Blog Posts

HEALTHY Pumpkin Spice Donuts?!

9/14/2018

Use a disposable piping bag or even a an ordinary sandwich bag with the corner cut off to measure out the batter evenly.

Autumn will soon be officially upon us, that is according to the calendar, but pumpkin spice everything has already started to appear in coffee shops, bakeries and grocery stores. (I saw Pumpkin Spice Cheerios in the store yesterday.) Tomorrow I'm giving a demo called "Autumn Harvest Breads" which usually includes pumpkin scones with cream cheese filling, but I decided to mix it up a bit with my Multigrain Baking Mix. I had a recipe for pumpkin donuts, and decided to adapt it for the baking mix, which, according to all who sampled them, I got right on the first try. These are packed with whole grains, are baked rather than fried, and thoroughly delicious. The butter and sugar keep them from being entirely healthy, but you have to start somewhere, right?

Pumpkin Spice Donuts with Cream Cheese Frosting
1 cup pumpkin (not pumpkin pie filling)
2 eggs,
3/4 cup 2% or whole milk
¾ cup packed brown sugar
3 cups baking mix (Bisquick or use the link above for a healthier multigrain version)
2 teaspoons pumpkin pie spice

Cream cheese icing
2 ounces softened cream cheese
1⁄2 tablespoon butter
¼ cup milk
½ cup powdered sugar
1⁄2 teaspoon vanilla

Preheat oven to 375° F. and lightly grease two donut pans. In a medium-size bowl, combine pumpkin, eggs, and creamer/milk and whisk thoroughly. In a separate bowl, whisk together baking mix and sugar. Pour milk mixture into dry ingredients and stir until smooth. Divide batter into pans. Bake in preheated oven for 15 to 20 minutes or until slightly firm to the touch and an inserted toothpick comes out clean. Cool in pans for five minutes before removing from pan to a wire rack; frost while warm. For icing, whisk ingredients together in a small bowl. Add more sugar or more milk as needed for desired thickness, either as a thin glaze brushed on or a thick icing to be drizzled or spread with a spatula.

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Why I love pizza parties

7/24/2018

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Earliest photographic evidence of my pizza making, around 2000. Look how dark that beard is!

Already in the very first season of Breaking Bread with Father Dominic, I had an episode on pizza. Our Fr. Ronald, who came from a very Italian family and studied in Rome for several years, had been the community pizza maker, but wasn't always comfortable making the dough. He asked me to collaborate once and I was hooked. It wasn't long before I was trying new variations of dough and toppings, and developing my own recipes. To this day Fr. Ronald still tears pizza recipes out of magazines and leaves them in my mailbox for inspiration.

A portion of last year's pizza sauce harvest. That's garlic chives from the abbey herb garden in the front.

Pizza making inspired me to create a sausage recipe, and led to pizza sauce making and eventually, canning. At one time I was canning about 24 quarts of sauce every August, which was enough to get me through a year of pizza parties. Now I do somewhat less, in part because our community is fewer in number. But my fellow monks and my students continue to love pizza as much as I love making it. I used to use nothing more than a paring knife and a Foley food mill to make my pizza sauce, but I've since graduated to a Victorio Tomato Mill which makes short work of the normally arduous process of separating seeds and skin from the pulp. I usually enlist the help of some students, who are happy to contribute their labors to any project that will produce food!

As much as I enjoy eating pizza, what I really love is throwing pizza parties. I've hosted or catered dozens of them over the years, each of them unique according to the circumstances and the company, some more successful than others, but all of them memorable. Some were more upscale affairs, with guests seated in a formal dining room (fine china and a full set of cutlery) of a large mansion-like home (fountain in front and a big pool in the back). Others were much more casual, with everyone on bar stools around the kitchen island, taking pizza straight off the pan and eating it out of hand, not a plate in sight. I've invited three of our students for a modest pizza night and had eleven hungry kids show up, and on another night invited five of them and had no one show up. Some of my favorite pizza parties were reunions of my high school classmates (still crazy after all these years!) or of former students. One family won a pizza party at an auction and enjoyed it so much they built a wood fired pizza oven on their patio which they say is mine to use whenever I want! I've had a lot of fun with families who are my dear friends, and at a Knight of Columbus fundraiser with 150 people who were mostly strangers--at which I actually tossed a crust in front of the whole crowd and dropped it on the floor! You can enjoy the pictures of some of these events below, and click HERE to see some of my bread blogs about pizza.

