your comments so our MC, Dianne Venetta, can contact you if you win!

So leave a comment at the end of this post, then follow the Linky list at the end to the next blog (or start from the top) to qualify to win!

The Belinda & Bennett Mysteries Ebook Bundle
Use the Rafflecopter below to enter to win The Belinda & Bennett Mysteries Ebook Bundle (books two-four of the series). This contest runs until April 5 at 11:59pm EST. It’s international and there is no mandatory entry. But you can earn a few extra entries. 🙂

a Rafflecopter giveaway

The Recipe – Breakfast Crumb Cake
I’m sharing a simple and tasty crumb cake recipe I have fond memories of my mom making on Saturday mornings, and it’s still one of my go-to fun breakfasts. It came from an old bread book, and I know there were variations, but the standard was always my favorite.

My mom always split this recipe into two 8-inch pie dishes, and I still prefer the pie shape. But baking the full recipe in a 9-inch dish works just as well.

Preheat oven to 350 degrees.

In a medium bowl sift:
3 cups flour
1 tbsp baking powder
1 tsp salt
1 1/2 cups sugar

Cut in 1/2 to 2/3 cups butter into flour mixture until pea size crumbs form. Set aside 1 1/2 cups of the crumb mixture.

In a separate, small bowl combine:
3 eggs
1 cup milk
2 tsp vanilla

(Note: I’ve experimented a little, and adding 3 tbsp, or more to taste, of Kahlua to the milk can give it a nice kick!)

Blend the egg mixture into the flour mixture. Pour into greased pans and place reserved crumb mixture on top.

For two 8-inch dishes, bake for 30-35 minutes, or until a toothpick comes out clean. For a 9-inch dish, bake 45 minutes, or until a toothpick comes out clean.

Serve warm.

Enjoy!

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22 responses to “6th Annual Authors in Bloom Hop {CLOSED}

  1. Judy Cox

    The recipe really looks great and I will try it one morning. Thanks for the hop also.

    magnolias_1(at)msn(dot)com

  2. Sharon Guagliardo

    I love that recipe. Thank you so much. Thanks for doing the hop, too. catwoman-1(at)comcast(dot)net

  3. Emily Smith

    The crumb cake sounds delicious, I’ll have to try it soon. Thanks! turtleemiwee(at)hotmail(dot(com

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