Friday, December 12, 2025

Eggnog Loaf #WinterHoliday @MaddieDayAuthor #giveaway

MADDIE DAY here, starting our two weeks of winter holiday recipes!

Over on my Facebook author page, I recently posted a recipe from Candy Slain Murder for No-Egg Eggnog.

Readers Valerie Humowiecki and Pauline Britnell commented that they often make an eggnog loaf. I thought that sounded like a tasty and easy treat and went hunting for a recipe to adapt to my own needs. Thanks, Valerie and Pauline, for the inspiration!

Eggnog Loaf Cake

Ingredients

(The alert reader will notice I left the baking powder out of the picture -
and where's the EGGNOG?)

½ cup butter, softened

1 cup white sugar

2 large eggs, beaten

1 cup eggnog, commercial or homemade (thus no commercial eggnog carton in the photo - I whisked up mine from milk, cream, sugar, nutmeg, and vanilla)

2 teaspoons rum

1 teaspoon vanilla extract

2 ¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

Directions

Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan.

Blend the sugar and butter together in a large bowl until fluffy. Beat in the eggs, then add the rum and vanilla.

Stir flour, baking powder, salt, and nutmeg together in a large measuring cup. Add to eggnog mixture and stir just enough to moisten.

Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 60 minutes.

Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.

(And if somebody can't help himself from slicing into it before it's cool, well hey, Happy Eggnog Cake Day!)

Baking this in several small loaf pans would make great homemade holiday gifts. Cool the loaves, wrap in plastic wrap and a red ribbon, and call it Christmas! Or pour a little rum and enjoy a slice with a great collection of holiday stories (mine, "Murderous Mittens," includes a suspenseful scene after a community menorah lighting).

Readers: Do you bake holiday gifts? What kind of loaf would you like to receive from someone as a gift? I'll send one commenter a signed copy of Christmas Mittens Murder!

🥚🥛🥮

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.

Thursday, December 11, 2025

Chicken Noodle Soup #recipe @vmburns

VMBURNS: I hate wasting food, so when I found myself with an entire rotisserie chicken, I needed to do something to make it appealing. It's cooling off in Georgia, so soup sounded good. I decided to make Chicken Noodle Soup. Unfortunately, I didn't have enough broth for soup. I also didn't have the egg noodles that I usually use when making chicken and noodles. But, a local restaurant makes yummy chicken noodle soup that has spaghetti, so that's what I used. My recipe lists the egg noodles, so I would recommend those.

Chicken Noodle Soup

INGREDIENTS

2 tablespoon butter
2 stalks celery, diced
1 small onion, finely diced
3 large carrots, peeled and chopped
1 clove garlic, minced
1 ½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
¼ teaspoon freshly ground black pepper
8 cups chicken stock
2 ½ cups dry egg noodles
2 cups leftover rotisserie chicken, shredded (bones and skin discarded)

INSTRUCTIONS

Add butter lo a large stock pot or dutch oven, and heat over medium heat.
2. Once melted, add celery, onion and carrots.

3. Cook 5-7 minutes, stirring occasionally, until slightly softened.
4. Add garlic, Italian seasoning, crushed red pepper flakes, salt and pepper.

5. Stir and cook until just fragrant, about 30 seconds.
6. Add chicken stock bring to a boil over high heat.

7. Once boiling, reduce heat to medium and cook 10-12 minutes, until veggies are tender.
8. Shred chicken and remove skin and bones, and add the dry egg noodles, shredded chicken and parsley and cook until noodles are tender, 10-12 minutes.

9. Taste for seasoning and add salt and pepper to taste.
10. Serve hot with additional parsley, if desired.

READERS: What's your favorite pasta noodle? Leave me a comment 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

Wednesday, December 10, 2025

Braised Brisket #ChanukahRecipe by @LeslieKarst

Since the eight days of Chanukah begin next Sunday evening, Dec. 14^th, I thought now would be a good time to present my recipe for braised brisket, a dish traditionally served at Jewish feasts such as Passover and Chanukah.

