I know a recipe is a keeper when my 80-year-old mom asks, “Are you going to make it again anytime soon?”
The one she requested this week was for Cranberry Orange Baked Oatmeal.
Do you horde fresh cranberries during the holidays? I do. Bags of those little red flavor bombs are primarily stored in the freezer to make my favorite Cranberry Orange Walnut Bread well beyond Christmas.
One cold morning in January, I wondered if I could take those same flavors and put them in baked oatmeal, which is one of our favorite breakfast dishes. After a couple of tries, I came up with this version. I enjoy it with a spoonful of plain Greek yogurt on the side.
Don’t have a stash of fresh cranberries? No worries. This dish tastes lovely using either fresh or dried cranberries.
Don’t like cranberries? No problem. Earlier this week, I made the recipe by swapping out the cranberries for blueberries and the orange zest and juice for lemon. The result was equally tasty!
Falling in love with a cozy mystery series can be the proverbial double-edged sword. On the one hand, I get all excited when I get the latest edition. It’s like catching up with old friends you haven’t seen in a long while.
However, there is always the risk of the newest installment not living up to the previous books. We cozy mystery fans have all experienced the decline in a well-loved series. It starts when we come to the end of a book and think, “Hum, that wasn’t as enjoyable as I’d hoped.”
I just finished reading The Diva Serves Forbidden Fruit, number 14 in the series, and I loved it! In this edition, event organizer and domestic advice expert Sophie Winston is in the middle of Old Town Alexandria’s Home Decorating Festival. Still, she has time to pick up her best friend, Nina, at the airport after she returns from a trip to Portugal. However, when Sophie finds one of Nina’s traveling companions dead the following morning, she wonders just what went on during that trip. Perhaps the clue scratched into the soil by the victim before dying will hold the answer.
While the story takes place in the well-known Washington D.C. suburb, it has some international intrigue and a possible smuggling operation woven into the plot. When another traveler turns up dead, Sophie worries her friend is next on the list.
The book was enthralling from the first paragraph to the last. There was a surprise at the end, which made me both laugh out loud and cheer. Plus, it was lovely to catch up on all the goings-on with Sophie, Nina, Mars, Bernie, Humphrey, and of course, Natasha, the other domestic diva in the book who antagonizes everyone.
Natasha doesn’t have as prominent a role in this book as the previous ones, which I found to be a relief. She is pretty annoying, though Davis is good at giving her some redeeming qualities to keep us from wondering why Sophie remains her friend. Still, it was nice to only have her pop in from time to time as part of an entertaining subplot to the main story.
Of course, the book also ends with some tasty recipes. I can’t wait to try the Mango Peach Salsa, Chocolate Mayonnaise Cupcakes, and Pear Upside-Down Skillet Cake.
Since it’s the start of berry season, I made the Berry Pecan Coffee Cake. Buttery and full of blueberries, it’s the perfect partner to my morning cup of coffee.
To learn more about Davis, visit her website here. She also has a Paws and Claws series that is perfect for animal lovers, and a Pen and Ink series for the artist in all of us.
You don’t have to read the Domestic Diva series in order, but if that’s your style, the first one is The Diva Runs Out of Thyme.
Other recipes from Krista Davis's mysteries I have posted about in the past include:
Adapted from a recipe found in The Diva Serves Forbidden Fruit by Krista Davis, who gave permission for me to share this recipe. It is easy to make and perfect for breakfast or an afternoon tea break. Make sure to take the butter and eggs out of the fridge ahead of time to allow them to reach room temperature.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 stick (8 Tablespoons) unsalted butter, at room temperature
1 packed cup dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 cup unsweetened applesauce
1 cup blueberries
For topping:
1/2 cup pecans
3 Tablespoons softened butter
2 Tablespoons dark brown sugar
Instructions
Preheat oven to 350 degrees F. Place the pecans on a baking sheet and toast for 5 to 6 minutes or until fragrant. Set aside.
Lightly grease a 9-inch-square pan and line with a piece of parchment paper cut to fit but with the sides long enough to lift the finished cake out of the pan.
Place the flour, baking powder, baking soda, salt, and cinnamon into a bowl. Mix with a whisk or a fork to combine. Set aside.
In a large bowl, cream the butter with the sugars with a mixer. Add the eggs and beat until combined. Then alternate adding the flour mixture with the applesauce, beating between each addition, until smooth. Fold in the blueberries. Spoon the batter into the prepared baking dish.
To make the topping, chop the pecans and combine them with the butter and brown sugar until combined. Sprinkle in lumps over the top of the cake batter. (The topping will melt and sink while baking.)
