About
Welcome to Brown Eyed Baker!
I’m Michelle, the Brown Eyed Baker, and I’m a passionate foodie, baker, writer, and eater. My hope for your visit here is to be enticed by delectable recipes, inspired by delicious photography, and armed with increased food knowledge. I want you to leave with the insatiable urge to run into your kitchen and whip up whatever you have seen here, and the confidence to know that you can do it. Growing up Italian, the kitchen was always the hub of activity – it’s where everyone gathered to talk, eat, and share life while great food was being created. I am so happy to have you here in my virtual kitchen and hope you’ll be back again and again. Thank you for visiting!
About Me and the Food
I was born and bred in Pittsburgh, PA, home of the famed Primanti Bros. sandwich. I have no formal culinary training and have never taken a cooking or baking class in my life; everything I’ve learned has been through trial and error, reading and research (and the occasional YouTube video).
All of the recipes you find here typically come from one of my cookbooks, food magazines, other food blogs, family recipes, or a combination of any of the above. As the name implies, the vast majority of recipes here on Brown Eyed Baker are of the sweet variety. In addition to all of the desserts and sweet snacks, you will also find a nice selection of appetizers as well as some traditional comfort foods (think macaroni & cheese, roasted potatoes, and beef stew), ethnic specialties (like Sweet & Sour Chicken, Pasta Fagioli, and Enchiladas anyone?), and meals I’ve made that were just too good not to share (like a Roasted Shrimp and Orzo Salad).
Archives: You can find all the recipes that have been posted on Brown Eyed Baker in the Recipe Archives, which are organized by category. For a full listing of recipes on one page, check out the Recipe Index.
Tutorials: I regularly feature posts that illustrate how to master a certain technique, like decorating cookies with royal icing and how to make pastry cream. Check out the Tutorials section to view all of these.
Decorated Cakes & Cookies: To browse through the decorated cakes and cookies that I’ve made, visit the Cake Gallery and the Cookie Gallery.
Press: To view a listing of Brown Eyed Baker mentions in published articles, visit the Press page.
About the Photography
Much like cooking and baking, I have no formal training in photography. If you view my photos from when I began this blog, you will see that I have made great strides! All of it has been through reading as much as I can about photography and food styling, and becoming intimately familiar with the different settings on my camera. From the beginning of the blog through February 2009, I was shooting with a Canon PowerShot SD400 point and shoot. Starting on February 16, 2009, I began using a Panasonic Lumix DMC-TZ5K
For tips on food photography, check out Food Photography 101: The Basics.
Subscribe to Brown Eyed Baker
Please stay in touch with what I’m baking up here through one of the subscription methods. There are two main ways that you can keep up to date with the latest posts and recipes at Brown Eyed Baker – feel free to choose either or both, whatever suits you!
RSS Feed – You can follow Brown Eyed Baker via the RSS Feed and get updates delivered to your news aggregator (Google Reader, Bloglines, etc.) of choice.
Email Subscription – If you don’t currently use an RSS service, you can subscribe through email and receive a daily email when a new post has been published.
Connect with Me
If you have a specific question about a recipe that I have posted, please leave a comment on that post. If you have a question there’s a good chance that at least one other person has the same question. By posting your question in the comments section (and having my reply posted there), it will benefit others who are planning to make the same recipe.
For any other questions, comments, feedback, or inquiries, please free to connect with me through any of the following mediums:
Email: michelle (at) browneyedbaker (dot) com
Twitter: @browneyedbaker
Facebook: Become a Fan (“Like”)
Flickr: View or subscribe to my photo stream
If you belong to any of the food communities below, feel free to check out my profile and send me a friend request!
Foodbuzz: My Foodbuzz Profile
BakeSpace: My BakeSpace Profile
TastyKitchen: My TastyKitchen Profile
More Information
For an ever-growing list of all the foods I hope to one day conquer, visit my Top 100 list.
If you want to know more about me and Brown Eyed Baker, check out the FAQ page.
To troubleshoot baking problems, you’ll find many answers on the Baking FAQ page.
Tags: Uncategorized
Michelle! The site is looks so great! I love the colors and the logo is perfect.
I also love the store section. I’m going to consult it for suggestions whenever I need kitchen goodies. Great job, and keep it up! I always look forward to all of your updates!
The new site looks great!
Looks great!! I also like the colors and style. Very cute name, too!
I love the new site! Everything about it is so great and I can’t wait to see all the stuff you come up with.
Looks great.
the new site looks great chelle!
I love the new look!
Looks Great!!! Love it!
your new site is great! i love the new design/look
Hi — love your blog. So much so that I’ve listed you on my new blog From the French Kitchen: http://thefrenchkitchen.wordpress.com/
I love the recipes and pictures you post!
