Crusty white country bread!

Baked Goods


Who doesn’t love classic country white bread? All this bread needs is time. After it’s done, it is nice and crunchy on the outside and soft and fluffy on the inside. Time for toastttttttttt. And tasty winter sandwiches!

Yield: 3-4 loaves


  • 3 cups lukewarm water
  • 6 1/2 to 7 1/2 cups of All purpose flour
  • 1 Tablespoon of salt
  • 1 1/2 instant of active dry yeast


  • The best way to measure this is to weigh it. 32 oz.
  • If not pour the flour into the cup to equal 6 1/2 cups, sweeping the excess off of the top
  • Add all ingredients to a large bowl or into a mixing bowl attached to a kitchen aid
  • Add the water, it should be ‘bath tub warm’ not ‘ouch my hand hot’
  • Trust your instincts
  • Mix everything together gently , to form a sticky dough
  • If you are using a stand mixer, beat on medium speed for 30-60 seconds
  • Now its time for your dough to rise
  • Add the dough to a large plastic bowl and cover with plastic wrap or a kitchen towel
  • Let the dough rise for 2 hrs, room temp
  • Then refrigerate for 2 hrs
  • The longer the better
  • Pre-heat oven to 450 degrees
  • Sprinkle flour with dough and grab a chunk of dough (softball size)
  • Plop it onto a floured surface and shape into a ball
  • This is rustic crunchy bread so don’t fuss over the shape
  • Place bread on parchment thats on a baking sheet
  • Sit flour over the shaped bread
  • Let the dough rise for one more hour, 30 minutes if you are pressed for time
  • Place a shallow metal pan on the bottom rack of the oven
  • Have 1 cup of hot water ready
  • Slash bread 3 times , about 1/2 inch deep
  • Place the pan of bread on the top rack
  • Pour hot water into the pan on the bottom rack and close the oven door
  • Bake for 25-35 minutes until beautiful and golden brown
  • Keep left over dough in refrigerator

I know it’s a lot of steps but it is so worth it! Fresh warm bread, whats better?!



Honey-Peanut Butter cookies with sea salt

Baked Goods

These cookies are a perfect mix of honey and peanut butter! They are easy to make and melt in your mouth. Also the quote, an ode to food. You are always on my mind!

Yield – 36 cookies


  • 1/2 cup of shortening or lard
  • 1 cup of creamy or crunchy peanut butter
  • 1 cup of honey
  • 2 eggs lightly beaten
  • 3 cups of all-purpose flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 Tablespoon of sea salt for sprinkling


  • Pre-heat the oven to 350 degrees
  • In a bowl mix together the shortening/peanut butter , honey and eggs. Mix well
  • In a separate bowl combine flour, sugar,baking powder and salt
  • Add dry mixture to the peanut butter mixture , mix until well combined
  • Roll into 1-1 1/2 inch balls
  • Place on a baking sheet with parchment paper
  • Flatten with a fork in a criss cross design
  • Sprinkle with sea salt
  • Bake for 8-10 minutes until golden brown
  • Let cool
  • Enjoy with some hot chocolate!

Pumpkin chocolate chip donuts! Biscoff topping & bourbon marshmallow frosting!

Baked Goods

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First off, try not to drool!

These are perfect for fall! Pumpkin and chocolate donuts with a marshmallow bourbon frosting and a biscoff cookie crumble. How could you not love these? Don’t worry, they aren’t as complicated as they sound!

This recipe can easily be made into a pumpkin loaf (loaf pan) or some yummy pumpkin muffins! (Muffin pan)


  • 1 and 3/4 cup of all-purpose flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 3/4 teaspoon of salt
  • 2 eggs
  • 3/4 cup of sugar
  • 1/2 cup of brown sugar
  • 1 1/2 cups of pumpkin puree (fresh or canned)
  • 1/2 cup o vegetable oil
  • 2/3 cups of semi-sweet of chocolate chips


  • Pre-heat oven to 350 degrees
  • Spray the donut pan with non stick spray. Or a loaf pan or a muffin pan .
  • In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt together .
  • In a separate bowl, whisk together the eggs, sugar and brown sugar (wet batter).
  • Next whisk in the pumpkin and the oil into the ‘wet batter’.
  • Pour the wet batter into the dry mixture, mix together.
  • It will be a little lumpy and that’s ok, gently fold in chocolate chips.
  • Pour into the donut pan until batter is gone.Bake at 350 degrees, 20-25 minutes.
  • Loaf pan, 350 degrees, 1 hr.
  • Muffin pan, 350 degrees, 30-35 minutes.

Marshmallow bourbon frosting


  • 1 pack of cream cheese
  • 5 marshmallows
  • 3 Tablespoons of butter
  • 3 oz of bourbon


  • Melt the butter on low heat
  • Add cream cheese until fully melted, continue to stir
  • Add marshmallows until melted, continuously stirring
  • Add bourbon, still stirring
  • Place in a bowl and set aside.
  • Crush biscotti cookies in a bowl, I crushed them with a can.

Donut decoration:

  • Take donuts out of the pan
  • Place face down in the frosting and then face down in the crushed biscoff cookies
  • Do this to all of your delicious donuts, enjoy!

