Showing posts with label Duffy Brown. Show all posts
Showing posts with label Duffy Brown. Show all posts

Sunday, April 24, 2016

Irma’s Killer Kahlua Fudge from Guest Duffy Brown #recipe #giveaway

Please welcome our guest today: the effervescent and always entertaining DUFFY BROWN with a mouthwatering recipe that has a special link to her books. 

While others girls dreamed of dating Brad Pitt, Duffy Brown longed to take Sherlock Holmes to the prom. Today she is a National Bestselling author and conjures up who-done-it stories for Berkley Prime Crime. She has two series, the Consignment Shop mysteries set in Savannah and the Cycle Path Mysteries on Mackinac Island

Duffy has TWO giveaways today: make sure to read carefully!  Now, heeeere;s Duffy!

Braking for Bodies is the second book in my Cycle Path mystery series. 
It’s set on Mackinac Island, a chunk of land where Lake Michigan meets Lake Huron. The island has two main directions...up and down and with no cars that means everything is hauled by horses or bikes or on foot. If you live on the island for any stretch of time you’ll be in the best shape of your life from walking the hills or riding your bike because these are some hills! 

And this is a really good thing so you can walk off all that fudge!

The town is mainly two streets, Main Street and Market Street. Main faces the water and the one street back is Market. There are the usual tourist shops of t-shirt etc but the one thing that will capture your attention right away is that there are 18...yes 18!...fudge shops in town. Ryba’s, JoAnn’s, Murdocks, Mackinac get the picture

Inhale the mouthwatering aromas. Partake in the deliriously delicious confectioneries. Revel in the experience – your palate will think it won the lottery! The Island doesn’t claim to have created fudge. But after one taste, you’ll agree that it was perfected here. The flavors are to die for.
The tourist center says…Born in the years following the Civil War, the tradition of fudge making is stronger than ever and fudge remains the Island’s most popular and tastiest souvenir.  
I think they sell TEN tons of the stuff a year. That is a LOT of fudge. And of course there are a bazillion kinds of fudge. In addition to perfecting recipes, the art of fudge making also plays an important role on the island besides eating can watch it being made. There is actually a Fudge Festival every year. Holy cow! Nothing better than a fudge festival!
All the fudge shops have big windows where you can watch men…usually it is the guys doing this ‘cuse tossing fudge is hefty work. They throw big kettles of fudge onto big marble tables then use a thing that looks like a canoe paddle to flip the fudge up onto itself. This creates one big huge loaf of fudge. Then they toss in nuts and chocolate bits and bits of maple and toffee and cookie and peppermint etc…you get the picture on to the loaf as they flip it over and over and over as it cools. Once it does cool they cut the loaf into half-moons and sell it to the salivating customers lined up at the counters.

Sooooo, after all this talk about fudge, what is your favorite? Chocolate-chocolate, maple, Oreo, lavender (yep, it really tastes like lavender) peanut butter, pumpkin pie, turtle, raspberry, blueberry (it’s really blue!)

Tell me your fave flavor and share this blog on FB or twitter and I’ll give away two Braking for Body totes from the answers.

Here is a recipe from Irma who owns The Good Stuff fudge shop in the series.

        Irma’s Killer Kahlua Fudge
        From her fudge shop...The Good Stuff...on Mackinac Island
1 teaspoon butter
3/4 cup butter
3 cups sugar
1 can (5 ounces only) evaporated milk
1 jar (7 ounces) marshmallow creme
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons brandy
1 cup white baking chips
2 tablespoons creme de cacao or Kahlua (coffee liqueur)

Line 8-in. square pan with foil and grease with 1 teaspoon butter.

  In a large heavy saucepan, combine sugar, milk and remaining butter. 

Boil over medium heat so as not to burn the chocolate, stirring constantly.  

Cook and stir for 4 minutes. Remove from the heat and set aside.
 Divide marshmallow creme between two small bowls.
 Pour half of the above sugar mixture into each bowl. 

To one bowl, stir in semisweet chips until melted and stir in brandy. 

 Into the other bowl, stir in white chips until melted, stir in creme de cacao or Kahlua.

  Spread chocolate mixture into prepared pan. 

Top with white mixture; cut through with a knife to swirl. Cool to room temperature. 

Chill until set completely.

  Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares or rectangles.

Store in an airtight container in the refrigerator. Yield: about 3 pounds.

Irma says… Once you add the chips to the mixture, work really fast as the fudge sets up quick

We say: Thanks a million, Duffy (and Irma too!) for a great post.  Check out Duffy's website and sign up for her newsletter.  And visit Mackinac!


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Sunday, November 4, 2012

Welcome our guest - Duffy Brown!

Please welcome our guest, the fabulous Duffy Brown, author of 

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, and conjures up who-done-it stories of her very own for Berkley Prime Crime. Iced Chiffon, out October, 2012, is the first in the Consignment Shop Mystery series. Duffy writes romance as Dianne Castell and is a USA Today bestselling author.

From Avery: I love interviewing our guest, on occasion. Duffy was a good sport. Her answers are so much fun!  Enjoy. And then delight in her pecan pie!  Oh, my! Delish!