For those wondering why this fully secular, non-religious gal is observing Chanukah, it’s because my wife converted to Judaism last summer. (You can read about it here, and get a recipe for challah, to boot.) And I’m always happy to cook for any celebration!

Most traditionally Jewish brisket recipes call for red wine as the braising liquid, but being a great fan of short ribs braised in dark beer and Coca-Cola, I opted for a similar take for my brisket, which imparts a lovely sweet-and-savory flavor to the dish. (I, alas, had no Coke in the house, so I used an Aloha Soda, which worked just fine.)

Note that brisket is best cooked the day before you want to serve it, so the flavors can meld and the fat can rise to the surface while chilled for easy removal. Plus, it makes cooking on the day of the party a snap!

Braised Brisket

(serves 8-12)

Ingredients

5 lbs. beef brisket, most of the fat removed

4-5 cloves garlic, peeled

1 teaspoon salt

½ teaspoon black pepper

3 coarsely chopped yellow onions, divided

1 15-oz. can diced tomatoes

2 stalks celery, coarsely chopped

3 bay leaves

1 can beer (dark is best, but any will work)

1 can Coca-Cola, 7-Up, or fruit soda

6 medium carrots, peeled and coarsely chopped

Directions

Preheat oven to 350 degrees F.

Rub the garlic all over the brisket, then season both sides with salt and pepper. Place the brisket fat side up in a large roasting pan (Pyrex is best, but any will do), placing the garlic cloves next to it.

Spread 2/3 of the chopped onion (i.e, 2 of them) atop the brisket, then pour on the can of tomatoes, juice and all. Top with the chopped celery and bay leaves.

Pour the cans of beer and soda on top of the meat, then cover the baking dish tightly with foil and place in the oven.

Bake for 3 hours. After the first hour, push the veg to the side of the meat (into the liquid) and start basting the meat with the pan juices every half hour or so.

Remove from the oven and add the carrots and the remaining onion to the juices, placing them on either side of the meat. Continue baking, uncovered, for another 30 minutes, until the carrots and onions are cooked through and the brisket is tender. (It’s done when a fork inserted into the meat comes out with a slight pull.)

Take the roasting pan from the oven and let the brisket come down to room temperature, then remove the meat from the roasting pan to a cutting board (preferably one with an area along the sides to catch the juices). Using a sharp knife, cut into thin slices against the grain.

Place the meat back in the roasting pan and refrigerate, covered, until ready to be reheated for the meal.

An hour or so before you intend to eat, removed the roasting pan from the fridge and, using a large, flat metal spoon, scrape off as much of the congealed fat as you can. (Save this luscious fat, as it’s great for frying vegetables in or for making gravy!)

Cover once again with the foil and reheat at 350 degrees F for 20-30 minutes.

Serve with potato latkes (the traditional Chanukah dish—pictured) or noodle kugel (recipe coming soon!), or simple baked potatoes, along with a green salad or veg.

B’te’avon! (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.

"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, December 9, 2025

Stovetop Cranberry Chicken with Holiday Spices from Cleo Coyle #ChristmasRecipe

🍒 From Cleo Coyle: Poultry with cranberry sauce is a combination that thrums heartstrings in many of us, and it’s just one reason that Marc and I enjoy this easy stovetop recipe, especially during the fall and winter months. Another reason we enjoy it is the combination of seasonings in the dish. Cranberry, cinnamon, ginger, and orange bring an amazing aroma to your kitchen and festive holiday flavors to your plate.

So, let's start cooking....

Cleo Coyle writes two
bestselling mystery

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

☕ A Recipe Note From Cleo

This dish is conveniently versatile. You can use skinless chicken breasts or skin-on chicken parts (whatever you have on hand). And you can have fun experimenting with the seasonings, depending on your taste.

