I’ve always been a big fan of butternut squash and pumpkin, but I was amazed to find something even more delicious and perfect for baking: honenynut squash. I wanted to do a spin on the classic pumpkin bundt cake, so I created this honeynut bundt cake with walnut praline and maple glaze. It’s perfect for the…
baking
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Continue ReadingGrowing up, we didn’t eat a lot of pumpkin pie. We were always much bigger fruit pie people, and I always found pumpkin pies to be too cloyingly sweet. When I started celebrating Thanksgiving with my partner in our home, I started trying out more traditional thanksgiving pies, like the humble pumpkin pie. After a bit…
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Continue ReadingWhen I think of summertime, I think of classic cherry pie. There’s just something about it that screams “let’s enjoy the best of summer!”. I haven’t always been a big cherry pie fan, but this classic cherry pie recipe has absolutely changed my mind. It has some extra spices, and a touch of almond extract and…
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Continue ReadingFinanciers are a French tea cake made with mostly almond flour. This gives them the most deliciously soft texture and nutty flavor. This recipe uses strawberries inside the financiers, and they are topped with a rhubarb and rose Swiss meringue buttercream to really stay with the seasonal flavors. The buttercream gets its seasonal flavor from roasted rhubarb…
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Continue ReadingAs someone who loves baking seasonally, I love incorporating fresh herbs into my bakes. This rosemary hot milk cake is made with, as the name suggests, hot milk. It gives the cake a wonderful texture and flavor: for this recipe, I infused the milk with rosemary and topped it with a lemon icing to give it…