Sunday, January 19, 2020


When I visit a coffee shop, I usually forego the coffee and order a Chai Latte.  I love this combination of spices with a bite.  Here is a cake that mimics this flavor with a luscious Spiced Pumpkin Dip filling made by KC Gourmet.  Holy yum!


1.  Coat a 13” X 9” pan with baking spray and line bottom with baking parchment and preheat oven to 350F.

2.  Mix together:
1 yellow cake mix
3 eggs
1 cup applesauce
1 cup water
1 teaspoon vanilla
¼ teaspoon almond extract
1 TBS Chai Spice*
*You can buy this premade on Amazon.  I like to make my own that is less sweet with more of a snappier bite.

    3 tablespoons ground cinnamon
1 tablespoon ground cardamom
1 tablespoon ground ginger
½ tablespoon ground allspice 
½ tablespoon ground cloves
½ tablespoon ground nutmeg
½ tablespoon ground black pepper

3.  Pour mixed batter into baking pan.  

4. Bake for 30-35minutes. Remove from oven and allow to cool for 5 minutes. 

5. Run a knife around the edges of the pan and invert cake onto a sheet of parchment paper.  Cut in half horizontally.  Then cut top half into four smaller equal sections. 

6. Return the top half to the cake pan one section at a time. A nice wide spatula makes this easy work.

7.  Spread the contents of one jar of KC Gourmet’s Spiced Pumpkin Dip. Replace the second half of cake on top of the filling.  You can try it in one piece using the parchment paper or cut the second layer into sections as you did the first.

8. Allow to cool and then place covered in the freezer while you prepare the frosting.


1/2 cup of butter, room temperature
8 oz cream cheese, room temperature
About 3 cups of powdered sugar 
1 teaspoon of vanilla extract
¼ teaspoon almond extract
1 teaspoon Chai spice
1. Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.
2.  Beat in vanilla and almond extract, Chai Spice. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar. Keep adding  powdered sugar until you get the desired spreading consistency.
3. Spread the frosting over the surface of the cake.  Dust the top lightly with more Chai Spice. Refrigerate and serve.

When I visit a coffee shop, I usually forego the coffee and order a Chai Latte.  I love this combination of spices with a bite.  Here is a cake that mimics this flavor with a lucious Spiced Pumpkin Dip filling made by KC Gourmet.  Holy yum!

Sunday, December 29, 2019


Faceted Hypertufa Container

Here’s a nice, simple project for the winter months.  It will make a make a great little cachepot for fresh flowers and a perfect pot for small herbs in spring. 

What You Need

1 ¼”pink (Home Depot) or blue (Lowes) insulation foam 
    White Styrofoam blocks from shipping cartons can work but will take a bit more preparation.
X-acto knife
Small keyhole saw
3” common nails
baking spray
Plastic mixing bowl
Mud gloves
Mason’s trowel
plastic covered work surface

Freshly mixed hypertufa.  Here’s a simple recipe;

What You Do

1.  Measure four 5” x 6” rectangles from the sheet of insulation foam for the sides of your mold and one 7 1/2’ square for the base of the mold.

2.  Measure in 1 ¼” from the left side and draw a line of each of the four side pieces of the mold. Draw a rectangle on the right side of each piece.  Draw an “X” from corner to corner of the rectangle and then a cross from center to center.  Cut each section of this rectangle using the X-acto knife.  The blade tip should always be pointing inward and held at a 45 degree angle. Cutting in this way on each side of each shape, a faceted piece of foam will pop out for each one.  When you are finished, you will have a beautifully faceted surface. 
3. Assemble the four sides of the mold using 2 or 3 common nails in an overlapping fashion so the resulting mold has four equal sides. 
 4. Attached the base of the mold to the sides using common nails. Spray the inside of the mold with baking spray.

5.  Mix your hypertufa to a clay-like consistency and pack the mold starting at a corner in the base and building brick-layer style around the mold until you reach the top. Sides should be between ½’ to ¾” thick. Poke a hold in the bottom with your finger for drainage if desired. Use your hand to smooth and round the edge of the cachepot along the top. Allow to set and cure for three to four days.  
6. When the hypertufa is hard to the touch, remove the bottom of the mold first and then each of the sides.  If you are careful, you will be able to use this mold repeatedly.
7. Cleanup rough edges with the edge of the trowel and then rinse the cashepot with water to remove dust.  Allow to dry and then put it to use by slipping a glass filled with water into it for fresh flowers or potting it up with a living plant.

