Finding a dessert that doesn't need modification for food sensitivities or allergies can be a challenge when I have my heart set on some dairy-dense, gluten-full creation. Scratch that. There are tons of modifications and alternative recipes out there. It can be a thing, though, to have stores of a wide variety of flours and specialty ingredients. I have them now, usually, and it's totally worth it, of course, but it's great when a single dish tics all the boxes at the start.
This almond cake? Made with lavender honey? And served with creme fraiche, even more honey and oodles of plump blackberries? Check. Check. Checkity check. It's also free of refined sugar (thanks, honey). Read More
An incredible evening at Sunday Dinner Club was made more incredible with some Honey Butter Fried Chicken. Fried chicken and delicious biscuits made me want to prepare some of my own comfort food. And at my house, that often means donuts. Donuts doused in powdered sugar made me think a bit of food coloring spray would give us a great ombre look. The internet abounds with donut recipes, including great baked ones. I used On Sugar Mountain's easy-to-follow recipe. I omitted the lemon for no reason other than not wanting there to be lemon in two desserts. Read More
Spring in Chicago is something that could definitely exist only in quotes. "Spring." It can be 90 degrees one day and 50 the next. It will probably snow sometime in late March. Maybe even April. Baking seasonally can be tricky. There might be rhubarb. There might be, well, more rhubarb. This year I was motivated not by what was at the not-yet-open Farmers' Market but instead by the promise of Spring. Our salon was all about loving your now while planning your next so it seemed reasonable enough to Think Spring even if I was wearing a puffy coat at the grocery store. Read More