Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts

Tuesday, December 8, 2015

Brewing Up Murder Party with Joyce Tremel and Cleo Coyle + Double #BookGiveaway!

Joyce and Cleo are celebrating their new December mystery releases with a joint recipe post and giveaway.

Congrats to our winner - "Amanda"!

You first party host is Joyce Tremel!

To learn more about
click here.

First I want to say thank you to Cleo for asking me back, and especially for sharing her blog day with me. I’m honored to share a release day with her, too! When I visited here back in September 2014, the launch of To Brew Or Not To Brew seemed so far away, but the time since then has just flown by. It seems like yesterday that I got the call from my agent that the proposal had been accepted, and now I’m actually working on the third book in the series!

To learn more about
To Brew or Not To Brew:
A Brewing Trouble Mystery, 

click here.

To Brew or Not to Brew is a cozy mystery and features a female brewmaster named Maxine “Max” O’Hara who is opening a brewpub in Pittsburgh. And when she finds the body of her assistant in an empty beer tank…well, you’ll just have to read the book to find out what happens! 

The book also features a couple of recipes. Max’s hunky new chef Jake comes up with his own twist on a Pittsburgh favorite: Pierogies. They are delicious if I do say so myself. The recipe is in the book but I’ll repeat it here.



Jake’s Filling


1 cup cooked shredded chicken (or 1 can of chunk chicken)

1/3 cup Frank’s Red Hot (or other hot sauce)

1 – 8oz pkg. cream cheese

½ cup ranch dressing

¾ cup shredded cheddar cheese

Directions: Heat chicken and hot sauce in saucepan. Stir in cream cheese and ranch dressing and heat until cream cheese is melted and mixture is hot. Mix in cheddar cheese and heat until cheese is melted and mixture is hot and bubbly.

Basic Pierogi Dough


2 cups flour

1 tsp. salt

1 egg

½ cup sour cream

¼ cup butter softened

Directions: Mix flour and salt. Beat egg and add to flour mixture. Add sour cream and butter and work until dough loses stickiness. Wrap dough in plastic wrap and refrigerate at least 30 minutes or overnight.

Boil water in large pot. Roll dough on floured surface to 1/8 inch thick. Using a large glass or cookie cutter (3-4 inch diameter), cut dough into circles. Place 1 tablespoon of filling on each circle. Wet edges of circle, fold, and seal completely using fingers or tines of a fork.

Place pierogies in boiling water. When they float to the top, remove with slotted spoon and drain. (At this point, they can be frozen until later, if desired. Place in boiling water again to defrost.)

Heat 2 tablespoons of canola oil in a non-stick pan. Add pierogies and brown on each side. Drain on paper towels.

Arrange on a plate and serve with ranch dressing for dipping.

The filling used in the pierogies also makes an excellent dip for tortilla chips or spread on crackers. I usually make a batch and keep in warm in my mini-crockpot. Yum!

Thanks so much for having me here, and I hope you enjoy the recipe!

Find Joyce on Facebook here

Follow Joyce on Twitter here.

You second party host is Cleo Coyle!

To learn more about
Cleo and her husband
(and partner in crime-writing)
click here.

Thanks again to Joyce for joining us in the Kitchen today and making our release week festive and fun!

As most of you know, I collaborate with my husband to write The Coffeehouse Mysteries, a long-running series of amateur sleuth mysteries set in a charming Greenwich Village coffeehouse.

In DEAD TO THE LAST DROP, we take our hardworking single mom and coffeehouse manager to Washington where she attempts to successfully open a new branch of her beloved Village Blend. 

It's an exciting time for Clare, especially when the college-age daughter of the US President becomes a fan of her coffee and the relaxed Jazz Space on the shop's second floor. Then the First Lady befriends her and even arranges for her to contribute ideas to a temporary Smithsonian exhibit on Coffee in America

To learn more about
Dead to the Last Drop:
A Coffeehouse Mystery,
click here and
scroll down.
But when a State Department employee suspiciously collapses in her shop and the President's daughter goes missing, Clare finds herself wanted for murder and conspiracy to commit kidnapping. Now she must solve both mysteries—and discover who framed her—or she may find out firsthand that Washington is murder.

