Better Than Krispy Kreme Doughnuts

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I’ve mourned the loss of our local Krispy Kreme for years. The husbear jokes that I probably kept them afloat for an extra few months with my frequent trips in. Now I get my fix when I visit states that are so lucky as to have Krispy Kremes. But I may have a fix. Actually, I think I have something even better.

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These Wanna be Famous Doughnuts from From Cupboard to Cupboard are phenomenal. They are airy and tender, and seem to melt in your mouth. They disappear in an instant.

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This recipe yields quite a few doughnuts, and works just fine with powdered milk, which is all I seem to ever carry in my pantry. The best part is the glaze. It really is just like Krispy Kreme. That soft, yet hardened shell. And a buttery sweetness encasing the delicate fried dough. I wound up doubling the glaze, as mine were really coated in it.

Much poof.
Much poof.

Bring these to a party. You’ll make some friends.

Cream Cheese Cut Out Cookies

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It’s starting to snow, so today seems like the perfect time to share my Breaking Bad snowmen from Christmas. The mister saw me icing the top hats and thought they bore a striking resemblance to the pork pie hats Heisenburg wore in Breaking Bad and requested some custom cookies on the fly.

I think I have found a new form of expression – royal icing on cookies. My kind of art – edible and not too serious. I’m not usually a fan of cut out cookies. I usually find their flavor to be lacking for the amount of effort involved. Mix the dough, chill the dough, clear off a counter, roll the dough out, cut the cookies out and hope they don’t break or morph while transferring them to the sheet, re-roll and repeat until dough is gone. Hope cookies keep shape and don’t brown while baking, cool, make frosting, decorate, let dry. So much work for what isn’t much flavor other than carb and sugar. A drop cookie is usually so much more satisfying!

But a friend made cut out cookies using this recipe for Cream Cheese Cutouts from Taste of Home, and I liked them enough to endure the process of sugar cookie baking.

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I baked them and froze the baked cookies a few days before I needed them, to make the process easier on myself. I find it so much more relaxing to prep and bake stuff ahead of time and have “fun” assembling and decorating at a later date. Plus it seems like less dishes. I know it’s the same number of dishes, but it’s less at once.

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These are my sugar goth children. Black powder coloring for this. Oh, and by Royal icing, I mean I used water and powdered sugar until it was viscous, then let it dry. I also used some of the buttercream from the recipe, but the royal icing was more fun to play with and came out easier.

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Oh, shooting stars! All nice and red, white, and black. It’s a vaguely goth Christmas in my house.

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Bite sized cookies. These would be perfect for a tea party. The nice thing about these cream cheese cut outs was that they didn’t brown in the oven while still baking up firm and not soggy. Any way, I like food I can paint on. This was fun.

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The cream cheese cutouts provided a nice base layer to the tiered cookie platter. Vegan toffee on top, pumpkin gingersnaps and chocolate chip cookies in the middle, and cream cheese cutouts on the bottom. It’s not the holidays in my house without a side of possible diabetes.

Cream Cheese Cutouts
8 oz butter3 oz cream cheese
7 oz sugar
1/4 t salt
1 egg
1 t vanilla extract
10.625 oz all purpose flour (I used King Arthur)

Cream together butter, cream cheese, sugar, salt until fluffy. Add egg and vanilla extract & mix. Add flour.
Chill a few hours in the fridge.
Roll out, cut, and bake at 375F 7-10 minutes.

Oatmeal Toasting Sandwich Loaf (All Bread Flour)

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Breadku:

This is tasty bread
What I wanted homemade bread
to be as a child

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Homemade bread was always great as a kid for the first hour or two out of the oven, until it turned into a hard, grainy and dry loaf later on. But these were the dark ages. Days without internet feedback with trial and error, and documented recipe nuances. I recently had a flashback of this when I tried some bread made in a bread machine at a demo, with that familiar toughness and dryness. The kind that leads to cotton mouth and easily gives way to crumbs.
This oatmeal toasting/sandwich bread from King Arthur Flour is what I always wanted in a homemade loaf of bread. It turned out wonderfully. It uses all bread flour, and a hearty cup of oats. The bread stays soft after you cut it. All hand kneaded and baked over here. I remain skeptical of a bread machine’s ability to put out a decent loaf of bread, even sandwich bread.

