Lasagna Soup and They Have Jesus, We Have Lasagna

Reviews and Recipes

Thank you to Match Point Publishing for an Advanced Reader’s Copy of They Have Jesus, We Have Lasagna in exchange for an honest review.

As the title of Patrick Resetar’s memoir They Have Jesus, We Have Lasagna suggests, we all have a devotion to something, be it a deity or noodles. In his debut memoir, Resetar explores his family’s connections to religion as non-practicing Catholics, and their religious connections to traditions such as horse-racing, football, and family meals.

Taking place in a small town in the coal country of Pennsylvania, Resetar’s memoir deals with vices, poverty, and family trauma. While each essay is deeply personal and visceral in its depiction of abuse and addiction, the essays themselves become redundant. Many of these essays could hold their own in a literary magazine, offering insightful commentary on the modern working class family, though they fail to work together and build upon one another as a memoir.

What carries this memoir through is its dynamic scenes, vibrant characters, and the dry humour sprinkled throughout. While Resetar lacks some refinement and maturity as a longform writer, his natural talent is undeniable.  With some learning and a heavy-handed editor, a comeback sophomore work is not out of the question.


How could I not pair a lasagna recipe with this book? But this is lasagna with a twist! Instead of all the pesky layering traditional lasagna calls for, I’m bringing together all the best qualities of a good lasagna (chewy noodles, flavorful sauce, cheesy goodness, and bits of juicy meat) in a one-pot soup! The most you have to do for this lasagna is chop up some onions, mince garlic, and stir.

Don’t be deceived! Even though this dish is minimal effort, it’s maximum flavor!

Lasagna Soup

A dinner so delicious, you’ll think it’s from heaven! 

INGREDIENTS:

  • 1 lbs Italian sausage
  • 1 medium white onion, diced
  • 5-6 garlic cloves, minced
  • 5 cups chicken broth
  • 2 teaspoons Italian seasoning
  • 2 bay leaves
  • 2 14 oz jars diced tomatoes
  • 1 6 oz jar tomato paste
  • ½ box of lasagna noodles, broken up into about 1 inch pieces
  • Ricotta, mozzarella, and parmesan for topping

INSTRUCTIONS: 

  1. Brown sausage in a large pot with the onions. When I say large pot, I mean HUGE! We’re making a lot of soup in this bad boy.
  2. When sausage is about halfway cooked, add garlic.
  3. After sausage if fully browned, drain fat from the pot.
  4. Add the rest of the ingredients to the pot over medium heat and stir. Cover the pot, uncovering every few minutes to stir. Make sure nothing sticks to the bottom! 
  5. Allow contents to cook until noodles are al dente.
  6. Scoop into bowls and top with ricotta, mozzarella, and/or parmesan! Serve warm.
  7. Enjoy!

Witches’ Brew Brownies and The Witches

Reviews and Recipes

Happy Halloweekend, ghouls and girls! October has come and gone, which means it’s time to put the tricks and treats behind us. 

Well, okay, how about one more treat?

You’ve gone trick or treating (or, perhaps more accurately, you bought the discounted Halloween candy bags at CVS) and now you have an absurd amount of candy! How are you going to eat it all? How about throwing it in a brownie?!

This week’s recipe is inspired in part by Roald Dahl’s The Witches, and in part by figuring out new ways to eat Halloween candy. 

While no brownies were consumed in The Witches (and no children harmed in the making of these brownies), there’s something delightfully haunting about these treats, with their gooey, bubbling center and their eyes peeking up at you.

I read The Witches as a buddy read with a friend to help get me in the Halloween spirit. A quick read about a boy’s encounter with the Grand High Witch, whose mission it is to wipe out all the children of Earth, this is an equally spooky and sweet book that touts the message: everyone is not who they seem.

This was my first time reading Dahl’s work and it’s safe to say it won’t be my last. His simple writing balances between ironic and charming, wrapping timeless moral lessons in fantastical stories.


WITCHES’ BREW BROWNIES

A perfect post-Halloween treat, the trick to these brownies is throwing in all your favorite candy.

