A Devilishly Delightful Feast: A Review of Elvira’s Cookbook

 

Cassandra Peterson, the legendary Elvira, Mistress of the Dark, casts her spell once again with Elvira’s Cookbook from Hell: Sexy, Spooky Soirées and Celebrations for Every Occasion, set for release from Grand Central Publishing on my birthday, October 7, this cookbook is a must-have for horror fans, cookbook collectors, and anyone eager to transform their next gathering into a "graveyard smash." Far from a gimmick, this book is a practical, creative, and wickedly fun guide to hosting unforgettable, ghoulishly good parties year-round.

Elvira’s infectious charm permeates every page, turning a standard cookbook into a Necronomicon of party planning. From “Beastly Bloody Brunch” to “Romantic Graveside Picnic” to “Having Your Friends for Dinner,” it’s packed with clever, thematic menus for breakfast, brunch, lunch, dinner, and sinister snacking. Recipes like “Swamp Monster Frittata,” “Ginger-Dead Men,” “Attack of the Killer Tomato Bites,” “Roasted Brains,” and the stunning “Til Death Do Us Party Cake” appear as tasty as their names are diabolical. Each dish is crafted with serious culinary intent—because, as Elvira notes, a spooky soirée demands food to die for. 

This cookbook stands out for its thoughtful details. Beyond the delectable recipes, Elvira includes “creepy crafts” to make your presentations pop, ensuring dishes look as grotesque as they are delicious. Gorgeous photos of the food and Elvira herself, dripping with sass, pepper the pages. Practicality shines through with helpful tips, conversion charts, and complete menu suggestions, making party planning effortless, whether it’s a Halloween bash or a creepy cocktail night.Elvira’s Cookbook from Hell is a love letter to horror buffs, B-movie lovers, and fans of the Mistress of the Dark, yet it’s also a versatile kitchen companion. Nostalgic, quirky, and brimming with creativity, it appeals to both Elvira enthusiasts and newcomers ready to unleash their inner party monster. This isn’t just a cookbook—it’s an experience that will have your guests screaming (with delight) and your table resembling a deliciously macabre movie set. Grab a copy, and let Elvira guide you to hosting the most wickedly memorable gatherings of the season!

Preorder here.

 

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 Many thanks to the publisher, author, and NetGalley for providing me with an advanced digital copy of this book.

Pumpkin Spice Latte Caramel Sauce

As I mentioned back in August, I have seriously slipped into “pumpkin mode.” If you're anything like me, you have felt the pull as well, probably have stacks of pumpkin recipes just waiting to be tried, and enjoy reading them while sipping a pumpkin spice latte. I was doing just that when the idea for this sauce popped into my head. Personally, I don't think that the caramel/pumpkin combination is one that has been explored nearly enough. Considering that I will be making pumpkin ice cream again this year (an annual tradition) I definitely need to try it with this incredible sauce. I am already swooning at the thought.

 One caveat when it comes to making caramel, well, two, actually. First of all, do not be afraid. Second, know that the color “amber” is subjective. When I made caramel for the first time, it was heaven in a bowl. When the late Mr. O-P tried it, and he cooked it to what he considered to be “amber” (and what looked more to me like “copper”) his caramel sauce was bitter from overcooking. Don't let this keep you from trying this wonderful sauce, just be mindful and, if necessary, err on the lighter rather than darker side of amber.

Pumpkin Spice Latte Caramel Sauce

1 c. granulated sugar

4 T. unsalted butter, sliced into tablespoons

2/3 c. heavy cream

1/3 c. pumpkin puree

½ t. pumpkin pie spice

½ - 1 t. espresso powder, to taste

1 t. vanilla extract

 Place sugar into a heavy-bottomed 3-qt. saucepan. The mixture gets pretty rowdy when you add the cream so you’ll need one with high sides.

 Cook over medium-low heat stirring often. Be patient, it takes a while for the sugar to turn into a light amber liquid, about 7-12 minutes. Do not leave it unattended, as it will burn quickly.

