Mango-Avocado Salsa #recipe @LucyBurdette

Salsa with Yellowtail

Ignore the ginger, I changed my mind on that!

LUCY BURDETTE: I'm headed to the Malice Domestic traditional mystery conference today, so I thought I'd share a really easy recipe. I know, what sense does that make, right? But some night when you're pressed for time and want to quickly dress up a piece of fish or some shrimp, you'll be glad to have this one in your hopper.

Ingredients

One large ripe mango
One ripe avocado
1 tablespoon minced red onion
1 tablespoon minced jalapeno
2 tablespoons chopped fresh cilantro
Two key limes
1 to 2 teaspoons orange flavored olive oil
Salt-and-pepper to taste

Putting this together is so easy, it's almost embarrassing: Cut the mango and avocado into small chunks. Mix this gently with the onion, cilantro, and jalapeno. Squeeze the key limes over the top and drizzle all with the olive oil. Then salt and pepper to taste.

Voila--salsa! You can serve this with pan fried yellowtail snapper or Key West pink shrimp. You could even serve it with tortilla chips as an appetizer. No one would complain!

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!

Banana Raisin Coffee Cake, gluten-free #recipe from author @DarylWoodGerber

From Daryl aka Avery:

Hi! I picked three winners last week instead of 2. Their names are posted in the side bar on the left. Congrats to all! Thanks to everyone for your great mom stories.

One of my all-time favorite coffee cakes is something I stumbled on while trying to find a gluten-free version for Bisquick coffee cake. I didn't like the boxed Bisquick version (sorry Bisquick), but I thought I might be able to recreate it from scratch. And I did.  That recipe in a few weeks.

But today, I'm sharing this one that is possibly even more luscious because it has a filling. I've made it a number of times and never failed. In fact, I made one last week switching up the type of raisins and gluten-free flours, and it still turned out fantastic.  (See switch-ups below)

Can you tell I love it?

It's so easy to make. And there's a bit of fun in the making, like being a nursery school and playing with play dough.

So follow the steps, have fun, and enjoy with a relaxing cup of tea or coffee. And a good book!  Always a good book!

Note: in the second making, I got smart and used parchment paper to line the pan, but I forgot to take a picture.

BANANA-RAISIN BROWN SUGAR

CREAM CHEESE

COFFEE CAKE

(Gluten-free)

Ingredients:

2/3 cup butter, melted

1 cup white sugar

1 tsp. vanillin (you may use real vanilla if you have no reaction to it)

2 eggs, large

1 cup cream cheese

1 tsp. cider vinegar

2 cups gluten-free flour

1 tsp. baking powder

1 tsp. baking soda

½ teaspoon salt

½ teaspoon xanthan gum

Filling:

1/2 cup raisins, pre-soaked

1/2 cup brown sugar

2 bananas, peeled and sliced

1 tsp. cinnamon

Topping:

¼ cup brown sugar

1 tsp. cinnamon

Preheat oven to 350 degrees.

Grease a 9 x 9 pan or line with parchment paper.

Soak the “filling” raisins in ½ cup hot water and set aside.

For the batter:  In a large bowl, mix melted butter and sugar and vanillin (or vanilla).  Add eggs and beat on low.  Still beating on low, add cream cheese and vinegar.  Then add the gluten-free flour, baking powder, baking soda, salt, and xanthan gum and stir until thoroughly mixed.

For the filling: drain raisins.  In a small bowl, mix raisins with the bananas, brown sugar and cinnamon.

Spoon half of the batter into prepared pan. Pat down with your fingers. This is the fun part – like working with play dough. Layer all of the filling on top of that.  Spread the rest of the batter over the filling. Again, pat down with your fingers.

Bake for 30-35 minutes, until nicely browned. 

Mix the topping ingredients and sprinkle topping all over the coffee cake.

Let cool for 20 minutes and remove from the pan. Serve warm or room temperature.

