So after a whirlwind of a semester, Christmastime, and then three weeks of resting and taking care of a bunch of chores I’ve been putting off, I’m finally returning to this blog! While I haven’t been updating it, I have done quite a bit of baking the past few weeks.

The first was pumpkin pie for Thanksgiving. I’ve been making these pies for years now, first with my mom, eventually taking over the pie baking myself. The past few years I’ve had my “Annual Pumpkin Pie Extravaganza” where I bake several pies each year and give them to people who request them.

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Most would think of spending 6 hours of one’s day cooking as bothersome and tiring. To me it’s therapeutic and a mood lifter. It makes me feel so much better.

daily-bliss:

1. Take a giftbox
2. Cut X’s on the top
3. Place cupcakes
4. Carry them to a loved one

YES! because i love pretty presentation :)

Raspberry Cupcake from “Casey’s Cupcakes”, Cupcake Wars’ “Walk of Fame” Winner of 2011. Purchased at “A Taste of Newport”. It’s almost too pretty to eat!

emmessjee:

Zoe Bakes

How to Pipe Icing Roses

 

 

 

on my “to learn” list

(via sleepingsango)

While I have been living on mostly take-out/fast food during Week 1 of kitchen renovation, a few days ago I decided to actually make myself something to eat. The result: pane e pomodoro, which is Italian for bread and tomatoes. The name says it all. I grow tomato plants in my backyard, and had a ton of ripe tomatoes but no kitchen to do anything with them. My grandmother in Italy often serves this for dinner (in Italy, dinner is often a light meal consisting of things we would consider appetizers) or as a snack to take to the beach. It’s cut up tomatoes, with olive oil and salt (garlic and basil can be added too if you like). The recipe is all to taste, no measurements! Just spoon mixture on to bread, add some more drizzles of olive oil, and you’re good to go!

Not that many follow me.. but whatever! I have been traveling for the past month (Three weeks in Italy, 5 days in San Francisco). Now, my kitchen is being renovated meaning no real posts for the next 6-12 weeks. I have a microwave and will have stove burners in a bit, and could do some recipes with that, but realistically (considering school is starting soon) I may just use this as food inspiration for awhile. Who knows, we shall see. :)

Blueberry muffins are hands down my favorite muffins! I wanted to try this recipe out specifically because it includes sour cream, which I had no idea was used in muffin recipes. The results was a batch of perfectly delicious muffins that I have since made twice.

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An easy chicken recipe I learned from my dad and a roasted potato recipe from Giada’s Everyday Italian.

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(Source: foodnetwork.com)