-
Vegan pumpkin spice latte.
The spice is from the cayenne & freshly ground cinnamon sticks. The milk is soy or homemade almond.
The time it makes you feel all warm and cozy is right now in this brick ass winter season.
Love you all.
What. Pumpkin spice is my FAVORITE.
Want…
-
Red Velvet w/Cream Cheese Frosting
-
I had enough frozen cookie dough from my raisin cookies and snickerdoodles to fill an entire baking sheet!… So that’s what I decided to do :)
Now waiting with fingers crossed… 7:25pm can’t come fast enough! Then cooling time!
Ugh. The trials of a crappy baker (closet avid food taster) continue :)
-
- Does a sandwich count? If it does - I'd have to go with Le Coeur de France's kesong puti (literally white cheese) panini.
-
During the day I am an Operations Manager for a travel agency. This is a regular 9-5, 6days a week kind of deal. I am also a freelance interior designer… As well as Associate Editor for a quarterly home magazine.
I guess I’m simply used to wearing a lot of hats. Multitasking is tedious but I’ve never been good at sticking to just one thing (insert relationship pun here).
Since the freelance design thing is on hold at the moment with my license being renewed, I’ve decided to engage in another creative outlet - baking.
As a true homebody and lover of sleep time, baking is the perfect way to keep myself from staring blankly at the ceiling until my body clock switches off at 11pm.
I love measuring ingredients out and adding my own spin to recipes I find online.
I also love the instant gratification I get after a few minutes of mixing and baking - when my baked goods turn out to be edible and actually pretty f* good.
My favorite thing now is waking up in the morning to find that more than half of the previous evening’s endeavor has vanished into stomachs unknown… *cough*lola’s*cough*
Anyway. That’s why I bake. Because it’s fun. It relieves stress. I genuinely enjoy feeding people and slowly finding out I’m not as crappy a baker as I first thought.
I’m just a girl. Standing in front of a croissant. Asking it to tell her its secrets.
-
My go-to place for baking recipes!
-
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cracked wheat
- 3/4 cup muscovado sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup soya milk
- 1 cup store-bought blueberries
- 1/2 cup muscovado sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 tsp. lemon zest (I put too much! but 1 tsp should do it!)
Link to original recipe:
http://allrecipes.com/Recipe/to-die-for-blueberry-muffins/detail.aspx
-
Ingredients:
2 cups (260 grams) all purpose flour
1 cup cracked wheat -i love this stuff! :)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (210 grams) light brown sugar
12 tablespoons (170 grams) unsalted butter, softened
1 large egg
1/4 cup (60 ml) milk
1 teaspoon pure vanilla extract
1 cup (125 grams) dark raisins
Link to original recipe: -
MY VERSION OF RAISIN COOKIES :) It passed the taste test - but I put too much butter! Lesson learned - next time, stick to the recipe! :)
-
MY VERSION OF BLUEBERRY MUFFINS :) It didn’t pass the taste test -TOO SWEET- but the consistency was just right!
