Every time I see panna cotta on a menu it’s a done deal, I’m ordering it. The creamy yet light texture, the beautiful simplicity of it all, I’m obsessed. Panna cotta is one of those dishes that seems super fancy but is honestly insanely easy to make. It’s essentially a creamy jello and it doesn’t have a ton of ingredients.

What I love about this specific panna cotta is that is doesn’t have any artificial, high sugar ingredients. I used coconut sugar in the panna cotta, giving it a healthy-er twist and a surprisingly nice caramelized finish. However there is granulated sugar in the rose water syrup to keep the rose water syrup’s transparent color. I’d love any suggestions on another sugar alternative that would keep the rose water syrup clear, let me know below in the comments if you know of any alternatives!


Otherland Candles is a dope female-owned candle company and I am truly obsessed with everything they have created. Their candles make my apartment smell like heaven. So, when they launched their fall candle collection and I saw their Cardamom Milk candle, I was inspired to create a dessert that reminded me of the candle. Hope you enjoy this dessert as much as I do.


tangy cardamom milk panna cotta


  • 1/3 c coconut sugar (or granulated sugar)

  • 1 tsp vanilla extract

  • 1/8 t Himalayan sea salt (or regular sea salt)

  • 1/8 t freshly ground cardamon

  • 2 c greek yogurt

  • 1 c heavy cream

  • 1 packet gelatin


take 2.5 tablespoons of water and sprinkle your jello packet over it. let bloom for five minutes.

in a small saucepan combine heavy cream, cardamom, vanilla extract, coconut sugar, and salt to a simmer.

in a large bowl, whisk greek yogurt until all large lumps are removed.

off the heat, add the bloomed gelatin to the cardamom cream mixture and mix until the gelatin has dissolved completely.

slowly add the mixture to the greek yogurt and mix until combined.

pour the mixture into six glasses or ramekins and chill for at least 3 hours in the refrigerator or 15-20 in the freezer.


rose water syrup

  • 1/2 c water

  • 1/3 c granulated sugar

  • 1 t rose water

  • 1 Hibiscus tea bag

  • for garnish: 1/3 c dried rose petals


heat 1/2 c of water until boiling, add hibiscus tea and steep until the water reaches your desired pink consistency (this takes barely any time so keep an eye on it.

remove the tea bag and add in granulated sugar and rose water. mix to dissolve sugar. bring to a boil, reduce to a simmer and cook about 10 minutes until syrupy.


to serve

IN THE RAMEKIN: if keeping in the ramekin, drizzle cooled rose water syrup over the top and garnish with dried rose petals

OUT OF THE RAMEKIN: if removing from the ramekin, dip the ramekin in hot water for several seconds to loosen the panna cotta and invert onto a plate. drizzle with rose water syrup and garnish with dried rose petals. enjoy, it’s lit :) (3).gif


I love butter.


Infusing butter can be so damn useful. you can infuse it with any herb you'd like: basil, rosemary, thyme, tea, cannabis (😎). For this butter I just took a handful of rosemary and placed it in a saucepan with a stick of butter. 


rosemary butter cake

makes 1 cake



  • 3 cups Flour

  • 2 cups Sugar

  • 1 tsp salt

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 1 cup buttermilk

  • 1 cup melted rosemary butter

  • 2 teaspoons vanilla extract

  • 4 eggs


Put a handful of rosemary and 1 c of butter into a small saucepan. Melt over a medium heat and let the rosemary sit in the butter overnight. 

Preheat oven to 325 F, grease 2 9-inch cake pans.

Large bowl, mix flour, 2 cups sugar, salt, baking powder, baking soda. Blend in buttermilk, 1 cup of butter, and 2tsps vanilla and 4 eggs. Beat pour 3 mins. Pour into pan.

Bake for 60 mins or until stick comes out clean

Cool before removing from the pan.

*Unfrosted cakes can be made a day in advance, just wrap tightly with plastic wrap to store. 


rosemary butter sauce



  • Rosemary sprigs in 3/4 sugar

  • ⅓ c butter

  • 3 TBSp water

  • 2 tsps vanilla extract


Combine ¾ cups sugar, ⅓ c butter, 2 tsps vanilla, and water. Cook over a medium heat until just melted.


mascarpone whipped cream:



  • 8oz mascarpone cheese, room temp

  • 1 cup heavy cream

  • ½ c confectioners sugar


Whisk heavy cream stiff peaks form

In a separate bowl, whisk mascarpone and confectioners sugar

Gently fold whipped cream into mascarpone mixture.


