Spiced Pumpkin Cake #Halloween @MaddieDayAuthor #giveaway

MADDIE DAY reporting in. Here at the Kitchen, we're supposed to offer you readers clever Halloween recipes this season. Alas, I'm behind on everything, and I came came up short. This yummy cake at least includes pumpkin and complementary seasonal spices, and I hope you'll forgive me for not offering something more decorative this year. (I haven't even gotten a pumpkin for outside, so these gold tomatoes are subbing in for decor!)

I adapted the recipe from a New York Times Cooking offering. The speed at which the cake is disappearing from my kitchen counter attests to how delicious it is!

Spiced Pumpkin Cake

Modified from Yossy Arefi, NYT Cooking

Ingredients

 

For the streusel:

½ (packed) cup/100 grams light brown sugar

½ cup/64 grams all-purpose flour

1 teaspoon store-bought or homemade pumpkin spice blend (see Tip)

Pinch of salt

¼ cup/56 grams unsalted butter, cold and cut into cubes

For the cake:

Butter

1 (packed) cup/200 grams light brown sugar

2 large eggs

1cup/230 grams canned pumpkin purée

¼ cup/56 grams unsalted butter, melted

¼ cup neutral oil

1 tablespoon store-bought or homemade pumpkin spice blend (see Note)

½ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

1½ cups/190 grams all-purpose flour

Directions

Place a rack in the center of the oven and heat oven to 350 degrees. Grease an 8-inch square or 9-inch round baking pan with butter and line with parchment paper.

In a small bowl, combine the sugar, flour, pumpkin spice, and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pebble-size crumbs and is evenly moistened. Set aside the streusel.

In a large bowl, beat the sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, melted butter, oil, pumpkin spice and salt, and beat until combined and smooth.

Beat in the baking powder, baking soda, and flour.

Transfer the batter to the prepared pan, smooth the top, and tap on the counter a few times to release any large air bubbles. Sprinkle the streusel evenly over the top.

Bake the cake until puffed and golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely.

Note: Make your own pumpkin spice blend by combining 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cardamom, ½ teaspoon ground allspice and ¼ teaspoon ground cloves. Makes about ¼ cup.

Enjoy your piece of cake with tea, coffee, or brandy, plus a good Halloween story! 

Readers: How do you like to eat pumpkin? I'll send one lucky reader a signed copy of Murder at Cape Costumers, my first Halloween mystery.

🎃🎃🎃

Murder at Cape Costumers is out and available wherever book are sold!

My most recent releases are Scone Cold Dead, #13 in the Country Store Mysteries,

 Deadly Crush, 

and A Case for the Ladies.

Check out all my writing.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

Fried Cabbage and Ground Beef #recipe @vmburns

 VMBURNS: The last few months have been crazy busy, but I'm finally finished travelling for the year. I'm tired of driving. I'm tired of hotels. I'm even tired of eating out. So, I scoured my fridge to see what I have that isn't spoiled, is easy (because I'm too tired for complicated), and can become something tasty (I'm all about tasty). I found a head of cabbage that would never become coleslaw, and a pound of hamburger. I can work with that. 

You know the drill. Garlic doesn't like me so, you can add more if you like. I like a little heat, but if you don't, skip the red pepper flakes. You'll notice that the apple cider vinegar listed in the ingredient list is not in the picture below. Yep. I was out. So, I substituted white wine vinegar and a splash of orange juice for sweetness. 

Ingredients

• 1 lb Ground beef
• 1 head of cabbage
• 1 Medium onion, chopped
• 1 clove garlic, minced
• 1 red bell pepper, chopped
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Garlic powder
• 1/2 Teaspoon Red Pepper flakes (Optional)
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Apple Cider Vinegar
• Salt and Pepper to taste
• 1/2 Cup Beef Broth

Instructions

1. Cook the ground beef in a large skillet over medium-high heat until browned. When the fat comes out, add the chopped onion and bell pepper until the onions are translucent. Then, add the garlic and cook for 30 seconds until it is fragrant.
   
   
   
2. Stir in the chopped cabbage, smoked paprika, garlic powder, red pepper flakes, salt, and black pepper. Cook for 5 minutes, stirring frequently.
   
   
   
3. Add the soy sauce, apple cider vinegar, and beef broth. Stir well, and cover. Simmer for 10-15 minutes until the cabbage is tender.
   
