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      Slow Cooker Pot Roast

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      Slow Cooker Pot Roast with potatoes and mushrooms is comfort food at its finest. Let it cook all day in the slow cooker or Crockpot. Dinner is ready when you are!

      Knowing dinner is basically done before I even go to work makes me feel like a superhero. No matter what the day brings, I know we’ll walk into a house smelling of roast long simmered in herbs, wine, and garlic. Now, that’s not a bad way to end a workday.
      VIDEO! How to Make Slow Cooker Pot Roast

      WHAT’S THE BEST CUT OF MEAT FOR POT ROAST?
      Leaner cuts of beef are best for the slow cooker or Crockpot. The long, slow cooking method helps the connective tissue and fat breakdown slowly over many hours, which yields fork-tender bites of beef.
      TIP: If you’ve ever made a tough roast it’s usually because it was either cooked at too high heat, for not enough time, or both. Cooking tough cuts all day in the slow cooker takes care of both problems.
      I prefer one of two cuts for the slow cooker:
      Chuck roast, also called arm roast, is lean and comes from the shoulder of the cow.
      Rump roast, also called a bottom round roast, is even leaner than a chuck roast and is cut from the cow’s hindquarter.

      CAN I PUT A FROZEN ROAST INTO A SLOW COOKER?
      It’s best not to. The USDA recommends always thawing meat before adding it to the slow cooker or Crockpot. It also says the best way to thaw meat is in the refrigerator, in cold water, or in the microwave.
      Thaw in the fridge: You will need 24 hours to thaw a 3lb roast in the refrigerator.
      Thaw in water: 2 to 3 hours, while changing the water every 30 minutes to thaw a 3-pound roast using the water method.
      Thaw in the microwave: All microwaves have different wattages and power levels. How long it takes to thaw a roast in the microwave depends on your microwave. However, the USDA recommends cooking the roast immediately upon thawing it using this method.
      DO YOU HAVE TO SEAR IT?
      No, no you don’t. You can totally skip the searing step and dump everything into the slow cooker or Crockpot, then be on your way and save yourself 10 minutes in the morning. But if you have the extra time, searing adds an extra layer of flavor.

      WHAT CAN BE DONE AHEAD OF TIME?
      I often prep elements for the next day’s dinner before I clean up tonight’s dinner. I figure the kitchen is already messy, so I might as well cut a few more vegetables and measure a few more spices.
      If you know you aren’t a morning person, then, by all means, prepare 90 percent of this slow cooker pot roast the night before: make the spice rub, and peel and cut the vegetables. You can even sear the roast, and deglaze the skillet. Just make sure you save the deglazing liquid. Keep it all in the fridge overnight. In the morning all you have to do is put it in the slow cooker.
      HOW LONG TO COOK POT ROAST In the Slow Cooker?
      If you are making this roast on the weekend, when you’re likely to be around, feel free to cook it on high for about four to five hours. If you need it to cook all day while you’re at work, set your slow cooker or Crockpot to low, and let it braise until you get home – about eight to 10 hours.

      HOW TO MAKE POT ROAST GRAVY
      I LOOOVVVVVEEEEEEE gravy. I mean I LOVE it! I think it needs to be on everything all the time.
      When I first wrote this recipe, I wanted the gravy to be thick, and made perfectly in the slow cooker without any extra work, but as lovely as that idea was, my gravy didn’t get as thick as I wanted it to.
      In the end, I decided transferring some already-hot slow cooker liquid into a saucepan on the stove, bringing it to a boil, and adding cornstarch to make a proper gravy wasn’t too much to ask.
      I wouldn’t skip this step. It takes less than five minutes, and thick flavorful gravy makes this dinner even more delicious!
      WHAT TO DO WITH LEFTOVERS?
      Pot roast leftovers are almost (almost) unheard of in this house. BUT, when I do have leftovers, I love sautéing some onions and celery in a pot, giving the leftovers a rough chop so they are spoonful-size pieces, adding it to the pot (including any cooking liquid and gravy), then thinning it if necessary. Voila! You have beef stew.
      If you’ve eaten all the vegetables and you only have some roast remaining, you can also cook extra potatoes and onions in buttermilk, puree them, so they are the consistency of soup, shred leftover pot roast and add it the pureed potato soup. Top with freshly cut chives.
      Finally, there’s nothing wrong with a grilled roast beef sandwich. Add some marinated peppers and bit of cheese. Butter that bread and slap it on a griddle. You just won lunch.
      MORE GREAT ROAST RECIPES!

