Showing posts with label Laura Childs. Show all posts
Showing posts with label Laura Childs. Show all posts

Sunday, December 6, 2015

Breakfast Pita Pizza #Recipe and Book #Giveaway #LauraChilds

Today MLK is delighted to to welcome back New York Times bestselling author Laura Childs, author of the Cackleberry Club Mysteries, Tea Shop Mysteries, and Scrapbooking Mysteries. She has a wonderful breakfast solution!

LAURA CHILDS: Breakfast is a trying time in my home. I seem to constantly revert to omelets, scrambled eggs, or sausage and eggs.  Enough already, right? So I finally decided to take a page from Scorched Eggs, my latest Cackleberry Club Mystery, and whip up a breakfast pita pizza. Well, it turned out to be a major hit. My husband, Dr. Bob, loved it and my two Chinese Shar-Pei woofed it down when I offered it to them.

My basic recipe is very simple: You start with pita bread. I like Joseph’s Flax, Oat Bran & Whole Wheat Pita because it’s very low carb and only 60 calories. Then I top it with a scoop of prepared tomato sauce. I use Bertolli and sometimes Mario Batalli. Once the tomato sauce is spread over the pita, it’s time to get creative. In the photo you see here, I used slices of ham, black olives, and red pepper. But you can toss on pretty much anything you have in your refrigerator – sliced sausage or chicken, onions, green pepper, mushrooms, whatever your like. Then sprinkle on some low-fat mozzarella cheese and pop that baby in the oven at 400 degrees for 10 minutes. 

While your breakfast pita is baking, fry an egg. As soon as your pita pizza comes out of the oven, slide that egg on top and your pita pizza is ready to serve for breakfast.

The other neat thing you can so is top your pita with fruit and cheese (minus the tomato sauce). For example, use thin slices of juicy pear and then top your pear with brie cheese (instead of mozzarella). Bake that combo for about 8 minutes and you have something delicious and totally different for breakfast!

Leave a comment on this blog post this week and you are entered to win a signed copy of Scorched Eggs.

Quick Synopsis of my new Cackleberry Club Mystery, Scorched Eggs.

In this cozy-thriller Suzanne, Toni, and Petra preside over the Cackleberry Club café in the small town of Kindred. But when a fire engulfs the downtown area, the ladies go on high alert - a friend has been killed and all signs point to arson! Could it be a vengeful husband, ex-fireman, or expert in explosives? The ladies try to track down the killer while they deal with a vintage wedding, county fair, tea parties, and a dinner theatre.  Scorched Eggs delivers a gripping mystery that includes recipes for Sour Cream Coffee Cake, Cheese Popovers, and Scorched Eggs.

Laura Childs is the New York Times bestselling author of the Tea Shop Mysteries, Scrapbook Mysteries, and Cackleberry Club Mysteries.

Little Girl Lost, the first in her new hard-edged thriller series written under the name Gerry Schmitt, will be out in June!

Learn more at www.laurachilds.com or buy the books wherever books are sold!

Sunday, October 4, 2015

Guest Laura Childs, serving Cream Scones and a #bookgiveaway


Leslie here, delighted to welcome my cousin---really, truly; I'm not being metaphoric---the fabulous Laura Childs, New York Times best-selling author of the Tea Shop Mysteries, Cackleberry Club Mysteries, and Scrapbooking Mysteries, and next summer, a new thriller series under her real name, Gerry Schmitt. And it's wonderful that she's talking about her dogs. Dogs play a role in many of her books, and family collie, Duke, was the first dog I ever loved!

Leave a comment to be entered for a chance to win a signed, harcover copy of PARCHMENT AND OLD LACE, the newest Scrapbooking Mystery!

A funny thing happened to me in the kitchen the other day. My dogs decided to watch me make scones. These are two snooty, deign-to-even-take-notice Chinese Shar-Pei named Asia and Moosha. Yet they seemed delighted when I measured out all the ingredients, transfixed when I mixed the flour and butter with my fingers, and sat – staring and immobile – while my scones baked in the oven.  What was the result of all this kitchen love? A great pan of scones that was enjoyed by all!  (See photo of them noshing away.) And because I manage to slip tea drinking and scones into pretty much every mystery I write, I thought you’d enjoy my basic cream scone recipe. 


