Bitty Bite Chocolate Chip Vanilla Cupcakes with Chocolate Whipped Cream

The combination of a fluffy chocolate chip vanilla cupcake topped with chocolate-y chocolate whipped cream makes for a delightful bitty bite!


These cupcakes were requested by my 5 year-old sister. Believe it or not, she already knows enough to tell me exactly what dessert she wants, not to mentions that she absolutely loves helping me in the kitchen any chance she gets. :)



The day I made these cupcakes I was actually planning to make scones, but when my little sister heard that, she told me that she doesn’t like scones and would rather have cupcakes. Then she told me the exact cupcake flavor she wants. So of course I’m one of those bakers who tries to please everyone, and makes everyone their favorite dessert (even if that means three desserts in one day). It’s how things are done in a large family! :)




So after a little work in the kitchen, I took out these yummy, fluffy, cloudy vanilla cupcakes out of the oven. There’s really nothing better than having super soft and moist cupcakes, and believe me it took me quite a while to master a good cupcake. But after some trial, and more trial and error…I finally learned some tricks to making a good cupcake…or cake for that matter. :)



One trick that I learned is to always fold in the dry ingredients slowly with a spatula because the last thing you want is to activate the gluten in the flour and end up with tough cupcakes (been there, done that). Another thing is to add either buttermilk (which is what these cupcakes have) or sour cream to your batter because that’s what helps keep your cupcakes soft and moist. It’s all chemistry! :)




 For these cupcakes I wanted to make something lighter than a buttercream frosting (we’re not always fond of so much butter), so I decided to make a chocolate whipped cream frosting. Oh my word…it was perfect! Since the cupcakes already have this light-as-a-cloud consistency, the whipped cream just added to that fluffy texture, not to mention that it gave it a delicious twist!


In the end, I had one happy little cupcake eater! :) Actually, my whole family devoured these because they were so, so good! Try them yourself, you’ll thank me later! ;)

 Have a Sweet Day!

 Jessica the Baker

Bitty Bite Chocolate Chip Vanilla Cupcakes with Chocolate Whipped Cream



1/2 cup (1 stick) unsalted butter
1 cup sugar
2 large eggs
2 cups flour
3 tsp. baking powder
1 pinch salt
1 1/4 cups buttermilk (or kefir)
2 tsp. vanilla extract
1 cup chocolate chips

chocolate whipped cream

1 pint (16 oz.) heavy whipping cream
1/3 cup powdered sugar approx. (you can sweeten it according to your taste)
1/4 cup dutch processed cocoa powder approx. (you can make it as chocolate-y as you like)


Cream butter and sugar together for about 30 sec. Add eggs and vanilla and mix until combined. In a small bowl combine the dry ingredients together. Gradually add dry ingredients to the wet, while alternately adding buttermilk and folding with a spatula. Mix the chocolate chips with about a 1/2 tablespoon of flour, and then mix into the batter. Scoop the batter into a mini muffin pan lined with cupcake liners. Bake for about 10-11 min. at 375 degrees until toothpick comes out clean. Allow the cupcakes to cool completely.

To make the whipped cream, combine the heavy cream with the powdered sugar and the cocoa powder. Mix on high speed until you reach stiff peaks. Fill a piping bag fitted with a large rosette tip, and pipe the whipped cream on each cupcake.


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Black Bottom Pudding Pie

This easy Black Bottom Pudding Pie is not only gorgeous, but creamy, dreamy and delicious!! A perfect treat for Valentine’s Day!! 


I’m not much into celebrating V-Day, but I’ll take any excuse to enjoy some good quality chocolate and an extra dessert! ;) Plus, what’s not to love about all the cute Valentine’s Day decorations?!? They’re so pretty!!




This pie is a favorite in our house because…well PUDDING of course!! :) Who doesn’t love pudding?!? I especially love the homemade version, and I could eat an entire bowl by myself!! Turn it into a pie and you’ve got yourself an over-the-top dessert!



But here’s the best part about this pie…it’s basically a no-bake pie (you only bake the crust for a few minutes in the oven). So this is one of those recipes that doesn’t require much effort, but you end up with a gourmet dessert!!









So try this pie! I promise everyone will LOVE it! Especially if you make it for Valentine’s Day!! ;)

Have a Sweet Day!

