My name is Bee. I am a person who was born in the 1900's (as the kids say these days) in my 30s, navigating life, stomach first. I have a background in the Pastry Arts. I attended a trade school back in 2012. I have worked in private kitchens, bakeries, cafes, grocery stores, catering & I've been known to side hustle my baked goods on & off throughout the years.
With this "blog" my goals are to: Talk Food, Promote Creativity, and make History:
Food is an everyday thing that brings us all together. Made in many creative ways and deeply rooted in everyone's history. I aim to post conversations between friends & strangers, photos of cuisine/art, reviews of local (and one day foreign) restaurants/eateries, recipes of my own & others who wish to share, and much more!
So I think I want to pivot from JUST food now.....
This new hobby of mine was ignited back in the spring of this year(2025)
I had been longing for an art class in town. I wasn't sure what I wanted to take tho as there were so many different mediums to choose from. I finally decided on Pottery after I took a class at a different studio as they had an option for a one-time hour class rather than a full EXPENSIVE commitment to something that I may not enjoy! it was...interesting. Maybe one day I'll share this story online...but I don't want to go too far off track with this post.
But I've been taking pottery classes for the past couple of months now. It has been a very lovely journey for me thus far.
I have open studio time right now, so I've just been doing a bunch of hand building platters as I just want to have fun with my art right now.
Classes start back up in the Spring, and I cannot wait to get back to seeing everyone in my class. I went to make pottery and ended up meeting a group of very nice people.
I've been so hesitant to join the art scene here in the seacoast as nothing will top New York for me. The art scene there is nutz! I miss it. but I just have to bring that to New England!
I started by making some not so perfect mugs. My goal for this coming year is to make bigger pieces & to be able to pull higher. It's a process and we will get there.
Lately I've made a few oyster platters using actual oyster shells to shape with! How cool?! I forgot to take a picture of my latest one, but I think it's going to be so sick!
I am basically playing around with shape, glazes, funky ideas, and functional items for me or loved ones. I think that's on of the coolest thing about doing pottery, you have a physical product at the end and you (or someone else) can enjoy this item you made with YOUR hands is just so amazing to me!
I already have so many things I want to try out!!
I want to post the glazing process.
from Raw, to Glazed, to Post Fire
It is wild to me how different the piece looks after its fired!!! Science is awesome and I love it so much! Make sense why I love pottery so much.
+wash your hands, wash our produce, clean as you go+
-okay tysm <3byyyeeee
:THE Dinner:
(Sh)Mashed Potatoes:
5 small yellow potatoes. Cut into large chunks.
Get a pot, fill it with water, just enough to cover the potatoes.
Salt water & put over high heat.
Let boil until soft. (Typically 20-ish minutes)
Once soft, drain, transfer to bowl (or other vessel) to mash them in. *I typically use a stainless-steel bowl big enough to mash in.* {before you mash any taters} Add to the bowl:
Butter 1/2 stick (or more, I'm not your Dr.)
Salt, Pepper, Onion Powder,
Minced garlic (raw or cooked)
Beer, just a splash. *I typically use Mic Ultras or Bud light +not sponsored+
Heavy Cream
Start to smash your potatoes
Chimichurri:
Wash one bunch of Cilantro & one bunch of parsley
remove stems {or if you're lazy like me, just twist off the top half}-Add to Food processor-
Cilantro & Parsley
Olive Oil {preferably Grazaoil}
Lemon
Salt
Bell pepper 1/2
Shallot {1/2-1}
Blend until all chopped & combined.
Steak: Prepped w/ Koshar salt & cracked black pepper on all sides, set in fridge to marinate.
Get sauté pan on high heat.
Sear Steak for 2-8 minutes on each side. (depending on how you like your meat.... we all know there's only 1 correct answer.... (⓿_⓿)}
Add One Tablespoon of un-salted butter to pan, lower to low/medium.
Add a sprig of rosemary & thyme
Base steak in butter
Take meat & herbs out of the pan, let rest for about 2 minutes {this helps keep all that juicy goodness inside of there.}
+Do NOT clean the pan out, leave the fat(s) & flavor in there!!! we are going to cook the Asparagus in there next!!+
Asparagus:
Cut bottoms off of stalks.
Bring saucepan up to medium/high
Toss asparagus in the "sauce", coating each stalk evenly.
Cook until soft, but still has a bite to it {aka not mush}
Tips *It's best to review your ingredients and note their cook times to gauge what you should start w/ 1st. e.i. Potatoes take roughly 20 minutes to make, where stake takes about 8, give or take. So, You would start the Potatoes 1st. This makes the "flow" of cooking a meal go smooth and all components to fall in place to be ready to plate. *
Is Food a MUST on date-night?
