Tag Archives: Butter Sugar Flowers
Now that we’ve turned our calendars to December, it’s time to get serious about holiday gift giving. Here at Nosh, we believe that some of the best gifts are hand-made, edible ones — they may have a shorter lifespan than a VR headset scored on sale the day after Thanksgiving, but they’re just as (if not more) thoughtful. And because we stand by homemade gifts, we’re here to help you choose the best possible selection. Thanks to our friends at Bay Area Bites, Uproot Kitchen and Butter, Sugar, Flowers, we’ve put together a collection of some of our favorite treats that can be neatly packed into a gift bag or spooned into a cute jelly jar.
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If you’re looking for a new twist on a classic Thanksgiving dessert, give this silky smooth pumpkin-pomegranate cheesecake a whirl. Continue reading »
For me, cauliflower will always bring to mind dinner at Grandma’s house, where it somehow felt like a more exotic version of broccoli, even though it was always served steamed and draped in a melty slice of cheddar cheese. Nowadays the veggie gets showcased in much more inventive ways: I’ve seen it basted and roasted in place of meat, shredded and served as a stand-in for rice, and even turned into pizza crust.
Despite these healthy creations, I began to see cauliflower through dessert lenses as I pondered its blank canvas quality. Alongside flour and sugar, could its slight nuttiness and delicate texture be welcome in a new cake batter? I began to experiment and found that it surely could.
Tender with a bright citrus essence, this cake is a perfect way to welcome cauliflower into the world of dessert. The warmth of luxurious vanilla pairs deliciously with cauliflower’s subtle earthy flavor. Speckles of zest with tiny flecks of the moist, mild vegetable make for a succulent and luscious texture in every bite. Flavorful and fragrant, this cake leaves its tasters without a clue that a vegetable known to taste so plain is at the heart of the ingredients list. … Continue reading »
All that rain over the weekend has us thinking about pulling out our sweaters and cranking on the oven. Yet even if the weather turns warm again — as it likely will — it’s hard to deny the incoming mountains of winter squash, apples and persimmons at East Bay farmers markets. In that spirit, we recommend embracing fall with some of Nosh’s most delicious seasonal recipes from contributors Uproot Kitchen, Butter Sugar Flowers, Dining with Dostoevsky, Yummy Supper and Bay Area Bites. We’ve got you covered from morning to night, with ideas for breakfast, lunch, dinner, dessert and any snacking you’d need to do in between. … Continue reading »
I’ve always felt that a good, ripe fig is like a little scoop of jam in its own bite-sized pouch. So when fig season arrives, I enjoy heaps of them unadorned, and I gleefully accept their sweetness as a timely gift. (Something ought to soothe the sting of summer’s end, don’t you think?) But it never takes long before the jammy fruit inspires me to create a new treat in its honor, like a creamy pie or a tender torte. This year was no exception. … Continue reading »
The first time I ever had jicama, it was cut into spears and served alongside a salad. A child then, I was excited for its newness, and I loved the way it added a sweet and mild crunch to my plate of otherwise typical veggies.
But somehow I sort of forgot about jicama after that, or at least I didn’t give it much thought — until I recently discovered it pickled with chili peppers at a taqueria. Its blank canvas quality had proven perfect, so I wondered if it might also be a good candidate for dessert. Earthy, sweet and pleasantly mild, jicama’s recipe potential seemed limitless. … Continue reading »
Turning on the oven might not be the first thing you think of after a long, sunny Memorial Day weekend. But the Bay Area’s weather can be so unpredictable that summer is as good a time as any to spend Saturday afternoon whipping up tasty seasonal cakes and cookies. If you need some inspiration, look no further than these ten beautiful (and tasty) desserts from contributor Moriah Van Vleet of the blog Butter Sugar Flowers. … Continue reading »
Vivid hibiscus flowers are often flaunted in brewed tea, but I’ve found that their tart, earthy notes make for a wondrous edible treat, too. So when I recently came across dried hibiscus petals in powdered form, I knew they were destined for my next dessert. Besides, with spring in full swing, it’s hard to keep blooming flowers out of mind. (Ah-choo!)
