Cinnamon Rolls Recipe-Confident in the Kitchen-Jean Miller

Cinnamon Rolls 5 (40)

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My family loves cinnamon rolls and kept putting in the requests. “Could they be bigger?”, “Can you add more cinnamon?”, “Could they have more frosting?” There is no way to know how many times I modified this recipe before it got the stamp of perfection from my family. Now they just ask “Can you make more?” I like that kind of question.

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Sweet Potato Pie Recipe-Confident in the Kitchen-Jean Miller

Sweet Potato Pie 4.9 (22)

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When testing Sweet Potato Pie, I asked for feedback from my southern friend, Bernard, who knows how sweet potato pie should really taste. One of the first ingredients to go was cloves. I made adjustments and baked off little ramekin samples until he assured me that it was just right. It’s southern goodness in a crust. Thanks, Bernard!

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Chocolate Chip Cookies GFDF Recipe-Confident in the Kitchen-Jean Miller

Chocolate Chip Cookies GFDF 4.9 (36)

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Are you gluten-free and dairy-free, missing the joy of chocolate chip cookies? Our friend Marci was faced with that sad reality and decided it was time to take matters into her own hands. She blew me away with her research and persistence in creating the cookie of her dreams.

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Rations of Hope Bread Recipe-Confident in the Kitchen-Jean Miller

Rations of Hope Bread 4.8 (57)

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Rations of Hope Bread is a story of survival. In 2001, James “Lubo” Mijak, a “Lost Boy of Sudan” and refugee, resettled as a U.S. citizen in Charlotte, North Carolina. He and his companions survived for years with a simple ration of flour, yeast, salt, oil, and beans. Once in Charlotte, that experience spurred an endeavor called the Raising South Sudan Project, which feeds and educates over 800 boys and girls daily. In 2016, my friend Phillips asked me to capture the “Rations of Hope” bread in a way that empowers others to share the story through baking.

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Toasted Muesli Recipe-Confident in the Kitchen-Jean Miller

Toasted Muesli 4.8 (26)

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Toasted Muesli (MUSE-lee) is an incredibly popular Australian breakfast staple. The first time I joined Mark in Sydney for a temporary relocation, we lived at the Westin for well over a month. Every morning the club lounge served a bountiful breakfast bar, but gradually we found ourselves drawn to this healthy choice. Served over yogurt, it is a perfect start to the day.

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