My date can eat on their own time {No}
Food IS my date-night {Yes}
Voting ended onAug 13, 2025
Thanks for staying a while
If you have any questions or comments, feel free to reach out O(∩_∩)O
The 1st time I had Raising Canes I was in Denver Colorado with my Partner. I had mentioned to my partners sister that we have yet to try it. So obviously she had to take us and show us what we were missing!
It's a simple, yet very tasty Fast-Food Restaurant; offering delicious chicken and good vibes.
I recently found out there are locations in Pennsylvania, and I noticed something about their different locations and I'm here for it....
:A Bit of Raising Canes History:
Raising Canes was founded in 1996 by Todd Graves in Baton Rouge, Louisiana. As of today, the fast-food chain has 849 & counting locations, 118 restaurants opening in the year of 2024 alone. Raising Canes is not shy to help out the communities they reside in. Hosting charity events and donating over 100 million dollars in the past 25 years.
Fun Fact: The company got its name after the owners' yellow Labrador Retriever, Cane (1992-1998). Todd has had 2 other labs (Cane II & Cane III) Cane will be seen at openings/events and is a Raising Canes celebrity!
:Let's Talk Food:
If you've been to a Raising Canes, then you know how simple the menu is. Just Chicken Tenders (three, four, or six tenders.) or Sandwich that can stand alone OR you can grab a combo that comes with your choice of drink, crinkle cut fries, a 3oz portion of coleslaw, one slice of the infamous Texas toast bread, & Canes sauce.
The menu is very simple and easy to navigate. It's just chicken!
They carry coke products, along with Canes own iced tea(s) & lemonade.
My go-to order is the 4-tender combo. I am a chicken tender gurlie & I will stand by that. I have yet to try the chicken sandwich so I cannot speak on a personal level about it just yet, but I've heard good things.
As for the tenders....they are juicy, they come out piping hot, and I'm not sure what they put in these things, but It must be unicorn tears because oh lawd! They are delicious! I would have to say Rasing Canes is my favorite chicken tender out in The USA today. They are made with all white meat allegedly never frozen & I feel like I can taste that in the product.
The Fries are a classic crinkle cut salted to perfection. Let's be honest though, the real star of this show is the secret recipe canes sauce you dip the fries in! It's rich, creamy, tangy. Everything I want from a dipping sauce.
Now the coleslaw. I am a true fan of a slaw. A simple way to add a veg to the meal. The Canes Slaw is a small 3oz cup portion. It isn't too salty or sweet. It's simple and has a nice crunch to it. Some may turn down the slaw as it isn't the norm for Fast-Food joints, but for a Fast-Food slaw, this one takes the chicken. (See what I did there (¬‿¬) heh)
As for my absolute favorite part of the combo here at Rasing Canes.... the Texas Toast! It has a little crust to it, but its soft, buttery, a hint of garlic, salty, all-around perfection packed into one thiccccc slice of bread. This is what sets Canes apart from the rest of the chicken fast-food restaurant in my opinion. The slice of bread was what called to me as a consumer. It's pictured so beautifully and trying it for the 1st time solidified that that magnetic pull that Texas toast had on me. 10 out of 10 will always recommend.
I would really love to see dessert item(s) as Raising Cane grows. Maybe a fresh baked cookie or some type of fried dough? I feel this would elevate the chain to the next level.
{Hey Todd hit me up, I have MANY baked goods in the bank for discussion...not to mention I'm an experienced pastry chef ^_~)
: Location Location Location:
I recently found out there are locations in Pennsylvania, and I noticed the interior was different from the one I was in Colorado. The one is Colorado was just a simple fast-food place. nothing crazy, there was some decor on the walls depicting the famous Cane himself, but that was it. Then we have the location in Allentown Pennsylvania. This location had more to the interior design. There were disco balls, neon signs, more decor on the walls, the seating was a mix of high-tops. booths, and a bar stool seating in the front. Not to mention the music was very loud and club like. This had me wondering if there are different themed Canes...which led me to the Custom Celeb, Post Malone owned locations.
In April of 2023 Post Malone opened one of Raising Canes locations in Midvale, UT. Although Post isn't the 1st celeb to open a chain location, this one hit the news and elevated the Fast-Food Restaurant scene! He has his location custom made, inside & out with an all-pink design, replicating the chains atmosphere. The outside replicates a tattoo he has, while the inside holds memorabilia of the celeb throughout his career.
Post then teamed up with the Dalas Cowboys & opened up a 2nd location later in the year (October 2023) in Dalas TX.
Raising Canes is changing the game for Fast-Food dining. They also have their Flagship Restaurants they opened in New York City (Time Square), Las Vegas Navada, Miami Beach Florida, Nashville Tennessee, and Chicago.