If you are new to our Coffeehouse books, don’t hesitate to pick up DEAD TO THE LAST DROP. You can read it as a stand-alone story, and if you like the read, you have fourteen more in our series to enjoy. But don’t miss this Washington entry. It’s embedded with twists, turns, and hidden secrets about our nation’s capital that were inspired by my own experiences while living, studying, and working in D.C.

DEAD TO THE LAST DROP is also a culinary mystery, with an appendix of more than 25 wonderful recipes.

And speaking of recipes, I have a holiday favorite for you today, my easy Candy Cane Frosting that quickly brings Christmas cheer to any plain old cake, cupcake, cookie, or pan of brownies...

Cleo Coyle’s

Candy Cane Frosting

For a keeper copy of this recipe,
click here and save and then
you can share or print.


The Origin of Candy Canes

In 1670, in Cologne, Germany, a choirmaster wanted to solve the problem of noise caused by children in his church during Christmas Eve services. He asked a local candy maker for some sweet sticks for them. In order to justify the practice of giving candy to children during worship services, he asked the candy maker to add a crook to the top of each stick, which would help children remember the shepherds who paid visit to the baby Jesus. From Germany, the candy canes spread to other parts of Europe. Around 1882, people began hanging them on Christmas trees and in the early 1920s, Chicago confectioners the Bunte Brothers filed the earliest patents for candy cane making machines. 

Eat with Joy to the World!

~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries

Friend me on Facebook here. * Follow me on Twitter here
Follow me on Pinterest here * Learn about my books here

Congratulations to "Amanda"
who won the signed copies of 
Joyce and Cleo's new books!

Tuesday, July 14, 2015

Strawberry Shortcake Muffins and a Virtual Drive with Cleo Coyle

Here in the New York and New Jersey area, strawberries are a local crop. How local? Get in my car, and I'll show you (well, virtually, anyway), and during our drive, I'll point out some fun ideas for your summer vacation, or in my case, staycation!

Our trek begins in Manhattan, where we cross the 59th Street Bridge. Yes, the same span on which Simon and Garfunkel were "feelin' groovy," all those years ago. Click on the arrow in the window below to watch them sing the classic tune in Central Park. If you need a pick-me-up, this should do it.

Were you a fan of Simon and Garfunkel? 

(Waves hand madly...)

The Famous Central Park Concert

Are you "Feelin' Groovy" yet?...

Well, let's keep driving then! 

On the other side of New York's famous 59th Street Bridge 
is a forked body of land, also surrounded by water. 
This is Long Island...

To learn more about Long Island,
New York click this link:

On the Manhattan end of Long Island sits Queens, one of New York's five boroughs and the place I (and the Mets) call home. Driving east, toward the rising sun, apartment buildings and row houses gradually give way to middle class homes. We're now leaving New York City and entering what we locals think of as "Long Island" proper.

A fun summer read,
Murder Most Frothy takes
my coffeehouse manager
and amateur sleuth,
Clare Cosi, to New York's
Hamptons, the fabled seaside
playground of the rich and
famous on the "South Fork"

of Long Island. To learn more
about this frothy culinary
murder mystery,
click here.
The roads here (almost magically) appear much cleaner and in better shape. Suburban malls sprout up and we pass familiar franchise stores, restaurants, and movie multiplexes. Most of these things will be found along the center of the Island. The picturesque waterside views (a quiet bay on the north end and the tumultuous Atlantic on the south) are peppered by exclusive communities with multimillion dollar homes. 

But fret not, Oh ye who do not manage hedge funds nor own multimedia conglomerates, because there are plenty of state parks on Long Island, too. One of my favorites is a 6.5-mile white sand playground for the public called Jones Beach, which makes it possible for even lowly writerly types (like me) to appreciate an ocean view.

If strolling through historic villages floats your boat (as it does mine), then you should be buoyed by the many quaint towns along both shorelines. 

National landmarks are worth a look, too, like Teddy Roosevelt's stunning Victorian home, Sagamore Hill (aka his "summer White House"), near the scenic town of Oyster Bay on Long Island's North Shore.