Jessica the Baker

Note: the rum extract is optional but adds a delicious depth of flavor to the pie. If you aren’t sure about using it or don’t want a strong rum flavor, start with just a few drops of the extract and go up from there if you want a more pronounced flavor.


For the crust:
    • 6 ounces chocolate cookies
    • 3 tablespoons butter, melted
    • 1 tablespoon heavy cream
For the custard:
    • 1 envelope unflavored gelatin powder
    • 1 1/2 cups whole milk
    • 1/2 cup heavy cream
    • 4 large egg yolks
    • 1/2 cup sugar
    • 1/4 teaspoon rum extract, optional
    • 1 tablespoon cornstarch
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 1/4 cup mascarpone cheese
    • 5 ounces semisweet or bittersweet chocolate, finely chopped
For the topping:
  • 1 cup chilled heavy cream
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon rum extract, optional
  • 1/2 teaspoon vanilla extract
  • Natural unsweetened cocoa powder


  1. Preheat oven to 350° F. Pulse cookies in a food processor or blender until finely ground. Drizzle in butter and cream; pulse until well blended. Pour into prepared dish. Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish. Bake until crust is set, 12–15 minutes. Let cool completely on a wire rack; set aside.
  2. For the custard, in a small bowl, pour 2 tablespoons water and sprinkle the gelatin over the top. Let the mixture stand until the gelatin softens, about 10 minutes. Meanwhile, heat the milk and cream in a large saucepan over medium heat until mixture just comes to a simmer.
  3. In a medium bowl, whisk egg yolks, sugar, rum extract (if using), cornstarch, vanilla extract and pinch of salt. Whisking vigorously, pour 1/2 cup or so of the hot milk into the egg mixture and rapidly combine. Pour the tempered egg mixture into the pot of hot milk, whisking quickly the entire time. Whisk in the softened gelatin. Place the pan over medium-low heat and whisk the mixture constantly until thick, about 5 minutes.
  4. Remove the vanilla custard from the heat and stir in the mascarpone (if desired, strain the mixture through a fine mesh strainer to remove any lumps or cooked bits of egg). Measure out 1 cup of the custard and place it in a medium bowl. Add the chopped chocolate and lightly stir. Let the mixture sit for 2-3 minutes then stir until the chocolate is melted and the mixture is smooth. Pour the chocolate custard into the cooled crust; smooth the top. Chill the pie until set, about 30 minutes, while letting the vanilla custard stand at room temperature. If the vanilla custard starts to form a skin, lightly press a piece of plastic wrap to the surface.
  5. Gently pour the remaining vanilla custard over the chilled chocolate layer. Pour slowly so the chocolate layer doesn’t get messed up. Smooth the top; chill until set, about 1 hour, or keep covered up to 1 day.
  6. When ready to serve, use an electric mixer at medium speed and beat the cream and powdered sugar in a medium bowl until the cream begins to thicken. Add the rum extract and vanilla; increase the speed to high and beat until stiff peaks form. Spread whipped cream over custard. Dust with cocoa powder. Cut into slices and serve (the topped pie can be made 4 hours ahead – chill uncovered).

recipe source

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Nutella Ebelskivers – ‘Cause it’s WORLD Nutella Day!

Of course I couldn’t skip World Nutella day, hey hey!

I realize I’m posting at the end of the day when everyone’s probably done licking their fingers of the delicious Nutella and smacking their lips in satisfaction. I get it. You’ve probably had every version of nutella dessert out there- except, you didn’t have this one! 

Ebelskivers. Hard name to pronounce huh? Well, these puffy cuties are originally from Denmark and they’re here to make your day brighter!

DSC_0560They’re basically round balls of yummy pancake filled with jam, or slices of apples, or – yes, Nutella! As you can tell, you need a special ebelskiver pan to make them. Cast iron of course. And though I am a baker in the family, I’m not the owner of this special pan can you believe it? My sister got it for her birthday cause she had it on her wishlist forever and that’s how I got to use it too. Now you know what is on my wishlist. ;)

DSC_0525So sometime in January we had two birthdays and we made special breakfasts for the birthday girls. And Ebelskivers was on the menu for one of them. I tell you, you never know you needed these ebelskivers in your life until you actually eat them!



