Pawpaw Ice Cream

 

Pawpaw Ice Cream

Pawpaw is the super-yummy native fruit most people have never heard of.  It is the largest fruit native to North America and grows abundantly in midwestern forests.  It’s the only fruit in its family that grows in our temperate climate.  The rest, like the custard apple, are tropical.

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Grapefruit Curd

Grapefruit Curd

I’ve been on a quest for the perfect IPA-inspired dessert.  Spoiler alert:  this post is not about that dessert because I’m still mulling it over and tinkering and drinking beer for research.  But I know a few things about this mythical sweet.  It must have hops.  It must have conifers.  And it must have grapefruit.  My love for lemon curd borderlines on fetish, so I thought grapefruit curd had to be even better.

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Carmelized Spruce Syrup

During all those walks around the neighborhood gathering violets and dandelions for jelly, I started to notice that baking inspiration literally grows on trees around here.  There are lilacs, redbuds and magnolias galore.  They all have edible parts but I was all flowered out.  Then I happened to see a post from Once Upon A Weed about spruce syrup and remembered there’s a spruce growing in the parkway just a few blocks from here.  It’s about 40 feet tall and absolutely covered in itty-bitty spruce tips. Continue reading “Carmelized Spruce Syrup”

Weezy’s Honey Cake

 

I love my little weirdos.  All of my three kids have special talents and hilarious quirks.  My son has an insane amount of energy, charm, musical ability and dramatic flair.  If the entire cast of a cruise ship musical production could be crammed into one person, that would be Simon on a slow day.  My middle daughter, Ramona, is artistic, soulful and passionate.  Her art teacher once told me, “She’s like a conduit, the ideas and inspiration just pour out of her.”  I wish this were a kids’ art blog because she is truly gifted. Continue reading “Weezy’s Honey Cake”

Lemon Blackberry Cake with Matcha Marshmallow Frosting

Mother’s Day is just around the corner.  Last year I decided to forego the fancy brunches and forced outings and just spent some time working on a cake that pleased my palate.  And my palette!  I wanted something light and tart paired with something unexpected.  Something that could be made and assembled quickly but still look and taste impressive. Continue reading “Lemon Blackberry Cake with Matcha Marshmallow Frosting”

Strawberry-Matcha Meringues

Strawberry-Matcha MeringuesI’m founding a local chapter of the PWHGCMOM’s, that’s People Who Have Gone Completely Mental Over Meringues.  I am pretty sure meetings will be well-attended and sticky and borderline diabetic.  Meringues are just the best.   Continue reading “Strawberry-Matcha Meringues”

Violet Jelly

Violet JellyAlong with the lovely tradition of making dandelion jelly in the spring, I also grew up with violet jelly. As a girl it took a lot of time to gather the hundreds of flowers needed to fill my mom’s pint jar. It often involved walking with my sister to parks and lawns that were further from the house than we were used to roaming. It was an adventure. Continue reading “Violet Jelly”

Pussy Willow and Speckled Eggs Cookies

Pussy Willow Speckled Egg CookiesMan do I hate making royal icing.  I hardly ever do.  Most of the cookies I make, I just work the designs around what colors are available in Betty Crocker cookie icing.  But a friend of mine whose family ran a bakery posted some pics of cookies she had dipped in icing and they looked so lovely I thought I’d give it another try.  Royal icing is a simple mix of egg whites, powdered sugar and extract or lemon juice.  No big deal, right?  Am I not the Master Of All Baked Goods?  Do I not bleed icing?

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Banana Nut Bread Caramels

banana nut bread caramels

One of the best things about my new BFF caramel is that the flavor possibilities are so wide open.  Think of any dessert, candy or drink you like and then google that with the word “caramel” and you’ll see what I mean. Continue reading “Banana Nut Bread Caramels”