Making food from scratch is one of those things that I take pride in. Pancakes? We have ‘em at least once a week, always from scratch. Biscuits? When I get the hankering I turn to a great recipe that I found on The Perfect Pantry. Cookies? Always from scratch. Macaroni and cheese? Usually from scratch.

But that said, I have a strong aversion to any recipe that strikes me as being fussy. Making puff pastry from scratch? Too fussy – I am happy to purchase the Artisan Puff Pastry from Trader Joe’s instead. Croissants? I would love to know how to make them, but I’ve read recipes for them dozens of times and it’s just too time consuming.

So, when it comes to the rare occasion when I pull out the trusty Crock-Pot, I expect that whatever I make will be easy and fast to pull together. Isn’t that the whole point of using it? I thought so.

This is all a very long lead in to saying that I really find the recipes in Not Your Mother’s Slow Cooker Cookbook to be way too fussy. I’ve tried several recipes from this book over the years. Every time, I find that they have too many steps. Brown in a frying pan, cook this, mix that … it’s stealing the ‘quick and easy’ from the whole Crock-Pot idea.

So, it was with great reluctance that I decided to make the Tangy Tomato Brisket recipe from this book (worst name ever — it’s more like a BBQ joint brisket). As usual, I prepped my mise en place and reread the recipe to find that there were way more steps than I wanted. That meant the brisket got into the pan later than I wanted and I had to adjust the heat and time to accommodate it …

But I wouldn’t be telling you about this recipe if it wasn’t good. And good it was. I loved it. The sauce was rich and spicy-sweet, like my favorite BBQ joint’s brisket. It was fork tender and tasted delightful with the onions …

It’s not for a busy mom on a work day – it cooks too fast (5-7 hours on low) and takes too much to pull together (prep time is roughly 30 minutes, maybe 40). But for a lazy Sunday? Perfect. And if you cook it just a little longer than you can shred it with two forks and serve it up on rolls … I bet a little cheddar would be good too.

Slow-Cooker BBQ Joint Beef Brisket
Adapted slightly from Not Your Mother’s Slow Cooker Cookbook
Serves 6

1 tbsp extra virgin olive oil
1 3- to 4-pound beef brisket
2 large onions, cut in half and sliced thin
1 6 oz. can tomato paste
1/2 cup light brown sugar
4 tbsp apple cider vinegar
1 tsp Worcestershire sauce
1/4 tsp dry mustard
4 cloves garlic, crushed
1/2 tsp paprika
salt, pepper, to taste

Heat the olive oil in a large skillet over high heat. Brown the brisket for three minutes on each side then remove from skillet and set aside. Add the onions and cook until browned, stirring constantly. Beware smokiness — you might need to keep a window open to keep the smoke detectors happy. Once the onions are done, remove from pan and set aside.

In a small bowl, whisk together the tomato paste, sugar, vinegar, Worcestershire sauce, dry mustard, garlic, salt, pepper and paprika. Coat both sides of the brisket with the sauce then set on a plate.

Add half of the onions to the slow-cooker. Then add the brisket. Top with the other half of the onions, and then the remainder of the sauce.

The book says to cook on low for 5-7 hours. However, if you need to speed it up, cook on low for 4 hours and on high for 1 hour.

Slice against the grain and serve with the sauce and onions …

Why did you decide to write The Sweet Melissa Baking Book?

MM: A literary agent from Regal Literary’s Culinary Cooperative approached me in my Cobble Hill store. I tried to write this book 8 years ago, but I wound up too busy baking for Sweet Melissa’s, and had no time to do the book the way I really wanted, so we decided to wait a while. I am glad I did, I had that much more experience 8 years later when it was finally the right time.

How did you go about writing the cookbook?

MM: That was the hard part. Like most chefs, writing did not come naturally to me! There was so much to do, between choosing the recipes, deciding how to break down the chapters, defining my audience, and writing about memories that I had attached to different desserts. Once I had a clear idea of what the book would be, my literary agent, Michael Psaltis, really helped me to put a proposal together. He went above and beyond his call of duty as an agent, and helped me edit and put my thoughts together in a way that worked. Once it was together, he sent the proposal to different publishers, and we met with those that were interested. We decided to go with Viking Studio, a division of Penguin, because they only do a few books a year, and I thought they would treat the project as “special”, and they did. After we had a deal with Viking, it was time to write the book, and break down my recipes.

There is a bee theme throughout the cookbook, your website, and even the storefront. What’s the story behind that?

