How to make an oatmeal raisin cookie cake

Happy February!

Normally I wouldn’t be so thrilled about February, but it seems like January was SO. LONG. It didn’t help that I was sick most of the month (yes, month), and was mostly confined to the couch. Despite that, I did manage to keep baking! There are four people with birthdays in the span of two weeks in January, so I had to keep up 😊 Unfortunately between that and being crazy busy at work, I haven’t kept up with blogging like I’d like.

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How to make Buttermilk Biscuits

Happy New Year!

2018 is off to a sick start with Eric and I both having a nasty cold. I’m still planning on baking this weekend if I can gather up the energy because tomorrow is my sister’s birthday! I want to bake her something special I know she’ll like 😉

Last weekend I made some really yummy buttermilk biscuits from Chef Bobby Flay’s cookbook, Brunch at Bobby’s. Eric got it for Christmas and there are lots of amazing recipes in there that we want to try.

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Baking season is over – but not for me!

Hope you had a fantastic Christmas 🙂

I had to go back to work Tuesday, which I was initially dreading, but I’m realizing I actually relish routine. I feel a little out of sorts without a schedule and I’m looking forward to getting back to my usual workout routine.

I wasn’t completely horrible about eating this month, but I definitely let myself indulge more than usual. It’s hard not to when you’re surrounded by so much delicious food! So as “baking season” comes to a close, I’m keeping my baking challenge going but with a lot more self-control 😉

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Take your peanut butter blossoms from basic to BOMB

Heyyyyy guys.

It’s only been a week but it feels like forever since I wrote my last blog post. I simultaneously love and hate how busy the holiday season is.

This weekend was full of Christmasy activities. Friday night I attended my third annual cookie party with my girlfriends, and it was a blast as usual. This year we made peanut butter blossoms. Our cookie choice seems to get increasingly simpler every year since we’re more concerned with catching up and playing games and drinking than the actual cookies 😉

Since peanut butter blossoms are pretty basic, I’m not going to go into how to make them. Instead, we were chatting about how you could take peanut butter blossoms up a notch and make ’em a little more special (and tasty), so I’ll share some of our ideas!

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How to make the very best chocolate fudge cake

Week two is here! This time I tried my hand at Mary Berry’s Very Best Chocolate Fudge Cake.

When I brought my leftover lemon Madeira cake to work last Monday, I think my coworkers expected a moist, typical American-style cake. Some people said it was like eating cornbread, and others complained they had to bite-sip-bite-sip with some coffee (that’s how the Brits do it, people!). The recipe didn’t call for any liquids so the consistency made sense. But this time…

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Cherry Bombe: Cookbook quickie

The other day I was browsing the cookbooks at Barnes & Noble when among all the gorgeous food photos, one book jumped off the shelf at me: Cherry Bombe.

The simple, bright pink cover caught my eye and it’s pretty much the chicest cookbook I’ve ever seen. And the best part about it? All 100+ recipes are from badass, creative women who love food and know their way around the kitchen.

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