Thursday, November 20, 2025

Hayley Snow’s Corn Pudding for Thanksgiving or Any Time a Roast Chicken Appears




LUCY BURDETTE: I imagine that a dish like this might have been one of the first things Hayley made for Nathan when their relationship was new. It’s exactly the kind of homestyle food he loves, and now he requests it for Thanksgiving as well as any time Hayley roasts a chicken. It’s a little sweet, and very corny, and not at all challenging for fussy palates. It would be perfect for your Thanksgiving table too!

Ingredients 



2/3 cup flour

1/2 cup yellow cornmeal

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

½ cup unsalted butter, softened, plus more for baking dish

1 14-ounce can creamed corn

1 15-ounce can whole kernel corn, drained (see note)

2 eggs, lightly beaten

8 ounces sour cream (or whole fat yogurt in a pinch)

In a small bowl, whisk together the dry ingredients and set this aside. In a second, larger bowl, beat the butter and eggs until well combined. Beat in the sour cream, creamed corn, and whole corn.



Fold the dry ingredients into the wet. Scrape the mix into a well buttered 8 by 8-inch or round glass pan. 



Bake at 350 for about 40 minutes until the corn pudding is lightly browned on top. Mine took almost 50.




Note: If sodium is a concern, substitute fresh or frozen corn for the canned, or use the no salt versions. You could also add green chilis or grated cheese or chopped pimentos before baking, but Nathan likes it plain.

Happy Thanksgiving everyone!



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.


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, November 19, 2025

New Cover Reveal and #Recipe for Coconut Lime Cake by @LibbyKlein #Holiday #Dessert #Thanksgiving #Christmas

Libby Klein I've been obsessed with the Great British Baking Show lately. I've been sick so I've been binge watching Netflix to distract myself. I'm gutted every time my favorite baker is booted from the tent. I even got all the books from the library so I could see the recipes. This is from one of the show cookbooks, but a baker is never given credit for the bake. The original recipe is for a three tiered cake like a wedding cake and I don't have enough people to eat my desserts to commit to that level of showstopper. This is my pared down, three layer version. Then I added a lime curd between the layers because Paul Hollywood insists a cake needs a sharpness to cut through the sweet. And I covered the cake in a lovely Swiss Meringue buttercream because it's light and fluffy.

You'll also see my new cover for Gimme Shelter - book 2 in the Layla Virtue (not cozy) Mysteries. Let me know in the comments what you think about it.



Coconut Lime Cake

Makes two 9-inch rounds

Coconut Cakes

2 sticks unsalted Butter, softened and cubed
1 1/4 cups granulated sugar
4 eggs, beaten lightly
2 tsp vanilla paste or extract
2 cups plain flour or a 1 to 1 gluten free flour
3 tsp baking powder
Pinch of salt
1/2 cup unsweetened desiccated coconut
1/4 cup coconut cream

1 1/2 cups desiccated coconut for covering the finished cake

Lime Curd Recipe follows

Swiss Meringue Buttercream Recipe follows

Directions:

Preheat the oven to 350°

Beat the butter and sugar until light and fluffy. Add in the eggs and vanilla. Sift together the flour, baking powder, and pinch of salt. Fold into the butter mixture being sure to scrape down the sides of the bowl. 



Fold in the desiccated coconut and the coconut cream and combine until smooth. Divide the batter between two prepared 9-inch round pans. Bake for 25-30 minutes until risen and golden, and a toothpick comes out clean. Set aside and let cool for 10 minutes before removing from the pans.

Lime Curd Filling

2 large eggs
1/3 cup granulated sugar
2 tsp Lime zest 
1/3 cup fresh key lime juice (about 23 lemons)
¼ cup unsalted butter

Whisk all the ingredients together in a heavy-bottomed saucepan. Stir continuously over low to medium heat until the curd is thick enough to cling to a spoon. This will take about 6-8 minutes. Spread in a wide casserole dish or on a sheet pan and pop it in the fridge to cool quickly.



