My Perfect Pie Crust

Flour. Butter. Sugar. Salt. Water. These are the basic ingredients that you need to make a perfect pie crust. While the ingredients may appear simple in nature, the magic happens in the ratio of the ingredients and the techniques used.

Pie was never my thing. I have been more a tart fiend, than a pie fanatic. But that has changed in recent years, especially since our family moved to Nashville, ya’ll! I have loved discovering just how pie is interwoven into the southern culture, much like those lovely lattice topped pies you see adorning a southern table. Never one to shy away from a baking adventure, I grabbed my apron and pastry cutter and set out to create my perfect crust. I think I have it here friends, and it works out beautifully in these Sweetie Jar Pies.

posted in All, Bakes, Fats, Flours, Pie, Recipes, Techniques on February 11, 2026 Read more →

Strawberry Lime Pâte de Fruit

There are two primary reasons I wanted to make this recipe for you dear readers: 1. Pâte de Fruit is THE most intense burst of mouthwatering fruit jelly you will ever have, and 2. I love saying the name “Pâte de Fruit!” As you may have already deduced, this is a French delicacy and the term is pronounced “pat de fwee.” Come on, say it with me, pat-de-fwee. It’s seriously fun to say and you’ll find that it will stick in your head much like the jelly will stick to your fingers!

posted in Bakes, Candy, Recipes, Seasonal, Sugars on January 31, 2026 Read more →

Vanilla Glaze

1/4 cup (½ stick/2 ounces/57 grams) butter, softened

2 cups (250 grams) powdered sugar

¼ teaspoon salt

1 ½ teaspoons vanilla, preferably Nielsen-Massey

4 tablespoons warm water

In a medium bowl, heat the butter in the microwave until just melted. Whisk in the powdered sugar, salt, vanilla and water until smooth.

posted in Bakes, Frosting/Icing/Glaze/Syrup, Recipes, Sugars on December 31, 2025 Read more →

Royal Icing

Royal icing is a smooth, glossy white icing which is most often used in two ways. In it’s thickened consistency, it’s used as the glue to build gingerbread houses as in this recipe. While in its thinner form, it’s used to fashion stunning decorated cake and cookie creations.

posted in All, Bakes, Frosting/Icing/Glaze/Syrup, Recipes, Sugars on December 21, 2025 Read more →

Meringue Cookies

Meringue cookies are one of my children’s favorites. They are light as air with a satisfying crunch and delicate flavor. They are also perfect for kids with food allergies, like my sweet boy, as they are gluten free, nut free and dairy free. I’ve made these meringue bones and ghosts for the last few years at Halloween and they are a favorite among family and friends, which is why I wanted to share them with you all.

posted in Bakes, Cookies, Eggs, Fun!, LOB Kids, Meringue, Recipes, Techniques on October 23, 2025 Read more →

Mocha Faux de Crème

Custards are traditionally thickened with eggs and range in flavor and consistency, from a pourable crème anglaise sauce to a thick and rich crème brûlée. This custard recipe is a nontraditional take on pots de crème (pronounced poh-de-krem), which is a fancy shmancy French word for a custard made with milk and cream and baked in a water bath. Together, you and I are going to fake our way through this one with my faux de creme recipe, which is just as sumptuous as the original with significantly less effort. C’est magnifique!

posted in All, Bakes, Chocolate, Custard, Dairy, Eggs, Recipes on October 10, 2025 Read more →

Fresh Ricotta

I believe in the beauty of honest, pure ingredients, made well. This fresh ricotta is the epitome of this notion. One taste of this transformative, creamy cheese and you will never reach for the inferior store bought version again.

posted in Bakes, Dairy, Recipes, Savory on September 15, 2025 Read more →

Caramels with Himalayan Pink Salt

My kids and I have a deal, if they see a treat that they would like to try, I get first dibs on making it for them at home. I always show them the list of ingredients with the inevitable inventory of unpronounceable preservatives, chemicals, coloring and fake flavorings and explain that these are not real food. Even at a young age, they came to understand that anything made from natural ingredients, rather than chemically altered substances is not only better for them, but tastes phenomenal compared to its engineered counterparts. This is exactly how these caramels came to be.

posted in Bakes, Candy, Dairy, LOB Kids, Recipes, Science, Sugars, Techniques on July 21, 2025 Read more →

Pâte Sucrée (Short Crust Dough)

There is something ethereal about a perfectly baked tart that conjures images of the quintessential Parisian Pâtisserie. This is a most pleasing pâte sucrée recipe, which is the foundation of the sweet tart. What you choose to fill and decorate this tart shell with is only limited by your inspired imagination.

posted in Bakes, Fats, Flours, Pastry, Recipes, Tart on July 7, 2025 Read more →

Holla…..It’s My Mama’s Challah!

I love bread. I really, really do. I have been baking it in some form or fashion for over 35 years, starting out as a child on a stool next to my beautiful mama. So my bread making and eating infatuation began early in life and this challah bread was one of the first bread recipes that my mom taught me how to make. Needless to say I have never lasted more than five minutes on a carb free diet!

posted in Bakes, Bread, Leaveners, Recipes on June 20, 2025 Read more →