It’s often assumed that since I enjoy baking, I must be patient by nature – to which I always laugh – nothing could be further from the truth. I enjoy baking, because I enjoy eating it! And baking for others is one of my favorite ways to show I care. If you’ve followed along for any amount of time you’ll know that my baking is usually quite simple. Every so often I’ll come across something that inspires me, despite it’s complexity. That’s exactly what happened with this Elevated Rhubarb Tart.
Spring is most definitely in the air and while us Calgarians know better than to get overly excited in early April (it can snow well into May around here), I’m letting the joy and energy of Spring take over just a little. And what better way to celebrate than by baking!
When I think of Spring flavours, the first to come to mind is the bright, freshness of lemons. So that’s what I’m turning to for my Spring and Easter baking with a classic Lemon Tart. Gently sweetened and just tart enough (sans pucker), I think you’re going to love it.
When you think of St. Patrick’s Day you probably think of one of two things … the colour green or beer; since green beer is a thing at this time of year – perhaps you’re only thinking of one thing 😉 This year, I thought I would forgo the green food coloring and opt for a play on a classic, the Irish Coffee. Soft and chewy, these Irish Coffee Blondies are infused with classic flavours in two ways – ground coffee in the batter and Irish whiskey in the sugar glaze. Fresh ground coffee is best for the flavour, so if you have only ever used instant, you can check out some more information on grinding coffee from Mommysmemorandum or somewhere similar. The perfect sweet treat for the holiday. Enjoy!
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