Showing posts with label Agatha Award. Show all posts
Showing posts with label Agatha Award. Show all posts

Friday, May 8, 2020

A Cake for Agatha, plus #giveaway

Maddie Day here, with a recipe for Delicious Death Cake. 



I'm also known as Edith Maxwell, and under that name a book I wrote received the Agatha Award for Best Historical Novel last Saturday night!


Yes, Charity's Burden, my fourth Quaker Midwife Mystery, was announced as the winner for this highly competitive award. An Agatha is the highest honor for a traditional mystery. I am so thrilled and, frankly, still a bit stunned. 

Here's the blurb:
The winter of 1889 is harsh in Amesbury, Massachusetts, but it doesn't stop Quaker midwife Rose Carroll from making the rounds to her pregnant and postpartum mothers. When Charity Skells dies from an apparent early miscarriage, Rose wonders about the symptoms that don't match the stated cause of death. With several suspects emerging, each with their own possible motives, Rose and police detective Kevin Donovan race against time to solve the case before another innocent life is lost.

In normal times, the Agatha Awards are presented at the annual Malice Domestic banquet in North Bethesda, Maryland. The winners are feted and hugged and congratulated and photographed, and then everyone adjourns to the bar for more basking in glory. This year? I watched the announcement on my kitchen latptop and got a brief congratulations from my non-fiction-reading partner (who promptly adjourned to his den). I poured myself a hefty bourbon and started reading hundreds of online congratulations. 

Frankly? It wasn't as anywhere near as much fun, but what can you do? The Malice organizers assured the winners that we'll all be celebrated at the conference next year and will receive our Agatha teapots at that time.



My blogmates here encouraged me to announce the award on my next post, in case you are one of the few who hadn't heard. But the Quaker Midwife Mysteries take place in the late 1880s and do not include recipes. My occasional forays into preparing recipes from that era have not been successful, so I won't plague you with a fruitcake of enormous proportions. 

The next best thing has to be an Agatha cake. That is, a cake mentioned in an Agatha Christie book! I went searching and discovered that A Murder is Announced has lots of food mentions. It includes a chocolate cake "of a melting richness" called Delicious Death because "it was so good, it was worth dying for." I hadn't read a Christie book in a long time, and I was a little surprised (I shouldn't have been) at how well the writing stood up. I see an Agatha-reading binge in my near future.

The cake described in the book had a block of chocolate, sugar, "much butter," and...raisins. Me, I don't put raisins in chocolate cake,and I was all out of blocks of chocolate (more's the pity). Being quarantined, I used cocoa powder and oil in this version of the cake, because I'm always afraid of running out of butter. But don't worry, the mocha frosting has nearly a stick of butter in it, and the cake definitely has a melting richness.

So let's get to it. 

Delicious Death Cake

Ingredients


Cake
1 cup sugar
3/4 cup flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 teaspoon kosher salt
1/2 teaspoon baking powder 
1/2 teaspoon baking soda (not shown in photo)
1 egg
1/2 cup buttermilk at room temperature (if you don’t have any, you can mix 1/2 tbsp lemon juice into room temperature 2% milk and let it sit for 5 minutes before using)
1/4 cup canola oil
1/2 cup boiling water
Mocha Frosting
6 tbsp softened butter
3 3/4 cups sifted powdered sugar
1/4 cup unsweetened cocoa powder, sifted into the powdered sugar
2 teaspoons instant coffee or espresso powder (not shown in photo)
1/6 cup milk
1 teaspoon vanilla
Extra milk, if necessary
Directions
Preheat oven to 350°. Butter a nine-inch cake pan, line the bottom of the pan with a circle of parchment paper, and oil the paper.
Whisk sugar, flour, cocoa, baking soda, baking powder, and salt together in a mixing bowl.
In a separate bowl or measuring cup, whisk egg, buttermilk, and oil. Pour the wet mix into the dry and beat on low until just combined (scrape the bottom and sides several times to make sure there are no dry clumps left). It will have a texture like very thick brownie batter. Stir in boiling water until just combined, scraping again to make sure everything is completely incorporated.

Transfer the batter to pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool pan on a wire rack for 10 minutes. Run a knife around the sides while hot. Turn the cake out of the pan and peel off the parchment paper. Allow the cake to cool completely on the rack.

Beat butter in a large bowl until smooth. Stir coffee into powdered sugar mix. Mix 2 cups of the sugar mix a little at a time, beating continuously until smooth. Gradually beat in the milk and vanilla. Beat in the remaining powdered sugar mix a little at a time. If necessary, beat in extra milk 1 tbsp at a time to reach spreading consistency.

Transfer cake to serving plate and frost. 

Serve with a dollop of malice domestic!



The next Quaker Midwife Mystery is Taken Too Soon (not yet up for preorder) and will be out in early September. Doesn't it have a pretty cover? The book takes place on Cape Cod.

Maddie's next book is Nacho Average Murder, which comes out June 30 and is the seventh Country Store Mystery. I still have ARCs and would love to send one of you (US only) a signed copy. 

Readers: What's your favorite Agatha Christie book or movie?

