Baked Donut Holes | The Fauxmartha

What do you get when you cross a pregnant donut lover with a craft blogger over at The Proper Pinwheel? A surprise baby shower with baked donut holes on a DIYed pinwheel. Myself along with a bunch of my favorite craft bloggers are having a virtual baby shower today to celebrate Lexy and her sweet baby girl on the way. If all goes as planned, Lexy and I will have our littles only a week or so apart. They’ll soon become best friends after we move to Denver next summer (fingers triple crossed). Read more

For the perfect slice of cake, use a long, serrated knife (not a steak knife) and slowly cut straight down, skipping the urge to saw. This works even better on a chilled cake as the icing is firmer and will not drag down the side of the cake as you cut.

This post is for anyone that swore they’d never pick up a camera. Because I swore. And for anyone that breaks out in a hot sweat when they have to pick up a camera. Because I sweat and I still sweat. If I can do it… you know how it goes.

Let’s get this started. Hi, my name is Melissa, and I’m a fauxtographer. [Hiiii Melissa.] And I don’t use the word fauxtographer loosely. I’m not trained. But somehow I have acquired a blog, a camera, and lots of food begging to be in the spotlight. I’ve learned a couple things along the way. Just a couple. The most important—light is either your friend or your enemy, you don’t need a fancy set-up to get started, and photography always has a way of keeping you humble. Always. Read more

Homemade Fig Newtons Recipe from The Faux Martha

I have this indescribable, yet unnecessary, need to make everything from scratch. Pop tarts. Naan. Pie Crust. Ice Cream. At times it can be ridiculous. Overzealous. Marked by trial and error and more error. But in the end, after I wipe the flour, sweat, and, in this case, fig puree from my forehead, I feel accomplished. I beat the machine, the big company, the artificial flavors, the cardboard packaging, and plastic wrapping to make homemade fig newtons. And you can too. Sweet victory. Read more

I’ve been holding out on you for a couple months. Keeping a secret. Jumping in my chair. Looking like a crazy lady, I’m sure. Making mini gold cakes. With pom-poms on top. For who you ask? Styled Magazine [insert exclamation point]—created and edited by Victoria, from A Subtle Revelry. I’m still not sure how I made it into these beautiful pages filled with genius ideas and impeccably styled photography. Pinching myself. Read more

Thanksgiving is next week. And pie is kind of a must. (Apple for me!) So now that we’ve got the pie basics covered, it’s time to kick it up a notch, and show that crust some love. Sure you can throw another rolled out crust on top and call it a day, as seen here. Or you can impress your guests with a fancy crust. If you choose option B, don’t fear. Perfection is not the name of the game with these two techniques. Perfectly imperfect, aka rustic, is more like it. People will think you slaved away all day on the pie. Go ahead, let them think what they want. Read more

Pie Crust. It’s your kryptonite. It’s your Achilles’ heel. It’s the painful thorn in your side.

You know what I’m talking about. We’ve all been there. After failed attempts at home, we shamefully head to the grocery store, pause to make sure no one’s looking, and hide a box of store bought pie crust in the cart. Hours later only to find out the filling we paid careful attention to isn’t quite as good when surrounded by this boxed stuff. Looking around the room, dessert plates are sprinkled with leftover crust, and it’s not because people were too full. Read more

They won me over. They wooed me in. I owe this baking habit of mine to scones. (And I’m hoping to share the habit with you. Have you entered the giveaway yet? Ends Sept. 16.) After making them, you will feel empowered. You’ll begin to transform into Steve Urkel. Pants high, suspenders taut, glasses thick, in a nasally pitch saying—Did I do that? Read more

 
 
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