So after quite a few (insanely) busy weeks, I’ll finally have some time to chill and eat like a decent adult and not like a human garburator who has a strong penchant for pizza and salsa verde chips. That being said, I still love my desserts, gotta keep it balanced, right?
This week I didn’t have enough time to bake something yummy, but I did whip up a breakfast treat. Well, it can be eaten any time of the day really. I spotted the recipe in the new issue of Donna Hay and was like “whoa, gotta make this”. Mind you, her recipe has papaya – now, I don’t know about where you live, but papayas here in the north pole are eeeexpensive. Basically it’s a papaya or a dinner with friends, yah, no thanks – passion fruit and orange will do just fine instead! To enhance the flowery notes, I sweetened it with elderflower syrup, but you can use any sweetener you want. I also added a touch of almond extract, which you can swap for Amaretto, because, BOOZE (amaretto would turn it into a nice dinner dessert!).
Oh and also it’s dairy free! Guys, seriously, it’s delish. It’s citrusy, tangy, creamy, icy, and super satisfying.
Get the full recipe after the jump!
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Dear kitties of the interwebs, I have a surprise for ya! For the last few months I’ve been (secretly) working with West Elm on a series of cocktail recipes featuring their new – amazingly classy – barware. From sparkly drink-a-roos for entertain big crowds to mid-century sippers, we tackle it all!
The barware and featured cocktail can be found in the latest catalog and the full recipe can be found on West Elm’s Front & Main blog. So excited to show you what I’ve prepared for y’all. Hope you like’em!
Now, it’s Friday for fuck’s sakes, stop readin’ and get boozin’! Go on and make this fruity mid-century inspired pick-me-up, full recipe here.
Happy weekend! :D
Poached pears are one of those things that you can make any day of the year and they’re a hit. They’re one of my go-to recipes whenever I’m an a hurry to make something sweet for a dinner party or potluck. Depending on the season, you can do some minimal tweaks to the recipe (mainly the spices) and you’re good to go.
For this spring-inspired version I paired them with some chardonnay, jasmine tea, and vanilla bean. Floral, sweet, and fruity? Totally sexy!
You can get the full recipe and instructions over at La Crema’s blog. Enjoy!
Created in collaboration with Jackson Family Wines. All views my own. Word.
Alright kitties, it’s time to get baked! These mighty – tiny and cute – hand pies are now up on Baked The Blog. They’re super flaky and packed with flavour. Oh and they’re made with the good stuff, a.k.a butter. Get the full scoop over at baked!
So here’s the truth about cinco de mayo – IT AINT REAL! Sorry but not sorry. Yes, something happened in Mexico on May 5th, we kicked the french out of the country (wish we didn’t! haha), that’s all. We don’t celebrate it. Somewhere in there, Corona or some very smart marketing people went like “hey, cinco de mayo sounds cool..let’s make it a holiday!” And the rest is history.
Now that you got a grumpy lecture on Mexican history, I’ll let you know that I do always take advantage of this hallmark holiday, I mean, loads of Mexican food and celebrations just because? Yes please! Never say no to an opportunity for good times with tacos and booze.
Following the tradition, I helped create some fantastic popsicles for work, they were mighty tasty my friends, and you should make them regardless of the date, ’cause delicious ripe fruit is starting to pop at the markets like wet gremlins (memba those?). You can get the full scoop to make these popsicles over at Luvo’s Fresh Blog!
Ps. the spicy margarita is my fave! Obvi.
Last week I woke up with the biggest urge to bake a tart. After all of you gave a warm welcome to the rhubarb tart (the last post) I thought I’d give another try to the fluted-side pan but now with even more spring injected into it. Edible flowers included. This is a classic french dessert minus the dairy. Love the nuttiness of the crust combined with the tart filling and the fragrant raspberries, not without a touch of sweet white chocolate, of course.
Get the recipe after the jump!
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OH YES. Ladies and gentlemen, THIS just happened. It’s glorious! It’s also quite possibly the best way to welcome rhubarb into the season. I mean, seeing rhubarb around means sunny weather and warm breeze is just a few weeks away, right?! It’s like a little beacon of light shining through.
This recipe is like a tamed marzipan treat with a citrusy-boozy twist. I know marzipan can be a bit overwhelming for some peeps, so this is like the goldilocks of cake; not too almond-y not too bland. Oh, and the cashew cream is so velvety, it makes me teary eyed.
The flavour combo of this whole thing is that of an amaretto sour (the cocktail) – which so happens to be one of my favourite drinks…along with anything in alcohol in it.
Go to the store, grab some sexy rhubarb stalks, rub them between your fingers and come over to the kitchen to make some damn tasty – and good looking – cake!
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