Posted on Oct 24 2014


Since there were only three commenters–and since I love all three of you to pieces–I didn’t allow the random number thingy to choose a winner. I chose to give each of you the Kindle book of your choosing.

Rosemary will win a copy of Dead Pan. (Rosemary, please send your email address to me at, and I’ll get the book out to you today.)

Donna will win a copy of Murder Takes the Cake. (Donna, please send your email address to me at, and I’ll get the book out to you today.)

Laura will win a copy of Murder Takes the Cake. (Laura, please send your email address to me at, and I’ll get the book out to you today.)

Congratulations to all our winners! And thank you from the bottom of my pea-pickin heart (okay, I don’t think I’ve ever actually picked peas…beans, yes, but not peas) for your continued support and encouragement. Sending you cyber hugs…and books!

Killer Cakes – Issue #100

Posted on Oct 20 2014



This is Killer Cakes 100th issue! Since it is, I’m offering one blog reader a copy of one of the books either in Kindle or Nook format. To be entered into the giveaway, all you have to do is comment on this post. On Friday, October 24, I’ll have the random number generator choose a winner! Good luck! (And, yes, you may comment more than once!)


Killer Sweet Tooth

Battered to Death Cover








Sew Deadly – Issue 103

Posted on Oct 15 2014

Killer Cakes – Issue #99

Posted on Oct 06 2014


Our very own Rosemary Galpin has done it again! Congratulations, Rosemary, on your silver award winning cake! We’ll have other cake photos from the Oklahoma State Sugar Art Show coming soon, but today we want to shine the spotlight on Rosemary, who graciously provided recipes for Battered to Death. Visit Rosemary online!


Photo by Ginger Cox


Sew Deadly – Issue #102

Posted on Sep 30 2014

Marcy’s Musings

Today Abbi from The Bead Place is showing us how to finger knit. This is so neat! And just in time for scarf weather!

Killer Cakes – Issue 98

Posted on Sep 22 2014


James Spader as Red Reddington

James Spader as Red Reddington

Is anybody else as excited about the return of THE BLACKLIST as I am? In honor of Red Reddington, I’m sharing this gallery of fedora cakes. I’m also looking forward to the return of SLEEPY HOLLOW, ONCE UPON A TIME, GRIMM, ARROW, AMERICAN HORROR STORY (FREAK SHOW), and new shows THE FLASH and GOTHAM.

What fall television shows are you looking forward to?


Sew Deadly – Issue 101

Posted on Sep 16 2014

Marcy’s Musings

Today I want to invite you on a little tour of the Oregon coast, courtesy of RubiKon Adventures!



And, to go along with the post, here is the link to a beautiful complementary lighthouse pattern for you from Cyberstitchers!

Killer Cakes – Issue 97

Posted on Sep 08 2014


Once again, I found a recipe that I simply must share with you! Talk about a simple, elegant dessert! All you have to do is use refrigerated sugar cookie dough, pie filling (various flavors), and a cinnamon crumble topping.

Mini sweet potato pie with sugar cookie crust recipe idea

Rather than explain it all here, I’m going to provide the link to Mini Fall Dessert Pies so you can see the step-by-step tutorial and try it for yourself!


Killer Cakes – Issue 96

Posted on Aug 25 2014


I ran across this recipe and simply had to share it with you. Remember when the E.I.E.I.O.–that group of Elvis missionaries–came to Brea Ridge and I had to make lunch for them? Killer Sweet ToothWell, it’s too bad I didn’t have this recipe around then. Those guys would’ve loved it!

Best Ever Banana Pudding Pie

Prep time
Total time
Author: This Gal Cooks
Recipe type: dessert
Serves: 8
  • 1 9 pinch pie crust, prepped, baked and cooled
  • 2 C chopped vanilla wafers
  • 2 small bananas
  • 1 8oz tub Cool Whip, divided
  • 1½ C milk
  • 1 5.1oz box instant vanilla pudding
  • juice from one lemon
  • Caramel sauce for drizzling
  1. Slice the bananas thin and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.
  2. Whisk together the milk and pudding. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.
  3. Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.

Please visit This Gal Cooks (! You’ll love her blog!

Killer Cakes – Issue 95

Posted on Aug 11 2014


Today I’m sharing with you a fondant baby shoe tutorial from Cake Supplies Plus. I hope you enjoy it!