They even opened up an all-gold location in August of 2024, located in downtown Boston Massachusetts. This was in honor of Raising Canes "golden birthday" Celebrating 28 years of chicken slinging goodness.
These locations have a unique theme. unique decor, and vibe. All around a reason to travel to see these restaurants in person!
I think what Raising Canes has done in the Fast-Food Restaurant world in game changing. Their menu is simple. You know exactly why you're there and have little to no thought about what you're going to order. Simple. Easy. Delicious.
Thanks for staying awhile with me on this little rabbit hole on Rasing Canes restaurants. I think this franchise is fun. I would love to see others follow. Why have a boring and basic atmosphere when you can relate to your customers and community all while drawing them in with fun decor. Give the people something to talk about!!!
It no secret my partner & I love to cook. From the day we met in a private kitchen in upstate New York, we hit it off as an excellent duo from day one. We have carried this skill with us into our relationship & in everyday tasks. Needless to say, we make an excellent team in the kitchen.
One thing we enjoy doing is a DIY restaurant date... AT HOME! It only makes sense to have a nice stake dinner once every or every other month. We save tons of money this way, & we also know how the quality of the meal will be, as we have prepared it ourselves. Not to toot my own horn, but we can cook pretty damn well with the many skills acquired through the years of schooling and passed down knowledge.
I have my dining room {almost finished} set up to look like an intimate dining experience. Pulling inspo from: Roof top lounges, jazz bars, small upscale restaurants, & color blocking.
This motivates more at home eating/cooking as it feels special each time we sit here to eat. I like to set a mood by: Lighting candles, some background music {usually jazz} , dimming lights, adding lights {any color}, or throwing on the projector either a background vibe or a video/movie to watch as we dine.
The vibe of the room really elevates the experience and leaves me wanting to do this more & have people over to share with!
{I would love to share more on my interior design choices in a future post. Stay tuned.}
:BACK TO THE MEAL:
The way the two of us usually work is, I prep veg, Sides, drinks, and set the table. My partner Cooks using stove top, oven, or the Air fryer. We communicate best in the kitchen as it is a dance we've done many of times together.
For the STEAK:
I would recommend cooking your steak LAST. As steak takes a very short time to cook! Getting you cook times down is KEY to making the whole dinner come together in a fast and easy manner. For steak, I like to prep the steak by covering the raw meat in Salt & Black Pepper. Leaving it back in the fridge for up to an hour. Taking it out & setting it directly in a hot skillet. Searing it on both sides {roughly a minute each side} We enjoy our steaks rare-medium rare. {If you prefer well-done....（︶^︶）I disagree, but you just cook the meat longer on each side until the steak is dry & flavorless...your choice tho... } Once your steak is at desired cook, let the meat rest out of the pan for a minute or two. This allows the meat to rest and collect all of that juicy goodness inside and not spill out everywhere, leaving you with a nice tender juicy piece of meat.
The CHIMICHURRI:
I have never made my own Chimichurri before, but it is really easy! We uses a bunch of Parsley & a bunch of Cilantro. Salt, and A LOT of EVOO. Put all of that into a roboku. Blended until very finely chopped & combined. Then mixed I some red pepper {small diced} & fresh Lemon Juice. We added some Rice Wine Vinegar at the end. This is a nice way to bring a fresh flavor to your steak. I have been putting this on EVERYTHING!!! Chimichurri on a nice sandwich? Let me tell you, it's life changing!
The POTATOES:
I would recommend cooking the potatoes 1st As this will take the longest out of everything for this dinner. I diced up the potatoes to medium/large chunks & coated them with EVOO {GRAZA | High Quality Olive Oil}, a few pads of unsalted butter {if you're buying salted butter...don't... you don't want to know WHY there's salted butter in the 1st place.... viewers discretion advised.} Salt, Black Peper, Garlic {about 2 cloves} and popped that in the air fryer for about 15 minutes. This is a nice easy way to get the potatoes done as you are cooking other items.
The BRUSSLE SPROUTS:
We wanted Bacon in this dish {you don't need this step, but it sure makes the dish elevated in flavor!!} So, 1st we cooked a couple strips of bacon, leaving the grease behind to cook the Brussel Sprouts in. I prepped these just by removing the bottoms and cutting them in half. {You could also serve them up in a "shaven style" by cutting them very thing using either a knife or a mandoline.} My partner then took the halfs & placed them face down in a stainless-steel skillet {could also use non-stick} adding Vegetable Oil, Salt, Black Pepper, Garlic {about 2 cloves chopped}, some balsamic vinegar, and the Chopped Bacon. {This gives the dish a nice smokey flavor}
ROASTED WHITE TURNIP & RED RADISH:
A last-minute decision, we wanted to use up some of the veg in our fridge. We had some white turnip & radish we roasted in the left-over steak pan. I cut them small/medium dice, and we seared them off in a pan on medium high heat. Cooking them until golden & tendered. These were so delicious! I honestly would have rather a big helping of this than the potatoes...but the potatoes were supper yummy too!
