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!

[Read more...]

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…


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!

[Read more...]

Avocado Toast with Bacon, Tomato, and Fried Egg

Brunch! Avocado Toast with Bacon, Tomato, and Fried Egg- Baker BettieI have a whole new routine the last couple of weeks. And the routine involves making myself brunch. Every. Single. Day. Are you jealous? I’m totally not sorry about it.

For the last year, my routine involved me getting up at 5 am and not getting home until at least 11pm but mostly later. And now my routine involves brunch. It’s a pretty awesome trade off. Since school is over, I have committed myself to the blog. I still work nights, but now I get up a little closer to 7am and I sit in my pj’s and work on the computer. I answer emails, I edit photos, I write about food, I develop recipes. It’s the best job I can think of.

Oh yeah, and there’s a whole lotta work going on with that blog lifestyle magazine thing too. In case you haven’t heard yet, we are launching VRAI Magazine in just under a week! We have been developing this project for months and I am excited to see where it goes. We have an amazing team of bloggers who are all great storytellers. The magazine will bring you articles about food, travel, crafting, diy, fashion, parenting, and various other lifestyle topics that all focus on true stories from real bloggers. I really hope you join us for the launch! You can subscribe to the twice monthly publications here!

Brunch! Avocado Toast with Bacon, Tomato, and Fried Egg- Baker BettieOk, sorry. Where were we?

Oh yeah, BRUNCH!

So since I’m trying to be a serious blogger/magazine editor and want to get in a good 8 hours of work before I go to my other job, I don’t want to take time out twice during the day to make breakfast and lunch. My compromise is to grab a piece of fruit and coffee and get started working immediately in the morning. Then about 11 o’clock I will take a break for BRUNCH! Can you tell that I really love mixing breakfast and lunch? It makes me feel irrationally happy!

[Read more...]

Spiced Rum Apple Cream Cheese Tart

Spiced Rum Apple Cream Cheese TartHello long lost friends! I have missed you so much!

Well I’ve missed my husband most, but you all are a close second! Life is cRAZy right now. Seriously, cray-cray. And I feel like I’ve been starting out soo many of my posts this way lately. And I’m sorry.

I am in my last month of culinary classes while continuing to work and this makes for some seriously long days. Like out the door at 6am and not home again until midnight or later days. Which leads me to missing and neglecting you all. I’m so sorry but I will be at it again full force in just a few short weeks. Pinky promise!

Spiced Rum Apple Cream Cheese TartYesterday I had a rare few hours in the morning before I was off and running so I decided I HAD to bake something. But I wanted something that took minimal effort. Something that tasted and looked fancy and decadent but literally took no skill to throw together. As much as I love long and complicated baking, sometimes I just want easy. Easy and lazy. I hope you are okay with that!

[Read more...]

Homemade Beignets with Pate a Choux

How to Make Beignets with Pate a Choux- Baker BettieFried dough. I mean… Can you really go wrong? I would argue not. There is just something magical that happens when you drop dough into a hot bath of fat. Magical and delicious.

We’re on to Episode 3 of Pate a Choux week! Beignets! And I feel I need to have a disclaimer on these because some people from New Orleans (or Nawlins) might get a little feisty with me about thinking these aren’t proper beignets. I get it.

In French, beignet means fried dough. It is synonymous with the English word fritter and in France it specifically refers to deep fried choux pastry (unless wikipedia is a total liar, which is entirely possible). So since pate a choux is a French pastry dough, then we’re going to stick with calling these beignets even though in New Orleans the dough for making beignets is typically more of a traditional yeast doughnut dough. I promise, they are still really tasty and actually much easier to make!

If you are from New Orleans and have a problem with calling these beignets, then call them Zeppole! I was thinking about how so many cultures have their own variations of fried dough. And I found this recipe for zeppole from Giada and she uses a pate a choux as the base of her recipe. Though I have also seen numerous recipes that do not use choux as the base of zeppole. Whatever. Call them what you want. As long as hot fried dough is in my mouth, I don’t really care what it’s called.

How to Make Beignets with Pate a Choux- Baker BettieIf you are just tuning into Pate a Choux week, welcome! On Tuesday I did a tutorial about the basics of pate a choux, how to make it, and all it’s various applications. That is a great post to check out first if you are unfamiliar with how to make this simple and incredibly versatile pastry dough.

Yesterday we baked the pastry for eclairs and filled them with cinnamon whipped cream and topped them with an espresso glaze. Pate a choux has many applications when baking it. But today, we fry!

Check out the rest of the Pate a Choux and All it Can Do series here:
How to Make Basic Pate a Choux
Eclairs with Espresso Glaze and Cinnamon Whipped Cream
Classic Cream Puffs
Sharp Cheddar and Thyme Cheese Puffs (Gougère)

[Read more...]


Get every new post on this blog delivered to your Inbox.

Join other followers: