Come and knock on my doooor…

That reference may be dated, but I love John Ritter.

I LOVE baking, but some weeks are busy and other times I want to see what other people are doing or making. I am inspired by everything on Instagram, but I cannot eat those things… though full disclosure- when I finish my mileage for the Trail Racing Over Texas Trans-Texas Virtual Run I WILL be ordering these cookies from Levain bakery:

I took this picture from their Instagram. WUT.

Generally speaking, I am the one who knocks (shout out to Heisenberg) when I mail treats. But, I know this shocks NO ONE, I also like eating baked goods from the mail. ๐Ÿ™‚

So, this post is dedicated to my homies at Farmhouse Delivery. I have tried a few of their baked goods over the past few months and wanted to share them with you here. There’s no baking required (except for the last one and WORTH IT). Like all other Farmhouse items (including fresh flowers, eggs, etc.), these bad boys just show up on your front porch. And you even get a text so you know to awkwardly hover near the door. Ha!

Blueberry Muffin

Farmhouse deliveries include local farmers AND local businesses. Texas French Bread has several offerings in their bakery section, including this amazing Blueberry Muffin. The thing weighed like 40 pounds.

One of the reasons I was SUPER excited for this muffin was…. Well first we should cover the fact that I put butter on all fruit filled muffins. I used to get this BALLER orange muffin from Marshall Fields restaurant and I put butter on that. And Blueberry muffins. I just do, okay.

Anyways, sometimes the cold butter rips the muffins. That’s where a BUTTER CROCK comes in. You put cold water in it and it keeps butter soft on the counter. It took its maiden voyage for this blueberry muffin moment:

Full disclosure, taking pics of this buttered muffin was similar to a dog balancing a treat on his nose (which are always labradors. Labradors are too polite sometimes, man…).

If you do not have a butter crock, my dad used to put his hot coffee cup on a pat of butter at restaurants (wrapped in foil, obvs). Perfect spreadable butter. Freakin genius.

Cinnamon Sugar Croissant

This croissant is also from Texas French Bread. It was delivered in my CSA box and I was NOT disappointed. Look at the sparkly sugary goodness! It actually looks fake. But I know it was not because I ate it. Promise (like you had doubts).

I know that Paul Hollywood is all about laminated dough when it comes to pastries like this, so I also have a shot of how this looked when cut in half:

Texas Strawberry Pies

These beautiful bebes are from Flourvine and were SO DANG DELICIOUS. They even put a little note inside asking me to slice a few holes on the top before baking. Thanks, friends. I did and it was perfect. I added some egg wash and turbinado sugar before baking because I am that guy who says “this is great! I modified it though…”

I would also like to add that those baller strawberries that were basically the size of these hand pies were also Texas strawberries from Farmhouse. They are the best, y’all. ๐Ÿ™‚

My “To Try” List

There are still several items on Farmhouse Delivery’s baked goods/desserts section that I have yet to try. I have several weeks of baking plans on lock, but when those are finished I am going to try some of these bad boys:

Sausage and Jalapeno Croissant from Texas French Bread

Raspberry Croissant

Bake at Home Buttermilk Biscuits

I had the kit Farmhouse sold this fall, where you made the dough using ingredients in separate containers (from Dai Due). It was SO good! I don’t see that one anymore and like the idea of a square biscuit. So this will happen.

And Finally….

This is called “Late Night Fridge Grab Dessert Box” and I have ZERO chill. Pun unintended, but I am amused and it stays. This looks SOOOOO good, but I would need to buy it for a night where I am hanging out with friends so we could all try a bit of it. I cannot imagine this would end well if these were all in my fridge for just me.

I don’t have to imagine, it is written in stone. I would eat all of it at 2 a.m., then Jon would find me in the morning covered in cookie crumbs laying on the kitchen floor sleeping whilst smiling.

Even so, I will wait until I can share it.

Thanks, Farmhouse!

I love how all of these items are local. There are also baked goods from Easy Tiger, Sugar Mama’s, Rockstar Bagels, Slow Dough, and Tiny Pies! We had the Texas Pete pie from Tiny Pies, but I did not include it in this post because that was a savory pie. I didn’t want to have to check the “savory” tag, then disappoint people when there was a post full of sugar. ๐Ÿ™‚ Anyways, the pie was vegan and delicious. I look forward to slowly checking everything off this list as groceries are conveniently delivered to my door.