For my sister’s birthday we made Nutella stuffed ebelskivers and others with strawberry jam. You can imagine my family roaming around the table as I was cooking them and popping one or two ebelskivers in their mouths as they waited. Nevertheless, they were thoughtful and left a whole plateful of ebelskivers to share when the birthday girl woke up for the surprise!

DSC_0522I admit, these ebelskivers may be a tad time consuming to make, but they’re worth it. The creative possibilities with them are endless too- since you can practically fill them with any fruit or jam of your choice!

DSC_0573There’s something quite satisfying too when you get to flip them over with long toothpicks or a fork and after they’re cooked- voila! You have a little ball filled with ooey gooey yumminess!




I know what you’re thinking- gotta get myself one of those ebelskiver pans! My sister would applaud you happily and say you are making one of the smartest purchases of your life ;) And no, she is not Danish.

You can find recipes online or usually when you buy ebelskiver pans you can use the recipe they give you with the pan. Here is the one we use.


  • 2 egg whites
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon baking soda


  • 1/2 teaspoon salt
  • 1 tsp vanilla essence (optional)
  • 1/2 tsp rum essence (optional)
  • 2 egg yolks
  • 4 tablespoons butter, melted
  • 2 cups buttermilk
  • Nutella, jam or apple slices for the filling
  • butter for frying
  • powdered sugar  to sprinkle on top or maple syrup


In a clean bowl, beat the egg whites until they form stiff peaks.
Then mix together the flour, baking powder, salt, baking soda in a bowl. Afterward mix the sugar, vanilla and rum essence and egg yolks together, add the melted butter and buttermilk at one time and beat until smooth. Mix together with the flour mixture. Then gently fold in the egg whites last.
Put about 1/2 tsp of butter in the bottom of each ebleskiver cup and heat until hot. Pour in about 1 tsp of batter into each cup. Then quickly put 1/2 tsp of nutella in the middle of each ebelskiver and lower the heat a little. Afterward add another 1/2 tsp of batter on top to cover and fill the cup. Then turn them quickly using a fork or two knitting needles or thin chopsticks. Continue cooking for about 1.5 minutes then take them out.

Sprinkle with powdered sugar or some maple syrup or extra chocolate syrup!


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Lemon Bars


Lemon bars are a favorite in our house. Ever since I first shared them with you here, (which, if you see the bad quality pictures you’ll know why I’m re-posting this!) I’ve made them over and over again! I can’t repeat myself enough in saying that I’m a #lemondessertlover


I especially love everything with lemon in the Spring! I think there’s just something so fresh and spring-y about a lemon dessert don’t ya think? ;) As you can see, I’m totally ready for Spring! We had a big rain storm yesterday, and you should’ve seen the wind!!! It was so fierce!


It literally kept me awake for a while last night! I can only imagine what a tornado must be like (I don’t even want to imagine it, it freaks me out!) :)



Today was sunny again (but cold!) and it’s the start of a new month. Hello February!! The flowers have already started to bloom, and we are that much closer to Spring, which is my favorite season after Summer.  #summerforever!



Oh! And it also means that we are two weeks away from Valentine’s Day! I don’t even want to think that far ahead into the year because for me, January passed kinda fast, and I’m not ready for the year to suddenly be halfway over…I mean, it just started!



But I agree with you that plans have to be made in advance (which is what I love to do) so I know that you’ll need this lemon bar recipe for Valentine’s Day! And that is the point of this whole blog post. I know that you were thinking about a lemon dessert, and that you didn’t know where to look, and happened to stumble upon my blog with these amazing lemon bars and now you really want to make them! Right?!? ;) ;) Of course right! :)



So look no further because you know what? These lemon bars are so, so easy to make, you can even make them a day in advance to save time! Actually, they’re even better the next day, or even refrigerated! Plus,  you can add fresh raspberries and whip cream to fancy them up!

Have a Sweet Day! 

Jessica the Baker

Lemon Bars



2 cups Flour

1 cup Powdered Sugar

1 cup Cold Butter

1/2 tsp. Salt


4 Eggs

2 cups White Sugar

1/3 cups Flour

1/2 cup Fresh Lemon Juice

Powdered Sugar to sift over the finished bars


Preheat the oven to 350 degrees. Prepare a greased 13×9 in. pan

In a bowl combine the flour, powdered sugar, butter, and salt. You want the dough to barely come together. But make sure it’s sturdy. Pour the crust into the pan and press the dough into a really firm crust with a spatula. Poke a few holes with a fork to release steam while par-baking the crust. Bake the crust for 15 min. It will barely golden. When you take it out, press the crust down with a spatula to release any steam bubbles that have formed, and to make a more compact crust.

