At this moment, there are still thousands of tiny hazelnut peels scattered across my kitchen. Nobody prepared me for how messy it would be to roast and peel your hazelnuts. But is it worth it? Abso-freaking-lutely. | Confessions of a Confectionista
I don't know about you, but when I look at a recipe that has multiple components, that is a sign to me that it is going to be outrageously delicious. Others might look at the same recipe and think all the steps just sound like a lot of work and not worth all the effort. But me? Give me a vegan caramel pecan cheesecake brownie over a standard brownie any day of the week. I want to put in the work baby. | Confessions of a Confectionista
I have an idea. I know, it's probably going to stir up some controversy. But I'm just going to put it out there.| Confessions of a Confectionista
What do you do when you've got leftover butternut squash from making baby food? Most people would suggest making soup. Me? I'm more of a dessert gal. | Confessions of a Confectionista
Well, well, well, macarons. We meet again. I took an almost two year hiatus from making you guys, but I am back and apparently, better than ever. These are my least hollow macarons to date. In fact, these weren't hollow at all. | Confessions of a Confectionista
New year, same pandemic. Can you believe it? None of us ever imagined it would go on this long. None of us expected to be wearing masks to every outing and having drive by parties/events. Between the loss of jobs and social isolation, we have had a pretty rough year.| Confessions of a Confectionista
Today is April 8th, 2020 and although each state's current quarantine orders started at different times, I think I speak for all of us when I say it feels like day 102139. Yes, that's correct, we are under quarantine. For those of you who will read this, possibly years down the road from now, quickly Google "COVID-19" and you will learn all about the scary disease that plagued America and many other parts of the world and closed down schools and businesses, leaving the majority of us at home ...| Confessions of a Confectionista
One of the most popular recipes on my site is this red velvet cake roll. Month after month, it comes up in my top three most visited pages. So, I thought to myself this week, why not try to whip up another cake roll to break the internet?| Confessions of a Confectionista