This time, I echoed the hibiscus with other tangy tones: rich buttermilk and plenty of Meyer lemon. The result was a refreshing and succulent new cake — moist, citrusy layers with a deep burgundy hue. Cream cheese frosting proved a decadent and well-balanced pairing, but the cake is also lovely when simply dusted with powdered sugar. … Continue reading »
After that heat wave we had last week, it is starting to feel like spring has sprung — even if the warm weather only comes in short bursts. Regardless, we can still embrace the season by cooking with all of the spring vegetables that are starting to show up at farmers markets throughout the East Bay. For a little inspiration after hitting the market, here’s a collection of our favorite springtime recipes. We’ve got ideas for dinner, sides, snacks and (of course) plenty of dessert. Our recipes come from a range of contributors, so you’ll find ideas from Uproot Kitchen, Dining with Dostoevsky, Yummy Supper, Butter Sugar Flowers and Bay Area Bites. … Continue reading »
In the world of savories and snacks, I’ve always been a big fan of mustard. I’m known to accumulate several jars at a time for the sheer pleasure of trying new varieties. Seeded or spicy, beery or herbal — I love spreading it on pretzels, bread, and even carrot sticks.
To tell you the truth, I never really thought of mustard as a candidate for a dessert ingredient. But recently, while in the throes of a lengthy caramel-making kick, my new jar of Dijon started calling to me. Could this velvety, scrumptious mustard match well with brown sugar, honey and cream?
I find most Dijon to be silky smooth and naturally creamy, pleasantly tangy but absent of sharpness. And it tends to have a short ingredient list: salt, vinegar, and sometimes wine alongside the requisite mustard seeds. Since three of these four items are often used in sweets, I went ahead and added a scoop of Dijon to my next batch of caramels — and I’m absolutely glad that I did. … Continue reading »
It’s well known that the East Bay boasts an array of fantastic take-out food. One of my favorites is a little Indian cafe where the curries are succulent, the buttery rice is speckled with saffron, and the tandoor-blistered naan bread is pillowy, warm, and as big as a record album.
It’s a rare occasion, but every once in a while, there’s leftover naan in my house. It didn’t take me long to turn it into a rich, dense sweet treat — one that’s equally delicious as a hearty dessert or a decadent brunch. With its heap of warm spices and its blankets of custard-soaked fruit and naan, this layered bread pudding is pure lusciousness. A nod to the Indian food behind it, cardamom is abundant in both the creamy pudding layers and the sweet caramel sauce drizzled over each slice. … Continue reading »
Its mid-December, which means we’ve officially hit holiday baking season. Instead of sticking with the usual sugar cookies or chocolate crinkles, we suggest getting a little creative. Lucky for you, we’ve got a plethora of delicious — and unexpected — holiday recipes here on NOSH. (Almost) all of them are by the supremely talented, imaginative Moriah VanVleet, the voice behind Butter Sugar Flowers. We’ll be consulting this list over the next week as we gather with families and celebrate the new year. … Continue reading »
It’s happening again this year. Beautiful cranberries have emerged at the markets, and they’re calling to me with their signature tartness and never-ending dessert potential. Over time, I’ve repeatedly given into this lure, adding cranberries to numerous recipes and even using holiday cranberry sauce in some of my best-loved cookies. But it didn’t take long before I began craving cranberries in a creamy form — one I could incorporate into an array of desserts and menus.
“Curd” is a rather ugly abbreviation for “custard” — but since it denotes a specific type of custard and is well known for its luscious lemon variety, I’ve adopted it into both my vocabulary and my baking repertoire. I think of curd as, essentially, an indulgent and versatile dessert condiment. … Continue reading »