Half of this loaf went to a dear friend. The rest I sliced up for ease of consumption (while the Mr cringes at my knife skills, I still remain the only one in our household who is able to slice an even slice of bread from a loaf). It retained moisture overnight and made for both good toast and sandwich bread the next day. Even pre-cut it retained moisture and pliancy. Consider this a sandwich bread we’ll keep on rotation in our kitchen.

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I tweaked the recipe ever so slightly, using 1 T molasses and 1.5 T sugar in place of the 3 T sugar, and approximately 2.5-2.75 C of bread flour in total (2 mixed in initially, the remainder added during hand kneading).  Butter slathered on top for a nice and soft loaf overall. Seriously, that interior was nicely springy and soft.

Sour Cream Rhubarb Pie

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Have you ever picked up a cook book and had almost all of the recipes sing out to you? Rosie Daykin’s Butter Baked Goods is like that for me. The book itself is gorgeous (and available at Albany Public Library!), beautifully laid out and the recipes inviting and easy to follow. When I borrowed it from my local library I worked my way through seemingly half of the recipes over the course of a week – and everything was delicious!

The Sour Cream Rhubarb pie was a delight that I’d never tried before, and cooked up beautifully. I mean, put a crumbly crust on anything and I’m sold.
Sour Cream Rhubarb Pie

And can I let you in on a little secret? I used store bought pie crust. After years of making my own I’m ready to realize my own limitations. I can’t make a pie crust to save my life lately and the premade kind is a huge time saver.

Any way, grab the book (it’s worth it), but the gist of the recipe is:
1 uncooked pie crust.

An 8 oz container of sour cream.
A bit of sugar to sweeten things up (but not too much)
2 eggs
2 tablespoons flour
3 C rhubarb

Butter + Sugar + Flour for the crumb topping

Mix together the sour cream, sugar, eggs, and flour.
Cut the rhubarb into small pieces. Toss it in the pie crust.
Pour the sour cream mixture over it.

Bake at 375-400 for 20-30 minutes until the top sets just a little bit.

Mix together the butter + sugar + flour for a crumble, then sprinkle it over the set pie top.

Lower to 325F and bake until the crumble is lightly browned and delicious, about 30-ish minutes more.

It’s best the same day its made so that crust and crumble stay crisp. It’s also delicious if you have some leftover slices and freeze them. Oh my gosh it’s so good frozen. It’s like a delicious frozen ice pop. Even better than those pinky white strawberry shortcake ice cream bars.

Chocolate Coconut Flour Cake

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Happy Birthday, D! D entered the very end of her twenties, and I wanted to bake her a cake. She’s not doing gluten lately and loves chocolate, so I thought hey, gluten-free chocolate cake made with coconut flour! This is an ultra-decadent and delicious cake. This was an especially special birthday to me, as D also shared it with my belated kitty, who turned 10 (everyone fed her as many treats as she wanted).
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She went out for a wine tasting and nibbles before cake time. Albany John and I had plans earlier in the evening, so we met at our place for cakey good times. I used this nut-free recipe for the cake.

Chocolate Coconut Flour Cake Recipe

2 C coconut flour
1 C unsweetened cocoa powder
2 t baking soda
0.5 t baking powder
2 sticks of butter (1 C) at room temp
1 3/4 C sugar
1 t vanilla extract
1 3/4 C milk (or milk sub, I used buttermilk. Drop your baking soda to 1.5 t if you’re using regular milk)
1/4 C melted coconut oil
9 eggs

And here’s how I make every recipe so it’s only one dish that gets dirty:

Cream together butter and sugar. Add the eggs (one at a time) and vanilla extract. Then add in the milk. Scoop in the coconut flour, cocoa, baking soda, and baking powder. Mix the dry stuff on the top a bit to combine, then mix it all in with the wet ingredients on the bottom. Then add in the melted coconut oil. Stir until well combined. The coconut flour will absorb the liquid while you’re mixing and seem like it’s drying out.

