How to Make Candy Apples with Honey (No Corn Syrup!) and How to Spike Candy Apples for Adults

Candy apples have been a favorite of mine since childhood, and they make a nice novelty dessert for adults, too. For this recipe,

Cleo Coyle has a partner in 

crime-writing—her husband.

Learn about their books

by clicking here or here.

I experimented with a combination of ingredients until I was happy with the end product, which is why there is no corn syrup in this recipe. Instead, I used honey and cinnamon sticks, which brings a more sophisticated flavor to the candy coating. 

I’m also sharing a fun, spiked version of my recipe that’s even more grown-up. It swaps out cinnamon sticks for cinnamon schnapps! 

Click here to download this
recipe as a free PDF.

To download a free PDF of my recipe right now, click here. To see the recipe as a blog post, click here or on the READ MORE link below.

Whether you eat your apples with spirits or without, I wish you a very...Happy Halloween Season! 


~ Cleo Coyle, author of
The Coffeehouse Mysteries

King's Hawaiian Mini Hot Dogs with Pineapple Glaze by Cleo Coyle

Bring smiles to your summer cookout or holiday party with our cute mini hot dog recipe. Pair these babies with sliders for a main course or serve them as whimsical appetizers. (They’re the perfect size for children’s parties, too.) 

Any dinner roll can be used for this recipe, though we especially love the sweet, soft rolls that King’s Hawaiian makes. Simply slice the top of the roll to mimic a mini hot dog bun. Cut your hot dogs into thirds and sauté in our own pineapple-based glaze...

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To read my full blog post and see my fun, mini videos, click here or on the "Read more" link below, and...

Eat with joy, aloha!

~ Cleo

How to Make a #DairyFree Coffee Milkshake and Old-Fashioned New York Egg Cream by Cleo Coyle

To celebrate National Coffee Milkshake Day, I'm sharing an "old school" New York soda fountain milkshake known as an "egg cream," and showing you how easy it is to make a dairy-free version.

For those of you new to the drink, the traditional New York egg cream is a tasty, refreshingly fizzy mix of chocolate syrup, milk, and carbonated water. You read that right. There is neither egg nor cream in a New York egg cream. 

Many stories exist about its origin, but food historians generally believe the drink is a simplified (and more affordable) version of a soda fountain beverage from the late 1800s that did use eggs and cream along with chocolate syrup and carbonated water.

Click for Free Recipe PDF.

At one point, the cream was replaced with milk and the egg eliminated. By the 1920s, this simplified version was served throughout New York City. Vanilla egg creams arrived in the 1950s along with (yes) coffee flavored ones... 

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

To continue reading my blog post, click here or on the "Read more" link below, and...

Drink with joy! 

~ Cleo

Light Strawberry Shortcake Muffins from Cleo Coyle

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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Free Recipe PDF

To download the recipe now in a free PDF, click here. 

To read my full blog post, click here or on the "Read more" link below, and...

Eat with strawberry joy!

~ Cleo

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

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

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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To continue reading, click here or on the "Read more" link below. 

Coffee Quotes by Cleo Coyle

Coffee Quotes by Cleo Coyle

Coffee Shop Doughnut Muffins and a New Mystery from Cleo Coyle

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

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

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

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 Blend. Happy 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.