Let Them Eat Cake!

Sugar High Sunday: Chocolate Bars

2012-02-26T21:01:00.002-08:00

Why spend all that money on commercial chocolate bars when you can make your own? That way, you know exactly what's in them — no chemical surprises!

Here are a few recipes I found. Let me know if you try them and how you like 'em!

Homemade Snickers Bars from How Sweet It Is!

This could be Twix Bars — Salted Caramel Chocolate Shortbread from Annie's Eats

Not technically a candy bar, but Pop Tarts sure are a yummy treat! Make them yourself, courtesy of Hello Hanna.

Did you call it a Ding Dong, a Ring Ding or a Devil Dog? Whatever you called it, these delicious cream-filled chocolate cupcakes will take you back! Here's a recipe from Bean Town Baker to help you get started.

Here's a gluten-free Reese's Peanut Butter Cup from famous pastry chef, Stella Parks aka Brave Tart. Yummmmy!

Do you like to recreate famous candy bars at home? Which ones have you tried?

Cheers,
Lulu xoxo

Sunday Supper: Multigrain Dinner Rolls

2012-02-19T22:26:00.000-08:00

Instead of the usual Sunday Sweets today, I thought I would share a recipe with you that I contributed to our family's Sunday Dinner: Multigrain Dinner Rolls.

Multigrain Dinner Rolls — fresh out of the oven.

White Chocolate Cheesecake with Salted Caramel Sauce

2012-02-17T07:00:00.000-08:00

White Chocolate Cheesecake with Salted Caramel Sauce

If you're looking for an extra-special dessert to feed a crowd, then look no further than cheesecake. You can make a very large cheesecake to feed about 16 people — the cake is so rich you can serve up smaller slices. Add a dollop of whipped cream and a drizzle of decadent sauce, and you will impress even the most discerning guest.

Read more »

Dotty With Love Heart Cookies for Valentine's Day

2012-02-13T07:00:00.000-08:00

In which I learn to decorate a sugar cookie with flood icing and flat dots and subsequently spray the entire kitchen and myself with hot pink icing like a sugary cluster bomb.

Dotty hearts are dotty

It's almost Valentine's Day, and you can feel LOVE in the air; hot and pulpy like a, er, like something hot and pulpy. Everywhere I turn, I'm bombarded with messages of love and hearts, love and romance — written in all caps in sparkly red curly fonts. Even the birds are getting the Valentine's message; they friskily chase each other, sometimes performing their sexy time right in front of my kitchen window. NATURE! Stuff's getting real here, folks.

When I think about the love of my life, I get all dotty in the head with love and besotted with giggly, blushing thoughts of romance. We celebrated our 20th wedding anniversary last summer! What better pastry to symbolize my marriage than a dotty pink heart-shaped cookie?

Read more »

Sugar High Sunday: Cheesecake

2012-02-12T19:10:00.000-08:00

I'm thinking of making a cheesecake this week, so I prowled the blogs for interesting recipes. I found some pretty good ones, and I thought I would share them with you. Here's a tip for making a successful cheesecake: if you are baking one in the oven, wrap the bottom of the pan in aluminum foil, and set it in a shallow pan of water (bain marie). These really helps set the cheesecake and prevent cracks from forming. Happy baking!

From the goddess of desserts and photography, Tartelette, here is Lemon Goat Cheese Cheesecake with Blood Orange Sauce... oh my drool...

Also from Tartelette: Pillow Cheesecake with Salted Butter Caramel Sauce

Are you crafty? You could try Bakerella's Cheesecake Pops... they look divine!

Mmmmm Cinnamon Roll Cheesecake from Amandeleine

Another Blood Orange Cheesecake: this one's from Martha Stewart

Margarita Cheesecake, also from Martha Stewart

Here's a Lemon Blackberry Cheesecake that looks really yummy

One more lemon cheesecake, lol! Triple Lemon Cheesecake from With a Grateful Prayer

Last but not least, here's my Pumpkin Cheesecake with Gingersnap Crust and Maple Caramel Sauce

Pumpkin Cheesecake, Gingersnap Crust and Maple Caramel Sauce

Enjoy!

Cheers,
Lulu
xoxo

Sugar High Sunday: Citrus

2012-02-05T18:43:00.000-08:00

What's in season now, in the middle of winter? Citrus! Colourful, jewel-toned orbs; juicy and bursting with bright flavours. I have found a few interesting recipes for you to try — I know that I will definitely be trying them!

From Always With Butter: Blood Orange Bars and some seriously beautiful photography.

Glug! Glug! Glug! Aaaahhhhh! Serve up a Grapefruit Margarita from Sweet Life in Texas.

More grapefruit! From Whisk Kid: Grapefruit Poppy Seed Cupcakes with Strawberry Rhubarb Jam and Cream Cheese Swiss Meringue Buttercream. Oooooohhhh my goodness I think I just drooled all over myself typing that!

Vegan Blood Orange Cupcakes from Shauna Sever

These look so delicious, I licked my screen: Lemon Thumbprint Cookies from Glorious Treats

Coconut and Citrus Cake from Bakers Royale

Mmmmm Mini Lemon Cheesecakes with Gingersnap Crust, from Baking Bites

Coconut Lime Bars

Here is a citrus recipe from me: Coconut Lime Bars

Enjoy!

xoxo,

Lulu

Pink Lemonade Cupcakes

2012-01-30T06:00:00.000-08:00

Pink Lemonade Cupcakes for Valentine's Day

Pink. It's not just a singer with a sassy attitude and flamboyant style. It's also the colour that fills my mind when I think of Valentine's Day. Swirls of colour — shades of pink and red, pretty and girly in a heart-shaped package.

Read more »

Sugar High Sunday: Pinterest Edition

2012-01-29T16:12:00.000-08:00

Have you heard of Pinterest?

It's a social network-style community on which people "pin" their favourite images, kind of like a vision board. The pins maintain the original links to their original web pages. Think of it as a visual bookmark. I first found it a couple of months ago and I was quickly hooked. And not just for the food!

Today's Sugar High Sunday features cool baking projects I found on Pinterest. You can follow me and my pins on Pinterest here; be sure to drop me a line if you like what you see.

Just a small sampling from one of my boards on Pinterest.

From Sweetapolita: Neopolitan 5-Layer Cake

Here is Half Baked's gorgeous Blueberry Rainbow Cake

Banana Cupcakes with Cinnamon Cream Cheese Frosting from A Dash of Sass

Caramel Cake by Mac & Cheese

How Sweet It Is! brings us Homemade Snickers Bars... yummmmmmy

Red Velvet Cream Cheese Brownies from Jamie Cooks It Up

Enjoy!

xoxo,

Lulu

Fruit & Almond Power Bars

2012-01-22T17:13:00.000-08:00

Fruit & almond power bars to power you up the mountain and down again.

As the snow melts away and my favourite hiking trails are revealed fresh, my thoughts once again are pulled outside to be in the great outdoors. I love to be outside, but walking and hiking in the damp, chilly air takes extra energy. I like to take a "stick-to-your-ribs" energy snack along on longer walks to keep the blood pumping and the mind on the birds and trees, not my empty stomach!