Hello, y’all! I ended up making the most DELICIOUS baked donuts for Fat Tuesday… as in a Tuesday that occurred nearly a month ago. I planned on posting this journey on Thursday of that week, but then snowpacalypse came and I lost power, got it back, lost water, got it back, and them stared out the window wondering when the bottled up fears and anxiety I had would dissipate. My eyebrow stopped twitching this weekend. No joke.

SO- what are Paczki? They are polish donuts that are often purchased by many-a-Metro Detroiters in a delightfully loud box on Fat Tuesday. These are a Polish tradition, so people often visit Hamtramck to purchase “legit” ones. We lived next to a Polish family growing up, so Paczki would magically appear on my dad’s windsheild each Fat Tuesday. There was a gallon ziplock bag filled with several individually wrapped packzi. I would request the lemon… in case that query was going to keep you up at night. The cut one in the picture below is a lemon paczki. LOOK AT IT. LOOK. So. Good.

I have not been in Michigan for Fat Tuesday since 2013. Sad fact- I had to check my LinkedIn profile to see when it was because it has been so long. I wasn’t logging donuts on my LinkedIn profile, but I was an adjunct professor and remembered the timeframe.

I feel like this post is going to have a lot of asides. Buckle up, y’all!

I have had a donut on most Fat Tuesdays to eat a delish piece of fried dough in solidarity with my Michigander friends and family. It was usually not lemon because options are limited. And this year wasn’t lemon because I did not want to make lemon curd. Therefore, this year was raspberry jalapeno.

I baked these, though there are plenty of recipes where you can fry them. It was my first time making a yeast dough for donuts. I always make cake donuts in the oven. The yeast dough required more advanced planning since the dough had to rise a few times.

When I filled the donuts I finally used this cool jelly filling tip I purchased a while back. At first I cut slits in the paczki and then filled them. I found it was easier (and more fun) to stab a hole in the donut with the jelly filling tip and fill them that way.

Finally, I decided to go all out and make a box for the paczki. It was as close as I could get to the the legit ones in Michigan.

I hope you enjoyed this post! I would have liked to share it sooner, but having donuts to emotionally eat when we got hit with water and power issues seemed fortuitous. I knew y’all would read it when I was ready to rock and roll again.


Artie the Sourdough Starter

Well, we have recently added a member to our family: ARTIE! He is a sourdough starter from King Arthur Baking and even came with a cool little crock! What a crock, indeed.

Artie, like any growing boy, is hungry so I have fed him several times over the past few days. He is NOW finally old enough to chill in the fridge.

Here’s what Artie looked like on feeding #2:

When you “feed” sourdough you use 113g of starter, 1 cup of flour, and 1/2 cup of water. Apparently these are all 113g. This is all very Pepe Silvia.

Artie offered us discard each time I fed him. I did not use the discard from the first two feedings because there’s just two of us. That’s WAY too much recipe pressure and I rationalized this decision by assuming that the later discard would be more sourdoughy. There is no proof to this assumption, it is a gut feeling. This is something parents need to trust. I realize I am taking this child joke too far, but this was a pretty high maintenance start! I felt like a had a Tamagatchi.

I digress… I have made two recipes with the starter:

The first was a batch of sourdough pretzels (link here):

The second was sourdough buttermilk waffles (link here):

I ended up freezing the extra pretzels and waffles. But now I know there are pretzels and waffles ready to be consumed and I cannot wait to go back for more! I will share more discard recipes when Artie shares the wealth.

For now, I am scheming and planning my holiday baked goods…

Thanks for stopping by!


Pumpkin Bread Pudding

Hello, friends! I have one more pumpkin recipe up my sleeve before everything turns to gingerbread and peppermint. When I made my pumpkin pie there was leftover evaporated milk and condensed sweetened milk:

After I realized this needed to be used up, I decided to thaw some leftover brioche buns and coffee cake. You can see those bad boys after they toasted into little croutons of amazingness:

There are no measurements to this recipe. It was just using the leftover milk and frozen breads to make a custard and eventual bread pudding. I mixed the container of leftover milks with half a can of pumpkin, about a tsp of cinnamon and nutmeg, and a pinch of ginger, salt, and cloves. I let this cook down, then cooled it for a bit.

Next, I whisked in two room temp eggs and two yolks. This was poured over the bread/cake nuggets and soaked overnight. Champion was really excited about baking this up:

I baked it at 350 degrees for 40 minutes, then cooled it enough to place on a cooling rack (I sliced it into four squares and put those on the cooling rack). Then, I turned this into french toast! Here’s the final product:

Want more deets?? You can check out a video of how this went down on YouTube or Instagram.

