Category Archives: Cooking

The Reverse Sear: A New Englander’s Indoor Steak Victory

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Raw sirloin steak prepared for a reverse‑sear recipe, shown with garlic on parchment.

Life Before the Condo Rules

New Englanders are a hearty lot. Around here, there’s no such thing as “Grilling Season.” We grill in snowstorms, nor’easters, and the occasional blizzard just to feel alive. I was no different. I cooked everything on my Weber — steaks, turkeys, potatoes, corn, kabobs, chicken, fish. Honestly, I used my grill more than my stove.

Then I bought my condo.

It has a lovely west‑facing deck, and I pictured myself out there year‑round, happily grilling under shelter like a civilized cavewoman. What I didn’t picture was the fire code. Not only could I not grill on the deck, I couldn’t even store a grill there. The only allowed option was an electric grill and… well… if I’m going to cook on a glorified space heater, I might as well use my stove.

So began my quest: how do you cook a steak indoors that still satisfies the primal red‑meat urge?

My Cast Iron Era: The Classic Pan Sear

For years, my go‑to method was the classic pan sear in my beloved cast iron skillet. If you’ve never done it, here’s the quick version:

How a Traditional Pan Sear Works

  • Heat a cast iron skillet until it’s smoking hot.
  • While it heats, coat your steak lightly in vegetable oil, salt, and pepper.
  • Lay the steak in the pan — you’ll get that glorious sizzle and a puff of smoke that could set off every alarm in the building.
  • Sear for a couple of minutes on the first side to build a crust, then flip and repeat.
  • Remove from heat and let it rest while you prep your sides.

It’s fast, it’s flavorful, and it gives a great crust. But it also fills the kitchen with smoke, and the inside of the steak can go from rare to overcooked in a heartbeat.

Lately, I wanted something better — something more steakhouse‑level without steakhouse prices.

And that’s when I found it.

Enter: The Reverse Sear

I’m only one person, and after years of dieting, I can’t eat a whole steak in one sitting. So when Hannaford’s had one of their rare steak sales, I grabbed a nice sirloin for $13. It was small, so I got three good cuts out of it — just $4.33 per meal. That’s a win.

Now I just needed the perfect cooking method.

Reverse sear won by a landslide. Tender, evenly cooked, beautifully crusted — every time. I’m hooked.

Here’s how to do it.

How to Reverse Sear a Steak (No Grill Required)

Step 1: Prep Your Steak

  • Start with a thick cut — at least 1.5 inches.
  • Pat it completely dry.
  • Season generously with kosher salt and pepper.
  • Add garlic powder or any spices you love.
  • Place on a wire rack (I use my air fryer basket).

Step 2: Slow Cook

  • Preheat your oven to 250°–275°F.
  • Place the steak on the rack over a baking sheet.
  • Bake for 30–50 minutes, until the internal temp reaches 115°F for rare.
    • My smaller steaks usually hit this around the 30‑minute mark.

Step 3: High‑Heat Sear

  • Heat your cast iron skillet over high heat until it just starts to smoke.
  • Add a high‑smoke‑point oil (canola, vegetable, avocado).
  • Sear the steak 60–90 seconds per side until a deep brown crust forms.

Step 4: Rest and Serve

Because the steak cooked low and slow, it barely needs resting. A minute or two is plenty.

Notes & Tips

  • Many recipes suggest salting the steak and leaving it uncovered in the fridge for up to 24 hours. I haven’t tried it, but it’s supposed to improve the crust. If you test it, report back.
  • If you don’t mind smoke, add a pat of butter during the sear for extra flavor — just know it will burn.
  • A probe thermometer is essential to avoid overcooking before the sear.
  • A dry, heavy skillet (cast iron is best) gives the best crust. Make sure it’s screaming hot.
  • Add aromatics (butter, garlic, herbs) during the last minute of the sear and baste for extra flavor.

Regular Sear vs. Reverse Sear

You be the judge. I know which one I prefer — and I’d love to hear which method wins in your kitchen.

 

What’s For Breakfast?

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Crispy bacon and sunny side up eggs, it's what's for breakfast

🌅 When Breakfast Stops Behaving

I used to love breakfast. It was my favorite meal of the day — easy, low‑mess, and full of the good stuff: bacon, sausage, eggs… or muffins and pancakes if I was feeling decadent.

But lately? Breakfast just hasn’t been sitting well, and I’m not sure why. My usual rotation is simple: a basic omelet with bacon or sausage, or two poached eggs on toast with (again) bacon or sausage. Suddenly none of it appeals.

