Happy New Year! I’ve been busy developing recipes to add in my latest novel, Love by Design: Book 2 in The Meraki Series. This beet salad is simple to make and delicious with the addition of pistachio crusted goat cheese. This dish … Continue reading
Currently, I’m in the final editing stages of my new book, Love by Design, the second book in The Meraki Series. Love is What You Bake of it – Book One revolved around Kally, a café owner with a big, loveable, but meddling family. … Continue reading
I thought I’d long ago shared this recipe on this blog, but scrolling through my past posts, I discovered I hadn’t. Instead, I’d featured it in Love is What You Bake of it. As some of you might know, I slip recipes … Continue reading
It’s been an interesting few weeks, to say the least. My newest book, Love is What You Bake of it, released on March 24th, right smack in the middle of this unsettling, to put it mildly, pandemic. Essential workers and … Continue reading
Today I get to show the reading world the cover of my soon to be released book, Love is What You Bake of it. From the title alone, I think my food-loving audience will love this book too! As promised, here is a recipe card featuring one of the sweets from Kally’s cafe, The Coffee Klatch.
Kally was stacking books on a shelf for next month’s book club selections in a cozy corner of the shop dedicated to selling novelty items when a male voice greeted her.
Turning, she came face to chest with the police officer from the day before. The very one who for some inexplicable reason was the source of her sleepless night.
“Oh, hello,” Kally said politely. “Is there something more you needed from me? Um … I mean … regarding the car plate?”
“I thought I’d give you an update,” Max answered. His eyebrows lifted in surprise. “Whoa!” He lifted his hands in surrender. “Do you choose those aprons at random or is that a warning?”
“You’ll have to wait and see,” Kally replied smugly. “The update?”
“Oh, yes.” Max brought his attention back to the matter at hand. “We tracked down the car. It was used in a drugstore robbery about twenty miles from here on the South Shore. The car has been recovered and the suspects are in custody.”
“Good to know. Thanks.” Kally resumed stacking the books.
“So, what do you recommend today?” Max asked ambling over to the glass dessert counter.
“The blueberry scones are good or the individual carrot cakes. Luis, my baking assistant, just finished a fresh batch.”
“Who made the scones?” he asked pressing his palms to the glass.
“Hmm. I’m not a fan of blueberries. Maybe I’ll come back another day. Thanks,” he said, pushing away from the display. But as if by afterthought, Max turned back to Kally. “You have a little something right … here,” he told her, cleaning a clump of icing from her hair. And without another word, he left.
As he walked away, Kally stood with her fists planted on her hips, her expression held in a confused scowl.
“What did Officer Hot Buns want?” Egypt asked, bouncing over as soon as Max shut the door behind him. “He was eyeing you with those smoldering eyes.” She imitated Max in a goofy exaggerated manner.
“Hardly!” Kally scoffed. “I think he just insulted me. Not a fan of blueberries,” she muttered under her breath. “Who doesn’t like blueberries?”
Preheat oven to 425º
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
7 tablespoons cold unsalted butter
1½ cups fresh blueberries
1 large egg
½ cup heavy cream
Zest from one small orange
1teaspoon vanilla extract
*Hint- The secret to light, flakey scones is to not over mix the dough.
In a large bowl whisk the flour, sugar, baking powder and salt.
Cut butter into small pieces and drop in flour mixture.
Use a pastry blender to coat the butter cutting until butter pieces are no larger than the size of peas. Stir in the blueberries. In a separate bowl, whisk the egg, heavy cream, zest, and vanilla. Mix the wet ingredients into the flour/butter mixture until just moistened. Gently form two balls with the dough. Place dough onto a floured surface and flatten to form a disc. Cut each disc in quarters or eighths, depending on how large you want each scone. Sprinkle with coarse sugar and place on a parchment-lined cookie sheet. Bake until golden brown about 14 minutes. Cool on a baking rack.
Keftethes, or otherwise referred to as Greek meatballs, are delicious for dinner or as a party appetizer. Alone, they are flavorful enough, but with a dollop of tzatziki sauce, they are divine. The best thing about them is that for … Continue reading
What does one thing have to do with the other? Read this excerpt from Evanthia’s Gift to find out. The love story between Sophia & Dean is complicated, but one thing is clear – they have a bond that can … Continue reading
It’s been a while since I’ve posted, but I can see by the analytics that many of you have visited to reference a recipe or two. I promise I haven’t abandoned this blog! I’ve been busy writing my next novel. … Continue reading
Years ago, when I began writing this food blog, my first post was for red velvet cupcakes. They still prove to be a crowd pleaser with friends and family and, since today is Valentine’s day, I thought it would be … Continue reading
Often when I speak of the traditions of my family, I claim that none of us would consider to change even the smallest detail. But thinking back, I realize it’s not true. Sometimes the changes are so gradual that new … Continue reading