Read more »

Site Changes

2012-01-17T21:21:00.000-08:00

Ch-ch-ch-ch-changes! I've added two new pages to the site today: Recipe Index and About Me & Him. I hope the index will help you quickly find what you're looking for. If you find a link that doesn't work, please drop me an email and let me know. Thanks, sweeties!

Cheers,
Lulu xoxo

Heart-Healthy Chocolate Cherry Cookies

2012-01-15T17:19:00.000-08:00

Chocolate Cherry Oatmeal Cookies with almonds – perfect with a cup of tea.

Happy New Year! If you are like me, you may have included 'eating healthier' in your New Year's resolutions. Eating healthier meals doesn't necessarily mean that you need to stop enjoying dessert! Besides including lots of fresh fruit in your diet, you can easily whip up some of these heart-healthy cookies for a special treat.

Health Benefits
Dried Cherries: I used dried Montmorency cherries in my cookies. Montmorencies are tart, or sour, cherries. Cherries are high in the powerful antioxidant anthocyanin, which has been shown to be beneficial in preventing many diseases, including cancer. Dried tart cherries also contain high levels of melatonin, which can help regulate sleep and slow the aging process.

Dark Chocolate: Dark chocolate is also high in antioxidants. Chocolate increases blood flow to your brain and heart. It can help control blood sugar. Chocolate is high in the minerals potassium, copper, magnesium and iron. It also makes you feel happier by elevating your mood. And it tastes great!

Oatmeal: Oatmeal contains a fiber called beta-glucan. Including more oatmeal in your diet can lower cholesterol, boost immunity, and stabilize blood sugar. Oatmeal also is high in magnesium, which can reduce the risk of type 2 diabetes.

Almonds: Almonds are high in the antioxidant Vitamin E, cholesterol-lowering monounsaturated fats and are a good source of protein. Almonds also contain Vitamin B2 (riboflavin), manganese and copper. Don't care for almonds? Substitute walnuts, pecans or chestnuts; all of which are also high in good fats and antioxidants.

Chewy little yummy nummies

I found these cookies to be a little too mounded, so I flattened them with a spatula slightly before baking. The dried cherries I bought were really huge; next time I will chop them up. I'm not a fan of chopping chocolate, so I might use dark chocolate chips next time.

I hope you enjoy these heart-healthy cookies!

I ate four. They're healthy, so it's OK. Right? Anyone?

Heart-Healthy Chocolate Cherry Cookies

Based on a recipe by Cooking Light
Makes 42 small cookies

Ingredients
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
Pinch of salt
6 tablespoons butter
3/4 cup packed dark brown sugar
1 cup dried cherries (chopped up if you like smaller bits)
2 teaspoons vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped (or 1/2 cup dark chocolate chips)
1/2 cup slivered blanched almonds

Method

Preheat oven to 350°.
Combine flours, oats, baking soda and salt in a large bowl; stir with a whisk.
Melt butter in a small bowl. Mix in brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate and almonds. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 8 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Nutritional Information
Amount per cookie (based on 42 cookies)
Calories: 67
Fat: 2.3g
Saturated fat: 1.1g
Monounsaturated fat: 0.43g
Polyunsaturated fat: 0.14g
Protein: 1.2g
Carbohydrate: 11.2g
Fiber: 0.9g
Cholesterol: 7.1mg

Happy New Year! Bring on 2012!

2012-01-02T20:44:00.000-08:00

Happy New Year sweeties! I am so excited about 2012 and the changes I will be making to this blog. I will be adding a recipe index page, so you can easily find the recipe you are looking for. I am also planning to add some tutorials, some of them will be video tutorials. I promise to be hilariously inept with the video tutorials; maybe I'll even be sober.

I'm still cleaning up after Christmas and New Year's Eve around here, but I hope to post a new recipe this week. Since it's a new year and we're all probably shunning fatty food (for at least a week, lol) I will be giving you a recipe that is somewhat healthful.

I hope 2012 brings you everything you wish for!

In the meantime, I'll just leave this here.

xoxo,

Lulu

12 Days of Christmas Baking! The Credits

2011-12-13T06:00:00.000-08:00

The Credits, and a little break

This has been a whirlwind 12 days of baking! I would like to take a moment here to thank everyone involved in my little endeavor.

Photography, Baking Assistant, Emotional Support, Patter-on-the-back: Robin Horn

Robin's amazing photography makes the usual look stunning and new. When Robin's not taking photos of yummy desserts, he's somewhere in the great outdoors, photographing birds, wildlife and our beautiful local scenery. You can view more of Robin's photos on his Flickr page, here.

Baking Assistants

My lovely sister, Lesa, and her two charming kids, Mimi and Cam. They helped me, one Sunday, crank out a whole bunch of desserts, specifically; nanaimo bars, fudge, shortbread and church windows. They helped set the momentum for the rest of the series.

Inspiration

The following websites and blogs really inspired me; I hope they will inspire you, too.

Martha Stewart Living

Joy of Baking

Foodgawker

Half Baked

A little break

So, I'm taking a little break over the Christmas holidays. I am looking forward to some gift shopping, visiting with friends and family, and taking it easy. I will return in early January, with a few changes to the website.

I would like to raise my glass to you, dear readers, for following my little blog. I love all your comments and suggestions – keep them coming!

Cheers!

Christmas kisses from Robin & Lulu!

xoxo,

Lulu

12 Days of Christmas Baking! Day 12: Chocolate Truffles

2011-12-12T06:00:00.000-08:00

Day 12: Chocolate Truffles

Truffles are the most decadent candy. Named for the rich fungus they resemble, the irregular shapes are such an explosion of chocolateness that your brain will implode into a singularity.

Which one would you choose?

When making these truffles, I noticed one thing. The ones with the liqueur in them were definitely easier to form into balls than the ones without liqueur. I would recommend that you definitely use liqueur; but if you don't, you should increase the cream by 1/4 cup.

Clockwise from top: Candy Cane, Kahlua, Dark Chocolate, Salted Caramel.

I made four kinds: Salted Caramel – caramel-flavoured truffle, coated with bittersweet chocolate and filled with dulce de leche and sprinkled with fleur de sel; Candy Cane – peppermint-flavoured truffle, coated with white chocolate and sprinkled with crushed candy canes; Kahlua, coated with bittersweet chocolate and topped with a coffee bean; and Dark Chocolate, coated with cocoa.

I put tiny blobs of dulce de leche on a parchment-lined baking sheet and froze it. This doesn't actually make it solid, but does harden it a bit so you can wrap it in a truffly blanket.

The secret dulce de leche centre in the Salted Caramel truffle.

I used these flavourings from LorAnn, which are more potent than extracts.

Chocolate Truffles

Ingredients
12 oz. bittersweet chocolate
1 cup heavy cream
Options:
1/4 cup flavoured liqueur (I used Kahlua)

Flavourings, such as peppermint, etc.