Bake for 35 to 40 minutes or until the center is set and a cake tester comes out clean. Allow the cake to cool in the pan for 5 minutes, and then remove it to a wire rack to cool for another 10 minutes or so. Serve the cake warm.
Does this sound familiar: The alarm goes off way too early in the morning. As you remain snuggled in your cozy bed thinking of all the excuses you have for not getting up, one thing emits its siren song to lure you into starting the day—that first cup of coffee. Knowing its rich, delicious, comforting goodness awaits in that first sip convinces you to get going with hope for the morning.
Okay, I know, it’s just a cup of coffee. But those of us who love it tend to wax poetically about the magical powers the perfect grind can provide. I didn’t start out as a coffee lover. Tea was my beverage of choice until my late 30s when flavored creamers became popular. Those creamers also helped mask the flavor of the, well, let’s just say, less-costly brands of coffee I was familiar with in those early days.
Today, I stir a little sugar and milk into coffees offered by area roasters. The ones made by The Roasterie in Kansas City are my favorites. I buy bags of the American Restaurant for making big pots and K-cups of the Breakfast Blend for when I’m in a hurry for that first cup and don’t want to wait for the entire pot to brew, or if I only have time for one cup in the morning.
The company describes my two favorites as follows:
American Restaurant (which is number one on my list of all their blends):
“In the mid-1990s, we were fortunate to collaborate with Kansas City’s famous American Restaurant on a custom blend to be sold at their restaurant. Several years later, the restaurant’s management thought it might be time to update the blend. They assembled some of their favorite customers for lunch and a coffee blending session with the goal to outdo their current coffee offering. After sampling many coffees in many different combinations, the group realized that the existing blend was perfect and so loved by their customers. Notes of stone fruit and apple, balanced with a medium body, rich and smoky in the finish.”
Breakfast Blend (a close second): “Our Breakfast Blend is bright, clean, energizing and easy to drink. So up and at ’em! Start your day with a cup or two of this eye-opening blend. Notes of ripe berry and citrus, round and balanced, crisp, clean finish, light roast.”
The company offers subscriptions, which they call putting your favorite order on autopilot. I get my coffees delivered every month via UPS, with free shipping. When you place your order, the coffee is air-roasted and packaged within 24 hours, ensuring freshness upon delivery. (Trust me when I say the aroma when you open the box is heavenly!)
My order usually arrives with a cute, hand-written note, which is a nice touch.
When I want something different, I’ll order Betty’s Recipe blend, which has flavors of hazelnut and cinnamon—my two favorite coffee flavors in one cup! I also like the KC Chiefs-inspired blends, but that may just be because I’m a huge fan of the team.
FYI: The Roasterie is not paying me to write this post. I just enjoy their coffee so much I wanted to share it with you, especially since it can be shipped around the U.S. Once they open back up after Covid restrictions are lifted, I plan to take a factory tour and try out a barista class.
If coffee is your passion, look at The Roasterie website to check out their many coffee blends and learn more about the company.
Now I’m not talking about chocolate-chip or sugar cookies, but the type that feels somewhat healthy, such as oatmeal cookies and fig bars. With yogurt or a cheese stick on the side for protein and maybe a piece of fruit (usually a banana), I feel satisfied and ready to start the day.
When I came across Jamie Oliver’s Buddy’s Flapjack Biscuits video, I was intrigued. Of course, to me, flapjacks mean pancakes—in other words, breakfast. However, in the United Kingdom, a flapjack is a baked bar made with oatmeal, and biscuit means cookies.
It still sounds like breakfast to me!
The recipe was straightforward, calling for 100 grams of every ingredient. And the list was short—unsalted butter, oatmeal, self-rising flour, golden syrup, and a mix of dried fruit and nuts. Once measured, everything goes into the food processor, where it whizzed together to make the dough.
Are you using a food scale yet? Seriously, measuring with the scale is not only more accurate but also easy. No need for measuring cups! I was inspired to buy one after watching many episodes of The Great British Baking Show. Mine is from Oxo, and I love it.
This recipe came along at the right time since I wanted to try baking with self-rising flour, which is flour with baking powder and salt already mixed in. Many old recipes call for it, especially one from the South and several UK recipes. (I use the Hudson Cream brand milled in Kansas.)
I also had Lyles Golden Syrup, also known as light or golden treacle in the UK. In Jamie Oliver’s original recipe, he suggests substituting honey, maple syrup, or sugar. I would go with honey since the consistency is very much like golden syrup. (I get my golden syrup on Amazon.)
