Hi! I’m Stephanie and I love to bake. I started this blog in January 2010 and made it my New Year’s Resolution to explore a new ingredient once a week for a year. My ultimate goal was to make myself cook more and try new foods.

Once my 52 kitchen adventures were over, I found myself blogging more than ever, sharing Crock Pot recipes, fun desserts and homemade versions of things you thought you could only buy. I focus on using seasonal ingredients, cooking from scratch and eating as healthy as possible while having a big sweet tooth.

I also write about food and develop recipes for various magazines and websites. I’m available for freelance work as a food writer, recipe developer, and photographer. Interested? Please contact me for more information.

FAQ:

Why “52 Kitchen Adventures?”

Over 2010, I explored one unusual ingredient each week, demystifying different foods from strange looking produce to exotic pantry items. Click here to see all 52 adventures.

Now that all 52 unusual adventures are over, I’ve continued to share daily food adventures in and out of my kitchen, which mostly revolve around baking decadent desserts.

What do your recipe abbreviations stand for?

C = cup, T or tbsp = tablespoon, and t or tsp = teaspoon, oz = ounce, lb = pound

Do you have any gluten-free recipes?

I don’t specialize in GF and I don’t have much experience baking with GF flours, but I have a recipe for GF molten chocolate chip cookies and banana bread made with teff flour. I’ve also made a few cupcakes and cakes that are flourless: chocolate peppermint souffle cupcakes, chocolate peppermint cake, and flourless chocolate cupcakes. If you need more, check out one of the many GF blogs out there, like Gluten Free Girl and the Chef.

How do you make cake pops without a cake pop maker?

Easy! Make cake and frosting (you can use store bought cake mix and frosting if you want). Crumble the cake with your hands or in a food processor, then mash the crumbs together with the frosting. Roll into balls, freeze for 15 minutes, then insert a lollipop stick and dip them into melted chocolate or candy melts.

For more info, see any of my cake pop posts (peppermint chocolate cake pops, vanilla snowmen cake pops, salted caramel and chocolate cake pops or heart shaped cake pops).

How do you fill a cupcake?

 

 

 

 

 

 

 

 

 

Cut a small cone-shaped hole out of the cupcake using a small paring knife or a piping tip. Insert your filling. Frost the cupcake like normal.

How do you bake so much and not weigh 500 pounds?

Everything in moderation. I addressed this in more detail in a post with my top 5 healthy, filling snacks.

More questions? Contact me.

 

All material is copyrighted 52 Kitchen Adventures (http://www.52kitchenadventures.com). If you are interested in licensing one of the photographs for commercial purposes, please contact Stephanie.