I had the honor and privilege of making the cupcakes/wedding cake for one of my beautiful school friends. When she first asked me to do this…I was like “hahaha, you’re so funny!”  The only reason she knew I baked was because I made cupcakes for my class and she basically fell in love with my baking.

I’ll take it.

You know, I couldn’t always bake an awesome cupcake. No, I was the baker that would make cookies then end up scraping off the black bottoms of the cookies themselves. It was awful. In high school, my girlfriends would force down my baking, but the guys wouldn’t even try. Bless ‘em.

It was a shame. Good thing that is the past and not the present. Who knew I would go from burning cookies to making wedding cupcakes?! This is hope for everyone. You can do it. Yes you can.

So, yes, wedding cupcakes.

All of these pictures were taken with a phone because I was in a bit of a time crunch so I couldn’t be all artsy fartsy. There were about 150 cupcakes. Yeah. That just happened.

She chose four different flavors to represent different people in her family (cute, eh?) For her, her fiance, her mom and her mother-in-law:

1. Dark Chocolate with Vanilla Buttercream topped with mini chocolate chips–

2. Vanilla Bean with fresh strawberries (inside) with pink Vanilla Buttercream with edible pearls:

3. Carrot Cake with Cream Cheese Icing with a dash of cinnamon. Keep in mind, a DASH. You have to watch out for those spices:

4. Tres Leches with a yellow Vanilla Buttercream topped with dark brown sugar:

Apparently the crowd favorite was the Tres Leches! I used a turkey baster to take out pieces of the cupcake to pour the 3 milk mixture, froze them, thawed them, and iced them.

I cannot tell you how excited that I was about the wedding! It was a beautiful wedding.

Look at the cupcake display!

Life has been crazy lately..I’m still trying to wrap my mind around it.

Have some fun y’all.

When I went to a small little beach city this summer, I had the time of my life. When you go to a different country, it is your responsibility to make the best and most of it. At least this is what I experienced! I could have stayed home with one of my best friends and my little Spanish family (which I do a lot of the time at night, don’t get me wrong) or I could go exploring, taking pictures along the way and looking for little nooks and crannies of awesomeness.

I took a Flamenco class every Thursday ( I know, I know — I can’t dance either), and one day when I was walking home I saw this cute little bread truck. At this exact spot, I dropped my camera cap and then one of my new friends (like 3 day old friends) had to lay on her stomach to reach UNDER the car to retrieve it because I was in a skirt.

Folks, be nice to everyone because you never know when you’ll need help getting your camera caps out from under cars!

The infamous bread and olive appetizers Delicious. No doubt.

This, my dear sweet friends, are tapas. Tapas are appetizers that are meant to be shared by everyone, and a normal meal consists of 5-7 appetizers. Here we have carrots and potatoes (with onions)!

While I was eating these delicious potatoes and onions (let’s be real I don’t really eat carrots), Spain was playing football (soccer)

The second course of the meal were these shrimp crisps. YUMMMM.

Then there were other creatures from the down under. We have fish, shrimp, and SHARK. Yes, I said SHARK. They are definitely a city on the coast that loves loves loves seafood.

One of my friend’s, Aimee, thought I looked snug as a bug at 6:30 AM sitting in the closest plaza as we waited for our friends to come to and get their booties up so we can…I don’t know… go to Africa maybe? But seriously. There will be an African post coming soon. Woooop.

Our last night in Cadiz was this special night where people stay up all night and they make wishes and throw them into the sea and burn their regrets in little fires they make all over the beaches. So, people, burn your regrets and throw your wishes into the sea. Be better people and do so.

More travels to follow.

Go eat some fish.

Guys — I have traveled the world.

I took this picture of the oysters…but I didn’t try them. My friends tried them, does that count? I think so too.

I had the opportunity to travel abroad to Cadiz, Spain AKA the cutest-little-city-you-ever-did-see. This was from the Plaza de los Flores (Flower Plaza). I just wanted to rub my face all over those flowers and then buy them all.

Something you might want to know– I am a cheeser; a cheeser who likes to take pictures on the first day of school even if I am on another continent.

This food was actually from a gas station but DANG was it good. It’s called a Lomo Sandwich; basically that just refers to what area the meat comes from. Delish. Kinda dry. Amazing.

The-cutest-little-Spanish-men-you-ever-did-see. Hola. Hey. Will you be my Spanish grandfathers?