I’m very new to this and am fascinated by so many great food blogs. I hope you’ll have a second to look at my site and give me any tips you have.
Thanks!
Chelle! It’s gpointewife from The Nest…I haven’t been around in a l.o.n.g time….just wanted to check in with your blog, and it’s amazing! Great Big CONGRATS on your business….your work looks beautiful!
Hi! I wanted to introduce myself – I’ve followed your blog for a long time but have never commented until now. I’ve made several of your recipes and love them. I’m part Italian, so I appreciate all your recipes and stories of your heritage!
I read your posts for quite a long time and should tell that your posts always prove to be of a high value and quality for readers.
Love your blog! I just added you to my blog roll on the blog that I very recently birthed (www.heidisfullplate.com).
Heidi – Glad you’ve found my blog and that you are enjoying it! Thanks for adding me to your blogroll!
Wow! Fantastic pictures. I am doing menu planning for this week and will be trying out your banana’s foster bread. Sounds scrumptious. Thanks for the idea.
I LOVE your colors this was my wedding colors….your website and recipes are so user friendly. Thank you so much for sharing them with us.
I have a challenge list too (although I didn’t think to publish it – great idea) – and I really like how you’re actually doing the baking. So many sites are just referrals to other recipes and pictures, and it’s good to know there are true bakers out there! I’m definitely following you on RSS, you have some terrific ideas.
I love the beautiful photos!
Hi Stacy – Thank you very much!
Hi Michelle,
I’m a local photographer, Arnold, PA. I can’t believe that I just found you!!!! I searched for canned tomatoes on flickr, which led me to the bitten word, which led me to your site and the Arancini recipe. When I read about Mazzioti’s bread and Arnold, PA I was floored!!! I can’t wait to read through your blog, recipes, and adventures.
I was just talking about starting a facebook group where we share recipes, but I think I’ll just put a link to your blog!!!! It’s totally awesome and full of yummy delight.
peace and cartwheels,
merrit
Great photos btw!
i love your website!!!!
thank you for being so generous with all your recipes (:
i can’t wait until i try them out. thanks (:
WOW! You are not a home chef. You are a pro with a great eye and palate. L-O-V-E the blog. Go, Browneyedbaker, Go!
your photography is great!
I just noticed from FoodBuzz that you are from Pittsburgh! So am I! Where at?
Love your blog! I am a good cook, but cannot bake even the simplest recipe. I am looking forwarding to trying the No-bake Chocolate, Peanut Butter and Oatmeal Cookies!!!
Found this website recently and LOVE it. I love the detail, step by step and pics! Amazing. Thank you for your generosity in sharing this.
It was fun to find Sugardaddy’s, Throwdown Blondie Champs, mentioned on your great blog site. Your blondie recipe looks delish. http://www.sugardaddys.com. Our best to you!
There are no coincidences in life…I just rented the movie…Julie and Julia … and your blog reminds me of it. I absolutely LOVE the Roses cake…for I am known as the “Rose” girl …that is my signature for my psychotherapy and life coaching business (www.CoachingToLOVE.com. I look forward to having a party just so I can order your cake!
Sending you much success and blessings,
Sue (also a brown eyed girl!)
I love your website! I first found your sugar cookie tips around Valentine’s Day, but have just gotten into food blogging and have been able to look around at more of your recipes. Holy cow! They all look so yummy!
So, from someone who just started a food blog a few months ago (mostly for baking), tell me how you do it? How often are you baking these delicious foods? Once you bake them, do you give them away to friends and neighbors? I am trying to find the balance of baking yummy (and usually fattening foods) and still sticking to a healthy diet and weight which typcially doesn’t include too many sweets. It is a fine line to walk!
Thanks for all the great recipes and photos.
Kim (allbetzoff.blogspot.com)
Hi! I just found your site through running on plants and I’m already totally hooked!! Everything I’ve seen so far looks amazing! I love baking and am always looking for new, creative recipes to try. Will definitely be making something from your site!
So, from someone who just started a food blog a few months ago (mostly for baking), tell me how you do it? How often are you baking these delicious foods? Once you bake them, do you give them away to friends and neighbors? I am trying to find the balance of baking yummy (and usually fattening foods) and still sticking to a healthy diet and weight which typcially doesn’t include too many sweets. It is a fine line to walk!
+1
Hello Michelle. My name is Mischelle also with a little twist. Yesterday was my 1st time on this site. I would like to say this site is very refreshing and inspiring. I will now become a frequent visitor.
