Brown Butter Croissants-4

↑ Pictured: brown butter croissants

Hi, I’m Anne. I’m 13 16 and I like to make things. Food, baskets, websites, desserts (I know that’s food but really…) -in short, anything.

Ever since I was a little girl, I have been infinitely curious of basically everything -so naturally, my first “culinary” exploration was burning sugar in the microwave. Since then, I have been “accidentally” exploding eggs and setting mint on fire (an accident, really!), not to mention forgetting a number of ingredients in food, the most notable of which is salt (so I sprinkled it on, hence Sprinkle with Salt).

This blog, in short, is an unabashed account of all my failures and successes in dessert form, from wholesome and hearty to delectable and decadent to simple and quick. And of course, everything in between.

I try to post every week, usually on Sunday or Monday. If school gets really let’s see how much hair I can pull out crazy (May, I’m looking at you), I might disappear for a few weeks. But I always come back 😉

During the week, you can find me on:
Facebook | Twitter | Instagram | Pinterest

Thanks for visiting, enjoy and please leave a comment!




Now for some boring stuff that I can get really worked up about

I would be super happy if you decided to share a link or picture from this blog BUT I will loose all of my marbles if somebody tries to steal my content.

ALL the random stuff on this website (photographs included) belongs to me. All recipes and content are created + written by yours truly and are completely original unless stated specifically otherwise. I put a friggin lot of effort and practically all of my weekends into this blog. High school + homework + extracurriculars takes up quite a bit of my time and almost every other spare moment is spent here.

I would REALLY appreciate it if you would link back if taking/adapting any content (pictures and recipes included) from this blog. Also, please DO NOT feel free to copy and paste recipes -even if you link back. If you think that my wording for the recipe is just oh so good and you don’t wanna put it in your own words, just link back to the post and skip posting the recipe. Reword and link, sure, but copying and pasting is just plagiarizing at its finest.

Linking back is to be expected, like the citations when you write a paper (you really need to go back to high school if you don’t have the gumption to do that). A small little link on the bottom of the post/page that says ‘recipe’ does not count.

Thanks for helping me keep my sanity intact.


read or add your own

  1. sophieharriet on

    May 18, 2014 at 12:33 pm says

    Hi Anne!
    I think your blog looks absolutely gorgeous, and those recipes are to-die-for! I am a huge granola fan so will certainly will be attempting your recipe sometime soon! I also am not a particular fan of social media, and have abstained from Facebook and Twitter etc thus far. Can’t wait to see what other fabulous recipes you come up with for your blog! Keep up the great work!
    Sophie x

    • Anne on

      May 18, 2014 at 12:43 pm says

      Thanks so much! That really made my day. Glad you like my blog! Tell me how the granola turns out!

  2. genevieve @ gratitude & greens on

    March 27, 2015 at 8:26 pm says

    Anne! I can’t believe you are only 14. It’s so incredible that you are sharing all these wonderful recipes on your blog. I can’t wait to see all the recipes you share! xo Gen

    • Anne on

      March 29, 2015 at 2:16 pm says

      Hahaha, thanks so much Genevieve!

  3. Josefine {The Smoothie Lover} on

    April 18, 2015 at 9:42 am says

    Hi Anne 🙂
    Wow, I am so happy you commented on my blog – beacause that meantI found yours! I absoluely love you blog. It’s gorgeous and I want to make all of your recipes.
    May I ask where in the world you live? Just because I find such things interesting 🙂
    Looking forward to reading many more posts from you
    Ps. I can’t believe you are only 14. I mean, I started my blog at 14, but I was so ugly and bad. Haha. Yours look so professional!

    • Anne on

      April 18, 2015 at 1:43 pm says

      I live in a small town in the US! Hahaa, technically, I’m 15 now, but I forgot to change that on my about page… 😛
      Thank you!

  4. Charlene @ That Girl Cooks Healthy on

    May 2, 2015 at 3:04 am says

    Hey Anne, thanks for stopping by my page. I cannot believe you are 15 years old, wow! I wish I had begun blogging at your age. Your culinary skills are marvelous along with your photography. Please keep up the excellent work, you are gifted and one to watch.

    • Anne on

      May 3, 2015 at 6:23 pm says

      Oh Charlene! That totally made my day… Thank you so much! 😀

  5. Adina on

    August 4, 2015 at 1:04 pm says

    Hi! So I have to say it too, something you hear every day probably: I can’t believe you are so young. When I was 15 I couldn’t even cook an egg properly and I remember my first cake (I was about 17), it was rock solid, like Hagrid’s rock cakes, I could’ve broken somebody’s scull open with them. 🙂 To my defence: I didn’t have a scale, so I probably used 3 times the amount of flour needed. Your blog is just wonderful!

    • Anne on

      August 4, 2015 at 11:01 pm says

      HAHAHAAAAA love the Harry Potter reference… I’ve always wondered what Hagrid’s cakes tasted like though. Yeah scales are super useful but everything in the U.S. is done by volume which I guess is more convenient (but more dishes 🙁 ) since you don’t have to get out the scale and get everything perfect. It’s really annoying too because every time I make bread using a by volume recipe, I end up with really floury bread and sometimes the dough won’t even come together. Oh and when I started baking, I thought you were supposed to squish the flour in the cup like brown sugar. Guess how wrong that was?
      P.s. I never said I could cook an egg properly… 😀

  6. Adina on

    August 5, 2015 at 4:43 am says

    I couldn’t live without a scale anymore. I bought a set of cups so I don’t have to convert everything when I am baking an American recipe, but I don’t like it much. Like you said, the mess is unbelievable and it is not accurate enough for baking. I rather use the cups when cooking, I don’t have to be so precise there. And I can imagine Hagrid’s rock cakes tasted like those I made a long time ago, unberable sweet and so hard you could only lick them or nibble around the edges. 🙂

    • Anne on

      January 17, 2016 at 9:30 pm says

      Awww thank you so much Aria! 😀

  7. Enni on

    October 1, 2016 at 10:22 pm says

    Hi Anne, just found your blog when searing for no-knead hokkaido milk bread (which is rising in the fridge now). i like your writing style, and you must really be 36 😉

    • Anne on

      October 1, 2016 at 10:44 pm says

      Hhahahaaa thanks but are you calling me old?! How dare you… 😛