Hey guess what!?

I turned this love for food (specifically treats) into a business. Cool huh? Sadly Adam and Amanda is taking a back seat so that Sprinkle and Dash can grow. Check out my recipe blog over there ok? Lot's of great recipes will be posted on the blog! Thanks for your support!

Check out my website here!

Birthday

This year my birthday was spent with close friends and family. Turning 25 this year was a little scary. In the weeks leading up to my day I felt anxiety. 25 is a milestone. It's a big one. But flourless chocolate cake and snow tubing helped to make this big birthday a little less painful. 

Christmas

Christmas this year was magical. I love being home with family, good food, twinkle lights and stacks of Christmas movies. We didn't stop eating for two days, we played lots of Christmas games, and loved giving each other gifts. 

 Christmas time is definitely the best time. 

Hope yours was a happy and family filled Christmas as well!

Remember Christmas Past 2012 2011 2010

2013 in a Glimpse

2013 is OVER! How did that even happen? It's been a pretty incredible year with lots of fun trips and learning experiences. We celebrated 3 years of marriage. I finished my last semester of lab classes. Adam got a new job. We moved to Salt Lake and discovered Chungas Tacos. All in all another awesome year with my awesome guy. Remember 2013 with us...

That time in January when I traumatized Adam on the way-too-blue-square-run at park city. 

In February we celebrated my birthday in Los Angeles. 

We had some quality family time in Newport Beach in March. 

  

I fell in love with Paris in April. 

 In June we had the ultimate cookie taste off.  

Things got a little Kung Fu on the 4th of July. 

In August we tried Paddle Boarding at Lake Tahoe. 

In September I got to work in a Restaurant. 

We actually hosted a dinner party dressed like this in October. 

In November we cooked Thanksgiving dinner at our house. 

In December we celebrated Christmas like this:

I'm pretty sure 2014 is going to be our best year yet. Living in Salt Lake, an extended trip back to Paris, Culinary School Graduation and cool opportunities at work are all on the horizon for us. 

It's looking like it's going to be a pretty happy new year. 

We hope you have a Happy one too!  

Remember 2011 and 2012 

Culinary School Weeks 32 - 45

Well the lack of weekly posts throughout these last few months should speak for itself. This semester of school has been the most rewarding and education thus far. I have grown so much. Since that first week I have learned hundreds of methods, and techniques and shortcuts. I know the difference between a Chuck roast and a Round roast. I can break down a chicken in under 5 minutes. I can tourne a potato. I can make a killer Bearnaise sauce. I could whip out pastry cream in my sleep. All of these acquired skills are so special and important to me, but I think what I'm most proud of as my last semester of Culinary School comes to an end is the confidence I'll walk away with. I know there's still so much learning and growing to be done, but as of right now I feel like I could go work in any kitchen, anywhere and be proficient. And that feels pretty cool.

This semester pushed me beyond my comfort zone. There were days that I felt like I could not look at another lamb chop again. But it all paid off when I was nominated to be UVU's student chef of the year. 

(This was my competition Plate) 

I'm also happy to say that I gained NO weight this semester! No help from Plugra or This day in class: 

Also I can decorate cakes! I need sooooo much more practice so let me know the next time you need a birthday cake! 

At the very beginning of this journey I said I wasn't sure which direction I wanted to take this, and frankly I'm still not 100% sure. But I do know that baking make me happy, and that for now that's what I'm going to pursue. The beautiful thing about this industry is that I can change my mind anytime I want. And that
as long as there are hungry tummy's (and sweet tooth's) out there I'll have a job.

My last semester of lab classes are now over, and starting the second week of January I'll start my final semester of culinary school as an intern at Les Madeleine's a French Bakery in Salt Lake. After 7 weeks there, (...drum roll please...) I will leave for Paris where I'll work 8 more weeks in a real live Parisian Patisserie. I feel so lucky to have these incredible opportunities and love that I LOVE what I'm doing.