The SIDE SALAD:
I wanted a side salad, just to break up the meal a bit. Also, we can never get enough veg/vitamins in our day {especially as Americans} So why not a little extra here with a Side Salad. We didn't have any greens in our fridge, so we improvised a bit. We had some white Turnips we had got from one of our favorite farm stands {Roots In Reverie (@rootsinreverie) • Instagram photos and videos} Fun fact, the leafy greens on top of the white radish are edible!! So, we chopped it up nice and fine using it as our main green in the salad. Topping it w/ some julienned White Radish, tomatoes, nuts, & dried cranberries. I made a simple vinaigrette using EVOO, Rice Wine Vinegar, Salt, & fresh Lemon Juice. This was a simple, yet very tasty way to get more veg into our dinner.
The BREAD & BUTTER:
I took a Ciabatta Roll & 2 Slices of Sour Dough & popped them in the air fryer for about 5 minutes to crips them up & get them nice & warm. {who doesn't love warm bread?!} I took some softened unsalted Kerrygold butter & put it into a dish. Sprinkled some flaky salt on top & served it with sliced raw Red Radish.
The RED WINE:
We picked up a bottle of Grayson Cellars, Merlot. This wine was a nice easy drink. Oaky & a finish of fruit. This pared very well with red meat & root vegetables. It wasn't an intense "sucking on a rock" wine, but it was minerally.
These "date nights" at home have been a real game changer for my partner & I. We love all things Food! We love the experience of going out, but going out now of days can put a real dent in the wallet, social battery, also you're not guaranteed a good experience anymore.
With us doing it ourselves we get to control the narrative, the menu, the drink selection, best of all there's NO TIPPING!!! {Tipping culture in the states is a NIGHTMARE!!!! }
I highly suggest giving this a try! Treat yourself the way you deserve to be treated!
"But Bee I can't cook."
Okay...great...now is the time to learn! It is easier than ever to learn how to cook! Watch a YouTube tutorial. Search the web for cooking blogs {Like this one! ＼(ﾟｰﾟ＼) } Call up your grandma & ask her what her favorite recipe is!
I don't think everyone needs to be a 5⭐ Chef, but I do believe everyone should know how to cook a few meals. Food is survival. It's life. It's connection. So pick up a pot or a pan, & get to cooking! I promise you'll learn in no time & will have this skill for years to come!
Cooked in a pan over medium/high heat w/ a small amount of Vegetable Oil & Butter
Season w/ Salt & Black Peper {You can add whatever seasonings you wish, I wanted to keep this chicken simple for the Mushy Peas is the fresh spring flavor I am going for w/ his dish.}
Cook on both sides till 165 ℉/ 75℃. { I like to finish it off in the air fryer just to be safe. }
:Mushy Peas:
In a pot, Cook Frozen Green Peas w/ just enough chicken broth to hardly cover the peas.
Add in Garlic {2-4 Cloves} Cook until Soft.
W/ a hand immersion blender { Or a regular stand blender} Blend together in the pot.
Slowly add Heavy Cream until desired consistency.
Blend in Salt, Black Pepper, & Ground Parmesan Cheese.
:Roasted Red Potato:
Wash Potatoes
Cut potatoes into medium size chucks.
Add to pot filled w/ water & salt {This is ONLY to cut cooking time down, it will be more crispy & flavorful if you skip this step.} Boil till semi-soft.
Drane Water, Transfer into Pan w/ a small amount of Vegetale Oil.
Dice up 1/2 a Yellow Onion & 2-4 Garlic Cloves. {Cook till translucent}
-: If you want it to be crispier, try transferring it to the air fryer and cook @ 400℉ / 204℃ for 10-18 minutes :-
:Side Salad:
Mixed Spring Greens {From Roots In Reverie Farm in Lee NH}
Mini Bell Peppers
Mini Cucumbers
Radishes {From Roots In Reverie Farm in Lee NH}
-: I will be dressing the Side Salad later as I eat it. Tonight I made a simple: EVOL/Vinegar/Salt/Lemon dressing :-
👁️🗨️
I tried out Meal Prepping this week. I think this is a great way to NOT order off of Delivery Apps for everyday food.
I find myself forgetting to pack/make a lunch when I go to work. I work long days & this is hurting both my wallet & my body.
