Why I loooovvveeeeee butter: My top 3 reasons!

Baking and cooking all require fat. Fat brings out: flavor, enhances other flavors, and, well, makes food taste darn good. Like salt, it is require for any type of cooking, no matter what cuisine or dish you are creating in your kitchen.

What is butter? For you newbies, butter is made by simply churning ("agitate") fresh cream or milk. And, ta-da, a creamy-yellow mixture appears! I love it on toast, to baking chocolate cookies, or a simple sauté of veggies.

 



Here are my top 3 reasons I can't get enough of butter:

1) Butter melts in your mouth.
Unlike fake fats, like margarine or shortening, butter is a natural fat, thus melts at body temperature. Once it hits your mouth, it dissolves into pure magical foodie goodness. Fake fats tend to leave a weird, white film on your mouth and anything it touches.

2) Butter is natural.
Usually made from cows milk, you will not see any fake, weird, or odd ingredients when you read butter's nutritional facts. It is no secret I enjoy food...wholesome, re al, and unprocessed food. Butter is one of those foods I just can't get enough of.

3) Butter adheres to other flavors....easily.
Compound butter made with fine herbs, cinnamon-sugar butter for toast, European-style butter for grilled steaks....the list goes on and on. Smooth, creamy butter adds depth and flavor to other ingredients. It is rare I consume butter by itself, usually it is paired with other Pacific Northwest ingredients.


Like tea, there are many flavors and varieties of butters on the market. Try them. Try them on different foods with different herbs and spices. One thing I love about food is experimenting and see what the Seattle-community is eating and enjoying.

Butter is one true ingredient that will never go away from any professional or domestic kitchen.


Happy Cooking!
Kimm

LATEST SWEETNESS INTERVIEW: With Chef instructor and cookbook author, Lucy Vaserfirer

Greetings fellow readers! My latest foodie interview is with the talented Lucy Vaserfirer, cookbook author (x3!), chef instructor, and overall food-lovin' gal (my type of person). We met during our baking and patissier education at Western Culinary Institute (Portland, OR). From chef instructing, to food writing, and recipe development, Lucy brings a wealth of knowledge to the food world.



Lucy, cookbook author and chef.

My interview:

1) What inspired your culinary and pastry career?

 

I grew up in a very food-centric family and everything we did seemed to revolve around food and cooking, so it was a natural obsession for me from the very beginning. Then when I was in college, I came across a new book called Becoming a Chef and read it cover to cover in a single day. It showed me that culinary arts could be a career. My fate was sealed—I set my sights on culinary school and never looked back.    

 

2) Explain your most memorable dining experience at a restaurant.

 

My most memorable dining experience was actually at a bakery, not a restaurant. Seven years ago my husband and I visited Pierre Hermé on a trip to Paris. At that moment I found myself inside my wildest fantasy. It was like being in a jewelry shop, only instead of diamonds, the display cases were full of cakes and tarts and macarons! We ordered a Kouign-Amann, a Tarte Citron, a Carrément Chocolat, an Émotion Ispahan, and a chocolate macaron. It was love at first bite. The Kouign-Amann was light as a feather, with croissant-like layers of slightly salty pastry and a shatteringly thin caramel crust. The chocolate macaron melted in the mouth. The lemon tart was so puckery it tingled. The chocolate dessert was rich and intense and deeply satisfying, even for a chocolate lover who can’t be satisfied. And the Émotion Ispahan was simply the most delicious thing that has ever crossed my lips. A layer of litchi gelée, a layer of raspberry gelée so vibrant it almost seemed effervescent, and a layer of slightly sweetened rose-scented cream, all topped with a wafer of pink macaron and a single red rose petal, made for a perfect flavor combination. It was divine. All I can say is believe all the hype you hear about Pierre Hermé—he is indeed a pastry deity.

 

3) What tips would you give to a basic cook or baker just learning his/her skills?

 

Cook and bake as often as possible and don’t be afraid to make mistakes. Try to focus on learning fundamental techniques rather than just specific recipes. Take any opportunity to watch other skilled cooks and bakers work. And taste everything.

 

4) Describe your cookbook "Marinades." What made you write a cookbook?

