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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 flour3/4 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 cool at least an hour.
Whip creams and then mix in powdered sugar and …

Vanilla Cupcakes with Caramel Buttercream

I think that the buttercream turned out kind of heavy, so I would probably add more half & half and powdered sugar and beat it a bit longer next time.

Cupcake Ingredients 5.5 oz flour 1 tsp baking powder 1/2 tsp salt 1/2 stick butter, melted 45 ml (by weight) sunflower oil 6.1 oz granulated sugar 2 eggs 1.5 tsp vanilla extract 3/4 cup buttermilk
Buttercream Ingredients 1/2 stick butter  1/4 cup brown sugar 2 tbs half & half 
1.5 sticks butter 1-2 cups of powdered sugar 2-3 tbs half & half
Chocolate sprinkles (optional) 
Preheat oven to 350F. Whisk all the wet ingredients together. Add the dry ingredients and stir gently until just incorporated (don't overmix or it will build up too much gluten).  Pour batter into cupcake tins lined with cupcake liners (about 3/4 to 4/5 full).  Bake for 15-20 minutes rotating once at the halfway point. When cake springs back from the middle of the cupcake, it's done.  For my oven, it was about 16 min, rotating at 8 minutes. 
For the…

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house.

Ingredients
(weight not volume)
10.1 oz flour
0.5 oz cornstarch
1/2 tsp baking soda
1/2 tsp salt
12 tbs (1.5 sticks) butter
7 oz light brown sugar
3 oz granulated sugar
1 egg
2 tsp vanilla bean paste (you can use regular vanilla extract if you want)
9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips)
1/3 c dried cranberries

Preheat oven to 350F.

Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix.

Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper).

Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to brown (and if you're …