Good Cooking

She started out to be in engineering, you can be glad she found baking Good Cooking

Story by Jacquelyn Hall Photos by David Moore

As a saying goes, “When God closes a door, He opens a window.” For Megan Bear, that window looks a lot like the one at her shop, Pumpkin Doodle Baked Goods.

Megan’s life journey was a typically winding one until a couple of years ago when it took a sudden turn.

Born in Birmingham, she lived in Florida from the first grade until 2015 when her family moved to the Hanceville area. Shortly after, she enrolled at Wallace State Community College in the male-dominated field of engineering technology. But she was passionate and competitive, she worked hard at it – until life took that turn and the door slammed closed.

With one semester left, a mere two classes before graduation, Megan was diagnosed with a rare eye cancer. Most of her school work was on computers, and looking at a screen for even moderate amounts of time caused debilitating migraines, and she quickly realized she couldn’t continue in her chosen field.

“I didn’t know what direction to go, because the plan was turned on its ear,” she says. “It was a God-plan that the bakery took off like it did.”

It was her mother, Ursula Quick, who suggested opening a cottage bakery. But Megan was unsure – so unsure that she laughed at first. She didn’t consider herself “artsy” enough, but decided to give it the same college try she applied at Wallace.

She and Ursula went to Hobby Lobby and purchased supplies. Jumping in with both feet, Megan shifted focus from schoolwork to the business.

“Going back to school as an adult helped me have the fundamental confidence in myself to branch out again,” she says, even though it was so principally different from what she had initially planned.

It was November 2020 that Megan took her first steps down this new path, working out of her and her mother’s combined home. After making a few sales, she drew inspiration from her youngest daughter’s nickname and she named her business Pumpkin Doodle Baked Goods.

She and Ursula started with simple, decorated sugar cookies, and Megan quickly realized that her doubts about her artistic abilities were wrong. She found she was, in fact, naturally talented at this – not only with the decorative side but in creating recipes as well.

Behind the scenes she threw herself completely into their new endeavor, but outwardly she and Ursula kept things simple. Their only advertising was posting pictures of their “practice” cookies on their personal Facebook pages.

With that and word of mouth, orders quickly took off. They would need a dedicated space to continue growing their business. Within two months from the first orders, they signed a lease on a location in downtown Hanceville. Still baking at home, they spent over a year remodeling the shop to suit their needs.

Switching to a business Facebook page

Megan Bear shows off some of her popular cupcakes. She has a growing a fan base that’s glad she did not go into engineering technology. She is, too. She’s also glad that she, her partner/mom Ursula Quick and their Pumpkin Doodle bakery are a part of the revitalization efforts afoot in Hanceville.

HELGA’S KIRSCH CHERRY STREUSEL (or apple, blueberry or peach streusel) Streusel

1 cup all-purpose flour 1 cup sugar 1 egg 1 stick butter, softened

Mix all together and refrigerate while making bottom layer.

Bottom layer

2 cups all-purpose flour 2 tsp. baking powder 2 Tbsp. sugar 1 egg

Preheat oven to 350. Combine all ingredients with mixer. Grease and flour a small baking sheet. Spread mixture and pat down.

Middle layer

1 can cherry pie filling

Spread cherry filling on top of bottom layer. Place streusel topping on top of cherry filling by dropping small amounts over the entire dessert.

Bake for 25 minutes or until top is golden. *Apple, blueberry or peach pie filling can be substituted.

helped get the word out even more, and they had an overwhelming response to their grand opening on Valentine’s Day 2022.

“People were lined up long before we opened,” Megan says. “There was a line down the sidewalk and around the corner!”

Once in the shop, she and Ursula began offering a cake of the week and other specials. Between Megan’s maternal grandmother’s traditional German recipes and her own creativity, they are never short on new confections.

“I love coming up with new ideas for flavors. It’ll just hit me: ‘Ooh, that would make for a good cupcake!’ And then I figure out how to make it.”

One favorite is the banana split cupcake, which has a banana cream center with chocolate, strawberry and vanilla icing.

