Pumpkin Bars! I’m in love. I came up with this on the fly, wanting something super delish and ultra-pumpkin. The goal: pairing two incredible flavors and textures: butter shortbread and pumpkin pie custard. I’m sharing this recipe with the gluten-free option. These pumpkin bars are so good, they’re actually Thanksgiving-good.
Mili’s blog
My favorite chocolate cake is made with zucchini.
My all-time favorite chocolate cake is made with zucchini. It sounds crazy, but this is my truth! I’m happy to share my beloved Chocolate Zucchini Cake recipe with you, and offer details to make it the old fashioned way, and with ingredient switch-outs for vegan and/or gluten free.
late-summer sunset arrangement
It was totally quiet at home when my Friday was coming to a close. I opened the shutters and the window all the way, so there was a nice breeze whispering through, and the only the light coming into the room was from the sun starting the set. I was at peace. At the same time, I was super excited to finally get my hands on the extra flowers I swooped up, to arrange just for fun, and just for me.
how to make baked alaska – ice cream cake
It’s hot, so let’s make something cool. It’s time to take cake and ice cream to another level, and make my favorite dessert using ‘left overs.’ I’m going to tell you about one of the easiest and most beautifully-awesome ways to put it together: Baked Alaska.
Mallory and Sebastian’s desserts at Ethereal
IIt was a joy to work with Mallory and Sebastian for their summer-wedding dessert tables and cutting-cake, set at Ethereal Open Air Resort in Escondido, California. I had the honor of catering small-batch desserts made with meticulous care and fresh details for their guests to enjoy.