Peach and cinnamon scones!

Baked Goods

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These are peach & cinnamon scones, they are crumbly and lightly sweetened with fresh peaches and cinnamon!  Amazing with coffee or tea!


-2 cups of flour
-1/4 cup brown sugar
-1 Tbsp baking powder
-1/2 tsp salt

-1/2 Tbsp of cinnamon
-1/2 cup unsalted butter, cubed and cold
-1 egg
-1/4 cup heavy whipping cream, plus more for brushing
-1/4 cup sour cream
-2 tsp vanilla extract
-1 cup fresh peaches, diced


-Pre-heat oven to 400 degrees, cover sheet pan with a piece of parchment paper.

-In a large bowl, combine the flour, brown sugar, baking powder,salt & cinnamon.

-Once mixed together, cut in pieces of butter with a fork until the mixture has a crumb like texture.

-Next, combine the wet ingredients in a separate bowl.

-The egg,whipping cream,sour cream and vanilla extract.

-Slowly add wet ingredients into the dry ones until combined.

-Gently stir in the diced peaches.

-Place dough onto a floured surface

-Pat dough into a disk like shape, about 1/2 inch thick

-Cut into 6-8 slices and place on parchment paper

-Brush each scone with heavy cream

-Bake for 16-18 minutes until golden brown. Allow to cool.

-Enjoy this crumbly goodness!

2 tsp vanilla extract
1/2 cup fresh peaches, diced

Roasted Garlic focaccia with rosemary and sea salt!

Baked Goods

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Yields: 8 to 10 pieces


-1 3/4 – 2 cups of water

– 1 package of active dry yeast

– 1 Tablespoon of sugar

– 5 1/2 cups of all-purpose flour, plus extra for kneading

– 1 Tablespoon of kosher salt

– Sea salt for sprinkling

– 1 cup of extra-virgin olive oil, split up

– Couple cloves of garlic

– Couple springs of fresh rosemary


– Place head of garlic in foil, pour olive oil on top. Roast at 350 degrees for 30 minutes.

– Chop rosemary and set aside

– Mix together the water, yeast and sugar in a small bowl.

– In the bowl of a mixer, use a dough hook and combine the flour, kosher salt, 1/2 cup of olive oil and the yeast mixture. Mix on the lowest speed.

– Knead on low for 5-7 minutes

– Sprinkle dough with flour if it is really sticky

–  Place dough on a floured surface , knead a few times by hand. Add more flour if dough continues to be sticky.

– Lightly coat the inside of a large bowl with olive oil, place dough in bowl and cover with plastic wrap. Place bowl in a warm place, until it doubles in size. Atlas 1 hour.

–  Coat a half sheet pan with remaining 1/2 cup of olive oil.

– Place dough on the pan, begin to press it out with your finger tips, to fit the size of the pan. Flip dough, make sure olive oil is on both sides.

– Spread your fingers like a claw and press them into the dough, making holes.

– Do this multiple times, this is important for the doughs appearance.

– Cover dough, until it doubles in size. Approximately 1 hour.

– Pre-heat oven to 425 degrees.

– Squeeze the roasted garlic and spread onto dough.

– Sprinkle rosemary and sea salt on the dough.

– Bake for 25-30 minutes.

– Let cool, cut into squares and eat up!

Honey-strawberry Crostata

Baked Goods

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– Pre-heat oven to 425 degrees.

– Use two 9 inch pre-made pie crusts for 2 small crostatas.

– Or use one 18 inch pre-made pie crust for 1 large crostata.

– 3 cups of strawberries. Washed and sliced.

– 2 Tbs of cornstarch

– 1/2 cup of sugar

– 2 Tbs of honey

– Tbs of vanilla extract

– 1 egg

– 3 Tbs of water

1. Place cut strawberries in a bowl

2. Pour in sugar,cornstarch,vanilla and 1 Tbs of honey.

3. Place pie crust on parchment or a sheet pan sprayed with baking spray.

4. Place strawberry mixture in the center of the crust.

5. Fold and pleat evenly around the strawberries.

6. Crack egg into a bowl, pour in 3 Tbs of water.

7.Whisk until mixed.

8. Brush on crust so it browns nicely when it is baked.

9. Bake at 425 degrees for 30-35 mins.

10. Left rest for 15 mins.

11. Cut, drizzle honey over each piece.

12. Enjoy and feed it to all of your friends and family because its Friday!

A Classic Fluffy Biscuit

Baked Goods



2 cups flour

1 teaspoon sugar

2 teaspoons baking powder

3/4 teaspoons baking powder

1/2 cup butter 

6-8 tablespoons milk


1. Mix dry ingredients together. Preheat oven to 350 degrees.

2. Cut in butter until it resembles pea-like crumbs.

3. Slowly mix in the milk until it becomes a soft dough.

4. Roll out dough on a floury surface until 1 1/2 inches thick.

5. Use a cup (or cookie-cutter) to shape into circles.

6. Place on greased baking sheet.

7. Bake for 15-20 minutes.

8. Enjoy with butter, honey, jam, or whatever floats your boat!