I love the flavor of Cardamom so when I saw this recipe in “Bountiful”, a beautiful cookbook by Todd Porter and Diane Cu, I had to try it.  Sometimes you want something just a bit sweet, not too sweet, and not a large portion… maybe a little something with your afternoon tea.  This is that something!



• 1 cup flour
• 1 tsp baking powder
• ½ tsp cardamom
• ½ teaspoon of aniseed
• Pinch of kosher salt
• ½ lb of grated zucchini
• 1 egg
• ½ cup sugar
• ½ tsp of grated lime
• ½ cup of unsalted butter, melted
• Confectioner’s sugar for dusting



• Preheat oven to 325° and lightly oil the muffin tins.

• Whisk together the dry ingredients and set a side.

• Squeeze the grated zucchini dry to remove excess moisture.

• In a separate bowl whisk the egg, sugar, and lime zest. Whisk in the butter and stir in the zucchini, then fold in the flour until just combined.

• Divide the batter evenly into the muffin tins (you can also use individual tartlet molds).

• Bake for 20-25 minutes until cakes are light golden.  Allow then to cool and dust with confectioner’s sugar.




recipe: Wilie’s pancakes

May 15th, 2015 | Posted by admin in Breakfast | RECIPES - (1 Comments)


These pancakes were introduced to me by my nephew’s wife Marissa and their adorable toddler Wilie.  This was his favorite breakfast, easy to make, healthy, and best of all no flour!  I make these at least once a week and keep a few in the fridge for a quick snack. Enjoy!


• 2 mashed ripe bananas
• 2 eggs
• 2 tablespoons of almond butter (any nut butter will do)
• 1 tsp good vanilla
• 1 tsp of cinnamon


• Whisk together and pour into a griddle.

There’s really no need for syrup.  Delish!



spring container

May 12th, 2015 | Posted by admin in FLOWERS | Outdoor - (0 Comments)

Left over flowers for a sweet container.  Bright colors of stock, double mini petunias, lobelia, nemesia, osteospermum, and zinnias included in this container.