The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
I'm a photographer and food blogger based in San Francisco, CA, currently at work on my first cookbook with Ten Speed, Vibrant. You can find me regularly at the Etsy blog and bonappetit.com.
The Year in Food has been featured on Saveur's Sites We Love, Refinery29, Food52 News, The Kitchn's Breakfast With a Blogger, Babble's Family Kitchen, Food News Journal, Gourmet Live and elsewhere.
All of the content on this website - the images, recipes and writing - is original content unless otherwise noted. All content is under copyright and may not be used without permission. Please email if interested; I'm generally happy to oblige.
I'm available for freelance work; you can find my portfolio here. Contact me at hello(at)theyearinfood(dot)com.
Category Archives: desserts
April 9, 2014
 Somewhere in junior high I took a class, something like Home Ec, where we learned how to cook. I don’t recall much except that the teacher was stern but kind, and imposed exacting rules around things like sifting flour (which I still don’t usually do), scraping the bowls clean with a spatula (which I now […] Dixya @ Food, Pleasure, and Health - April 9, 2014 - 11:14 am
i am not a baker at all and prefer flexibility of cooking as well. looking at these strawberries, i want a huge slice of this pancakes now. Laura - April 9, 2014 - 11:24 am
We had a really exacting type for home ec. too. She would loom over your shoulder during sewing-oriented classes (I made a fuzzy stuffed scottish terrier-ish dog for my final project–pretty badass), and specify the same sifting and scraping rules as yours. But! When we made “healthy” brownies with applesauce, we were all SO on board with her meticulous ways. I guess they just know. I’ve wanted to make something like this since the GKS crew posted it last year as well. Yours is so bright with the citrus–sounds like a great transitional and totally fancy breakfast. Crossing my fingers for you on those Saveur awards! :) Katrina @ WVS - April 9, 2014 - 11:25 am
Baked pancakes make me so happy. This is gorgeous, and looks so yummy! Lauren @ Dash of Soul - April 9, 2014 - 12:34 pm
These photos are so beautiful! Pinning! :) gomez - April 9, 2014 - 12:49 pm
Love. I want your book! I just ordered…. EL - April 9, 2014 - 1:14 pm
I have the same liking for “loose” recipes. So that might be why I love clafoutis and strawberry shortcake. I just experiment when I want the gluten free — generally with rice flour and oat bran. The oat bran seems to add a bit of texture/crunchiness without drying things out too much (although you have to be careful not to overdo it). I would think that a clafoutis would be pretty easy to make gluten free. Angela Brown - April 9, 2014 - 4:24 pm
I wish I had a good enough memory to recall what we made back in Home-Ec. I’m sure it was something awesome! Your pictures look incredible in this post. I’d love to know what kind of lens they were shot with. Just submitted my Saveur vote…wish you all the best! Can’t wait to check out your new book! Leslie - Definitely Not Martha - April 9, 2014 - 6:53 pm
I’m also much more of a cook than a baker. But puffed up oven pancakes are worth the exception. I’ve never tried making a gluten free one, but I love almond flour, and I love that you paired it with strawberry and orange. Laura @ Blogging Over Thyme - April 9, 2014 - 7:34 pm
Congratulations on Saveur! I am DEFINITELY more of a cook than a baker (although I did bake professionally for a bit). It comes a lot more naturally to me–and I enjoy the spontaneity that cooking can provide. Love the idea of a baked pancake! This would be perfect for company! cheri - April 9, 2014 - 9:53 pm
What a great recipe, perfect for a small crowd on a week-end! Kathryn - April 10, 2014 - 2:59 am
I think Home Ec teachers the world over must have had the same kind of training ; ) Love this breakfasty-brunch idea – it looks hearty yet light and a celebration of all that’s good about this time of year. David - April 10, 2014 - 3:21 am
I’d like it! Cara's Healthy Cravings - April 10, 2014 - 4:17 am
This would be a lovely option for an Easter brunch, thanks! Dan from Platter Talk - April 10, 2014 - 5:17 am
Love this post, you’ve got my vote. Kimberley - April 10, 2014 - 10:30 am
