A slightly adapted King Arthur recipe. So gorgeous and delicious! Adding the clementine/orange zest is a must in my opinion.
I bet this would be delicious with a bit of Thai basil muddled into the lime juice and bitters, but I didn’t have any on hand to try it. The flavor from the bitters alone is pretty awesome.
Succulent chicken breast. Leeks turned into creamy comfort food with a little parm and a quick broil. Served atop fresh baby greens. So good.
I featured this cocktail at a recent holiday party and it went over really well, even amongst folks who typically don’t love gin. I garnished some of those with rosemary, some with thyme, and some with just the lime.
Rich dark chocolate infused with fresh ginger. Buttery, crumbly shortbread with a hint of cardamom. Tangy creme fraiche infused with cardamom pods.
This recipe is straight from Smitten Kitchen and I would recommend checking out her post for more details if you haven’t made it before. This differs from the pumpkin bread I grew up with my mom making, which I still love, but I’ve continued to make this ever since I found the recipe (and my mom loves it too). I sometimes add walnuts into the mix, and I definitely serve with cream cheese for spreading on each slice.
The most divine dessert for a chocolate peanut butter combo lover.
If you love that chocolate malted milk ball flavor…
Fresh berries picked from Red Fire Farm were the star of this beautiful and divine dessert. Whipped cream with vanilla, cardamom, and lemon zest to top it off.
A little sweet for my tastes, hence the reasoning behind only 1 teaspoon of maple syrup, but if you dig the sweet stuff feel free to add more like a tablespoon or two of syrup. I served these with Sriracha and it was the perfect complement.