Friday, August 28, 2026

Tulia's Fish Cakes @MaddieDayAuthor #CozyCapersBookGroupMysteries #giveaway

MADDIE DAY here. I'm still celebrating this week's release of Murder at the Toy Soldier, my 39th mystery novel.

In the book, Mac's friend Tulia makes these fish cakes. Tulia owns the Lobstah Shack, where Mac stops by to pick up some takeout dinner for her and Tim on a night when their daughter Ella will be sleeping over with her cousin at their grandparents' house. Mac doesn't cook, but she likes to contribute so her husband Tim doesn't have to prepare dinner every night.

I hope you love these easy and tasty fish cakes.

Fish Cakes

Preheat oven to 350 degrees Fahrenheit

Ingredients

1 pound firm white fish fillets

1 egg

1 ounce tapioca flour

2 tablespoons fresh dill, minced, or 1 tablespoon dried

2 tablespoons lemon juice, divided

1 tablespoon fresh ginger, grated, or 1 teaspoon dried ginger

1 tablespoon olive oil

¼ teaspoon salt

1/8 teaspoon ground black pepper

¼ cup bread crumbs or panko

1/2 cup mayonnaise

1/4 cup whole milk plain yogurt

Directions

Preheat oven to 350° F. Line a baking sheet with parchment paper or a non-stick silicone mat.

Pat dry the fish fillets with a paper towel. With a sharp knife finely chop (almost mince) the fish fillets.

Place the chopped fish, egg, tapioca flour, dill, 1 tablespoon lemon juice, grated ginger, garlic, olive oil, salt and pepper in a bowl and use a fork or your hand to combine.

Line a baking sheet with parchment paper. Using an ice cream scoop, make small (about 2 inch) balls and set them on the baking sheet. Slightly flatten the balls with your hands and sprinkle with bread crumbs. (Mine were too wet to form balls, so I just spooned the mixture onto the parchment paper.)

Bake on the middle rack for about 20-25 minutes or until lightly golden.

Stir 1/2 tablespoon lemon juice into mayonnaise and yogurt. Add salt, pepper, and more lemon juice to taste.

Serve with the lemony mayonnaise on a bun or for dinner with roasted potatoes and a green salad.

Readers: What fish dish do you enjoy? I'll send one commenter a signed copy of the new book along with a special prize of one of my author aprons!

🐟📖🐠

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

My most 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, August 27, 2026

Air Fryer Bacon BLT #recipe @vmburns

VMBURNS: I LOVE bacon. I love the smell. I love the taste. What I do NOT love is the grease, the splatter, and the disposal of the grease when I fry bacon. I am from the South, so I do have a can of grease that I use when I cook (don't judge, it's delicious). However, I am trying to eat healthier, so my grease can is full. I have tried baking bacon (say that real fast five times). Baking works, but my oven has been acting very finicky lately. Sometimes 350 degrees works like 350 degrees. and sometimes 350 degrees works like 475. Cookies that should take 12 minutes are burned to a crisp in 3 minutes (don't ask how I know this). I suspect my oven is rebelling against being asked to work in the summer. It's Georgia, and it's hot. I get it. Firing up the oven isn't really something I enjoy when it's hotter than east Hell outside either. However, there are days when bacon calls to me. After lamenting about my desire for a BLT to a friend, she asked if I'd tried it in the air fryer. WHAT? No, I had not tried this strange thing, until now.

Okay, so a quick Google search showed me that bacon can, indeed be cooked in an air fryer at 350 degrees. I was reluctant to believe that 350 in the air fryer would behave in the same way that 350 in my oven was behaving, so I watched it like a hawk. Every 2-3 minutes, I pulled the basket out and I checked. Low and behold, it worked. The air fryer cooked (fried?) my bacon in 10-12 minutes with no splatter.

Then, it was time to make my BLT. By now, y'all know I don't like tomatoes. So, I make my BLT minus the T. But, if you're into the red fruit, then by all means, add it. I live in the South and we have a firm opinion about mayonnaise. Down here, it's Duke's or nothing. Again, you do you. I do highly recommend that you go for a good quality bread. One of my favorites is Nature's Own Perfectly Crafted Brioche Style Bread. It's thick, soft, and delish. However, any good quality bread you have will do. I also love maple bacon. It's sweet, so you get the sweet taste of the maple combined with the smokey and salty bacon, and it's a truly wonderful combination. I also like pepper bacon, regular bacon, maple bourbon bacon, and well. . . you get the point. I love bacon. If you prefer thick sliced bacon, then you may need to let it cook a smidge longer, but that's it. Anyway, if you have an air fryer, then give it a try.

