My hope is to inspire you to get in the kitchen and have an adventure. Make something you have never tried before.  Push yourself to make something you have always been intimidated to make but most importantly to have fun and make memories!


Buttermilk Biscuits





Ah, biscuits!    Growing up every Saturday morning I was awaken by the smell of biscuits in the oven.  Both my mom and grandmother have a natural talent for making amazing biscuits.  You know, that talent where no measuring cups or scales are used.  Unfortunately, I did not inherit this trait from either of them.  I have never really been a great biscuit maker.  Sure, I have tried tons of recipes but they have never been as great as the biscuits I grew up eating.  I finally stumbled upon this recipe which is pretty darn close to perfect.  I have made these biscuits many times now and I know this is the recipe I will always use.

Buttermilk Biscuits
Yields 12
Write a review
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 3 cups all-purpose flour

Cinnamon Pull-Apart Bread with Apple Cider Glaze

This recipe has been going around pinterest and the blogosphere for a while now.  The first time I made this delicious bread was last winter.  We loved it!!  It is easy to make and a lot of the prep time is inactive time!  This is a breakfast you will have to plan ahead for but it is well worth it!  The first time I made a small batch of cream cheese glaze to drizzle on top.  This time I wanted to do something a little different so I decided to add some reduced apple cider to the glaze.  I am so glad I did it gave the bread a whole new flavor almost like a caramel apple!!

Whole Wheat Pita Bread

When I first saw this recipe for homemade whole wheat pita bread I knew I was up for the challenge!  I have been baking bread for years now and there is nothing more gratifying than making your own bread!  Don’t get me wrong, the first time I tried to make bread I was pretty intimidated, but I was up for the challenge.  I was so glad I decided to take the plunge and go for it because it was so much easier than I ever thought it would be!  There is work involved in bread  making but most of it is inactive time.  I always plan to do my bread baking on the weekends to allow plenty for plenty of time.  This recipe is so easy to make and the leftover pitas freeze very well.  When I am ready to use them I pull them out of the freezer 30 minutes before dinner  is ready.  I wrap them in aluminum foil and heat them up in a 350 degree oven for about 15 minutes.  I hope you take  the time to try this recipe it puts the store-bought pitas to shame!

Light Brioche Hamburger Buns

Yes, I know – why am I making hamburger buns when they are so inexpensive to buy?  I asked myself the same question so let me tell you why.  The first reason is simple – I am really trying hard to make more things from scratch instead of buying them from the store.  The next reason is that my curiosity got the best of me.  I have seen the buns posted on at least 10 blogs that I follow and I had to see for myself what the big deal was.   Well, let me tell you the big deal is they are fabulous!!  The aroma alone when I was baking them was purely intoxicating – it was like I walked into a bakery!  The texture of these buns was so soft and airy, and the flavor is so light and delicious.  I could go on and on about these buns, but it’s something you just need to experience for yourself!


Yields: 8 buns

3 tbsp. warm milk
1 cup warm water 
2 tsp. dry active yeast
2 1/2 tbsp. sugar
1 large egg, beaten
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 tsp. salt
2 1/2 tbsp. unsalted butter, at room temperature
Sesame Seeds, optional

In a glass measuring cup, combine the water, milk, sugar and yeast.  Let stand until foamy, at least five minutes.  

In the bowl of a stand mixer, whisk flours and salt.  Dot the butter into the flour mixture.  Using your hands rub the butter into the flour until combined.  Using the paddle attachment, on low speed mix in the beaten egg and yeast mixture.  Mix just until combined.  Switch to the dough hook and knead the dough on medium speed until smooth and elastic.  

Transfer the dough to a greased bowl (the dough will be really tacky in texture)  and cover with plastic wrap.  Allow the dough to rise until doubled in size, about 2 hours.

Line a baking sheet with parchment paper.  Place the dough on the counter.  I had a small pile of flour next to me on the counter only to flour my hands as I worked with the dough. This will prevent you from adding too much flour thus making the buns tough.  Separate the dough into 8 equal portions.  Roll each section into a ball.  Place each ball of dough on the parchment lined baking sheet at least 3 inches apart and gently pat the dough down into a flatter disk shape.  Cover the dough (I used an inverted baking pan.) and let rise for 1-2 hours.

Fill a 9×13 baking pan 1/2 way with water and place on an oven rack at the lowest position.  Preheat the oven to 400 degrees with a rack in the center. In a small bowl beat 1 large egg and add 1 tbsp. of water.  Brush the tops of each bun with the egg mixture. Sprinkle with sesame seeds if desired.  Bake, turning half way through baking until tops are brown, about 15-20 minutes.  Transfer to a rack to cool.

Recipe Source: Smitten Kitchen

My Favorite Pizza Crust

If you were to ask me what my favorite all time food is I would have to answer pizza!  In fact, I am not sure if I could survive in a world without it!  Way, way back a long time ago I started experimenting by making my own pizza crust.  They always seemed to turn out great.  I found a recipe I was satisfied with…until I tried this particular recipe and I have not looked back since!  Now, don’t get me wrong there are hundreds of pizza crust recipes and techniques out there.  If you were to stop what you were doing and “google” homemade pizza dough you will see tons and tons of recipes.  Why do I think this is the best recipe you ask? Well, it’s quite simple.  I feel that the technique used to make this pizza crust produces a particularly airy quality that I have just not found before.  Please, don’t take my word for it!  Try it for yourself and you’ll see the difference!  Enjoy!


Yields 1 Pizza Crust

1 tsp. active dry yeast
3/4 cups Warm water
2 cups all-purpose flour
3/4 tsp. kosher salt
3 tbsp. olive oil
Prepare your ingredients
Add the Warm (not lukewarm) water to a small bowl.  Sprinkle the yeast over the water and let sit for a few minutes. 

Homemade Basics: Flour Tortillas

Happy 1 month blogaversary to me!  This little blog is doing better than I would have imagined in the one month it has been around.  I have had 1300 page views, I have had a picture posted on FoodGawker, and I have a Facebook page that currently has 50 likes!  I want to thank all my friends and supporters and especially my husband Gabe for being so patient with me during this whole process.  This journey has been great, but it has definitely come with some stress along the way.  I hope you are all enjoying the content and will continue to follow me as my hope is to inspire you all to get in the kitchen and try something new!  That being said, I definitely did just that with these homemade flour tortillas. Not only did I make these from scratch, but I also documented my steps along the way in hopes to encourage you to try these and soon!   

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