Orange & Basil Rhubarb Oatmeal

Rhubarb Oatmeal Recipe with Orange and Basil- Baker Bettie

I absolutely love rhubarb. Its distinct tart flavor is so unique and I get so excited when it comes back in season. I was at the grocery store this weekend and got very excited when I saw the unmistakable pink stalks sitting in the produce section. I quickly snached some up without even knowing what I was going to do with it. I love rhubarb season! I really need more rhubarb recipes in my repertoire.

Yesterday morning I was rummaging through the fridge looking for breakfast inspiration and the rhubarb was staring right back at me. Rhubarb for breakfast? Yes please!

I decided to mix it with some other fresh flavors and to use up some produce that would soon go bad. Orange seemed like a no brainer but then I spotted the basil! It’s not a combination I had ever thought of before, but it just clicked. A healthy breakfast recipe was well under way!


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Homemade Bagels, Whipped Goat Cheese, Strawberry Basil Relish


In my first few years of baking exploration I had a habit of avoiding yeast doughs completely. For some reason yeast just seemed like this really intimidating thing. This mysterious ingredient that was alive and therefore seemed super complicated to work with. So those first few years were sadly yeast bread free. No sweet rolls, no fresh sandwich loaves, no foccacia, and no homemade bagels. It was a sad time, friends. I didn’t know it was sad. I didn’t know what I was missing. But looking back it seems silly that I was so intimidated.


Thankfully that only lasted for first those few years. And in recent years I have filled my baking exploration with the amazing yeast bread world. Yes, it can be a bit complicated and finicky at times. But in general there is absolutely nothing to be intimidated by! I created this bagel recipe to be super approachable in hopes that advanced and novice bakers alike will try it and love it! There are not many things more exciting in my life than pulling fresh homemade bagels out of the oven. Is that sad? I don’t think so! I say it’s exactly the opposite. A life without fresh bread is sad. So don’t make my mistake!

Head over to VRAI Magazine to check out our Issue II and my article about how I got to the place of finally feeling comfortable with yeast bread making and for details on how to make these handsome gents!

Click here for the article and recipe…


Ultra Thick and Soft Peanut Butter M&M Cookies

Ultra Thick and Soft Peanut Butter M&M Cookies- Baker BettieI have been hearing about people putting cornstarch in their cookies for some time now. Everyone claiming that it makes the cookies ridiculously soft and fudgy. This has been nagging at me. Everyone who’s tried it swears by it, but nobody ever talks about why! So I finally decided to give it a go, and of course, it does work! Surprisingly well. These cookies turned out to be some of the softest, most dense and fudgy cookies I have ever baked.

I was thinking about the science behind this the other day and trying to do some research as to why cornstarch has this effect in baked goods. And while I haven’t found one definitive answer, this is what I’ve concluded: We know that cornstarch and flour are both starches or course, and their main purpose in baking is the hold structure. However, flour has gluten in it and this gluten reduces the thickening power of flour. Therefore, cornstarch is about twice as powerful of a thickening agent compared to flour. By adding some cornstarch to the mixture you can have a dough that has far more liquid and fat in it compared to the flour and it will still hold it’s shape. Liquid and fat create moistness and softness in a cookie, so this is my theory. The cookie will be able to stand tall and hold it’s shape because of the thickening power of cornstarch while having a high ratio of fat and liquid. I’m sure there are more in depth sciency things behind it, but I love having these epiphanies!


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Cake Donuts with Chocolate Ganache

Cake Donuts with Chocolate Ganache- Baker Bettie

Good morning!

I can’t even tell you how excited I am to get up in the mornings right now. It’s even hard for me to go to sleep at night! Because all I can think about is all these exciting things happening with the blog and VRAI Magazine and I can’t wait to start my day everyday to get to work.

We made the decision very recently that I would work for myself full time. Making money from the blog, working toward building the magazine into a business, and putting effort into various other projects that will eventually be profitable. Hopefully. And it all just feels like a dream. A dream come true. I get up every single morning absolutely ecstatic to get to work. And I promise you, I am working hard. Like really hard. It’s difficult for me to step away sometimes. But I’m working on being strict with myself for a few hours in the evening so my husband and I can finally spend some quality time together.

Cake Donuts with Chocolate Ganache- Baker Bettie

Each day I have been getting up bright and early and getting right to work on my to do list which involves answering emails and comments on the blog, editing photos, writing blog posts or magazine copy, editing other magazine articles, keeping up with social media, writing recipes, baking/testing recipes, food styling, and photographing. And repeat. Pretty sweet deal, eh?! I think so.

It’s also really nice to be able to keep up with the house a little better. When you work from home you can put a load of laundry in while you work! And if I’m prepping a recipe to be tested, I can go ahead and prep stuff for dinner too! It’s so amazing!


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Announcing VRAI Magazine Launch

VRAI Magazine- Real Bloggers, True Stories, Genuine Conversations

For the past few months I have been collaborating on a project. A new kind of blog lifestyle magazine. One that focuses on true stories from real bloggers. We have developed a team of core editors who are truly fabulous. A group with varying expertise. From food to travel, to parenting and fashion, to gardening and crafts and more! I can’t tell you how excited/terrified I am to see where this project goes! I hope you will join us along the way!

Today we launch! We will be publishing twice monthly editions, all filled with high quality content from passionate bloggers! Check us out and let us know what you think!

VRAI Magazine is about true living. Everyday life encompases a range of facets from what we eat, how we live, where we travel, and throughout each of these experiences, there is a story to be told. True stories to be shared and discussed. This is VRAI Magazine- Real Bloggers, True Stories, Genuine Conversations. 

Roasted Strawberry Cheesecake Ice Cream

Roasted Strawberry Cheesecake Ice Cream- Baker BettieThe second the weather starts warming up my mind is on a one way track towards summer. I’m ready for sundresses, strappy sandals, days that never end, and permission to eat lots of ice cream. Not that you really need permission for that. But it just feels less guilty in the summer. It’s like, “Hey! It’s 120 degrees so I’m going to eat some damn ice cream!” I’m already trying to push that summer mode. I haven’t broken out the sundresses yet, it is only in the 50s and 60s, but I’m pretty darn close to just doing it.

Roasted Strawberry Cheesecake Ice Cream- Baker BettieThis is my first homemade ice cream batch of the season. It definitely won’t be my last. Having an ice cream maker is awesomely dangerous. If you don’t have one, I’m sorry. But you can totally get the one I have for just $50! No pressure or anything. But seriously, you should get one. They even come in different colors, so… there’s that.


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