Tender carrot cake studded with walnuts and homemade candied orange peel, in cupcake form topped with mascarpone frosting. Perfect recipe for highlighting the difference between using baking soda and baking powder in baked goods.
An amazing citrusy cake with stabilized whipped cream and multiple types of citrus fruits and a slightly caramelized glaze.
Fresh rosemary infused ice cream with a lemon curd swirl, served with a homemade nutty almond toffee.
Early spring and the last of winter flavors meld in this mandarin, fennel, and ginger non-alcoholic cocktail. Very refreshing and there’s no reason not to have two!
Creamy and lemon sharp, these tarts have a hint of thyme and almond, perfect for an early spring dessert. Particularly if you still have too many lemons (includes my recipe for lemon curd)!
Sweet, citrusy, orange coconut macaroons dipped in dark chocolate for an everyday-is-a-special-day treat.
A bright and herbaceous syrup with a hint of cardamom and a vivid non-alcoholic cocktail aptly dubbed the Painted Lady to refresh yourself in a well balanced way. For those just joining us in this series, you can find the continued saga of my December syrup and liqueur making in Part 1 and Part 2. Welcome to Part 3: Mandarin Thyme Syrup. Another non-alcoholic entry that works brilliantly mixed with some soda water (perhaps add a squeeze of fresh lime or a thyme sprig garnish?) or in a cocktail. To include the non-alcohol imbibers, I’ve got a “mocktail” recipe to…Continue Reading
Sweet cakes with a perfectly crusty exterior, chewy center, hint of spicy ginger, and zing of fresh citrus. These butter mochi derivations are worth the wait for them to cool. Conveniently dairy and gluten free.