White Chocolate Raspberry

I'm eating one of these cupcakes as I write this post because they are THAT good! The chocolate cupcake, delicious, the white chocolate raspberry cream cheese, phenomenal!! I think this is one of my favorite chocolate cupcakes so far, they are moist and soft and chocolately. However because they are so soft they fall apart easily and can be quite messy, especially with kids. I made these for a jewelry party I hosted last night and got lots of great reviews! Highly recommend these!!

Chocolate Cupcakes with White Chocolate Raspberry Cream Cheese frosting

Chocolate Cupcakes

• 2 cups flour
• 2 cups sugar
• 1 tsp baking powder
• 2 tsps baking soda
• 1 tsp salt
• 1 cup unsweetened cocoa
• 1 cup oil
• 2 cups hot water
• 2 eggs
• 2 tsps vanilla extract

Preheat oven 350 degrees. Mix all ingredients in a bowl until you get a thin batter (will be runny). Pour batter into muffin tins with cupcake liner, full 3/4 full. Bake 19-20 minutes or until a toothpick comes out clean. Yields 24-28 cupcakes.

White Chocolate Raspberry Cream Cheese Frosting

• 1 stick unsalted butter, room temp
• 1 - 8 oz pkg cream cheese, room temp
• 6 oz melted white chocolate (I used Ghirardelli White Chocolate Baking Bars)
• 1/2 tsp vanilla extract
• 2 tsps raspberry extract
• 4-5 cups powdered sugar (depends on your desired consistency)

Melt white chocolate in a double boiler over simmering water NOT boiling. I used a saucepan filled just under 1/2 full of water and places a glass boil over, stir chocolate occasionally. Once the chocolate is melted, set aside to cool slightly. Beat cream cheese in a mixing bowl until smooth and creamy, gradually add in melted white chocolate and beat until smooth. Beat in butter, vanilla and raspberry extracts. Gradually beat in powdered sugar until it is all incorporated and smooth. After the frosting is well blended, you can mix in your preferred color. I used a very small dab of pink gel icing color (a little goes a long way!). I wanted a soft light pink color just to add to the raspberry theme. Mix until color is thoroughly mixed. I piped the frosting using a decorating bag without a tip.

Semi-Homemade Pizza

I'm finally all caught up on my most recent recipes for my new blog...for now anyways. So back to baking this week! We love pizza and we eat it pretty often in our house. I've been wanting to make my own all from scratch, so to start I made a semi-homemade pizza before I made the entire thing from scratch.

Ingredients

• Pre-made pizza crust
• 4 oz pizza sauce
• Italian sausage
• mushrooms
• 2 cups mozzarella cheese
• pepperoni

I bought a 2 pack of Deli-catessen Pizza & Focaccia Crusts thin style so I could made 2 pizzas. Making my own semi-homemade pizza took less time them just putting a pre-made pizza in the oven that usually takes 18 minutes to bake. My pizza took less than 5 minutes to prepare and only 10 minutes to bake. Next time a REAL HOMEMADE pizza crust!

A Dark Chocolate Birthday

A few weeks was my dad's birthday so I made him a birthday cake. It was a semi-homemade birthday cake. I used a box cake mix for the actual cake and made the frosting. I used a Pillsbury Moist Supreme Dark Chocolate cake mix. This was super moist and delicious. There is a cup of pudding in the cake mix to make it so moist. I bakes the cake in 2 8-inch round cake pans and found this dark chocolate frosting recipe.

One Bowl Chocolate Frosting

• 6 tablespoons butter, softened to room temperature
• 2 & 2/3 cups confectioner’s (powdered) sugar
• 1/2 cup cocoa
• 1/3 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
  

In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. This recipe is enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13×9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts

Double Chocolate Stout

When you think of beer does chocolate come to kind? When you think of chocolate does beer come to kind?

Most people don't. But once you taste these little pieces of heaven you will! Yes, that's right little pieces of yummy double chocolate stout goodness!! I love watching the Food Network and all the new cupcake and wedding cake shows. While watching one a few weeks ago, the bakers were making some big cake and used a basting brush to moisten the cake with a dark lager. I love chocolate and I love beer. Well it sounded delicious to me! So since then, I've been on the look out for a chocolate cake that uses beer. But then I got distracted by my new obsession, cupcakes! And I thought lets just put these two babies together. And that lead to hunt of this recipe!! And I've been so excited to try it. So what better time to try out the new beer cupcake recipe then College Football Kickoff Weekend!! Last Saturday the Iowa Hawkeye's kicked off the year with a season opener win against Eastern Illinois, so I made these to try out on all our tailgating friends who stopped over to our house to watch the game.