I don't know if I will have the spoons to do this every week on routine, but I am going to try.
I find it hard at times to remind myself to eat. Not because I'm avoiding food, but because I get distracted easily & tunnel focus on tasks & nothing else can be done before this one is.
I made up a small menu for myself.
Stuff I ACTUALLY want to eat.
This Chicken Dish is one of the three meal options I made, just to give myself some variety to choose from.
I am hoping this can help feed my body in nutrition & flavor.
It is hard to juggle ever day things, including feeding yourself. So, whatever you need to do to get that task done, do it! Try different things out!
(❁´◡`❁) ! I made some really yummy French Toast today!╰(*°▽°*)╯
☆*: .｡. o(≧▽≦)o .｡.:*☆
Reviews from me: Simple, yet it feels like I'm eating out for brunch.
-Here's my go-to French Toast-
⁜※I typically just make it for 2 people & W/ this one I typically measure w/ the heart so this will not be a -to the T- type of recipe. Also use judgment with how many servings you may need. i.e. ya gotta do some math....I know BORING. But you got this!!! (✿◕‿◕✿)※⁕
What you'll need:
Bread: Brioche or Challah {2-4 THICCCC Slices}
Heavy Cream or Milk/Milk-Alternative {1 Cup give or take}
Egg {1 large}
Granulated Sugar {about a tsp}
Salt {just a PINCH}
Cinnamon {about a half tsp}
Vanilla Bean Paste or Extract {about a half tsp}
❤️I beat this together in a cereal bowl w/ a fork. until everything is mixed together.
❤️Then I slice my bread into THICCC Slices. {You can use pre-sliced bread, but I love a good thiccc fluffy French Toast. If you prefer a thinner & crispy one, then the pre-slice will do you perfect.}
（〃｀ 3′〃）Lately I've been getting Marketside Vanilla Brioche Breah from Walmart. It has this custardy vanilla swirled into the loaf. It's really good. {NOT SPONCERED}
❤️Drench Each slice in the mixture
❤️Get a pan ready {I have a gas stove, so I'll put it on medium heat. Letting it heat up before placing the bread in.}
❤️I give all 4 sides a turn. {Roughly a minute or so each side. I check the color every now and again.}
-GREAT! THE BREAD IS COOKED! What next? TOPPINGS!!!!
Toppings:
⁜※Cut Fruit!!: I usually do Strawberries, Peaches {eventho I'm allergic (not anaphylactic) ...peaches are too good not to eat!} and other fruits in rotation.
I like to cut them all cute & arrange them in a nice array. I also like to cute a Strawberry into a rose, give it that extra touch!
⁜※What I like to call "Poor mans Creme Fraiche"
Cream Cheese {About half a block. Soft!}
Heavy Cream {About 1/4 Cup}
Vanilla Bean Paste or Extract {a splash}
Sour Cream {About 2 TBSP}
Salt {The tiniest Pinch}
Powdered Sugar {Roughly 1/4 Cup. Adjust to how sweet you like things}
Lemon Zest {One Small Lemon.}
I use a hand mixer with a whisk attachment on it.
❤️1st I beat the Cream Cheese until its nice and smooth. {You want to make sure it's very soft when you do this, trust me it makes it much easier! (ง •_•)ง
❤️Next, I'll add in the Sour Cream, Vanilla, Salt.
❤️Add in the Heavy Cream & Powdered Sugar. Be careful not to fling the Sugar everywhere (o′┏▽┓｀o)
❤️Last Zest some Lemon into there! I love citrus I just gives dishes a fresh ⁂⁛POP⁛※
You can eat this alone or add some Savoury sides with it, like eggs, or a breakfast meat, a nice tatter tot? The choices are all yours babes!
I like to make it up all cute. Make the little things special. Add a Coffee, some Bacon, Eggs, and throw on some Jazz to enjoy.
UGH(❤️´艸｀❤️️️) Perfect DIY "We have Brunch at Home"
Get out there girly-pops! Make yourself some French Toast!!!!!!
Today I want to tell you about how I re-started my baking journey. What led me to lose my passion & what helped me find it again.
Food is an everyday part of life. Baked goods are an added bonus, just as important in my opinion...have you ever had bread!?
Let's pull up a chair, get comfy, & get ready to stay awhile as we embark on this story together.
Back in 2023, I made this "Celebration cake" for my partners nieces 2nd birthday. This was the 1st cake I made sense I had renounced my baking days. I got into the pastry industry back in 2011 with my 1st bakery job. I attended a technical Pastry Arts college in Lancaster PA with a one-year program and stayed in the industry professionally until 2021. Like most of the world, the pandemic really took a toll on me; mentally, physically, & even spiritually. I got burned out on life in general, making my pastry passion fade into the abyss.
