We are here for all the king cake things. Lattes, smoothies, milkshakes, cookies, oh and tea (ahem, it’s right here.) We love the tradition and love when tradition takes some delicious twists and turns. Like this bread pudding! This is one of those “why didn’t we think of that moments” because king cake is the...
Here’s an instance where being super flaky is a really, really good thing! We quadruple this recipe and wrap individual disks in plastic wrap and slip them into freezer-safe zip-top bags. Once stacked in the freezer, it’s off to the holiday baking races! Use this crust for our Two layered Pumpkin Cheesecake Pie, Chinese Five...
This crispy, buttery oatmeal cookie is studded with white chocolate and then topped with just a pinch of flaky salt. We always recommend pairing extracts when baking. Here we use our Pure Vanilla Extract and Hazelnut Flavor. It’s all topped off with a smattering of Fleur de Sel for a salty, crunchy, sweet bite.
Make use of the abundance of seasonal fruit with our convenient, fully-spiced Crisp and Cobbler Mixes. We can’t get enough of fall apples and our convenient cobbler mixes are the perfect way to deliver a scrumptious taste of autumn to the table. We are partial to our Chai Cobbler Mix for apples. Just add butter, milk...
Olive oil on ice cream? Stay with us! It’s all about contrast. Savory Extra Virgin Olive Oil makes the perfect topping for sweet, creamy ice cream. Even though they are both composed of fat, the mouthfeel is completely different. Plus, the peppery, pleasantly bitter flavor of the olive oil balances the milky ice cream. A...
On Season 4 of our podcast Smidgen, Anne took on cooking questions, probs, conundrums and curiosities from customers. Longtime customer Connie posed a very important question about baking for a family member with Celiac, specifically: how does one make a gluten-free birthday cake? To get the answer, we talked with Kelly from Celiac Chicks, and...
This almond cake is a mainstay in our uber popular Jams & Jellies class. We serve this with one of Ashley Andermann’s jams from her tremendous Grinning Jupiter line of products. We love this delicate cake with its nice, moist crumb with raspberry preserves, but a compote, jam or fresh berries would be delicious. Adapted...
As soon as we saw these in Bon Appetit, we knew we had to make them ourselves! The sweet cream = coconut, the little hit of salt, the decorating possibilities – what’s not to love? We added to the cardamom essence by bringing in our British Cake Spice. The combo of warm spices work perfectly...
Margaritas are a fun cocktail, and what’s more fun than a cupcake? We love the fun factor of these light, fluffy and bright lime cupcakes, complete with a sprinkle of salt. They’re easy, too! We employ grocery-store frosting – remember, Ina Garten assures that “store bought is fine” – and add in a few tricks...
Strawberry Shortcake. Those two words just make us smile. What a perfect dessert to enjoy with tea. With that, we thought, how about we make the dessert with tea? Enter our Italian Blood Orange Tea. We steeped it, sweetened it and used it to soak the sliced berries to coax out the juices. The honey-sweet...