Maple Syrup Pie
How is it that I’ve never made a maple syrup pie? Such a Canadian thing and somehow, I hadn’t. I’ve corrected this. Maple pie is not super summery kind of pie in that it doesn’t incorporate berries or...
View ArticleLemon + Coconut Cream Pie
I’m always intrigued by other peoples’ birthday cake choices. There are those who stick with tradition and get the same thing every year, and then those who are more opportunistic, seeing it as their...
View ArticleStone Fruit + Blackberry Crumble Pie
Stone fruits make the best pie. Truly. I don’t know if you’ve noticed, but the BC nectarines are unreal this year – better than any I’ve had. We bought a case and started rationing them toward the end...
View ArticleUpside-down Pear Gingerbread
If we were to compile a book of family recipes, this upside down pear gingerbread may just be on the cover. We have it every Thanksgiving – it’s our pumpkin pie – and although gingerbread in general is...
View ArticleCranberry Curd Tart
This tart, hey? I discovered it’s tricky to say “cranberry curd tart” (try it) – but it turned out to be one of the most stop-in-your-tracks stunningly gorgeous things I’ve ever made. (In that it’s a...
View ArticleBlog Flog: Coconut Pumpkin Pie
It’s not even Thanksgiving yet, and I’ve made this pie twice. As you may know, pumpkin pie has never been my first choice – but I’m starting to change my mind about it. I make at least one a year...
View ArticleFannie Farmer Apple Cake
It’s nice when things that don’t take much time accidentally turn out awesome, isn’t it? When apples are in season, they make me want to bake – pies are nice in theory, but I’m not always in the mood...
View ArticleBlueberry Jack Skellington Pie
Had to make this. It was Sunday, and my birthday, and I wanted to stay in my pajamas. W and I saw this on Instagram and had to make one. We put on some Bowie and did some baking. Beats scooping guck...
View ArticleMashed Potato Doughnuts
Yes! You can turn mashed potatoes into doughnuts. As if you needed another good reason to make more mashed potatoes than you need – these doughnuts are what you make with the leftover mashed potatoes...
View ArticleBlog Flog: Cereal Milk Panna Cotta
It’s true – cereal milk is a thing. Momofuku Milk Bar made it so for anyone over ten. In essence, cereal milk tastes like the bottom of the cereal bowl – it pulls you straight back to childhood, to...
View ArticleGingerbread Fruitcake
Ever wonder what would happen if dense gingerbread and dark fruitcake got together? This. It was called coffee fruitcake in a 2005 issue of Gourmet, but doesn’t taste like coffee – you could swap...
View ArticleClassic Trifle
I associate trifle with Christmas – my great aunt Maud (who was British) used to make trifle – the kind with sponge cake in the bottom doused in sherry or brandy, a layer of fresh or tinned fruit,...
View ArticleBlog Flog: Apple Slab Pie
It’s said that there are cooks and there are bakers. I consider myself both, but do tend to dive into dough when I’m happy/sad/stressed or otherwise in need of comfort – or when others are. The thing...
View ArticleUm Ali
I made this for last week’s Swerve column, wanting to break out of my usual baking habits – the scones, loaves and cookies I’ve been making for decades – things I can play with, mix and bake in...
View ArticleFlapper Pie
Flapper pie! As always, I’m late to the party – I’ve made two of these in two days, and only managed to eat a slice this afternoon. I’m a sucker for recipes with unusual names, particularly Canadian...
View ArticleOne Egg Cake
When I was a kid, maybe 9, I had a cupcake company. (I know, I was way ahead of myself.) I took out a $20 loan from my mom, bought ingredients and labeled them, and made the One Egg Cake out of The Joy...
View ArticleElizabeth’s Lunar Rhubarb Cake
This lunar rhubarb cake is a thing – do you know of it? It has made the rounds of Canadian kitchens for decades and generations, far before the internet and Pinterest made it easier to share, back when...
View ArticleCrêpes
This is just a recipe for crêpes – I promise you don’t have to stack them, smeared with lemon curd and cream (above) or Nutella and stacked into a cake unless you want to. I consider crêpes an...
View ArticleChocolate Marshmallow Pie
I know it’s the height of spring and all thoughts are turning to strawberries and rhubarb (or should be), and I just harvested armloads of same to ensure baggies of frozen rhubarb will jam (pun totally...
View ArticleFunnel Cakes
Early summer is fried dough season; in Calgary, the Stampede is here, and there are fairs and festivals everywhere offering up all manner of deep fried things and food on a stick. On the midway, I’ve...
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