@Angela: thank you! I shoot almost everything with my 35 mm/1.4 lens, which I adore. Kasey - April 10, 2014 - 8:56 pm
These photos are SO beautiful Kimberley. I am so glad we had that impromptu little date today- you’re inspiring, lady. xo Angela Brown - April 11, 2014 - 8:18 am
Thanks for your response, Kim! Best of luck with Saveur…excited to see the results! Allyson - April 11, 2014 - 6:48 pm
Dutch baby- what a fantastic name. These look beautiful. I bet the almond flour imparts a lovely flavor. I’ll be putting these on my list of things to try. Best of luck with Saveur! Anne - April 13, 2014 - 10:12 am
I remember Home Ec class like it was yesterday. Partially because it was only last year. I got so annoyed about how precise the teacher was. Spoon and level the flour, don’t scoop. Sifting is VERY important. Don’t eat the cookie dough. Ugg… I love cooking but I disliked that class. How do they think cookbook authors (such as you) make recipes? sara - April 13, 2014 - 9:00 pm
I love dutch babies, love the almond twist! :)
February 13, 2014
 I’m making my way to Montana, my power state, my spirit animal, my place. I have always wanted to go there in the winter, to experience it outside of its easy summer glory. This year Montana is my valentine. I will bundle up, go snowshoeing, and bear witness to its winter splendor. I made some […] by Kimberley show hide 16 comments Katrina @ WVS - February 13, 2014 - 10:55 am
Your photography always brightens my day. These muffins look perfect! Ileana - February 13, 2014 - 12:44 pm
Still looking for my Montana. Have a great trip! And I feel the same way about buckwheat. Made some buckwheat waffles this past weekend. Perfect on a chilly morning. Grace - February 13, 2014 - 1:54 pm
I’m envious of your valentine! Montana is on my list of places to visit in the near future. I hope you share some of your favorite moments from the trip. As always, these muffins look so good! Kathryn - February 13, 2014 - 1:56 pm
I love this combination of heartiness from the buckwheat and juicy pear especially with those crunchy little cocoa nibs. Can’t wait to give these muffins a try. leela - February 14, 2014 - 3:44 pm
these look so tasty! will definitely give them a try. Jasmine - February 14, 2014 - 7:08 pm
These look delightful, Love the combo of flavours and your photos. kristie - February 15, 2014 - 4:38 pm
So beautiful! Your photos are inspiring! Eleanor - February 15, 2014 - 10:33 pm
My riff on these is in the oven as I type. In Australia it is summertime, but I still love the combination of buckwheat and chocolate. My version is with banana and pecans (and coconut oil in place of the butter for a dairy-intolerant version). Always love your posts Kimberley – so evocative and beautifully shot. Thanks! Eleanor - February 15, 2014 - 11:05 pm
PS. They came out deliciously even with all my tweaks, but just wanted to check, did you use any raising agent? cheri - February 16, 2014 - 1:43 pm
These look so good! Ashlae - February 17, 2014 - 8:58 pm
These muffins. That last picture. SWOON. I hope you enjoyed (err, are enjoying) your time in Montana. I’ve been dying to get there. Ashley - February 17, 2014 - 9:10 pm
I am all about muffins right now and these look excellent! Love the crunchy cacao nib addition. Carrie Rowe - February 18, 2014 - 2:58 pm
I hope you’re having a lovely trip!! The weather’s been all over the place lately, so who knows what you’ll get. I’m sure you have plenty to do and see while you’re here, but if you need any suggestions let me know :-) erin @ yummy supper - February 21, 2014 - 9:11 am
Kimberley, I love your valentine’s gift to yourself. Good for you for getting out of Dodge. Your Montana photos on Instagram are stunning! I hope you are breathing all of that beauty in. Alex - February 24, 2014 - 10:09 am
Great recipe “buckwheat muffins” I’d say they would go down nicely with a nice cup of tea. Thanks for sharing :) Jenny @ BAKE - March 7, 2014 - 11:56 pm
These photos are beautiful and your description is mouth watering
December 30, 2013
 Maybe the holiday magic is in the mess. I read this late on December 24th, and wished that I had read it earlier. Wished that I had been carrying it around with me throughout the month, reminding myself of this every damn time things got messy. Because it was a messy month. Christmas brings out […] by Kimberley show hide 20 comments Kathryn - December 30, 2013 - 12:21 pm