Switch-ups for ingredients: Add 1/2 cup sorghum flour in place of any of your other gluten-free flour. Gives this a nice "graham cracker" flavor.  Also, switch out dark raisins with golden raisins. Yum!

******************

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A Writer’s Snack: Coffee S’mores and Micro Espresso S’mores from author Cleo Coyle

I think most writers would agree that working at home has its pros and cons. Casual Friday every day (huzzah!). Make your own schedule (woo-hoo!). A kitchen and fridge only steps away (uh-oh…).

Sad but true: the yawning cavern of my kitchen’s fridge is a tempting cave to frequent when I’m writing. It’s also my nature to nosh—and I do believe in embracing one’s nature. :)

On the other hand, too many trips to that fridge will take a toll on my (uh-hem) assets. Consequently, I have come up with Snack Attack solutions: apple slices, pineapple chunks, baby carrots with low-calorie dip, and…

I sometimes put together more creative snacks that are reasonable in calorie count yet big on satisfaction. In the past I have shared some of my simple but delicious "writer’s snacks," among them...

5-Minute Honey-Cinnamon
Peach Sopapillas (for the recipe click here.)

Apple Sauce Fruit Roll-Ups
(for the recipe, click here.)

Frozen Chocolate Peanut Butter
Banana Bites (for the recipe click here.)

and No-Crust Mini Pizzas
(for the recipe, click here.)

Now with cookout season almost here, I have been craving s'mores. While they may not be the most healthful of snacks in my kitchen, they are oh-so-good for my nostalgic Girl Scout soul.

And so, with the calorie count 

firmly in check, I give you...

Two ways I've added s'mores to 

my working menu of "writer’s snacks."

COFFEE S’MORES

Cleo Coyle has a partner in 

crime-writing—her husband.

Learn about their books

by clicking here or here.

Although most sources agree that s’mores were enjoyed around campfires long before the recipe was written down, the first official publication of the recipe dates back to 1927 when it was printed in the Girl Scout handbook: Tramping and Trailing with the Girl Scouts. The name s’mores, of course, is a contraction of the reaction—everyone who tastes one asks for "some more."

I certainly feel that way about the warm, gooey, chocolaty treat. AND about coffee! Here’s the way I married the two, making this campfire classic a fun little coffee break nosh for me without the campfire.

Cleo Coyle's
Coffee S'mores

Makes 2 coffee-break cookies
Total calories: about 148 (74 calories each)

Ingredients:

1 sheet of graham crackers (try cinnamon grahams, they’re my favorite; the spice adds a fantastic flavor note for this combo)
2 teaspoons Marshmallow Fluff (or see my tip on making your own)
1 mini Hershey chocolate bar (or chocolate of your choice)

DIRECTIONS: Split 1 graham cracker sheet (65 calories) along its perforation lines to make 4 rectangular pieces. Spread 1 teaspoon of Marshmallow Fluff on each of the 2 pieces (about 13 calories total). Break the mini Hershey bar (about 70 calories) in half. Place each half on top of the Fluff-spread graham cracker rectangle. Cover with the remaining pieces to make two rectangular s’more sandwiches. 

Pour a hot cup of coffee. Dip one end of the long, rectangular s’more sandwich into the cup, allowing the heat of the coffee to melt the chocolate. Take a bite and enjoy your Coffee S’more! (Yes, I also re-dip the remainder and lick my fingers clean. It’s delicious!)

MAKE YOUR 

OWN FLUFF

Because Marshmallow Fluff is not easy to find outside the United States, I’m happy to suggest the following tip on making your own spreadable Marshmallow Fluff. 

This super-fast microwave method also makes a fantastic marshmallow frosting for cupcakes, or try sandwiching it between peanut butter cookies—delicious!

