Thursday, June 11, 2026

DRY RUB CHICKEN WINGS #recipe @vmburns

VMBURNS: I had a taste for chicken wings and wasn't in the mood to wait for delivery. So, what's a blogger to do? Make my own rub. This dry rub was a work in progress and the ingredients in the list don't match the picture perfectly (it took me a few tries). The chili Powder and Cayenne pepper aren't in the picture. After the first batch, I tweaked. The cayenne pepper is optional. Use it if you want heat. The cornstarch is to help the wings stay crispy. I haven't mastered my air fryer, yet. So, my first batch was in the air fryer, and the second batch were in oven.

DRY WING RUB

INGREDIENTS

2 Tablespoons Cornstarch
1 Teaspoon Salt
2 Tablespoons Garlic Powder
2-2 1/2 Tablespoons Brown Sugar (I like it sweet)
1 Tablespoon Smoked Paprika
1 Tablespoons Onion Powder
2 Teaspoons Ground Mustard
1 Teaspoon Chili Powder
2 Teaspoons Ground Cumin
1 Teaspoons Black Pepper
1 Teaspoon Cayenne Pepper (Optional)

INSTRUCTIONS

Combine all of the ingredients in a small bowl.
Pat the wings with a paper towel to make sure they are dry, then pat the rub into the chicken wings.
Preheat air fryer to 400 degrees F. Place the wings in the air fryer basket Try not to crowd the wings. Cook for 15 minutes. Flip halfway.

READERS: The air fryer is relatively new for me. Do you have one? Do you like it? What tips do you have for a newbie air fryer user? Let me know in the comments below.

ICING ON THE MURDER

Influencer-turned-bakery-owner Maddy Montgomery has sold plenty of wedding cakes before, but before she turns one out for her and her fiancé’s wedding, she’ll have to solve a little case of murder . . .

Aunt Octavia would be so proud! Maddy has turned Baby Cakes Bakery—named for her 250-pound English Mastiff, Baby—into a runaway success, and she’s marrying the love of her life, veterinarian Michael Portman. #DreamWedding! Plus the timing couldn’t be better: the country’s biggest bridal expo has come to New Bison, Michigan, and Maddy has secured a spot for Baby Cakes to showcase their cakes. She’s also entered a contest for an all-expenses-paid wedding extravaganza offered by world-renowned wedding planner Serafina.

Unfortunately, supremely nasty Serafina truly takes the cake—she makes the worst bridezilla seem like a shy flower girl. But there’s one thing the wedding planner didn’t plan on—being impaled by one of the skewers Baby Cakes uses on their tiered wedding cakes.

While Maid of Honor Sheriff April Johnson rounds up suspects at the expo, Maddy and her aunt’s friends, the Baker Street Irregulars, and even Baby join forces to unveil a killer hiding in plain sight . . . before wedding bells start to chime.

BUY LINK

Wednesday, June 10, 2026

Gochujang Sugar Cookies #recipe by @LeslieKarst

Today I present another delicious recipe featured in my new Orchid Isle mystery, Murder, Local Style: gochujang sugar cookies. And I'm guessing they'll become part of your regular rotation once you taste them.

These cookies were first conceived of by Eric Kim of the New York Times, and then quickly became an internet sensation. What makes them so delightful is the addition of gochujang, a fermented red chili paste popular in Korea, whose combination of sweet, savory, and spicy-hot provides the cookies with a delicious and intriguing kick. They’re simple to make and, served with a scoop of creamy vanilla ice cream, would make for a terrific dessert for any dinner party—sure to be a big hit with your guests.

Be careful not to over-mix when adding the gochujang mixture (to ensure that the cookies have distinct streaks of orange-red) and to not over-bake, so they retain their chewy centers. (Gochujang paste can be found in the Asian food aisle of most supermarkets, or purchased online.)

