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If you've been here long enough, you know that I love to bake. Baking is more than just a skill to me—it’s a source of joy, creativity, and comfort. There's something magical about turning simple ingredients into works of art that taste as good as they look. At one point, I even considered starting a cake decorating business, and during that time, I developed recipes for six amazing cakes that have become some of my all-time favorites. These cakes are more than just desserts; they carry memories, flavors, and stories that I hold dear. Let me take you on a journey through my list of favorite cakes and their delectable frostings. Sweet Potato Cake with Maple Frosting This cake is a love letter to autumn. It’s deliciously moist, subtly sweet, and perfect for cooler weather. I adore making this cake as soon as the first fall leaves hit the ground. Sprinkled with a little pumpkin spice, it transforms into a holiday-worthy dessert. Its earthy flavors paired with the warm sweetness of maple frosting make it the perfect treat to enjoy with a cozy sweater and a mug of tea. And the best part? It’s always a crowd-pleaser, whether it’s a family gathering or a quiet evening at home. Mango Cake with Lemon Frosting and Mango Coulis If you hate mangoes, we might not be able to be friends. Mango is my absolute favorite fruit—it’s sweet, juicy, and packed with sunshine. This cake is my way of bottling up the tropical island I grew up on. I packed as much fresh mango into this recipe as I possibly could, ensuring every bite bursts with tropical goodness. The tangy lemon frosting provides a perfect counterbalance to the mango’s sweetness, while a drizzle of mango coulis on top takes it to another level. And because I love a little spice, I sprinkle Trader Joe's Chile Lime seasoning for a pop of flavor that surprises and delights. Bailey's Irish Cream Cake and frosting Do you love the smooth, creamy taste of Bailey’s Irish Cream? Then this cake is for you. I infused both the cake and the frosting with Bailey’s, doubling down on the richness and flavor. It’s indulgent, velvety, and perfect for anyone who loves a touch of liqueur in their desserts. While it’s a natural fit for St. Patrick’s Day, I think it deserves a spot at the table year-round. Imagine savoring a slice on a chilly evening with a glass of Irish coffee—it’s dessert and a cozy hug all in one. Chocolate Cake with Nutella Frosting Confession time: I wasn’t a big fan of chocolate cake until I created this recipe. Most chocolate cakes I’d tried were either too heavy or too sweet for my taste, so I set out to make one I’d love. This light, fluffy chocolate cake gets a depth of flavor from a hint of coffee, which enhances the chocolate without overpowering it. Then there’s the frosting. Nutella, with its nutty, chocolatey richness, is a game-changer. I experimented with different intensities of Nutella frosting until I found the perfect balance. The result? A cake that converted me into a chocolate lover. Brazilian Carrot Cake With Cream Cheese Frosting If you think you don’t like carrot cake, this Brazilian version might just change your mind. Unlike the spiced carrot cakes we’re used to in the U.S., this one has a lighter, more delicate flavor that lets the natural sweetness of the carrots shine. Traditionally, it’s topped with a simple chocolate glaze, but I decided to give it an American twist by using cream cheese frosting. The combination is divine—creamy, tangy, and subtly sweet. This cake is one of my daughter’s favorites, and I love baking it for her on special days. It’s also a great anytime cake—perfect for breakfast, dessert, or a mid-afternoon pick-me-up. Red Velvet Cake and Vanilla Frosting Ah, red velvet cake. This classic Southern dessert is as beautiful as it is delicious. What sets it apart is the use of buttermilk, which adds a tangy acidity that balances the sweetness. I’ve baked this cake countless times, and with each bake, I’ve grown to appreciate its history and charm even more. While cream cheese frosting is the traditional choice, I love pairing it with a light and fluffy vanilla frosting for a slightly different take. The result is a cake that’s perfect for a lazy afternoon, paired with a good book and a cup of tea. What are your favorite cake and frosting flavors? I’d love to hear about the combinations that bring you the most joy. Whether they’re classics or creations of your own, let’s talk cake!

