Friday, September 11, 2026

Blueberry Ricotta Cake @MaddieDayAuthor #giveaway

MADDIE DAY here, with a yummy cake and a giveaway for you.

But first, as it is the twenty-fifth anniversary of September 11, 2001, I want to honor the memory of those who died in the attacks and the thousands who died later as a consequence of rushing in to help and from working around the wreckage. I remember being glued to the television with everyone else in the company cafeteria all day. I burst into tears once I arrived at my semi-rural home north of Boston because it was such a beautiful fall day and such horror had happened a few hours south of us. May this never happen again.

🕯🕯🕯

Also, as a quick PSA, I want to be sure you know that today is the last day of the fabulous Barnes & Noble preorder sale happening. If you're a B&N Rewards member and use the code PREORDER25, you can preorder Murder in the Lighthouse and upcoming releases from all the other author-cooks here in the Kitchen!

Now back to the cake.

I always have blueberries in the freezer once the fresh-picked season is over, and I happened to have ricotta and sour cream at hand. My dessert-loving partner had finished the last of the ice cream, so I whipped up this cake the other night to satisfy Hugh's (and my) sweet tooth.

Blueberry Ricotta Cake

Adapted from Barefoot Contessa

Ingredients

1¼ sticks butter, at room temperature

1 cup granulated sugar

3 eggs, at room temperature

1 cup ricotta

2 tablespoons sour cream

1 teaspoon vanilla

1 teaspoon grated lemon zest

1¼ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 cups blueberries, divided into thirds

(Option) Powdered (confectioner's) sugar

Directions

Preheat the oven to 350 degrees. Grease and flour a 9-inch round springform pan, shaking out any excess flour.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed. With the mixer on low, add the eggs one at a time, mixing well after each addition. Add the ricotta, sour cream, vanilla, and lemon zest and mix well. (The batter will look curdled.)

In a small bowl, stir together the flour, baking powder, and 1 teaspoon salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until incorporated. With a rubber spatula, fold two thirds of the blueberries into the batter.

Transfer the batter to the prepared springform pan and smooth the top. Scatter the remaining blueberries on the cake, pressing them lightly into the surface.

Bake for 45 to 55 minutes, until a toothpick or cake tester inserted in the center comes out clean. Transfer to a wire rack and allow to cool in the pan for 15 minutes.

Remove the sides of the pan.

Serve warm or at room temperature.

Option: Dust with sifted powdered sugar. We felt it was sweet enough not to need the dusting.

Readers: What fruit do you enjoy in a cake? If you'd like, share your memory of September eleventh in 2001. I'll send one commenter a copy of the new book, Murder at the Toy Soldier.

🎂🍨🥮

Murder at the Toy Soldier, Cozy Capers Book Group #8, is out and available wherever books are sold!

My previous recent releases are:

A Poisonous Pour, Cece Barton #3,

Murder at Cape Costumers,

Scone Cold Dead, #13 in the Country Store Mysteries,

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.

Thursday, September 10, 2026

Easy Cheese Danish #recipe @vmburns

VMBURNS: When I'm working on my Baker Street Mystery series, I find myself baking a LOT. A couple of months ago, I turned in the 6th Baker Street Mystery, tentative title, A ZEST FOR MURDER. Don't get attached to the title. My publisher changes almost all of them. I'll keep you posted. Maddy needed a simple pastry recipe, so I decided a Cheese Danish would be easy enough for someone with Maddy's skills to manage.

The recipe below is a conglomeration of a variety of recipes. Below, I did not include lemon juice. But, if you want, you can add 1 Teaspoon. I'm watching my blood pressure, so I skipped the salt, but you can add 1/8 Teaspoon of salt. I'm also a diabetic. So, I used less than 1/4 cup (4 Tablespoons of sugar). However, you can add as much sugar and salt as you want. I also increased the vanilla. You can cut it back to 1 Teaspoon or try almond extract for a slightly different flavor. I enjoyed these and will make them again. Next time, I might even try adding a powdered sugar glaze.

EASY CHEESE DANISH

INGREDIENTS

1 Sheet Puff Pastry
4 oz Cream Cheese
1/4 Cup Sugar
1 1/2 Teaspoons Pure Vanilla Extract
1 Egg
1 Tablespoon water

INSTRUCTIONS

Preheat the oven to 400 degrees F, and line a large baking sheet with parchment paper.
Spread out the puff pastry and cut into 6 rectangles. Take a knife and score a line around the inside of the pastry, approximately 1/2 inch from edge. Be careful not to cut all the way through the pastry dough. Then, place on the prepared baking sheet.
Beat the egg and water to create an egg wash. Then, brush the egg wash around the edges of the pastries.

Mix the cream cheese, sugar, and vanilla until smooth and creamy. Then, spoon inside the middle of each rectangle.
Bake for 15 minutes or until the pastries are golden brown.

