Category Archives: Home Cooking

National Mincemeat Day

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🥧 Wait… There’s a National Mincemeat Day?

Who knew National Mincemeat Day was a thing? I certainly didn’t. Honestly, I wasn’t even sure what mincemeat was. Is it meat? Is it fruit? Is it some kind of culinary prank? I vaguely remember my mother making mincemeat pies around the holidays, but I never tried one. (Sorry, Mom.)

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🤔 So What Is Mincemeat?

A quick Google search cleared up some of the mystery. Turns out, the original mincemeat recipe dates back over 500 years and was a hearty mix of diced fruit, meat, and distilled alcohol—because apparently, nothing says “festive” like boozy meat-fruit pie. It was used as a pie filling and featured spices like nutmeg and cinnamon, which are more fruitcake than steakhouse. Speaking of fruitcake… I’m not a fan. So maybe that explains my lifelong avoidance of mincemeat.

🕰️ From Preservation to Pie

Back in the day, bakers preserved meat with fruits and spices. Then, sometime around the 5th century, someone had the brilliant idea to toss it all into a pie. Voilà—mincemeat pies were born. Fast forward to the 19th century, and the meat started to disappear, replaced by raisins, apples, and candied lemon peel. By the 20th century, even meatless versions were still called mincemeat. Because why not confuse everyone?

🧪 A Quick Mincemeat Recipe (That I Will Never Make)

Once again, Google came through with a recipe. Full disclosure: I’ve never made mincemeat, and I don’t plan to. But if you’re feeling adventurous—or just want to impress your great-aunt Mildred—here’s a simple version to try. Or skip the kitchen and grab a jar from the store. If you do try it, let me know how it goes. I’ll be cheering you on from a safe, mincemeat-free distance.

Ingredients:

  • 2/3 cup (90g) coarsely chopped raisins (dark or golden)
  • 1/2 cup (60g) chopped candied orange peel
  • 1/4 cup (60ml) brandy, plus more if needed (for the mincemeat, not your nerves)
  • Grated zest of one orange (preferably unsprayed)
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons light or dark brown sugar
  • 1/2 teaspoon each of ground cinnamon and nutmeg
  • 1/4 teaspoon ground cloves

Directions:

  1. Mix everything together in a bowl, then pack into a jar. Cover.
  2. Let it sit for 1–3 days before using. If it looks dry after day one, add a splash more brandy.
  3. Add to an apple or pear-based fruit filling for a pie or crisp before baking.

🎉 Final Thoughts from a Mincemeat Skeptic

So there you have it—National Mincemeat Day in all its quirky, fruity, slightly boozy glory. Whether you’re a die-hard fan or a curious bystander like me, it’s a fun excuse to explore a centuries-old tradition. Just don’t ask me to taste it. I’ll be over here with my apple pie, living my best life.

Yummy Apple Pie

 

 

Chocolate Cupcake Day

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🌿 Sweet Traditions in Small Cups

There’s something magical about a dessert that fits in the palm of your hand. Cupcakes—those tiny, frosted wonders—have long been a symbol of celebration, comfort, and creativity. Whether they’re dressed in swirls of buttercream or filled with gooey surprises, each one feels like a personal treat made just for you.

As the leaves turn and the air grows crisp here in Taunton, I find myself drawn to cozy kitchen rituals and nostalgic flavors. National Chocolate Cupcake Day is the perfect excuse to indulge in a little baking joy—and maybe even discover a new favorite twist on this timeless treat.

In this post, we’ll explore the cupcake’s curious history, dive into decadent chocolate pairings, and share fun ways to celebrate. I’ll also include one of my go-to recipes and a few baking tools I love (affiliate links included). Let’s get mixing…

🧁 Cupcakes: Small Wonders with a Storied Past

Before they were the stars of birthday parties and bakery windows, cupcakes had a humble beginning. Back in 1796, Amelia Simmons scribbled down a recipe for “a cake to be baked in small cups” in her cookbook American Cookery. It wasn’t until 1828 that Eliza Leslie gave these dainty treats their now-famous name: “cupcake.”

