Several weeks ago I was at a farmers market in Florida where a french baker was selling his selection of baked goods. He had a fabulous spinach mozzarella bread that had just a hint of garlic. I decided after having several slices that I had to make this bread. It is great toasted with a little butter or sliced smaller and offered with a selection of cheeses and meats. Any way you decide to consume it I think you will like the flavor and texture.

2/3 cup all purpose flour
1/2 cup water (room temperature)
1/4 teaspoon instant yeast

3 cups all purpose flour
2 teaspoons salt
1 1/2 teaspoon instant yeast
3/4 cup water (room temperature)
3 tablespoons sugar
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup mozzarella cheese (shredded) and a little extra for topping
1 cup frozen spinach (thawed and juice squeezed out)

First make the sponge by adding all ingredients into a medium bowl and mix to incorporate, cover and allow to sit on the counter for at least 3 hours (This will help the flavor, texture)
For the dough, in the bowl of a stand mixer fitted with a dough hook add the flour, salt and yeast then mix to incorporate. In the sponge bowl stir in the water, sugar and oil until combined. Add this sponge mixture, spinach, mozzarella cheese and garlic to the dry ingredients and mix at a low speed to combine. Increase the speed and knead the dough until the dough pulls from the side of the bowl (you may need to add a little flour if necessary) The dough should be slightly sticky but soft. Spray a medium bowl with vegetable spray and add the dough flipping so both sides are coated. Cover and place into a warm area allowing the dough to raise doubling in size. Pre-heat your oven to 400 degrees and position your rack towards the bottom of your oven. Spray a small bread pan 2 1/2″ x 4 1/2″ (a set of 6) with vegetable spray. Divide the dough equally into the six pans and tap down to seat the dough. Sprinkle with the remaining mozzarella cheese. Bake for 30 – 40 minutes until the center reaches 201 – 210 degrees. Allow to cool slightly then remove and cool completely on a cooling rack.

Chef Brian Klauss

S’more Caramel Popcorn

We make and package popcorn at the bakery and we are always looking to create different flavors to add to the line up. This one I think turned out good enough to add to the shelves. It is a take on S’mores. We added graham crackers, mini marshmallows, and milk chocolate to our caramel popcorn. You could make this right at home.

1 cup of unsalted butter
2 cups brown sugar
1/2 cup corn syrup
3 cups mini marshmallows
1 cup of milk chocolate chips
1 cup of crushed graham crackers
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts fresh popped popcorn

Pre-heat your oven to 250 degrees and locate a candy thermometer.
Place the popped popcorn into a large heat proof bowl that will accommodate 10 quarts (or a large pot). Set into the oven to keep warm. (During the coating process and before adding the marshmallow you may need to move the pan back and forth into the oven to help completely coat the popcorn.)
In a medium saucepan over medium heat melt the butter. Stir in the brown sugar, salt, corn syrup and bring to a boil and stir to dissolve the sugar. Stop stirring and bring the solution to 285 degrees. Remove from the heat and add in the baking soda and vanilla extract, stir allowing the caramel to foam. Pour the hot caramel over the popcorn and stir to completely coat, while still hot and sticky add in the graham crackers and stir to incorporate. Allow to cool slightly then add in half of the marshmallows. After almost completely cooled add in the rest. Break the caramel corn up throughout the process into individual pieces. In a microwave melt the chocolate for 1 – 2 minutes a minute at a time. Lay the popcorn mixture onto two half sheet pans and drizzle with the chocolate. Refrigerate the sheet pan for about 1 hour allowing the chocolate to set up. Break apart and allow to come to room temperature. Store in an air tight container.

Chef Brian Klauss

Chocolate Pecan Tart

Tarts are always available at the bakery. This tart is a chocolate pecan tart that takes about two hours to complete but if you like chocolate and nuts you will love this one. This will make either a 10″ large tart or six 4″ tarts. I made the later because I like making individual desserts. You can also finish them off with whip cream and a little chocolate chard.