Double Chocolate Stout Cupcakes
Ingredients

• 1 cup Double Chocolate Stout
• 1 stick, plus 1 Tbsp, unsalted butter
• 3/4 cup unsweetened cocoa
• 2 cups sugar
• 3/4 cup sour cream
• 2 eggs
• 1 Tbsp vanilla extract
• 2 cups flour
• 2 1/2 tsp baking soda

Preheat oven to 350; butter a muffin tin. Combine the Stout and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

The Frosting: made in 2 parts Glaze: (I cut the glaze in half as it makes A LOT. I even tried filling the cupcakes with the of the glaze and had a lot left over, just drink the left over beer! No waste!)

• 1 8oz pkg of cream cheese, softened to room temp
• 1 can Double Chocolate Stout
• 4+ cups of powdered sugar
• ¼ cup butter
  

Cover cupcakes with the glaze evenly. The glaze acts like a beer foam.

Icing:

• 1 8oz pkg cream cheese, softened
• 3 Tbsp milk
• 3 cups powdered sugar
• 2 squares of melted unsweetened bakers chocolate
  

Pipe the icing on top of the glaze.

It's all about presentation :) I try!

Both cupcakes ready to eat for football!

Blueberry basil Cheesecake Cupcakes Oh My!

Yup, that's right blueberry AND basil cheesecake in a cupcake form! That's what I thought too. But these are surprisingly SOOOOOO good!! I made them last week for a "going away potluck" party at work. This recipe made 48 cupcakes!! With knowing that, I still didn't cut it in half, which I debated doing since I wasn't sure how they were going to taste, and I'm so glad I didn't! Because they are DELICIOUS! I took just over half the batch to work and left with only a hand full. I got rave reviews from everyone at work. I believe my manager ate 3 and one of my co-workers ate 4!! You can taste the basil but it blends in nicely with blueberry and cream cheese. Definitely will make these again!

Blueberry Basil Cheesecake Cupcakes Ingredients:

The Cake

• 2 cups all-purpose flour
• 3/4 cup graham crackers, ground in a food processor
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup dark brown sugar
• 1.5 cup regular sugar
• 1 cup unsalted butter, room temperature
• 4 eggs, room temperature
• 8 oz. sour cream, room temperature
• 1 Tbsp vanilla
  

Blueberry Basil Filling

• 1 can of Blueberry Pie filling
• 1 Tbsp ground basil
  

Cream Cheese Filling

• 16 oz. cream cheese, softened to room temperature
• 3/4 cup sugar
• 3 eggs
• 1 Tbsp vanilla
• 1 Tbsp lemon juice
  

Blueberry Basil Whipped Topping

• 2 cups heavy whipping cream
• 4 Tbsp powdered sugar
• 4 Tbsp Blueberry Basil Filling
  

For the Blueberry Basil Filling: Purée the blueberry pie filling and ground basil in a food processor. Set aside.

For the cake: Combine flour, salt, baking soda, and ground graham crackers in a large bowl and stir with a wire whisk until combined. Set aside. Cream both sugars and butter with a mixer until light and fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add flour mixture to the wet ingredients in three additions, alternating with the sour cream in two additions and ending with the flour mixture. Mix well with each addition. Add vanilla and mix well. Set aside.

For the cream cheese filling: In another bowl, combine all of the ingredients for the cream cheese filling and mix until thoroughly combined.

For the Blueberry Basil Whipped Topping (You can make this while the cupcakes are cooling): Beat whipping cream and powdered sugar in a chilled mixing bowl until stiff peaks form. Add Blueberry Basil Filling until combined. And throw in some extra ground basil if you want the taste stronger.

Assembly: Fill each baking cup about halfway. Spread a spoonful of the blueberry basil filling on top. Spoon some of the cream cheese filling on the top of that so that they are filled about 3/4 full. Bake at 350 degrees for about 15-18 minutes. Cool. Top with Blueberry Basil Whipped Topping and whole blueberries, if desired.

Note: You can keep some untopped cupcakes refrigerated. Then, heat them up a little and add the cold blueberry basil whipped topping when ready to eat.

