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Ice Cream

Ice Cream, Sweets

Black Currant Ice Cream
Ice Cream, Sweets

Boysenberry Ice Cream
Ice Cream, Sweets

Peach Leaf Ice Cream
Ice Cream, Sweets

Chamomile Ice Cream
Ice Cream, Sweets

Matcha Ice Cream
Ice Cream, Sweets

Nettle & Wild Blackberry Baked Alaska
Florals, Ice Cream, Sweets

Lilac Ice Cream
Ice Cream, Sweets

Raw Nettle Ice Cream
Ice Cream, Sweets

Toasted Fig Leaf Ice Cream
Ice Cream, Sweets

Sorrel Buttermilk Ice Cream
Ice Cream, Sweets

Earl Grey Chocolate Chip Ice Cream
Ice Cream, Sweets

Matcha Strawberry Swirl Ice Cream
Ice Cream, Sweets

Blackberry Chevre Ice Cream
Ice Cream, Sweets

Berry Cheesecake Cottage Cheese Ice Cream
Ice Cream, Sweets

Cookie Monster Ice Cream
Ice Cream, Snacks, Sweets

Orange Creamsicle Pops

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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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