 

My desire to document my family’s recipes is what led me to writing cookbooks. We immigrated to the U.S. from Uzbekistan when I was just a little girl, and of course we brought our food traditions with us. When I was a teenager I endeavored to record all of the Uzbek and Russian recipes I grew up with so that I would know how to make them myself when I moved away to college. As my collection of these recipes grew, so did my desire to get it published. The market wasn’t ready for a cookbook of recipes from Uzbekistan, but I could never shake that dream to write a cookbook…

 

Some years later, I was working as an instructor at a school for home cooks. I came up with the idea of doing a class on searing since it’s the one technique that really separates the home cooks from the chefs. The class proved to be extremely popular, and students clamored for recommendations for further reading. Surprisingly there was no book on the all-important subject of searing, so I decided to seize the opportunity and write one myself. Seared to Perfection came out in 2010.

Lucy's first book, Seared to Perfection.

 

 

The sidebar about compound butters in Seared to Perfection provided the inspiration for my second book Flavored Butters.

Lucy's second book, Flavored Butters.

 

 

With Marinades, my newest cookbook, I’m out to prove that marinades are the secret to getting amazing dinners on the table every day. It contains 200 different marinade recipes and each one is accompanied by an additional recipe showcasing a way to use the marinade to make a complete meal, for a total of 400 recipes. The wide variety of marinade ideas will take you through every shelf of your pantry, up and down every aisle at the market, and then all the way around the world. I have to say my favorite recipe in the whole book is my family’s Shashlik Marinade from Uzbekistan.



Lucy's third book, Marinades.

 



By the way, I'm still looking for a publisher on the Uzbek cookbook in case anyone's interested…

 

5) What is your food guilty pleasure?

 

Anything fried!








I looovvveeee Lucy's blog Hungry Cravings! Be sure to check it out for food inspiration. Her latest book, Marinades: The Quick Way to turn everyday food into exceptional fare  is available at anywhere cookbooks are sold or just click the link to order.
I am very lucky to have read Marinades and it is sure of the most well-written and straightforward cookbooks on the market. From what ingredients do to the variety of recipes, it is a great addition to any professionals or domestic cook's library. I can't wait to try the blood orange-rosemary,  IPA-Jalapeno, and peach-poblano marinade this summer!


Lucy's other cookbooks included Seared to Perfection: The Simple Art of Sealing in Flavor  and Flavored Butters: How to make them, shape them, and use them as spreads, toppings, and sauces are also just as delicious and well-written!


Happy Baking,
Kimm

PRODUCT REVIEW: The New York Baking Company's Silicone Baking Cups!

What is the  best thing about having a blog? Getting to test out new and fun baking supplies! I have dozens and dozens upon kitchen gadgets, tools, knives, and cake pans. I am always on the hunt to add more to my collection.

I was kindly asked by The New York Baking Company to test out their silicone baking cups.  First of all, they come in a tidy plastic package, which easily holds a dozen of their brightly colored holders.  (Don’t worry green thumbs, the material is BPA-free silicone!)

One of my favorite flavors is chocolate, thus I baked a very moist chocolate cupcake in the fun and festive holders. Ta-da, super easy to use! When the cupcakes cooled,  it was quite easy to “pop” them out OR freeze them for a future sweet snack.

Being silicone-dishwasher safe, they are simple clean by hand or machine. Air dry before putting them back in the container.

I know my niece and nephews will love the bright colors and the ease of baking delicious cupcakes (or muffins) in them. Priced at an affordable $9.95,I cannot wait to purchase more and test out more delicious recipes in them.

Purhcase them here from Amazon: http://www.amazon.com/Baking-Buddies-Reusable-Silicone-Guarantee/dp/B00EVQ167A

Happy Baking!

Kimm

Seattle Happy Hour with dishcrawl: This Wednesday (9/18) at Capitol Cider!

What is best part about having a food blog? Meeting fellow foodies and going to tasty events around my beautiful home city, Seattle. Dishcrawl is a nation-wide company that host fun, foodie events around big cities, like Seattle. I, luckily, met Julia and Melissa, two local dishcrawl ambassadors through social media and I am pairing up with them to help promote their fabulous events.



The next dishcrawl event? It is happening this Wednesday the 18th, from 6:00-8:00pm, at Capitol Cider (http://www.seattleciderbar.com/) in Capitol Hill. Tickets are only $5 and you get to try and assortment of their new menu as well as be eligible for killer drink specials.

Buy tickets here --> http://www.dishcrawl.com/capitolcider/

 



Come meet new foodie friends and hang out with me and the local dishcrawl team for a relaxing evening at Seattle's newest cider shop, Capitol Cider.

 



See you Wednesday,
Kimm

A letter to the young, aspiring baker/pastry chef.

