• Mini Pavlovas

    Spring is in the air bbs! And to me, a quintessential spring dessert is pavlova. Pavlovas are meringue nests, either in mini or large form, and are typically filled with whipped cream, pastry cream, lemon curd, or fresh fruit. It can be adjusted based on what is fresh and in season, so there are practically endless possibilities. I feel like that is a running theme of this blog, desserts that can be customized to your liking, and I’m not mad about it. I encourage everyone to play around with flavors and combinations and find what works best for you, the fun is in the process! For these pavlovas, I borrowed…

  • Almond Bundt Cake with Candied Citrus Peels

    Since when is it April?? Literally where has the time gone? I’m all turned around and suddenly I’ll be 24 in a week? Yikes. But before I worry about that, I’m here to give you this life-changing recipe for an almond bundt cake so moist and so versatile that you may never need to make another cake again. Adapted from this recipe from Zoe Bakes, I tweaked a few little things and switched a blood orange glaze (I think they’re out of season now) with a lemon and orange one instead, similar to a frosting my grandma used to make when I was little. The combination of citrus and almond…

  • Classic Popovers

    Ooooooh you guys, I can’t believe I ever forgot about how good popovers are. They are literally so simple to make and you can eat them with dinner, with a cup of tea, or several at a time while they’re warm and crisp right out of the oven. I came across this recipe from Zoe Bakes and sprang into action, immediately ordering a popover pan from Amazon. Naturally because I’m me, the pan sat on my kitchen table for several days after arriving before I did anything about it, but goodness am I glad that I did. For those who are unfamiliar with popovers, they’re the lightest, puffiest little pastries,…