You guys know me by now. "How can I screw with this recipe?" (yes, I used self control in that sentence). It's a fine hobby to turn baking into a science project when possible, and believe me I take advantage

Stratford Point Light is a historic lighthouse in Stratford, Connecticut, United States, at the mouth of the Housatonic River. The second tower was one of the first prefabricated cylindrical lighthouses

I grew up on a handful or two of steady staple meals. We ate a lot of spaghetti and meatballs (because, c'mon, it's spaghetti), Chef Boyardee pizza, shepherd's pie, stroganoff, and of course, stuffed peppers

The crock that started it all. That should be the sign I put up in my imaginary museum of my life, hanging right in front of my first Crock Pot. If not for experimenting in that 4 quart slow cooker of

Bay leaves are harvested from the bay laurel tree. Originating in the Mediterranean, bay leaf is now cultivated in several countries and used as a culinary flavor enhancer in several cuisines. Bay leaves

Basic recipe: 1lb of fresh tomatoes, 2lb of fresh peppers, 1 medium mango or peach.( depend of what I have in my hand :-) ) You can add little bit of salt, herbs or spices for better taste. For me is it

Now that I've started off with a vegan recipe, let's move into a more recent food experience, one I just shared yesterday. I love baking, hence the blog name. Cookies and cupcakes and pies, oh my. But

Stop it! I can feel it already. The judgement. "Another gluten free recipe", "Oh, vegans!" Well, guess what? I'm not a vegan. The reasons why are a story in itself, so let's focus on the fact that you

There's something mysterious about cooking. It's like this special touch, a talent that brings joy to many but instills fear into others. I can make that last statement with pure confidence as I have been