Robbie Jordan is temporarily leaving Pans ’N Pancakes, her country store in South Lick, Indiana, to visit Santa Barbara, California—where wildfire smoke tinges the air, but a more immediate danger may lie in wait . . .


I hope you'll visit my alter-ego Edith Maxwell and me 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-nominated 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 north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.




Sunday, January 22, 2017

Welcome guest author Tracy Weber + book #giveaway!

Tracy Weber is the author of the award-winning Downward Dog Mysteries series.  The first book in the series, Murder Strikes a Pose, won the Maxwell Award for Fiction and was nominated for the Agatha award for Best First Novel. 
A certified yoga therapist, Tracy is the owner of Whole Life Yoga, a Seattle yoga studio, as well as the creator and director of Whole Life Yoga’s teacher training program. She loves sharing her passion for yoga and animals in any way possible. 
Tracy and her husband Marc live in Seattle with their crazy new German shepherd pup, Ana. When she’s not writing, Tracy spends her time teaching yoga, trying to corral Ana, and sipping Blackthorn cider at her favorite ale house. 
Her most recent novel, A Fatal Twist, was released in January, 2017 by Midnight Ink. For more information on Tracy and the Downward Dog Mysteries, visit her author website: http://TracyWeberAuthor.com/

“Aunt Marcia’s” Chocolate Chip Cookies

I’m absolutely delighted to be here today on Mystery Lover’s Kitchen, surrounded by posts from many of my favorite authors. 

There’s only one problem:  I don’t cook.

Seriously.

I don’t cook.

Ever.

I had a minor panic attack when Daryl Wood Gerber asked me if I wanted to contribute.  The answer was, of course, a resounding yes!  But how?

Then I remembered my mom’s famous chocolate chip cookies.  To be honest, her cookies were never my favorites, but I was in the minority.  Everyone who knew her loved her cookies. She gave them out by the dozens. Mom’s cookies were so adored that they were mentioned in the eulogy at her funeral.

There was only one problem:  I didn’t have the recipe. Thankfully, one of my cousins, Valarie, did, and I was able to get it from her.

Problem solved.  Right?

I told my husband that I was going to bake cookies.  He looked at me drolly and said, “That seems highly unlikely.” I rolled my eyes and made my plans, only to discover that I lacked most of the basics.  I didn’t have flour. Or sugar. Or baking soda. Eggs? Not in this vegetarian’s refrigerator.  Vanilla?  Nope. Margarine or butter?  Not that either.

Chocolate I could manage.  Score one for me.

Then I realized I didn’t have a mixer.  Or cookie sheets. Or the fabled Tupperware containers that made them so fresh.  I have a Viking oven, but I’m not allowed to use it without supervision.
Sheesh!  What’s  a  girl to do?

I came up with a brilliant solution. I hired one of my yoga students. Hollie made the mistake of volunteering in yoga teacher training that she had a fantastic mixer, which got my addled mind to thinking.  Maybe she could make the cookies for me?

A short negotiation later, you have the result of this blog article.  Soft, chewy, milk chocolate chip cookies that will make your mouth water.  If Mom’s fans were any indication, these cookies are sure to be a crowd pleaser.

If you make them, please let me know what you think.  Heck, send me a dozen!  Starving yoga teachers (and their husbands) appreciate good food….

Photo by Hollie

Aunt Marcia’s Cookies

Ingredients:

1 1/3 cup Gold-n-Soft margarine
1 tsp. baking soda
1 tsp. salt
3 cups Flour
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla
12 ounces milk chocolate chips

Directions:

Preheat oven to 375 degrees

In a small bowl, stir together flour, baking soda, and salt. Set aside.
In large mixing bowl, cream together Gold-n-Soft, sugars, eggs, and vanilla until light and fluffy. Add dry ingredients to creamed mixture. Mix well. Stir in chocolate chips.

Drop rounded spoons of dough on an ungreased cookie sheet.

Bake for 8-10 minutes

Store in Tupperware container.

According to my cousin, the secret is to not over bake them and to store them in an air tight bowl as soon as they are cool.  Mom used to put a slice of white bread (Wonder bread, at the time) in with them, claiming it kept them fresher.

Enjoy!
Photo by Hollie


GIVEAWAY

I am offering a giveaway today. Any of the four in the Downward Dog Mysteries—winner’s choice. Leave your email and let me know if you’re a cook or if you do yoga?


In addition to my website, you can find me here:
Twitter: @TracyWeberTypes

Saturday, March 10, 2012

Aunt Adeline’s Texas Sheet Cake by Lucy Burdette

I'm pretty sure the last recipe I posted contained uber-healthy ingredients like kale and lentils. So I figured I was due up for something decadent. Something loaded with butter and sugar and chocolate...

My friend Peggy Antenucci is very, very popular at potlucks because she always brings this amazing chocolate cake. So I've reproduced it here, though I couldn't find the pan she called for so I used a regular rectangular glass pan. The only drawback with the smaller pan is thicker icing--and some folks wouldn't consider this a drawback at all. Peggy reports that she substituted yogurt and applesauce for another stick of butter--believe me it's plenty rich as is.