Swiss Buttercream

6 large egg whites (approximately 180g)
2 cups (400g) granulated sugar
1 and 1/2 cups (340g) unsalted butter, softened but still cool and cut into Tbsp size pieces
2 teaspoons vanilla extract
1/8 teaspoon salt

Separate the eggs, placing the egg whites in the bowl of your stand mixer. 

Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).



Transfer the bowl to your stand mixer fitted with a whisk attachment. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step.

A mixing bowl with a spoon in it

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Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.

Fill the Cakes

Make a wall of Swiss buttercream around the edge of the first layer. Fill the well with lime curd. Repeat with the second layer. cover the top and sides of the cake with Swiss buttercream and pat coconut into the frosting. 






This whip-smart, witty series packs an emotional punch within an engaging mystery as Layla Virtue, a 30-something recovering alcoholic and former cop turned party musician, finds a sideline in solving murders from her new home in a Potomac County trailer park…

An unforgettable mystery brimming with hilarity and heart for readers of Margot Douaihy, Jane Pek, and Darynda Jones.

As the song says, you can’t always get what you want. Maybe that’s why, instead of fulfilling her youthful dream of being a rock star, Layla Fortune is living in a trailer park while playing third-rate gigs, including a stint at a ʼ70s Abba brunch. Given everything else she’s been through lately, she’s not complaining (much) about satin ruffles and go-go boots. She has a squad of supportive new BFFs, and she’s reclaimed a relationship with her famous rocker dad. His recent diagnosis has brought them even closer—sharing the trailer park’s lake house, which he’s had remodeled in typically over-the-top style.


Silly Libby
Libby Klein writes ridiculously funny murder mysteries from her Northern Virginia office with a very naughty calico Persian named Miss Eliza Doolittle, and a sweet black Lab named Vader. She can name that tune for 70s and 80s rock in the first few notes, and she's translated her love of classic rock into her Layla Virtue Mysteries. Libby was diagnosed with an autoimmune disease that prevents her from eating gluten without exploding. Because bread is one of her love languages, she includes the recipes for gluten free goodies in her Cape May based Poppy McAllister series. Most of her hobbies revolve around travel, and eating, and eating while traveling. She insists she can find her way to any coffee shop anywhere in the world, even while blindfolded. Follow all of her nonsense on her website www.LibbyKleinBooks.com/Newsletter/

Tuesday, November 18, 2025

Cranberry Fig Compote and Cranberry Coffee Cake - a #ThanksgivingWeek threefer by Leslie Budewitz

LESLIE BUDEWITZ:  It’s not often that one recipe serves as the basis for two fabulous follow-up recipes, each terrific. That’s what happened when we made this classic balsamic cranberry fig compote as a side for our Thanksgiving turkey breast last year, then used some of the leftovers in place of fresh cranberries in a coffee cake, the hit of our annual holiday brunch. The bowl wasn’t quite empty, so we combined the last compote with whipped goat cheese for a terrific spread. In truth, any cranberry sauce would do, but we love figs—and so did our guests! 

As I was typing up the coffee cake recipe, I had to laugh at the reference to large eggs. Commercial eggs are graded and sold by size and weight, but we buy eggs from a neighbor with chickens, and size varies. Now and then, I see a truly large egg and think that must have really hurt to lay! 

Whether you make one, two, or all three recipes, we here at Mystery Lovers’ Kitchen are grateful for your friendship and readership, and wish you and yours a Happy Thanksgiving! (A month late for our Canadian friends!) 

PS: I finally figured out how to embed a PDF of the recipe for easy printing. 
Scroll down to the 💕 for the link. 

