We’re smack in the middle of rhubarb season. Have you picked any up yet? I can’t resist the dark red color of rhubarb stalks, and love pairing its tart flavor with something sweet.
Today we’re bottling up that pink + tart goodness in a compote. This will keep in your fridge for weeks and perfectly preserves this early summer gem.
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We have a great summer dinner for you. It features dandelions for the appetizer, salad, main dish, and dessert, and is the perfect summer feast to celebrate the start of summer!
Continue readingA treat for your Valentine’s Day sweetie! Whip up a batch of homemade marshmallows this week!
Seeing homemade marshmallows make the internet rounds and knowing how much my husband loves them (caffeinated marshmallows were a stocking stuffer hit!), I was excited to test my kitchen skills and make whip up a batch. 
The recipes all seem simple enough, but there was still something daunting about turning sugar into perfectly puffed squares and not ending up with my hand stuck to the magazine inserts like Chevy Chase in Christmas Vacation (need a reminder?). With a free day, and all of the ingredients on hand, I am now a homemade marshmallow convert ~ they are so easy to make! And addictive! Although, while in the middle of this sweet adventure, there were a few moments of panic.
Hey Valentines! We’re republishing an old favorite today: Chocolate Cake with Buttercream Icing and Rose Petals. The Schu family loves this simple chocolate cake recipe. Spend a year of birthdays with us and you’re bound to have it at least a few times. Fancy it up with some buttercream icing and the addition of dried rose petals and you have the prettiest Valentine’s Day (or any damn day) dessert. We like to share this cake a few weeks early in case you need to order the organic rose petals online. If cupid shot you with an arrow and you’re in need of more Valentine’s Day DIYs – check it! Continue reading
If you haven’t introduced your kids to eating dandelions yet, this cake is a great place to start! And if YOU haven’t eaten dandelions yet, well then this will be a truly beautiful treat for everyone.
Start by sending the kids out to pick a bowl full of open dandelion flowers.
I hear that all of this time at home is leading to more baking. We’re definitely in that boat, and no one’s complaining that there’s too much cake in the house (yet!). If you’re in the !bake-more-cakes! camp, we’re sharing our favorite banana cake recipe below. The cake is great, but what really sets it apart is the frosting extremely exquisite decorations. Continue reading
PLEASE tell me that you stocked up on ice cream and milk during the great TP hoarding of 2020. Because if you did, you could make milkshakes. BUT if you also have some icicles hanging around, then you can make something magical. Continue reading
Welcome back to our new Cooking with Kids series, where Alex is the true star, and these pumpkin cookies are the runner up. If you haven’t seen our first Cooking with Kids post, it’s worth a glance, especially if you’re just starting out on this whole kids-in-the-kitchen adventure. Today’s post will not go into as much detail about how to make the cooking fun for your little one, instead, I’m just putting all of our past tips into practice and sharing a few ideas related specifically to this recipe and baking cookies in general. As a point of reference for any moms out there, Alex helped with these cookies when he was 29 months old (just shy of 2 1/2 years).
This is a recipe that I first saw on Design Mom. I made a batch for a party last fall, and predicted then that they would become a fall favorite. This year’s batch turned out just as delicious and well-received by everyone in the house, that they’ve retained their position as “favorite fall cookie”. The cookies are delicious little fluffy cakes of pumpkin, and if kept in an airtight container, they will stay moist for at least two weeks (surprisingly a few cookies made it that long in our house!). The original recipe includes instructions for a glaze, I didn’t make it this year, opting for a plain cookie, but made it last year and loved it. I’ll include it below in case you’re craving the extra touch of sweetness.
I have the perfect Halloween cake for you. Continue reading
Last month, I shared a recipe for lavender honey ice cream. It was such a delicious success that I wanted to make another flavor. Today, it’s honey cinnamon! Or is it cinnamon honey? Continue reading