More Thoughts on Procrastination

Posted on November 3, 2015 by B

A little while back I wrote about some of the ways in which procrastination is a healthy device that allows us a little more insight as to how we work, why we work the way we do and some of the ways we an embrace procrastination as a natural part of the workflow process. Intrigued? Don’t wait until later to read it. (You can find it here.)

As much as I believe in the potential for procrastination as a useful tool to work smarter instead of harder, there is a fine line between embracing the practice and being overwhelmed by it. When a procrastination habit becomes harmful, it’s probably time to reconsider the reasons behind it and develop new strategies to make sure we meet our deadlines on time, while still on our terms.

There’s no scientific method to my strategy to combat procrastination, but the solutions I’ve found seem to fall into three categories.

Determining the Problem

A doctor can provide relief for certain symptoms; however, he or she cannot treat you until the root cause of the illness has been determined. In a similar fashion, until you determine why it is that you’re procrastinating on a certain task you cannot begin to find a true solution to your bad habit. You’re simply putting a band-aid over the problem. Do some real soul-searching to try and figure out why you’re doing this to yourself.

Are you suffering from a lack of motivation? Set goals, determine rewards and build patterns into your daily life that help you work towards the completion of your project.

Having trouble keeping focus? Shorten the blocks of time you plan to focus on a certain task. More often than not even committing to just ten minutes of performing a certain task can encourage us to focus on it longer. Still not working? Take notes on your energy levels and amount of focus throughout your day and adjust your schedule accordingly. Try saving the more difficult or complicated tasks that require the most of your attention during the times when your alertness is at its peak.

Deleting the Unnecessary

Often our schedules are overflowing with multiple commitments, social engagements and various other personal and professional activities. It’s easy to procrastinate when feeling overwhelmed or stressed so when yourself letting important things slide because of an overcrowded schedule, it may be time to decide what activities and commitments to delete. Can you get by on less shift at your part-time job? Can you get away with dropping an elective? Any commitments, whether they be personal, professional or academic should be dropped if they become toxic, harmful, unreasonably demanding, unnecessarily involved, not enjoyable, or unhelpful towards your goals. If certain tasks are getting out of hand, see how much work you are able to delegate to colleagues, co-workers and friends, even if the arrangement is only temporary. We all need breathing space.

Discipline thyself.

It’s easy to lose focus when there’s no focus to your schedule or work. Blocking off chunks of time and forcing yourself to commit that time to working on certain tasks may be the actual motivation to get things done. If work is ill-defined or poorly organized, it can be off-putting to try and follow a task through to completion, and sometimes even possible to start. Evaluating energy levels, eliminating distractions, and creating environments conducive to our own unique productivity needs are all great ways to enjoy work more, and dare I say make it easier?

If procrastination is a sickness then it’s one we all suffer from, but hopefully by gaining an understanding as to why we do it, we can gain more insight as how to prevent it but for now, hopefully we’ve found our prescription.

KBwB-Flower-50

Have you been procrastinating on commenting on this blog? Putting it off can be bad for you and your health. Share your strategies on how you got your life back on schedule by commenting below. Still too shy? I’ll keep your thoughts a secret if you send them to be at keepingbusyb@gmail.com.

Baking with B: Classic Plum Pie

Posted on November 2, 2015 by B

I guess it’s that time of year again where it starts to feel like fall and I’m all about the pie, as evidenced in this whopper of a recipe post here.

So while I’m in the mood for pie I thought I’d share my makeshift recipe for plum pie. It’s a revival from Thanksgiving a couple of years back when I decided that seeing as my family doesn’t really celebrate Thanksgiving (both of my parents come from European families) the most logical thing to do was to concoct an elaborate meal complete with this fancy-looking dessert.

I say fancy-looking because pie always looks fancy, but notice I didn’t say hard. Once you get the hang of making your own crust (see the recipe on how to make one from scratch here) your biggest dilemma is going to be figuring out what you want to fill your pie with. Or take the easy way out and just fill your favorite store-bought pie crust with this tasty filling. Go ahead. No one is judging you.

