Tag Archives: Butter Sugar Flowers

Spiced pear sandwich cakes: Luscious and laid back

Spiced pear sandwich cakes (11)
Print Friendly

There’s an air of looming formality in autumn. Sandals and shorts disappear into the backs of our closets. Clinking glasses and winter rituals are close on the horizon. Playing in a pile of colored leaves feels invigorating but elusive. So as a small act of rebellion against the buttoned-up-ness that winter will soon bring, I decided to join together two of fall’s most scrumptious ingredients — pears and cloves — in a deliciously relaxed form. … Continue reading »

Tagged , , , ,

Recipe: Earthy, tangy, scrumptious rosehip crackers

Rosehip graham crackers (139)
Print Friendly

Other than their occasional presence in tea and jam, rosehips haven’t surfaced much in my life. I suppose they’ve been overshadowed by the ubiquitous flowers of the same plant: roses (which have an entirely different scent and flavor than the fruit we call their hips).

I admit I still haven’t had a chance to taste a fresh rosehip, but I’ve now tried dried rosehips in both whole and powdered form. Earthy and subtly tangy, their flavor brought to mind the wholemeal taste of graham crackers or digestive biscuits — both of which I’ve long found addicting and wondrously versatile. But for some reason I’d never endeavored to make my own at home. Until now. … Continue reading »

Tagged , , , , ,

Brown sugar soy sauce cake: Gooey, citrusy, delish

Brown Sugar Soy Sauce Cake (165)
Print Friendly

Perusing the aisles at Rockridge Market Hall, one of my favorite local markets, I recently came across a beautiful little bottle of soy sauce: a product to which I don’t usually give much attention. But this decorated label magnetized me with phrases like “small batch”, “non-GMO”, “limestone filtered spring water”, and “brewed and aged in bourbon barrels”.  And the description of the taste captivated me the most: “hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.” With those words, I decided this soy sauce was destined to be part of my next dessert recipe.

Like most soy sauce, my new bottle was pleasantly rich, salty, and a bit malty at once. With its special robust flavor, I couldn’t think of a better match than molasses-rich dark brown sugar, and a moist skillet cake would offer a perfect format. For complementary complexity, I embellished and enhanced the cake with tangy, bright oranges and plenty of vanilla. To top it all off, the interplay of brown sugar, butter and salt would spontaneously create a sort of succulent butterscotch, present in every rich bite. Here is the recipe. … Continue reading »

Tagged , , , , ,

For the love of absinthe: Sazerac cookies

Sazerac cookies (16)
Print Friendly

The label on my bottle of locally made absinthe boasts that its “complexity comes from the use of fine brandy, star anise, wormwood, lemon balm, hyssop, meadowsweet, basil, fennel, tarragon and stinging nettles.”

A tiny whiff of it, and I feel like I can smell every complementary component. A tiny taste, and the unique herbs join hands and dance around a ceremonial fire on my tongue. With a vision like this, maybe it’s not too surprising that the spirit was outlawed in the U.S. for almost a century. (But of course there were other rumored reasons. See 3:10 and 6:14 of this great video.)

I couldn’t help thinking of new dessert recipes when I first tasted absinthe, but when I learned about its most historical and quintessential cocktail — the sazerac — I was even more inspired. … Continue reading »

Tagged , , , , ,

Got leftover matzah? Try these sweet sesame bars

Matzah bars (1)
Print Friendly

The seders might be over, but maybe you still have a box of matzah around? Its blank-canvas quality and its distinctive browned edges make it a perfect candidate for a flavorful sweet — and this one is easy to make, with most of the process taking place quickly on your stovetop. Together with a heap of toasted sesame seeds, matzah melds deliciously with sweet almond paste, bits of citrus zest and a splash of vanilla. The result is a delicious and decadent treat, reminiscent of baklava with its lightweight crunch, sweet honey, and citrus: a tasty new spring tradition. … Continue reading »

Tagged , , , , ,

Lemony fennel cupcakes: Citrus meets fragrant herb

Lemony Fennel Cupcakes (7)
Print Friendly

When I was recently served a salad speckled with slices of fresh fennel, I was reminded of how much I love it. The crunchy white herb was aromatic and mildly sweet, with a whisper of licorice flavor.  Before I knew it, I was recalling all the ways I’ve seen fennel: its bulbs thinly sliced on gourmet pizza, its stalks served like celery on a veggie tray, its seeds served to cleanse the palate after dinner at an Indian restaurant.

