Tune in for the Haunted Gingerbread Showdown Chef Steven Anthony is back on the Food Network!

Be sure to catch Chef Steven Anthony this Sunday, 10/28, at 10PM ET, competing on the finale of Haunted Gingerbread Showdown on Food Network!!

He will be baking and constructing an “ultimate haunted house” for a chance to win the grand prize.

Want to watch with us? Join us for a viewing party at 404 Taphouse Bar & Grill to cheer Steve on.  Hope to see you there!

For more info, and to catch up on all the episodes so far, check out FoodNetwork.com.

Finale Time! Join us for the final episode of Holiday Baking Championship

Steve Konopelski | Food Network Holiday Baking Championship Finale

It’s finale time! I’ve made it through to the final episode of Food Network’s Holiday Baking Championship. The finale airs this Sunday at 9:00 p.m.

If you live on the Eastern Shore of Maryland (or if you live anywhere and like to travel), join us at Market Street Public House in Denton for our final viewing party. I’d recommend arriving early to grab a seat!

Thanks to everyone who has been watching with us at the Pub each week, or watching along at home. I’ve definitely been feeling the love, and am grateful for your support! #TeamSteve

Steve Konopelski Signature

Where’s the Ice Cream? My thoughts on Episode 4

So I’m coming into Episode 4 feeling relieved that I am safe to bake another day.  Caketastrophy is behind me and I am reminding myself that I have 2 wins.  In fact, with Susan gone, I’m the baker with the most wins so far.  That puts a pep in my step.

musicals singin in the rain

The mini challenge is announced, Cranberries… in a can… ok, I can work with this.  I love cranberries, they have a wonderful tart flavor that pairs nicely with so many things.  It is a perfect holiday flavor.  I decide to make a cranberry crumb bar.  There’s not a lot of time, and the crumb bar has the same ingredients for the bottom as it does for the top.  I know I can make this quickly, like really quickly.  So I decide to make some ice cream to go with it.  White chocolate ice cream.  Did you know I made ice cream?  Well, I did.  You didn’t see it in the episode though did you.  In fact my whole inspiration for the challenge was the first snow fall.  I found this cute mitten cookie cutter, and decided to cut my bar in the shape of a mitten, and then have this cute white ball of ice cream to go with it.  Throwing the first snow ball.  It was really cute, one of the first platings I did that Nancy really liked… but you didn’t see it did you.  I was like, “where’s the ice cream I made?”  Guess it got bumped for time… probably to make more room for the crisp-off between Melody and Padua.  Padua wins by the way, with a crumble made of apples, pears, walnuts, caramel, cranberries and a beautiful anglais.

So main challenge time.  There’s a bunch of harvest fruits and vegetables on the podium and I’m thinking Padua gets to pick his flavor and the rest of us have to battle it out for the rest of the ingredients.

must get over

But oh no, Padua gets to assign the ingredients… should have known.  I’m thinking for sure he’s going to give me the corn, because I’m so “corny.”  Alas, pomegranate.  REALLY!!!  Who bakes with pomegranates.  The only thing pomegranate I’ve ever had is pomegranate juice.  So I have think on my feet.  I decide to make a clafoutis, which is a baked custard which traditionally is made with tart cherries with the pits still in.  I think the pomegranate seeds will be a nice substitute for the cherries, and the tartness will be comparable.  However, clafoutis batter takes about 5 minutes to make and 25 minutes to bake, so in a 90 minute challenge, I have to make something else.  I think sorbet.  I strain some pomegranate juice and pair it with mandarin puree which creates this beautiful pinkish color.  It reminds me of a sunset and I start to think of the Thanksgiving that Rob and I went to Mexico, which is where I proposed.  Boom, inspiration!

