#COOKING WITH CLORIS--CHRISTMAS MORNING MIXED BERRY MUFFINS

For an easy Christmas morning breakfast, bake these muffins ahead of time and store in an airtight container in the refrigerator. Zap them in the microwave to warm up right before serving.

Christmas Morning Mixed Berry Muffins

Yield: 12 muffins

 

Ingredients:

2 large eggs at room temperature

1 cup granulated sugar

1 cup plain yogurt or sour cream

1/2 cup canola oil

1 tsp. vanilla 

1/4 tsp. Kosher salt 

2 cups all-purpose flour

2 tsp. baking powder 

1-1/2 cups frozen mixed berries, defrosted

 

Pre-heat oven to 400 degrees F. Spray 12-count muffin tin with baking spray. 

 

In a large mixing bowl beat together the eggs and sugar at high speed until thick and light in color, approximately 5 min.

 

Using low speed, add in yogurt or sour cream, oil, and vanilla, mixing only until ingredients are combined.

 

In a small bowl, whisk together flour, baking powder and salt to combine. With mixer on low, add flour mixture into batter 1/3 at a time, mixing only until flour is incorporate. (Overmixing produces dense muffins.)

 

Cut any larger berries to the size of the blueberries or raspberries. Gently fold berries into the batter.

 

Divide batter evenly into the 12 muffin cups. Bake in the center of the oven until tops are golden and a toothpick inserted into the center comes out clean, approximately 20-22 minutes. Allow to cool on wire rack. 

#COOKING WITH CLORIS--APPLE CRANBERRY MUFFINS

Apples and cranberries—perfect together! If your house will be filled with out-of-town guests for Thanksgiving, besides the feast on Thursday, you’re going to need to provide breakfast the next day. And even if there are plenty of leftovers, no one wants turkey and stuffing for breakfast. So why not whip up a batch of these Apple Cranberry Muffins? Set them out on the counter with a pot of coffee and let guests help themselves whenever they wake up Friday morning.

Apple Cranberry Muffins

Yield: 18

Ingredients:

2 cups all-purpose flour

3/4 cup sugar

2-1/2 teas. baking powder

1/2 teas. salt

1/4 teas. baking soda

1-1/4 teas. ground cinnamon

1/4 teas. nutmeg

1/8 teas. allspice

1/8 teas. cloves

2 lg. eggs

6 oz. plain Greek yogurt

6 oz. sour cream

1 teas. vanilla extract

6 T. unsalted butter, melted

1-1/2 cups Granny Smith apples, peeled and chopped

1 cup dried cranberries

Preheat oven to 375 degrees F.

In large bowl, combine dry ingredients.

In second bowl, whisk together eggs, yogurt, sour cream, vanilla, and butter.

Stir wet ingredients into dry ingredients, mixing together just until all ingredients are combined. Fold in apples and cranberries.

Spray muffin pans with nonstick baking spray. Fill muffin cups 2/3 full.

Bake 20-25 minutes or until toothpick inserted into center of muffins comes out clean. Cool for 5 minutes on wire rack before removing muffins from pans.

#COOKING WITH CLORIS--BANANA SPLIT BREAD

Banana Split Bread

Ever have a banana split for breakfast? Combining bananas, cherries, walnuts, and chocolate chips, this banana bread recipe takes its inspiration from the frozen treat—minus the ice cream and whipped cream, of course. However, nothing says you can’t add a dollop of whipped cream to a slice for breakfast or add a scoop of ice cream and a dollop of whipped cream for a tasty dessert.😋

Ingredients:

3 very ripe bananas

1/4 cup chopped dried cherries

2/3-cup melted butter

2 large eggs, beaten

2 tsp. vanilla extract

2 tsp. baking soda

1/8 tsp. salt

1 cup sugar

3 cups all-purpose flour

1/4 cup chocolate chips

1/4 cup chopped walnuts

Preheat oven to 350 degrees. Grease large loaf pan.

Mash the bananas with a fork until completely smooth. Add chopped cherries. Stir in melted butter. Stir in vanilla and eggs.

Sift together dry ingredients. Mix dry ingredients into wet ingredients.

