Viral Candied Cranberries (Simplified)

December 22, 2025 by

I recently had a Christmas Tea Party and made these for a garnish. I love all things tart and crispy so they are one of my favorite things. I’ve seen many different versions of these using various techniques but I’m going to share a simple recipe for them and explain why I think it’s the best.

-Don’t bother soaking in juice: Cranberries are not the most porous food. They do float after all. Sure, after enough time in something with citric acid it will break down the skin a bit but the flavor is not going to be very noticeable if at all. Plus, they will probably not keep as long since you’ve started to break down that skin if soaked long enough.

-Use a simple syrup instead: By using a simple syrup the cranberries are sticky enough for the sugar to stick without starting to cook them or break down the skin. You could use juice in the simple syrup to add flavor as well but again, you won’t taste this much. Another option is to add a sprig or rosemary to the simple syrup as it simmers to add an herb tone.

-Using premade syrups: A good option for something quick with a little more flavor is using a premade syrup (such as Torani) to coat instead of a homemade simple syrup. Orange or lime would be my first choice.

Filed Under: Appetizers / Dips / Snacks, Christmas / Winter

Browned Butter Salted Caramel Rice Krispy Treats

September 23, 2025 by

I haven’t been adding many recipes for a few years because I was focused on my cottage bakery. Now that I’m retiring from that I wanted to share some of my favorite recipes and best sellers so you can make them at home! For this recipe I use my Pink Salt Caramel Sauce which is really my absolute favorite! But you could of course use premade as well. If it isn’t salted just add a little extra salt to the recipe.

The sea salt caramel chips I use are from Trader Joes, I keep a stack on hand in my pantry. You could also make these with chocolate chips as well.

I always add whole milk powder when I’m browning butter as it increases the milk solids to toast and really pumping up the browned butter flavor. Judee’s is the brand I buy.

Filed Under: Brownies / Bars, Desserts

Citrus Carne Asada

September 29, 2022 by

Carne Asada marinade usually contains some citrus but I like mine very citrusy. Adding Ponzu might seem an odd choice, using an Asian ingredient for a Mexican dish, but it really works well. Every time I make it it turns out tender, flavorful, citrusy, and even my daughter who doesn’t like steak devours it.

If you don’t have Ponzu on hand you could substitute soy sauce and a little more lime juice. It is fairly readily available though and worth keeping on hand. I like to buy it at the Asian market where it is usually very inexpensive but most grocery stores that have an Asian aisle will carry it.

I usually serve this in corn street tacos with salsa and radishes but we loved it in taco salad as well (and I’m sure pretty much any way would be good!) I usually make a double batch then use it for 2 meals we like it so much!
You could cook it in a skillet but if you aren’t able to grill a grill pan or broiling would probably be better.

Filed Under: Beef, Mexican

Sourdough Bagel Bread

June 14, 2022 by

I have been making this bread for awhile now and recently when we did some kitchen renovations and in the midst of starting a cottage bakery it was all. I. could. think. about. It was the first bread I made when I got my kitchen back!

Using active sourdough starter adds a lot of flavor but also health benefits. Adding a little yeast means I can make it in a shorter time frame and for this bread we get the right texture.
It won’t raise double, just about to the edge of the pans or a little under (if you are using a 9 by 5 pan those are actually for quick breads. Using a 8 1/2 by 4 1/2 pan will yield a higher loaf)

Dumping your loaf in water seems ridiculous but just go with it!

A big slotted spoon or spatula helps flip it.

Coat your pan while the bread simmers. Everything bagel is our favorite!

You can use your towel to dump it back into the loaf pan.

Use kitchen scissors or a sharp knife to make slits in loaf.

Brush with egg wash, sprinkle more coating on.

And bake to perfection!

Warm is amazing, but toasted with a little cream cheese or avocado toast is my favorite!

Filed Under: Bread, Yeast, Sourdough

Mexican Rice

April 27, 2022 by

If I’m making enchiladas, burritos, or just a side dish for taco nights odds are this is the rice I’m making.
I always use my rice cooker but stovetop works well if you don’t have one. Sometimes I make this with brown rice but for this recipe I prefer white. It’s mild enough my picky eater and flavorful enough for the rest of us.

If you don’t have fresh tomatoes on hand don’t worry, the tomato paste adds most of the flavor there. Much of the time I make it without fresh tomatoes and can’t tell much difference. Don’t skip the cumin as it really gives a lot of flavor and smokiness to the dish.

Filed Under: Mexican

Sourdough Milk and Honey Rolls

April 6, 2022 by

Do I need another roll recipe? Probably not. But I have no regrets about these. Adding milk and honey to rolls make them more rich and tender and perfect for holiday meals… or a Thursday. Whichever.

We like them best with a drizzle of honey or slathered with honey butter!

Filed Under: Bread, Yeast, Sourdough

Whole Wheat Sourdough Tortillas

March 23, 2022 by

These tortillas surpassed all my expectations by a REALLY long shot. I love when that happens!

I’ve been tweaking the recipe around for awhile and a few things I’ve found is adding vital wheat gluten really helps make the dough more elastic and you’ll be able to roll out thinner.

You can use active or inactive sourdough starter but using active will make the dough slightly easier to work with and more fluffy.

Using hot water helps the dough come together easier and I also like the texture olive oil gives the dough as well. You could substitute butter as well, just cut down on the salt if you’re using salted butter.

These tortillas are very soft and pliable, great for wraps or burritos. I even made a big batch and used them for freezer burritos and they reheated wonderfully.

Filed Under: Bread, Quick & Muffins, Sourdough, Whole Grain

Beef and Broccoli Stir Fry (updated)

January 26, 2022 by

Beef and Broccoli has always been one of my favorite dishes. I first posted Beef and Broccoli like 10 years ago. I have tweaked the recipe and sauce and it’s even better now! I used to make it in a wok but anymore I use my large electric skillet because it has more surface area and everything cooks more evenly. This makes a big batch but it is one of those meals that everyone loves.
Sometimes I roast the vegetables in the oven to speed things up. While they are roasting I cook the beef and then it all gets tossed together with the sauce.

Filed Under: Asian, Beef

Sourdough Cinnamon Swirl Bread

January 7, 2022 by

If you’ve made my Buttermilk Sourdough Sandwich Bread then this recipe is going to look very familiar. I saw a recipe on King Arthur Baking for cinnamon swirl bread that used an egg wash to adhere the cinnamon swirl and thought I would try it with this recipe I love. I’ve made it about 4,875 times in the last few months and can vouch it is surely delicious and turns out amazing every time!

Adding that egg wash really seams to help the cinnamon sugar stay put and minimize separation of the layers.

This recipe makes 2 loaves and while you could scale down by half for one loaf I’ve never had an issue with both being used! It makes for a wonderful gift if 2 is too much or you can slice and freeze one and toast or make french toasts straight from the freezer.

Filed Under: Bread, Yeast, Sourdough Tagged With: , , ,

Instant Pot Collard Greens

December 29, 2021 by

I’ve fiddled with many ways of cooking collard greens and this is by far the easiest and my favorite.
After all, everything is literally dumped in the pot. No sautéing in steps, no watching a pot stirring, just dump it in your instant pot, turn it on and wait!

When I compared this method with sautéing in steps I found no real difference in taste or quality so why bother?

This may be a popular new years dish but I love it year round. Leftovers make a great healthy lunch and taste even better.

Serving with black eyed peas is a classic for a reason but they are good with so many dishes!

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Filed Under: Instant Pot (Pressure Cooking), Side Dishes Tagged With: , , , , ,