Crème de Violette Almond Buttercream Perfect for Easter Cupcakes

 

As I mentioned in my violet lemon drop martini post, that you can read here, last fall I ended up with a beautiful bottle of Crème de Violette—the delicate French violet liqueur. Initially, I wasn’t quite sure what to do with it, but I must admit that I have been having fun. One sip of that floral, candy-like magic, and I was smitten. How could I not be? The subtle perfume of violets, just sweet enough without being cloying, had me dreaming of ways to bring that same elegance into baking. Enter Violet Almond Buttercream Frosting. Truly beautiful, perfect for spring, deliciously and uniquely flavored, it will captivate and delight any guest, who tries it.

If you already love a classic almond buttercream (that soft, marzipan-like warmth), this version elevates it into something truly special. The Crème de Violette weaves in those ethereal floral notes while adding a whisper of boozy sophistication—without ever tasting like a cocktail. It also gives the frosting the most gorgeous natural bluish-purple tint, so you only need the tiniest drop of gel food coloring to land on that dreamy soft violet shade.

I piped it onto vanilla and lemon cupcakes for an Easter test run, sprinkled some sanding sugar for whimsy, and… wow. It felt like spring in frosting form—elegant, feminine, and just a little bit fancy.

Here’s the recipe that’s been on repeat in my kitchen:

 Violet Almond Buttercream Frosting (with Crème de Violette)

3 c. confectioners’ sugar

⅓ c. unsalted butter, room temperature

1 t. clear vanilla flavoring

½ t. pure almond extract

1-2 T. crème de violette

1-3 T. whole milk (adjust based on desired consistency; use less if adding more liqueur)

1-3 drops purple food coloring

Purple sanding sugar or edible violet petals (optional, for sprinkling)

 In a large mixing bowl (or stand mixer with paddle attachment), beat the confectioners’ sugar and room-temperature butter together on medium speed until creamy and well combined (about 2–3 minutes).

 Add the clear vanilla flavoring, almond extract, and 1 tablespoon of crème de violette. Beat on medium-high speed for about 1 minute to incorporate.

 Gradually add 1–2 tablespoons of milk (start low) and beat on high speed for 4–5 minutes until the frosting is light, fluffy, and holds soft peaks. Scrape down the sides as needed.

 If you'd like a more pronounced violet note (without overpowering the almond), add the second tablespoon of crème de violette and beat again briefly. If it becomes too thin from the liqueur, add a bit more confectioners’ sugar (1–2 Tbsp at a time) or reduce milk next time.

 Add 1 drop of purple food coloring and beat on medium until fully blended (about 30 seconds). Assess the shade—it should develop into a soft, elegant violet as it mixes. Add 1–2 more drops if needed for deeper pastel purple, beating after each addition. (Tip: Purple can deepen over time as the frosting rests, so let it sit 5–10 minutes and re-check.)

 If the frosting feels too stiff for piping, thin with ½–1 teaspoon additional milk; if too soft, add a sprinkle more sugar.

 Transfer to a piping bag fitted with a star tip (like Wilton 1M). Pipe generous swirls onto cooled cupcakes.

Finish with a sprinkle sanding sugar for a sweet Easter touch, or edible violet flowers if available.

Notes:

 Crème de violette is potent—1–1½ Tbsp usually gives a noticeable but gentle violet essence that complements the almond beautifully without tasting boozy (the alcohol cooks off minimally in frosting, but it's subtle anyway).

 The liqueur adds a natural bluish-purple tint, so the food coloring enhances it to a pretty soft violet rather than grayish. Gel colors (like Wilton Violet or AmeriColor) give the best results with less product.

 Frosted cupcakes keep at room temp for 1–2 days or refrigerated up to 5 days. The liqueur adds slight moisture, so pipe soon after making.

 For extra Easter flair, pair with lemon or vanilla cupcakes—the violet shines against bright bases.

 This turns your almond frosting into a sophisticated, floral showstopper—perfect for spring! If the violet flavor comes through too strong (or not enough), tweak the liqueur next time. Enjoy your baking, and happy Easter!

 Yields enough for 12–18 standard cupcakes (or a thin layer on a 9”x13” cake).

This frosting has become my go-to for spring celebrations. The almond keeps it comforting and familiar, while the violet makes it feel fresh and unexpected—like a secret garden in every bite.

If you give it a try, I’d love to hear! Did the violet note come through just right? Did you go full pastel or deeper purple? Tag me if you bake it—I’m already planning my next batch.

 Happy baking, and happy Easter!

What surprise ingredient has sparked your latest obsession? Drop it in the comments—I’m always up for inspiration!

