Toute De Sweet: First entry

So I've been reading food blogs for about 3 years, and finally decided to start one myself. I named it Toute de Sweet because it's a pun (man I love those, even if no one else laughs at them) - both meaning "all sweet" or "right away." As a college student, I do not have exorbitant amounts of time to devote to cultivating my love of food (although I do spend a fair share of my life eating, cooking, eating while cooking, reading about eating, reading about eating while eating...). Plus, with a dining plan, I usually eat the same types of things. This semester, though, the Master of my residential college hired me to bake for Master's Teas (talks with experts and interesting people), so I now have a weekly source of both baking stress relief and pictures of baked goods. I also manage the Buttery, a late night eatery in the basement of our college, but that food is generally fried chicken tenders, grilled cheeses, etc - a bit less photogenic, but usually no less delicious.
So I'll do the first post about the dumplings and sticky buns from last Sunday:
Sticky buns before baking:

Sticky buns after - they were just the right mix of crunchy crust, moist innards, sugary, syrupy brown sugar butter sauce, and toasty pecans.

These had a no knead bread dough and a pecan, brown sugar, butter filling. I got the recipe from the Steamy Kitchen blog.

I also made dumplings with 2 kinds of fillings - Chinese leeks and egg and also a traditional ground meat/Chinese cabbage. I was super proud of having successfully made dumplings by myself. I started with a meat base of ground turkey (because I couldn't find ground pork), soy sauce, spring onions and salt (sesame oil and ginger would be good too, if available). Then, I split the meat into two and added the rest of the ingredients into each.
One got boiled Chinese cabbage and more salt.