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Some favorites:
- Gin and Tonic Cake
- Citrus Vanilla Cauliflower Cake
- Wasabi White Chocolate Meringues
- Buttery Grapefruit Cake
- Whiskey Fig Browned Butter Bars
- Green Artichoke Cake
- Dijon Honey Caramels
- Purple Potato Cupcakes
- Banana Cardamom Bites
- Tea and Sympathy Cake
- Brown Butter Hamantaschen
- Egg Nog Cream Pie
- Juniper Gin Cookies
- Nutty Orange Jack Cheese Bites
- ...and many more!
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Tag Archives: sweets
Creamy Lychee Butter
I recently had the honor of making desserts for the release party of an extraordinary new line of teas. I was asked to create four different bite-sized desserts, incorporating a different tea into each batch. When I was given samples, … Continue reading
Posted in Sweets, Traditional with a Twist
Tagged baking, butter, condiment, confections, dessert, dessert condiment, fruit, fruit butter, fruit spread, lychee, lychee butter, lychee cream, lychee dessert, lychee recipe, lychee spread, sweets
7 Comments
Sweets in Spain
I recently had a longtime dream come true: I went to Spain! This post is a tribute to some of the amazing sweets I ate there. Just as I’ve imagined since my bygone college Spanish classes, I fell in love … Continue reading
Posted in Sweets
Tagged baking, dessert in spain, eating in spain, ensaimada, food travel, passionfruit cheescake, spain, spanish desserts, sweets, violet ice cream
22 Comments
Raspberry Poppy Seed Meringues, laced with liqueur
By day, I’m an office lady for a group of lively humanities departments. It’s a privilege to get to work with such a talented and diverse bunch, and I like knowing I’m supporting a vital but undervalued part of education. … Continue reading
Posted in Baking with Spirits, Sweets
Tagged baking, baking with booze, candy, chambord, chambord dessert, chambord recipe, cookies, dairy-free, dessert, gluten-free, liqueur, meringue, meringues, poppy, poppy seeds, raspberries, raspberry, raspberry liqueur, sweets
9 Comments
Purple Potato Cupcakes with Molasses Cream Cheese Frosting
I love the idea of purple potatoes. I know, I know: they’ve been around forever and are far from uncommon — but they bring a welcome whimsy to a menu, in my view. Maybe it’s their unexpected burst of color, … Continue reading
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