INGREDIENTS:

  • 1 stick of salted butter – melted
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup flour
  • 8-10 Halloween sized candy bars (Kit Kats and Reese’s work great!)
  • Candy eyeballs for topping
  • Any other toppings/fillings you’d like (I used dark chocolate chips and sprinkles)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Combine melted butter with unsweetened cocoa powder and sugar.
  3. Mix in eggs one at a time until fully incorporated, careful not to overmix.
  4. Stir in flour and vanilla, again mixing until just fully incorporated.
  5. Add in about 6 candy bars and other mix-ins, such as chocolate chips or M&Ms. You may decide to leave the candy bars whole or break them up, depending on your preference.
  6. Pour mixture into a greased or parchment lined 8×8 pan. Beware: the mixture will be EXTREMELY thick.
  7. Bake for ~15 minutes and remove from oven while the brownies are still underbaked.
  8. Arrange candy bars, candy eyeballs, and any other toppings on surface of brownies.
  9. Continue to bake brownies for another 5-8 minutes, until brownies are fully set.
  10. Remove from oven and allow to cool.
  11. Enjoy!

Butternut Squash Rigatoni

Partnerships, Recipes

This post is brought to you in partnership with The Kitchn and Shipt.

I love cooking. From washing the vegetables, to mincing the garlic, to stirring the sauce, to plating the end result, I enjoy every step of the process! (Okay, except maybe cutting onions.)

However, some days my plans to cook are halted by my need to grocery shop. You mean I have to leave my apartment, wander around fluorescently lit aisles, stand in line, and haul everything here? No thank you!

That is, until I found Shipt! Shipt gifted me a one year free subscription and a monetary grocery credit to try their services, and I cannot tell you how blown away I was.

Shipt is a grocery delivery service, founded on the mission to simplify lives. With a subscription, customers are able to order groceries online and receive free delivery on orders $35 and above. A shopper goes to the store on your behalf and (this is the best part) communicates with you during the whole journey! Forgot to order garlic (like I did)? No problem! Just text your shopper and they’ll add it to your order. They also will update you on when they’re in line and on the way to your home. The shopper simply drops the delivery on your doorstep, and that’s it! You can even tip through the app.

The whole experience is extremely personal by allowing direct communication with your shopper. The shopper who picked up my order took just as much care picking out produce as I would have. They were lovely, and really made the whole experience enjoyable.

So, when the cool weather hit and I was dying to whip up a fall pasta dish, all I had to do was log on to Shipt and place my order for my ingredients. Less than a few hours later, I was ready to get cooking!

BUTTERNUT SQUASH RIGATONI

Best enjoyed in a warm bowl on a cool day.

INGREDIENTS:

  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 7 tablespoons milk
  • 3 tablespoons butter
  • 6 oz grated parmesan
  • 1 lb rigatoni

INSTRUCTIONS:

  • Preheat oven to 400 degrees.
  • Peel and dice butternut squash. Toss with olive oil.
  • Line a cookie sheet with tin foil, and even distribute diced butternut squash. Bake for 30 minutes until soft.
  • When the squash has another 15 minutes or so left, begin to boil a generously salted large pot of water. When water comes to a boil, add pasta.
  • When butternut squash is ready, blend in a high power blender together with milk until creamy.
  • Reserve ¼ cup of pasta water. Remove and drain pasta before completely al dente. It will continue to cook in the sauce.
  • Return pasta to pot. Add butternut squash puree, butter, parmesan, and reserved pasta water. Mix well until butter and cheese is melted, and pasta is evenly coated. 
  • Enjoy!

#BlendsBash: Bay Seasoning Crudité Dip

Partnerships, Recipes

It’s week three of my #BlendsBash recipes, and this week I’m bringing you a simple crudité dip inspired by a modern literary favorite.

If you missed my post these last two weeks, welcome to #BlendBash 2020! Bloggers, authors, and bookstragrammers (including myself)  will be creating special recipes inspired by The Book Club Cookbook’s Book, TV, and Song Blends. These are unique spice blends that take their names after all your favorite books, shows, and songs!

I may be the last person on the planet who hasn’t read Where the Crawdads Sing by Delia Owens. The book is on my TBR, and if it’s anything as amazing as this bay seasoning “Where the Crawdads Zing,” I’m sure I’ll eat it up just as fast!

Bay Seasoning Crudité Dip

Enjoy this zingy dip with crackers and veggies!

INGREDIENTS

  • 8 oz softened cream cheese
  • ⅔ cup sour cream
  • ½ teaspoon minced garlic
  • 2 teaspoons Where the Crawdads Zing bay seasoning
  • 2 teaspoons dried minced onion
  • ½ teaspoon onion powder
  • Pinch of parsley 

INSTRUCTIONS

  • Mix all ingredients together in a bowl. (Optional: whip with an electric mixer for a fluffy texture.)
  • Refrigerate for at least one hour.
  • Enjoy!

