Category Archives: Food

Massachusetts: Where the Sweet Stuff Happen

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Five glossy chocolate Junior Mints candies arranged on a white surface, with one cut open to reveal the smooth white mint filling.

With the Fourth of July just passed and everyone enjoying waterfront strolls, cookouts and all the summer traditions, I fell down a fun little rabbit hole this morning — the “Massachusetts Food Hall of Fame.” We all know our big hitters: Toll House cookies born in Whitman, Fig Newtons created in Cambridge, and the cranberry empire that practically defines the state. But here’s one I didn’t expect to add to the list:

Junior Mints are made right here in Massachusetts.

A Minty Massachusetts Surprise

Not invented here — but still produced here, and have been for 75 years. That’s a long time for a candy to stay put.

Back in 1949, the James O. Welch Company released Junior Mints and named them after a popular Broadway show called Junior Miss. Welch was based in Cambridge, and at the time the area was known as Confectioner’s Row.

In the mid‑1940s, more than 65 candy companies operated in Cambridge. Sixty‑five! Today, only one remains — the Junior Mints plant, still tucked into an unassuming building near Central Square.

You’ve probably driven past it without realizing you were passing the birthplace of movie‑theater minty goodness.

The Last Candy Maker Standing

The factory is now owned by Tootsie Roll Industries, who took over the brand in 1993. And despite its quiet little presence, the place is busy: it turns out over 15 million Junior Mints every single day.

They also make Charleston Chews and Sugar Babies, so if you grew up with those in your Halloween bag, there’s a good chance they came from Cambridge too.

Mint Cousins… But Not Related

And yes — even though Junior Mints and York Peppermint Patties look like cousins, they’re not related. York started in Pennsylvania and eventually landed under Hershey. Massachusetts gets the minty chocolate pillow; Pennsylvania gets the minty chocolate puck.

A Sweet Addition to the Massachusetts Legacy

So now, when you’re grabbing snacks for the parade or the fireworks, you can toss a box of Junior Mints into your cart and say you’re supporting local history. Toll House cookies, Fig Newtons, and Junior Mints — three very different treats, all tied to our little corner of New England.

Not bad for a state that’s only 190 miles long. I guess I know where my sweet tooth comes from!

 

 

Pillsbury Cruffins

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The Cruffin Man, Pop ‘n Fresh’s Cousin

Do you know the Cruffin Man,
The Cruffin Man, the Cruffin Man?
Oh, do you know the Cruffin Man
Who lives on Drury Lane?

The cruffin has been floating around culinary circles since at least 2013, when Kate Reid of Melbourne, Australia, started making waves with her version. So I suppose we can safely blame the Aussies for adding one more calorie‑packed breakfast treat to our diets.

The word cruffin is exactly what it sounds like — a croissant–muffin hybrid. Traditionally, it’s made by baking laminated dough in a muffin tin. Sounds fancy, but there’s a wonderful shortcut thanks to our old friend, the Pillsbury Dough Boy.

One of the best things Pillsbury ever did, in my opinion, was to take their crescent roll dough and turn it into sheets. No more trying to patch little triangles together to make one larger piece. Now you just pop the tube and roll it out.

I’m a latecomer to the cruffin game. I hadn’t even heard of them until a couple of months ago. Intrigued, I dug around and found a simple, no‑baking‑skills‑required recipe. The original makes 12, but you absolutely don’t have to go that big. You can make just four very easily — perfect for a single person. I’ll give you those tips after the recipe.

Freshly baked cruffin with crisp, swirled layers and cinnamon sugar on a blue plate.

