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 fresh tasting Lemon Lavender Blackberry Cake to this chocolatey Dulce de Leche Chocolate Cake!
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. During a semester abroad 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.
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 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!
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.
I just completed the Basic Pastry program at Le Cordon Bleu Ottawa and I’m excited to start Intermediate Pastry this summer.
Learning from professional chefs in a real kitchen environment, with that level of rigor, is helping me develop a solid base in classic recipes 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 recently completed the basic pastry program at Le Cordon Bleu! I’m starting Intermediate Pastry this summer and couldn’t be more excited.
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!