Monday, 15 December 2014

#fbcookieswap (aka...the Food Blogger Cookie Swap )

Hello! Regular (as my 'regular' can be) updating can now resume since I am done with final exams : ) Even though I have been studying lots, I still did some baking (and cookie eating) during exams season. Earlier in November, I signed up for the Food Blogger Cookie Swap, where they pair you off with three other food bloggers and you send a dozen cookies to each of the bloggers. You receive three dozen cookies, one dozen from each of the food bloggers that got matched with you. I got matched with Heather of Tea with Me, Lisa of The Viet Vegan, and Ashley of The Recipe Rebel. It took me quite a while to decide on what cookies to make and send to Holly, Lisa, and Ashley. I knew I wanted to make a cookie that has a longer 'shelf life' because these cookies will be in transit for a few days before they would arrive to their final destination. That eliminated half of the recipes I had in mind and I decided to go with a trusty shortbread cookie recipe. Shortbread stay fresh and crisp longer than other cookies so I decided to make my rosemary olive oil shortbread cookies. The recipe is adapted from the Blue Bottle Coffee recipe - I changed up the amount of rosemary used in the dough. I used my Hello Kitty cookie cutters for these cookies to make them a bit more special.

I received three lovely batches of cookies from The Bold Baker, Bakers Beans, and Oven Mitt Adventures. The first box of cookies I received in the mail was a box of compost cookies from The Bold Baker. My god. When I opened the box of cookies, the best smell of butter and chocolate permeated my room. It was insane. I was SO excited to receive compost cookies because a) I was too full from Crack Pie to try one when I was at Momofuku Milk Bar in New York and b) I had just bought ingredients to make my own compost cookies not too long before receiving these cookies. These compost cookies have pretzels, potato chips, chocolate chips (among other things), and are the perfect combination of sweet and savoury.  

My god, doesn't that cookie look perfect? These cookies were perfectly crispy and chewy. 

I received the second and third box of cookies the first week of December - a box of rosewater sandwich cookies from Oven Mitt Adventures and eggnog blossom cookies with candy cane sprinkles from Bakers Beans. The rosewater sandwich cookies were super fragrant and I couldn't get over how beautiful these cookies looked. Oven Mitt Adventures also sent me a lovely Christmas card along with the cookies. Thanks!
I've never really had eggnog before...and these cookies make me want to try eggnog this holiday season. Baker Beans's eggnog blossom cookies are as delicious as they look. The cookie itself has a subtle sweetness which is perfect because each cookie is topped with a piece of chocolate and crushed candy canes. She also threw in some extra holiday goodies into her cookie box and I'm currently munching on the candy cane she sent as I type this. 

You can find the recipes for the cookies I received from each of the blogger's own blog. The cookie swap was really fun and I would definitely consider doing it again next year. Seeing a nicely wrapped box at your door step is so exciting, especially when you are expecting to receive delicious baked goods. The amount of money I spent on shipping my cookies was the only downside of the swap - I spent roughly $50 on shipping... Maybe I should do more research on shipping options before I sent out tins of cookies next time. Ha! 
If you are one of the people who received my cookies and liked them enough to want to recreate the shortbread yourself, thanks! And if the thought of 'rosemary olive oil cookies' caught your attention and you are curious about how they taste, you should definitely make them - I promise that they are delicious.

Rosemary Olive Oil Shortbread
 What you will need:
1 cup unsalted butter, at room temperature

1 cup powdered sugar, sifted

2 teaspoon finely minced dried rosemary

1 1/4 teaspoons kosher salt

2 cups all-purpose flour, sifted

Extra-virgin olive oil, for brushing



In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer in a large mixing bowl, beat the butter on low speed until smooth. Add the sugar, rosemary and salt. Mix on low speed until well combined. Add the flour and mix on low speed until just uniform in texture.

Gather the dough into a ball. Transfer to a piece of plastic wrap, cover with a second piece of plastic wrap and flatten to form a rectangle measuring 7 by 10 inches and about 1/2 inch thick. Wrap tightly and refrigerate for at least 3 hours and up to 5 days. If you are running low on time, just throw it in the freezer for about 30 minutes.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut the dough into small rectangles measuring 1 by 2 inches. You will have approx. 35-40 cookies. Place them on the lined baking sheet. These won’t spread too much, if at all.