#BlendsBash: Nashville Hot Fried Chicken

Partnerships, Recipes

I’m so excited to bring you a new recipe this week inspired by a Song Blend from The Book Club Cookbook. If you missed my post last week, welcome to #BlendBash 2020! Bloggers, authors, and bookstragrammers (including myself)  will be creating special recipes inspired by The Book Club Cookbook’s Book, TV, and Song Blends. These are unique spice blends that take their names after all your favorite books, shows, and songs!

This week’s recipe is inspired by Cayenne Take My Eyes Off of You (cue the music!), a Nashville hot chicken spice with plenty of kick.

NASHVILLE HOT FRIED CHICKEN

This recipe may seem just too good to be true, it’ll have you singing!

INGREDIENTS

  • BRINE
    • 1 lb chicken thighs
    • 2 cups buttermilk
    • 3 teaspoons minced garlic cloves
    • 1 tablespoon salt
    • 2 tablespoons hot sauce
    • 1 tablespoon Cayenne Take My Eyes Off of You Seasoning
  • BREADING
    • 2 cups flour
    • 1 ½ tablespoons garlic powder
    • ½ tablespoon Cayenne Take My Eyes Off of You Seasoning
    • Pinch of salt and pepper
  • EGG MIXTURE
    • 3 eggs
    • 2 tablespoons milk
    • 1 tablespoon hot sauce
  • FRYING
    • Enough vegetable or canola oil for about 1 in depth in a frying pan – about 2 ½ cups
  • SPICE MIXTURE
    • 1 tablespoon Cayenne Take My Eyes Off of You Seasoning
    • ½ tablespoon brown sugar
    • ¼ teaspoon garlic powder
    • ¼ teaspoon paprika
    • ¼ cup hot frying oil
    • Pinch of salt and pepper

INSTRUCTIONS

  1. Combine brine ingredients, including chicken, in a large plastic bag or tupperware. Allow to marinate in the fridge for at least 4 hours or overnight.
  2. Preheat oven to 325 degrees.
  3. Prepare egg mixture by whipping together eggs, milk, and hot sauce in a shallow bowl.
  4. Prepare breading by combining flour, garlic powder, and Cayenne Take My Eyes Off of You Seasoning in a shallow bowl. Add two tablespoons of egg mixture to the breading to help it clump together–that’s where you’re going to get all the crispy goodness from!
  5. Remove chicken from fridge. Take each piece of chicken and coat it in the breading, then the egg mixture, and then the flour once more. This double dipping technique will also help the chicken get extra crispy. Set aside until all pieces are done.
  6. Heat oil in a deep frying pan to 350 degrees.
  7. Fry each piece of chicken on both sides until golden brown, about 5 to 7 minutes. Careful not to overcrowd the pan. (DO NOT DISCARD OIL AFTER YOU’RE DONE! We’re going to use it in the spice mixture!)
  8. Once all pieces of chicken are fried, place on a wire rack over a sheet pan and cook in the oven an additional 5 to 10 minutes, until chicken is crispy.
  9. While chicken cooks in the oven, combine ingredients for spice mixture in a medium bowl.
  10. Remove chicken from the oven and immediately brush with the spice mixture. Allow to cool.
  11. Enjoy! I loved these with mini waffles and some homemade honey butter!

#BlendsBash: Weeknight Udon Stir Fry

Partnerships, Recipes

I’m so excited to have partnered with The Book Club Cookbook to be a recipe contributor to their #BlendBash 2020! Bloggers, authors, and bookstragrammers (including myself)  will be creating special recipes inspired by The Book Club Cookbook’s Book, TV, and Song Blends. These are unique spice blends that take their names after all your favorite books, shows, and songs!

The Book Club Cookbook was kind enough to send me five spices, including Cayenne Take My Eyes Off of You, Sage of Innocence, Where the Crawdads Zing, and the two that inspired today’s recipe, A Song of Spice and Fire and Sesame Street.

These spices are seriously delicious. Not only do they make any dish stand out, but they also make incredible gifts for the foodie in your life!

I’m thrilled to kick off this recipe series with an easy Weeknight Udon Stir Fry. Not going to lie, this is hands down my favorite recipe I’ve ever developed.

There’s nothing like the magic of a chewy udon noodle, and it’s a great vehicle for all kinds of deliciousness. This easy stir fry means you can whip up this spicy, warm meal on even the busiest of days. As an added bonus, it’s easy to fry up any veggies or meat you have in your fridge that are about to go bad and throw into the stir fry for some extra yum. This is a recipe for one because, trust me, you won’t want to share.

