We're switching up our regular Link Love coverage this week to introduce you to a blogger whose recipes made us hungry.
Meet Maryanne Cabrera, a lover of matcha and all things sweet, and the blogger behind The Little Epicurean. Maryanne's inspiration for her blog comes from her experiences outside the kitchen—from stories about her parents' childhood in the Philippines to breezy days she's enjoyed along the California coast. A simple trip to a local espresso shop spurred Maryanne to created this Honey Lavender Ice Cream with Honeycomb Toffee we spied on her blog! Here's a little more about her:
I've always had a love for food and cooking. Growing up, I spent a lot of time in the kitchen. I was either helping prep, or more likely, I was tasting everything. After college, I attended culinary school in Napa. I had aspirations to become a pastry chef and one day open a restaurant or bakery. However, after some time working in kitchens, I realized it wasn't for me.
I had been reading blogs long before I considered starting one. I was drawn to the personal stories, beautiful photos, and family recipes people were so willing to share. Needing a creative outlet for my food and travel adventures, I started The Little Epicurean.
I love experimenting with ingredients I'm not familiar with. The kitchen is the one place I'm fearless. There's no definite right or wrong when it comes to cooking. It's the trial and error, failures and successes, that help me become a better cook.
The recipe for my Honey Lavender Ice Cream with Honeycomb Toffee was inspired by a local espresso bar that serves a honey lavender latte. I like honey and lavender individually, but had never tried them together. They're two naturally floral flavors that play wonderfully together. The sweet honey notes mixed with the aromatic lavender create such an inviting and relaxing combination. I added honeycomb toffee to add some texture and excitement.
Although this was my first time working with lavender, I treated it just like any other tea. I steeped the lavender in the ice cream base liquid to pull out the flavors. I find that steeping is the easiest way to incorporate flavor. Depending on the length of time, you can adjust the intensity to your liking.
A few more links we love from Maryanne:
Maryanne's blog is The Little Epicurean. What food blogs did you love this week?