5 Minutes 5 Questions with Janis Sadoyama from Spoon Me Sweetly


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Everyone knows that Instagram is a goldmine for talent. Local artisans flaunt their works and are remarkable at their craft; Janis is no exception. I gifted my coworkers bags of her yummy popcorn last Christmas and for the The Love List Lounge in Feb, Janis made popcorn snack pack bags with Salted Carmel Apple Pie Brittle. So tasty.

This is 5 minute 5 questions with Janis Sadoyama from Spoon Me Sweetly:

1) How long have you lived in LA?

All my life (30 some odd years lol) 😉


2) Why did you start Spoon Me Sweetly?

As a sweet escape from our hectic days. Too rarely do we have an opportunity to treat ourselves to something handmade with love. When knees deep in the hustle and bustle it’s nice to take a break and indulge (but not over indulge!)


3) Tell us about your best seller sweet?

Our best sellers are our dipped spoons. The flavors vary from chocolate sea salt caramel to custom flavors like spicy cocoa (chocolate with a kick of cayenne). They’re meant to be enjoyed submerged and swirled into a hot or warm beverage for a couple of seconds until the ingredients warm up and get gooey…then you just eat them off the wooden spoon. So fun, and just like take a bite of a yummy warm dessert.
4) What is your favourite sweet and why?

I’m a big time texture gal, so my favorite is our ramen rocky road! I love chocolate, and marshmallows, but never loved the almonds or walnuts added to desserts so I figure why not toasted ramen?! The rest is delicious history.
5) What are the top three characteristics on your Love List (characteristics or qualities you are looking for in a potential mate or current mate)?

Oooo now the juicy question lol 😉 I have an incredible man in my life and he has the 3 qualities that I hold near and dear to my heart for all relationships (romantic or platonic): integrity, sincerity, and resilience.

Be sure to follow Spoon Me Sweetly on Instagram and Twitter: @spoonmesweetly and ‘Like’ them on Facebook.




Fun times with Fruit

(Note: If you are viewing this on a mobile device – I am aware that the photo is sideways).

I’m not going to lie. Usually I’m not a fan of dried fruit. Yet ever since I flushed out my system with Bikrams my tastebuds now crave for natural sugars in fruit – say hello to Stoneridge Orchards from our neighbours in Royal City, Washington State.  The family (third generation) owned farm has been growing and producing all natural and organic premium products, such as cherries, blueberries, raspberries, apples and strawberries, since 1962.

Here are some easy, simple recipes to try (if you aren’t a fan of just eating dried fruit on its own – it is a great post workout snack though). I’m going to test out the cranberry granola bars next week. So glad its not actual baking – as i don’t bake, I burn 😉


2 ½ cups unblanched slivered almonds
1/3 cup ground flaxseed
2/3 cup dried cherries
1/3 cup dried cranberries
3 tablespoon raw hemp seeds
2 tablespoons honey
1 pinch of sea salt
2 tablespoon water


Place almonds, flax meal, cherries, cranberries, hemp seeds, honey and salt in food processor.
Pulse until ground and then pulse in water until the mixture begins to form a solid ball.
Press mixture firmly into an 8 x 8 inch baking dish -lined with wax paper.
Slice into bars and serve.
Makes 15 small bars.


4 cups rolled oats
1-1/2 cups slivered almonds
1 cup sunflower seeds
1 cup toasted coconut chips
1 teaspoon cinnamon
1 teaspoon salt
3/4 cups honey or maple syrup
1/2 cup coconut oil
1/4 cup brown sugar
2 cups dried cherries


Preheat the oven to 350 degrees, line a cookie chest with parchment paper. Combine everything but the cherries in a large bowl. Spread the mixture onto pan and bake for 30-40 minutes rotating pan every 5 minutes, stirring occasionally. Let pan sit in oven uncovered for 5 hours or overnight. Transfer the granola to a large bowl, breaking up the big clumps, Add the dried cherries and store in an air tight container for up to a month.


1 cup peanut butter (organic is best)
1/2 cup honey
2 1/2 cups oats, granola or cereal–or all combined
1/2 cup Stoneridge Orchards dried cranberries


Line an 8″ x 8″ pan with foil
Spray foil with non stick spray
Melt peanut butter and honey on the stovetop
Add in granola and dried fruits (other fruits work well too!)
Mix it all together well until the berries and granola are well coated
Pour into pan and spread granola evenly
Cut into squares
Cover with plastic wrap and place in fridge for an hour
Can be served over 5 days





I was up for the challenge
– both getting up early on vacation and to make croissants and Pain du
Chocolat. I attended a baking class at La Cuisine Paris
and understood why the flaky pastry tasted SO good. It has something to
do with the 5 pounds of butter.

That was my salmon and
broccoli quiche I had for lunch too.

I managed to walk it off
later in the day when I went to the Louvre and signed up for a treasure hunt
with THATLou. Let me tell you – it was tricky
but I never learned so much about the artifacts and paintings in such a clever
and unique way (sadly I lost – next time I would do this as a team of two at


5 Minutes 5 Questions: Alex DiMaggio

I feel like it’s been a while since my last interview. Off to NYC next week and I can’t wait to see Alex DiMaggio from What’s Bakin’ NYC.  I ordered special cupcakes and I can’t wait to hand deliver them to three companies next Friday! I’ll post pictures of the final product next week. But In the meantime, here is 5 minute/5 questions with the talented and sweet baker, Alex DiMaggio:

1) How long have you lived in New York?

I’m a native New Yorker born & raised, which I like to say kind of makes me a unicorn in this global city!

2) When did you start baking? 

When I was 12, my mom and I took a cake decorating class at a local chocolate shop just to do something fun together. From there, it became a hobby and creative outlet of mine that friends always encouraged me to pursue. In 2012, I got the opportunity to live in Brazil, where I was so inspired by the amazing sense of happiness, optimism and wonder that the Brazilian people inherently posses. It was one of my favorite things about the experience, and something I vowed to take with me. So when I returned to NY with Brazilian optimism fresh in my heart, I decided to take a leap! I’ve been so lucky to have lots of support from amazing family, friends and of course Instagram followers!

3) What is your favourite cupcake/cake flavour and why? 

My favorite flavor would definitely have to be my “Viva Brazil” variety. It, of course, is inspired by my time there and is just irresistible. Besides that, I don’t think there’s anything “vanilla” about French Vanilla!

4) What is your advice for new bakers thinking about starting their own business? 

Don’t be afraid to start small! Sure, it can get overwhelming at times, but when you get to share in the happy celebrations and milestones of others, it’s all worth it!

5) What are the top three characteristics on your Love List (characteristics or qualities you are looking for in a potential mate or your current mate)?

You know, it’s funny how your priorities change as you get older! Being a single woman in NYC these days can be brutal, but what’s really important to me now is a great sense of humor, good manners and honesty! And if he’s got an English accent, he gets bonus points!

Don’t forget to ‘Like’ Alex on Facebook and follow her on Twitter & Instagram @whatsbakinnyc