Coatings:
8 oz. bittersweet chocolate or white chocolate
Cocoa powder
Icing sugar

Method

In a food processor, chop chocolate until it becomes fine crumbs.
Heat cream in a small saucepan on the stove over medium heat, until it just comes to the boil.
While processor is running, pour in hot cream. Blend until chocolate is completely melted.
Add flavorings or liqueur, mix until completely combined.
Chill chocolate mixture in refrigerator for a few hours or overnight. Using a melon baller, or small scoop, form chilled chocolate into balls.
Dip in melted chocolate to coat; or roll in cocoa or icing sugar.

12 Days of Christmas Baking! Day 11: Gingerbread Cookies

2011-12-11T06:00:00.000-08:00

Day 11: Gingerbread Cookies

This is the very best gingerbread I have ever tasted. They are spicy and flavorful, with a nice chewy texture.

Gingerbread Cookies

Based on a recipe from Martha Stewart Living

Ingredients

Cookies:

3 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup unsalted butter

1/2 cup dark brown sugar, packed

2 teaspoons ground ginger

2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon finely ground black pepper

3/4 teaspoon salt
1 egg

1/2 cup fancy molasses

Royal Icing:

2 1/2 cups icing sugar

2 1/2 tablespoons meringue powder

scant 1/4 cup water

Method

Cookies: In a large bowl, sift together flour, baking soda and baking powder; set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Stir in spices and salt until combined. Add egg and molasses and stir until combined.
Add flour mixture on low speed. Chill dough for about an hour.
Pre-heat oven to 350° F. Roll out dough to about 1/8" thick and cut out shapes with cookie cutters. Place cookies on parchment-lined baking sheets. Bake for about 8 to 10 minutes. Cool completely before decorating.
Icing: In the bowl of a stand mixer, blend icing sugar and meringue powder until combined. Slowly add water until combined. Beat for 10 minutes.
Put icing into piping bag with a small round tip. Pipe designs onto cookies, then sprinkle with decorative sugar or sprinkles.

12 Days of Christmas Baking! Day 10: Rum Balls

2011-12-10T06:00:00.000-08:00

Day 10: Rum Balls

Rum Balls
Based on a recipe by Joyofbaking.com

Ingredients1 1/2 cups toasted nuts, finely chopped (hazelnuts, walnuts, or almonds can be used)
1 1/4 cups finely crushed vanilla wafer cookies
1/2 cup icing sugar
2 tablespoons cocoa powder
2 tablespoons light corn syrup
1/4 cup rum

Toppings
Icing Sugar
Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)
Unsweetened Cocoa Powder
Melted Dark Chocolate
Sweetened shredded coconut

Method

Combine chopped nuts & vanilla crumbs in a bowl.
Add icing sugar and cocoa and combine.
Add corn syrup and rum and combine until a nice glistening dough ball is formed. Refrigerate for about an hour.
Using a measured scoop, small spoon or melon baller, scoop out some dough and roll it into a ball, placing the balls on parchment paper-lined baking sheets.
Coat with your favorite coating and enjoy!

12 Days of Christmas Baking! Day 9: Mini Pecan Tarts

2011-12-09T06:00:00.000-08:00

Day 9: Mini Pecan Tarts

Do you love pecan pie? I do! These tiny pecan jewels and the sweetest bite of pecan pie, in one delectable morsel. They will look beautiful on any holiday party tray.

Who doesn't love a little tart? ;-)

Mini Pecan Tarts

Makes about 3.5 dozen
Ingredients
1 cup margarine
6 oz. cream cheese, softened
2 cups all-purpose flour
1 egg
1-1/4 cups dark brown sugar, packed
1-1/2 tablespoons melted butter
1/4 teaspoon vanilla extract
Pinch of salt
3/4 cups chopped pecans

Method

Pre-heat oven to 350° F.
In a stand mixer, cream together margarine and cream cheese until fluffy. Beat in flour, a little at a time, until a smooth dough ball is formed.
Roll dough into small balls, then press dough into a mini muffin pan, making sure the dough is even on the bottom and the sides.
In another bowl, mix together eggs, brown sugar, butter, vanilla and salt. Mix in pecans. Using a small spoon, fill each crust about 2/3 full with pecan mixture.
Bake for about 15 minutes or until crust turns slightly brown and filling has puffed up. Cool and store in an air-tight container.

12 Days of Christmas Baking! Day 8: Cashew Cookies with Dulce de Leche

2011-12-08T06:00:00.000-08:00

Day 8: Cashew Cookies with Dulce de Leche Filling

Dulce de leche, or literally, sweet milk, is a creamy caramel from Latin America. I recently learned that I could make my own — and these cashew cookies sprang to mind.

Muy delicioso!

Making the dulce de leche was really easy, but time consuming. Basically, cook cans of sweetened condensed milk in a crock pot or slow cooker on low for about 8 hours, then turn off the pot and leave it to cool overnight until completely room temperature. For a complete tutorial, here is the one I followed at Taylor Takes Taste.

You can also buy it. Here in Canada, you can find it easily at The Real Canadian Superstore.

The cashew cookies are completely amazing on their own, but when sandwiched around dulce de leche? Oh boy, you won't believe how good they are! For the best results , use dry roasted, salted cashews. If you can't find those and get plain cashews, slightly toast them in a dry pan and add 1/4 teaspoon sea salt to the cookie batter.

Cashew Cookies with Dulce de Leche Filling

Based on a recipe by Martha Stewart Living

Makes 5 dozen cookies, or 2.5 dozen sandwiches
Ingredients
1-2/3 cups all-purpose flour
1/2 teaspoon sea salt
2-1/2 cups roasted, salted cashews
2 tablespoons plus 1 teaspoon canola oil
1/2 cup unsalted butter
3/4 cup light brown sugar, packed
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup dulce de leche

Method

Pre-heat oven to 350°F.
Mix flour and salt together in a bowl; set aside. Chop 1 cup of the cashews; set aside.
In a food processor, mix remaining cashews until finely chopped. Slowly pour in oil and continue processing until creamy, about 2 minutes.
In a stand mixer, mix together cashew mixture, butter and both sugars until fluffy; about 2 minutes. Mix in egg and vanilla.
On low speed, gradually add flour and mix until just combined. Stir in chopped cashews.
Using a small scoop or tablespoon, drop dough onto parchment-lined baking sheets, about 2 inches apart.
Bake for 6 minutes. Remove from oven and gently flatten with a spatula. Return to oven and bake for another 6 minutes or until golden. Cool on wire racks.
Spoon a dollop of dulce de leche onto the bottom of one cookie, then place another cookie on top so that the bottoms are facing together. Press together to make a sandwich.

12 Days of Christmas Baking! Day 7: Walnut Cookies

2011-12-07T06:00:00.000-08:00

Day 7: Walnut Cookies

Nuts are a special ingredient around the holidays. Due to their cost, we only use them around special occasions. These crispy, nutty cookies have an irresistible rum glaze that makes them very special, indeed. I always get requests for these. I hope you like them!

Rum and nuts: sounds like a pirate party!

