And so it begins...

So here I am teetering on the edge of age 27 and due to this wonderful economic downturn, suddenly unemployed. The way I see it, I can sit and sulk around the house driving myself, and probably my poor roommate mad or I can try something new and fabulous with my life. Since there is nothing fabulous about being a mad woman, I'm opting for the latter of the two. I started cooking when my parents enrolled me at North Shore College's 'Kids to College' program in 4th or 5th grade. The fried rice I made was almost inedible but I think it was because MSG wasn't considered a healthy ingredient for the youngn's at NSC. Gross fried rice aside - the food bug bit me - I was hooked! I cooked as much as my mom would let me, which, thankfully, was very often. Dinners, lunches, sauces, cookies, cakes, breakfasts you name it, I'd cook it. Well, unless you named fried rice which as previously stated, just 'aint the same when not cooked in a greasy takeout joint's kitchen.

Fast forward twenty something years and here I am, ready for a tasty change and ready to take the world by storm one cupcake at a time. You my friend, will witness it all - failures, successes and maybe if you're lucky you can be a taste tester one of these days. So here goes nothing, for now though, I'm off to scrape and pick the icing off of my rings.

Baker's rule numero uno: remove all bling before mixing sticky cake batter.