I struggled a lot with identity & the state of the world. Depression took over & I kind of just stopped doing everything I love that could possibly make me happy. Everything seemed like a chore. I had no more bandwidth for passion; even my art took a hit. I truly believed I would never bake again. That is until I started to visit my out of state partner.
It started out as a slow burn. Snickerdoodle edibles. I wanted to show my gratitude to my partner, but how? With food of course! My love language is through food & acts of service. So, what better way than to whip up some weed cookies, freshly baked, with love. He didn't have a mixer of any type, so for the 1st time in a very long time, I mixed up some cookies by hand.
This would be the star of my launch back into baking, but this time just for fun, not capitalistic gain. I will say, baking for fun is much less pressure. There was little to no pressure, & I enjoy the whole ritual of what is baking.
{made some GIFs in this post out of short videos....it's so grainy.... I will look into editing in the future.}
Fast forward to 2023. I was approached & asked to make a cake for this adorable little girls' 2nd birthday. How could I say no? Well quite easily... I could have just said "No." But I couldn't pass up this opportunity to yet again use my love language and show off these skills I have acquired throughout the years.
I was asked to specially make a Funfetti Cake w/ Strawberry Buttercream. I got excited and got to work planning for this cake. One of my go-to baking books has to be Bravetart written by the nerdy, creative, CIA graduate, pastry chef Stella Parks. She has mastered many of recipes, sharing them with the world. She is truly a genius!
For this cake I used her recipes for White Cake & Marshmallow Buttercream. I tweaked them just a bit to fit the narrative of said request, adding homemade strawberry compote to the Butter cream, & Funfetti sprinkles to the cake. Very minimal additions, as these recipes are well thought out & perfectly crafted.
I highly recommend this book to anyone, from an at home baker to a high-level Pastry chefs. It has easy to follow step-by-step instructions, multiple forms of measurements for ingredients, & some recipes have ways you can alter them slightly by adding chocolate or other flavors as you so wish.
I added a link to go check out Stellas website so you can learn more about her & even grab a copy of her book! {NOT SPONSERED}
Hi, I'm BraveTart! When not in the kitchen, I spend most of my time polishing Star Trek quotes, re-watching the OA, tending to my plants, an
In this new era of my baking & pastry days, my new main focus is to use quality ingredients, no artificial dyes, & strive for ways to incorporate local/seasonal products into my baked goods.
I have yet to find the creative out-put to make my own sprinkles, so those obviously have artificial dyes in them, but besides the sprinkles, there are no dyes in this cake.
I won't lie, making this cake had me all over the place with emotions. Nervous, excited, happy, frustrated, you name it, I was feeling it. This was my 1st cake I've made in almost 3 years! The "what ifs" flooded my brain left & right!
What if I burn the cake layers?!
What if the frosting wont set?
What if everybody hates it?
What if it tastes bad?
What if I forget how to do this?!?
I tend to sell myself short when it comes to my art(s), as anyone who has a passion does. This time I felt a bit more pressure, but I can't blame myself for feeling this was for my partner's family is heavily rooted in the food industry. The amount of blood, sweat, & tears they have all worked in kitchens, cooked, baked, & catered is well beyond most Americans, myself included, even with all the experience I have under my belt. I just wanted no excuse for anyone to find a single flaw in this cake.... Even if they did why does it matter? It's hard not to flinch when you're presenting something you have spent years perfecting your skills to a professional chef, to a family who has had the best of the best, to people who know what quality looks like & share the same passions as you do.
Strangely enough, I did end up putting myself in a Zen like state {Which is actual real-time growth, a few years back this would have sent me over the edge, crying in my bathroom, in a full on crash-out mode.} I put on Bjork, blocked all of my what-ifs, & locked in on this cake.
My apartment at this time had a comically small stove/oven. (pictured above) It was honestly the worst oven I have ever used. It hardly fit two 8in rounds, the temperature was much hotter in the back than the front, the door wouldn't close 100%, and the nob wasn't very accurate with the temperature, so you had to guess and hope it was set to a close enough temp. It was an absolute nightmare for two individuals who love to cook/bake, but I made it work for me.
The cake layers turned out pretty good! with nice golden edges, moist, fluffy, and all the way baked through! What more could you ask for.