Ingredients; ( Sweet tart pastry)
1 1/4 cup all purpose flour
1/2 cup confectioners sugar
3 1/2 ounces of cold unsalted butter (slightly short of one stick)
1 egg yolk
2 – 3 teaspoons water

4 ounces of dark chocolate chips
1/4 cup unsalted butter (soften)
2/3 cup of brown sugar
2/3 cup corn syrup
3 large eggs
1 teaspoon vanilla extract
2 cups chopped pecans

Spray your tart tin with vegetable spray and pre-heat your oven to 350 degrees

Tart crust; add the flour, confectioners sugar and butter to a food processor and blend to form a crumb texture. Add in the egg yolk and water and pulse to form the dough. Pull the dough and knead slightly and place into a small bowl, cover and refrigerate for about 30 minutes.
Filling: Microwave the chocolate for about one minute and stir until smooth, set aside. In a medium bowl using a hand mixer add the butter, brown sugar, corn syrup and mix until blended. add in the eggs, vanilla extract and chocolate until smooth. Fold in the pecans, set aside.
Remove the dough from the refrigerator and roll out onto a lightly floured surface to about 1/8″ to 1/4″ thick. Cut to the desired size of your pan and press into the sides and bottom. Refrigerate again for about 15 minutes. Dock the dough with a fork and pre-bake in the center rack of your oven for 10 minutes. Remove from the oven and fill each tart shell to the top with the filling. Bake again for 30 minutes until set. Allow to cool 10 minutes then remove the tart tin and place onto a cooling rack.

Chef Brian Klauss

Keto Peanut Butter Cookie

When I was on the Keto diet I definetly lost weight. This recipe is a simple peanut butter cookie with great taste but it is a little dry and has no real crispness to it. They will melt in your mouth and would be a good candidate to dip into some melted dark chocolate.

1 cup of sugar free peanut butter ( I used Crazy Richards all natural peanut butter that was sugar free)
1/2 cup unsalted butter (softened)
1/2 cup of STEVIA sugar sweetener
1 egg
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt

Pre-heat your oven to 350 degrees and line a 1/2 sheet tray with parchment paper.

In a small to medium bowl mix the almond flour, baking powder and salt and set aside. In a separate bowl mix with a hand mixer on medium speed the STEVIA, butter, peanut butter and egg. Add the dry ingredients and mix to incorporate. Using a medium scoop place the batter about 1 1/2″ apart on the prepared sheet tray. Bake for about 14 minutes until the edges are slightly brown. Allow to cool completely.

Be careful these cookies with break apart easily but will melt in your mouth.

Chef Brian Klauss

Blueberry Muffins

Blueberry Muffins


Paczki’s are deep fried dough filled with a variety of fillings from Plum Jam and fruit filling to custards and bavarian cream. Paczki day is usually the last Tuesday prior to Ash Wednesday and the beginning of Lent. The reason for this tradition was to use up lard, sugar, eggs and fruit in your house because the consumption was forbidden by Christian fasting practices during the season of lent. This year Fat Tuesday will be celebrated on Tuesday February 16, 2021. In Michigan just about every store carries them and when I operated Flamingo Label I always made it a point to have plenty available in our lunch room on this day. Because Bake Krazy Bakery is seasonal we will not be open at that time but it didn’t stop me from making some at home. If you decide to make your own here is a recipe for you. If not stop by Bake My Day Bakery in Shelby, Michigan at 46715 Van Dyke Ave. or call in your order at 586-842-5457 and Tony would be glad to help you out

1 1/2 cups warm milk (100 -110 degrees)
2 teaspoons dry active yeast
1/2 cup sugar
4 ounces unsalted butter (room temperature)
1 large egg (room temperature)
3 large egg yolks (room temperature)
1 teaspoon brandy
1 teaspoon salt
4 1/2 to 5 cups all purpose flour
Large container of Crisco Shortening
Large can of chopped apple pie filling or fruit of your choosing
1/4 cup sugar for coating

In a small bowl add the warm milk and yeast and whisk well, set aside. In a stand mixer with a paddle attachment add the sugar and butter, then mix until light and fluffy. Add in the egg, egg yolks, salt and brandy, mix well. Slowly add in about 4 1/2 cups of the flour then milk mixture alternating. If the dough is still to sticky add in the additional 1/2 cup flour little at a time until you obtain a nice smooth dough which has pulled away from the sides of the bowl cleanly. Pull the dough and spray the inside of the mixing bowl with vegetable spray, then flip to coat both sides. Cover the bowl with a kitchen towel and allow to rise (proof) in a warm area (until double in size)
Punch down the dough and place on a lightly floured surface and roll out to 1/2″ thickness. Using a 3″ round cutter cut approximately 18 circles and place onto a lightly floured 1/2 sheet tray. Allow the dough to proof again to about double in size in a warm area. In a large dutch oven or tabletop fryer bring the oil to 350 degrees. Fry them for 2 – 3 minutes on one side then flip and fry for about 1 – 2 minutes on the other side. (make one and test before moving forward to ensure fully cooked). Drain onto paper towel and sugar coat while still warm. When totally cooled use a pastry bag with a filling tip to fill each one with your favorite filling. You can then roll them in sugar