Hello,

First off, in life you should do you what love, and love what you do. If it is baking bread, teaching third graders, creating websites, or fixing computers that you love doing then do it. We spend numerous hours and time AT WORK...... unsure what to do? Great, I love it when people say this. Why? Because you get to TRY NEW THINGS IN LIFE. Try a new hobby, sport, or activity. Met new people, go out to a new restaurant/bar/coffee shop, and find out about new industries, companies, and positions in your community.

Now, you have settled it: you want to cook/bake for a living. Good news: WE NEED FOOD TO LIVE, thus there will ALWAYS be positions/jobs for you. Bad news: The food industry can, well, be crazy and hectic. Most restaurants/cafes/bakeries are open 24/7 and require hard work and long hours.

My advice?  My top 5 tips…..

- First off, find a company/business that you truly like and care for. Note: most food small businesses are so small, they cannot offer health benefits, paid time off, or 401(k) plans, keep this in mind when searching for jobs. Note: some cooperate food businesses, can get very cooperate and less artistry is required for the job.

- Second, find a position that you like doing and can expand. Doing anything over and over again can get monotonous and boring. Can you learn new skills? Move up? Possibly learn something besides cooking and baking delicious food? On a better note, ask your brand new co-workers if they like working there. They will be honest.

-Third, get used to wearing a chef uniform: chef pants, non-slip clogs, hat, and chef jackets.  Oh yes, and working on weekends and major holidays. (Boo.)

-Fourth, to all the young women: From a girl’s girl point of view, working in professional kitchens is a very masculine industry, but I never let that change me. I am who I am, and still enjoy the color pink, 4 inch high heels, and lip gloss after working nearly 8 years in the industry. Your hands and nails will become very dry, you will have oily skin, and your feet will ache after work.  This just means you have to take extra special care of yourself , don’t let the job GET YOU. You are better than that.

-Finally, find an outside hobby outside of cooking/baking. Why? This will keep you sane, I promise.

 Don’t limit yourself to just restaurants for food jobs. There are numerous outlets for us: cafes, bakeries, gourmet grocery stores, cooperate dining, catering,  wineries, coffee shops, etc.  Find what fits YOU, not the person sitting next to you.

I find it very rare that a person cooks/bakes their ENTIRE career. Most of us move on: management, admin, sales, etc. We are still dedicated to food, but our lives, dreams, and goals change. We desire softer schedules and lifestyles. Keep this in mind while you are young: don’t be afraid to learn a new skill set beyond culinary and pastry.

Don’t let anyone get to you because that is their problem, not yours. Keep your chin up, positive attitude, and everything will come in place.

Best,

Kimm

Seattle Foodies: Feral Feast is happening TOMORROW!

Greeting fellow blog readers. I have been on a foodie heaven vacation: It started with the celebration of my "last-year-of-my-20's" birthday swaray at the very classy Rob Roy in downtown Seattle (http://www.robroyseattle.com/). There are far too many delicious cocktails to pick a favorite one...
Then, the annual Seattle Restaurant Week (http://seattletimes.com/seattlerestaurantweek/) started mid April and you can purchase a 3-course meal for $28. (Hey, that is less than what it cost to fill my gas tank!) It is a killer deal to go out and try new restaurants and foods you would not normally attend or consume.
On top of that, more birthday meals with friends and happy hour cocktail dates have me out and about verus cooking in for one.

Another tempting and delicious event, this month, for anyone and everyone in the Seattle food scene: Feral Feast! What is it? (Be sure to check out my previous blog post for my review!) A secret "pop-up" dinner hosted at GRUB restaurant (http://www.letsgogrub.com/)  in upper Queen Anne. Every month a new and inspiring menu is created for your tasting pleasure.

What is in store for tomorrow's feast?

Check  out the Span-Asian menu:


Course 1
Duck 'salad' served ban chan style;
Turnip greens, pine nuts, pickled currants, sherry vinaigrette, Quacklins'
Tortilla Espagnola; Duck ham, yukon potatoes, sambal alioil
Duck confit, blood orange, rhubarb
Fennel kimchi, pickled cucumber

Course 2
Zaru soba;
Cold soba noodles served with rich meat broth mentsuyu dipping sauce, pickled shiitake, nori

Course 3
Cocido;
House made chorizo, morcilla, braised pork belly
chickpeas w/ baby turnips, baby carrots and mint, roasted fennel, fennel pistou, sambal alioli

Course 4
Dessert
Pineapple coconut milk ice cream, carrot cake w/ cardamom cream cheese frosting, lime zest, molasses


You can purchase tickets here: http://feralseattle.brownpapertickets.com/
Please remember gratuity and alcohol are NOT included.
Follow Feral on twitter: @FeralSeattle https://twitter.com/Feralseattle

See you tomorrow!
Happy Baking,
Kimm

Beautiful Baby Shower Cupcakes!

