Now Hiring
Well hey there. It’s been a while. I’m still cranking out tasty things at the tiny pink restaurant, still lack my own computer and camera as well as enough free time and interest to be sharing recipes...
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They’re Letting Me Do Cupcakes
THEY’RE LETTING ME DO CUPCAAAAKES!!! Champagne Cupcakes Stuffed! Cross- Section
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Happily Demoted
You heard right. I’m no longer involved with Super Linda (aka All Consuming Eater of Souls) – was asked to leave following an altercation after I DARED to change a dessert I didn’t put on the menu...
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Intellectual Property
This recipe has been under contention for a while. Long story short, it was one of the top selling dishes PERIOD at the Big Ridiculous Latin Restaurant, and the owners expected me to just hand it over...
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Crispy
This is less of a recipe, more of just an update. If you follow me on Twitter or know me personally this isn’t news. That right there is the first thing I’ve baked in a little over a week. “But Anna!”...
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Dark What Now
I thought we’d all agreed that pastry was back. I thought Ansel was educating fools on why they should support pastry chefs. Apparently, while I was busy testing recipes for my spring veggie dessert...
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Step Into the Light
Following the nasty “Dark Ages of Dessert” fallout, I asked Twitter followers for their ideal desserts and menus, and, though they may be a biased cross section of the population, I gathered that...
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Artichoke Gelato
This is one of the nicest flavors of gelato I’ve made, naturally a beautiful shade of green, very subtle and elegant. And it sells very well. Unimaginative vegetable doubters, STFU!!! 1 1/2 cup milk 1...
View ArticleHello
I was sitting on a post for the better part of a year, finally was ready to post it, then thoughtlessly updated something and it was gone forever. Let that be a lesson to us all: Save yo’ shit, boys n...
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Because it’s Delicious
I’ve been an icky depressed grump the past couple of months (The Spring That Isn’t/Wasn’t is only partially to blame). And much to my dismay, every time I try to hide under my own personal little black...
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Figgedaboutit
The transition from summer to fall is a weird time. Peaches and corn have just peaked but are quickly waning in quality, tomatoes and melons are hanging on for dear life and plums are just starting to...
View ArticleCake Time
This is the moistest, most olive oiliest olive oil cake I’ve ever had. You don’t need anything more than a couple of mixing bowls, a whisk, spatula and cake pans to make it, and you can add bits of cut...
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