Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Apricot
Coconuty, cardamom spiced rice pudding that’s sweet, rich, and creamy and with chopped dried dates and apricots dotted throughout, you experience different flavors in every bite.
My Apricot Pistachio no-churn ice cream is more of a grown up frozen custard – not too sweet, with a hint of spicy heat from candied ginger. Juices from the apricots are whipped in to the base, then it’s swirled with loads of buttery pistachios and chopped fresh apricots so there’s a bountiful mix of flavors in every creamy spoonful.
Here’s a perfectly sized little Apricot Ginger Upside Down Cake designed for those days when you have cake cravings but don’t want to end up with a bunch of leftovers staring at you all week. This 6-inch number is crowned with a pinwheel of caramelized apricot slices and hidden diced candied ginger for that surprise bit of sweet heat when you take your first bite. The brown sugar and buttermilk cake has a melt-in-your-mouth texture, and is sweet and tart and spicy and fruity all at once.
These easy, almost no-bake apricot almond granola bars are everything I wish the store bought varieties were: nutty, chewy, full of fruit and flavor. And with no refined sugar it’s even a healthy-ish snack. The light sprinkling of dark chocolate on top really brings out the apricot and ties it all together.
An ancient Arab cookie made of rose water and cardamom shortbread filled with sweet pistachio and apricot. These cookies are defined by their beautiful pattern that indicates the type of filling inside.
