Just because I have to spell check "entrepreneur" doesn't mean that I don't know a thing or two about how to make a business happen which is why the James Beard Foundation asked me join a panel at Chelsea Market tomorrow to discuss how to make your food dream a real business. I'm in good company too--Luke Holden, Founder of Luke's Lobster; Daniel Mancini, Founder of MamaMancini's Meatballs; Amy Scherber, Founder of Amy's Breads; Daniel Sklaar, Creator and Founder of Fine & Raw Chocolate; Jon Snyder, Creator of il Laboratorio del Gelato; and Kelly Thomas, and Founder of Kelso Brewery will also be on the panel. Moderator: Liz Vaccariello, Editor-in-Chief of Every Day with Rachael Ray.

If you've heard me give a talk before then you know that the business of food is a subject I get real fired up about since it's one of my favorite subjects to discuss (second only to updos) so if you are interested in starting your own or need a little inspiration and guidance this is a talk that you need to attend. Click here to see the details plus more chats they have going on in the future, lots of good stuff there!

You know you can't miss this right?Just knock off work early! Isn't it Summer Fridays yet?

Uh...I think this is probably my new favorite show. I can't take it! Watch when it gets to the tofu part, you're going to die.

For those of you who live in NY, I'll be speaking at the Lower East Side Tenement Museum tonight (May 10th) at 6:30pm. Russ and Daughters will be speaking as well as Clinton Street Baking Co., so it should be a really cool crowd! And they'll be free food so there's that too. RSVP here. Note that space is limited so don't put it off! Hope to see you there...

Brooks Headley from Del Posto is one of the city's greatest pastry chefs and I'm lucky to call him a friend. My husband Chris produced this Munchies video for Vice Magazine which follows Brooks around town for a night of eating and you should definitely click here to watch it! If you don't blink you'll see me in it for a sec! A little warning: there are 2 bad words in it so don't watch it if you have tender ears!

I made a quick one-day trip to San Francisco yesterday (did you know I used to live there for 8 years from when I was 18?) and as I de-boarded I rubberknecked my way through Terminal 2. Napa Farms Market? Equator Coffee? Plant Cafe Organic? My heart raced. Should I stay for lunch? I couldn't help but beam and think to myself: These are my people! I felt completely embraced by each food concept.

Now I know it's just airport food but for a lady like me it's more than that. It's a glittering example of what is possible in the world of high volume food concession. I made a note to get to the airport early the next day to check out the food and determine whether this was yet another airport gimmick that offers restaurants and vendors with movie-set charm but terrible, terrible food or a symbol of hope.

I didn't make it to the airport early enough (lazy) but I did get to duck into Napa Farms to swipe some snacks for the long flight home. With the focus of a surgeon and only 5 minutes to shop, I scoured every morsel they had to offer. Without boring you or making you hungry I'll just say I was dazzled by the quality and execution of the salads, sandwiches and other meals and even my self proclaimed "not organic or natural" sister Bridget was put off or alienated by it. I did have a moment though. It was when I landed at the snack thing that is usually loaded with preservative packed packaged chips and stuff I stopped short. Shocked. They had my favorite Lydia's Organic Raw Crackers, gluten-free granola by some other brand I forgot to look at and this crazy popcorn that I could eat. And yerba mate! Unsweetened at that! My head was spinning and I knew if I didn't get to the register I would miss my flight. When I plunked down over $30 on impulse buys I happily swiped my card in total support of this movement.

Now, here I sit in my squished airplane seat about to tuck into a beautiful lunch and then snacks every hour on the hour. Thank you San Francisco. You are my kind of town. Let the affair begin...

Hey everyone! I'll be on San Diego Living (channel 6) tomorrow the 4th if May somewhere between 9-10am if you want to watch me demo the Snickerdoodle recipe from the book. Then, I'll finish the day with a Q and A session at Warwicks in gorgeous La Jolla at 7:30pm. Please stop by, you know I love to TALK. See you soon...

Now that BabyCakes Covers the Classics has been out for about 2 weeks, the reviews are starting to circulate. I am so excited, happy, relieved, and proud to see everyone putting the book to good use already and a few of you fabulous freaks have already baked your way through the book (that's MY kind of baker)!

I love/hate to pop my collar so I've restrained myself from sharing all the gorgeous reviews but this one I'm a bit proud of and want to share. Although Hannah Sullivan from Bon Appetit didn't loooove the German Chocolate Cake (It's ok! I can take it!) her review of the donuts and icing were worth sharing. Click here to check it out!

By the way, we're still accepting photos of your cookbook successes at cookbook@babycakesnyc.com to feature in our Cookbook Hall of Fame on the website. And! Did you know you can also email all cookbook questions there too? It's true. Ok, more from me soon...

I love New York in the Spring but I can't wait to visit LA this weekend! On Saturday, April 30th, I'll be making a recipe from BabyCakes Covers the Classics at the LA Times Festival of books at 11 am. If you haven't gotten tickets yet I suggest doing it soon because it's going to be something you don't want to miss, there is so much going on--click here for details. Ok, so please come? If not, I'll be kickin' it pretty awkward up there on stage with nobody in the audience to laugh/not laugh at my jokes and applaud when the cookies come out of the oven.

I'll also be at the William Sonoma in Santa Monica on Sunday May 1st at 1pm making waffles from the cookbook and giving out FREE SAMPLES of those waffles. FEE SAMPLES FREE SAMPLES. I know nothing can pack a house like free samples, right? I'll be signing copies of the cookbook if you purchase one there immediately after the FREE SAMPLES. Ok, LA I hope to see you!

Lots of buzz-killing information in this article that was in The New York Times Magazine this Sunday! Anyone give up sugar recently and feel the difference? I have to admit I eat some sugar every now and then these days but articles like these successfully scare me straight!

Awwwwwwwwww! Awwwwwwww! Floatie Pens! Click here to order! Sorry the image is so small over there. For those who are blind like me, there's a little heart that floats from top to bottom on one side and a little a piece of cake and a cupcake on the other. I'm sorry but they're so cute, right?

Just want to remind everyone that I'll be doing a book signing at the William Sonoma in Short Hills, NJ this Saturday at 1 (we'll be giving out waffle samples too). Last night's signing and Q and A on 59th Street was really fun, I loved meeting everyone! I also bought the massive waffle iron that they were using while I was there because it made them so crispy and delicious. But that's another story. Hope some of you can make it! By the way, that's not me in the photo--it's just some random lady. Jokes! Love you, Martha.

Not to overshadow the release of BabyCakes Covers the Classics but! This was too good to pass up and if this doesn't shake the fakers, I don't know what will! The New York Observer reported yesterday that Paul Seelig of Great Specialty Products, was found guilty this Monday of 23 counts of obtaining property by false pretense and is getting 11 years in prison.

Seelig sold bread and other baked goods that he claimed were gluten-free and homemade which he made with his own grains he raised on his 400-acre farm. In reality, he just purchased bread and rolls from a gluten-filled commercial baker in New Jersey and even bagels from Costco! The only homemade thing about them was his little low budget repackaging job he did from home.

Really?! Wow.

I think my favorite part is that he told people he raised the grains himself on 400 acres of his own land. Nice touch. Liars are so clever! So this is one down, how many more to go...