A simple step-by-step guide on how to make star bread with a cinnamon-y cookie butter filling.Continue reading “Cookie Butter Cinnamon Star Bread”
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The best sicilian pizza made with a very simple homemade dough and topped with lots of fresh mozzarella!Continue reading “Best Sicilian Pizza + a High-Altitude Version!”
Homemade fruit and nut crisps made with just a few pantry staples + the most delicious whipped feta with za’atar + lemon!Continue reading “Homemade Fruit and Nut Crisps + Za’atar Whipped Feta”
Rose cardamom buns filled with spiced brown sugar and finished with a pink rose glaze. Perfect with black coffee for
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fika or Sunday brunch.
Doughy, seedy soft pretzels served with rich bleu cheese mustard. This is the third recipe of my Valentine’s series dedicated to my cutie boyfriend, Marc.Continue reading “Seedy Soft Pretzels + Bleu Cheese Mustard”
I originally posted a recipe for lefse in 2015, but I decided to update my post this year with my great-grandma’s recipe! It’s 100% the best lefse I have ever had. Also, you may notice some older pictures mixed in with the new ones. On one hand, I really wanted some new, pretty pictures of my lefse. but on the other hand, I love the old photos of my brother and I making it together. Enjoy the rare blonde-college-era Sara pics 😉
If you’ve been on Instagram any time recently, and you have some American friends, you’ve probably noticed a couple of trends within our posts:
- Women are really stepping up in our political climate (woo!!), and
- We’re obsessed with rainbow foods
While the first trend makes my heart soar, the second one is a big “meh” from me. Although rainbow food is probably the happiest food ever, and it look really nice on Insta posts with a NYC cityscape in the background, I don’t know if I could handle eating something with those colors. Does anyone know if those dyes do something funky to your insides? Do all those foods taste like chemicals? The amount of food coloring added to get those vibrant colors just has to be astonishing…
However, my opinion has insufficient impact on the subject, because people are rainbow-ing literally everything they can get their slippery food coloring into. U.S. restaurants and bakeries are a unicorn’s freaking dream – try as I might, I can’t get away from it. And what do you do when you can’t beat them? Join them! And what do you do when you refuse to add entire bottles of dye in your food?
– which is a totally acceptable and subtle form of rainbow-ing food. (I would know. I have an expansive sprinkle collection).
Once the rainbow-food-trend got exponentially out of hand, and we Americans claimed it as our own, Australians were kind of like, “yo, wtf?”, because it turns out they’ve been eating a colorful treat called fairy bread basically this whole damn time. In case you missed it, fairy bread is strictly just white bread + butter + sprinkles, and oh, it also has the cutest name everrrrr. Anyway, I decided to do some extensive research on the subject, because these are the things that I care about, and I’ve learned a few tips from multiple articles that I have read – basically, Americans have a few things wrong:
- It’s never been called fairy toast, it’s fairy bread – a very important aspect.
- It’s not eaten as a snack or breakfast – it’s used as a birthday cake replacement at children’s parties.
- When making this treat, artisan breads, hand-rolled butter, and organic sprinkles are unwelcome. Seriously, it’s just white bread, a pat of butter, and nonpareils.
However, many Australians are really being good sports about it all, even complimenting some of the quirks we’ve added to our fairy bread in America – fancy sprinkles, thicker toast, and one article even mentioned that they think eating fairy bread for breakfast is GENIUS. So, I guess it’s not all bad.
After hearing about fairy bread, I felt the sudden urge to write a blog post about it before realizing that, hey, you guys are probably smart enough to figure out how to slather butter on some Wonder bread followed by a handful of sprinklies. And then I realized that muffins are a totally acceptable form of breakfast food and thought “Why not merge the two?”
Basically, I made a dense, slightly sweet muffin, filled it with sprinkles, and added a buttery glaze with extra sprinkles on top. Is it fairy bread? No. Is it inspired by fairy bread? Absolutely. Is it just an excuse for me to eat funfetti for breakfast in a socially acceptable manner? You bet your sweet ass it is.
