Red Velvet Cupcakes Guest #AlexErickson #giveaway #Halloween

MADDIE DAY here, delighted to welcome my friend Alex Erickson to the blog with a yummy recipe for Red Velvet cupcakes and a giveaway of Death by Red Velvet Latte, his sixteenth Bookstore Café Mystery!

I forgot that today starts our two weeks of Halloween recipes, which means I forgot to tell Alex. You could still make these work by sticking a tiny toy knife in each cupcake or adding ghost faces! 

Take it away, Alex.

I’m not a cook. Or a baker, for that matter. But because I’m lactose intolerant, eating out is often a dangerous proposition, so it’s usually best to make my own food—desserts included. In Death by Red Velvet Latte, Krissy doesn’t have the same issues as me, so her red velvet wedding cake, along with the accompanying latte, would be similar to what you might find at a bakery or in a store. But for me, this little recipe works, especially when you use alternative ingredients that aren’t so milky.

Red Velvet Cupcakes 

Ingredients:

1 ½ cups white sugar

½ cup butter 

2 large eggs

1 cup buttermilk**

1 fluid ounce red food coloring**

1 teaspoon vanilla extract

1 ½ teaspoons baking soda

1 tablespoon distilled white vinegar

2 cups all-purpose flour

⅓ cup unsweetened cocoa powder** 

1 teaspoon salt

**Notes:

**Because of my lactose intolerance, I made my own buttermilk (1 cup of lactose-free milk with one tablespoon of distilled vinegar - let set for 5 minutes or until it thickens and looks like it curdled)

**Gel food coloring will give a more vibrant red color than a liquid food coloring.

**It’s preferred to use a regular cocoa powder. I used a Dutch-process cocoa powder which resulted in a darker chocolate color (combined with not having gel food coloring)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line two cupcake pans with liners. Recipe will make roughly 24 cupcakes depending on pan size. Mine is smaller so we ended up with 28.

In a separate bowl, mix flour, cocoa powder, and salt. Set aside.

 

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy.

Mix in eggs, buttermilk, red food coloring, and vanilla.

Stir in baking soda and vinegar.

Stir combined flour and cocoa powder mixture into the batter.

Spoon batter into the prepared cups, dividing evenly.

Bake in the preheated oven for 20-25 minutes until an inserted toothpick comes out clean. Remove cupcakes to cool on a wire rack.

Frost with desired frosting (I used a store-bought brand that is lactose free, but feel free to make your own to taste). Frosting tip was an Open Star #32.

Enjoy with the hot drink of your choice and a good mystery!

Readers: Want to win a copy of Death by Red Velvet Latte? Just comment below with your favorite dessert—especially one that’s lactose free. I could always use more options!

As bookstore café owner Krissy Hancock worries over her wedding plans, the double murder of rival bakers really takes the cake . . .

At Krissy’s Death by Coffee bookstore café in Pine Hills, Ohio, she’s trying out a new red velvet latte, which she also plans to serve at her wedding along with the red velvet cake a local baker is making. But with the wedding only weeks away, the baker has to cancel due to health reasons. What should have been a cakewalk turns into a last-minute scramble. Krissy and her fiancé Paul meet with two competing cake decorators at the same time, who seem more interested in going at each other than baking her cake.

The next day, when Krissy walks into the bakery to make her choice, she finds both bakers dead with a red velvet cake splattered on the floor. Did they kill each other? she wonders. Over a cake? But soon it’s revealed this mystery has many layers, and any way you slice it, Krissy has to do two more things before she walks down the aisle: solve the murder—and find another baker. Piece of cake, right?

Death by Red Velvet Latte is the 16^th book in the Bookstore Café series.

Alex Erickson is a mystery author with a handful of books under his belt. He lives in Ohio and can be found online at alexericksonbooks.com or contacted by email at alexericksonbooks@gmail.com.

