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Frosting & Fettuccine

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About Me

Hi! I’m Sam, and I’m so happy you are here!

a woman standing in her white kitchen

If you are anything like me, you love to make dessert, but you don’t love to spend the entire day in the kitchen. Here you’ll find easy to follow dessert recipes that only LOOK like they took hours; but in reality, you had time to decorate it, clean it all up, take a shower, and watch an episode of Friends in the same amount of time.

That means there’s no recipes that have a mind of their own- I’m lookin at you sourdough and macarons.

You might find the occasional easy bread or babka recipe that takes a bit longer but they are only included because the steps are easily broken down, and they are worth it.

Also just so you know, we are Jewish and keep a kosher home. Every recipe on this site is kosher but you don’t have to keep kosher to make these recipes.

I frequently will put a dairy free substitute option for people who don’t mix meat and dairy (can’t have a dairy dessert after a meat meal).

A little background:

I am a classically French trained pastry chef and a professional food photographer, but before all that happened I started off in the fashion industry (yep!) working as a color coordinator for an apparel company. My job was to test the exact color of the fabric samples to the product that came in.

There are a lotttttt of different shades of each color and it was my job to find the correct match. I loved working with color all day but missed creating with my hands, and felt like something was missing.

When I had gotten married a year or so before, my wonderful Mother in Law had bought me recreational classes to The Institute of Culinary Education. I decided to finally use them and see what I could learn.

After taking the essential classes- Knife Skills and Cookie Decorating (I kid, but it was awesome), I was hooked and wanted to learn more.

I realized I could combine my love for color with food! So I took more and more classes in NY until we moved to Florida in 2011.

I had loved it so much that I asked myself if I could turn it into a full blown career. After thinking about it, getting discouraged, then thinking about it again, I finally enrolled in Le Cordon Bleu and took the 1 year Baking and Pastry Arts Program.

IT WAS AWESOME and something I am SO happy I decided to do despite the fact that I wasn’t sure where I was going with it, just that I knew it was the right thing to do. I didn’t want to have any regrets no matter what happened.

What Happened Next:

During my year at pastry school we had to take a 3 month externship to get experience and credit. I ended up working at a custom cake shop- you know the ones that make those crazy cakes shaped like an airplane.

I didn’t do anything like that at first- but as I built trust and they saw what I could do, I was able to work on the bigger projects.

After the externship was over I decided to run my own custom cake shop from my house. We had a toddler by that time and it seemed like a great option. I ran the business for 5 years, mostly working nights and weekends (who has a party midday on a weds?) and it took a toll. I was tired and to be honest wasn’t making very much.

A couple of friends suggested I start a blog about desserts to which I at first scoffed at, but then realized that’s exactly what I should do.

So here I am!

After googling basically everything under the sun about how to run a blog, investing in courses (I don’t even know how many at this point), and putting so much work and time behind it, I now run my business full time!

It was honestly one of the best decisions I have ever made because not only does it bring me great joy, but it also lead me down the path to recognizing that I have a HUGE passion for food photography (another way to play with color & food!) which I now teach about! I have two programs. One is called Food Photography Foundations where I teach you how to use your professional camera to start taking beautiful food photos. The other is called the STYLE Mastermind which is a 90 food photography mentorship program where I help you grow and monetize your food photography business. Please reach out to me at Sam@frostingandfettuccine.com with any questions!

Present Time

Like I said, I run my blog and food photography business full time now! What I love about food and photography is that there is always something new to learn. A new recipe, technique, ways to style and photograph dishes, or even a new food itself. I’m also the one in the kitchen cooking, styling, photographing, and blogging everything you see here.

The opportunity for creativity is great, and thats what keeps me here.

So here I am a buncha years later running this blog and a food photography business where I create beautiful recipes and photos for food brands.

Since starting this blog in May 2017 I have been featured in multiple online and in print publications such as:

  • Taste from Home Magazine
  • Bake from Scratch Magazine
  • Saveur Online
  • Thrive Magazine
  • Mohawk Home
  • The Feed Feed
  • Food Blogger Pro Podcast
  • The Crumb Podcast
  • Cosmopolitan

In November of 2018 I also won a Saveur Blog Award for Best Food Instagram.

In addition to that, I have a good man by my side, two hilarious and cute kids, and a funny looking french bulldog.

My hope is that I can bring you deliciously beautiful, yet easy recipes with photos that will make you drool.

Here are some of my favorite recipes:

  • Chocolate Chunk Coffee Cookies
  • Chocolate Brownie Cookies– make them in 20 mins doesnt get easier than that
  • Carrot Bundt Cake
  • Gingersnap Cookies– I eat these all year!
  • How to make your cake look more professional

A Few Fun Facts About Me:

  • Music of choice- Anything Maroon 5- Have you heard Adam Levine’s voice?
  • Celeb of choice- Justin Timberlake, bc well duh.
  • Tv show of choice- I currently have 56 Will & Grace reruns on my DVR as I type this.
  • Do you also watch Friends? Bc like Joey, Sam doesn’t share food. I will happily share my recipes with you but please don’t ask me to share the food.
  • I live in Hollywood, Fl and a few of my favorite things are coffee, rainy days, and dancing in my kitchen. Also might have a slight handbag obsession.

Wanna be friends or have a question?

Email me at sam@frostingandfettuccine.com or fill out the form below. Please note, we do not accept guest blog posts or need contributors at this time!

Want to work together?

See my work with me page!

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
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#newyearseve #2023goals #cookieskillet #skilletcookie #giantchocolatechipcookie #chocolatechipcookies #chocolatechipcookie #cookiephotography #foodphotographyandstyling #foodstylingandphotography #foodphotographer #foodstylist #foodstylists #castironbaking #castironskillet #castiron @lodgecastiron
Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

#cookieboxes #cookiebox #cookiegifts #cookiegiftbox #holidaycookies #taylorswift #TaylorSwiftcookies #homemadecookies #customcookies #cookiedecorating #cookiesofinstagram #cookiedesign #cookiephotography #holidaycookiebox #holidaygiftsets #holidaygifts #ediblegifts #swiftie #swiftiesforever #taylornation @taylornation
ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
3. “Lavender Haze” shortbread (made with lavender and a pearly shimmer powder)
4. “Midnight” cookies AKA my chocolate brownie cookies 
5. “Red lip classic” sugar cookies 
6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
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#cookiebox #taylorswift #taylorswiftcookies #holidaycookiebox #swifties #swiftie #swiftieforever #holidaycookies #cookieseason #cookiedecorating #cookiebox #cookieboxes #taylorswiftlover #taylorswiftlyrics #taylorswiftvideo #sugarcookies #shortbread #browniecookies #christmascookies #christmascookiebox #lavenderhaze
#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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#swiftie #swifties #happybirthday #taylorswift #taylorswifttickets #birthdaycake #birthdaycakes #birthdaycandles #caramelcake #carameldripcake #caramelbirthdaycake #cakephotography #cakephotography📷 #cakedecorating #cakedesign #cakesofinstagram #cakepic #cakepictures
I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

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#gingersnaps #gingersnapcookies #gingersnap #christmascookies #christmascookie #holidaycookies #holidaycookie #cookierecipes #tinyhands #holidaybaking #cookieseason  #cookiesofinstagram #cookiegram #cookielover
Load more please Follow me on Instagram!

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