Hey, everyone!
Thanks for the welcome back. Trust me, I have a brand-new (at least for me) recipe to post, but at this very moment, I’m getting ready to go camping!
Camping.
I’m not sure how it’s going to go, but my beloved boyfriend has assured me that he will not lose me in the woods or allow me to be eaten by bears. I’m not sure if that will work, but we shall see.
I’ll be back on Monday!
Love always,
Niki
I’m back in the food blogging world, and it seems like everyone has been keeping busy in my absence. There are a ton of new recipes to check out, with me eagerly looking at each one as a possibility.
This strawberry cheesecake tart from A Recipe a Day is super simple and an excellent way to make use of one of the most perfect summer fruits: strawberries!
One of my most favorite food bloggers, At Home in Alaska, came up with the perfectly divine combination of cream cheese, strawberries, and chocolate in her latest pound cake recipe. There’s nothing like the dynamic duo of chocolate and strawberries on top of cake!
A simplistic cheesecake recipe is jazzed up with simple jelly and a white chocolate squiggle in Bakerella’s latest post. It gives me comfort to know that even the professionals get cracks in their cheesecakes.
After many months of watching and waiting, the infamous Chockylit has finally posted again on her blog Cupcake Bakeshop. Readers are awarded with a grape cupcake recipe, as unusualness seems to be her speciality.
These tiny jasmine cakes from Dessert First look exceptionally beautiful and delicate. Using flower essences is something that I’m not fond of, but I can’t resist this as a birthday cake option!
I <3 cuppycakes lastest recipe is based off of a fast food place I’ll never be able to go to because Jack-in-the-Boxes don’t exist in New Jersey. Hey, I was happy enough to finally get a Sonic. Her burger cupcakes are a sweet take on the old classic cheeseburger cookies.
~Enjoy!
I may not have gone to a memorial day parade, or even worn our country’s colors, but in my heart, I remember all the men and women of the service who have died and lived in honor of the United States of America. Both of my grandfathers, my grandmother, my father, and my boyfriend, who came home from his tour of duty in Iraq in December, served with pride in the military. I am proud to call them family.
Today Grammy and I feasted on delicious Johnsonville Brats and corn on the cob. I am delighted to announce that brats are even better than hot dogs, but don’t think that will make me change my loyalties during an old-fashioned summer grill.
Here are two desserts that Grammy and I partook of:
Chocolate Fudge Cake from the New Vincentown Diner:
Personal watermelons from BJ’s:
We still have a whole watermelon left, so I’m going to see if I can’t come up with a recipe that includes it. Watermelon cake?
Nothing crazy happened today, but I’m going to turn in early all the same. I have some summer recipes I’m eager to try out, and a LOT of cleaning I need to do. Remind me never to move this much stuff again?
Flag picture provided courtesy of McCubrey
After a devastatingly long two weeks, I’m finally back to food blogging. And trust me, I’ve missed it. This whole “virus-infected-your-computer-and-now-your-hard drive-needs-to-be-reformated” experience has taught me two things: 1. I have to start backing up all my files, etc, and 2. I LOVE FOOD BLOGGING.
At the exact moment that my laptop decided to “poof” on me, I was in the process of completing my fourth semester at Rowan University. I also was working on moving myself out of my college apartment, which has left me with a giant whole in my heart as when I return to campus in the fall, I’ll be in a freshman dorm, working with young kiddies.
And no kitchen of my own.
Let us be clear on this part though – in no simple means will I stop baking! There’s a community kitchen in the building that I’ll be moving to, so I have decided to commandeer it. I am excited for new opportunities, but these next few months (June, July, and half of August) I’m back at my Grammy’s, working on no-bake recipes.
Here’s a quick treat that is sure to save you money on movie theater candy!
Ingredients:
2 C raisins (approx.)
2 C milk chocolate or semisweet chocolate chips
Directions:
1. Melt the chocolate in the microwave or on the stove top, whichever you prefer. Make sure you melt one cup first, then slowly add the second cup to temper the chocolate.
2. I had to crumble my raisins into the chocolate mixture because they were stuck together from the heat. Stir in the raisins into the chocolate, making sure that they are all coated as evenly possible.
3. Pour the mixture into a foil-covered pan or baking sheet. Freeze for about 30 minutes.
4. When the mixture has set, peel off the foil and break into as big or as small pieces as you want!
Niki’s Note: I moved out of my apartment a few days after I made these, leaving behind the rest of the chocolate chips and raisins. Trust me, I’m still devastated about it. Serves me right, being absent-minded.
Niki’s Postscript: Check back tomorrow for Memorial Day pictures and some news about my summer plans!
Stupid, stupid, stupid, stupid laptop.
I love my laptop. We’ve been together for over two years, but two days ago she decided to be a butthead and not let me log in; therefore, until I can get her into the shop or to my dad’s to be fixed, Bakers Anonymous will not be posting any time soon.
In the mean time, I will be searching for new, exciting recipes, planning my summer, and enjoying that the semester is over. As the class that instructed me to begin this blog is now over, I will most likely be taking smaller steps in making Bakers Anonymous the biggest deal since sliced bread.
I also hope to obtain some kind of volunteer work, internship thingie in a bakery over the summer so that way I can perfect my skills, and have an awesome summer story to tell everyone.
I promise new posts as soon as possible, so stayed tuned, and thank you to those who supported me all semester long. Let’s have an amazing future, shall we?
~Niki