Continue driving east and the Island takes on a much more pastoral complexion. At the end of the island, the land splits into the "North Fork" and the "South Fork," the latter is where you will find the famous Hamptons, a collection of seaside villages where rich and famous folk, especially those who live in New York City, have summer homes.

Although you will find uber-rich people out here with their yacht clubs, stables, and summer houses, you will 
also find families who've been here for many generations, along with working vineyards and farms. Touring around this area is a beautiful way to spend a day (or two or three)...

Strawberries are one of the big crops of their summer season. In fact, many of the farms feature pick-your-own strawberry patches.

I didn't pick my own today, although picking your own is a fun outing for young and old...

To visit a Strawberry Festival on Long Island 
and lick your lips at some of the ways strawberries 
can be eaten, enjoy this 2 minute video...

Okay, now you're ready for a snack, right?

Full disclosure: For today's recipe, I got my strawberries the old-fashioned way, at the grocery store, where the sign next to the stacked containers of bright red berries declared: "Buy 1, Get 1 Free!" 

Indeed, I did buy one, took home two, 
and had me a strawberry party.

Of course, I truly love Farmers' Markets,
and I'm sure most you will agree...

Nothing says summer like a stop
by a local farmer's roadside stand.

To check out New York State's 
interactive guide to its many farmers' 
markets, click here.

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Cleo Coyle's
Shortcake Muffins 

This is one of my favorite summertime muffins. It has the taste of a strawberry shortcake but with less fat and calories, making it a lovely breakfast or coffee-break snack. If you should want to make it richer, simply replace the low fat milk with whole milk, half-and-half, or heavy cream. However you decide to bake them, I hope you eat them with summertime joy! Love...

~ Cleo

To download a fee PDF of this recipe that you can print, save, or share, click here.

Cleo's Strawberry Shortcake Muffins

Makes 6 standard muffins


4 - 5 ounces of ripe strawberries (This equals about 4 medium,
      or 3 large, or 8 small berries. Or about 2/3 cup when chopped.)

1 tablespoon white granulated sugar
1 egg
1/4 cup white, granulated sugar

2 tablespoons canola (or vegetable or cold-pressed virgin coconut) oil
1 teaspoon vanilla
1/3 cup low fat milk
(2% milk gives great results; for a richer tasting
       muffin, use whole milk, half-and-half, or cream)

1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup all-purpose flour


Step 1 - Prep oven, pan, and berries: Preheat oven to 350º F. Line six muffin cups with paper holders. To prevent muffins from sticking, lightly spray the papers with non-stick spray. Wash your strawberries and gently pat them dry with a paper towel. (It's okay if they're still damp.) Hull them (see how below) and chop them into small, uniform pieces. If you slice them over a small bowl, you'll retain more of the juices. Once chopped, the strawberries should fill 2/3 cup and no more. Sprinkle berries with 1 tablespoon of sugar, toss well, and set aside the bowl.

How to hull a strawberry: Pinch off green stem. Using a small, sharp
knife, cut around the berry's crown (or move the berry in a circular
motion against the blade). You want to remove the fibrous white,
conical-shaped core, leaving as much fruit intact as possible

Step 2 - Make batter with one bowl mixing method: Crack egg into a mixing bowl and gently beat with a whisk or fork. Add 1/4 cup sugar, oil, vanilla, milk, salt, baking powder, and baking soda, and whisk until well blended. Add chopped strawberries from Step 1. Be sure to include any strawberry juices that may have accumulated at the bottom of the strawberry bowl. Stir to blend.

Batter before flour is added.

Step 3 - Add dry ingredients: Measure flour and pour into the wet ingredients. With a spoon or spatula gently mix dry and wet ingredients to form a lumpy batter. Do not over mix at this stage, but be sure to blend the raw flour completely into your batter.

Never over mix muffin batter or you'll develop
 the gluten in the flour and your muffins
will be tough instead of

Step 4 - Bake: This batter will make 6 standard muffins so divide it up evenly among your paper-lined cups. I use the two tablespoon method, scooping up the sticky batter with one spoon and scraping it off with the other. Bake in a well preheated 350º F. oven for 25 to 30 minutes. The muffins are not done until the tops have turned golden brown (see my photos)...

