I’m currently watching old BadGirlRiri music videos because I’m procrastinating from cleaning out the dishwasher. There’s a white film that’s coating all my dishes and after I did some googling I found that it must be clogged and I gotta clean it with citric acid. Sounds fun!
Are you planning on watching the Royal Wedding? I know a lot of British people think Americans are so weird for being obsessed with their royals but we are. And I have to be honest, I definitely pay attention–I think it’s kinda fascinating.
Have you heard of procrastibaking? It’s a new term coined by the New York Times. Honestly, I feel like I invented it. I feel like I made a whole career from procrastibaking. That’s what made me start this blog! I WAS RUNNING AWAY FROM MY JOB!
If you work from home, you really can spend your days procrastibaking. I mean that’s probably what the majority of you are doing right now anyway…I’m a way for you to avoid work. Lol.
Consider me flattered!
This recipes comes from my love of those childhood cartons of pink milk at the cafeteria. Honestly, my mom always made my lunch so I wasn’t really allowed to eat at the cafeteria. I had Capri-Suns anyway so I rarely was able to drink strawberry milk. VERY SAD!
But this is a love letter to strawberry milk because it’s so good. And when we made it for this, we still thought it was fantastic and dreamy.
A few weeks ago, Nespresso invited me to Colombia to learn more about how their farming practices deliver high quality coffee in a sustainable way…You all know how huge of a fan I am so how could I say no?!!
I overnighted some rain boots and hopped on a flight to Medellín, Colombia. From there we all jumped on a helicopter (I was maybe a little nervous about it—heights are not my friend!) to Jardín, a small town about 2 hours south of Medellín. It’s a coffee town, surrounded by coffee farms, which sprinkle the region.
When we arrived in the town center of Jardín, it was early Sunday morning and the town was full of people coming in from their farms for a day of church and relaxation.
The town of Jardín is quaint, colorful and abundant with roses. Farmers and their families drink coffee in the square, gossip with their friends, buy groceries for the week and spend a day of leisure. So, we did that too. We had a chill breakfast and began to learn about Nespresso’s sustainability story…
I was lucky enough to sit with the US President and CEO of Nespresso, Guillaume Le Cunff, and Director of Expocafé, Juan Carlos Ardila, and his wife, Davi. I loved all of them so much. Juan Carlos, whose own father was a coffee farmer, told us the story of the Nespresso AAA Sustainable Quality™ Program, developed together with the nonprofit the Rainforest Alliance.
I learned that there are so many more components to creating a sustainable company and industry than just environmental. Socio-economic sustainability is important, too!
A lot of coffee farmers, specifically small coffee farmers, are susceptible to so many things that are out of their control: mainly weather and market volatility. Meaning if one year the weather is erratic and makes a farmer’s crop unsellable, the farmer makes little to zero money that year. This obviously makes it incredibly difficult for a farmer to support their family.
Nespresso is exploring ways to help farmers deal with extreme climate impacts, including providing crop insurance for farmers in Colombia. In addition, Nespresso is working with a number of local partners on a pension plan for Colombian farmers, making retirement and financial stability a possibility.
It’s Easter this Sunday. As a child, we were not Easter Basket people. We went to church for mass and that was it. We always had a nice meal but my mother didn’t believe in treating that day as a day for gifts and money. As a child, I didn’t even know what I was missing. I talk to my friends now and they all got money, candy, baskets, Easter eggs full of cool stuff. WTF, mom?!?!
I was not a deprived child so I can’t really complain at all. I really can’t. One thing that I always loved when spring time came around was carrot cake. I think my mom would buy it from this local Italian market and theirs was SO good and fluffy.
Years ago, when I first started baking, I made a recipe from Southern Living and it was incredible. Since then, I’ve made other versions and frankly, they just weren’t that good. So this recipe is basically theirs but with more spices, walnuts instead of pecans and more salt.