Bake in two 8 or 9 inch buttered cake pans at 350F until a toothpick comes out clean. About 30+ minutes.

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Here’s what your batter looks like when it’s ready to be moved into the cake pans. Kind of looks like frosting, or maybe playdoh.

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You’ll have to pat the batter into the pan. Coconut flour batters are vastly different than their wheat flour brethren.

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Seriously. It doesn’t fall or anything. You just plop it in…
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And smooth it out.

This made a little more than two 9-inch cake pans for me (my pans were shallow, though) so I baked the remaining batter in a little pan. It was good out of the oven. Kind of like a cakey brownie texture.

So, after we bake it, we let them cool. You can cut them in half if you want and make a 4 layer cake, but I’m not that delicate and didn’t want to mess this up for the birthday girl.

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I made a whipped chocolate ganache frosting and frosted the cake the night before. You can see the holes in the cake where I put skewers to then wrap in plastic wrap. Or as Albany John called it “I thought you were creating a protective force field to keep me out of it,”.

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I wasn’t super jazzed with my frosting skills or how the ganache came out (it was more like buttercream).
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Then I slathered the frosted cake in more liquid chocolate ganache.

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More chocolate ganache fixes everything, right?

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Well, come cake time, we had a cozy little set up going (this is as close to decorating as I’ll ever get).
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Happy Birthday, to an awesome friend.

Marshmallows

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Marshmallows! I’ve been making marshmallows lately using Butter’s basic marshmallow recipe.
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They’re great with a little cocoa, especially if you put in peppermint oil. Daniel B. loaned me his kitchenaid mixer before he hightailed it off to New Jersey. Instead of languishing in storage, it had been languishing on my shelf. So at least I know I don’t need a big ole Kitchenaid taking up space in my kitchen. But I figured that I should TRY to use the mixer while I have it. And what likes a big stand mixer more than marshmallows?

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Here’s what I started out with – sugar, gelatin, corn syrup, peppermint essential oil, and powdered sugar. I had Knox gelatine sitting in my pantry, but have since purchased Great Lakes Unflavored Beef Gelatin from Amazon. It’s cheaper per lb than the Knox packets, and unlike Knox, there is no SMELL. OMG, Knox smells like a freaking barn once you hydrate the powdered gelatin. So it’s better and cheaper than Knox. Sign me up. But if you’re not sure you’re going to do much with gelatin the Knox will be fine as an intro. The flavor thankfully doesn’t linger into the final product. But then again I made mine aggressively peppermint-y.

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Corn syrup, granulated sugar, water. Boil for a minute, then add it to your soaked gelatin in the kitchenaid mixer.

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Whirl around for about 10 minutes, add in peppermint oil (I used about 10 drops for a VERY aggressively pepperminty marshmallow), then whip for 2 more minutes.

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Parchment paper in a pan – plop in your marshmallow and even it out. You can put powdered sugar on top and press with more parchment paper for a more even look, but I wasn’t terribly concerned about that with my first batch.
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Let it sit for at least 3 hours, or overnight. Then sprinkle more powdered sugar on a piece of parchment paper (parchment paper is your friend, here).
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Gently pull off the parchment paper.
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Almost there…
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Sprinkle more powdered sugar on top. The sieve really helps reduce the amount of sugar you’d use than if you tried this by hand.
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Use your handy dandy bench scraper or sharp knife and start cutting away!
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Once you have some squares or shapes, roll them in more powdered sugar to keep them from sticking.