 Once the liquid turns amber, add the butter and stir until it’s melted. Add the heavy cream in a slow stream. It will bubble up as you add it to the mixture.

 Turn off the heat and then stir in the pumpkin puree, pumpkin pie spice, espresso powder, and vanilla. Stir until smooth.

 Cover and store in the refrigerator. Keeps for about 2 weeks, if it lasts that long, and may require a slight warming in the microwave prior to using.

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Spicy Enchilada Beef

 

For some reason I have been craving, and I mean SERIOUSLY craving Mexican food. I could order in, of course, but then I could also make my own which is much more cost effective, I can do it in my underwear, and I'll know the quality of ingredients.

I have no special recipe for making enchiladas, really. A purchased can of enchilada sauce, half of which is poured into the bottom of a baking dish, the other half of which is poured on top of enchiladas is pretty much it. What is truly of the utmost importance here is the meat. This easy recipe for spicy beef makes not only delicious enchiladas, but also serves as a great filling for tacos, as well as topping a hearty plate of nachos. Let it simmer in the crockpot all day long, filling the house with such a mouthwatering aroma that you won't be able to wait for dinner.

Once the meat is finished and nicely shredded, spread some 8” flour tortillas (as many as you like) with either canned or homemade refried beans (or none at all, this dish is very versatile), top with the meat and a sprinkling of shredded cheese and roll it up tightly. Place the filled tortillas, seam side down, side by side, on top of the enchilada sauce in your casserole dish, pour the remainder of the sauce over the tops, sprinkle on more cheese, some chopped scallions (or not), sliced black olives (or not), and bake in a preheated 375ºF oven for 30-45 minutes until hot and bubbly. I like to serve mine with a little side salad of shredded lettuce, diced avocado, chopped tomatoes, and dollops of salsa and sour cream. Delicious!Spicy Enchilada Beef

 2 T. vegetable oil

3-lb chuck roast, cut into 1” cubes

3 cloves garlic, finely minced

1 medium onion, chopped

1 t. salt

1½ t. ground cumin

2 16-oz. cans petite diced tomatoes

1 c. beef broth

 Heat the oil in a large skillet. Brown beef cubes, on all sides, about 10 to 12 minutes. Place seared beef into the bottom of a 4-quart crockpot. Add the garlic, onion, salt, cumin, tomatoes, and broth. Cook on High for 1 hour, then reduce to Low and cook for 4-5 hours until beef can be shredded easily with two forks.

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Salmon Baked in Pesto Cream - an elegant 30-minute meal.

 

If you’re looking for a dish that’s equal parts indulgent and effortless, this Salmon Baked in Pesto Cream is your answer. With tender, flaky salmon fillets nestled in a rich, creamy pesto sauce, this recipe brings restaurant-quality flavors to your kitchen in under 30 minutes. Perfect for a cozy weeknight dinner or an impressive meal for guests, it’s a versatile dish that pairs beautifully with roasted vegetables, mashed potatoes, rice pilaf, or a simple green salad. The combination of savory basil pesto, velvety cream, and nutty Parmesan elevates the salmon to a whole new level of deliciousness.

Salmon Baked in Pesto Cream

2 t. olive oil
2 salmon fillets
Kosher salt, to taste
Freshly ground black pepper, to taste
1 T. butter
½ c. chicken broth
¼ c. basil pesto
½ c. heavy cream
¼ c. Parmesan cheese

Preheat oven to 400°F.

  Rub the salmon fillets all over with olive oil. Season generously with kosher salt, freshly ground black pepper, and Italian seasoning.

In a large oven-safe skillet, melt the butter over medium-high heat. Add the salmon fillets and brown for 1-2 minutes per side. Transfer to a plate and cover to keep warm.

In the same skillet, add the chicken broth, stirring to deglaze the pan. Mix in the basil pesto, heavy cream, and Parmesan cheese. Season with additional salt and pepper to taste.

