Cherry Sakura Scones


For this month’s scheduled Secret Recipe Club reveal, I will be on vacation with my family in Las Vegas so I started planning my Fried Ice and Donut Holes pick super early. Melissa, a teacher like my sister, has an extensive list of recipes going back to 2009. I had been wanting to make some cherry scones for a while, so my mind was made up when I saw her Cherry Scones recipe.

Mine ended up being a bit of a scone/muffin hybrid since I baked them in smaller tins. The batter looked a bit wet to me (due to using frozen cherries instead of fresh, which were not in season yet) so I added some extra flour.

When warmed up, they tasted great, with a strong vanilla flavor from the yogurt used in the batter. When they were eaten at room temperature they were a bit gummy on top and dense on the bottom due to my weird hybrid muffin-baking. I topped them with some preserved cherry blossoms which gave a nice salty pop.

I made these at the beginning of the month, just in time for #StarWarsDay. I immediately thought of my Dad, who loves cherries and Star Wars, so I used some Star Wars muffin liners for half the batch.

Apparently it’s tradition for me to make cherry desserts around this time, since I made a cherry cheesecake as well!
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Delicious sip: organic monks blend 


Laced with enticing caramel and vanilla flavors, this black tea is sure to please the senses. Although flavorful and exotic, it still maintains a smooth and mellow finish, making for an incredible experience that is sure to delight.

Avail­able through: Deli­cious Sip | Face­book

Tasting Notes

The dry leaf has a creamy, sweet, and smooth scent. The wet leaves smell earthy, sweet, floral, strong with vanilla and marzipan.

The brewed liquid is very dark in appearance. The scent is more subdued but still creamy and sweet, reminding me of iced lemon pound cake.

The opening taste is smooth and creamy but not as sweet as the aroma was. The richness finishes with a slight astringency and the flavor of grapes and fresh plums.

Product provided for review.  All notes & opinions are my own.


This drink was first featured in An Edible Flower Picnic, with other dishes using edible flowers provided by Marx Foods.

Flow­ers go extremely well with this crisp, flo­ral, and refreshing cock­tail. This drink is easy to make with only a few ingredients, and it seems to be great in the win­ter or the spring!

A little about The Aviation — it is one of the last great cocktails created before Prohibition, having been invented just a few years before the passage of the Eighteenth Amendment. It made its first appearance in print in 1916 in Recipes for Mixed Drinks by Hugo Ensslin, who bartended at the Hotel Wallick gin Times Square near 43rd and Broadway.

An Edible Flower Picnic


Today is my husband’s birthday! Earlier in the month we received some lovely edible flowers from Marx Foods as part of their Edible Flowers Photography Challenge.

About edible flowers:

  • Nasturtiums – Nasturtiums have a peppery flavor which lends well to just about any savory dish.
  • Pansies – Pansies have a mild semi-sweet wintergreen flavor that pairs well with both sweet and savory dishes.  They float flat in liquids, too, which can make them extra fun to experiment with.
  • Micro Flower Blend – a blend of tiny flowers that varies with what’s freshest at the farm.  This blend typically includes flowers like Micro Marigolds, Sun Daisies, Dianthus, White Mums, Bachelor Buttons, Micro Orchids and/or Starflowers. Some of the flowers in the micro blend can be bitter, but the blend can be used in many ways.

We had a great time visiting the local markets and picking up some artisanal ingredients to pair with these beautiful flowers. We couldn’t settle on just one way to use them so we came up with a few different uses and had an picnic this past Saturday while dining al fresco on our balcony.

Smoked  Salmon  Toasts  with  Edible  Flowers

My first idea was to pair the flowers with jewel-like salmon. I usually don’t like cured or smoked salmon, but I did my research and visited a place that specializes in smoking meats, Neopol Savory Smokery. They had several different types of salmon so we took home the traditional, Thai, and Green Tea smoked salmons. The salmon was layered on top of some toasted rye bread, cream cheese we mixed with chives, and topped with pickled golden beets and edible micro flowers.

Rhubarb  Macarons  with  Edible  Microflowers  and  Lemon  Curd  Filling

I had originally planned to make some earl grey madelines decorated with microflowers, but I could not find my madeline pan anywhere! I must have been crazy because I decided to take a crack at making macarons for the first time ever! I found this excellent resource for macarons on brave tart that not only said I didn’t need to age my egg whites, but had very specific instructions for every step along the way.

After adding a dash of rhubarb syrup to the mix, I piped the macarons and topped them with the flowers before baking. Some didn’t develop the macaron “feet”, but they were all delicious! I filled most with lemon curd but some were extra lucky and were filled with cookie butter.

Aviation  Cocktail

Flowers go extremely well with this crisp, floral, and refreshing cocktail. This drink is easy to make with only a few ingredients, and it seems to be great in the winter or the spring! You can get the recipe, which is from the PDT cocktail book, here.

Earl  Grey  Cake  with  Elderflower  Cream  Cheese  Filling

I wanted to use the larger flowers in an edible capacity as well. I candied some pansies since they have a sweeter profile than nasturtiums. I lined a pan with preserved cherry blossoms and micro flowers then poured an earl grey cake batter over them. Like sweet sushi, I lined the cake with cream cheese filling flavored with some elderflower syrup, then added a layer of fresh pansies. I rolled the cake up and chilled it overnight. After slicing the cake I topped it with pieces of the candied flowers.

I brought this cake into work and everyone loved it! Some were a little wary of the flowers, but some ate the candied flowers whole and even had seconds of the cake.


Thank you to Marx Foods for sending me these amazing flowers to play with! I am participating in the Edible Flower Photography challenge — voting is through their instagram so head on over to see the other entries starting 5/5!

Product provided for review.  All notes & opinions are my own.

Slow Cooker Brown Sugar Balsamic Pork Tenderloin


For this month’s Secret Recipe Club I got fellow Nicole from i am a honey bee. Nicole lives in Boston and has a cute daughter, boston terrier, and bunny. She also likes scrapbooking when not making delicious meals.

I recently got a slow cooker and have been trying to think what to make with it. Honestly, I leave the slow-cooking to my husband since he works from home and will be the one preparing it. He took a look at Nicole’s blog and decided right away on this barbeque-style pork tenderloin.


We served this pork drizzled with the liquid remaining in the pot along with some spinach and curried quinoa. This pork was a tiny bit dry but adding sauce cured it immediately. The tenderloin pulled apart effortlessly and we quickly ate the leftovers on sandwiches later in the week.

It also held up great when packed for a bento lunch. Like I do with pasta and sometimes rice, I sprinkled a little water on the pork when re-heating so that it wouldn’t dry out. And of course I was sure to drizzle some extra ‘juice’ in when I was packing it up the night before.


Check out Nicole’s blog for other great posts, including homemade cheez-its, slow cooker roast chicken, biscoff muddy buddies, s’mores chex mix, and everything bagel pretzel bites.

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