There is never a wrong season for a great stew. If you own a pressure cooker, I hope you don’t have it stored somewhere in the back of the cupboard. I encourage you to dust off this baby and pull it out for an easy dinner. A hearty stew, especially when it's as satisfying as pressure cooker mashed potatoes and beef stew is the way to go. Let's dive into the recipe and cooking process, ensuring you have a delicious meal ready in no time. Mashed Potatoes You’ll need: 8 large potatoes, peeled and chopped 1 cup water 1 cup milk 1/2 cup butter Salt and pepper to taste Beef Stew You’ll need: 4 pounds beef stew meat, cut into bite-sized pieces 1/4 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 tablespoons better than bouillon 2 cups carrots, 1/2 cup celery, chopped 1/4 cup sun dried tomatoes Salt and pepper to taste 1 cup of water The Mashed Potatoes Rinse potatoes and place into the pressure cooker with 1 cup of water. Secure the lid and set the pressure cooker to high pressure for 15 minutes. Once the cooking time is complete, perform a quick release of the pressure. Drain the potatoes and return them to the pressure cooker pot. Add milk, butter, salt, and pepper. Mash the potatoes until smooth and creamy. Cover and set aside to keep warm. The Beef Stew Combine all the ingredients except the carrots and water. Marinate for at least 20 mins. Set the pressure cooker to sauté mode. Add the beef stew meat and brown on all sides. Pour in the remaining marinated vegetables and mix. Allow vegetables to become fragrant and translucent. Add the sun dried tomatoes and mix thoroughly. Cook for 1 minute then add water. Secure the lid and set the pressure cooker to high pressure for 1 hour. Once the cooking time is complete, perform a quick release. This pressure cooker mashed potatoes and beef stew recipe is not only delicious but also incredibly convenient. The pressure cooker significantly reduces the cooking time, allowing you to enjoy a homemade, comforting meal without spending hours in the kitchen. Perfect for busy weeknights or a cozy weekend dinner, this dish is sure to become a family favorite. Enjoy!

As someone who loves cooking and did not grow up with many modern conveniences, cooking from scratch is the norm. For years, I’ve admired the art of fresh pasta and noodles but never took the plunge to try making them myself. Then a few days ago, with no noodles in the house, my daughter kept asking me for the food that she has been bingeing on lately. After repeatedly telling her there is no pasta, she said, "I guess I will starve. Do you not love me?" At that moment, I caved in and asked Google to be a friend; "How to make noodles from scratch?" After years of sticking to the dried stuff, I finally embarked on making fresh noodles and let me tell you—it's been a total game changer. The Allure of Fresh Noodles. The texture and the chewiness of homemade noodles is unrivaled. It's the way they soak up sauces and broths. There’s something so satisfying about biting into a noodle that was made just minutes before hitting your plate. Fresh noodles have a softness and a springiness that dried noodles just can't replicate. Getting Started: My First Attempt: As an avid baker, making fresh noodles wasn't intimidating. It requires combining basic ingredients to form a dough at the right consistency. Noodle Recipe You’ll need: 250 mg/ml of flour 110 mg/ml of water pinch of salt (optional) Combine all the ingredients. Learn to feel the dough, to know when it was too dry or too sticky. I learned to knead it until it was smooth and elastic. Let it rest for 10-30 minutes and even up to 1 hour so that it could be easily stretched or rolled out. I used a pizza cutter to cut the strips and I was well on my way. The Game Changer: Why Fresh Noodles are Worth It Here’s why making fresh noodles is a game changer for anyone who loves cooking: Flavor and Texture: Fresh noodles have a depth of flavor that dried noodles lack. They’re chewy, and tender all at once, providing the perfect foundation for any sauce or broth. Versatility: Once you master the basic noodle dough, the possibilities are endless. You can make thick, chewy udon and move into pasta with just the addition of eggs. Control Over Ingredients: Making noodles from scratch gives you control over what goes into them. Whether you’re gluten-free, vegan, or just trying to cut out preservatives, homemade noodles allow you to tailor them to your dietary needs. Satisfaction: There’s something deeply satisfying about taking the time to make something from scratch, especially something as comforting as noodles. It’s an almost meditative process. Tips for Beginners If you're thinking about diving into the world of fresh noodles, here are a few tips to help you get started: 1. Start Simple: Begin with a basic noodle recipe like hand-pulled noodles or egg noodles. These require minimal ingredients and equipment, making them perfect for beginners. 2. Invest in a Good Rolling Pin: If you’re making pasta or other rolled noodles, a quality rolling pin is essential. It will help you achieve a consistent thickness, which is key to even cooking. 3. Don’t Skip the Resting Period: Letting your dough rest after kneading is crucial. It relaxes the gluten, making the dough easier to work with and resulting in a better texture in the final product. 4. Practice Makes Perfect: Your first few batches might not be perfect, and that’s okay! Like anything in cooking, making fresh noodles takes practice. The more you do it, the better you’ll get. Bringing Fresh Noodles into Your Routine I will keep working on mastering the art of fresh noodles, since it will be a staple in my kitchen. If you’ve been on the fence about trying to make your own noodles, I encourage you to take the plunge. Once you taste that first bite of springy, tender noodles, you’ll wonder why you didn’t start making them sooner. Trust me, it’s a game changer.

