Welcome to Kramer Kitchen 

A warm, cheesy pumpkin queso served right inside a roasted pumpkin. I made this for a get-together at my friend's house, and the pumpkin is not just for looks, it holds the heat and everybody ends up gathered around it. Do not let the pumpkin part scare you. The queso itself comes together in one pot in about 15 minutes, and the pumpkin roasts while you make it. And if you are taking it to someone else's house like I did, I put exactly how I transported it in the tips below,

Fluffy, chewy sourdough English muffins with all the nooks and crannies, fermented overnight and cooked right on the stovetop.

My newest favorite: soft, fluffy, same-day hoagie rolls made with sourdough discard, perfect for cheesesteaks, chicken cutlet subs, and Italian grinders.

My classic sourdough loaf with frozen grated butter, chocolate chips, and walnuts folded in, for flaky, buttery pockets that taste like a chocolate croissant.

My classic four-ingredient sourdough loaf with a crackly golden crust and a soft, open crumb, the base recipe for so many of my bakes.