Lurkers and Non-Lurkers Please Speak Up…

So my parents come for a quick holiday here on Friday(so I may be MIA for a little bit). My mom, who is technically challenged, always tries to be supportive of my “Internet food stuff” and what not. She asked me a question the other day that I did not know the answer to. She said, “how many people read your Internet food site?” A good question. If she had asked me before I made and posted about Snickerdoodle muffins I would have told her about 35. However, after making those muffins, I got over 30 emails from people I didn’t even recognize(as regular readers of my blog) telling me how much they loved those muffins and how great they turned out(*blush*). So that got me thinking…how many people do read my blog? So if you normally don’t comment, could you today, so I know you are out there. And well, if you usually comment, could you do it again…you know to make me feel good :).
Enough about that. On to food. I have a super sick husband right now. The flu has knocked him upside the head, chewed him up and spit him out…it is not pretty by any means. He hasn’t really been hungry either. So I gave up making food for him and got selfish and made something for me. Wanting to use the last of my almond meal I decided to make cupcakes…almond ones(obviously). I also had the most gorgeous blood oranges that were begging to be used. How can I refuse begging oranges? And with that my Citrus Scented Almond Cupcakes with Blood Orange Icing were born.
There is not going to be much creating in this next week. With the family coming for Easter we will be out a lot. I say this now but knowing me, it will kill me not to have something up on the blog and I will break down and make something…I’m such a slave to this blog :).



Blood Orange Icing

This is not exact and will depend on your own personal taste.

3 TBSP unsalted butter, at room temperature
1 ½ cups powdered sugar
zest of one blood orange
1/3 cup blood orange(or any orange family member)

Beat together in an electric mixer with paddle attachment the butter, sugar, and zest. Add juice and mix. This is when I got bad and just kept adding orange juice until it was at the consistency I wanted. You want it to be a glaze more than a frosting.
Once the cupcakes are cool. Dip the top part of the cupcake into the glaze and set aside. Let the icing set up for about 5 minutes and dip them all again for a second coat.


  1. I read it now and then! Because I think your photos and recipes are lovely :)

  2. Shannon says:

    I love your site! I made your croissant bread pudding for 2 events and it was a smash hit both times :)

    Thank you for posting your food adventures for all of us fellow food lovers!

  3. No longer a lurker & I would have commented as soon as I saw these fantastic cupcakes. Citrus and almond seem very early springlike to me. Hope you have lots of fun with fam and that hubby feels better fast.

  4. Hi Pea! Of course I read your blog, but I’ve been a big slacker and haven’t posted yet… #255 here I come (as long as no one else has posted in the last few minutes and stolen that honor from me).

  5. I read it… not every day.. but I catch up at least once a week.

  6. JulieAnn says:

    I check your blog about once a week, and LOVE it :) Sometimes it is a while before I check it, but it’s such a joy to catch up!
    Thanks for those wonderful recipes :)

  7. boo!

  8. Hi Peabody…I absolutely love your site. I read it and swoon over your photos almost daily. This week I’ve been busy baking Easter goodies and missed your post. But you have lots of fans out here who enjoy your work. Thanks for all you do!

  9. I lurk occasionally too! Mostly for your photos and to get ideas on what I should beg you to cook for Book Club! :)

  10. I’ve been watching your site for a few months. I love the photos! Even more, I enjoy reading about why you baked what you did and your experiences while baking.

  11. Rebecca says:

    While I don’t read daily, I check your site pretty often. I always enjoy your commentary. :)

  12. Yeah #262! I check in from time to time, add me to your list! :)


  13. Kristofer says:

    I found your blog recently but have caught up quick. You’re a staple on my “Food Blogs” bookmark list now.

  14. Lurker, from the Nest, reporting…

  15. Love your blog – love the droolworthy pics and recipes. I read and check it regularly! keep up the good work.


  16. Jennifer says:

    Another lurker here..I try to visit at least once a week!

  17. Jeanne H. says:

    Well, please another to your list of blog readers. I may not always check it every day, but I do check at least twice a week. Regards – Jeanne

  18. Present.

    (I owe you for the snickerdoodle muffins.)

  19. I pop in from time to time. What’s the difference between the blood oranges and regular? (Although I have no idea how you’ll answer me)

  20. I think I forgot to Say “Present”!

  21. Yep.. I regularly visit to drool though I hardly cook!

  22. I love your site. The photography is amazing and the food looks better then any I’ve ever seen!

  23. i read and love your blog too!

