Pumpkin desserts are one of those American things that seem to boggle people in other countries who haven’t grown up eating them every October, November, and December. I’ve probably told this story before on here but when my dad was in his early 20s and traveling through Europe, staying with Servas (an awesome international network of hosts + travelers!) families and picking up odd jobs to fund his next step, he stayed with a family in Sweden who had (not surprisingly) never tried an American pumpkin pie. So, being the guest that loves cultural exchange (as both of my parents are), my dad went searching through markets and grocery stores…
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Gluten Free Pumpkin Swiss Roll with Pumpkin Spice Gold Milk
This year has been a YEAR already and we’re still a few months away from the dawn of a new one. But this year has also had it’s positive notes – one of which is meeting kindred spirits through baking, both in the activism sphere that allows us to connect and pursue justice and change, and others that focus on bettering our craft and collaborating in new ways that challenge us. We’ve been lucky enough to forge friendships with many new folks, including Erin Creeks of Basil and Beauty who embarked on a food photography journey around the beginning of the shut down and created marvelous dishes, desserts, drinks, smudge…
