Category Archives: Food

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.

 

Mother’s Day Is Coming Up Fast

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Lilacs are the flowers of Mother's Day always blloming around mid May

Mother’s Day is right around the corner, and the big question is always the same: What do you get for the moms in your life? Or maybe you’re a mom yourself — in which case, feel free to start dropping hints in strategic locations around the house.

Let’s be honest: flowers are lovely, but indulgence is better. And what’s the number‑one indulgence most of us reach for? Chocolate. Always chocolate.

But if you want something that feels a little more spring‑kissed, take a look at this Lemon Coconut Cheesecake — bright, sunny, and just the right amount of decadent. 👉 shop here

And if sugar is something you’re watching, don’t worry. Andy Anand has you covered there too. Their Sugar‑Free, Gluten‑Free Chocolate Chip Cake looks so good it practically winks at you from the screen. 👉 Shop here

A little sweetness for Mother’s Day never hurt anyone.

Affiliate disclosure: This post contains affiliate links, which means I may earn a small commission if you choose to make a purchase — at no extra cost to you. As always, I only share products I genuinely like and think you’ll enjoy.

The Great Aluminum Foil Mystery

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Shiny Side Up? Shiny Side Down? The Great Aluminum Foil Mystery, Solved

Shiny Side Up? Shiny Side Down? The Great Aluminum Foil Mystery, Solved

There’s an old saying about keeping the sunny side up and the dirty side down. Lovely advice for life — less helpful when you’re standing in the grocery aisle staring at aluminum foil, wondering which side is supposed to face the food.

And yes, I’ve wondered. More than once.

I still remember the first time that distinctive yellow‑and‑blue Reynolds Wrap Non‑Stick box caught my eye. It was noticeably pricier than the plain roll — especially if you weren’t splurging on Heavy Duty — but curiosity won. One roll later, I was a convert. Some chefs swear by the non‑stick variety exclusively, and honestly, I get it. It’s a little luxury that solves a lot of kitchen annoyances.

But because it is expensive, I keep both kinds on hand. If I’m tenting a turkey, the foil is just draped loosely over the top — no need for the fancy stuff. But if I’m lining a pan for easy cleanup and the food is going directly on the foil? Non‑stick, every time. It earns its keep.

And that brings us back to the question that’s been itching at the back of my brain:
Does shiny side up or shiny side down actually matter?

Turns out… not even a little.

Why Foil Has a Shiny Side (and Why It Doesn’t Matter)

The shiny/dull thing isn’t a design choice — it’s a manufacturing quirk. And because I can’t resist channeling the popular TV show How It’s Made, let’s take a quick trip down the assembly line and unravel this mystery.

In the final stage of production, called cold‑rolling, two sheets of aluminum are rolled together.

  • The side touching the rollers becomes shiny.
  • The side sandwiched between the sheets becomes dull.

That’s it. No secret coating. No special heat properties. No culinary conspiracy.

According to food scientist Lara Tiro, the two sides are identical in material and performance. Reynolds themselves say you can use either side — whichever makes you feel like a kitchen wizard.

So if you’ve been carefully orienting your foil like you’re aligning solar panels… you can relax now.

The One Exception: Non‑Stick Foil

Non‑stick foil is the diva of the foil world — and I say that with love.

It does have a coating, but only on the dull side.
That’s the side your food should touch.

If you’ve ever baked fish, roasted potatoes, or made chicken nuggets that welded themselves to regular foil, non‑stick feels like a small miracle. It’s pricier, yes, but it’s also the difference between “slides right off” and “why is my dinner glued to the pan?”

Can You Reuse Foil? Sometimes.

Foil can be reused if it’s still clean and intact. But toss it if it has:

  • Grease soaked in
  • Heavy acidic residue (tomato sauce, citrus, vinaigrettes)
  • Moisture that could harbor bacteria
  • Rips or tears

A gently used sheet from covering leftovers? Absolutely reusable. A sheet that survived a lasagna? Let it go.