Cranberry Fig Compote 

1 cup water
1 orange, zested and juiced 
1 cup dried figs. chopped
1 cup sugar
1 cinnamon stick
10-12 ounce bag cranberries, fresh or frozen (no need to thaw)
2 tablespoons balsamic vinegar
Pinch of salt



In a 3 quart saucepan, bring water to a boil. Remove from heat, and stir in the orange juice and figs. Let stand 15 minutes, stirring occasionally.



Return the pan to medium-high heat. Add the sugar and cinnamon stick and bring to a boil. Stir in the cranberries. Reduce heat and simmer until the figs are soft and the cranberries have begun to pop. Remove from heat. 


Stir in the vinegar, zest, and salt. Cool completely. Note that it will thicken as it cools.


Store leftovers in a tightly sealed jar, in the refrigerator, up to 3 weeks. 


Makes about 2 cups.

Cranberry Coffee Cake with Cranberry Fig Compote

For the cake:
2-1/4 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt (preferably Diamond)
1 cup unsalted butter, softened
1-3/4 cups granulated sugar
3 large eggs 
zest of one lemon
2 teaspoons vanilla extract
1 cup sour cream
1 cup leftover cranberry sauce or compote

For the glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice or milk
½ teaspoon vanilla extract


Heat oven to 350 degrees. Grease and flour a standard, 10 cup Bundt pan. 

In a medium bowl, stir together the flour, baking soda, and salt. In your stand mixer, cream together the butter and sugar until fluffy. Add the eggs one at a time and beat. Add the lemon zest and vanilla and mix well. Add the flour mixture a cup at a time, alternating with sour cream, mixing on low until well combined. 


Spoon half the batter into the prepared pan. Add the cranberry compote or sauce in an even layer. 


Top with remaining batter.


Bake 55-60 minutes, until top is golden and a cake tester comes out clean. Remove from oven and cool in the pan 10-15 minutes. Invert onto a wire rack (not shown) and allow to cool completely. 




Make the glaze: In a small bowl, stir together the powdered sugar, lemon juice, and ½ teaspoon vanilla. 

When cake is cooled, transfer to serving plate and drizzle with glaze. Slice and serve. 


Serves 10-12.

Cranberry Whipped Goat Cheese

This was a spur-of-the-moment concoction and I didn't take photos -- but I know you can make this without them!

Amounts are approximate; adjust as needed, especially if you’re using up the last of your holiday cranberry sauce! 

10-12 ounce log goat cheese, softened 
½ cup cranberry sauce or compote
milk or half and half, if needed

Crackers or toasted baguette slices, for serving 

Soften the goat cheese, at room temperature. Use a spoon to smush it, then stir in the cranberry sauce. Add a little liquid, as needed to create a spreadable consistency.

Spread and enjoy!

Cranberries on your holiday table or not? Your favorite creative use of Thanksgiving leftovers? 




At Seattle Spice Shop, owner Pepper Reece has whipped up the perfect blend of food, friends, and flavor. But the sweet smell of success can be hazardous . . .  

Spring is in full bloom in Pike Place Market, where Pepper is celebrating lavender’s culinary uses and planning a festival she hopes will become an annual event. When her friend Lavender Liz offers to share tips for promoting the much-loved—and occasionally maligned—herb, Pepper makes a trek to the charming town of Salmon Falls. But someone has badly damaged Liz’s greenhouse, throwing a wrench in the feisty grower’s plans for expansion. Suspicions quickly focus on an employee who’s taken to the hills. 

Then Liz is found dead among her precious plants, stabbed by a pruning knife. In Salmon Falls, there’s one in every pocket. 

Pepper digs in, untangling the tensions between Liz and a local restaurateur with eyes on a picturesque but neglected farm, a jealous ex-boyfriend determined to profit from Liz’s success, and a local growers’ cooperative. She’s also hot on the scent of a trail of her own, sniffing out the history of her sweet dog, Arf. 

As Pepper’s questions threaten to unearth secrets others desperately want to keep buried, danger creeps closer to her and those she loves. Can Pepper root out the killer, before someone nips her in the bud?

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!