But there was a gaping hole in the dessert department, and I couldn’t understand why. Delicately herbal and pleasantly mild, fennel’s fresh form was an excellent candidate for something sweet.  Soon I paired it with lots of lemon and made some of the most tender, airy cupcakes I’ve ever eaten. With its bulb in the batter and its wispy leaves in the icing, fresh fennel had found its sweet spot in my kitchen. … Continue reading »

Tagged , , , , ,

Pea and peppermint cake: Delightfully different

Print Friendly

For the new year, maybe you decided to eat more vegetables, or you’re craving green foods after a season of richer meals. Or, perhaps you didn’t resolve to do anything new, but you appreciate a little adventure in the kitchen. Allow me to introduce a delicious dessert whose ingredients include a heap of unlikely vegetables: green peas.

Frozen peas are my back-up for fresh veggies, and the kind I buy come in a bag that boasts, “Naturally sweet!” Despite those truthful italic words, I usually mask the peas’ sweetness with a bit of sea salt or parmesan cheese, serving them as a savory side. But then again, I’ve done the same thing with carrots, zucchini and pumpkin — and if these can make much-adored sweets, why not give peas a chance?

So I finally paired my sweet peas with sugar, flour and vanilla — along with plenty of fresh peppermint leaves and a bit of tangy lemon zest. The result was a delicious and refreshing cake, bursting with minty citrus and sweet herbal undertones. Here is the recipe: … Continue reading »

Tagged , , , , ,

Egg nog cream pie for a scrumptious season

Egg Nog Pie (9)
Print Friendly

I’m ever smitten by the festive flavor and creamy decadence of egg nog.  I wait all year for it to come back to me in the form of frozen yogurt, steaming lattes, and even cake.  I love the way it pairs perfectly with my favorite spice — magical nutmeg — and how it reminds me of the cool, sweet milkshakes I sometimes sipped in my younger days.

But when the holidays come, I rarely indulge in egg nog. Efforts at self-discipline notwithstanding, I tend to guzzle my drinks instead of sipping them, and after a drop too many of egg nog, I feel stuffed and sorry. But if the nog comes in the form of dessert — one that can’t disappear with the tilt of a glass — I tend to slow down, to savor it. And with all its sweet richness, egg nog simply seems at home in a format that can be sliced, bitten and washed down with hot coffee.

For my latest creation, I transformed egg nog into a pudding-y custard, slathered it with spiced whipped cream, and paired it with an almond-flecked gingersnap crust. Here’s the recipe: … Continue reading »

Tagged , , ,

Sunroot spice cake: Celebrating the unusual

Print Friendly

Autumn invites the making of spice cakes: this one uses sunchokes for something different but delicious. Continue reading »

Tagged , , ,

Nasturtium cookies offer refreshing floral fruitiness

Print Friendly

When I first moved to the Bay area, I fell in love with the little orange flowers readily decorating my new backyard. They seemed so delicate, but grew so profusely. I welcomed their vibrant bursts of color and their leaves that looked like floating lily pads. I was soon to notice these flowers all over the neighborhood, whether spilling over a fence or taking over a nearby garden.

It turns out that nasturtiums, as they’re called, are practically ubiquitous in our area; they grow like weeds, and are even considered weeds by some. But as far as I’m concerned, their commonality doesn’t take away any charm. And discovering that nasturtiums are edible has given me even more adoration for them. … Continue reading »

Tagged , ,

Tomato spice cake: A seasonal sweet

Tomato Spice Cake (9)
Print Friendly

It’s been hard not to notice the abundance of tomatoes in season lately.  I’ve seen vibrant varieties of colors and shapes at farmers markets, grocery stores and gardens of green-thumbed friends.  They whisper that summer is sneaking away as the magic of autumn awaits us. They offer a burst of life and color while the sky gets a little bit darker each day. … Continue reading »

Tagged , , , , , , ,

Summer recipe: Cinnamon peach sandwich cakes

Peach whoopie pies (6)
Print Friendly

Peach season is almost over and, I have to say, I can’t get enough of it. There’s something that sings summertime when I bite into a fresh, ripe peach. Tart, sweet and juicy, the fruit is as delicious as it is elusive; it disappears into one’s belly as fast as its season seems to vanish into the autumn months. White peaches, yellow peaches, saturn peaches — they are all as beautiful and fragrant as they are scrumptious, if you ask me. … Continue reading »

Tagged , , , , , ,

Got leftover lemonade? Try this summer cake

Lemonade Cake (9)
Print Friendly

Lemonade is a quintessential summertime drink — it’s almost hard to imagine an outdoor event without it.  I recently found myself with a jug of leftover lemonade in my fridge, luring me in with its tart sweetness every time I opened the door. I’d take a little sip here and there, but more than anything, I felt compelled to turn it into a refreshing summer dessert.

Cake recipes nearly always rely on both liquid and sugar, so I decided to create one using the lemonade to help fill these roles. Since Meyer lemons are soft with a milder texture than the standard kind, it was their pretty slices that I pictured on the cake from the beginning. While this recipe is delicious without any embellishments, adding a sprinkle of sweet corn can bring to mind another summer staple, or a handful of coconut can add a tropical flare. … Continue reading »

Tagged , , , ,