Have I ever told you my love affair with buttercream frosting? Once upon a time, I loved the classic American powdered sugar and butter frosting. It was delicious, buttery and yes, maybe a bit too sweet. But it wasn’t fickle, it always worked. Dependable is the word. And then the Robicellis came into my life. They make my most favorite
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No bullshitting around, these might be the best muffin to come out of my kitchen. I could talk about being a bit overwhelmed and bummed to be so quiet on my little corner of the internet. I could go on about all the amazing things that I have done, and have in the works. I could muse on
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First of all, I want to send a belated thank you to the readers that entered my Moo card giveaway. Finally, I “pulled” numbers with Random.org. Congratulations to the winners Alejandra, Jennifer C and the grand prize winner Lindsay. Watch your inbox and enjoy your wonderful Moo goodies! Let me tell you something about this recipe. It
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From across the world, I say – helloooo! See, right now, I’m sitting on my brother’s couch, writing this post at 11:23pm Saturday evening. But that’s not Eastern Standard Time, per normal. Nope, my brother lives in Hong Kong and I have up and transplanted myself here for ten days of vacation. I landed on Friday evening, so it’s
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Hey friends! It hasn’t been that long ago, but I am revisiting my very cheesy experiences with Jarlsberg cheese. Here’s where I admit that this is my entry to win a spot at Eat, Write, Retreat. See, Jarlsberg USA is looking for my favorite memory with their cheese and they’ll give me a spot at one of the coolest looking
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There is nothing less satisfying than using up a jar of homemade canned jam, fruit butter, chutney, pickle. You might think the dearest satisfaction comes from the process of canning – and yes, it is second on the list of amazing food feats. But when you make something, store it away in your pantry, only to dig it out
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Maybe it was obvious to my dear readers, maybe my radio silence gave it away. But here’s where I admit it: 2012 started with me in a big food rut. I spent a good chunk of my time home in North Carolina cooking, and much of my time before the holidays baking, and when I returned to New York, I
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