A California Magazine with Local Focus and Global Appeal:
Community - Entertainment - Human Interest

Weekly issues every Saturday morning and other special articles throughout the week — there's something for everyone. Check out our sister site KRL News & Reviews for even more articles every week.


Weekend desserts for the whole family


FROM THE 2019 Articles,
andFood Fun

by staff

The weekend can be a great time to do some baking in the kitchen. You can include the kids to help create some tasty desserts and bake some cookies. Think about some of the desserts you have been craving and look up the recipes in your cookbook or online.


Aimee’s Vanilla Bean Bakery in Selma


FROM THE 2017 Articles,
andFood Fun

by Destiney Warren

When Aimee’s Vanilla Bean Bakery opened in 2014, it was some of the biggest news in Selma…we are a relatively small town so new businesses are exciting! Since then Aimee’s has stayed a staple in the downtown that has welcomed some new businesses and said farewell to others. Situated on the corner of McCall and High Street, it’s one of the first storefronts you see when entering the downtown. The friendly window decorations and writing that states “Cupcakes” with a heart and then “Candy” invites you in to indulge or to satisfy a craving.


by Kathleen Costa

This week we have a review of Burned to a Crisp, the latest Cookies & Chance mystery by Catherine Bruns, along with a look at the previous books in the series, and an interview with Catherine. Details at the end of this post on how to enter to win an ebook copy of Burned to a Crisp, and a link to purchase it from Amazon.


The Ben Lomond Baking Company

IN THE January 23 ISSUE

FROM THE 2016 Articles,
andFood Fun,

by Joelle Dingman

If you’re meandering through the California redwoods, making your way up Highway 9, you’ll eventually find yourself in the small, but charming town of Ben Lomond. There you’ll find numerous delightful and unique businesses, and in the heart of this quaint town you’ll find a wonderful Italian bakery nestled into the architecture of this iconic town in the beautiful and rustic valley.


by Alicia Lieu

I have very limited memories of pie from my childhood. In my family, fruit was mostly consumed as a dessert or snack, always in its raw form, and never cooked. Pie was something I associated with my Strawberry Shortcake Atari game where I had to avoid the bad guy, the Purple Pie Man. I discovered Marie Callender’s pies sometime during high school and I became addicted to their Fresh Strawberry pie.


The Beauty of a Bread Machine

IN THE October 14 ISSUE

FROM THE 2015 Articles,
andFood Fun

by Nivedita Harish

The bread machine is a modern invention that does not get half the credit it deserves. When you compare bread machines to blenders, toasters and coffee makers, they are usually the last praised appliance in the kitchen. If you think about it, it really is a shame. Great kitchen appliances are praised since they make your life simpler. Making bread is one of the most labor intensive things you do inside your kitchen, and bread machines take the time consuming process out of that, making it easy and fast.


by Christina Morgan Cree

In the quiet town of Scotts Valley there is a place where dreams come true. Cutesy Cupcakes, a cupcake shop. Walking through the doors is like walking into a destination spot on the Candyland game board. A feast for the senses: sweetness envelopes and rows of decorated cupcakes as far as the eye can see.

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Maddie Cakes Cupcake Bakery

IN THE August 30 ISSUE

FROM THE 2014 Articles,
andFood Fun,
andKathy Eide Casas

by Kathy Eide Casas

Meet Madeline Travis, the ‘real’ Maddie behind the infamous Cupcake Bakery, Maddie Cakes. This homegrown, one-of-its-kind bakery, located in northwest Fresno, has had orders placed for their custom cupcakes and cakes, from as far away as Italy. Their customers explain that there’s simply no substitute for a Maddie cake. Maddie Cakes has been showcased from Washington, D.C to Las Vegas to Yosemite to Los Angeles and back again. It takes just one look at these creative cupcakes and other bakery items, such as their uniquely customized cakes and cookies, to see why customers from across the globe, call on Maddie and her staff to make their special occasion memorable and delicious!

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by Lee Juslin
& Margaret Mendel

We thought for the holidays we’d pull out a couple of past favorites for you to make for your holiday baking–the Terrier Cake and Christmas Cookies! Recipes included.


Pie in the Sky Made Easy


FROM THE 2012 Articles,
andFood Fun,
andLee Juslin,

by Lee Juslin

Is there anything more satisfying than a fresh baked pie made from the bounty of fresh fruits available in the summer? Forget those flat, soggy things the grocery stores call pie and instead make your own, fancy pie in an hour or less. Even if you’ve never baked anything, this is easy and will make you look like an experienced baker.


Christmas Cookies

IN THE December 17 ISSUE

FROM THE 2011 Articles,
andFood Fun,
andMargaret Mendel

by Margaret Mendel

Cookies are great to bake any time of the year, but my fondest memories of cookies are those my mother made for Christmas. The smell of butter and sugar, cinnamon, and ginger snaps will be forever embedded in my memory of the Holidays. Mom would begin to bake her cookies a couple of weeks before anyone else in the neighborhood even thought about getting started with making the holiday treats.


by Tom Sims

Caroline Wade is first an artist and then a pastry chef. After that, she is part of a new breed of entrepreneurs who incorporate social networking in real time and online to create relationships and buzz to build their businesses. She describes herself as “Owner, Artist, and Pastry Chef of Caroline’s Creations.”


by Lorie Lewis Ham

Here at Kings River Life Magazine, we realize how important teachers are to the lives of our children and the future of our communities as they shape the leaders of tomorrow. Sadly, most of the best teachers work long hours with little recognition or thanks.

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Baker’s Magic


FROM THE 2010 Articles,
andDiana Bulls,
andHometown History

by Diana Bulls

Only in the last 100 years has making light, airy breads been a certainty. Before that, bread making took years of experience and a generous measure of luck. Ancient Egyptians are credited with making the first leavened bread. Perhaps the dough was left standing; wild yeast cells settled in and grew, making the dough rise.


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