Update: I made this tonight and decided to try putting in a maple syrup "ribbon" in it before it baked, using a squeeze bottle with a nozzle tip. It baked at 350º for 10 minutes (oven was preheated), then I reduced the temp to 200º for the next 35 minutes. It came out with a slight jiggle in the middle. I'll know more tomorrow when we eat it, but I think I could have maybe done 200º for 30 minutes instead of 35 minutes, and it still would have been fine! Hopefully tomorrow there will be a photo! Meanwhile, there is anticipatory salivating.

Thank you, JSK for sharing! I really appreciate being able to see the door with the cherry skin and the espresso color! It's a gorgeous door! My fear is that it is too dark for our home, since we have white trim and siding. We will have a dark brown metal roof on the front porch and black lanterns flanking the door, so maybe that will help tie in the darker colored door? And thank you, Chloebud, I hadn't really considered a lighter painted door. What color would you suggest? I saw a stone home once with a light blue front door that was so beautiful, but they had light blue shutters that seemed to pull it all together. Ha Kempek01! You're probably right!

petalique, this is the recipe I use if you feel like making tzatziki. It's from Ina Garten and pretty darn tasty. I don't add the olive oil since it doesn't seem to add much IMO. I use Greek yogurt for this...no need for cheesecloth and draining. As with many recipes from Ina, I go a little easy on the salt. Also, this is easy to cut in half, if needed. Sour cream's not traditional in tzatziki but works really well here. Tzatziki (Makes about 2 1/2 cups) 1 pint plain yogurt (whole milk or low fat) 1 hothouse cucumber, unpeeled and seeded 1 tablespoon plus 1/2 teaspoon kosher salt 1/2 cup sour cream 1 tablespoon Champagne vinegar or white wine vinegar 2 tablespoons freshly squeezed lemon juice 1 tablespoon olive oil 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced fresh dill (or 1/2 tsp. dried) Pinch freshly ground black pepper Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.(you can drain the yogurt overnight) Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill or parsley, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Kelly Moore is my fav paint brand. :) This article focuses on front door colors, but also shows white exterior colors, too. Maybe it will give an idea: https://kellymooreshop.com/blogs/our-blog/16-front-door-colors-that-say-hello I‘d definitely consult with a KM rep about your question — I’ve always found them in my town to be very experienced, helpful, and knowledgable.