      Updated October 12, 2020 : We spiffed up this post with a new video! Enjoy! LEGGI TUTTO

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      Roasted Cauliflower and Mushroom Bolognese

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      Vegetarian Bolognese is a rich, luscious won’t-miss-the-meat pasta sauce. Roasting cauliflower and mushrooms deepens the flavor of this satisfying dinner. Double the recipe to eat some now and freeze some for later.

      Traditionally, Bolognese is a time consuming, rich, and deeply flavored broth. The meat adds body and umami, but you don’t need meat for a beautiful Bolognese.
      In this vegetarian version, while not the same as a traditional Bolognese, roasted cauliflower and mushrooms provide every bit as much flavor and texture as the meat version. Serve it over spaghetti, fettuccini, linguine, or pappardelle noodles, and you’ll enjoy a satisfying, filling dinner full of robust roasted vegetable flavors.
      The process of making this is not a slam-dunk in terms of time, but it does provide cooking therapy. When the steps occupy your mind, you can begin to focus on the moment, a good thing when times are challenging.
      The cauliflower and mushrooms roast in the oven while you start the sauce. Roasting concentrates and deepens their flavor while you get going on the next few steps on the stovetop.

      WHAT IS BOLOGNESE SAUCE?
      As the name suggests, Bolognese sauce originated in Bologna, Italy. It is a thick meat sauce made with ground beef or a combination of ground meat such as pork, beef, and veal.
      Typically, it starts with a soffritto (finely chopped carrots, celery, and onions) gently cooked in butter. Milk or cream, white wine, and a small amount of tomato enrich the sauce.
      The ingredients are added in stages, with each ingredient taking time to cook before adding the next ingredient. When they are all in the pot, the sauce simmers for three to four hours to produce a finished product that is more meat than tomatoes, with a very rich and luscious texture.

      HOW TO MAKE THE BEST VEGETARIAN BOLOGNESE
      You will not need hours upon hours to cook this sauce, though it is not a throw-it-in-the-pan kind of meal. Paying careful attention at each step will ensure delicious results.
      While the meat version includes a soffritto, ground meat, milk, and wine added in stages to deepen the flavors, the vegetable version uses a few other tricks to coax out hearty flavors from the vegetables.
      These are:
      Brown the onions until golden.
      Toast some tomato paste in the skillet.
      Roast the cauliflower and mushrooms in the oven.
      These little moves take your sauce from just so-so to so, so delicious. Lentils add protein and thicken the sauce, giving it a similar consistency to meat sauce.
      INGREDIENT SUBSTITUTIONS
      If you don’t have every ingredient for this recipe, it’s easiest to contemplate substitutions when you know purpose they serve.
      Cauliflower: Has a neutral flavor that merges seamlessly into the tomato sauce. When chopped into small pieces, it gives the sauce thickness with texture. You could use crumbled textured vegetable protein, small cubes of firm tofu, or roasted chopped carrots and celery.
      Mushrooms: Add an umami flavor and could be substituted by the above ingredients or crumbled seitan. Seitan, made from fermented soybeans or whole grains, has a nutty taste.
      WHAT KIND OF LENTILS ARE BEST?
      Small lentils mimic the texture of ground meat in this vegetarian sauce, while also adding extra protein.
      Depending on the type you choose, you may need to adjust the cooking time. Also, since the sauce is made in a wide skillet or sauté pan, more water or vegetable stock may be required, because the liquid in the wide skillet evaporates during longer cooking. You are looking for a consistency that is not soupy, but at the same time, not so thick that it is not pourable. Like, for example, meaty Bolognese sauce!
      Red or yellow lentils will be tender after 15 to 20 minutes of cooking, and I prefer the red variety primarily for speedier preparation.
      You could use French green (puy) lentils and black lentils. They hold their shape in cooking but take longer to soften.

