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Amish Style Egg Noodles

Every year at Thanksgiving my mom would make a batch of homemade egg noodles just like my Dad's stepmom (Grandma Schweizer) made. You would serve the thick cut pasta (similar to a dumpling) with loads of peppery gravy and shredded turkey.

As a kid, I watched her hand roll and cut the dough thinking it was tricky, and some sort of culinary magic. Once I realized how incredibly simple they were to prepare, I started making them for my own family. 

My sister Jamie wanted me to show her how to make Grandma's noodles, so we spent one afternoon making them the same way she did. The end result was a little taste of our childhood.

These noodles are great as a side dish on Thanksgiving, (or any meal) or to use with you left over meat and gravy the day after the holidays.

Amish Style Egg Noodles
6 eggs
pinch of salt
All purpose flour, (depending on the size of your eggs this varies. Make sure you have a few cups on hand)


Using the paddle attachment on your stand mix, add 6 eggs and salt to the bowl and turn the mixer to low. (Grandma did her's by hand... but most of us have mixers today!)

Slowly pour in 1/2 cup of flour at a time until the dough comes together. Make sure you completely mix the flour in before adding more.

Once the dough is no longer sticky and easy to work with, place it on a lightly floured surface.

Roll the dough out until it is 1/8 of an inch thick.

Carefully roll dough into a log, and then using a sharp knife, cut 1/4-1/2 inch slices.

Unroll the slices and place on a lightly floured surface, separating them each to dry.

Allow to dry for several hours.

Boil noodles for about 10 minutes or until they have cooked through.

Serve with gravy and your favorite shredded meat.


Chocolate Truffle Cheesecake with Salted Caramel

I know.


Pop the bottles of champagne, I am back. 

Sort of. 

At least for tonight.

What can I say, I was inspired. Mostly by my little sister Jamie, who is now trying to break into this whole baking blog/social media game. She asked for some help building her instagram following the other day, so I gave her some tips on what to do, and what to not do. She sent me a Facebook message that said...."You're good at this." Sometimes you just need to be told by someone else (or I just need to be told...) that you are good at something. 

I may not be the best at everything, I have been sucking at the donut game. I suck at being a good friend game. I even sometimes suck at motherhood and the wifey stuff. But I know how to use social media... and I know how to make a mean cheesecake. 

For the last couple of months, Jamie has been coming to visit me on Friday's, she has the day off from her day job (assisted living, working with the elderly) and Mads also has the day off from pre-school. We use that time as a chance to shop, and eat usually... but this week we decided to bake together and came up with this awesome cheesecake. 

Chocolate Truffle Cheesecake with Salted Caramel 
Recipe by Jamie Mitchell and Carrie Burrill (with help from Tyler Florence


Chocolate layer:
  • 4 eggs
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp espresso powder
  • 1 1/2 cups all purpose flour
  •  3/4 cup cocoa powder

Cheesecake layer: 
  • 2, 8 oz packages of cream cheese, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint of sour cream
  • 1 lemon, zested (I think orange would work better.... but my sister hates orange so we did lemon) 
  • 1 tsp vanilla extract

  • 24 unwrapped soft caramels, for melting
  • 1/4 cup heavy whipping cream
  • few pinches of you favorite sea salt, we used Alaea Sea Salt  (color was perfect for this dessert)
  • Your favorite store bought or homemade chocolate truffles, we used Lindt's Milk Chocolate  Caramel Truffles

Preheat oven to 325 degrees. 

Line the outside of a 9 inch springform pan with aluminum foil. Spray the inside liberally with non-stick baking spray.

In a medium mixing bowl,prepare your chocolate layer. Start by mixing the eggs and sugars until combined. Once incorporated,  add in the melted butter vanilla and salt. Once that is incorporated, mix in the coco powder, espresso powder, and flour. 

Pour chocolate layer into the bottom of your prepared springform pan, and bake for about 20 minutes.

Meanwhile prepare your cheesecake layer. In the bowl of your electric mixer, combine cream cheese and eggs with the whip attachment until smooth. Add in sugar, sour cream, lemon zest, and vanilla extract. Once everything is smooth, pour onto par-baked chocolate layer.

Place springform pan into a water bath. To do this fill a large baking pan, like a turkey roaster with boiling water. It should reach about halfway up the sides of the spring from pan. 

Return to oven for about 50 minutes, or until the center just slightly jiggles. We are kind of crazy and checked that cake ever 5 minutes to make sure we caught it before it cracked. Cause.... no ones wants to show off a cracked cheesecake. 

Place cheesecake in refrigerator for 5 hours, or cheat like we did and put in the freezer for like an hour or 2.... or for however long you feel is good. 

Once it has cooled all the way, prepare your toppings. 

In a dutch oven, or again like us... cheat. Microwave your caramels with heavy cream for 30 seconds. Stir, and return to microwave for another 30 seconds. Repeat this process until the caramel is smooth. 