  • 6 apricots, halved (you can use any fruit you'd like though)

  • 1-2 sprigs rosemary



Using a serrated knife, slice off the tops of the cakes to level them. 

Now, it's time for the rosemary butter sauce. Using a pastry brush, brush the butter sauce onto the tops of the cake. The sauce will further flavor the cake and help it stay extra moist (sorry if you hate that word). 

Next, place the cake on a plate or cake stand, top-side up, and add 1/3 of the mascarpone frosting. Using the back of a spoon or a pallet knife spread the frosting into an even layer. 


Top side down, place the second layer onto the cake. Now you'll have a gorgeous flat surface. Frost the top of the cake and gently spread the excess frosting along the sides, creating a rustic feel. Top with halved apricots and rosemary sprigs, slice, and ENJOY!

This cake will fresh up to 2 days at room temp. 





I've been seeing banoffee cake EVERYWHERE lately. It was a mystery to me. What is this caramel banana biscuit pie and why does everyone love it so much? I needed to put this to the test but I wanted to do a creative spin on it. 

When I'm trying to eat healthy, I really need something sweet to hold me over, so my go-to is a chocolate covered banana on a stick. Tastes and feels like ice cream, but it's a banana so HEALTH. 😬🍌

THEN, it hit me. BANOFFEE POPS. Take all the goodness of banoffee pie and put it on a stick. This was a fun one. First, I took bananas and put them on a stick. Then, made my dulce de leche by putting a can of sweetened condensed milk in boiling water for 3 hours and VOILA: DULCE DE LECHE. 

Next, I took vanilla wafer cookies and I crushed them up by placing them in a baggy and hitting them with a rolling pin (this is fun and very therapeutic). I combined whole milk and vanilla extract and put the crushed cookies into the milk, resulting in a cakey yet crunchy flavor. 

I dipped the bananas in the caramel and rolled them in the cookie crumbs, messy to make but HOLY SHIT THEY WERE LIFE CHANGING. 


banoffee pops

makes 6 pops


  • 6 baby bananas (if you can't find babies, cut 3 normal-sized bananas in half)
  • 1 can sweetened condensed milk
  • 1 box vanilla wafer cookies
  • 1/4 c whole milk
  • 1 T vanilla extract



Place can of sweetened condensed milk into a pot and cover with water. Bring to a boil and reduce to a simmer. Cook at a simmer for 2-3 hours. The longer you cook it, the darker the caramel will become. Place on a cooling rack. Note: you want to cool this for at least 30 mins, if you try opening it when it's too hot, the built up pressure could cause the hot caramel to shoot out. 

Place bananas on a stick and put on a baking sheet lined with parchment paper. Place the bananas in the freezer. 

Add vanilla extract to your milk. Pour the crushed wafers into a bowl and drizzle the milk over the mixture, stirring to combine. 

Open your can of caramel and dip each banana into the caramel, then dip the banana into your cookie mixture. Repeat until all bananas are covered. Place back in the freezer to set (about 30 minutes) and enjoy. 



I bought an ice cream/sorbet maker back in September and tucked it away in the back of my cabinet for the summer. Now that the weather is FINALLY nice enough (and I had a ton of kiwis, I mean a ton, leftover from a shoot) I decided to bring out the ice cream machine and given it a try.

I bought an ice cream/sorbet maker back in September and tucked it away in the back of my cabinet for the summer. Now that the weather is FINALLY nice enough (and I had a ton of kiwis, I mean a ton, leftover from a shoot) I decided to bring out the ice cream machine and given it a try.


makes 2 quarts


  •  15 very ripe kiwis
  • 1/2 c sugar
  • juice of 2 limes


Slice the kiwis in half. Using a spoon, carve out the meat of the kiwi, throwing away the hairy exterior. 

Place kiwis in a food processor or blender and pulse a couple of times until the kiwis turn into a smooth puree. Be careful not to process too much, you don't want to pulverize the seeds. 

Pour in your sugar and lime juice. Pulse a few more times. Let your ice cream chill in the freezer for at least two hours and up to overnight. 

Following the instructions according to your manufacturer, turn on your ice cream machine, add the puree, and let it spin for 25 minutes. Place in a container and freeze for several more hours until the sorbet reaches your desired consistency. 

Scoop and enjoy on it's own, with champagne, or with a creamy panna cotta or tangy yogurt.