And the directions have been rewritten to be a bit more streamlined. But I can’t say a bad thing about the recipe. I didn’t know how to improve it—I tried. We made this thinking we would be like oh we definitely have to make it more moist, we definitely have to change this or that.
I realize that my happy place is really simple: after a workout, I love to eat dinner, take a shower and then put on fluffy sweats (I currently live in a Vans sweatshirt my brother got me for Christmas). And then I like to get in bed and edit tons of photos while I watch trashy reality TV (right this second: Real Housewives of Atlanta). I do this and am usually like, “This is happiness.” It’s my favorite time of day!
As I was about to post this, I realized that I’m one cupcake recipe after another—very unlike me! But I know you all will forgive me because these taste dramatically different from the espresso cupcakes. And they’re a million times easier to decorate!
These are mojito-flavored, so they’re bright and zesty and a lil’ bit boozy. These cupcakes are from Jessica’s new book, Pretty Dish.
I learned a lot of lessons from making these cupcakes. The number one thing: if you’re a creative person, surround yourself with people who will be brutal with you. It’s important.
After attempting to make buttercream roses last year and getting super frustrated, I gave up. But last month, I decided to do my research, get the right piping tip (hello Wilton #104 is your friend) and try again. I piped out one “rose” and I thought it looked pretty good. I texted it to Billy and asked him how it looked. I was assuming he was gonna go, “GREAT! YOU’RE SO TALENTED!” Instead, this man goes, “these look like foreskins.”
UMM OK! THANKS!
But the more I looked at them, the more I agreed. The more I was thankful to my friend for telling me the truth before I put a whole dozen of foreskin-looking cupcakes out into the blogsphere. He saved me, you know? Very grateful.
I’m currently in a small mountain town in Colombia called Jardin. I’m sitting on a balcony at the hotel while it pours that damp, humid rain that is so lovely. It’s so beautiful, quaint and lush. I arrived Saturday night, after a very full day of travel. And yesterday morning I took a helicopter ride, which I was actually terrified of, to Jardín. The helicopter ride ended up being so smooth and chill, I realized about two minutes in, I had zero to worry about. ALSO, I cracked open the new book club book which I’m announcing tomorrow! YASSS.
I can’t wait to tell you more about my trip and the book BUT today we’re still in the depths of Valentine’s Day content. V-Day is Wednesday!
These were so fun to put together. I failed…SO HARD the first time I made these. A few of you might’ve seen it on Instagram. But the first, first time I tried to make them was actually a few years ago.
I bought this heartbreak cookie cutter in hopes of making “heartbreak surprise cupcakes.” BUT OMG that did not work at all. Now I realize the biggest problem that I kept encountering was that the cookie cutter needed to be the perfect size.
I finally figured it out and went to Michael’s and picked up this heart-shaped cookie cutter that’s about 1-inch big. It was only, like, a dollar and I believe now it’s on serious sale because Valentine’s Day is next week and Michael’s is already moving onto Easter/4th of July and most likely Halloween. They move quickly!
I will be very forthright and say that this recipe takes a bit of time. You basically make a 8-inch red velvet single layer cake. After it bakes, you punch out the hearts.
This layer can easily be made the night before and you can wrap it tightly and keep it in the fridge.
And then the white batter is made. The hearts are placed right in the center of the cake batter.
This cake is still really amazing. It’s strawberry because we all know that conversation hearts are really gross. I bought a variety bag for this shoot (to use as props) and ate a few and omg they were so terrible!!
It reaffirmed my decision to make the cake a yummy strawberry cake. Remember when I made this strawberry sheet cake? It’s that recipe and made it into a two-layer heart cake. I topped it with strawberry frosting and a little message of LET’S GET COZY!!
It took me exactly a whole lot of hours and curse words to be able to write LETS GET COZY in buttercream. I will say that I can use some buttercream-writing-practice.
I was very close to taking it to the nearest grocery store where I was gonna plead with the woman who works at the bakery to write it for me. But then I thought, NO! This is a learning experience.