While the crust is baking, make the filling. In a bowl whisk the eggs until fluffy. Add the sugar, whisking constantly so that the yolks are not “cooked” by the sugar. When the eggs and sugar are well combined, add the flour to the filling and mix well. Finally, add the lemon juice and whisk to combine. Pour the filling over the hot crust when it comes out of the oven. Return to the oven to cook for another 15 min. The lemon should just be set, and the top should have a tiny bit of golden color to it. Le the lemon bars cool completely before sprinkling with powdered sugar and and cutting into bars.


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Raspberry and Nutella Phyllo Dough Pop Tarts

 These Phyllo Dough Pop Tarts are a showstopper!! No one will ever know how EASY they are to make!!


 A few days ago we celebrated my oldest sister Becky’s birthday. My other sisters and I really wanted to make the day special for her, so we pulled our ideas together to make the decor as Pinterest-y as possible (since Becky is the artsy one, the stakes are high for the rest of us). Thankfully we had a lot of help from Pinterest! :)


I was mostly in charge of the food (meaning cake and breakfast), so my sisters take all the credit for the beautiful decor. Everything turned out lovely! The theme was gold and pink, and they were really able to pull it off! Abby made the gorgeous “air balloon” centerpiece, and we even found flowers to match the whole color theme.


For breakfast I wanted to make something light and easy, but still a festive treat. That’s kind of hard to think about since all the fancy-looking desserts take a while to make. So it was back to Pinterest for ideas. I knew I had some Phyllo Dough in the freezer, and when I saw these Phyllo Dough Pop Tarts recipe, I knew I had the perfect breakfast!!



 It literally took me no time to assemble these pop tarts, and soon I had a delicious dessert/breakfast done in less than an hour! Now that’s what I call a great Pinterest find! ;)



 As much as I love traditional Pop Tarts, I’m so glad I found a great substitute for the times I’m in a pinch and I need something fast! And let me tell you, they are super delicious! These were a great success in our family, and everyone loved them!




These will definitely make their appearance on our breakfast table again! What’s great about these is that you can use any jam you have on hand. I had raspberry jam and Nutella on hand so that’s what I used, but I can only imagine how delicious these would taste with strawberry, berry, or even apricot jam.  Oooh! Now I want to make them again to try all the different flavors possible!! :)



I mean, who doesn’t love phyllo dough with just about any filling? I know I do! :)


So the next time you want to impress your guests, make these Phyllo Dough Pop Tarts! They’ll think you’re a genius and a great baker, but only you and I will know the secret: these pop tarts are easy peasy, and you just saved yourself an hour of baking! :)

Have a Sweet Day! 

Jessica the Baker

Raspberry & Nutella Phyllo Dough Pop Tarts


1 lbs. box of phyllo dough
1 cup raspberry jam
1 cup nutella
1 stick of butter (melted)

For the icing:

1 1/4 cups of powdered sugar
2 tsp. vanilla
1 tsp. lemon juice


Preheat your oven to 350 degrees F. In a 9×13 in. pan place five sheets of phyllo dough, brushing each one with melted butter. Spread about 3/4 – 1 cup of raspberry jam over the entire surface of the dough. Place another five sheets of phyllo dough over the jam, making sure you brush each one with melted butter. Repeat the process with Nutella. Pre-cut the pop tarts in the pan (leaving them in the pan) before you bake them for about 15-20 min. Make sure you they’re not overly golden brown as they tend to dry out too much and become too crunchy. You want a light golden. Remove from oven and let them cool a little.

To make the icing, mix the powdered sugar, vanilla, lemon juice and as much milk as you need to make a thick but pourable icing. Drizzle the icing over the pop tarts and enjoy! Serve with fruit and whipped cream!


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Honey Tea Cake

This Honey Tea Cake is a decadent cake that  shouts elegance to your guests!