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Creamy Mango Chutney Coconut Chicken Curry

 

It was one of those lazy afternoons where the fridge held a half-used jar of mango chutney, a can of coconut milk begging to be used, and a craving for something warm, spicy, and a little sweet. I love a good curry—it's comforting, aromatic, and always feels like a mini escape—but I didn't want to spend hours simmering or hunting down obscure ingredients. So I raided the pantry and came up with this quick, one-pan wonder.

What started as “let's throw some stuff together” turned into one of the best curries I've made at home. The mango chutney brings that irresistible sweet-tangy punch, the coconut milk turns everything silky and creamy, and a kick of curry powder, garlic, and cayenne keeps it exciting without being overwhelming. Toss in some mushrooms for earthy depth, peas for pops of green freshness, and suddenly dinner feels special. I served it over turmeric-spiced rice (just a little hack to make plain rice feel fancy), and the whole kitchen smelled like a tropical spice market.

This dish is proof that the best meals often come from what's already on hand. It's forgiving, fast (ready in under 30 minutes), and versatile—great for weeknights but impressive enough for company. Next time you're staring at that jar of chutney wondering what to do with it, give this a try. You might just create your new go-to curry.

Creamy Mango Chutney Coconut Chicken Curry

 1 T. neutral oil (avocado, canola, etc.)
1 medium onion, diced
4-5 button mushrooms, chopped
1 lb. boneless skinless chicken breasts, cubed
1 T. curry powder
4 garlic cloves, minced
1 t. minced fresh ginger
¼ t. salt
¼ t. freshly ground black pepper
Large pinch cayenne pepper (adjust to taste)
¾ c. mango chutney
1½ c. full fat coconut milk
½ c. frozen peas
Fresh cilantro, chopped, for garnish
Cooked rice (stir ½ t. turmeric into the cooking water for golden, fragrant rice), for serving

In a large skillet, heat the oil over medium-high heat. Add the diced onion and chopped mushrooms; sauté until the onions are translucent and soft, about 4-5 minutes. 

Add the cubed chicken. Brown on one side for 2 minutes, flip, and brown the other side for another 2 minutes (it doesn't need to cook through yet). 

Stir in the curry powder, minced garlic, ginger (if using), salt, pepper, and cayenne. Cook, stirring, until fragrant, 1-2 minutes. 

Pour in the mango chutney and coconut milk. Stir well to combine, bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 4-6 minutes, stirring occasionally, until the chicken is cooked through (no longer pink inside) and the sauce thickens slightly. 

Stir in the frozen peas and heat through for 1-2 minutes. Taste and adjust seasoning if needed (a squeeze of lime juice here brightens it up nicely!). 

Garnish with fresh cilantro and serve hot over turmeric rice.

Enjoy the sweet-spicy-creamy magic—it's even better as leftovers the next day!

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My Honest Review of the Electric Moka Pot: A Genius Addition to My Coffee Collection

 

I have an embarrassingly huge collection of coffee-making machinery in my kitchen. Two drip coffee makers, a Nespresso, three espresso machines, a classic stovetop moka pot, and now my latest obsession: the electric moka pot.

I had no idea these gifts from heaven even existed until recently, but after trying one, I’m completely in love. This thing is genius! It’s incredibly easy to operate, looks attractive on the counter, and delivers a fabulous cup of rich, authentic Italian-style coffee every single time. If you love coffee as much as I do, you’re going to adore this electric moka pot.

 

I feel totally at ease using it every day thanks to its thoughtful safety features. It’s built with thick aluminum alloy and a heat-resistant handle that stays cool during brewing. It also comes with a safety valve and auto shut-off to prevent overheating, plus overheating protection for complete peace of mind.

 

In just about 5 minutes, I add 10 ounces of water and enjoy a bold, concentrated brew yielding roughly 7-8.5 fl oz. of rich espresso-style coffee. It works best with a medium-fine grind, similar to granulated sugar. Whether I’m at home, in the kitchen, or even at the office, it gives me that perfect Italian (or Cuban) coffee experience without any fuss.

  

The detachable base makes disassembly quick and cleaning a breeze. I simply rinse the components with water and let them air dry—no complicated maintenance required. It’s far more convenient than my stovetop version.

It’s compact enough to fit on any countertop (among others of its ilk) and ideal for apartments, dorm rooms, or even travel. It’s available in multiple colors so it blends beautifully into my kitchen. The see-through lid is a fantastic touch—it lets me monitor the brewing process without lifting the lid, so I get consistent results every time.

 

This electric moka pot has quickly become one of my favorite coffee tools. It combines the soul of traditional moka brewing with modern convenience—no stove watching, no guesswork, just delicious coffee at the flip of a switch. I wholeheartedly recommend it to any coffee lover looking to upgrade their morning (or afternoon) ritual. If you’re on the fence, just go for it—you won’t regret adding this fabulous machine to your collection!