And in all these circumstances, there was one constant: the warmth of fellowship that comes from breaking bread together. There's no question that I enjoy introducing people to new flavors and unusual ingredients---at one party I served a carbonara pizza made with real guanciale and imported pecorino romano cheese that was so delicious it made an ex-Marine cry. But even when all I have is Kraft mozzarella and some leftover bacon from breakfast, bringing people together to share food and fellowship is a glimpse, a foretaste as it were, of the joy of the Eternal Wedding Feast, the Supper of the Lamb, the banquet hall of the new and eternal Jerusalem. Robert Capon in his book The Supper of the Lamb puts it best:

“For all its greatness (trust me—I am the last man on earth to sell it short), the created order cries out for further greatness still. The most splendid dinner, the most exquisite food, the most gratifying company, arouse more appetites than they satisfy. They do not slake man’s thirst for being; they whet it beyond all bounds. Dogs eat to give their bodies rest; man dines and sets his heart in motion. All tastes fade, of course, but not the taste for greatness they inspire; each love escapes us, but not the longing it provokes for a better convivium, a higher session. We embrace the world in all its glorious solidity, yet it struggles in our very arms, declares itself a pilgrim world, and, through the lattices and windows of its nature, discloses cities more desirable still.

After all that, and the photo gallery, you may be wondering, "How do I get invited to one of these parties?" (You might also be wondering, "Why does he have that apron on inside out?") The answer to the first question is pretty simple: people ask me to help them throw a pizza party---at their home, as a fundraiser, maybe as a family celebration---and if I can work it into my schedule and they can afford the mileage, I do. (Incidentally, I generally have to schedule events about nine months in advance.) I don't have a specific fee for doing it and I freely admit to having a bias in favor of Catholic charitable organizations, although I've been known to consort with Lutherans and Methodists, too. Sometimes it's just that people come to the abbey on retreat and they get invited into the kitchen, or the stage crew gets done working a little early and I happen to have some crusts in the fridge. As one of our alumni put it: "You hang out with Fr. Dom long enough, he'll feed you---and the Dom can cook."

It never hurts to ask.

Contact Fr. Dom

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Lake Thunderbird 2018 Day #6

7/6/2018

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Pizza on the grill trial #2 today, trying to learn from my mistakes and fine tune my technique for this particular grill and stone. Scientific method prescribed that I make the exact some kind of pizzas, although the dough was slightly different in that I used more bread flour and no sourdough starter. I set the grill temp at 475° F. from the very start, to see if that would keep the stone from overheating. I made the sausage pizza first and after five minutes of baking with the lid closed, I got decent results, although I thought that the cheese should have been a little more melted. The bottom, alas, was still overdone on some spots, as you can see.

I then turned the grill off completely and left the lid open so everything could cool down a bit, then reset the burners at the lowest possible setting. The thermometer on the lid registered at just under 450° F., so I assembled another Four Cheese Tomato Top pizza, put it on the stone and closed the lid. After exactly five minutes, I discovered similar results: top just slightly underdone, and the bottom too dark in places.

So are there further adjustments to be made? The grill temp doesn’t go any lower than 450° F., unless I only turn on two burners, which will be my next experiment. I think I’ll also try adjusting the hydration of the dough---mine tends to be drier than some recipes---and I suspect that a using traditional stone rather than the space age micro-crazed black one will yield different and perhaps better results. But alas, tomorrow is my last day here at the lake and I have to spend most of my time cleaning up and packing. It takes a good hour just to pack all the kitchen gear I brought! But there will no doubt be a sunny day in August or September when I have a few free hours and can come back just for the afternoon and test some more. Maybe I’ll bring some friends along so I don’t have to do all the clean-up!

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Lake Thunderbird 2018 Day #5

7/5/2018

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Today after lunch with a former student in town and a little grocery shopping, I got down to business with pizza on the grill. I actually started the process hours before by making a small batch of pizza dough at 10:00 a.m. and putting it in the refrigerator for a long, slow rise. This method yields better flavor and texture in the dough. I discovered this life-changing insight by accident once when the only time I had to make dough was early in the day, but it’s been confirmed by Christopher Kimball of America's Test Kitchen. Do not believe the snobs who say it has to rest in the fridge for two days---who has time for that?