Gochujang Sugar Cookies

(makes 8 large or 24 small cookies)

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup white sugar

1 large egg at room temperature

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon baking soda

1½ cups flour

2 tablespoons dark brown sugar

1 tablespoon gochujang paste

Directions

Preheat oven to 350° F.

Place 7 tablespoons of the butter into a large bowl (saving the 1 remaining tablespoon for the gochujang mixture). Add the sugar, egg, vanilla, cinnamon, and salt, and mix by hand until smooth.

Stir in the baking soda and then the flour, making sure that no dry bits of either remain. A flexible spatula will work well for this task.

Place the bowl in the refrigerator to chill for 15-20 minutes. (Don’t leave it in the fridge for longer than 20 minutes, or it will become too stiff to work the guchujang mixture into it.)

In a small bowl, mix until smooth the remaining 1 tablespoon of butter, the brown sugar, and the gochujang paste. Set on the counter at room temperature until ready to use.

Line two large sheet pans with parchment paper or silicone sheet liners.

After 15 minutes, remove the bowl from the refrigerator and spoon all of the gochujang mixture into 3 or 4 separate patches on top of the dough. Using the handle end of a wooden spoon or similar tool, swirl the mixture carefully into the dough, just long enough to see wide, distinctive red streaks throughout. (Over-mixing will cause the cookies to lose some of their visual charm, but they will taste marvelous, nevertheless. So sorry that I failed to get a photo of the batter with the paste mixed in.)

For 8 large cookies, use a scoop that is equivalent to approximately ¼ cup by volume. For 24 small cookies, scoop with a tablespoon. The cookies do spread when baked, so keep about 3 inches between the bigger ones and 2 inches between the smaller ones.

The large cookies should take about 11 to 13 minutes to bake, and the smaller ones a few minutes less. Rotating the pans from the top to bottom rack half way through will give you an opportunity to assess doneness as well as ensure even baking. The cookies are ready when they’re a light golden-brown at the edges and just set in the center. Remove from the oven and leave on the pans until cool. Don’t over-bake: Because of carry-over heat from the pans, the cookies will finish the last bit of cooking once out of the oven.

The cookies will keep 2 or 3 days in a sealed container—if there are any left that long. Alternatively, they can be frozen for up to 3 months, wrapped tightly in plastic.

🌱 🍋 🌿

Just Released!

Orchid Isle Mystery #3

MURDER, LOCAL STYLE

Available for purchase here.

"The beauties and customs of Hawai‘i provide a striking backdrop for a murder with an unexpected motive."

Kirkus Reviews

🍍 🌴 🍹

Out now in paperback!

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Buy link here.

2026 Lefty and Agatha Award Finalist

for Best Mystery/Contemporary Mystery!

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

Also available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

2025 Lefty Award Finalist

for Best Mystery!

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Finalist

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court."

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Tuesday, June 9, 2026

MY WRITER'S SNACK: COFFEEHOUSE S'MORES by Cleo Coyle

From Cleo Coyle: I think most writers would agree that working at home has its pros and cons. Casual Friday every day (woo-hoo!). Make your own schedule (hooray!). A kitchen and fridge only steps away (uh-oh)...

While too many trips to the fridge always takes its toll on my (uh-hem) assets, I have come up with some fun "snack attack" solutions over the years to accommodate my natural inclination to nosh, which brings me to today's recipe...

Cleo Coyle writes two
bestselling mystery
series with her husband.
To learn more, click here.

☕ A Recipe Note from Cleo

Because I always crave s'mores during cookout season, I'm sharing two fun ways I've added them to my always expanding menu of coffee break snacks.

My "coffeehouse" s'mores are warm, gooey, chocolaty, and satiating, especially with a fresh pot of coffee. These little treats are also fairly low in calories compared to richer desserts, yet they pack plenty of nostalgic satisfaction. The first idea (below) is especially fun to make with little children....

