A tender, deeply chocolate cake made with olive oil instead of butter. Unfrosted, restrained, and meant to be served simply — a February dessert for lingering.
OLIVE OIL CHOCOLATE CAKE
EDWARDIAN CHRISTMAS LOAF
A Christmas loaf from another time — tender, lightly spiced, and finished with a snowfall of sugar. This Edwardian recipe belongs beside evergreen branches, teacups, and lingering conversations.
Edwardian Scottish Shortbread
Buttery, tender, and timeless, this Edwardian Scottish Shortbread reflects the quiet elegance of early 20th-century tea tables. Made with simple pantry staples and a devotion to craft, it’s a biscuit meant for lingering — best enjoyed with tea, candlelight, and unhurried company.
Golden-Crust Bread | Vintage Recipe 1959
This Golden-Crust Bread comes from the 1959 Pillsbury Bake-Off Collection — a tender, softly sweet loaf with a beautifully crisp crust. Baked in a vintage glass pan and revived for modern kitchens, this nostalgic recipe brings the warm simplicity of mid-century home baking back to life.
Discover the Winter Whimsy Edition — cozy gifts and holiday treasures for the season. 