Glazed Apricot Bourbon Meatballs – Elegant Slow-Cooker Appetizer

 

One of the quiet joys of living alone is the freedom to turn appetizers into dinner without a single raised eyebrow. Some evenings, that’s exactly what hits the spot—no fuss, just pure indulgence.

While flipping through my collection of vintage family cookbooks from the 1960s and 1970s, I rediscovered a treasure trove of meatball recipes. Meatballs have always held a special place in my heart. At my parents’ cocktail parties, there was inevitably a chafing dish (or two) brimming with them—savory, saucy, irresistible. As a little girl, I'd sneak a toothpick, slip into a corner, and spear a couple when no one was watching. That mischievous child still lives inside me, and she approves wholeheartedly of this grown-up version.

I combined elements from a few of those classic recipes to create something truly special: tender meatballs bathed in a glossy, balanced sauce that marries the sweet fruitiness of apricot with the warm depth of bourbon, a touch of smoky barbecue, and subtle savory notes. The result is elegant yet comforting—perfect as a sophisticated appetizer, piled high on a hoagie roll for a hearty sandwich, or served over rice or pasta for a satisfying dinner.

Resist the urge to double the sauce. These meatballs are meant to be beautifully glazed, not swimming. The concentrated coating clings perfectly, delivering flavor in every bite. And, if you can, resist the urge to use frozen meatballs and use your own. Frozen meatballs always strike me as beefy flavored Superballs.

Here’s the recipe I’ve been enjoying lately:

Glazed Apricot Bourbon Meatballs

1 lb. homemade or store-bought frozen meatballs
½ c. apricot preserves
¼ c. bourbon
½ c. barbecue sauce (I prefer Jack Stack or Stubb's)
1 T. Worcestershire sauce
½ T. Country Dijon mustard
½ T. garlic powder
½ T. onion powder
Pinch of red pepper flakes (optional)

Place the meatballs in a 3-quart slow cooker. 

In a medium bowl, whisk together the apricot preserves, bourbon, barbecue sauce, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, and red pepper flakes (if using) until smooth. 

Pour the sauce over the meatballs and gently stir to coat them evenly. 

Cover and cook on LOW for 3–4 hours or HIGH for about 2½ hours, until the meatballs are heated through and the sauce has thickened into a glossy glaze. (If using thawed or homemade meatballs instead of frozen, check earlier—around 2–3 hours on LOW—to avoid overcooking.) 

Give a gentle stir, then serve warm. Garnish with a sprinkle of fresh herbs or a crack of black pepper if desired. 

This recipe can be doubled. In which case, use a 4-quart slow cooker.

These disappear quickly whether you're hosting a gathering or treating yourself to a cozy solo supper. The bourbon adds a subtle sophistication, the apricot brings a bright sweetness, and the barbecue sauce ties it all together with just the right smoky edge.

If you try them, let me know how they turn out—or what vintage recipe you’ve revived lately. I’d love to hear!

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Irresistibly Buttery Coconut Loaf Cake

 

I don’t know what it is about spring, but the moment the days grow warmer, I start craving coconut cake. Perhaps it goes back to my childhood. Every Easter, our neighbor baked those classic molded lamb cakes and blanketed them in snowy shredded coconut. They always looked hideous, but there was something about a cake that stood on its own that intrigued me.

Over the years I’ve shared plenty of coconut cake recipes here—each one different, each one delicious, and every single one easy enough for a relaxed weekend bake. This version, though, is my current obsession. Baked in a simple 9×5 loaf pan, it’s extra buttery, deeply flavorful, and laced with coconut milk and three kinds of extracts. If you like coconut as much as I do, you are going to love this!

Buttery Coconut Loaf Cake

Cake:

1 c. (2 sticks) butter, room temperature

1½ c. sugar

3 large eggs, room temperature

½ t. vanilla extract

½ t. almond extract

½ t. coconut extract

1½ c. flour

½ t. baking powder

¾ t. kosher salt

½ c. unsweetened coconut milk

1 c. sweetened shredded coconut

 

Coconut Glaze:

1 c. confectioners’ sugar

⅓ c. unsweetened coconut milk

½ t. vanilla extract

½ t. coconut extract

Extra shredded coconut, for sprinkling

 

 Preheat oven to 350°F. Spray a 9×5-inch loaf pan generously with Baker’s Joy and line the bottom with parchment paper. Set aside.

In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 4 minutes.

While the butter and sugar are beating, whisk together the flour, baking powder, and salt in a separate bowl.

Add the eggs to the butter mixture one at a time, beating well after each addition. Beat in the vanilla, almond, and coconut extracts. 

With the mixer on low speed, add the dry ingredients in three additions, alternating with the coconut milk. Begin and end with the flour. Scrape down the sides and bottom of the bowl, then gently fold in the shredded coconut.

Pour the batter into the prepared pan and smooth the top. Bake 60–75 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan on a wire rack for 15 minutes, then remove it from the pan and cool completely before glazing.\

 

 Coconut Glaze

In a small bowl, whisk together the confectioners’ sugar, coconut milk, vanilla, and coconut extract until smooth and pourable. Drizzle generously over the cooled cake and immediately sprinkle with extra shredded coconut.

