Not too long ago, Jane ran across an adorably designed cookbook by Blanche Vaughan simply titled, Egg. It has this clever little egg on the front cover with the yolk cut out and she just couldn’t pass it up. Luckily for us, even more creativity was found within and we spent several weeks reading over the recipes and drooling over the beautiful photos. One that particular stood out to us was her “Pistachio, apricot, and orange blossom cake”. Very much a coffee cake, we loved the use of ground pistachios and almonds to make up the batter. Not to mention the exotic blast of flavor and aroma that the orange blossom water brings to the mix. It was truly an inspiration to us both. Continue Reading