Pinterest has long been my favorite form of “social media”. I’m not very social on it, but I love creating mood boards, finding gardening tips and, most of all, saving recipes.

For the longest time, Pinterest was my primary source of recipes. Then came 2020, Covid, and lockdown and I rediscovered my love of cookbooks and drifted away from Pinterest. Recently, I’ve started pinning again only to discover that I have a lot of dessert recipes saved. A LOT! My “Can’t Wait to Try – Desserts” Board has 92 sections and over 5,700 pins that I haven’t ever tried.

Then I have a “Can’t Wait to Try – Bread” board that has l2 sections and 907 pins (as of today). So last weekend I decided it was time to start baking my way through the pins. You can follow along with my adventures here. The rest of my board, will remain devoted to Books.

As a note, I’m not going to post any recipes here. I want credit to go where it is due so if you want the recipes, I’ll tell you where to find them.

Also, food photography doesn’t come naturally to me, but hopefully I’ll approve as time goes on.

Week 1

Sweet

I made “My Best Fudgy Brownie” from Michelle Lopez of hummingbirdhigh.com

They were the best brownies I have ever had. My husband and I polished off a whole pan in an embarassingly short time!

It has a delightful light crackly top and the center is so fudgy, but also, somehow light. It’s just a joy to eat. Don’t skip the flaked sea salt on top. It makes the brownie complete and perfect!

These are really easy to make. No special equipment necessary! Now my go to brownie recipe.

Savory

I made a Greek bread called Tiropsomo from dimitrasdishes.com.

If you go to her website, you’ll see hers is definitely prettier than mine. I didn’t do very well poking holes in the dough before baking so it got much puffier. That said, it was delicious! It was also really big so make it for a crowd.

If you are a novice bread maker, this might not be an ideal choice for you because the dough is very very sticky. Easy to shape, but very sticky.

My one suggestion is to use the best quality feta that you can find.