Perfect Plum Pie (serves 8)

Crust:

Recipe for homemade pie crust here or use store-bought

Filling:

¾ c. packed brown sugar

3 tbsp cornstarch

1/8 tsp salt

12 large plums, sliced

1 tbsp fresh grated ginger

1 tbsp cold unsalted butter, cubed

B’s Baking Tip: If you’re using my homemade pie crust recipe, follow the instructions as listed here to make the crust. If you’re using store-bought, use the guidelines on the package to prep and cook your pie crust.

To make the filling, combine brown sugar with cornstarch and salt in a large bowl. Stir in plums and ginger until evenly coated. Distribute fruit mixture evenly along bottom of pie dish. Top with cubes of butter. Bake in lower third of oven until crust is golden and plums are tender, about 35-45 minutes.

Happy baking!

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Bedtime Isn’t Just for Babies

Posted on October 27, 2015 by B

I used to hate going to bed when I was little and it drove my parents nuts. It’s not that I was a bad kid, but I remember not being able to shake the feeling that I’d somehow be missing something by going to bed.

I can’t imagine how my five-year old self would feel now. In a digital age where it seems like the world is always awake, you truly are missing something by going to bed. Bloggers are posting, tweeters are tweeting and you’re missing it all by lying horizontally in a darkened room with your eyes closed, which the critics say is supposedly good for you. In the meantime, you could be cleaning, or emailing, or Snapchatting, or whatever it is the kids do these days and you’re losing all these hours of productivity to simply doing nothing. It’s enough to make a girl go crazy, right?

Wrong. Sleep is everything, and it’s funny that in a world ruled by batteries we seem to forget the importance of recharging ourselves. Sleep deprivation is often said to be one of the cruelest forms of torture, and anyone who has suffered through a night of tossing and turning would be inclined to agree. With the extreme effects that lack of sleep has on both the body and the mind it seems crazy that we as a society would continue to choose work over rest when one so clearly affects the other.

I’m not trying to lecture; I was like you once. Lack of sleep was not a new concept to me. As a fairly anxious person it’s often hard for me to sleep through the night (let alone fall asleep at all) and as I got older I learned to embrace my bad sleeping patterns because they allowed me to stay up and work and drink way too much coffee. I was happy because I was being productive but I was also exhausted, and exhaustion can be dangerous.

Emotionally, mentally, physically our brains need recharging time in order to function. It’s your body’s diagnostic test- a way of making sure that everything is in good working condition without you having to know a thing. If your brain doesn’t get that tune-up every night your insomnia can be managed in the short term, but it can develop into a more serious issue if the problem isn’t resolved. Exhaustion can affect your coping mechanisms, your logic, your critical thinking skills, your memory, your hormones and your immune system – and that’s just the start of the list.

The biggest problem for people who like to keep busy instead of getting sleep is that they’re operating under the false impression that they’re getting more done by stretching the hours of their day. Instead, they are less productive because they’re not operating at their full physical and mental capacities and that can lead to sloppy work, mistakes, and an all-around lower quality output.

I’m sure you were a small child once. (Weren’t we all?) Our parents enforced bedtimes, established routines and emphasized the importance of getting a good night’s sleep so that we were refreshed and prepared for the day ahead of us. Why don’t we hold ourselves up to the same expectations? When did becoming an adult mean not taking care of oneself?

Even the most immature adult should know- bedtime isn’t just for babies.

KBwB-Flower-50

What are your best practices for a great bedtime routine? Share your comments below or drop me a line at keepingbusyb@gmail.com. Are you a book-before-bed person like me? I’ve got lots of suggestions on to read here.

Baking with B: Classic Apple Pie

Posted on October 26, 2015 by B

KBB_classic_apple_pie

This one may seem a little intimidating to the novice bakers out there, but trust me when I say that baking a pie from scratch has to be one of the most satisfying things out there. There’s nothing like the feeling of pulling a pie- an actual pie that you made- out of the oven and realizing that it’s not rocket science. You don’t have to be a master pastry chef.

Time. Patience. Effort. Those are the ingredients that you need to make a great pie. (You also may want to stock up on some of the actual food-related ingredients listed below.) And trust me, this classic apple pie is so worth it. Once you’ve mastered the crust, I encourage you to try other fruits but this is best enjoyed RIGHT NOW when apples are in season and found in multitudes at the stands along the country roads.