Naked Cupcakes

Deliciously topped cupcakes :)

Ready to be eaten cupcakes!

Chocolate+Cream Cheese+Buttercream = Happiness

Just looking at these I get hungry....hmmmmm they were so good! Ok so I think I've become obsessed with cupcakes lately! I found this chocolate cupcake recipe and the buttercream recipe from a website I LOVE, http://www.bakerella.com/ (I've become obsessed with her website as well). I made all chocolate cupcakes and then two different frosting's a buttercream frosting in which I tinted with pink coloring and a chocolate cream cheese frosting in which I filled 1/4 of the cupcakes with and then frosted with either of the frosting's. I only filled some of the cupcakes because I thought it might be too much but apparently I was dead wrong! I took the to a BBQ and it seriously like looking for Willy Wonka's golden ticket! All the girls were lifting up the cupcakes comparing weights trying to find the filled ones and if they picked a regular cupcake they pond it off on their husband and picked a new one. It was hilarious. I of course didn't distinguished the filled ones with any certain frosting or decoration so it really was a game of chance. I loved it!!

24 chocolate cupcakes ready to be frosted

I borrowed my mom's cake decorating tips, I really want to start learning how to decorate cakes and cupcakes so here is my first lesson.

All ready to go get eaten in my new cupcake carrier from Target

Chocolate Cupcakes

• 2 1/4 cups all-purpose flour
• 2/3 cup cocoa
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups sugar
• 3/4 cup unsalted butter, room temperature
• 3 eggs, room temperature
• 1 1/4 c milk, room temperature
• 1 tsp vanilla

Directions:
Preheat oven to 350 degrees. Prepare cupcake pans with 36 baking cups. With a wire whisk, sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl and set aside. In a mixer, cream sugar and butter. Add eggs one at a time, scraping down sides with each addition. Add vanilla. Add flour mixture to the creamed butter in three additions, alternating with the milk in two additions. (flour, milk, flour, milk, flour) Bake for about 15 minutes or until done. Cool and frost.

Buttercream Frosting

• 1 cup (2 sticks) butter, room temp
• 1 tsp pure vanilla extract
• 1 lb powdered sugar (3 3/4 cups)
• 1-3 tsp milk, half and half, or cream

Using a mixer, cream softened butter and vanilla until smooth. Add sugar gradually, allowing butter and sugar to cream together before adding more. If you want your frosting a little more creamier, add a teaspoon of milk at a time and beat on high until you get the right texture. Then use icing colors to tint the frosting the color of your choice. This is usually just enough for a 2-layer cake, double the recipe for a 3-layer cake.

Chocolate Cream Cheese Frosting

• 1- 8oz pkg cream cheese, room temp
• 1/4 cup (1/2 stick) butter, room temp
• 4 cups sifted powdered sugar (decrease the amount of you don't care for it being stiff for piping
• 1/2 cup cocoa powder
  

Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar one cup at a time. Mix in cocoa powder.

These cupcakes where wonderful!! I recommend them. If you make them let me know what you think! I plan on making many more cupcakes and will be trying new kinds as well! Happy Baking :)

Focaccia Bread

I've been wanting to make bread for some time now and came across this recipe which sounded delicious. I also had all the ingredients so that helped also! It had a ton reviews which is one reason I picked it and I love focaccia bread, especially with herbs and cheese!!

All the dry ingredients


The dough

It looks like a pizza but I swear it's just bread!

Doesn't it look yummy!

Focaccia Bread
Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella
  

Directions In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Chocolate Cherry Biscotti's

My second cherry recipe and it is delicious!!! I found this recipe on allrecipes.com, it had a ton a reviews. I used the candied cherries I made myself a few months ago. I made 2 batches of these biscotti's and instead of using white chocolate to drizzle over them, since I didn't have any, I used regular melting chocolate.

Chocolate Cherry Biscotti Ingredients

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 3 eggs
• 2 tsps almond extract
• 3 cups all-purpose flour
• 2 tsps baking powder
• 1/2 cup chopped candied cherries
• 1/2 cup mini semi-sweet chocolate chips
• 1/2 cup white chocolate
  

Preheat over to 350F degrees. Grease a large cookie sheet. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs on at a time, then stir in the almond extract. Combine the flour and backing powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips. With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.