Sorbet also takes about 5 minutes to make, so I think I need to make something else.  I decide to make a brown butter tuille to put on top of my clafoutis to have a crunchy element and I make tapioca pudding.  I’m thinking a nice pomegranate caramel swirled in the coconut tapioca pudding will be a great addition to the dish.  Good thing too because about this time is when Bobby comes out with a twist… marshmallows must be added to our dish.  I grab the bag of coconut marshmallows and add them to my tapioca pudding to thicken it up.  So lets recap… I made a clafoutis, a tuille, tapioca pudding, pomegranate caramel, and pomegranate mandarin sorbet.  5 things.

The judges don’t think my plate looks very holiday, but I am telling a very personal narrative, so I don’t care.  Lorainne loves my clafoutis and tapioca pudding, and Duff chugs my pudding like a champ.  All 3 judges loved my sorbet… that I made… did you know I made a sorbet?!  Despite my tropical looking plate, I still made top 3.  I’m pretty happy with that.  I pushed myself with a difficult ingredient and made a lot of tasty things, including sorbet!

Career Day! Inspiring the Next Generation with Frosting and Fondant.....and cookies

A couple weeks ago, I participated in the Rotary Career Fair for local high school sophomores.  The goal of the event was to inspire kids who are a bit unfocused on their career paths and hopefully spark some interest in a career they hadn’t considered.  I had a lot of  traffic at my table – and I don’t think it was entirely due to the fact that I was giving away chocolate chip cookies!

Steve Konopelski | Career Day 2015


I had some great conversations with the kids.  Many had no idea you can make an actual career out of baking and decorating.  I think that intrigued some of the kids who have a creative side.  Kids are so often discouraged from pursuing creative careers, which is really a shame.  If you’re willing to work hard and pay your dues, you can certainly find success in a creative career.

But I digress.

It was pretty cool to see kids consider what it might be like to be a pastry chef.  I wonder if we’ll see any of these kids on Food Network one day, maybe competing in Season 8 of Holiday Baking Championship!


Steve Konopelski | Career Day 2015

Steve Konopelski Signature



This Stuffing Stuff My thoughts on Episode 3

Interested in recipes from the latest episode of Holiday Baking Championship? Click here or read on to learn more about the episode.

So… I’m coming into week 3 with a spring in my step. Of course it felt awesome to win, but I also felt like I saved face in front of the judges and let the other bakers know that I was a force to be reckoned with.  Standing there in the kitchen, we see a turkey with basters sticking out from behind it.  I’m thinking, “What the heck is this challenge gonna be?”  Perhaps they have caught on that we caught on to their hints.  Well played Food Network.  I’m praying we don’t have to make a dessert with gravy… though, true story, my mother once baked the stuffing for Thanksgiving in a bundt pan and “frosted” it with gravy!  “Stuffing cake”… lets put a pin in that one for a moment shall we!

Bobby tells us our next challenge is making holiday whoopie pies!  Balls!  I’ve only ever made a whoopie pie once in my life.  Its not exactly a recipe I have in my back pocket.  A whoopie pie by definition is a little cake filled with a marshmallow or cream cheese filling.  Thankfully, I have a great chocolate cake recipe and I can make marshmallow in my sleep.  Those little turkey basters each have a random fall theme to act as our inspiration for decorating our whoopie pies.  I select pilgrims.  I immediately think of the signature black band and buckle around a pilgrim hat.  I decide to bake my whoopie pies in a donut mold, and to make little buckle tuiles.  I’ll thinking these little brown “belts” with buckles will be awesome; you’ll know instantly that my inspiration was pilgrim.

I choose to make devils food cake not only because its absolutely delicious and moist, but I think its kind of cheeky to use it on a pilgrim inspiration, since they came to this country seeking religious freedom.  I’ve made this devils food cake a million times and I know that it bakes up really fast.  I have this little voice in my head warning me that the judges might not get my departure from the “traditional shape” of a whoopie pie.  I glance around to see what some of the other bakers have made.  It seems I’m not the only one who has strayed from the traditional shape.  Guess my idea wasn’t as ground breaking as I thought.