Oh, this actually happened. I went to McDonalds in Madrid, Spain and I was CRAVING something sweet. These little pieces of awesomeness were amazing. Macaroons like no other. Very impressed. I haven’t found them in America. Triste.

Paella at its finest. I split one huge skillet with two other friends and it was the perfect amount because in the Spanish culture, olives and bread are served as the appetizers. Enjoy.

_________________________________________________

This pizza was amazing. Light, fluffy, not full of oil, small tomatoes, dash of tasty. My friend Aimee and I got lost one day and then BAM we went to lunch instead. I felt like such an adult. Sometimes I forget I actually am an adult. Booooo.

Probably my favorite shop in the whole entire universe, especially when I was living in Spain, was a cute little bakery that was exactly TWO blocks up. Everyone else took a siesta (“naptime”) from 2 p.m.- 5 p.m. EVERY.DAY. But, my beloved, special bakery was never closed because we are kindred spirits. PLUS everything was 1 Euro (aka $1.25 ish).  Oh, that’s where my money went.

I think that I could drink cafe con leche (coffee with milk) for the rest of my entire life. Oh wait, I probably will.

I have so much to tell you guys that I feel like I might explode. SO many things in my life are changing and they are all fantastic. We have barely touched on my trip– there’s Africa, Italy, and overnight airport trips to write about. Snake handeling, camel-riding, shark-eating, online television, and gummy bears to touch on. OH, and of course baking. I made these cupcakes recently that are to DIE FOR, but please, don’t DIE. Instead, drink some cafe con leche and find yourself a $1.25 pastry. Buenas Noches.

I have a job outside of baking and cooking…but it still deals with food. Surprise, Surprise. I’ll let you use your intellect to figure out where (hint hint).

<–That would be my BIG smile. The cheesin’ kind with big gums and all (how embarrassing, right?).

It’s the Christmas season. My name is {Baking} Holly…oh the jokes. “Deck the halls with bells of holly…..” OR my personal favorite, “Have a holly jolly Christmas….”. Welcome back to middle school.

Let’s grab a pan and make something. Right now I am relaxing in the Gatlinburg mountain area in my pajama pants. You know that commercial where that lady talks about how versatile her “yoga pants” are for sports but in reality she wears them because she loves the comfort ? Hi. I wear yoga pants even when I don’t do yoga (they stretch and I bake, hello).

When it comes to baking, Christmas is about putting on those stretchy pants and then going on a walk after dinner…or sitting on your bum and watching a movie. You know, bonding.

Let’s bond over some sugar cookies. They are pretty much the best sugar cookies I’ve ever made….with a dabble of icing poured over them. What more could anyone ask for? Let the bonding begin.

<–In the cabin, I don’t have a mixer, a rolling pin, or a spatula, but I did find these measuring utensils. Hallelujah. There is hope in the world.

AND

I have the wonderful opportunity to bake with a strapping young lad named Dave and chat with a baker named Kristen. My stomach is literally pudding from all the bakes goods that Kristen has made: Oreo balls, fudge, cookies, oh my!

Appreciate the little things.

Let’s look at what we will need:

Cookie Ingredients
1 1/2 stick (3/4 cup) unsalted butter, room temperature
1 cup white granulated sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour *
1/4 tsp salt
1 tsp baking powder
*I used self-rising flour and didn’t add the salt or baking powder
Icing Ingredients
1 1/2 cups confectioner sugar
3 – 4 tbsp milk
gel food coloring
sprinkles for decorating

1. In a large bowl cream the butter and sugar until light and fluffy

 <—Creaming together butter and sugar is very difficult with a fork. You MUST cream these two ingredients together before adding the eggs and vanilla. 2 ingredients becoming 1…until death do they part. Amen.

Dave did a great job of making this beauty occur.

2. Add the vanilla, then the eggs one by one, and mix until combined.

<–This blurry egg picture is one of my favorites. Don’t ask me why, just add the eggs.

3. In a large bowl, combine the flour, salt, and baking powder. (Or if you used self-rising flour…it’s just the flour).

4. Slowly add it to the butter and sugar mixture. Mix until combined.  Do it with love.

5.Break the dough into two pieces and flatten into disks. Wrap in Saran wrap and place in the freezer for 20 minutes

<–We had to use the seran wrap from the brownies that were made. Be creative people. OH and Preheat the oven to 400 F. 

6. Remove one piece of dough from the fridge and roll it out 1/4 inch thick. Lightly dust with flour or roll between two pieces of parchment paper dusted with flour.

Look at the way that dough is crumby. Cute. Pefect. Eat it raw….don’t? or do.

