After a long, dreary winter, is there anything so refreshing as looking outside and seeing sunshine and colorful blooms around every corner? Even the dull gray sidewalks are dusted in pretty petal confetti! My food cravings are almost entirely driven by what’s in season around me; I’m the person jumping up and down at the market going, “yes! Strawberries/pumpkins/etc. are back! I’ve waited all year!” So it’s only natural that when spring flowers abound, I’m making plans for how best to eat them!
And I’ll happily eat just about any edible flower there is, including dandelions, which have an unfortunate reputation for being pesky, pointless weeds. But let me tell you, they’re anything but! Think of dandelion greens as a slightly milder friend of arugula. They’re tasty in salads, on pizzas and in smoothies, just like any other leafy green, and happen to be packed with vitamins. The flowers are a little more bitter, but totally edible, too!
If you’re not quite convinced, these sweet mini cakes, with Stash Organic Sunny Dandelion Root Tea-infused frosting are for you. They’re an extra palatable, tasty introduction to eating dandelions that I’m sure will make you a dandelion convert for life! I made a simple yellow sheet cake, cut out rounds and stacked them up to make cute mini cakes that are just the right size for 2-3 people. I won’t judge you if you eat a whole one yourself though, because they are frosted in the lightest, loveliest tea-infused buttercream, and it’s really hard to stop at one slice.
The tea has notes of chicory, cocoa shell, orange peel and vanilla in addition to the dandelion greens, so the resulting buttercream was a little herbal, floral and fruity, with just the right amount of sweetness. You’d be hard pressed to find mini cakes better suited to springtime, especially when you top them with fresh dandelion flowers!
Have you ever tried drinking a shrub? Wondering how that would work, what with all the leaves and pointy bits? Not to worry – I was mystified, too, when I first saw shrubs on a cocktail menu. Fortunately, I’m not suggesting you drink greenery! No, this kind of shrub is much tastier and goes down a whole lot more smoothly. Shrubs are a sweet-tart mixer made by letting fresh fruit sit in vinegar, then adding sugar to the infused vinegar and boiling it all down to a syrup that brings sweetness, acidity and a punch of flavor to your drinks. I love that since shrubs are so full of flavor, they don’t require extra juices, herbs or liqueurs to make them immensely satisfying and drinkable. This shrub, made with fresh blackberries and 
The choice of tea made all the difference here. This was my first time making a shrub with tea, and while I knew I wanted to use an herbal one, I didn’t think a mild tea like chamomile or lavender would stand up to vinegar. Enter minty licorice delight! This is a 
Happy weekend, everyone! I have a lot to be grateful for this weekend and I can’t help but share my excitement. First, it’s almost officially spring! Second, tomorrow is my birthday! I’m not that big on celebrating my own birthday – I’d never throw a real party because being the center of attention like that makes me want to slide under the table and hide. But I am excited about sharing a nice meal with my husband and parents. Oh and last but not least…we finally got a house!!! Our offer was accepted on an old craftsman bungalow not far from where we live now. It’s going to take years and a lot of elbow grease to restore it to its former beauty, but we’re looking forward to the adventure and can’t wait to dive in next month. Lots of DIY posts are on the way!
Back to springtime being just around the corner. These last few months, steeping and drinking tea has become a daily (okay, five times daily) habit. It started out of necessity – my apartment’s frigid temperatures make hot drinks mandatory – but has become a ritual I savor and want to continue as the seasons warm. So, I’ve been playing around with cold tea drinks, like this rose and honey tea latte that’s currently on repeat over here. I pour it over ice, which brings out subtle flavors that would be lost if it were served hot. I love rose, but only in small doses, and steeping rose buds in milk gives the latte a delicate flavor that’s floral but not overpoweringly so. It’s lightly sweetened with a spoonful of my dad’s raw blackberry honey that satisfies my sweet tooth and makes it a little fruity. I highly recommend picking up some raw, fruit-pollinated honey at a farmer’s market if you can – the extra bit of flavor makes all the difference.
Hello again, at long last! How I’ve missed you, dear readers, and how I’ve missed sharing on my little blog. The last month has been a whirlwind of house hunting, cat sitting and various work projects – including becoming a contributor over at 
I’ve been making these since high school, when the only other things I could make were cheesy pasta and PB&J’s. They’re wonderfully easy – you dip the bananas in melted chocolate, add toppings and freeze. I’ve made them with kids too, and it’s a lot of fun when you (the adult) do the dipping and the kiddos get to go crazy with sprinkles, crushed cookie bits and the like. These toppings are the grown up version: toasted coconut, for my coconut loving husband, simple yet decadent flaky sea salt, and a Greek-inspired one with dried rose petals and chopped pistachios from the Kosmas family orchard in Greece. Yes, I am that spoiled. Next time I’m going to try freeze dried fruit and tiny candied flowers. What would your ideal toppings be? 
As I write this post, I am trembling with excitement because P and I went house shopping today and stumbled across our dream home. Eeee!! I’m trying really, really hard not to get my hopes up about the house because everyone we know in Portland who’s bought a house recently has gone through several rejected offers before securing a home. Before we started this process we promised each other we wouldn’t get attached to any houses, but I just have a feeling about this place. I don’t believe in fate, but I do believe that sometimes things align in your life with perfect timing and you know when it’s happening because everything feels right. Do you know what I mean? It’s the same feeling I had when I met P and knew immediately that he was my person for life. Eeeeeee! Now that that’s out of my system, I’m brewing some herbal tea and cutting myself a piece of P’s leftover 
While we’re talking about cake, I’ve been meaning to share this super simple yet incredibly delicious blood orange olive oil cake. It’s airy and moist and not too sweet, with a citrusy zing and the prettiest pink glaze I ever did see. Since it’s made with olive oil instead of butter, the only fats it has are the wholesome, healthful kind. My mom came over and reluctantly tried some – she’s not much of a sweet tooth – and immediately asked for a second slice. Yesterday she called and asked me to make it for her birthday in June. It’s officially a winner! You’ll want to make this one before blood oranges disappear for the winter if you’re like me and you’re currently hooked on everything pink, but even after they’re gone this would be tasty with any regular orange, too. Let me know how it turns out if you try it!