This double lemon cake is full of bright flavors that are perfect for springtime. It has a lemon sponge, lemon curd and Marionberry compote filling, and a salted Swiss meringue buttercream to finish. If you aren’t familiar, Marionberries are similar to blackberries, but with a more rounded flavor (in my opinion) that makes them the best…
spring
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Continue ReadingWhile I’m always a big fan of a classic cinnamon roll, I have to admit I’m extremely partial to fruit filled versions. These raspberry jam rolls are filled with homemade raspberry jam, and topped with a raspberry cream cheese frosting. They’re full of bright flavor, with extra gooey centers. If you’re intimidated by baking with yeast, don’t…
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Continue ReadingI love simple recipes, and easy drink recipes are no exception! The Empress Gin and Jam cocktail calls for only a couple ingredients, and is the perfect way to welcome in the early signs of spring. Micro-distilled in small batch copper-pot stills using eight botanicals, and colored with an all-natural indigo hue from butterfly pea flowers,…
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Continue ReadingWhile we often associate winter with bitter cold and long nights, I always like to associate it with citrus season, and peak passion fruit season. Passion fruit is such a fun and odd fruit, with a leathery exterior, and a juicy, tropical, and very acidic interior. If you’re a fan of lemony flavor, you’ll love passion…
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Continue ReadingStrawberry rhubarb pie with a twist Strawberry rhubarb pie is one of my all time favorite pies, and an absolute must for spring and summer. I’ve put a slight spin on this classic recipe by making a tarragon infused sugar for the filling. It’s herbaceous, floral, complex, and most importantly, absolutely delicious. Tarragon: for extra spring…