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Surprise your husbear with hot cocoa and fresh marshmallows in the morning when your project is complete!

The Queen Of Tarts

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Spring is here, which means my winter of tarts will likely be coming to an end. Or maybe I’ll just start using seasonal stuff in my tarts.  I bought a few tart pans, and my favorite is this Fox Run 14″ x 5″ tart pan. The shape makes me happy.

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I’ve been using this recipe from Smitten Kitchen for a sweet tart shell that doesn’t really shrink. It’s pretty awesome, and the best part is it’s all made in the food processor in a cinch. The recipe makes a bit more than you’ll need for the tart shell. By the way, Smitten Kitchen’s Whole Lemon Tart is also an awesome recipe. The filling is SUPER lemony and also made entirely in a blender (which I <3 for clean up). I made that recipe with a full tart shell recipe in a larger circular tart pan, and oh man was that ever a hit.

This particular pictured filling was cheesecake with some random bits of fresh strawberries (that were going south quickly). Cheesecake fillings are super easy – cream cheese + sugar + stuff (this can be cream, sour cream, milk, egg… something to thin it out a bit)
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The recipe makes more than this rectangular tart pan needs, so I flipped over a mini muffin/cupcake tray and wrapped some pieces with remaining dough. Filled with some whipped cream and aww, yeah. Yum! They are very tan because I forgot about them while par baking the tart shell in the background. Filled with cream, they just tasted like crunchy pie crust. Cream fixes everything, right?

Gluten Free Scones

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Hodgson Mill posted a recipe for “Gluten Free Baked Beignets“. I used quotes because there is no way you can all these beignets in any way, shape, or form.  However, they are perfect as gluten-free scones. Not as light as wheat-based scones, but pretty decent for coconut flour scones. Hodgson Mill took my criticism well on Twitter. But seriously, don’t confuse these for beignets. It’s like calling a dinner roll a funnel cake. Two completely different things.

I don’t have any issues with gluten, but I will jump on any recipe that uses coconut flour. I can’t get enough of the stuff.

Baking in my Bathing Suit has been gluten-free lately, and she came over to help me make these.

Here are the ingredients you’ll need:

2T Warm Water
1 t yeast
1/2 t sugar
(Proof the three above ingredients if you want, otherwise just toss it all together)

1 C Gluten Free AP Flour
1/2 C Coconut flour
2 T Sugar
1 t baking soda1/2 t xanthan gum
3 T coconut oil, melted
1/2 C milk
1 t lemon juice
2 eggs
1 t vanilla extract

Combine all of the dry stuff, then drizzle in the melted coconut oil and mix so it evenly distributes and looks kind of clumpy. Then add in the liquids (including the proofed yeast, if not, toss in the yeasty trio now). Mix well.
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Here’s what it looks like when it’s all combined and mixed. Then you cover it and let it rise for about an hour.

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Put some parchment paper on the baking sheet you intend to use. Sprinkle with some gluten free flour
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Plop the risen dough on this sheet, then knead/fold it for a little while so the dough comes back together.

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Then roll it out into as much of a rectangle as you can make, he he. (Straight lines are not my strength)

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Then cut into triangles. Or however you want them shaped.

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Spread them out a bit on the parchment-lined pan. Then cover and let them rise another +/-30 minutes. (note: I made these in winter, so my house is cooler and a 30 minute rise time is normal. In the summer this may be reduced to less than 30 minutes)
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Here’s how they look after poofing for a half hour. Wow, lookin’ pretty scone-y.
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And here they are fresh out of the oven. 400F until the edges just start to get a slight tan. I think this was about 8 minutes for my in my convection oven.
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Figured I’d try them tossed in powdered sugar in the spirit of beignets. Also because these aren’t very sweet.
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They looked pretty, but you can leave the powdered sugar off your own. Not much stuck to them.
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But these gluten free scones were great with some freshly macerated fruit!

