• Impressionist inspired frosting technique

    Rhubarb and Ginger Cake: The First Sign of Spring

    It is strange to think that while our lives are on hold right now, nature just… carries on. Awkwardly shuffling through the produce aisles of the grocery store, trying not to get too close to anyone, it struck me how different the world is now. The shops and streets are eerily quiet, and if you meet someone’s eyes above their mask they all share this expression of mild panic mixed with tired acquiescence. I probably share their expression. Just as I’m starting to think how this doesn’t even feel abnormal anymore, I see these little red stalks and I’m pulled back. Hey. Look at that. I guess its May. It is…

  • Quarantine Bakes and Coconut Cakes

    The one time I get the post up by the holiday and we’re under quarantine. And yes, I know that quarantine isn’t the right word, but it sure feels like it. This is just The Weirdest Emergency. There’s this cloud of doom in the air, hasty new laws, everything is on the line, and the consequence of failure is literally life or death.  And yet, there’s nothing you can do. In fact, that is what you are supposed to do: nothing. That much nothing can get to you after a while. And so… I bake. I originally planned this post when I thought we might be back to life as…

  • Hot Chocolate and Peppermint Marshmallows for Cozy Winter Nights

    Hiya Crumblers! I know it’s been a very long time since I posted. So long, that this post is now way out of season. I guess the bright side of this debilitating world crisis is that I now have time to write a few posts (if I can crawl out of my sad quarantine blanket cave long enough to bake something). But enough excuses, let’s talk about why the fuck I’m posting Christmas treats in April. To be totally honest,  I started writing this when I was on the top of the winter hill – right before Christmas – when I’m too busy with the pending holidays and extra workload…

  • Buttermilk biscuits with compound butter

    Buttermilk Biscuits with Compound Butter

    The first day of fall was last week. It might still be warm out, but you know it’s coming. You can smell it in the air, that tinge of decay on the wind, the ground slowly getting crunchier below your feet. Even though in my heart I want to hang on to summer, I find myself craving hearty autumn foods. It’s almost primal, like my body knows what’s coming and will prepare whether I like it or not. Don’t get me wrong, I love fall as much as the next girl (although I find pumpkin spice lattes to be way too sweet for this black coffee lover), but the winters…

  • Freeform Galettes: Dare to be Recipe Free

    Sometimes I wonder if the internet has damaged the kitchen. On one hand, yes, it’s wonderful to have a world of information available to you at an instant. If I want a recipe, I no longer have to flip through endless cookbooks or food magazines. If something is going wrong with my recipe, no need to panic, just google it and the world wide web will provide me a solution. But I also feel there is something lost by having everything you need at your fingertips: Creativity. I no longer have to come up with something to do with that accidental two pounds of plums I ordered, the internet will…