Pour this caramel over the top of your cool cheesecake. Place your favorite truffles along the outside of our cheesecake and then sprinkle the top with sea salt. 

Then... there ya go. Cheesecake.  Boom. 


It's been few months...

Wow, this feels weird. It has been months and months since I sat down to compose a blog post. The reason for it? A little update. I have received numerous emails asking where I went and what's happening with Ollie Cakes.  So this may be long winded, but I will fill you on my life lately!

First off, I no longer have black hair and I have glasses! Mads is now in preschool 4 days a week for about 3 hours a day. And the boys are in 1st and 3rd grade. I mean HOLY CRAP right? Mads was in my belly when I created this blog.... now she's 4 and in school!?

Owen has grown into a little man who now thinks he is old enough to do ALL the things. Chase is growing like a weed and over coming a lot of his setbacks at school. Stevie is doing amazing things at work, and is happier than I have ever seen him. We spent all our free time this summer and basically lived on our boat with the kids. Over all things have never been better in my personal life. I am amazed every time I stop to think about the four most important people in my life.

I am really that lucky.

As most of you know, I started working on opening my own bakery, Ollie Cakes back in March. I kept quiet about it for awhile, and then made the announcement in May that we had an address and were opening this summer. Unfortunately almost 7 months later and we are not off the ground, and I am not sure when and how we will open. 

We rented a commercial space last spring, got to work. Hired contractors, got our funds together and started getting our ducks in a row with the city of Manchester. Unfortunately, our plans were rejected, and what the city was going to require us to do was going to cost another $25-30,000. We tried every possible route, unfortunately we could not double our investment without going into major debt.

Later in the summer, I found a new location in Derry, NH. Leased that space, but we ran into some issues with the landlord. He wanted us to invest 10's of thousands of dollars into his building and refused to do anything to get the space up to code. Major things like adding a heating system, replacing rotting sills, updating the hazardous electrical.  So after consulting with the fire inspector and building inspectors for the city, we had to walk away from yet another lease. 

At that point, I won't lie, I felt defeated. I still feel defeated every now and then. I have lost money, I have invested so much of my time, taken time away from my family and so far have nothing to show for it. I never expected it to be easy, but was truly hit with how hard it is just to get the place open! I have never not succeeded at something I've put my heart into, so this entire experience has been eye opening.

There are a lot of people out there that are enjoying this, the "I told you so" people. I have kept pretty tight lipped about what's going on for that reason. I feel embarrassed, and a bit heart broken. I was so sure we were on the right road when deciding to open a bakery. Seven months later,  and I am left here questioning everything. 

So what does all this mean for Bakeaholic Mama and what is the future of Ollie Cakes? 

Bakeaholic Mama, will always stay intact, there are over 700 quality recipes here attached to stories that are a piece of my life. I poured 4 years and all of my heart into this. Maybe from time to time, when my heart is in it. I'll share a story or post a recipe.  But I've stepped away from most of the blogging community, because I have a hard time with the way it interferes with personal life.  I had to draw a line between my real life and my internet life. SO if you are a blogger or blog reader who was friends with me on Facebook, and found yourself as one of the 100's I  "unfriended" several weeks/months ago..... It is not personal.  I am just slowly drawing that line. 

As for Ollie Cakes... I worked some farmer's markets over the summer, found them to not be that profitable.... (actually not profitable at all). I have also explored the idea of opening a donut stand/truck. In some cases that can be just as costly upfront as starting a brick and mortar location. But with less risk obviously. My partner in crime and main investor (hubs) is not sold on the idea of vending. The laws are a bit trickier, we live in an area where it would be very seasonal, since we are snow covered much of the year. So for now, I have made a few small upgrades to my kitchen to make a workable space at home, applied for a homestead license, in NH this allows me to wholesale donuts to local stores and restaurants. I am also going to attempt some larger markets this winter if I can get in. Who would have known it's not that easy to get a spot at local markets! Yikes.... Anyways, keep your eye open on the Ollie Cakes Facebook page, if I have any updates on locations or dates I will share them there.

A huge thanks to those who have been cheering me on during these past few months. Your encouragement keeps me from throwing in the towel. 


Goodbye Bakeaholic Mama! Hello Ollie Cakes...

Today's blog post is a little bittersweet.... but mostly sweet. I am officially announcing the end of Bakeaholic Mama, and the beginning of a new venture.

Several months ago, I came to a realization that I absolutely despise blogging professionally and working from home was just not for me. After being quite unhappy for sometime, I decided I need to get a job outside of the house. Not because I need to financially, but because I have been home with 3 kids for going on 9 years and I am ready to bust out of here.

After toying around with my resume, looking around to see what kind of jobs were available in my area, I quickly realized that with my skills, I can not find a job that pays more than blogging.... I would be putting in a 40 hour work week and my income would be the same as it is if I blog PART TIME. As badly as I want to work outside of the home, I can't justify taking a crappy paying job that I won't LOVE and then having to pay child care on top of it.

