Cinnamon Sugar Oat Muffins

Cinnamon Sugar Oat Muffins. Nutmeg-kissed oat flour muffins rolled in cinnamon and sugar. Like donuts, without the frying hassle. So good. Gluten free. From Blossom to Stem | Because Delicious |

We’re about to embark on the marathon of holiday festivities that span of weeks from Thanksgiving to New Year’s Day, which is, for most of us, the busiest time of the year. I love Thanksgiving. When I was a kid, I always thought Christmas was where it was at. (Because PRESENTS!!!) But as an adult, I’ve […]

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Toronto Cocktail

The Toronto. A riff on the classic Old Fashioned with rye, simple syrup, and a judicious amount of Fernet Branca. Not for the faint of heart. From Blossom to Stem | Because Delicious |

I don’t remember exactly when I first learned about Fernet-Branca. But somehow, perhaps four or five years ago, a bottle of it found its way into our liquor cabinet, and for a long while after that I didn’t quite know what to make of it. It’s a beast of an amaro, an aggressively herbaceous Italian […]

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Pisco Sour

Pisco Sour. A frothy citrusy classic cocktail. From Blossom to Stem | Because Delicious |

Let’s talk about shaking and stirring for a minute. What’s the difference? Shaking is a better way of emulsifying different kinds of liquids. Usually, cocktails that include citrus or muddled herbs or fruit or pretty much any non-alcoholic ingredients are shaken. (Exceptions to that include carbonated ingredients like ginger ale which are usually poured on […]

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Pumpkin Tea Cake

Pumpkin Tea Cake. A simple, moist, generously spiced pumpkin cake that's perfect for fall. From Blossom to Stem | Because Delicious |

We’ve reached an odd place with pumpkin-spice flavored products. It’s a flavor that’s become absurdly ubiquitous during the months of October and November. It’s not just the notorious Starbucks’ lattes, but also the Pringles and the beef jerky and the Peeps. Clearly, the flavor is popular, but it has also become, in recent years, a perennial object […]

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