ALL GOD'S SPARROWS AND OTHER STORIES: A STAGECOACH MARY FIELDS COLLECTION, now available in in paperback and ebook 

Take a step back in time with All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection of historical short mysteries, featuring the Agatha-Award winning "All God's Sparrows" and other stories imagining the life of real-life historical figure Mary Fields, born into slavery in 1832, during the last thirty years of her life, in Montana. Out September 17, 2024 from Beyond the Page Publishing.  

“Finely researched and richly detailed, All God’s Sparrows and Other Stories is a wonderful collection. I loved learning about this fascinating woman . . . and what a character she is! Kudos to Leslie Budewitz for bringing her to life so vividly.” —Kathleen Grissom, New York Times bestselling author of Crow Mary

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!


Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest books are To Err is Cumin, the 8th Spice Shop Mystery and All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection, in September 2024. Watch for Lavender Lies Bleeding, the 9th Spice Shop Mystery, on July 15, 2025.

A past president of Sisters in Crime and former national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.













Monday, November 17, 2025

The Stolen Recipe That Became Our Thanksgiving Tradition by Ang Pompano. (plus a givaway)


Ang Pompano: It goes without saying that Thanksgiving is all about tradition, and traditions mean a lot to Annette and me. One of our longest-standing traditions goes back to when our kids were little: me reading A Cranberry Thanksgiving by Wende and Harry Devlin to them, followed by Annette making cranberry bread with their help. 

The well-worn book, its pages smudged with two generations of little fingerprints, spins a mystery centered on a stolen cranberry bread recipe, and along the way, offers lessons that matter just as much today as they ever did: don’t judge people by appearances, and be generous whenever you can.

As in any good culinary mystery, there’s a recipe at the end. This time, it’s the recovered recipe for cranberry bread. Another part of the tradition has always been letting the kids choose one or two special ingredients to add. Just like the story itself, that bread has been loved by our kids—and now our grandkids. At this point, it wouldn’t feel like Thanksgiving without it.

And now, in the spirit of tradition, here’s the cranberry bread recipe from A Cranberry Thanksgiving by Wende and Harry Devlin. I’ve put my own spin on it, and I can’t wait to see how the grandkids make it their own next week.

Ingredients




    - 2 cups sifted all-purpose flour
    - ¾ cup sugar (reduced from 1 cup)
    - 1 ½ teaspoons baking powder
    - ½ teaspoon baking soda
    - ¼ cup butter
    - 1 egg, beaten
    - 1 ½ teaspoons grated orange peel (increased from 1 teaspoon)
    - ¾ cup orange juice
    - ¾ cup raisins (reduced from 1 ½ cups) 
    - 1 ½ cups fresh cranberries, chopped
Optional special ingredients I added:
    - ¾ cup chocolate chips
    - ¾ cup walnuts
Note: I left out the 1 teaspoon of salt since I use salted butter.

Directions
    1. Preheat your oven to 350°F and grease a 9x5-inch loaf pan.
    2. Sift together the flour, sugar, baking powder, and baking soda in a large bowl.






    3. Cut in the butter until the mixture resembles coarse crumbs.




    4. Add the egg, grated orange peel, and orange juice. Stir just until the batter is evenly moistened.




    5. Chop the cranberries then fold in the raisins, chopped cranberries, and your special ingredients (chocolate chips and walnuts).




    6. Pour the batter into the prepared loaf pan.




    7. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
    8. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.




Whether you follow the recipe exactly or let your own family add a few special touches, this cranberry bread is about more than just ingredients—it’s about tradition, creativity, and sharing a little generosity along the way. Just like the story in A Cranberry Thanksgiving, it reminds us to look beyond appearances, savor the moments with loved ones, and pass a little love from one generation to the next. Enjoy baking, and see what your own family adds to make it theirs.  If you try it, let me know what you think. I’d love to hear from you.

