Because sometimes you just need cake.
And sometimes you need that cake needs to be small, because you’re intent on devouring whatever it is you’re making. Also, that cake needs to look like a fancy donut, to satisfy the donut craving lurking in the back of your mind. Continue reading →
In which I demystify an ingredient that isn’t so mysterious. Vietnamese cinnamon: you probably have it in your spice cabinet. You may be using it right now. It’s not uncommon: Penzey’s sells it by its full name as part of their line of fancy cinnamons (you’ll note that Penzey’s declares the Vietnamese variety “extra fancy,” and I would agree), but it’s available all over, in almost any brand, discreetly named “cinnamon.” Sneaky. Continue reading →
My Wee One headed back to school this morning…for her second year of preschool.
She’ll be 4 years old this week.
When I started this space, she was just a baby; as in literally a baby wobbling around on pudgy legs that had just learned how to walk.
If you need me, I’ll just be right over here inside this cake. It’s not a big bundt – only a 6 cup bundt, more of a petite teacake – but I think if I try really hard, I could curl myself up in it and live there for a few days. Perhaps tunnel my way out by snacking. I don’t know. But that’s the plan. Continue reading →
White food, coming through! Sorry, friends; this is just one of those things which will forever keep me out of “professional food photographer” territory; my inability to photograph pale food well. It’s like a curse.
The August Feast is here! It was here almost a week ago, but who’s counting? I’ve been busy poring over each page, as it’s the magazine’s annual bear hug to the best St. Louis has to offer, culinarily speaking. Not an awkward hug, either: St. Louis bear-hugs right back, and it’s something to behold, especially if you’ve lived here all your life as I have. And while all this food love happens, while gorgeous plates of food are styled and captured on film, I get to work with…paste! Continue reading →
The biggest downside to food blogging? The nagging sense that if you don’t begin your pumpkin pear spiced cinnamon latte baked donut coffee cake posts by mid-August, that you’ve somehow missed the season. Either my planning game is off, or the rest of you are just really, really overachieving this year. I’m quite impressed, but stop it; you make a girl feel ashamed.
So while the rest of you are looking over a new recipe for apple pie butternut squash sage mac n’ cheese DIY turkey brine whilst sitting on your perfect back deck drinking cinnamon mai tai pear martinis? I’ll be over here. With a giant. pink. cake. Besides, I already made a butternut-apple thing – with cinnamon and the word “donut” in it – and I made that back in June because of the way deadlines work.
*stares, arms folded* Continue reading →
File this under “posts where Shannon makes something you can easily purchase at the store and subsequently gets underwear-bunchy trying to figure out why you would ever want the store-bought version when the scratch version is so much better.” What; you don’t have a folder for that? You should. Let’s talk about angel cake. Why, as a human race, are we so willing to grab store-bought angel cake when the homemade variety is incredibly delicious? I blame our current relationship with egg whites. Continue reading →
I’ve been secretly making this granola for far too long not to tell you about it. It started a few months ago, when Faygie at Life Tastes Good posted it. I love her anyway, but I was hooked instantly: a plain vanilla granola? From someone who I know loves vanilla and treats it like a flavor and not just an ingredient? Yes, please. Growing up, vanilla ice cream is all I would eat. Seems weird now, considering I’d try almost any flavor you’d put in front of me, but I just didn’t see any need to venture out when vanilla ice cream was my jam. I didn’t like to muddy the waters. I wasn’t the kid who wanted chocolate chips, marshmallows, or chunks of bubble gum in it (gross; do they even still make that?); just hand over the plain vanilla and I was (and still am) happy. Continue reading →