 Now that the new year is here and all the holidays have passed, lets get back to everyday yummy desserts! I’ve been feeling this winter weather even here in CA! I’m freezing in the early morning when it’s around 45-50 degrees! :)



 I’m sure a lot of you are drinking either coffee, hot cocoa, or tea to stay warm. Who wouldn’t want a cake like this to go with their hot drink!?! :) Whether you have it for breakfast during the week, as a dessert for your guests, or just because you want something sweet, this Honey Tea Cake with satisfy your sweet tooth. It’s like a pound cake, but it is infused with a honey syrup that just brings the cake to a whole new level!



   My family and I are big honey lovers! We use it in just about everything, and try to use white sugar as little as possible. So when I saw this cake on Pinterest I immediately pinned it and wanted to try it! But since work and school have had me swamped, this recipe has been pushed to the farthest corner of my mind (actually, out the window!:))



 Until today when I came home from work and saw that my sister took the initiative to bake it for me! Sisters are the best I tell ya! :) And of course my other sister who is my amazing photographer took these great pictures for me so that I could have something to share with you all since my blog has been sooo dead. :)



 So I really hope you can give this amazing recipe a try! You can really taste the delicious sweetness from the honey coming from that syrup that is poured on top. My dad also sprinkled some lemon juice on it, and it really brightened the whole cake. You can also add fruits like raspberries or blueberries to make it more special. Either way, it’s super delicious! Especially if you eat it with your tea! :)


Honey Tea Cake collage


Have a sweet day!

Jessica the Baker


Honey Tea Cake

Based on a recipe from the cookbook, Miette by Meg Ray. Published in 2011 by Chronicle Books LLC, San Francisco, USA.

  • 12 oz (2¾ cups) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8 large egg yolks
  • 2 large whole eggs
  • 8 oz (1 cup) heavy cream
  • 1 teaspoon vanilla extract
  • 11 oz (1½ cups) sugar
  • 11 oz (1 cup + 6 tbsp) unsalted butter, at room temperature
  • ¼ cup honey, warmed and diluted with 2 tablespoons water to make syrup
  • powdered sugar for dusting
  1. Liberally butter four 5 x 3-inch or two 8 x 4-inch loaf pans and dust with flour. Tap out excess.
  2. Preheat oven to 350 F ( C).
  3. Sift together the flour, baking powder, and salt into a small bowl. In another small bowl, stir together the egg yolks, whole eggs, cream, and vanilla.
  4. In the bowl of a mixer fitted with the paddle attachment or with a handheld whisk, combine dry ingredients and the sugar. Mix on medium speed for 30 seconds.
  5. Reduce the speed to low, add the butter and half of the egg mixture, and beat until incorporated, about 2 minutes. Raise speed to medium-high and beat for 2 minutes to add air.
  6. Return speed to low, add the remaining egg mixture, and beat just until incorporated, 2 to 3 minutes longer.
  7. Divide the batter between the prepared pans and bake until the tops are golden brown and tester inserted in the center comes out clean, about 20 to 25 minutes for the small loaves and 35 to 40 minutes for the larger loaves.
  8. Transfer the pans to the wire racks and immediately brush or drizzle tops with honey syrup. Run an offset spatula around the edges to release the cake. Let cool in pans for another 20 minutes before inverting onto the racks.
  9. Serve right away or wrap the cakes tightly in plastic and store at room temperature until ready to serve. Can be refrigerated in airtight container for up to 3 days, or frozen for up to 2 months.



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Bitty Bite Pecan Pies

You HAVE to make these Bitty Bite Pecan Pies for Thanksgiving this year! There’s just something so deliciously nutty and caramel-y tasting about pecan pies, and I just can’t get enough of them!! Also, these are a more natural version since they don’t have corn syrup! 






Bitty Bite Pecan Pies



1 cups flour
1 sticks (1/2 cup) really cold butter
2 Tbsp. icy water
1 Tbsp. vinegar
1/4 tsp. vanilla
pinch of salt


1 cups light brown sugar
1/4 cup white sugar
1/2 cup butter (melted)
2 eggs
1 Tbsp. flour
1 Tbsp. milk
1 tsp. vanilla
1 cup finely chopped pecans


Place the water & the vinegar in the freezer. Meanwhile, cut the butter into the flour and salt with a pastry cutter. Add the vanilla, vinegar, and water, and mix until dough forms. If it’s too crumbly, add another tablespoon of water. Wrap the dough in plastic foil, and refrigerate it for at least one hour.

Roll out your dough on a lightly floured surface about 1/8 in. thick. and cut out 5 in. rounds. Place each round in a cupcake pan. Preheat oven to 400 degrees F.