This past Saturday, the typical Seattle spring rain suddenly stopped and sunshine beamed through the blue skies. It was a perfect and gorgeous day to celebrate Kristina's soon-to-be-born daughter! Close friends and family gathered in her very warm house.

Green and purple colors decorated everything from the balloons, to plates, candy, and table runners. I loved it! We all munched on light appetizers and saved room for my extra special cupcakes.






Peanut butter ganache

 

 

I created 4 delicious flavors: Peanut butter Ganache, Peppermint-Chocolate, Strawberry Swirl, and German chocolate.

 

Kristina's favorite?

 Peppermint-chocolate! (So was mine!)




 

I always loved German chocolate cake, thus made a mini version!

 

 

I truly enjoyed baking cupcakes for Kristina and wishes her and her family the very best with the new baby girl.

 

Happy Baking,

Kimm

LATEST FOODIE INTERVIEW: With Lee Johnson, Kitchen Manager of the famous Cirque de Soleil show!

At my Bikram yoga classes, in downtown Redmond, (http://www.bikramyogaredmond.com/) I always meet great, unique, and happy people. Many are foodies, health freaks, and Seahawk fans. I recently met Lee Johnson, the kitchen manager of Cirque De Soleil show. We quickly bonded over a love of Korean food, hatha yoga, and kitchen life.



What is Cirque de Soleil? (http://www.cirquedusoleil.com/en/welcome.aspx) It is a dramatic, ariel-feasted, and visually stunning show that will leave you amazed and breathless! Cirque de Soleil comes, annually, to Redmond and shows sell out...fast.

Before Lee left good old Redmond for his hometown, Toronto, I managed to ask him a few questions about his experience and work with Cirque de Soleil.

Check it out:


1) How did you get started with Cirque de Soleil?

I started with the Cirque du Soleil in July 2005. I was living in Toronto at the time and working in a small 50 seat bistro. I happened to see the job description in the Toronto Star classifieds. I applied but did not expect to hear anything. Two weeks later, I was interviewed. Four weeks after the interview, I was working on tour in New Jersey.

2) What is the best part about your job?

The best part of the job has been the opportunity to travel through the world while working. I have traveled through parts of North America, South America, Australia, Europe, and Asia. It has been a great experience to try the food and meet the local people from these destinations.

3) What is thw worst part of your job?

The worst part is being away from friends and family.

4) What is your favorite restaurant you have ever been to? Why?

The best restaurant I have ever been to is a difficult question. One of my favorites would be the Country House Pecora Nera in Teramo, Italy. In 2008, I drove with two other cooks from Berlin to Teramo. We stayed at this inn set in rolling farmer's fields. The Country House Pecora Nera had a restaurant which served the cuisine of Abruzzo and sourced everything locally. All the vegetables were grown by the chef's family and the pasta made by hand as well. I was never disappointed with what they served. They were good memories.

5) What do you hope to gain from your Cirque de Soleil experience?

In many ways, I have gained a renewed appreciation for home. I am looking forward to getting back to Toronto. I have also gained a bigger perspective of the many cultures around the world. Travel is good education. I have been really lucky to have had this experience.



From this interview, it keeps on reminding me there are many outlets and adventures in the food industry. See what is out there and what you truly like and want to do!

Happy Cooking,
Kimm

Metal lids VERSUS Glass lids

When you are purchasing cookware, there are options. MANY options: non-stick or stainless? Silicone handles or metal handles? Induction suitable or not? Which line is the best for YOUR ability? The questions and answers are endless. Before you starts, please consider:
-Are you a beginner or advanced cook? (Generally, beginner cooks like non-stick and advanced cooks like stainless steel.)
-The types of food you enjoy cooking and cook the most.
-Do you have an induction cooking range or will you upgrade to one in the future?
-Do you dishwash your pots and pans?
-What types of utensils you like using when cooking? (Metal versus silicone versus wood.)

 One very important option to consider is: the choice between glass lids or stainless steel (AKA "metal") lids.

