Sweet River Studios

Since I've apparently lost my mind, I decided to make a 4 tiered 50th anniversary cake for my in-laws. Seriously, I don't think anyone sane (who doesn't already make cakes for a living) would try this. Why 4 tiers, you ask? Well, because 1) I couldn't decided on what flavors to make so I'm making them all and 2) because the design I have in mind needed to be even. See perfectly good reasons, right? I ordered some cake mixes from Global Sugar Art and they were really good. One cake mix only called for oil and water since the eggs were already in the mix but the second one called for eggs. Apparently, they are changing their formula so you may or may not need to add eggs. Just follow the instructions on their packaging. You can check out all their products here . While, looking for websites, videos and whatnot as to how to do this, I came across something call Cake Lace. This stuff is really cool. You basically smear this paste like substance into a mold, let dry ...

I don't know about anyone else but I get tired of making the same recipes over and over and once in a while I look for different things to try or at least change up a favorite.  I've got my tried and true recipe collection and there's my I've-got-to-make-this-one-day collection because they sound really good. And since cheesecake is one of my favorite desserts and my dad's birthday is this month, I decided to dig out one of those recipes I promised I'd try and found this one: Brown Sugar Cheesecake with Bourbon Butterscotch Sauce . Oooooh yeah, sign me up baby! I found this recipe on Epicurious which received 3.5 forks out of 4. The reviews were good but there were a few issues "not thick like a NY cheesecake" and some had problems with the sauce.  I too enjoy a NY style thick cheesecake, which is how I always make mine and the directions for the sauce seem, well, weird. First things first, I didn't have any bourbon but I had rum, whic...

I haven't blogged about any food recipes at all yet so its time I started. I wouldn't classify myself as a great cook but we have several cook books from Julie Child (who doesn't?), Jacques Pepin, Alton Brown just to name a few and I watched Food Network for years until we got tired of the cable monkey on our backs and cut him loose.  Oh, Ina how I miss you but we survive without cable just fine. I have never deep fried foods.  Ever. I've never wanted to dump my Thanksgiving turkey in a vat of superheated peanut oil and I've never tasted the deep fried goodness. I'm sure its good but that's just too much for me to consider. Whenever I see that much oil, I can feel my heart tighten and not in a good way. But sometimes my massive sweet tooth gets the better of me and I want to try to make cream filled doughnuts at home. I buy doughnuts only a handful of times per year but I'm always thinking "I could make a lot more doughnuts at home and they'll...

Hello everyone! My name is Lisa and I'm new to blogging.  That sounds more like a confession doesn't it?  Well, that's okay.  Today is my 41st birthday (gasp!) and I decided to start a blog to inflict my life's activities on everyone my blog happens to come across. I enjoy cooking, crafts, sewing, quilting, embroidery work, dogs, nature in general and photography.  I live in a small suburb of Columbus, Ohio along with my wonderful husband of 17 years and our 2 year old german shepard mix, River.  I worked as a paralegal for 12 years before a series of layoffs left me permanently unemployed. After hearing "your over qualified" or "this is entry level" from everyone who granted me an interview out of hundreds or even thousands of applicants, I realized that I just didn't have to work for someone who couldn't understand that I wanted to work, had great experience and entry level position was just fine.  I simply got tired of trying to make them ...