Category Archives: Home Cooking

To Puff or Not to Puff (and no, I don’t mean cigarettes)

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A rustic wooden basket brimming with deep red apples, glowing like a perfect fall harvest.

Apple Season: Pancakes Two Ways

It’s apple season again. Sure, you can buy apples all year long, but there’s something special about making apple dishes when the orchards are full and the air turns crisp. Now that your cast iron pans are seasoned and ready to go, it felt like the perfect time to compare two apple pancake recipes.

If you’re like me and have a weight issue, pacing yourself is important. I used to eat one of these every morning for breakfast, but eventually I had to cut waaaay back. Too many calories… but oh my, they’re so good.

For years I was perfectly happy with my homemade imitation Bickford’s Big Apple Pancake. Then one day I saw a photo of an apple pancake that looked more like a big, puffy soufflé. I couldn’t find a recipe, so—with the help of my AI assistant—I created my own version. All I can say is: it’s good… but so was my original.

So let’s compare.

The Big Apple Pancake (Bickford’s Copycat)

Golden apple pancake baked in a black cast‑iron skillet, with caramelized apple slices arranged in a circular pattern on top.

This version is designed to puff in the oven and fall when removed. It settles into a custardy, apple‑soaked pancake. My first apple pancake was at Bickford’s, so this one is a nostalgic, comforting indulgence.

Ingredients

  • ½ cup all‑purpose flour
  • ½ cup milk
  • 2 eggs
  • 1 tablespoon margarine or butter, melted
  • 2 medium apples, peeled, cored, and sliced
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Combine flour, milk, and eggs.
  2. Pour melted margarine into a 9″ pie plate or cast iron skillet.
  3. Pour batter into the pan.
  4. Arrange apple slices in the batter.
  5. Combine brown sugar and cinnamon; sprinkle over the top.
  6. Bake at 425° for 25 minutes.

Note: Don’t rush the baking. Once fully cooked, the pancake will release and slide out easily. If you try to remove it too soon, you’ll get mush.

Dusty’s Apple Soufflé Pancake (Puffy Version)

Golden, deep‑dish apple pancake baked in a black cast‑iron skillet, with a caramelized top and crisp browned edges.

This is the dramatic one—the big rise, the soufflé look, the “wow” moment when you open the oven.

Ingredients

  • ½ cup all‑purpose flour
  • ½ cup whole milk
  • 3 eggs
  • 2 tablespoons melted butter
  • 2 medium apples, peeled, cored, and sliced
  • ½ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 425°. Place your 9″ cast iron skillet inside for a full 10 minutes.
  2. In a blender or with a hand mixer, whip together:
    • flour
    • milk
    • eggs
    • vanilla Blend 20–30 seconds until frothy.
  3. Prepare the apples.
  4. Mix brown sugar and cinnamon in a small bowl.
  5. Melt butter in the hot skillet.
  6. Pour batter into the skillet and swirl gently to coat evenly.
  7. Add the apples, arranging them around the edges—not the center—to allow the middle to puff dramatically.
  8. Sprinkle the cinnamon sugar.
  9. Bake 25–30 minutes. Do not peek.

When I tested this recipe, I didn’t keep the center clear of apples, so I lost some of the dramatic rise—but it still puffed beautifully between the slices.

This was the picture I saw that started me on this quest

Close‑up of a thick, golden‑brown apple pancake stacked on a plate, with a glossy surface from syrup or melted butter, photographed in a warm kitchen setting.

So what’s your verdict?

Do you puff… or not puff? I love both versions. Sweet, filling comfort food either way. You be the judge.

 

Summer’s End: Marshmallows, S’mores, and Sweet Debates

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Two marshmallows on a wooden skewer being roasted over an open flame, turning golden brown with lightly charred edges above a bright orange campfire.

Labor Day BBQ’s and Marshmallow Questions

Here we are at Summer’s End — the last of the BBQ hurrahs. So naturally, I have questions. Important questions. Marshmallow‑based questions.

S’mores Fans vs. Marshmallow Purists

Are you all die‑hard S’mores fans, or do some of you prefer a simple, toasty marshmallow now and then?

Don’t get me wrong — I enjoy a S’mores occasionally. But they’re really sweet. I have a sweet tooth, but more than one S’mores and my stomach stages a full revolt even while my taste buds are chanting more, more, more. Marshmallows on their own, though? Those I can handle just fine.

Golden Brown or Burned to a Crisp?

If you are a marshmallow purist, what’s your style?

