Rekindle the art of home baking.
This week, the traditional chocolate cupcake is being taken to *ahem* greener pastures (sorry). Not that there is anything wrong with a good, old fashioned chocolate cupcake, however, there’s something to be said for combining chocolate and matcha green tea. If you caught my baking with Matcha tutorial earlier this week, you’re hopefully feeling inspired to give it a try…this recipe is a good place to start….
As we approach the most abundant harvest time for the year in the northern hemisphere, I wanted to share this easy recipe for vegan chocolate zucchini muffins. Zucchini tends to overwhelm gardens and markets in late summer and if you have colleagues, friends, or family itching to get some off their hands, this is the way to do it. Chocolate is always a good idea, right?
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S’Mores Ice Cream Bars are the rich, velvety indulgence you need this summer.…
If I could only make one type of dessert until the end of time, my choice might be to make tarts. I love to make cakes and pies, but there is just something about an elaborate looking (but simple in execution) tart that always makes me gravitate towards it. It might be its buttery and sandy crust or it might be the endless possibilities for the tart’s filling. I love going to the farmers market and filling it with the freshest in-season fruits. The possibilities for the tart’s filling are endless, but it doesn’t mean you can’t fill it with something simple like a sweetened whipped cream or a vanilla-flecked custard; sometimes simple is best. No multiple layers of sponge. No batter that requires more than two bowls to make.
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