Category Archives: Home Cooking

Home Again, Home Again… for Donut Muffins

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Mini cinnamon‑sugar donut muffins nestled in a parchment‑lined bowl, their tops glistening with sugar, with soft greenery and a white flower behind them.

From Road Trips to Donut Muffins

After weeks of writing about Boston, Cape Cod, whales, candy shops, and national parks, I’ve been thinking about that feeling you get when the traveling finally pauses. The suitcase goes back into its corner, the cats settle in around you, and home wraps itself around your shoulders like a familiar sweater. Exploring is wonderful — but coming home is its own kind of sigh.

So today, instead of another adventure, let’s step back into the kitchen and savor something warm and nostalgic: old-fashioned homemade donuts… or at least their modern cousin. I made mini donut muffins the other day, and they tasted exactly like cinnamon sugar donut holes — no frying oil required. Sometimes the sweetest part of traveling is the moment you return.

Those homemade donuts have been calling me ever since I had a crispy Old Fashioned from the Colonial Donut Kiosk in the lobby of Morton Hospital. That really took me back. It’s one of my favorite memories: watching my mom drop raw donuts — and the leftover holes — into hot oil. I wasn’t allowed anywhere near the pot (hot oil and kids don’t mix), but we were always ready to start sampling as soon as they were draining on paper towels.

I was almost at the point of trying to make some myself. I just needed to figure out what to do with the used oil.

While I pondered that dilemma, I ran across a recipe for mini donut muffins. Honestly, I wasn’t expecting much, but the recipe was simple and I hoped it would satisfy my craving. They turned out surprisingly good — good enough that I want to share them with you. So pull up a chair and pour yourself a cuppa. Imagine a plate of warm, tender mini muffins sitting right in front of you.

Donut Mini Muffins

Servings: 24 mini muffins

Ingredients

Muffins:

• ½ cup granulated sugar

• ¼ cup margarine, melted

• ¾ teaspoon ground nutmeg

• ½ cup milk

• 1 cup all-purpose flour

• 1 teaspoon baking powder

For Finishing:

• ¼ cup margarine, melted

• ½ cup granulated sugar

• 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375°. Grease a 24-cup mini muffin tin.
  2. Make the muffins: Mix sugar, margarine, and nutmeg together in a large bowl. Stir in milk, then mix in flour and baking powder until just combined. Spoon into prepared muffin cups, filling each ½ full.
  3. Bake until the tops are light golden brown, 15–20 minutes. Remove from oven and transfer to a wire rack.
  4. Immediately place melted margarine in one bowl and mix sugar and cinnamon together in another.
  5. Dip the top of each warm muffin in melted margarine, then dip in the sugar mixture to coat. Let cool for 10 minutes before serving.

 

Notes • I used stick butter in place of margarine.

• I tried rolling the whole muffin in the butter and coating, like donut holes. It isn’t necessary — just dipping the tops gives a better balance.

• You won’t get a crispy exterior like deep-fried donuts, but the nutmeg and cinnamon will certainly give you a donut vibe.

Let me know how yours turn out.

 

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!

 

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.

 

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.