Michelle, you are amazing! How you create such beautiful, delicious food (and manage to stay beautiful and slim), and have a flair for photography, food styling, and writing is just too much talent for one person — so thanks for being willing to share with the rest of us. Love, love, love the blog.
Can I move in with you? Of course, I’ll have to bring along my husband and 7-year-old son, but I don’t think they’d mind getting to eat such great food everyday!
I took a look at your posts from when you first started. You definitely were right that you have come a long way with your photography skills. I’m very impressed and inspired by your accomplishment and hope to improve my cooking and photoskills during my journey in foodblogging. Only regret, wishing I started years ago.
I was wondering if you had you own bakery?
Hello Michelle!
I’m Johana from Costa Rica. Since I was a little girl, my mom has encouraged my cooking. I loved to help her when she was baking Christmas cakes. I love trying new recipes (breads, pies, cookies, all the good sweet stuff) and cooking for my family. It makes me very happy see them enjoy what I have prepared.
This Christmas I received an Ice Cream Maker, which was a dream come true!
I came up with your blog when I was searching for Pistachio Ice Cream recipe. I tried it and was a complete success with my family! I think I will continue with your Blueberry Cheesecake Ice Cream. Thank you for sharing!
Happy New Year of lots of recipes!
Found on the Foodbuzz and girl love your site and you inspire me to well …eat (thanks not really but thanks) and then cook/bake it and try it.
You make it looks so easy!!
Angela in Kansas city, MO
Hi Michelle, great blog you have, love the photos and recipes and I’ll keep reading!
Just found your site and I want to try everything. What an amazing blog you have! I’m also envious that you eat all these goodies and are still so thin and beautiful
What a clever name! My dad calls me his brown eyed girl, so your name has a neat meaning to me. Then I found out your name is Michelle. How cool!
Lastly I saw you’re from Pittsburgh. I’m currently in Maryland, but I’m originally from the other side of the state- born and raised in Philly.
Nice to meet you.
Ok, so I came across your web site by chance. I can’t believe that you put together my two favorite past times, cooking and photography. I spent a good hour today just clicking on everything. I even learned how to add a feed to my e-mail account, (never even new what a feed was). I am happy to join your little community. I hope you enjoy your birthday. I will be celebrating my 19th annivarsary of my 31st birthday this year, (that’s 50 for anyone bad with the math). Thanks for having me.
Tony
I love your site…i need to learn more abut food styling but people like you are very inspiring. you make me believe that someday ill be able to take nice pice of all my creations…
Michelle,
I came across your web site yesterday in search for an awesome chocolate chip cookie recipe, accomplished that. I think you are an amazing baker. I’m totally inspired by your willingness to try new things and experiment. Let’s be honest, everybody close to me knows I can’t cook. Today, I brought some of the cookies I made to my best friend and she had tears in her eyes. She just couldn’t get over the fact that I made them! Thanks for sharing your awesome recipes:)
-your blueeyedbaker Emilee:)
Great site, I love it!!
Looks so delicious. If you have a World Market in your area, they sell the golden syrup.They sell a lot of hard to find food items. I love it!
Michelle,
Great site! i am CHALLENGED in the kitchen and now have the help of your site…Congratulations on your business- everything looks delicious.
hi michelle, i love your site. its now my goto for all my baking needs. i also do cakes and was wondering if you could share your fondant recipe …i have a wedding cake to do in july and would love to surprise them with the cake.. thanks
You help to make my boyfriend think I can actually cook. Thanks:)
Aw, love this!
love your sight! how do u stay so thin with all these yummy goodies around? lol
keep up the good work!
Your website is awesome!! I, unlike you Michelle, have culinary experience and was a pastry cook for a short while. I find your website, everything included, phenomenal! I was looking for a vanilla cupcake recipe for wedding cupcakes that I will be tackling in the next month and stumbled onto your site. You are a culinarian at heart =) Thanks!
I love your site. The recipes and pictures are amazing. I came here looking for a dessert idea and found myself going through the recipe for several hours, between fixing breakfast, cleaning up, doing laundry, etc I have been here most of the day. The sad part is I found so many great ideas I don’t know which one to make.
