Strawberry Gingerbread Dutch Baby with Vanilla Crème Fraîche + A Croatia Workshop!

Strawberry Gingerbread Dutch Baby + A Croatia Workshop!

Hey there! I’m back on U.S. soil after two eventful and amazing weeks in Iceland and Sweden. The past month has just been a complete blur. One minute we were saying farewell to all our Cape Cod workshop attendees, and then it seemed like I blinked and found myself in the Reykjavik airport, semi-delirious from a sleepless red-eye flight and so thankful to have found Eva within five seconds of exiting Customs. I blinked again and we were laughing and eating with a wonderful group of ladies on the shore of a beautiful lake in the Swedish countryside, and then in a flash I was home in Vermont. I can’t wait to share all of those adventures with you guys in the near future. But first, it’s time for berry-filled dutch babies and details about another upcoming workshop!

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Honey-Rhubarb Pisco Sour

Honey-Rhubarb Pisco Sour

We’re finally starting to see signs of spring here in Vermont. All the snow is gone, there’s one lone tulip in my garden, and my downstairs neighbor and I had our first porch beers of 2015. It’s currently rainy and chilly, but I’ll happily take it after our never-ending winter of ice and snow and grossness. I wanted to be excited for spring when the asparagus started showing up, but that’s kind of hard to do while you’re wearing a winter coat and still craving soup. But last week there was rhubarb and tons of pretty pastel-colored flowers at the store, and it finally felt like spring to me. It seemed appropriate to celebrate with some drinks.

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Chickpea & Pomegranate Dip + Tasty Pitta Chips

Chickpea & Pomegranate Dip + Tasty Pitta Chips, from the Top With Cinnamon cookbook

Oh, life. How do you manage to be both crazy and awesome simultaneously? I have spent the past several weeks as a ball of excitement and anxiety. Perhaps because I’ve grown too used to cushy freelance life, so when I actually have to do big, out-of-the-ordinary things, all I want is for a fainting couch to appear in my room and a mint julep to materialize in my hand. (And also for my room to be a completely different room. One with a view of something that isn’t a city street, and that doesn’t contain what appears to be the remnants of a bomb made of dishes, clothes, and cardboard boxes.) Or perhaps it’s because I said “yes” to a lot of things all at once. Yes to shoots in the days preceeding and following the workshop Eva and I hosted in upstate NY. Yes to cutting my avocado food/prop sourcing time down to one absolutely insane day so I could spend a couple days in the Adirondacks instead (worth it). Oh and my birthday happened somewhere amidst all of that? Interesting.

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Apple Cider & Salted Caramel Crème Fraîche Coffee Cake

Apple Cider & Salted Caramel Crème Fraîche Coffee Cake

So I know Thanksgiving is right around the corner, and pretty much all we can think about is what we forgot to get from the store. (I forgot chestnuts. Ugh.)

But look on the bright side: If, like me, you have to brave the madness that is last-minute Thanksgiving shopping, you can at least grab all the ingredients to make this coffee cake too. I know it might not really have a place amidst all the pies, but it deserves a place somewhere, because it’s ridiculously delicious. Whip it up on Friday morning so your family doesn’t eat turkey sandwiches for breakfast. Or file it away for a quieter occasion, when you can eat half of it with no relatives around to judge you. Just promise me that, at some point in time, you will make and eat this. Please.

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A Better Method: Cold-Process Infused Simple Syrups

A Better Method: Cold-Process Infused Simple Syrups

Whoopsie, I disappeared for a little bit there! It seems that a weekend of baking and peddling treats makes me not want to think about food for a good stretch of time. But now that I’m back, I’d like to talk to you about something I started experimenting with a couple months ago. Something that kind of revolutionized my approach to creating simple syrup infusions.

It all started back in July, when I began making this shrub. I’d combined the fruit and sugar, let it sit, then macerated and covered it, as per ushe. As I walked by the plastic wrap–covered bowl a couple hours later, I looked at it and thought, “huh, it looks like a lot of that sugar has dissolved into syrup already.”

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