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You will crave these deceptively easy and incredibly tasty ‘quickles’ – they’re crunchy with just the right amount of zing. Don’t be alarmed if you notice the garlic turning blue in the pickling liquid – this is a harmless enzymatic reaction. You can toss the garlic after they’ve steeped.
These cakes are rich, dense, and cute as can be. The goat cheese adds a sweet, tangy, earthy element to the dessert and the cakes take on a darling pastel pink color, perfect for spring picnics, Sunday brunch, or baby showers. You can make the rhubarb sauce in a much larger batch and preserve it; in fact it’s a mini...