Walnut Cookies Makes about 5 dozen cookies.
Ingredients
Cookies
1-1/2 cups walnut pieces
2 tablespoons slivered almonds
1 egg
1 cup sugar
1/4 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
Pinch ground cloves
Juice of 1/2 lemon
1 tablespoon fresh lemon zest
1-1/2 cups walnut halves

Rum Glaze
3/4 cups icing sugar
3 tablespoons rum

Method

Pre-heat oven to 375°F. Line baking sheets with parchment paper.
Chop walnut pieces and almonds.
In a stand mixer, beat egg and sugar until foamy, about 2 minutes. Add baking powder, vanilla, cinnamon, cloves, juice and zest and mix until combined. Stir in nuts until combined.
Drop by measuring teaspoon onto prepared baking sheets, spacing about 2" apart. Place a walnut half on top of each cookie.
Bake for about 10-12 minutes, or until semi soft. Cool cookies on rack.

To make glaze

Whisk rum and icing sugar together until smooth. Brush glaze over cookies.

12 Days of Christmas Baking! Day 6: Coconut Lime Bars

2011-12-06T06:00:00.000-08:00

Day 6: Coconut Lime Bars

Lime is one of the scents that evokes the holidays for me. Along with mandarin oranges and clementines, limes were always prevalent in our house for special occasions. One of my favourite cocktails at Christmas is the gin & tonic; with tons of limes, of course!

Put the lime in the coconut! And mix it all up!

These bright and chewy bars have a rich, buttery shortbread crust. The lime centre packs a limey whollop; and the coconut adds a sweet, chewy counterbalance to the acidic limes.

If you like lemon bars, you will love these coconut lime bars.

Coconut Lime Bars

Makes one 9 x 13 inch tray of bars.
Crust
1-3/4 cups all-purpose flour
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 cup unsalted butter, cut into cubes

Filling
1-1/2 cups sweetened shredded coconut
2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/2 cup freshly squeezed lime juice (about 4-5 limes)
Zest from one lime
Icing sugar for dusting

Method

Pre-heat oven to 350°F. Line a 9 x 13 inch pan with aluminum foil or parchment paper.

To make crust

In a food processor, mix together flour, sugar, salt, and butter. Pulse until combined and resembles very coarse crumbs. Pour mixture into the prepared pan and press mixture down with your hand until even.
Bake bottom layer for about 20 minutes, until edges begin to turn colour. Remove from oven, but leave oven on.

To make filling

Sprinkle half of the coconut over baked crust. In a food processor, mix together sugar, flour, eggs, lime zest and lime juice until blended. Or whisk together in a small bowl. Pour mixture into pan. Sprinkle remaining coconut over top.
Bake in oven for 25 to 30 minutes, or until top is set. Cool completely.
Lift cooled bars out of pan using aluminum foil or parchment paper. Dust bars with icing sugar. Cut into bars.

12 Days of Christmas Baking! Day 5: Raspberry Almond Thumbprint Cookies

2011-12-05T06:00:00.000-08:00

Day 5: Raspberry Almond Thumbprint Cookies

You know you want it.

I have a really hard time resisting these Raspberry Almond Thumbprint cookies. To me, they are like the crack-cocaine of the holiday table. Um, not that I know what that is.

Anyhoo, back to the cookies. Yes, they are addictive. As my good buds The Borg says, "Resistance is Futile". I hope you like these as much as I do.

Raspberry Almond Thumbprint Cookies
Ingredients
Cookies
2/3 cup sugar
1 cup butter
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam (I use Smucker's seedless raspberry jam)

Glaze
1 cup icing sugar
1-1/2 teaspoons almond extract
2 to 3 teaspoons water

Method

Preheat oven to 350° F.
Cream sugar and butter together until fluffy. Add almond extract and beat until combined. Add flour and mix on low speed until mixture comes together in a dough-like ball.
Roll dough into small balls, about 1 to 1.5". Place on cookie sheets lined with parchment paper. Flatten balls slightly with a spatula. Make indentations in the balls using your thumbs or the handle of a wooden spoon. Fill each cookie with about 1/4 teaspoon of jam. Chill cookie dough for about 15 minutes.
Bake cookies for 15-18 minutes, or until lightly browned on bottom Cool on rack.
To make Glaze, whisk icing sugar, extract and water together until smooth. Drizzle over cooled cookies. Makes about 4 dozen cookies.

12 Days of Christmas Baking! Day 4: Nanaimo Bars

2011-12-04T06:00:00.000-08:00

Day 4: Nanaimo Bars

Sweet 'n' creamy 'n' chewy; just like me.

Nanaimo bars, a no-bake layered bar dessert, are quintessentially Canadian and popular hereabouts around Christmas time. If you have insomnia, you can read more about the history of Nanaimo Bars here.

The bars take a lot of ingredients, but they are essentially easy to make. You make the bars in stages, starting with the base. Then, the creamy middle layer is spread over the base. Try not to eat any, I dare you. Finally, melted chocolate is poured over the top. Chill, slice, and inhale.

If these are new to your understanding, please make them and let me know how you liked them! They are a favourite around here, and don't last long.

Nanaimo Bars
Based on a recipe by Deanna Horn
Makes one 9 x 13 inch tray of bars

Ingredients
Base
1 cup butter
1/2 cup granulated sugar
10 tablespoons cocoa powder
1 teaspoon vanilla
2 eggs, lightly beaten
2 cups sweetened shredded coconut
1 cup sliced almonds
1 cup graham cracker crumbs

Middle Layer
1/2 cup butter
4 cups icing sugar, sifted
4 tablespoons vanilla custard powder
6 tablespoons milk

Top Layer
1/2 cup butter
8 oz. bittersweet chocolate, chopped

Method
Prepare Base
In a saucepan on medium heat, melt butter, sugar, cocoa and vanilla together and stir until smooth. Add beaten eggs, stir until combined; remove from heat. Add coconut, almonds and graham cracker crumbs; stir together. Spread mixture onto the bottom of a 9 x 13 inch pan. Refrigerate.

Prepare middle layer
In a stand mixer, cream butter until light and fluffy. Add icing sugar and custard powder. Cream together until light and fluffy. Add milk, beat on medium high until fluffy. Spread over base layer. Refrigerate.

Prepare top layer Melt chocolate and butter together, mix until smooth. Pour over middle layer and spread evenly to coat. Refrigerate.
Cut into bars and enjoy.

**Edited to fix the instructions for preparing the base. Thanks, all of you who pointed it out!

12 Days of Christmas Baking! Day 3: Easy Shortbread

2011-12-03T06:00:00.000-08:00

Day 3: Easy Shortbread

Nice cookies, lady

Real Scottish shortbread should be an extremely sturdy, robust, buttery cookie. I admit, the real thing is often too tough for me to enjoy. Some recipes I have found to be labour-intensive. I like this easy version, because the tiny cookies instantly melt in your mouth. Light and delicate, they still pack a buttery punch in the face. Who doesn't enjoy a buttery punch in the face?