DIRECTIONS: For every 1 tablespoon of Fluff, place 1/4 cup of mini marshmallows into a microwave-safe bowl. Toss them with 1/4 teaspoon dairy milk (or almond or soy milk). Microwave very briefly (about 10 seconds) until the marshmallows are nearly (but not completely) melted. Remove from microwave and stir until the marshmallows finish melting. Place the bowl in the fridge and after the mixture chills a bit, you will have close to the equivalent of commercial Fluff.

MICRO ESPRESSO S’MORES

These micro-size cookies are perfect for an espresso break. And since the word "espresso" means expressed, it’s also the perfect way to describe these treats, which are made in just seconds with a microwave. They're great for small children, too. Not only are they fun to assemble, but their tiny size is just right for little hands and mouths. 

Cleo Coyle's

Micro Espresso S'mores

Makes 4 Micro S’mores
Total calories: about 140 (35 calories each)

Ingredients:

1 sheet of graham crackers (again, I love cinnamon grahams for this)
4 mini marshmallows
1 mini Hershey chocolate bar (or chocolate of your choice)

DIRECTIONS: Split 1 graham cracker sheet (65 calories) along its perforation lines to make 4 rectangular pieces. Using a sharp knife on a flat surface, slice each rectangle into a square. You now have 8 micro squares of graham crackers. Place 4 tiny cracker squares on a microwave safe plate. 

Break up the mini Hershey bar (about 70 calories) into four even pieces and place a small piece of chocolate on each of the 4 small cracker squares. Microwave only about 5 seconds—just enough to slightly soften up the chocolate. 

Take out the plate. Place 1 mini marshmallow (1.25 calories each) on top of each piece of chocolate. Microwave only about 5 to 7 seconds, until you see the marshmallow blow up to twice its size. 

Remove the plate and top each of the melted marshmallows with your reserved micro graham cracker square top. 

Each little s'more brings a surprisingly big mouthful of flavor and you have four of these gooey, warm, delicious, "espresso" s’mores on your plate to enjoy!

One last note...

And be sure to...

Eat with s'more 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. 

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

Delicious recipes are also featured in my 14th 

culinary mystery, Once Upon a Grind, including...

* Black Forest Brownies 

* Cappuccino Blondies 

* Shrimp Kiev 
* Dr Pepper Glazed Chicken

* Silver Dollar Chocolate Chip Cookies
* "Fryer Tuck's" Ale-Battered Onion Rings

* Poor Man's Caviar 
* Caramel-Dipped Meltaways

...and many more recipes, including
a guide to reading coffee grinds...

See the book's

Recipe Guide (free PDF)

by clicking here. 

* * * 

Marc and I also write

The Haunted Bookshop
Mysteries 

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with mini plot summaries, 
by clicking here. 

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

Sign up for my Coffeehouse Newsletter here.

(Recipes, contests, videos, fun info)


* * * 

Krista's Double Chocolate Bourbon Bread Pudding

I hate bread pudding. Seriously. It's just one of those desserts that I rarely like. I will confess to gobbling it up when a friend insisted we try a special bread pudding at the Hard Rock Cafe. It was fabulous. But most of the time - meh.

So it was very odd when I was overcome by the notion of making a chocolate bread pudding recipe for THE DIVA STEALS A CHOCOLATE KISS. I have no idea what possessed me. But I did it. And it was so good that I worried that it wasn't a real bread pudding!

Consequently, I enlisted the aid of two friends who love bread pudding. I set it before them and asked - is this bread pudding? Pretty pathetic, huh? They confirmed that not only was it great but that it was bread pudding. So if you happen to have people in your life who love chocolate but aren't enthusiastic about bread pudding, this recipe might change their minds.

You can serve it with whipped cream, but honestly, it's so addictive that it's very tasty plain.

