Hey…um…hey guys. Remember me? I know. I’ve been gone forever! It’s been a remarkable journey. I pissed off the edge of the wall, I slept in a sky cell, I fought with the hill tribes! So many adventures. So much to be thankful for. Okay, that was actually Tyrion Lannister. But if you’re not in Game of Thrones mode right now, what is wrong with you? In actuality, I’ve been super busy redecorating our house! The good news is that[Read more]
Happy Monday everyone! If there is such a thing… Today I have for you these be-a-utiful conchas! As you may or may not know, I’ve been on a bit of a Mexican kick lately as I await a much needed vacation there in May. If you missed it, here is my favorite salsa recipe. And here is my take on the drool-inducing Mexican dessert known as tres leches. But for now, take a look at these cuties: So vibrant! So sweet and fluffy![Read more]
How is everyone doing this fabulous Monday afternoon? Is it raining? Snowing? Otherwise miserable outside? Hopefully I will make your day a little better with these lemon vanilla cookies! Winter makes me gloomy, so naturally I wanted something bright, summery, and fresh to elevate my mood. These really did the trick. It’s funny because I got the idea from a vegan vlog. They took the animal products out and I threw them back in. How often does that happen? lol. I[Read more]
Alright stop. Collaborate and listen. Amanda’s back with a brand new…baker hack. (I tried.) I really wanted to make Vanilla Ice work with this presentation but it’s just not happening. I never was a lyricist. And I really don’t want Suge Knight to come here and hang me out my window. But to the point: Do you have any idea how easy it is to make your own vanilla sugar? It’s so easy that I feel silly even making a blog[Read more]
A delicious strawberry cake made from scratch with fresh fruit puree and no jello or extract.
These cakes are cooling on my counter as we speak but I just could not wait to share because as you can see, I’ve already leveled off the top of one of these bad boys and ate it! This was an experiment that went really well. And given that I’m still relatively new baking, I considered it a big risk because not only was I relying on a method I learned a while ago (that I wasn’t sure would work[Read more]