Eat Beautifully.
This rhubarb rose infusion is my spring anthem. I’ve made it about four times since rhubarb season hit and it has been my absolute favorite way to use it! What is this magic drink? It reminds my of a subtle rhubarb lemonade- sans lemons, of course. Dark red rhubarb stalks are sliced and simmered in…
*This post is sponsored by Bob’s Red Mill. As always, all words and opinions are my own. When it comes to baking, there are two things I believe you simply can’t go wrong with: Rhubarb and Almond Flour. I get so excited about the influx of rhubarb come spring that it seems to make it’s…
I’ve thought about doing it for years and I finally jumped off the proverbial cliff. I made a vertical roll cake! I’ll be honest with you, my first attempt was a complete and utter failure. And epic disaster all rolled up in one cardboard-like cake drenched with soupy frosting. The good part? I definitely know…
First off – Bread Pudding baked in a bundt mold. Holy cow! I was flipping through my friend Eva’s gorgeous new book First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen looking at all of the stunning photos and delicious recipes when I came upon this glorious creation. Naturally, it was…
It’s almost April, Easter is just around the corner, and today I noticed that the apricot tree is budding. So I did what any self-respecting overworked anticipator of Spring would do – I one-bowled a carrot cake. It’s my super power, turns out. Did you know? Yep. I have the magical ability to take any…