Classic Apple Pie (serves 10)

Crust

3 ½ c. all-purpose flour

2 tbsp granulated sugar

½ tsp salt

¾ c. very cold butter cut into ½” pieces

Filling

6 large tart apples

½ c. firmly packed brown sugar

2 tbsp all-purpose flour

1 tsp ground cinnamon

1 tsp vanilla extract

B’s Tip: Get yer apron on, tie yer hair back and get all your supplies together. Making a pie crust and pie filling from scratch requires being organized and methodical, but you can do it. Yes you can. I don’t normally number the steps in my recipes because they’re usually pretty simple, but I’ve labeled them here for your convenience. Hope it helps!

In a large mixing bowl, combine 2 ½ c. of the flour, the granulated sugar and salt. Stir until well blended.
Drop the butter pieces into the flour mixture. Using a pastry blender or table knives, work butter and flour together in a chopping motion. If using 2 knives cut in by drawing the knives in opposite directions through the butter and flour mixture. Scrape off the excess batter that clings to knives. Keep cutting in the butter until the mixture looks like coarse crumbs with only very small pieces of butter visible.
Pour the cold water over the top of the flour-butter mixture. Using the wooden spoon, stir gently until the mixture forms moist crumbs. Dump your crumbs onto a work surface. Divide into 2 equal piles. Using your hands, press each pile of crumbs into a flat disk. Wrap the disks up in plastic wrap and put in fridge until well-chilled, for at least 30 minutes, or for as long as 2 days.
Make the apple filling: Cut apples into slices (1/2” thick). Pile slices into mixing bowl. Add brown sugar, flour, cinnamon and vanilla. Stir until well-blended.
Remove dough from refrigerator. Set 9” pie dish on baking sheet. Preheat oven to 450F.
Sprinkle work surface with little of remaining flour and set rest aside. Unwrap one disk of dough and set it in the middle of floured surface. Using rolling pin press gently on disk to flatten slightly.
Sprinkle the top of the dough with a little more of the flour. Place the rolling pin on the center of the dough. Using a little pressure, roll the pin over the dough to the far outer edge. Give the dough a little turn to the right, sprinkle with more flour and starting from the center, roll again. Repeat the turning, flouring and rolling until you have a large round circle about 14” in diameter. If the dough begins to stick, slide the long metal spatula underneath to loosen it, and sprinkle both sides of the dough circle with a little flour.
Move the baking sheet close to the dough circle. Loosely wrap the dough circle around the rolling pin. Holding the rolling pin, lift the dough over the pie dish. Slowly unroll the dough so it covers the dish and hangs over the edges.
Using fingertips, gently press dough into dish. Pile in apple filling.
Repeat rolling steps 6-7 for top and transfer on as in step 8.
Press edges of top and bottom dough using knife or scissors cut away excess gently, leaving 1” border. Roll the border of dough under itself so that it rests on top of dish rim.
Pinch all around pie edge with thumb and forefingers. Using sharp knife, cut 3 small slits into top crust.
Bake pie on baking sheet until the top is brown and the apples are tender, about an hour. Test the pie by inserting a knife in one of the slits and into an apple slice. If it glides in, it is done. Cool on rack.

Happy baking!

KBwB-Flower-50

Baking with B: Chocolate and Pear Muffins

Posted on August 10, 2015 by B

Pears in my mouth. All the time. That is what I want. Pears…and chocolate. So when I stumbled across this recipe in my cookbook collection, I just about exploded. How had I not made these before? How have I not shared these with you?

So, here they are, in all their rich, fruity, chocolate-y glory. The cinnamon just makes the whole thing.

You’re welcome.

Chocolate and Pear Muffins (makes 12)
2 c. all-purpose flour

1 1/3 c. chopped, peeled pear

¾ c. brown sugar

3 ½ oz. chopped milk chocolate bar

2 tsp baking powder

¼ tsp ground cinnamon

¼ tsp salt

1 egg

¾ c. buttermilk (or soured milk)

½ c. cooking oil

Combine first seven ingredients in a bowl. Make a well in the centre. Whisk remaining 3 ingredients in small bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups ¾ full. Bake in 375F oven for about 25 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes. Remove muffins from pan and place on wire rack to cool.