🧁 The Muffin Era

So I pivoted to muffins. Bran muffins, cinnamon muffins, mini donut muffins, even chocolate chip muffins. Fruit muffins are next — blueberry or apple, most likely.

I’ve shared plenty of quick breads too, but even those aren’t calling my name.

And then there are the cruffins. Quick, fun, small‑batch friendly… but nope. Not in the mood for those either.

🧇 Waffles? Not Today

I don’t have a waffle iron, and I’m not fond of frozen waffles. They’re thin, frosty, and somehow manage to burn on one corner while staying damp on the other. Hard pass.

🥞 Pancakes to the Rescue

So I finally settled on pancakes. I haven’t made them in a while. I usually have a box mix around somewhere, but I think it may have gone out the door during the Great Pantry Purge.

No problem — pancake mix is easy to whip together and keeps beautifully in an airtight container. Here’s my basic mix in case you get a craving and don’t have a box handy.

🥞 Basic Homemade Pancake Mix (No Box Needed)

Dry Mix

Whisk together and store in a jar, or make it fresh each time:

  • 1 cup all‑purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

To Make Pancakes From the Mix

Add:

  • 1 cup dry mix
  • 1 cup milk
  • 1 egg
  • 2 tablespoons melted butter or oil
  • Optional: ½ teaspoon vanilla

Stir until just combined — a few lumps are good. Cook on a lightly greased skillet over medium heat until bubbles form, flip, and finish cooking.

Hot and fluffy pamcakes swimming in butter and maple syrup to start the day

🐾 Banner, the Uninvited Sous‑Chef

Banner was sitting on the grill offering to “help.” Since I didn’t feel like a battle with him this morning, I pulled out my electric fry pan instead. While I mixed up the batter, I added just enough oil to coat the bottom, and right before pouring the batter, I swiped the surface with butter — a little treat I don’t usually bother with.

I had room for three small pancakes, and they started to sizzle immediately. The butter gave them a crispy, browned edge, and the controlled heat gave them a lovely rise. Not a bad way to start the day.

🥣 Bonus: Big‑Batch Pantry Mix

If you like having your own homemade pancake mix ready to scoop and go, here’s a larger batch you can keep in a jar.

🥞 Big‑Batch Homemade Pancake Mix

Makes about 7–8 cups of dry mix (enough for ~6–7 breakfasts)

Dry Mix (store in a large jar or canister):

  • 6 cups all‑purpose flour
  • 12 tablespoons sugar (¾ cup)
  • 6 tablespoons baking powder
  • 1 tablespoon + 1 teaspoon salt

Whisk thoroughly so the baking powder is evenly distributed. Store airtight.

To Make Pancakes From the Big Batch

For 1 batch (about 8 pancakes):

  • 1 cup pancake mix
  • 1 cup milk
  • 1 egg
  • 2 tablespoons melted butter or oil
  • Optional: ½ teaspoon vanilla

Mix gently, cook on medium heat, flip when bubbly.

Notes from Dusty’s Test Kitchen

  • Fits perfectly in a standard half‑gallon jar or tall canister.
  • Shake or stir before scooping if it’s been sitting.
  • Double it if you want a “seasonal prepper” stash — keeps 2–3 months in the pantry, 6+ months in the freezer.
  • Add cinnamon or nutmeg to the dry mix for a cozy version.

🍓 A Sweet Finish

Now you’re all set to make pancakes whenever the mood strikes. This time of year, a dollop of rhubarb sauce instead of maple syrup gives them a sweet‑tart punch.

Enjoy.

 

Chocolate‑Dipped Caramel Coconut Bites

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🌸 Homemade Chocolate‑Dipped Caramel Coconut Bites (Perfect for Mother’s Day!)

Affiliate Disclosure:
This post contains affiliate links. If you purchase through my links, I may earn a small commission at no extra cost to you. Thank you for supporting my little corner of the internet.

Does your mom have a sweet tooth? There’s nothing quite like a homemade gift for Mother’s Day. Anyone can run out and buy something, but when you make something by hand, it carries a different kind of love. It says you spent your time, your effort, and a little bit of your heart creating something just for her.

And unlike those candies that “melt in your mouth, not in your hand,” these little treats absolutely do melt in your hand — and honestly, that’s part of their charm. They’re soft, gooey, chocolatey, and the kind of bite you pop into your mouth before the chocolate has a chance to escape down your fingers.

If your mom is a fan of Mounds or Almond Joy, I have just the thing for you.

These Chocolate‑Dipped Caramel Coconut Bites are layered, chewy, sticky, sweet, and dangerously addictive. They look fancy, but they’re surprisingly simple to make.