   
   

• READERS:  What's your favorite way to cook cabbage? Let me know in the comments below. 

ICING ON THE MURDER

Influencer-turned-bakery-owner Maddy Montgomery has sold plenty of wedding cakes before, but before she turns one out for her and her fiancé’s wedding, she’ll have to solve a little case of murder . . .

Aunt Octavia would be so proud! Maddy has turned Baby Cakes Bakery—named for her 250-pound English Mastiff, Baby—into a runaway success, and she’s marrying the love of her life, veterinarian Michael Portman. #DreamWedding! Plus the timing couldn’t be better: the country’s biggest bridal expo has come to New Bison, Michigan, and Maddy has secured a spot for Baby Cakes to showcase their cakes. She’s also entered a contest for an all-expenses-paid wedding extravaganza offered by world-renowned wedding planner Serafina.

Unfortunately, supremely nasty Serafina truly takes the cake—she makes the worst bridezilla seem like a shy flower girl. But there’s one thing the wedding planner didn’t plan on—being impaled by one of the skewers Baby Cakes uses on their tiered wedding cakes.

While Maid of Honor Sheriff April Johnson rounds up suspects at the expo, Maddy and her aunt’s friends, the Baker Street Irregulars, and even Baby join forces to unveil a killer hiding in plain sight . . . before wedding bells start to chime.

BUY LINK

Chickpea Curry with Pumpkin and Kale #Halloween Recipe by @Leslie Karst

Before I get to today's recipe, I'm excited to announce that my latest Orchid Isle mystery, WATERS OF DESTRUCTION, was just released yesterday as a trade paperback, at the new low price of $16.99--yippee! (Buy link here.)

Okay, now onto the food. This is a delicious and easy-to-prepare dish (adapted from a New York Times recipe), perfect for the cooler autumn nights many of us are now starting to experience, and the perfect way to spice up your early Halloween celebrations with some pumpkin!

 

Chickpea Curry with Pumpkin and Kale

(serves 4-6)

Ingredients

3 tablespoons vegetable oil

1 large onion, coarsely chopped

1” piece of ginger, finely chopped

4 cloves garlic, finely chopped

1 ½ teaspoons garam masala

1 teaspoon ground cumin

½ teaspoon ground turmeric

2 15-oz. cans chickpeas, rinsed

1 13.5-oz. can coconut milk

1 13.5-oz. can pumpkin purée

1 teaspoon salt (or more, to taste)

1 bunch kale, tough ribs removed and coarsely chopped

3 tablespoons lime juice

chopped cilantro, for garnish (optional)

 

Directions

Heat oil in a large skillet or wok over medium-high heat till shimmering, then add the onions. Cook, stirring often, until just starting to brown (6-8 minutes). 

 

Add the garlic and ginger and continue to cook for 2 minutes, then add the garam marsala, cumin, and turmeric and cook for another minute.

 

Stir in the chickpeas, coconut milk, pumpkin, ½ cup water, and the salt. Simmer for 10 minutes, stirring occasionally.

 

 

Add the kale and continue to cook until tender, about 5 minutes.

 

Add the lime juice and more water, if it’s too thick.

 

Serve over steamed rice with a cilantro garnish. 

 

 

🌱  🍋  🌿

 

 

Out now in paperback!

Orchid Isle Mystery  #2

WATERS OF DESTRUCTION

Buy link here. 

 

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

 

Also available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery  #1

Buy link here

 

2025 Lefty Award Finalist

for Best Mystery!

 

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

 

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

2024 Lefty Award Finalist

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

 

 

 

Praise for Justice is Served:

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

 

 

 

 

Halloween Chex Mix -- #halloweenweek treats from Leslie Budewitz

LESLIE BUDEWITZ:  One of the highlights of the Christmas season in my childhood neighborhood was the exchange of food gifts among the families. Our next-door neighbors often gave us a big bag of homemade Chex Mix—you remember it, I’m sure, with its mix of nuts and cereals and salty-savory sauce.

So when I spotted this recipe for a Halloween version, I was all in. Now, you could simply add candy corn to the classic mix—and I’d happily gobble it up. But for a sweeter version, in the spirit of the season, this is just the treat, and no trick to it!

