Fermentation Frenzy: Everything You Ever Needed to Know About Kimchi

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I love experimenting with food, and not just your usual stuff. I like to venture off the beaten path. My gateway into experimenting with “weird foods” at home was Kombucha. More recently I even taught myself how to bake sourdough, when yeast was hard to come by at the grocery store. My latest venture? Kimchi.

I love when making food overlaps with science. You may not think about this much but, all cooking/baking is like an experiment. Why do you think bakers are so precise in their measurements? Because the wrong amount of one ingredient can make a big difference. You’ll be relieved to hear that, unlike some baked goods, this kimchi recipe is pretty fool proof.


Jars of kimchi on a granite background.

Have you heard, it’s Tomato Season!?

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If you have a vegetable garden or you’ve been to your local market lately, then you’re probably aware that tomatoes are at their peak right now. Which is precisely why I figured today is the perfect day to share my beloved Bruschetta recipe with you all!


Tomato Bruschetta in an antique glass bowl

Vegan Peanut Butter, Brownie, Banana Ice Cream - Oh my!

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As promised, here is this week's second recipe/video tutorial!

Vegan Peanut Butter, Brownie, Banana Ice Cream


It is only fitting that it goes together with my Vegan Zucchini Brownies that I posted earlier this week. So, if you made some already - and were able to hold off from eating them all - you can finish 'em off with this recipe!

You Won't Believe it's A Vegan Zucchini Brownie

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I apologize for no video last week, but this week you’re getting two! And they go together, so try and save some brownies…hint, hint. I didn’t get a video together last Thursday because I was busy starting my first week as an Acting Apprentice with the Actors Theatre of Louisville’s Professional Training Company. No, I am not moving to Louisville (right now anyways), we’re going online and you can read more about it here, now back to food!

I know what you’re all thinking, “Lauren you’re not vegan”. You would in fact be correct. However, I have a few friends that are that follow this blog. I also run my bakery, Peace of Cake and like to have options for my customers. I also think it’s fun to experiment with vegan baking/cooking. It is an exciting challenge for me to try and make it taste “normal”. Also, many people often have excess zucchini in their gardens around this time of the year so I thought, why not?


Vegan zucchini brownie surrounded by chocolate chips, a platter of more brownies sits behind it as well as a spatula to it's right.


The Ultimate Brie Grilled Cheese

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Happy Grilled Cheese Thursday! Is that a thing? Well today it is!

I had to post this recipe today because it is just oh-so good, super simple and you might just want to have it for lunch this week. If you saw my Charcuterie Board video, then you know brie is my favorite cheese.  It's basically the closest cheese gets to butter. When you melt it, it's oooey-gooey and creamy! I got the idea for this recipe after my mom had a bunco party years ago. She would make a brie wheel with preserves on top, cook it in the oven and serve it with a fresh baguette or crackers. I loved this appetizer so much, that I decided to make it in sandwich form. With that, I give you, The Ultimate Brie Grilled Cheese!

Brie cut in thirds sits on a cutting board with ham. Nest to it sits a bag of arugula, fig jam and softened butter on a black granite countertop.

(See that chip clip? My Dad made it on his 3D printer!)

What is Dalgona Coffee?

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If you’re reading this, you’re either here for the traditional Dalgona Coffee, my hot take on it, or you simply have no gosh darn clue what the heck it is! Let’s start there.

A Dalgona coffee sitting in coffee beans and a next to a dirty, turquoise kitchen aid hand mixer and spatula.


Dalgona Coffee, or Whipped Coffee, initially became a trend when the Covid-19 pandemic hit South Korea. People were missing their fancy coffee shop staples and wanted to drink something a bit more interesting than your typical cup of joe. The whipped coffee creation is much more manageable than it looks. It is simply equal parts instant coffee, granulated sugar and hot water, that is whipped up and scooped on top of a glass of iced milk. The funny thing? This foamy coffee drink doesn’t actually have any Dalgona in it. And the real Dalgona doesn’t actually have any coffee in it. Let me explain.


Grillin' With My Dad

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I want to preface this post, while the spotlight is on Original Grill Master Brian, that my mom is the true masked hero behind the development of this recipe. You see, when I was growing up, my mom knew that I always wanted variety. I’m sure I annoyed her when I constantly tried to guess what spices she put into a recipe. She knew that I had, from a very young age, heightened taste buds (for a kid anyways). She was constantly looking for new recipes to keep dinner fresh, since I was always at rehearsal during high school, and couldn’t help out much in the kitchen during the weeknights. She stumbled across the inspiration to this recipe and it quickly became a staple in our home.

My dad on the left and me on the right, holding up a grilled flank steak on a platter.