Basic Cream Scones
 2 cups all-purpose flour
½ cup brown sugar, packed
1 Tbsp. baking powder
½ tsp. salt
½ cup (1 stick) butter, chilled and diced
½ cup cream
1 egg

Preheat oven to 400 degrees. 

Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add butter and, using fork or fingers, mix until ingredients form a coarse meal.  hisk egg and cream together in a separate bowl and then add to flour mixture. Knead gently to thoroughly moisten and form dough. Add more cream if mixture is too dry. Drop dough (about a ¼ cup’s worth) onto lightly greased baking sheet, spaced about 1 inch apart.  

Bake for 18 to 20 minutes or until golden brown.  Yields 1 dozen scones.  

Note:  This is a basic recipe, so you can always toss in a cup of chocolate chips or butterscotch chips if you prefer your scones a little sweeter!



Leave a comment on this blog post by Sunday, October 11, for a chance to win a signed, hardcover copy of PARCHMENT AND OLD LACE.

Here's the scoop on the newest Scrapbook Mystery, PARCHMENT AND OLD LACE: 

In this cozy-thriller from Laura Childs, scrapbook maven Carmela Bertrand tries to track down the killer of a young bride-to-be who’s been brutally murdered in a New Orleans cemetery. Could it be the conflicted groom, stalker attorney, jealous bridesmaid, or crazy mother-in-law to be? As Carmela sorts through this dysfunctional group of suspects, snippets of antique lace and parchment become critical clues in the case. And it all comes to an enormous head at a raucous casino party that ends with a frantic chase through an abandoned theme park. Scrapbooking tips are included along with recipes for Pecan Pie Muffins, Sweet Potato Casserole, Big Easy Butter Chicken, and more.


Laura Childs is the New York Times bestselling author of the Tea Shop Mysteries, Scrapbook Mysteries, and Cackleberry Club Mysteries. 

Little Girl Lost, the first in her new hard-edged thriller series written under the name Gerry Schmitt, will be out in June, 2016.

Learn more at www.laurachilds.com Buy the books at Amazon, B&N, BAM, IndieBound, or your local mystery or independent bookseller. 

Thursday, January 7, 2010

Welcome Guest Blogger—Laura Childs

Laura Childs Our guest blogger today is Laura Childs, author of the recent New York Times Bestseller,Eggs Benedict Arnold. Welcome, Laura!

Happy New Year, Mystery Lovers! I hope everyone is staying warm and taking time to curl up with a good cozy mystery. If you’re looking for a new series, you might even enjoy my Cackleberry Club Mysteries.

In Eggs Benedict Arnold, the second in the series, café owners Suzanne, Toni, and Petra have lost their husbands and found independence in each other – as well as a life raft of support and inspiration. But when the local mortician is found dead on his own slab, who would have guessed these three women would be working a double shift as amateur sleuths?

Halfway between a cozy and a thriller (a thrillzy?), Eggs Benedict Arnold delivers a double dose of smart, slightly crazy women, pulse-pounding action, recipes, knitting, and a dash of spirituality. The book is also affordably priced at $7.99 and just spent two weeks on the New York Times Bestseller List!

Eggs Benedict Arnold is definitely a fun, fast-paced culinary read. Plus you’ll love Cackleberry Club recipes such as Brown Sugar Meatloaf, Cheddar Cheese Biscuits, and Upside Down French Toast. And that special recipe for Eggs Benedict Arnold? Here it is!

Eggs Benedict Arnold

4 strips thick-cut bacon

2 eggs, poached

English muffin, toasted

English Cheddar, ¼ cup shredded

Hollandaise sauce (jar or made from scratch)

Parsley, chopped

Using an oven-safe plate or shallow bowl, place strips of fried, crispy bacon on top of open-face toasted English muffin. Add poached eggs and top with Hollandaise sauce. Sprinkle on English cheddar cheese and toast under broiler for about 45 seconds. Top with fresh, chopped parsley for garnish. Note: To make your Eggs Benedict Arnold even more British, substitute EggsBenedictArnoldbangers (British sausages) for the bacon.

Laura Childs is the author of the Cackleberry Club Mysteries,

Tea Shop Mysteries, and Scrapbooking Mysteries.

