Mystery Lovers' Kitchen

Friday, January 16, 2026

Chocolate and Coffee Tart - again - from Vicki Delany

I’m trapped in a snowstorm! And I can’t get home to get access to my pending MLK files. Yes that’s true and I hadn’t prepared any content for this week. So I’m reposting something from this summer. It’s still yummy!

In the Tea by the Sea mysteries, Lily Roberts is always looking for wonderful things to add to her afternoon tea offerings. When she travels to England for Lady Frockmorton's 100th birthday party, (Tea with Jam and Dread) she's delighted to find out that the main event will be a tea party. Lily offers to help in the kitchen and she picks up this recipe. As a small thin slice, it's perfect for afternoon tea, but a larger piece would serve as a delicious dessert with ice cream or whipped cream.

For chocolate lovers only. This delightful treat whips up in minutes (although it does need some time in the fridge). Perfect for that chocolate craving.

Chocolate and Coffee Tart

Ingredients:

1 1/2 cup chocolate wafer crumbs

1/2 cup butter melted

150 g bittersweet chocolate (about 5-1/2 oz), chopped

150 g white chocolate (about 5-1/2 oz), chopped

1/3 cup whipping cream 35%

2 tablespoons prepared strong coffee

Directions:

Mix wafer crumbs with butter until moistened; press into bottom and partway up sides of 14- x 4-inch tart pan. Bake on rimmed baking sheet in 325 F oven just until firm, 10 to 12 minutes. Let cool completely.

In heatproof bowl set over saucepan of hot (not boiling) water, heat together bittersweet chocolate, white chocolate, cream and espresso, stirring, until melted and smooth, about 5 minutes. Pour over crust, spreading to edges and smoothing top. Refrigerate until firm, about 2 hours. Slice into bars.

Serve with vanilla ice cream or whipped cream.

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

Now available: Tea with Jam and Dread the sixth Tea by the Sea mystery from Kensington books.

With writer friends In the backwoods of snowy west Quebec .

Thursday, January 15, 2026

Double Cheddar Drop Biscuits with Everything Bagel Topping by Lucy Burdette

LUCY BURDETTE: I had been admiring a recipe for Cheddar Bay Biscuits on the website spoon fork bacon, meaning to make it. They looked very good, but I wondered if it would be too much garlic and not enough cheese flavor? (Besides, I needed to start using my special purchases from King Arthur Baking Company, i.e. better cheddar cheese powder and everything bagel topping.) So I tweaked and here’s how mine came out. By the way, I cut down the butter from 12 oz to 8, and that was plenty! You could skip the cheddar powder if it’s not available and they would still be good.

Ingredients

2 cups, all purpose flour

1 tablespoon cornstarch

1 tablespoon baking powder

2 teaspoons garlic powder

1/2 teaspoon salt.

1 tablespoon better cheddar powder

5 ounces a.k.a. one and a quarter cups shredded cheddar cheese

8 tablespoons unsalted butter, melted

One cup of buttermilk or one cup milk with a splash of vinegar.

Preheat the oven to 450.

Combine the dry ingredients and mix well, Then fold in the shredded cheese. Add the melted butter, holding back just enough to paint on the tops. Add the buttermilk or milk and stir lightly until the dry ingredients are incorporated.

Scoop out globs of the biscuit dough (can use an ice cream scoop or two spoons) and drop about 2 inches apart on a baking sheet covered with parchment.

Paint the leftover butter onto the biscuit tops and sprinkle with everything bagel topping. I worried that the bits I spilled would burn but they didn’t.

Bake for 10 to 12 minutes until the tops are browning. Serve with the soup of your choice! For us, this was a delicious lentil soup with lots of veggies. But my gosh, these biscuits, though they didn’t want to be photographed much, were to die for! They are best hot right out of the oven.

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.

Coming July 14--isn't it gorgeous?

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

The trade paperback edition of A POISONOUS PALATE is out now!

And the trade paperback edition of A CLUE IN THE CRUMBS is out now!

Wednesday, January 14, 2026

Noodle Kugel #recipe by @LeslieKarst

Some weeks back when I posted about brisket, I said I’d provide the recipe for the noodle kugel I served alongside it, so here it is.

Kugel is a traditional Ashkenazi Jewish baked pudding or casserole—either sweet or savory—made from noodles or potatoes. The word “kugel” means “ball” or “sphere” in Yiddish, referring to its original shape (though they’re now generally made in a rectangular casserole or baking dish). Considered to be a comfort dish, it’s often served—in its savory form—alongside mains such as braised brisket or roast chicken, and drizzled with the gravy or drippings from the meat.

The recipe here comes from Shirley Tessler, my good friend and excellent cook (who generously edits the recipes for my mysteries), whose grandmother used to make this dish—though her Bubbe made her own noodles, and likely used shmaltz (chicken fat) instead of oil, according to Shirley.

With store-bought noodles, kugel is simple to make and absolutely delicious!

Noodle Kugel

(serves 8-10)

Ingredients

16 oz. egg noodles (medium or wide)

1 large yellow onion, peeled and coarsely chopped

½ cup + 1 tablespoon oil (I used olive oil, but any will do)

2 teaspoons salt, divided

½ teaspoon granulated garlic or garlic powder (optional--not pictured)

¼ teaspoon black pepper (or more, to taste)

4 eggs, beaten

paprika, for garnish

chopped parsley, for garnish

Directions

Preheat oven to 375 degrees F.