Fold in chocolate chips and walnuts.

Pour batter into loaf pan. Bake 50 minutes or until cake tester comes out clean. 

Cool completely on wire rack before removing from pan.

#COOKING WITH CLORIS—GUEST CHARACTER BECKI GREEN WHISKS UP CHIA CEREAL FOR A REVITALIZING SPRING BREAKFAST

Award-winning mystery author Cynthia St-Pierre has had both recipes and short stories published in many magazines and collections. Today we’re joined by Cynthia’s favourite heroine Becki Green. Learn more about Cynthia and her books at her website and Becki on her blog. 

Spring feels like potent magic, doesn’t it? All that was frozen dead thaws and comes back to life. Ta-da!

There are recipes that I find miraculous in the same way. One of them is Chia Cereal. With just 1/4 cup of dry seeds and 3 more ingredients (the last two items are  just my choice of milk and sweetener that everyone adds to cereal), a nourishing morning meal materializes. Now that I think about it, does one count water as an ingredient? Not really. So 3 real ingredients and, voila! Breakfast!

Seeds, water to swell them, so very much like the magic of spring!

The mouthfeel of Chia Cereal is like tapioca pudding. Tiny orbs (tinier than tapioca) in a pudding-like base, neutral to sweet, and delicious with the additional sweetness of cashew milk and a drizzle or two of my favourite amber syrup.

Chia Cereal happens to be vegan and raw but please don’t be anxious about these terms. They just mean that Chia Cereal is healthy, good for the environment, great for animals and full of digestion-boosting enzymes because it hasn’t been heated above 118ºF.

Chia Cereal

Yield: 1 serving but multiplies well (and also does long division)

Ingredients

1/4 cup chia seeds

1 cup water

Cashew milk

Raw agave syrup

Whisk the chia seeds into the water in a cereal bowl. Whisk continuously until the cereal starts to thicken and smoothen. Then you can replace the whisk with a spoon and stir occasionally. Whisk and stir for a combined total of 10 min.

Pour on cashew milk to taste and drizzle with agave syrup.

A Killer Necklace

Who is the dead woman at the bottom of the stairs?

When Weather Network star Gina Monroe arrives in Black Currant Bay for her wedding shower, all is bliss. But happiness turns to horror when Gina and close friend Becki find the hostess with her head bashed in.

Strange things come to light when Gina and Becki are asked to sort through the dead woman's belongings. Just who was this woman? And why did frumpy Louisa have a closet full of vintage couturier clothes?

As the investigation continues, the danger increases. Arson reveals the hiding place of a fabulous sapphire necklace, which leads to more questions and ramps up the risk for Gina and Becki. A killer is determined to keep the identity of the dead woman a secret—even if it means killing again.

Buy Links

paperback

ebook 

#COOKING WITH CLORIS--BANANA BREAD WITH CHOCOLATE CHIPS AND WALNUTS

This is one of my morning favorites, especially when I’m running late (always!) and have skipped breakfast (most mornings!) Lucky for me, Cloris always has something waiting in the break room. This banana bread is even better if you pop a slice in the microwave for 20 seconds or so to warm the bread and slightly melt the chocolate. – Anastasia

Chocolate Chip Walnut Banana Bread

(makes 2 loaves)

Ingredients:

4 very ripe bananas

2/3-cup melted butter

2 tsp. baking soda

1/8 tsp. salt

1 cup sugar

2 large eggs, beaten

2 tsp. vanilla extract

3 cups all-purpose flour

1 cup chocolate chips

1 cup chopped walnuts

Preheat oven to 350 degrees. Grease two loaf pans.

Mash the bananas with a fork until completely smooth. Stir in melted butter.

Mix in baking soda and salt, sugar, beaten eggs, vanilla, and flour in that order. Fold in chocolate chips an walnuts.

Divide batter between the two loaf pans. Bake 50 minutes or until cake tester comes out clean.

Cool completely on wire rack. Remove from pans.

Hint: Serve one and freeze one for another time.