Air Fryer BLT

INGREDIENTS

3-4 Slices of bacon
2 Slices of a good quality bread
1 Tablespoon of Duke's mayo
2 Slices of a leafy lettuce
1 Slice of tomato

INSTRUCTIONS

Place your bacon in the basket of the air fryer so that it doesn't overlap. It's okay if the bacon slices are touching, but it shouldn't overlap. I cut my bacon so that it wouldn't overlap.
Set your air fryer to 350 F and cook for 10-12 minutes. Turn the bacon over at the halfway point.
When the bacon is done, place it on a plate lined with paper towels to absorb the extra grease while you prepare your sandwich.
Build your BLT by spreading the mayonnaise onto your bread. Next, add the lettuce and tomato (if using), then layer your bacon.

READERS: I have opinions about mayonnaise. Do you have opinions about BLT ingredients? If so, let me know in the comments below.

MURDER AT FIRST SLICE (ARC)

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, August 26, 2026

Fagiolini al Burro #recipe by @LesllieKarst

The first time I tasted fagiolini al burro, aka green beans drowning in butter (as they seemed to me at the time) was many years ago in Italy, and from that first bite I was smitten.

If you happen to have planted green beans this summer, chances are you are overrun with them right about now, and this is a simple and delicious way to prepare the lovely vegetables. The Italians don’t always include garlic, but I say you can never have too much garlic, right?

Fagiolini al Burro

(serves 4)

Ingredients

1 lb. green beans (or more, if you want large servings)

1 tablespoon olive oil

2-4 cloves garlic (depending on how garlicky you like your beans)

1 tablespoon butter

salt and pepper to taste

Directions

De-string the beans and remove the stems, if necessary. If they’re small haricots verts, no need to cut them, but if they’re large green beans, you may want to cut them into bite-size pieces. Your choice.

Peel and mince the garlic.

Heat the oil in a large skillet over medium heat till shimmering, then add the beans and stir to coat with the oil.

Cook the beans till they’re almost done, tossing/stirring them to prevent them from burning, then add the garlic and toss again.

Once the garlic has browned, which should take only a minute or two (don’t let it burn!), add the butter and toss again.

As soon as the butter has melted and coated all the beans, season the dish to taste with salt and pepper.

Buon appetito!

🌱 🍋 🌿

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 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.

Tuesday, August 25, 2026

EASY MICROWAVE MAGIC SHELL CHOCOLATE and My Coffeehouse Banana Split by Cleo Coyle for #NationalBananaSplitDay

From Cleo Coyle: Because today is National Banana Split Day (no kidding), I'm sharing my "Coffeehouse" take on this classic American dessert. This is a fast, fun way to fancy up ye olde soda fountain sundae for the adult dinner table, and my recipe includes tips for making your own magic shell chocolate using your microwave.

Now let's have some foodie fun...

Cleo Coyle writes two

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

☕ A Note from Cleo

The origin of the banana split dates back more than a century to this very day (Aug. 25th) in 1904 Latrobe, Pennsylvania, where a 23-year-old apprentice pharmacist (who enjoyed inventing ice cream treats at the pharmacy soda fountain) first came up with the banana-based, triple scoop sundae for just 10 cents.

While in my youth I had no problem polishing off a banana split, these days that three-scoop boat is way too large for me to sink in one sitting, especially after a full meal. If you think so, too, then voila!

Below is my grown-up "Coffeehouse" version of the classic banana split. Scroll down for my tips and tricks on putting it all together, including how to make your own magic shell chocolate using a few ingredients and your microwave.

🍌

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

Click for Cleo's free recipe PDF.

Easy Microwave

Magic Shell Chocolate

Although many versions of this basic recipe are posted all over the Inter-web, the original source appears to be award-winning Chef Thomas Keller. Years ago, I adapted his version, using a microwave and chocolate chips.