In a large bowl beat eggs until frothy and stir in melted butter. Stir in brown sugar, white sugar, and flour. Mix well. Last add the milk, vanilla, and pecans. Pour filling evenly in each pie shell. Bake for 10 min. at 400 degrees, and then reduce temperature to 350 degrees and bake for 20-30 min. or until set and golden brown. Let the pies cool completely until you serve.


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Bitty Bite Pumpkin Cheescakes

In my opinion, Thanksgiving is not Thanksgiving without pumpkin pie! How about Bitty Bite Pumpkin Cheesecakes to bring it up a notch?? I don’t think anyone would complain…as a matter of fact, they might thank you extra hard and become your best friend! ;)  







Bitty Bite Pumpkin Cheesecakes



3 cups crushed graham crackers
9 Tbsp. melted butter


3 8 oz. packages cream cheese (room temperature)
1 1/3 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup sour cream
1 15 oz. can pure pumpkin puree
1/2 Tbsp. pumpkin pie spice


Line a cupcake pan with cupcake liners. Combine crumbs and butter. Spoon about 2-3 tablespoons in each cupcake form and press it until it’s pretty compact.

In a large bowl beat together cream cheese and sugar on low until blended. Add vanilla, and eggs one at a time. Add sour cream, pumpkin puree, and pumpkin pie spice. Mix until blended. Evenly fill each cupcake form.

Bake at 300 degrees F. for 20-30 min. until edges are just set and center jiggles slightly. Turn oven off and partly open oven door. Cool the cheesecakes in the oven for 1 hour. Remove from oven and cool completely. Chill for several hours or overnight. Serve with whipped cream and enjoy!

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Bitty Bite Apple Galettes

 Bitty Bite Apple Galettes are sure to be a star on your Thanksgiving table this year! Enjoy this decadent and elegant dessert without guilt because they’re bitty bite! :)  













Bitty Bite Apple Galettes



2 cups flour
2 sticks (1 cup) really cold butter
4 Tbsp. icy water
2 Tbsp. vinegar
1/2 tsp. vanilla
pinch of salt


8 medium apples
8 Tbps. sugar
1/2 tsp. cinnamon
1 Tbsp. lemon juice

raw sugar

Place the water & the vinegar in the freezer. Meanwhile, cut the butter into the flour and salt with a pastry cutter. Add the vanilla, vinegar, and water, and mix until dough forms. If it’s too crumbly, add another tablespoon of water. Wrap the dough in plastic foil, and refrigerate it for at least one hour.

Peel and core your apples. Slice your apples thinly, and place in a bowl. Toss the apples with the sugar, cinnamon, and lemon juice.

Roll out your dough on a lightly floured surface about 1/8 in. thick. Cut 6 in. rounds. Put about 10 slices on a round of dough. Fold the edges around the apples and place on a baking sheet. After your done with all your galettes, brush the edges with milk or cream, and sprinkle some raw sugar. Bake at 350 degrees for about 15-20 min. or until golden brown.

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My first Giveaway!



It’s a good day when you get free stuff!

Today I have my very first giveaway for you all…because you are special, because you make my blog worth the hard work, because by reading my posts you are my blogging friend. Being a friends means you share things, and the best things (in my opinion) are kitchen things! 

I am super excited to pair up with my sister Rebekah @ Miss Pencilette to bring you this awesome giveaway! She is an artist and enjoys doing all kinds of creative things, like cards, and drawings, and wood burning. She hand made these beautiful bamboo spoons with her wood-burning pen! And a lovely, whimsy frame-able drawing with a quote for all the foodies out there! 


  • There will be two winners!
  • Each winner will receive 2 bamboo spoons and 1 illustrated “Cooking is Love Made Edible” piece (frame not included) 
  • The giveaway will last till next Friday (23rd), and the winners will be announced Saturday!
  • To Enter the giveaway, visit my Facebook page, and Instagram account!


For all early birds out there, this is also a great time to get Christmas gifts or Thanksgiving decor! Check out my sister’s Etsy shop for a variety of cute woodburned home-decor you can get for your friends, family and loved ones! They make for great stocking stuffers, housewarming gifts, or just because gifts. She just opened her etsy shop recently so I’m sure she would be very encouraged if you show her support! She plans on adding a lot more items to it soon. 




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