Slice thick, serve with coffee or tea, and enjoy every coconutty bite. This loaf keeps beautifully for days—though in my house it rarely lasts that long. 

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The Importance of Being Murdered: A Delightful Theatrical Cozy Mystery

 

What makes The Importance of Being Murdered stand out is its clever structure. In most crime novels, the body drops early. Here, the author waits until halfway through before the curtain falls on the leading man. That bold choice gives her time to fully develop a delightful cast of characters, paint a vivid picture of the quaint Cotswold village, and immerse readers in the delightful chaos of amateur dramatics.

 

 I adored every moment of the preparations for the Bunbury Players’ production of Oscar Wilde’s The Importance of Being Earnest — the backstage banter, the costume fittings, the egos, the nerves, and the sheer theatrical fun. Then, just moments before showtime, retired star Bertram Manchester is found dead in his dressing room. Suddenly the spotlight swings onto murder.

 

 Detective Constable Windermere sees her big chance to solve the case and earn the promotion she’s been craving. The problem? Every single member of the cast has something to hide. With rumors flying through the village, DC Windermere has a front-row seat to the drama — but will she unmask the killer before her bumbling boss?

 

 This is a thoroughly enjoyable cozy mystery with a fantastic ensemble of distinct, well-drawn characters who leap off the page. The village setting feels warm and authentic, the amateur theatre world is brought to life with humor and affection, and the whodunnit kept me guessing right to the end. I changed my mind about the culprit multiple times and still didn’t get it right!

 

 If you love clever, feel-good cozy crimes with plenty of charm, wit, and a touch of theatrical flair, this one is highly recommended. I’m already looking forward to the next book from this author.

 You can order a copy here.

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 Thanks to NetGalley, the author and publisher for providing me with an advanced digital copy in exchange for an honest review.

 

Growing Alstroemeria in Pots, Indoors and Out

 

Back in June 2024, I published a post about growing alstroemeria (that you can read here) and admitted I was nervous about dropping $30 on a plant that might not survive the summer. Fast-forward to today, and I’m laughing at my old self. Not only did that single plant sail through the heat, but in the summer of 2025 I couldn’t resist buying it a companion. Now? I’m 100% all-in.

 

They looked stunning all summer in the garden—lush foliage, nonstop blooms, and zero drama. But what truly blew me away happened when the cold weather hit. I brought both pots indoors, crossed my fingers, and hoped they’d at least stay alive. Instead, they exploded with growth and kept flowering nonstop all winter long. Every single day I had a fresh bouquet on my desk. Fresh-cut alstroemeria in January? Yes, please.If you’ve ever walked past these beauties at the garden center and hesitated because they looked “too fancy” or “too expensive,” stop right there. They are worth every penny.

Here’s the secret to success: In zones where winter temps never drop below 40°F, you can plant them straight in the ground. Everywhere else (like most of us), grow them in pots. Their rhizomes hate being disturbed, so digging them up every fall isn’t ideal. Just wheel the pots inside when frost threatens and watch the magic happen.

 

My new motto? Alstroemeria isn’t just a summer flower—it’s a year-round joy. If you love fresh flowers but hate the grocery-store prices, do yourself a favor and give these incredible plants a try. You’ll thank me when you’re cutting blooms in February!

Double Malt Delight: Chewy Chocolate Cookies with Whoppers

These Chocolate Malt Cookies capture everything I adore about classic chocolate malts—the creamy, nostalgic malted milk flavor that takes me straight back to old-fashioned soda fountains and malt shops. As a huge fan of chocolate malts, I am always on the hunt for a way to enjoy that iconic taste in a more portable, grab-and-go form (because who has time to whip up a shake every time the craving hits?). Cookies seemed like the perfect solution: rich, chewy, and easy to stash in a lunchbox, purse, or picnic basket.

 The dough gets a serious double dose of malt magic from chocolate malted milk powder plus unsweetened cocoa for deep chocolate richness. Then it's studded with a mix of dark and milk chocolate chips for melty indulgence in every bite. The best part? Pressing halved Whoppers (those crunchy chocolate-covered malted milk balls) right into the warm tops—they add irresistible malty pops and a fun, nostalgic crunch.

These cookies are ideal for malt lovers, chocolate chip cookie fans wanting a twist, or anyone who appreciates that retro malt shop vibe in a homemade treat. Soft, fudgy centers with crisp edges, bursts of chocolate, and that signature malted depth—pure bliss in cookie form!  

Chocolate Malt Cookies

¾ c. butter, softened

1¼ c. brown sugar, packed

2 T. cocoa powder

½ c. chocolate malted milk powder

1 t. vanilla

1 large egg

2 c. flour

1 t. baking soda

½ t. salt

1 c. dark chocolate chips

1 c. milk chocolate chips

2 dozen Whoppers, halved

Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper and set aside.  