Did I mention that they were easy? Easy to make, you naughty minx! Heave all the ingredients into a mixer, and turn that bad boy on for ten minutes. You can do a lot in ten minutes, such as drink two cocktails and subsequently tweet about it.

Pipe the batter onto parchment paper, in a shape that pleases you. I have made moundy swirls, and chunky S-shapes. When the cookies are done, you can carefully dip them in melted chocolate. Trust me, they are addictive!

Easy Shortbread
Adapted from Best of Bridge

Ingredients

1 cup butter
1/2 cup icing sugar
1 1/2 cups all-purpose flour

Method

Pre-heat oven to 350°F.
In a stand mixer, cream butter and sugar together until fluffy.
Add flour and stir until thoroughly mixed. Beat on medium high speed for 10 minutes. Mixture will be very pale and very fluffy.
Scrape mixture into a pastry bag fitted with a star tip. Pipe 2" mounds onto parchment paper about 2" apart.
Bake for 10-12 minutes, or until bottoms start to turn golden brown. Cool slightly in pan, then transfer to a wire rack to cool completely.
Drizzle cooled cookies with melted chocolate for an option.

Makes about 3 dozen cookies.

12 Days of Christmas Baking! Day 2: Chocolate Marshmallow Fudge

2011-12-02T06:00:00.000-08:00

Day 2: Chocolate Marshmallow Fudge

Here come the fudge!

When we were growing up, my sister and I had a specific Christmas baking duty:

Stir The Fudge Pot

We had a special pot for it and everything: The Fudge Pot. An ancient, heavy-bottomed stock pot — whose bakelite handles had long-since shattered and flaked away; ancient burnt sugar stains flecked the pitted bottom. And a special Fudge Spoon — a warped but very sturdy wooden spoon.

We would stand on chairs, stirring and stirring, while the fudge got thicker and thicker, until our tiny arms were burning. It was only six minutes, but it seemed to take forever. Time stood still and it was the NOWness of the bubbling sugar, and the endless, endless, stirring, that filled my whole frontal lobe.

"Is it time yet?" we would call. "No, four minutes left," Mom would say patiently.

The sugary mixture got darker and darker. Bubbles blatted their way to the surface, one after the other.

Three minutes, two minutes, one minute left. Sweat on our brows, we would whine, "I can't do it!" and suddenly the fudge would be done. Quickly! Quickly! Throw in butter, chocolate and vanilla. Quickly! Stir, stir, stir. Quickly! Pour that stiffening chocolate wonderfulness into the pan. It smelled like some kind of heaven.

The best part? We always got to lick the spoon. Always.

I am not sharing.

Chocolate Marshmallow Fudge
by Barbara Rogalsky

Ingredients

3/4 cup evaporated milk

2 cups granulated sugar

About 20 large marshmallows (5.5 oz)

1/2 cup butter
6 oz. bittersweet chocolate, chopped
1 teaspoon vanilla

Method

In a large, heavy-bottomed stock pot, mix together evaporated milk, sugar and marshmallows.
Bring to a boil over medium heat, stirring constantly until mixture is bubbling and marshmallows begin to melt.
Once bubbling, allow turn heat down to just below medium and continue boiling for exactly 6 minutes. Mixture will start to turn golden.
Remove from heat and immediately stir in butter, chocolate and vanilla.
Pour into an 8 x 8 inch pan lined with parchment paper or aluminum foil. Chill to firm up in refrigerator. Cut into 1 inch squares, serve at room temperature.

Options
Swap bittersweet chocolate for dark chocolate, mint chocolate, etc. Add different flavorings instead of vanilla, for example, maple or coffee.

12 Days of Christmas Baking! Day 1: Church Windows

2011-12-01T06:00:00.000-08:00

Welcome to Let Them Eat Cake's 12 Days of Christmas Baking!

Christmas is coming — don't you smell the chestnuts roasting?

DON'T YOU ?!?

No need to panic. As my Christmas gift to you, I will post a new Christmas baking treat every day for the next 12 days. Coming up: cookies, candies, bars and lots of chocolate! I hope you will find a recipe to share with your family and friends, and become part of your holiday baking repertoire.

My mother loved Christmas. As children, my sister and I would be her helper elves. We would be her baking assistants in the kitchen, cutting and decorating cookies or stirring fudge; we would sit together at the kitchen table making hand-made ornaments for the tree; and she would help us make hand-made gifts for each other. We would listen to Christmas music albums: Bing Crosby and Harry Belafonte crooned while we drank hot cocoa with tiny marshmallows. Some of the ornaments we made still exist and now grace my Christmas tree each December.

We lost our Mom to cancer 18 years ago, but we still continue her traditions as much as we can today. She taught us that the season is about sharing and family and making do with what you have. May you find warm moments of peace and friendship, no matter how hectic and stressful life can get.

Much love,
Lulu

Churchy church windows are churchy. Delicious, without the pesky broken glass and lead poisoning. You're welcome.

Day 1: Church Windows

Chocolatey slices of colorful marshmallows resemble stained-glass windows, and the coating of shredded coconut is reminiscent of a light dusting of Christmas snow. This no-bake slice is one of my favourite Christmas treats, and is something that my Mom, my sister and I would make together every year.

Church Windows

by Barbara Rogalsky

Ingredients
4 oz. semi-sweet chocolate, melted and cooled slightly
2 tablespoons butter
1 egg, beaten lightly
1 cup icing sugar
4 cups miniature coloured (fruit-flavoured) marshmallows
1 teaspoon vanilla
1/3 cup chopped walnuts (optional)
1/2 cup sweetened shredded coconut

Method

Melt chocolate with butter, cool slightly. Mix in beaten egg, stir until combined. Stir in icing sugar and vanilla until combined. Fold in marshmallows and nuts (if using).
Spread mixture on a large piece of parchment or wax paper. Using the wax paper, form mixture into a rolled log about 4" thick. Coat with coconut.
Freeze log for about an hour. Remove from freezer and slice into 1/2" thick slices. Keep church windows in a sealed container and refrigerated.

Makes about 2 dozen slices.

Special thanks to Lesa, Mimi and Cam for being my kitchen assistants; and to Robin, ÜberHusband, for taking such brilliant photographs and being generally awesome.

Top Ten Awesome Christmas Gift Ideas for Bakers

2011-11-24T18:15:00.001-08:00

Do you have a baker on your Christmas shopping list? I've compiled a list of 10 cool gifts that bakers will swoon for! From amateurs to pros, these gift ideas will be sure to please. No need to break the bank; there are gift ideas for every budget — from stocking stuffers to showcase uber-gifts. Happy shopping!

1. KitchenAid KSM120MC Custom Stand Mixer in Metallic Chrome $269.97 Cdn
A classic addition to any baker's kitchen — it is the one tool I use constantly and could not do without!

2. Wilton 50-Piece Tool and Caddy Decorating Set $67.99 Cdn
A fantastic starter set for anyone who wants to get started decorating cakes, cupcakes and cookies.

