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]
I just know that there are going to be some very angry bakers out there who will write to accuse me of cheating on this classic French dessert, which is actually more commonly known in France as mille-feuille. I decided to include it because it is one of the first desserts I made as the go-to dessert person for our Friday night neighborhood barbecues. Hence the awful photo of these beauties, literally just sitting on my kitchen counter in front of[Read more]