Bake until golden around the edges, approx. 14-16min. Brush the tops of the cookies with olive oil as soon as they come out of the oven.


Devour.





 Until next time,
happy (holiday) baking!

Sunday, 7 December 2014

DC-bound (November favourites...kinda)

Whoever created those I <3 NY shirts really need to step up their game and make a I <3 DC shirt. I would be first in line to get one, though the I <3 NY shirt would still be my number one choice. I had a chance to go to Washington, DC last month for a research conference. In case you are kinda new to the blog or don't know me in person, I'm a first year psychology masters student studying all the good stuff about well-being and physical activity in older age. From time to time, I luck out and get to go to cool places for conferences. Last year I got to go to The Big Easy, New Orleans. This year, the conference was held in Washington, DC.  Prior to this trip, I did not know much about Washington, DC...besides, you know, it's where the White House is located. I also never thought "Gee! I want to go to Washington, DC!" 

A few days before leaving for DC, I started doing some 'research' of the utmost scientific variety (aka. using Urbanspoon and blogs) on what cool things there are to do (and primarily eat) in Washington, DC. I started listing down cafes and restaurants I knew I had to visit.  

In between attended talks and poster sessions about aging and adulthood, here are some of the highlights of my time in DC:
1. One of the first places I had on my list was Baked and Wired. I put this bakery/cafe down because they were voted best bakery in the area. Within an hour of getting off the plane, I made my way to Georgetown to find Baked and Wired. I got really lost while I was trekking to the bakery but thankfully everyone (and I do mean everyone) in DC were super nice. With the help of a few strangers (and the GPS' on their phones), I found the bakery in a super quaint area of Georgetown. The selection they had was mind-blowing. It was bars, cookies, and cupcakes galore. I had a really hard time deciding what to get but I ended up ordering the 'OMG bar,' which was recommended by the staff there. It was a chocolate fudge, marshmallow, and caramel layered bar with a shortbread crust. After ordering from the 'baked' side of the store, I walked over to the 'wired' side and ordered my first cortado of the trip. I chatted with the Baked and Wired barista for a bit about cafes and coffee culture in Washington, DC and most of the coffee shops he recommended were actually on my list already!

2. That same night, I got to go visit Rose's Luxury. Rose's Luxury was Bon Appetit magazine's choice for best new restaurant of the year. I read so much about Rose's before my visit - I even knew what kind of soap they had in their washrooms. (I'm not crazy.) After a 1.5 hour wait outside the restaurant (they don't take reservations!) I was so happy when I finally got to step inside the restaurant because I heard that many people wait 2-3 hours without a guarantee that they will be seated that night. Rose's was a game changer. The decor was spectacular - dangling lights, reclaimed wood, exposed brick...it was pretty much my dream restaurant. And the food? P-h-e-n-o-m-e-n-a-l. From the most wonderfully cooked and charred quail, to the perfectly al dente pasta with lobster and mint, right down to the desserts, an earthy but well-balanced dish composed of a cake made out of english peas with pear sorbet and buttermilk custard, and an Asian-French fusion mille feuille pastry with poached Asian pears and black sesame,  I am pretty sure I achieved self-actualization in that restaurant. I would continue on about Rose's but then I would have to dedicate my entire blog to that restaurant. 

3. Another cafe I had on my list was Chinatown Coffee Co. I think this cafe was my favourite in DC. I made an effort to grab a #dailycortado from Chinatown Coffee Co. every morning...well not that much of an effort because I actually passed by Chinatown on my walk every morning to the conference venue. I really enjoyed my morning walks (versus taking the metro) and it was a great opportunity for me to explore the city with a great cup of coffee in hand.

4. Another restaurant on my list was Founding Farmers, a farm-to-table restaurant serving refined comfort food. Their skillet cornbread with fresh corn niblets and honeyed butter? To die for.