 

Grilling in Winter

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Snow can’t stop me from bringing the heat! I shoveled out the grill, cleaned her off, and smoked up some pork shoulder and ribs. As you can see, one of her wheels got lost in all of this snow somewhere along the way.

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The night before I’d picked up some baby back ribs at Roma. Just a bit over $5 for a half rack. Not too shabby. Sure beats restaurant prices.

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And I also can’t say no to $2.99/lb pork shoulder.

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I made my own rib rub up. A little spicy kick, but nothing outrageous.

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Rubbed liberally on both pieces of pork, and let them sit over night.

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Here they are after a night in the fridge.
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Coals got all nice & toasty.
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Dumped the coals over half of the bottom of the grill with some applewood chips in tin foil on top of the coals.. Put a pan on the other side to catch any meat drips.

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The porky duo hangs out above the pan, and then I cover the grill, shaking the bottom occasionally to release the dead ashes which clog up air flow. Wound up putting another chimney of coals on here.
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Ribs smoked for about 5 hours before hunger set in. Good amount of smoke, I probably could have let them go another 30 minutes with some sauce, but overall I’m happy with how they came out.
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The pork shoulder I let go for about 7 hours. Nice bark formation on the outside. Planning on using some of the fattier bits for split pea soup

 

Pork rib recipe here:

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Pesto Quiche Tart

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Gluten, who eats it, right? While I don’t have a gluten issue, a bunch of my friends seem to have some sort of gluten sensitivity. I’ve personally been eating less gluteny things just because my body hasn’t been craving it, so when it was time to bring something to a Shabbat potluck (or Shabbatluck as I’ve dubbed it), I was scratching my head trying to come up with something gluten free and Kosher. Kosher is kind of difficult for me personally because I have to stop and think about what I’m combining in a dish (like, meat + dairy is a no-no, and pork is out of the question). But toss in gluten-free and Sherlock Jane is on the case! So I figured I’d take a page from the Paleo/Primal cookbook and use sweet potatoes as the crust. I kind of hate labeling foods as paleo, but it’s an easy tag to generally figure out something is crap-free in terms of ingredients. So this is paleoish. or Paleish.

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Start with a tart pan and a shredded sweet potato mixed with some eggs and whatever other seasonings you want to toss in there. I bought this Fox Run 10″ tart pan off of Amazon. It’s a pretty crappy tart pan – doesn’t conduct heat very well for baking, so make sure you’ve got a pizza stone underneath it for true tarts to have even levels of heat through the center. For stuff like this it doesn’t really matter, though. We’re not making anything temperamental here

Any way, press your shredded sweet potato into the pan and bake it at 350F until it looks like this:

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Something like 15-25 minutes, depending on your oven and the amount of sweet potato shreds you’ve got going on. I went pretty sparse, and that became evident when they dried out while cooking (which is good, we want to remove some of that moisture to make a crust. But whatever, because only a psycho flips over their quiche to inspect the crust during a pot luck.

Any way, get out your eggs and milk (or cream), whisk them together, then shred some cheese (see, this is where Albany Jane checks out from Paleo-ville) and pour all of that over the crust. If it looks low in the pan, mix up a little more. Then blop some pesto on top. I had some pesto in the freezer from the summer. Man, it was nice to get a little blast of summer in the pan.

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Cook it at 350F until it sets in the center, somewhere in the 35-45 minute range. If you’re worried about leakage, flip over a baking sheet to catch any drips.

This was a potluck HIT! I was happily surprised. Usually the healthier/gluten-free/paleo dishes at a potluck get picked over, but I heard people asking for slices of this at dinner, so it was neat to see the “healthyish” dish have to get cut into smaller slices not because people wanted to be polite and try it, but because everyone really wanted a bite and liked it.

I’m not such an egg-as-a-main/quiche person myself, so I’d like to play around with this sweet potato crust concept with other savory “pie” type dishes, and sweet dishes.