Pillsbury Cruffins

Ingredients

  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 cans (8 oz each) refrigerated Pillsbury Original Crescent Dough Sheet
  • 6 tablespoons butter, softened

Instructions

  1. Heat oven to 375°F. Grease 12 regular‑size muffin cups with shortening or spray with cooking spray. Place a large piece of heavy‑duty foil on the lower oven rack to catch any butter‑sugar drips. In a small bowl, mix sugar and cinnamon; set aside.
  2. Unroll 1 dough sheet on a lightly floured work surface. Using your fingers, pat the dough to even out the edges and flatten it into a 13×8‑inch rectangle.
  3. Spread 2 tablespoons softened butter evenly over the dough. Sprinkle 2 tablespoons of the cinnamon‑sugar mixture over the butter and gently press it in.
  4. Starting with the long side, roll the dough up tightly. Pinch the seam to seal so you have one long log.
  5. With a sharp knife, cut the log in half crosswise to form 2 shorter logs. Then cut each short log in half lengthwise to make 4 pieces.
  6. To shape each cruffin: hold the dough piece with the cut sides facing up. Starting at one end, wrap it into a spiral.
  7. Tuck the tail underneath and place in a muffin cup. Repeat with the remaining 2 dough sheets. Set aside the remaining cinnamon‑sugar mixture for rolling after baking.
  8. Bake 18–21 minutes or until golden brown. Using a fork or small icing spatula, immediately remove the cruffins from the muffin cups and roll them in the remaining cinnamon‑sugar mixture. Place on a cooling rack. Serve warm.

Notes

As you can see in the above picture I rolled 2 of the cruffins backward (or inside out by mistake) they still baked up beautifully. This resipe is very forgiving

  • Granulated sugar gives the classic cinnamon‑sugar flavor, but brown sugar works too.
  • Mix powdered sugar with a splash of milk to drizzle over the warm cruffins.
  • If you’re cooking for one (like me), you don’t need all 12. Use one dough sheet to make four cruffins and grease only four muffin cups.

And that’s the joy of these little cruffins — a fancy bakery moment without any of the fuss. They’re quick, they’re fun, and they make an ordinary morning feel just a little more special. If you give them a try, let me know how your spirals turn out. I’ll be over here humming the Cruffin Man song and brushing cinnamon sugar off my counter.

 

 

A Nod to My German Ancestry: Jägerschnitzel on the Hottest Night of the Summer

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Jägerschnitzel , a classic German dish made with pork, bacon, and a rich mushroom gravy

Discovering a New German Favorite

Jägerschnitzel is a classic German dish made with pork, bacon, and a rich mushroom gravy. The pork chops are pan‑fried until crisp and golden on the outside but unbelievably tender inside — you could practically cut them with a fork.

The recipe claims to be ready in 30 minutes. Maybe I’m slow, but it definitely took me longer than that, mostly because of the bacon and the setup. Still, it was worth every minute.

I came across this recipe from House of Nash Eats. It’s one of those sites that requires your email, and now they send me recipes every day. I’ve thought about unsubscribing just to clean up my inbox, but then they send along a gem like this one and I decide to stay a little longer.

The Universe Sends a Sign

As if the universe agreed with my dinner plans, Hannaford had thin‑cut boneless pork loin chops on sale. No trimming needed — they were ready to go. What’s a home chef to do? Clearly, the universe had spoken.

Like all schnitzel recipes, this one starts with a breading station: three shallow bowls — one for flour, one for eggs, and one for breadcrumbs. This recipe calls for Panko breadcrumbs, not my favorite, but I always try a recipe as written the first time. So here goes.

Jägerschnitzel Recipe

Ingredients

Schnitzel

  • 1 to 1½ pounds boneless pork loin chops (pounded to ¼ inch thin)
  • ¾ cup all‑purpose flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 3 eggs, beaten
  • 2 cups Panko breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup vegetable oil for frying

Mushroom Gravy

  • 6 slices bacon, chopped
  • 1 medium onion, chopped
  • 16 ounces sliced mushrooms
  • 3 tablespoons all‑purpose flour
  • 2½ cups beef broth
  • 1–2 teaspoons balsamic vinegar (optional)
  • ¼ teaspoon black pepper
  • ¼ cup heavy cream (or half‑and‑half or sour cream)
  • Chopped fresh parsley for garnish