Find out more at www.laurachilds.com

Thursday, October 15, 2009

Welcome Guest Blogger—Laura Childs

Laura Childs Today’s guest blogger is Laura Childs, the USA Today and New York Times bestselling author of the Scrapbook Mysteries, Tea Shop Mysteries, and Cackleberry Club Mysteries.

Tell us a little about Tragic Magic, your latest release, as well as the recipes you’ve included in the book.

Tragic Magic is the 7th installment in my Scrapbook Mystery series featuring scrapbook shop owner Carmela Bertrand. When asked to convert an old mansion into Medusa Manor, a new haunted house attraction in New Orleans, Carmela is amped and ready to design spooky set decorations. But her first evening on the job yields a flaming body hurled from the third-floor tower! Of course, this being New Orleans, there’s also lots of eating involved, so I include such recipes as andouille sausage gumbo, parmesan shrimp bake, Southern coffee cookies, and deep fried strawberries.

What kind of food discoveries have you made in NewTragicMagic Orleans?

Great restaurants, of course. Commander’s Palace, Antoine’s, the Praline Connection, and a tiny little neighborhood joint called Frankie and Johnny’s.

As far as foods go, I can’t get enough of the fried oysters, stuffed artichokes, jambalaya, etouffee, and beignets from Café du Monde. And Hurricanes (oh wait, that’s a drink! And a strong one at that).

Who does most of the cooking at your house? With your busy schedule, how do you find time to cook?

I do the cooking and there’s never any time. So my husband and I do lots of baked chicken as well as stews and chowders that can be tossed together early and simmered all day.

What’s your favorite food to cook with?

Fresh Long Island duckling. I fill the body cavity with white wine, wrap it loosely in foil, then let it slow cook on the outdoor grill. The wine rids the duck of fat and the whole thing steams from the inside, much like the Chinese technique. So a nice, tender, flavorful bird.

Do you have any fond food memories from growing up?

I grew up with a stay-at-home mom, so every day she made cookies, brownies, banana bread, apple pie or chocolate cake. And always from scratch – the real deal. Hard to find anyone who does that now. And when my Aunt Lucille died recently, all we talked about at her funeral was her carrot cake and cream cheese icing. I hope there’s a Pillsbury Bake-Off in heaven!

What’s your idea of a perfect meal? Is it one you cook yourself or one you enjoy at a restaurant?

Definitely at a restaurant. I’m a foie gras and Champagne lover so that’s always my starter. Then I love tasting menus. I had one the other night with quivering, almost-raw diver scallops, shrimp mousse, tuna tartare, and a couple of hand-made ravioli stuffed with buffalo mozzarella. Fantastic!

EggsBenedictArnold You also write the Tea Shop Mysteries and the Cackleberry Club Mysteries. Do the protagonists in those books enjoy cooking?

The Tea Shop Mysteries and the Cackleberry Club Mysteries are in the culinary genre, so the main characters are always cooking like crazy. Theodosia, my tea shop protagonist is constantly sipping new teas and creating tasty new tea sandwiches and savories. In between kicking dead bodies out of the way, the ladies in my Cackleberry Club Mysteries are whipping up café specials like Eggs in Purgatory, Slumbering Volcanoes, and Fatal Frittata.

What book are you working on now? What’s the food connection?TeaberryStrangler

I just finished The Teaberry Strangler, which comes out next March. That book features some very tea shop oriented recipes – pecan pie muffins, butterscotch scones, almond Devonshire cream, Hawaiian tea sandwiches, pimento and walnut tea sandwiches. Like that.

Do you have a favorite recipe to share with us?

Try this Chocolate Sour Cream Scone Recipe:

2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/3 cup brown sugar, packed

2 tsp. baking powder

¾ tsp. baking soda

1/8 tsp. salt

½ cup butter

1 beaten egg yolk

8 oz. sour cream

½ cup miniature chocolate chips

Mix together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Cut in butter. Add egg yolk and sour cream and mix. Add chocolate chips and stir until soft. Spoon dough (about 2 Tbsp worth for each scone) onto a cookie sheet covered with parchment paper. Bake at 375 degrees for 10 to 12 minutes.

Thanks so much for visiting the Mystery Lovers’ Kitchen, Laura!