#COOKING WITH CLORIS--BLUEBERRY BANANA BREAD

This Blueberry Banana Bread was so tempting that my husband ate half of it before I had a chance to take a photo!

Blueberry Banana Bread

Note: This recipe doesn't require an electric mixture. Just use a whisk and a spoon.

Ingredients:

1 very ripe banana

1/3 cup melted butter

1/2 cup sugar

1 egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

pinch of salt

juice and zest of one small lemon

1-1/2 cups all-purpose flour

1 heaping cup frozen blueberries, defrosted

Preheat oven to 350 degrees F. Grease a 4” x 8” pan.

Using fork, mash banana until smooth. Whisk in melted butter.

Mix together baking soda, salt, and sugar. Whisk into banana/butter mixture.

Whisk together egg, vanilla, lemon juice, and zest. Mix into batter.

Coat blueberries with small amount of flour. Mix remaining flour into batter. Fold in blueberries.

Bake 50 minutes or until toothpick inserted in center comes out clean. Allow to cool on wire rack. 

#COOKING WITH CLORIS--CHERRY ALMOND FRENCH TOAST

Several years ago I found a recipe for baked French toast made with apples, cinnamon, and raisins. Ever since first making the recipe for Christmas morning, it’s become a tradition for any holiday breakfast or brunch, but I always switch it up with different fruits and flavorings. This cherry almond iteration would be perfect for Valentine’s Day.

Cherry Almond French Toast

1 cup brown sugar

1/2 cup butter

1 bag frozen dark pitted cherries

1 loaf day-old challah or brioche

6 lg. eggs

1-1/2 cups milk

1 tablespoon almond extract

maple syrup

Cut cherries in half. Frozen cherries are easier to cut. Allow cherries to defrost or defrost in microwave.

Place butter in microwave-safe 13” X 9” casserole dish. Microwave 30 sec. to melt butter. Stir in brown sugar. Spread cherries evenly over butter/sugar mixture.

Cut bread into 1” cubes and spread evenly over fruit.

Mix eggs, milk, and almond extract until well blended. Pour over bread, soaking bread completely. Cover with foil and refrigerate 4-24 hrs.

Preheat oven to 375 degrees. Bake covered 40 minutes. Remove foil and bake an additional 5 minutes or until top of bread is golden brown.

Remove from oven and let stand 5 minutes before serving with warm maple syrup.

COOKING WITH CLORIS--GUEST AUTHOR HALEY WHITEHALL

Haley Whitehall has been obsessed with telling stories since the age of four. Her addiction to the Civil War era came later, but proved no less potent. She earned her B.A in history from Central Washington University. Pairing her two passions, she writes historical romance with a touch of faith. Learn more about Haley and her books at her website. 

It is a pleasure to be on Killer Crafts and Crafty Killers again. I write Civil War era historical romance, and often my romances are interracial. Midnight Kiss is the third book in my Moonlight Romance series set in the South during Reconstruction.

I think food and romance go together quite well. I don’t write foodie romance, but even in my historical romance food naturally plays a part. Back in the 19^th century women were expected to be better cooks than they are today. After all there was no such thing as McDonald’s!

In Midnight Kiss, Matt Seever hires April to be a nanny to his two children. He has been a widower for four years. She doesn’t mind cleaning up his messy house and cooking his meals, too. What she did not realize was flapjacks could lead to them sharing more than a meal together.

Matt can’t cook. Working as an officer on the steamer the Queen Bee, he had his meals provided for him. After he quit and took a job in St. Louis, Missouri working for his brother, his supply of good meals disappeared. Fate brought him and April together. He and his children like anything she cooks–but their favorite is flapjacks.

Old Fashioned Pancakes Recipe

(makes approximately 12 pancakes)

Ingredients:

1-1/2 cups all-purpose flour

3-1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1-1/4 cup milk

1 egg

3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan at 350. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Midnight Kiss (Moonlight Romance, Book 3)

Unjustly accused of stealing, nanny April Windmire is turned out on the streets without pay. With no place to go and no friends, she stows away on a Mississippi River steamboat. Her hopes to hide through the journey to St. Louis are dashed when a handsome white officer finds her. But instead of turning her in, he takes her to his private quarters where she fights her growing attraction to a man she cannot have.

