butter, sugar, flowers

Cinnamon Peach Sandwich Cakes

Posted on July 31, 2013 by ButterSugarFlowers

Peach season is almost over, and I have to say, I can’t get enough of it. I hardly ever do. There’s something that sings summertime when I bite into a fresh, ripe peach. Tart, sweet and juicy, the fruit is as delicious as it is elusive: disappearing quickly into one’s belly as fast as its season seems to vanish into the autumn months. White peaches, yellow peaches, saturn peaches — they are all as beautiful and fragrant as they are scrumptious.

So it’s no wonder my husband requested a peach cake for his birthday a few weeks ago. I quite joyfully baked and decorated it, but something about the outcome left a more laid-back version of the dessert on my mind. Maybe it was the richness of the towering slices — the denseness of the moist layers. Or maybe it was the civilized practice of eating the cake with a fork, at a moment when I really wanted to put up my bare feet and eat with my hands, summer-style.

In this casual spirit, I came up with a fork-free peach dessert that’s the best of a cookie and a cake in one. The soft, cinnamony mini-cakes envelop rich cream cheese filling and a burst of sliced peach in every bite. Dusted with powdered sugar and cinnamon, this whoopie-pie-style treat is creamy, tangy, juicy and spicy: a symphony of deliciousness to celebrate the summer, even if it’s soon to end. Here is the recipe.

Cinnamon Peach Sandwich Cakes
(makes about 14 cookie sandwiches, 2.5″ to 3″ diameter each)

For the batter:

1 large ripe peach (about 1/2 pound)
2 tablespoons lemon juice
1/2 cup soft butter
3/4 cup sugar
2 medium/large eggs
1.5 teaspoon pure vanilla extract
1.5 cup flour
1/2 teaspoon salt
1.5 teaspoon ground cinnamon
1 teaspoon baking powder
2 tablespoons milk or cream

Preheat oven to 350 F. Line cookie sheets with parchment paper. Rinse the peach and remove its pit, leaving skin on, and blend it with the lemon juice in the bowl of a food processor until thick, smooth and speckled with pieces of skin. Measure out 1/2 cup of the puree for the recipe; use the rest as you wish. In a large bowl, beat the butter and sugar until smooth; add the eggs one at a time, beating well after each addition, then beat in the vanilla. Over the butter mixture, sift the flour, salt, cinnamon, and baking powder. Begin to stir, gradually adding the milk and 1/2 cup peach puree. Mix until smooth, stopping to scrape down the sides of the bowl often. Scoop batter by the rounded tablespoon onto lined cookie sheets with plenty of space in between each dollop. Bake for 10 – 12 minutes. You should have about 28 cookies, each 2.5″ to 3″ in diameter, to make about 14 sandwiches. Let cookies fully cool on baking sheets. (Once cool, you can cover and store cookies at room temperature up to 24 hours, then fill when ready to serve.)

For the filling:

8 ounces cream cheese, at room temperature
1/4 cup soft butter
1 and 1/3 cup powdered sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 medium/large ripe peach
extra powdered sugar and cinnamon for serving (optional)

Beat the butter and cream cheese until smooth and even. Sift powdered sugar, salt and cinnamon over the cream cheese mixture. Whip together until even and smooth, scraping sides of bowl as needed. (At this point, you can cover and store the filling in the fridge and can wait up to 2 – 3 days to use it to fill the cookies.)

When ready to assemble the cookies, rinse and pit the peach, then slice it into at least 14 thin pieces that will fit inside the cookie sandwiches (you will have leftover peach to use as you please). Spread at least a heaping tablespoon of filling on the bottoms of half of the cookies, and top each one with a peach slice. Put a dab of frosting on each of the remaining cookies’ bottoms, and top the peach slice with it. If desired, sprinkle tops with a mixture of cinnamon and powdered sugar, and serve in paper cupcake liners. For best results, store your sandwich cakes in the fridge and eat within a day.

Delicate and decadent at once, cinnamon peach sandwich cookies are soft, spicy and succulent. Full of lively flavor, these tender treats taste like a fancy dessert in a relaxed format: fruity little cakes to eat with your hands. Of course, you can still dress them up and serve them on a cake stand; I promise they’ll taste wonderful either way.