  • Patient golden brown
  • Burn it to a crisp and grab it before it falls off the stick

I admit I like both, but the burned, hot, bubbly ones probably win for me. ( I lack patience for that golden , brown deliciousness)

A Word About Peeps

Question three: Do you like Peeps?

You know — those pink and yellow marshmallow bunnies and chicks that only appear at Easter. I love them. I don’t stick them in the fire (I’m not a monster), but I can nosh down a whole box of those little treats.

They’re also great fun for decorating cakes. The chicks make a cute sunflower cake, and the bunnies look adorable on a pastel Easter cake.

Homemade Marshmallows: Are You Brave Enough?

Last question: Do any of you make your own marshmallows?

I’m told it’s not hard. I even saw kids make them on Kids Baking Championship — and those kids are amazing. I’ve got a recipe for homemade marshmallows, but I’ve never tried it.

Here it is if you’re feeling adventurous.

Homemade Marshmallows

Ingredients

  • Nonstick cooking spray
  • 1 cup powdered sugar
  • 3 (1/4‑oz.) packages unflavored powdered gelatin
  • 1 cup cold water
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 tsp kosher salt
  • 2 tsp vanilla bean paste or extract
  • 2 (3.5‑oz.) dark chocolate bars, roughly chopped (optional)
  • Chocolate jimmies, for garnish (optional)

Directions

  1. Line a 9‑inch square baking pan with plastic wrap. Lightly grease with cooking spray and dust generously with powdered sugar.
  2. In a stand mixer bowl, sprinkle gelatin over 1/2 cup cold water. Whisk to combine and let bloom for 10 minutes.
  3. In a saucepan, combine sugar, corn syrup, salt, and remaining 1/2 cup water. Cook over medium‑high until dissolved, about 3 minutes. Continue cooking until the syrup reaches 240°F, about 10 minutes.
  4. Turn mixer to medium‑low and carefully drizzle in the hot syrup. Increase speed to high and beat until thick and fluffy, 10–12 minutes. Stir in vanilla.
  5. Pour mixture into prepared pan, smooth the top, and dust with powdered sugar. Let stand uncovered overnight.
  6. Lift marshmallow slab onto a cutting board. Cut into squares, dusting the knife with powdered sugar as needed. Toss pieces in powdered sugar to coat. Store up to 1 week.
  7. Optional: Melt chocolate in the microwave in 30‑second intervals.
  8. Dip marshmallows halfway into chocolate, sprinkle with jimmies, and chill until set.

Tip: If you’re dipping them in chocolate, skip dusting the side that gets dipped — the chocolate sticks better.

Recipe by Sloane Layton.

 

If you’re dedicated enough to try the recipe — or if you have a tried‑and‑true version of your own — let me know. I don’t think I’m quite ready to dive into this yet, but I’m cheering on anyone who is.

 

 

 

Crispy, Crunchy Cornflake Chicken

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I don’t know about you, but with today’s meat prices, chicken has taken a front seat in my kitchen. I love KFC — truly, deeply — but I can’t afford to order out every day. So I’ve been keeping my eyes open for a good homemade stand‑in. I wanted that crispy, crunchy coating without the fuss (or mess) of deep frying.

This is my compromise.

KFC claims to use 11 herbs and spices. My crispy, crunchy chicken uses just five… and cornflakes. Yup — Corn Flakes. And unlike KFC, who guards their recipe like Fort Knox, I’m more than happy to share mine.

So here it is. Let me know how you like it.

Crispy baked chicken pieces coated in a golden cornflake crust, arranged on a metal baking sheet with an evenly browned, crunchy texture.

Dusty’s Crispy, Crunchy Corn Flake Chicken

Ingredients

  • 2–3 boneless chicken breasts (or thighs), sliced or pounded evenly
  • Seasoning for the chicken:
    • 1 tsp salt
    • ½ tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp paprika (smoked if you like)
  • Dredge:
    • 1 egg
    • ½ cup milk
    • 1 tbsp flour
    • ½–1 tsp garlic powder
    • ½ tsp paprika
    • ¼ tsp onion powder
    • Optional: a splash of hot sauce or Dijon mustard
  • Cornflake coating:
    • 2 cups cornflakes, pulsed in food processor to fine crumbs
    • 1 tsp garlic powder
    • 1 tsp paprika
    • ½ tsp salt
    • ¼ tsp pepper
    • Optional: 2–3 tbsp grated Parmesan
    • Optional: 1 tsp oil or melted butter mixed in for better browning

Instructions

1. Prep the chicken

Pat dry, then season both sides with:

  • Salt
  • Pepper
  • Garlic powder
  • Paprika

This ensures the chicken itself tastes good before the coating even goes on.