Return the salmon to the skillet, spooning some of the sauce over the fillets. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and the sauce is thickened and bubbly.

Spoon the creamy pesto sauce over the salmon and serve immediately. Pair with your favorite sides for a complete meal.

Serves 2

A Very Bookish Murder by Dee MacDonald (Ally McKinley Mystery #3), Reviewed

 

Dee MacDonald’s A Very Bookish Murder, the third installment in the Ally McKinley Mystery series, is a delightful cozy mystery that immerses readers in the charming Highland village of Locharran. As a first-time reader of MacDonald’s work, I was thoroughly enchanted by this fast-paced, engaging tale that blends a gripping whodunit with vivid characters and a picturesque Scottish setting.

 The story centers on Ally McKinley, a guesthouse owner and amateur sleuth who finds herself embroiled in yet another murder investigation. When renowned novelist Jodi Jones hosts a writers’ retreat in Locharran, Ally welcomes some of the attendees to her cozy Auld Malthouse B&B. The retreat takes a dark turn when Jodi is found strangled in the hotel’s ladies’ bathroom during the inaugural session. As Ally digs into the case—assisted by her faithful puppy Flora, her partner Ross, and a new detective, DI Amir Kandahar—the mystery deepens with accusations of plagiarism, infidelity, and hidden grudges among the retreat’s attendees. The stakes escalate when another writer, claiming to know the killer’s identity, is found dead, making it clear the murderer is still at large and determined to keep their secrets buried.

 MacDonald crafts a compelling mystery with a well-paced plot that keeps you guessing. The cast of characters—from the eclectic writers’ group to the quirky locals—brings Locharran to life, making it feel like a character in its own right. Ally is a relatable and likable protagonist, balancing her amateur sleuthing with warmth and wit, while DI Kandahar’s fresh perspective and surprising respect for Ally’s insights add a new dynamic to the series. The subplot involving the dramatic delivery of twin heirs to the Countess of Locharran adds a heartwarming layer to the story, showcasing MacDonald’s knack for weaving personal moments into the suspense.

 The book’s cozy atmosphere, with its quaint Scottish setting and minimal gore, makes it a perfect read for fans of bloodless mysteries. While it stands alone well, the rich character development and hints of past adventures left me eager to dive into the first two books in the series. The climactic “ah-ha” moment is both satisfying and thrilling, tying up loose ends while keeping the stakes high.

 Overall, A Very Bookish Murder is a captivating, character-driven mystery that delivers on both plot and charm. Dee MacDonald has crafted a series that’s sure to delight cozy mystery enthusiasts. Highly recommended for anyone who loves a clever puzzle set in a cozy Highland village!

 You can order your copy here.

 Rating: 4.5/5 stars

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 I received a complimentary ​digital copy of this book​ from NetGalley. Opinions expressed in this review are completely my own.

Trick Or Treat Cheese Board, A Product Review

 

 I felt the autumn bug in early August, so I’ve been doing a little bit of baking, a little bit of autumn decorating, and a lot of shopping, so I thought I would share some of the results with you. I recently purchased this Trick Or Treat Cheese Board by Oneida (a name I have come to know and trust over the years ) and I’m absolutely smitten with this adorable piece. This board is as well-made as it is attractive, boasting a smooth finish and sturdy construction that feels built to last. The laser-etched “trick or treat” motif adds a playful Halloween vibe that’s festive without being over-the-top, making it a perfect addition to spooky season gatherings.

 

What I love most is its versatility. The board is stunning from both sides, the etched side brings a whimsical charm, while the unprinted side showcases the natural beauty of the acacia wood’s warm grain. This dual appeal means it’s not just a seasonal item; it’s attractive enough to leave on the counter year-round as a chic serving piece. Whether you’re displaying it for a Halloween party or using it for a cozy winter charcuterie spread, it fits right in. 

