Let’s get into this week’s bake
Part 3: The Sweetness of Home
How Baking Keeps Me Rooted in Grenada
From the first crows of the chickens to the soft shuffle of footsteps starting the day, there’s a rhythm to mornings in a Caribbean home that feels almost sacred. The world awakens slowly — my grandmother making her rounds to wake us up, my father whistling as he returns from the garden, hands full of fresh fruit, all preparing for the day ahead.
There’s magic in those sounds — a melody of love, care, and routine. It’s in the way the air smells of dew and coco tea, the way the light falls through open windows, and the way everyone somehow knows where they belong in the flow of the morning.
One of my fondest memories is when my grandmother first allowed me to help her in the kitchen. For the longest time, I wasn’t allowed to touch much — “You’re too small,” they’d say. But my curiosity never stopped. I wanted to learn.
So the day she finally let me wash dishes felt like a milestone — though by the end of it, I was soaked, with more water on me than in the sink. She was probably both amused and frustrated at the same time. I didn’t know it then, but she was teaching me something far beyond kitchen chores. She was giving me space to learn.
Whenever I miss home, coconut drops are the bake I always return to. There’s something about the smell of coconut and spice baking that brings the feeling of home to me instantly. They’re quick to make, irresistibly chewy, and somehow, before you know it, everyone’s reaching for another.
It never stops at just eating, though. Someone always starts a story — maybe about the old days, a funny memory, or a random moment that turns into laughter. That’s what I love most about Grenada — how easily we connect. You could be walking on the road, and if you see someone you haven’t met in a while, you stop. You catch up. Nothing else matters at that moment. Or during carnival, when you bump into family in the crowd and end up sharing food or a drink — just because that’s what we do.
That’s what my baking represents. Connection. Togetherness. Stories told over something sweet.
Recently, I baked banana bread for a family get-together — simple, classic, nothing fancy. But somehow, that banana bread became the center of the room. Suddenly, everyone had a story — from “the best banana bread I’ve ever had” to “that one time I tried to bake and it didn’t rise.” It turned into laughter, teasing, and warmth that filled the space more than any recipe could.
Baking isn’t just about flour, sugar, or technique. It’s about what happens around the bake. The smiles. The stories. The reminders of where we come from and who we love.
Every time I bake, I feel connected to my roots — to the land, to my family, to the island that raised me. The sweetness of home is more than taste; it’s the feeling of belonging that lingers long after the last crumb is gone.
Tell me — what’s the one bake that reminds you of home? 💛
Share it with me in the comments, or tag me on Instagram @thesweetlifewithchrissy. I’d love to hear your story.
Pig in the Blanket
Ingredients
Pastry Dough
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- 1 tbsp granulated sugar
- ⅓ cup ice-cold water
Filling
- 8 small cocktail sausages or hot dogs cut to fit if needed
- 1 egg beaten (for egg wash)
Instructions
- In a large bowl, combine flour, sugar, cold shortening, and cold butter.
- Using a pastry cutter, food processor, or fingertips, cut the fat into the flour until it resembles coarse breadcrumbs.
- Add ice-cold water and mix gently until the dough comes together—avoid overworking.
- Shape into a flat disc, wrap in cling film, and chill for 45 minutes.
- Prepare Sausages: Pat sausages dry.
- Assemble: Roll pastry out on a lightly floured surface, about ⅛ inch thick. Cut into strips or rectangles wide enough to wrap around the sausages. Roll each sausage snugly in pastry and seal edges with a pinch.
- Finish: Place on a lined baking sheet seam-side down. Brush tops with egg wash.
- Bake: Bake at 350°F (177°C) for 20–25 minutes, until golden brown.
- Cool & Serve: Allow to cool slightly before serving. Best enjoyed warm.
Notes
- Dough can be made a day ahead and chilled.
- Mustard/pepper sauce adds a kick, but you can leave it plain for a traditional version.
- Works with chicken, pork, or beef sausages — choose your favorite.
Before the Bake
Part 1: The Importance of Eggs
Eggs do more than bind — they give structure, color, and moisture to your bakes.
Even how warm or cold they are can change your texture completely.
My FREE Baking Conversion Chart is available, grab a copy so your ready for your next bake.
Bake Day
Part 2: A piece of childhood
The kind of snack that reminds you of childhood parties and that one auntie who always showed up with a tray still warm from the oven.
Flaky, buttery pastry wrapped around savory sausages — simple, nostalgic, and full of island comfort.
My FREE Baking Conversion Chart is available, grab a copy so your ready for your next bake.