      HOW TO STORE AND FREEZE CAULIFLOWER BOLOGNESE
      This is a great sauce to double. Use some now and save the rest for another day when you’re too tired to cook, but not in the mood for pizza.
      The Fridge: The sauce will keep in the refrigerator in a covered container for three to four days. Cool to room temperature and refrigerate within two hours of cooking the sauce.
      The Freezer: For optimal flavor, use frozen sauce within four to six months. The sauce will still be safe to eat for up to one year. If defrosted in the refrigerator, it will keep for an additional three to four days in the fridge. Use microwaved sauce immediately after reheating.
      MORE GREAT VEGETARIAN CAULIFLOWER RECIPES

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      5 Worry-Free Weeknight Meals

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      This month welcome Sara Bir. Sara is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
      Even though I often enjoy making dinner, sometimes I don’t look forward to it. It’s a roadblock between me and the opportunity to knock out a pressing task, or simply the chance to sit down and do nothing. Do you ever feel the same way? I was there last week and I nearly broke down and ordered takeout.
      Ordering takeout is certainly no moral failing, but the takeout where my family lives is not good. After browsing a few uninspired online menus, we pushed through and cooked a simple pasta dinner that easily outdid anything we could have ordered. Plus, it was ready in about the same amount of time it would have taken to go pick it up and drive home.
      These minimalist recipes are made for just those occasions. If you’ve hit a wall, press on: They’ll reward you with wholesome, hassle-free dinners. Once you’re sitting with your family, you realize the only task at hand is to eat, talk, and be nourished.
      One last thing: Looking for dinner ideas? You’re in the right spot! We just launched our new paid meal plan service. We have delicious meal plans to suit every taste and lifestyle — Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-week plans are $1.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO

    • in Recipes

      Easy Chicken Pot Pie

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      1 Roast the chicken: Preheat the oven to 400°F. Arrange the chicken pieces on a sheet pan or baking tray and coat them lightly with olive oil. Sprinkle both sides of the chicken pieces with salt and pepper.
      Place the tray of chicken in the oven and roast for 30 to 35 minutes or until the internal temperature of each piece reaches 160°F to 165°F.
      2 Cool, then shred the chicken: Remove the roasted chicken from the oven and allow the meat to cool for 15 minutes at room temperature. Leave the oven on as you’ll need it to bake the assembled pot pie.
      Once the chicken is cool enough to handle, remove the skin and shred the meat from the bones using your hands or two forks. Don’t shred the chicken too finely, instead leave nice chunks of meat to create that rustic pot pie filling.
      Set the chicken aside while you prepare the rest of the filling. Discard the skin and bones or save them to make bone broth or stock.

      3 Sauté the aromatics and make the roux: In a Dutch oven over medium-high heat, melt the butter. Once the butter has melted and begins sizzling, add the white onion, celery, and garlic. Using a large spoon to stir, sauté the vegetables for 3 to 4 minutes or until they become translucent.
      Reduce the heat to medium and sprinkle the flour over the veggies and fat in the pot. Stir the flour into the vegetables to create a roux, then cook the mixture for one minute to remove the raw, floury taste. The roux should look pale yellow and leave a thick coating on the vegetables.

      4 Make the gravy: In a small bowl or large liquid measuring cup combine the chicken stock and milk. Continuously stir the roux coated vegetables while adding the chicken stock-milk mixture to the vegetables one cup at a time. Once all of the liquid has been added, simmer the gravy until it thickens, about 5 to 6 minutes. The gravy will go from a thick, paste-like consistency to a smooth gravy that coats the back of your spoon.

