I Sing In The Kitchen

Baked Camembert Pasta Alfredo

Posted on March 31, 2024 by I Sing In The Kitchen

Baked Camembert Pasta Alfredo

Jesus look at the time

It’s pasta time around here today.

Baked Camembert Pasta Alfredo is a one pan wonder. Cheesy alfredo gets even cheesier by baking Camembert into it. Spinach and prosciutto pair beautifully with the other flavors.

Baked Camembert Pasta Alfredo

Ingredients:

250g wheel of Camembert cheese
2 garlic cloves, sliced
2 rosemary sprigs, leaves picked
3 Tbs olive oil
200g tagliatelle pasta
200ml heavy cream
1 cup baby spinach leaves
3 Tbs grated Parmesan cheese
4 slices prosciutto, torn into small pieces

Directions:

1. Preheat oven to 400℉/200℃.

2. Slice the Camembert in half through the horizontally and put one half, cut-side up, in a large round baking dish or oven safe skillet. Set the other half aside.

3. Scatter half of the garlic slices and half of the rosemary leaves over the cheese and drizzle with 1 tablespoon of the olive oil. Bake for 15 minutes until very soft and golden at the edges.

4. Meanwhile, cook the pasta in a pan of boiling salted water until al dente. Drain, reserving a cup of the cooking water.

5. Put the pasta, cream, spinach and 2 tablespoons of the Parmesan into the baking dish with the Camembert. Season with salt and pepper then add a splash of the reserved cooking water, breaking up the Camembert until everything is coated in the sauce.
Baked Camembert Pasta Alfredo

6. Put the other half of the Camembert on top of the pasta, cut-side down. Pierce a few holes in the rind and sprinkle with the remaining garlic and rosemary. Place the prosciutto pieces over the pasta and sprinkle with the remaining Parmesan. Drizzle the remaining oil over the dish and bake for 10 minutes until the cheese has melted. Serve straight from the baking dish.

Serves 2-3

Recipe from BBC GoodFood
Baked Camembert Pasta Alfredo

What time is it?

Music time!

This chirpy tune from AnimatedJames is the stuff good moods are made of.

“Trust me I’ll be fine
As long as I have
My alone time”

Check out AnimatedJames on Bandcamp where you can buy the music.

Cheers!

Posted in Pasta | Tagged AnimatedJames, James William Barkley III | Leave a comment

TikTok Phyllo Crinkle Cake. Listening To Noah Kahan.

Posted on March 10, 2024 by I Sing In The Kitchen

TikTok Crinkle Cake

I wanted to kick things off with a funny TikTok. While I was scrolling around the website I came across a whole slew of videos with #stickseason highlighting Vermont’s very own Grammy-nominated musician Noah Kahan, who was in my daughter’s high school class and is a friend of my son’s.

Here are a few that I love*.

@gilmoregirlstok stick season is so gilmore girls fall coded 🍂🕯☕️ #gilmoregirls #gilmoregirlstok #gilmoregirlsedit #lorelaigilmore #rorygilmore #lorelaigilmoreedit #rorygilmoreedit #lukedanes #gilmoregirlsaesthetic #fallaesthetic #gilmoregirlsfall #gg #ggedit #starshollow #lukesdiner #oliviarodrigo #stickseason #stickseasonnoahkahan #noahkahan #oliviarodrigoedit #stickseasonedit #noahkahanedit ♬ original sound – livies hq ❤️

@kennal_cheyenne My forever singing partner❤️ #motherson #greifandloss #griefjourney #kitchenconcerts #trending #stickseason ♬ original sound – Kendall

@bosscat_worldwide When your 3 year old loves @Noah Kahan and requests his every car trip #stickseason #fy #huddotok #noahkahan ♬ original sound – bosscat_worldwide

@jonathantilkin never been to vermont but we love this song!! 🫶🏻@laurenspencersmith @Anthony Gargiula #noahkahan #stickseason #sing @Noah Kahan ♬ original sound – jonathantilkin

@goldenlifeofdennis Stick Season (Dog Version) 🪵 #dog #StickSeason #noahkahan #music #cover #remix #puppy #fyp #song #dogs ♬ original sound – M. Spano

@abbieadventures 🍁🧡🍂 #autumn #fall #stickseason #scotland #visitscotland #scotlandinfall #scotlandinautumn #lochlomond #glasgow #edinburgh ♬ original sound – livies hq ❤️

* (A little side note: I have never embedded TikToks into a post. When I preview it looks like the intended video plays once before giving more watch options on each of the TikTok users accounts. I’m really sorry if the videos don’t work right…I did my best).

