About

Hello and welcome!

I’m Christine, a home baker, photographer, and gardener, all nestled in the soft mountains of Pennsylvania. This is where I grew up, surrounded by a family of incredible cooks who always made sure the kitchen was the heart of our home. Over the years, my love for food, creativity, and the beauty of nature has evolved into something truly special.
When I’m not baking up a storm in my kitchen, you can find me capturing the beauty of a perfectly risen loaf of bread. I also capture the lush green of my garden. You will find me spending time with my family at our local restaurant. We pour our hearts into serving delicious meals to our community.
I’m excited to share this space with you, where I’ll be posting recipes and a little bit of everything in between. Whether you’re a fellow home baker, nature lover, or foodie, I hope you find something here that inspires you.
Thanks for stopping by—I’m looking forward to the journey ahead!

A few baking tips to make you more successful

1. Why use room temperature eggs?

Using room temperature eggs helps your ingredients combine more cohesively (and ideally all ingredients should be at room temperature unless otherwise indicated). This ultimately makes for better batters and doughs, and therefore, better baked goods.

3. Why are most recipes using unsalted butter?

Many baking recipes (especially delicate ones like cakes, cookies, or pastries) call for precise measurements of ingredients. The salt in salted butter could affect the texture, flavor, and overall outcome of your baked goods. By using unsalted butter and adding your own salt separately, you have more control over the final result.

2. How does baking powder work?

Baking Powder works because it’s a leavening agent and helps baked goods expand and rise. Baking powder, however, will make your baked goods a tad fluffier than soda will so, for instance, your cookies will be a tad cakier.

4. Why I shouldn’t eat raw cookie dough?

Raw cookie dough contains raw eggs. They may be contaminated by salmonella bacteria.