Category: baking

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Stuffed French Toast Strata

A casserole dish with baked stuffed french toast strata
Golden brown, crunchy, buttery, sweet. So good.

I’m almost positive that my mom got this recipe from the proprietors of a B&B we stayed in in Seward, AK. We stayed there as part of a trip to catch some salmon during a visit to my Aunt Kathy who lived near Anchorage at the time. I remember eating something like this for breakfast and my mom asking for the recipe, but I certainly wouldn’t swear on anything that this was it. While we’re on the subject, does anybody else find B&Bs awkward? That was the only time I’ve stayed in one and I felt like they thought I was family…but in a weird way. Like they would eventually realize we weren’t. Would make for a great movie script, but not such a great real experience.

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Chocolate Revel Bars

 

Close up of the bars shows the melty chocolate.
Crunchy topping and ooey-gooey chocolate. Good when cooled, but ah-may-zing when still warm.

When I mentioned that I was going to be making “chocolate revel bars,” just about everybody I told got a quizzical look on their face and asked “what’s that?” I wasn’t sure if that meant that this was an original recipe to the family or not. Turns out not. Google turns up several places with the exact recipe you’ll find below. Now let’s all pretend we don’t know that and continue on.

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Port Cake

Bundt cake with a bottle of tawny port.
Use a tawny port for this cake…or any other booze that strikes your fancy. Whatever floats your boat.

As far as baking goes, this recipe is a bit of a cheat. It’s an easy and tasty cheat, however, so I don’t mind sharing it with you. You take a box mix, add a box of instant pudding, and then make it according to the cake’s package directions. With one exception: you substitute the water with alcohol. You may have had rum cake made this way, but I saw one made with tawny port recently and decided to give it a go.  Continue reading “Port Cake”

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Rhubarb Pie

A rhubarb pie with a slice removed
Can you tell what the secret is by looking at this? Come back after you’ve read the whole post and look again.

My grandma made the best rhubarb pie. The best. It was tart and absolutely full of wonderful rhubarb flavor. No strawberry to get in the way of tasting just pure rhubarb. Or at least I thought it was pure rhubarb. It wasn’t until very recently that I was informed that grandma added something else to her rhubarb pie. Most people are surprised when they hear what it is. Continue reading “Rhubarb Pie”

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What inspires us

We decided to get this here blog up and running because we were inspired by what we see others doing. There is a whole generation of women and men getting excited about food and crafting. Not only that, but they are sharing it with the world—sometimes stunningly well. Part of our motivation for working on this blog is purely selfish: we want to have a place to remember some of the great stuff we see.

You’ll see some of our favorite sources for inspiration in our “who we like” section at the bottom of the page, but we want to know who you like, too. Comment here to let us know who inspires you with their work. Who are your favorite cooks, crafters, and writers? Who helps make staying-in as good as (or better than!) going-out?

Let’s spread the love, folks!