In those early days, bakers used pottery cups and ramekins—long before muffin tins became kitchen staples. Over time, these sweet bites picked up whimsical nicknames like “Fairy Cakes” and “Patty Cakes,” adding a sprinkle of charm to their legacy.

🍫 Chocolate Cupcakes with a Twist

Classic chocolate cupcakes are always a crowd-pleaser, but why not let your taste buds wander? Here are some flavor-forward combinations that turn tradition on its head:

  • Devil’s Food + Ganache: Deep, velvety chocolate meets glossy ganache in a decadent duo.
  • Chocolate + Peanut Butter: A nostalgic pairing, elevated with sea salt and silky frosting.
  • Chocolate + Mint: Cool, crisp buttercream adds a refreshing contrast to rich cocoa.
  • Chocolate + Caramel: Think molten center, topped with a caramel swirl that melts on the tongue.
  • Chocolate + Orange Zest: Bright citrus notes in a tangy cream cheese frosting bring elegance to every bite.
  • Chocolate + Cinnamon or Chili: A whisper of spice adds warmth and intrigue—unexpected, unforgettable.

🎉 How to Celebrate Chocolate Cupcake Day in Style

Whether you’re baking solo or gathering with friends, here are five fun ways to mark the occasion:

  1. DIY Cupcake Bar: Bake a batch and set up a decorating station with frostings, sprinkles, nuts, and candies.
  2. Bakery Crawl: Treat yourself to a chocolate cupcake from your favorite local spot—or discover a new one!
  3. Recipe Adventure: Try a bold new chocolate cupcake recipe and share your results with friends or followers.
  4. Cupcake Swap: Host a sweet exchange where everyone brings a dozen homemade cupcakes and leaves with a sampler box.
  5. Snap + Share: Post your cupcake creations on social media using #ChocolateCupcakeDay and spread the joy.

🍽 Featured Recipe: Classic Chocolate Cupcakes

Let’s bring the celebration into your kitchen with a tried-and-true chocolate cupcake recipe that’s rich, moist, and ready for any topping adventure.

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ž tsp baking powder
  • ½ tsp baking soda
  • Âź tsp salt
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup vegetable oil
  • ½ cup buttermilk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs, sugars, oil, buttermilk, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Divide the batter evenly among the liners and bake for 18–20 minutes, or until a toothpick comes out clean.
  6. Let cool completely before frosting with your favorite topping—ganache, buttercream, or something wild!

🛒 Baking Essentials Spotlight

If you’re ready to whip up a batch, here are a few muffin tins I recommend—durable, easy to clean, and perfect for cupcake magic:

These affiliate links help support Around Dusty Roads at no extra cost to you. I only share products I genuinely love or use myself—especially when they make baking (and cleanup) a breeze.

 

 

 

Iron Skillet Meatloaf

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Cast Iron Meatloaf: A Cozy Classic from My Kitchen

Yesterday I teased my Cast Iron Meatloaf in the Skillet Lasagna post—so naturally, I had to follow through and share the recipe! If you love hearty comfort food with a rustic twist, this one’s for you.

🍽 The Easy-Peasy Meatloaf

Back in 2023, I shared my go-to meatloaf recipe—simple, satisfying, and perfect for busy nights. If you missed it, [here’s the link to that post]. It’s still a favorite, especially when I want something quick and cozy.

But then I discovered the Iron Skillet version… and I was hooked.

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🔥 Iron Skillet Meatloaf

This recipe is just as easy, but the cast iron skillet adds a depth of flavor and a beautiful crust. It originally called for bacon on top (because, well, bacon), but my oven didn’t crisp it quite right—so I usually skip it. Feel free to experiment!