Moving right along…

I am not a big TikTok user apart from checking out the funny ones my daughter forwards to me every now and then (and my dive into the site for today’s blog post). I have, however, checked out the platform when I come across recipes on the internet that went viral because of TikTok videos.

Crinkle Cake, a confection of buttery pastry with a crisp top and soft, custardy layers underneath is fun and delicious.

The cake is made up of sheets of phyllo dough, folded together like an accordion, that are splashed with butter. The layers get a pour over of vanilla custard and are finished with a drizzle of lemony sugar syrup.

The recipe below gives quantities to make in a 13 x 9-inch pan. I halved the recipe (empty nest you know) and baked in an 8 x 8-inch pan. It turned out great.

The original TikTok on making the cake can be found here.

TikTok Phyllo Crinkle Cake

Ingredients:

1 (1 lb) package phyllo dough (I like Athens)
1 cup butter, melted
Custard (recipe follows)
Lemon Syrup (recipe follows)
Pistachios and/or fruit (such as rasperries or blueberries) to sprinkle on top (optional)

Directions:

1. Thaw phyllo dough in refrigerator overnight.

2. Preheat oven to 350°F. Line a 9 × 13-inch pan with parchment paper.

3. Working with two sheets of phyllo dough at a time (stacked one on top of the other), hang sheets from your hands and fold into a loose accordion about 1 inch thick. Watch how to do this here. There are other really good how-to photos and suggestions for flavor variations here.

4. Place the pleated phyllo in prepared pan, folds facing up, and repeat until all phyllo dough has been used.
TikTok Crinkle Cake

5. Bake phyllo for 10 minutes.

6. Remove pan from oven and drizzle the melted butter evenly over the phyllo dough. Return to oven and bake for an additional 10 minutes.

7. While the phyllo is baking, prepare the custard.

8. Remove phyllo from the oven and pour the custard evenly over the top. Return to oven, and bake until the top is golden and crispy, about 35 minutes.

9. When the baking time is nearly up, prepare the syrup.

10. When cake is baked and golden, remove the pan from the oven and drizzle the warm syrup evenly over the top. Sprinkle with pistachios and/or fruit, if using.

11. Allow cake to cool then cut into squares and serve. Cake is best the day it is made, but will keep for 2 to 3 days.

Serves 12

Custard

Ingredients:

1 cup milk
2 eggs
1 cup sugar
1 tablespoon vanilla extract
1 teaspoon vanilla

Directions:

1. Whisk together the milk, eggs, sugar, and vanilla extract in a large measuring cup or bowl with a spout. (Makes it easier to pour).

Lemon Syrup

Ingredients:

1 cup sugar
1 cup water
1 teaspoon lemon juice

Directions:

1. In a small saucepan over medium heat, combine sugar, water, and lemon juice.

2. Bring to a simmer and continue cooking until the syrup slightly thickens, about 10 minutes. You don’t want it to thin so as not to make the finished dessert soggy. Remove from heat.

Recipes slightly adapted from Our Best Bites
TikTok Crinkle Cake

I have featured songs by Noah Kahan a few times here at ISITK. Those posts were well before he exploded to stardom and became a Spotify sensation and filled concert stadiums. I’ve seen him a few times live and it’s always an amazing show.

Here I am with Noah after he performed on the Dartmouth green in 2019.
Me with Noah Kahan

And did I mention he was the musical guest on Saturday Night Live this past December?

Here is Noah on SNL performing the outrageously catchy tune in all of the TikToks at the start of this post.

And the audio.

I wish Noah lasting success as he continues to captivate fans from all over the world with his special brand of folksy pop rock.

Check out Noah Kahan on his Website where you can learn of upcoming world tour dates and buy his music.

Cheers!

Posted in Cake, Dessert | Tagged Noah Kahan, Stick Season, TikTok | 1 Comment

Chocolate Mousse Torte. New Music From KiNG MALA.

Posted on February 15, 2024 by I Sing In The Kitchen

Chocolate Mousse Torte

The best part of this week, for me, was all the memes that came out of that aggressive interaction between Travis Kelce and his coach at the Super Bowl on Sunday.