<–The perfect thickness to push the cookie cutter into. All we could find were star cookie cutters. Bring them on!

7. Cut out the cookie shapes and place them on a baking sheet lined with parchment paper. Bake in the oven for 6 – 8 minutes, or until the edges are golden brown.

<–These were little boogers to get out of the cutter, but they were all worth it.<–The smaller cookies don’t take as long to cook, about 4-5 minutes instead.After they are cooked, smother them in icing.

Oh my!

<–Would anyone like to know how to make this mouth-watering icing? It’s probably the easiest thing I have ever made in my life AND it you mess up you can always just add more powdered sugar.

8.To make the icing whisk the icing sugar with milk until smooth, and thick enough to coat the back of a spoon.

We decided to roll the dough into a log to make it easier to cut and dip into the icing. Hello, good idea.

For the first section of the cookies, I sprinkled them with icing sugar love. They aren’t burnt, the just look a bit brown. No harm.

For the second section of the cookies, I made them “dippable”. Perfect for big groups of people.

<–Merry Christmas everyone <3 Now get out there and bake some cheer.

Let’s be real. I have a hamster. A hamster named Stewart (Like Stuart Little, but obviously spelled differently). I introduced him to y’all here.

Well…here’s the thing. I kind of lost him for 46 hours. See, Stewart was “working out” on his wheel at 3 a.m. and I tried to take the wheel out. I mean, I shook the wheel before I took it out of his cage–that’s good enough, right? Wrong.

The next night (aka 24 hours later), we noticed Stewart wasn’t “working out” at his usual time (aka my bed time). So I huffed and puffed and checked on and him and lo and behold–Stewart was not in his cage. I moved every little pile of fluff to look for him. The little booger was Gone. Missing. Out of there. I was crushed.

I looked for him until 3 a.m. that night ( I had only laid down at 1:30 a.m. anyways…) and searched the house high and low. high. low. middle. ish. with a flashlight the next morning. Needless to say, I hadn’t slept very well that night with my baby Stew on the loose.

The following day I had school all day and night long.

Before:                                                            After:

Yes! Ladies and Gentlemen, we found Stew! He was running from the DOWNSTAIRS (how did he get down those stairs?) back bedroom and ran towards my dog’s food bowl for a swim. Clever little booger.

Now on to the tart/tartlets. I didn’t have a pan for the tart, so I used a cupcake pan. I still made my OWN crust–this is a first for “Baking Holly”, people. Do a little jig.

This recipe is from the lovely Joy the Baker : Peanut Butter Tart (with a few Baking Holly modifications)

For the Crust:

12 double graham crackers (the kind that measure about 5 x 2 1/2-inches)-[ I used cinnamon]

6 Tablespoons unsalted butter, melted

pinch of salt

For the Filling:

1 3/4 cups heavy cream, divided

1 cup natural peanut butter

3/4  (6 ounces) cup cream cheese, softened — I used 8 oz.

1/3 cup plus 2 Tablespoons sweetened condensed milk

For the Topping:

Butterscotch chips
_____________________________________________________

First, crush those bad boy graham crackers. I used CINNAMON graham crackers instead of regular to add an extra dash of awesome.

After crushing the graham crackers, get your butter ready. Look, what a cute couple.

Next, mix that butter cracker love up until every piece is covered in some butter. Then, I pressed it into the plan to create the “tartlet” crusts.

Beautiful.

<—Put it in the freezer while you mix the peanut butter love sauce.

In a separate bowl (I used my KitchenAid mixer) combine the peanut butter, cream cheese, and condensed milk. Try not to over blend because the liquids will separate.

<—-I used all 8 oz. of the cream cheese instead of only 6 oz. because 1. I didn’t know where to put it & 2. Who doesn’t love extra cream cheese.

You can totally (“totes”) do this!

< + Love =

Peanut Butter Goodness.

Oh Hello.

Next Whip 3/4 of the heavy cream then mix it with the peanut butter awesomeness.

<–I had a little trouble whipping the heavy cream, but keep going strong…it will whip. Eventually. Overtime..it will be more than liquid. I hope.

Remove the tart pan from the freezer and add in that peanut butter love sauce.

<–I had extra peanut butter awesomeness so I put it in the refrigerator and put it on basically everything. I mean everything. Toast. English Muffin. Cheezits. Yeah.

The extra heavy cream (1 cup) is supposed to be used for the top layer, but I bought the store kind. ( I know, horror). Then, I added butterscotch chips instead of peanuts for an added dash of Christmas-ness.