 

 You can (and you MUST!) order one here.

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One-Pan Boursin Tomato Basil Pasta

 

The viral one-pan Boursin pasta trend has been everywhere lately, and I finally gave it a try. Honestly, I was skeptical at first—this dish sounds almost too simple to be truly delicious. But wow, I was wrong. It's incredibly good: creamy, garlicky, and bursting with fresh tomato flavor. It's also super rich, so I lightened it up a bit by halving the butter (the original amount felt excessive) and using a full pack of heirloom cherry tomatoes. The recipe calls for halving them, but I experimented by halving half and leaving the rest whole—I actually prefer the whole ones for those satisfying pops of juicy sweetness.

The best part? This luxurious pasta lands on the table in about 20 minutes, start to finish. Perfect for busy weeknights when you crave something comforting without the fuss.
One-Pan Boursin Tomato Basil Pasta

½ lb. pasta nests
1 full cup (or one entire pack) heirloom cherry tomatoes
1 handful fresh basil leaves
1 garlic clove, thinly sliced
2 T. butter
1 pkg. Boursin cheese (Basil & Chive flavor)
Salt and freshly ground black pepper, to taste
2-3 c. chicken broth (enough to mostly cover the pasta)
¾ c. heavy cream
Chopped fresh basil and chives, for topping

Add the pasta nests, cherry tomatoes (whole or halved), fresh basil, sliced garlic, butter, Boursin cheese, salt, pepper, chicken broth, and heavy cream to a large skillet.

Bring everything to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 10–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened into a creamy consistency.  Taste and adjust seasoning if needed.

Serve hot, topped with extra chopped basil and chives for a fresh finish.

This one's a keeper—creamy, flavorful, and ridiculously easy. It doesn’t reheat well, so be sure to consume all of it in one go. Give it a try and let me know your tweaks!  

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Rediscovering the Simple Joy of Homemade Bread: A Tale of Bread Machines and Rye Loaves

 

We often chase “better” and end up over complicating the simplest pleasures. Take my bread-making journey: about 20 years ago, I snagged a no-frills $42 Sunbeam bread machine from Walmart. It became a kitchen hero, reliably baking loaf after loaf and filling my home with that irresistible fresh-bread aroma. For nearly two decades, it was my go-to for cozy, homemade goodness—until it finally gave out, leaving me heartbroken.

Hoping to level up, I splurged on a fancy upgrade that cost four times as much. It boasted all the bells and whistles, but the complexity overwhelmed me. I never quite got the hang of it, so it ended up boxed in the basement, gathering dust. On the plus side, number two son is excited to inherit it once their home rebuild from the devastating October 18 fire wraps up—it'll get a fresh start in a new kitchen.

Lately, I've craved that effortless joy of experimenting with recipes and waking up to the smell of baking bread. I searched for a replacement like my trusty old Sunbeam but struck out. Instead, I found a similar basic model on Amazon for just $70 and pulled the trigger. What a game-changer! Its straightforward design lets me dive right into the fun of baking, without fiddling with endless settings. Trust me when I tell you that the older I get, the simpler I like.

To kick things off, I whipped up this delightful ABM Rye Bread just in time for one of my son's marathon visits. As it baked, the heavenly scent wafted through the house, turning the wait into sweet torture—I had to hold off for an hour and a half to let it cool before slicing in.

I can't share the recipe here (rules are rules), but you can grab it from Bread Dad’s site here, complete with a helpful video to guide you. As Bread Dad describes it: “This bread is used for classic sandwiches such as the Reuben Sandwich, Ham & Cheese on Rye, etc. Rye bread is a modestly dark bread made with ingredients such as rye flour, molasses and cocoa powder. It has a unique flavor (which can be described as ‘earthy’) and is a nice change from the white bread used for many sandwiches.”

  What hooked me? The texture was spot-on—not the dense, heavy brick some rye breads turn into. It stayed moist, sliced like a dream (Just LOOK at those thin slices, thanks to my favorite bread knife.), and elevated every sandwich to perfection. Sometimes, going back to basics is the real upgrade. 

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The Marlow Murder Club Strikes Again – My Honest Review of Book 5, The Mysterious Affair of Judith Potts

 

I’ve been a die-hard Robert Thorogood fan since the very first episode of Death in Paradise, but the Marlow Murder Club series has quietly become my absolute favorite of his work. There’s something magical about this cozy little corner of Buckinghamshire—and yes, having actually visited Marlow makes every page feel like I’m strolling along the Thames right beside the characters. The TV adaptation only adds to the joy; thanks to Samantha Bond’s perfect portrayal, I now carry Judith’s unflappable elegance, Becks’ quiet determination, and Suzie’s no-nonsense energy in my head like old friends.