If you have someone with anger management issues in your life, make them a Chocolate Mousse Torte to get them to calm down. Sublimely sweet and delightfully quick and easy to make, it’s much more enjoyable than making jokes about a bushy-bearded, entitled athlete bullying his 65 year old coach.

Chocolate Mousse Torte

Ingredients:

2 packages (3 ounces each) ladyfingers, split
2 cups milk
3 packages (2.8 ounces each) chocolate mousse mix (such as Nestlé European Style Mousse Mix)
3 cups whipped topping (such as Cool Whip)
Fresh raspberries

Directions:

1. Line the bottom and sides of a greased 9-inch springform pan with ladyfingers.

2. In a large bowl, beat milk and mousse mixes on medium speed for 1 minute. Scrape the sides of the bowl then mix on high for another 2 minutes or until thickened.

3. Remove half of mousse to another bowl and fold in 1/2 cup whipped topping. Spread over ladyfinger crust.

4. Fold remaining whipped topping into remaining mousse. Spread over the first layer.

5. Refrigerate for 4 hours or overnight. Garnish with raspberries to serve.

Serves 12

Recipe from Simple & Delicious Magazine
Chocolate Mousse Torte

This one goes out to all the bullies out there.

“Mmm, you’re so unbearable
Like a damn mosquito
So self important,
but we know”

Check out KiNG MALA on her Website where you can learn of upcoming European tour dates and get her music.

Cheers!

Posted in Dessert | Tagged KiNG MALA | Leave a comment

Gyoza And Greens With Chile Butter. New Music From Hairpin.

Posted on February 1, 2024 by I Sing In The Kitchen

Gyoza And Greens With Chile Butter

Dinner takes an unexpected turn with this intriguing dish.

Gyoza dumplings are pan fried in chile butter before being laid on a thick bed of labneh laced with garlic. This all gets topped with sautéed kale, toasted pine nuts and torn mint. There is so much going on texturally and flavor-wise that you will be so glad you jumped in and made this unusual meal.

Gyoza And Greens With Chile Butter

Ingredients:

1 cup labneh or plain whole-milk Greek yogurt
2 garlic cloves, minced
¾ tsp kosher salt, divided, plus more
2 Tbs pine nuts
2 Tbs extra-virgin olive oil
24 store-bought beef, chicken, or vegetable gyoza
4 Tbs unsalted butter
1 tsp Aleppo-style pepper (you can substitute chile powder or crushed red pepper)
½ tsp ground cumin
¼ tsp smoked paprika
1 bunch Tuscan kale, ribs and stems removed, leaves torn
2 Tbs torn mint leaves

Directions:

1. Mix together the labneh, garlic cloves, kosher salt, and 1 tablespoon of water in a small bowl. Spread mixture on a platter. Set aside.

2. Toastthe pine nuts in a dry large skillet over medium heat, tossing occasionally, until golden brown, about 2 minutes. Transfer to a small bowl and allow to cool.

3. Heat 1 tablespoon of the extra-virgin olive oil in same skillet. Working in 2 batches and adding remaining tablespoon extra-virgin olive oil between batches, cook the gyoza in a single layer, undisturbed, until golden underneath, about 2 minutes. Pour 3 tablespoons of water into skillet, cover, and cook until gyoza are cooked through and deep golden brown on bottom, about 3 minutes. Transfer gyoza to reserved platter with labneh mixture.

4. Decrease heat to low and melt the butter in the skillet. Add the Aleppo-style pepper, cumin, smoked paprika, and salt. Stir until fragrant, about 30 seconds. Pour half of this chile butter into a small bowl and set aside.

5. Add kale, a pinch of salt, and 2 tablespoons of water to chile butter in pan. Cook, stirring occasionally, until kale is wilted, about 2 minutes. Spoon over gyoza.

6. Spoon reserved chile butter over gyoza then top with pine nuts and the mint leaves.

Serves 4

Recipe from Bon Appétit

Gyoza And Greens With Chile Butter

Time to rock out with this slice of indie from NYC-based band Hairpin.

Check out Hairpin on the band’s Website.

Cheers!

Posted in Main Courses | Tagged Hairpin | Leave a comment

Gingerbread Popcorn. ISITK Is 13 Today!

Posted on January 6, 2024 by I Sing In The Kitchen

Gingerbread Popcorn

If there is gingerbread here, it must mean another birthday for the blog.