      5 Fold in the shredded chicken and the frozen, thawed vegetables: When the gravy has thickened, fold in the chicken you shredded earlier, the peas and carrots, as well as the rosemary, thyme, and sage. Stir to completely coat the chicken and veg in the gravy.
      Taste the mixture and, if needed, adjust the seasoning with the salt and pepper. Pour the filling into a 9 x13-inch baking dish and allow it to cool for 15 minutes.

      6 Roll out the puff pastry dough and make the egg wash: On a lightly floured surface use a rolling pin to roll out the sheet of puff pastry into an 11 x 15-inch rectangle that’s 1/8-inch thick. In a small bowl, whisk together the egg yolk and water to make an egg wash.
      Lay the rolled sheet of puff pastry on top of the baking dish. Brush the surface of the pastry with the egg wash and fold any excess dough over the top of the dough to create a crust. Crimp the edges as you would pie dough, then brush the fluted edge with more egg wash. Sprinkle a pinch of salt over the surface of the dough, then use a knife to cut small slits in the surface to act as vents.

      7 Bake the pot pie: Place the baking dish on a larger sheet pan to catch any spills in case the filling bubbles over the edge of the dish. Bake the pot pie for 20-25 minutes or until the top is golden brown and the filling gently bubbles up through the vents.

      8 Cool slightly, then serve: After baking, remove the chicken pot pie from the oven and allow it to cool for 15 minutes prior to serving. The filling will be very hot, so take care when eating. LEGGI TUTTO

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      Editor’s Picks: Specialty Pasta-Making Supplies

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      Homemade pasta is always worth the effort. You can make it entirely by hand with nothing but a rolling pin, or you can use a pasta machine and a few extra tools.
      That’s where this list comes in. If you want to get serious about homemade pasta, here are the specialty supplies we recommend. LEGGI TUTTO

    • in Recipes

      Easy Tomato Soup

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      This Classic Tomato Soup is rich with a velvety texture. It’s easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping needs. Better than a can of Campbell’s and just about as easy!

      Photography Credit: Alison Bickle

      Featured in 14 Recipes That Make the Most Canned Tomatoes

      Tomato soup and grilled cheese sandwiches are best when the air turns crisp, the mornings are damp, and the days are short. The soup’s simplicity only accentuates its role as a tincture on a cold fall evening. Its velvety texture is a robe of warmth.
      VIDEO! How to Make Easy Tomato Soup

      HOW TO MAKE HOMEMADE TOMATO SOUP
      Whether you’ve canned your own tomatoes or bought them at the store, this soup comes together in about 20 minutes using pantry staples—canned tomatoes and tomato sauce, salt, pepper, and of course, butter.
      Dice an onion; add a little garlic, and let it simmer! I use an immersion blender to puree it, but if you don’t have one, don’t worry. You can also use a countertop blender, or don’t bother blending it at all.
      This recipe is as easy as dumping soup from a can, but makes more servings and tastes much better.
      WAYS TO ADAPT THIS SOUP
      To make creamy tomato soup, just add heavy cream.
      If you want it creamy but without the cream, puree some canned cannellini beans and add them in (like we do in this recipe for Creamy Tomato and White Bean Soup).
      Simmer the soup with a couple sprigs of thyme.
      Stir in sliced fresh basil just before serving.
      Want to be dairy-free? Replace the butter with olive oil.
      Add some cooked cheese tortellini.
      Want more texture? Don’t bother blending.