MM: The honeybee is the logo of Sweet Melissa Patisserie, Melissa means honeybee in Greek. So I thought it was a very cute idea for the logo. I love the little dotted bee trail that follows behind him, it gives him personality, it’s a kind of a loop-dee loop. It reminds me of the path I’m on, sometimes filled with unplanned detours, but always knowing where I’m headed!

How does writing enter into your career? Would you like to write another cookbook?

MM: I would love to write another cookbook and fill it with tons and tons of pictures! The hardest part of writing a book for me was the fact that I couldn’t just stay home and write it, leisurely testing recipes, and jotting down notes. In the year that I wrote this book, I also opened a new store, settled my divorce, bought out my partner, managed my 2 stores and production kitchen and 45 employees! Not to mention preparation for the Food Network Challenge and some unplanned emergency surgery which laid me up for 6 weeks- it was some year! So now, I have organized things so that I will be able to do what I love most, which is thinking up new recipes for my customers that can go into my next book.

When did you know that you wanted to go to culinary school and pursue a food career?

MM: I had worked in restaurants while putting myself through college. I was a Psych major, and liked it well enough, but didn’t love the idea of treating patients as a career. One night at the restaurant, I stepped into the kitchen, as I had always wanted to learn to brulee the custards. That was it, I was hooked! I looked into culinary schools and I was accepted by the French Culinary Institute. Going to school there was the best thing I ever did!

What’s been the biggest surprise in the past 10 years since you opened Sweet Melissa Patisserie?

MM: I was surprised to see how much my customers love the bread pudding! I thought it would be too simple for them, but I think that’s exactly why they like it.

Were you surprised by the Patisserie’s success?

MM: I am a strong- willed Sagittarian, and for me failure is not an option. I strive to make everyone’s favorite desserts, better than they’ve had them before. So as long as that remains my goal, I think Sweet Melissa’s will continue to be appreciated and successful.

You also have a television show in development. Can you tell us about it and where and when we might see it hitting our TVs?

MM: As soon as I find the right production company to film it! I have had some interest from people who would like to do a reality type show on the bakeries, and the ups and downs of day to day. But my heart really lies with teaching how to bake, to bring the cookbook to life!- and I think it can be fun- not boring, like some shows in the past. I think that all of the cooking shows out now have done a great job of teaching America how to cook, now I want to teach everyone how to bake! I just have to find the right people to work with, it will happen when the time is right. So right now, I am continuing to hone my on camera skills by doing baking videos for the podcastGo! network – and coming up with more recipes!

What are your plans for the future?

MM: I am currently renovating and expanding my original Court Street store. Thank goodness, because it is soo tiny! In the additional space, I am building a dessert and ice cream fountain, and I am going to make my own ice cream! I am so excited to do my Butterscotch Banana Sundaes with Salted Almonds, and Hot Fudge Peanut Brittle Sundaes for my customers. So at this moment I am focusing on that.

What inspires you?

MM: My family, my customers, and the seasons inspire me. I know I can make anything lemon for my mom, and she’ll love it. My sister loves, loves, loves peaches. My customers always have special requests, and I love rising to the challenge of making them their favorite dessert, better than they’ve had it before. I get very excited with the changing of the seasons, and the different fruits that become available.

Final question: what’s the secret to perfect cookies (ones that don’t fall flat or get dark brown around the edges)?

MM: Follow the instructions from a trustworthy cookbook with proven recipes – like mine!!

Photo: Sweet Melissa Patisserie

Do you make resolutions? I do. Every year. I don’t necessarily keep them every year though. Wish I could say that I did, but honestly like most people I fall away from the resolutions after a few weeks or months.

But this year is different. My resolutions are grounded in things that I really want and need to do to lead a healthier, happier life. That’s really important for both me and for my family. So, here they are in no particular order:

• Lose 50 lbs.: I know, it sounds like a lot but really it’s about 50% baby weight (which should melt away with just a bit of effort). The second 25 lbs will be the real challenge.
• See that darned cookbook published (and the wonderful sales that will follow).: I don’t have a whole lot of control over this one. My draft is done and it’s a waiting game until the publisher/editor returns it to me for corrections and whatnot. But, once it’s returned, it’s up to me to turn it around and approve the changes (and make my own).
• Successfully pitch a second cookbook.: I already have the idea, though it needs to be fleshed out a bit. Then it’s just a matter of pulling together the proposal.
• Buy a new, larger home.: Who doesn’t want this? But seriously, it’s a need more than a want for us. Our expanding family is quickly outgrowing the small house that my husband and I purchased when we got married. We definitely need some more room (and some more bedrooms so that the kids don’t have to cram into one).
• Buy a new, larger, safer, four-wheel drive vehicle.: A few months after graduating from college, I bought a new car that I could afford on my slim salary – a Honda Civic. Definitely not the best choice for New England where many snowstorms dot the winter. Nonetheless, I am still driving that car today after . . . several years. So, I think it’s time to bite the bullet and invest in a car that is safer for the kids and has enough room to meet our needs (have you ever tried to transport a family in a Civic? Not fun.).
• Potty train Will.: Again, self explanatory. But this is a need more than a want as well. Will is supposed to start preschool in the fall but can’t unless he is a potty-using big boy . . . heaven help us.

