4 tablespoon orange marmalade
1 tablespoon + 1 teaspoon balsamic
1 teaspoon dried thyme
2 Cornish hens approximately 1.5
Vegetable cooking spray
[Orange slices, optional]
For this recipe, use marmalade made with sugar. It can be the low-sugar type, but not marmalade made with corn syrup or artificial sweeteners. If you have larger hens, increase
the baking time.
Preheat the oven to 375 degrees.
Combine the marmalade, the vinegar, and the thyme in a microwavable cup.
Microwave the mixture for 1 minute at half power. Continue reading “Orange-Glazed Cornish Hens by Maya Corrigan”
Even if you don’t like breakfast muffins, you might like these. They’re sweet enough to serve for dessert. They don’t even have a lot of calories if you limit yourself to one. Good luck with that.
Preheat the oven to 350 degrees.
¾ cup light brown sugar, packed down
½ cup flour
1 cup chopped pecans
2/3 cup melted butter
2 beaten eggs Continue reading “Nutty Buttery Mini Muffins by Maya Corrigan”
This year, 2016, we celebrate the fiftieth birthday of chocolate fondue. While the origin of cheese fondue and beef fondue is shrouded in history and legend, we know exactly when chocolate fondue was born. The brain child of a publicist for a Swiss chocolate company, the dessert fondue was introduced at a New York press conference, after the owner of the Chalet Swiss restaurant in Manhattan developed the recipe. You’ll find the original chocolate fondue recipe in Final Fondue, the third book of my Five-Ingredient Mystery series.
The following recipe for chocolate fondue doesn’t require any special pots, expertise, or much time, thanks to a device not available in homes of the 1960s—the microwave. Chocolate fondue makes an elegant dessert for a dinner party and an easy after-school snack for children. Continue reading “Fast Chocolate Fondue by Maya Corrigan”
Val Deniston loves the historic Chesapeake Bay town where she lives with her grandfather and runs a café at an athletic club. She makes a Key lime pie as the perfect end to Granddad’s chowder dinner for his retired friends. Unfortunately, dinner ends abruptly before the dessert course. Continue reading “Key Lime Pie with Maya Corrigan”
Scam Chowder is the second in a new series set in the historic Chesapeake Bay!
Take a burned-out cookbook publicist. Stir in a crusty codger and a dash of romance. Toss with a large helping of murder, and you have the ingredients for a delicious mystery series set in a historic Chesapeake Bay town. Thirtyish Val Deniston, escapee from New York City’s celebrity chef scene, runs the Cool Down Cafe at a tourist town’s racket and fitness club. Continue reading “Dummy Rum Cake & Just Small Potatoes with Maya Corrigan”