Yes, I admit it. I’m one of those people who loves kale. I put it in smoothies, I make kale chips, I throw it in soups, and salads. And this is my most recent kale obsession – a kale salad with beets and a tasty avocado dressing.
So I just wanted to announce that the blog has hit both its one year anniversary (next Monday) and its 100th post (this post), all within a week of each other. I started this whole crazy adventure in October of 2012, and I have enjoyed every moment since. Thank you to all of my followers! I hope to keep providing you a little extra motivation to do some baking and cooking.
This is hands down the easiest cookie to make ever. No really, it is. You pour some stuff in a pan and bake it. Oh and here’s the best part, PEOPLE LOVE THEM. So just keep how easy this is a secret – deal?
1 1/2 cups graham cracker crumbs (just put crackers in a bag and take your anger out by mashing it up)
1 cup chocolate chips
1 cup butterscotch chips
1 cup white chocolate chips
1 can sweetened condensed milk
1 cup shredded coconut
1. Preheat oven to 350 degrees.
2. Line a 13 x 9 inch pan with foil. Spray foil with cooking spray.
3. Cover bottom of pan evenly with graham cracker crumbs. Now layer the three different kinds of chips. Pour the can of condensed milk all over the chips. Then add a layer on top of coconut.
4. Bake for about 25 minutes, edges and coconut will have started to brown. Once the pan has cooled, lift the foil up and out of pan. Set on a cutting board and slide bars off foil before cutting.
I am so excited that you are visiting my new site! I’ve spent so many hours making the switch and I’m really proud of The Petite Croissant’s new home (speaking of which, I should mention I had help from the lovely Sarah Layton). As you can tell, the design is entirely new (and I think much more festive and appropriate). But in addition to the aesthetic benefits of this new site, there are also a lot of exciting features that will hopefully give all of you, my readers, a much better experience.
- You can now automatically sign up to get email alerts for each new post whether or not you have an account with my host WordPress. You’ll find the sign up box on the right hand side of the page.
- You can easily connect to my Facebook, Twitter, and Instagram accounts in the right hand column.
- There is a new categories section in the right hand column to let you quickly get to specific recipes.
- Right below the categories, you’ll also see links to other blogs I like, as well as my recent posts.
- At the bottom of each new post, you’ll see buttons to share my post on popular social media sites. This includes a new PRINT IT FEATURE, which I’m really excited about. When you click this button, it will take you to a new page which will even let you select to print without pictures to save ink and paper.
- When you go to a specific post, you’ll notice links at the bottom to click left to the previous post, or right to the next post.
I’m so excited to be sharing this new site with you and I hope everyone enjoys it just as much as I do. Hopefully, there will be even more updates and changes in the coming months. Feel free to email me at firstname.lastname@example.org with questions and/or comments.
As you may have noticed, I love to make breakfast items. This may have to do with the fact that brunch is my favorite meal, but really I just love having delicious smells in the apartment on Sunday mornings. The following is one of my most recent endeavors. And I have to say, it was one of the messier ones.
I tend to find a lot of my recipes on Pinterest. I love this because it helps introduce me to new things that I wouldn’t otherwise think of. But there is a downside – people always manage to show perfect, beautiful pictures of their items, and this is not always easy to recreate. As many of you may have learned, a lot of the work in baking is not pretty, and quite often, your items do not end up quite as pretty as the ones in the picture. But this is ok. You have to learn to just keep going, because quite often, it all works out in the end.
For me, this was one of those situations. The bread was delicious, but I struggled to get it to look as nice as the recipe I adapted. But here’s the good news, it doesn’t matter. What matters is that those you’re sharing it with, enjoy it. So go on, get flour on your hands and apron, and make a mess of your kitchen!
While I have always felt passionate about food, I have not always had an interest in baking or cooking. I grew up in northern California in a household filled with amazing food, mostly healthy and organic food. But my mom’s amazing kitchen skills did not initially translate into a cooking or baking interest of my own. I felt content knowing that I could eat boring food on my own, and then go home and be spoiled with delicious creative dishes you’d generally find in a restaurant.
It wasn’t until I moved to DC and started living with my best friend from college, Kelsey, that I realized I found pure joy in standing in the kitchen for hours with a spatula in my hand and quite often, flour all over the place.
There were a couple big moments that helped spark and encourage my interest in baking.
- The first was receiving a bright red and cheerful KitchenAid mixer for Christmas back in 2009. Once you have this glorious tool, you sort of wonder how you ever did anything without it. No seriously. It makes food so much better. I tried making cookies from scratch at a friend’s (who did not have a mixer) and they were just not the same as what I could have made at home!
- The second was my trip to Europe a year and half ago. After spending 15 months at your average “first year out of school” administrative job, I felt the need to go do something interesting. I’d never had the chance to study abroad in college (I spent a semester in DC instead) and I’d kept waiting, thinking I’d find a friend to travel with eventually. But finally I gave in and just decided to do it by myself. I spent two months abroad in several different cities, but my time in Paris had the biggest impact. While there, I took a baking class to learn how to make pastry dough (aka croissants, which will be covered in post 2) and breads. Realizing that the average baker could create the deliciousness that is a buttery croissant sealed the deal for me. Ever since I came back about 18 months ago, I have spent a lot more time baking.
- This last big moment might sound silly, but it really did help. Having roommates and a boyfriend who will consistently eat the baked goods you leave out (or co-workers who will demolish them the second the email goes out letting them know it’s in the kitchen) makes a big difference. For me, part of baking is being able to share it with the people around you. I almost never bake just for myself. The best part is waiting for it to be done and then watching other people enjoy it (of course while I enjoy it myself). Living with close friends, and now my boyfriend, has provided me a constant stream of tasters and helpers.
To those of you reading this, I thank you. To get started I am going to try to post one baking recipe a week. I’ll also try to post “My Favorite Meal of the Week” every week. This will generally be things I have made at home and I’ll include the recipe. Although sometimes I may throw in a fun food adventure outside of my kitchen too. Feel free to follow me on Twitter (@ameliahbarry) and Instagram (ameliahbarry) and email me any questions or suggestions (email@example.com).