Foodland Bag Apron (keeps clothes dry while doing dishes)
Krysteene, Me, Pam, Vannesa, Sammi and Nette
Chocolate Poop Emojis
Pumpkin Spice Fall Leaf Cupcakes
Tahitian Vanilla French Macarons
Started in June working at Sugarlina Bakeshop. I love it because I'm able to use my creativity as well as my baking skills. Cute and mini is usually the theme! There are so many little tasks to do everyday since there are only three of us bakers in the shop. I'm never bored and always busy, busy, busy. Time flies. My coworkers are amazing. I couldn't ask to work with a better team. It took a while to adjust to waking up" dark and early" but now I love that I work from 5:30 till 2 and still have time to spend with family. In fact, I'm up before the sun and writing this post.
My latest hobby is making charms out of polymer clay. I've watched many tutorials on youtube because I had no idea how they made such tiny treats with incredible detail. Some of these I attached magnets to and the others have eye screws for hanging. So much fun!
A favourite of New Zealanders. But why is it called an Afghan biscuit? Some theories are that they are similar to the craggy landscape of Afghanistan or that a New Zealand woman sent it to her beau who was posted in Afghanistan during the war. There are many other theories but really, no one knows. These cookies are crunchy because they are made with cornflakes and oh so chocolatey. I love the walnut in the middle. Yes, that was me, hunched over the walnut bin at the grocery store hunting for the whole ones.
Ginger crunch is another favourite here in New Zealand. There is a shortbread crust topped with ginger icing. I drizzled some dark chocolate over the top because I had a chocolate craving. These were delivered to the Wellington City Mission for this month's baking with the Good Baking Bitches organization.