Such good words; it’s sometimes easy to lose sight of the magic when everything seems so stressful and manic. I’m glad you were able to enjoy the holidays in the end. This cake looks wonderful. Happy new year Kimberley! Eileen - December 30, 2013 - 12:57 pm
Just look at all those beautiful crispy almonds! This cake sounds like the perfect low-key yet delicious holiday treat. Katrina @ Warm Vanilla Sugar - December 30, 2013 - 1:08 pm
This cake is gorgeous! Love the cranberries in there! Christine - December 30, 2013 - 4:48 pm
I’m trying this out right now! Thank you so much for sharing the recipe! Do you happen to know what the best way to store this cake is, and how long it will last? sara forte - December 30, 2013 - 5:39 pm
I’ve been making my fair share of almond meal cakes around here.They feel SO much better in the tum than a wheat counterpart. This looks gorgeous and I regret I have not taken advantage of the cranberries at all. Glad you’re feeling better and a happy new year you, beautiful lady. Mimi - December 31, 2013 - 5:30 am
Beautiful! Joanna - December 31, 2013 - 5:33 am
What a beautiful post!!! I know sometimes life just get messy:) but the good things is, but it can always in order again ! Best, warm wishes for 2014! I also love the spiced cake( gingerbread spices are my favorite!). I will try the recipe later on, since I am taking a break from baking or mostly from eating the sweets for next few days!:) Ashley - December 31, 2013 - 7:10 am
I can relate so much to your words! This was quite a year for me, that I would definitely describe as messy. I’m trying to bring focus to the New Year and a better attitude at living *in* the mess instead of dwelling/worrying/stressing about it from outside. Hugs to you, lovely. xo p.s. This cake looks phenom! Kimberley - January 1, 2014 - 11:54 am
@Christine: You should be able to store it on the counter for a day or two. After that, the fridge is probably safest. ileana - January 2, 2014 - 4:56 pm
Beautiful cake. Glad you’re feeling better! xo p.s. I made your bourbon balls for a holiday brunch and they turned out wonderful. I toasted the pecans before blitzing them and rolling them in cocoa and all that other good stuff. Thanks again for the recipe. Can’t wait to make them again next December! Kasey - January 2, 2014 - 9:00 pm
Life’s kind of a mess, isn’t it? I felt similarly – I wanted so much to own this holiday. But it’s hard. I’m glad you had a bit of magic, and were taken care of. I look forward to seeing more of you in 2014 my friend. xo Christine - January 3, 2014 - 1:32 am
Thank you so much, Kimberley!!! :) Bob H - January 3, 2014 - 6:18 pm
It was a wonderful cake Kimberley! As was the day and our little celebration! Sini @ my blue&white kitchen - January 4, 2014 - 2:29 am
I feel you, girl. And this cake? Pure magic. I want to have a big serving of it right now. pat - January 4, 2014 - 9:02 am
is there any reason you do not offere a ‘PRINT” button so one could easily print off these delicious recipes? sara - January 4, 2014 - 6:32 pm
Yum! This looks DELICIOUS. Love love love. :) Perry @CavaCava - January 7, 2014 - 12:54 am
I never tasted a spiced cake in my whole life. I think it’s a contrast of the usual sweetness of a cake which make it more interesting. I hope I can have enough time to bake a spiced cake myself in the future. Thanks for the recipe though. Didi - January 7, 2014 - 1:56 am
I made this with dried cranberries (soaked) in stead of raw, because I didn’t want the sour taste and I thought it would be less crumbly. I also but in some vanilla and almond extract. Came out great, like a fruit cake you didn’t have to “ripen.” Next time, some nuts too, I think. Thanks for this great new breakfast cake! Here’s to a happy, messy year! Beautifood - January 7, 2014 - 4:54 pm
After all the candies I ate this holidays, I promised myself not to eat sweets that much…. but then I came here. Looks AWESOME! :) Irina - March 7, 2014 - 12:35 am
I just discovered your blog. A quick favorite…the photography, simplicity, and healthy recipes. How did I not find it earlier? I found it on saveur.com. I’m going to try this recipe…but with my date and fig purée. Ever tried subbing a puree for b. sugar?
