Category Archives: Food


Macarons Tips & Tricks from “”

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Definitely next on my to do list!


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Cupcakes and bears.

In the spirit of Christmas and being sad about finding out I need knee surgery…yesterday I made vanilla cupcakes, using a recipe from my new favorite book, The Back in the Day Bakery Cookbook.

They turned out splendidly, and everyone has been enjoying them. I like the frosting and “snow” crystal sprinkles on top. The perfect mix of soft and crunchy! I wanted to put some cute cupcake toppers on them like the picture shows in the cookbook, but was too cheap to go to Michaels and get some…..slash didn’t want to stand in line for 45 minutes with 500 frumpy ladies buying Christmas decorations because that’s not my idea of a good time.

So I decided to make a teddy bear cupcake topper instead. I used marzipan, but piped white frosting onto his hat and mittens since marzipan is a little too beige. My hands were dyed bright red for the past 24 hours, but it was totally worth it!!

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Christmas cookies

Last weekend I made 60 Christmas-shaped cookies for a party. By request of my lovely customer, I did trains (since it was a Polar Express party), trees, Santa hats, and snowmen.

The ones that I was selling were undecorated, but since I made so many extras (about 110 total), I decided to decorate the rest and give them away to friends. Not too shabby for my second attempt at decorating sugar cookies, and my first attempt at Christmas cookies!


I used a recipe I found on The Shiksa. The only change I made was using slightly more vanilla and a bit less almond extract, since I don’t really like the taste of almond too much. They turned out super well!

For the royal icing, I used her recipe as well, then did a simple American buttercreem for the tiny details of decorating since I’m still getting used to working with royal icing.

Finished Cookies

Yes, I realize the bear is random for Christmas cookies. I just like bears and this one turned out looking like a bear so I figured I’d roll with it.

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Apple crisp

I made apple crisp last night for the first time. It was spectacular. I had thought that it would rise more based on when I’ve made cobbler in the past. Well…I found out that the two are very different (not sure what I was thinking…blame it on finals week.) Not only are they very different, but if I ever need a sugar fix….this is my new go-to. It was super easy, took less than an hour, and I might have eaten two…oops.

apple crisp

I used a basic recipe I found on Food Network. I cut it in half since I was only making it for my mom and myself. The easy thing about this recipe is I wasn’t too worried about exactly following the measurements. Since it’s not the type of dessert to rise, you can kind of just adjust to taste.

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So easy to make if you have a sandwich press. And so delicious. I have a theory that you can literally put anything in the sandwich press as long as it involves cheese and it will come out a masterpiece. Which is why yesterday, when I was sitting at home trying to study and suddenly realized how hungry I was, I threw in a few ingredients remaining from the night before, and out came a fantastic lunch.



Goat cheese

Monterey jack


Sundried tomatoes

Ranch dressing

Olive bread


So like I said, this was super easy but I’ll run through the quick steps anyways. I sauteed the spinach for a minute or two in a pan with olive oil. I used olive bread for my panini since we had it in the house and…I mean come on olive bread is amazing. Put the cheeses on one side, ranch on the other. that the spinach and sundried tomatoes in between. Threw it in the sandwich maker for 5 minutes or so, until the top was golden and the cheese was melted.

And nom.

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