Blog Swap! Featuring: Whisk&Brush

We have been getting to know so many wonderful people through Instagram. We were recently contacted by our friends at Whisk&Brush to take part in a Blog Swap. 
The following is a wonderful recipe and a little Q&A. So pour yourself a cup of coffee and stay a while! (To check out our recipe and Q&A on Whisk&Brush click here!)

RECIPE: Chrusciki  (krooz-cheeky)

Chrusciki is the polish version of that much loved traditional treat of fried dough. This recipe is the perfect vehicle for whatever sugary sweetness your tummy is craving. Top it with berries, preserves, drizzled chocolate, or (as we’ve done here) a mound of powdered sugar. The dough itself is quite light and not overly sweet, which makes it a nice canvas for whatever your heart desires. 


7 egg yolks

1 Tbl sugar

1 c evaporate milk

2 c flour

4 c vegetable oil

1 Tbl white vinegar


Let your eggs sit out at room temperature for 30 minutes. Then separate and place yolks in a large mixing bowl. Add your sugar and evaporated milk. Whisk. 

Slowly add in the flour until dough is well mixed and only slightly sticky. 

In a heavy bottom pot, begin to warm the vegetable oil and vinegar over medium heat. 

Lightly flour a smooth surface. Place the dough on top and flour the dough and rolling pin. Roll out the dough to between half an inch to a quarter of an inch. 

With a pizza or dough cutter, create strips lengthwise. The cut pieces widthwise 2-3 inches long. With a floured knife, cut small slits in the middle of each piece of dough. Pull one end of the dough through the slit. 

Test the temperature of the oil by dropping a small piece of dough into the pot. The dough should immediately begin to golden without burning. 

Place 4-5 pieces of chrusciki in the pot for less them 30 seconds. The dough will immediately fry. Remove when golden and before dough turns a darker brown. 

Place finished chrusciki on a wire rack with paper towel underneath to catch the oil drippings. Repeat until all dough has been fried. 

Let the chrusciki cool before dusting with powdered sugar or your choice of toppings. 

Best when devoured immediately... Which will inevitably happen. Leftovers will never be a problem.

:::::::::::::::::::::::::::  Q&A WITH W&B  :::::::::::::::::::::::::::

Who is Whisk + Brush? W+B is my food/art brain child. I’m Becca Bryan, a Midwest misfit now abiding on the sparkling coastline of New England. However, I’m not alone. Along with my talented buddies – made up of foodies, artists, and professionals – the eight man W+B team is a collective of powerful brains & bellies encouraging others to explore new ways to cook, create, and live with passion.

How (& when) did this adventure begin? 

One morning last year, while working a terrible desk job, I received a telephone call from my boss screaming at me for a mistake that was not my fault about a situation that was not within my control. It was the worst of his typical rants. As my silent protest, I didn’t do a lick of work for the rest of the day. Instead, I focused all my energy into creating list after list of all the things I wanted (and didn’t want!) in my life: The number one priority being that I wanted to share bits of inspiration with others. From there Whisk + Brush began to take form. I pulled together some of the most talented and creative minds I knew (I have some pretty stellar folks that dare to call me friend) and worked on this new venture in every spare moment I could find. A year later I’m no longer at that job, no longer getting yelled at over the phone, and that list of ‘wants’ is slowly getting checked off one item at a time. 

What is your favorite thing to create in the kitchen? 

Anytime I can use my cast ironware, I’m a happy camper. Frying, baking, sautéing... you can do some much with a good cast iron! Cast iron is like an old faithful dog: The more attention you give it the more it loves you back. Every time I use my cast ironware it becomes that much more seasoned and spectacular. My favorite thing to make is roasted Brussel sprouts with apple and bacon. Vegetables never tasted so sexy!

Communities teach us a lot about food and the different roles it plays in our lives. What has your current community taught you about food? How has it affected your cooking? 

I grew up in the Midwest where butter is your base and all other ingredients are minor details. Don’t get me wrong, I still love that comfort food. However, now that I live in Bridgeport, Connecticut I am in one big cultural melting pot. My local grocer is always stocked with new produce I’ve never heard of or seen before. (I just discovered jicama recently and it’s my new favorite thing!) Asian, Puerto Rican, African, Thai, Middle Eastern… you name it, you can eat it here. It has greatly expanded my array of ingredients and dishes. Of course, I don’t always get it right the first time, but practice makes perfect. It’s a yummy job, but someone’s got to do it.

If you could share kitchen space with anyone (past or present) who would it be and what would you make together?

Hands down, my great grandma Elsie. Her Polish Coffee Cake recipe has been passed down to my grandmother and then to my mother. Each generation claims they can’t make it as well as the previous. I have a hard time believing that since its only a matter of minutes from the time it finishes baking to its complete and utter obliteration. No crumb is left behind. However, if that IS true and it HAS declined over the generations, Grandma Elsie would still be the key holder to its perfection… and I’d like to share a kitchen space with her. And steal that key. 

What piece of advice you would offer to an individual that says they can’t cook or gets frustrated in the kitchen?

Cop out. You have what it takes to cook anything: two hands and a mouth for tasting. Taste test constantly! There will be less surprises in the kitchen if you taste every ingredient you use: delicious or not. The more often you know the flavor and texture of ingredients, the better understanding you’ll have moving through the cooking process.


To check out our recipe and Q&A on Whisk&Brush click here!