About

About me…

What I Am Not:

  • A food photographer (thanks Instagram!)
  • A seasoned blogger, or a good writer for that matter.
  • A person who always follows recipes.

What I Am:

  • Full-time facilities manager at a media company and a part time blogger.
  • The holder of a certificate in Baking & Pastry from Kendal College. (Was in a program just long enough to give you a lay of the land, but not long enough to be called a pastry chef.)
  • A person who strives for perfection, but who’s not afraid to make mistakes in the kitchen ( I expect them and make them often!)
  • A person who always keeps at least 3 dozen eggs, 4 pounds of butter and a container of buttermilk in the fridge. Just in case.
  • A person who often second guesses cooking and baking decisions, and hopes it all works out in the end.
  • A collector of vintage cameras, typewriters, and Lego sets.
  • A neurotic baker.

Thanks for stopping by!

Profile Pic Taken 03262017 | NYC


The only real stumbling block is fear of failure.

In cooking you’ve got to have a what-the-hell attitude..”

Julia Child

11 Comments Add yours

  1. Great! I will have to try that myself

  2. Nanna says:

    Hi there, thanks a bunch for the recipe. I just made it but I mixed APF with CF and it was YUMMY!!!!

  3. Thanks Blue! Honestly I don’t know what could make the pie more dense. After thinking about it maybe using more eggs or cornstarch could help. Or possibly gelatin? Or maybe adding corn syrup and cooking the custard more like a pecan pie? I’m going to have to do a little research and get back to you! I can say that my version was pretty satisfying 🙂

  4. Blue says:

    Oh.. I came by your blog looking for a pie recipe– found it.. but stayed to read your about . Oh my gosh. You’re absolutely delightful -! And the name of your business is exquisite.
    The pie recipe is the Salted Maple. May I ask you a question? You mentioned your version wasn’t as dense.. like you, and an A.B fan, I wondered, what could make the pie denser if not with eggs?
    Well. . .thank you for a great blog read ☆

  5. Hacer says:

    I love the bio and I am curious about your recipes:))

    Foodstation from Avocado Walkers.

  6. neuroticbaker says:

    Oh my gosh! I’m not sure myself. I just checked my settings and everything seems ok. I recently switched from wordpress.com to a self hosted site, so you may not be able to “follow” from the wordpress reader and instead would have to subscribe via email. Hope this helps!

  7. Vasun says:

    Hi.
    Why am I unable to follow your blog on wordpress?

  8. Bethany says:

    Do you make cake for others? My Son loves your Sonic Cake! If you can make it please contact me at bethanyedu@gmail.com

  9. neuroticbaker says:

    I always use all-purpose flour for biscuits. Some recipes call for “self rising”, but I just make my own if necessary. Here’s a link that I’ve found helpful for making my own. http://www.kingarthurflour.com/tips/homemade-self-rising-flour.html Hope this helps!

  10. Ooo! You’re the right one to ask then. What kind of flour am I supposed to use for biscuits? I can never remember.

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