5. I really wanted to go to La Colombe when I was in New York but ran out of time to do so during my stay there last May. Luckily there was a La Colombe in DC...and it was only a 6 minute walk from the conference centre. I visited La Colombe several times, grabbing a quick coffee to go or early morning/late afternoon coffee in between research talks. I was super good with time management and even got to take part of the public cupping La Colombe held on a Friday morning. It was my first time attending a cupping and it was really cool getting to chat to other coffee enthusiasts.
6. Besides Georgetown, the Eastern Market area was another favourite of mine. There are many trendy restaurants and stores in that area, like Capitol Hill Books, Peregrine Espresso, and the Eastern Market itself. I spent a good amount of time in Capitol Hill Books and lined up (twice!) at Market Lunch for their oh-so popular buckwheat blueberry pancakes and their crab cakes that were featured on 'Diners, Drive-Ins, and Dives.' I met a girl while in line for Market Lunch and we ended up sharing some food together at the communal lunch table. The food/restaurant scene in Washington, DC is so intense - there's a crazy line-up for all the hyped up places!

7. Another crazy line? The four hour wait for kickass tsukemen at Toki Underground. Yup. I went with the intention of getting ramen for dinner at 7:30pm...but had my much-anticipated bowl of ramen at 11:30pm. 
8. Another reason why I loved DC - there were farmer's markets sprinkled throughout the city! No matter where you go, there's a farmers market selling the freshest produce and nifty little crafts and knick-knacks. I loved how all these markets had such an emphasis on apples - I got to try many types of apples I did not know existed. 

9. Washington, DC is also known for their great array of galleries and museums. I visited the Phillips Collection and the Holocaust Museum. While I was at the Phillips Collection, I stood in front of Renoir's 'luncheon of the boating party' for a couple of minutes feeling super awestruck.

10. Right around the corner of the Phillips Collection? Another cafe on my list - Filter Coffeehouse & Espresso Bar. Two birds, one stone - BAM.
I wrapped up my trip with brunch at Founding Farmers and a nice solo adventure in Georgetown. I couldn't leave DC without going to my first cafe of DC, Baked and Wired. I spent some time in Baked and Wired going through my photos and reflecting on how great of an experience my stay in Washington, DC was. I didn't expect myself to love Washington, DC so much...probably because I didn't know to expect in the first place. Washington, DC is now near the top of my current list of favourite cities. Who knew, eh? I can't wait to go back and start my day with a cortado and a peach and raspberry muffin at Chinatown Coffee Co. 

Until next time,
Happy exploring!

Thursday, 27 November 2014

Homemade Decadence + My Cookbook Wishlist

Hello! You didn't expect to see another blog post so soon eh? I've been wanting to blog a lot more lately (maybe so I have an excuse to take a break from studying stats?), which is never a bad thing, right? 

If you know me in real life and not only in this blogging internet life, you probably already know that I am obsessed with cookbooks. And when I say obsessed, I mean I have a full-blown problem. I love browsing cookbooks, buying cookbooks, hoarding cookbooks. I don't necessarily use them right away but I just love contributing to the evergrowing stack of baking books on my bedroom floor and on my desk. My latest obsession? Joy the Baker's Homemade Decadence cookbook. I know, I know, it has been out for quite a while now. I am a bit late to the #jtbcookbook game, but I'm still completely smitten by it. Why I still don't have my own copy? I have no idea. But the amount of times I've read it at Chapters, I'm pretty sure I have the entire thing memorized. 

A new friend I made this year in my statistics class, Carly (I know, good things can come out of a stats class), loves Joy the Baker as well. When we discovered our mutual love of Joy the Baker, food photography, and food in general, we decided that it was only appropriate to tackle one of Joy's recipes. I refer to 'Joy' as if I actually know her on a personal level. Ha, I wish. We had a hard time deciding which recipe to make but in the end we thought that vanilla bean confetti cookies would be a good choice. Rainbow sprinkles are good for tackling the blues brought on by copious amounts of Vancouver rain and statistics homework. 

Our baking date was pretty darn great (after we made a few adjustments to the original recipe because ovens are fussy things). We both used vanilla bean for the first time as well as followed a recipe from Homemade Decadence for the first time. The use of both vanilla bean and vanilla extract made these cookies heavenly - it was like biting into little clouds of vanilla (and butter). They're soft cookies, but you get the textural contrast when you bite into the sprinkles. Mmmmmmm...
If you want to make these vanilla bean confetti cookies, Joy actually posted the recipe on her site. We ran out of sprinkles half way into rolling the dough into cookie dough balls, so I would double the amount of sprinkles she calls for in the original recipe. Extra sprinkles never hurt, right?