My, Oh my. You can do this.

Look at that tartlet!!

Add some extra whipped cream…

As I was “cutting” them out of the cupcake pan, I cut HUGE, GIANT holes into the sides of it. I didn’t realize until I cut 5 of them out. Dang Gina.

<–Two things can be learned today: 1. Don’t take the wheel out of a hamster cage UNLESS you know he is no longer on it. 2. Don’t over freeze those tartlets, patience is key.

I love cheese. And texting, a lot.

I love Cheese-Its a lot. Lots and lots of them, and even more so, I really enjoy the Party Mix. This weekend, I tore a box a part. I was a bit picky though, and I only left the pretzels, I ate half the party and left in the crinkly clear bag, oh wells! Pretzel party?

Did I mention I love texting? I recently got an iPhone and it makes it SO much cooler. not really, but I can texts pictures. I’m picture happy, which makes me picture text happy.

I had the sudden urge to make snicker doodles. We ordered pizza and wings and went to town. It’s been quite some time since I’ve eaten a buffalo wing because I feel like quite a little savage, all messy and everything. It’s different–I’ll make a mess baking, flour in my hair all over my apron and the floor, but “Wo, Nelly!” on that buffalo sauce. Stains. Hot. Spicy.

Snickerdoodles?

First, let look at some pictures from my phone!:

<–A pretty I found on the way to class and a cute little pup (she’s mine)

Phone Pictures capture those things when we forget our cameras! Woop Woop!

Look at this nuggets of awesomeness. So cute. Your heart’s just so cute. As a little fig newton.

This was perfect at sundown! So cute. Pinterest is ballin’. You know it.

Cookie Time. Nah-nah-nah–nahnah–nah nah can’t touch this..

Ingredients:

• 1 1/2 cups white sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

<–Look at that reflection in the KitchenAid Mixer. Beautiful.

Epic Cristco coming at you:

Combine 1 1/2 cups sugar, butter, shortening,vanilla, and eggs. Mix Well.

Look at that!

Next, Mix the flour, cream of tartar (or whatever), and baking soda. Then Mix it in!

<–These things are like the bomb.com. Plastic. Awesome. and some -ness.

<—Mix. Duh.

Mix rest of the sugar (or more) and add cinnamon. Add it. do it. BUT not too much..

Then you roll that dough into ball shapes and you plop them into that sugar so fast “they won’t know what hit them”.

<–Bake, baby, bake.

Check those bad boys with a nice colorful toothpick:

Have you ever seen perfection? Well allow me to show you..

Can you say, “Get in my belly?” We made them smaller which in turn made them way cuter.

They’re perfect for afternoon tea (aka evening milk).

I couldn’t help myself. I just ate a bite. THEN took a picture. It’s only sometimes classy.

<—Hello friends. Make me some more friends will ya? Kthanks.

<–Everyone should know how to make these. It’s like BAKING 101. Get on it, be a baker. Be all professional about it..or just throw the flour why don’t ya.

Ahoj Everyone. Dobre Den. (*Ahoj = Hello; *Dobre Den = Good Day) <—-is Czech.

Attention: Picture Overload. Just Deal.

The awesome greenery I mentioned in the last post about Pretzels  comes from a place that is near and dear to my heart as well as the heart of Europe. Because it lives there- In Europe, not my heart. Arriba.

Before I discuss this delicious account of vegs and a dash of feta, I want to tell you about an adventure I went on last weekend to Dahlonega. It was cute as a button, but bigger. and with lots of older people.

It was a spur of the moment type of dealio and it all started with pumpkin coffee from Dunkin Donuts (as should most things).

I love the whole vintage vibe. Makes me want to be all Beatles like and walk on some crosswalks real slowly.

Leaves were an obsession, as most times of my life during Fall.

It’s really cool to see how certain aspects of Creation are unique.

Of course we had to shop in the cute shops- acting just like tourists with camera around our necks and wide eyes peering into every “nook and cranny”:

After taking this picture I literally said, “Man, I want to buy a banjo now” and then BOOM! After looking at the $60 price tag, not so much. Later folks.

Oh look! Another leaf:

This was by far my favorite leaf and I gave it to my friend who “lost” it then oh! it was on the stairs on the way back up the 427 stairs. “Lost it” my rear.

P.s. Stop looking at my nails. Kthanks.