Bake for 20 to 25 minutes, or until set and lightly golden brown. Coll 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets. Bake for 8 to 20 minutes, or until bottoms begin to brown. Turn and bake an additional 5 minutes, or until browned and crisp.

Cool completely. Melt white chocolate in the microwave, stirring 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered containers. Keep for weeks!

Lemon Bread

Lemon Bread Ingredients

• 1 1/4 cups flour
• 3/4 cup sugar
• 2 Tbsps baking powder
• 1/4 tsp salt
• 1 egg, beaten
• 1 cup milk
• 1/4 cup cooking oil, or 1/4 cup butter melted
• 2 tsps finely shredded lemon peel
• 1 Tbsp lemon juice
• 1/2 cup chopped almonds or walnuts (optional)
• 2 Tbsps lemon juice (optional)
• 1 Tbsp sugar (optional)
  

Preheat oven to 350. Grease 8x4x2-inch loaf pan; set aside. In a medium bowl combine flour, the 3/4 cup sugar, baking powder, and salt. Make well in center of flour mixture; set mixture aside. In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 Tbsp lemon juice. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan. Bake for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. If desired, in a small bowel stir together the 2 Tbsps lemon juice and the 1 Tbsp sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before serving.

1 Loaf Makes 16 servings, 126 calories per slice

LOWFAT Cupcakes

I've never made sponge cake nor have I ever had it and I've been wanting to try something new that is healthier so here we are! Plus we just started a weight-loss challenge at work. This is a perfect low-fat low calorie dessert and is really light. I decided rather than making a cake that I would try them as single serving cupcakes. I found a website that you can even enter in all the ingredients to find out the nutrient information. Turns out there only 100 calories and 1.7 grams of fat per cupcake!!! Definitely recommend these babies! :)

Orange Sponge Cake Cupcake

Ingredients
• 6 eggs

• 1 Tbsp finely shredded orange peel

• 1/2 cup orange juice

• 1 tsp vanilla extract
• 1 cup sugar
• 1 1/4 cups all-purpose flour
• 1/2 tsp cream of tartar
• 1/2 cup sugar Directions

Separate eggs. Allow egg yolks and whites to stand at room temperature for 30 minutes.
Preheat oven to 325F. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Add orange peel, orange juice and vanilla; beat on low speed until combined. Gradually beat in the 1 cup sugar at low speed. Increase to medium speed; beat until mixture thickens slightly and doubles in volume (about 5 minutes total). Sprinkle 1/4 cup of the flour over egg yolk mixture; fold in until combined. Repeat with remaining flour, 1/4 cup at a time. Set egg yolk mixture aside.

Thoroughly wash beaters. In a large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks firm (tips curl). Gradually add the 1/2 cup sugar, beating on high speed until stiff peaks form (tips stand straight). Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; fold egg yolk mixture into remaining egg white mixture. Pour batter into an cupcake liners. Bake in a preheated oven approximately 20 - 25 minutes or until a toothpick inserted into the center comes out clean.

Cool sponge cake cupcakes completely in the cupcake pans. I mixed Cool Whip with 1 Tbsp orange peel for a low calorie frosting. Makes 24 cupcakes

Nutrition Facts
24 Servings Amount Per Serving -Calories 100.8 -Total Fat 1.7 g -Saturated Fat 0.8 g -Polyunsaturated Fat 0.2 g -Monounsaturated Fat 0.5 g -Cholesterol 53.2 mg -Sodium 18.2 mg -Potassium 46.5 mg -Total Carbohydrate 19.0 g -Dietary Fiber 0.2 g -Sugars 13.7 g -Protein 2.4 g

Dave's Favorite Dessert

This is a variation of my mothers recipe. I couldn't find hers but it is almost the exact same. This is by far my husbands favorite dessert and asks for a pan for himself at every holiday! The recipe calls for a 11x15 inch pan, mine was slightly smaller ad my mother uses a larger pan. The pastry puff will just be thicker if using a smaller pan.

Ingredients:

• 1 cup water
• 1 cup flour
• 1/2 cup butter
• 6 eggs
• 4 cups milk
• 2 small pkgs instant French Vanilla pudding
• 1 cartoon Cool Whip
• 8oz cream cheese
• Hershey's chocolate sauce
  

Mix water and butter, bring to boil. Add flour all at once. Remove from heat and let cool 5 minutes. Add eggs one at a time and beat well after each. Put into an ungreased 11x15 1/2 inch pan. Bake At 400 degrees for 30 minutes, then cool. Pastry Puff with be puffy and have air pockets.