I had read many accounts of how to successfully create pizza on the grill, but I decided to start with using a pizza stone on the grate, because that was closest to the method I used in the oven at home. Here’s a portion of what I found on the Bon Appetit website:

On a Gas Grill
We like using a gas grill for this (I know, right? We never say that!) The even heat eliminates a huge variable. Place a pizza stone on the grates and set the burners beneath to medium-high. Allow the grill to heat, covered, with the stone inside. When the grill is super hot—a thermometer should register around 500°, about 10 minutes—remove the lid, place an 8-oz. ball of dough stretched to a 12"–14" oval on the stone, add your toppings, and brush the crust with a little olive oil. Replace the cover with vents open and cook until underside of crust is browned and cheese is bubbling, 7–9 minutes. Using a couple of large metal spatulas, transfer the pizza to a platter or board. Let cool for a few minutes, slice, and watch everyone freak out.

As I have acknowledged many times, I am not very good at following recipes too precisely. In this case, however, having very little experience of grilling pizzas, I decided that slavish obedience to directions was a necessary virtue. I placed an Emile Henri pizza stone on the grill and heated it on medium high as directed. I made a 12” Four Cheese Tomato Top pizza with 8 oz. of dough, put it on the preheated stone on the grill, and after only five minutes, this is what it looked like.

And this is what it looked like on the underside.

“Watch everyone freak out” indeed. My reaction aloud was anything but polite and will require sacramental confession, absolution and penance upon my return to the abbey. Another website, The Kitchn, had this to say:

Every grill is different! You know your grill and it cooks differently than mine. Your pizza may take longer or shorter depending on how hot the grill gets and where your areas of direct and indirect heat are. Consider your first pizza a sacrifice to learning just how to control your grill temperature.

Well, a sacrifice in the book of Deuteronomy is a burnt offering, so I guess I managed that much.

Okay, so a reduction in heat, another crust carefully weighed and topped lightly with sauce, precooked sausage, and a mixture of Italian cheeses. After only four minutes on the pizza stone, again with the lid closed, the bottom was perfect but the top was underdone---I was unable to produce a photo that adequately demonstrated this and was forced to consume the evidence of another failure.

And but me no buts about “It’s not a failure, you’re just learning, I’m sure it tasted fine, blah, blah, blah.” A failure it was and thanks be to God. We have a saying on the stage crew at St. Bede Academy: “Fail often to succeed sooner.” Although I have scant patience for it in many other situations, in the context of the test kitchen at least, I like failure---it’s the only way to learn anything worthwhile, because it means you’re attempting something slightly beyond your abilities. Before this week, I could count on one hand the number of times I have cooked anything on a grill. The fact that I don’t have third degree burns and a smoking hole where the cabin used to stand is itself an achievement.

So what went wrong? First off, I think this “new ceramic technology” from Emile Henry isn’t as great as the manufacturer thinks it is. Does the black surface with “micro-crazed” glazing retain too much heat? Should I have waited longer to make the second pizza, allowing the stone to cool more? Should I have used a traditional unglazed stoneware round (I have two at the cabin, although one is actually too large to fit on the grill). I’m not willing to give up on Emile just yet, but more experimentation is required—it’s a bad workman who blames the tool in his hand. The directions in the booklet say: “Let stone heat up to 500 - 700° F. depending on your recipe.” At 700° I suspect the pizza would have spontaneously combusted when I closed the lid to the grill.

Secondly, are the burners on this particular grill too close to the stone? As a heat source they are closer than in some ovens, but in a wood fired oven the heat is even closer, so not sure what to think here. I do know that the lid of this particular grill has vents in the back over one has no control, so it’s possible I’m losing too much heat out the back to cook the tops adequately. Again, I have to experiment more with this grill to get some answers.

Lastly, should I use someone else’s pizza dough recipe? The one I made was pretty close to the one provided by the pizza stone manufacturer, although I tossed in a little sourdough starter to give it some extra flavor. I can’t imagine that particular variable made a huge difference, and I’ve probably made ten different doughs to use in as many different kitchens---and in wood fired ovens---and never had a problem.

I’m determined to solve this problem, perhaps to make another attempt tomorrow, but for now I’m out of dough and toppings, so I think I’ll watch a movie and enjoy some popcorn---if I can get the microwave to work.