June 18, 2013
 Guys. Hi! I can’t believe that the official start of summer is this weekend. I’m heading to the woods on a backpacking trip – where it’ll be hot and summery and full of bears and unbelievable views. Lots of bears + no electricity means no popsicles for me this weekend. I can hang with a […] by Kimberley show hide 21 comments Dan from Platter Talk - June 18, 2013 - 11:07 am
Great looking summer treat. Our big kid set and their dads will be sure to give these a test drive! Pamela @ Brooklyn Farm Girl - June 18, 2013 - 11:49 am
Love the idea of sweet + spice. Have a great adventure! Sasha - June 18, 2013 - 1:25 pm
I had a chili mango paleta in Mexico City and I still member how brilliant the combination of sweet mango and spicy chili tasted. I can’t wait to give this recipe a try! Happy summer! And happy backpacking! Maria - June 18, 2013 - 1:30 pm
one of my favorite flavor combinations, sweet & spicy! Beautiful photo, they look delicious. Jocelyn (Grandbaby Cakes) - June 18, 2013 - 2:36 pm
These are so gorgeous! In love! Nik@ABrownTable - June 19, 2013 - 8:27 am
The flavors sound unique and fun, beautiful photography as always! Traci Prendergast - June 19, 2013 - 9:39 am
Perfect timing – I have half a huge watermelon in the fridge & was looking for something to do with it. Where did you get your molds? (and do you like them?) Sandy - June 19, 2013 - 10:40 am
How inventive?! Can’t wait to try these. Kasey - June 19, 2013 - 9:36 pm
Stay safe among all those bears, K…Make sure there are plenty of popsicles to come home to :) xo Tracy | Peanutbutter and Onion - June 21, 2013 - 7:34 am
I love new popcycle recipes. These look so summery! Adam - June 21, 2013 - 2:02 pm
These sound delicious and I bet my kids would love them, perfect summertime snack! Thanks for sharing! Kiran @ KiranTarun.com - June 23, 2013 - 6:02 pm
Chili and lime watermelon pops?! Looks incredible! Helen - June 25, 2013 - 12:01 am
What a great idea for Popsicles, thank you Alise @ The Ranch Kitchen - June 25, 2013 - 5:09 pm
I have the molds ready for this! Thanks for sharing! Yum!!! Slobbering on the keyboard - June 30, 2013 - 4:54 am
Oh well, I might as well tell you what we do with watermelons. Slobbering on the keyboard - June 30, 2013 - 4:56 am
Uh…there’s a typo up there…I mean “your”. Kitchen Recipes - July 7, 2013 - 12:35 am
look perfect mouny - July 8, 2013 - 11:10 am
These look really good! I made some similar pops but with pineapple and they were delicious :) I’m going to definetley try your version too! Robyn Donaldson - July 29, 2013 - 5:43 pm
Yes, I am making these when I go back home to Atlanta where it is SO hot everyday, these treats will be easy to make. Camile Davenport - August 31, 2013 - 8:55 pm
Hi Kimberly, Wishing you all the best on your future endeavors and wherever the trail may take you. :) Best, Camile Davenport - August 31, 2013 - 8:59 pm
Hi Kimberly, Wishing you all the best in your endeavors and wherever the trail may take you. Best,
April 18, 2013
 At the beginning of the week, I submitted a first draft for the introduction of my cookbook. In it, I talk a little about my obsession and preoccupation with colors, and specifically, the colors of produce. Reading that gave my dad pause – he thinks that those words carry a negative connotation. He did, however, […] by Kimberley show hide 37 comments Kristen - April 18, 2013 - 1:02 pm
I bet it feels great to hand in that first draft! Lovely photos as usual. I’m extremely excited to give this a go over the weekend. I may or may not attempt the recipe with almond flour (I’ll let you know how it goes). :) Nicole - April 18, 2013 - 1:06 pm
Your little cakes look divine! What a beautiful way to use rhubarb. Your conversation with your dad reminds me of one I had with my dad a few years ago. I was referring to someone we both know is very particular as anal and my dad threw a fit! He had never heard it used in that context before and he was appalled that I would call someone that. Sure, it’s not the nicest word and I’m sure somebody has used it a time or two describe me :) I now hesitate to use it fearing that someone will react the way my normally even-tempered dad reacted, ha. It’s funny how when we hear expressions out and about that they become more normal. Can’t wait to get my hands on your book! Kathryn - April 18, 2013 - 1:08 pm
Yes! The tartness of rhubarb demands to be celebrated as these little breakfast cakes do. And I definitely understand the obsession, I’m right there with you. Maggie at Eat Boutique - April 18, 2013 - 1:13 pm