READERS: What's your favorite danish? Have you tried making them at home? Let me know in the comments below.

MURDER AT FIRST SLICE

As Maddy’s wedding day approaches, friends and family descend on the little town of New Bison, Michigan, to celebrate—so much so that Maddy wonders if there might be another happily-ever-after in store for her widowed father and innkeeper Mrs. Law. Unfortunately, she also has to deal with an unhappy couple: feuding cousins Hannah and Dorothy, who haven’t spoken in decades. Maddy can only hope the spectacular wedding cake crafted by her head baker doesn’t wind up as ammunition in a food fight.

But she doesn’t have to wait long for a wedding disaster to strike. When the imperious Dorothy crashes the rehearsal dinner—with several uninvited guests in tow—and starts battering everyone with constant complaints, the drama reaches reality-show levels. And the next day, Dorothy is dead . . . with Hannah standing over the body, bloody rolling pin in hand.

Nobody in town believes Miss Hannah could commit murder. But a detective newly relocated from New York doesn’t know the sweet, memory-challenged Hannah the way the locals do—and the evidence seems open-and-shut as an oven. Now, with her sous-sleuths the Baker Street Irregulars, the bride-to-be is busy digging into Dorothy’s past to catch a killer before she cuts the cake . . .

BUY LINK

Wednesday, September 9, 2026

Faux Saag Paneer #recipe by @LeslieKarst

I came up with this recipe because I was making a curry dish and wanted something else to go with it. Since I had a lot of cottage cheese and fresh kale on hand, I thought: Why not use those to make a faux saag paneer?

True saag paneer is generally prepared with spinach (at least in the US; in India they often use greens such as mustard, collards, or fenugreek) and paneer, a fresh Indian cheese similar to Mexican queso panela or halloumi. But this version turned out to be quite delicious, indeed. And it’s pretty simple to make, to boot, so go ahead and try it out. Along with curry and rice, and some naan to scoop it all up, it will make for quite the Indian feast!

[Note that I'm currently in France, 9 hours ahead of Pacific Time, so my response to comments may be spotty. But I'll do my best, biensûr!]

Faux Saag Paneer

(serves 4)

Ingredients

1 tablespoon neutral oil for frying the kale

4-6 cups chopped kale (tough stems removed)

½ teaspoon garam masala

½ teaspoon cumin powder

½ teaspoon ground ginger

½ teaspoon black pepper

salt, to taste (go easy on this, as the cottage cheese contains a lot of salt)

1 cup cottage cheese

Directions

Heat the oil in a large skillet over medium-high heat until hot, then add half the kale. Fry the kale, stirring often, until it starts to wilt.

Add the rest of the kale and continue to stir fry, until it starts to brown and has become soft and wilted.

Add ½ cup of water and stir.

Continue to cook for several minutes, stirring occasionally, until the kale is tender and any errant stems are cooked through.

Add all the spices except the salt, and stir in.

Add the cottage cheese and mix in.

Taste, and add salt to taste, plus more spices if you like. (I added more garam masala at this point.)

Continue to cook, stirring occasionally. It will get watery as the cottage cheese releases its moisture, and then the liquid will start to cook away. Once the liquid has evaporated to your liking, the dish is done.

The faux saag paneer can sit on the stove for an hour or two and then be reheated right before service.

🌱 🍋 🌿

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.

RELEASE DAY: Essentials of Homicide by Kim Davis #AromatherapyApothecaryMysteries

Congratulations to our own...

Kim Davis,

on the release of

ESSENTIALS OF HOMICIDE

the third book in the Aromatherapy Apothecary Mysteries!

Hollywood has descended on Oak Creek Valley to film a murder mystery. Carissa Carmichael, owner of the Aromatherapy Apothecary, has a front-row seat to the bad-boy leading man’s escapades as she works with the production to bring soothing essential elements to the stressed-out crew.

When the movie set becomes a true crime scene, Carissa’s best friend becomes the star suspect. Instead of enjoying the thrills of lights, camera, and action, she’s thrust into untangling the secrets of the glamorous actors who all seem to hide something. While working behind the scenes to sniff out clues and clear her best friend’s name, Carissa must apply pressure and find the killer before someone else is written out for good.

Includes a recipe, plus essential oil and reflexology tips.

Available at most online book retailers. Click on the links below to purchase:

AMAZON

BARNES & NOBLE

OTHER RETAILERS

Tuesday, September 8, 2026

CLEO COYLE BOOK & TOTE GIVEAWAY NEWS + Dairy-Free HONEY APPLE CAKE for #RoshHashanah

From Cleo Coyle: Before we get started on today's recipe, Marc and I would like to tell you about our EAT, DRINK, AND GET BURIED book & tote bag giveaway taking place as part of the pre-publication Blog Tour for our new Coffeehouse Mystery...

GIVEAWAY NEWS!

