About Emily
I have grown to love cooking and baking. As a kid (and teenager and young adult), I was an extremely picky eater. My world consisted of grilled cheese sandwiches, mac and cheese, spaghetti, and Parmesan noodles. Until one day my dad told me that cheese was mold and I cut the grilled cheese out of my life. I have since forgiven him and love myself a good grilled cheese again. My uncle often asked me if I ever ate anything that wasn't white. Here's my chance to show him that I do, in fact, eat things that aren't white.
I live in the suburbs of Denver, Colorado, with my husband and two crazy dogs. In December of 2012 I was laid off from my editing job so I decided to pursue my passion of cooking and baking. Merging with another local baker/cake decorator, we opened Whipped Bakery in February 2013. For now we work from home and have a goal of opening a store front in the future. It is so much fun to be doing what I love every day!
Living in Colorado brings its challenges to baking. Cakes tend to collapse, baked goods get dried out quickly, and a myriad of other problems can occur. The air is thin and dry up here. Therefore, many of my baking recipes are altered for high altitude. My altitude is about 5600 feet. Most things cook just fine up here, but things with chemical leaveners can get a little wonky. I'll let you know if a recipe is adjusted for high altitude so the lucky readers at sea level will know that it's not a recipe for them. While you're at sea level, could you have a mojito on the beach for me, please? I hope people from everywhere keep reading because most of my recipes work great at sea level, high altitude, or anywhere in between.
If you have any questions for me (and I am by no means an expert in cooking, baking, or doing those things at high altitude), you can email me at shemakesandbakes@gmail.com. I hope that this blog is a fun place for you to get great ideas about what to feed your family. Happy cooking!
If you're a food blogger, and you'd like to copy my recipe, please do. Just be sure to credit me (and/or whoever I got the recipe from) and use your own pictures.
I live in the suburbs of Denver, Colorado, with my husband and two crazy dogs. In December of 2012 I was laid off from my editing job so I decided to pursue my passion of cooking and baking. Merging with another local baker/cake decorator, we opened Whipped Bakery in February 2013. For now we work from home and have a goal of opening a store front in the future. It is so much fun to be doing what I love every day!
Living in Colorado brings its challenges to baking. Cakes tend to collapse, baked goods get dried out quickly, and a myriad of other problems can occur. The air is thin and dry up here. Therefore, many of my baking recipes are altered for high altitude. My altitude is about 5600 feet. Most things cook just fine up here, but things with chemical leaveners can get a little wonky. I'll let you know if a recipe is adjusted for high altitude so the lucky readers at sea level will know that it's not a recipe for them. While you're at sea level, could you have a mojito on the beach for me, please? I hope people from everywhere keep reading because most of my recipes work great at sea level, high altitude, or anywhere in between.
If you have any questions for me (and I am by no means an expert in cooking, baking, or doing those things at high altitude), you can email me at shemakesandbakes@gmail.com. I hope that this blog is a fun place for you to get great ideas about what to feed your family. Happy cooking!
If you're a food blogger, and you'd like to copy my recipe, please do. Just be sure to credit me (and/or whoever I got the recipe from) and use your own pictures.