Recipes
Poudre Douce Almond Cake
10 min
Poudre Douce, or "sweet powder," is a delightfully simple mix of sugar and spice handed down from Medieval and Renaissance cookery. This almond cake is a perfect way to try it. The texture of this cake is fluffy, light, and buttery with chewy edges. You can enjoy the cake simply for the texture and spicing or garnish it with fresh stone fruit, berries, or cream.Want a gluten-free option? No problem! Use an all purpose gluten-free flour and the cake will transform from a fluffier cake into a blondie like consistency. Equally delicious.
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Rhubarb Rugelach
1 hr
This recipe is a true keeper, with a surprisingly easy-to-make dough that relies on the magic of whipped butter and cream cheese. While the soft dough chills, prepare a luscious jam with a classic pairing of strawberries and rhubarb. Cook it down to the perfect consistency, ready to be spread and rolled between the dough. For a tantalizing twist, we chose the concentrated flavor of ginger and added a secret ingredient — mace. This lighter and peppery spice complements the tangy fruit, enhances the lemon zest, and fills the jam with a sweet and aromatic spice allure. Get ready to savor each bite of these heavenly treats.
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Madras Butterscotchies
10 min
Are you a butterscotch fan?! Buttery and golden these cookies offer a unique flavor combination. Spiced with our bestselling Madras South Indian Curry, these cookies boast flavor that is full of classic baking spices like cardamom, ginger and cinnamon, along with an earthy richness from turmeric and little pops of pepper. The turmeric also adds an appealing hint of golden color. The savory elements in the spice balance the butterscotch to make a cookie that is not too sweet. The oatmeal and creamy cashews keep these cookies moist, perfect for gift giving. This recipe makes a big batch of crowd pleasing cookies, perfect for a cookie exchange or group gathering.
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Sweet Tea Moon Pies
40 min
Get ready to celebrate Pie Day on 3.14 with Sweet Tea Moon Pies! Inspired by our Southern roots, this recipe is steeped in childhood nostalgia. For those of you who've never had the pleasure, Moon Pies are a graham cracker cookie sandwich filled with marshmallow and dipped in chocolate. What more could one ask for? This treat is heaven for any sweet tooth and has been a down home signature treat since 1917. For this batch, we added lemon zest to the cookie and flavored the marshmallow fluff with Irish Breakfast Tea, giving the Moon Pies the bold malty flavor of a Southern sweet tea with a twist.
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Grandma's Applesauce Fruitcake
This recipe has been in our family for decades. The base of this Applesauce Cake is extremely versatile and can be modified to any taste. We decided to add candied orange, dried cherries and Gingerbread Spice. This will have any fruitcake-hater second guessing themselves. We've seen it happen many times at the dinner table! This fruitcake is a staple in our household during the holiday season and sporadically throughout the year. Half the fun of cooking and baking is getting creative, so make a few tweaks where wanted and have fun with it!
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Blueberry Butterfly Pea Flower Muffins
Who doesn't love a mini muffin? Sometimes we need the perfect little bite with our morning cup of coffee or a tasty snack to keep us going. These darling muffins are just the thing. They get their sky blue color from Butterfly Pea Flowers. We opted to make these gluten-free for everyone's enjoyment. Little pops of sweet blueberries complement the muffins' excellent green tea-like flavor. They're really enjoyable and won't weigh you down like a traditional muffin would. Bake a batch and enjoy them throughout the week — they'll keep moist and delicious. We love using Butterfly Pea Flower as an all natural food dye! Check out our Galaxy Pops and Butterfly Horchata recipes for more blue beauties.
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Caribbean Pineapple Upside Down Cake
Pineapple upside down cake has been a cherished dessert for generations, with fond memories going back before the 1950's. We decided it was about time to give the recipe a bit of a facelift while still keeping true to the its roots. What we ended up with is a cake that's fruity, bold, and more flavorful than ever. A melody of allspice and bay leaves give this upside down cake a vibrant Caribbean flair, although the true star of the show here is long pepper. The pine cone-shaped spice is gingery and has notes of cardamom and black pepper. This flavor in the gooey caramel at the bottom layer of this cake is simply other-worldly. Buttery, fluffy, fruity, spicey — this is everything you'd want wrapped up in one drool-worthy dessert!
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Pink Pepper Cardamom Bars
Rhubarb is a perfect flavor combination with strawberries. To jazz it up, we added spices! Piney Cardamom Seed and lime zest accent and elevate the fruit base. Crunchy walnuts add texture and to the oat crumb topping and Pink Peppercorn give a tingly pop of flavor. These fragrant bars are citrusy and have fruity sour layers, and the spices really bring something new to the table.Rhubarb and strawberries are delightful in these bars, but you can try other fruits and berries too, like raspberries, blackberries or blueberries. The recipe is endlessly adaptable. If you're feeling decadent, top the bars with whipped cream!
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Grandma's Lemon Wedges
You can never have too many lemon bar recipes, but this one is the only one that you need. This was my Grandma's recipe, and the stains on the recipe card are a testament to how often it's been made. Most lemon bars are made too sweet to cut the tartness of the lemon, but the addition of the glaze in this recipe balances out the sweet and tart lemon flavor perfectly. Sometimes I add poppy seeds to the shortbread crust or sprinkle sumac on top just for fun. These can be made in a square pan and cut into bars, but look pretty cut in wedges too. Make these and I'm sure that they will disappear as quickly as they always did in our home.
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