Chef Brian Klauss

Soft Pretzels

Tomorrow is the super bowl in Tampa so now is the time to make some snacks. The one thing you can make which is very easy are strawberries dipped in chocolate then using some white frosting decorate with laces that you would see on a football. The next thing I made were soft pretzels with a spicy honey mustard dipping sauce.

1 1/2 cups warm water about 100 degrees
1 1/4 teaspoon instant yeast
2 tablespoons brown sugar
1 teaspoon salt
2 cups bread flour
1 3/4 cups all purpose flour
4 tablespoons melted butter
sea salt

Baking soda bath;
1/2 cup baking soda
9 cups water

Dipping sauce;
1/2 cup mayo
1/4 cup honey
1/4 cup Mustard
1/2 teaspoon cayenne pepper

In a small bowl whisk the warm water, brown sugar and yeast and allow it to sit on the counter for 5 minutes. In the bowl of a stand mixer fitted with a dough hook add the flours, salt and slowly add in the yeast mixture. Mix on medium until the dough pulls from the sides of the bowl and becomes a smooth and soft dough. On a lightly floured surface knead for 5 minutes then place in a medium bowl which has been sprayed with vegetable oil. Flip the dough to coat both sides and cover with a kitchen towel and allow to raise doubling in size for about 1 1/2 hours. Using a small scale measure out 3 1/2 ounces of dough (6 total). Take each piece of dough and roll a long 34″ log rope shape and twist into a pretzel shape and place onto a greased sheet tray and allow to proof once again. While the dough is proofing add 9 cups of water to a pot and bring to a boil. Add in the baking soda mixing well. Add in the pretzel dough, one at a time (flip half way through) for 25 – 35 seconds then place onto a parchment lined sheet tray using two slotted spatulas. Brush with melted butter and sprinkle with sea salt then allow to proof again for about 1/2 hour. Bake in the center rack at 450 degrees for 10 – 12 minutes. serve warm.

To make the dipping sauce just add all the ingredient to a small bowl and whisk together.

Chef Brian Klauss

Peanut Butter Cookies

The standard cookies we make almost everyday at the bakery are sugar, oatmeal, chocolate chip and peanut butter cookies. Peanut butter cookies are a great snack and dates back to around the 1910s and was developed in the United States. George Washington Carver, an American agricultural extension educator was one of the most well known promoter of the peanut (1864-1943). This is an easy recipe and you can get them done in about 1 1/2 hours.

1 cup unsalted butter (room temp)
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract

In a stand mixer fitted with a paddle at medium speed add both sugars, butter and peanut butter and cream together. Add in the eggs and vanilla extract until combined. In a separate bowl swift together flour, baking soda, baking powder and salt. At a low speed slowly add in the flour mixture until well blended. Refrigerate the batter for about an hour.
Pre-heat your oven to 375 degrees. Using a medium trigger scoop gather the batter and place onto a 1/2 sheet tray spacing about 2″ apart. Using the back of a fork press the dough down, then cross over at a 45 degree angle and press again imprinting the typical peanut butter cookie impression. To avoid causing the fork to stick to the batter I dip my fork into a small bowl of sugar. Bake for 10 minutes in the center oven until the edges are slightly brown. Allow to cool 10 minutes, then place onto cooling rack.

Chef Brian Klauss

Peanut Butter Fudge

There are several recipes out there for fudge, some call for heavy whipping cream and some for evaporated milk. This recipe only uses whole milk and you cook your ingreidents to a soft stage at about 243 degrees. The fudge is smooth and melts in your mouth. In as little as 3 hours you have a great tasting fudge.

Line an 8″ x 8″ baking pan with parchment paper. In a medium bowl sift 2 1/2 cups of confectioners sugar and set aside. You will also need a candy thermometer.

