dessert

green apple sorbet with roasted pecans

green apple sorbet - vegan & dairy free

Frozen desserts such as a sorbet are easy to make and a delight to eat!  Traditionally used as a palate cleanser, sorbet is made up of fruit and sugar; perfect for those who are lactose intolerant or vegan.  Sorbet (pronounced sor-bay) is rumored to have started back in the first century A.D. when Roman Emperor,…

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butter tarts (a delightful Canadian dessert)

As a youngster and even now, getting my hands on a butter tart is a culinary delight.  One bite and the filling is drip-off-your-chin runny or slightly set, ooey gooey sweet, and encased by a flaky crust that melts in your mouth.  A cute little hand pie that one could devour with 3 bites; maybe less…

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panna cotta with raspberry jelly

panna cotta with jelly

Traditionally, panna cotta, is served on a plate by unmolding a ramekin.  If this is your first time making this Italian dessert, my recipe elimates the unmolding.  I remember the first time I made this and the mold, for some reason, did not set all the way through.  Perhaps the gelatin didn’t dissolve completely.  Get…

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chocolate fudge

chcolate fudge - homemade holiday gift

I cannot recall the last time I made fudge.  It was a family favourite growing up and around the Christmas holidays, there was always some to be had.  My mom always had the pantry and freezer full of cooked goodies.  The laundry room became the storage area for fruit cake, plum puddings, cookies, squares not…

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blueberry-blackberry fool

blueberry-blackberry fool

Blueberry-blackberry fool has to be one of the easiest desserts to make.  Not everyone is a fan of blackberries but mixed with blueberries and cream, it’s guaranteed to be a hit at the dinner table.  Both blueberries and blackberries are in season so look for fruit that’s plump but not mushy to touch.  TweetFacebookLinkedInTumblrStumbleDiggDelicious

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Lemon Tart – a bit of sunshine

Lemon Tart

The weather here has been grey, wet and cooler than our usual Spring. We were in Paris for a week and it either rained or was overcast with periods of rain showers throughout the day. We came home and had a repeat of Paris weather. It’s been so wet mushrooms are sprouting up in our…

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orange jelly slices

orange jelly slices

According to What’s Cooking America, gelatin was once considered a sign of wealth, before the commercial version appeared, only members of the elite classes could afford it. It took hours to render gelatin, clarify it, and turn it into fancy aspics, molded salads, desserts. etc. The use of gelatin was a sign that the host…

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plum dessert – fresh and light

plum dessert

A dessert concludes the main meal and for me, it’s the last thing I think about when planning a meal.  I’m just as happy to snack on fruit and a bit of cheese than fill my stomach with another course. I am usually too full.  But give me an option to savour fruit with yogurt,…

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devil’s food cupcakes

devil's food cupcakes

Devil’s food conjures up something sinister.  We’re all familiar with deviled eggs, devils on horseback (dates wrapped in bacon), chicken alla Diavola (devil’s chicken) etc.  And according to What’s Cooking America, the term deviled is used to describe food that is dark, rich, chocolate, spicily piquant or stimulating.  TweetFacebookLinkedInTumblrStumbleDiggDelicious

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