Matt Seever’s wife died four year ago, leaving him alone with two small mulatto children. But his job as an officer on the Queen Bee isn’t family friendly. He knows he needs a new wife, but no southern white woman will marry him. When April lands in his lap, his prayers are answered. Or are they? April’s not the trusting type and racial prejudice runs deep in post-Civil War Missouri. Just when Matt convinces April he loves her, his new family becomes a target and there’s no backing down from this fight.

Together, April and Matt must brave heinous race prejudice crimes to find an enduring love.

Buy Link

COOKING WITH CLORIS--GUEST CHEF HOPE MORGAN

Hope Morgan, heroine of Finding Hope by author Emma Carlyle (otherwise known as Lois Winston) stops by to give Cloris a break today. Some men should never set foot in a kitchen. Ben Schaffer, the hero of Finding Hope is one of them, as evidenced by his attempts at a pancake breakfast for his three-year-old triplets. -- AP

Who would have thought making pancakes could be this difficult -- and messy? Ben stared at the fall-out. The boys, spattered from head to toe with raw batter, held their collective breaths, no doubt waiting for him to explode. And although the thought had crossed his mind -- and he might benefit from the release -- he wasn’t about to blow up in front of his children. Instead, he shook his own batter-dappled head and tossed what remained of the blender-chewed rubber spatula into the sink. Throwing his arms up in defeat, he turned to the boys and asked, “Who wants breakfast at McDonald’s?”

A chorus of me’s answered him.

“Well, we can’t go looking like this,” he said. “To the showers, men.” He lifted the boys one-by-one off the kitchen counter and was about to lead them up the back stairs when the front doorbell rang. “Don’t move, and don’t touch anything,” he warned them, heading for the door. As it was, he faced a massive clean-up, but at least the mess was presently contained to one room. Ben wanted it to stay that way.

“Coming,” he yelled as the bell chimed a second time. When he swung open the heavy oak door, he was surprised at first to see Hope standing on his front porch. “Oh, the car,” he said, half mumbling to himself. “I forgot.”

“Am I too early?”

Ben followed her gaze, from his T-shirt to his hands, and then his jeans. After the spatula had caught in the blender and spewed pancake batter in all directions, he had attended to the boys. Only after he viewed himself through Hope’s eyes did he realize how extensively he, too, was covered in flour and raw pancake mix.

He picked at a clump of batter drying on his chin. Damn stuff felt like caked mud. “No, come in. I need to get us all cleaned-up, though.”

“Have a visit from the Ghostbusters?” she asked, following him back to the kitchen.

“Certain people should never be allowed in kitchens,” he told her. “I’m one of them.”

“I’ll say!” He watched as her large hazel eyes grew even larger, ogling first the boys, then the kitchen. “What happened?”

“Daddy goofed,” said Woody.

“Daddy’s funny,” added Scotty.

“I’m hungwy,” said Teddy.

Poor Ben has his hands full. His wife has walked out on him, and his housekeeper lands in the hospital. Hope Morgan, the resourceful heroine of Finding Hope, saves the day in this heartwarming and funny romance about second chances at love. 

For a limited time, Finding Hope is available on Kindle for only .99.

Buy Link 

Hope’s Blueberry Pancakes

(serves four adults)

Ingredients:

1 cup + 1 tablespoon flour

3 teaspoons baking powder

1/4 teaspoon salt

1 large egg

1 cup fat-free milk

1/2 cup lowfat sour cream

2 tablespoons melted butter

1/2 cup blueberries

vegetable oil

maple syrup

Reserving 1 tablespoon of flour, mix together remaining dry ingredients. Set aside.

Beat egg. Gradually beat in milk, sour cream, and butter.

Fold wet ingredients into dry ingredients.

Toss blueberries in reserved flour to coat. Gently fold into batter.

Coat skillet with vegetable oil and preheat. Using 1/4 cup batter for each pancake, cook on one side until bubbles form. Flip to cook second side. Continue cooking pancakes until golden brown.

Serve with maple syrup.