B’s Tip: Unless you make a habit of having buttermilk in your fridge all the time, you may need to fudge it and make “soured milk” to substitute. Here’s how you do it: Measure 2 ½ tsp white vinegar or lemon juice into a 1 c. liquid measure. Add enough milk to make ¾ c. Stir. Let stand for 5 minutes. I honestly use this trick more often than I use buttermilk and it works like a charm.

Happy baking!

KBwB-Flower-50

Baking with B: Ryan’s Cookies and Cream Ice Cream Cake

Posted on July 13, 2015 by B

I was all set on baking Ryan a cake for his birthday as a surprise after he confessed to me he hadn’t had birthday cake in years, and I quizzed everyone who would listen about their favorite kinds of cake so I would know what kind to bake.

Wouldn’t you know that two hours before he was due to arrive Ryan announced that his dream birthday cake would be an ice cream cake, and so I moved hell and high water to make up this ice cream cake recipe at record speed. Cookies and cream is his favorite flavor, and so that is what he got, although if it had been my birthday I would have requested chocolate chip cookie dough.

Not that I’m asking you to make a cake for my birthday or anything. Ahem.

Ryan’s Cookies and Cream Ice Cream Cake (serves 8)

I’m not sure how they make real ice cream cakes out in real ice cream cake land, but I made the ice cream layer myself by scooping the softened ice cream into a disposable aluminum pan, smoothing it out with the back of my scoop, and letting it harden while I baked the cake layers. I normally don’t cook with disposable pans, but this step ensured all of my layers were the same size, and allowed me to pop out the ice cream layer without much fuss.

To make the cake:

1 1/3 c. all-purpose flour

2 tbsp unsweetened cocoa

1 tbsp baking powder

3/4 c. unsalted butter, softened

generous 3/4 c. sugar

3 eggs, beaten

1 tsp vanilla extract

2 tbsp milk

Preheat the oven to 350F. Grease two 8-inch layer cake pans and line the bottoms with parchment paper. Sift the flour, cocoa and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in the milk.

Divide the batter between the prepared pans and smooth level. Bake in the preheated oven for 25-30 minutes, or until golden brown and firm to the touch. Let cool in the pans for 2-3 minutes, then turn out onto a wire rack to cool completely.

Construct your cake by popping out ice cream layer from its pan and sandwiching between the two layers. You may want to secure the layers by spreading a thin layer of icing on the cake layers before sandwiching. Top with your favorite frosting and freeze immediately. Let stand a few minutes before serving in order to cut the cake more easily.

KBwB-Flower-50

I don’t always like to endorse particular brands or products on the blog, but I do like promoting small businesses and I swear without the pint of cookies and cream ice cream from Ed’s Real Scoop my cake wouldn’t have gone over half as well! If you’re in the Toronto area, please do check them out. They currently have two great locations in the Leslieville and Beaches neighborhoods. I’m hard pressed to choose a favorite, but if you really twisted my arm I would recommend the Raspberry White Chocolate. You haven’t tasted anything like it.

Happy baking!

My Office Essentials

Posted on July 6, 2015 by B

KBB_closeup_rainbow_markers

I have to tell you a funny story. It’s about one of my co-workers and how her obsession with office supplies actually got her into trouble.

In a busy, paper-based medical office, a lot of faxing and photocopying occurs. We use black pens when scheduling or writing memos simply because the pens with blue ink do not produce legible faxes or photocopies.

However, my co-worker just had to use the blue pens because they were part of her office essentials- the funny, little quirky preferences that we develop for certain stationary supplies or office gadgets that inexplicably make us feel more confident and more productive at our jobs.

Our office manager begged her until she was blue in the face (pun intended) to switch, but she just couldn’t. We eventually removed all of the blue pens from the office, but to this day my co-worker claims that writing with the blue pen just makes her feel better.

Don’t tell me you don’t have your favorite office supplies because I know that you do. And because I’m in the mood for sharing, and I love making lists, I’ve compiled a list of my office “essentials”- the supplies that I need on a daily basis that not only assist me in being productive and staying organized, but make my work honestly more enjoyable. I’d love for you to share yours as well by emailing me at keepingbusyb@gmail.com.

