Sub Categories in Desserts

Category of: Desserts

Rhubarb Cobbler

May 28, 2024

Rhubarb cobbler. This dessert is a bit nostalgic. It was my signature dessert back in the day in Calgary when we entertained large groups of friends almost every week. We had a wonderful group of friends with kids of similar ages and every weekend we were at each other’s homes for long lunches that lasted the whole day and into the evening. You know who you are.  Life changes, we are no longer in Calgary,... View Article

Baked donuts

March 31, 2024

This is an easy doughnut recipe made with baking powder and baked in the oven (yeast ones are usually fried). 1.5 cups flour1.5 teaspoon baking powder 1/2 teaspoon baking soda1/2 cup sugar 2/3 cup yogurt1/2 coconut water1 egg2 teaspoon vanilla extract1/4 cup oil or melted butter Combine flour, baking powder, baking soda and sugar in a bowl.  Combine tensing ingredients in another bowl, then add to flour mixture and mix well. Transfer to a piping bag.  Pipe... View Article

Maple orange bundt cake

March 22, 2024

Maple orange Bundt cake with maple orange glaze.  I often make Bundt cakes when we have family or friends staying with us. It’s a good one to leave on the counter and let guests enjoy at their leisure. No guests here now but I was in the mood for something delicious on the countertop.  Here is how:  4 eggs 3/4 cup sugar 1/2 cup oil1/2 cup sour cream2/3 cup maple syrup 2.5 cups (400gr) flour2 tsp baking... View Article

Japanese cake roll

March 22, 2024

One item I saw everywhere in Japan was these beautiful cake rolls, made in different flavours and filled with whipped cream, fruits etc. it was available at the 711 and at fancy department stores food floors. I think it’s known as Hokkaido roll (named after the Hokkaido milk), or just referred to as fuwa fuwa meaning fluffy). The formal name may be Nihon no Roru Keki. Whatever you call it, it’s a beautiful soufflé like... View Article

Nut Swiss Roll

January 24, 2022

A couple of cake rolls from the holidays, actually it’s one with two different topping cut in two (to accommodate allergies). You can do this in an hour start to finish, very easy. There is no flour here, just ground nuts.

Classic Chocolate Bundt Cake

October 12, 2021

Bundt cake is my go to cake for everyday “countertop snacking cake”. I also make it when I have guests, so they can help themselves to a piece of cake without much ado. Usually the standard bundt pan is fine but recently I bought these beautiful cake pans by Nordic Ware and have been enjoying the interesting shapes they create. They also slide out of the pan with ease. I made a couple of small... View Article

Lavender-lemon bundt cake

July 16, 2021

The Okanagan is prime location for growing many produce and herbs, lavender included. There is lavender everywhere you look and it grows beautifully on our rooftop patio as well. It is a pretty, fragrant herb and I love getting a whiff of its scent as I reach over it to work in my garden. Lavender fields are a sight to behold. If you have ever seen them in France you know what I mean. I... View Article

Brioche Cinnamon Buns with espresso cream cheese

March 19, 2020

I have been paying with brioche dough in the last few days using it to make brioche, sugar buns, burger buns and cinnamon rolls. Yesterday I made the dough a little different so I thought it’s worth sharing. The espresso cream cheese frosting is insane:). Love the coffee flavour. Not sure what’s on the agenda today in the kitchen. I think maybe a good soup with odds and ends veggies I have in the fridge... View Article

Brioche and sugar buns

March 16, 2020

Thankfully I love both cooking and baking so when I need a break from one I have the other. This week I am participating in one of those online challenges that are popular among foodies on Instagram and the subject was enriched breads. Those challenges are not a competition but rather an opportunity to connect with like minded foodies from around the globe, see each other’s work, exchange ideas and learn. When it comes to... View Article

Roasted pears with ice wine

March 14, 2020

Did I post this before? I think I forgot to post it but it’s too good to ignore. Roasted pears have a sweet, concentrated flavour and the cooking syrup adds a tangy element that is delicious with the pears. You can serve this on its own, with ice cream, gelato, creme fraiche etc. A sprinkling of something crispy is also nice: candied nuts, chopped honeycomb etc.