Bread, Renata Poleon, 2024 I am an avid baker of primarily desserts. I’ve always avoided anything to do with dough because it just takes too long. The kneading and waiting for the mixture to rise quite honestly is irritating to me, so I have never took it upon myself to bake bread. I am a committed Trader Joe’s shopper for over ten years so I have always been satisfied with their selection of bread, but recently, I found myself wanting to bake bread. The ingredients are simple, so I figured I would give it a go. I ended up on Lil Luna’s website where they claim to have the best bread recipe . I figured why not. They did not lie. This is the absolute best plain loaf of bread recipe, because it delivers. This recipe is fool proof and delicious. It refrigerates, freezes and reheats well. So as the season of warm comfort foods approach, try this recipe. Bread Recipe You’ll need: 2¼ teaspoons active dry yeast (1 packet) 2¼ cups warm water ¼ cup sugar plus 1 pinch 1 tablespoon salt 2 tablespoons vegetable oil 5½ – 6½ cups bread flour butter for topping (optional) In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth. Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead for 5-7 minutes, until smooth, then roll into a ball. Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. Let rise for one hour, or until doubled. When the dough has risen, punch it down gently and divide it in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with the remaining dough. Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½ – 1 inch higher than the top of the pan. Preheat the oven to 375°F. Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing. MAKES 2 LOAVES. Just a few notes. I typically go with five and a half cups of flour only and I put it all in at once. That’s partly my impatience, but it always succeeds, so I have no qualms about it. If you do try this recipe, go on over to Lil Luna and rate the recipe. Happy baking!

For the past week few weeks, tomatoes have been making a repeat appearance in our meals. Even though only the two adults in the home consume them, we have been loving diving into some beautiful and fresh tomatoes. I always seem to grab tomatoes when I go grocery shopping, eat them, and never truly think about it when I am eating them. Fortunately, on one of my runs to the halal market near me, I grabbed some beautiful tomatoes. I washed and sliced and drizzled with olive oil and lemon juice, and then sprinkled some salt, black pepper and onion salt . Yes, onion salt specifically from Trader Joe's. When I say I fell in love at the first bite, it is an understatement. It was firm, ripe and juicy. With every bite, it felt like there was a party going on in my mouth. It started off with what felt like a seductive kizomba dance , then the lively energy of salsa and a dramatic end with a paso doble . There is no other way to describe what was happening in my mouth and I thoroughly enjoyed every bit of it. These tomatoes made their mark and they are here to stay. This is truly the beauty of buying local, because you can tell the difference. They honestly took me back to the tomatoes of my childhood; the ones grown in small batches, fertilized with cow manure and grown in nutrient rich soil. I haven't stopped eating a few daily, because I did not realize how much I missed tomatoes. I also paired my two favorite things, tomatoes and avocados along with some fresh mozzarella. Hmmm. It makes my heart just smile thinking about it. I had a beautiful moment preparing and eating this simple and nutritious fruit. There will be more tomato dishes on the menu going forward and I will never again forget this amazing fruit.

