Summer Berry & Lime Pavlova

Today we are celebrating with a wonderfully light & whippy pavlova ’cause it’s my birthday 🙂 WOO! Anywho, I discovered pavlova earlier this year (shame on my Kiwi and Australian friends for force feeding me Vegemite whilst omitting pavlova from the menu) and promptly fell in love. It’s light and sweet, loaded with fruit, and a fantastic excuse to eat large volumes of whipped cream. It’s also beautifully simple to make and easy to customize to whatever fruit you happen to have on hand.

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S’mores Brownies

In Canada the May Long Weekend is our summer safe zone. Gardeners move plants outside, people bring boxes of summer clothes up from the basement, and the most optimistic among us go camping (and it almost always snows for them). May Long Weekend was last weekend, and I’ve been daydreaming about camping for months now. And that’s where these amazing brownies come in. They help bridge the gap between now and true s’mores season, and they’re still amazing enough to take camping for those moments when you don’t have a campfire going.

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Cream of Earl Grey Marshmallows

I love making marshmallows. The flavour combinations are endless, they come together like magic, and they never fail to impress. They’re also easier to make than you’d think, which is a major plus. These particular marshmallows are infused with Cream of Earl Grey tea, but you can make them straight-up vanilla marshmallows easily enough (or use your favourite tea instead).

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My Favourite Homemade Bread

I’ll happily admit that I get a wee thrill of pride from being able to say that I make all my own bread. I mean, that’s kind of cool, right? Or if not actually cool, it’s neat (please, let me have neat), and tells people that I have some free time and a lot of flour in my house. Anyhow, it took me some time to find a bread recipe that made a great, all-purpose loaf. Something soft enough for toast & eggs, with good flavour, a bit of healthy fat, and some flexibility. It also needs to freeze well because I don’t have that much free time.

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Apple Rhubarb Rustic Tart

This delightful tart comes together quickly, and with far less fuss than a straight-up pie. It’s a fantastic way to use up that mildly freezer burnt bag of rhubarb bits from last summer, and the finished tart is fantastic served warm with a bit of ice cream and caramel sauce. Craig and I brought one of these beauties to a housewarming barbeque and baked it in their oven—it was a big hit.

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Maple Cream Caramel Sauce

I am so very thrilled with this delicious creamy caramel sauce. It’s incredible. Lightly maple flavoured, creamy, caramel-y, and fantastic. It’s easy to make and stores well in the fridge. It’s great on plain yoghurt, over sugar cookies, or drizzled over cake. It’s also great off a spoon. Yum!

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