We’ve got a teenager on our hands now. Given that my youngest human child just turned 20, it feels good that this I Sing In The Kitchen baby of mine can keep my home youthful for just awhile longer.

Thank you to everyone who makes this space such a happy one for me.

Now go make this easy popcorn recipe that exudes all of the sublime flavors of gingerbread. Yummy.
Gingerbread Popcorn

Gingerbread Popcorn

Ingredients:

16 cups popped salted popcorn (from a 6.4-oz bag)
10 oz pretzel twists or pretzel thins, chopped
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups packed light brown sugar
1 cup unsalted butter
2/3 cup light corn syrup
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350°F.

2. Stir together popcorn and pretzels in a very large heatproof bowl. Combine cinnamon, salt, baking soda, ginger, cloves, and nutmeg in a small bowl.

3. Place sugar, butter, and corn syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and a candy thermometer reads 255°F, about 15 minutes. Remove from heat then stir in spice mixture and vanilla.

4. Working quickly, immediately pour sugar mixture over popcorn mixture. Use a large spoon to toss until fully coated. (Sugar mixture cools and hardens very fast. Don’t worry if every bit of the popcorn is not coated…it’s still delicious in the end.)

5. Divide popcorn mixture between 2 baking sheets lined with parchment paper. Bake until slightly darkened, about 10 minutes.

6. Let cool completely on baking sheets, about 30 minutes. Break into pieces. Store in an airtight container.

Makes a lot

Recipe from Real Simple
Gingerbread Popcorn

One man a cappella group, Julien Need, is here to sing to the birthday blog.

Check out Julien Neel on Bandcamp where you can buy his music.

Cheers!

Posted in Snack | Tagged Julien Neel | Leave a comment

Short And Sweet. Gwyneth’s Ice Cream With Caramelized Marcona Almonds.

Posted on December 12, 2023 by I Sing In The Kitchen

Ice Cream With Caramelized Marcona Almonds

↑↑↑

That’s what usually comes to mind when I think of Gwyneth Paltrow. Then I came across this recipe for Caramelized Marcona Almonds that she shared with Glamour Magazine back in 2008 when she was promoting her cookbook and PBS TV series Spain…A Culinary Road Trip. Now I know she has good taste in food.

Marcona almonds from Spain, which are rounder, softer, and sweeter than the ones from California, are the star here. They are briefly cooked with sugar and olive oil until the sugar caramelizes and coats the nuts. Served over ice cream, this upscale brittle makes dessert a breeze.

Gwyneth’s Ice Cream With Caramelized Marcona Almonds

Ingredients:

1/4 cup Marcona almonds
1/4 cup sugar
1 Tbs extra-virgin olive oil
1 pint vanilla ice cream
4 tsp amaretto liqueur

Directions:

1. Toss almonds with sugar and oil in a non-stick skillet. Cook over medium heat, stirring occasionally, until the sugar melts and turns brown and the almonds are toasted. This will take about 4 minutes…watch carefully so the sugar does not burn.
Ice Cream With Caramelized Marcona Almonds

2. Transfer almonds to a baking sheet lined with foil or parchment. Allow to cool until hardened, about 30 minutes, then coarsely chop the nuts.

3. Divide the ice cream among 4 serving dishes. Sprinkle with the caramelized almonds and a drizzle of amaretto.

Serves 4

Recipe from Spain…A Culinary Road Trip by Mario Batali and Gwyneth Paltrow
Ice Cream With Caramelized Marcona Almonds

Here’s a short song. Paired with this post, the lyric “Take a little look inside”, has some Se7en to it.

And a sweet song. I just love how the music gets all calm at the end when the lyrics are finished.

“I’ll lay me down
if it means I stand up for you
I don’t even know
what it means to love you yet
But every single day
it’s getting stronger”

Check out Broadway Danny Rose on Bandcamp where you can buy their music.

Learn more about The Wisers on Bandcamp where you can get the music.

Cheers!

Posted in Dessert, Ice Cream, Short And Sweet | Tagged Broadway Danny Rose, The Wisers | Leave a comment

Microwave Mug Omelette. Listening To nasmore.

Posted on November 16, 2023 by I Sing In The Kitchen

Microwave Mug Omelette

A little microwave magic and a mug will get you this light and fluffy omelette in less than 5 minutes. Perfect for breakfast on a busy morning or for a fun afternoon snack.