There was a theater named “Holly  Theater” & I was happy with my ice-cream:

Then there is my presh friend who’s very vintage( I adore her) :

Do you ever take self-portraits? They’re the bomb.com. Try it. Make some salad.

Dahlonega is so Old Timey, I love it. Like a Cracker Jack Box, Open it up!:

It’s Pumpkin Time (Look for the next post- *Wink Wink*)

Obsessed with Leaves:

Smile with the Eyes, No really, try it, don’t you feel a bit silly? Yeah. I was done with pictures. Done. Burnt. Ding. Ping. Fine.

Enough pictures of the pretty earth, let’s eat some!

Sopsky Salad is the bomb.com; I ate it often when I went to Czech Republic. Like Fall, I want to give Czech Republic a little hug. One of my favorite spots is this little place in Olomouc:

<—I had pink hair. Not red. Not auburn. Not burgundy. PINK. Like the artist. Like a gumball. Like pepto bismol. Supposed to be dark red. But I loved it. Boo Natural Hair.

Now onward for the goods:

Ingredients:   

4 small tomatoes

1 cucumber

1 red pepper

8 oz. Feta Cheese

Salt &Pepper

Directions:  

Grab all your veggies and WASH them thoroughly (Don’t wash the cheese).

Grab those tomatoes with love.

Let them Rest.

Give them a breather.

Not really.

<—Slice

<—& Dice

Next Add those cucumbers. Get slice happy:

Oh hello seedy goodness:

Halfway there :

Now  let’s get that Red Pepper On:

<–I’m not a big pepper fan, but for serious this salad is simply fantastic.

Make sure to take out the middle! No me gusta :

Slice (and even cut it into tinier pieces!):

Then add your feta cheese and mix it all together!:

<—Guys. Make a Salad. Be a Czech Person.

Spread some Fall Cheer Around.

Eat A Salad. Go on an adventure!

I’m so pumped. Woop! Look for pumpkin love next.

Just a few things you should know about me before this relationship goes any further:

1. I am obsessed with school supplies. I’m serious, if you love me, give me teacherly-presents. I’ll hug you, then use the supplies.

2. I retell the same stories over and over again. Please stop me, don’t let me ramble. I know I’m smiling because I’m excited to tell you, but it will immediately fade the minute you say the phrase “I know, you already told me this story”. Don’t test it. Or do.

3. I like to say phrases that confuse people: ” Dang Gina” , “BoomShakalakka”, “Boom” etc. and the occasional “no” after a totally true statement. It causes a blank stare. Funniest thing ever. Ask Carolina.

4. I like to cuddle.

5. I have a freckle on my right yelid. It’s not eye liner- it’s real. a freckle. Thanks God.

6. I really like pickles and cheese. together. Mmmm. ” Oh hey, hater”

7. I love picture messages, receiving and sending. Thanks.

8. About 4/7 of the week I fall asleep on the couch sitting straight up holding my computer, then at 4 a.m. I wake up, gather my mug filled with whatever liquid I was drinking, and go to bed until my alarm goes off. again.

9. I don’t really wear makeup– when I rub my eye I look like a raccoon. Who wants that? You? Oh hey, raccoon. You look nice.

10. I didn’t have a cavity until I was 20. Hey sweet tea, you’re worth it.

P.S. I love learning about people, please tell me something about you that not many people know. I would smile. Not just “lol” then nothing, but actually show some teeth.

What could we make right now to make everyone smile?

Pretzels.

Nice, Hot, Warm, Heyyou Pretzels.

Oh, heyyou.

Not gonna lie, I did a dance when they were finished. Let’s take a looks-see.

Cathy and Carolina totally helped to make them. Grand job, fellas.

Soft Pretzels 

Ingredients:

1 tablespoon sugar
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
3 3/4 to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt or grill seasoning1 heaping Tablespoon baking soda (add it to the boiling water just before throwing in the pretzel dough!)

Directions:

Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)

Sugar:

Yeast Risen (Woot):

Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl.

Add yeast mixture and stir with a wooden spoon until it forms a dough.

The dough:

So pretty, just want to hug it:

Oh hi:

Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes. (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk (about 45 minutes)Before:

After (it’s def fluffier, go with it):

Turn out dough onto a clean work surface and cut into 8 equal pieces (that’s my hand):

Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)

Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.

Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.  Once boiling, add heaping tablespoon of baking soda.  The baking soda will help the pretzels brown.<—This is important.

Using both hands, carefully add 2 (maybe 3)  pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. The longer they are in the water, the tougher they will become in the end.

Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt OR cinnamon sugar.