      WHAT TO SERVE WITH TOMATO SOUP?
      Tomato soup is to grilled cheese what peanut butter is to jelly, but you don’t have to stop there.
      Make homemade croutons.
      You can always go the oyster cracker route.
      A simple Caesar salad would do the trick.
      My grandmother used to make tomato soup and serve it to me with cottage cheese and dried minced onions. I eat it this way to this day.
      Add cheese tortellini to the soup to make it more of a meal.
      Serve it with a white fish such as cod or tilapia.
      CAN YOU FREEZE TOMATO SOUP?
      Absolutely! Tomato soup is the perfect recipe to make ahead and save for a busy weeknight meal down the road. You could also give it to friend who is recovering from an illness, just had a baby, or is feeling a little overwhelmed and could use a home cooked meal! Make a double batch, freeze half, and have it ready when you (or someone you love) needs it!
      Keep it in any freezer-safe container. Make sure you leave enough space (about an inch) for the soup to expand as it freezes. It should keep for up to six months.
      NEED MORE SOUP?

      Updated October 8, 2020 : We spiffed up this post with a new video! Enjoy!

      Easy Tomato Soup Recipe

      This soup uses flour to help thicken it a bit. If you are gluten-free, skip the flour, and instead mix together 2 tablespoons of cornstarch and 1 tablespoon of cold water. Stir it into the soup when you bring it to a boil, and let it simmer.

      Ingredients
      5 tablespoons butter
      1 large onion, yellow or white, diced
      4 large cloves garlic, minced
      1 1/2 teaspoons kosher salt
      1 1/2 teaspoons freshly cracked pepper
      3 tablespoons flour
      1 (28 oz) can crushed or diced tomatoes
      1 (8 oz) can tomato sauce
      4 cups (32 oz) low sodium chicken stock
      1 tablespoon sugar

      Method

      1 Sauté the onions and garlic: In a Dutch oven set over medium heat, add the butter. Once it starts to foam, add the onion, garlic, salt, and pepper. Stir until both have softened and are fragrant, about 7 minutes.

      2 Make the roux: Add flour. Stir to make a paste. Continue stirring until the flour has taken on a light brown color. Stir and scrape with wooden spoon, 5-7 minutes. The onion paste should look golden with a little brown caramelization.

      3 Add tomatoes and stock: Add crushed tomatoes, tomato sauce, chicken stock, and sugar. Stir to combine. Cover the pot and bring to a boil over medium high heat, then reduce heat to medium and let simmer uncovered for about 20 minutes.
      4 Purée and serve: Purée the soup with an immersion blender. Alternatively, fill a countertop blender less than halfway with the hot soup. Remove the center lid insert. This allows the hot steam to escape. Cover the hole with a folded kitchen towel and place your hand over the top. Blend. Repeat as necessary until all of the soup has been puréed.
      Ladle into bowls, topped with freshly cracked pepper, slivered basil, and of course, grilled cheese sandwiches.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Summer Miller
      Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).
      More from Summer LEGGI TUTTO

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      Cranberry Apple Crostata

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      1 Make the dough: In a food processor, pulse the flour, sugar, salt, and butter pieces until the butter is incorporated into small, pea-size pieces. 

      Open the lid, add 3 tablespoons of the ice water, and pulse again until the mixture looks uniform.
      Press a small amount of dough together in your hand. It should hold together firmly. If it feels dry or crumbly and doesn’t hold together well, add more ice water, 1 tablespoon at a time.
      2 Refrigerate the dough: Turn the dough out onto the countertop, and press into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days. 

      3 Soak the cranberries: In a microwave-safe bowl, heat the cranberries and cranberry juice for 30 to 45 seconds, or until warm. Let the cranberries soak for 15 minutes while you prepare the filling.

      Drain and set aside 1 rounded tablespoon of cranberries for garnish. 
      4 Prepare the apples: Peel, core, and cut the apples into quarters. Cut each quarter into 4 to 5 wedges and place in large mixing bowl. Fold in the cranberries. 
      In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Fold the sugar mixture into the apples and set aside. 

      5 Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
      6 Roll out the dough: On a floured work surface, roll the dough into a 13-inch circle. Place circle on prepared baking sheet. 
      7 Assemble the crostata: Mound the filling in the center of the dough, leaving a 3-inch border all around. Fold the dough over the fruit, pleating as necessary and pressing gently to seal the pleats. Brush the dough with the egg wash.

