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Everyday I'm Sprinklin'

A young lady learning how to bake

So I have this awesome dog named Arthur.
He’s a Pomeranian and likes playing with his stuffed elephant, cuddling in bed while watching a Disney movie and eating treats! His birthday has passed (July 27) but that doesn’t mean that he can’t enjoy a good snack every now and then! Since he’s been such a good little man lately I made him some banana snacks. I followed the recipe from Live Love Pasta and Arthur loved them. =)

I adore little heart cookie cutters and made an emergency trip to Joann’s with a friend. The things I love most about this recipe is that it has ingredients that some of you may have on hand and it’s fairly simple to make. Needless to say if you have been wanting to show your furry friend some love lately – these treats are the way to do it!
Now if you’ll excuse me, I’m off to find a new recipe for a casserole (preferably one with loads of bacon) and feed a few of these to my main man!

devan and arthur


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Wink restaurant is amazing.

Hands down. The food was delicious! We decided to try the 5 course tasting menu. Unfortunately since the lights were dim and we didn’t want to be rude with all the flashing from our phone cameras we only took one photo of the main entree, the New York strip. Also, I am not a wine person but I wanted to try one out that the waitress picked for me and see how I liked it. I was poured a glass of 2009 Mönchhof Ürziger Würzgarten Riesling Kabinett (if I’m not mistaken- I didn’t get a good look at the name) and it was perfect!

My aunt, Melinda, went through this phase where she was ecstatic about wine tasting. I remember her bringing home bottles of wine for us to try and teaching us which one would compliment the types of meals. I always loved dessert wine due to it not being so heavy or tart like reds. After tasting the Mönchhof I will most likely be buying a bottle, soon.

Our menu for the night was:

Hamachi Sashimi with compressed watermelon, pickled watermelon rind, cilantro and crispy ham
Dayboat Scallops with celeriac purée, butter leeks and lemon thyme
Duck Breast with parsnip, chanterelles, mission figs and vanilla honey gastrique
Grilled New York Strip with yellow squash, green beans, red lasoda potatoes and salsa verde
Texas Cheese Plate which consisted of ste maure, dos lunas seco, sand creek gouda and hopelessly bleu

For dessert we enjoyed Creme Brulee. The best creme brulee I have ever tasted in my life to be honest.

I apologize for the bad resolution – wanted to take a fast and quick photo.

With the Sashimi it was a little too “fishy” for my tastes but to be fair I have never been a fan of raw fish. I did enjoy the mixture of flavors overall though.
The Scallops were amazing! I would definitely recommend this for anyone that loves a buttery warmth to seafood.
The Duck Breast was my favorite. Hands down. Cooked to perfection and the figs went with it so well. Amazing combination of flavors and if I could eat this every single day- I would.
The Grilled New York Strip was delicious! It was cooked on the rare side and I really liked the green beans (they are my favorite vegetables). The potatoes were cooked just right and the salsa verde gave it a nice kick!
The Cheese Plate was kind of hit or miss with me to be honest. I don’t have a love for cheese like some folks but I did enjoy the hopelessly bleu and sand creek gouda. To be fair, gouda is just a damn good cheese.
Last but not least- Creme Brulee was DELICIOUS! All you have to know is that if you ever go to Wink you must try it!

After all the different flavors and textures I was extremely happy by the end of the night. Would I go there again? Absolutely! I would recommend this restaurant to any foodie out there! It’s hidden away by a cleaners store but definitely a gem.


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‘Ello everyone!

My latest adventure was creating frosted roses. I saw this technique from I am Baker and absolutely adored it! After executing this plan these were the results:

I was pleasantly surprised when they looked very well for the first go. All I used for this was a 1M tip that I received from Wilton. I fell in love with the icing tip when I realized how faster it was at frosting cupcakes and the fact that they look 10x prettier. My cupcakes were Golden Vanilla and Red Velvet. For the frosting I used Buttercream and Cream Cheese with purple food dye. With the cream cheese I found that letting them sit in the fridge for a while helped hold the rose effect on the cupcake. I had one out for a little bit after frosting it and it melted. =/ For the cupcakes I also used these as the papers:
I bought them from Michael’s but since they weren’t good with handling grease and other oils they didn’t show up pretty. I lived and learned and I will definitely be buying some that handle grease well so the cute design shows.


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“Hi. I’m Devan.”

I’m extremely excited to start up this site! I decided to start up a blog and show how much I love baking! If I use a recipe from another site I will post the recipe and give due credit. Hope you grow to like my blog!