Krista's Double Chocolate Bourbon Bread Pudding

9x13 baking dish
butter for greasing

1 loaf Challah

1/2 cup unsweetened cocoa powder (I used Penzeys)
1 cup sugar
1/4 teaspoon salt
1/2 cup heavy cream
3 1/2 cups milk (can use nonfat)
4 large eggs
4 tablespoons bourbon (1 airline size bottle)

1/2 cup semi-sweet chocolate chips (I used Callebaut)

1. Tear the Challah into pieces and place in a large bowl.

2. Combine the cocoa powder, sugar, and salt and whisk together. Stir in the heavy cream and the  milk. In another bowl, lightly whisk the eggs. Whisk them into the milk mixture. Add the bourbon, give a final stir with the whisk and pour 1/2 of it over the bread. Turn the bread until it is all coated. Set aside for 30 minutes.

3. Preheat the oven to 350 and grease the pan. Pour the bread into the pan along with any liquid. Spread the bread in the pan. Scatter the chocolate chips over the bread. Pour the remaining milk mixture over top and bake for 20 minutes.

4. Turn the heat down to 275 and bake another 10 minutes or until the middle is firm and a cake tester comes out clean.

Tear up one loaf of Challah.

Sprinkle with chocolate chips.

Lemon Ricotta Pancakes with Maple Whipped Cream

 

By Victoria Abbott aka Mary Jane and Victoria Maffini

 

 

Lemon Ricotta Pancakes with Maple Whipped Cream

I love to see Chef Christine Cushing on television. She’s a Canadian chef with fresh foods, healthy cooking and delicious taste. She brings a European sophistication to the process. I’ve decided I really need one of her cookbooks. This is an adaptation of her recipe for Lemon Ricotta Pancakes.  I’ll confess I made a practice batch and they were so good that I ate them for dinner. Please don’t report this to the food police!

You will need:

½ cup of all-purpose flour

2 tbsp of flax meal

1 tsp. baking powder

Pinch of salt

½ cup 1 % milk

2 eggs at room temperature, separated

1 cup ricotta.  We used extra smooth

Grated zest of one lemon

1 tbsp sugar

Melted butter for frying pan

PLUS: 

Vanilla yogurt and berries for serving  (optional)

Or  ½ cup whipping cream

Combined with 2 tablespoons maple syrup and fruit

All you do is:


Zest the lemon.

Combine all of the dry ingredients including zest in a medium bowl and stir to blend.

  

In another medium bowl, stir together the milk, egg yolks and ricotta until smooth.

In a medium bowl whisk the egg whites until peaks begin to form.

Add the wet ingredients to the dry and gently stir with whisk - the mixture will be a bit lumpy, but blended. Do not over mix.

Heat a cast iron skillet (or you could use a griddle or crepe pan). Add 2 tsp of melted butter to the pan and spread over pan (I used a silicone brush to spread). Wipe out any excess. 

Pour the batter onto the pan ½ cup at a time and cook on medium-high until the top bubbles. Depending on the size of your pan you may need two batches.  

 Flip and cook the other side for about one minute.

Repeat with the remaining batter. I love my handsome new pancake flipper!

Meanwhile, whip whipping cream with maple syrup until thick. 

We did find that the whipped cream ‘melted’ while I was preparing the fruit, so have that ready and your fork too.  Top the pancakes with whipped cream, add fruit and dive in!

The next morning, I tried the old trick of reheating leftover pancakes (fresh or frozen) in the toaster and served the leftovers with the vanilla yogurt and blueberries.  There was no leftover maple whipped cream for some reason.

Happy eating, friends!

Victoria Abbott is the mysterious collaboration between the artist and photographer Victoria Maffini and her mother, the mystery writer, Mary Jane Maffini. 

Wait! That's us! Strangely enough, our three book collector mysteries, The Christie Curse, The Sayers Swindle and The Wolfe Widow all contain lots of food.  No wonder we love it here at Mystery Lovers Kitchen, on our day and on everyone else's day.

  By the way, we're still celebrating this cover for The Marsh Madness. We think it looks good enough to eat.  We do try to keep dogs off the table in our kitchens, but you know, covers are a world of their own.

The Marsh Madness is due out in September 2015.

BUT

YOU CAN PRE-ORDER IT HERE!

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