This blog has moved to www.tartletsweets.com

It has come to my attention that it's mid-September. Clearly not the most appropriate time for popsicles or for peaches. But the thin...

Dale got me the most gorgeous cast iron bundt pan for Christmukkah last year. We were wandering around an antique store and came upon a t...

This is such a simple recipe that I almost didn't share it here. Then I saw a post over on London Bakes , eloquently discussing how g...

I have sort of been meringueing my face off lately. I made meringue for precious  coffee custards . I made tons and tons of meringue for ...

This custard almost defeated me. I made it three different times before I got it just how I wanted. It was a bit of an experiment really....

Today I am twenty-six. A quarter century of life behind me. I really feel like twenty-five taught me a lot. What I love, what I don...

If you follow me on Instagram, you know that it snowed at my dad's house on Christmas day. It's quite the rarity in Texas (and Ge...

Sometimes I just need to get away, need a break from the usual, a change of scenery, some new views, that sort of thing. So I am very hap...

It's crazy how motivated I get to do anything but study when I have nothing but studying that needs to be done. Nothing gets me in a ...

So now that fall is in full swing, how have you been spending it? Watching leaves changing? Buying new boots (yes!)? Yearning for food-fi...

A couple of weeks ago, I had the pleasure of having lunch at Star Provisions with Aida Mollenkamp and some lovely Atlanta food ladies ...

So how did you kick off the first days of fall? Pulling sweaters and jeans (except those evil skinny ones) out of the back of the closet ...

I know what you're thinking. I'll just go ahead and say it: These are incredibly silly. Although you have to admit, adorably si...

A few weeks ago, the amazing Christina Tosi of Momofuku Milk Bar was the featured chef at Baton , a supper series in Atlanta, and Dale a...

Just a quick, short post today. I've just been trying to get back in the swing of things with school. And to be honest, I have not ...

This weekend, I said my goodbyes to this season's Pearson peaches. They were seriously gorgeous and juicy this season, all season! ...

Dear Georgia, I came to you two years(-ish) ago. You truly are a delight. So lush and green. Such delicious food. Such lovely shops a...

I have horrible luck transporting tartlets. I've been trying to figure out why I have this problem, and I think it stems from my seri...

See that bottom slice? It's soaking in bourbon glaze. It's going to be super-bourboned. In the best way. Sometimes I just want ...

When I'm feeling fancy, I tend to reach for champagne. That champagne is then usually promptly deposited into a mason jar for sippi...