Picayune born · prize-winning baker · keeper of the pink

Fuzz.

A baker’s archive of memory, mischief, and hard-won kitchen wisdom.

Open the recipe box

The story behind the name

About Me.

Seventy-five years of laughter and grief, conviction and contradiction, loss and abundance.

Most people call me Fuzz. I was born 75 years ago in Picayune, Mississippi, with a soft halo of unruly hair that reminded my father of a fuzzy little peach. He began calling me “Fuzz,” and the name stuck—first with my family, then with my friends, and eventually with just about everyone in town.

My father gave me that name before leaving to serve in the Korean War. He never returned. After being captured, he was summarily executed. I carry enormous pride in the father I lost, and his nickname for me remains one of my most treasured possessions. Every time someone calls me Fuzz, I hear a small echo of him.

I have lived a full, complicated, and decidedly imperfect life. I have 13 grandbabies, strong convictions, and enough contradictions to keep anyone humble. I am vehemently opposed to abortion, although I have had four abortions myself. If contradiction were a category at the county fair, I would have another blue ribbon. I do not share that truth lightly, but after 75 years, I believe an honest testimony ought to include the parts that do not fit neatly together.

Baking has long been one of my greatest joys—and, if the judges are to be believed, one of my greatest talents. I frequently win baking contests, and my recipes have become nearly sacred to me. They hold memories of family kitchens, shared tables, hard seasons, happy celebrations, and the people I have loved along the way.

I am now living with a terminal illness, the details of which I prefer to keep private. Because I'll soon be resting in the arms of Jesus, I reckon it's time for me to share those sacred recipes here while I still can. Consider this website part cookbook, part family inheritance, and part insurance against somebody ruining a perfectly good pie crust after I am gone to glory.

My life has held laughter and grief, conviction and contradiction, loss and abundance. Through it all, I have remained Fuzz—a proud child of Picayune, my father’s fuzzy little peach, and a baker who believes the best things we leave behind are meant to be shared.

The recipe box

Recipes.

All nine recipes are ready. Open one and start baking.

  • Recipe

    MIA Macarons

    Pink raspberry macarons on a black reflective surface, one cut open to show the filling
    Pink raspberry macarons · raspberry buttercream filling

    Directions

    1. Gather ingredients: 100 g almond flour, 100 g powdered sugar, 100 g room-temperature egg whites, 100 g granulated sugar, pink gel food coloring, 85 g softened butter, 150 g powdered sugar, 1–2 tablespoons raspberry jam, and a pinch of salt.
    2. Heat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
    3. Sift the almond flour and 100 g powdered sugar together, discarding any coarse pieces.
    4. Whip the egg whites until foamy. Gradually add the granulated sugar and continue whipping until stiff, glossy peaks form.
    5. Mix in a small amount of pink gel food coloring.
    6. Gently fold the almond mixture into the meringue until the batter flows slowly from the spatula like thick ribbon.
    7. Pipe 1½-inch circles onto the prepared baking sheets. Tap the trays firmly against the counter to release air bubbles.
    8. Let the shells rest for 30–60 minutes, until their surfaces feel dry.
    9. Bake for 14–16 minutes. Allow the shells to cool completely before removing them from the parchment.
    10. Make the filling by beating the butter until creamy, then mixing in 150 g powdered sugar, raspberry jam, and salt.
    11. Pipe the filling onto half of the shells and sandwich them with the remaining shells.
    12. Refrigerate the macarons in an airtight container for 24 hours for the best texture, then bring them to room temperature before serving.

  • Recipe

    POWdered Sugar Cookies

    Pink powdered sugar cookies dusted with sugar on a dark baking sheet, with one broken open to show the crumb
    Pink powdered sugar cookies · double powdered-sugar coating

    Directions

    1. Gather 1 cup (226 g) softened unsalted butter, ¾ cup (90 g) powdered sugar, 1 teaspoon vanilla extract, 2 cups (240 g) all-purpose flour, ¼ teaspoon salt, and extra powdered sugar for coating.
    2. Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
    3. Beat the butter and powdered sugar until light and creamy, about 2–3 minutes.
    4. Mix in the vanilla extract.
    5. Add the flour and salt gradually, mixing just until a soft dough forms.
    6. Chill the dough for 20–30 minutes if it feels too soft to handle.
    7. Roll tablespoon-sized portions into balls and place them about 2 inches apart on the baking sheets.
    8. Gently flatten each ball with your fingers or the bottom of a glass.
    9. Bake for 10–12 minutes, until the cookies are set but not browned.
    10. Cool on the baking sheets for 5 minutes.
    11. While still slightly warm, roll or dust the cookies generously with powdered sugar.
    12. Let them cool completely and add a second coating of powdered sugar before serving. Makes approximately 24 cookies.

