Hello and welcome, my name is Dori, I live in sunny southern California with my husband Rob, who works in sports and entertainment collectibles. I am a stay at home mom to two kids, and I also have a side custom cake business; So at our home, things can get pretty busy. My passion is baking, cooking and I love DIY.
I have just began on my adventure in organic gardening, and I must say that although, I am trying to have a green thumb, I find it a bit hard to do because I am so squeamish of insects.
I try to save wherever I can, but I splurge whenever I want! I am a self taught cook (although my mother-in-law had a hand in teaching me a few things, but don’t tell her I told you that!) and baker.
I come from a very large traditional family, and so does my husband. I have a’lot of family recipes that have been passed down from generations before me. Italian family recipes, Serbian family recipes, New recipes that I am always trying and good old fashion homestyle classics are what I will be sharing with you. I love the Food Network as well as every other food related programming out there! I began my baking obsession when my husband bought me a cake decorating class that taught icing techniques; From there I was HOOKED! Now I find myself learning new things everyday. From cookies and biscotti, to cakes and cake pops; My confectionery baking obsession has no end. Thank you for visiting me along my journey, I hope to share some helpful tips along the way!
WORK WITH ME!
I love working with companies to share quality content with my readers. If you have a product that would be a good fit for my recipe/food blog, please contact me fabcake@gmail.com I would love to work with you. There are different ways that we can work together:
Sponsored Posts
Occasionally, I do Sponsored Posts, where I bring awareness to a product/brand or service, that I feel will benefit my readers, and their needs. If you have a product that you would like me to showcase, let me know.
Recipe Development
I love to create recipes, and share them with my readers. I would create a recipe using your ingredient, and include 3 quality photos, and share the recipe on my blog, as well as my social media sites. If I love your product, I would love to share it with my readers. I would work for compensation + product.
Brand Ambassador
I would love to be an ambassador for your brand. Creating posts as part of a series, and being a representative for your product or brand at events, and more! If you think Savvy In The Kitchen would be a good fit, let me know how I can help.
Reviews and Giveaways
I would love to review and/or host a giveaway using your product. I only promote items that I love, and use in my kitchen. If you have something you would like me to review or giveaway, contact me!
November 5, 2016 at 6:31 AMHelp! I tried making the Mastro’s Warm Butter cakes last night and really screwed something up. As I was filling the springe form pans with the cake batter and filling, I realized they were very full. I had way more than a half cup of batter and 1/4 c of filling for each. I smelled a burning smoke smell soon after putting them in the oven. Is the butter melting and seeping through the spring form pan?Then the pans proceeding to over flow and fill the bottom of the oven with melted butter/batter and fill my house with smoke. Afterwards, I realized I never put the vanilla into the batter. The instructions never told me when to put it in. I also realized I forgot one of the 4 sticks of butter but I’m not sure more butter would have helped. I had way more than 2 cups of batter according to your specs in each pan. Any thoughts?
November 5, 2016 at 9:41 PMHi there! I am so sorry to hear about what happened. I see where, I did make the mistake of not specifying when to add the vanilla to the cake batter, and I apologize for that. It should be added when you add in the eggs to the cake mixture. I will fix that in my instructions. Each stick of butter, has 8 tablespoons. You will need all four sticks to make this butter cake rich and delicious! Next time, be sure to use measuring cups to fill each mini springform pan with only 1/2 cup of cake batter in each mini springform pan, then add only 1/4 cup of cream cheese mixture on top of cake batter that is in each springform pan. Measuring cups, are a must have in the kitchen. With this recipe, and the small pans, you must be careful not to overfull. If it is seeping from the bottom of the mini springform pans, you can wrap around the outer bottom of each pan with foil, before filling with batter. Try it again, and let me know how it turns out.:)
November 30, 2017 at 11:25 AMI want to try your warm butter cake,,what siz.e springform did you use. I can only find 4 1/2 inch. They are too big for individual servings.
Would a cupcake pan work for individual servings?
Thanks,,,kathy
February 28, 2020 at 10:10 PMHi, I came across your blog when I was looking for vegan Lent recipes and your post about that was in the search results. I’m Roman Catholic and on Fridays in Lent and on Ash Wednesday, the laws of abstinence apply (no meat) and I once went vegan for Lent and have since stuck with it and really like it. Some of your Lent recipes I don’t think really keep with the spirit of the law of abstinence that Roman Catholics observe (it’s supposed to be a penance, which a vegan replica doesn’t help much with) but are great any time the laws of abstinence don’t apply. What are the rules for Lenten fasting and abstinence for Orthodox Catholics? I’m doing a series on my blog this Lent where I’m posting a recipe each day during Lent and hope you’ll check it out. Maybe we can collaborate on some post Lent content? We’re both Catholic and you obviously know what vegan means so I think we might make a good team.
June 16, 2022 at 12:57 PMHi there, I wanted to leave a comment about the Cielito Lindo avocado sauce recipe. I’m not sure if I’m completely missing it but I don’t see avocados as an ingredient on the recipe list at all. I looked several times and I neither see it listed as an ingredient or mentioned in the directions.
Thank you! I’m guessing you do add one in because I found the recipe on the restaurant’s website. I thought I’d mention it so you can amend it.
September 5, 2022 at 1:51 PMThank you. I fixed it. I seem to do this often, lol.
July 27, 2022 at 12:39 AMHi, love your recipes. I am a bit confused as your Olvera Street Cielito Lindo taquito sauce is listed as “Avocado Sauce” but your recipe doesn’t mention any avocados in the recipe. Is this correct ? If this is the case wouldn’t it just be a tart Tomatillo sauce ? Thanks so very much, Dina A.
September 5, 2022 at 1:50 PMHi there! I just fixed the recipe which does include avocado. Sorry for the mishap.