I don't know about you, but I am living for this time of year. I love the longer days, the cool breezes and all of the flower bursting out of the ground to say hello. Spring has sprung.
I'm just about to finish up the show I've been on since the beginning of the year, and I'm planning a little getaway for myself. I'm planning on dedicating the trip to the things I crave most, towards a little personal re-birth. I want to read, write, meditate, eat popsicles and watch the sunrise. This time of year always makes me feel energized and hopeful, and I don't think it's just because it's the time of year I get my tax return either. It's like the bright sun and the fresh air are taking root in my heart and giving me a reason to feel passionate again.
While thinking about what I wanted to do for March's entry in the #SSYearOfCake, I decided I wanted something that felt as springy and romantic as I do right now. If you've kept up to date with my baking, you know I'm a sucker for anything flavored with rosewater. I think its such a delicate but complex flavor, and I'm obsessed with using it in everything. But it's a little boring of me to constantly bombard you with rosewater recipes, so I decided to add a little something else to this cake. And what I came up with is a masterpiece, a Vegan Pistachio and Rosewater Cake fit for all your springtime needs.Read More