Breadsmith

I'm not quite sure that there is much more I need in life besides bread.  I don't discriminate...white bread, wheat bread, cinnamon raisin bread, especially garlic bread...they're all fine by me.  I'm sure that you probably feel the same.  If you don't, then either your diet is extremely unfortunate, or you haven't been to Breadsmith in Lakewood yet.  This awesome locally-owned bakery makes some of the best loafs I've ever had!

Kelsey Elizabeth Cakes

In case you haven't noticed, I decided to take a week-long break from blogging and social media to do something that rarely fits into my calendar: relaxing!  And let me tell you it was glorious to unplug from my laptop and enjoy every minute of my Easter weekend in Pittsburgh and the start of my 25th birthday week.  Yay for turning a quarter of a century TODAY!  What birthday would be complete without sweets?  Not mine!  Luckily, my office isn't too far from Kelsey Elizabeth Cakes in Avon Lake, my favorite cupcake shop in all of Cleveland!  I've pretty much tried all of the shops around town, and I swear on my life that Kelsey does THE best job of balancing elaborate flavors with the lightest, melt-in-your-mouth texture.  Besides the day-to-day cupcakes (which are always changing!), she also makes macarons, cookie sandwiches, birthday cakes and wedding cakes.  All you brides out there - be sure to check out her sugar flowers.  I posted a few photos from her portfolio below - the flowers look so unbelievably real - and last time I checked she was the only cake shop in Cleveland that could offer them!

Sticky Cinnamon Raisin Rolls

If you guys haven't noticed, I've been trying to post some healthier recipes lately because summer is right around the corner, and it seems like everyone is trying to eat well so they can look and feel their best.  Well...this is NOT one of those recipes!  But hey, you gotta live a little!  And if living means making your own homemade Sticky Cinnamon Raisin Rolls, then bring on the butter!  Seriously though, I'm still in shock that I can make something like this without a professional pastry degree.  It's THAT good.  And flaky just like a croissant.  But there is no yeast, kneading or the oh-my-gosh-i-have-to-wait-like-3-hours-for-this-stuff-to-rise involved.  In fact, the whole process is under 45 minutes.  What's my secret?  Hmm I suppose you will just have to read more to find out!