WEEKNIGHT UDON STIR FRY

INGREDIENTS:*

  • 8 oz udon noodles
  • 1 tablespoon sesame oil
  • ½ tablespoon + extra for garnish “Sesame Street” sesame seeds TV Blend
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon vegetable oil
  • ½ tablespoon minced ginger
  • 2 cloves minced garlic
  • 1 chopped green onion
  • Up to 1 teaspoon “A Song of Spice and Fire” shichimi togarashi Book Blend**

INSTRUCTIONS:

  1. Cook udon noodles in a small pot of boiling water until separated. When finished, drain noodles and toss with sesame oil to keep from sticking.
  2. While the noodles cook, toast sesame seeds in a hot pan over medium heat. Continue to toast until golden. Remove seeds from the pan and set aside.
  3. In a small bowl, mix together soy sauce and brown sugar to form sauce mixture. Set aside.
  4. Heat vegetable oil in a pan over high heat. Once hot, combine ginger and garlic.
  5. When ginger and garlic become aromatic, add sauce mixture, udon noodles, and ½ tablespoon sesame seeds to the pan. Combine well and reduce to medium heat. Stir occasionally and allow sauce to thicken, about 3 minutes.
  6. Remove from heat and mix in green onions (reserve some for garnish) and shichimi togarashi.
  7. Plate the noodles and garnish with leftover green onion and toasted sesame seeds.
  8. Enjoy!

NOTES

*This stir fry moves fast, so prepare all your ingredients by measuring and cutting before beginning the recipe.

**Amount of shichimi togarashi used will depend on your personal spiciness preference. This spice packs a punch, so a little goes a long way. I like to use ½ teaspoon for a good kick. 

Honey Cinnamon Oranges and One to Watch

Reviews and Recipes

It’s been 195 days.

No, not since quarantine started—since the last Bachelor finale. 

I am an avid, guilty pleasure watcher of all things Bachelor Nation. I was so starved for Bachelor content, I even watched Listen to Your Heart. Season 16 of The Bachelorette was delayed due to COVID-19, while season 7 of Bachelor in Paradise was pushed to 2021. I’ve been in a major lurch without hot tub drama and rose ceremonies.

Enter: One to Watch by Kate Stayman-London.

Stayman-London’s debut novel follows the story of Bea Schumacher, a plus size fashion blogger who breaks the internet with her viral rant against the hit reality show, The Main Squeeze. Criticizing The Main Squeeze for its lack of diversity, including its lack of body diversity, Bea is asked to be the next lead on the show. She agrees and sets out to propel her career, not fall in love. But when cameras start rolling, things get more complicated than she planned.

Okay, so you’ve probably figured out by now that The Main Squeeze is a thinly veiled parallel to The Bachelor/The Bachelorette. This book was a masterful representation of all things Bachelor, from how it’s produced, to podcast recaps, to group chats. The “kiss off ceremonies” (The Main Squeeze’s version of the rose ceremonies) were just as dramatic if I were watching them unfold on live television—I found myself screaming at the pages of my book, torn who to route for, adamant in who I despised, desperately invested in the romance of Bea’s life. 

To top things off, this isn’t your typical romance book or season of The Bachelor. There’s real talk about body image and self confidence as Bea struggles to accept the fact that these men are competing for her.

Whether you love or hate The Bachelor, this book is for you. It works to criticize the things that make the franchise so deeply problematic and parody the absurdities of the show, while also giving you the drama you love and characters that are easy to invest in.


During one date in Marrakesh, Morocco, Bea goes on a fabulous date with [NAME REDACTED]. “After dinner,” Stayman-London writes, “they fed each other slices of orange drizzled with honey, and Bea thought she’d never tasted anything so perfectly sweet in her life.”

Enjoy this fruity, sticky, sweet snack inspired by One to Watch by simply mixing together 1 tablespoon of honey with 1 teaspoon of cinnamon, and drizzling the mixture over thin slices of navel oranges. 

Honey Vinaigrette and From Scratch

Reviews and Recipes

It should come as no surprise that I’m a fan of food memoirs. Personal journey and growth paired with a love for food and cooking?! I’m there. 

That’s why I picked up From Scratch, a Reese Witherspoon book club pick written by actress Tembi Locke. After Locke loses her husband Saro, an Italian chef, she spends her summers as a new widow in the Sicilian countryside with their daughter Zoela and her late husband’s family. There, she discovers the healing power of family and food.