Microwave Mug Omelette

Ingredients:

1 tsp salted butter
1 tsp chopped shallot
2 eggs
1 Tbs chopped parsley
1 Tbs sweet red pepper, diced
1 Tbs chopped chives
1 Tbs grated cheddar

Directions:

1. Put the butter and shallot into a microwave safe mug.

2. Microwave for 30 seconds, then remove from the oven and stir. Allow to cool slightly, then swish the butter and shallot around the mug to lightly coat the sides.

3. In a small bowl, beat the eggs with a fork, then add the parsley, peppers, chives, cheese and a small pinch each of salt and black pepper.

4. Pour the egg mixture into the mug and return mug to the microwave. Microwave for 20 seconds. Open the microwave and stir the egg mixture. Microwave another 20 seconds and stir again. Finally, cook for another 20 seconds, during which time the egg will start to set.

5. Remove the mug from the microwave and let stand for 1 minute. If the omelette is not set enough, put it back in microwave on 50% power for no more than 20 seconds.

Serves 1

Recipe from BBC Good Food
Microwave Mug Omelette

‘Welcome To Hell’ is an outrageous tune from nasmore, an artist out of Saskatchewan, Canada.

Vlad, in an email from the band, recommended some hellish egg recipes to accompany the song. Check out these Deviled Eggs and Eggs In Hell, a spicy Middle Eastern dish of poached eggs in a fiery hot tomato sauce. I have not tried them, but have both recipes bookmarked. They look yummy.

Check out nasmore on Instagram (for a storyline to accompany the song) and the band’s Website. You can buy the music on Bandcamp.

Cheers!

Posted in Breakfast, Snack | Tagged La Strange, nasmore, Neil Taylor | Leave a comment

Werewolf Sliders

Posted on October 27, 2023 by I Sing In The Kitchen

Werewolf Sliders

Q: What do you call a wolf that notices everything?

A: Awarewolf.

Halloween’s coming up soon. How about some cute Werewolf Sliders to serve for dinner?

Werewolf Sliders

Werewolf Sliders

Ingredients:

14 oz package pulled pork or homemade pulled pork (recipe here)
1 pound green beans, cut into 2-inch long lengths
12 green olives
3 black olives, halved
6 dill pickle spears
6 slices provolone cheese
12 bread & butter pickles
12 King’s Hawaiian Original Hawaiian sweet dinner rolls

Directions:

1. Heat pulled pork according to package directions (or make your own).

2. Slice dinner rolls in half. Separate the top half from bottom half.

3. Spoon a portion of the BBQ pulled pork onto bottom half of rolls.

4. Slice cheese to create “teeth and fangs” & then place on top of the pulled pork. You can also use purchased plastic fangs for some of the sliders.

5. Place top half of rolls on top off the pulled pork, creating a slider.

6. For eyes: insert 2 toothpicks into slider & place green olives into toothpicks.

7. For nose: insert one toothpick into slider, place halved olive onto toothpick.

8. For werewolf ears: cut the top inch of each pickle spear, insert into toothpick & place into slider.

9. For paws: with remaining rolls open side facing up, place spoonful of BBQ pulled pork on top. Place a slice of bread & butter pickle onto center of pulled pork.

10. For claws: place four of the 2 inch cut green beans onto each roll.

Serves 8

Recipe from King’s Hawaiian
Werewolf Sliders

Here is some fantastic punk pop to get you moving.

Check out Werecats on Bandcamp where you can buy their music.

Cheers!

Posted in Halloween, Main Courses, Sandwiches | Tagged Werecats | Leave a comment

Triple Chocolate & Peanut Butter Layer Cake

Posted on October 11, 2023 by I Sing In The Kitchen

Triple Chocolate & Peanut Butter Layer Cake

Hello Friends!

How about a celebratory cake? Opossum cruising around to catch the crumbs optional.

This Triple Chocolate & Peanut Butter Layer Cake is a fabulous way to celebrate you or anyone that loves an over-the-top looking festive cake. The towering decorations are so much fun and easy to do.

Triple Chocolate & Peanut Butter Layer Cake

Ingredients:

Chocolate Cake (recipe follows)
Pretzel Bark (recipe follows)
Peanut Butter Icing and Chocolate Icing (recipes follow)
Chocolate Ganache (recipe follows)
Cake Decorations: Toffee Popcorn and Pretzel Pieces

Directions:

1. Place a cake layer on a serving plate and spread with some of the peanut butter icing. Top with second cake layer and spread with remaining peanut butter icing.