Maybe next time… These cookies would be just as delicious with brown sugar in the batter instead of white, and would be wonderful with a variety of spices in addition to cinnamon (ground cloves, nutmeg, allspice, ginger, etc.). Finely grated lemon, lime, or orange zest might also add a nice zing to the batter. You will end up with extra filling; it freezes well, can act as a delectable frosting, and is a decadent treat on warm toast.

Posted in Cakes & Cupcakes, Cookies & Bars, Sweets, Traditional with a Twist | Tagged baking, cinnamon, cream cheese, dessert, fresh peach, peach, peaches, recipe, sandwich cookie, seasonal, summer, summertime, whoopie pie | 17 Comments

Birthday Cakes and Baking Tips

Posted on July 15, 2013 by ButterSugarFlowers

I started a new job a couple of weeks ago, and I think it’s safe to say that baking has kept me (somewhat) sane. When I come home from work and get messy in the kitchen, I forget about all the spreadsheets and systems and answers I’ve yet to learn. Intent on creating something delicious and beautiful, I get lost in the wondrous, refreshing process of making a little something sweet, with the dream that my small act makes the world sweeter yet.

In addition to the wedding cupcakes I mentioned previously, this summer has brought a few birthdays of beloveds. Embracing the season, my husband requested a fresh peach cake for his day, and I was happy to oblige. I started with three pounds of peaches — some pureed, some diced, some sliced — and made a towering cinnamon peach cake with fruit segments both in the batter and between the layers. It was truly decadent and yummy, but since I made it up as I went along, I’ve decided to give it another few test rounds before perfecting the texture and sharing the recipe here. (I’m also thinking about a cinnamon peach whoopie pie cookie inspired by the cake — stay tuned!) Instead of splitting the birthday cake in two, we decided to invite our dear friends over, including their 23 month old. Here, you can see a blurry side view of the cake’s peachy layers, and one very happy sweet peach behind it…

That very boy had a birthday this past weekend, and his enthusiastic moon obsession had determined the theme of his second birthday party. I was honored and excited to make the cake for him, and his mom and I agreed on the tried and true hazelnut cake. I split the batter into three layers (plus a dozen and a half cupcakes which I failed to photograph, but thankfully someone with an amazing camera and great talent took one shown here). As for the nutty cake layers, I filled them with vanilla bean cream cheese icing and decorated the top with a moon I made out of marzipan. I’d reserved the crescent moon sprinkles for the cupcakes, so the cake would bear just one moon — and a few hundred pastel stars.

Baking for celebrations brings me so much joy, and I hope I get to continue doing it for many years to come. I have to say, though, that a few tips I’ve learned along the way have made the process even more enjoyable. These are nothing more than some notions I remind myself of when I’m making a dessert to share — I realize they are well-practiced, well-known, and even fiercely declined by many. But they work well for me, and I thought this would be a fine time to share them. Here are my top three baking tips, with photos of various birthday cakes I’ve made over time in between (why not?).

Sweet almond birthday cake

1.) Never break your eggs directly into your batter. When I bit into a piece of crunchy eggshell in a dessert at a trendy restaurant a few years ago, I wondered how many times I’d done that to others. I quickly decided I’d break my eggs into a clear container before adding them to whatever I was making. Sure enough, I’ve found little pieces of shell in my glass bowl time and again — fragments I wouldn’t have seen had the eggs gone directly into the batter or dough. Needless to say, it’s worth dirtying the extra dish.

Pistachio birthday cake

2.) Know when to simplify, and when not to. I am a fan of minimalism and I love the idea of keeping things uncomplicated, especially in the kitchen. So I use my mini grater for citrus peel and don’t own a zester. I scoop cookies with a spoon or my hands instead of a cookie scoop. I use a sieve as both a sifter and a strainer — I like having one item instead of three. But on the other hand, I’m an advocate of having at least two sets of measuring spoons and cups for baking. It’s simply frustrating to reach for 1/3 cup of flour when you just used your only 1/3 cup measure for oil. Having two sets doesn’t take up too much space, and it just makes baking easier. Likewise, two words: parchment paper!