A paper-based agenda. Writing down my appointments and the time-sensitive actions in my calendar solidifies them in my memory, and I developed a system of storing my to-do lists in my agenda so I can access them on the fly. Bonus points if the agenda is pretty.

Colorful pens. I used to be so obsessed with color-coding that my classmates in first-year linguistics at university made up a verb to describe my unique brand style of transforming lecture notes into a crazy rainbow of reminders and possible study questions.

Pretty notebooks. Anyone notice a theme here? They’re essential for jotting down notes in a meeting or recording an idea you got while waiting for the street car. Much like my pens, I carry these babies around with me until they bite the dust. Or get filled up with ideas. Whichever comes first.

I’m constantly on the go so I am forced to manage most of my emails and phone calls through my Smartphone. It also has a copy of my calendar and a couple of apps I use to manage my time. And I also have the IKEA app which just sort of draws me into this universe of assembly-required furniture.

Highlighters. I make a ton of notes and use these often to color-coordinate tons of reminders, projects, etc. They also make my agenda look pretty. Bonus!

Blank notecards. Because. I. Believe. In. The. Power. Of. The. Handwritten. Note.

Post-Its. Flags, shapes, sizes, colors- I personally consider them to be one of the ultimate reminders- kind of like my nagging conscience, only prettier.

To others my essentials might seem frivolous or unnecessary, but to me, they’re what keeps me happy before, during and after the work day. After all, what’s a few dollars to spend on post-its if they make everything look pretty and organized?

KBwB-BFlower-50 To check out more of my favorite office supplies? Some of the stuff I dig is featured on my Amazon store here, and I should tell you that I get a small (small!) kickback if you see something you like. Did I miss one of your favorites on my list? Comment below or drop me a line at keepingbusyb@gmail.com and set things straight!

Baking with B: Classic Chocolate Cupcakes

Posted on June 15, 2015 by B

I used to baby-sit this little girl who used to call these “cups o’cake” which always made me laugh until I realized that the recipe we always used to make these during our times together was actually called “Cups o’Cake”- although I can’t for the life of me remember which cookbook it was from all of these years later. (Help me out here, folks, if you know it.) Needless to say I haven’t baby-sat her in years and years, but these chocolate cupcakes have remained a staple in my baking repertoire because they really are like “cups o’cake”- light, and fluffy, and melt-in-your-mouth. These will not stick around for along, and if you pair these with chocolate icing, all bets are off. Hide your cupcakes. I’m coming over.

Classic Chocolate Cupcakes (makes 12)

¾ c. unsweetened cocoa

1 c. all-purpose flour

1 tsp baking powder

¼ tsp salt

¾ c. unsalted butter, room temperature

1 c. sugar

2 large eggs

1 tsp vanilla

½ c. milk

Preheat oven to 350F. Line 12 muffin cups with paper liners. Sift cocoa, flour, baking powder and salt together. Set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, beating well. Add vanilla. Add half the flour mixture and beat. Add milk and beat. Add the remaining flour mixture and beat for 3 minutes. Spoon batter into muffin cups. Bake for 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool on rack.

Happy baking!

KBwB-Flower-50

Wanna know more about making cupcakes en masse? Visit this post to see how I did it. Looking for other delicious cupcake recipes? Click here.

Run Your Errands More Effectively Today!

Posted on June 9, 2015 by B

One of my friends recently took on a new part-time job; it’s not a permanent thing, but it helps her get her foot in the door in the particular field in which she wants to eventually work. A couple of extra shifts a week though meant drastically reorganizing her well-crafted schedule so much so that all of her routines were thrown off balance. When I asked her how her weekend was the other day, she was responded with the usual complaint that she never felt she had enough time to herself. “I spend most of my time off doing chores and running errands,” she complained. “I’m always popping out to do one thing or another and it’s starting to get to the point where I feel like I’m a jack-in-the-box.”

Have you experienced this too? Girl (guy), I know the feeling. As a freelancer my schedule is all over the place and I’ve had jobs where I’ve found myself working at all sorts of strange hours while still trying to have a life. It’s sad that so much of what should be vital personal time is eaten up by mundane daily tasks, but I do have some tricks for taking back that me-time. One of them is trying to running my errands more effectively.