3. Silpat silicone baking mat $14.99 Cdn
My favorite non-stick surface for making cookies, molding chocolate or sugar, or making bark-type desserts like peanut brittle.

4. Silicone spatula $5.94 Cdn

One of the most versatile tools for a baker's kitchen! A silicone spatula can take any heat; whether you're stirring caramel or melting chocolate, this spatula also has the strength to stir stiff cookie batter. A must have!

5. Digital Scale $25 Cdn

Many baking recipes measure by weight, so a digital scale is an essential tool for the modern baker.

6. Digital Candy Thermometer $45

A fantastic stocking stuffer — thermometers are used in making candy, melting chocolate and making caramels.

7. Beautiful cake stands from Shop Sweet Lulu Starting at $35
8" or 11.5" in diameter, these elegant stands will make your dessert stand out! There are many other beautiful and unique stands to choose from. Check it out!

8. Cookie love apron $24.50 from Cafe Press

Showcasing a match made in heaven: milk and cookies.

9. Cake Pops: Tips, Tricks, and Recipes for Irresistible Mini Treats by Angie Dudley $18

The one and only Cake Pops book you need to read! Written by the popular web author, Cake Pops is a feast for the eyes as well as the tummy.

10. Ready for Dessert: My Best Recipes by David Lebovitz $28

Reading David Lebovitz' website about his culinary adventures in Paris inspired me to start this website.

Hopefully, you will find some of these great products for a great price tomorrow on Black Friday. Happy shopping!

Sugar High Sunday: Get Ready for your Christmas Cookie Swap!

2011-11-13T09:00:00.000-08:00

Have you ever participated in a cookie swap?

Some of you (you know who you are, you naughty minx) may be thinking this is a euphemism for something immoral and vaguely illegal. I assure you, cookie swaps or exchanges are completely dessert-related! (Sorry, minx)

The premise is simple and brilliant — you and let's say, five of your friends each make six dozen of one recipe. You keep one dozen of your own for yourself, give away five dozen to the other swappers, and in return you receive five dozen other treats! That you didn't have to make! See? Brilliant! It's so much easier to make six dozen of one recipe, than six separate recipes. Often, you only have to double a recipe to get the proper amount. The best part is that it doesn't have to be cookies, it can be anything by the dozen — brownies, lemon bars — anything you like.

Here are some ideas from some other food bloggers to get you started. I promise — Cookie Swaps are fun and rewarding!

Martha Stewart's roundup of Holiday Cookies

These Chocolate truffles pack a tiny hint of heat, that is. From Art of Dessert: El Diablo Chocolate Truffles

Our Best Bites gives us the perfect Sugar Cookie

From the Idea Room: Chocolate PepperMint Cookies and a fudge recipe

Delicious Mint Chocolate Chip Bark from Bakers Royale looks beautiful, too.

It's not Christmas without nuts! {That's what SHE said} Ahem. Anyhoo… here's some Nut Caramel Bars with Dried Cherries from honey & jam

So, yeah. It's been a very long week.

Chocolate Espresso Cookies

2011-11-11T09:00:00.000-08:00

Unhinge jaw. Inhale cookie stack.

I am a coffee girl.

In the morning, it usually takes at least two cups of coffee before my eyes can focus and I can form complete sentences. I also love chocolate — so, coffee and chocolate together? Pure heaven. These shiny, chewy chocolate cookies pack a huge chocolate whollop, with a sweet kick of coffee. Getting the right grind on your beans will be the key to your success — the finer the grind, the better.

Happy birthday Marie Antoinette!

2011-11-02T13:07:00.000-07:00

Today is the birthday of my cake-loving mascot, Marie Antoinette!

I am in love with Sofia Coppola's movie version of her life, inaccuracies aside. Everything about the costumes, the sets, Kirsten Dunst's performance, makes me giddy. I just wish the DVD would come out on Blu-ray already! Do you hear me, Sofia?

5 Post-Halloween Sugar Hangover Tips

2011-11-01T09:24:00.000-07:00

How was your Halloween? Mine was the usual — ate way too much candy, put out a jack o' lantern fire and attempted to soothe two 95-lb dogs that were freaking due to firecrackers. I also have a Godzilla-sized sugar hangover.

Here are five things I find help me to recover from the post-Halloween chocolate overload. I hope they help you, too.

Drink water. The best way to reset your system is to drink plenty of water. A good amount is eight 8 oz glasses.
Get anti-oxidants. Anti-oxidants repair damage to cells. If your insulin held a midnight rave in your body from your sugar binge, then anti-oxidants will help the body begin to recover. How you do that is up to you — I like green tea, or citrus fruits. If you go for citrus, eat the whole fruit rather than just a glass of juice.
Get moving. Get some exercise — even if it's just a walk around the block. Working your bod gets the blood flowing to all the places that need it!
Eat! Eat small meals and snacks often throughout the day. This will keep your blood sugar steady and help prevent cravings. Make the food you choose count nutritionally; whole grains, veggies, lean meats, a tiny bit of good fat and so on. If you find you are still craving sugar, reach for a piece of fruit first.
Get that extra candy out of your house! Take it to work. Give it away. Give it to the Food Bank or shelter. If it's not in front of your face, you can't eat it, right? What do you do if you can't give it away? Make it difficult to get to, such as keeping it on the freezer.

What kinds of things do you do to help yourself get over a sugar hangover?

Sugar High Sunday–Halloween Edition

2011-10-30T16:25:00.000-07:00

Happy Halloween from Lulu & Co!

Happy Halloween!

Here at Let Them Eat Cake, we LOVE Halloween and all the sugary fun it brings! This Sugar High Sunday features Halloween-themed posts from my favourite blogs. I hope you have fun, be safe tomorrow night and remember to brush your teeth! ;-)

Check out Marshmallow Ghost Cupcakes from yours truly!

The lovely Bakerella has a fantastic post about Halloween sprinkles.

I've heard of whoopie pies, but spooky pies? Sugar Plum shows us the way.

This cake is GORGEOUS! I'm so jealous of Bakingdom's Chocolate Orange Layer Cake.

You'll have to find the surprise for yourself at I am Baker...

Confessions of a Cookbook Queen posted a whole whack* of awesome Halloween recipes.

Hostess with the Mostess brings us a beautiful & elegant Halloween party. Le sigh.

Jelly Shot Test Kitchen brews up some very cool glow-in-the-dark Vodka Tonic Bat Shots. *hic*

and finally, from Half Baked, three beautiful and chic black & white Halloween styling ideas.

Happy Halloween!

*like, a whole lot

Marshmallow Ghost Cupcakes

2011-10-28T09:00:00.000-07:00

Absolutely adorable marshmallow ghosts float spookily above dark but divine devil's food cupcakes! A cute but scary treat for your Halloween bash. The sweet, glossy marshmallow frosting sounds complicated but it's pretty easy. For best results, make the frosting the same day you will serve them. Enjoy!

Cute marshmallow ghosties will haunt your tastebuds!