“And a cherry on top,” she says.

The shop is a perfect balance for Megan and her family. With her mom by her side, she is able to gracefully manage being a mom to four daughters, an enthusiastic business owner and active member of the community.

Her daughters that still live at home – Ily, Skyla and Briar – along with other area children treat the shop as their home away from home, especially after school.

“The kids all love to run in, drop their backpacks and have a snack when school lets out.” Megan says of the after-school rush. “Sometimes they are a little too comfortable here, but we don’t mind, we love having them.

“I love having the bakery. I get to meet all sorts of different people. The people of the area have truly stepped up and supported us. If there is a need, word gets out and everyone helps fill it.”

The shop has become a little community hub. People stop in for breakfast and coffee on their way to work or school, and Megan frequently delivers lunch to other local businesses.

With her cancer in the clear now, she and her mother thoroughly enjoy working together as best friends and business partners, putting love into every aspect of what they do. While most of the menu varies from day to day, coffee, breakfast and lunch specials are always on the list along with fresh goodies baked with love.

BLUEBERRY SCONES

2 cups all-purpose flour ⅓ cup sugar, plus more for sprinkling 2 tsp. baking powder ½ tsp. salt ½ cup cold unsalted butter, cubed 1 cup blueberries, fresh or frozen 1 lemon, zested ¾ cup heavy cream, plus more to brush on top before baking 1 egg, large

Preheat oven to 400. In a large bowl, whisk together flour, sugar, baking powder and salt. Add butter and work into the flour mixture with a pastry blender. Blend until the pastry is the size of peas. Stir in blueberries, lemon zest.

In a small bowl, whisk together the heavy cream and egg. Pour over the flour mixture. Mix together with your hands until mixture is moistened.

Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape into a ball. Press the dough into an 8 inch circle. Cut into 8 wedges.

Place wedges on a baking sheet lined with parchment paper. Freeze for at least 20 minutes.

Brush scones with additional heavy cream and sprinkle with sugar.

Bake for 20 to 25 minutes or until golden. Cool for at least 10 minutes.

CHOCOLATE GRAVY

¼ cup cocoa 3 Tbsp. all-purpose flour ¾ cup sugar 2 cups milk 1 Tbsp. butter, softened 2 Tbsp. vanilla extract

Whisk the cocoa, flour and sugar together in a bowl until there are no lumps. Pour the milk into the mixture and whisk until well incorporated. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until its consistency is similar to gravy (7 to 10 minutes). Remove from heat and stir the butter and vanilla extract into the mixture until the butter is melted. Serve immediately. Yields three cups.

Pour over homemade, canned or frozen biscuits.

TOMATO GRAVY

4 Tbsp. bacon drippings 4 Tbsp. all-purpose flour 14-oz. can chopped tomatoes, do not drain 1½ to 2 cups water or milk Salt and pepper to taste

In a skillet, preferably cast iron, heat bacon drippings over medium-low heat. Add flour and cook, stirring constantly until medium brown in color. Do not let flour burn. Stir in tomatoes and their juice. Add water or milk. Cook stirring occasionally, until reduced and thickened. This will take about 25 to 35 minutes. Add more liquid as needed.

Pour over homemade, canned or frozen biscuits. Yields two cups.

Cullman is …

... where we run our business

“We’ve come a long way from a pushmower to a three-truck operation. Economy-wise, Cullman is a good town. The people are trustworthy, and the city has been really helpful. We’ve been really blessed. ” – son and father Hunter and Perry Griffin of Griffins’ Lawn Care

... where we serve

“We both moved away and came back. We support our partner agencies and members to make us a stronger community.” – brother and sister Waid Harbison, executive director, United Way, and Paige Clabo, program administrator, Cullman Area Chamber of Commerce

...where opportunity thrives

Did you know?

From 2010 to 2020, we recorded one of Alabama’s highest growth rates. According to the Census, the population of Cullman city grew 23.9 percent, while the county increased 9 percent.

