This time last summer, I had left my full-time job at Yelp and was gearing up to move back to Portland and focus on...
Is it me, or have the last few months flown by really quickly? It only seems like yesterday that I got back from my...
The first draft for #weeknightbakingbook is officially turned in and I am equal parts relieved, proud, and generally exhausted. Because I spent so much...
By the time you read this, I’ll hopefully have finished the manuscript for Weeknight Baking. Don’t get too excited though — I still have...
It’s my 31st birthday tomorrow and I’m celebrating with a re-do of my 30th birthday (which I cancelled last year because I stupidly decided...
The recipes for #weeknightbakingbook are all done and I am so very excited. Don’t get me wrong — there’s still lots left to do....
When I was a teen, I got it stuck in my head that I would go to college in Boston. I’m not exactly sure...
This post was done in partnership with Watkins 1868 who sponsored this post by providing the ingredients and compensation to make it happen! As always,...
I haven’t seen a whole lot of bloggers talk about this, but there are days in which I wonder why I keep doing all...
Hi friends! I’m currently in Turkey on vacation with my mom, but had this post lined up for you folks to read while I...
This beautiful and vibrant pink cherry blossom cake uses Japanese sakura (cherry blossom) extract in both the cake and frosting! The cake is then...
Here’s an interesting fact about me: I am thirty years old and have only been to three weddings since graduating college. Which I feel...