2 3/4 cups confectioners sugar
1/2 cup unsalted butter (room tempeture)
3/4 cup whole milk
2 1/2 cups brown sugar
3/4 cup peanut butter
1 teaspoon vanilla extract

In a medium sauce pan add the butter, milk, brown sugar and vanilla extract. Cook over a low to medium heat and stir until the butter and sugar are dissolved. Increase the heat to medium high and bring to a boil. Cook until a candy thermometer reaches 243 degrees (soft candy stage) 5 – 7 minutes. Remove from the heat and stir in the peanut butter until incorporated and smooth. Slowly pour into the confectioners sugar and with a hand mixer at a high speed mix well until all lumps dissipate. Pour into prepared pan. Using a spatula spread the fudge mixture evenly to all sides of the pan. Allow to cool on the counter for a few hours until set. Cut into 1″ squares or slices. Store in the refrigerator for up to two weeks.

Chef Brian Klauss

Onion Garlic Bread

This is a great recipe but requires a few items you may not have in your kitchen. One thing you will need is a baking stone sometimes referred to as a pizza stone. A baking stone allows for even cooking and pulls the moisture from the dough allowing for a crispy texture. If you plan on making different types of bread a baking stone is a must and can be easily purchased online. The second thing is some lava rocks which you could fine at a local hardware store and commonly used in an outdoor grill or fire pit. . These are great to help create steam in your oven. Third thing is a pizza peel which is a paddle shaped tool which allows you to slide the bread onto the baking stone. (Helpful but you could also use the back of a 1/2 sheet tray)

I like this recipe because the caramelized onion and garlic bring a whole wonderful flavor to this artisan bread.

2/3 cup of bread flour
1/2 cup of warm water (100 degrees)
1/8 teaspoon instant yeast

3 cups chopped yellow onions
3 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoons dried thyme
2 teaspoons brown sugar
2 teaspoons salt
1/4 teaspoon pepper
2 1/3 cup bread flour
1 1/2 teaspoons instant yeast
7/8 cup water (room temperature)

To make the sponge add all ingredients to a medium bowl and mix well. Cover with plastic wrap overnight on the counter or at least 6 hours.
In a frying pan heat the olive oil over a medium heat until it begins to simmer. Stir in the onions, garlic, brown sugar, thyme, 1/2 teaspoon salt and the pepper, then cover. After about 5 minutes remove the cover and continue to cook until the mixture caramelizes, about 15 – 20 minutes. Remove from the heat and allow to cool completely. In a medium bowl whisk together the flour and yeast, set aside. Now that the onions are cool add half with the water into the sponge mixture and blend together. In a stand mixer fitted with a dough hook add the flour/yeast mixture and at a slow speed add in the sponge/onion water blend until incorporated. Cover the bowl with plastic wrap and allow to sit on the counter for 20 minutes. Place the bowl back into the stand mixer and add in 1 1/2 teaspoons of salt and mix on a slow speed and then slowly add in the rest of the onion mixture. Spray a large bowl with vegetable spray and add in the dough. Cover with plastic wrap and allow to rise for 30 minutes. Using an oiled spatula fold the dough over itself from the sides to the middle while in the bowl (about 8 folds and repeat about six times turning the bowl slightly after each fold) Cover again and allow to rise another 30 minutes. Perform the folds again and this time allowing the dough to rise about 1 1/2 hours covered. Place the dough onto a lightly floured surface and press and stretch the dough into a 10″ round circle deflating any gas bubbles. Line a baking basket or colander with a slightly damp kitchen towel dusted with flour and place the dough in, seam side up and place into your microwave with a 1/2 cup boiling water and allow it to proof 1 1/2 to 2 hours. (The microwave will be used as a proofer). Place a 16″ x 14″ parchment paper onto your pizza peel or the back of a 1/2 sheet tray. Flip the dough onto the parchment paper and remove the towel, Cut two slashes forming an X -1/2″ deep into the top of the dough. Forty-five minutes prior to baking, position the baking stone on the middle rack and two pie plates filled with the lava rocks at the bottom rack of your oven, set the oven to 425. Add 1/2 cup of water to one of the pie plates and allow about one minute for steam to form in the oven with the door closed. Slide the dough with the parchment paper onto the stone and and another 1/2 cup of boiling water to the second pie plate. Bake for approximately 50 – 60 minutes until the internal temperature reaches 210 degrees. Transfer to a cooling rack and allow to cool 2 1/2 hours.

Chef Brian Klauss