Step 5 - Cooling and storing: Allow the muffins to cool for five minutes in the pan. Remove and finish cooling on a wire rack. Once they're completely cool, you can wrap them in plastic and store them in the refrigerator. A little butter, a cuppa joe, and you're set for breakfast, a coffee break, or a late-night snack.

For a free PDF of this recipe,
click here or on the image below.

Summer is here, with all its
fresh fruits and veggies, definitely a time to...

Eat with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * * *

Thanks to American University Magazine
in Washington, D.C.
for featuring us
in their Spring Issue...

To see the article online,
click here for the free magazine app

click here to read
the Cleo article and enjoy!


The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

* * *

Once Upon a Grind:
A Coffeehouse Mystery

* A Best Book of the Year
Reviewer's Pick - King's River Life

* Top Pick! ~ RT Book Reviews 
* Fresh Pick ~ Fresh Fiction 
* A Mystery Guild Selection

* * * 

Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 

Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.

Sign up for our Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)

After you subscribe, an auto-reply will send 
you a link to several past newsletters.

Thanks for stopping by the Kitchen! 


Tuesday, June 16, 2015

Jewel Bay Critter Crunch #recipe

By Leslie Budewitz

My friend B.J. Daniels, an award-winning author of romantic suspense set in Montana—LONE RIDER, her 75th published novel, will be out August 1—tells the story of writing a scene where her character ate a piece of an oatmeal cake that’s a favorite in B.J.’s house, then reaching for the plate and fork to take another bite, only to realize that the cake only existed on the page. (I imagine she went home and baked one.) Another day, she wrote a scene set in a blizzard and reached for her coat, only to remember that it in real-life, it was mid-summer.

Of course, we write our books in one season, edit in another, and may review the publisher’s copy-edits and galley pages in yet another. That’s definitely part of my challenge in BUTTER OFF DEAD, the third book in my Food Lovers’ Village Mysteries (out July 7). Like all the Food Lovers’ Village Mysteries, it involves a festival—this go-round, it’s the Food Lovers’ Film Festival. February is the perfect time for a film festival in a mountain village. There’s not a lot going on—no ski area, so most of the tourists are at home, and even many locals have decamped for warmer climes. I started the book in January, making the weather research easy, but did the edits in the fall—and we’re about to celebrate its release in the heart of summer!

And certain foods go with certain seasons, right? I was out to lunch with my brother recently and he ordered clam chowder and pumpkin pie. (Don’t worry about the calories or cholesterol—he’s tall, slender, and bikes and hikes regularly.) But it seemed odd to eat pumpkin pie in June. Same with popcorn: For me, it’s a winter snack. That may my own peculiar food quirk—heaven knows, I’ve got ’em. And of course, all the popcorn seasoning blends Erin and Tracy invent had to be tested. Not sure I’d want to do that in July!

But add a little chocolate, a little caramel, and nuts, and by golly, you’ve got popcorn that’s tasty all year.


Jewel Bay Critter Crunch

8 cups plain, popped popcorn (If you’re using an air popper, this is about 1 cup of raw kernels.)
½ cup raw, unsalted peanuts
½ cup raw, unsalted almonds
6 tablespoons butter
3 tablespoons light (clear) corn syrup
¾ cup brown sugar
¼ teaspoon vanilla
¼ teaspoon baking soda
1 cup semisweet chocolate chips

Preheat oven to 300 degrees. Spray or grease a baking sheet.

Pop the popcorn. Pluck out all the old maids (the unpopped kernels) and skins and pour popcorn into a bowl.

Add nuts and stir to mix.

To make caramel, combine butter, corn syrup, and brown sugar in a small saucepan over medium heat. Cook and stir until mixture boils. Continue cooking at a low boil for 4 minutes. Remove from heat and stir in vanilla and baking soda.

Pour caramel mixture over popcorn and stir to coat. Spread onto greased cookie sheet, and bake for 10–15 minutes (10 for chewy, 15 for crunchy). Remove from oven and add the chocolate chips. Stir slightly, until the chocolate begins to melt.

Cool and eat.

Makes about 8 cups.