 

 The Mysterious Affair of Judith Potts (book five) is, without question, the strongest installment yet. Thorogood somehow manages to raise the stakes while deepening the heart of the series. We finally get layers of Judith’s backstory—her adventurous past as a retired archaeologist, her wealthy bohemian life in that gloriously crumbling riverside pile, her love of wild swimming, and the crossword puzzles she crafts for the local magazine. Seeing her rattled by a ghost from her past (her late husband’s illegitimate daughter accusing her of murder) adds real vulnerability to a woman we’ve always known as unshakably unruffled. It’s brilliant character work.

 

 The mystery itself is a double delight: two local celebrities meet untimely ends—one a retired footballer found in the woods, the other a second high-profile victim—and the club is on the case without their usual police lifeline. DI Tanika Malik is suspended, leaving Suzie and Becks to carry the investigation while Judith wrestles with her personal demons (and a detour to Greece). Caves, corrupt old money, blackmail, jealousy, fancy parties, and a mountain of red herrings keep the pages turning at breakneck speed. The culprit genuinely shocked me—rare praise in a genre I devour.

 

 Yes, the book occasionally feels a touch rushed; it assumes you already know how these three very different women (the dog-walking single mum, the vicar’s wife, and the crossword-writing adventurer) first banded together. I missed some of the slower, warmer bonding moments that made the earlier books so special. But honestly? The trade-off is worth it. The twists are sharper, the stakes feel higher, and by the final page the trio—and Tanika—are an even tighter, stronger force for good.

 

 If you’re already a Judith, Becks, and Suzie fan, you will not be disappointed. This is elite cozy mystery writing that somehow keeps getting better. I’m already counting down the days until book six. Time spent with the Marlow Murder Club is never wasted—it’s pure escapist joy.

 

Preorder your copy here. 

Many thanks to NetGalley, Robert Thorogood, and the Poisoned Pen Press for providing me with an advanced digital copy in exchange for an honest review.

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Violet Lemon Drop Martini: A Floral, Purple Twist on a Classic

 

When my son and his wife descended upon me on that fateful day in October, when their house caught fire, they brought with them as many things as they could grab before they made their exit. In the rush to escape, they grabbed whatever they could carry—including, surprisingly, the entire contents of their liquor cabinet. Amid the smoke and urgency, they hauled out bottles that hadn't seen much action: a bottle of port, violet liqueur (crème de violette), St. Germain elderflower liqueur, Chambord raspberry liqueur, brandy, Laird’s Applejack, and an assortment of wines. Most were unopened, practically new.

  My son made it crystal clear: he didn't want any of it back. After weeks separated from his belongings, he’s embraced a minimalist mindset, planning to shed about 50% of his possessions once he and my daughter-in-law return to the house — hopefully by the end of April. He says life feels calmer with less clutter—and honestly, he's onto something. I nod in agreement, but I'm still too attached to my own “stuff” to follow suit just yet.

With this unexpected windfall on my counter, I decided to play mixologist and explore some new cocktails. I started with the violet liqueur, curious about its floral, slightly candy-like notes. After some trial and error, I landed on a Violet Lemon Drop Martini that I tweaked to perfection: more violet for that enchanting perfume, extra simple syrup for balance, and yes—a tiny drop of purple food coloring to boost the pale, almost gray natural hue into a vibrant, Instagram-worthy purple. The result? A refreshing, elegant twist on the classic lemon drop that's surprisingly addictive. I never expected to love a violet cocktail this much!

Violet Lemon Drop Martini

 Makes 1 cocktail.

2 oz. vodka

1 oz. crème de violette (violet liqueur)

1 oz. fresh lemon juice

1 oz. simple syrup (adjust to taste for sweetness)

1-2 drops purple food coloring (optional, for vibrant color)

Sugar, for rimming the glass

Lemon slice and edible violet flower (optional garnish)

Rim a chilled martini glass: Run a lemon slice around the edge, then dip into sugar to coat. Set aside.

   In a cocktail shaker filled with ice, add the vodka, crème de violette, fresh lemon juice, simple syrup, and food coloring (if using).

 Shake vigorously for about 20 seconds until the shaker is frosty cold.

 Strain into the prepared glass.

Garnish with a lemon slice and an edible violet flower if you have one.

 Sip slowly—the floral violet dances beautifully with the bright lemon tang, creating a sophisticated, pretty drink that's perfect for unwinding or impressing guests. Who knew a house fire could lead to such a delightful discovery?

 If you're experimenting with unusual liqueurs too, start here—this one's a winner!

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