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Sweets

Sourdough, Sweets

Sourdough Chocolate Chunk Cookies
Sweets

Rhubarb Fool
Florals, Sweets

Chamomile Tea Cake with Strawberry Cream Cheese Frosting
Sweets

Strawberry-Rhubarb Sweet Rolls with Orange Blossom Cream Cheese Glaze
Breakfast And Brunch, Sweets

Fluffy Blueberry Muffins
Florals, Sweets

Citrus Olive Oil Cake with Chamomile Syrup and Vanilla Bean Mascarpone
Sweets

Vanilla Bean & Orange Blossom Madeleines
Florals, Sweets

Jasmine Vanilla Mascarpone Cream
Sweets

Rhubarb Crumb Cake
Sweets

Earl Grey Madeleines with Raspberry Chocolate
Sweets

Mocha Cake with Salted Dark Chocolate Espresso Buttercream
Sweets

Blueberry & Black Tea Sweet Rolls
Sweets

Matcha & White Chocolate Cookies
Breakfast And Brunch, Snacks, Sweets

Earl Grey Loaf with Raspberry Glaze
Sweets

Almond Croissant Cookie
Breakfast And Brunch, Sweets

Matcha Sweet Rolls

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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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