Tada! I like to bake. And eat.

  • Favorite foods: peanut butter with bananas, blackcurrant stilton cheese, broccoli and roasted red pepper hummus, bowls of fresh blueberries, Breyer's vanilla ice cream, cold green tea, brownies with icing on top, SPRINKLESSPRINKLESSPRINKLES
  • Last bite on earth: something with peanut butter or sprinkles

Please Reminisce about Birthday Cake

Funfetti cake mix. All. the. way. From 2 years old until I was about 10. I don't even remember the flavor! But, but...SPRINKLES! Even now, when I see those little pellets of modified corn starch, food coloring, and high fructose corn syrup in the baking isle at Walmart...*wipe a tear away* it's like I'm 4 again. MUST. EAT. SPRINKLES.

Vegan Superbowl desserts/snacks?

I follow a vegan blog and just this week she posted a roundup of 15 different vegan Super Bowl snacks/desserts! Here's the link: Also check out her site for even more beautifully photographed (and delicious looking :o ) ideas.

Kolaches from Czech Stop in West, Texas

OH MY GOODNESS! My family and I go there all the time! The kolaches are seriously SO GOOD!

Bake the Book: 'The Sugar Cube'

I can't say I had any experiences with a food truck, but if I did, it would definitely be one with cupcakes!

Bake the Book: 'CakeLove in the Morning'

Oh...I don't dare go there...but definitely crullers!

Bake the Book: 'Sinfully Easy Delicious Desserts'

Frozen banana soft serve. It's always good to have a few extra frozen bananas on hand!

Are you a serial oversaucer?

Oops. Don't know why that appeared twice. *blushing* Can you somehow delete comments?

Are you a serial oversaucer?

If a plate were a river of sauce, I would row to dryer shores.

In other words, gravy just doesn't do it for me.

Are you a serial oversaucer?

If my plate were a river of sauce, I would row to dry land.

Gravy, no matter the kind, just doesn't do it for me.

Tribe hummus pepper topping

Hmm... you got me! I'm not familiar enough with the Tribe brand I guess. Maybe someone can clue us both in?

Vegan, oil-free and still at least sort of a treat?

Angela ( has the best vegan blog ever!

Here are a few, oil free (but not fat free... hehe) recipes on her site:

I hope you find something that works out for you! Happy Birthday!

Humpty Dumpty Omelet Question

Stir-fried celery and cabbage with soy sauce. It did not turn out well...

I suck at making...

Croissants. I always burn them to charcoal. Even if the layers are perfectly intact, I somehow or another always forget to turn the oven down after a few minutes at a high temperature, and the result is inedible. Sigh.

Chicken wings elude me too. I have never fried them, but the oven baked never get as crisp as they are supposed to.

Do you have food allergies?

We had an exchange student with us for three months who told us she was allergic to vegetables!

What should I do with a stuck food processor?

Yep, new parts are on the way. Thanks for all y'alls help, I'm just convinced my appliances are the most abused on earth...

What should I do with a stuck food processor?

Um, okay. I got the truffle out, surprisingly enough, it stayed in one piece after I chipped away. The blade was still stuck in the base for some reason, so I pried it off with a screwdriver, but it took the spindle/stick thing that is supposed to be attached to the base along with it, and so the stick is still inside the blade's hole.

Any other suggestions? I am trying the boiling water as I type. If nothing works, we'll just have to order a new part... :|

Freezing Clementines

@cookiequiz: you can also peel them and divide them into segments before you freeze them to make it easier to bite or simply let them thaw a bit, but that takes away a lot of the fun/bragging rights/how-many-cuties-can-you-bite-into-in-a-minute contests!

@elangomatt: sounds like a recipe for future dental can't pop frozen grapes 3 at a time into your mouth like m&m's!

Does anyone freeze cookie dough and eat it raw?

Love my new juicer!

You have a juicer? I'm jealous... been wanting one for the longest time! What kind/brand/maker is yours?

Uses for leftover stale bread (or bread bricks)

I happen to have a loaf of very dense multigrain bread that did not turn out as I had hoped it would. What are some of your favorite uses and recipes? Outstanding bread pudding? Unrivaled stuffing/dressing? Amazing french toast casserole? Unbelievable egg strata?

Blow me away with what you've got...

What should I do with a stuck food processor?

Sooo... has anyone's food processor blade gotten stuck IN the bowl and refused to budge either up or down to get the bowl out from on top of the motor/base thingie? I mean, this is an everyday occurrence, right?

I think something got stuck (i.e. the "surprise chocolate truffle recipe that didn't work and turned first into a gooey mess and then hardened like a brick while it was IN the processor" mixture) between where the blade slides onto it's stick thing.(Wait, does everyone understand that?) Anyways, anyone have suggestions for how to get it out?

Freezing Clementines

Does anyone else out there in the Serious Eats community freeze "cuties" and then eat them in their frigid state? We didn't until our frig accidentally broke and froze everything in the produce drawer, lol!

There is a trick to them, I have found, and that is to cut them in quarters and bite into them (really hard!) just like regular orange segments. They are just like creamsicles (or sometimes sourpatches depending on how ripe!) and healthy, so that means I can like, have 27 for lunch, right?

What are the weird things that you all consume in a frozen state?

Quiz access?

I joined SE yesterday and was wondering about taking some quizzes, but I can never find the actual quiz even if I'm on, say, the "How much do you know about cranberries" page.

Do the quizzes ever become inaccessible, or do I need to look harder?

Buttermilk Cappuccino Cake

The cake is moist and tender, with the subtle tang from the buttermilk and just a hint of nutmeg. I soak the layers in a coffee syrup to add additional moisture and flavor, and then cover it with an espresso-flavored Swiss buttercream. More

Mixed Berry Pie (Made with Frozen Berries)

Frozen berries are a great alternative to fresh for winter baking. Many people fret about whether they should thaw the fruit first, but you don't need to. With the exception of a slightly longer baking time, the results are no different from baking with fresh berries, and the crust actually holds its shape well with frozen berries inside. Feel free to adjust the sugar and cornstarch to your tastes for sweetness and texture; less cornstarch will yield a runny pie, more will give the filling a more jammy texture. More

Let Them Eat: Strawberry-Sour Cream Coffee Cake

I went home loaded with piles of ripe strawberries so incredibly fragrant my car was scented for at least two days afterward. Needless to say, I ate my weight in strawberries that weekend: eaten out of hand, piled onto still-warm shortcakes, smothered in liquor-laced whipped cream, and, of course, baked into this week's recipe. This sour cream coffee cake is rich, rich, rich, and, I'm warning you now, totally addictive. More