Heavenly Bread, Sweet Indulgence

Some info about Baby Carrots

So this was a topic that came up at work:

Where are baby carrots from?


My question is: Is the nutritional value different in a baby carrot vs. full grown carrot?

According to Yahoo answers – not really, but I’ll need to further delve into this. Below are some immediate links that came up on google.

The article in this website ‘no’:

Basic Information:


Intro to Cake Decorating

Hey everyone, so this is my experience to Bonnie Gordon’s Intro to Cake Decorating Class.

It was a full day ‘crash course’ which originally was programmed over a span of 3 days. Looking at the syllabus a lot of the content was summarized and due to staying on schedule, the last part – basic piping skills was glossed over, but at the same time, I was getting fidgety, itching to get my hands working on the cake for the rest half of the class.

Within the 8.5 hrs, the first four hours involved us sitting and observing demonstrations, with a 30 minute lunch break that followed. We had one corresponding practice run of applying fondant on a styrofoam dummy within the first half. The last 4hrs of the class, required us to apply what we learned, freely decorating our own cake.

  • Out instructor was Julie, with in-training instructor Beth.
  • I received my receipt and a duo tang of the syllabus
  • Kits were provided at the facility and returned upon completion
  • The cake I decorated is supposed to be for a 3-tier cake

I asked Julie for some recipes, and before I forgot, here’s what I recollect:

For a Simple Vanilla Cake recipe, go to Magnolia Bakery’s website:

For chocolate cake, she recommended the ‘one bowl’ recipe which I googled the links below:

My favourite cake on displayIMG_1576IMG_1577IMG_1569IMG_1571IMG_1572IMG_1573IMG_1568IMG_1591

Small Group Snack

So I’ll be bringing snacks for this week’s small group gathering. Here’s what’s on the menu:

Baked Sweet Potato Chips

Banana Oatmeal Walnut Cookies:


Read more:


Pumpkin Spice Muffin II

So my mom asked me to make something out of the green pumpkin that had been sitting on the kitchen counter for a while now. Initially, I thought it was a type of asian squash but she kept calling it a ‘Pumpkin’. Laughing, I went on Google and identified the ‘Kabocha’ – A Japanese Winter Squash. Online, people have mentioned it wasn’t the greatest substitute for the Sugar pumpkin (a smaller sized pumpkin used for baking) but Wikipedia describes Kabocha as: ‘…similar in texture and flavor to a pumpkin and a sweet potato combined’. Sweet potato will do!

I went online to search for a Pumpkin Spice Recipe and found this one >All Recipes Pumpkin Spice Muffins II, intrigued by the ‘II’ and happy about the 4.5/5 stars  So, instead of a Sugar Pumpkin I used a Kabocha Squash. Here are directions on how to Puree a Pumpkin. Our Magic Bullet struggled to process the heavy pulp, so I ended up adding water to the puree. Considering the end result, the Kabocha was a great substitute – it was sweeter than the canned pumpkin Puree bought for the next batch. The Muffins turned out great!

Side note: The next batch required 8 cups of puree so I ended up combining leftover Kabocha and Pumpkin Puree from a can. The story behind this gigantic batter was that I accidently tossed in 3 times more baking soda – so I tripled everything. That meant 12 cups of flour! The batter was so heavy I used my hands to mix the ingredients. I’ll see how it tastes when I bake some tomorrow.

The best part of baking the Pumpkin Spice is the aroma. The smell of Nutmeg, Clove and Cinnamon is so nice~ It reminds me of Potpourri.

A Baking Journey from the heart and soul

Inspired by Starbucks Lemon Poppy Seed Loafs


Manna: Bread; from Heaven above; a Miracle; God’s Provision; act of Love; For Man; Nourishment; Food; for Body and Spirit

& Frost: Icing; on Cupcakes; Cakes; Sugary; Soft; Fluffy; Fun; Sweet; Indulgence

Manna&Frost:  Heavenly Bread & Sweet Indulgence

Here We Go!~