Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.
Last month, I went on a 'ima buy all the fancy booze things online and make me a proper bar for the holidays' spree, and in my search, I found this Jack Rudy Cocktail Co. 17fl oz hand crafted in the South, bottle of the best dang tonic I have ever tasted. People, if you like gin and tonic, you need to order a bottle pronto, because it is a game changer.
Prairie Spirits graciously sent me home with a bottle of their gin, handcrafted with a herbal blend of coriander, angelica, lemon, cassia, and juniper. The drink I am sharing today is pretty high on my list of grown-up drinks. It's a 'signature cocktail' from the historic '21' Club in Manhattan, a classy spot, which on a side note, was originally a speakeasy during Prohibition named Jack and Charlie's.
I love mulled wine this time of year. It feels like the grown-up version of hot chocolate, although I've seen some pretty good looking baileys hot chocolate recipes on Pinterest. There's something so soothing about a simmering pot of mulled wine on the stove, the smell of cinnamon and cloves - it warms my heart.
