thecakebar: It would really mean a lot to me if you unfollowed the blog. I can’t close the account until most of you unfollow.I’ve seen all of your messages but I can’t respond to them cuz I’m trying to let go of the blog and just let things be.I do apologize if you guys feel bad that I haven’t responded to your lovely personal messages.Please unfollow so I can close the account there is nothing more left to say. For those that don’t know yet, please read this and then please unfollow. thecakebar: The Cake Bar The Cake Bar
Mowielicious Last year I was approached by The Bread Factory to shoot images for their new website, and then earlier this year I was asked to shoot their whole brochure for a new catalogue they're working on. This was a dream shoot, at least for me, mainly because it was all about bread, cakes and pastries - huge boxes were delivered every day, filled with the freshest, yummiest bread & pastries you can possibly imagine - ciabattas, sourdoughs, focaccias, croissants, meringues, etc., and by the end of the shoot, the boxes were piled high up from the floor to the ceiling. Their actual website update hasn't gone live yet, but I've been given permission to use them here as I couldn't wait to share them with you - enjoy! Mowielicious
What would Martha do? What would Martha do? After seeing a chef on TV preparing foods for the super bowl weekend, I was inspired to do a little research into what American restaurants there are around Melbourne. One that stood out was Father's Office and so after a couple of quick text messages to my friends we'd organised a lunch date. I didn't realise, but I'd actually walked past there countless times when I was in the city.
raspberri cupcakes IT'S A GIANT SPECKLED EGG! AND IT'S CAKE! Can I just say again how much I love Easter baking? It gives me an excuse to buy a ton of Easter eggs, and make crazy desserts with them. My house is Easter Egg City right now.

raspberri cupcakes

For this month's SRC, I was assigned to Angela's blog, Spinach Tiger. Her blog is simply gorgeous. It's like looking at a cookbook in a bookstore, even better because many of the recipes are her own special creations, so it's really her own unique cookbook. And, unlike other cookbooks you find where the recipes look good but are practically impossible to follow, have no fear, Angela's recipes are all super easy and anyone can make them. Did I mention she has her own cooking channel too? SWEET AS SUGAR COOKIES SWEET AS SUGAR COOKIES
A Thought For Food — where ideas are brought to simmer A Thought For Food — where ideas are brought to simmer This blog has become such a part of my life that when I don’t post, it feels like something is missing. I knew that with the move, any projects, both personal and professional, would have to be put on hold. Through it all, though, my mind hasn’t stopped churning out ideas for recipes.

Bake at 350

I was the girl who *always* had a "crush" on a boy. ALWAYS. I think it started about 5th grade and went all the way through college. I'm not sure why I had these crushes...none of them ever paid me any attention. Can I tell you an embarrassing story about one of my crushes...and you promise you won't tell? Bake at 350
Parmesan Rosemary Brussels Sprouts and Bacon Pizza Apr 7, 2014 | Appetizers/Sides, Dinner, Sponsored | Tags: bacon, cheese, dinner, pizza, weeknight dinner My Parmesan Rosemary Brussels Sprouts and Bacon Pizza is a family favorite. Enjoy! It’s always a pleasure working with Land O’Lakes to bring you my newest recipe. This one deserves a standing ovation. Picky Palate

Picky Palate

I spent this past weekend in one of my favorite cities, Palm Springs. It’s about an hour and half-long drive east of Los Angeles, making it the most perfect weekend getaway to Angelenos. I really really love it out there, even in the summers when the temperatures soar above a hundred. A Cozy Kitchen

A Cozy Kitchen

smitten kitchen Wednesday, April 16, 2014 baked eggs with spinach and mushrooms My brunch arsenal, the dishes I’ve made enough times that they no longer cause any furrowed brows — a core entertaining principle here at House Smitten Kitchen (sigil: cast-iron skillet) — is as follows: bacon (always roasted in the oven, I mean, unless you were hoping to mist yourself with eau de pork belly*); some sort of fruit salad (either mixed berries and vanilla bean-scented yogurt or mixed citrus segments, sometimes with mint and feta); buttermilk biscuits; a pitcher of Bloody Marys, a bottle of champagne and a couple carafes of freshly-squeezed grapefruit or orange juice, blood orange whenever available; something sweet (our current favorite) and eggs. As I dictated years ago, everything that can be made in advance should be, thus pancakes, individually fried slices of French toast, omelets and even eggs baked in ramekins, adorable as they may be, are verboten.

smitten kitchen

RecipeWISE | Recipes From UK & Ireland
Amazon Fresh Los Angeles Home Delivered Groceries Experience I'm in the midst of a 30-day free trial for Amazon Fresh, and a couple people asked about it so I thought I'd post my experience so far. Amazon Fresh is home delivered groceries. Yes, order in your pajamas, and have groceries on your front porch.

Food Librarian

17 and Baking Bad They call it cooking meth, but really, it’s a lot more like baking. My dad’s a cook. He’s the kind of person who makes Indian food without a recipe, who can guess every ingredient in a sauce from one taste. The kind of person who opens the fridge, laughs a deep belly laugh, and assures you “there’s a meal in there somewhere.”

17 and Baking

Welcome to Eat Live Run

In case you’re wondering, I am still working my way through my list of meals to freeze for post baby! I really love making these meals, packaging them up and putting them out in our deep freezer. I love thinking that the next time I see them we’ll have a new family member! Such a crazy, weird thought. It seems like everyone on the internet recommends empanadas for a great post-baby meal.
Broiled Lamb Chops with Nigella’s Mint Sauce Nigella Lawson’s mint sauce first appeared on our Easter table in 2003, the same year the Easter Egg Nest Cake made its debut, both recipes having appeared in the New York Times earlier that week. Unlike the Easter Egg Nest cake, which we loved — really, we did — the mint sauce returned to the table every following Easter, the fresh combination of mint and parsley, olive oil and vinegar, capers and cornichons the perfect accompaniment to lamb no matter the preparation — roasted racks, braised shanks, broiled meatballs, pan-seared chops. Continue Reading → Spring Wheat Berry Salad About this time last year, I learned how to properly cook quinoa, a revelation that not only gave the ancient grain a permanent spot in my pantry, but also inspired a number of grain salads I made all summer long.

alexandra's kitchen — recipes, photos, food

I'll Have What She's Having I have so much to be thankful for. I was born in a time and place that allows me opportunities other women can only dream of. While giving me everything they can, my parents raised me to be independent and to believe that I am capable.