Do you know any fun foods that are not well-known? Comment below, I’d love to hear!
XO Sara Lynn
*Song of the Day: Favorite Song by Kaiser Cartel
IT’S FINALLY HERE. Even after countless pies and months of promising you all the best pie dough recipe in the whole damn world, I had not delivered. That is, until now. I really should stop making promises like these considering I’m a full-time student, I have 2 jobs, plus I try to volunteer a few hours a month on top of all the normal things I have to do on a day-to-day basis a.k.a. I’m freaking busy and don’t always have time on the weekends to do a pie dough tutorial. Honestly, I don’t know how I have free time sometimes, but bless my marketing internship for giving me college credit to work only a couple hours a week from home is all I have to say. Aside from that major tangent, my point is that I know the wait was worth it, and I would like you to agree with me, because it would make me feel much better about my slacking.
Let’s have a conversation about pie dough, my friends. I’ll try to keep an open mind here, but let’s just face it, I’m biased and totally Team Make Your Own Pie Dough. Most people refuse to even try to make their own dough, settling for either freezer-aisle roll-out pie dough (boo) or worse, store-bought pies from the grocery store (double boo). We’ll call this side Team Wrong. No offense if you’re on that team, I understand why you are, but hear me out. I have a major theory that pie dough is one of the most misunderstood forms of pastry, and I can attest to this, because I was a frozen pie dough fan for many years. After making pie dough once, I was a forever changed woman. It’s so. damn. easy. Surprisingly so, but it makes all the difference in the world. If you care about pie, make your own dough! I’m not kidding, you will not be able to go back to the store-bought stuff. It’s really life-changing, especially this recipe, which yields the flakiest, buttery-est crust I ever did eat. Thanks to Bon Appetit magazine for inspiring me to give it a try and also for giving me the recipe. I appreciate for real ♥
So, after a long guilt trip from Team Make Your Own Dough, do you feel inspired to make your own pie dough for (please, at least one of) your Thanksgiving pies?! Yes you do!
Let’s get started!
First, you’re going to start off with 2 sticks + 2 Tablespoons of unsalted butter. Cut the butter into cubes, trying to work quickly to avoid melting the butter with your warm hands. I like to use a bench scraper for this so I don’t have to touch the butter, but a regular knife works well too! Put that butter in a bowl and pop it in the fridge while you gather your dry ingredients.
Now we’re going to prep for the next few steps. Whisk together 2 1/4 cups of all purpose flour, 2 Tablespoons of sugar (1 Tablespoon for a savory-pie crust), and a scant teaspoon of kosher salt. Also prepare a glass of ice water and set the glass aside. Toss the butter in the flour mixture.
Now, working quickly, use your fingers to rub the butter into the flour, creating shaggy pieces of butter. Some of the pieces should be thin and long while others are chunkier. Be careful not to let the butter melt in your hands.
Mix together 1 Tablespoon of apple cider vinegar with 3 Tablespoons of iced water. Swirl to combine.
Drizzle the vinegar-water over the butter mixture, running your fingers through the flour mixture to incorporate all the ingredients. Quickly knead the dough until it starts to come together. It will be a little crumbly and dry, but resist adding more water or your crust will turn out tough.
Turn your dough onto a floured surface and knead it a few more times, incorporating the drier areas.
Cut the dough in half and press into 1 inch thick discs.
Wrap your dough in plastic and set it in the fridge for at least an hour and up to 5 days. You can also freeze the dough for up to 2 months! I like to make dough in advance and save it in the fridge for big events like holidays. When you’re ready to use it, roll it on a floured surface and fill with whatever makes you happy.
Here’s a few pie ideas, if you needed any (;
And here’s a handy-dandy recipe card:
I hope this recipe makes the pie dough of your dreams as it did mine ♥
XO Sara Lynn
*Song of the Day: Where is my Mind? by Pixies