Tuesday, June 16, 2009


Thanks for stopping by. As long as I can remember I've been cooking and baking. Do you have these memories? I remember going to my Aunt Jo's house during Christmas break and baking and decorating cookies. I remember making crepes and home made ice cream in the summer with Aunt Lois. And I remember cooking and baking everything else with my mom. Some memories go pretty far back, I think I was standing on a chair helping.

I once heard a pastry chef say you can make a really good pot roast, and get complimented, but if you want praise, bake something. There's something about sweet delicate treats. I have a great test group (co-workers) that willingly accept my treats and I try to make them something once a week. Some weeks the goal is to try something new, other times, it's something FAST. This often results in wives of said co-workers writing for the recipe. I smile. Since I have the recipes almost all typed in emails, I've decided to add a step and post 'em here for you. Try 'em out. I'm a visual learner, so maybe a few pictures will help you too.

Now, I must be honest. Before I tell you who I am, I must tell you who I am not. I am not Bakerella. She's far too talented and patient. I am not Ree. I love Ree. She's great. She has a cookbook. She lives on a ranch. She details each and every step. I am not Smitten Kitchen. Although she has a tiny kitchen like myself, Deb is a writer, a photographer and a kitchen genuis.

I have a nice old camera and an itty bitty kitchen with poor lighting. I have a full-time job in a crazy city and I keep things crafty over at sweetestdesigns. My friends recently asked me what cooking shows I watch. Confession: outside of the occassional Martha show, I don't watch; I'm too busy creating. I do not hold a culinary degree. I've never taken a baking or decorating class. I do hold a Civil Engineering degree, but that has nothing to do with this site. There may be some parallels - cooking and baking often includes precision. If a recipe doesn't work for you, re-read it and ask yourself are you following it exactly? It's a science. Now, with all that said, I'm also not as tedious as Michael because, as I mentioned, I have a full-time job. I'm busy - just like you!

Are you still with me? Let's get started.
I'll try to post preparation and baking times, level of difficulty, and whether it's good the next day! Those are all important - although sometimes omitted from recipes.

1 comment:

  1. love, love, love this!!!!! you need to keep doing it :)