Thank you,
Sunny
Hello Michelle,
I noticed you stated you buy your fondant. I have a quick and easy recipe you might like to try some time. Biggest thing is you need a good stand up mixer, I use a Kitchen Ade 4.5 qt mix myself, with the padle attachement. These are the ingredients. 2lb bag of confection sugar, 1 pack of non flavor gelatine (I prefer Knox), 2 Tbs of shortening, 2/3 cup Karo Light corn syrup. (Don’t use an off brand corn syrup most have water in them and Karo doesn’t, and it make a big difference), 1 tsp of wilton butter flavor, 1 tsp of wilton clear vanilla. Pour the sugar in the mixing bowl, then in a microwave safe bowl put the pack of gelatine and 1/4 cup of cold water. Let set a few min till firm. Put in mirowave for 30 sec on high, pull out and add the 2 Tbs of shortening stir that in a little and then add 2/3 cup of Karo syrup and put back in microwave for another 30 sec. Pull that out and stir until all the shortening is melted. Add the butter and vanilla flavorings and then turn the mix on low and pour the gelatine mixure in. Once powder sugar is mixed in turn up a couple notches and let mix for about 3 to 5 min. What I do from here is get a gallon ziplock bag and put the fondant in the bag. Seal up and make sure you get as much air out as possible then set asside over night and you now have about a $20 bag of fondant for about $5 or so.
Other recipes out there have you buying the glucose and gylcerine, but in my oppinion they are not worth the extra cost. Give it a try and let me know what you think.
Thanks for the inspiring me through your blog. I absolutely LOVED the hand held apple pie recipe. I’ve been experimenting Western cuisines and coooking but my roots are mostly asian inspired. Feel free to check out my website and provide me feedback on how to improve.
I just wanted to say that I love your blog you truly are a amazing cook. I wish I was as talented as you.
Hello! Found your blog as I was searching for fall recipes last week. I, too, am from the Pittsburgh area and as you can imagine the chilled air has sent me to the kitchen! Over the weekend, I made Apple Carmel cupcakes with cream cheese frosting…YUM! I’m browsing your site for my next culinary masterpiece. Keep it up!
Your recipes are divine. I needed a pumpkin muffin recipe and voila up popped brown eyed baker. I gave it a whirl and now I’m hooked. From cheese bread to cookies and scones, I’m in love with your recipes. Thank you, thank you, thank you.
Hi Michelle,
I commented earlier and after reading “About Me,” I had to comment. I’m a fellow foodie hoping to blog more about food, as well as travel… and I’m a photographer-in-training. I was living in Pittsburgh up until May (attending grad school at Chatham University). Already missing Primanti Brothers.
I just teared up… LOL
Again, love the blog, and I’ll be sharing this site with my friends and family!
i stumbled upon your blog looking for a simple chocolate dipped coconut macaroon recipe and ended up here for an hour. I appreciate that you are like most of us, pulling recipes from here and there and coming up with your own version. I’m going to make those macaroon this week, and next those Date, Coconut, Walnut & Marshmallow Truffles!
oh my, stumbled upon this wonderful site while looking for a maple flavored icing recipe. I have been reading recipes and your stories for over an hour. I think I just gained 5 lbs! You have given me the excuse I needed to go out and buy the immersion blender I’ve always wanted. Your pumpkin soup will be it’s maiden voyage as soon as I get it home! And maybe the mocha cupcakes with espresso frosting for desert! Love the site!
Michelle, I think you should also add an entry for following your boards on Pinterest!!!
I signed up for follow up contents via email, I thought it was follow ups of my email, i am getting over 700 every 2 hoursa. how can I stop it?????
Hi Elizabeth, It sounds like you selected the box to be notified of follow-up comments on one of the giveaway posts. I can remove your name but I would need to know which post you did this on, and what your email address is. Thanks!
the same thing has happened to me. I made a comment for the giveaway and my email is getting 1=2 emails per minute over 700 in 24 hrs… STOP!!! this is WRONG !!! I WANT OFF OF THIS SITE ASAP!!!
Sue, As I told Elizabeth, this is because you selected the box to be notified of follow-up comments via email. Typically readers select this if they ask a recipe-related question so they don’t miss a response. However, it DOES notify you each time a comment is left, and so if you select that option on a giveaway post unfortunately it does inundate your inbox. As I mentioned to Elizabeth, I can go in on the admin side and remove your email address so that you don’t receive them anymore. I just need to know which post this happened on and what your email address is. In the future, just make sure you don’t click the select box at the bottom of the comment submit form to be notified of new comments by email.
I’m loving your site. I actually lived close to Wendell august. I adore their work and I’m trying to sign up for the giveaway but it just says comments closed. I subscribe thru email and FB.
Thanks for your help
Hi Sharon, Unfortunately the giveaways are only open for 24 hours, so the Wendell August giveaway closed at 11:59pm last night. Best of luck in the giveaways coming up this week!
I just discovered your blog while looking for a granola recipe and absolutely love it!! Everything looks so delicious and I can’t wait to try some of your recipes! Only problem is, I can’t even decide where to begin! Thank you so much for your fabulous blog!