 

Measuring 6.89"L x 9.65"W, this board is compact, so it’s worth noting the dimensions if you’re planning a larger spread. However, its size is ideal for intimate settings, perfect for one or two people enjoying a cheese and cracker night or for serving a small loaf of artisan bread for up to four diners. It’s a great choice for small households or cozy gatherings where you want style without overwhelming the table. 

The board is imported and requires hand washing, which is a small price to pay for its craftsmanship and charm. Overall, this Vintro Halloween cheese board is a delightful, well-made piece that combines festive flair with everyday functionality. I highly recommend it for anyone looking to add a touch of spooky sophistication to their kitchen!

 

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Embracing Pumpkin Spice Season with a Hearthside Pumpkin Bread with Whiskey Glaze

 

As the crisp air of autumn creeps in and the leaves begin to turn, there’s no better way to welcome pumpkin spice season than by filling your home with the warm, comforting aroma of freshly baked pumpkin goods. The scent of cinnamon, nutmeg, and cloves wafting through the kitchen instantly transforms any space into a cozy haven. This Hearthside Pumpkin Loaf, studded with chocolate morsels and crunchy pecans, is the perfect way to celebrate the season. Whether you’re hosting a fall gathering or simply craving a slice of something indulgent, this loaf delivers all the flavors of autumn in every bite.

Hearthside Pumpkin Loaf with Fireball Whiskey Glaze

 For the Loaf:

½ c. butter

1 c. sugar

2 large eggs

1¾ c. flour

1 t. baking soda

½ t. kosher salt

1 t. ground cinnamon

½ t. ground nutmeg

¼ t. ground ginger

¼ t. ground cloves

1/8 t. ground allspice

¾ c. pumpkin purée

¾ c. milk chocolate morsels

¾ c. chopped pecans, divided

For the Glaze:

½ c. sifted powdered sugar

1 T. Fireball whiskey

1/8 t. ground nutmeg

1/8 t. ground cinnamon

  

Preheat oven to 350ºF. Grease and flour a 9"x5"x3" loaf pan or spray with Baker’s Joy.

Cream butter in a large bowl. Gradually add sugar, beating well until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice. Add dry ingredients to the creamed mixture alternately with pumpkin, beginning and ending with the flour mixture. Stir in chocolate morsels and ½ c. pecans. Spoon batter into the prepared loaf pan. Sprinkle the top with the remaining ¼ c. pecans.

 Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

 Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Meanwhile, make the glaze.

Combine sifted powdered sugar, whiskey, nutmeg, and cinnamon in a small bowl. Stir until smooth. Drizzle glaze over the cooled loaf.

This pumpkin loaf is perfect for breakfast, a cozy afternoon snack, or even as a homemade gift for friends and family during the fall season. The combination of warm spices, sweet pumpkin, and rich chocolate makes it a crowd-pleaser every time. 

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Fall Coffee Table Styling with What I Had on Hand

 

Last week, I shared my excitement for pumpkin muffins  and how the fall bug hit me early this year. To soak up the season, I aimed to decorate my house for fall by the end of August. I didn’t quite hit that mark, wrapping up on September 1st, but I’m fairly pleased with the results. My dining area is a vibrant explosion of fall colors, so I wanted my living room’s coffee table to embrace a neutral, cozy vibe using only items I already owned. I turned to ChatGPT for inspiration, uploading a photo of my year-round coffee table setup and asking for a fall makeover that replicated the suggested design as closely as possible without spending a dime.

 

Here’s how it came together. The ChatGPT design featured a throw, but I didn’t have one that worked, so I swapped in a gauze runner. With a basket instead of a tray on top, I think it adds a soft, organic touch. In front, I placed a stack of books from 1740, part of the late Mr. O-P’s cherished collection that I hold dear. I didn’t have small figurines like the design suggested (my only option was a Limoges figure in clashing colors), so I chose a brass cat I’ve had for about 40 years—it adds a personal, timeless charm.

 

Inside the basket, I nestled a wooden pumpkin I bought years ago and a resin pumpkin from Pottery Barn last year. I reused my existing greenery for texture and paired it with iron candlesticks holding green candles, accented by a bittersweet berry candle ring for a pop of fall. 