Okay, the cake layers are finished. Now time for the Marshmallow Buttercream! This buttercream is a go-to of mine. I 1st heard about this in the Bravetart book. It is a perfect way to have a not to sweet, fluffy, creamy, soft buttercream. It is very easy to maneuver and holds up well. That being said...the stove issue came into play with this go around. To make candies, including Marshmallow, you need to be able to get your sugar up to a specific temperature. This stove was electric {which I am not a fan of} and it didn't really get that hot, even at its highest setting. So, this caused a bit of an issue. It took way too long to heat up & could not reach the temperature I needed. It was off about 5 degrees Fahrenheit, so it was close enough...but those 5 degrees definitely showed. The buttercream ended up being a bit too soft to coat, so I had to go back and forth putting it into my comically small freezer. This technique did work out for the most part, even though the frosting wasn't as stiff as I originally wanted it to be.
I pushed through this little hiccup. To the Marshmallow Buttercream, I added some strawberry compote I made the day before. Basically, adding equal parts sugar & water, about a half quart mashed strawberry, and a bit of honey. The strawberry flavor really popped in this buttercream & even gave it a cute lite pink color!
I wanted to keep it simple with the decor. I did a simple boarder on the top and bottom. Added some gold luster dust & gold flakes. And finished it with 2 golden candles. (refer to the 1st picture on this post)
When all was said & done, this cake turned out beautifully! I can say I was actually proud with this cake. Did I face some challenges? Sure. But in the end, it was all worth it.
I definitely got a bit of an ego boost with this cake. The comments I received were all too kind. The "oohs" & "ahhs" left me feeling good. Most importantly, the birthday girl was absolutely thrilled by her birthday cake.
This Celebration Cake is a new staple in my baking rotation, as it is simple, yet delicious, & most certainly worth celebrating.
Once again, I want to shout out Stella Parks for her amazing book, Bravetart. Go check her out. I highly encourage you to try one of her recipes.
I want to thank you for listening to my baking journey and staying awhile with me.
Located in Portsmouth, NH. Botanica is a restaurant/gin bar that serves up, not only delicious gin cocktails but also a lovely dining experience with their French influenced cuisine. They pride themselves of using fresh and local ingredients, with a menu that changes seasonally.
One of my favorite places to dine at in New England has to be Botanica!! It is a splurge for me when I go here. It is on the mid to higher price rage, rightfully so. This is a perfect place to go on a date or celebrate any occasion. I have taken my partner here for the past 4 years to celebrate his birthday; each time we have been blown away with the attention to detail in the dishes, amazing vibe of the crew, and well-crafted cocktails!
Let's talk about what Botanica has to bring to the table. So, pull up a chair & Stay Awhile.
Botanica has a charm to it. The staff is kind, informative on ingredients used in the dishes & cocktails, and very welcoming. It is an intimate space, so you are likely to see all of the staff when you are here.
There are a few tabletops, a bar, and outside tables for the warmer seasons. I absolutely love a good meal out in the fresh air; but I will say, I prefer the inside seating here for the ambiance. It feels more connected with the experience when seated inside.
The vibe is everything.
Botanicas menu for May 2025 is nothing to sleep on. Lots of lite, fresh flavors. Beautiful colors. Absolutely delicious. On our latest visit, we ended up ordering some cocktails, three appetizers, two entrees, one dessert, & one cheese.
Let's grab a COCKTAIL
: The Emperess G&T :
When at a Gin Bar, of course starting with two gin cocktails (not pictured) is the way to go. The last word: made w/ gin, green-chartreuse, maraschino liqueur & fresh lime juice, garnished w/ a dark cherry that has been soaked in syrup. The Last word is a refreshing Gin cocktail; first introduced to me here at Botanica! Its lite, yet flavorful. The lime really pops, giving it a nice tang finish.
A Gimlet: A savory Gin cocktail made w/ Gin and Lime cordial. Garnished with what looked like a sprig of parsley.
we shared a glass of red wine: Cotes Du Rhone wine. This wine is an easy stand-alone drink, or to have w/ food. We drank this with our appetizers. The wine went well with Lamb; complimenting the dish.
And ended it with the Emperess Gin & Tonic. This cocktail is known to turn some heads! It arrives on a golden platter w/ the Emperess Gin over ice, a bottle of tonic water, and the fixings. It's kind of a DIY cocktail if you will. You put it all together and there a fun science moment of squeezing lemon juice into the glass & the color going from a purple to a pink! This is a classic G&T with a beautiful twist.
Let's talk APPITIZERS
: Lil's Baguettes w/ Whipped Butter and Maldon Sea Salt : (Lil's Cafe is a local owned cafe in Kittery ME, just over the bridge from Portsmouth NH.)
There is nothing like warm, fresh bread! The baguette had a nice crust to it, yet a soft fluffy cloud on the inside. The butter was salted. w/ Maldon Sea salt and was very cream. Lastly, some radish to top your bread if you wish. I love the radish touch to bread & butter. It adds a pop of freshness and color into the bite.
