I finally found my way back to the kitchen and baked peach cobbler yesterday! This recipe was amazing. There is minced crystallized ginger in the biscuits and it gave it such an intense flavor.

There are lots of different options for peach desserts this time of year but I decided to go with a cobbler. A cobbler gets the name because the drop biscuits on top end up looking like cobblestone roads. Cobblers are not to be confused with a crisp which have a streusel toppings. A crisp should have oats which is why it has the name crisp. Just some cobbler/crisp facts for your Monday.



Awesome Buns


I’ve started following this blog, Woks of Life, and I love it. I made the Inside Out Hong Kong Buns this past weekend and the recipe was spot on; a little labor intensive but still awesome.

I got up early on Saturday to make these and didn’t want to wake my roommate so did most of it in my bedroom. Also for the long kneading I just sat on the couch and watched TV—kind of relaxing.






Notes Your Average Cookie

IMG_3807 Another one of my college roommates had a bachelorette party! And though I was not able to make it I was able to be there in spirit or in cookie. My friend Melissa is an amazing singer so I knew besides my inappropriate cookies I would go with musical notes for her! I themed them off of her color palette.

Cap Cake


When I wasn’t pretending to be 21 while visiting my little sister for her graduation, I was baking. One night I made cheesecake with strawberry sauce. I made an America’s Test Kitchen recipe and it was great. It almost had a soufflé consistency to it. As you can see in the pictures though the sides got a little burnt, luckily it didn’t change the flavor but it did make it not so pretty. As I continue to bake and test recipes I am learning an oven thermometor would come in handy and is starting to become necessary; the oven was clearly too hot. On graduation night I made a cake and it had to be graduation themed. With that thought I decided to make an upside down cap. I carried the cakes on the plane, standard, and then froze them. This made it easy to frost the the next day and kept the cakes fresh. The cake was a recipe I’ve done in the past, lemon poppy seed.




Easter in Denver

I hope everyone had an great Easter! I went to sunrise service with my sister and brother-in-law at Red Rocks and it was beautiful. We left at 5:15 AM and did not get parked till about 6:30 AM; the drive should normally take 25 minuets. We had to park 1.1 miles away because the lots were full but luckily, as you can see from the picture, we were still able to see the sun rising! If you ever go, leave about 45 minutes earlier than you plan.

The rest of the day was filled with mimosas, babka, deviled eggs, Polish Easter borscht, smoked chicken thighs, smoked ribs, and raspberry lemon cheesecake tart.





Moving the borscht from one house to another was an interesting experience.


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(Photo Credit: John Tagle)




To the Irish!

An Irish cheers for you-

May your blessings outnumber the shamrocks that grow

and may trouble avoid you wherever you go.”

Happy St. Patty’s Day!

Sausage biscuit skillet with Guinness

Guinness cupcake recipe

Baileys cream cheese frosting – 8 oz Cream cheese, 1 stick room teperature butter, shot of baileys and powder sugar to taste.

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We All Scream for Paczki!


Tonight I made paczki‘s for Fat Tuesday tomorrow. Growing up in Michigan the grocery store and bakeries sell these treats like crazy this time of year and I absolutely love them! But out here in Denver its another story—nobody knows what they are!! I decided I won’t go another Fat Tuesday with out them so I made them myself. The process isn’t extremely hard but it is long, but the time was worth it because they turned out fabulous. I just had a raspberry filling with powder sugar, the absolute best variation of paczki, but I also made strawberry and blueberry filling with either a coating of granulated sugar or powder sugar.

Paczki Recipe


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Ho Ho Ho

I hope everyone had a good holiday! On Christmas eve we started the evening with crostinis! All the crostinis had a base of whipped ricotta cheese and then a different topping. From left to right we have tomatoes and pesto, strawberries with balsamic vinegar, pomegranate with honey, lemon zest with sea salt, smoked salmon with dill, and sautéed brussel sprouts with cracked black pepper. I am calling it “crostinis for all.”


For dinner we had our pierogies and borscht and then John added something new with seafood risotto. We finished the night off with a lemon tart.

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