  24. I can’t tell you how much you inspire me. The photography is amazing-the food even better. I’m a want to be cook-but while I slowly start my catering business I have a boring office job- Your site, creativity and skills help me get through everyday. Thank you for making my world a sweeter place.

  25. Jaishree says:

    I love your blog-you write and photograph beautifully.I wish i had discovered it earlier….just came across your recipes last week…keep baking!

  26. Hi! I just stumbled upon your site the other day after getting re-routed from some other new food blogs. BTW I love your blog and actually read some of the stories (I usually only look at the pictures and decide of I want to make the recipe)–Your old neighbors suck and my husband and I feel bad that you have had such bad luck with them! Anyway about the “Lurkers” there is this thing called google analytics where you can track the traffic on your site ie: how many people a day (and where they are from) how they got to your site (search engine, direct ect) I realize that this is like 2 years too late and maybe you have heard of this before but I thought I would pitch in!

  27. Teresa says:

    I linked here from a pin and I love what I see. :)

  28. These cupcakes look so amazing! I’m delighted with them! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

  29. Claire Dore says:

    This is my first visit but it definitely won’t be my last. Will be trying this recipe. Now to see what else you have here.

  30. Hi! I stumbled upon your site by accident. It was a link from another website, with the cinnamon bun cheesecake. I love, love, love it. A quick, funny story : My husband is a Chef. He does things with food I could never do. He flips food in pans, never measures anything, waves his hand like a magic wand, sprinkling a “bit of this” and a “dash of that”…..I , on the otherhand, burn butter, tried to make gravy that the spoon stood up in, and once, decided to make this wonderful breakfast casserole…used a “metal” baking pan, and thought I was “working smart” by cutting and slicing all my veggies in the metal pan itself. I was just glowing with pride, as I put my casserole into the oven, anticipating the shock and suprise, when I presented something I had cooked all by myself, that actually turned out, and, was edible! About 15 minutes later, I decided to go check on my pride and joy in the oven, thinking to myself, ” I have finally done it. I have learned how to cook.” As I peered through the glass in the oven door, a strange thing had happened; my beautiful casserole, had dissapeared. The yellow egg and veggie mixture was not baking up all fluffy and yummy-it was shrinking. I opened the oven door, to discover, to my horror..and eventual laughter after I got over the crazy mistake I had made….where i was sooooo proud for “working smart” and slicing those veggies in the actual metal pan itself, seems that I cut the metal pan, too, and that my egg mixure had been slowly running out of the bottom of the pan, through multiple holes and slashes, and was all over the bottom of the oven. And of course…while I was trying to quickly hide the fact that i had even attempted to” cook “at all ( told him I meant I was making scrambled eggs with veggies on the stovetop-he must have misunderstood me ) he came in the kitchen and busted another one of my attempts to hide a cooking disaster; at that time-I had just started dating him. I was trying to cook my way to his heart, but instead, I cooked my way right to his funny bone-he eventually married me anyway, lol-but he never ended up with the “wife that was a great cook.” One day, I picked up a recipie, that was for something they called ” baking”. So i grabbed a springform pan, a mixer, and a fire extinguisher ( seriously-that’s because of the pizza story) and before I knew it, on my counter sat the most beautiful thing I had ever laid my eyes on. Chocolate truffle cheesecake. True story-first attempt ever…at baking anything..ever…and my husband said, ” I dont believe this. You-baked a PERFECT cheesecake. There is not one crack in it, the density is exact…this, is straight out of a baking textbook.” I tried to bake cookies-they were wonderful. Cakes-each and every one divine. Pastries, custards, even Creme Brulee; each without fear, each with faith, and the return was consistent-good every time. But ask me to cook a piece of chicken, you should run. Run far, far away. Maybe its “all in my head”-from too many cooking attempts and hilareous disasters-one even involving the fire department, no kidding! I gave up-and leave the cooking up to the Chef.( My wonderful husband). I look so foreward to “cruising” your site, and making some of your wonderful treats. Just one question-do you come up with all of these recipies yourself, from “scratch”? ( Meaning, do you take a basic or closely related recipie, and “tweak” and adjust untill you have something original, or, you just start creating “from scratch”?) You are truly talented, either way you do it. I would love to be able to take my baking to the next level, but I would have no clue on how in the world to come up with what-would-go-well-with-what, and how to produce a recipie to achieve those results. Sorry my short story turned into such a long winded one-hopefully, it made you laugh, as it does me, still, to this day, that I can bake but cannot cook. Keep up the great work! -sincerely, a new “fan” of yours. :)


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