It was difficult to begin this book without high expectations. I mean, it’s a Reese Witherspoon book club pick about Italian food after all. I’ve been wanting to read Locke’s memoirs for years and was glad to finally pick it up. However, this book did not live up these expectations.

The first 50 pages or so, I was admittedly enamoured by Locke’s retelling of the beginnings of her love story with Saro. This is where Locke’s talent as a writer shines the most, her lyrical prose lending itself perfectly to romance.

After their initial meet cute (involving a bicycle), we dive straight into Saro’s death, which is where the problems in this memoir begin. There is no break from the melancholic tone throughout the rest of the book. Of course, a memoir about widowhood and grief is bound to be a tearjerker. Still, reading this without reprieve became exhausting. Chapters would have benefited from more scenes of the joyful moments with Saro, his family, and Locke’s daughter Zoela.

Despite the promises of food this book makes, it doesn’t quite deliver. Is food a presence in this book? Certainly. Nonetheless, the food is merely mentioned. “We ate this, we cooked this.” It is not used as a tool to explore the grieving and healing processes and it does not reveal anything new about Locke or her world. 

That being said, reading about eating freshly made pasta in Italy is never not enjoyable, even if it could have been used more effectively. 

Locke provides a handful of family recipes in the back of the book so you can recreate your own Sicilian summer meals. Below is the recipe for the honey vinaigrette dressing used in “Insalata di Rucola con Pomodori e Ricotta Salata,” or “Arugula Salad with Tomatoes and Ricotta Salata,” a recipe Saro intended as an antipasto in a menu he created entitled “Summer Dinner on a Sicilian Terrace.”

HONEY VINAIGRETTE DRESSING

From Tembi Locke’s From Scratch, pairs well with tomatoes, red onions, and ricotta salata on a bed of arugula.

INGREDIENTS:

  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey (or more, if you prefer things on the sweeter side like me…)
  • Pinch of salt

INSTRUCTIONS:

  1. Whisk ingredients together.
  2. Serve with salad.
  3. Enjoy!

Green Goddess Soup and The Seven Husbands of Evelyn Hugo

Reviews and Recipes
“Never let anyone make you feel ordinary.” -The Seven Husbands of Evelyn Hugo by Taylor Jenkins Reid

There are few books I’ve loved this year as much as I loved The Seven Husbands of Evelyn Hugo by Taylor Jenkins Reid. I picked this one up shortly after reading Daisy Jones & the Six, another book I adored by Reid. It’s safe to say I’m officially a TJR fan, and am looking forward to reading all of her books!

The Seven Husbands of Evelyn Hugo is a rather self explanatory title of the novel’s plot—it follows the life story of Evelyn Hugo, an aging and reclusive movie star from Hollywood’s golden age as she breaks her silence on her scandalous seven marriages. Evelyn hand selects Monique, a young writer at the beginning of her career but the end of her marriage, to tell the coveted story. Decades of secrets come to life, including a thrilling forbidden love and a tragic connection between Evelyn’s and Monique’s pasts.

This book is rich with glamour, passion, triumph, defeat, and love. It’s a glittering tale, as fabulous as Evelyn Hugo herself. In the same way I found myself wanting to listen to the songs from Daisy Jones & the Six, I was constantly wanting to watch the movies Evelyn stars in throughout the book. Reid’s gift for world building is masterful, pulling you into the lives of her incredibly alive protagonists. 


Not enough can be said about how much I love Evelyn. She’s a fantastically complex, flawed, lovable heroine. That’s why it should be no surprise that I knew she had to be the star of whatever dish I made inspired by this book.

Evelyn’s signature color for her red carpet looks is green. It’s what inspired the signature green dress that leaps off the novel’s iconic cover, and what inspired the bright green hue of my dish. The green motif paired with the absolute divinity of Evelyn herself inspired my Green Goddess Soup.

Green Goddess Soup

A simple, spicy, and vegan soup that pairs well with cucumbers, bread, and Greek yogurt.

Yield: 4 servings| Total time: 15 min

INGREDIENTS:

  • 5 handfuls of spinach
  • 7 garlic cloves
  • 3 tablespoons sliced ginger
  • 1 teaspoon turmeric
  • 2 cups coconut milk
  • 1 cup vegetable or chicken broth (of course, use veggie broth for the vegan version of this soup)
  • 1/4 – 3/4 teaspoon of cayenne pepper (depending on preference)
  • generous squeeze of lemon juice
  • salt and pepper

INSTRUCTIONS:

  1. Place all ingredients together in a high power blender.
  2. Blend until smooth.
  3. Enjoy!

Croissants and The Paris Hours

Reviews and Recipes
“Some things you cannot leave behind. Your history will pursue you doggedly across frontiers and over oceans. It will slip past the unsmiling border guards, fold itself invisibly into the pages of your passport, a silent, treacherous stowaway.” -The Paris Hours by Alex George

Alex George’s latest historical novel, The Paris Hours, follows the lives of four characters as they each race against the clock one day in the city of lights in 1927. As the clock nears midnight, the lives of the strangers draw together and connect in unimaginable ways. 