🍫 Minimal Baking, Maximum Melt‑and‑Spread

Although you do need to turn on the oven, the baking here is minimal — just long enough to set the coconut base so it holds together. After that, it’s all melt‑and‑spread magic:

  • Melt and spread the caramel.
  • Melt and spread the chocolate.
  • Chill.
  • Slice into pop‑in‑your‑mouth squares.

That’s it. No candy thermometer. No complicated steps. Just layers of deliciousness that come together with very little fuss.

They’re the kind of treat that looks like you spent all afternoon making them… even though you didn’t.

🥥 The Recipe  Chocolate Dipped Caramel Coconut Bites

These Chewy coconut bites are layered with soft caramel and finished with a smooth
chocolate coating on top. They have a toasted coconut texture, gooey caramel center , and
a rich chocolate finish.

Main Ingredients

• 2 ½ cups sweetened shredded coconut
• ½ cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 egg white

For the Caramel Layer

• 1 cup soft caramels or caramel bits
• 3 Tablespoons heavy cream

For the Chocolate Topping

• 1 cup semi-sweet chocolate chips
• 2 teaspoons coconut oil or butter

The coconut, caramel and chocolate base ready for cutting

Directions

1. Preheat oven to 325° F and line an 8 X 8-inch pan with parchment paper
2. In a bowl, mix shredded coconut, sweetened condensed milk, vanilla extract and
egg white until evenly combined
3. Press the coconut mixture firmly into pan and bake 18-22 minutes until slightly
golden around the edges and slightly toasted. Let cool.
4. Melt Caramels with heavy cream until smooth and thick. Then spread the caramel
over the cooled coconut base.
5. Chill for 20-30 minutes so the caramel firms up slightly
6. Melt chocolate chips with coconut oil or butter until smooth and glossy. Spread
chocolate over the caramel layer
7. Drizzle a little extra chocolate over the top for a bakery style finish.
8. Chill until fully set, then cut into small squares or bites.

Calories per square- 150

Variation

Add Almond halves or sliced almonds and drizzel with chocolate for a more Almond Joy Vibe. Just as yummy but with a crunch

🎁 A Sweet Little Mother’s Day Gift

If you want to turn these into a Mother’s Day gift, a cute little box makes all the difference. I found this floral “Mom Ever” box at Gift Lab — it’s the only decorative box they have right now, but it’s adorable and just the right size for a handful of these chocolate‑caramel coconut bites.

Gift Lab also has lots of other Mother’s Day‑friendly items: personalized gifts, photo keepsakes, and sweet little things that pair beautifully with a homemade treat. I’ll link the box and a few favorites below.

Shop GiftLab

 

Even one small box filled with these pop‑in‑your‑mouth bites is enough to make Mom smile.

If chocolate, caramel, and coconut don’t say “I love you,” I don’t know what does.

*****************************************************************************************************************

Note:
I discovered that if you don’t cut the squares right away (I didn’t), the chocolate gets pretty firm and makes next‑day slicing a bit of a challenge. That got me thinking: why not skip the pan altogether next time?

Try this variation:
Use a small scoop to portion the coconut mixture into little mounds, Place on a cookie sheet covered with parchment paper. Press a small indentation in the center, and bake as usual. Once cooled, spoon caramel into the indentation, press an almond on top, and dip the whole thing in melted chocolate. Same flavors, same layers — just in cute individual “Mounds” style bites. Basically a homemade Almond Joy.

I’m going to try this version next time. If any of you beat me to it, let me know how they turn out.

 

Cinnamon Swirl Quick Bread

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WOW! Over 2,100 Posts — No Wonder I Can’t Find Anything

Homemake chocolate Chip banana bread is just one example of a quick bread you can bake in your own kitchenI’ve got over 2,100 published posts on Around Dusty Roads. I’ve either had a lot to say… or I just really love the written word. Probably a little of both.

Just like my photo library, it’s overwhelming — but at least all of my posts are tagged, so eventually I can track down what I’m looking for.

And yes, I finally found the post I needed: Chocolate Chip Banana Bread.

Which brings me to the real reason for this post.

Eating Well When You’re Cash‑Strapped

My hairdresser was telling me about a friend of hers who’s in the same boat I am: Social Security doesn’t stretch to the end of the month.

The big difference?
I cook.
Her friend orders takeout.

I’ve had to make a lot of adjustments since retirement. I’ve tried finding a second income stream — DoorDash, Amazon affiliate marketing, even applying for “real jobs” (my ego has taken a beating there; most resumes disappear into the void). And of course, there was Welcoming Haven, my online store — my great hope that fizzled. So it’s not like I’ve been sitting around.

