Hi, I’m Natalie! The recipe developer, photographer and writer here at Parsley and Icing. I started Parsley and Icing to share dessert recipes that are fresh tasting, from scratch and delicious!
Here you’ll find delicious dessert recipes ranging from this reader favorite Olive Oil Pumpkin Cake to my delicious chocolate chip sour cream cookies that I adapted from my great-grandmother’s recipe!
Keep reading to learn more about me and my blog. If you are curious to learn how we can work together, click here.
I grew up in Northern New York state and spent a lot of my childhood outdoors during all four seasons. It gave me an appreciation for nature and it’s why I love baking and cooking with what’s in season.
I’ve also always had an appreciation for languages and other cultures, which is related to my love of food. During a semester in Paris, I was amazed by the deliciousness of pain au chocolat. I also couldn’t figure out how the French made even a simple cheese sandwich taste like nothing I’d ever tasted.
I earned a Master’s in English and after university, I taught English in Tunisia and Morocco. Seeing people in North Africa shopping in markets and baking bread on a daily basis really sparked my love for baking and cooking!
I loved discovering North African dishes and flavors, and I’m still influenced by them today, like in my Ghriba Moroccan Cookies and preserved lemon tea cake.
I taught elementary English in Boston and baking was always a relaxing hobby for me. I loved how happy baked goods made people as well!
In 2019, I moved to Ottawa, Canada where I live with my husband, Joe, and our sweet and funny Cardigan Corgi, Cardi. Luckily, being Lebanese, Joe loves food as much as I do. He’s my number one supporter and taste tester! He’s even helped me develop one of my favorite cakes, Lebanese sfouf!
I started Parsley and Icing as a creative outlet in 2019. I had taken recreational classes at The Cambridge School of Culinary Arts in Cambridge, Massachusetts and at Ateliers et Saveurs in Quebec City before starting my blog, but was mostly a self-taught cook and baker until recently.
In 2026, I enrolled in the Pastry program at Le Cordon Bleu Ottawa. Learning from professional chefs alongside peers who share my passion is helping me gain knowledge, skills, and a deeper understanding of ingredients.
What Will You Find On Parsley And Icing?
- Simple and delicious mostly baking recipes that I have tested in my kitchen that bakers of all skill levels can make and enjoy.
- Classic dessert recipes such as banana bread as well as recipes with creative and different flavor combinations.
- Mostly common ingredients plus substitution suggestions in every recipe.
- Most of my recipes are from scratch. I think from scratch recipes taste fresher and are usually healthier. I try to include substitutes for less common ingredients. I also offer shortcuts in case you don’t have time to make everything from scratch.
- An email newsletter that includes new and updated recipes and suggestions for seasonal baking ideas. Be sure to sign up to stay connected!
- All of my favorite kitchen and photography equipment that I use and love!
More About Natalie And Parsley And Icing
I learned so much from cookbooks, cooking shows and baking with friends! I took recreational classes at The Cambridge School of Culinary Arts in Cambridge, Massachusetts and at Ateliers et Saveurs in Quebec City and I’m currently a student in the Pastry Program at Le Cordon Bleu!
When I started Parsley and Icing, I was making both baking and cooking recipes. I love Mediteranean cuisine and parsley is often the finishing touch for savory recipes. Since icing is usually the last thing added to desserts, I decided on parsley and icing. Today I create mostly baking recipes. I do love baking with herbs though, so I think the name is still fitting!
I hope Parsley and Icing becomes your go-to website for you for dessert recipes.
Thank you for stopping by! I love sharing my recipes with you and seeing my recipes come alive in your kitchens. I’m also grateful to have the opportunity to meet and connect with fellow food bloggers and to be able to work with brands that I love and use in my own baking!