So, there’s this baking competition coming up – my work’s annual Valentine’s Day Bake-Off. Last year, I entered 2 of the 4 categories and won both, which was both super exciting and super surprising. Check out that post here. This, however, has added EXTRA pressure for this year’s competition. Therefore, I’m on a mission to bake my way to success. The current mission is a red-velvet infused frenzy. Continue reading
You guys…I have done it. I have made the perfect brownie. From scratch. Perfect amount of chocolate. Perfect amount of gooey. Perfect amount of chewy. Perfect amount of decadence. Continue reading
So, let’s not talk about how long ago I made this Red Velvet Swirl Fudge. Let’s also not talk about how much of this fudge I ate myself. Let’s just focus on the fact that it is a prize-winning recipe from my Valentine’s Day Bake-Off at work. And let’s leave it at that. Continue reading
Yesterday, I went on a run that I swear was uphill the entire way. As I huffed and puffed my way up the giant hill mountain the last 1/4 mile, I kept saying to myself, “There’s a brownie waiting for you at the top. That’s why you are running – so you can eat that brownie later. It’s gonna taste so good…” And it was. So good. Continue reading
Sunday was Father’s Day, and as with any other small or big event, I saw it as the perfect opportunity to try out a new recipe.
This week’s challenge: Fudge Brownie Tartlets.
Now, I’m not sure why it’s called a tartlet, because there is nothing tart about it, but I try not to ask too many questions. I guess it is because it is in a little pie crust type pastry just like your typical fruit tartlet. But again, nothing tart about it. There is definitely room for improvement on the name. As for the fudge part? Right on. This recipe was just the right amount of sweetness and rich chocolatey-ness, paired with a refreshingly light and flaky crust.
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'Regret Only The Things You Did Not Do'
Adventures in Argentina
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