So Ive been away for a while again... Shameful I know.

As of late my life has been taking many interesting turns as far as personal and career goes. Its partly due to my ever changing nature of persuing multiple things at one time, I call it the "Madonna complex" always reinventing self, and then it could be partly due to the fact I'm a Taurus. That Taurean trait off be a Jack of all Trade... Hopefully mastering each one! Haha...
But I digress. So what's been going on as of late has been a potpie, muffin, sorbet, and of course cakes. Ill go Into detail about each one in my new segment coming soon. Ill probably talk about it in a couple of hours once I actually sit down, because like always I'm always moving. Like now standing in my kitchen about to play with some tofu! Yum!
So till next time. Happy readings from the Homemakers Guide in my apron pocket.

Bakers Update

So Ive been busy, lazy or whatever you may call it doing random things to keep you posted. So far lets see what has happened. Peach cobblers, chocolate cakes, pound cakes and farmers market trips. As usual I made a trip to the farmers market last weekend and loaded up on a cart full of groceries. Mostly all fruit and a few veggies. I'm deciding on changing up my approach to a more or semi healthy aspect when it comes to food. Literally going back into an old school period. Scratch to the core for pretty much everything. I picked up some almonds that day and decided to make my own almond milk. Surprisingly its just as good as the ones you find in stores, but a little better for you fore it doesn't have all the preservative and high sodium levels. Below is a recipe for your own homemade almond milk!

Almond Milk

For every cup of almonds you'll want to use 3 cups of water

• 1c Almonds (Raw and shelled, Not roasted fore it doesn't produce milk)
• 3c water
• 1/2 tsp Salt
• Sweetener of choice (I used honey and agave to my tasting. You can adjust to your own liking)
• 1 Tbsp Vanilla
• A Mesh bag for straining
• A coffee filter for second straining

Step 1:
Measure out 1 cup of almonds. Pour into an empty clean blender. Cover with 3 cups water. Let soak overnight.

Step 2:
Blend almonds in water until semi smooth and no chunks are left. You'll see little coarse granules which is fine.

Step 3:
Strain milk into fine mesh bag. And then again in the coffee filter. Making sure to squeeze as much milk out as you can. You can save the left over almond pulp for future use. This is however optional of course.

Step 4:
Put the blender in the fridge with cover still on. Let bloom for 24 hours. A frothy looking foam will appear which is normal. Once shaken or reblended it'll disappear.

Step 5:
Add salt, Vanilla, sweetener and blend. Store in fridge until use.

Step 6:
Enjoy!


The leftover almond pulp can be used in many different ways.
Me, I used it in my cornmeal mixture when I fried some fish. You can dry it out even further and grind it some more to make almond flour. You can add it to muffin mixture or cake batters to give it a more nutty taste. The uses for it are limitless.

What's to come!

So today on this very beautiful overcast day I decided to head to the DeKalb Farmers Market. The best place ever for grocery shopping in my book! I love its wide variety of produce, dairy items, meats and other specialties. I headed there to pick up some local peaches for my next menu item; Peach Cobbler! After the success of the cinnamon rolls I decided to stick with the recipe that has been tested and proven to be a favorite. I couldnt just stop at peaches, so I picked up some lovely plums as well. I was mildly tempted to get some apricots as well to make some apricot preserves, glaze, and eventually some dehydrated fruit, but I opted that for another time project. Since I needed to find a piece to my dehydrator.

So in the next couple of days I'll be churning out what will be a juicy and gooey peach cobbler. Im not one for store bought products fore they always seem to have that chemical taste to me. Plus Im a big stickler on baked items. I like for my peach cobbler or any pie for that matter to have a thick glaze like juices thats not runny, but not too thick either. I plan to make the crust from scratch as well. Generally that would be the only thing I would use store bought, but Im feeling very adventurous and confident that I can whip out a flaky crust for the cobbler. After viewing recipes on how to make a cobbler most suggest using a biscuit type of dough dumped on top, but Im a little opposed to that method for I love crust through out my cobbler. Both on top and on bottom. So Im going to do it in that exact manner.

So now that Ive filled you in on whats to come I must get up and finish cleaning to only mess up the kitchen again with more delectable's created with love!

From the Homemakers Handbook in my apron! Happy baking!
Nesco 400 Food Dehydrator

Cinnarolls Galore!

Today was a super day. One of accomplishment. Its been years since Ive been in school and having attempt the dreaded YEAST DOUGH! Today's prep and plan things was cinnamon rolls. As a culinary baker I find it blasphemous using anything really from a box, bag or can like that. I can understand the convenience of it all but it simply takes away from the authentic aspect of being a cook or baker. I take note from all the Susie Homemakers of the 20's that its nothing more filling than making something out of love and from scratch.

I take pride clutching my Homemakers guide in my apron.

Some of my past cakes Ive done

This is not a Big Mac

 Rubber Duckie Youre the one!

Inspired by my friends dress

Invitation Cake

Gobble Gobble

Good just like Honeybaked!

Black Eyed Peas anyone?

Mr Owl...

Taste The Rainbow

Weird Science

Gnarly Dude

Rock on!

Cupcake