The original called for candy corn, peanut butter candies like Reece’s pieces, and chocolate chips. That seemed a bit much to me, plus I couldn’t find peanut butter candies and had chocolate chips on hand. It was plenty sweet, so I’m suggesting any two candy additions, although I think candy corn is a must, for the color and the seasonal treat. Next next time, I’d use plain or peanut M&Ms, instead of the chocolate chips, along with mixed nuts without peanuts. I also discovered that name-brand cereals are far more expensive than generic versions, which worked perfectly fine. 

Halloween recipes should be fun, right? Here’s a few from years past: 

Puff Pastry Rattlers

Spider Deviled Eggs 

Boo Scotti 

Mummy Pizza Puffs 

Veggie Skeleton with Brain Dip

PS: I finally figured out how to embed a PDF of the recipe for easy printing. 

Scroll down to the 💕 for the link. 

Halloween Chex Mix 

3 cups rice Chex cereal 

3 cups corn Chex cereal

4 cups mini twist pretzels

2 cups roasted, salted cashews, peanuts, or mixed nuts

1 stick salted butter (1/2 cup)

1/2 cup brown sugar

2 tablespoons maple syrup

1 1/2 cups candy corn

Any one of the following sweet additions: 

1 ½ cups peanut butter candies

1 cup chocolate chips

1 ½ cups M&Ms, plain or peanut 

Heat the oven to 275°F. Line a large baking sheet with parchment paper or a silicon sheet.

In a large bowl, combine the cereals, pretzels, and nuts. 

In a small saucepan, melt the butter. Add the brown sugar and maple syrup and stir until combined.

Pour the butter mixture over the cereal mixture and toss gently until evenly coated. Bake for 45 minutes, stirring halfway through. Cool completely on the sheet tray, stirring occasionally. 

Add your sweet treats and toss gently, either on the baking sheet or if you’re concerned about a mess or have children helping you, back in the bowl. 

Serve in your cutest autumn themed bowl. Store in an airtight container for up to 1 week. 

Makes about 12 cups. 

Happy BOO-ktober! Readers, what’s your favorite Halloween treat, to hand out or keep for yourself? 

💕 Click here for a free printable PDF! 

At Seattle Spice Shop, owner Pepper Reece has whipped up the perfect blend of food, friends, and flavor. But the sweet smell of success can be hazardous . . .  

Spring is in full bloom in Pike Place Market, where Pepper is celebrating lavender’s culinary uses and planning a festival she hopes will become an annual event. When her friend Lavender Liz offers to share tips for promoting the much-loved—and occasionally maligned—herb, Pepper makes a trek to the charming town of Salmon Falls. But someone has badly damaged Liz’s greenhouse, throwing a wrench in the feisty grower’s plans for expansion. Suspicions quickly focus on an employee who’s taken to the hills. 

Then Liz is found dead among her precious plants, stabbed by a pruning knife. In Salmon Falls, there’s one in every pocket. 

Pepper digs in, untangling the tensions between Liz and a local restaurateur with eyes on a picturesque but neglected farm, a jealous ex-boyfriend determined to profit from Liz’s success, and a local growers’ cooperative. She’s also hot on the scent of a trail of her own, sniffing out the history of her sweet dog, Arf. 

As Pepper’s questions threaten to unearth secrets others desperately want to keep buried, danger creeps closer to her and those she loves. Can Pepper root out the killer, before someone nips her in the bud?

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!

ALL GOD'S SPARROWS AND OTHER STORIES: A STAGECOACH MARY FIELDS COLLECTION, now available in in paperback and ebook 

Take a step back in time with All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection of historical short mysteries, featuring the Agatha-Award winning "All God's Sparrows" and other stories imagining the life of real-life historical figure Mary Fields, born into slavery in 1832, during the last thirty years of her life, in Montana. Out September 17, 2024 from Beyond the Page Publishing.  

“Finely researched and richly detailed, All God’s Sparrows and Other Stories is a wonderful collection. I loved learning about this fascinating woman . . . and what a character she is! Kudos to Leslie Budewitz for bringing her to life so vividly.” —Kathleen Grissom, New York Times bestselling author of Crow Mary

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!

Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest books are To Err is Cumin, the 8th Spice Shop Mystery and All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection, in September 2024. Watch for Lavender Lies Bleeding, the 9th Spice Shop Mystery, on July 15, 2025.

A past president of Sisters in Crime and former national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.