**BREATHE** It’s not that much, right? Totally obtainable. Really.

I’ll be back tomorrow with the recipe . . . sorry, don’t mean to be a tease, but I am awfully tired.

At one point when we were dating we wanted to try whole wheat pizza dough but couldn’t find any premade to try. Enter The Best Pizza Is Made At Home. Of course, I made it once or twice (actually, the husband-then boyfriend- never even tried it) and then grew tired of it. The book was resigned to the bookcase to gather dust.

Years passed. We got married. We had a baby. I quit my job to stay home for awhile with Will (aforementioned baby) and freelance. Of course, money was tight. Really, really tight. Then I started cooking more (it saves so much money). And then I began digging through my library, trying whatever I could so that we could have a variety of homemade goodness.

That’s when The Best Pizza Is Made At Home reentered my attention. It costs only a few dollars to make pizza at home as opposed to $10 or more for a good pie around here . . . The result was a number of great pies, some of which were dished about here (yes, bad pun).

The parmean crust is among my very favorites. The deep dish is flaky and good. And of course the plain crust is great too. I am still looking forward to using a number of the other recipes – like the herb dough.

The point? If you love pizza and love to cook and want to cook pizza, then get this book because it is filled with a wealth of wonderful variations on pizza dough.

The Vegetarian Pasta Cookbook was one of the best ones I happened on. I L-O-V-E pasta. This book has a variety of hearty, filling recipes that pack a puch of nutrients. And everything has photos, so you can salivate while deciding which one to make. The recipes are divided by major ingrediants such as legumes and mushrooms and there are many of each.

Unfortunately, the book falls into the out of print category so you’ll have to buy it second had (but it’s well worth the money if you are a pasta-loving veg-head).

My copy of this cookbook is dog-eared from usage and some of the pages stick together . . . okay, there is a whole section of the index that is completely and permanently bound together. Regardless, it has helped me learn how to cook a variety of dishes from a delicious low-fat alfredo to confections. The how-to guides throughout teach about different cuts of meat, identifying herbs and vegetables and how to cook them all. Want to see some recipes I’ve made from this book? Check out my vanilla frosting and my chocolate ganache. You can see the pictures here and here.

What’s your trusted tome?

On a sidenote, if you are looking for a gift for a mom in your life, check out Motherhood is Not for Wimps: No Answers, Just Stories. I’ve been reading this woman’s blog for a year now and she is hilarious. I totally recommend buying the book.

This whole reminiscing session brought me back to thinking of one of my favorite cookbooks: COOKING WITH FRIENDS. Yes, ladies and gentlemen, I love this gimmicky book very much.

Meshed in with the dialogue excerpts and photos, there are some great recipes. I bought this when I was in high school (after I had moved away from the home that I mentioned earlier, though my grandfather still lived there) and vividly remember making Rachael’s Peanut Butter Cookies with my best friend in the middle of the night once . . . I still love those cookies (check back later this week, as I will be making a batch and sharing the recipe then).

But what I remember the most is all the laughs I’ve shared over the years while cooking or eating some of the dishes in the book. For instance, while my female friends and I love . Geller’s Pasta with Sundried Tomatoes, I made it for a male friend of mine once and still hear about “that awful sundried tomato pasta.” No matter how many other wonderful things I have made that he’s eaten, it’s that pasta that still gets talked about.

So while the show may have come and gone, the cookbook continues to delight like reruns late at night . . .

Check out what I wrote about it in a review earlier this year.

The photo above is my cookbook library . . . there actually are more, but those are the ones that A) fit into my bookcase and B) aren’t hidden in kitchen or bathroom or dining room closets. Or on top of the bookcase for that matter.

Over the next few weeks, I am going to be highlighting some of my favorite cookbooks of all time. Follow along . . . you might just see something you’d like to read too.