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Category: Baking

Kings Hawaiian Custard Casserole

A couple of weeks back, I made a French Toast Casserole for brunch. It was well received and delicious, but I, personally, was hoping for a much creamier custard center that just never materialized with this recipe. As I ate it, I kept thinking about what would give me the custard quality I desired. I knew it was the “bread,” and then that light bulb in my head appeared when I thought Kings Hawaiian rolls! Let me just say I could not get this idea out of my head, so even though I just posted the French Toast Casserole in…

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French Toast Casserole

We recently had a few folks over for brunch. I made three things that you have to know about.  The first is this incredibly easy French Toast Casserole. So simple and so delicious. Crispy top with soft, pillowy custard center.  You have to try this sometime. But the two others are also fabulous. I did not do anything different than the recipe called for, so here are links to the recipes.  I baked my scrambled eggs. OMG – they were the best. The fluffiest eggs I have EVER had. And I used a copycat recipe to make my ham taste…

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Boxed Cake on Steroids

Does anyone else agree that boxed cake mixes make lackluster cakes?  Yea, me too.  I find them crumbly and light in texture and flavor. So light that when you stab it with a fork, the bite falls apart and back on your plate. The only solution is to smash it onto the back of your fork and/or use icing or ice cream to collect the crumbs. Yes, I could make cakes from scratch, and I will now that I got a Kitchen Aid Stand Mixer. But sometimes you need something quick. Since I started learning how to bake (see past…

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Krispy Kreme Bread Pudding Again

I went to the local Krispy Kreme store in town, but the drive-through line wrapped around the building at three in the afternoon. Oh, heck no! I was not waiting for a box of guilty pleasures. Guilty pleasures require immediate gratification.  I planned to make a pan of KK bread pudding. Why? Because go big or go home and that is what was calling my name. So instead of making another batch, I will just share the original recipe that I posted four years ago. It is hard to believe that this blog is in its 4th year. So you…

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In These Times of Covid

In these times of Covid-19, we are day drinking, evening drinking, night drinking, binge-watching, and binge eating. We are supporting our favorite, now empty restaurants with takeout, curbside, and deliveries while we stress eat in between those deliveries. We are stressed about running out of toilet paper even though this is not a gastrointestinal disorder. As we fret, we wonder what people used before the advent of TP, only to be disgusted by the custom of “eat with your right hand, wipe with your left.” We are standing in line to get into Costco and Trader Joe’s. Kudos to both…

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Monkey Bread Hack – Oh. My. God.

I know you are sitting at your desk watching the clock. It is Thanksgiving week, and you just want to be home getting ready for the celebration. Well, this post will keep you busy for a minute, and you are going to love me and hate me for this one.  But I am not sorry for sharing this amazingly quick and simple way to make gooey, sweet, delicious Monkey Bread. Your kids will love me for sure! When the holiday season begins with the onset of Thanksgiving, it is a pretty good bet that you will find a package of King’s Hawaiian…

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Cobbler, Yes Peach Cobbler!

While I am not a fan of canned, jarred, or frozen peaches, I do love fresh ripe peaches right off the tree. There is nothing better than biting into one, slurping as you go, but still the juice runs down your chin. Over the past couple of weeks, South Carolina and Georgia peaches are abundant. (did you know that South Carolina produces more peaches than Georgia?) Local peaches are picked ripe so you can not let them sit too long. After eating a couple right out of the basket, it is then time for cobbler. Biscuit? Crumble? Or Batter Cobbler?…

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Gruyère & Caramelized Onion Tart

Better Than I Imagined Gruyère cheese has become one of my favorite cheeses since my time living in Sweden after high school. Yes, Gruyère is a type of Swiss, not a Swedish cheese but it was in Sweden where I ate it for the first time and it turned me into a cheese-crazed person. I have been thinking about making this tart for decades but the puff pastry scared the crap out of me. I thought that there is no way I would be successful in making it. Then I learned that most folks I know that use puff pastry,…

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