Even on a fixed income — and especially now that my Social Security check is only about one‑third of what I earned when I was working — you can still enjoy good meals.

The Secret: A Well‑Stocked Pantry

A stocked pantry is your best friend when money is tight. I always keep:

  • Canned tomatoes
  • Canned soups
  • Tuna
  • Flour, sugar, and baking staples

And the freezer? That’s where the real savings happen. I pick up meats, fish, and poultry only when they’re on sale and stash them away.

Let’s Talk Baking (The Easy Kind)

I’m not talking about artisan sourdough or anything that needs a starter. I mean the little things — quick breads.

Back when I was flush, I’d toss a couple of boxed mixes into the cart without thinking. But on my last shopping trip, I nearly choked:
$4.69 for ONE box.

And for what?
Someone else measuring your dry ingredients?

What Is a Quick Bread, Anyway?

I used to think “quick bread” just meant you could add an egg and some milk and pop it in the oven quickly.

But here’s the real definition:

A quick bread is a bread leavened with baking powder or baking soda instead of yeast. Because the rise comes from a chemical reaction rather than fermentation, the batter can be baked immediately, with no proofing time.

Once I understood that, I realized I could absolutely make these from scratch.

Why I Started Baking My Own

I’ve always doctored boxed cranberry bread by adding fresh cranberries — the mix alone is too bland. So why not skip the box entirely?

That’s how I ended up experimenting with homemade versions. And today’s recipe is my newest attempt: Cinnamon Swirl Quick Bread.

The swirl still needs practice, and next time I may turn the topping into more of a streusel by adding butter for a crumbly texture. But here’s the basic recipe as written — no tweaks, just simple and straightforward.

Cinnamon Swirl Quick Bread

Ingredients

Batter

  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • ½ cup sour cream (room temperature)
  • ½ cup milk
  • ⅓ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups all‑purpose flour

Cinnamon Sugar

  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F. Line a 9×5 loaf pan with parchment or spray with baking spray.
  2. In a large bowl, whisk together sugar, eggs, sour cream, milk, oil, and vanilla.
  3. Add flour, baking powder, baking soda, and salt. Stir until just combined.
  4. In a small bowl, mix the brown sugar and cinnamon.
  5. Pour half the batter into the loaf pan. Sprinkle ¾ of the cinnamon sugar evenly over the batter. Swirl gently with a butter knife.
  6. Add the remaining batter, then sprinkle with the remaining cinnamon sugar.
  7. Bake 50–65 minutes, or until a skewer inserted in the center comes out clean.

Notes

  • The cinnamon sugar mixture tends to float, so don’t be too gentle or you won’t get a good swirl.
  • If the top browns too quickly, loosely tent with foil for the last 30 minutes.
  • Greek yogurt can be substituted for sour cream.

Final Thoughts

I hope you give baking without the box a try. Taste tests prove it’s just as good — sometimes even better — when you make it yourself.

 

Derby Day Bonus: Kentucky Bourbon Cake

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Derby Day is filled with pomp and circumstances and tradition from Hats to mint julips to Kentucky Bourbon Cakes

🐎

What are you serving for Derby Day
Do you have your stylish chapeau
Will you whip up a pitcher of mint juleps
Or do you prefer cake?

Here’s a Kentucky Derby tradition for you and your guests.

🎂 Kentucky Derby Bourbon Cake

Ingredients — Cake

  • 3 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 1/2 cup firmly packed brown sugar
  • 4 eggs, room temperature
  • 1/4 cup bourbon
  • 1 cup buttermilk, room temperature

Ingredients — Glaze

  • 6 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1/4 cup bourbon

🥣 Directions

 1 — Mix the Batter

  • Preheat oven to 350°F.
  • Sift flour, baking powder, baking soda, and salt.
  • Cream butter + sugars until fluffy (about 5 minutes).
  • Add eggs one at a time.
  • Combine buttermilk + bourbon in a separate bowl.

 2 — Bake

  • Alternate adding dry ingredients and bourbon mixture on low speed.
  • Finish mixing by hand.
  • Grease and flour a Bundt pan thoroughly.
  • Bake 40–45 minutes until golden and springy.
  • Melt glaze ingredients in a saucepan while it bakes

 3 — Glaze

  • Leave cake in the pan.
  • Poke holes with a skewer.
  • Pour 3/4 of the glaze over the warm cake and let it soak for 30 minutes.
  • Flip onto a plate and pour the remaining glaze over the top.
  • Serve with coffee or a mint julep.

I haven’t made this cake yet, but it’s on my list.
If you give it a whirl for Derby Day, let me know how it turns out — I love hearing your kitchen victories and discoveries.