Ingredients:

  • 1½ lbs. ground beef
  • 1 lb. roll breakfast sausage (optional)
  • ½ green bell pepper, chopped
  • ½ medium onion, diced
  • 1 small can tomato sauce
  • 1 large egg
  • ½ sleeve saltine crackers (or stovetop stuffing—see Easy-Peasy recipe)
  • Âź tsp. each salt and pepper
  • Ketchup, for topping
  • 4 slices bacon (optional)

Directions:

  1. Preheat oven to 350°F.
  2. In a large bowl, combine the first eight ingredients.
  3. Line your cast iron skillet with foil for easy cleanup, then press the mixture into a 2-inch deep round.
  4. Top with a generous swirl of ketchup—and bacon, if using.
  5. Bake for 1 hour, uncovered.

The tomato sauce keeps it moist, and the skillet gives it that golden edge. It’s rustic, flavorful, and perfect with mashed potatoes or roasted veggies.

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Cast iron skillets aren’t just for pros—they’re for anyone who loves flavor, texture, and timeless cookware. I use mine weekly, and it’s never let me down. [Check out this one] if you’re looking to add one to your kitchen.

Affiliate Disclosure:
Some of the links in this post are affiliate links. That means if you click through and make a purchase, I may earn a small commission—at no extra cost to you. I only recommend products I genuinely love and use in my own kitchen. Thanks for supporting Around Dusty Roads and helping me keep the skillet sizzling!

 

Skillet Lasagna

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Affiliate Disclosure: This post contains affiliate links. If you click through and make a purchase, I may earn a small commission—at no extra cost to you. I only recommend products I genuinely use and love in my kitchen.

Time for Another Recipe Review: Skillet Lasagna

I’ve finally tackled a project I’ve been procrastinating on for years: sorting through my mountain of recipes. My pantry closet is bursting with cookbooks, and my desk has become a landing zone for printed recipes I’ve never tried. So I’ve set myself a challenge—test the promising ones, toss the duds, and organize the keepers into a tabbed folder I can actually use.

Some Early Favorites

I’ve already rediscovered a few gems. My cast iron meatloaf recipe? Total keeper. I haven’t made meatloaf any other way since I found it. Bonus points for easy cleanup—just line the pan with aluminum foil and you’re good to go. But I digress…

Let’s talk about a new contender: Skillet Lasagna.

Skillet Lasagna: A Weeknight Wonder?

This recipe promises a quicker, easier version of classic lasagna—no long baking times, no boiling noodles, and minimal mess. Sounds perfect for a busy weeknight, right?

5 Quart Saute pan

Stock pot

The catch? It calls for a deep skillet with a lid. I have plenty of pans with covers, but no deep skillet. And you know how I feel about using the right tool for the job. Still, before I splurge on a $30+ skillet, I wanted to test the recipe. So I reached for my trusty stock pot—and it worked surprisingly well!

The Evolution of Lasagna

I’ve always loved lasagna, but it really earned a spot in my regular rotation when “no-boil” noodles came on the scene. No more wrestling with limp, slippery pasta. Barilla even makes shorter noodles that fit perfectly in a lasagna pan—no snapping required. Life-changing.

But stovetop lasagna? That’s a twist I had to try.

Skillet Lasagna Recipe

Ingredients

  • 1 Tbs Olive Oil
  • 1/2 lb. of hamburger or Italian Sausage
  • 2 cloves of garlic
  • 24 oz. pasta sauce
  • 1 Cup water
  • 1/2 tsp. Italian Seasoning
  • 9 Lasagna Noodles  (regular not no boil)
  • 1 Cup Ricotta Cheese
  • 1/4 cup Grated Parmesan
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Cup shredded  mozzarella

Instructions

  1. Add meat and olive oil to large deep skillet. Cook over medium heat until meat is cooked through
  2. Mince Garlic and add to skillet with meat. Continue to sautĂŠ over medium heat for one more minute
  3. Add pasta sauce, Italian seasoning and water . Stir to combine
  4. Break Lasagna noodles into 1-2 inch pieces. Stir into the sauce in the skillet.
  5. Place lid on skillet. Turn heat up to medium high and allow sauce to come to a boil.
  6. Once boiling give the skillet a brief stir, replace the lid and turn the heat down to medium low. Let the noodles simmer in the sauce , stirring occasionally, until tender (about 15 minutes) If the sauce becomes too dry before the noodles are cooked through just add more water.
  7. While noodles are simmering, stir together the ricotta, Parmesan, salt and pepper in a separate bowl.
  8. Once the noodles have cooked , add the ricotta mixture  on top of the noodles in small dollops. Sprinkle the shredded mozzarella over the top.
  9. Place the skillet under your broiler for a few minutes  until cheese is melted and slightly browned. Make sure your skillet is oven safe and no lid.  Or (and this is what I did) place the lid on the skillet and cook over medium low heat until the cheese is melted.

