I love food and cooking. I have a particular affection for foods that come from my garden and are healthy. There are a handful of careers that I dream about pursuing and Nutritionist is at the top of the list. The idea of adding pureed vegetables to a pizza crust seems intuitive and delicious, not sneaky.

But, since we all have to indulge every once and awhile, it’s nice to find recipes that use ingredients that are in the backyard. Below is a cupcake recipe from Better Homes & Gardens that I recently made. Rosemary is a prolific herb in my garden and here in NC. The nice thing about these cupcakes (apart from tasting great) is that they are moist without using oil.

Lemon Rosemary Cupcakes:

• 1/2 cup butter, softened
• 2 eggs
• 1-3/4 cups cake flour
• 2 tsp. finely chopped fresh rosemary
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup granulated sugar
• 1-1/2 tsp. lemon extract
• 1/2 tsp. vanilla
• 2/3 cup milk
• 2 tsp. finely shredded lemon peel
• 3 Tbsp. lemon juice
• 1 recipe Lemon Glaze

1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.

3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.

4. Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.

5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

6. Lemon Glaze: In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 teaspoons) for spreading consistency. Stir in 1/2 teaspoon finely shredded lemon peel.

Starting today one of my designs is up for judging in the Spoonflower Fabric of the Week contest. I’m up against some lovely designs & heavy-hitters. Cast your vote here. If this design wins, I’ll get 5 yards of my design printed for using however I wish (and will give away a yard for one lucky reader) and everyone else will be able to purchase it in the Spoonflower shop the following week.

Check out the new crop of goods in the indieNC shop, all lovingly handmade by North Carolina artists.

Products: 1. Olive Ruffle Shirt, $47, 2. Ceramic Bird Deer, $40, 3. Wooden Earrings, $22, 4. Organic Onesie, $20, 5. Apple Booties, $25

Letterpress cards printed on pesticide-free bamboo paper. From Smock Paper

Rebecca Kousky is the founder and Executive Director of Nest, an organization that raises money for women entrepreneurs in third-world countries. Through Nest partnerships are formed with designers in the US and abroad to help raise awareness and funds through micro-loans. Nest has an online shop where you can purchase all sorts of great products (including a few of my pieces) whose proceeds go to the charity. It has been a pleasure to watch Rebecca’s business grow and expand. It is also a great reminder to step outside of ourselves and support others who are less fortunate.

What music are you listening to these days?

I love singer / songwriters. Love Madeleine Peyroux. Love the Vicky Cristina Barcelona soundtrack – wonderful acoustic guitar.

Read any good books lately?

Reading Snow by Orhan Pamuk. It is set in Turkey and brings back the smells and sounds of that country. We work there so it has a certain nostalgic quality for me.

Have a yummy recipe to share?

Small addiction to rice pudding. Love Indian food.

• 2 cups whole milk
• 1/3 cup Arborio rice
• 8 teaspoons sugar
• Whole nutmeg
• 4 tablespoons heavy cream
• Garnish: cinnamon
• Equipment: 4 (6- to 8-oz) ramekins

Preheat oven to 325°F with rack in middle. Butter ramekins.

Add 1/2 cup milk, 4 teaspoons rice, 2 teaspoons sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each, then stir to combine.

Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-brown, about 1 hour (a skin will form). Cool puddings in ramekins on a rack, about 1 hour.

Discard skin from puddings, then stir 1 tablespoon cream into each. Puddings can be eaten at room temperature or chilled. If desired, chill puddings, covered, at least 30 minutes.

What is inspiring you at the moment?

I am learning about weaving right now – the history of weaving around the world, various styles, patterns and techniques. I love how textiles tell the stories of communities and families.

What projects are you currently working on?

We just started a new project called the Nido Collaborative which is a fair trade souring business where domestic designers can be connected with our loan recipients to do the production. It is a win-win. Our women get more work- allowing them to better provide for themselves and their families- and the designers get beautiful products.

I love everything about the textile line Rubie Green. Lovely.

image via flickr

Watercolors by Golly Bard.

What music are you listening to these days?

For some reason, my boyfriend and I have broken out the old Elliott Smith cds a lot lately- his is some of the first music I ever really fell in love

with. I’m also loving the new Beirut ep and Neko Case album, and St.Vincent is my most recent girl music crush.

Read any good books lately?

I finally finished Eat, Pray, Love. I would read it in 30 minute increments every month or so but I enjoyed it very much! I’m also reading lots of non-fiction books about writing and also recently finished another Oprah recommendation (dang, I hate to say it, but I like what she picks out!) A New Earth. Some might see it as super new-agey mumbo jumbo, but it totally opened my eyes and has made me see myself and my relationship with those around me and my work in a whole new light.

Have a yummy recipe to share?

Hmm, my favorite recipe is: go to your local grocery store, pick out frozen pizza of your choice, go home, cook in oven for exactly 12 1/2 minutes, enjoy. Cheap red wine is an acceptable accompaniment to this feast. (yes sadly, I do not cook.)

What is inspiring you at the moment?

The rain and the clovers outside my door here in Portland, poetry and phenomenal women.

What projects are you working on currently?

I’m over at Modish daily and also just started Modish BIZtips, a spin off blog offering “bright ideas for your creative business.” That’s a huge project for me right now and many interviews and information gathering is underway with that! I also write an article for Mankind

Mag every month which is fun and something a little different.

Handsome recycled note pads from Hammocks & High Tea, love the name, too!