 Have I mentioned lately, how much I love my job? It's sticky and messy, stressful and downright frustrating at times but I have no doubt that I'm doing exactly what I'm supposed to be doing. 👩🏻🍳
Is there really any question about whether this girl would grow up and start a baking business? Just look at the smile.😁 Has there ever been someone more proud of a batch of cookies? 🤣 Oh, and let's not ignore my incredible style with that amazing plaid collar on my shirt (or dress?). 🤪 Clearly, I've always been a baker at heart.🧁 These pictures are evidence that I've loved to bake since I was a little girl with bangs and a bowl cut. And the thing is -- nearly 50 years later, I still love it. I'm pretty sure that I still make that crazy excited face when I bake new things too.  Lemon Raspberry Bundtinis are my newest baking creation.🍋 It's always a fun day when I get to experiment with new cake flavors. My goal was to create a summery bundtini. Something fruity and citrusy but also light and sweet. Hello, lemon raspberry bundtini.
Lemon Raspberry Bundtinis Cakes 3/4 cup butter, room temperature 4 ounces cream cheese, room temperature 1 1/2 cups sugar 3 large eggs, room temperature 1 Tablespoon lemon juice Zest of one lemon 1/2 teaspoon salt 2 teaspoons vanilla 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1 1/2 cups all-purpose flour 1 pint fresh raspberries Lemon Simple Syrup 1/2 cup lemon juice 1/2 cup sugar Lemon Glaze 1 cup sugar 3 tablespoons lemon juice
 Let cool 5 minutes and then remove from pan to cool completely.
 Drizzle glaze over cooled cakes.  Ciao!
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 Help!! I've been robbed. I cannot identify any physical characteristics of my intruder but I can tell you that they have very discriminating taste. I am certain that someone came into my house last weekend and apprehended a single jar of roasted red tomatoes and a package of Monterrey Jack cheese. 🤪 I mean, I'm absolutely sure that I had bought these items last week, in preparation of this recipe. So unless I've started sleep eating over the past couple of nights - they must have been stolen. That seems like the only logical explanation. 🤣 Yup, I'm sticking to my robbery theory. Even though I was sure that I bought all of the ingredients that I needed for this Shrimp Quesadilla recipe, I was missing 2 key ingredients on the day that I wanted to make them. Oddly enough, the grocery thieves seem to be raiding my pantry and refrigerator more frequently, the older I get. 😅  I'm still not admitting to anything but it seems that I find myself without a complete ingredient list, more often than not, these days. The good news is, that I'm becoming an expert at ingredient substitution. These Shrimp and Roasted Red Pepper Quesadillas became Shrimp and Sun Dried Tomato Quesadillas and I've got to say - I'm not mad about it. They were DELICIOUS!! 🍤 Who knew that mozzarella cheese was such a good substitute for Monterrey Jack in shrimp quesadillas? If I hadn't been out of the original - I might never have tried it.  Shrimp Quesadilla 8 ounces shrimp, peeled and deveined 1 1/2 teaspoons Old Bay seasoning 3/4 teaspoon salt 3 Tablespoons oil 4 scallions, sliced thin 1 1/2 cups jarred sun dried tomatoes, patted dry and chopped fine 2 cups Monterey Jack cheese, shredded 1 cup fresh cilantro, chopped 1 teaspoon grated lime zest 2 Tablespoons lime juice 1/2 teaspoon pepper 4 flour tortillas
 Heat remaining oil in skillet. Place 2 quesadillas in skillet. Press with spatula to flatten and cook 1-2 minutes on each side. Repeat with remaining quesadillas.  Ciao!
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