2. Use half of the chocolate icing to coat the sides and top of the cake. Scrape off any excess and chill for 20 minutes. This is called a crumb coating which allows you to get a smooth finish when the remaining icing is applied.

3. Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top. Chill for 20 minutes.

4. Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down all the sides of the cake, then fill in the center with more ganache. Smooth the top. Chill for 1 hour for the ganache to set.

5. Press the pretzel bark shards into the cake, sticking up. Add popcorn and pretzel pieces around the shards.

6. Cut cake into slices to serve. The cake will keep for up to three days in an airtight container.

Serves 14

Chocolate Cake

Ingredients:

225ml vegetable oil, plus more for the tins
250g (2 1/4 cup) self-raising flour
4 Tbs cocoa powder
1 ½ tsp baking soda
225g (1 cup) sugar
3 Tbs golden syrup, such as Lyle’s
3 large eggs, beaten
225ml milk

Directions:

1. Preheat oven to 180℃/350℉. Grease three 19cm/8-inch cake pans.

2. Mix the flour, cocoa powder, baking soda and sugar in a bowl. Make a well in the center and beat in the syrup, eggs, oil and milk with an electric mixer until smooth.

3. Divide the batter between the prepared pans. Bake for 25-30 minutes until the cakes are firm to the touch and a tester comes out clean.

4. Cool for 10 minutes before turning the cakes out onto a cooling rack. Cool completely.
Note: The cooled cakes can be frozen, well wrapped, for up to eight weeks.

Pretzel Bark

Ingredients:

200g dark chocolate, chopped
2 Tbs chocolate chips
1/4 cup pretzel pieces
1/4 cup chopped pistachios

Directions:

1. Melt the chocolate in the microwave, stirring every 20 seconds, until smooth.

2. Spoon melted chocolate onto a parchment-lined baking tray and smooth into a thin rectangle, about 13 x 9-inches.

3. Sprinkle the chocolate chips, pistachios and pieces of pretzel over the chocolate, then chill until firm.

4. Remove the bark from the fridge and leave for a minute before using a sharp knife to cut it into shards. Chill again until ready to decorate the cake.

Peanut Butter Icing

Ingredients:

65g dark chocolate
250g salted butter, softened
500g (4 cups) confectioners’sugar
45g smooth peanut butter
1 Tbs cocoa powder

Directions:

1. Melt the chocolate in the microwave, stirring every 20 seconds, until smooth. Set aside to cool slightly.

2. Meanwhile, beat the butter, sugar and 1 tablespoon hot water with an electric mixer. Increase the speed and beat until icing is pale and fluffy.

3. Spoon one third of the icing into a small bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa to give it a darker, more chocolate colored icing.

Chocolate Ganache

Ingredients:

200ml double cream (heavy cream)
100g dark chocolate, chopped

Directions:

1. Heat the cream in a small pan until steaming. Place the chocolate into a bowl then pour over the cream. Mix well until smooth and shiny.

2. Transfer ganache to a piping bag and let cool for a few minutes.

Recipes from BBC Good Food

Triple Chocolate & Peanut Butter Layer Cake

“Celebrate” by Chet Vincent & The Big Bend could have been written for me. It has been a tumultuous year, but you know what?

I made it. And everything is going to be alright in the end. Thank you all for being there for me. The messages and calls kept me positive and focused. I love you. xx

“I have to celebrate
the changes
Sometimes it hurts so bad.
I have to contemplate
the passing time.
Don’t want to look back,
Don’t want to look ahead
too far.
I have to reacquaint
with those I love
Before it’s too late
I’ll celebrate”

Check out Chet Vincent & The Big Bend on Bandcamp where you can buy their music.

Cheers!

Posted in Cake | Tagged Chet Vincent & The Big Bend | Leave a comment

I Sing In The Kitchen

Baked Camembert Pasta Alfredo

TikTok Phyllo Crinkle Cake. Listening To Noah Kahan.

Chocolate Mousse Torte. New Music From KiNG MALA.

Gyoza And Greens With Chile Butter. New Music From Hairpin.

Top 5 Posts In 2023

Gingerbread Popcorn. ISITK Is 13 Today!

Short And Sweet. Gwyneth’s Ice Cream With Caramelized Marcona Almonds.

Microwave Mug Omelette. Listening To nasmore.

Werewolf Sliders

Triple Chocolate & Peanut Butter Layer Cake

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