Light Strawberry Shortcake Muffins from Cleo Coyle

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This is one of my favorite summertime muffins. It has the taste of a strawberry shortcake but with less fat and calories, making it a lovely breakfast or coffee-break snack. 
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Eat with strawberry joy!

~ Cleo

Why Coffee is our Secret Ingredient to Making Amazing Baby Back or Spare Ribs by Cleo Coyle

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Coffee? Yes! A quick bath in a few simple cups of coffee is our secret for making the most amazingly juicy, tender, and flavorful ribs. The reason? Most marinades contain some sort of acid—vinegar, lemon or other fruit juice, even alcohol. But too much acid makes meat mushy. (Likewise, boiling ribs robs them of flavor and destroys good texture.) But coffee contains just enough acidity to help the tenderizing process, yet preserve the meat’s texture. 

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No-Bake Key Lime Cheesecake Pie - My Lazy Summer Dessert by Cleo Coyle

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This cross between a no-bake cheesecake and a Key lime pie is a beautiful, light dessert for the lazy days of summer. Despite the dessert's title, don't feel you must use Key limes, which aren't always easy to find.

The larger, more common Persian limes will do a fine job on the flavor, and no one is likely to notice the difference. So what is the difference? See my note at the end of this post. 

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Coffee Shop Doughnut Muffins and a New Mystery from Cleo Coyle

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Join us on Facebook as we

the release of


In the coming weeks, we will be celebrating the release of our new Coffeehouse Mystery, SHOT IN THE DARK, with bonus recipes, giveaways, a special interactive website, and more...


To sign up for our
Coffeehouse Mystery

Okay, now I'm hungry...


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How to Make Italian Sesame Cookies (Biscotti di Regina) by Cleo Coyle

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The name of this rustic, Italian sesame cookie is Biscotti di Regina (Queen's Cookies). They are light, sophisticated treats with nutty, slightly sweet flavor. Like coffeehouse biscotti, they are made for the glories of dunking, which is why they're a delicious breakfast treat with coffee and a unique addition to afternoon tea.

Italian families sometimes serve them before or after dinner. They can be eaten as an appetizer with cheese and wine, or added to a dessert tray with fine chocolates, coffee, and sweet liqueurs (like these). 

However you enjoy them, these versatile little cookies are fit for a queen...and I originally posted this recipe for the queens of our hearts Mother's Day!

(I always think of these rustic
Italian cookies as tiny bread loaves...)

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How to Make Mason Jar Cold Brew Coffee from Cleo Coyle's Dead Cold Brew

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Cold Brew Coffee is a smooth and refreshing beverage. The flavor is outstanding, never weak or watery as many iced coffees can be. Cold Brew is also insanely easy to make. 

Although there are many recipes for Cold Brew, our favorite is this Mason Jar Method. The jar’s lid seals the coffee in an airtight lock, keeping it fresh as you steep it—and after you filter it. This process is easy, practical, and (best of all) inexpensive. So let’s make some Cold Brew! 

~ Cleo Coyle, author of 
The Coffeehouse Mysteries

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Bonus Recipes from Cleo Coyle's Coffeehouse Mystery SHOT IN THE DARK

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Our Bonus Recipes for...

Our New Release * Shot in the Dark



"Gripping and Entertaining"
--Library Journal (starred review) 

"Penetrating insights" --Kirkus Reviews

"Sure to delight" --Publishers Weekly

includes a "bang-up" menu 
of tempting recipes...

Bonus Recipe Video: How to make 
espresso with a stovetop moka pot...

For written instructions with tips, 
see the Recipe Section of 
Shot in the Dark by Cleo Coyle.

How to Make Queso Fundido: The Billionaire Mexican Cheese Dip by Cleo Coyle

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In Spanish, fundido means melted, consequently, queso fundido means melted cheese, and if you’ve sampled it, then you may agree it’s about the best cheese dip on the planet. 

Originally served in Northern Mexico and the Southwestern US, queso fundido has culinary roots that take it back to campfire eating, which is why it's traditionally served bubbling hot.  

The recipe in this blog post is the version my husband and I enjoy. That's why we included a version of this recipe in one of our most popular Coffeehouse Mysteries Billionaire BlendHappy Cinco de Mayo, everyone! May you... 

Eat with fundido joy! ~ Cleo

Cleo Coyle has a partner in 
crime writing—her husband. 
Learn about their books
by clicking here and here.

To download our recipe now
as a free PDF, click here.
To download this recipe 
as a free PDF, click here

To see our recipe in blog post form, scroll down or click here.

WIFE vs. HUSBAND: Cleo Coyle asks, "Is it Sauce or Soup?"

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So I was cleaning out the refrigerator—an interesting exercise in culinary archaeology—and I mentioned to my husband, Marc, that I’d found six whole tomatoes in the crisper, and they were in no shape for a salad or garnish. "I hate to throw them out, so if you want to do something with them, be my guest..."

Cleo ponders a solution to
overripe tomatoes.
(BTW, these weren't them.)

6 Secrets to Making The Perfect Patty Melt -- A Holiday Buzz recipe from Cleo Coyle

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A recipe from Cleo Coyle's 2012 New York Times bestselling
Coffeehouse Mystery: Holiday Buzz. This recipe post was originally
published by Cleo Coyle on Feb. 19, 2013 -- and again on Jan. 9, 2018
at Mystery Lovers' Kitchen.

Patty melts are absolutely delicious and (IMO) even better than burgers. The traditional version is made with juicy ground beef, but you can certainly mix it up with ground turkey or chicken. The only drawback to making these instead of burgers is an extra step or two in the process, which is why I make them extra-large—eight big ounces per patty melt. No, I do not eat the whole eight-ounce sandwich myself, and that's the point...

The Perfect Patty Melt
Cut this mondo patty melt in half, and you’ve got dinner for two. Cook two of these big boys, and you’ve got dinner for four.

Less sandwiches = less work. 

And less work always helps me eat with joy! ;)

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How to Make Chocolate Buttercream Frosting without Butter or Cream by Cleo Coyle #Dairyfree

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Cleo Coyle has a partner in 
crime writing—her husband. 
Learn about their books
by clicking here and here.

This "buttercream" frosting has no butter or cream, yet it tastes like a chocolate fudge dream. So what's the mystery ingredient to this frosting? It's one that vegans and vegetarians may have guessed by now...avocado.

If you've never used avocado as a substitute for butter in baking, I can tell you that it's a lot of fun to play with...

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