Chocolate raspberry birthday cake

3.) Give yourself plenty of time. When baking almost anything iced, I consider making it a two-day creation, or at least two half-days. This practice not only multiplies the luscious fun of baking; it also makes for a smoother, less-tiring, frustration-free ritual. Sure, I can make desserts in one day or in a few hours, but I have too many memories of digging for a clean frosting bowl in a mountain of batter-dripped dishes, frustrated by my throbbing feet, and worn out for whatever obligations I have later that day. So when time allows, I tend to start the night before. I make cake layers and let them cool while the first set of dishes get washed and ready. I rest. Then I start fresh, making icing that has no chance of melting into cake or sliding off hot cookies. Similarly, I try to set out all my ingredients — not just the butter — and let them come to room temperature before I start to bake. (I’ve seen chilled eggs turn melted coconut oil into chunks, and cold cream cheese that won’t beat smoothly into butter.) I don’t mean to sound uptight or privileged; time is a luxury, and planning ahead isn’t always realistic. But when it’s do-able, a little extra time can make baking even more enjoyable than it already is, often with more delicious results.

Double chocolate birthday cake

Mini mango birthday cake

Multicolored birthday cake

Posted in Sweets | Tagged baking, best practice, birthday, cake, celebration, cinnamon, fresh peach, marzipan, moon, peach, peach cake, summer, summertime, tips | 15 Comments

Lemonade Cake, two ways — A Perfect Summer Treat

Posted on July 1, 2013 by ButterSugarFlowers

Lemonade is a quintessential summertime drink, and it’s hard to imagine a barbeque without it. I recently found myself with a jug of leftover lemonade in my fridge, luring me in with its tart sweetness every time I opened the door. I’d take a little sip here and there, but more than anything, I felt compelled to turn it into a refreshing summer dessert. Cake recipes nearly always rely on both liquid and sugar, so I decided to create one using the lemonade to help fill these roles.

Since Meyer lemons are soft with a milder texture than the standard kind, it was their pretty slices in a casual cake format that I pictured from the beginning. A sweet corn version of the dessert would bring to mind another seasonal staple, while a more traditional variety could showcase speckles of tasty, tender almond meal. Here are both variations in one easy recipe.

Lemonade Cake (makes a 9 x 13″ sheet cake; serves 12-24 depending on slices)

Note: The sweetness of your lemonade will really affect the sweetness of the cake, and the additional amount of sugar is quite minimal for a cake this size. More often than not, I’ve ended up with a barely sweet (but still satisfying) result. If you prefer a sweeter cake or if your lemonade is not very sweet, feel free to double the sugar in the batter. If you still wish it were sweeter, top slices generously with powdered sugar before serving.

1/4 cup butter, melted
3/4 cup sugar, divided
3 large Meyer lemons
1/3 cup cut sweet corn (if using for sweet corn version only)
3 large eggs
½ cup vegetable oil or melted coconut oil
1 tablespoon pure vanilla extract
2 ¼ cups flour
1/3 cup almond meal (OR 1/3 cup masa harina for the sweet corn version)
2 tablespoons corn meal (for both versions)*
¾ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 cups lemonade
powdered sugar for serving (optional)

Lightly grease the sides and bottom of a 9×13″ pan. Line the bottom of the pan with a piece of parchment, using a bit of oil/butter beneath it to hold it in place. Whisk together melted butter and ¼ cup sugar until just pasty and even. Spread evenly on the parchment.

Finely zest the lemons; set zest aside. Cut off ends of lemons; discard. Slice lemons into rings about 1/3 inch wide. Carefully pick out any seeds and discard them. Arrange lemon slices on bottom of pan, touching each other and edges of pan. (If using, sprinkle the corn in the open spaces between the lemon slices.)

Preheat oven to 350 F. In a large bowl, beat the eggs, remaining ½ cup sugar, oil, and vanilla until smooth and even. Sift over the egg mixture: flour, almond meal OR masa, corn meal, salt, baking soda and powder. As you begin stirring, gradually add the lemonade. Stop to scrape bowl often. Mix until smooth and even, folding in the reserved lemon zest at the last minute.

Pour batter over the lemon slices and bake for 30-35 minutes, rotating pan halfway through baking time. When ready, the cake will be golden brown and a toothpick inserted in the center will come out batter-free.

Let cake cool in pan for at least an hour. If not serving within 6 – 8 hours, store cake covered in pan in refrigerator for up to 24 hours. When ready to serve, loosen sides of cake with a knife, then invert cake on a large platter or lined cookie sheet. Carefully remove parchment.

If still hot, let cool to room temperature. Sprinkle with powdered sugar just before serving if desired. Cut into squares and eat within a day. The lemon slices soften significantly when cooked, so feel free to slice (or bite) right through them.

