Category Archives: Home Cooking

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.

 

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.