Peanut punch is a traditional and popular blended drink made in the Caribbean. Each island has its own variation of this nutritious drink that is served primarily during holiday celebrations. They all carry the key basic ingredients of peanut butter, milk, condensed milk, and cinnamon. For the adults who drink, we spike with a little rum. Whether you're drinking the alcoholic or non-alcoholic version of peanut punch, you can never go wrong with this festive, creamy Caribbean peanut drink. Here is my recipe. Caribbean Peanut Punch You’ll need: 2 cups whole milk 4 heaping spoons of peanut butter crunchy or smooth 11 oz or 3/4 can of condensed milk 1/2 tsp cinnamon 1 tsp vanilla extract *Optional: rum Put all the ingredients in a blender and blend until smooth. Chill and serve with a sprinkle of cinnamon if you would like. I can taste it already. I hope you enjoy it. (Photo of Peanut Punch in Mason Jars/ The Seasoned Skillet )

What are your plans this weekend? This weekend, we were planning to head to Brooklyn to visit my mom, but we changed plans after Mom suggested we come another day. I quickly found an activity for the girls and I to attend. It's the Taste of Korea happening in our neighborhood. The girls are super excited since this is one of the cuisines that my family enjoys. Afterward, we are going to head to the mall to visit a few stores so that the girls can get ideas. I have to say that I am somewhat heartbroken that it has been unseasonably warm this autumn. To make up for this, I will just keep watching my Lifetime Christmas Movies where I can just be jealous of watching people frolic in the snow. Uggggghhhhh! Maybe the local high school play we will be attending might help me feel like the holidays are near, because this weather is not helping at all. I had the opportunity to hear their choir group perform and they sounded like angels, so I am convinced that they will deliver on this play. We are also late putting up our Christmas tree so tonight we will be setting this up while we make pumpkin soup with dumplings, potatoes, and chicken . This is the food of my childhood and that is all I want to eat today in this cold rainy weather. I am also going to make churros to remind me of NYC. My older daughter is really excited that we're making churros after I jogged her memory on what they are. I reminded her of how much she loved eating them when she was younger. I'm just really looking forward to a cozy night at home with good food and the best people in the world. I plan on getting lots of snuggles Share your weekend plans. (Photos: Pumpkin soup Taneisha Morris/The Seasoned Skillet Blog , Churros Adrianna Adarme/A Cozy Kitchen )

I believe recipes should get to the point, the recipe , without the fluff. There is no counting of calories here. So as promised, here is the recipe for the delicious kimchi rolls that can be served as an appetizer or dinner rolls I made last week. Kimchi Cheese-Filled Rolls For the rolls: 1 parcel of premade pizza dough ¾  - 1 cups of kimchi Mozzarella cheese (any form) Goat cheese Garlic Butter 2/3 tbsps of butter 2 garlic cloves finely grated or diced ⅛-¼ tsp oregano Dash of black pepper Preheat the oven at 350°. Dice the kimchi into very small pieces and use a cheesecloth, towel or a strainer to squeeze out the liquid. Place your dough on a different chopping board with a thin layer of flour in a round shape and cut it into 6-8 triangles depending on the size that you would like ( for an appetizer 8, as a dinner roll 6 ) Form each piece into a ball while applying flour to your hands to prevent sticking, then flatten the dough with a rolling pin or widen using your hand (expert level). Add a tablespoon of kimchi in the center of the dough and top with a small amount of mozzarella cheese and goat cheese on top of the kimchi leaving about 1 inch of space from the edge of the filling and the edge of the dough. Pull the edges to the center to cover the filling. Ensure there are no gaps then roll gently in your hands to seal. Place on a liberally floured dish. Brush garlic butter on the rolls, place in the fryer or oven, and bake for 12-15 minutes or till golden brown. While the rolls bake, h eat the butter on low heat. As it slowly starts to fizzle, add the garlic. Mix and allow to become translucent or slightly brown. Add oregano and black pepper and stir a little more. Remove from the heat and brush the garlic butter onto the rolls. Enjoy.