I can't wait to tackle another recipe from her book, as well some other cookbooks I have be lusting in the last little while. Yes, lusting. I feel like the word 'lust' is appropriate when it comes to me and baking books. Some other baking books I've been dying to get my hands on are:
1. The Momofuku Milk Bar cookbook - do I even have to say why? I think I'm going to try and make crack pie this holiday season...and I will definitely be blogging about it.
2. The Kitchy Kitchen by Claire Thomas (Her blog is actually the first food blog I started following!)
3. Easy Gourmet from I Am a Food Blog
4. The Pie Book from New York's Four & Twenty Blackbirds - I've never made pie before actually. Four & Twenty Blackbirds is a quaint pie shop located in Brooklyn, NYC. Why I didn't go to Four & Twenty Blackbirds when I was in NYC? I don't even know why. I must've been insane. Seriously though. Three words: salty honey pie. Give me eight of them.
5.. The Smitten Kitchen Cookbook - just 'cause.

....and the list goes on.

I'll probably end up getting most if not all of these once exam season is over. I am so excited to start (holiday) baking again and I feel like if I bought all these books now, I would have a hard time restraining myself from trying out all the recipes asap. I'll keep you updated on which books I end up hoarding getting my hands on in the next little while. Join me in my cookbook adventures and maybe I'll even end up doing a Julie & Julia thing where I cook my way through an entire cookbook. Oh the possibilities.


Wednesday, 26 November 2014

Recipe: Cranberry White Chocolate Lemon Pudding Cookies

Hello! Seems like an ice age since I last posted a cookie recipe, eh? I have been doing a lot of cookie baking and recipe testing though! If it isn't obvious by now, I love adding instant pudding mix to my cookie batter to add flavour and to make the texture of the cookie even moister (sorry, Megan, I know you hate that word) and chewier. The flavours of these cookies are really bright and refreshing. No, that doesn't mean you should eat over twenty of them in one sitting. Eighteen of them is a good cut off point. 
What you will need:
1. One quarter cup granulated sugar
2. Zest of one lemon
3. One cup unsalted butter, at room temperature
4. Three quarter cup brown sugar
5. One (3.4 oz) package lemon instant pudding mix
6. Two large eggs
7. Two teaspoons vanilla extract
8. Juice of a lemon (use the lemon that you just zested!)
9. Two and a half cups all-purpose flour
10. One teaspoon baking soda
11. Half teaspoon salt
12. One cup dried cranberries
13. One cup white chocolate chips

Yields: 3 dozen cookies (feel free to halve the recipe - I've done both and they both turn out equally delicious!)

In a small bowl, rub the granulated sugar and lemon zest together - feel free to use your hands or the back of a spatula. Rubbing the zest with the sugar will bring out the lemon flavours more. Beat together butter and sugars until creamy. Add in lemon pudding mix, eggs, vanilla extract, and lemon juice. 

In a separate bowl, whisk together the flour, baking soda, and salt. 

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the dried cranberries and white chocolate chips.

Scoop sections of dough (about 2 tablespoons of dough each) and roll into balls.  Chill the balls of dough on the cookie sheet for at least 2 hours in the refrigerator.  If you are in a hurry, try chilling the dough for 30 minutes in the freezer. Chilling the dough will prevent spreading in the oven.

Preheat oven to 350F and bake chilled cookie dough for 10 minutes, until golden brown. Please don't overbake these! Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.

Happy baking!

Friday, 21 November 2014

DIY: Simple Charm and Crystal Bracelet

What is this, a non-baking related post? Who am I? I don't even know. 

Auntie's Beads contacted me earlier in the fall and asked if I would like some beading supplies for my next DIY post. After browsing their site, I immediately said yes because their great selection of beads and pendants got me really excited to actually start my DIY posts again. I selected a few items on their site and received them in the mail really quickly. I picked one of the items for this simple bracelet DIY. I make this bracelet a lot, just because it is so darn simple. Because it is so simple and quick to make, I have many variations of it laying around in my room, making it super easy to stack them up for an arm candy party. 

