Dark Chocolate Waffles

What makes something a breakfast food, or a snack food only, or suitable for dinner, but not for lunch? Cultural norms? Family tradition? Advertising? Nutrition? On Sunday, some of those questions went through my head while eating these chocolate “waffles”.

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Sesame, Date and Banana Cake

A tahini frosting was not something I’d ever made nor eaten before, so this recipe was top of mind this week when I came across it. Even though this cake incorporates some of my favourite ingredients (bananas, dates), overall it was a letdown, and was not enjoyed by my testers either.

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Chocolate-Espresso Dacquoise

For a school “parent party” we went to on Saturday night, we volunteered to make a dessert. I had several potential candidates in mind the night before, and settled on one of the most time-consuming recipes on Saturday morning. It was well worth the effort though, as this cake featured brittle nut meringue, coffee buttercream, chocolate glaze, all combined in an impressive package.

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Eleven Madison Park Granola

Near my office is a small “plant-based” restaurant that has a very delicious breakfast called a blue smoothie bowl. It’s topped with fresh fruit, seeds, and granola. While trying to recreate it at home, I came across this granola that I hadn’t made before.

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6-Minute Lemon Olive Oil Custard

While searching the Interweb for olive oil gelato recipes, I came across this dairy-free custard recipe made completely in a high-speed blender. Not only was this a novel technique, I was obsessed with how good it tasted. Imagine a sweet, lemony mayonnaise that livens up slices of cake, toast, or anything it’s spread on.

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