 

Pumpkin Yogurt Bark #Recipe Peg Cochran/Margaret Loudon #Halloween

     

This recipe comes from Style Blueprint but I've made a number of adaptations.  I had vanilla yogurt so I went with that thinking vanilla would go with the rest of the flavors.  My granola has cinnamon in it so I swapped the cinnamon for 1/2 tsp. of pumpkin pie spice.  I didn't think the swirl of peanut butter would be necessary with all the other flavors going on so I omitted it.  For the toppings, I added cinnamon pecan granola, Reese's Peanut Butter Baking Chips along with orange and black sprinkles for Halloween!  Tip:  I taped the parchment paper to the cookies sheet to keep it from slipping.

1 cup plain Greek yogurt

1 cup pumpkin purée

1-2 tbsp maple syrup  

1/4 tsp cinnamon

2 tbsp peanut butter

1/4 cup granola

Additional toppings as desired: chocolate chips, peanut butter chips, or dried fruits

 

Line a cookie sheet with either wax paper or parchment paper

 

 

Mix yogurt, pumpkin purée, maple syrup and cinnamon

 

 

Spread mixture into a rough rectangle on your lined cookie sheet

 

Dot with spoonfuls of peanut butter and using a knife, swirl the peanut butter through the yogurt mixture.

Sprinkle desired toppings over yogurt

 

Freeze for at least on hour then break into pieces 

 

 It's never too early to start the season...!

 

  

 

When a wealthy local benefactor is slain on the farm, Monica has to figure out who wanted to cash in on the killing . . .

As Sassamanash Farms hunkers down for the long winter, Monica agrees to let the local animal shelter host their Christmas-themed fundraiser there. The draw of the event—a chance to have your pet’s picture taken with Santa—brings in animal lovers from far and wide. But when the crackling fire dies down and the festive holiday props are all carted away, Monica discovers a very un-jolly sight next to the barn—the dead body of one of the shelter’s biggest donors. With the farm’s good name in jeopardy, Monica goes to work to root out the killer.

By all accounts the victim was a charming and generous supporter of the shelter, but Monica discovers that he was loathed by those who knew him for being tight-fisted and unscrupulous. Suspecting money might be the motive, she turns her sights on his stylish wife and her lavish lifestyle, along with the manager of the struggling shelter, who stood to collect a hefty bequest from his will. But as Monica closes in on one final clue, the culprit closes in on her. Caught unawares, she’ll have to survive the brutal winter weather, as well as a cold-blooded killer . . . 

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Spanish Rice with Chicken and Olives from Vicki Delany

This recipe is from my ever-favourite, Food + Drink from the LCBO here in Ontario, and I adapted it slightly to suit what I had on hand.

You might notice in the pictures that the olives in the jar are whole, but I cut them up.  That’s because I only had olives with pits in the house and foolishly didn’t buy more. You will want pitted olives, because it’s pretty time-consuming to cut those little things up.   

Anyway, once that’s done it’s a delicious dinner.

Spanish Rice with Chicken and Olives

Ingredients:

6 chicken thighs, skin removed
Salt and freshly ground pepper

1 tbsp (15 mL) olive oil
1 onion, thinly sliced
1 spicy sausage, either chorizo or hot Italian
3 cloves garlic, thinly sliced
2 tbsp paprika
1 tbsp tomato paste
1 tsp salt
1 1/4 cups basmati rice
3 cups chicken broth
1 red pepper, thinly sliced
1/2 cup green olives

Directions:

1. Preheat oven to 375°F

2. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in two batches, sear chicken until deeply golden, 5 to 6 minutes. Flip and cook for 2 minutes more. Transfer to a plate.

3. Reduce heat to medium and add onion. Cook, stirring often, until soft and lightly golden, 3 to 4 minutes. Squeeze sausage meat from casings into pot. Cook, breaking up meat into smaller pieces using a wooden spoon, until golden brown, 3 minutes. Add garlic and cook 1 minute more. Add paprika, tomato paste, 1 tsp salt and rice. Stir until all ingredients are well incorporated, about 1 minute. Add ½ cup of the broth, and cook until most liquid has been absorbed, scraping up any brown bits from bottom of pot. Add rest of the chicken broth, red pepper and olives, stirring to combine. Raise heat to high. Nestle chicken pieces on top, adding any juices from plate. When bubbling, place lid on pot. Place pot in oven and cook until rice is fluffy and chicken is cooked through, about 25 minutes.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Now available: ‘Tis the Season to be Scary, a Year Round Christmas Mystery from Crooked Lane Books.

