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It’s mulberry picking season here in the Bay Area, and a friend generously gifted us a jar of homemade mulberry jam. While my partner experiments with mulberry-inspired cocktails, I went digging for baked goods recipes that could highlight the mulberry jam’s flavor.
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![[healthy] passionfruit pound cake – no cane sugar no butter](http://emmacado.com/wp/wp-content/uploads/2025/06/PXL_20250606_0305305452-scaled.jpg)
When you’ve got a big jar of passion fruit jam nearing its expiration date, and your partner can’t quite use it up in cocktails, it’s the perfect excuse to get creative in the kitchen. I couldn’t let that tropical, tangy delicacy go to waste. So I started experimenting: first with passion fruit triple chocolate cookies (a tasty idea, but the seeds hardened in the bake), and then with a passion fruit pound cake, which turned out to be a delicious success.
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The best banana bread I’ve ever had wasn’t even eaten by the person who made it. A former colleague, who’s lactose intolerant, used to bake incredible dark chocolate banana bread—but never tasted it herself. Instead, she refined the recipe based on feedback from lucky coworkers like me. Inspired by her, I always turn to banana bread when I have leftover ripe bananas. This version is rich with dark chocolate, subtly nutty from chunky peanut butter, and has a fun texture thanks to shredded coconut. It’s deliciously moist, indulgent, and still has room for future experiments!
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First time my roommate BAKED potato fries for me, I was dumbfounded… The potato fries that is universally liked but considered somehow unhealthy…can be baked instead of deep fried?! Previously I have a few failed trials on baking fries, this time I finally succeeded and would like to share my failure and my success through this simple, easy recipe.
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My 2nd try on banana bread, found a more moist, much LESS sugar recipe! Explore why brown sugar is used, almond flour is used.