So scroll down to see how I turn this campfire classic into a fun little coffee break nosh without the campfire! And finally, I must say...

Cheers to the wonderful Girl Scouts who are credited with publishing the very first s'mores recipe in their handbook (circa 1927) Tramping and Trailing with the Girl Scouts.

With love from a former Girl Scout,

~ Cleo

MICRO ESPRESSO S’MORES

Here is my first fun way to enjoy s'mores as an indoor coffee break snack. These micro-size cookies pair nicely with a cup of Joe or an espresso. And since the word "espresso" means expressed, it’s the perfect way to describe these treats, which are made in just seconds with a microwave. They're also great for small children to make. Not only are they fun to assemble, but their tiny size is just right for little hands and mouths.

Cleo's Micro
Espresso S'mores

Makes 4 Micro S’mores
Total calories: about 140 (35 calories each)

Ingredients:

1 sheet of graham crackers (I love cinnamon grahams for this)
4 mini marshmallows
1 mini Hershey chocolate bar (or chocolate of your choice)

Directions: Split 1 graham cracker sheet (65 calories) along its perforation lines to make 4 rectangular pieces. Using a sharp knife on a flat surface, slice each rectangle into a square. You now have 8 micro squares of graham crackers. Place 4 tiny cracker squares on a microwave safe plate.

Break up the mini Hershey bar (about 70 calories) into four even pieces and place a small piece of chocolate on each of the 4 small cracker squares. Microwave only about 5 seconds—just enough to slightly soften up the chocolate.

Take out the plate. Place 1 mini marshmallow (1.25 calories each) on top of each piece of chocolate. Microwave only about 5 to 7 seconds, until you see the marshmallow blow up to twice its size.

Remove the plate and top each of the melted marshmallows with your reserved micro graham cracker square top.

Each little s'more brings a surprisingly big mouthful of flavor and you have four of these gooey, warm, delicious, "espresso" s’mores on your plate to enjoy!

One last note...

☕

COFFEE S’MORES

No Campfire Needed!

Cleo Coyle's
Coffee S'mores

Makes 2 coffee-break cookies
Total calories: about 148 (74 calories each)

Ingredients:

1 sheet of graham crackers (cinnamon grahams are my go-to)
2 teaspoons Marshmallow Fluff (or see my recipe below to make your own)
1 mini Hershey chocolate bar (or chocolate of your choice)

Directions: Split 1 graham cracker sheet (65 calories) along its perforation lines to make 4 rectangular pieces. Spread 1 teaspoon of Marshmallow Fluff on each of the 2 pieces (about 13 calories total). Break the mini Hershey bar (about 70 calories) in half. Place each half on top of the Fluff-spread graham cracker rectangle. Cover with the remaining pieces to make two rectangular s’more sandwiches.

Pour a hot cup of coffee. Dip one end of the long, rectangular s’more sandwich into the cup, allowing the heat of the coffee to melt the chocolate (sigh). Take a bite and enjoy your Coffee S’more! (Yes, I also re-dip the remainder and lick my fingers clean. It’s delicious!)

☕

MAKE YOUR OWN FLUFF!

Because Marshmallow Fluff is not always easy to find outside the United States, I’m happy to suggest the following tip on making your own spreadable Marshmallow Fluff.

This super-fast microwave method also makes a fantastic marshmallow frosting for cupcakes, or try sandwiching it between peanut butter cookies—delicious!

Make Your Own Fluff

Directions: For every 1 tablespoon of Fluff, place 1/4 cup of mini marshmallows into a microwave-safe bowl. Toss them with 1/4 teaspoon dairy milk (or almond or soy milk).

Microwave very briefly (about 10 seconds) until the marshmallows are nearly (but not completely) melted. Remove from microwave and stir until the marshmallows finish melting. Place the bowl in the fridge and after the mixture chills a bit, you will have very close to the equivalent of premade, commercially sold Fluff.

☕

Finally, be sure to...