One day you might like a more sweet-hot flavored version by kicking up the cayenne to a higher level. Another day, you might want a more sweet-orange version by leaving out the cayenne completely, and maybe even grating in a little orange zest. So have fun with it, and however you make it, Marc and I hope you will eat with joy to the world. Happy holidays, everyone!

~ Cleo

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.

🍒 Stovetop Cranberry Chicken
with Holiday Spices

from Cleo Coyle

Serves: 4 (or 2 with leftovers)

Ingredients

4 large or 5 small skinless chicken breasts or 3 to 3-1/2 pounds chicken parts with skin left on, your choice

1 cup all-purpose flour seasoned with…

Salt and pepper, to taste, and

Cayenne pepper generous pinch (optional or increase for more heat)

1 cup oil (for frying, approximately)

One 14 or 16 ounce can of whole sweetened cranberry sauce (or make about 2 cups of sweetened sauce from fresh cranberries*)

2/3 cup orange juice

1/4 teaspoon of cinnamon

1/2 teaspoon of ginger

1/2 large sweet onion (such as Vidalia), chopped

*Scroll to the end of this recipe if you'd like instructions on making your own cranberry sauce.

Step 1. Cut each skinless chicken breasts into thirds (lengthwise) and coat with the flour, which has been seasoned with salt, pepper, and cayenne for a little kick. If using skin-on chicken parts, simply coat the whole pieces with the seasoned flour.

Step 2. In a heavy, deep skillet or sauté pan, lightly brown the flour-dusted chicken pieces in about 1 cup of preheated oil. NOTE: You are not cooking these completely. This is a quick, light frying to cook the raw flour and give the chicken some color. Brown the chicken on all sides. Once finished, set the pan of chicken aside. (Note: Most of the oil will be used in the cooking, but you can can drain any extra oil from the pan at this point before setting it aside.)

Step 3. In a separate, medium size saucepan, mix together the remaining ingredients (cranberry sauce, orange juice, cinnamon, ginger, and chopped sweet onion). Place over medium-high heat and bring to a boil.

Step 4. Pour the cranberry mixture over the chicken in the deep skillet or sauté pan (from Step 2). Bring the liquid to a boil, then turn the heat down to medium, cover with a lid and simmer for about 40 to 50 minutes. The dish is done when the chicken meat is tender.

We enjoy this chicken dish served over Basmati rice. If you don’t like rice, try plating it with a side of glazed carrots, roasted sweet potatoes, and/or freshly steamed and buttered green beans, add some crusty rolls, a French baguette, or sliced Italian bread on the side to dip into that sweet, tangy, cranberry infused sauce and you're all ready to eat with joy to the world!

*HOW TO MAKE
HOMEMADE CRANBERRY SAUCE

with Optional Holiday Flavors

👉 Bring 1 cup water and 1 cup sugar to a boil in a medium saucepan. Add one 12-ounce package of whole, fresh cranberries. (**Add optional holiday spices now, see below for the list.) Lower heat to a simmer and cook for 20 to 30 minutes to reduce to a thick sauce, stirring occasionally to prevent scorching. Remove from heat and serve. Store in fridge.

🎄🎅 **HOLIDAY FLAVORS: To infuse holiday flavors into your cranberry sauce, add the following spices to the pot as it boils: 1 cinnamon stick, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves or allspice, and be sure to remove the cinnamon stick before serving. 🍒

Quickie Decorating Tip

A little reminder of an easy, inexpensive, yet expressive way you can make your tables appear more festive and romantic during the holiday season. Choose pretty glassware, making sure it's thick, sturdy glass. Fill or partially fill the containers with water and float tea candles in them.

We use plain and scented tea candles: apple-cinnamon, berry, pine tree, and French vanilla are all lovely aromas for the holiday season. Marc and I always have fun searching thrift stores for retro glassware of all shapes and sizes.