Instructions

Make the Schnitzel

  1. Prepare the breading station:
    • Dish 1: flour, salt, garlic powder, smoked paprika, black pepper
    • Dish 2: beaten eggs
    • Dish 3: Panko, garlic powder, salt, pepper
  2. Trim fat from pork chops so they don’t curl. Pound to ¼ inch thick between plastic wrap using the smooth side of a meat mallet.
  3. Dredge each cutlet in flour, shake off excess, dip in egg, then coat in breadcrumbs. Transfer to a baking sheet and repeat.
  4. Heat oil in a large pan to about 360°F. Cook one schnitzel at a time for 2–3 minutes per side until golden brown. Transfer to a wire rack over a baking sheet and keep warm in a 200°F oven.

Make the Mushroom Gravy

  1. Cook bacon in a large pan over medium heat until crispy. Remove with a slotted spoon and set aside. Keep 2 tablespoons of bacon grease in the pan.
  2. Sauté onions for 3 minutes. Add mushrooms and cook 5–7 minutes until tender. Sprinkle flour over the mixture and cook 1 minute, stirring to coat.
  3. Gradually add beef broth while stirring. Reduce heat and simmer until thickened, about 5 minutes.
  4. Stir in cream and reserved bacon. Remove from heat.
  5. Plate schnitzel, top with mushroom gravy, and sprinkle with parsley.

Notes from My Kitchen

  • Let the pork chops sit a few minutes after breading — it helps the coating stay on.
  • I was skeptical about the Panko, but it really works in this recipe.
  • My gravy came out thinner than I like, so I added a flour‑and‑water slurry. Next time I’ll add a bit more flour in Step 2 and skip the slurry.

A Hot Kitchen and a Bavarian Feast

Of course, I picked the hottest day of the summer to try this recipe — and I made hot German potato salad as a side. Between boiling potatoes, frying bacon, and the oven warming the kitchen, I set a new personal heat record. I was melting by the time I was done.

My advice? Make this dish in the fall. And have a nice cold lager ready. Celebrate your own little Bavarian Oktoberfest.

Guten Appetit!

 

My Little Indoor Garden

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The "Sprout" AeroGarden with lush edible greens, romaine, parsley and dill

Small Changes, Big Impact

Life is full of little changes, and sometimes those small shifts add up in surprising ways. Take water, for example. I’ve been buying bottled water for years — Poland Springs was my go‑to. Taunton’s water is fine, but after growing up with well water, I never fully embraced drinking from the tap.

One day, my upstairs neighbor watched me lug in yet another case of bottles and casually asked why I didn’t just get a water filter. At the time, I brushed it off. But when I was laid off, his suggestion came back to me. Bottled water is expensive, and suddenly I was looking for ways to cut costs.

The Switch to Brita

I asked my AI partner which filter tasted closest to Poland Springs. The answer: Brita. Since I drink a lot of water, I skipped the pitcher and went straight for the 27‑cup Brita dispenser. It fits perfectly in my fridge — about the same space those ten bottles used to take up.

I bought it on April Fool’s Day, and that was the last time I bought bottled water. It works, it tastes great, and it paid for itself in the first 30 days. So when I started having trouble finding fresh romaine for my salads, I wondered if I could make a similar switch with lettuce.

Enter the AeroGarden Sprout

I ordered the smallest AeroGarden — the Sprout — because I didn’t want to spend a fortune or bring more clutter into my newly decluttered condo. It’s a compact hydroponic garden with a built‑in grow light. And yes, that light is bright.

I mentioned setting it up in my 5/23 post, The Midnight Gremlins Have Arrived. At first, I thought the glow might be messing with the cats’ sleep cycle. They’ve adjusted… mostly.

Planting the First Pods

The Sprout holds three pods, so I started with:

  • 1 Romaine
  • 1 Parsley
  • 1 Dill

Setup is simple: drop the pods into the holes, add water and the plant food, plug it in, and wait.

