Excerpt from Eve Calder’s latest Cookie House mystery, “A Tale of Two Cookies,” exclusively for Fresh Fiction! Pastry chef and recent Manhattan transplant Kate McGuire is loving her new life on the laid-back island of Coral Cay, Florida. Now a junior partner in the Cookie House bakery, she’s thrilled when old pal Desiree announces a visit — and an impromptu beach wedding. When the marine biologist groom disappears on the eve of the wedding — after spotting criminals in a protected cove — Kate resolves to help her friend find out what really happened. Was it a case of cold feet or something much more sinister? *** Kate wheeled up to the Cookie House just as Andy Levy’s yellow van was pulling up to the curb. He hopped out with two brown-paper carry-out bags. “Don’t tell me you’re making deliveries now?” Kate asked the pub owner. “Hey, from what Sam said on the phone, it was a spaghetti-and-meatball  emergency,”  the pub owner returned,  his face lighting up. “So two specials coming up. And you might recognize the garlic bread—we used Sam’s baguettes.” “That smells wonderful,” Kate said. “But I’d have been happy to pick it up.” “Nah, we need a…

For the release of my latest book, ALASKAN RESCUE, I decided to make a Baked Alaska in celebration. I’ve never made a Baked Alaska, so I went on a search for a recipe I suited to my inexperience. One of the many aspects of writing that I enjoy is research. Even researching how to make a dessert. I found many recipes and videos showing a variety of ways, shapes, and flavors to make Baked Alaska. And I found the history of Baked Alaska fascinating. The dessert is shrouded in mystery, which seems a fitting way to celebrate the release of the new romantic suspense series, Alaska K-9 Unit: A wedding party goes missing while on a hike and the tour guide is found murdered. Who is the killer? Where is the bride, the maid of honor, the groom, and his best man? It’s up to the elite Alaskan State Troopers and their canines to solve the crime. I read one account that says the name, Baked Alaska, was coined at Antoine’s, a restaurant in New Orleans by chef Antoine Alciatore in 1867 to honor the acquisition of Alaska. Yet, another chef is credited with inventing the dessert. In 1867 Charles…

Murder in the Bayou Boneyard, the sixth book in my Agatha Award-winning Cajun Country Mystery series, revolves around Halloween in the fictional village of Pelican, Louisiana. All the books in this series (as well as in my Catering Hall Mysteries, which I write under the pen name, Maria DiRico) include recipes. I wanted this particular book to contain a couple of recipes that were Halloween themed but also had a distinctly Louisiana touch. After a long search and much experimentation, I came up with a recipe for Cajun Pecan Cookie “Fingers.” These cookies are similar in texture to pecan sandies.  They’re tasty and not super sweet. I tinkered with this recipe to prepare it for Fresh Fiction and it’s slightly different from the one in the book. I added two more tablespoons of powdered sugar, but another change was the result of a happy accident. I read the measurement for vanilla as four tablespoons instead of teaspoons. Oops! But you know what? It made the recipe even better. If you want to add a real Cajun kick to these cookies, mix a 1/4 to a 1/2 teaspoon of cayenne pepper into the dry ingredients. That’s the secret ingredient in my…

I love the holidays so much. Christmas romance movies. Christmas romance novels. And the food. So much food and, for my family, a lot of food that we only have during the holidays because most of the dishes we eat to celebrate would pack on the pounds if they were a part of our regular diet. The sausage balls and crack potatoes I make for Christmas breakfast every year, for example. In One Christmas Eve, Zoe (the bookstore owning heroine who’s got the hots for the slightly uptight business owner next door) shows up for Thanksgiving dinner with a dish of baked macaroni and cheese, which is one of those special occasion dishes the Stacey family only gets for the holidays. I took the original core recipe from Julie James (though I can’t find it on her site and I think it was a Facebook post several years ago), and she said it came from Walt Disney World’s Food & Wine Festival. (Wine being another great holiday tradition!) The second time I made it, I tried adding some dried mustard to give it a little zing. Then I tried adding buffalo chicken and now that’s the only way we eat…

Tessa Esposito, the protagonist featured in Penne Dreadful (on sale July 30th), lives in the charming town of Harvest Park, located in Upstate New York. A talented chef, Tessa would feed the entire world if possible. As with most cozy mysteries, Harvest Park has a gossip grapevine the size of Italy and she soon finds herself in the center of it. Cooking helps Tessa to deal with the stress in her life, which is currently at an all-time high. Fortunately, her close-knit Italian family is supportive and always there to lend a hand. They are passionate about most things in life, with food at the top of the list. The beginning of the story finds Tessa dealing with a personal tragedy—specifically, her husband Dylan’s recent death. Her grief quickly turns to anger when she discovers it was no accident—finding he was murdered instead. Who would do such a thing? Was Dylan in some type of trouble? And why didn’t he tell Tessa about it? The questions pile up as she struggles to understand. Tessa uses the other love of her life—cooking—to uncover Dylan’s killer. Her quest leads her to accept a job working “undercover” at a local pizza parlor called…

Happy New Year, Fresh Fiction folks! Thank you so much for inviting me to join you today and for helping celebrate the release of my tenth historical novel, A Bound Heart, with a three-book giveaway! When I’m not writing and traveling, I’m at home in the kitchen baking. As an author, I enjoy reading about as well as including culinary details in my own historical novels. Doing so lends a richness and authenticity to the story. My characters are historical foodies, for sure! And so, I’m delighted to share this Scottish shortbread recipe from my heroine, Lark MacDougall’s, humble hearth on the Isle of Kerrera in Scotland. This shortbread pairs deliciously with a steaming cup of tea or even coffee. Sláinte! Classic Scottish Shortbread 1 cup unsalted butter, room temperature 1/2 cup confectioners’ sugar or superfine sugar 1/2 teaspoon salt 1 cup oats, traditional or quick 1-1/2 cups all-purpose flour 1. Preheat the oven to 350°F. Lightly grease an 8″ round cake pan. 2. Grind the oats in a blender or food processor. If you don’t have a blender or food processor, use quick oats, rather than traditional. Combine the oats with the remaining ingredients in a bowl and mix…

Fresh Fiction My first short story won a very prestigious award setting my entire writing career into motion. It was called “The Magic Rabbit” and I won second place in my elementary school short story contest at the brilliant age of seven. Just listen to this prose: Once in a very far away land there lived a boy named Charlie and he had a brother named David. David had a rabbit named Dayton. Oh, that. Is. Good. I also feel I should point out at this time that Charlie and David are never mentioned again. In a very Avant Garde George R. R. Martin style, I kill off the protagonist and his sidekick in the first paragraph. I think my teachers could see that I had a gift for writing even then. This is also when I established myself as a writer who shuns most forms of punctuation. My agent will attest that I have kept that style true to this day. Most of the story is about a rabbit and a mouse who go on a “grand adventchure” in search of snacks. When they finally find carrots and radishes they celebrate with “a snack of reward.” I will point…