2. Make the dredge

In a bowl, whisk together:

  • Egg
  • Milk
  • Flour
  • Garlic powder
  • Paprika
  • Onion powder
  • Optional hot sauce or Dijon

The flour helps the coating cling, and the extra seasoning boosts flavor.

3. Prepare the cornflake coating

Pulse cornflakes in a food processor until they resemble fine, panko‑like crumbs. Mix in:

  • Garlic powder
  • Paprika
  • Salt
  • Pepper
  • Optional Parmesan
  • Optional drizzle of oil or melted butter

This creates a lighter, crispier, more flavorful crust.

4. Dredge and coat

Dip each seasoned chicken piece into the milk‑egg‑flour mixture. Press firmly into the seasoned cornflake crumbs, making sure every surface is coated.

5. Bake

Place on a lightly greased or parchment‑lined baking sheet. Bake at 400°F for 20–25 minutes, flipping halfway if you want extra crispiness. Cook until golden and the internal temp reaches 165°F.

6. Optional finishing touches

  • A sprinkle of paprika or Parmesan right out of the oven
  • A squeeze of lemon
  • Serve with honey mustard, ranch, or a simple garlic‑yogurt dip

Your Turn to Get Crunchy

Now it’s your turn. If you’ve been hunting for a budget‑friendly, crispy chicken that doesn’t require a vat of oil or a secret vault of spices, give this one a try. Grab a box of cornflakes, roll up your sleeves, and see if my five‑seasoning wonder can earn a spot in your own kitchen rotation. Make it, taste it, tweak it — then come back and tell me how yours turned out. I’m genuinely curious to hear if this crispy, crunchy chicken wins you over the way it did me.

Chicken Fried Rice No Takeout Required

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Stir-fried chicken fried rice with peas, carrots, onions, and herbs in a dark serving bowl, resembling classic Chinese takeout fried rice.

I Finally Found It! 

I finally found a fried rice recipe I actually like! It comes close to the takeout fried rice from my favorite Chinese restaurants. All my past attempts have resulted in blah, flat-tasting rice. I’d about given up. Whenever I wanted fried rice to go with one of my homemade dishes — usually chicken and broccoli — I just ordered it and had it delivered. Expensive, and now very unnecessary.

Sorry Golden Dragon, Big Wong, and Lucky Corner. I’ll still call you… but not for fried rice.

I tried this recipe as chicken fried rice because I didn’t have any leftover pork for pork fried rice. You can be sure I’ll be experimenting with that next — maybe chopped pork chop, maybe bacon? I don’t make spare ribs. Love ’em, but I’m still on the takeout wagon for those.

So enough singing praises of this recipe. It’s time to share it with you. And of course, I want to hear all about your luck if you try it.

Chicken Fried Rice

Equipment

  • Large skillet or wok (I used a wok)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 pound chicken, cut into bite-sized pieces (I used chicken breast)
  • 2 tablespoons sesame oil
  • 1 cup diced white onion (I only had yellow — they worked fine)
  • 1 cup thawed frozen peas and carrots
  • 2 large eggs, lightly beaten
  • 3 cups cooked rice (I cooked mine the day before)
  • 2–3 tablespoons soy sauce
  • 2 tablespoons sliced green onion for garnish (optional)

Instructions

  1. Add 1 tablespoon vegetable oil and 1 tablespoon soy sauce to your skillet or wok. Heat over medium. Add the chicken and cook until lightly browned and cooked through (about 5–7 minutes). Remove chicken and set aside.
  2. Add 2 tablespoons sesame oil, the diced onion, and the peas and carrots. Fry until tender, about 3–4 minutes.
  3. Push the vegetables to one side and add the beaten eggs to the other. Scramble with a spatula. Once cooked, mix the eggs into the vegetables.
  4. Add the cooked rice and chicken back into the pan. Stir to combine. Add 2–3 tablespoons soy sauce and stir until everything is heated through. Top with sliced green onions if you like, and serve warm.

And that’s it. That’s all there was to it. Boy, was it tasty.

Yes You can Reheat your Leftovers

To reheat individual portions, I warm them on the stovetop with a tiny bit of chicken broth — just enough to create a little steam. I cover the pan so the steam warms the top while the heat warms the bottom. Stir often as you reheat.

 

I found the basic recipe at The Recipe Critic. Check out all the other yummy recipes they offer.

 

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.