Topping: Mix pudding, milk and cream cheese. Blend well and spread on cooled crust. (I made this while pastry was baking and chilled in refrigerator to firm up so it wouldn't be too running when spreading it on the crust). Top with Cool Whip. Drizzle chocolate sauce when ready to serve.

Chocolate Crepes

Valentine's Day morning I made the most delicious breakfast ever...Chocolate Crepes with Fresh Strawberries and I added my leftover blackberries. Before this I was never a big fan of crepes (or my husband calls them "creeppies") but after making this recipe that totally changed! I found this recipe on Food Network also from Emeril Lagasse.

Chocolate Crepes with Fresh Strawberries - makes about 14 crepes
For the Crepes:

• 1 1/2 cups four
• 1/2 cup cocoa powder
• 6 Tbsp confectioner' sugar
• 1/4 tsp salt
• 2 Tbsp unsalted butter, melted
• 2 cups milk
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 Tbsp vegetable oil

Combine the flour, cocoa powder, sugar and salt in a medium mixing bowl. In a large size mixing bowl, combine butter, milk, eggs, vanilla, and oil and whisk until blended. Add the dry mixture a little at a time to the liquid mixture, whisking until smooth. Refrigerate for 30-60 minutes.
Heat a skillet over medium heat. When pan is hot spray with oil, remove from hear and pour about 1/4 cup of the batter into the pan. Swirl the pan around to spread the batter evenly over the bottom of the pan. Return the pan to the heat and cook until lightly golden, 30-40 seconds. Turn the crepe over and cook the other side for about 15 seconds. Remove from pan. Repeat the process until all the batter is used.

Filling:

• 1 pkg cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup confectioners' sugar
• 1/2 cup pureed fresh strawberries
• 1/2 tsp vanilla extract

In a mixing bowl, beat the cream cheese until smooth. Add in sour cream, sugar, strawberries, and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 2-3 tablespoons of the filling in the center of the crepe. Fold the bottom of the crepe up over the filling and then fold in both sides. Place onto a plate and drizzle with sauce.

Sauce:

• 1/2 stick butter
• 1 cup sugar
• 1 1/2 cups berried chopped (I pureed fruit for the sauce also)
  

In a small sauce pan over medium heat, melt butter. Add the sugar and cook, stirring for about 2 minutes. Add the berries and continue cooking for about 1 minute. Drizzle sauce over crepes and serve.

Truffle Tarts with Raspberries

I'm going to catch up on a few of my favorite recipes from this past year. For Valentine's Day this year I made an awesome dinner (bacon wrapped filets with grilled asparagus and potatoes). I of course had to made dessert but I didn't just stop there. I made the best breakfast I think I've ever made as well! So I of course have to share :) For dessert I found a recipe off Food Network.com from Tyler Florence called Truffle Tarts with Raspberries. Since raspberries are really expensive, $4.00 for 6oz, I substitute blackberries ($1.80 per 6 oz) and strawberries since I planned on using them for the crepes I wanted to make for Valentine's Day breakfast.

Truffle Tarts with Raspberries - makes 6

• 1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
• 6 Tbsp melted butter
• parchment paper
• 1/2 cup heavy cream
• 8-oz bittersweet chocolate, chopped
• 1 tsp vanilla extract
• 6 fresh raspberries, plus extra for serving

Use a fork to mix together the chocolate wafer crumbs and melted butter. Line a muffin tin with 6 squares of parchment or waxed paper, wide and long enough to overhang the sides, this is to remove the tarts and keep them from sticking to the pan. Spoon wafer mixture into the muffin tin and 1 1/2 inches up the sides. Place a raspberry (I put 2) in the center of each crust then fill with truffle mixture.

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for about 20-30 minutes at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spoon into crusts and smooth the top. Refrigerate about 2 hours or until firm. Garnish with extra berries and serve.

A New Start

After many many months of debate, I have finally decided to start a separate blog for purely baking and cooking. I have always loved baking and trying new recipes. But since moving in to our new house and inheriting a HUGE garden, it's definitely increase. I was talking with my husband about it, his response "Why start a new blog, just start a business!" Baby steps! I would like to bake cupcakes and decorate cakes for people and actually make money for it, but first we need to practice, practice, practice and experiment, experiment, experiment. So here we are.