Saturday, November 2, 2019


The 12 Days of Christmas…HAUL OUT THE HAPPY
10:00 am -8:00 pm Daily
Opening Day is Wednesday, November 13,
running 12 consecutive days through
Sunday, November 24. Come join us!
At From the Summer’s Garden you’ll find joy inside and out.  
Discover handmade artwork, as you stroll about!  
We’re open for twelve days straight days from ten a.m. to eight,  
Our shelves are stocked, our spirits high, we simply cannot wait! 

 We’ll help you HAUL OUT THE HAPPY!

From the Summer's Garden
8601 Barkley Street
Overland Park, KS 66212


Wednesday, October 23, 2019

Browned Butter Pumpkin Pie

So I have recently discovered baking with browned butter and it is really yummy. In their pie shop, Four and Twenty Blackbirds in Brooklyn, the bakers make this awesome pumpkin pie with browned butter which gives the pumpkin a subtle butterscotch note that makes for the perfect autumnal pie. 

Browned Butter Pumpkin Pie

Your favorite crust for a 9-inch single-crust, partially prebaked 
6 tablespoons unsalted butter 
1 cup light brown sugar 
2 tablespoons water ½ cup heavy cream 
½ teaspoon vanilla extract 
2 large eggs 
2 large egg yolks 
½ teaspoon kosher salt 
12/3 cups pumpkin puree 
½ teaspoon ground allspice 
½ teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
Pinch ground cloves 
1 teaspoon molasses 
2 teaspoons fresh lemon juice 
1 cup evaporated milk 

In a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally. When the butter is nut brown, immediately add the brown sugar, whisk, and then carefully add the water to loosen. 

Cook until the mixture smells caramelized and starts to darken. Note: This does not take very long! Remove from the heat and slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow to cool for at least 10 minutes. Stir in the vanilla extract.
Meanwhile, position a rack in the center of the oven and preheat the oven to 350° F. Place the prebaked pie shell on a rimmed baking sheet. In a separate bowl, lightly whisk the eggs and yolks together with the salt. Set aside. 

In the bowl of a food processor fitted with the blade attachment, blend the pumpkin puree with the allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth. With the machine running on low, stream the brown-butter butterscotch through the food processor's feed tube and process until combined. Stream in the egg mixture, followed by the evaporated milk; blend until smooth, stopping once or twice to scrape down the sides with a rubber scraper. 

Strain the filling through a fine-mesh sieve into a separate bowl, pressing through with a rubber scraper. Pour into the prebaked shell. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. 

The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. 

The pie will keep refrigerated for 2 days or at room temperature for 1 day. 

Saturday, October 12, 2019


As you view this slideshow of the 2019 Autumn into Winter Wreath Workshop, note the variety and richness in each of these unique wreaths. Wreath-making is a first love at From the Summer's Garden. You can join in the fun too!  We will be making wreaths for the coming Holiday season soon.  
Get full information on our website

Saturday, September 14, 2019


                                                   CLICK PHOTO FOR VIDEO

20" Leaf Sphere Studio   $55 per person
SATURDAY, September 21 9:00-12:00 noon and Sunday, September 22  1:00-3:00 pm
The Leaf Sphere Studio is a two-day studio starting on a Saturday morning from 9:00 -12:00 noon and finishing the next day on a Sunday afternoon from 1:00-3:00 pm.  We'll sculpt and build the leaf sphere on Saturday and add finishing touches on Sunday.
The sphere is quite strong when fully cured and can remain outside year-round.  The possibilities for integrating them into your landscape are many, including use as a sculpture, pot trellis, lighting ...even a fountain.
More info and enroll:



Thursday, September 26 7:00-9:30 pm
or Saturday. October 5 9:30-12:00 noon
Make a unique autumn into winter wreath for your door or your mantle. Choose from a selection of permanent botanicals to make your own autumn wreath. Because of this, it can go inside or out and won't make a mess. The inclusion of wintery stems and additional of holiday florals gives you the choice to leave it up for the holidays as well simply by switching out a few key components

$45 per person