There’s something comforting about a warm bowl of spinach rice—simple, nourishing, and packed with flavor. This easy recipe combines tender spinach, fragrant garlic, and perfectly cooked rice to create a wholesome dish that’s as satisfying as it is healthy. Whether you’re looking for a quick weeknight dinner, a nutritious meal prep option, or a flavorful side to complement your main course, this spinach rice recipe has you covered. Best of all, it comes together in one pot with minimal effort, making it a go-to for busy days. Let’s dive into this vibrant, earthy, and delicious dish! Spinach Rice 8 servings You’ll need: 2 cups of rice (I used jasmine) ½ of a medium onion 1 packet of frozen spinach/diced fresh ½ tsp ground black pepper 2 garlic cloves 1 tsp smoked paprika 1 packet of Sazon (optional) 1-2 teaspoons of salt ¼-½ cup of tomato sauce 1 tbsp oil (canola, vegetable, sunflower etc) 3 cups of water *If using frozen spinach, be sure to defrost ahead of time. Dice onions and garlic. Add the oil to a pan on medium-high heat and sautee. Lower to medium as they begin to brown a little and cook through until softened. Add black pepper, smoked paprika, Sazon (optional), salt, and tomato sauce making sure it is thoroughly mixed. Add the spinach to the onion and garlic mixture and mix the ingredients. If using frozen spinach, squeeze out as much of the moisture before adding. Finally, add the washed rice to the pot and mix thoroughly. Add the water and mix again. Bring to a boil then bring the heat to low and cover. Allow to cook for 15-20 minutes then serve. I hope you enjoy this simple recipe.

I did not think I would be here yet, but here I am. I always planned on my daughter getting her first phone at thirteen, but that’s not the way it actually happened. I stepped into my room while her aunt stopped for a visit, and by the time I returned, my nine-year-old was pleading with me to let her have a phone. Her aunt offered her a cell phone as her present for her ninth birthday. I wasn’t happy at all, and to make it worse, Dad said it was okay, so to avoid getting into a massive conflict with my daughter, I said yes. I let her know immediately there would be strong limitations on how and when she can use it. She was fine with that. When we got the phone, I put every parental control you can think of on that device. She only spends about thirty minutes a day reaching out to her Nana, aunt, and one friend. So when she came to me yesterday that a friend added her to a group chat, I asked who was on there. It was five of her classmates from last year who I am familiar with. I instantly noted that we needed to talk about how to navigate group chats and my expectations of her behavior in the chat. Here are some of the things we talked about regarding navigating group chats safely and respectfully. Setting Ground Rules Privacy and Security We talked about the significance of privacy. Once she assured me that she knew and trusted everyone in the chat, we went ahead on identifying the names of all five people. I also highlight the need for keeping personal information private and not sharing any photos and videos of herself or our family. Respect and Etiquette The importance of treating others with respect in group chats was discussed. I reminded her to think before posting, avoid gossip, and refrain from bullying or making hurtful comments. If at any point she observes or experiences inappropriate behavior, I expect her to speak up or leave the group. Managing Digital Footprints Permanence of Online Posts I explained that anything shared in this group chat can be saved, shared, or screenshot by others. Even if a message or photo is deleted, it may still exist somewhere online. Therefore, she needs to conduct herself in the same manner she would if I was present. Appropriate Content We discussed what is deemed as appropriate content for group chats. No offensive content and/or jokes. Don’t share anything that could be considered inappropriate, illegal, or harmful. I reminded her that all it takes is one act and a complaint from a member of the group chat for things to go wrong. Handling Conflict Responding to Negative Behavior From the time my girls started playing Roblox, we talked about strategies to handle conflicts or negative behavior. This applies to group chats. We talked about trying to stay calm and seeking help from a trusted adult if needed. I encouraged her to report any bullying or harassment in the chat to myself or dad. Leaving a Group Chat Sometimes, the best option is to leave a group chat. If the conversation makes her uncomfortable or unhappy it is time to exit. Her well-being is more important than staying in a toxic environment. We have a saying in our house: “No friends are better than mean friends, because mean friends are not friends.” Ideally, this is not a bridge I wanted to cross, but we are doing our best to help our 9-year-old navigate what has become a significant part of modern social interaction. To ensure that she does so responsibly, we will continue to set limits on screen time to promote a healthy relationship with technology, maintain an open line of communication with her, and encourage her to share her thoughts and concerns. We will always be approachable when she seeks advice or help and do our best to provide the guidance she needs. This is a conversation that we will continue having as many times as she needs to be reminded. Our kids are learning and so are we. All we can do is be proactive with the best intentions in mind.