About The Author

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Sweet Beginnings

Most of my professional life was spent in an office, from corporate marketing to running my own interior design business, almost 20 years behind a desk. To get a little relief (and get on my feet), I baked — mostly desserts.

I’ll never forget the weekend in 2019 when I discovered The Great British Bake Off. Can you believe I had never heard of it until then? I binge-watched the entire series in two days. Watching those bakers have fun while creating beautiful desserts was inspiring, and it pushed me to start chronicling my own bakes in a blog.

Butter and Bliss allows me to keep my creative juices flowing. Sure, I bake the classics, but I’m just as excited by new flavor pairings — lemon with matcha in cookies or vanilla with orange and gingerbread in a pretty little cake.

But Why Small Batch Baking

Very quickly, I realized that standard-size desserts were just too much for my household of two — and simply cutting a recipe in half doesn’t always work.

So I began researching and developing smaller-portion recipes better suited for two people. As a self-taught home baker, I immersed myself in baking courses and books to understand the fundamentals, then spent countless hours scaling, testing, and tweaking recipes until the flavor and texture were just right.

Along the way, I discovered the many benefits of small batch baking:

• Fewer leftovers (built-in portion control!)
• More variety (two or three desserts instead of only one)
• Ingredients and budget go further (especially when eggs are at a premium)
• And honestly — it’s just easier

And here we are: Butter and Bliss has grown into a blog of hundreds of small batch recipes. Each one is made from scratch in my own kitchen to reliably produce the results you see in the photos. No guesswork, no fluff — just dependable baking.

Read more about Butter and Bliss here.

Variety Is The Spice Of Life

Or should I say the butter and sugar?

In 2022, I gave my immune system a break and spent the year baking small batch gluten free desserts. One thing became clear pretty quickly: I didn’t like the flavor of most pre-made gluten-free flour blends. So I started experimenting with flours like almond and oat, and the difference was night and day — better flavor, better texture, and none of that telltale “gluten-free” taste.

What began as a limitation turned into a creative challenge I enjoyed. I loved proving that gluten free desserts don’t have to be bland, and some of those recipes are still in my regular rotation today — like my lemon snowball cookies made with almond flour.

A bit (more) About Me

• My degree is in interior design, with advanced certification in kitchen and bath design.  I do love my kitchens!
• I’m a child of the 80’s and proud of it. Where’s all my Gen-X’ers at??!! 🙂
• I don’t like hot weather – it makes me angry.  But, I LOVE tropical beach vacations.  Something about the ocean breeze makes it better. Or, maybe it’s the margaritas.
• My all-time favorite TV show is The Golden Girls.  Hands down, the best.
• I live in Colorado, but I don’t care for hiking, white-water rafting, or going to breweries.  I do like to ski, though.
• Pudding is my favorite dessert.  Out of all the uber-fancy desserts out there, I simply love a good chocolate small batch pudding.
• I can easily eat a can of black olives in one sitting.  No joke.

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I hope you enjoy the blog and find a new small batch dessert (or two!) you’ll love. I’m so grateful you’re here!