Chocolate Ruffle Cake

2011-10-24T19:04:00.000-07:00

I love birthdays. There's nothing I love more than a shared celebration with family and friends. Recently, we celebrated the birthday of the wonderful Pamela, my friend and sister-in-law. I just need to say that Pamela is generous, effervescent, fun, hilarious, clever, talented, creative and a culinary genius. As a surprise, I made her a chocolate birthday cake. However, I decided I need to fancy it up with a nifty frosting technique. Here is the result — Chocolate Ruffle Cake!

Pretty, ruffly and girly — a perfect birthday cake for the birthday girl.

Sugar High Sunday

2011-10-23T21:11:00.000-07:00

Welcome, my friends, to another Sugar High Sunday; where the sugar is sugary and the butter is all up in your grill. Here's a round-up of some other sweet treats found around the dessert world this week. I hope they inspire you!

Half Baked discusses a trend I am loving at the moment: Cake Trios

Raspberri Cupcakes makes a beautiful Orange Cake with Fruit Tingle Frosting. I don't know what Fruit Tingles are, but I want some.

I am a Candied Apple fan! As Hallowe'en approaches, you may want to brush up on your Caramel Apple skills with this post from Glorious Treats.

The Sweet Adventures of Sugarbelle has the cutest-ever Pumpkin Cookies! As a bonus, she has a nifty tip about orange food colouring.

Why am I not eating these RIGHT NOW? My Baking Addiction's Chocolate Caramel Tarts are taunting me with their awesomeness.

Enjoy!

Sugar High Sunday

2011-10-16T19:08:00.000-07:00

Here's a round-up of some other sweet treats found around the dessert world this week. I hope they inspire you!

Healthy and allergen safe Nut-Free Energy Bars from Baking Obsession

Avocados? In ice cream? I say, "Yes, please!" Avocado Ice Cream from Art of Dessert

Dairy-free Hazelnut Chocolate Milk from Always Order Dessert

Zoë Bakes revisits The Ultimate Carrot Cake

Sprinkle Bakes' Pumpkin Brown Butter Cupcakes with Cinnamon Frosting made me {almost} lick the screen!

Mmmm Cinnamon Roll Cookies by Bakers Royale

If you see deliciousness that deserves to be featured here, drop me a line!

Red Velvet Cake

2011-10-14T09:00:00.000-07:00

Luscious Red Velvet Cake, with pretty cream cheese frosting roses

When I was a teenager, my family was transplanted from western Canada to rural Mississippi for a short time. That year brought daily lessons of culture shock, the main one of course was the food. I have many memories of shiver-inducing food, however, I did fall in love with one dessert: Red Velvet Cake. This moist, sweet, beautifully red cake with its tangy white frosting was a wonderful treat; not quite birthday cake, not quite chocolate cake, but something unique and new to me.

Chocolate Sheet Cake

2011-10-12T09:00:00.000-07:00

Yuuuuuuuuuuuuum. That is all.

I call this my Last Minute Cake. No need to worry about remembering to take out butter or whatnot; everything is melted together in a pot on the stove. This easy cake can be mixed by hand and baked in one large pan! Rich and fudgy and chocolatey—and the chocolate glaze icing will knock your socks off. The first time I made the icing and tasted it, my eyes bugged out and I immediately reached for a larger spoon. Here's a tip: divide the batter among two 8x8 pans - freezing one cake for later use.

Recipe after the jump!

Happy {Canadian} Thanksgiving!

2011-10-10T18:35:00.000-07:00

Turkey — you complete me. Bro-in-law Jason carves the bird.

No Sugar High Sunday this week — we're too busy enjoying time with family and friends. We hope you have a wonderful Thanksgiving!

I always get to the make the gravy!

Sugar High Sunday

2011-10-02T09:00:00.000-07:00

Here's a round-up of some other sweet treats found around the dessert world this week. I hope they inspire you!

Beautiful food and photography at Sweetapolita - Nutella Swirl Pound Cake with Espresso Glaze

Peanut Butter Cupcakes with Cocoa Cream Cheese Frosting from Fleur-de-Licious

Super yummy-looking Cinnamon Roll Cupcakes from Bakingdom look amazing — these are on my list to try soon!

A Sweet Spoonful shares a sweet story and a sweet recipe for Ginger Molasses Cookies

Simple, beautiful, classic — another Apple Pie for the holidays from Brown Eyed Baker

These Salted Caramel Cupcakes from Cake Events look scrumptious, and as a bonus, include free printable tags!

Dessert for breakfast? Yes, please! Make it a Breakfast Banana Split from Bake at 350 — made from fresh strawberries, bananas, greek yogurt and drizzled with melted Nutella. *DIES*

Here's a healthier alternative to the above breakfast craziness: Olive Oil Granola from Everybody Likes Sandwiches

Enjoy — thanks for reading!

Pumpkin Cheesecake and Gingersnap-Pecan Crust with Maple Caramel Sauce

2011-09-30T21:44:00.000-07:00

Spicy pumpkin cheesecake with gingersnap and pecan crust, drizzled with maple-caramel sauce

For your Thanksgiving feast this year, why not try an elegant alternative to the same old boring pumpkin pie — creamy pumpkin cheesecake! This smooth and spicy cheesecake is drizzled with warm, maple caramel sauce and chopped pecans, atop a gingersnap and pecan crust.

Happy Birthday, Robin!

2011-09-26T12:57:00.001-07:00

I just wanted to take the time to wish my husband and best friend Robin a very happy birthday! Robin has been my biggest supporter in everything I do. He is the most kind and selfless person I know! He is also a kick-ass photographer and a computer genius. He also laughs at all my jokes, which makes him a supreme being in my eyes. Happy Birthday, babe!

Sugar High Sunday

2011-09-25T21:01:00.000-07:00

Here's a round-up of some other sweet treats found around the dessert world this week. I hope they inspire you!

Swoon-Worthy Hot Chocolate from marshmallow goddess The Pink Spatula

Brown Sugar Cookies from Joy the Baker

Fun Cartoon Character Cake Pops from bakerella

Brown Butter Rice Crispy Treats from lemonpi

I love food shaped like other food! Cupcake-shaped cookies from Bake at 350

Dulce de Leche Rice Pudding from Baking Obsession

I need some of this for breakfast: Cinnamon Toast Ice Cream from pastry studio

Peanut butter = Heaven! Gooey Chocolate Peanut Butter Banana Cake Bars from Always Order Dessert

These are pretty and elegant. Lemon-Ricotta White Chocolate Cookies from Sugar Plum

Thanks for reading — enjoy!

Luscious Hot Fudge Sauce

2011-09-21T18:36:00.000-07:00

More, please!

Warm and decadent hot fudge sauce poured over ice cream is my favourite treat! When the sauce hits the ice cream, it forms a ribbon of chewy, fudge-tastic goodness. You'll love it so much, you'll want to slap a ring on that fudge and get it to the church on time.

Caramelized Peaches in Brown Sugar & Rum Sauce

2011-09-15T19:58:00.000-07:00

I got 99 problems, but a peach ain't one.

