Icebox cakes are sort of the less fussy cousin of of Trifles and Charlottes. These quick desserts lean on store-bought graham crackers for their structure. For the filling, we lean on our Blueberry Ginger Sauce for some big, beautiful berry sweetness. Cool, refreshing plus it’s prepped ahead of time. What’s not to love?
Soft and chewy, these bars are a great way to put our Gingerbread Blend and Maple Extract to work. These bars are a holiday baking must. And we’ve been known to enjoy them all year long! We added a sprinkling of Crystallized Ginger for a pretty finish. Make these for dessert. Enjoy the leftovers with...
This gingery, pear-studded cranberry sauce gets a fun spiced twist from Garam Masala. The bright, tart cranberries mellow in the sweetness from the pears. Be sure to make this one a few days ahead. The rest in the fridge helps all the flavors marry.
While Louisiana’s blueberry season is short and sweet, it’s worth marking your calendar to get your hands on some of these baby blues. From U-pick farms to the Red Stick Farmer’s Market, be sure you grab all you can in those early summer weeks. Eat your fill, then tuck some away in the freezer. Frozen...
This compote might be quick and easy on the front end, but it's rich and complex on the spoon.
A galette is a free-form pie of sorts that’s perfectly suited for those of us (like store owner Anne) who aren’t proficient when it comes to pastry. These little fruit-filled, ginger studded desserts come together quickly and are proven crowd pleasers. We add in both Vanilla and Almond extracts to coax every bit of sweet...
This recipe is from our friend and blogger Theresa over at Outlander Kitchen. Theresa is from the tiny island of Pender, B.C. The recipe is entitled Ginger Biscuits, but since around these parts a biscuit is what’s eaten at breakfast with butter and jelly, we reworked the recipe name. Here’s how she describes these goodies: “soft cake-like...