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Condiments

Breakfast And Brunch, Condiments

Peach Leaf Jam
Condiments, Snacks

Stone Fruit & Fig Leaf Jam
Breakfast And Brunch, Condiments

Whipped Strawberry Butter
Condiments, Florals, Sweets

Lilac Honey
Condiments, Sweets

Whipped Yogurt Cream
Condiments, Florals, Snacks, Sweets

Honey Lavender Marshmallows
Condiments, Florals, Salads

Pansey Vinaigrette
Condiments, Sweets

Fig Leaf Powder & Sugar
Condiments, Snacks

Nettle and Borage Cream Cheese
Condiments, Snacks

Quick Pickled Radish
Condiments

Nettle Butter
Condiments, Snacks

Small Batch Rhubarb Jam
Condiments, Snacks

Goat Cheese with Honey and Flowers
Condiments, Drinks

Chaga Infused Maple Syrup
Condiments, Sweets

Whipped Lemon Curd
Condiments

Homemade Pumpkin and Squash Puree

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Sticky date muffins from the archives 🤍 They’re th

Sticky date muffins from the archives 🤍 They’re the most loved recipe on the blog, and my favorite muffin too. You can make them with all-purpose flour and brown sugar, but I usually make mine with bolted spelt and coconut sugar.

Butter & cheese moments by @goldieatsea

Butter & cheese moments by @goldieatsea

Late summer chili, warm with cinnamon and spiced w

Late summer chili, warm with cinnamon and spiced with chipotle. It’s an old recipe I make every year, from the first sweet corn to the very last 🤍

Ballard Cottage on Super 8 🤍

Ballard Cottage on Super 8 🤍

Brown sugar chiffon, fig leaf custard, pluot jam a

Brown sugar chiffon, fig leaf custard, pluot jam and vanilla bean Swiss buttercream 🕊️ the last bits of summer with some cozier flavors for fall

I’ll be looking back at this one for a long time 🍂

I’ll be looking back at this one for a long time 🍂

Vanilla bean rice pudding 🤍

Vanilla bean rice pudding 🤍

Hot milk cake layered with vanilla bean mascarpone

Hot milk cake layered with vanilla bean mascarpone cream 🤍 The mascarpone is a forever favorite in my kitchen, so I’m sharing the recipe below.

Vanilla Bean Mascarpone Cream

1 cup (250 g) mascarpone, at room temperature Seeds from a vanilla bean pod 1/3 cup (40 g) powdered sugar, sifted 1 1/4 cup (300 ml) heavy cream, cold from the fridge Pinch of salt

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the mascarpone, vanilla bean, powdered sugar and salt together until smooth.
2. Pour in the cold cream and whip until medium peaks form. The cream should be light and billowy. Use right away, or keep it in the fridge until you’re ready to assemble.

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