dessert
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…
Read Morepanna cotta with raspberry 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…
Read Moredouble chocolate chip parfait – how to use a failed recipe
It happens. Cooks of all levels have experienced a failed recipe at least once, maybe more. The thing is, a failed recipe has room for improvement and making it into something better the next time around. That’s how we discover things, through trial and error. TweetFacebookLinkedInTumblrStumbleDiggDelicious
Read Morechocolate fudge
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…
Read Moreblueberry-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
Read MoreLemon Tart – a bit of sunshine
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…
Read Moreorange 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…
Read Moreplum dessert – fresh and light
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,…
Read Moredevil’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
Read MoreDIY ferrero rocher
I’ve mentioned it before. I don’t really have a sweet tooth but if there’s one chocolate that halts me in my footsteps, it’s ferrero rocher. While I am not a fan of milk chocolate the combination of hazelnuts wrapped in what reminds me of nutella (yum) along with a crisp wafer…I’m salivating just thinking about…
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