On to judging… The judges have quite a debate with each baker over what is and what isn’t a whoopie pie.  It got quite heated.  It didn’t air, but at one point the judges actually said to us, “You’ve seen whoopie pies before, right?”  Of course… I thought we’d be applauded for thinking outside the box.  I’m feeling a bit nervous.  Will they get it?  Lorraine is on board, Nancy is not (shocker!). So it’s all in Duff’s hands, and he’s totally on board… exactly what a whoopie pie should be!!!  (Get the recipe here).  Bobby announces that the top bakers are me and Melody.  She’s a great baker and they loved her traditionally shaped whoopie pie.  In the end, I take the win by a buckle.  Two wins in a row!!!!!  SPATULADROP!

On to our main challenge… remember that pin from earlier in my post… stuffed cakes.  Never heard of one!  We have to stuff our cake with candy, and as my winning advantage I get to pick my candy first.  There are all sorts of jars with everything from salt water taffy (no thank you), candied almonds (death), M&M’s (safe), peppermints (been done), and a bunch of ball shaped candies (could be anything in there from gum to malt).  So I choose Reese’s Pieces.  Those fall colors will look so pretty falling out of the cake.  Another nice thing about this advantage is I have a few more seconds to make a plan.  With the peanut butter candies in hand, I’m thinking about peanut butter and jelly and my nieces and nephews!

I have a plan to make a fall themed cake based on the colors of the Reese’s Pieces.  It will have stenciled leaves on the outside, with rosettes of peanut buttercream topped with raspberries and candied peanuts.  The filling for my cake will be a fresh made raspberry jam and peanut butter mousse.  I should state here that I am allergic to tree nuts only, so peanuts are something I can eat.

Two hours isn’t a lot of time, especially when you have to bake, cool, frost, stack, and fill a cake.  I bake my cakes on a sheet tray, since they will bake faster and I can cut them into round shapes once they cool.  I also decide to build my cake in a ring mold, so essentially it gets frosted as it’s assembled, saving time.  I stencil leaves on a sheet of acetate that will be on the inside of the ring mold with different colored buttercream.  Once the cake is unmolded and the acetate peeled off, I will have a finished and decorated cake… or so I think!  I have used this technique a lot and it works very well… when there’s time for the buttercream to cool and harden.  My cake didn’t have much time.  So, when I pulled off the acetate, the stenciled leaves came off with it.  I now had a cake with a very rough exterior, not a beautifully smooth and decorated one.  I literally had minutes to “decorate” my cake.  I grab the peanuts to cover the sides.  I gather whatever buttercream I have, and pipe whatever shapes I can think of on the top.  I run out of buttercream and have to resort to mousse.  I plop raspberries on the top of the cake.  I use leftover colored buttercream to pipe a boarder on the base, but I run out of yellow so I have to switch to orange.  My cake has two different colors of piping on the base, so I mash handfuls of candies to cover it up.  I dust the berries with powdered sugar as Bobby calls time.  I am totally embarrassed at the disaster.  Its not a decorated cake, its humble pie!

malcolm in the middle embarrassed

In front of the judges, I get a chance to explain what happened, though it didn’t air.  I cry talking about my nieces and nephews and how they don’t care what I make, just that Uncle Steve made them something.  I joke that I should just plop my face into the top.  Duff offers me $5,000 to do it.  I tell him make it $50,000 and he’s got a deal.  No deal.  My cake is like the ugly cousin the family can’t seem to marry off…  rough on the outside, but sweet on the inside.  Thankfully, my cake tastes absolutely delicious, the judges love the peanut butter mousse.  They also praise me for my appropriate filling to cake ratio.  In the end, I’m safe to bake another day.  Tears of joy stream down my face….I can’t hold them back.  I truly have something to be thankful for!!!





Trending….. My thoughts on Episode 2

Interested in recipes from the latest episode of Holiday Baking Championship? Click here or read on to learn more about the episode.

