How often have I said I (Sonia) am not a baker? Probably around a million times. However, my mindset is slowly changing ever since I received a beautiful KitchenAid mixer from Adam for our seventh dating anniversary. Seriously, I am absolutely in love with it and it is giving me the urge to bake. Combine that with a coworker/friend’s birthday last week and you have these amazingly moist red velvet cupcakes with cream cheese frosting adapted from Divas Can Cook.
Pancakes are really really hard not to love. As a very picky child they were one of the few foods I loved to eat. Once I grew older and my tastes more sophisticated I began to prefer savoury breakfast foods over sweet. Though I may rarely make them or eat them anymore, I still have love for those little fluffy cakes of goodness. Now I eat them like an adult. What does this entail? Well, these ones I made for dinner and enjoyed with a glass of wine while watching my newest fascination, American Horror Story. Okay, maybe not so adult-like and those are three things that definitely should not go together in any way, shape or form. However, having successfully tested these carrot cake pancakes I can guarantee there will be a lot more of that taking place in this apartment in the coming months.
Welcome to our first post of 2014! Adam (my boyfriend) and I had a low key NYE where I made some appetizers and we watched movies. I have to say at first I was hoping to do something more extravagent but it was really nice to have a relaxing night with just the two of us. One of the appetizers I made was these cream cheese stuffed mushrooms. They were delicious but also VERY filling for an appetizer – even though I halved this recipe they are pretty rich. I would definitely make them again to bring to a party with more people, but probably not for just the two of us.