Running “errands”- going to the post office, marketing, picking up and dropping off gift items, donations, prescriptions, dry cleaning- all of these things are necessary evils in order for our lives to run smoothly. But if I left the house every time I needed something, or every time another task popped up, I’d be leaving the house constantly. There’s nothing fun or productive about it.

That’s why I keep track of all of my errands in an ongoing list I have stashed at the back of my agenda and try to group similar tasks to suit my needs and my schedule. I work a lot from home, so I try to save my errands for times when I’m already out of the house so I don’t have to make special trips for specific items. Where possible I try to delegate my tasks or incorporate them into a dog walk. (That is, of course, providing the errand in question is dog-friendly. My dog has been known to shoplift. I wish I that was joke.) As a last resort I will put aside a chunk of time to complete my errands and plan the most straightforward route ahead of time.

A little bit of preparation can help you fit these pesky tasks into your schedule in a painless way, but a little behind-the-scenes work can help as well. I always like to make sure my bag is packed ahead of time and I always try to make sure I pack whatever I need to complete any errands I might do on my outing.

And if there’s one rule that I live by, it’s: never, ever leave the house without a list. (Anyone who has wandered around the grocery store after work starving knows what I’m talking about.) The key to running your errands more effectively is to make sure you’re prepared and there’s nothing more productive than a list that’s able to keep track of what you’re doing, where you’re going, and what you need in order to do it.

Who knows? You might even make you enjoy getting out of the house for once.

KBwB-Flower-50

Is there one errand that you absolutely hate doing? Mine is going to the post office. I’d love to hear yours when you drop me a line at keepingbusyb@gmail.com. For more suggestions on how to organize yourself, get yourself over to my Busy page.

Baking with B: Strawberry Rhubarb Muffins

Posted on June 1, 2015 by B

I feel like I’m constantly running behind this year. I almost missed the fresh Ontario asparagus that I love eating just sautéed with butter, lemon and a little bit of sea salt. I barely had time to enjoy the tiny, juicy strawberries that grow not even an hour outside of our city.

So I’m so glad that my sister and I were able to raid the rhubarb patch that grows next door to my grandfather’s house in Tillsonburg, Ontario. The lady who owns the house is always very generous with her rhubarb plants so this year both L and I came away with enough to make some awesome rhubarb cupcakes for a trunk show my sister was holding, and these delicious muffins.

I know I’m a muffin freak. But this has streusel topping and a sweet-tart taste that leaves you wanting more. Every. Single. Time. Or experiment with your favorite flavors and tell me what you think. The local rhubarb is well over and most of the strawberries too, but I have eye on some fresh peaches that hit the markets a couple of weeks ago. My mouth is just salivating thinking about them!

Strawberry Rhubarb Muffins (yields 12)

2 c. all-purpose flour

1 c. brown sugar, packed

1/2 c. whole wheat flour

1 tsp baking soda

1/2 tsp salt

1 large egg, beaten

3/4 c. buttermilk

1/4 c. cooking oil

1 c. chopped fresh (or frozen, partially thawed) rhubarb

1 c. chopped fresh (or frozen, partially thawed) strawberries

Streusel Topping

1/2 tsp cinnamon

1/3 c. brown sugar packed

Combine first 5 ingredients in large bowl. Make a well in centre. Combine next 3 ingredients in medium bowl. Add rhubarb and strawberries. Stir. Add to well. Stir until just moistened. Fill 12 greased muffin cups 3/4 full. Combine cinnamon and brown sugar in small cup. Sprinkle over top. Bake in 375F oven for 18 to 20 minutes until wooden pick inserted in centre of muffin comes clean. Let stand in pan for 5 minutes. Remove muffins from pan and place on wire rack to cool.

Happy baking!

KBwB-Flower-50

Keeping Busy With B

Author Archives: B

More Thoughts on Procrastination

Baking with B: Classic Plum Pie

Bedtime Isn’t Just for Babies

Baking with B: Classic Apple Pie

Baking with B: Chocolate and Pear Muffins

Baking with B: Ryan’s Cookies and Cream Ice Cream Cake

My Office Essentials

Baking with B: Classic Chocolate Cupcakes

Run Your Errands More Effectively Today!

Baking with B: Strawberry Rhubarb Muffins