Good idea for Memorial day: American flag cake.
These flag cookies are also adorable and don't look too difficult to make.
SO proud of my friend Molly for opening her own bakery!
I want to taste this: Chicha morada.
Interesting statistic from this article: 74% of Americans say that chocolate tastes better with almonds.
Seeking sweetness: eating disorders and food blogs, a true story.
I'm just impressed that there is a gourmet popsicle company in New Jersey.
Stuff your mouth with one of these: caramel brownie bites.
I know that this triple chocolate mousse cake would make my life better.
Ever tried gooseberry pie?
Most interesting business I've come across in some time: Cozymeal. Like AirBNB, but with food!
Happy food: sprinkle cakewiches!
Not cake, still totally sweet: how to make Indonesian noodles. Mie goreng rules!
Book of the week: Brooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef
. A fascinating look at how Native American traditions and foods have affected the way that we eat in the USA. Includes a fantastic dessert chapter which says that "of all the cross-cultural preparations that we now enjoy, desserts have benefitted the most from diversity."
. Released in the early days of the CakeSpy blog, this has become a trusted volume in my kitchen, with fantastically amazing and delicious recipes for 
. A fun new spin on the expected cake book, this is part guide book, part recipe book, and notebook. It's separated into tabbed sections ("posh cakes", "little cakes", etc) and is wire bound with sections for notes, and this also makes the pages lie flat, which I love. Plus, the photos are beautifully styled, so it's fun to look at even while you're not baking. 
. I can't put down this book about dining out in the early 1900s. It's fascinating to read about the foodies from the age before Julia Child, Craig Claiborne, and Ruth Reichl. Of particular interest is reading about how restaurants prided themselves on being innovators, both with recipes and with technology. If you're interested in the history of food, this is a must-read.
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