The low-down on glass lids:
-Glass lids are preferred for beginner cooks because you "visually" see what you are cooking.
-Less costly to produce, thus less cost.
-Dishwasher safe!
-The downfall? If you accidentally drop it, it may shatter, break, or crack.
-The edges of the lid are difficult to keep clean over time.

Overall: I recommend glass lids for beginner cooks since they enjoy "seeing" the food cooks!

The low-down on stainless steel lids:
-Perferred for people who want a "polished" and professional "look" to their cookware.
-Stainless steel is more costly to produced, thus a higher price.
-Dishwasher safe. It is easier to keep clean around the edges versus glass lids.
-If you accidentally drop a metal lid, it will not break or shatter like glass lids, it will slightly dent.
-The downfall: You are unable to "see" what you are cooking, this is hard for beginner cooks or when you are cooking a new dish.

Overall: I recommend metal lids for more intermediate-advanced cooks or people who want a true professional "look" for their cookware.

Also, when you are purchasing glass lids, make sure they are 'TEMPERED."What is a tempering? Is is a process that includeds extreme heat and rapid cooling to make tempered glass 5x stronger than standard glass. Thus, temepered glass lids will not break once heat is invovled.
Do you see a small "air" pocket in your glass lid? That is a bad thing....a very bad thing. Why? It means the glass lid was not tempered properly, thus it could shatter or break once exposed to constant heat when cooking.


Be sure to check your manufactures warranty, and retail store returning policy, regarding lids before purchasing!

Happy Cooking,
Kimm

3 tips to make holiday baking...a breeze!

Halloween is over and Thanksgiving is officially finished. We can put away the extra candy and finally polish off all the delicious leftovers from the Turkey Day feast. What is next on everyone's baking and cooking agenda: the holidays!

Besides a cheerful spirit, be sure to bring something sweet and homemade to any party, event, or social gathering you attend. Why? It is so much SWEETER to bring a homemade delight versus store bought. Are you afraid of trying something new? Don't be! Follow my very easy tips to make your holiday baking easy and simple.

Tip #1: Stick to what you are good at!
This rule also follows to most things in life: do what you can do exceptionally! Love scones? Bake a dozen perfect. Can you whip up the perfect sour cream coffee cake? Then do it! Have you always been the go-to for homemade brownies? Bake some and share!
Please avoid attempting anything brand, BRAND new. Save a new recipe for a rainy afternoon when you have extra free time.

Tip #2: Don't be afraid to use your freezer!
Freezing extra cookie dough or pie crust is a sneaky way to save you time. All baked goods, raw or baked, freeze great if they are stored properly. Make sure you use an air-tight container that seals shut.
-For example, when freezing raw cookie dough: You can bake frozen cookie dough just like raw cookie dough, just be sure to calculate for extra baking time.
-Are you short on time for the party? Don't be afraid to freeze baked goods like brownie and bar cookies. Be sure to let them defrost, outside their container, at room temp for about 2 hrs.
-I love making pie and tart crust ahead of time. I roll out the dough and shaping it into its proper pie/tart shell, then freeze it. Freezing crusts also helps shrinkage of the pie crust!

Tip #3: Plan it out!
Make a schedule of your baking prep. This helps you carve out time to properly bake you sweet treat and double check your ingredients list.
Make sure you answer these questions after you plan out your baking treat:
-Will I have enough time to make, bake, and cool my baked good?
-Do I have all of my ingredients on hand? Extra, in case I mess up?
-What will I bake (or bring) if I mess up? Do I have enough time to bake something different, if I do?
-Do I have the properly baking equipment for my baked good (pans, mixer, bowls, etc).

Remember, the holiday season is meant to bring more cheer and sweetness to your community! Plan your baking spree ahead, and it will sure be a success.

Happy Baking,
Kimm

What makes a pot and pan handle STAY COOL!

Not only should cookware preform well and deliever delicious meals, it should accent your kitchen and easy to handle and maintain! One of the most popular questions I get from customers and friends about pots and pans is: "How do I know if the handle stays cool when cooking?" This is key: you do NOT want to injury your hand because your cookware handle was not properly constructed.

For truly "stay cool" handles, I recommend two material types:

1) Silicone handles (usually combined with stainless steel)

OR

2) Cast stainless steel

Why?

-Silicone is naturally heat-safe to 400 degrees F. For a cookware handle, silicone should be "wrapped" around a stainless steel bar for longevity. Look for a thick, strong, and sturdy handle!

