March 30, 2016 § Leave a comment
It’s been so exciting to already see the effects of spring – flowers, particularly cherry blossoms, are blooming and more people are spending time outdoors as the weather becomes nicer. I’ve been enjoying sitting in the sun’s warmth, which almost feels therapeutic.
Cherry Blossoms at the Tidal Basin in Washington, D.C.
I wanted to bake something that encapsulated the vibe of spring so I came up with these Lavender-Honey Cupcakes! Lavender was on my mind because I recently had a cup of lavender-hot chocolate, which struck a great delicate balance of flavors. These cupcakes were my first time adding lavender to food so I was a little nervous because it is such a strong flavor and using too much can cause something to taste more like soap than a delicious cupcake.
However after taking one bite of these cupcakes, I knew these were definitely a keeper! I am so excited with how well these turned out! Even my picky 14-year old brother loved them and asked to pack one for school – that’s when you know it’s good.
I love how the honey in the cupcake batter gives the cake a slightly caramelized outside with an incredibly moist interior. The lavender-vanilla bean buttercream is luscious with a refreshing, floral accent. I also love the pretty pastel colors of the honey-yellow cake and lavender frosting on top.
March 25, 2016 § Leave a comment
Today is Good Friday, which means Easter is only in a couple of days! I’m not sure how bunnies became associated with this holiday but they’re fluffy and adorable.so I’m ok with it.
I was getting excited for Easter so I made Easter bunny cheddar crackers and wow – they are so much better than what you can get from a box and they’re so easy to make! I barely had enough time to photograph them before they were devoured by my family. They’re packed with intense cheesy flavor and I even spiced things up by adding chili seasoning to half of them, thanks to the brilliant mind of Joy the Baker.
March 6, 2016 § Leave a comment
Is it possible to make your own ravioli and have it ready to eat on a weeknight? Yes!! Use store-bought wonton wrappers to make these easy and delicious ravioli with a creamy, bright lemony filling. You can also make these ahead of time and store them in the freezer to have an even quicker meal ready. These ravioli are especially cute because they’re shaped using Cookie Cutter Kingdom’s Half Moon cookie cutter!
My favorite way to enjoy these ravioli are with pesto, toasted nuts, asparagus, pan-fried prosciutto, lemon zest, a generous hand of fresh parmesan cheese, and a glass of white wine! These ravioli are really versatile and pair well with lighter sauces that won’t overwhelm the subtle lemon flavor.