Name three things in your refrigerator right now.
Oh, Lordy! There’s just me and the cats and right now with trying to finish up a book, they eat better than I do. I open the fridge door to… yogurt, sour milk, fermented oj, a slice of pizza from two days ago and one shriveled potato. Martha Stewart would cry. 
Do you cook or are you a take-out queen?
I forage. I live on popcorn, yogurt, veggies in a package, Captain Crunch dry and nuts. I really love nuts.  I can’t keep peanut butter in the house or I’d eat it in one day right out of the jar. I’m pathetic. I do really cook one day a week. Sunday my kids all come for dinner and I put on a spread with enough leftovers to pack off with each of them. Mom’s are always moms.
What three living people would you invite to a dinner party?
Michael Connelly…I have a crush. George Clooney…I have a crush and he’s from a town close to here and he’s totally darling and a real mid-west guy. Martha Stewart…and make her cook for us.
What three mystery characters would you invite to a dinner party?
Sherlock Holmes and Dr. Watson!! My license plate is Sherlok, my cat is Dr. Watson. I’m a Holmes nut. If you read my bio you get the point.  I’d add Rick Castle from the TV show to put some levity to the evening. Loooove Castle. Such fun! 
 What's a typical weeknight dinner at your house?
I’m by myself. Usually it’s something like the cats and a bowl of popcorn and bag of dipping veggies so my teeth don’t fall out and watching re-runs of Castle or Matlock or Sherlock Holmes. Can’t do CSI when eating. Tried that once and it wasn’t pretty.
On Sunday when the kids come I do the tablecloth and napkins thing with centerpiece and candles and good china…I love pretty china and crystal. I’ll make a roast or stuff flank steak or try something new from the latest issue of Cooking Light…love that magazine.  
What does your protagonist like to eat?
Reagan Summerside has picked up all my bad habits. She’s by herself and eats sitting on the kitchen counter as she’s sold off her furniture. Money is tight for Reagan. She usually goes next door to her auntie KiKi who is the real cook and what Reagan calls the free store. KiKi always has leftover fried chicken, chocolate cake, snickerdoodle cookies, pecan crumb cake, pecan coffee.
Reagan loves eating her way across Savannah and there’s lots of talk about that in Iced Chiffon. Savannah has amazing restaurants all local.
There’s the conquistador sandwich from Zunzi’s with their secret sauce that drips down your arm and is purely orgasmic. There’s pecan chicken from the Pirate House where Robert Louis Stevenson wrote Treasure Island. Parker’s Deli makes the best meatloaf sandwich on the planet…I’ve personally seen grown men cry while eating. Miss Wilkes Boarding house has family-style eating that people wait in line for every day…been there done that, got the T-shirt to prove it. Delish.
For drinks it’s off to Jens and Friends, a little hole-in-the-wall place. Martini heaven. They have Snickers martinis, strawberry-shortcake martinis, peach martinis. All so much fun.                             
Is the food served in your book or does your protagonist cook it herself?
KiKi does the cooking…especially when trying to fix Reagan up with the latest doctor in town. Otherwise it’s eating out at the places above. No better eating than in Savannah! It’s worth going there just to get to the food! 
What/who is her favorite Food Network show/cookbook/celebrity chef?
I am totally addicted to American Test Kitchen with Christopher Kimball. Best recipes ever. They have a recipe for roasted pork shoulder that that is out of this world and the easiest thing ever. A triple-berry pie for summer that is a breeze to toss together and bakes up like heaven-on-earth. I love that show.
 Is your heroine a good cook or is she going to look around town for someone to feed her curiosity?
Food is huge in Iced Chiffon. Usually Reagan is out and about or mooching food from Auntie KiKi for the Abbott sisters next door. The sisters are professional mourners…nothing more important in Savannah than big funerals and no one gets people a weeping and carrying on like the Abbott sisters.
All the restaurants in Iced Chiffon are real and the food eaten there is what you should order. Savannah is like another character in the book…a very delicious character.
What’s her favorite cheese? [This is a question specifically for Avery's benefit. Say cheese! LOL] 

Anything blue-veined. Gorgonzola is one of my favs for sure.

Would you care to share a recipe with us?
See below. :)  There is nothing more Southern that pecan pie. Got the recipe straight from Savannah.

* * *

Thanks for having me as a guest blogger. You all are amazing. I need to go eat! After talking food I’m starving!  Hummm….maybe I should go to the grocery first. LOL
Hugs, Duffy

Duffy's Share on Pecan Pie 

There’s no food like Southern comfort food and that’s double for the holidays. Grits are most definitely a major food-group, buttermilk biscuits with butter and honey are the best breakfast food ever and red velvet cake truly is to die for. 

 Sunday dinner isn’t worth squat if the hush puppies aren’t on the table right between the fried chicken and mashed potatoes. Moon Pies are in the snack drawer next to the pralines and those apples aren’t for eating but putting in the pie mamma’s baking tomorrow.

Sushi is and always will be bait, granola is squirrel food, bone suckin’ sauce is what daddy puts on the ribs, and a spice rack is my thirty-six Bs.

You get the picture, I love Southern cooking, especially Savannah southern cooking. The city is best visited if you eat your way across it. When I was there I got the very best…and easiest…pecan pie recipe ever and I’m here to pass it on to you just in time for Thanksgiving.

Pecan Pie (yummy)


9” unbaked pie crust (if in a hurry Pillsbury in the fridge section)
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs slightly beaten
1/3 cut butter melted
½ tsp salt
1 tsp vanilla
1 cup pecan halves (or walnuts)


Heat oven to 350. 
Combine corn syrup, sugar, eggs, butter, salt, vanilla and mix well. 
Pour into crust, sprinkle with nuts and bake for 50 min till knife comes out clean. 
Add whipped cream, cinnamon or caramel ice cream is great. J

And when you take that first bite think of me.
Happy eating.

Hugs, Duffy Brown