 

 

 

Broiled Rubenesque Sandwich by Lucy Burdette

LUCY BURDETTE: A while back, I scrolled past a sandwich on the New York times cooking app involving sauerkraut, cheese, and pickled jalapeños. This is pretty much my lunch fare, only minus the sauerkraut and including arugula or sprouts. But in my refrigerator, I had a partly used jar of unbelievably good sauerkraut, and it was calling to me. I decided to riff on the sandwich I’d seen in The New York Times, use up the sauerkraut, and enjoy something special. I made two versions, one for John with Swiss cheese and peppered turkey, and the other for me with cheddar cheese and pickled jalapeño. 

I could see from the results that lots of adjustments would be delicious. For example, add thinly sliced peppers and onions on top before broil? That would be amazing. Replace the jalapeños with dill pickles? Go for it! Here is the basic recipe.

Ingredients.

Two or more slices of good country style bread

About half a cup of sauerkraut

Cheese or turkey or both, your choice and style.

Jalapeño peppers, optional but amazing.

Mustard, or in my case, homemade Russian style dressing with a tablespoon of mayonnaise and a tablespoon of red pepper relish.

Turn the broiler on. Spread the bread slices with the Russian dressing or mustard. Chop the sauerkraut and spread that across the dressing. Layer the cheese, optional turkey, and jalapeño peppers on top.

Broil for a few minutes until browning and bubbly. Serve and wish you’d made another one!

A DELICIOUS DECEPTION can be found at a bookstore near you!

A Delicious Deception has a slightly different tone than some of the earlier books, with more emphasis on family, but I loved it just as much as the rest of the series. Ms. Burdette has created characters who have grown in such natural, believable ways. She delivers an excellent mystery while also weaving in a major, emotional turning point in their lives. There is drama, murder, secrets, late-pregnancy feelings and hormones, a sick father-in-law, home renovations, a fun baby shower, and friends and family ready to tackle whatever comes their way. And in the end, a beautiful baby! Escape with Dollycas

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

Book 15 in the Key West series, paperback edition of THE MANGO MURDERS, is in bookstores now!

USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.

Butter-Glazed Pears with Ice Cream #recipe by @LeslieKarst

  

The last of our pears were dangling enticingly from our tree last week, so when I was asked to bring dessert to a dinner party, I decided they make for the perfect sweet with which to welcome autumn.

 

This dish takes only about five minutes to prep, and then another two or three to put together at the last minute, so it’s perfect for dinner parties. Though next time I’d use vanilla ice cream, as with the caramel swirl it was very sweet.

Butter-Glazed Pears with Ice Cream

(serves 4)

Ingredients

2 medium pears, still slightly hard

1 tablespoon butter

1 tablespoon brown sugar

salt, to taste

ice cream of your choice (I recommend vanilla)

cookies of your choice, several crumbled for garnish

 

Directions

Core and thinly slice the pears.

 

Heat the butter in a skillet, then add the sugar. 

 

Stir to dissolve the sugar, then add the pears and stir to coat them with the glaze. Sprinkle with a little salt (I used about ¼ teaspoon.)

 

Sauté the pears until softened and golden brown. 

 

The pears can now either sit in the pan until time for service, or they can be placed in a container and stored in the fridge for up to a day. When ready to serve, re-heat the pears (either in the pan, or in the microwave works, as well).

Scoop ice cream into individual bowls.

 

Spoon the warm pears on top of the ice cream.

 

Sprinkle with crumbled cookies, then garnish with a whole cookie or two. 

 

🌱  🍐 🌿

 

Just Released!

Orchid Isle Mystery  #3

MURDER, LOCAL STYLE

Available for purchase here.

 

"The beauties and customs of Hawai‘i provide a striking backdrop for a murder with an unexpected motive."

Kirkus Reviews 

 

 🍍 🌴 🍹

 

Out now in paperback!

Orchid Isle Mystery  #2

WATERS OF DESTRUCTION

Buy link here. 

 

2026 Lefty and Agatha Award Finalist

for Best Mystery/Contemporary Mystery!

 

"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.