<—this is Cathy’s hand.

I love some cinnamony goodness. Don’t you? This is why we are best friends, yo.

Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes (or less), then serve warm.

It’s the perfect season for Pretzels. Awesome Pretzels that make you feel like a great baker. You are a master with this. You can do it, Si se puede. FYI- there is going to be some green in the next post. I know, I know, I’m sorry. Meh!

It’s that time again! The Fall-pumpkin-love-snuggle-singinthesunshine-jacket time. My favorite time. Tons of baking, Tons of loving, Tons of Apple Cider, Tons of Adventures, Tons of Hugs (my favorite). Who needs school anyways? Oh yeah, school is my life. We can make it work, we just need a bit of effort! I can pay you in cupcakes, merh yes!

This morning I almost poured liquid egg whites in my Polish coffee mug which was hugging my Dunkin’ Donut hazelnut coffee. That almost happened, but it didn’t, arriba! You would’ve been looking at one sad blogger. Coffee-less. Egg-less. Smile-less? Nah.

So I went to the fair on Sunday–might’ve been the coolest thing ever. There were animals, prizes, and kids (Oh my!) First the fair, then the pretty pink icing.

There was a roller coaster that we rode twice. We made 2 videos. Maybe on a rainy day I will expose these said videos, but my oh my you might delete me from your “mental friends’ list”. I’m just saying.

A funnel cake was a must and of course I was curious to see how they were made! Nothing like a little old lady making a funnel cake for us at the fair. I wouldn’t want it any other way. “Seasoned” people are the greatest ever.

Who knew that you could fry a Vegetable tray. Apparently, not me!

Back to baking. Guys. I made a cake.  A real one…for a princess–a little baby 1 year old princess. She was beautiful and she wanted buttercream icing for her cake (well her mom did) I had 3 helpers, but they were under the impression that I would be snippy if they helped. Bawh. Me? Snippy? Nah. Help, if you dare. This icing was the bomb.com.

These are the ingredients for the icing:

It was a vanilla-bean cake with buttercream icing and it was some shade of ugly at the beginning, but in the end it was a bit cuter. Sprinkles save the world. You think I jest? If it’s ugly, just slap some sprinkles on it and it beauty will come of it. Serious.

Recipe:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners’ sugar (approximately 1 lb.)
• 2 tablespoons milk

Do you guys want to know a secret? I love telling secrets..but you might think I’m weird. La-de-da. The other day during class after eating TUNA, I couldn’t find gum (I know, the horror!) so I improvised with a cough drop. Let’s just be real here, peeps, it wouldn’t be the first time this has happened. Cough drops are sub-mints. Stick that secret in your pocket.

If all else fails, pop in a cough drop. Along with some cough drops, we need some green on the blog.

Green as in vegetable. Vegetable as in something that I don’t really eat (well on the occasion).

But I do eat Okra. Fried Okra…does that still count?

You’re so sweet, I think so too. It’s just like potatoes and fries. Pish-posh.

The plan for today–Making fried okra then a tea party!

So I went to a farmers’ market! It was so cute—it’s every Tuesday and Friday morning. Vegetables, Fruits, Bread, Flowers, and even Soaps! Dream come true! eh? EH. Yes. Cute food. Cute people. It’s true.

I bought okra and pears the last time I went and I fell in love with both! Is it possible to fall in love with food? Wait, you don’t fall in love with food? You’re weird. Maybe you just found the “right one”. Give it time, you’re young.

Have you ever wondered how to make fried okra? Do you use flour? Cornmeal? Use Frozen okra? Fresh Okra?

Rules about making fried okra-

1. Make sure it’s fresh okra- that frozen okra ish won’t cut it. I’m serious. I tried.

2. Use cornmeal- NOT flour- people. Eschuchame (That means “listen to me”).

Gracias. Oh and salt and pepper.

Let’s recap:

Fresh Okra:

Then Cut off the ends (don’t use these) and slice them into pieces!:

Very small pieces, but not too small, you know?:

Then put it in some cornmeal:

Then the appropriate step would be to put them in a pan with oil–but BE CAREFUL–the oil splashes. I’m sorry to have to tell you guys that there were no after pictures because the okra disappeared so quickly.

You think I jest, I don’t jest about fried okra.

On a happier note, I went to tea with my beautiful sister:

It seriously was the cutest thing ever:

Sisters are so presh:

Y’all- do you want to feel like a true southern cook? Make fried okra.

and for an added spice of life, go out to tea with someone you love!

Boom.