Introducing the Bunny Hill Easter Cake

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I went through a phase where I wanted to decorate cakes perfectly. There is certainly still a time and a place for that sort of precision, but today is not one of those days. Today is the kind of day that you get in the kitchen with your kids to make a fun Easter centerpiece […]

Sweet and Spicy Pork Egg Rolls | Progressive Eats

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I missed last month’s Soup Extravaganza, and I was so sad. I had a plan and everything, but then I forgot that last February is really short and ended up on vacation the weekend I was supposed to be cooking and writing my post. Fortunately, the wonderful Heather from Girlichef jumped into my spot at […]

ClubsGalore Mother’s Day Gift Ideas | Brownie of the Month Club


This is a sponsored post for ClubsGalore. I’m very happy to be working with them to tell you about their Mother’s Day promotion. I’m a member of a few groups that pair up brands with bloggers. If I see an opportunity that fits within my baking and cooking world and I know would be of interest […]

Short-Cut Desserts for Unexpected Company | What Can I Do For You Wednesday

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This week, Gwen poses a Scenario and asks for some ideas. I have a couple hours or unexpected guests are coming. What is a quick easy sweet something to make? I love this, because it means I get to put on my thinking cap and come up with some short cut desserts for unexpected company. […]

Biscoff Cookie Butter Cheesecake with Biscoff Ganache

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Any product links are affiliate links. Thank you for supporting what I do! I love cheesecake so much that I may have to start a cheesecake day on Ye Olde Blogge (and please weigh in on that if you would in the comments: yea or nay). I don’t even have to make a cheesecake for […]

How to Compose a Cheese Plate | Fundamental Friday

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Okay, so maybe showing you how to compose a cheese plate isn’t the most fundamental of fundamentals, but there are some fundamental rules if you want to serve a balanced cheese plate or cheese course. Here are my rules. None are necessarily hard and fast, so consider them guidelines. Serve an odd number of cheeses. […]

Converting Bread Machine Recipes to Gluten-Free Recipes

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I have a feature on the fan page on Wednesdays called What Can I Do For You Wednesday. Folks can ask questions, and I answer them. I have decided to move non time-sensitive questions (help! My cake is overflowing the pan! What should I do?!) over to the blog so that more folks can get […]

Last-Minute Easy Chocolate Mint Shamrock Hand Pies for St. Patrick’s Day

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This happens every year. A holiday approaches and I think “Man, I posted Stuff for that holiday last year. And the year before. I don’t have to do it this year, too!” And then, as I can almost see the holiday peering at me over the horizon, I start to feel guilty, like I’m doing […]

Ingredient Function: How Do Eggs Function in Baking? | Fundamental Friday


The egg is quite possibly the most versatile basic baking ingredient on the planet. I think it has to do with its having two parts: a fatty yolk and a proteiny, watery white. You can also use just yolks, just whites or a combination of the two. Where to begin? Like Maria, I say let’s […]

Thank you, Beloved, and Happy Birthday

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Tomorrow is The Beloved’s birthday, and today I will bake for him. I will bake for him because I love him. For me, baking is love. It is my way of showing people that I care, my way of showing him that I care. The act of combining ingredients so the flavors and textures complement each other is a metaphor for my relationships with others. Although sometimes we might like to, none of us exists in a bubble, We affect those who we’re closest to, and they affect us. We seek out our tribe, our people. We find those who complement us and some who provide contrast, a refreshingly–or frustratingly–different way of approaching the world. And we need both. We need the complementary. The supportive, the comfortable. And we need the contrast: the challenge, the spice.

In baking, we need both the complementary and the contrasting. We need harmonious flavors, but a little bit of the unexpected is a welcome addition. The chemistry of many cakes is actually based on contrast. An acid plus a base give us bubbles to leaven.

I never thought of it that way. And Happy Birthday to The Beloved.