Lemonade cake is super moist and citrusy — a perfect summer treat. With its hint of sour lemon and its toothsome, tender texture, each bite offers a burst of satisfaction in a delightful and delicious form. The sweet corn version is rich with masa flavor, reminiscent of the Mexican corn pudding you may have tried, while the corn-free version satisfies with simplicity and flecks of almond deliciousness. Sure: when life gives you lemons, make lemonade. But why stop there? Once you have the lemonade, make a dessert to share!

*Maybe next time… While both versions of this cake offer a pleasant citrus flavor, neither one is robustly lemony. For a strong lemon flavor, replace half a teaspoon of the oil with pure lemon oil. Either version of this cake would be wondrous with a big handful of unsweetened shredded coconut sprinkled between the lemon slices before baking (an addition that’s surely next on my list!).

For the non-corn version, I chose unblanched (skin-on) almond meal for its fabulous texture and gentle flavor, but you can substitute blanched almond meal or even just use more all-purpose flour if desired. Similarly, the cornmeal in both versions is meant to add a nice bit of texture, but if you don’t have cornmeal on hand, feel free to replace it with more almond meal or masa.

Posted in Baking with Veggies, Cakes & Cupcakes, Sweets, Traditional with a Twist | Tagged almond meal, baking, barbeque, BBQ, cake, casual, citrus, corn, dessert, fourth of july, leftover lemonade, leftovers, lemon, lemonade, lemonade cake, masa, recipe, summer, summertime, Sweet corn cake, yellow corn | 12 Comments

Butter and Brandy: Raspberry Basil Shortbread

Posted on June 20, 2013 by ButterSugarFlowers

When I went grocery shopping with a dear friend recently, I found myself in an indecisive mood. I’d ooh and ahh at an item, put it in our cart, then soon mumble hesitantly and put it back on the shelf. This time, one of those items was a box of really nice butter: grass-fed, high fat, European gold. I knew it would taste wonderful, but I could live with more standard butter, and goodness knows, I go through it fast. When I got home, I found a block of the deluxe butter nestled between my raspberries and Brussels sprouts. No, I hadn’t bought it by accident; my sweet friend had shared it with me as a gift! It was one of the many gestures that illustrates my her generosity and thoughtfulness, making me feel uplifted and excited at once.

My dad was due to arrive the next afternoon, and sitting on my counter was a beautiful bottle of artisanal basil infused brandy that my husband had brought home a few days before. As the combination of delicious items began calling to me, I remembered dad’s favorite cookie: shortbread — a rich treat that always showcases its creamy main ingredient. Before I knew it, I’d started making him a tin of cookies using my special new butter and a glaze made from the liqueur. Alongside the two, I’d add a bit of fresh basil and a burst of raspberries. The result was a delicious, decadent gift. Here is the recipe.

Raspberry Basil Brandy Shortbread (makes 20 cookies)

1 cup flour
1/4 cup sugar
1/2 cup good quality butter at soft room temperature
1/2 teaspoon salt (omit if butter is salted)
1/3 cup raspberry preserves
About 4 leaves fresh basil, cut into 20 small pieces
10 fresh raspberries, sliced to make 20 halves
1 cup powdered sugar
1 egg white
2 tablespoons brandy, preferably basil-infused

Preheat oven to 325 F. Grease mini-muffin pan(s) well; set aside.* Mix by hand the butter, flour, sugar, and salt if using. Use hands to knead the dough until it’s smooth and sticks together. Shape into balls a little smaller than a tablespoon each (about .5 – .6 ounce a piece), and press into greased mini muffin pan. Use your thumb or the back of a spoon to make an indentation in each cookie, then fill each dent with a little less than a teaspoon of preserves. Try to avoid letting much of the preserves touch the edges of the pan; do not overflow. Bake for 20-25 minutes. The preserves will be bubbling and edges of cookies will have become toasty brown.

As soon as you’ve removed the cookies from the oven, place a snippet of basil and a half raspberry in the sticky center of each, pushing down gently. Use caution, as cookies and pan will be hot. Let cool in pan for about 15 minutes, then remove (I found it easiest to wedge a butter knife gently between each cookie and the pan; they popped right out.) Transfer cookies to a rack.

Whisk the egg white in a large bowl and sift the powdered sugar over it. Keep whisking as you pour the brandy into it, mixing well, until smooth and even. Spoon 1-2 teaspoons of the glaze over each cookie. Let glaze dry completely before transferring them to an airtight container — or simply devouring them. Cookies are best at room temperature the day they’re made; keep them chilled if you have leftovers.

