I couldn’t resist a basket of freshly harvested organic cranberries at the farmer”s market this morning. Since I was making this ricotta cake today, I simply topped it with some of these tart little jewels. Check it out – this recipe is adapted from a traditional Italian recipe and I’ve modiified it so that it contains less sugar, spelt flour (which is a non-gmo ancient wheat grain), and added a bit of vanilla. So, the cake maintains it’s moist lemony goodness, but is Canadianized with cranberry and pear. This will be really good for Thanksgiving dinner or If you want an everyday cake to have on the counter for the weekend, or a birthday cake for a loved one or an excellent dessert for a dinner party – it’s really versatile because it’s just damn good. The gluten-free version can be found here: GF Ricotta Cake, You can also find a pictorial tutorial at that link if you have questions or need direction. Continue reading
I like to have a stash of these in the freezer. They’re great for breakfast on the run, or as a snack you can throw in your purse on those days when you’re running around and lunch doesn’t look like an option. Either way, they are a (gluten free) energy boost that is tasty with minimal sugar. Using organic ingredients and local, farm-raised eggs ups the anti on nutrition here as well. Continue reading
I’m on my usual springtime extreme health kick so my recipes will be healthy ones. That’s not to say that they won’t still be awesome because I like to think that I specialize in making healthy stuff taste great and / or finding recipes that do. So. If you are also being super healthy with your life, and you should be…you will understand the need for the occasional desserty item. I like this recipe because it satisfies the post-dinner sweet craving and I can add a little bit of it to my morning yogurt – the entire recipe has 2 tablespoons of maple syrup and a little bit of carbs in the form of oatmeal (or quinoa flakes), so I”m pretty sure you can handle it. I used blueberries and it tastes totally awesome. Continue reading
I think one of the first recipes anyone makes when they’re young is brownies. There are a million different recipes and variations. This one I refer to as ‘the best’ because it’s dense, chewy and rich– with intense chocolate flavour. The technique is a little more complex than a basic brownie, but not difficult and the result is worth it. Eaten alone these are extremely delicious, but assembled on a large plate with some ice cream and a chocolate drizzle kicks it up a level and can easily be served as an elegant dessert. The recipe calls for “UNSWEETENED” chocolate – usually in a blue box – so don’t mistake it for bittersweet or semi-sweet. Try it out – this recipe is a keeper. Continue reading
This recipe comes to me via my Aunt Julia. I was eager to try it as something I’ve never made before and I was excited to recreate my grandmother’s recipe. I had to track down a ‘pudding mold’ and luckily, my friend Julie loaned me hers and included an appropriate sized pot to steam it in. So. This ‘pudding’ is really what Canadians would consider more of a ‘cake’, however, this pudding is cooked by method of steaming instead of baking. The result is a moist Christmas pudding rich with nuts and fruit and just the smell alone will bring back memories of childhood Christmas dinners. Continue reading
I am preparing a few care packages to mail and shortbread is an obvious choice for a few reasons. Firstly, it’s delicious and evokes wonderful Christmas memories of home…..and secondly, it keeps for a long time and travels well if packaged properly. This recipe is super easy and so good — the use of brown sugar gives it a caramel-like flavour that is so great with a cup of tea. As with all baking, some technique is required to attain great results. Use room temperature butter and beat it on high with the sugar, scraping the sides often. Sift your flours before adding. Your dough should be crumbly. Make this! Everyone should know how and this recipe is a keeper. Continue reading
Happy Canada Day! Here’s an easy and delicious little cake that takes advantage of fresh strawberries.
These come together quickly and easily. They are more dense than a traditional muffin, made with ground almonds, egg whites and a bit of flour. The addition of freshly crushed seasonal stawberries makes this a great recipe. Give them a try while the berries are in – you can keep them simple or fancy them up with some whipped cream and extra berries on the side. The recipe is from Anna Olsen and we all know what a great (Canadian) baker she is. Continue reading