Three weeks later, the romaine has reached the baby‑lettuce stage. I can snip a little for a sandwich, but it needs another week before it’s salad‑ready. The dill was supposed to be a placeholder, but it’s grown into a plucky little feather‑palm of a plant. The parsley is still shy and hiding.

 

To keep a steady supply of romaine, I should really pull the dill and start a second romaine pod. Then, once parsley finally shows up, replace that with another romaine too. Two romaine plants on staggered schedules should keep me in fresh salad indefinitely — no more soggy brown leaves at the bottom of a bag.

And honestly? It’s nice having a bit of greenery.

The Cats, Of Course

There was one small problem: both cats were fascinated with the romaine once it sprouted. I ended up moving the Sprout from the dining room counter to a corner of the kitchen. In its old spot, I set up a little cat‑grass garden.

Banner lost interest quickly.
Balboa, however, has claimed it as his personal farm.

Growing More Than Lettuce

I admit I wasn’t sure this tiny indoor garden could produce enough romaine for a real salad, but it’s well on its way. It’s funny how one small change — like switching from bottled water to a Brita — can lead to another.

Who knows what I’ll try next?
Maybe tomatoes.
Maybe strawberries.
Maybe both.

 

Meet Carter: The Five‑Year‑Old Chef Who Stole My Heart (and My Popover Loyalty)

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Kid chef Carter in a dinosaur apron at the kitchen counter, happily declaring ‘Yummy, yummy, yummy’ during one of his cooking videos.

 

A Tiny Chef With Big Talent

I’ve made a wonderful discovery! If you like cooking, children, and British accents, have I got a treat for you. You know those kids’ baking shows where the contestants are 10 or 12 and already more skilled than most adults? Well, move over, junior chefs — I’ve fallen head‑over‑heels for a little five‑year‑old who could give the Pillsbury Doughboy a run for his money.

His name is Carter, and you have to watch his cooking videos.

Confidence, Charm, and “Yummy, Yummy, Yummy”

This tiny chef has confidence, presence, and technique that seem impossible for someone who still probably needs help tying his shoes. His signature phrase — delivered in the sweetest little British accent — is “Yummy, yummy, yummy.” And trust me, when he says it, you believe him.

He’s basically the Gordon Ramsay of the toddler set, minus the yelling. He narrates his steps like a pro, glances off‑camera to his dad for the occasional assist, and announces things like, “My Dad’s going to place this tray in the oven now,” as a pair of adult hands swoops in. It’s adorable and impressive all at once.

The Sizzle Heard ’Round the Kitchen

One of my favorite moments was when his dad poured batter into the hot tins and Carter leaned in with pure wonder and said something like:

“Ooooh, listen to that sizzle!”

It was such a small moment, but it captured everything that makes him so delightful — the curiosity, the excitement, the joy of discovery. You can’t watch him without smiling.

A Lesson in Yorkshire Pudding (From a Five‑Year‑Old!)

Believe it or not, I even learned something from him.

As you may know from previous posts, popovers are my thing. In the U.S., popover recipes often say “for popovers or Yorkshire pudding,” and I always assumed they were basically the same. Well, Little Carter set me straight. The difference isn’t the batter — it’s the pan.

In the U.S., popover pans are deep and cylindrical.
In the UK, a Yorkshire pudding tin is shallow and wide — more like a flattened muffin tin.

Carter showed how you pour the batter into smoking hot fat (his dad handled that part — safety first!) and the heat makes the batter sputter and climb the sides, forming that classic bowl shape. Same batter, different pan, totally different result.

Why You Need to Watch Him

I honestly don’t have the right words to fully describe this little chef. I’m amazed by his skill, his knowledge, and his on‑camera charm. You don’t have to like cooking shows to get a kick out of him — he’s pure joy in a tiny apron.

Do yourself a favor and check him out on Facebook.
Cooking With Carter.
You’ll be smiling before the video even ends.