Monthly Archives: February 2017

2.27.17

I have never been more grateful for 12 hour tech days in my life.  I recently stared at my computer with the daunting task of going through and editing folders of food pictures.  PLURAL. FOLDERS. It was scary. So many things…so little time……or so I thought.  As I’ve mentioned in previous posts I’m in rehearsals for a show in New York and spare time has been hard to come by. However, when preparing lights and sound for a show before it opens, there’s anywhere from 1-3 days that everyone has hours of down time while they’re not on stage. Bringing a book is encouraged on these days.  For me, it was the perfect time to sit in a corner when I wasn’t needed and edit the pictures of all the delicious things I’ve baked in the past few weeks. It was glorious. And by the beginning of day two, everything was done!!! I patted myself on the back, and felt a huge stress melt away.  Another way I deal with stress? Eating. Like these doughnuts.

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2.24.16

Guys, I love sleep. I’ve been working and rehearsing, and BAKING! Yes BAKING! a lot the past few weeks. But while I’m usually down to work on this into the wee hours of the night, my schedule hasn’t allowed me this privilege lately unless I want to go mad.  I’ve been able to keep up almost everything in my life, but to get enough sleep to keep functioning like a human being, editing and writing these posts have had to be the sacrifice.  I’ve made so many things recently and I can’t wait to share them all.  So I’m kicking off what I hope to be a string of more consistent posts with these Tiramisu Cakes! One of the handful of projects I made on my grown-up snow day a few weeks ago when an epic blizzard hit NYC. I was in the midst of my Italian inspiration too.

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2.8.16

Pretty strapped for time so this will be short and sweet, and so will the post!  These cannoli cream puffs are the answer to satisfy that Italian dessert craving without having to perfect making a cannoli shell.  Someday right? Dream big.  But what’s incredibly easy to make is choux pastry,  used in cream puffs, and as the crust for my mom’s Chocolate Eclair Cake.  Cream puffs can be filled with tons of different types of creams and flavors.  This rich cannoli filling keeps really well, and I made two batches, one with cinnamon and one with lemon zest.  I think the cinnamon is more traditional and is personally my preference, but the lemon zest has such a bright flavor it’s nice to have both around.

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