Rich and buttery with a surge of raspberry in each bite, these succulent shortbread are a refreshing twist on a classic cookie. The fresh basil leaf and brandy glaze offer a welcome hint of herbal flavor, while the crisp base melts in your mouth with decadent deliciousness. I love knowing that these cookies started with a gift and ended as a gift, but there is one problem: I failed to save any for my butter-giving friend! Thankfully, I’m already itching to make these again, and especially to share them.

*Maybe next time… If you don’t prefer raspberries, I’m confident that almost any berry and preserves would work well in these cookies. I suggest choosing a tart fruit to uphold the recipe’s complementary flavors. Likewise, a different alcohol would work in the glaze, or a juice such as lemon or orange if you want to skip the booze. You can also skip the egg white and use a little more juice/spirits, but the glaze will not harden quite as quickly or thoroughly. Finally, I chose to use a mini muffin pan to let the shortbread shape into a sturdy base for its toppings, but you don’t have to use one. Instead, place the dough balls on a parchment lined cookie sheet, leaving a couple of inches in between each, and press an indention into the center of each. Fill with preserves, then freeze the sheet for 15-20 minutes. Bake as instructed above, adding an extra minute or two to make up for the coldness of the dough.

Posted in Baking with Herbs, Baking with Spirits, Cookies & Bars, Sweets | Tagged baking, baking with booze, baking with herbs, basil, booze, boozey, boozy, brandy, cookies, dessert, grassfed butter, kerrygold irish butter, raspberries, recipe, saint george spirits, shortbread, st. gerorge spirits | 14 Comments

Fresh Cherry Cupcakes with a Bit of Rosemary

Posted on June 11, 2013 by ButterSugarFlowers

The past few weeks have been very full: full of loveliness, busyness, uncertainty, eventfulness… and no lack of baking. First, there was the wedding of a longtime friend of mine, Julie. Several years ago when I got married, Julie shot all of my wedding photographs and gave them to me as a gift — film, processing, and all.

My photo album has perpetually reminded me of her friendship and generosity, and her recent nuptials were a chance for me to finally repay the gift. So I made several dozen cupcakes for her wedding guests (half chocolate-orange, half hazelnut), and cupcakes have been on my mind ever since.

Then my husband and I took a few days off for a road trip together. We had both been needing a break quite badly, and a low-key excursion was the perfect solution. We spent some time on the beach, shared a few wonderful meals, reunited with friends, and simply rested.

On our way home, we stopped at a roadside fruit stand and bought a mountain of sweet, juicy cherries. Bursting with tangy flavor, they were an addictive snack: perfect for the ride home. With more than we could possibly eat in one sitting, the leftover cherries were destined for another cupcake creation.

I wanted to highlight their freshness with something herbal or garden-like, and I knew they’d need a thick batter to stay afloat. So I decided to pair them with a bit of fresh rosemary in a creamy yogurt cake. The sprinkle of herbs alongside the morsels of fruit proved to be a delicious duo of flavors.

Fresh Cherry Cupcakes with a Bit of Rosemary (makes about 15 cupcakes)

With this recipe, the frosting is at its best consistency when chilled for a few hours or overnight.* Meanwhile, the cake is best when it’s fresh and at room temperature (NOT refrigerated) – somewhere between the moment it’s cooled and the 12 hour mark. (The thick batter needed to hold the cherries gets firmer and denser with time and chilling.) Therefore, it’s really best to frost the room temperature cupcakes just when you’re ready to serve them. If you opt to make the frosting before the cupcakes, begin by rinsing, stemming and pitting enough to make ½ cup halved cherries (about 10-12 cherries), using remaining cherries as directed for batter and tops.

For the cupcakes:

A little over a pound of fresh, ripe cherries (about 18-20 ounces)
1/2 cup unsalted butter at soft room temperature
2/3 cup sugar
2 medium/large eggs
2 teaspoons pure vanilla extract
1/2 cup plain yogurt
1.5 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup lemon juice
1/2 to 3/4 teaspoon very finely minced fresh rosemary (I don’t suggest any more than this; a trace is plenty)

Rinse all the cherries. Set aside 15 of the prettiest ones with stems intact for ropping the cupcakes later. Remove pits and stems from the remaining cherries, then slice each one in half (or in thirds or quarters if cherries are large), making sure no pits are lingering.