After expressing all of this to my husband and a lot of tears... Steve just said. "Start your own business then. " Just as simple as that.... Start your own business. I laughed at him through my tears, "yeah right... " He just said it again in his blunt way. "If you want to open your own business.... just do it. We have the money." 

That's when I realized that I already knew what I wanted to do... I have always had the idea of opening a gourmet donut shop up in the back of my head, but never said the words out loud. I knew there was nothing like it in our state, and if there is anything I consider myself an expert in, it is food trends. Donuts are H O T right now, and NH is just about the only place that has not hopped on the gourmet donut train.

That night was the start of Granite State Donuts LLC. I went to work reading everything I needed to plus some on what I needed to do in order to start a donut shop/cafe. I talked to friends who are also restaurant owners, got as much advice as I could and then wrote our business plan. 

I am proud to say that Granite State Donuts LLC is opening up it's first location (I hope there are many more to come), Ollie Cakes (named after my dog). We are opening at 45 Manchester St. Manchester, NH, early this summer.

Our menu will include all of the classics like glazed yeast donuts and old fashioned spudnuts.... then of course we have daily modern flavors like Lemon Creme Brûlée Donuts with a Tennessee Whiskey Glaze, Black Currant and Pistachio, Dark Chocolate Sunflower Seed, Orange Meringue, Grapefruit Poppy Seed, S'more Cake Donuts (made with my homemade fluff), Maple Bacon... the list goes on and on! The most important thing about Ollie Cakes is that everything is hand rolled and hand cut. Our donuts are made just like they were when our grandmas were frying donuts.  We are also doing daily specials like, Chicken and Donuts, Donut Poutine, Donut Breakfast Sandwiches,  Donut Ice Cream Sandwiches, pretty much any way you can use a donut, I plan on offering at Ollie Cakes.

I know all this might sound selfish to some, most stay at home moms are probably thinking I am out of my mind... but here's the thing, it is not just about me and what I want. It is about setting an example for my kids. I realized that I was unhappy and things needed to change. So I am changing them. If there is anything that comes out of this, it is that I want my kids to know that they don't have to settle... they too can pursue something that challenges them and makes them happy. I want them to know that as scary as taking risks  are, sometimes they are worth it. And most of all.... it's time they realized that there is a lot more to Mama than doing their laundry and cooking their supper.

So what does all of this mean for Bakeaholic Mama? Well I am walking away. All of my social media channels have been changed over to Ollie Cakes NH (be sure to follow me!) and the blog is done. I am simply closing this chapter of my life, and moving on to bigger and better things.

**Update: We have received some rather disappointing news from the City of Manchester's Mechanical Inspector.... we can not instal a hood and fire suppression system as planned. We instead have to make the duct work travel up the side of the neighboring building (an additional 2-3 stories) all this extra work is going to set us back another $10,000 which will put us out of budget! 

**Update 8/28/2015: Sadly, after two real estate deals falling apart over the summer (the original one in Manchester, and the 2nd one in Derry)  losing some money... 6 months into this process.... we are forced to start exploring other avenues. I've worked a few small farmer's markets around the state over the summer, and am taking special orders for parties/meetings/events.  For more updates follow along on the Ollie Cakes Facebook page. 

For info on special orders please email 


Gin Rickey

Hello from beautiful Smuggler's Notch in Jeffersonville, Vermont! This week I have teamed up with the folks that work for the resort to visit local sugar houses, enjoy the spring activities in the mountains and of course eat all the wonderful food in the area! 
But more on that later next week....  First we need to talk about Don Draper and the rest of the Mad Men crew. For those who don't know, this Sunday is not only Easter, it's the premier of the best damn TV show to ever hit cable.  To celebrate in true Mad Men style, I teamed up with ModCloth and a team of my favorite bloggers to share our favorite vintage recipes, lots of cocktails and of course some vintage fashion! 
Today, I am sharing my favorite classic cocktail, a Gin Rickey, it's low in calories and is quite refreshing. Snag that recipe and then to enter in our super awesome giveaway, follow the directions listed on the rafflecopter widget below. Make sure you comment below telling me who your favorite Mad Men character is! 

Gin Rickey 

1-2 oz Gin ( I use Bombay) 
The juice of half a lime
Soda water (not sweetened or flavored!) 
Lime wedges for garnish
Add the gin and lime juice to a high ball glass (or canning jar like me!) Fill glass with ice and then top off with soda water. Garnish with lime slices and then serve. 

To enter to win a $100 gift card to ModCloth, this vintage 4.5 qt mixing bowl, and this gorgeous martini glass follow the directions on the widget below! ALSO if you want to do some shopping now, Modcloth is offering $20 off of all new customers purchases over $100! For those of you not familiar with ModCloth, they have some of the coolest vintage inspired clothing. My favorite 1950's style dress is from them, and I wear it all the time with my favorite black flats. 

a Rafflecopter giveaway

Join us for a #‎MadMenBlogParty‬!