To everyone new here, welcome. I’m Rebecca and this is the Let’s Get Lost newsletter. Many of you know me from my recipe websites, Of Batter and Dough and A Little and A Lot. This newsletter comes out every Saturday morning and includes stories and photos from our life on the road plus a weekly menu of new recipes inspired by the places we visit and the people we meet.
Steve and I spent the week in ASA classes, passed our 101, 103, and 104 certification, and I think it’s safe to say we are hooked.
That key chain is empty for now. But I don’t think it will be for long.
If you’re new here, this newsletter usually includes a menu with at least three new recipes. This week, I’m giving you my summer bake list instead. If you’re a baker or have a sweet tooth, I don’t think you’ll mind one bit.
On the menu for next week: Fillet mignon with cherry sauce, roasted corn, and lemon elderflower cake with lemon buttercream + More from sailing school
Join me next week for a LIVE cookie baking class…
Blueberry Pie Cookies
These soft blueberry and oatmeal cookies are chewy, crunchy, blueberry-filled bites of bliss. Think chewy oatmeal cookie meets blueberry crumb pie, with a granola crunch for good measure.
Quick links
In case you missed it, here’s where you’ll find last week’s issue which includes recipes for Chicken Durango, Fried Summer Squash with Chimichurri Sauce, and Blueberry Corn Muffins: Is it even possible to create a happy life?
I received a couple of message this week asking where to find the photos of the renovation we did on our RV earlier this year. Here’s where you’ll find those: The Renovation Issue
For a limited time, receive 20% off your first year’s membership in The Lost Supper Club
And, if you’re new to Substack and fancy a quick tour…
A LIVE tour of Substack
In this video, I’ll show you: The basic elements of Substack, the difference between using Substack on desktop or in the app, how to navigate between notes and subscriptions, how to save posts, and how to view your profile and adjust your settings.
I also offer a quick tour of this newsletter, Let’s Get Lost, that will I hope help you find everything I offer here.
The Summer Bake List
Summer is honestly my favorite time to bake because of the abundance of fresh, seasonal summer fruit.
Ok. That’s such a complete and total lie because every time of year is my favorite time to bake. But, it’s summer now so we are giving it preference and rightfully so.
Cherry Cake with Cherry Frosting: This simple one-layer cake is flavored with cherry juice, filled with chopped Luxardo cherries and covered in the creamiest cherry frosting.
Peach Coffee Cake with Crumb Topping: This buttery coffee cake is studded with sweet, juicy peaches and covered in a nutty, toasted coconut crumb topping that you will, from this point forward, want to start putting on everything. Maybe that's just me. But I doubt it.
Raspberry Muffins: These are buttery little breakfast pastries that are absolutely packed with berries. The texture is exceptionally soft and tender, a perfect match for delicate, sweet raspberries. And the butter crumb topping literally melts in your mouth.
Raspberry Pie: This pie is bursting with the natural sweet-tart flavor of juicy raspberries tucked into a buttery, flaky simple homemade lattice crust. The filling can be made with fresh or frozen raspberries and is the perfect consistency for neat, easy slices.
Chocolate Blackberry Muffins: These chocolate blackberry muffins are such a treat! They are packed with juicy blackberries and chocolate chips, and are so rich and fudgy they are almost brownie-like.
Blueberry Crumb Cake: Blueberry sauce is swirled into tender butter cake and topped with a generous layer of New York-style crumbs for a blueberry crumb cake that's perfectly at home at the breakfast table, next to your afternoon mug of coffee or tea, or sliced up and served for dessert after dinner.
Easy Berry Sauce: It doesn't get any easier than this 10-minute berry sauce. Use whatever kind or combination of berries you like, fresh or frozen, to make this delicious dessert sauce that's bursting with the flavor of ripe, juicy berries. Spoon it over anything you like, but I particularly like it over Chocolate Ricotta Cake.
Sweet Cherry Crumb Pie: This delicious cherry pie with a buttery crumb topping uses those plump, juicy, sweet cherries that are available in grocery stores and farmer's markets all summer long. Baked in a flaky pie crust and topped with brown sugar crumbs that are tender and crunchy all at the same time, this is the must-bake of the season at our house.
Blueberry Pie Cookies: These soft blueberry and oatmeal cookies are chewy, crunchy, blueberry-filled bites of bliss. Think chewy oatmeal cookie meets blueberry crumb pie, with a granola crunch for good measure. Sound good? Join me next week for a LIVE class and I’ll show you how to make them: How To Make Blueberry Pie Cookies
What’s happening in the Lost Supper Club (exclusive content for paid subscribers)
—> Here’s where you’ll find every single piece of content that’s exclusively for Lost Supper Club Members.
LIVE Ask Us Anything
Join us NEXT WEEK, on Wednesday July 2nd for a LIVE Ask Us Anything about life on the road. If you have questions about full time RV life and what it’s like to live and work in a home on wheels, (or if you just want to pop in and say hello!) I hope you’ll join us!
Michigan Meet Up!
Hello everyone! If you are in Southern Michigan, we’d love to have you join us for a Lost Supper Club Meetup in South Haven! Here are all the details…
Recipe Index: Get Every Single Recipe
How to use this index: Scroll through the entire list, or section by section, if you’re just browsing for something delicious to make. If you’re looking for something specific, use Ctrl+F on your keyboard to open a search box. Or, look for the small dashed lines on the left side of the screen. If you click on those little lines, a complete table of contents will appear.
Recommended reading
Check out this incredible article by
of The Dish Lister where 15 cooking enthusiasts (one of them is me!) share their top culinary tricks. There are so many gems here, friends! —> Kitchen Hacks The Experts Swear ByIn the latest issue of Mind, Body, Spirit, Food, author
asked: How often do we give up our vitality for the sake of being accepted? How often do we shrink ourselves into definitions that don’t really fit, just to be seen as successful, likable, or relatable? It’s definitely worth the read. And also there is Pasta Salad with White Beans & Greens. —> A New Kind of Pasta Salad + Who Are You?
❤️ Did you know that if you hit the heart or recycle symbol at the top or bottom of this post, it makes it easier for other people to find this newsletter?
See you next week, friends.
xo
-Rebecca
That\s on my go to list! Love to sail. Hope you had fun.
Wooo hoooo!! You passed those certs! Are there still more to go? Now that I’m finally in a place with air conditioning, you post these insane recipes…and my mom’s retirement home does have an oven!! Picking which one to make first. ❤️ Do you ever use egg substitute? I’m allergic to egg whites and in Italy usually sub with acqua faba or ground flax seed. Should I look for the same here?