From the cover of BUTTER OFF DEAD (out July 7):
"As the national bestselling Food Lovers’ Village mysteries continue, the merchants of Jewel Bay, Montana try to heat up chilly winter business with a new film festival. But their plans are sent reeling when a dangerous killer dims the lights on a local mover and shaker …

In an attempt to woo tourists to Jewel Bay and cheer up the townies, Erin Murphy, manager of the specialty local foods market known as the Merc, is organizing the First Annual Food Lovers’ Film Festival, popping with classic foodie flicks and local twists on favorite movie treats. But when her partner in planning, painter Christine Vandeberg, is found dead only days before the curtain rises, Erin suspects someone is attempting to stop the films from rolling.

To make matters worse, Nick—Erin’s brother and Christine’s beau—has top billing on the suspect list. Convinced her brother is innocent and determined that the show must go on, Erin must find who’s really to blame before Nick gets arrested or the festival gets shut down. And as the anniversary of Erin’s father’s death in a still-unsolved hit-and-run approaches, her own beau isn’t so keen on her leading role.

But the closer Erin gets to shining a spotlight on the killer, the more likely it becomes that she’ll be the next person cut from the program…"

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Connect with her on her website, on Facebook, or on Twitter.

Tuesday, February 25, 2014

How to make Frozen Chocolate Peanut Butter Banana Bites #dairyfree #glutenfree by Cleo Coyle

Chocolate and peanut butter make a classic combo. According to US sales, Reese's Peanut Butter Cups are the #1 candy in America, and our household definitely contributed to that stat. Last fall, I even blogged an easy recipe for Reese's Peanut Butter Cup Cake...

To download my recipe for this Easy Reese's
Peanut Butter Cup Cake,
click here.

My husband, Marc, is an especially devoted fan. Though he and I grew up in different Western Pennsylvania towns, we both well remember family trips to Hershey, PA.

We often throw Reese's minis in the freezer, especially in the summer months. They keep well and when you pop them in your mouth, they taste like an ice cream treat.

The problem? It's candy. Not the healthiest of daily treats.

A Healthier Alternative?

A few years back, Trader Joe's introduced Chocolate Covered Banana Slices. While this is a great idea, they sell out fast.

Today's recipe solved two problems for us:

(1) We can have chocolate covered banana slices whenever we want and...

(2) By adding peanut butter, these treats 
nicely replace our Reese's Peanut Butter Cup cravings. 

After a night in the freezer, the chocolate-enrobed
banana slices become wonderfully creamy, much like
ice cream. The flavor of banana becomes less pronounced,
letting the more powerful notes of chocolate and
peanut butter drench your tongue with that classically
satisfying combo.

This is a treat I make all the time.
I hope you enjoy it as much as Marc and I do...

~ Cleo

Cleo Coyle is author of
The Coffeehouse Mysteries.
Learn more by clicking here.

Cleo Coyle's
Frozen Chocolate
Peanut Butter
Banana Bites

Trader Joe's went bananas a few years ago by introducing frozen chocolate covered banana slices, and many people went bananas over them.

Making your own is easy and economical. Even better, you can be selective about the ingredients and make them as healthy (or as decadent) as you like.

My two little contributions to this relatively simple process are...

(1) The addition of peanut butter sandwiched between the slices and...

(2) The use of Almond Milk in creating the chocolate coating. 

Almond Milk not only contributes wonderful flavor to the chocolate, it also lets dairy-free eaters enjoy the treat. 

FYI - Recent studies have shown that dark chocolate has great health benefits, but ingesting dairy milk with it can lessen those benefits

If you are a dairy-free eater, be sure to purchase dairy-free chocolate for the recipes. Below is just one example of a product that can help you out...

The "Enjoy Life" brand of semi-sweet chocolate chips are dairy-free, gluten-free, and soy-free, click here to learn more, read reviews, and/or purchase.

The recipe below is easy but can be tricky. I included some tips that I hope will help you get the best results. May you eat with joy...and in good health! 

~ Cleo

Click here
to download.
To download this recipe in a PDF document that you can print, save, or share, click here.

Makes 10 to 12 Banana Bites


1 banana, ripe but still firm (medium to large)

2 to 2-1/2 tablespoons peanut butter or almond or cashew butter 

3 ounces chocolate chips (depending on their size, that's usually 1/2 cup to a heaping 1/2 cup in volume) 

1 tablespoon Almond Milk (darker chocolates may need more)

Health notes on options for chocolate and peanut butter...

