Browsing articles in "Uncategorized"
Nov 18, 2015

Pumpkin Cream Trifle with Gingersnap Sponge Cake


As much as I adore Christmas (fa-la-la-la-la!!!), it’s Thanksgiving that I love even more. The all-day cooking, the donning of stretchy pants, the gathering around the table without all the stress of shopping and buying and buying more and exchanging gifts. Thanksgiving is about comfort and reflection, family and home, and filling up our souls by eating like horses. And really, what’s better than that? Actually, this reminds me of a time when I was about 10 years old, returning to my mom’s house after spending a week with my dad during summer vacation. My mom asked what I’d like for dinner when I got home and I asked for Thanksgiving. And by God, my mother delivered Thanksgiving in July. This is evidence not only of how awesome my mom is and how wacky of a child I was, but that Thanksgiving has always, always felt like home to me.

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Nov 14, 2015

It’s Me! Just Checking In!

Screen Shot 2015-11-14 at 2.17.00 PM

OH HELLOOOOO. It’s been a bit since I’ve visited this space, but I’ve got solid reasons, I swear. Namely a huge move that’s landed us in a new house and all the stress and insanity that comes with it. And when you throw two little kids into the moving mix (one of whom personifies The Terrible Twos), even the simplest to-do list takes about five times longer than it should. There’s been a lot of running around like a crazy person, eating too much take-out, not knowing exactly what day it is, and many learning curves when it comes to sprucing up a 100-year-old house. (And no, I’m not exaggerating on that number–she was built in 1917. Which is how I’ve been feeling most mornings lately. Creak, ow, crackle.) It enough to make anyone a little nuts. I’ve downloaded two Justin Bieber songs this week. I don’t know who I am anymore, is what I’m saying.

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Oct 6, 2015

Marble Texas Sheet Cake


There are cakes to impress, and then there are cakes to act as a balm. I’m a fan of both, of course, but give me a cake that can comfort like none other and I’m sold. No fussy frostings, no putting on cakely airs, just bake, cut, and serve straight outta the pan. Preferably on a paper plate. Even better is when said comfort cake is actually beautiful enough to impress, dead simple and keeps on the counter for several days of “just a sliver” eating. If I’m being real, though, for me that means a sliver after breakfast, a sliver after lunch, a sliver around 3:30 p.m. when my exhausted self is dying for coffee and a little bit of sugar. And then of course a “real-sized” piece for dessert, after dinner. All of that adds up to a  criminal amount of cake in a day, really. But when a cake is just that good, you’re willing to be arrested for your eating habits.

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Jun 17, 2015

Secret Ingredient Blueberry Pie


I used to be the queen of multitasking. Before children, I had the awesome ability to keep all kinds of balls in the air–thoughts, plans, chores, jobs, appointments, workouts, clicking off items on my to-do list with relative ease. (Never mind that I always thought OMG I’M SOOOO BUSY AND EXHAUSTED. Heh, heh, little Shauna. Weren’t you so sweet and naive in your perceived level of craziness? You had no idea what was coming, love. Why don’t you and your tiny jeans go and spend three hours getting a haircut and highlights without having to find a babysitter and try and wrap your brain around it. You can’t even.)

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May 26, 2015

World’s Best Cake

World's Best Cake

First things first: for once, I’m not just spazzily doling out superlatives: the name of this cake is not of my doing. Also called Kvæfjordkake, this cake was popularized in the 1930s in Kvæfjord, a tiny town in northern Norway. It has been a national sensation ever since, and several years ago, this heavenly specimen was given the title of “verdens best” (world’s best) by the country itself.

My friend Luisa informed me that this style of meringue-topped cake has German roots as well, baked in round pans with the name Himmelstorte, but I’m not here to start a war or anything. As far as Norway is concerned, however, it’s a cake that comes with literal accolades, people. It’s enough to make me want to move to Norway right now. Who can resist a magical land where people so highly regard cake? And birth so many supermodels? LET’S ALL GO.

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Apr 21, 2015

My Week in Sweets and Greens


Now that the new book has been out in the world for a solid month, I’ve found myself with a few more pockets of time here and there to do some really fun things that have absolutely nothing to do with the book. For example, going to a lovely event to celebrate someone else’s book, doing an entire load of laundry from start to finish (and even putting it away!), and baking with absolutely no intention of extensively photographing it or writing about it (although I will still occasionally Instagram it, because if I don’t do that, did it ever really happen?). As we usher in a new week, I thought I’d share a couple particularly delicious bites from the last one. Oof. It was carnival of go-big-or-go-home greatness.

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Apr 1, 2015

Sweetapolita’s Jumbo Frosted Animal Cookies


Spring is in the air! Sunshine, warm (-er) breezes, new produce, longer days (sort of great because of that aforementioned sunshine and warmth, sort of not because I have a two-year-old who wakes up when it’s still dark and sprints like Usian Bolt all day, so come 3:30 p.m., I’m seeing Care Bears). It’s also a season that brings with it lots of new inspiration in the kitchen, and a chance to start baking with fun new ingredients and sweet splashes of color, a welcome change after a long season of golden brown comfort baking (not that there’s anything wrong with that, of course).

That color could be fresh seasonal fruits, but it could also be the kind of color that makes you feel like a real artist while baking, using all kinds of edible paints and adorable decors, something I don’t get to do nearly enough of these days. When a book lands on your doorstep that makes you want to sprinkle-toss and bust out the gel food colorings and more or less become a much more Pinteresting version of yourself, you know you’ve struck cookbook gold.

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