: Brandade with Roasted Asparagus and Pickled Shallots : (Brandae is a salt cod spread; typically made w/ olive oil, garlic, and sometimes potato.)
This salty fish spread dish left us craving for more! The Brandade was smooth & salty. The Asparagus gave it a nice fresh green taste. And the Pickled Shallots tied it all together w/ a vinegared bite.
We took some creative liberty & spread some of this dish onto the Baguette. I would eat this dish as is, on a sandwich, in so many other forms! The flavors are layered yet compliment on another creating a perfect bite!
: Grilled Lamb Sirloin with Herb Socca, Fennel, and Horseradish : (Socca is a flatbread made of chickpea flour, water, olive oil, & salt. W/ roots in southern France as traditional street food)
This dish stumped me a bit. The flavors were delicious, but what my eyes were seeing was different from what I was tasting. The Fennel didn't have that fresh strong liquorish taste it usually brings to dishes. It was maybe marinated or pickled. Then there was the Socca. I was not aware what this was, so we spent a bit discussing what it was, where it could have come from, then eventually ended up looking up what Socca is. (See description) The Socca was thin w/ a nice crust on one side, lots of air pockets, and packed with a "wheaty" savory flavor. It was laid at the bottom of the dish, so it soaked up all the flavors of the dish. The Lamb was juicy, tender, and just everything I want out of a lamb dish. I will say, the meat of this dish was of lackluster compared to the other ingredients here, but stand alone, I would eat a whole plate of that lamb.
{BOTTOM} : Pan Roasted Chicken Breast w/ Fingerlings, Cipollini-Onions, Fennel, & Pea Purée :
The Grilled Hanger Steak was buttery soft. It had a nice char crust on it, giving it a beautiful smoked flavor. The Brandy Jus was amazing! It was flavorful and creamy. It was similar to that of a hollandaise sauce. The Frites were nicely salted. Crispy on the outside, soft on the inside. perfectly fried. I do wish they had used something other than a "fry" for the side of this dish, but hey they were really tasty! Lastly, we have the Salad Greens tossed in a lite vinaigrette. A nice fresh salad green is always nice to have to get your veggies in.
The Pan Roasted Chicken Breast was served in a cute little le Creuset dish. This was very aesthetically pleasing, but it made it a bit difficult to eat out of it. I was given a small plate to put the chicken on if I wanted, & I did end up using the plate. The chicken was small, very juicy, light in color, and was tender. The flavor profile was very simple; buttery, some salt. Under the chicken was: some potato fingerlings cut small/medium, cippolini onions were tender, & sweet. & some fennel, this helped elevate that fresh spring flavor to the dish. At the bottom of the dish was a layer of Pea Purée. The color was a beautiful bight pastel green, packed with flavor! The whole dish complemented one another. With each ingredient layering into the next, creating one beautiful bite!
Room for DESSERT?
{TOP} DESSERT: Cinnamon Crème Caramel with Strawberry and Rhubarb :
{BOTTOM} CHEESE: Grey Barn Eidolon Brie with Seasonal Preserve : (Grey Barn Eidolon Brie is from a local Farm in Chilmark MA)
For our last course we ordered a Cinnamon Crème Caramel & Brie cheese.
The Crème was a lite, eggy dessert that was not overbearingly sweet & incorporated fresh fruit. The Rhubarb was sweet & tangy, soaked in the cinnamon caramel. Finally, the strawberries gave it that extra pop it needed. The color is fairly monochromatic. Individually, each component was fresh, not too sweet, and well crafted. Together, they all played into one another creating a harmonious delicious dessert.
The Eidolon Brie was soft & creamy, with an aftertaste of some funk (a good funk). The Strawberry/Rhubarb preserves brought a sweet yet sour flavor to really elevate and compliment to the cheese. It was quite lovely way to end a meal.
CHECK PLASE.
When all was eaten & our cups ran dry, our bill for all of this was just under $200 USD. For all the delectable food & cocktails we order for two people, the price seems fair. Overall, our dinner was a 9.9/10. There isn't much I would change with our meal. The ambiance was simple, yet stunning. The Staff, as always, was on their A-game. I would come here every day, if I could. We left with our belies full of delicious food & drink; daydreaming of when we will return to Botanica.
I highly recommend visiting Botanica if you're ever on the west coast. Portsmouth is a lovely small city in New Hampshire. There are plenty of bars, shops, cafes, and other forms of entertainment, some with-in walking distance of Botanica. Portsmouth is rich in history with its town being established in 1630!
Thanks for staying awhile!
Hope to see you in the next one.
-Bee
Botanica is an intimate upscale French influenced restaurant and bar located in the West End of Portsmouth, New Hampshire.
