So I guess I should eventually talk about the name of my blog, From Scratch. I LOVE making things from scratch. I really hate box mixes (although I do use them from time to time.) Same goes for can frosting. As I said, I do use them from time to time, but it really grinds my gears when I am looking up recipes and the recipe goes like this..

White Cake Mix
Can White Frosting

Follow directions on mix box, frost when cooled.

I know USUALLY its a bit more then that, and I totally am down with doctoring box mixes..but seriously guys. I do not keep those in my house. If I am searching the internet for a recipe (which is dumb, considering how many cookbooks I own.) I want to find one FROM SCRATCH. I love making things from scratch. Cakes, cookies, breads, cinnamon rolls, frostings…Cooking I am a little bit more lazy about it, but baking from scratch is the bomb. I have never made biscuits, and as much as Pillsbury knows how to do it right, I figured it was time to do it myself. A friend/co-worker of mine had a baby last week, and my mom proposed we take her family dinner this weekend. So my mom made stew, I made biscuits and we are doing a combined effort on dessert (I made cookies and my mom made brownies!)

If you haven’t figured out, we like this lady and her family a lot.

So, I made biscuits. I used the recipe out of the Better Homes and Gardens Cook Book, partly because I’ve decided to start actually using my cookbooks and partly because I really trust this one.

The first time, I did it precisely as the recipe called for and I felt like the biscuits turned out small and some of them were not beautifully shaped. However, Pillsbury I am not, so that fact doesn’t matter too much.


They do taste awesome though. Homemade biscuits, with butter and homemade AK raspberry jam. AKA a rockin’ party in my mouth.

The second batch I rolled out thinner and cut with a wider biscuit round (in my house, this was a pint jam jar the first time and a thermos lid the second time). I also baked them a bit longer.

You can see the size/uniformity differences pretty obviously…

Not quite Pillsbury flakey, but close!



1 Tbsp Vinegar or Lemon Juice
1 C Milk
3 C AP FLour
1 Tbsp Baking Powder
1 Tbsp White Sugar
1 Tsp Salt
3/4 Tsp Cream Of Tartar
1/2 C Butter
1/4 C Shortening


1. Combine Milk and vinegar, set aside.
2. Combine first 5 ingredients in a large bowl, and stir to combine.
3. Cut butter into small chunks, and add it and shortening to flour mixture. Cut it into the dough with a pastry cutter, until it is crumbly.
3. Add milk mixture to bowl, and mix until just combined.
4. Turn out onto a lightly floured surface and knead gently until the dough is uniform. You don’t have to knead long.
5. Press or roll out until the dough is about 1/2″ thick. Cut using a biscuit round of your choice. I used a pretty big one the second time around. The first time it was about 2 1/2″.
6. Bake in a 450F oven for 12-14 minutes, until golden brown.



Holy cow!!!

So we are quickly approaching fall here in Fairbanks (yeah, I know, don’t remind me. I don’t really want to think about it either) and so that means the fall veggies/berries are in FULL blast. I have been making loads of jam/jelly (for the first time ever!), and shredded zucchini like it is nobody’s business. Seriously. I have one in the fridge right now that needs to be shredded and frozen in fact. I have made zucchini bread like four times in the last three weeks.

The zucchini thing is a little bit ridiculous. One we week had sauteed zucchini with dinner three times. Last night we had zucchini boats for dinner. And like I said, the zucchini bread. And here is the craziest part: I didn’t even plant any zucchini at my house. There are three plants in the planter at my work, and my mom has two or three plants in her garden. And they are HUGE zucchini.


I went to bake the other night and brought out a zucchini and Bret goes “Zucchini bread?? Have you forgotten how to make anything else???”


But then I had a jam making lesson with my mom…and I am TOTALLY hooked. We went blueberry picking a while back (and we need to go again!) and between Bret and myself, we had almost 5 lbs of blueberries (maybe it was more?) that were picked in about 2, maybe 3, hours of picking. So I knew jam was in my future. So we had a jam lesson. And it was way, way WAY easier than I thought it would be! thus the insane amount of canning that has been going on at my house lately. I made low sugar blueberry jam, high bush cranberry jelly, and tonight I made raspberry jam. I am planning on making a batch of regular blueberry and a batch of spice blueberry as well. I have probably lost my mind. That is not news though.

I have been baking as well, but all the pictures turn out awful or I just don’t take any at all! I’m making biscuits tomorrow and hope to blog about them..