Late summer is the time when beautiful, ripe peaches make their way to our tables from the orchards of the sunny Okanagan. Blush-coloured and fuzzy and heavy with juice, peaches are the ultimate summer fruit, almost bursting with sweetness. When summer temperatures soar, you can make this easy dessert on your barbecue to avoid heating up your kitchen, as I did here.

Sweet Cherry Tart with Port

2011-09-06T20:43:00.000-07:00

Sweet Cherry Tart with Port

Late summer in BC is cherry season! The fruit is so abundant, it seems like the sweet, plump cherries are available everywhere you turn. The addition of a mellow port to this sweet cherry tart elevate it beyond simple cherry pie to something elegant and special.
Read more »

Vanilla Ice Cream

2011-09-02T08:00:00.000-07:00

Vanilla Ice Cream, elegant in its simplicity

Simple, elegant, beautiful — creamy vanilla ice cream enhances so many wonderful desserts, or is perfectly delicious all on its own. This silky and decadent ice cream is packed with rich vanilla goodness.

Double Chocolate Fudge Brownies

2011-08-30T15:23:00.000-07:00

Double Chocolate Fudge Brownies. Hands off — these are all mine!

Break-ups. Bad hair days. Work problems. Brownies are the warm, chewy, brown friend you turn to when you start feeling like life is piling troubles on your shoulders. While they are not the cure — brownies are a quick and easy craving buster that are a cinch to whip up and have you back on the road to coping.

Blueberry Pie

2011-08-06T12:20:00.000-07:00

I scored a huge box of fresh, local blueberries at the Langley Community Farmers Market recently. Plump and juicy, bursting with that tangy-sweet flavour, these little blue jewels demanded to be stuffed immediately into a delicious pie.

Farm Fresh Blueberries

This is my favourite recipe for blueberry pie. The pastry crust I prefer for this pie uses all butter (pâte brisée), recipe included after the jump. If making pie pastry intimidates you or if you're in a hurry, then use a purchased double-crust pie shell. I hope you like it!

Blueberry Pie with all-butter pastry crust

40-Minute Hamburger Buns

2011-07-20T08:00:00.000-07:00

These delicious hamburger buns are incredibly easy and quick to make — no one will believe you made them in under an hour! They are substantial enough to stand up to the messiest burger creation without being heavy.

40 Minute Hamburger Buns: Get in my belly, now!

Peanut Butter Truffles

2011-07-16T08:00:00.000-07:00

Got a sweet & salty craving? Rich and crunchy peanut butter, salty pretzel pieces and a sweet milk chocolate coating, these peanut butter truffles are sure to satisfy. Use natural peanut butter for the best flavour. Keep the finished truffles in the freezer for a refreshing snack.

Peanut Butter Truffles

Turtle Tart

2011-07-12T18:27:00.000-07:00

Just like the famous candy — salty and sweet, crunchy and smooth — all together in this rich and decadent dessert.

Gooey, Yummy, Crunchy Turtle Tart

The Famous Chocolate Cake

2011-06-26T10:54:00.000-07:00

The Famous Chocolate Cake!

There's no denying it: I like cake. This cake — The Famous Chocolate Cake — is my favourite, and the most-requested cake choice by my family at get-togethers, birthday parties and barbecues.

Jason and Pam serve the cake with ice cream; Robin waits in anticipation for his piece.

It has a rich, deep chocolate flavour and a dense and moist crumb. It is easily customizable with different fillings such as custard or raspberry jam. It is simple to make and if you follow the instructions, it will never fail you. Enjoy it, as we did, with a glass of Cabernet Sauvignon or an ice-cold glass of milk.

Strawberry Rhubarb Pie with Mascarpone Whipped Cream

2011-06-18T20:49:00.000-07:00

I have been waiting impatiently for strawberry season to begin. Strawberries here are sweet, red jewels bursting with flavour. The season is late in starting where I live due to the cold, wet spring. I have been eyeing my friend's rhubarb plants with the evil plan of relieving her of it when the strawberries come in, so that I could make a Strawberry Rhubarb pie. But the cold, rainy days continued. The rhubarb matured and the strawberries remained infuriatingly green. I made the decision to go ahead with my vegetable larceny. The rhubarb was ruby red, still firm and juicy inside. The stalks snapped off the plant with a quick tug. I trimmed the leaves and they went back on the garden bed under the rest of the plants as mulch for next year.

The crisp scent of the cut stalks foretold the tart brightness of the rhubarb and strawberries together. Balanced with a rich, buttery crust and the tangy-sweet creaminess of the Mascarpone Whipped Cream, I was ready to get this party started!

Banana Cake with Chocolate Buttercream and Coconut Custard

2011-06-12T22:24:00.000-07:00

Banana cake is such a homey, comforting treat. Baked into loaves and drizzled with sour cream glaze and enjoyed with cafe latte, slices of banana loaf are available at almost every coffee shop for good reason. Baked into a cake pan and topped with rich, chocolate buttercream or cream cheese frosting, banana cake can be sliced into tasty squares and served after lunch. Or made into muffins, delectably studded with dark chocolate chips. The possibilities are endless for this home baked treasure.

Banana Cake hot out of the oven

This banana cake recipe comes from my Mom, who made it in a cake pan with vanilla buttercream for me and my sister to devour as a special after school snack. It had bananas in it, so it was healthy, right?

Dude, where's my cake? (and ice cream)

2011-05-30T14:12:00.001-07:00

I have been neglecting you, and for that I am sorry. A combination of dieting, vacations, changes at work and what-have-you had caused me to put aside the cake and ice cream extravaganza that was my life for awhile.

Check back here for more posts coming soon. I have so many things to show you!

And I still love you =)

My Kitchen Assistant

2008-08-09T21:20:00.000-07:00

i can has cheezes now?

Meet Cocoa - my kitchen assistant, food taster (accidental), and floor cleaner. Her favorite foods are cheese and bagels. You will often see her in this pose, any time I'm working in the kitchen. Her favorite inconvenient location for this lurking of hers is right in front of the fridge, which causes me to (often) trip and drop whatever I'm carrying at the time.

Much to her advantage, of course!

We all scream! (For ice cream!)

2008-08-09T20:34:00.000-07:00

I blame the Internet.

An easy and convenient accusation, I know. However, after spending many hours browsing (and drooling over) numerous food blogs, I felt compelled to share the minutiae of my life with food with you, the unsuspecting public.

My compulsion with dessert began at birth. More recently, with the purchase of my third ice cream maker, the Cuisinart ICE-50BCC.

Mmmy shiny...

This is my "grown-up" ice cream maker. It has a built-in freezer, so I don't have to wait 24 hrs. between batches. So far, we've made five batches and I'm completely thrilled with it.

My only complaint? It's so heavy, and with the rubber feet I find it difficult to heave it around the kitchen. I'm planning a program of weight lifting, vitamin-taking and jazzercise to strengthen my weakling arms so that I can manage to put this sucker away.

I first discovered this gem of an appliance on the blog of my Ice Cream Hero, David Lebovitz. If you are a fan of ice cream, David's your man! So thanks, David!

And thanks, Internet!