What you will need:
1. One charm of your choice 
2. Four beads of your choice and two more of a similar colour but just a tad smaller (I used the 6mm Swarovski crystal beads for my larger bead choice)
3. Eye pin
4. Jump rings
5. Clasp
6. Silver chain

What attracted me to these crystal beads is how different they are compared to normal crystal beads. I love the multi-colour shimmer they have, especially under natural light. I swear that these photos do not do them justice.

First you want to take your charm of choice and add a jump ring to it if it does not already have an attachment piece. You can then set this aside.

Take an eye pin and start stringing your beads on to the pin. I started with a smaller bead and then added two larger crystal beads. 

Add your charm!

And do the same bead pattern you did on the other end. 

With a pair of round nose pliers, create a loop by gripping onto the end of the pin and turning the wire inwards. The loop you just created should look much like the loop at the other end of the eye pin. 

Attach the chain to each end of the eye pin by opening it up the end loops by just a tiny bit. 



After measuring out how long your bracelet has to be, you can cut the chain to the correct length and add a clasp to the ends of the chain.

How easy was that?! Ugh, I wish the photos showed off the awesome rainbow qualities of the beads much much more. Nonetheless, I am now arm candy party ready.

Until next time,
happy DIY-ing!

Tuesday, 18 November 2014

(Super belated) October Favourites

I contemplated skipping October favourites because it is already so late into November but October was just too wonderful to not blog about. A lot happened in October and here are some highlights: 
1. I did a lot of baking! I tried out the apple pie buttermilk biscuits recipe as part of Joy the Baker's baking bootcamp and I can't wait to try out the new challenge she posted this month. My relatives came over from the US and from China, so I did some baking for them as well. My favourite baked goods this month? Lemon and raspberry bars with a rosemary almond shortbread crust! I am also obsessed with the rosemary olive oil cookies from the Blue Bottle Craft of Coffee book. When I was at Blue Bottle Coffee in New York, I was a tad too full to try out their baked goods, but I am glad I got their book so I can recreate the pastries at home.
2. I met a new friend at my favourite cafe (Le Marche St. George!) and did some catching up with my food buddy Ting at the restaurant Wildebeest in Gastown. Ting and I have been wanting to try Wildebeest for quite some time and I am so glad we decided to go one Thursday evening. There is an egg dish on their menu and it is a complete game changer. Farm egg cooked at 63 degrees, placed on top of a barley risotto, topped with comte cheese and crispy garlic bits. I'll let you wrap your mind around that, It was so delicious that I might've went back to Wildebeest two days later...
3. I got to spend some time with my favourite  in Victoria discovering popsicle shops, trying out new cafes, and celebrating his birthday. Hope you enjoyed your birthday weekend and your gifts (and copious amounts of coffee beans) : )
4. I received my package from my pen pal! I met Liang on instagram and we bonded over photos of coffee and cafes in New York (that's where she is located). Liang is a talented designer and she sent over a beautiful letter along with postcards she designed, as well as a really nice wooden spoon for my future food photos. I freakin' love pen pals and snail mail.
5. I spent thanksgiving studying for my stats midterm, but I still managed to have a lovely Thanksgiving weekend. Calming Vancouver rain, perfectly mellow playlists, and a Thanksgiving lunch box with all the works - what more can a girl ask for.
6. I received a postcard from my favourite lifestyle and food photographer that she sent when she was on her travels in Europe. Joann of Slice of Pai is amazing and you definitely need to check out her work if you're not familiar with it already.

...And I think that pretty much sums up my October!
I hope you had a lovely October as well.
Amy

Wednesday, 15 October 2014

Recipe: Peanut Butter Cookies Three-Ways

What I am about to say may come as a shock, but I feel like it is only right for me to address it (in a very public fashion). I never liked peanut butter until this year. I never liked it as a kid and I have never liked peanut butter and jelly sandwiches. I have had one PB&J sandwich in my childhood and I thought it was gross. This could be due to the fact that the PB&J sandwich was first presented to me by an airline company as part of their kid's meal. Maybe.

Sometime this year I decided to give peanut butter a second chance. I started off with a nibble of a Starbucks peanut butter cookie. Then I went to try Kraft peanut butter and that led me to try freshly ground peanut butter from Whole Foods. Baby Steps. Foot in the door phenomenon. Whatever you want to call it, I am now obsessed with peanut butter. I have had so much peanut butter in the last little while that I am pretty sure I made up for all the years that I have been going peanut butter-free. I am also pretty sure I have reached my peanut butter quota for a 23-year old person. Just kidding. There is no such quota. Give me another jar. Preferably honey peanut butter topped with a bit of sea salt. Heaven.