Enter by clicking one of the live links below...

👉 Dollycas Review & Giveaway Post

👉 Cozy Up with Kathy Review & Giveaway Post

👉 Blog Tour Review & Giveaway Page

☕

Cleo's Prize Package Includes:

👉 A signed print copy of Eat, Drink, and Get Buried

in its beautiful new hardcover first edition!

👉 A sturdy, canvas Coffeehouse Tote Bag.

👉 A set of glossy Cleo Coyle recipe cards.

Contest ends September 14th

☕

Good Luck, everyone!

Now, for today's recipe...

🍎 Dipping apples in honey is the traditional way to symbolize the hope for a sweet new year, which is why this delectable cake makes a wonderful dessert for Rosh Hashanah, the Jewish holiday that begins this Friday evening.

This tender, mouthwatering cake is also an excellent treat for coffee and tea breaks, especially during apple season. So let's start get our Honey Apple Cake on!

🍏

Cleo Coyle writes two

bestselling mystery
series with her husband.
To learn more, click here.

🍏 A Note from Cleo

Years ago, I developed this delicious dairy-free Honey Apple Cake in honor of Rosh Hashanah and shared it on my recipe blog.

More recently, I published it in our Coffeehouse Mystery Honey Roasted. As for making the cake, my suggestion on the best type of apple to use is Golden Delicious—not to be confused with Red Delicious.

Golden Delicious apples are slightly sweet and buttery and a very nice apple for baking. To see more reviews of apples for baking, click here to read a helpful at-a-glance post from Huffpost. Enjoy the recipe, everyone, have a beautiful fall season, and...

May you eat (and read) with joy!

~ Cleo

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

Click here to download

Cleo's free Recipe PDF.

🍏

Cleo Coyle's

Honey Apple Cake

Dairy-Free (No milk, No butter)

Ingredients:

3 medium apples, peeled (I suggest Golden Delicious, see my Recipe Note above for the reason why.)
1/4 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (do not use fresh)
1/2 teaspoon nutmeg
4 large eggs
3/4 cup light brown sugar
1/2 cup granulated white sugar
3/4 cup canola or vegetable oil
1/2 teaspoon Kosher salt (or 1/4 teaspoon table salt)
1-1/2 teaspoons baking powder
1-1/2 cups all-purpose flour

Pan prep step: Fit a 9 x 13-inch pan with a parchment paper sling (see my photo below). The excess paper that hangs over the sides will act as handles and allow you to lift the cooled cake onto a serving platter. (Tip: I like to spray the pan lightly with non-stick spray first to help the paper to stick better to the pan’s bottom and sides.) The sides without paper should be sprayed with non-stick spray also.

Step 1 – Make the honey-apple topping: Shred the peeled apples with a boxed grater or food processor.

Put the shredded apples in a saucepan and toss well with honey, cinnamon, ginger, and nutmeg. Cook and gently stir over medium-high heat for 10 to 15 minutes. This pre-cooking will evaporate the excess moisture from the apples and soften and caramelize them for great flavor. When finished cooking, most (but not all) of the visible liquid should be gone from the pan; remove from heat and allow to cool while you create the cake batter.

Step 2 – Mix batter with one-bowl mixing method: Whisk eggs until slightly frothy. Add brown and white sugars, oil, salt, and baking powder, and whisk until well blended. Sift the flour into the bowl. Stir only enough until a smooth batter forms; do not over-mix or you will develop the gluten in the flour and your cake will be tough instead of tender. Batter will be loose.

Step 3 – Pour batter into pan and top with apples and honey: Pour the loose batter into the prepared pan and gently tilt the pan back and forth until the batter coats the bottom of the pan in an even layer.

Using a fork, gently pick up the shredded, cooked apple topping (from Step 1), leaving behind any visible liquid, and drop the apples in small mounds across the batter in the pan.

Use the fork’s prongs to separate these mounds and continue to spread the topping into an even layer across the batter.

Drizzle the final 1 to 2 tablespoons of honey over the cake top. (If using raw honey, warm it a bit for drizzling consistency.)

Step 4 – Bake: Bake in a well-pre-heated oven at 350°F for 30 to 40 minutes. The time will depend on your oven. Cake is done when the batter has turned golden brown and a toothpick inserted into the cake comes out free of batter. (Tip: The cake center will take a bit longer to cook than the outside edges, but take care that your cake’s edges do not over-cook.)

Serve: Cool the cake in the pan. Gently run a knife between the cake and the pan sides that are not covered with parchment paper (to loosen the cake and prevent sticking); and then use the parchment paper “handles” to gently lift the cake onto a cutting board or serving platter and slice into squares.

This cake is delicious on its own or with dairy-free whipped cream (made from coconut milk). If you’d like that easy recipe for making whipped cream (without milk or cream), click here to download a free PDF (give a few moments to load), and…eat with joy!