Hi, friends!
You don’t normally hear from me on the weekend, but I thought I would check in and talk a bit of shop with ya.
First: thank you SO much for your kind words about my about me page. I had so much fun making it! It left me full of energy and wanting to do more! I’m hoping to share more video content in the future, because I’ve learned that being in front of the camera really fires me up. It’s a classic example of not knowing you love something until you try it! I feel like the secret is out of the bag: I’m a total goofball and I talk to my mini desserts in the kitchen. I also make the sign of the Cross over everything I put in my oven in a desperate attempt to make the recipe succeed. Now you know. I’m so glad we’re friends!
Second: thanks for the kind words about my upcoming cookbook. Again, I apologize for the 1-year wait, but I promise when it’s in your hands, you’re going to love it! This past week, I perfected a recipe for a mini one-layer chocolate cake that has the lightness and soft quality of a cake mix. To date, it’s the recipe of which I am the most proud. Well, I also love a new brownie recipe I dreamt up the previous week. It’s so good that after a long day of baking yesterday, I went to yoga, but all I could think about was coming home and baking up another batch of brownies! And honestly, I’m not even a chocolate person (lemon desserts all the way!), but but but these brownies, mercy me, I had to get them out of my sight. I immediately dropped the remaining 4 batches off at a friend’s house.
Another fun cookbook fact: I’ve used 12 pounds of butter, 5 pounds of powdered sugar, and 16 pounds of flour for testing the first 25 recipes in my book. Yay! #fatpants
^^^You are checking out the biscuit of my dreams up there! Isn't she beautiful?^^^
I think that’s it, friends! Have a stellar weekend—don’t waste the day, be productive! :)
Happy baking and MUCH love,
'tina
Hannah says
Those are some impressive stats for your cookbook in progress! It's probably a good thing I never kept track for any of my books... The pounds of sweeteners, gallons of almond milk, and industrial-sized tubs of Earth Balance would no doubt be terrifying. That said, I can't wait to see what delicious magic you're creating out of all that sugar and flour. :)
Christina Lane says
Hannah,
I feel the need to reiterate to you that YOU are the reason I do what I do. I found one of your cookbooks in grad school, and I started a blog shortly after! I fell in love with your mission, your recipes, and your style. I thought 'if this bad ass chick can do it, I want to do it, too!' You inspire me so much! Thanks for the sweet comment :)
All my love,
Christina
Kim | a little lunch says
Christina, this was such a fun update and a testimony to your passion for food. You've found your niche! Personal, professional, playful -- a recipe for success. Loved your video, too!
Christina Lane says
Thank you SO much, Kim! I know we haven't chatted in a while; life has been super crazy. But the minute I get my house decorated the way I want (we've been here 5 months now), I will have more free time! Hope you're well :)
Katrina @ Warm Vanilla Sugar says
Love this! Excited for the video, MORE excited for the cookbook! Love ya girl! xx
Christina Lane says
Thank you so much, Katrina! You're a doll. xo
Mara says
You are adorable, Iam definanately a new found fan! Loved your video!
Christina Lane says
Thank you so much, Mara! It's nice to 'meet' you ;)
Lindsey @ American Heritage COoking says
What a lovely update! I'm sure your cookbook will be worth the wait {and the weight}. Tee hee. #sorryimnotsorry I couldn't resist.
I'll have to check out your blogging link - it's never to late to learn something new! I use Ziplist on my site but I am still a fan of the good-old fashioned paper list. Call me crazy, I like crossing stuff off. Even if that item is just "bananas".
Christina Lane says
Thanks so much, Lindsey!
I resisted Ziplist (and all things digital) for the longest time. I swear I'm like a grandma. But I seriously found myself always hunting for recipes on my phone during shopping. Now I'm hooked! But yes, I still create a written 'to do' list every week, and I take MUCH satisfaction in crossing things off like you! hehe
Laura Black says
Hey Christina! Thanks for the updates. I am a blogger, too, and I must say that the way you write and present your articles and recipes is certainly inspiring. I love how you are able to transfer your feelings so clearly to the page. I get all excited and smile a lot reading your articles. And I really do love the fact that these recipes are geared for two people. I've mentioned this before in a previous comment that my husband and I are empty-nesters now and these recipes are perfect. Although, we don't use dairy and I'm vegan. My husband still eats meat. I'll eat fish occasionally if it's wild caught. I've been able to make some modifications to recipes of yours to meet my vegan tastes, but it would be great if you had recommendations yourself for adaptations. You are after all a master chef. :) Thanks again, Christina for your inspiration.
Christina Lane says
Thank you SO much, Laura! It's nice to 'meet' you. I'm going to hop over and check out your site right after this ;)
I'm definitely going to focus on creating fun, healthy desserts that are allergy/food group friendly in the future . I'm obsessed with my dairy (I actually drink full-fat milk...crazy, I know), but I'd love to create vegan desserts for two! Do you have any suggestions on vegan recipes you'd like to see scaled down? I love a challenge :)
Megan @ MegGoesNomNom says
Can't wait for the cookbook! The vid is adorable! Cheers, fellow whiskey lover :)
Christina Lane says
Cheers, Meg! Thanks :)
budgiesntiels says
I am already saving pennies from my budget to get your cookbook. It will be well worth the wait.
Christina Lane says
You are too sweet! Maybe I'll put you on the list for a free one ;) Keep in touch...
stacey says
I am so excited to get my grubby paws on your cookbook! I'm so happy that all your hard work is paying off.
Tara says
This post only made me want to bake bake bake some serious treats that I've had saved away for later