-Stainless steel is appealing because it attractive and it last forever, yet it still conducts heat....poorly. That is why GOOD stainless steel handles should be "hollowed" out in the middle to avoid any sort of heat conduction. Look for the words "cast stainless steel handles." Also, with stainless steel handles, if there is a "triangle-shaped" part on the exterior of the pan, that connects with the long handle, it is a GOOD THING! Just like hollowing the handle, that shape breaks down the heat conduction (from the pan to the handle) for a guaranteed stay-cool handle.



Please avoid:
-Pure, solid metal handles with a rubber or silicone grip over it. This means the handle was not hollowed out and to make it a "less expensive" stay-cool handle, the company just put a cover on it.
-Plastic handles or plastic-blended handles.
-Pure rubber handles.

Key questions to ask about handles when you are purchasing:

If it is a stainless steel handle:
1) Is the center of the handle hollowed out? (Correct answer: Yes!)
2) Is the stainless steel casted? (Correct answer: Yes!)
3) Are these guaranteed to stay cool while cooking on the stove top? (Correct answer: Yes!)

If it is a silicone handle:
1) Is this pure silicone over a stainless steel bar? (Correct answer: Yes!)
2) Is the silicone area, 100% silicone or is it blended with other products like plastic? (Correct answer: Yes!)
3) Are these guaranteed to stay cool while cooking on the stove top? (Correct answer: Yes!)

No matter if you choose a gorgeous stainless steel handle or comfy silicone handle for your cookware, it should stay cool while cooking up your favorite meal. Also, double check with the retail store's return policy, just in case there was a defect.

Happy Cooking,
Kimm

My FAVORITE baking and cooking blogs!

Reading other blogs inspires me: what topics to write, how I should sound, and it gives me inspiration for my personal baking and cooking adventures. Luckily, I am part of the Girl Power Hour (http://girlpowerhour.com/) Blogging Community, which gives me access to LOTS of different female bloggers in different industries.

Blogging is simple, that is why I started one for SC. I get to post amazing photos of the cupcakes I bake, interview fellow bakers and bloggers, geek-out on cookware, and tell all my readers all the fun foodie events that happen in the greater Seattle area.

I love reading unique, interesting, and well-written blogs. Check out my top blogs and see if any of your favorites are also mine!

Cupcakes+Cashmere
http://cupcakesandcashmere.com/
Emily, living in LA, writes about "things that inspire her." Food, wine, and clothing are often topics on her blog. My favorite? All the very in-style fashion outfit photos she posts.

Half-Baked: The Cake Blog
http://www.thecakeblog.com/
Written by Carrie and fellow bakers, it is THE blog for anything wedding cake related. Want fun, new, and fresh ideas for cakes? This is the blog to read and be inspired from.

Bakerella
http://www.bakerella.com/
Another sweet baking blog, mainly focusing on small bites like cake pops, cupcakes, cookies, and brownies.

Order in the kitchen
http://www.orderinthekitchen.com/
From fellow social media pal, Lynn, "Order in the kitchen" is a cooking tale while trying to destress from law school. Ever since graduating from school, she is now one obsessed foodie, blogger, and cook.

Smitten Kitchen
http://smittenkitchen.com/
One of the most popular cooking blogs out there, it is KNOWN for gorgeous photos. Deb writes and blogs from a tiny kitchen in New York to give the foodie community recipes worth drooling over.

Bella Cupcake Couture
http://bellacupcakecouture.com/blog/
Carrie, owner, is the creater of unique cupcake wrappers known as "Bella Cupcake Couture." Her blog is dedicated to anything wedding or event-related. Check it out for helpful decorating and holiday planning tips.

Bake or Break
http://www.bakeorbreak.com/
This blog is great for a beginner baker! The author writes about her test baking batches in her NYC apartment.  Plus, the recipes are simple and easy.

17 and Baking
http://17andbaking.com/
Elissa, now 18, started her baking blog at 16 while living in Seattle. She is a baking addict writes about her new hometown, Boston, delicious recipes, and new travels in her life. (PS: I love seeing young people starting a blog!)

The Plastic Free Chef
http://theplasticfreechef.com/
Mary Kat, only 17, is trying to make the world greener and less plastic! She has currently made her kitchen...plastic-free. She blogs about "plastic free" recipes she creates and how you can reduce the amount of unneeded plastic in your life. Wow!

Do you have a favorite blog? Let me know in the "comment" section or email me personally: kimmmoore63@gmail.com

Happy baking and blogging,
Kimm