Hello, Friends!
I started this "secret baking blog" a few weeks ago as a way to relieve some stress during the to week marathon known as foundations of algebra. I wanted to be creative without the pressures of promotion as I have an already mildly successful blog on WordPress, so thus began Bake It Pretty.
I ultimately want this blog, this foodie's delight blog, to be home to recipe revamps of my favorite foods that can be fully enjoyed without any of the guilt. From swapping out regular flour with almond or coconut flour for gluten free baking, to replacing cow's milk with almond or rice milks in smoothies/shakes/ice creams for those who are lactose intolerant (such as myself) and everything in between, Bake It Pretty is the new foodie blog that I like to call home. I have no formal cooking training, just a desire and a love for food. Considering that I also posess the mind of a curious chemist, experiments will be conducted and the results will ALWAYS be delish.
Sit back, grab your favorite libation (I highly recommend Limoncello, Prosecco, or Port), get out your note pad and prepare to NOT write out exact measurements yet understand that each dish comes out simply delish, because that's how I roll here at Bake It Pretty.
For future collaborations, sponsored posts (check out my professional blog at
www.mimosasinprovidence.net to see past collaborations/sponsors under the tap "lets work together" for more info), or to send a quick note, email me at:
mimosasinprovidence@gmail.com
It was lovely talking to you, and I hope you enjoy your stay.
Buon Appetito!!!
xoxo,
Bake It Pretty Blog
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