After living with the setup for a couple of days, I wondered if it needed more, so I added a small pumpkin dish with a wooden lid for extra warmth. Two days later, I wasn't sure that I liked this addition.

Then, I second-guessed the iron candlesticks—they felt a bit heavy. So, I swapped them for green glass candlesticks, keeping the bittersweet berry ring at the base for continuity. 

Now, I’m torn between the two looks and need your help! My cousin is visiting for my birthday weekend (the weekend before, since my actual birthday is a Tuesday), and it’s her first time seeing my house. I want the coffee table to shine. Which design do you prefer: the iron candlesticks or the green glass ones? Be brutally honest—I’m open to suggestions to make this space perfect for my guests!

 This post is linked to Metamorphosis Monday.

Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx, Reviewed

 

Parm to Table by Christian Petroni is hands-down my new favorite Italian cookbook, and as a St. Louis native with a serious Italian food obsession (thanks to the late Mr. O-P’s lasagna obsession and our city’s legendary “Hill” neighborhood), that’s saying something. This book is like a big, warm hug from an Italian nonna, mixed with a Bronx-born chef’s swagger and a sprinkle of Food Network flair. It’s fun, it’s unfussy, and it’s packed with recipes that’ll have you cooking like you grew up in an Italian kitchen.Christian Petroni, a chef who cut his teeth in his uncle’s Italian restaurant and spent summers soaking up old-world vibes on the coast of Naples, brings all that heritage to the table. His debut cookbook, Parm to Table, is a delicious mash-up of Italian-American classics and Ponza-inspired dishes that feel like they’re straight out of your family’s Sunday supper. With over 70 recipes, this book covers everything from 8-Hour Marinara Sauce and Neapolitan Eggplant Parmigiana to weeknight lifesavers like My Babe’s Sausage & Peppers and crowd-pleasers like Fresh Mozzarella Sticks. There’s even a chapter for dolci (sweets!) to satisfy your sweet tooth.

  

Many things make this book appealing. For starters, it’s organized in a way that just makes sense: Italian-American Classics, Family-Style Meals, Weeknight Go-To’s, Ponza-inspired dishes, plus sections for soups, braises, heros (sandwiches), and sauces. Whether you’re craving a cozy Lasagna “Calabrese Influence” or a quick Potato Frittata, there’s something for every mood. The ingredients are accessible—think stuff you can grab at any grocery store or have in your pantry—and the recipes lean hard into olive oil for that rich, soul-satisfying flavor. 

 Additionally, Christian’s personality shines through with funny little comments sprinkled throughout, making you feel like you’re cooking with a buddy. The lush photography is a feast for the eyes (though I wouldn’t mind a few more pics for us visual learners). You also get a peek into Christian’s life—his Bronx roots, his family, and how he went from a kid in the kitchen to a Food Network star. It’s like a memoir and a cookbook rolled into one, and it makes every recipe feel personal.

For beginners who want to whip up authentic Italian dinners for two, this book is a godsend. The instructions are clear, the equipment is stuff you probably already own, and Christian even throws in tips for nailing the best flavors (like which staples to keep on hand). It’s perfect for anyone who loves Italian food but doesn’t want to deal with pretentious recipes or hard-to-find ingredients. I’m already planning to cook my way through this one, from Spaghetti Vongole to Zia Gisella’s Braised Calamari Pasta.If you’re an Italian food lover, a beginner cook, or just someone who wants to bring a little Bronx-Italian magic to your kitchen, Parm to Table is a must. It’s fun, it’s flavorful, and it’s bound to become your go-to for cozy, crowd-pleasing meals. Grab a copy, pour some wine, and get cooking—you won’t regret it!This book is scheduled for publication on September 23, you can pre-order your copy here.

 Disclaimer: I received an advanced digital copy from NetGalley in exchange for an honest review.

 As an Amazon Associate I earn from qualifying purchases.