Category Archives: baking

Kitchen Tools Part 2

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Kitchen Tools Part 2

Back in November—just before that big cooking holiday—I shared a few favorite kitchen tools as gift ideas. Since then, I’ve had time to reflect, experiment, and expand my list of must‑haves. Consider this Part 2 of my kitchen essentials journey.

My Must‑Have Kitchen List

  1.  Digital Kitchen Scale

    Precision matters. A scale takes the guesswork out of measuring, and in baking, accuracy can be the difference between “good” and “wow.” You can order from Welcoming Haven Here

  2.  Rolling Pin

    I’ve tried patting dough down by hand, even rolling it with a can. Trust me—nothing compares to a well‑balanced rolling pin. My wooden one has become a loyal companion, though marble and silicone versions are out there too. Shop Rolling pins at Amazon here

  3.  Pastry Brush

    For years I used a bristly brush that looked like it belonged in a shaving kit. Then a silicone pastry brush appeared on my counter—game changer! I use it for egg washes, grilling, glazing, and more. Easy to clean, no bristle drama. order here

  4. Pastry Mat or Board

    Confession: I don’t own one yet, but it’s on my wish list. Rolling dough on parchment paper is a struggle. A pastry mat offers a non‑stick, flat surface that keeps counters clean and dough intact. You can order one here

  5. Cooling Racks   

    I upgraded from flimsy little squares to heavy‑duty racks, and wow—what a difference. Cookies, breads, and cakes cool evenly, with plenty of air circulation. Cleanup is simple, too. Available at Welcoming Haven here

  6. Whisk & Silicone Spatulas…

    A sturdy whisk helps you quickly blend batters, whip cream, or aerate eggs for fluffier cakes and pastries. I have a dozen (at least)  of different sizes. Meanwhile, silicone spatulas are perfect for scraping every bit of that delicious batter from bowls or folding in delicate mixtures like foamy egg whites into decadent chocolate for a mousse creation. Find them at Welcoming Haven here.

 

I’ve got more tools to share, but for now I’m off to bake cookies for the annual cookie exchange. What’s on your own must‑have list?

 

Disclosure:

Some of the links on this site are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no extra cost to you. These commissions help support the content I create and keep this site running.
I only recommend products and tools that I believe add value and that I would use myself. Your trust is important, and I strive to provide honest, helpful information.

Cranberries and Apples Oh My!

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Cranberry Apple Season: A Holiday Feast

The holiday season is filled with more than twinkling lights and wrapped gifts—it’s filled with food! Oh yes, this time of year is a minefield for anyone watching their waistline or blood sugar. Turkey itself isn’t the culprit—it’s pure protein. Keep the gravy light, go easy on the mashed potatoes, and you’ll be fine. But beware: the snacks and sweets are lurking, ready to ambush you.

 

🍎 Apple season is in full swing.

At the grocery store, totes of apples are priced far lower than buying just a few loose ones. Of course, that means I walk out with three times more apples than I need. And what happens next? Baking. Pies, muffins, pancakes… all those sugar, fat, and carb-laden delights that taste so good but spell trouble for the waistline.

🥧 Apple pies—whether plain or the ooey-gooey skillet version—are irresistible.

Skillet Apple Pie – Fresh out of the oven

Mornings often begin with a Big Apple Pancake. Yum!

🍒 And then come the cranberries. If only I could resist! But fresh cranberries are only here for a few short weeks, and Massachusetts is the heart of cranberry country. So yes, I grab a bag… or two… or three. Get ready to boogie in the bog!

How do I love thee, fresh cranberries? Let me count the ways…

  1. Cranberry Christmas Cake
  2. Cranberry Sauce
  3. Cranberry Muffins
  4. Cranberry Breakfast Cake
  5. Cranapple Crumb Pie
  6. Christmas Cranberry Pound Cake
  7. Cranberry Nut Bread
  8. Sour Cream Cranberry Bread

And the list goes on. Honestly, I’m gaining pounds just writing this!

So let’s wrap it up before I raid the kitchen again. Keep an eye on Mom’s Recipe Corner at Welcoming Haven—I’ll be sharing these cranberry and apple creations as the season unfolds. And come January, you can join me at Weight Watchers to undo the damage. After all, Valentine’s Day is right around the corner… and I’ve got a fudge recipe waiting for you.

Cranberry Breakfast Cake- going fast!

 

Need a Last Minute Gift Idea?

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Heads up, kitchen explorers!
This post contains affiliate links, which means I may earn a small commission if you click and buy—at no extra cost to you. I only recommend tools and treasures I truly love and think you will too. Thanks for helping keep the oven warm and the creativity flowing at Around Dusty Roads and Welcoming Haven!

Why Kitchen Tools Make Great Gifts

How many times have you heard someone say, “Oh, I don’t cook”? Every gathering turns into pizza delivery or Chinese takeout. These non-cooks have never experienced the joy of serving a home-cooked meal and watching friends and family dig in with delight.