It only felt right to ask for forgiveness from the peanut butter gods for my 22 years of pure ignorance by making a copious amount of peanut butter cookies. They are a classic and this classic has been missing in all my life. That's why I had to make 50 of these damn cookies in one afternoon. Don't worry - I'm not going to give you a recipe for just 50 plain (but still ultra delicious) PB cookies. I'm going to give you a 3-in-1 type of recipe. One peanut butter cookie dough base and three types of PB cookies. You're welcome.

Classic Peanut Butter Cookie "Base" Dough
What you will need:
1. One cup unsalted butter (room temperature)
2. Three quarter cup granulated sugar
3. Three quarter cup brown sugar
4. Two eggs
5. Three teaspoon vanilla extract
6. One cup (approximate one jar) of creamy unsalted peanut butter
*You want to use the more "processed" type of peanut butter, like the original Kraft or Skippy. Natural peanut butters that tend to separate into a layer of oil and a layer of peanut paste will make a greasier cookie
7. Three cups and a pinch more of all-purpose flour
8. One teaspoon baking soda
9. One teaspoon baking powder
10. Half teaspoon salt 
Yields: approximately 45-50 cookies (15 for each type!)

Cream together the butter and both sugars, then add in the eggs. Next, add in the vanilla and the peanut butter. Mix until well incorporated. 

In a clean bowl, combine your dry ingredients - AP flour, baking soda, baking powder, and salt. 

Add the wet ingredients to your dry ingredients. After you have finished making this peanut butter cookie base, divide the dough into three equal portions, one for each type of peanut butter cookie. 
Classic Peanut Butter Cookies
You're all set for your classic peanut butter cookies. Roll the dough into balls and these are ready to go in the oven at 350F for about 13 - 15 minutes, or until the edges turn golden brown.

Marbled Peanut Butter and Chocolate Cookies
What you will need in addition to the classic peanut butter cookie dough base:
1. One tablespoon cocoa powder

Take portion of your classic peanut butter dough base and divide it into two parts - one for the PB portion and the other for the chocolate swirl. Add the one tablespoon of cocoa powder to one of the portioned out cookie dough. I know, I know. I'm not suppose to add a dry ingredient like cocoa powder to the cookie dough...but hey, it is so much more work for us to divide the the wet and dry ingredients each into three, add cocoa powder to one of the dry ingredient portions, then make the cookie dough base. I swear, if you mix well and sift the cocoa powder evenly onto the dough base, you will not have a problem with clumpy cocoa powder in your dough. You gotta trust me on this one.

After you have created a chocolate cookie dough, gently fold the chocolate dough into the peanut butter dough. Keyword, gently. You don't want your marbled cookie to look like an indecisive cookie that could not make the decision to whether become a PB cookie or a full on chocolate cookie. You want to be able to see the swirls.

Roll out the dough into balls and bake at 350F for 13 - 15 minutes, or until the edges turn golden brown.
Peanut Butter and Jelly Jam Drops 
What you will need in addition to the classic peanut butter cookie dough base:
1. Half cup of jam/jelly of your choice

Finally we got to the last variation. At this point you're probably sick of seeing the word 'peanut butter' for the hundredth time. Roll out the dough into dough balls and use your thumb to create a little well in the centre of each dough ball. Take (tea)spoonful of jam and drop it in the centre. Bake these how you would bake the other PB cookies - at 350F for 13 - 15 minutes.
BAM. All done. One cookie dough base, three types of peanut butter cookies. If you bring all three varieties to a party, people are going to think "oh, you really shouldn't have" (please, we all know they are eyeing those cookies) and that you spent soooo much time making the cookies. The fact that all the cookies came from one dough base? We'll keep that a secret between you and me.

My favourite are the marbled cookies because they taste exactly like a Reeses Peanut Butter Cup. A little hilarious side story to all this? Baking 50 cookies in one afternoon was obviously not enough. Cheesy sage cornbread muffins were also made that same afternoon. #behindthescenes
Until next time,
Happy baking!

PS. I actually have a few DIY posts lined up.