*Chocolate note: You can use any chocolate chips you like: milk, semi-sweet, bittersweet, or dark. In my photos today, I used Nestle Dark Chocolate Morsels. If you are a dairy-free and/or gluten free eater, be sure to pick up chocolate chips that say dairy-free or gluten free on the packaging.

*Healthiest chocolate choice: Dark chocolate has wonderful health benefits, click here to read more about them. Note that you may need to use more Almond Milk for darker chocolates.
To read a brand vs. brand
comparison on "Natural"
Peanut Butters,
click here.

*Peanut butter note: Use any peanut butter you like--or almond butter or cashew butter. For a healthy suggestion, try Smuckers Natural Peanut Butter. One of this blog's followers, Libby D., recommended it, and I agree with her. It's one of the best-tasting natural peanut butters on the market. No sugar or preservatives. Just two ingredients: peanuts and a small amount of salt. For more suggestions on natural peanut butters, see the link in the caption to the right. >>


Step 1 - Create the PB banana sandwiches: 
Cut your ripe but firm banana into thin slices, pairing slices by size. Make sure you have at least 12 pairs (24 slices). Smear peanut butter on half of the slices, one for each pair. 

Put the slices together like little sandwiches. You should now have 12 little peanut butter and banana sandwiches.

Step 2: - Melt the chocolate: Pour the chocolate chips into a clean, dry, shallow microwave-safe bowl. Pour the almond milk over the chocolate and stir to coat the pieces well. 

Melt the chocolate chips in the microwave with care. Once you boil or burn chocolate, its taste is ruined and there is no saving it. Zap it for 20 seconds, stir. Zap again in small bursts until the chocolate is completely melted and smooth (see my photos).

Step 3 - Troubleshoot (adjust): If the chocolate seems a little thick for dipping, try the following. Pour a very small amount (1 teaspoon) more of the almond milk onto the chocolate. DO NOT MIX IN. Place the bowl back in the microwave and zap for 10 to 15 seconds. Remove and stir. The chocolate should be looser. If you it's still too thick, repeat until you get the desired consistency. If chocolate becomes difficult to work with, return it to the microwave and re-warm it.

Double-Boiler option: You can also place a heat-proof bowl over a pan of simmering water and create a double boiler. Place the chocolate and almond milk in the bowl and stir until melted. Then dip the banana bites into the bowl. While a little more trouble, this method has the advantage of keeping your chocolate warm and pliable through the entire dipping process.

Step 4 - Dip and freeze: One at a time, drop the PB banana sandwiches into the bowl of melted chocolate. 

Using two forks, gently flip the little banana sandwich, moving the chocolate around it until it is coated. Lift the coated banana bite with one fork, allowing the chocolate to drip off...

Be patient and get as much excess chocolate off the bite as you can. Place on a flat pan or plate that's been covered with parchment paper or wax paper.

WARNING: If you don't use wax paper or parchment paper, the chocolate will stick to the surface of your dish or pan as it dries and freezes. 

Ask me how I know. :)

Place your finished bites in the freezer for about 3 hours
or overnight. These are frozen treats, delicious right out
of the freezer. Think of them like ice cream bites.

If serving for a party, keep them frozen
as long as possible. Like ice cream, they will
begin to melt after about 15 to 20 minutes
out of the freezer.

To download
Magic Shell recipe,

click here.


I like the fudgy chocolate this recipe produces because it re-creates the
chewiness of a rich candy. 

If you'd rather make a crisp, thin, hard "Magic Chocolate" shell for your banana slices, that's an easy variation. Just use coconut oil instead of almond milk. For the correct ratios, see my Coffeehouse Banana Split recipe by clicking here
Click here to download
today's recipe, and...

Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

To view the
Coffeehouse Mystery
book trailer, click here.

Now a National
Bestseller in Hardcover

A Coffeehouse Mystery 

*Starred Review* -Kirkus

"Top Pick"  -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly

See the book's
Recipe Guide
by clicking here.

* * * 

Coffeehouse Mystery
Free Title Checklist
(with mini plot summaries)

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes. 

* * * 

Haunted Bookshop
Free Title Checklist,