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Lake Thunderbird 2018 Day #4

7/4/2018

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Today is the Fourth of July, an important day in our nation’s history of course, and in my family’s history as well. My parents were married on this date in 1957, and it remained one of my mother’s favorite holidays, even after my parents divorced in 1969. Nearly every year we attended the Peoria Municipal Band Concert at the amphitheater in Glen Oak Park, just a few blocks from our house. My mother would be fully decked out in red, white and blue---in later years she even collected a patriotic vest, hat and shoes covered in sequins. When they played “The Stars and Stripes Forever” she handed out small flags to us and other nearby children and led a small parade around our picnic blanket. Even today when I hear that song, I smile---and cry a little, too, now that she’s gone.

I did very little to celebrate Independence Day, other than to indulge in the luxurious freedom of reading a book---a novel, not something I had to study or prepare a lecture from---for virtually the entire day. I took a little time off to use up some bananas that had been riper than I realized when I brought them to the cabin, so I was glad to have Fannie Farmer along for a banana bread recipe, and ran to Walmart to pick up a cover for the grill. Although there were several fireworks displays scheduled in nearby towns, some instinct kept me reading at the dining table after my beans-and-weenies supper. By the time darkness fell, it was pouring rain like the end of the world, and it’s still raining lightly as I write this at 10 p.m.

So that’s the freedom I celebrate and am grateful for tonight—the freedom to relax and do very little. I am grateful for the financial and social stability that allows me to spend a careless day alone in a small cabin without anxiety that I can’t afford a day without gainful employment, without fear of who might come knocking on the door. Is it any wonder that immigrants and refugees stream to our shores and borders? Centuries of men and women fought battles---military and political and intellectual---to secure such freedoms. To them, we owe our deepest gratitude.

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Lake Thunderbird 2018 Day #3

7/3/2018

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Recipe for these whole grain pancakes at https://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe

My sourdough pancakes were somewhat less than successful this morning, because I was careless about measuring the baking soda. Anyone who has watched me in the kitchen at home knows that I am a “grandma baker”: like a grandma who has been making the same recipes for many years, I don’t do a lot of measuring of ingredients. But in the case of baking soda, I have learned to my sorrow, one must proceed with more caution.

Sourdough yeast and its accompanying lactobacilli produce acids, which is where the tangy flavor comes from. By added something alkaline (baking soda) you get carbon dioxide bubbles, which creates a lighter, fluffier product. But the rule of thumb is “1/4 teaspoon of baking soda per cup of flour”. Evidently, my eye was less than accurate this morning, because the pancakes were fluffy but had a decided chemical taste, indicating that there was more baking soda than could be neutralized by the acids in the batter. As usual, I mixed my starter with multigrain flour and a little filtered water the previous evening so it could develop overnight, but chemistry trumps even the best of intentions!

So I kept that maxim carefully in mind as I worked on my “Fruit and Nut Bread To Serve with Cheese” (gotta come up with a better name) this afternoon. The recipe I used for inspiration had less than two cups of flour but 2 teaspoons of baking powder and ½ teaspoon of baking soda, both which seem a little high to me, given the small amount of flour. Also the original recipe had no source of acidity to it—no lemon juice, brown sugar, buttermilk, or cream of tartar, to name the usual suspects. So I don’t know why baking soda was part of the recipe in the first place.

But my adapted recipe uses yogurt as one of its liquids, so a quarter teaspoon of baking soda makes sense, along with 1 ½ teaspoons of baking powder. I knew that using the bare minimum would result in a denser bread, but that’s what I was hoping to achieve: something moist and dense that could stand up to aged cheeses. As you can see, the results were beautiful, but not entirely satisfactory. I think I used too much dried fruit---even paired with sharp cheese, the bread was cloyingly sweet. I also should have gone with my initial thought of omitting the vanilla called for in the original recipe, as that flavor didn’t pair well with the cheese either.

By itself, served warm with butter, the bread still seemed too sweet to me but I suspected it might still be enjoyed by the officers at the local police station. That’s where I usually take my test recipes when I’m at the lake cabin, so I don’t blow my blood sugar sky high! They 9and all first responders) stay plenty busy during the 4th of July celebrations, so if you have an extra plate a cookies, drop them by the local station.