      8 Bake the crostata: Bake for 40 to 45 minutes, or until the apples are tender, the filling bubbles and the crust is golden brown.
      Remove from the oven and sprinkle with the reserved cranberries. Place the baking sheet on a wire rack to cool for at least 20 minutes before slicing and serving. LEGGI TUTTO

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      No Bake Chocolate and Peanut Butter Cookies

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      Chocolate Peanut Butter No Bake Cookies! Such a great after-school (or work!) snack. They’re made with cocoa powder, peanut butter, oats, sugar, butter, and milk. Drizzle with extra peanut butter to make these peanut butter no bake cookies extra special!

      Photography Credit: Cindy Rahe

      No Bake Cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extracurriculars and dinner.
      Plus, her no bake cookies included both cocoa and peanut butter, which is basically one of the best combinations ever.

      Chocolate + Peanut Butter = Best Combo
      Just like the peanut butter no bake cookies of my youth, the ones I’m sharing today are easy to make with just a few ingredients.
      These no bake cookies are full of oats, and have a flavor almost like peanut butter brownies but with a texture that’s more like pecan sandies.

      Quick Tip for Peanut Butter No Bake Cookies
      This peanut butter no bake cookie recipe is similar to the one my mom used, but with a little less sugar and a little more cocoa. I suggest using your favorite brands of cocoa and peanut butter in these – these ingredients give the most flavor to these peanut butter no bake cookies, so using something you like will make the difference!
      Lastly, because I can’t help myself, I drizzle these cookies with some extra peanut butter at the end, making these peanut butter no bake cookies extra delicious.

      From the editors of Simply Recipes

      Make These Cookies Dairy-Free
      Use margarine instead of butter.
      Use coconut oil instead of butter.
      Use the non-dairy milk of your choice.
      Other Swaps for No-Bakes
      Use quick oats instead of rolled (old-fashioned) oats. The texture will be a little different, but the shape of the cookies will be the same. Do not use instant oatmeal.
      Swap crunchy peanut butter for creamy.
      Swap almond butter for peanut butter.
      Use natural peanut butter, well-stirred, instead of regular peanut butter. Depending on the brand you use, the finished cookies may be stiffer, or spread more.
      Storing & Freezing No Bake Cookies
      At room temperature, the cookies will keep about a week.
      Refrigerated, the cookies will keep for a month. (Refrigerating helps the optional peanut butter drizzle stay firm.)
      To freeze the cookies, first let them chill in the refrigerator until firm. Well wrapped in plastic, the cookies will keep in an airtight container in the freezer up to 3 months.
      More Peanut Butter Treats!

      Updated October 7, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

      No Bake Chocolate and Peanut Butter Cookies Recipe

      Ingredients
      1 1/2 cups sugar
      1/2 cup unsalted butter
      1/2 cup milk
      1/4 cup cocoa powder
      1/2 cup creamy peanut butter
      1 teaspoon vanilla extract
      1/4 teaspoon kosher salt
      3 cups rolled oats (gluten-free, if needed)
      For the peanut butter drizzle (optional):
      3 tablespoons creamy peanut butter
      2 teaspoons coconut oil

      Method

      1 Line a baking sheet with parchment and set to the side.
      2 Make and mix the cookie base: In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine.
      Bring the mixture to a boil, and then continue to boil for 1 minute.
      Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats.

      3 Scoop the cookies: Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet. If you don’t have a cookie scoop, use a tablespoon measure and scoop well-mounded tablespoons of dough for each cookie.
      You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms.

      4 Make the peanut butter drizzle (optional): If you’d like to add the peanut butter drizzle, melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon.
      Skip this drizzle if you’re planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go.

      5 Refrigerate for 20 minutes to firm up the cookies and set the drizzle. Transfer to an airtight container.
      Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Cindy Rahe
      Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.
      More from Cindy LEGGI TUTTO