You can use whatever mixture of nuts and dried fruit you like, as long as the combo comes to 100 grams. My first attempt at the recipe had hazelnuts, peanuts, and walnuts combined with dried blueberries and cherries. They tasted great!
However, my heart was craving something tropical. Last year was the first in a long time where I didn’t take a trip to an island destination, and I was missing the beaches in Hawaii, the Caribbean, and Key West. Then I remembered enjoying the Anahola Granola Bars in Kauai, especially those with bits of mango and ginger.
Which is how this recipe combination was born. I used macadamia nuts, dried mango, and a bit of crystallized ginger in the mix. Next time, I may add a bit of coconut, too.
These bars are crumbly and not too sweet, which makes them perfect for breakfast. I also like to crumble one on top of yogurt or munch on one to appease any hunger pangs in the afternoon.
Yield: Makes 16 bars
Author: Linda Ditch
Mango Ginger Breakfast Bars
Based on the recipe for Buddy's Flapjack Biscuits from Jamie Oliver, these bars are perfect for breakfast or an anytime snack. You can use whatever dried fruits and nuts you prefer to make your own favorite flavor combo.
Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper sprayed with non-stick cooking spray. Set aside.
Put all of the ingredients into a food processor and pulse until the mixture comes together into a dough. Press the dough into the prepared pan to make an even layer. Bake for 15 to 20 minutes until golden brown.
When you remove the pan from the oven, cut it into 16 bars while still warm. Then allow the bars to cool in the pan for 5 minutes. Next, lift the bars out of the pan with the parchment paper and place them onto a wire rack to finish cooling. Store in an air-tight container.
From the moment I read this recipe for Whole-Grain Banana Yogurt Muffins on the New York Times Cooking page, I was intrigued with the idea of a breakfast/snack treat that sounded both delicious and healthy. I made a batch for Christmas breakfast, and haven’t stopped making them since.
Actually, I goofed the first time I made them and forgot to add the honey. Didn’t matter—they were still delicious. I remembered the honey for the second batch, which made the muffins even more flavorful and, dare I say, moist. Don’t be put off by the whole-wheat flour-only in the recipe. The muffins are still light and fluffy. I also used fat-free Greek yogurt since that’s what I had on-hand, and it worked fine. Now I also add dried cranberries or raisins to the mix. My next go-around will have dried blueberries. And I top them with chopped walnuts for a bit of crunch.
The original recipe says you can keep the leftover muffins in an airtight container for up to 3 days, but mine lasted 5 and 6 days in a zip bag just fine. You can also freeze them, but I haven’t tried that yet.
If you’re sick of banana bread, or just want something different, give these muffins a whirl. You won’t be sorry.
Yield: 12
Author: Linda Ditch
NYT Whole-Wheat Banana Muffins
Adapted from a NYT Cooking recipe by Genevieve Ko, these muffins are simple to make, healthy, and delicious. A great way to use up really-ripe bananas.
Ingredients
1 1/4-cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large mashed ripe bananas (1 cup)
1/2 cup fat-free Greek yogurt
1 large egg
1/2 cup packed light brown sugar
1/4 cup canola oil
1/4 cup honey
1/2 to 1 cup dried cranberries or raisins (optional)
Chopped walnuts for topping
Instructions
Preheat oven to 375 degrees F and spray a 12-cup muffin pan with non-stick cooking spray. (Or line with paper liners.)
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a medium bowl, whisk together the mashed bananas, yogurt, egg, brown sugar, oil, and honey until smooth. Pour into the bowl with the dry ingredients and fold together with a rubber spatula until just combined. Fold in the dried fruit, if using.
Spoon the batter into the muffin tin and sprinkle the chopped walnuts on top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes before removing the muffins from the tin.
Store muffins in a zippered bag or another air-tight container. Leftovers can be frozen.
While watching TV last night, I was struck by how living during a pandemic has become part of our “normal” life now. People in commercials are wearing masks, washing their hands, and social distancing. The new season of the most popular shows is starting (Yay, the Chicago 3 are back!) and they all address living in COVID times.
How has the virus changed your life? I had a freezer stuffed with bags of fruit bought because I was afraid I wouldn’t be able to find fresh. Since that fear didn’t come to pass, I needed to find a way to use those bags of cherries, blueberries, and peaches.
Introducing Covid Crumble. This simple dessert (or breakfast!) can be made with just about any fruit, frozen or fresh. It was inspired by a recipe I found for Rhubarb Crisp in Martha’s Vineyard: Isle of Dreams by Susan Branch.
