Christmas in July


Is it July already??!!?? The studio has officially moved into the garage! Pottery is starting to take shape in this new environment which is riddled with little fingers wanting to help dad with his “pottery”! Help that sure has good intentions but is sure to end in terror if you were a freshly thrown pot!

Working at home sure has its benefits though, quick breaks from throwing slows for spur of the moment water gun fights and yummy blackberry picking!

This year we are working on some new additions to our line of pottery. These nesting bowls will make their debut in Staunton Illinois in September.


These are an adaptation to the design of our baking dishes, otherwise known as our cobbler bakers. This new design will feature handles (some with, some without) and a new rim style, similar to the ‘split rim’ design pictured above on the mixing bowls.


We will continue to offer the favorites, like the little birds nesting on top of the spoon rests.



We will also continue our line of pie plates. This year look for the option of two different sizes. The Large will allow for a Small to nest inside for greater storage options. We will continue our new bread bakers (late fall 2015) they were a hit and people have sent pictures bragging about their wonderful loaves of bread.

You will also be able to find our interesting salt shakers. The salt shakers are a bit larger this year, hoping to reduce the amount of refills needed as well as still offering something that can be easily grabbed with the hand.

All of these items will debut this Fall at local area Art and Craft fairs around the St. Louis area. You will, of course, still be able to contact us directly from our Facebook page.

Look for all these new items at the DowntoEarthenware booth which is also getting a facelift. Look for unique crates to display all of our awesome functional pottery!

Christmas will come soon enough, don’t forget to complete your Christmas list early by contacting us for a one-of-a-kind dish for your loved ones!

Demos and Deals!

Sunshine, live music, and handmade creations made a recipe for a great weekend! DowntoEarthenware had a booth at the Staunton (IL) Art and Music Festival Sept. 20 & 21. This was a unique opportunity to connect with people and really explain each piece and its function.


Zachariah Schnare-DownToEarthenware 1

A variety of pieces were available for purchase, but we had a special deal going on with our apple bakers. With every apple baker purchased the proud new owner also got to take home an apple (recently picked from a local orchard) to try in the new baker. This is quite a tasty incentive!

Zachariah Schnare-DownToEarthenware 2

Not only was there an opportunity to connect with individuals, but there was a great opportunity for those in attendance to see the throwing process.

Zachariah Schnare-DownToEarthenware 3

Here is a finished large baking dish.   Point of interest: did you know that the notches on the sides of the dishes aren’t purely decorative? If you cut a pie from one notch to the one directly across from it all the way around the pie you will end up with 8 evenly cut pieces! It’s all about form and function, my friends, form and function.

** Pictures courtesy of Kaylan Schardan of Macoupin County Enquirer-Democrat – She visited the booth and when the article is published, we will be happy to share that link with you!

New Favorite Things

600_5917 copyMaking a piece that is aesthetically pleasing is a task. Making a piece that is functional is also a task. Making a dish that possesses both qualities can be a challenge. That is my challenge. I was thrilled last spring when a friend helped me get in touch with Miss Ruth from Conservatism and Bacon. Miss Ruth had some interest in pottery from DowntoEarthenware. I am always looking for people willing to try out my baking ware for critique so I know what it can do, what its limitations are and how I can improve the design and functionality. Miss Ruth was willing to field test a few of the apple bakers and some medium sized baking dishes. 600_5930 copy Check out her review of DowntoEarthenware at New Favorite Things by Miss Ruth and then visit our Etsy store so you can bake like Miss Ruth! And while you’re at it – go ahead and follow her blog – it’s worth it!

From The Kitchen And On The Road

I love to cook. And I love to bake. If you follow any of my social media (this blog included) you know this already. If I’m not following politics I’m probably in my kitchen throwing random ingredients together in an attempt to either fully destroy my kitchen or create another drool-worthy masterpiece. Part of the what makes the whole process a success is the right cookware. And I’ve sorely been lacking in that area since having to sell off all my original cook- and bakeware. I’m super picky about my pieces and want each one to be multi-functioning and worth the price, material, time, etc, which is probably the biggest reason I’m STILL working on my collection.

Well, this chick is three pieces closer to her dream kitchen thanks to a small company called DowntoEarthenware. The owner and earthenware creator extraordinaire, Zach Schnare, is based out of the tiny…

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The Apple Baker – Traditional with Oats

Hel-lo September!

September brings fall and fall brings apples. If you have the opportunity to pick apples at a local orchard, I suggest you take it! Apples are easy to pick and always taste the best right off of the tree. We took the family out to a local orchard recently and picked our favorite apples: Honey crisp. We have been experimenting with our apple bakers and the honey crisp apples.

What’s so great about an apple baker?

  • Easy for single-serving dessert
  • Easy clean up – your apple treat won’t stick to the baker!
  • Lends itself to versatility – experiment with toppings quickly and easily
  • Small bakers take up less space for easy storage
  • Dessert presentation is appealing
  • It’s not just for apples! You can even use it to bake sweet potatoes or white potatoes.

For this recipe I just made a traditional apple crisp topping. This is very simple and requires little, if any, culinary experience.





1 large apple,oats, coconut, butter, brown sugar and cinnamon





Begin by coring your apple, cutting out a cylinder from the middle of your apple. Once the core is removed, cut off the skin around the top of the apple. It works well to then cut around the hole, angling your knife toward the center of the apple. This makes a great platform to hold all of the delicious goodness you plan on cramming into your apple.




