This strawberry cake is a spring favorite of mine–and is often my choice of birthday cake. It’s a ‘cheat’ version, because you start with a
This soup is a healthy version of potato cheese soup. No cream needed. We eat this throughout the fall and winter. It pairs perfectly with
Sausage bread is something my family started making when I was a kid. It’s become a family favorite. I make it all through fall and
Olaya Solis is a master bread baker. In Death Gone a-Rye, she makes Rye Pumpernickel Rolls. A basket of them end up at Owen
Miguel makes this hearty soup in A Murder Yule Regret. Ivy makes a sourdough loaf to complete the meal. Nothing is better on a cold
Ivy helps at a catered party in A Murder Yule Regret, the 6th Bread Shop Mystery. She makes this delicious punch. It is so beautiful
Lindsay Conchar, founder of Life, Love & Sugar, graciously shared this Yule Log cake recipe with me. It’s so good! Eliza Fox, one of the
This is a tasty holiday cocktail. Penelope Branford serves this to the Blackbird Ladies in A Murder Yule Regret, the 6th Bread Shop Mystery. Enjoy!
Ruby’s Ginger Cookies, from Murder in Devil’s Cove Ingredients 3/4 cup butter 1 cup sugar 1 egg 1/4 cup molasses 2 1/4 flour
Special Videos! Watch my interview with Teri Culetto, the Vineyard Baker Watch Mystery Writer Diane Kelly and me make our own Van Dough
Miguel makes tortas for he and Ivy at Baptista’s Cantina and Grill in Crust No One, the second Bread Shop Mystery. Dough 2 teaspoons instant
Yeast of Eden mostly sells traditional long rise breads, but every once in a while, Olaya makes something sweet. In The Walking Bread, the 3rd
Choosing recipes to include in each book is one of my favorite parts of writing the Bread Shop Mysteries. In Kneaded to Death,
Popovers are one of my favorite baked treats. They’re so light and airy, and this recipe with gruyere and black pepper is decadent! This
I’ve been crazy about Chocolate Molten Lava Cakes ever since I went on a cruise and pretty much OD’d on them. I’ll fit them into
Spanish Rice is a staple in our house. This is an easy recipe, and you’ll love it!
These tacos are not only tasty, they stretch the meat, thereby helping your budget. Whether our budget needs stretching or not, we make our tacos like this because they are just too good not to.
What makes pico de gallo different from, say, salsa borracha? It comes down to the fresh tomatoes verses the blanched tomatoes. Salsa is a cooked sauce; pico de gallo is all fresh ingredients. Try this muy bueno recipe for pico de gallo when tomatoes are in season, cilantro is fragrant, and you’re craving fresh Mex.
This is a basic frijole (bean) recipe. Have it one night, then refry them for later in the week. They are a staple in our house.
Holy Guacamole! This is a traditional recipe for guacamole…and is irresistible. Come with your appetite!
Copyright 2019 Melissa Bourbon Ramirez. All rights reserved.