So if you have been watching Holiday Baking Championship on Food Network, which I hope you have, you will know that week one was not my best week.  Little brown spheres of death and a dark pie crust were almost my demise.  It didn’t make air, but I was crossing every finger possible behind my back.  Those few moments standing in front of the judges felt like an eternity.  I bawled like a baby as soon as I walked off the set; tears of joy for being able to stay to bake another round.  I think I went back to the hotel and sat in the hot tub for an hour to relax and take a little Taylor Swift advice, shake it off!!!

Taylor Swift 18

Thank you Swifty, thank you!!!

So after a good night’s sleep and a little peppermint tea (how holiday) I report to the kitchen to begin a new day.  We walk into the kitchen and I immediately see this huge display of candy canes behind Bobby.  (I learned from Episode 1, it’s never just decoration on that podium.  When I saw the Nutcrackers I thought, “Wow, that is so festive.”  It didn’t even occur to me that it would be a clue to the challenge.  Well played Food Network, well played.)  So, peppermint…..good thing I had that tea!  Bring it on!!!   Bobby tells us our challenge is about getting crafty.  That resonates with me.  As kids, we made crafts all the time.  My mother had, correction has, boxes upon boxes of all sorts of items to make crafts.  Buttons, ribbons, shells, paints, the list goes on and on.  I want to make sure that my plate is decorated so I get crafty with colored sugar in red and white stripes.  I thought it was pretty clever.  I don’t think the judges really got it.  So, it’s Susan with the win.

Time to get crafty again……this time with a holiday wreath-shaped dessert.  I immediately think of my sister and her family.


My sister is possibly one of the most creative and crafty people I know.  You can check out her blog here.  My sister, like a lot of people in this country, is on a tight budget, especially at the holidays.  I am so inspired by all she does and sacrifices in order to make a magical Christmas for her family.  So, I want to make something that she would be proud to have at her house on Christmas.  I also think about the great American holiday tradition of the cookie swap.  Eureka, Cookie Swap Wreath.

I make 4 different kinds of cookies; Spiced Sugar Cookie, Orange Langue de Chats, Coconut Lime Russian Tea Cakes, and Hippen Tuiles.  My plan is to cut the sugar cookie into a large wreath shape, then attach the Langue de Chats to the sugar cookie wreath to give it texture and look like pine bows.  The Russian Tea Cakes will be holly berries, and the Hippen Tuiles I’ll pipe to look like holly leaves.  It’s a pretty ambitious plan, and only 90 mins to pull it off.  I’ve made each of these cookies a hundred times and I know that each of them takes between 5 to 15 mins to bake, so if I work fast I can have these done in no time.

Time flies in that kitchen.  You think you have plenty of time……but you don’t.  In the blink of an eye, Bobby yells, “Time’s up.”  I look at my wreath and I am so proud of what I have made.  I know that my sister will be proud too.

Cookie Swap WreathI deliberately made it monochromatic because I think it instantly reads sophisticated and it is very trendy.  Maybe you heard me say that during Episode 2, like 10 times.  I just want you to know that it is on trend.  It’s on point right now.  Got it? ….monochromatic is on trend.  Embrace it.  Love it.  Get trendy with it.

And the judges agree……WIN!  Last episode I was about to go home.  This time, I won.  It felt amazing.  I had a clear vision in my head and I was able to execute that precisely.  So let’s start a trend, shall we.  Get the recipe for my Cookie Swap Wreath.

Perhaps you have seen our baking classes on the website.  Perhaps you have seen that we have a cookie class in November.  Guess what, we are going to make Spiced Sugar Cookies, Langue de Chats, Coconut Lime Russian Tea Cakes, and Hippen Tuiles…….and we are going to put them together in a monochromatic wreath.  Haven’t you heard?  It’s on trend right now!





Little Spheres of Death

Episode 1 of Holiday Baking Championship is in the bag!  In case you missed it, you can view highlights here or watch the full episode here.  I watched the show with a crowd of about 65 people from my community, which was an incredible experience.  There was so much support and encouragement from everyone.  I was definitely feeling the love!

