two become one

It's a sad truth that marriages don't always work out, but this particular union is a happy one.

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corns, calluses, and another giveaway

Whose idea was it to name those terrible knobs that arise on our feet after one of the most extraordinary vegetables in the world? What an insult.

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gobble gobble!

The number of potential Thanksgiving desserts is astronomical, but I wanted to show you some of my best recommendations. A few of these have definitely graced our holiday table in the past, but this year, it'll be something new: Pecan Pie Cheesecake. You'll want to stay tuned for that one.

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farms of hickory (and an awesome giveaway)

I think my new favorite item to make is the upside-down cake.

Granted, there aren't quite as many things that you can change up as in cheesecakes, but its potential for versatility is still pretty great. Plus, there's that small added bonus of being something I actually enjoy eating...

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whelmed, but not overly*

I've never hidden the fact that I don't care for the flavor of pumpkin, though I'll readily admit that it makes a useful ingredient. Anyone who works with food in any capacity knows that pumpkin is in everything from lotion to lattes right now, so it behooves me as a baker to get on board.

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gettin figgy wit it.

I had my very first fresh fig just one month ago, can you believe that?

It was pretty good, though I've been hard-pressed to find a fruit that I don't like. The thing is, I think I prefer them dried! That chew and the concentrated flavor is tough to top.

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a little veganization

You'd think that with the rise in popularity of vegan diets, people would know by now how to pronounce the word.

But no, I still get requests for vay-gan cakes and vej-an pies. That's okay though--at least these folks are trying to be accommodating to the needs of their friends and family.

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