Everyone who leaves a comment and their email address will be entered in a drawing for Crime Spell Books Snakeberry: Best New England Crime Stories 2025, edited by Christine Bagley, Susan Oleksiw, Leslie Wheeler, and me.

Happy Thanksgiving! 

Ang Pompano is a mystery author, editor, publisher and blogger. He writes the Blue Palmetto Detective Agency, and the Reluctant Food Columnist series, both published by Level Best Books. In addition to his writing, Ang is a co-founder of Crime Spell Books and serves as co-editor of the Best New England Crime Stories anthology. He blogs about food on Mystery Lovers’ Kitchen. He lives in Connecticut with his wife, Annette, an artist, and their two rescue dogs, Dexter and Alfie.




Snakeberry: Best New England Crime Stories 2025


Edited by Christine Bagley, Susan Oleksiw, Ang Pompano, and Leslie Wheeler


 BUY LINK


Readers root for criminals in fiction—and sometimes in real life—for many reasons: fighting injustice, acting on temptation, or simply getting away with a daring act, as in Sean Harding’s The Books Job. Crime fiction often probes justice, offering no easy answers but satisfying conclusions. Women in Gabriela Stiteler’s Money Well Spent and Chris Knopf’s Submission make choices we understand, while Cheryl Malone’s ranger in As the Crows Fly confronts moral ambiguity. Beth Hogan’s Willful Blindness and Bruce Robert Coffin’s Writer’s Block mislead readers before revealing the truth.

Twists are a staple of mystery. In Laurel Hanson’s Out of the Reach, an early twist sets the stage, echoed in Bonnar Spring’s At the End of the Day. Conscience shapes characters too: Nikki Knight’s Other Voices Carry explores diverging paths in crime, while Christine Bagley’s Sakura shows morality surfacing under pressure. Some villains—like Dale Phillips’s gas jockey in Gas or Judith Carlough’s writer in Catch and Release—drive the story, leaving readers conflicted.

Historical stories offer clarity: Sarah Smith’s The Woman Who Loved Her Husband’s Teeth depicts a war bride’s determined search, Paula Messina’s Perfect celebrates teenage cleverness, and Ang Pompano’s Minnie the Air Raid Warden highlights resourcefulness. Contemporary tales show women mastering technology to their advantage, as in Leslie Wheeler’s Graham 2.0 and Kat Fast’s Virtually Yours.

Many stories leave readers both satisfied and thoughtful: Brenda Buchanan’s Cape Jewell ends with a wiser heroine, Susan Oleksiw’s The Receptionist delivers a hard lesson, Avram Lavinsky’s The Long Shot evokes 1950s New York tensions, and Moe Moeller’s The Last Stone from the House of Usher offers a modern, near-happy ending.

Across this anthology, writers share the skill to yield to complex narrators, as in Stephen D. Rogers’s Chekhov, Sartre, and the Unity of Effect. Once again, this year’s collection delivers surprises and satisfaction. Welcome to crime in 2025.




When It’s Time for Leaving by Ang Pompano


Buy Link


Al DeLucia walked away from the police—and his past. But when his long-lost father leaves him a detective agency in Savannah, Al finds himself trapped between family secrets and a murder on the agency’s dock. Partnered with Maxine Brophy, a fierce detective who doesn’t trust him, Al is pulled into a deadly search through Savannah and the Okefenokee Swamp—where the truth about the case, and his father, may cost him everything.





Blood Ties and Deadly Lies by Ang Pompano


Buy Link


Al DeLucia returns to Sachem Creek expecting a kayak race and a chance to confront his childhood bully, Abe Cromwell. Instead, he finds a dead lawyer, a web of deceit, and Abe claiming they’re brothers by DNA. Reluctantly joined by Maxine Brophy, his formidable partner and girlfriend, Al dives into a murder investigation that exposes land swindles, hidden maps, and buried family secrets. In a town where the past won’t stay buried, Al must face truths that could upend everything.