This is the first time I have used music and fancy graphics. I am feeling pretty cool about it, though the upload time when you add graphics and movies is maddening. Even so, I am creating “a brand” of sorts. Ha! Or to sum this up nicely:

Thanks for reading!


Steamed Buns from GBBO

I made the steamed buns from this season’s Great British Bake Off. The recipe is generously provided by GBBO (I know because I am obsessed with them).

I made adorbs beef patties topped with tiny circles of muenster cheese, oven roasted red onion (I did not want the circles to be broken when sautรฉing them in a pan), and a dollop of spicy ketchup and diced dill pickle. I realize the recipe called for gherkins and sun-dried tomato puree, but I am a blue collar burger gal.

After making these aborbs patties (I used a biscuit cutter as directed to make uniform patties and cheese slices), I wrapped the steamed bun dough around each one. It was a week or two since I saw the episode, so I am not sure how Lottie did it. I tipped my burger so the ketchup part was on the top of the bun. As you can see below, there were no leaks so I was pretty pumped.

I also made potato chips while I prepped the dough, cut the patties, etc. These are affectionately called “chippies” in our home. They are simply potato slices using a mandolin slicer. I bake them at 400 for a bit and flip them half way. The timing is never the same because cooking chippies is mysterious and filled with terrors.

I was VERY excited about this recipe. Also nervous. I ended up successfully making these and the burgers inside weren’t dry (which Paul Hollywood complained about). Next time I am definitely making oven fries instead of chippies because that was a lot to juggle at the same time. Several chippies burned and that made me sad.

Oh, and speaking of burning… there were a few issues with this experiment:

  1. I accidentally almost started the bamboo steamer basket on fire. The water in my skillet evaporated so the bamboo turned black. I purchased a new one. My husband doesn’t know this yet, but he will figure it out if he reads this post or notices the mint condition of the steamer basket next time. Ha!
  2. I had bright pink hands from kneading color into the dough. The green wasn’t as potent as the red, apparently. This took a day to go away and also took a hand towel along with it. ๐Ÿ™‚

Leftovers: Brunch Apple Buns

Since there are only two of us, I made five steamed buns instead of 8. I filled the other three steamed buns with cooked cinnamon apples for brunch the following day!

This involved steaming them twice. I did not want the dough to keep rising, so I steamed them after we finished our burgers. Then I let them chill in the fridge in an airtight container. The next day I boiled more water and steamed them for 5 minutes to warm them back up. It worked! Thanks, internet.

I also made a glaze out of confectioners sugar and lemon juice. This was delish and we had no steamed buns leftover within 24 hours. I would say that was a success. Check out Thor guarding one of those adorbs apple buns below:


Bread Pudding French Toast

I have always been interested in baking. I assumed this was because I love sugar and baking something is a fun multi-step way to create something AND consume sugar. However, in 2013-2014 I was able to work at a cafe in Indianapolis. When I did, I quickly learned I enjoyed the science of baking. I loved noting how the pastry chef would change small things to make new flavors. It was at this cafe where I learned how to make brownies from scratch, ganache (I would only attempt it with the owner nearby), and cookie doughs.

One recipe that was GENIUS was the bread pudding french toast. We always had pastries readily available each morning, and when they were gone we generally did not make more (we had lunch crowds to prepare for). On the off-change that a pastry was left behind, it was frozen. Then, once there were enough frozen pastry friends, we made a bread pudding from them. This was then frozen in slices to be used as a french toast. It. Was. Epic.

So, starting this journey, I knew I would have extra pastries from my experiments and trial runs. I ended up with a gallon ziplock bag full of frozen banana bread, pumpkin bread, milk bread, and more randos.

I toasted the diced frozen bits for 10 mins at 250 degrees. Then I put the cooled cubes in a square pan and covered it with a traditional bread pudding custard:

Little pastry and milk bread nuggets taking a lil dip in some custard overnight.

After soaking overnight, I baked the deliciousness, cooled it, and cut it into four pieces. Two would be consumed the following day (see that delightful image at the top of this entry, sprinkled with lil blueberries). The other two pieces were seran wrapped, then wrapped in foil. We will enjoy those in November because October is out bday month and imma bake like it’s my birthday!

Baked squares straight up chillin
Lil bread pudding baby getting ready to freeze like Demolition Man

It was an absolutely delicious experiment, since I ate the bread pudding french toast at the cafe, but never made it. Working at the cafe planted the “going to pastry school would be wicked cool” seed that has been slowly growing. I am excited to start classes in 2021!