Homemade versions of the stuff in the box
The snacks they actually want
Made with ingredients you can pronounce.
I’m Sabrina. I bake because my grandmother baked, and I started making better versions of the packaged stuff because my kids wanted what everyone else was eating — and I wanted to be comfortable with what I was handing them.
That’s the whole idea. Not restriction. Not a lecture about sugar. Just the real thing, made better, so nobody feels like they’re missing out.
Same snack. Read both labels.
Toaster pastries
The store version
enriched flour (wheat flour, niacin, reduced iron, vitamin b₁ [thiamin mononitrate], vitamin b₂ [riboflavin], folic acid), corn syrup, high fructose corn syrup, dextrose, sugar, soybean and palm oil (with tbhq for freshness), bleached wheat flour, contains 2% or less of wheat starch, salt, dried strawberries, dried pears, dried apples, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), citric acid, gelatin, modified wheat starch, yellow corn flour, caramel color, xanthan gum, cornstarch, turmeric extract color, soy lecithin, red 40, yellow 6, blue 1, color added
34ingredients
Mine
unbleached hard red wheat flour, butter (cream), strawberry preserves (strawberries, sugar, lemon juice, fruit pectin), sugar, eggs, powdered strawberries, lemon juice, vanilla bean, sea salt.
10ingredients
What that looks like
01
Real ingredients
Good quality organic flour, real butter, real sugar. Whole grain when it makes the food better, and white when it doesn’t. Nothing I can’t pronounce.
02
Better versions
The hazelnut spread. The cheese crackers. The sandwich cookies. Homemade, and honestly good enough that my kids stopped asking for the boxed ones.
03
Bread, the long way
When I make bread, I go all the way — whole grain, often milled fresh that morning. It’s the one place where the flour changes everything.
04
Real tools
No dyes, no high fructose corn syrup, no seed oils, no preservatives. Nothing prepared or stored in plastic or aluminum.
Come cook with me
I’ll show you exactly how I do it — the wins, the flops, and the fact that I’m having a very good time either way.
Get the recipes
New recipes and the occasional thing I learned the hard way. No spam, no daily emails.