Skip to main content

About Me

Cooking and eating have always been activities to share with family and friends that produce warm fuzzies.   My grandfather always made the best Chinese dishes and some of my happiest childhood memories are baking with my mom.  I sort of have an obsession with desserts - I still remember going to an Asian buffet with my girlfriends, where they had bunches of little tiny cute desserts.  I filled a plate with them and my friends laughed about how they were talking about me going crazy over these little desserts and I couldn't even hear them because I was busy shoveling them into my face and relishing every bite.

I suppose this all contributed to a little business that I started back in 2008 called tomatette.  Unfortunately, time and financial costs were too high, and I had to give up my little candy business for the most part.  I still make goodies for family and friends by request, but otherwise, I'm not trying to make a go of it commercially anymore.


After all that, I still love to bake and create things, so I started this blog as a continuing learning process as well as a sharing one.  So, welcome to my Stacey Makes It blog.  I hope you enjoy reading it as much as I enjoy writing it.  

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

Chocolate Banana Muffins with Cream Cheese Frosting

I made these for a potluck. Three people asked me for the recipe. Now you can be part of the three!  Ingredients: 3 large ripe bananas, mashed 3 tbs butter 3 tbs oil 2 eggs 1/3 c buttermilk 1 tsp vanilla 3/4 c sugar 1/2 tsp salt 2 c flour 3/4 c baking soda 1/2 c cocoa powder 2 tbs butter 1/2 c milk chocolate chips (but you can use any kind) Chocolate dipped banana chips and decorating sugar (optional) Preheat oven to 350F. Mix all the first set of ingredients together (all the wet + sugar and salt). Mix in the flour and baking soda. Split the batter in half and add the cocoa powder, 2 tbs butter, and chocolate chips to 1 half. You might have to use a mixer because the cocoa powder gets clumpy. Fill muffin cups with half of each kind of batter. Bake for 20-22 minutes. Makes about 18 muffins. Cream cheese frosting ingredients: 1 – 8oz pkg cream cheese 5 tbs butter 1 tbs sour cream 1 tsp vanilla (I used vanilla bean paste) 1 c p

No-Boil Pasta Bake

I was looking all over for pasta bakes that use uncooked pasta. After some modifications due to missing ingredients (my ricotta went bad) this was the random recipe that got my husband to eat like 2.5 helpings and my 4-year-old son to eat a bowl after telling me he didn't want any. Not sure if that's a good thing, but it at least indicated that it tasted good. :)  Ingredients 8 oz uncooked pasta (I used gemelli because I like the shape) 15 oz Sonoma Gourmet Roasted Vegetable pasta sauce (you can use any pasta sauce you like - this is just what we had) 1 c milk 1/4 c water 1/3 c grated parmesan 1 lb sausage (optional) 3/4 c riced cauliflower (optional) More grated parmesan and cheddar for the top Fresh ground black pepper I only threw in the sausage for flavor and the cauliflower so we could pretend we're eating vegetables. Preheat oven to 375F. If you're using sausage and cauliflower, cook the sausage in a pan first and throw in the cauliflower at the