Sometimes I like to overly complicate things. For instance, I once based an entire dessert around a Caramelized Spruce Syrup that gets brushed onto the cake layers and is made by collecting spruce tips in the spring and tenderly caramelizing them. Then I coordinated the rest of the cake around an IPA palate, frosted it twice and covered it in gold leaf, oversized gold-plated sprinkles and chocolate work. I’m low-key like that. Continue reading “Gingerbread Birdhouse Cookies”