So, I say that jam making is easy but truthfully, my mom and I totally screwed up our very first batch!! We added the sugar and let the berries and sugar cook forever before adding the pectin. So we have some jars of really thick, chunky blueberry syrup that tastes great on pancakes.

in my parents big, beautiful, and so well lit kitchen.

blueberry fingers..

big, beautiful alaska blueberries! ugh I love them!!

and of course…
our kitty helper. aka, my cat soul mate Gabby. Sadly, she lives at my parents house and not with me:(

I promise a more baking related blog post soon…And perhaps some gratuitous jelly and jam on bread shots…

Schnecken – Snail Buns

I really can’t recall how I came across this recipe – but I have been wanting to try it for some time. I used this recipe, and they turned out pretty well! Bret (AKA Boyfriend AKA Household Taste Tester) liked them.

Schnecken is apparently German for snail, based off the way the buns look a bit like snails before you take them out of the muffin tin. The recipe has you make what appears to be a basic sweet dough, let it rise, fill it with cinnamon sugar, roll up, etc. Typical cinnamon roll. But there is an added bonus on these. Totally the cash and prizes. You make a sweet mixture of maple syrup, butter, sugar, and nuts that goes in the bottom of the muffin cups. So you end up with a cinnamon roll, with messy, sticky, syrupy goodness and nuts on top. When I googled schnecken it led me to a wikipedia page, which said that the dough is traditionally made with sour cream, but I couldn’t find a recipe that called for sour fact, I only found a couple recipes. I also didn’t dig too hard though…

I actually BUTTERED my muffin tin for this one, which is serious business for me. I am hard core believer in the power of Pam. But I did NOT want to deal with a sticky mess stuck in my muffin tin. So butter it was.


Snail Buns

Original recipe source



  • 3 1/3 cups AP Flour + approx 1/4 for kneading
  • 3 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1/4 ounce fast rise yeast (For those unaware, this is one packet)
  • 1/3 cup unsalted butter
  • 1/2 cup plus 2 tablespoons milk (I used skim, because that is what we keep in the fridge. Probably would be better with higher fat content!)
  • 2 large eggs


  • 1/2 cup plus 1 tablespoon unsalted butter
  • 2 tablespoons white sugar
  • 4 tablespoons maple syrup
  • 3 tablespoons light corn syrup
  • 1 cup walnut pieces (or pecans)

Dough glaze:

  • 1 egg
  • 2 tablespoons milk

Dough filling:

  • 3 tablespoons white sugar
  • 1/2 brown sugar, packed
  • 1 tablespoon cinnamon


1. Dough! Combine flour, yeast, sugar, and salt in a large bowl. Set aside.

2. Over low heat, melt butter into milk. This will happen faster if you cut your butter into chunks. Once melted, take off the heat and beat in both eggs.

3. Pour egg/milk/butter mixture into flour mixture and combine. Now its time to knead! Knead by hand for 10 minutes or in a mixer with a dough hook for 5. At this point the dough will be pretty wet – slowly knead in approx 1/4 cup of flour, until the dough is uniform and smooth.

4. Form dough into a ball, place in a greased bowl and let rise in a warm place. Let the dough rise until almost doubled – approximately 1 hour.

5. While the dough is rising, make the syrup. Cream softened butter until smooth and add sugar, corn syrup, maple syrup and nut pieces until combined.

6. Spoon mixture into WELL GREASED 12 cup muffin tin. About 1 tablespoon of the mixture per muffin cup.

7. Preheat oven to 350F. Once the dough has risen, dump it out on a lightly floured surface. Punch it down, knead it a few times, and then roll it out into a rectangle approx 24 inches by 12 inches with the long side facing you.

8. Combine egg and milk in a small bowl and beat. With a pastry brush, coat the dough.

9. In a bowl, combine brown sugar, white sugar, and cinnamon. Spread evenly on top of the dough.

10. Rolling the long side away from you, roll the dough, not too tightly. At this point the dough will be cut into 12 sections.

11. Place each section, cut side down into the muffin cups.

12. If you desire, let rise for another 10-20 minutes.

13. Bake in a 350F oven for 20-25 minutes. Once baked, let cool for a few minutes and then, using a cookie sheet the same size as your muffin tin, flip them out so the syrup-y, nut side is up. I covered my sheet with tin foil to reduce the mess.

14. DIG IN.


Here is how I modified the original recipe a bit: I used AP flour. I am not to the point where I feel like buying bread flour is essential. Plus, I have a tiny kitchen and do not have the room to store multiple types of flour, other than AP and Whole Wheat. I also mixed the nuts directly into the syrup, and that was simply because I overlooked the direction to place them on top of the syrup into the cups.


Next time, I am definitely going to do a few things different. Firstly, I didn’t see the point in glazing the inside of the buns. So I will probably skip that step, and perhaps add some butter to the filling. I will also attempt to get a more uniform dough rectangle when I roll out the dough – I really suck at that, and honestly tried really hard to get a nice rectangle this time and got pretty close!!


I had to take the toaster off the counter to be able to effectively roll it out. I hate my kitchen. Or my lack of counter space.

Fresh out of the oven



So there you have it! My first baking blog. I hope you liked it. And I hope there will be more to come…:)