I often get carried away with seeking out new recipes and completely forget about sharing the tried-and-true staples that I make on a regular basis. Maybe it’s because they don’t seem exciting enough. Maybe it’s because recipes like southern cornbread are so familiar to me that I assume everyone else has a recipe and also makes it on a regular basis.

This cornbread isn’t the least bit sweet which is a departure for this blog, but it is one of my favorite baked goods so that’s why I’m sharing it here. Just like my grandmother’s buttermilk biscuits, the recipe is simple and made with very few ingredients.

Hey friends! Today I've teamed up with Fair Trade USA to help spread the word about their new Mother's Day campaign called FairHer. There are a great number of women who work for Fair Trade companies, including moms who are working to provide better lives for their families. Each time you purchase a Fair Trade product, you're empowering women in agricultural communities, fighting poverty and promoting environmental sustainability.

I mean - wow. You do all that just by buying chocolate! I can't think of a better win-win situation. Speaking of chocolate...

These cookies were the result of a kitchen experiment, which seems fitting for a Lego-themed treat. Legos have always inspired kids to be imaginative and experimental - to build and create! I think that's pretty exciting. I have a niece and two nephews at the ages where they are truly interested in learning and creating. They're coming to my house next week for an "art day" and I wanted to make something fun for them to enjoy while they draw and paint.

Today I'm sharing a recipe from the brand new cookbook "Layered: Baking, Building, and Styling Spectacular Cakes". My pal Tessa of Style Sweet CA wrote it, and she's packed it full of dazzling cakes of all kinds! I was immediately drawn to her recipe called "The Birthday Cake". It's one of those recipes that EVERY baker needs in their recipe box. Tessa says "If you don't already have a go-to yellow cake recipe, this is it. Memorize it and pass it along. Your future grandchildren will thank you."

I'm so happy to share this recipe with you today because it's part of a new partnership with Go Bold with Butter! The site is devoted to cooking and baking with REAL Butter, and funded by the American Butter Institute. When they asked me to participate, I jumped on the chance to be a butter ambassador (I mean. Butter. Ambassador. Right!?). I'll be developing original recipes for them twice a month using real butter and dairy.

Brides usually have more than one bouquet for their wedding day - one for the ceremony and one to toss at the reception. Today I'm adding another to the list - and you can eat this one!

Even though I've been married for more than a dozen years, I still think about what my wedding would look like today if Mr. Baird and I were to marry each other again. That's what inspired this cake. In my current daydream we'd get hitched at city hall, I'd wear a pink Jackie O. inspired suit with a pillbox hat and my bouquet would double as our wedding cake. And Mr.Baird's boutonniere? Two forks in his lapel pocket.

Have you tried using hibiscus flowers in your baking yet? I fell in love with them as an ingredient years ago when I first made these Hibiscus Poppy Seed Shortbread Cookies. Boiled and well-steeped, the petals yield an elixir that is tangy and tart; almost fruity. Its flavor is reminiscent of raspberry and maybe rhubarb with something faintly floral lingering in the background.

Hibiscus syrup is one of the easiest things in the world to make, so it puzzles me why anyone would pay a hefty price for a commercially prepared bottle. Just one bottle can cost more than a pound of organic hibiscus leaves does, which would make ten times the amount of one purchased bottle!

I've been seeing all kinds of unicorn-themed treats popping up on food blogs, and I love them all! They tend to be bright with eye-popping rainbow colors and with copious amounts of sprinkles. That sounds right up my alley!

I decided to make 'Unicorn Food' which gives me an excuse to combine all of my favorite colorful candies into one big snack mix. There's no baking or real work involved, and I debated on whether this even warranted a blog post, but just looking at all that color made me smile more than once. That made me decide it was post-worthy, and hopefully it will make you smile too.

I'm so excited to share this recipe with you because it's from the brand spankin' new Cookies & Cups Cookbook! My pal Shelly wrote it, and she's packed it full of the most delicious indulgent dessert recipes I've ever seen. And just to balance out all that sweetness, there are some savory recipes in the back of the book, too.

The minute I saw the recipe for 'Pretzel Frosting' in the book I knew I'd be making it. It's so simple but totally genius - ground pretzels are whipped together with buttercream frosting. Now. You know I'm a salty-sweet girl, so I was immediately smitten!

I recently ordered a couple of Hubble Space Telescope picture books and - wow, are they ever gorgeous! I've been paging through them every day for two weeks, just soaking in all that beautiful imagery. Seeing all those colorful nebulae inspired me to buy two extra-large canvases to recreate some nebula images for my office walls. I've yet to set brush to canvas though, because I was also inspired to practice my galaxy-painting on cake!
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