Cream Shortcakes
This is what happens when I come home with leftover whipping cream in a can… I need to come up with a use for it to prevent myself from spraying it all directly into my mouth. Also: I have a container...
View ArticleBlog Flog: Roasted Cherry Ice Cream
It’s a sure sign we’re solidly into summer when the first cherries arrive from BC. The other day a small grocery store by the dog park had an enormous bowl of them at the checkout, and people were...
View ArticleBlog Flog: Baklava with Alberta Honey
Baklava is one of my favourite things—I love honey, and crisp phyllo as a carrier, with layers of chopped nuts. It’s something few of us consider making from scratch… it seems like a fancy, finicky...
View ArticleButter Tart Pie
A very wise person with obvious taste over on Twitter had the brilliant idea to make a butter tart pie yesterday, and so naturally I had to drop everything and make one immediately. I know they exist…...
View ArticleBlog Flog: Mud Pie
Ice cream cake was my birthday “cake” of choice growing up, and still it’s funny how people get excited over an ice cream cake or pie – I made a few last summer for my latest cookbook, and each time,...
View ArticleBlog Flog: Toasted Marshmallow Ice Cream Cake
I’m a sucker for anything topped with torched meringue, but my preference is ice cream, baked Alaska-style. (Yes, this is essentially a baked Alaska.. though B.A. is typically frozen in a bowl, so it’s...
View ArticleBlog Flog: Saskatoon (or Blueberry) Tarts
It’s that time- Saskatoons are ready for picking on shrubs along my street, at the dog park and along the riverbank… as always, I find myself rooting around for an empty coffee cup or other vessel to...
View ArticleBlog 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 ArticleCream Shortcakes
This is what happens when I come home with leftover whipping cream in a can… I need to come up with a use for it to prevent myself from spraying it all directly into my mouth. Also: I have a container...
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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