The secret to this recipe is the extra virgin, cold pressed coconut oil, which liquefies around a modest 76 degrees F. yet firms up fast when taken below that temperature. That's why you'll see a chocolate shell form quickly if you drizzle it over scoops of ice cream.

Likewise, for my "Coffeehouse" Banana Split recipe, once the fruit is chilled and dipped, you can place it in the fridge and watch a shell form very quickly.

Makes 1 cup

Ingredients:

14 ounces (2-1/4 cups + 2 Tablespoons) chocolate chips*

1/4 cup extra virgin, cold pressed coconut oil**

*Chocolate chips can be milk chocolate, semi-sweet, or dark (bittersweet). In my photos, you see milk chocolate chips.

**For the best quality coconut oil look for "extra virgin, cold pressed" on the label.

Directions: In a microwave-safe container, stir together chocolate chips and coconut oil. Microwave for 15 to 20 seconds and then stop and stir the chips. Chocolate burns very easily so be sure to heat the mixture in short intervals. Return the container to the microwave for another 15 to 20 seconds. Stir again until chocolate is melted and smooth.

This mixture is now ready to use in the above recipe or you can drizzle it over very cold ice cream or well-chilled fruit and the "magic" shell will quickly form. The chocolate should stay in its liquid form unless chilled. If the mixture begins to solidify, return it to the microwave for 10 to 15 seconds and stir until melted and smooth once again.

Keep reading for tips and tricks in making my "Coffeehouse" Banana Split.

Tips for Making Cleo's

Coffeehouse Banana Split

(1) Splash your favorite ice cream syrup (chocolate, caramel, or strawberry) into an empty espresso cup. For a fun, grown-up version, add a bit of Kahlúa or try Baileys Irish Cream or a chocolate liqueur.

(2) Next comes a modest little scoop of gelato (or ice cream). In my photos, you see vanilla bean gelato.

(3) Finally comes a whole strawberry and piece of banana, skewered by a Popsicle stick, chilled and covered in magic shell chocolate and dipped in nuts. Below are my directions and troubleshooting tips for putting it all together.

Cleo Coyle's
Coffeehouse Banana Split

Ingredients

13 ripe strawberries (try to select uniform sizes close to 1-inch)

3 medium bananas (ripe but still firm)

1 cup magic shell chocolate (recipe precedes this one)

1/2 cup finely chopped nuts (almonds, walnuts, or peanuts, your choice)

13 wooden Popsicle sticks

Makes 13 (a baker's dozen) little fruit skewers, which can be stored in the freezer for two to three weeks.

DIRECTIONS:

Step 1 - Prep and chill fruit: Remove the green stems from the strawberries and gently hull them. (For a quick lesson on how to hull strawberries, click here.) Cut bananas into 1-inch pieces with flat ends. (Do not use pointy banana tips.) Place all of your prepared fruit pieces into the freezer for at least 30 minutes, but no more than an hour. This will help prevent the fruit pieces from splitting in the next step.

Step 2 - Make your fruit skewers: With a paring knife, cut a shallow slit on the bottom (pointy) end of a chilled strawberry. With a firm grip on the berry, gently push the end of one Popsicle stick into (but not completely through) a piece of banana. The little fruit skewer should now be able to stand upright on your plate (as in my photos).

Troubleshooting tip: If you can't get it to stand up, you probably have too much of the Popsicle stick pushing through the banana. Adjust the fruit along the stick so the flat of the banana is on the plate and not the end of the Popsicle stick.

Step 3 - Re-chill: Once all the fruit skewers are finished, return them to the freezer for another 15 - 20 minutes to chill them up again. For instructions on making magic chocolate, scroll back up to the top of this post or click here to download the recipe in PDF form.

Step 4 - Prep plate: Cover a plate with plastic, wax paper, or aluminum foil. If you don't, the chocolate may stick to the plate.

Step 5 - Dip, sprinkle, and chill: Gently dip the fruit skewers into the warm magic chocolate. As you pull it out, allow the excess chocolate to drip off. Sprinkle with chopped nuts and stand it on the prepared plate.

When you've finished preparing all the skewers, place them in the refrigerator or freezer for 10 minutes to set.

STORE: You can keep the finished skewers in the fridge for many hours before dinner or even the day before. Or you can wrap them gently in plastic or foil and keep in the freezer for two to three weeks.