Heat the ½ cup of oil in a skillet over low heat until shimmering, then add the onion, along with 1 teaspoon of the salt and the garlic (if using), and sauté until softened and starting to brown. (It will seem like a lot of oil, but don’t worry—it’s part of the sauce, so to speak.) Set aside.

Cook the noodles in a large pot of salted water until al dente. Drain.

Dump the drained noodles back into the pot, then stir in the onions, along with the oil they were cooked in.

Add the other 1 teaspoon of salt, as well as the pepper, and stir to mix thoroughly.

Add the beaten egg to the noodles and stir until evenly coated.

Grease a 9” x 13” baking pan with the 1 tablespoon of oil, then dump in the noodles and spread evenly in the pan. Sprinkle with paprika.

Bake for 50 minutes, or until the top is golden brown. Served garnished with the chopped parsley.

Es gezunterheyt! (Bon appétit!)

🌱 🍋 🌿

Coming April 7!

Orchid Isle Mystery #3

MURDER, LOCAL STYLE

Available for pre-order here.

A dinner to die for! Retired caterer Valerie Corbin and her wife Kristen investigate a suspicious poisoning in this new Orchid Isle mystery featuring a feisty couple who swap surfing lessons for sleuthing sessions in tropical Hilo, Hawai‘i.

🍍 🌴 🍹

Out now in paperback!

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Buy link here.

2026 Lefty Award Finalist

for Best 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.

Tuesday, January 13, 2026

#LOWCARB WINTER CUSTARD with VANILLA & NUTMEG from Cleo Coyle #keto #comfortfood

From Cleo Coyle: Warm vanilla custard brings back equally warm memories for me of my mom and childhood home, of my family's cozy kitchen and a just-baked custard out of the oven, smelling of egg and warm milk, vanilla and nutmeg.

On this chilly winter day, I offer you this simple recipe to warm your heart, one that I hope will bring back that feeling of comfort for you, as well. And for those of you following low-carb, low-sugar, or "keto" eating programs, this custard makes a wonderful high-protein dessert or snack. Simply replace the confectioners' sugar with a powdered sugar substitute.

Cleo Coyle writes two
bestselling mystery

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

☕ A Recipe Note from Cleo

Baked egg custard is a lovely and satisfying comfort food that I've been eating ever since my mother made it for me as a child. I've baked it countless times since and am happy to share two tips I've learned along the way for producing an easy yet lovely custard with a smooth top and silky, creamy texture.

(1) Use room temperature eggs. Simply warm them quickly in a bowl of warm water from the tap. This will help loosen the albumin (protein) in the egg and make it easier for you to properly blend the custard.

(2) Bake it low and slow and do not put foil on top of the custard cups or the roasting pan (as some recipes suggest). At the end of the recipe, I'll show you a picture of what happens if you try to speed up the baking with a higher temperature or foil on top.

So here you go. Warm comfort in a cup from me to you, with a bit of nutmeg on top…

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

Click here for the free recipe PDF.

Click on the coffeehouse above
to learn about our long-running
Coffeehouse series and join us
for a warm cuppa mystery!

☕ Cleo Coyle's

Warm Winter Custard with Vanilla and Nutmeg

Servings: 4 (in 4-ounce size ramekins or custard cups)

Ingredients:

1-1/4 cups whole milk

3 eggs (room temperature is best)

1 teaspoon pure vanilla extract

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup confectioners’ sugar (or powdered sugar substitute)

Directions:

Step 1: Whisk together all ingredients. I do this in a large measuring cup because the spout makes it easy to pour in the next step.

Step 2: Pour the liquid mixture into 4 four-ounce size ramekins or custard cups, dividing evenly. Place the ramekins in a roasting pan or baking dish and create a shallow water bath by filling just enough to reach halfway up the sides of your ramekins or custard cups.

Step 3: Bake in a preheated 325° F. oven for 1 hour and 5 minutes (the time may be a little longer or shorter, depending on your oven). When is it done? You are looking for the top to set. It may still jiggle slightly, but it should be firm to a light touch and when a toothpick or skewer is inserted down into the custard at the edge of the cup, it should come out clean. Otherwise, keep baking and checking.

Remove from oven and water bath and allow to cool for one hour on a rack. Eat at once or chill by placing plastic wrap over the top of each cup. (You need the plastic on there to prevent a skin from forming.)

A few final recipe tips...

The photo above is what happens if you follow this recipe and bake the custard (uncovered) in a water bath at 325 degrees F. for 1 hour and 5 minutes. Creamy, silky delicious custard.

The photo at right is what happens if you try to rush the process of baking by raising the oven temperature or covering the pan with foil. Do you see those unsightly pockmarks on the top of the custard? That comes from the custard boiling instead of cooking slowly. In the batch at the right, I purposely sealed aluminum foil over the roasting pan. Yes, this sped up the cooking time, but it also made the custard boil, creating this less silky result. So be sure to avoid it!

Finally, allow the custard to cool for an hour after removing from the oven. If you chill or store in the fridge, don't forget to seal plastic wrap over the top of the ramekins or custard cups to prevent a skin from forming.