🔪 From Intimidation to Inspiration

When you’re just starting out, the kitchen can feel like a foreign land—filled with mysterious gadgets and intimidating expectations. At first, it may seem overwhelming. However, with just a few essential tools, that sense of dread can begin to fade. Before long, cooking transforms from a chore into a creative, rewarding ritual—one that brings joy, confidence, and delicious results

🧰 Essential Tools for a Welcoming Kitchen

I’m a firm believer in having the right tool for the right job. Sure, I improvise now and then—but let’s start with the basics and see if we can outfit your kitchen to become a true Welcoming Haven.

🧰 Your Starter Kitchen Toolkit

Here are my must-have essentials for any budding home cook:

  • Chef’s Knife – The MVP of the kitchen. A broad, sharp blade makes chopping, slicing, mincing, and dicing a dream. Invest in one good knife and you’ll feel like a pro. Shop here
  • Saucepan (3–4 Quart) – Look for a heavy-bottomed pan with a secure handle and tight-fitting lid. Nonstick options make cleanup a breeze. Shop here
  • Skillet – A good skillet conducts heat evenly and lasts for years. Stainless steel, cast iron, or lined copper are excellent choices. Nonstick is great for beginners. Shop here
  • Baking Sheet – Choose a sturdy, rimmed sheet made of heavy-gauge aluminum or steel. Skip nonstick here—those coatings wear out and can affect your results. Shop Here
  • Colander – Essential for draining pasta or rinsing produce. Simple, but indispensable. Shop here
  • Mixing Bowls – You can’t whip up a cake without something to mix it in! Stainless steel is durable and versatile, glass is microwave-safe, and plastic is lightweight (but can stain over time). Shop Here
  • Can Opener – Electric models are convenient, but a manual opener (like the OXO Good Grips) is a must-have—especially during power outages. Shop Here
  • Wooden Spoon & Silicone Spatula – Wooden spoons are gentle on cookware and stay cool to the touch. A silicone spatula is perfect for mixing, scraping, and folding. Shop Here
  • Peeler – More efficient (and safer) than a paring knife for many tasks. Great for potatoes, carrots, apples—you name it. Shop Here
  • Digital Kitchen Thermometer – Crucial for food safety. Don’t guess—know when your meat, poultry, or eggs are cooked to safe temperatures. Shop Here
  • Measuring Cups & Spoons – Precision matters. These tools help you follow recipes accurately and recreate your favorite dishes every time. Shop Here
  • Tongs – Protect your hands while flipping, lifting, or serving hot food. Once you have them, you’ll wonder how you cooked without them. Shop Here
  • Cutting Boards – Protect your counters and prevent cross-contamination. Use separate boards for meat, veggies, and bread for extra safety. Shop Here

🍳 Start Simple, Cook Confidently

These are my go-to essentials for anyone starting their culinary journey. Of course, there are plenty more tools you can add over time—but this kit will give you a solid foundation.

I didn’t include storage containers because most folks already have something for leftovers. But if you’re gifting, a set of glass containers or beeswax wraps makes a lovely add-on.

As Julia Child would say—Bon appétit!

 

Oh That Cast Iron Skillet

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🍳 Cast Iron Adventures & a Rule-Breaking Apple Pie

We’ve been busy in the kitchen lately—Skillet Meatloaf (a personal favorite), Apple Pancakes, and even a quick Skillet Lasagna. But let me be clear: tomato sauce and cast iron skillets don’t mix. The acidity can damage the seasoning. Still, it’s a great weeknight lasagna recipe—just use a different pan.

Apple Pancake

 

But today, we’re talking cast iron. And pie. Specifically, a skillet apple pie that made me break all my pie rules.

🥧 My Pie Rules

Before we dive in, here’s what you need to know about me:

  • I love apple pie. The only pie I love more is strawberry rhubarb.
  • My mom was a champion pie baker. We always had pie, especially around the holidays.
  • My dad and I once ate an entire apple pie by ourselves—just one more little slice at a time. It’s a family legend.
  • I don’t bake pies anymore. It’s just me, and I don’t need all those sweet calories.
  • When (if) I do bake pies, I NEVER use refrigerated pie dough. I ALWAYS make it from scratch.

So now that you know the basics… I’m about to break every single one of those rules.

🍏 Easy Skillet Apple Pie

This recipe popped up in my feed from the Southern Living Test Kitchen. I set it aside, but like a magnet to iron, I kept coming back. Eventually, I gave in and headed to the grocery store.

Granny Smith apples? No problem. Braeburn? Never heard of them. They didn’t have any, but they did have Honeycrisp and my old standby, McIntosh. According to Google, there are seven good substitutes for Braeburn. I went with the familiar—McIntosh.

Then came the refrigerated pie dough. Cue dramatic pause. I’m not a fan. I prefer flaky, tender crusts made with lard or Crisco. But I promised myself I’d follow the recipe. So… refrigerated pie dough it is.