My favorite vegetable! xox Brian - April 18, 2013 - 1:14 pm
So many wonderful things happening on your end. Really thrilled for you! Ashlae - April 18, 2013 - 1:23 pm
Lady, I’m pretty sure this is your year! So excited for your book. And these little cakes (which I cannot wait to veganize). PS – do I get to meet you in Vegas?!? ;) Pamela @ Brooklyn Farm Girl - April 18, 2013 - 1:31 pm
Voted – love your blog. :) Congrats on the cookbook, I can’t wait to see it! tara - April 18, 2013 - 1:37 pm
OH MY GOODNESS, yes please. I love the conversation with your Dad. I had such ones with my grandmother. And I like that you care about things intensely, too. Annie - April 18, 2013 - 1:45 pm
Congratulations on the nomination. I am also preoccupied with rhubarb. Even though it’s still snowing in Minnesota I can’t wait to get my hands on some. Sweet or savory, I’ve done both. I’m craving a rhubarb custard pie and now these cakes. Cheers! Katrina @ Warm Vanilla Sugar - April 18, 2013 - 3:03 pm
These are gorgeous! Awesome recipe! Megan Gordon - April 18, 2013 - 4:44 pm
YES to breakfast cakes! Man these look divine. Basically anything with rhubarb … I can relate to this post, too. I find myself telling people that I’m “passionate about grains!” and there is really, truly so much enthusiasm behind it but it comes off as uber-dorky regardless of pretty much any crowd you’re in :) Maybe I’ll start saying I’m obsessed with them … then it sounds a little more scientific, or something. Talk soooooon. Sarah - April 18, 2013 - 6:26 pm
Congratulations on submitting your first draft manuscript!!!! That is squeee-worthy. Very exciting, and any time I see the words breakfast + cake together, I am bang up for a sample. these look delicious! Grace - April 18, 2013 - 7:41 pm
These look just perfect! I’m definitely going to make them this weekend. I last minute decided not to go to Omnivore last night. Shucks, sounds like it was an inspiring talk. Again, huge congratulation on your cookbook and your nomination. Just submitted my votes. Best of luck to you!! EL - April 18, 2013 - 8:49 pm
Maybe it’s a generation thing. I think you might be about 20 years younger than me and I also think of obsession as maybe not negative, but certainly not how I would want to describe my interest in something. My dictionary defines obsession as: ” an idea or thought that continually preoccupies or intrudes on a person’s mind : he was in the grip of an obsession he was powerless to resist.” Preoccupation is better and I would say that passion or passionate is best. I think what I don’t like about obsession is the sense that you absolutely can’t control your thoughts. Are you really like that? As for rhubarb, I have never liked it too sweet. In fact, when my mother showed me how to make rhubarb pie, she always beat and egg and spread it over the top of the pie. She said that because of the calcium oxolate, the pie can have a funny taste (maybe you know what I mean — where your tongue kind of feels furry) and the egg counteracts that. In addition, it makes it into more of a custard which is wonderful and eliminates the need for a ton of sugar or for strawberries (which I really don’t like with rhubarb). Now that I’ve seen your cakes, I am thinking that I might try rhubarb popovers. . . Laura - April 18, 2013 - 9:00 pm
Ha! There was just an article in the NY Times about how popular/common the word “obsession” has become. thelittleloaf - April 18, 2013 - 11:56 pm
Deborah’s book is AMAZING. I bought it for my Mum’s birthday and had to get my own copy because there were so many recipes I wanted to make. Sophia - April 19, 2013 - 1:41 am
What beautiful little cakes! I love the idea of pairing rhubarb and almond – sounds like the perfumed almonds are the perfect antidote to the tart rhubarb. And this sentence: ” There’s so much to consider: who first figured out that this slender, rosy stalk, whose taste is bracingly tart, was edible?” – I hear you! I have lost count of the number of times that I have wondered how so many things we take for granted came about – eating ripe fruit I can get (at least the aroma must have tempted someone to try mangos, strawberries etc). But cheese? How did that come about. Or bread, who thought about grinding wheat etc kernels and mix them with water and bake the result? I am equally astounded and grateful for everyone who has been here before us and dipped their fingers (quite literally) in all the produce there is to try so that we now just have to head to the market to fill our bags with the bounty of spring and summer (although it does make you wonder what other delicious treasures are out there that we just haven’t identified yet!). Ashley - April 19, 2013 - 8:13 am