One of the greatest joys in life is finding an author who speaks to your heart. Susan Branch does that for me. I remember when her first book Heart of the Home hit the bestseller lists in the 1980s. Honestly, her style didn’t fit mine, so I didn’t pay it a lot of attention. However, a couple of years ago, I picked up a copy of Martha’s Vineyard, which is one of three autobiographical books she created from the diaries she kept throughout her life, and I was completely inspired by her words and drawings.
👈 I love how she hand letters each word and her illustrations are beautiful.
Now I’ve read all three autobiographies and am working my way through her cookbooks. Each brought me comfort during this unique time in history.
Thanks to Susan, I now keep my own diary in a pretty notebook, with my thoughts and inspiration from others written with colorful Paper Mate Flair felt-tip pens, which don’t bleed through the paper.
I posted the recipe for my popular Breakfast Crumble a few years ago. This one caught my attention because it uses almond flour instead of plain flour. It also has instant tapioca as a thickener, which is an old-school trick my grandmother utilized. I often use this method when making pies.
So far, I’ve made Covid Crumble using apples, blueberries, peaches and cherries. Each tasted great, especially topped with a little vanilla ice cream, whipped cream, or even a splash of milk (my dad’s favorite trick.)
Adapted from a recipe found in Martha's Vineyard: Isle of Dreams by Susan Branch, this dessert (or breakfast!) makes use of those bags of frozen fruit stored in the freezer. Fresh fruit also works well.
Ingredients
6 cups fruit of choice, frozen or fresh
1/2 cup sugar
1/4 cup instant tapioca
Pinch of salt
For topping:
1/2 cup almond flour
1/2 cup old-fashioned rolled oats
1/2 cup packed brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup chopped nuts of choice
4 tablespoons unsalted butter, softened
Instructions
In a large bowl, mix together the fruit, sugar, tapioca and salt. (You don’t have to thaw frozen fruit first.) Set aside.
Preheat the oven to 375 degrees F. Spray a baking dish or individual ramekins with non-stick spray and place on a foil-lined tray. Set aside.
In a medium bowl, add all of the topping ingredients except for the butter. Stir to combine. Add the butter and, using your fingers, work it into the dry ingredients until it’s combined and crumbly.
Pour the fruit into the baking dish, and then top with the topping mixture. Bake for 30 to 40 minutes, or until the top is golden brown and the fruit is hot and bubbly.
Serve warm topped with ice cream, whipped cream, or a splash of milk.
Notes:
You don't need to thaw the frozen fruit before using.
I’m never happier than when I find a new mystery series to read, especially if recipes are included. Krista Davis’s Domestic Diva series is one of my favorites, and I’ve shared a couple of recipes in the past from her books. So it made sense to try her Paws and Claws series.
I read the first chapter of Murder, She Barked while standing in the bookstore! This series is set in the town of Wagtail, Virginia, which as the name suggests, is a very pet-friendly place. Holly Miller’s grandmother owns the Sugar Maple Inn, where guests and their pets are welcomed. Add a few unique characters, plus a murder or two, and you’re in for a fun visit.
As with Davis’s other series, this one offers lots of recipes at the book's end. For pet owners, there are recipes specifically for our furry friends.
With it being autumn, I gravitated towards this people-friendly Cinnamon-Pumpkin Muffin recipe. My favorite flavor and a fall flavor classic mixed together. How could I go wrong? The recipe is easy to mix up and tastes amazing! I enjoyed it with both my morning coffee and afternoon tea, and I think it would make a nice Thanksgiving breakfast.
Now I'm off to get book 2 in the series.
Yield: 12 muffins
Author: Linda Ditch
Cinnamon-Pumpkin Muffins
Adapted from a recipe found in the book Murder, She Barked by Krista Davis.
Ingredients
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs at room temperature
1/2 cup oil
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
3/4 cup pumpkin puree
Topping
1/4 cup packed dark brown sugar
2 teaspoons cinnamon
Instructions
Preheat the oven to 350 degrees F. Line a muffin tin with paper cupcake cups. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and 1 teaspoon cinnamon. Set aside.
In a small bowl, whisk together the eggs, vegetable oil, 1/2 cup dark brown sugar, granulated sugar, and pumpkin until well blended. Pour the mixture into the flour mixture and stir until just blended. Be sure to not overmix.
In a small bowl, mix together the topping ingredients. Spoon the muffin batter into the muffin tin until the cups are almost full. Sprinkle a teaspoon of the topping mixture on top of each muffin cup. Using a toothpick or a bamboo skewer, swirl the topping into the top of the muffin.
Place the muffin tin into the oven and bake for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