Find out other ways to show support for police, firefighters and EMT's at https://thankyoufirstresponder.org/

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Lake Thunderbird 2018 Day #2

7/3/2018

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After I said morning prayer and cleaned up after my sourdough pancake breakfast, I made a batch of multigrain dough. I can’t give you the exact recipe, but it had white bread flour, a multigrain mix I brought (whole wheat, cornmeal and oatmeal), the leftover sourdough pancake batter, a cup of warm milk and a cup of cold coffee, along with yeast, a little sugar, salt, two eggs, and vegetable oil. I kneaded it a solid 15 minutes to make sure I developed the gluten matrix, which takes more time in a multigrain dough. After it proofed for just over an hour, I shaped six hamburger buns, four hot dog buns, and a sandwich loaf. Before long the cabin smelled glorious, and there was a week’s worth of bread cooling on the counter.

Although it’s not absolutely necessary to have them, I used special pans for the hamburger buns. I’m not sure if they are for buns or for muffin tops (I’ve seen them labeled both ways) but they make for a nice uniform shape. A hamburger bun requires about 2 ounces of dough, perhaps more if you’re serving a half pound burger. My burger for supper was more modest and the bun was a perfect size. The burger itself did not remain on the plate long enough to get a picture, but as you can see above, at least I managed to get a shot of the buns cooling on the picnic table on the front patio!

Now that I have the grill up and running, I’ll have to start experimenting with pizza. I’ve heard a lot of people swear by pizza cooked directly on the grate, but that doesn’t appeal to me as much as heating a pizza stone in a closed grill, which seems to me to imitate an authentic pizza oven more closely. They even make inserts for kettle grills that transform them into pizza ovens—I may have to make an investment in one before long. My long term goal is a wood-fired pizza oven for the west patio of the monastery---but more on that another day.

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Lake Thunderbird 2018 Day 1

7/1/2018

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It has been far too long since I have posted a bread blog, not because I haven’t been baking, but because I have stuck to familiar breads--family favorites, if you will--rather than exploring anything new. So the brethren have enjoyed cornbread, dinner rolls like ones on the left, almond spiral and Coffeecake Exceptionale on several occasions in the last few months, with the occasional strawberry-rhubarb dump cake when strawberries were cheap and the rhubarb was ripe. There have been no complaints!

But this week I have made my annual pilgrimage to our little retreat cabin at nearby Lake Thunderbird, and that means experimentation! There are always too many recipes to choose from (thanks to Pinterest and my extensive cookbook collection!) but I have some direction from my publisher. He wants a new edition of Thursday Night Pizza, possibly with more color photos, but certainly with a chapter on pizzas on the grill and using a wood fired pizza oven, since both of these methods are becoming increasingly popular in backyards, on decks and patios, across the United States. More on this subject in a later blog.

I also want to try one or two recipes from The Fannie Farmer Baking Book, which I didn’t even know existed until I found a copy at a second hand shop, although it was published in 1984. With 800 recipes, it starts with 145 pages on pies and pastry and works its way through cookies, cakes, yeast breads and batter breads. I’m sure several blogs will be devoted to its recipes over the next few months. BTW, there are a lot of used copies available on line for far less than what I paid for it. Between this and my Breadhead Bible you'd be set for recipes for decades to come!

This one is from Taste of Home, but I want mine to have even more fruit and a lot of nuts as well.

My other project is to develop a bread studded with dried fruit and nuts that doesn’t taste like Christmas fruitcake and pairs well with both fresh and aged cheeses. I found a recipe in a small book I found in my mother’s collection that will serve as a starting point, but I think it needs some tweaking. I’m sure the staff at the Lake’s clubhouse will be happy to serve as taste testers. The one at the right from Taste of Home is kind of what I want except I want to use Greek yogurt rather than eggnog. I'll keep you posted.

As usual, I brought along my sourdough starter, the one which I collected several years ago on the back deck of this very cabin. I use it to make multigrain sourdough pancakes, one of my favorite breakfasts, accompanied with a reduced-fat breakfast sausage I make with lean ground pork and ground turkey. I haven’t published it before, but I used it in my new Craftsy class “Baking with Herbs and Spices” for Sausage Roll Ups, so here it is.

Reduced Fat Breakfast Sausage
1 lb. ground turkey
1 lb. lean ground pork
2 tsp. dried sage
1 to 2 tsp. salt
1 tsp. ground black pepper
1 tsp. garlic powder
½ tsp. dried marjoram (optional)
¼ to ½ tsp. crushed red pepper

Mix thoroughly and refrigerate until use. I cook up the whole batch in patties and toss them into a ziplock bag in the freezer. One minute in the microwave and they are ready to serve.