📝 The Recipe

Ingredients:

  • 2 lbs. Granny Smith apples
  • 2 lbs. Braeburn apples (I used McIntosh)
  • 1 tsp ground cinnamon
  • ¾ cup granulated sugar
  • ½ cup butter
  • 1 cup firmly packed brown sugar
  • 1 (14 oz) package refrigerated pie crust (2 crusts)
  • 1 egg white
  • 2 Tbsp granulated sugar
  • Ice cream or sharp cheddar cheese (optional)

Directions:

Step 1: Prepare the Apples
Preheat oven to 350°F. Peel apples and cut into ½-inch wedges. Toss with cinnamon and ¾ cup granulated sugar. Set aside.

Step 2: Prepare the Crust
Melt butter in a 10-inch cast iron skillet over medium heat. Add brown sugar and stir constantly for 1–2 minutes until dissolved.
Remove from heat and place one pie crust over the brown sugar mixture.

Step 3: Add the Filling
Spoon apple mixture evenly over the crust.

Step 4: Add the Top Crust
Top with the second pie crust. Whisk egg white until foamy and brush over the top. Sprinkle with 2 Tbsp granulated sugar.
Cut 4–5 slits in the top to allow steam to escape.

Step 5: Bake
Bake at 350°F for 1 hour to 1 hour 10 minutes, or until golden brown and bubbly.
Shield with foil during the last 10 minutes if needed to prevent over-browning.
Cool on a wire rack for 30 minutes before serving.

Serve with ice cream or a slice of sharp cheddar cheese.

🧼 Notes & Tips

  • Use a drip pan or line the bottom of your oven with foil—this pie bubbles over, and cleanup without protection is no fun.
  • Surprisingly, the tougher refrigerated crust holds up well against the gooey filling.

Now I’m stuck with a delicious 10-inch apple pie. Guess I’ll just have to take one for the team. I’m going to enjoy every bite—and I hope you do too.

🍂 Welcoming Haven Picks (Affiliate Links)

If you’re inspired to try this recipe, here are a few cozy kitchen picks from Welcoming Haven that fit right in:

As an affiliate, I may earn a small commission if you make a purchase through these links—thank you for supporting Around Dusty Roads and Welcoming Haven!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

National Mincemeat Day

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🥧 Wait… There’s a National Mincemeat Day?

Who knew National Mincemeat Day was a thing? I certainly didn’t. Honestly, I wasn’t even sure what mincemeat was. Is it meat? Is it fruit? Is it some kind of culinary prank? I vaguely remember my mother making mincemeat pies around the holidays, but I never tried one. (Sorry, Mom.)

Stock photo

🤔 So What Is Mincemeat?

A quick Google search cleared up some of the mystery. Turns out, the original mincemeat recipe dates back over 500 years and was a hearty mix of diced fruit, meat, and distilled alcohol—because apparently, nothing says “festive” like boozy meat-fruit pie. It was used as a pie filling and featured spices like nutmeg and cinnamon, which are more fruitcake than steakhouse. Speaking of fruitcake… I’m not a fan. So maybe that explains my lifelong avoidance of mincemeat.

🕰️ From Preservation to Pie

Back in the day, bakers preserved meat with fruits and spices. Then, sometime around the 5th century, someone had the brilliant idea to toss it all into a pie. Voilà—mincemeat pies were born. Fast forward to the 19th century, and the meat started to disappear, replaced by raisins, apples, and candied lemon peel. By the 20th century, even meatless versions were still called mincemeat. Because why not confuse everyone?

🧪 A Quick Mincemeat Recipe (That I Will Never Make)

Once again, Google came through with a recipe. Full disclosure: I’ve never made mincemeat, and I don’t plan to. But if you’re feeling adventurous—or just want to impress your great-aunt Mildred—here’s a simple version to try. Or skip the kitchen and grab a jar from the store. If you do try it, let me know how it goes. I’ll be cheering you on from a safe, mincemeat-free distance.

Ingredients:

  • 2/3 cup (90g) coarsely chopped raisins (dark or golden)
  • 1/2 cup (60g) chopped candied orange peel
  • 1/4 cup (60ml) brandy, plus more if needed (for the mincemeat, not your nerves)
  • Grated zest of one orange (preferably unsprayed)
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons light or dark brown sugar
  • 1/2 teaspoon each of ground cinnamon and nutmeg
  • 1/4 teaspoon ground cloves

Directions:

  1. Mix everything together in a bowl, then pack into a jar. Cover.
  2. Let it sit for 1–3 days before using. If it looks dry after day one, add a splash more brandy.
  3. Add to an apple or pear-based fruit filling for a pie or crisp before baking.

🎉 Final Thoughts from a Mincemeat Skeptic

So there you have it—National Mincemeat Day in all its quirky, fruity, slightly boozy glory. Whether you’re a die-hard fan or a curious bystander like me, it’s a fun excuse to explore a centuries-old tradition. Just don’t ask me to taste it. I’ll be over here with my apple pie, living my best life.

Yummy Apple Pie