Aromatic spirits and ripe fruit are paired in a refreshing frozen dessert, just in time for fall.
Freelancer Moriah VanVleet is the voice behind butter, sugar, flowers, a blog she started in 2011 to showcase her original (and often unusual) dessert recipes. Her creations have since been mentioned by the New York Times Diner’s Journal, the Huffington Post, Buzz Feed, Today.com and more. She enjoys living and working in the East Bay.
Recipe: Green artichoke cake
This luscious, earthy spiced cake will please those who like the flavor of carrot cake. The artichokes give it a surprising dark green hue.
Recipe: Purple potato cupcakes with molasses cream cheese frosting
Purple potatoes add an earthy flavor to these decadent spiced cupcakes with a rich, velvety frosting.
Recipe: Easy oatmeal cookies
This recipe is both forgiving and flexible (two qualities we could all use right now).
Recipe: Blood orange poppy seed cake
The tangy citrus flavor in this light, vibrant cake is balanced with warm vanilla and toasty poppy seeds.
Recipe: Frosted fig torte
This simple, rustic recipe featuring fresh figs, aromatic spices and a decadent cream cheese frosting will fill your kitchen with sweet autumn aromas.
Recipe: White peach Campari sorbet
This refreshing herbal sorbet is a nod to Campari and soda with a twist.
Recipe: Sweet almond cherry bars
These tempting cookie bars flavored with fresh cherries, almond paste, orange and vanilla will make you wish cherry season was all year long.
Recipe: Kumquat skillet cake with whiskey and mascarpone
The sweet, tart and tangy citrus in this rustic skillet cake is balanced by silky mascarpone cheese, toasty almond meal and warming whiskey.
Recipe: Herbes de Provence shortbread cookies with lemon curd filling
Herbes de Provence are sweet-friendly, with a convenient absence of things like garlic and onion. This recipe showcases them in a cookie with a crisp but tender crumb and a satisfying balance of salt.
Recipe: Lemon apple skillet cake
This lemon cornmeal cake, draped with a layer of tart apple slices and speckled with fruity, bittersweet pink peppercorns, makes for a symphony of flavors.
Recipe: Rhubarb Rye Shortbread
Tart and tangy rhubarb and a sweet orange glaze top these bite-size rye shortbread cookies.