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National Donut Day 2018!

5/31/2018

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Every year the first Friday of June is National Donut Day, something I write about on this blog or on Facebook nearly every year (HERE is a collection of my Bread Blogs on the subject). My personal favorite is plain glazed like the beauties to the left, but decided to make the slightly healthier baked donuts this afternoon.

Few baked goods tempt me the way donuts do, and most of them, it must be admitted, are not a heart-healthy, diabetic-friendly choice on a breakfast buffet. I have always pooh-poohed baked donuts, but today's Chocolate Spiced Donuts turned out to be far better than I expected. Among the other advantages of this recipe is that you can substitute a gluten-free baking mix and still get excellent results, which is true of most cake donut recipes. The pans can be found in specialty shops and some larger department stores---surprisingly, I got one of mine at Ace Hardware and, not surprisingly, the other one at the Salvation Army store!

Baked Chocolate Spiced Donuts with Mocha Frosting
Donuts
¾ cup of all-purpose flour
⅓ cup granulated sugar
¼ cup cocoa powder
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground allspice
½ teaspoon cinnamon
¾ cup buttermilk
1 egg
¼ cup vegetable oil

Frosting (see directions)
1 cup powdered sugar
2 tablespoons cocoa powder
1 teaspoon instant coffee
2 or 3 tablespoons of milk or half and half

Preheat oven to 375° F. and lightly grease a donut pan. In a medium-size bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt, allspice and cinnamon and whisk thoroughly to combine. In a separate bowl, whisk together buttermilk, egg and oil. Pour milk mixture into dry ingredients and stir until smooth. Divide batter into pan. Bake in preheated oven for 15 to 20 minutes or until slightly firm to the touch and an inserted toothpick comes out clean. Cool in pans for five minutes before removing from pan to a wire rack; frost while warm. For frosting, whisk ingredients in a small bowl until smooth. Warm slightly in a microwave before dipping donuts, smooth side up, into frosting. Let excess drip off and return to the wire rack to firm up.
Makes six regular size donuts.

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Craftsy Class #2: Baking with Herbs and Spices

4/9/2018

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For those who don't follow me on Facebook, you may not have heard the news that I was asked to tape another bread class for Craftsy.com. I just back from Denver where the company is based, after four days in their "Studio F", which is a defunct cooking school converted into a TV studio for their cooking classes. It's located in the Ice House building, just up the street from Coors Field where the Rockies play.

Shooting my second Craftsy Class "Baking with Herbs and Spices"

The class is "Baking with Herb and Spices" and is made up of six different lessons of about 20 minutes each, with two recipes thoroughly demonstrated in each lesson.

Lesson 1: Multigrain Baking Mix
Multigrain Baking Mix
Waffles with chicken and sherry cream sauce
Welsh Cakes

Lesson 2: Skillet Breads
Apricot Skillet Bread
Farinata

Lesson 3: Savory side breads
Savory Biscotti
Cheddar Chive Breadsticks

Lesson 4: Spirals and Swirls
Sausage Roll-Ups
Italian Herbal Swirl

Lesson 5: Summer and Fall
Tomato Bacon Galette with Gorgonzola
Whole Wheat Stuffing Bread

Lesson 6: Herb Breads with a meaning
Housewarming Rolls
Herbal Encouragement Bread

Some of these recipes you'll recognize from previous posts, and dedicated Breadheads will remember the others from the Breaking Bread with Father Dominic cookbooks, or from my live demos. I'll be posting some photos from each lesson over the next few weeks, along with descriptions of my experiences"behind the scenes". As usual, the Craftsy crew was wonderful to work with. Here's my kitchen crew and I on Friday after an 11 hour workday, and as you can see, we're still friends and we're still smiling! The irony in this photos is that the breads we're holding are rock-hard prop breads from the set that we didn't bake!

The class will "launch" some time in April, and when it does I'll post some special links for an introductory discount, plus hold a drawing for a free subscription to the class. Keep checking in for details!

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HEALTHY Pumpkin Spice Donuts?!

Why I love pizza parties

Lake Thunderbird 2018 Day #6

Lake Thunderbird 2018 Day #5

Lake Thunderbird 2018 Day #4

Lake Thunderbird 2018 Day #3

Lake Thunderbird 2018 Day #2

Lake Thunderbird 2018 Day 1

National Donut Day 2018!

Craftsy Class #2: Baking with Herbs and Spices

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