Final Thoughts

Skillet Lasagna definitely delivers on flavor—it has that comforting lasagna vibe. But it’s more of a rustic mash-up than a tidy, layered square. Personally, I prefer the classic presentation, but if you’re craving lasagna and short on time, this version is a solid shortcut.

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Would I make it again? Maybe. Will I keep the recipe? Yes. You be the judge. Let me know if you try it and what you think. Would you make it a “Keeper”?

photo credit Deb Neumann

 

🐚 Scallops: A Neighborhood Delicacy

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🐚 Scallops: A Neighborhood Delicacy Worth Celebrating

It seems like all I do these days is write or talk about food—and honestly, I’m not mad about it. This time, I’m diving into one of my all-time favorite seafoods: scallops.

Pan Seared Scallops

Back in the day, Falmouth hosted a beloved Scallop Festival every year. I attended in 2015 and still remember the buttery aroma wafting through the tents. Sadly, I don’t think they’ve held it since before COVID, and I’m not sure why it disappeared. But there’s hope—New Bedford has resurrected Scallopalooza, and I’m definitely planning to check it out next year. Missed it this time, but scallops are always worth circling back to.

✨ Underrated No More

Scallops may have flown under the radar for years, but today they’re getting the fanfare they deserve. Sure, they might not rival lobster in prestige, but when cooked properly, scallops are pure melt-in-your-mouth magic. The trick? Don’t overcook them. A perfectly seared scallop is tender and sweet; an overcooked one turns into a chewy, rubbery lump—no thank you.

deep fried scallops

Because scallops are found in waters around the world, the ways to enjoy them are endless: sautéed in butter, nestled in soup, tossed with pasta, or simmered in stew. There’s a scallop for every mood and every meal.

🍽️ My Favorite Ways to Enjoy

Personally, I love scallops deep-fried—especially the kind served at festivals and roadside stands. But pan-fried scallops are my go-to at home: quick, flavorful, and easy to master. They’re also divine in a wine sauce over pasta, or broiled and baked with stuffing. So many ways to savor these little gems!

Baked Stuffed Scallops

🔥 Perfect Seared Scallops with Garlic Basil Butter

Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
Servings: 4 (3 scallops each)

Seared scallops cook fast—just 5 minutes—and are best served immediately. If you’re pairing them with pasta, veggies, or rice, have those ready to go before you start. I highly recommend finishing them with garlic basil butter for a fragrant, citrusy twist.

🧂 Ingredients

Scallops

  • 12 large sea scallops (1Âź to 1½ lbs)
  • 2 tsp all-purpose flour (optional)
  • Salt and freshly ground black pepper
  • 2 tbsp avocado or vegetable oil

Garlic Basil Butter

  • 1½ tbsp butter
  • 2 garlic cloves, minced
  • 1 cup fresh basil leaves
  • 3–4 lemon slices

👩‍🍳 Directions

  1. Pat scallops dry with a paper towel. Lightly dust one side with flour, then season with salt and pepper.
  2. Heat a wide skillet over medium-high. Add oil and let it shimmer.
  3. Place scallops in the pan, seasoned side down. Cook undisturbed for ~2 minutes until browned.
  4. While they brown, season the other side with flour, salt, and pepper.
  5. Flip scallops. If they stick, wait a few seconds and gently wiggle to release.
  6. Add butter and garlic to the pan, swirling as the butter melts.
  7. Cook another minute or two, then remove from heat. Stir in basil and lemon slices. Serve immediately.

Perfect Seared Scallops

For more details and a video walkthrough, check out Inspired Taste here.