I laughed a the comment from you dad and can see my dad saying the same thing. :) I must admit I love that word and use it frequently when talking about food. Congrats on submitting the first draft introduction. Cannot wait to see it all come together! I only started cooking with rhubarb last year and absolutely adore it. These almond cakes will be happening. p.s. best of luck with the Saveur nomination…well earned! Dan from Platter Talk - April 19, 2013 - 11:06 am
Lovely post, as always. Looking forward to indulging in fresh rhubarb with this idea, once spring decides to get serious! Thanks for the great post. sara - April 19, 2013 - 1:52 pm
Fantastic! These little cakes look super tasty…I LOVE rhubarb! Viktoria - April 19, 2013 - 9:18 pm
I love this post. I love the writing and the message. And this: “… love things, and I love them intensely. They preoccupy me.” gave me pause as I forgot for a moment that the words were about someone other than me. They fit me to a tee! Ginger - April 19, 2013 - 10:49 pm
Yes! Springtime is here and my rhubarb is gearing up. What’s more, your gluten-free recipe is perfectly timed for my current cooking adventures. Can’t wait… Ai - April 21, 2013 - 2:11 pm
Yum!! I’ve never cooked rhubarb even though I LOVE rhubarb. These cakes look really tasty! Nik@ABrownTable - April 22, 2013 - 9:13 am
I love the second and last photographs! The rhubarb with almonds sounds and looks delicious! Kate - April 22, 2013 - 1:26 pm
I agree, rhubarb is at its best when it’s allowed to be tart. The first thing I do with rhubarb every spring is cook it down with just a little sugar or maple syrup and eat it for breakfast with plain yogurt. I’m going to have to make these. I make lots of rhubarb pies and crumbles but I’ve never thought to put rhubarb in a cake. Kathryne - April 22, 2013 - 6:34 pm
Your passion shines through in all that you do, Kimberley! I love it. I’m glad I’m not the only one who is obsessed with vegetables, too. These little cakes look like delicious spring treats. Bob Hasselbrink - April 23, 2013 - 1:55 pm
Aha, using me as a foil again! Love you! Dad Kasey - April 23, 2013 - 9:20 pm
Clearly, we were meant to be friends because my life is a series of obsessions. Congrats on the 1st rev! xoxo Hezra - April 25, 2013 - 12:13 pm
Just couldn’t resist bringing home a big stash of rhubarb yesterday. Fixing on making a compote that I can eat around the clock and the kids and hubby can spoon over their vanilla ice cream. This recipe looks very tempting! Will set aside some stalks and give it a try! Sadly no cute molds in the household (unless we are talking about the ones in the way back of the vegetable drawer…) Carole - April 25, 2013 - 2:38 pm
Carole’s Chatter is collecting links using rhubarb today. This is a nice one. I do hope you pop over and link in. Cheers sarah - April 29, 2013 - 7:40 pm
I know exactly what you mean! I get so stuck on certain things. The last two weeks has been rhubarb and raspberries. Everything can be made with those ingredients! I can’t stop envisioning recipes with them. I love these little cakes! They are perfect. Ole @cookingbrains - April 30, 2013 - 10:39 am
It’s funny, I never thought about obsessions as something negative, especially when it comes to food :-D Sure it is distracting to have your head constantly filled with thoughts about this one dish and one dish only, but in contrast to most other obsessions it is ever so rewarding. Courtney - May 2, 2013 - 11:49 am
I COMPLETELY understand the obsession with color. It permeates every aspect of life, so why not love it and obsess over it? I so wish rhubarb was grown in my area so I could make these! I’m always sad this time of year because we never have any at the market. Perhaps I’ll just sub in some tart berries. J.S. @ Sun Diego Eats - May 3, 2013 - 1:49 pm
I think adding dried strawberries to this would be magical :) Jocelyn (Grandbaby Cakes) - May 30, 2013 - 8:01 am
These cute breakfast cakes are just so perfect! Better than muffins! Brian S. - June 12, 2013 - 1:24 pm
These look delicious! I love rhubarb but I haven’t cooked with it in a long time, I might have to try out this recipe, Thanks for sharing! cucee sprouts - October 17, 2013 - 11:36 am
I tried this with my home-made vanilla – loved it. Have you tried making vanilla? I just posted a REALLY simple recipe on my blog http://cuceesprouts.com/2013/10/homemade-vanilla-extract/ |
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