As a delicious treat to bring down to Dr. S’ parents in Florida, I made this cookie recipe from the latest CI issue. It is easily made using food processor (to grind the oatmeal) and mixer (to make the dough). The use of the springform collar didn’t seem to make much differenc...
As a fitting end for our Hanukkah party, I knew this olive oil gelato would be a special and unusual treat. This recipe from Williams-Sonoma is adapted from one in The Babbo Cookbook but alters it so that the egg yolks are cooked. I was a bit worried as to how the olive oil wo...
For our Hanukkah party, I was very excited to deep-fry things and decided on these Gala apple fritters. The batter requires folding in whipped egg whites after a resting period, so it takes about 40 minutes in total to make. We used one of those old-fashioned apple peeler/core...
In looking for 2009’s fruitcake, I wanted one that featured lots of nuts and dried fruit, with none of the candied pineapple and cherries that most include. In years past, I’ve made recipes that included olives, applesauce, one from Alton Brown, a delicious cashew-based one fr...
For a friend’s 40th birthday party, I was asked to make a cake. As chocolate was one of his favourite flavours, I thought this recipe from a recent CI issue would fit the bill. I used an 8 3/4” cake ring to bake the cake. Everything was going fine until we took the cake out of...
My colleague alerted me to a post on Metafilter about a food science blog. When I saw the awesomeness of the ginger pumpkin cake, I knew I had to try it. The first step is creating the dehydrated flavour sheet (Fruit Roll-Up, that is). I used fresh roasted pumpkin, pureed and ...
I’ve had my eye on this recipe for years, and finally decided to try it. I made a layer cake using two 9” pans (the linked recipe has been modified from the original), covering it with plain cream cheese frosting (caramel would be overkill). As my parsnips were old and startin...