For the Cake:

1 stick of butter
1 cup water
4 heaping TBSP cocoa powder
2 cups flour
2 cups sugar
½ tsp salt
1 tsp soda
2 eggs, beaten
½ cup applesauce
½ cup plain no-fat yogurt (or sour cream if feeling decadent)
1 tsp vanilla

To make the cake, melt the stick of butter in a saucepan & add the water and cocoa powder.
Bring to a boil on stove and remove from heat.


Sift dry ingredients in a bowl. Beat the applesauce, the yogurt or sour cream, the vanilla, and the eggs in a second bowl. Then blend with dry ingredients. And finally, add in the cooled chocolate liquid from saucepan and mix thoroughly


Pour into a greased & floured 15 x 10 x 2 “jelly roll” pan or a 9 x 13 pan. Bake at 375 for 20-22 minutes until a toothpick comes out clean. The smaller pan will take longer to cook, as the cake batter is thicker--add 5 minutes and check with toothpick. Bake another five minutes if needed.
Make frosting five minutes before cake is done and spread on cake while still hot and then let cool.

For the frosting:

1 stick of butter
4 TBSP (or more for darker chocolate) cocoa powder (though I found 4 was plenty!)
6 TBSP milk

1 pound box powdered sugar (I used about 2/3 of the box as it tasted pretty darn sweet)
1 tsp. vanilla

Melt butter in saucepan with cocoa & milk but do not boil.  Remove from heat and beat in the powdered sugar and vanilla until smooth.  Spread on hot cake, taking care that the hot frosting doesn't pool in the corners. That will mean the cook has to smooth off the overly-thick parts and eat them herself.

Then cut yourself a large square, pour a glass of milk, and settle in with a cozy culinary mystery.


Lucy Burdette is the author of the Key West food critic mysteries including AN APPETITE FOR MURDER. She is very excited to be nominated for an Agatha Award for best short story along with fellow blogmates Krista Davis and Avery Aames. "The Itinerary", written as Roberta Isleib, can be found here.

Thursday, January 5, 2012

Bowl Games Quesadilla Recipe




Well, by now you all know that our sweet Elizabeth aka Riley is going to leave us. BOO-HOO!  We will miss her completely, but she will be back for guest appearances. Keep an eye open.

Note: I'll be moving to Wednesdays starting next week.

And for today...

Bowl games. So many it makes my head spin. Does it make yours spin? Do you have lots of folks coming over? Do you need food? I've got some.

Just so you know, snacks for bowl games aren't just for bowl games. They can be made all year long.

This recipe I discovered in the Los Angeles Times food section, and I loved it but tweaked to my satisfaction!

I love the smell of onions cooking. They perfume the kitchen air for days at a time. [On other days, trust me, I like the air perfumed with the aroma of cookies, cinnamon, etc.) But some days, it's that tang, that zip, that onions provide.

I happen to be traveling to a Bowl Game in New Orleans as we speak, and I hope to come back with some fabulous recipe to share in the coming weeks.

In the meantime...



GOAT CHEESE QUESADILLA

Ingredients:

1/3 cup minced onion
2 green onions, chopped
1 pound collard greens (or kale)
1 teaspoon salt
½ teaspoon paprika
2 teaspoons minced garlic
1 cup feta [goat] cheese, cubed
8 corn tortillas
4 ounces Mozzarella, diced
Oil, as needed

  Directions:

Heat 1 tablespoon oil in large skillet. Add the onion and cook on medium low until the onion gets soft, about 3 to 5 minutes.

While the onion is cooking, cut the collard greens in thin strips and rinse in a colander.  Do NOT dry the greens. 

When the onion is cooked, add the greens, salt, paprika, garlic.  Cook on medium low for about 15 minutes, or until the greens are really tender.

Remove the greens from heat and stir in the feta.

On a medium hot griddle, heat 1 tablespoon oil. Use a spatula to spread the oil around.  Because you’re making 8 quesadillas, plan ahead.  This will take some time.  Set as many tortillas as you can on your griddle (flat) and cook the tortillas about 2 to 3 minutes on each side.  Flip and put some of the feta/green mixture in the center.  Dot with Mozzarella, and fold with a spatula. Hold in place until the mixture “sticks.”

Cook until the quesadilla browns, about 2 to 3 minutes and flip again to cook the other side.  Repeat until you have 8 quesadillas.

Serve immediately or you can keep them warm in a warm oven (about 250 degrees).  These also reheat well in a toaster oven (at about 300 for 10 minutes). 


Remember to check out our new recipe collection - the appetizers section to fill out your Bowl Games menu!!


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Also, please note that a bunch of my friends have new cozy  mysteries out this week!!!  Our very own Lucy Burdette (new to the blog) has AN APPETITE FOR MURDER. Yum! 

Our former MLK contributor, Julie Hyzy has AN AFFAIR OF STEAK. 

And please check out Heather Blake's IT TAKES A WITCH (the first in a new series) and Hannah Reed's PLAN BEE.


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You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for my mailing list
 so you can learn about upcoming events, releases, and contests!

And watch for CLOBBERED BY CAMEMBERT, coming out February 2012.


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