Set against the glittering and guttural background of Paris, France between the World Wars, the setting lends itself well to George’s bohemian cast of characters, including a starving artist, a refugee, a maid to Marcel Proust, a journalist, an acrobat, and more.

Still, the settings and characters work most effectively as a means for which George’s prose to soar. The mundane becomes fascinating and the ordinary is extraordinary throughout the novel thanks to the author’s inimitable flair.

The Paris Hours take place across one day, and I felt like I was living that day with the characters–not only because of George’s transportative writing, but because I devoured the novel in a single day, unable to put it down.


Please proceed with caution–these are not your French grandmother’s croissants. In fact, I think calling these “croissants” probably have Julia Child turning in her grave. These are not airy, light, flakey, classic French croissants. These are everything French pastry chefs caution against: chewy, dense, doughy, moist croissants. 

When I first read Alex George’s latest historical novel, The Paris Hours, I was anxious about what I was going to cook. Certainly, there is no shortage of magnificent food mentioned between the pages. French food. These croissants were calling to me, beloved by the fictionalized version of Marcel Proust throughout the book.

However, as anyone who knows anything about French pastries will tell you, the croissant is a complicated, involved little viennoiserie that requires skill and patience. It can be tackled, but is not for the novice baker. 

My recipe does require patience, but no fuss. If you like a doughy Americanized croissant (think Pillsbury, but better), this is the recipe for you. It pairs well with jam, butter, sandwich makings, or–my personal favorite–Nutella. 

NOT YOUR FRENCH GRANDMOTHER’S CROISSANTS

Please don’t tell Julia Child.

Yield: One dozen croissants | Prep time: 1 hour | Rest time: 5 hours | Cook time: 40 min | Total time: 6 hours 40 min

INGREDIENTS:

  • 4 cups all-purpose flour
  • 4 teaspoons active dry yeast
  • ⅓ cup granulated sugar
  • ¾ tablespoon salt
  • 2 ½ sticks cold unsalted butter
  • 1 ½ cup milk
  • 1 egg
  • Splash of water

INSTRUCTIONS:

  1. Whisk together flour, yeast, sugar, and salt in a very large mixing bowl.
  2. Cut cold butter into small cubes–about ⅛ inch thickness–and toss to coat and combine in dry mixture.
  3. Stir in milk until dough forms. Croissant dough is a little tough and drier than regular dough, so don’t be alarmed if it’s not as supple as other doughs you’ve worked with.
  4. Transfer dough to plastic wrap and enclose tightly. Allow to chill for 1.5 hours.
  5. After chill, remove dough from plastic wrap and roll out onto a lightly floured surface until you have a large rectangle shape. 
  6. Single fold the dough (folding like a letter), rotate it 90 degrees, and roll it back out. Repeat this step four more times, working quickly. 
  7. Wrap the dough once again in plastic wrap and allow to chill for another 1.5 hours.
  8. After the dough has chilled a second time, cut the dough in half and allow one half to continue to chill in the refrigerator while you work with the other half.
  9. Roll out the dough into a long, thin rectangle onto a lightly floured surface. It should be about 10”x18”, less than ⅛” thin. 
  10. Trim the dough into a perfect rectangle, discarding the excess. Mark with a knife or pastry cutter every 6 inches length wise. Cut into three rectangles. Then, cut diagonally and evenly across each rectangle to ultimately form six triangles. 
  11. Gently stretch out the triangle in your hand, then tightly roll forward starting from the widest side. Repeat with each croissant.
  12. Place croissants on a baking tray, covering with plastic wrap, a towel, or a wet paper towel, and place in the refridger to proof for two hours.
  13. Repeat steps 9-12 with second half of dough.
  14. Once croissants have proofed, preheat the oven to 375 degrees.
  15. Make an egg wash by whisking together one egg and a splash of water. Brush croissants with egg wash.
  16. Bake croissants in two batches (remember when we split the dough in half?), about 20 minutes each. 
  17. Enjoy!