Find your place in Cullman | 256-739-1891

Brownies

½ cup unsalted butter, melted 1 cup sugar 2 eggs 1½ tsp. red food coloring 2 tsp. vanilla extract ½ tsp. salt ¾ cup all-purpose flour 3 Tbsp. baking cocoa powder

Cream cheese swirl

8 oz. cream cheese, room temperature 1 egg 1/3 cup sugar

Preheat oven to 350. Line an 8 x 8 pan with parchment paper. In medium bowl combine the melted butter and sugar. Whisk together until glossy.

Add the eggs and whisk until it emulsifies and is slightly foamy, about 2 minutes. Add the vanilla extract and food coloring and stir to evenly distribute. Add the flour, cocoa powder and salt and mix until combined. Pour into pan.

Next, make the cream cheese swirl. Combine all ingredients in a mixing bowl and whisk until smooth and creamy.

Drop the cream cheese mixture in large dollop on top of the red velvet brownie batter. Use a butter knife to make big swirls. Bake for 30 to 35 minutes. Allow to cool before slicing.

¾ cup sugar ½ cup chopped pecans, optional 1 Tbsp. orange zest 2 11-oz. cans of refrigerated biscuits 3-oz. package cream cheese, cut into 20 cubes ½ cup butter, melted 1 cup powdered sugar, sifted 2 Tbsp. orange juice

Preheat oven to 350. Combine sugar, pecans and grated orange rind in a small bowl and set aside.

Pull apart biscuit dough and separate each biscuit in half. Place a cream cheese square between each half. Pinch each biscuit together to seal the edges. Dip in the melted butter and then in the sugar combination.

In a lightly greased Bundt pan, stand up each cream cheese filled biscuit, spacing evenly. Drizzle with remaining butter and sugar mixture. Bake for 45 minutes or until golden. Invert onto a serving plate immediately.

Combine sifted powdered sugar and orange juice. Use a whisk until smooth. Drizzle over the warm bread.

Best served when warm.

ORANGE MONKEY BREAD

LEMON CHESS BARS

Bottom layer

1 stick butter, softened ¼ cup powdered sugar 1 cup all-purpose flour

Preheat oven to 325.

Cream butter with mixer. Add flour and sugar, mix well. Place into a greased and floured 8 x 8 pan and pat down. Bake for 20 minutes.

Top layer

2 eggs 1 cup sugar 2 Tbsp. all-purpose flour 3 Tbsp. lemon juice 1 lemon, zested

Beat all ingredients together. Pour over baked bottom layer.

Bake for 25 minutes or until center is set then allow to cool. Sprinkle with powdered sugar once cooled. Cut into bars. *Lime can also be substituted for the lemon. **These freeze well.

GERMAN FARMERS BREAKFAST

2 cups small diced potatoes or frozen hashbrowns 3 Tbsp. butter 1 cup chopped onions Salt and pepper, to taste 1 cup cubed cooked ham ¼ cup chopped parsley 6 eggs 2 Tbsp. milk ½ cup cheddar cheese, grated

Preheat oven to 350. In a heavy skillet melt butter. Stir in potatoes, onion and salt. Cover and cook for 20 minutes stirring occasionally. Add ham and parsley and cook for 2 minutes.

In a bowl, beat the eggs. Add milk, salt and pepper. Pour over potatoes and cover.

Bake 15 to 20 minutes or until eggs are set. Sprinkle cheese and bake uncovered for 5 minutes or until cheese melts.

PINEAPPLE CHERRY DUMP CAKE

1 20-oz. can crushed pineapple, do NOT drain 21-oz. can cherry pie filling 15.25-oz. yellow cake mix 1 stick butter

Preheat oven to 350. Grease a 9 x 13 inch casserole dish. Empty can of crushed pineapple into casserole dish. Then empty can of cherry pie filling on top of pineapple. Make sure that it is evenly distributed in dish. Next sprinkle entire box of yellow cake mix over pineapple and cherry mixture. Cut the stick of butter into small pieces. Lay each piece individually over entire cake mix. Bake 35 to 40 minutes. Serve with ice cream for an even sweeter treat.