Taking a break...

My latest creation.

I am not abandoning ship, rather I'm taking a blogging hiatus. To my great excitement, my custom cake business (The Great Cake Company) has become a little too big for me to handle while also maintaining this blog and spending quality time with my family.

So, as the weather breaks and the busy cake season approaches, I have decided to step aside from this blog and focus on other things for awhile.

I promise I will be back though. I am not sure in what capacity, but I will be back :)

Until then, I wish you all the best!

Daring Bakers: Speculaas

Have you experienced Biscoff biscuits? These delightful cookies, dished out by Delta Airlines, have won the hearts of many weary travelers, and have developed a bit of a cult following in the process. Biscoff, known as "Speculaas" in Europe, is a caramelized, shortcrust biscuit from Belgium. Its yummy blend of spices and endearing crunch have earned it the title "Europe's Favorite Cookie with Coffee".

Daring Bakers: Biscuits

Wow! I have been a very bad blogger lately. I just realized it's been well over a month since I last posted. I guess I have either been too tired to bake and write or involved with too many other projects to stop in and say hello. And, while I sort of enjoyed the break, I promise to try to get back on track.

Sunday Baked: Buckeyes

Apparently, I need to apologize to the state of Ohio. I was never much of a fan of you... no offense, it's just that I'm a Purdue alum, and we just don't like anyone from The Ohio State University (intended mocking and sarcasm). Naturally, if I don't like Ohio State University, then I should make a blanket statement about the whole state... The logic is there, right!?

Oatmeal White Chocolate Chip Cookies with Pistachios & Dried Cherries

I'm not a big fan of fancy things. Rather, I am a jeans and T-shirt, mini-van drivin', no frills, plain Jane sort of girl. It holds true for how I dress down to how I bake. I like to keep things simple. Christmas cookies are the perfect example of how I operate. This time of year most people break out their "fancy-schmancy" cookie recipes. They're baking nut cups, almond crescents and other uber traditional treats, but not me. No, I like to make an overabundance of the no-frills cookies that I love to eat throughout the year, plus a few others that make the holiday cut... for good measure.

Sunday Baked: Baked French Toast

Alright, so here's the thing. If you were to ask me what I would want for my very last meal on this earth, I would answer quickly and without hesitation, French toast. It is my idea of food paradise, and if done right, makes me one happy camper.

How do I prefer my French toast, you might ask? Well, my version of French toast is simple, classic and not at all froofy (which is what I am calling Matt and Renato's version). I eat mine one way and one way only. It needs to be slathered in butter and covered in powdered sugar. And by covered, I don't mean dusted or sprinkled. No, we are talkin' a think blanket of sugary snow that slowly melts into the butter to form a candy-like coating on top of the bread. It's how I have been doing it since I was a wee lass and to me is heaven on a plate!