Why just drink eggnog when you can eat it too? Moriah VanVleet shares her recipe for a spicy, sweet cake rich with the tastes of the season.
Moriah VanVleet
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.
Posted inNosh
Tea and sympathy cake
When Moriah VanVleet discovered a delicious local Earl Grey tea, fragrant with bergamot and speckled with tiny flower petals, she couldn’t resist turning it into a dessert.
