Many know that I love to bake, but I also did not any way grow up with a mother who had this love. I think the first pie we ever had at Thanksgiving, I made and I am not joking. We often went somewhere else for holidays, it just wasn’t my moms idea of fun. So, for all those girls out there who ever saw there mother make a flaky pie crust from scratch or anything from scratch for that matter, I did not have that luxury.
In fact my sister-in-law  Rebecca has a funny story where when she went to college and some friends wanted to make brownies and she said, “no that’s too much work” because she didn’t know about boxed brownies. Well, I am on the opposite end of the spectrum, I don’t think I knew brownies could be made from scratch until I was a teenager and to this day, I don’t think I’ve ever made them from scratch. Why would you want to? From a box, they take 25 minutes and 3 ingredients- add some extra chocolate chips and you have simple decadence.
Anyhow, I’ve regressed.

As I’ve gotten older and also met my husband (whose mom doesn’t make brownies from a box) I’ve started trying to bake a bit more from scratch myself. Well on Jake’s parents two month stay out here in San Diego, she of course spoiled him rotten with homemade goodies, that he now wants me to replicate.
So, I’ve tried and today we have a picture of some lovely blueberry and cherry turnovers, not anything like Nancy’s, but pretty dang good for my first try.

And you can’t just make one dessert on a baking kick, so I also made Cherry Bombs, the most AMAZING cherry sorbet ice cream with frozen chocolate covered cherries inside compliments of Woman’s Day Magazine. See here to make your own cherry goodness.

Ya, I know I probably could have taken the picture before we ate and I let them melt, but at least there’s a photo. 🙂
P.S. Make the cherry bombs, add a little less sugar though. With love!