Measure out ½ cup sliced cherries and set aside for the frosting. Set aside remaining sliced cherries for the cake batter.

Preheat oven to 350 F. Line muffin pan with 15 paper liners.

Beat butter and sugar in a large bowl until smooth and pale. Fully beat in the eggs one at a time, followed by the vanilla, then the yogurt. Mix until incorporated; don’t worry if the mixture looks a little lumpy at this point. Sift the flour, baking powder and salt over the egg mixture.

Stir slowly — the mixture will be very thick — gradually adding the lemon juice. Beat well, stopping to scrape sides of bowl with a spatula often. When batter is smooth and even, fold in the minced rosemary until evenly dispersed. Gently fold in the sliced cherries. Scoop batter into lined muffin pan, filling each cup 2/3 to 3/4 full.

Bake for 15-20 minutes. When done, a toothpick inserted in the cupcakes should test free of wet batter and your kitchen should be filled with a delightful buttery aroma. The cupcakes will look pale from the top, but sides and bottoms will be toasty.

Keep in pan for only a few minutes, then transfer to cooling racks or a towel on your countertop. Let cupcakes cool completely, then cover and store at room temperature up to 12 hours, or better yet, frost and serve just when cooled.

For the frosting:

½ cup pitted, sliced cherries (from recipe above)
1 tablespoon lemon juice
½ cup unsalted butter at warm room temperature
1 pound cream cheese at warm room temperature
½ teaspoon pure vanilla extract
2 cups powdered sugar
1-2 drops red beet juice or red food coloring (optional)
Dash of salt
15 little springs of fresh rosemary
15 whole cherries (from above)

Mince the sliced, pitted cherries so that each half cherry is cut into at least three pieces. Toss them with the tablespoon of lemon juice; set aside.

Whip together the butter and cream cheese until smooth and even, scraping down the sides of the bowl with a spatula often. Beat in the vanilla. Sift the powdered sugar and salt over the bowl.

Stir by hand, then whip on high for a few minutes, adding beet juice or food coloring if using (the cherries will naturally tint the icing just a bit). Fold in the minced cherries and lemon juice. Cover tightly and refrigerate for a few hours or overnight.

Pile frosting onto the room temperature cupcakes. If using a pastry bag, make sure to use a tip with a large enough hole for the bits of cherries. Top each cupcake with one of the whole cherries you reserved at the beginning of this recipe, and add a sprig of fresh rosemary if desired.

With their dense, moist crumb and their bits of juicy fruit, these cupcakes are a perfect way to celebrate cherry season. Their trace of rosemary offers a whisper of refreshment, while the yogurt and lemon delightfully complement the tart cherries within. Vivid, decadent and satisfying, each bite reminds me of the getaway that brought home the main ingredient, and the sweet celebration that inspired them. This is deeply delicious.

*Maybe next time… If you don’t want to deal with chilling the frosting for so long in order to make it thicken, you can add an additional 2 cups powdered sugar to the cream cheese icing as many recipes do. This will create a stiffer and much sweeter icing. If you like the idea of having more lemon flavor, add the finely grated zest of at least two lemons, or 1/4 – 1/2 teaspoon of pure lemon oil. Alternatively, if you don’t have a lemon or lemon juice on hand at all, you can use milk in place of the juice. As a reminder, the thick batter needed to hold the cherries creates a dense cake that’s best at room temperature (it gets firmer with time and/or refrigeration); try to serve soon after baking if possible.

Related butter, sugar, flowers post: Fresh Cherry Skillet Cake

Posted in Cakes & Cupcakes, Sweets | Tagged baking recipe, baking with herbs, cherries, cherry cake, cupcakes, dessert, fresh cherry dessert, herbal, herbs, rosemary | 21 Comments

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butter, sugar, flowers

Birthday Cakes and Baking Tips

Lemonade Cake, two ways — A Perfect Summer Treat

Butter and Brandy: Raspberry Basil Shortbread

Fresh Cherry Cupcakes with a Bit of Rosemary

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Cinnamon Peach Sandwich Cakes

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Birthday Cakes and Baking Tips

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Lemonade Cake, two ways — A Perfect Summer Treat

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Butter and Brandy: Raspberry Basil Shortbread

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Fresh Cherry Cupcakes with a Bit of Rosemary

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