Melt your butter, combine with remaining ingredients. {Take the most flattering picture possible of your hand mixing the ingredients. You’ll say, “Wow, my hand never looked so good!” I’m sure your hand looks lovely, perhaps graceful, mixing crisp topping, but my hand looks like a giant, meaty, mangling, monster hand! } Using your hand, put mixture into center of apple. Be sure to pack it in there tightly. It won’t take long and the center will be filled and that’s when you get to pile it and pack it firmly on top of the apple.



Pour 1 teaspoon of water into the bottom of the apple baker and place in a 350 degree oven for about 30 minutes. It’s easiest to eat it right out of the dish. It’s tastiest to add a scoop of vanilla ice cream before eating it out of the dish!

And now you’re dying to try your own baked apple! Get your own apple baker here! Keep your eyes open – we’ll post more baked apple recipes in the coming days and weeks!

Baked Apple with Crisp Topping:

1 large baking apple, cored

2 Tablespoons rolled oats

1 Tablespoon coconut flakes

1Tablespoon brown sugar

1 Tablespoon butter, melted

1/8 tsp cinnamon

Core apple all the way through and place on spoke of apple baker. In separate small bowl melt butter. Combine melted butter with oats, coconut, brown sugar and cinnamon. Place the mixture into the apple, packing tightly. Let mixture mound on top of apple. Put 1 teaspoon water in bottom of apple baker and bake at 350 for about 30 minutes. Serve as is or with a scoop of ice cream!

Clean Crustless Egg Casserole

Beautiful Ceramic Baking Dish


 This breakfast dish has quickly become a family favorite.  It’s great because it’s versatile, high in protein, and convenient! It makes a delicious, nutritious hot breakfast a breeze on a hectic school morning. You know those mornings. The mornings when the kids are off-task (because organizing Rainbow Loom bands must be done at 6:47am), their socks don’t match (which, thankfully, is the trend these days), the permission slip that you signed yesterday went AWOL and it’s due today, and while scrubbing those pearly whites your daughter ends up with toothpaste slobber on her school shirt and now you have to rummage through the laundry pile (five loads, none folded) because if you try to get a new shirt from her room you’ll wake the toddler and no one wants to wake this toddler! Or maybe that’s just our mornings…

Back to the point of the post.

This dish serves 4-6 depending on the appetites you’re feeding and if you offer fresh fruit or toast or any other sides. I am using our large baking dish that easily accommodates a dozen eggs. We also have a smaller baking dish available that is great for 6-8 eggs.

Ingredients needed:


Start by browning your breakfast sausage.  I use one pound of Jimmy Dean All Natural Regular Pork Sausage because it is MSG free, nitrate/nitrite free, and phosphate free. (Plus it’s gluten free, which matters to some.) Yes, organic would be preferred, unfortunately that’s not in the budget this week.


Brown Sausage in a small to medium pot on the stove.

Be sure to drain off the fat or let the sausage rest on paper towel to absorb the grease. To be thrifty, put half of the browned sausage in a baggie and throw it in the freezer for later.











I get my eggs from a local farm on a weekly basis. Not only are they beautiful, but they have a deliciously rich flavor.

I have found that 12 eggs is ideal for our family, but you can use 8-6 if you don’t need quite as much. Beat your eggs and add milk.

I’m not big measuring, I just pour some in until it looks pretty good. Around 1/2 – 3/4 cup organic whole milk.








After you beat the eggs and milk so they’re fluffy, toss in 1/4 cup-ish grated cheese. We change it up around here, which is mostly due to what I have on hand. Some days I use cheddar, other days it’s been mozzarella and parmesan. For a great kick add pepper jack cheese!





Next add 1 1/2 cups torn baby spinach. If you’re cooking with the kids this is a fun thing for them to be doing. While you’re busy beating eggs your little helper can be tearing baby spinach leaves. It doesn’t have to be extra tiny or sliced or all the same size. Just let the kids grab a few leaves and rip them up a couple times.



imageAt any point you can add your sausage and salt and pepper to taste. Which, really is an odd thing to say. After all, who is going to add some salt and pepper to raw egg soup, stick their finger in and taste it. Really? Don’t do that. Just add some. and then add more after it bakes if it wasn’t enough.

This is where our additions end because of the taste preferences of our 5 minions. If you’re minion-free or have minions with different taste preferences you could add even more deliciousness to this dish, such as fresh mushrooms, diced bell pepper, broccoli, chunks of ham, onion, kale, etc. Have fun with it. Get creative. Throw in anything you like! (Just don’t tell the kids until after they have eaten it!)

imageBefore I pour my egg mixture into my baking dish, I spritz the dish with grapeseed oil. You could use Extra Virgin Olive Oil or Coconut Oil or even butter I suppose. I have made this several times before in a glass baking dish and in Corningware.** If you are preparing this the night before and don’t want to bake it until the morning then you can cover your dish with plastic wrap and refrigerate it overnight.

I bake mine in my convection oven at 350 for 40 minutes. I honestly don’t know if it takes longer to bake in a conventional oven. Just be sure that the egg in the middle is completely cooked before you serve and enjoy!

** Note about this bakeware:  I have made this several times before in a glass baking dish and in Corningware. The eggs stuck to both of those dishes regardless of how well I oiled the pan. The casserole baked in the DowntoEarthenware Baking Dish was extremely easy to cut and came our without any of the egg sticking. Beautiful results!


Check out this style of baking dish on Etsy