Viewing party with Chef Steve Konopelski - Holiday Baking Championship

The very first challenge of the show involved nuts, which was not great news for me since I’m allergic.  But it made for some memorable moments!  As if baking a dessert I couldn’t even taste wasn’t difficult enough, I accidentally nicked my finger at one point.  An open wound (even a tiny one) is not a good thing around a pile of allergy-inducing nuts.  I referred to the nuts as “little brown spheres of death,” which got a pretty big laugh from everyone at the viewing party.

My favorite tweet of the night came from my friend Lauren.  A few weeks ago, I made a Death Star cake for her son Mark’s first birthday.  Not only does Mark have a Star Wars-themed nursery, his middle name is Anakin.  So the kid definitely needed an awesome Death Star cake to celebrate his first year of life.  Anyway, after the whole little-brown-spheres-of-death moment, Lauren tweeted this:

Sphere of Death - Chef Steve Konopelski - Holiday Baking Championship

Ha!  Love it!

If you live on the Eastern Shore of Maryland and want to watch the next episode with me and my crew, we’ll be at Market Street Public House (200 Market St., Denton, MD 21629) this Sunday at 9:00 p.m.  Come out to join us and get your very own #TeamSteve button!

#TeamSteve Buttons - Chef Steve Konopelski - Holiday Baking Championship






HUGE Announcement!

I have been bursting with HUGE news for weeks, and today I can finally share it! I’ve been wanting to talk about this for so long, and I’m not going to spend one more second holding back, so here goes:

In just a few weeks, I will be competing in this year’s Holiday Baking Championship on Food Network!!! Beginning November 1st, you’ll see me face off against some phenomenal bakers in Season 2 of the show. I am beyond excited that I was selected to be part of the competition!

Seriously, you guys. It still doesn’t even feel real to me that I actually got to be part of something so cool.

I don’t want to slip and accidentally share a spoiler in all my excitement, so I’m not going to say too much more about being on the show at this point. But I will say that it was an absolute blast! This whole experience is something I really want to share with my husband, family, friends, and the whole community. We’re having a viewing party for the first episode on November 1st, so if you live near Denton, Maryland come out and join us!

Wish me luck! #HolidayBakingChampionship

Chef Steve Konopelski

What is a Kouign Amann? (And how the heck do you pronounce it??)

Kouign Amanns are a simple yet insanely delicious pastry. These crusty, round cakes have been known to cause stampedes among our guests at the B&B. There’s something very appealing about the crackly, caramelized exterior that gives way to a surprisingly light center. And the simplicity of the flavor, which is derived from butter and sugar (LOTS of butter and sugar!) is truly delightful. I could take a bath in it!


For me, Kouign Amanns are a perfect example of one of life’s simple pleasures. I make many other desserts and pastries that are more elaborate, with complex ingredients and precise presentations. And don’t get me wrong, those elaborate desserts are a lot of fun to create and share with people. But when it comes to simple pleasures, nothing beats a Kouign Amann. A cup of coffee, a Kouign Amann, and a few minutes of solitude has me feeling like…

So what exactly is a Kouign Amann? Kouign Amanns are made using bread dough with layers of butter and sugar folded in. As the cake bakes, the butter permeates the dough and puffs it up. The sugar becomes caramelized, creating that great crusty texture on the outside of the cake.


Over time, I’ve perfected this simple recipe to create a Kouign Amann with a center that is lighter and moister than is typical. But sorry folks, that little trick is one I’m going to keep secret!

But I will tell you how to pronounce “Kouign Amann.” It’s basically pronounced like “Queen Ah-Mahn.” The translation of “Kouign Amann” is “Cake Butter,” which is pretty appropriate. The origin of the name is Breton, which was a Celtic-based language spoken in the Brittany region of France during the Middle Ages.

So there you have it… A linguistics lesson and a bit of information about one of my absolute favorite things to bake. Just call me the #KingofKouigns!

Chef Steve Konopelski

P.S. For those of you who live near Denton, Maryland, you can order Kouign Amanns for local pickup.