Creamy rice pudding made with blueberries and blackberries

Deliciously cute mini Halloween Cookies decorated with royal icing.

Strawberries covered in Ghirardelli chocolate, for the important ladies in my life. A lovely gift for Mother’s Day.

Cupcakes made with coconut oil instead of butter, filled with a pudding-like pineapple center, and topped with a condensed milk glaze

Pumpkin muffins with a crumb topping. Using applesauce instead of butter makes them a little, tiny, eensy, itty bitty bit healthier ;)

Rainbow bread inspired by a certain popular panda bread.

Little blackberry, strawberry, and chocolate crumbles, in bite sized form.

Crepes stuffed with strawberries, bananas, and honey!

Blackberry turnovers made with berries picked in the woods!

Sage cupcakes layered with pear slices, topped with a honey ginger swiss buttercream, for the July Iron Cupcake Earth challenge.

Lavender cupcakes with a mint buttercream, for the July Iron Cupcake Earth challenge…herbs!

A strange foray into molecular gastronomy, poached fish with powdered food, all for the Daring Cooks

Amazingly soft buns made with heavy cream and painted with egg yolk.

My 5th attempt at yeast risen doughnuts (which I refuse to call donuts :) )

Mini pancakes with homemade syrup.

A first [yummy] attempt at rice pudding.

Apple not-turned-overs, an easier way to make apple pastry.

My first Daring Cooks Challenge- Pork pot stickers, deep fried nutella dumplings, and deep fried jam dumplings!

Chocolate cupcakes with milk chocolate swiss buttercream. In celebration of my 19th birthday!

Carefully decorated sugar cookies with royal icing.