In a large bowl (or stand mixer), beat butter and brown sugar with an electric mixer until light and fluffy, about 1 minute.  

Add cocoa powder, chocolate malted milk powder, vanilla, and egg. Mix until smooth and fully combined.  

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring until just combined.  

Fold in dark and milk chocolate chips evenly.  

Scoop dough into even balls (using a cookie scoop works great) and place on prepared sheets, spacing about 2 inches apart.  

Bake 10-12 minutes, or until edges are set but centers still look soft. Right out of the oven, gently press halved Whoppers into the tops of each cookie.  

Let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy with a cold glass of milk!  

These cookies stay soft and flavorful for days—store in an airtight container if they last that long!

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I Finally Cracked the Code on Chicken Salad Chick’s Maui Mama… and Mine’s Even Better

 

Even though there's a Chicken Salad Chick location close to my home, I've never been there—and I've certainly never tasted their chicken salad. Lately, though, I've been hearing a lot about their variety of flavors, especially the one that includes pineapple and jalapeño. That Maui Mama caught my attention right away.

I make chicken salad all the time, but I'd never experimented with this sweet-and-spicy combination. I looked up several copycat recipes online and gave a few a try... but they just didn't quite hit the mark for me. So I started tweaking: adjusting ratios, adding a touch more heat and smokiness, and fine-tuning until I landed on a version I'm convinced is even better (even without having tried the real thing yet!).

One thing that's pretty widely known among Chicken Salad Chick fans is using a hand mixer with the beaters to shred the chicken—it creates that perfect fluffy, fine texture in seconds. I finally tried it myself, and wow, I'm sold. No more tedious fork-shredding for me!

Chicken Salad Chick Maui Mama (My Upgraded Version)
Makes about 4 generous servings

2 c. cooked chicken breast, shredded
⅔ c. Duke’s mayonnaise
1 rib celery, finely minced
2 strips cooked bacon, minced
⅓ c. pineapple tidbits, chopped
1 Melissa’s pickled jalapeño, minced
1 t. pineapple juice
1 t. pickled jalapeño juice
⅛ t. onion powder
⅛ t. garlic powder
⅛ t. kosher salt
Pinch of freshly ground black pepper

Place warm or room-temperature chicken in a large bowl. Using the paddle attachment on your hand mixer, shred on low speed until perfectly fluffy (about 60 seconds). This is the secret to that signature Chicken Salad Chick texture! 

Add all remaining ingredients and stir until creamy and evenly combined. 

Taste and adjust salt or jalapeño juice if you want a little more kick. 

Serve on croissants, crackers, lettuce wraps, or straight from the bowl with a spoon (no judgment here).

Sweet, spicy, smoky, creamy… every bite feels like a Hawaiian vacation with a Southern twist. Make it once and you’ll be craving it every week. 

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Beach Cocktails: Your Ticket to Year-Round Tropical Vibes (Even from Your Kitchen!), a Review

 

There's so much to love about Beach Cocktails, the fresh new book from Gibbs Smith edited by Allyson Reedy (with beautiful photography by Lauren McDuffie). First off, it's perfectly compact—roughly 5" x 8" and just 144 pages—so it slips effortlessly into a beach bag, tote, or even your kitchen drawer. The sturdy hardcover means it can handle a little sand, sunscreen smudges, or poolside splashes without falling apart. Practical perfection! 

But let's be real: the real magic is inside. I've flipped through countless cocktail books over the years, yet this one had me discovering drinks I'd never even heard of. Picture these gems: Octopus Oasis, Pink Sand Citrus Sunset, Poolside Dragon Fruit Margarita—you get the tropical drift. The recipes are clear, concise, and approachable, with stunning photos that make you want to mix one immediately.

What sets it apart even more? It doesn't stop at drinks. There's a solid lineup of snacks to pair perfectly—think Spicy Baked Plantain Chips, Area 31 Hummus, Jerk-Spiked Chicken Wings, and more. Plus, you'll find essential how-tos for homemade syrups, infusions, and sourcing those hard-to-find tropical ingredients. Frozen libations get their own spotlight (Ninja slushie experiments incoming!), and there's a thoughtful selection of mocktails that feel just as fun and creative—no booze required.

The recipes come straight from top mixologists, bartenders, and iconic spots worldwide—Death & Co, Four Seasons resorts, legendary tiki bars, and beyond. It's like a global vacation in cocktail form, all without leaving home. Classics like Mai Tais, Margaritas, Rum Punch, and Painkillers are here too, elevated with pro tips on techniques, equipment, and infused rums to level up your game.

With a publication date of April 7th, it landed just in time for Mother's Day gifting, summer vibes, or as the ultimate hostess/host present for anyone who loves a good drink (or a great non-alcoholic sip). I'm diving in this afternoon—five o'clock somewhere, right?

If you're craving that umbrella-drink escape, this is your new go-to. Highly recommend!

 

Order your copy here. 

 Disclaimer: I received a copy of this book from the publisher in exchange for an honest review. 

As an Amazon Associate I earn from qualifying purchases.