Welcome back to the second installment of me blabbing on about my wedding, which was officially one year ago. The reason I’m feeling ok with making this blog a complete over share is because I chose not to put any photos online of our wedding, other than what was taken by phones of friends, or the occasional profile picture. I’m excited to use this outlet as a way to share because honestly, I LOVE our photos, I want to share them with the world because I think they’re incredible. And shameless plug. if you need a great wedding photographer in NYC or Jersey, check out John Branch Photography (all wedding photos on the blog this week were taken by him). We found him on Thumbtack (a great resource when hunting for wedding services) and we couldn’t have been happier. He did such a great job our friends hired him for their wedding, taking place on Saturday in Long Island City!
Sunday was my one year wedding anniversary. There are so many thoughts, so many things I want to write here so I’m going to try and organize it best I can. This is not going to be a short post. If you’re not into this, skip the pictures of my awesome magical wedding and get to the recipe down below. I made Hot Pockets from scratch for this post, which I can expand on later. But anyone who’s close to me will need no explanation for my need to create this baked savory deliciousness.
Friday has come, and I have to say, I’m stoked to share this mug cake. One of the things I love about baking is when things surprise me, like when the texture or taste of something really blows me out of the water. This mug cake has easily jumped to one of the top three I’ve made. It’s not as dense as some of the previous cakes, and the flavor is so rich throughout the cake you don’t even need a topping!
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