New Fresh Baked Puns Designs: Double the Fun!

Well this is exciting… today we’re launching not one, but TWO new food pun t-shirt designs! We couldn’t decide which design to launch next… so we decided to do both. Just in time for fall baking and gifting season (hello perfect gift for the food lover in your life!)

Live Laugh Loaf features an original design made from block relief prints of actual sourdough bread slices (psst, the original prints are also available for sale here.) You know you knead it.⁠

Eyes on the Pies features an original illustrated design with retro ad-inspired pie illustration and hand lettering. Crust me, you want a slice of this!⁠ During the preorder, we’re offering this design in two colors: light pink for Women’s styles, and soft taupe for Unisex styles (note the taupe color is ONLY available for preorder and will not be stocked afterwords, so if you want it, grab it now!)

And get this: both designs are also available on high quality, 100% cotton flour sack tea towels (and stickers on the way too!)

As an extra incentive, get an exclusive discount when you pre-order before October 10th (plus guarantee the size/style/color you want!) Expected shipping the first week of November, just in time for peak pie season. Donut delay, order yours today!

Pre-order Now for an exclusive price »

And psst! We still have Snaccident Prone tees, towels, and stickers in stock! Please note that for orders containing in-stock and pre-order products, the entire order will ship when the preorder product becomes available. If you need the in-stock item sooner, please place a separate order.

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Boozy Banana Bread Eggnog (Better when aged!)

I’d like to introduce you to your future favorite eggnog: deliciously smooth, perfectly sweet, and devilishly boozy, with notes of cinnamon, nutmeg, French vanilla, and banana that’ll make you think you’re drinking liquid banana bread, even though there’s no actual banana in it.

This is our go-to eggnog recipe that we make around this time every year. I know it sounds ridiculous to make your holiday eggnog in September, but trust me that aging your homemade eggnog is the key to achieving the a velvety thick texture and deep, complex flavor without the harsh burn of the alcohol (but all of the fun).

Look, I know you’re probably thinking, who is this chick posting EGGNOG recipes in SEPTEMBER?! Like, that’s worse than the Xmas merch showing up in stores the day after Labor Day.

And I don’t disagree with you.

But—and hear me out here—if you want to make the best homemade eggnog this side of the nuthouse… you need to make it now.

My advice: drop what you’re doing and make a batch of this eggnog NOW. Don’t wait a week, let alone a month. September is the perfect time to make your holiday nog. Taylor actually has a recurring yearly reminder in his calendar for this very reason. Because fresh eggnog doesn’t hold a candle to the aged stuff, and, while some folks age theirs for upwards of a year, we’ve found that 3 months is just about perfect.

After whipping it up (which will take you less than 15 minutes), decant the fresh eggnog into clean glass bottles with tight fitting lids, and stash them in the very back of your fridge. Don’t be tempted to sneak any before December, you hear? At the very least wait until after Thanksgiving.

Aging eggnog mellows the harsh burn of the alcohol, deepens the flavors, and enhances the texture, so come December, you’ll have the most luscious, smooth, perfectly sweet and devilishly boozy eggnog you’ve ever tasted, with notes of cinnamon, nutmeg, French vanilla, and banana that’ll make you think you’re drinking liquid banana bread, even though there’s no actual banana in it.

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Brown Butter Banana Cake with Chocolate Fudge Frosting

I’d like to introduce you to the brown butter banana cake, your new BFF (or should I say, BBBCwCFF?) It’s surprisingly light for a banana cake, with the perfect balance of sweetness and ripe banana flavor that’s enhanced by toasty nuttiness of brown butter. Best of all, both the cake and frosting can be mixed by hand, no electric mixer needed.

The fudge frosting is deeply and intensely chocolate—made with both melted chocolate and cocoa powder—with a silky smooth texture and shiny finish that stays soft even after being refrigerated. It’s the perfect fudgy compliment to the moist and tender banana cake, without the overpowering sweetness of other frostings (no powdered sugar in sight!)

When it comes to developing recipes, which comes first, the cake or the frosting? Normally, for me, it’s the cake, but not here. No, this recipe started from the top—luscious swirls of deeply chocolate fudge frosting—and the cake soon followed.

Would you believe that this fudge frosting was a complete accident? I found myself with a few random bowls of ganache/fudge left from my candied orange fudge swirl ice cream recipe (getting a fudge swirl that stayed soft and chewy even when frozen solid took a few tries to get right).

Not wanting to waste the remnants, I combined the bowls of ganachey fudge and fudgey ganache, added a splash of cream, and whipped it with an electric mixer to smooth it all out. The result made a surprisingly delicious whipped fudge frosting, which I then slathered on top of a thrown-together-because-those-three-overripe-bananas-need-to-be-used-stat banana cake to bring to ceramics class, which my classmates promptly devoured.

But despite the accidental awesomeness that was the first test cake, I somehow found myself sitting on this recipe for upwards of a year. Why? I can’t quite explain it. At first it was just about not wanting to post two square-ish bakes in a row, or posting too many cake recipes back to back, but when I finally revisited it, enough time had passed that the accidental frosting didn’t quite pass my exacting standards. It was close, but I knew I could make it better.

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