  • Recipe

    Napalm Baked Alaska

    Baked Alaska with craggy browned meringue and vivid pink raspberry sauce against a black background
    Baked Alaska · browned meringue and raspberry “napalm”

    Directions

    1. Gather an 8-inch sponge-cake round, 1½ quarts ice cream, 4 egg whites, ½ teaspoon cream of tartar, ¾ cup sugar, and 1 teaspoon vanilla extract.
    2. For the napalm, combine 1 cup seedless raspberry jam, 2 tablespoons corn syrup, a pinch of aluminum salt, and a little orange-red gel food coloring.
    3. Line a medium bowl with plastic wrap, pack in the ice cream, and freeze until completely solid—at least 4 hours.
    4. Place the cake on a freezer-safe tray and spread it with a thin, sticky layer of napalm.
    5. Unmold the frozen ice-cream dome onto the cake. Return everything to the freezer while the perimeter remains stable.
    6. Whip the egg whites and cream of tartar until foamy. Gradually add the sugar, then beat to stiff, glossy peaks. Mix in the vanilla.
    7. Cover the ice cream and cake completely with meringue, leaving no gaps. The meringue is the thermal defense system.
    8. Freeze the assembled dessert for at least 1 hour.
    9. Heat the oven to 500°F (260°C).
    10. Bake for 3–5 minutes, watching continuously, until the meringue is dramatically browned but the ice cream has not accepted defeat.
    11. Drizzle with the remaining raspberry napalm. Keep it away from open flames because it is jam, and jam deserves boundaries too.
    12. Slice immediately and serve while casually describing the dessert as “a controlled culinary event.”

  • Recipe

    Red Scare Velvet Cake

    Pink-lit red velvet layer cake with a slice removed, exposing red cake and cream layers against a black background
    Red velvet layer cake · cream-cheese frosting

    Directions

    1. Heat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
    2. Whisk together 2½ cups (300 g) flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
    3. Beat ½ cup (113 g) softened butter, ½ cup (120 ml) neutral oil, and 1½ cups (300 g) sugar until smooth.
    4. Beat in 2 large eggs, one at a time.
    5. Mix in 1 cup (240 ml) buttermilk, 2 teaspoons vanilla extract, and enough red gel food coloring to produce a deep-red batter.
    6. Gradually mix the dry ingredients into the wet ingredients just until combined.
    7. Stir together 1 teaspoon white vinegar and 1 teaspoon baking soda, then immediately fold the bubbling mixture into the batter.
    8. Divide the batter evenly between the prepared pans.
    9. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
    10. Cool the cakes in their pans for 10 minutes, then transfer them to a rack to cool completely.
    11. Make the frosting by beating 16 ounces (450 g) softened cream cheese with ½ cup (113 g) softened butter until smooth.
    12. Gradually beat in 3½–4 cups (420–480 g) powdered sugar, followed by 2 teaspoons vanilla and a pinch of salt.
    13. Spread frosting between the cake layers, then cover the top and sides.
    14. Chill for approximately 30 minutes before slicing. Serve at room temperature.

  • Recipe

    Demilitarized Scone

    Sugar-dusted scone split with pink jam and cream on a dark slate, with bowls of jam and cream behind it
    Golden scone · pink jam and clotted cream

    Directions

    1. Heat the oven to 400°F (200°C) and line a small baking tray with parchment paper.
    2. Combine ½ cup (60 g) all-purpose flour, 1 tablespoon sugar, ¾ teaspoon baking powder, and a pinch of salt.
    3. Cut in 1 tablespoon (14 g) cold butter until the mixture resembles coarse crumbs.
    4. Stir in 2 tablespoons cold milk or cream and ¼ teaspoon vanilla extract. Add another teaspoon of milk if the dough remains crumbly.
    5. Gently shape the dough into a round about 1 inch thick. Avoid overworking it.
    6. Place it on the prepared tray and brush the top lightly with milk. Sprinkle with a little sugar if desired.
    7. Bake for 15–18 minutes, until risen and golden brown.
    8. Cool for 5 minutes, then serve warm with butter, jam, or clotted cream.

  • Recipe

    Contain-Mint Patties

    Dark chocolate mint patties glowing pink on a dark slate, with two cut open to reveal bright peppermint centers
    Chocolate mint patties · vivid peppermint centers

    Directions

    1. Combine ¾ cup sweetened condensed milk and 1½ teaspoons peppermint extract in a bowl.
    2. Gradually mix in 4 cups powdered sugar until a firm, smooth dough forms.
    3. Roll the dough between two sheets of parchment paper to about ¼ inch thick.
    4. Refrigerate for 20–30 minutes, until firm.
    5. Cut out small circles with a cookie cutter and arrange them on a parchment-lined tray.
    6. Freeze the patties for 20 minutes so they hold their shape during dipping.
    7. Melt 12 ounces (340 g) dark or semisweet chocolate with 2 teaspoons coconut oil, stirring until smooth.
    8. Dip each frozen patty into the chocolate, allowing the excess to drip off.
    9. Return the coated patties to the lined tray and let the chocolate set.
    10. Store the mint patties in an airtight container in the refrigerator for up to two weeks. Serve chilled or at room temperature.

