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Author Archives: From Calculus to Cupcakes
About From Calculus to Cupcakes 
I am a high school Calculus teacher that just happens to love to cook and especially bake. So, I spend my days teaching Calculus and my evenings cooking, baking, and blogging about it. Checkout my blog: From Calculus to Cupcakes
Grain Mill Wagon Experience: I thoroughly enjoyed doing the Grain Mill Wagon Challenge. I had always wanted a grain mill, so I was very eager to try this one, and I loved it. All of the flour came out light and fluffy and worked perfectly in my recipes. I also had a great time learning about the different types of wheat and when to use them. The flavor of the freshly milled wheat was wonderful in all varieties. It tastes so much better than store bought flour! I will definitely continue using the Wondermill grain mill and would highly recommend it to anyone in the market for a grain mill.
Cheddar Rosemary Shortbread
I just love these little savory shortbread crackers I made. I made them to take to a New Year’s Eve party, but they would also be great to take to a Super Bowl party or any other gathering where tasty … Continue reading
Individual Skillet Pizzas
These skillet pizzas are so easy to make and so good! Plus, they are perfect for a family with lots of different tastes. My husband and I will both eat most things, but my daughter is more of a meat … Continue reading
Fresh Red Currant Scones
I finally bought soft white wheat to use in my grain mill, so naturally I had to make something that is supposed to be light and fluffy and see just how it went, so I decided to make scones. They … Continue reading
Oatmeal Shortbread Skillet Cookie
If you like shortbread, you simply have to try this. I am having immense trouble staying out of it. I could, quite literally, eat the entire cookie in one sitting… and it should serve twelve. It is so buttery and … Continue reading
Cranberry Nut Rolls
Before I even start with this recipe, let me say I absolutely love my WonderMill grain mill. You know how sometimes when you bake with whole wheat, it is too coarse and just doesn’t seem as good as the white … Continue reading
