Blog Flog: Summer Fruit Pandowdy
Late summer is the best time for baked fruit desserts like cobblers and crisps, but one of my favourites is the lesser-known pandowdy – sort of a cross between a crisp and a pie, with a pastry lid on...
View ArticleBlackberry-Plum Friand
I’ve made two blackberry-plum friands in the past three days, and eaten 1 3/4 of them myself, with a spoon, straight out of the baking dish. A friand is a dense, chewy almond cake, this version studded...
View ArticleMincemeat Apple Galette
I make a lot of galettes – which sound fancy, but are really free form pies you assemble and bake on a sheet without needing to trim or crimp – and in the fall and winter, they’re often apple ones....
View ArticleBerry Pavlova with Lemon Curd
I’ve been getting a lot of requests for this pavlova recipe – it’s one I’ve been making for years, and I often teach it in classes and use it as a base recipe for other pavlovas, but this is my go-to,...
View ArticleBlueberry or Saskatoon Galette
I’ve finally come to the conclusion that I’m a lazy pie maker. I don’t strive for perfection, or elaborately styled tops (not that there’s anything wrong with that), but more ease – of both assembly...
View ArticleNanaimo Bar Cake
Friends!! Here it is – the Nanaimo Bar Cake. I’ve been thinking about it ever since discovering Deirdre’s epic multi-tiered creation at Sweet Relief Bakery in Calgary (I put it on the 25 Best Things to...
View ArticleRuthie’s Apple Cake
My friend Allison, who lives up the hill, has a few apple trees in her front yard that produce an astonishing number of apples. There are a few varieties – some larger eating apples, some medium – not...
View ArticleLemon Tart (with or without Meringue)
A lemon tart is a wonderful thing, and not as finicky as it seems. I made these with the kids’ cooking club earlier this year, and they turned out beautifully! Shallow tart pans with removable bottoms...
View ArticleRhubarb Biscoff Icebox Cake
You may be familiar with those old-school dessert logs made with chocolate wafers spread with whipped cream that soften to a sliceable consistency in the fridge; this version is made with Biscoff...
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