Where Foil Really Shines: The Grill

If aluminum foil has a natural habitat, it’s the grill. This is where it stops being a humble kitchen helper and becomes a full‑blown problem‑solver. Foil packets keep vegetables tender, fish from falling through the grates, and marinades exactly where you want them. It’s also the easiest way to keep your grill clean — a small miracle when you’re cooking something saucy or sticky.

Regular foil works beautifully for most grilling jobs, but this is another place where non‑stick foil earns its keep. Anything delicate — fish fillets, sliced zucchini, marinated chicken — releases cleanly instead of welding itself to the metal like it’s auditioning for a permanent position.

When Not to Use Foil

Even the kitchen MVP has its limits:

  • Brining meats: salt can react with aluminum
  • Browning: foil traps moisture and prevents crisping
  • Storing leftovers: foil isn’t airtight
  • Baking cookies: bottoms brown too fast — use parchment or silicone

So… Shiny Side Up or Down?

Use whichever side makes you happy.
Use non‑stick when you want your food to behave.
And keep the sunny side up — unless you’re a sheet of foil, in which case both sides are just doing their best.

 

Crustless Pizza Casserole

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How does a crustless pizza stand up to a homemade deep dish pizza like we have here

Is a pizza without crust still a pizza? You be the judge.

It seems like I’ve been doing a lot of baking this spring and sharing the results here, of course. I do know how to cook meals, not just bake — as you know from the pork chop series, I’m a versatile cook. But my personal favorites usually lean more Italian. Spaghetti, lasagna, pizza… you get the idea.

Stuffed shells anyone or a simple crustless PizzaRecently I had some ricotta left over and wanted to try my hand at stuffed shells, but believe it or not, I couldn’t find any big shells to stuff. And if you think I’m going to stand there trying to fill those tiny little shells, you are so wrong. Crazy I’m not — only slightly demented.

Anyway, I ran across another interesting recipe, and it looked good. So of course I had to give it a try. I don’t know who to credit for the idea, but it worked great. So without further ado, straight from Dusty’s Test Kitchen, I give you…

Meat Lover’s Pizza Casserole

This is for the crust‑challenged — the folks who don’t want to run to the store for premade crusts but still crave a nice, juicy pizza. Full of cheese and meat, this casserole gives new meaning to the phrase “have it your way.” Lots of options to make it uniquely yours.

Ingredients

  • 1/3 lb ground beef
  • 1/2 lb Italian sausage
  • 1/2 cup pepperoni slices
  • 1/2 cup cooked bacon, crumbled
  • 2 cups sauce — marinara or pizza sauce (you choose your vibe)
  • 8 oz rotini or penne pasta
  • 2 cups shredded mozzarella
  • 1/2 cup shredded cheddar or provolone (optional)
  • 1/2 cup sliced black olives (optional)
  • 1/2 cup sliced mushrooms (optional — see Notes)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Salt to taste

Instructions

  1. Preheat oven to 375°. Lightly grease a 9×13 baking dish and set aside.
  2. Heat a large skillet over medium heat. Add the ground beef and Italian sausage. Break apart and cook until fully browned. Drain excess fat (see Notes).
  3. While the meat is browning, bring a pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
  4. Stir in 1/2 cup pepperoni slices and 1/2 cup crumbled bacon. Let everything warm through for about 1 minute.
  5. Add 2 cups sauce, Italian seasoning, garlic powder, black pepper, and salt to taste. Stir and let simmer 2–3 minutes.
  6. In a large bowl, combine the cooked pasta and meat sauce mixture. Add 1 cup mozzarella and stir until evenly mixed (see Notes).
  7. Spread the mixture evenly in the prepared baking dish.
  8. Sprinkle with the remaining mozzarella, the cheddar or provolone, and any optional toppings like mushrooms or olives.
  9. Cover loosely with foil and bake for 15 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly golden… or until you can’t resist the aroma any longer.

Let rest 5 minutes before serving so it holds together when scooped.

