Crunchy chocolate meringue with fresh strawberries, whipped cream and homemade dulce de leche.
This chocolate pavlova with strawberries and dulce de leche combines the sweet tastes of two of my favourite places, New Zealand (pavlova) and Argentina (dulce de leche).Read More »
Smooth and creamy baked custard topped with caramelized sugar sauce.
Ok, well I’m not actually in Argentina… But if I close my eyes just so, and take a big bite of this sinfully creamy and lush flan, I can just imagine I’m there. We all have those desserts that are so much more to us than just a dessert. They are a tradition, they evoke memories, they symbolize a moment in our lives. This is one of those desserts to me.
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Warm and fluffy soft pretzels, baked to golden brown perfection.
This is not the sweetest recipe, but you know what, I haven’t been feeling so sweet. Just one of those weeks, you know? I can’t put my finger on anything in particular, it wasn’t terrible, no major catastrophes to speak of, but it wasn’t the greatest week around, either.Read More »
Soft and fluffy baked doughnut holes decorated to just barely within the boundaries of good taste.
I know it’s been a couple of weeks since I posted anything, and for that I’m so sorry. I’ve got a solid excuse, I promise. It involves a white dress, a couple of rings, a very special kiss….
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Soft and warm oatmeal cookie cups filled with gooey caramel apple goodness. Fun and rustic, not to mention, delicious.
If this dessert were an accessory, it would be a cozy buffalo check scarf. In my mind anyway. Or maybe I subconsciously made the connection as an excuse to photograph my favourite scarf of the moment. It makes such a pretty backdrop, don’t you think?
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Homemade lemon curd is actually not too scary to make, and so much tastier and tangier than the store-bought version. This lemon curd is the perfect filling for my White Chocolate and Lemon Curd Cake.
- 6 tablespoons freshly squeezed lemon juice
- 4 tablespoons butter
- 3/4 cup sugar
- 2 eggs
- 2 egg yoks
- zest of 2 lemons
- Bring a medium pot of water to a small simmer.
- Place a stainless steel bowl in the top of the pot (choose one that will fit nicely in the top of the pot without touching the water).
- Place all the ingredients except the butter into the steel bowl and whisk constantly until slightly thickened. (About 2 – 5 minutes, it should just coat the back of the spoon).
- Take the bowl off the pot and stir in the butter until completely melted.
- Cool for an hour or two, then transfer curd to a sealable container and refrigerate until completely thickened. Usually overnight is best, although it should be ready after a few hours.
Spread on cakes, scones, and muffins. Eat by the spoonful. Package in a pretty jar with a ribbon and give away as a gift.
Apple pear cobbler with buckwheat honey whipped cream.
Apples and pears are in the peak of their season. I stocked up on BC grown Royal Gala apples and Bartlett pears this week, and naturally, my thoughts turned to baking. I love pears, but I don’t often bake with them. After this cobbler turned out so well, I think I’ll use them more often! I was really pleased with how they retained their flavour and firmness. I think the key was using pears that had barely turned soft yellow – and in fact were still just the tiniest bit green.
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