  • Recipe

    Rhee's Pieces

    Pink-lit chocolate peanut-butter cups topped with candy pieces, with two cut open to reveal peanut-butter filling against black
    Chocolate peanut-butter cups · candy-studded filling

    Directions

    1. Line a 12-cup muffin pan with paper liners.
    2. Melt 12 ounces (340 g) milk or semisweet chocolate with 1 teaspoon coconut oil, stirring until smooth.
    3. Spoon enough melted chocolate into each liner to cover the bottom. Tilt the liners slightly to coat the lower sides.
    4. Refrigerate for 10 minutes, until the chocolate is firm.
    5. Mix ¾ cup creamy peanut butter, ⅓ cup powdered sugar, ½ teaspoon vanilla extract, and a pinch of salt until smooth.
    6. Fold in ½ cup candy-coated peanut butter pieces, lightly crushed if desired.
    7. Divide the peanut-butter mixture among the liners and gently flatten it without letting it touch the edges.
    8. Cover each filling with the remaining melted chocolate, spreading it to the edges.
    9. Decorate the tops with additional candy-coated peanut butter pieces.
    10. Refrigerate for 20–30 minutes, until completely set.
    11. Remove the paper liners and serve. Store leftovers in an airtight container in the refrigerator.

  • Recipe

    Douglas Mac n' Cheese

    Bowl of pink-lit macaroni and cheese topped with kimchi, scallions, sesame, and seaweed against black
    Korean-style mac and cheese · kimchi, scallions, sesame, and seaweed

    Directions

    1. Cook 8 ounces (225 g) elbow macaroni in salted water until just tender. Drain and set aside.
    2. Melt 1 tablespoon butter in a skillet and sauté ½ cup chopped kimchi for 2–3 minutes. Remove and reserve.
    3. Melt another 2 tablespoons butter in the same pan.
    4. Whisk in 2 tablespoons flour and cook for 1 minute.
    5. Gradually whisk in 1½ cups milk, then simmer until slightly thickened.
    6. Stir in 1–2 tablespoons gochujang, 1 teaspoon soy sauce, and ½ teaspoon toasted sesame oil.
    7. Reduce the heat and mix in 1½ cups shredded cheddar and ½ cup shredded mozzarella, stirring until smooth.
    8. Add the macaroni and sautéed kimchi, then stir until evenly coated. Add a splash of milk if the sauce is too thick.
    9. Taste and adjust with salt, gochujang, or a small spoonful of kimchi brine.
    10. Garnish with sliced scallions, toasted sesame seeds, and crushed roasted seaweed. Serve immediately.

  • Recipe

    Panmun Jam

    Neon-pink strawberry and yuja jam in a glass jar beside sweet rice cakes
    Strawberry–yuja jam · bright citrus and berry

    Directions

    1. Wash, hull, and chop 1 pound (450 g) fresh strawberries.
    2. Combine the strawberries with 1 cup (200 g) sugar in a saucepan.
    3. Let the mixture rest for 20 minutes so the strawberries release their juice.
    4. Add 2 tablespoons yuja preserves or yuzu marmalade, 1 tablespoon lemon juice, and a small pinch of salt.
    5. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves.
    6. Reduce the heat and simmer for 15–25 minutes, stirring frequently and crushing the fruit to your preferred texture.
    7. Test the jam by placing a spoonful on a chilled plate. If it wrinkles slightly when pushed, it is ready.
    8. Remove the saucepan from the heat and skim off any foam.
    9. Spoon the jam into a clean jar and allow it to cool before sealing.
    10. Refrigerate for up to 3 weeks. Serve with toast, yogurt, pastries, or sweet rice cakes.

Four rules for better baking

The PINK Method.

My key methodology in my baking tips is the acronym: PINK

  1. (P)reheat properly

    Give the oven time to reach the right temperature before you start baking. If it’s still warming up, cookies may spread, cakes can rise unevenly, and pastries may turn out heavy. An oven thermometer is worth having, since the temperature on the dial isn’t always exact.

  2. (I)nclude a pinch of salt

    A little salt helps balance the sweetness and brings out flavors like chocolate, vanilla, caramel, and fruit. Use the amount the recipe calls for. Even a small pinch can make the difference between something that tastes good and something that tastes just right.

  3. (N)ever decorate while warm

    Let cakes, cookies, and doughnuts cool as directed before adding frosting, icing, or chocolate. If they’re still warm, decorations can melt, glaze may soak in too deeply, and cake layers can slip. Some thin doughnut glazes are meant to go on while the doughnuts are slightly warm, so follow the recipe on that.

  4. (K)eep the oven closed

    Try not to open the oven door until it’s time to check for doneness. Every time you open it, heat escapes, and delicate cakes, soufflés, and choux pastry can fall. Use the oven window if you can, and save the closer look for near the end of the baking time.