Notes

  • I’m not a sausage fan, so in my version I swapped the Italian sausage for another 1/2 lb of hamburger.
  • The recipe calls for a large skillet, and normally I’d grab my trusty cast iron, but this time I used my nonstick double‑handled pot. It browns meat nicely and gives me room to mix everything without dragging out a bowl. One‑pot cooking = simplified cleanup.
  • I had jarred marinara in the pantry, so that’s what I used. You can choose marinara or pizza sauce depending on the flavor profile you want.
  • About mushrooms: They hold a lot of water. If you don’t want them soggy or adding extra moisture, sauté them first. A tablespoon of oil, a sprinkle of garlic powder, and 5–7 minutes over medium heat will give you perfect, flavorful mushrooms.
  • I like onions and forgot to add them — they’d be great here, along with sliced peppers if you’re a green‑pepper fanatic. I also added extra pepperoni on top even though some was already mixed in.

Why You’ll Love This Recipe

  • All the pizza flavor, none of the crust drama. No rolling, no rising, no flour all over the counter — just the good stuff.
  • Totally customizable. Pepperoni, bacon, sausage, mushrooms, olives, onions, peppers… mix and match your favorites.
  • One‑pot friendly. Brown the meat, mix it all together, bake, done. Cleanup stays blissfully simple.
  • Great for leftovers. It reheats beautifully and tastes just as good the next day.
  • Crowd‑pleasing comfort food. Whether it’s a weeknight dinner, a cozy weekend meal, or a good old‑fashioned church potluck (yes, they’re still a thing), this casserole is the kind of dish that disappears fast and gets people asking for the recipe.

The result is a very yummy dish that mimics pizza without the crust. I’ll definitely make it again.

Try it, tweak it, claim it as your own — I won’t tell. Make it, bake it, take it to a potluck… and then take a bow. Just save me a scoop.

 

America Runs on Dunkin

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Why America Runs on Dunkin. Move over Starbucks

☕ Dunkin’ vs. Starbucks: A Very Boston Love Story

Why Dunkin’ Is Practically a State Symbol

In Massachusetts, “grabbing a coffee” is basically code for “heading to Dunks.” We don’t even bother with the full name anymore — it’s just Dunks, like it’s a cousin we see every day. And with close to 1,100 Dunkin’ locations across the state, outnumbering Starbucks 4‑to‑1, it’s not exactly hard to find one. Honestly, you could blindfold someone, spin them around, and they’d still bump into a Dunkin’ before they hit a mailbox.

Starbucks? That’s for Visitors

Look, Starbucks has its place… mostly in airports and places where people say “cof-fee” instead of “caw-fee.” But here? In Boston? Walking into a Starbucks feels like announcing you think Tom Brady was “pretty good, I guess.” It’s not wrong, but it’s definitely suspicious.

Starbucks drinks come with names longer than the Mass Pike. Meanwhile, Dunkin’ gives you a medium regular and sends you on your way. No dissertations required.

Dunks Is a Lifestyle, Not a Beverage

Dunkin’ is woven into the daily rhythm of New England life — early‑morning commutes, post‑game pick‑me‑ups, and that comforting moment when the person behind the counter knows your order before you open your mouth. It’s the only drive‑thru where you’ll see someone in pajama pants, a Bruins hoodie, and flip‑flops in January, and no one bats an eye.

 

The Commercials Are Basically Local Cinema

And the ads? Pure gold.
We’ve got Gronk and Big Papi singing like they’re auditioning for a musical nobody asked for.

We’ve got Ben Affleck showing up like the unofficial mayor of Dunkin’, running the drive‑thru, handing out orders, and looking like he’s living his best life. And yes, yes that is Tom Brady.  These aren’t commercials — they’re documentaries of the Boston soul.

So… Who Wants a Dunks Run

Starbucks may have its fans, but here in Massachusetts, Dunkin’ isn’t just coffee. It’s identity. It’s culture. It’s home.

And now I kinda want a donut.