Blueberry Ice Cream

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The Big Giant Basket of Blueberries in the refrigerator remains stubbornly full. We bought it last week at a Farmer’s Market, and have already made one pie, but there are still many cups to go. Making this ice cream only used up a pint, but those two cups sure went a long way.

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Apricot, Walnut, and Lavender Cake

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The people at the fruit stand last weekend told me hail damaged a lot of their apricot crop. Many of the tiny fruit had deep, scarred pockmarks. This explained why the baskets were only $5 each. After a few days of letting them soften at room temperature, I tasted one and was disappointed with their blandness. Making a cake that had other strong flavours seemed like a good way to use up these less-than-perfect specimens.

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Ring of Saturn Peach “Doughnuts”

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People like to name things after other things that have the same shape, e.g. U-turn, grape tomato, dogleg golf hole. I’ve never seen the appeal of a doughnut or Saturn peach, a flat, round variety that has less flesh and juice than regular yellow or white peaches. Still, I decided to give them a shot this weekend, recalling a picture in one of my cookbooks.

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Chocolate Volcano Cakes

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By request of our house guest, I made molten chocolate cakes this weekend. No one cared about their sloppy appearance, and everyone just enjoyed the pleasure of warm, liquid chocolate in their mouths.

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Vegan Chocolate Ice Cream

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Continuing with my exploration into vegan ice creams, I made the chocolate recipe from the Van Leeuwen cookbook. Some of the other recipes they’ve formulated require a few ingredients I didn’t have on hand, e.g. unrefined peanut oil, a good peppermint extract. But I always have a good supply of chocolate in my pantry.

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Apricot and Orange Blossom Ice Pops

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At the farmer’s market on the weekend, I optimistically bought a whole basket of Ontario apricots after tasting a sample. After letting them ripen for two days, I turned them into perhaps one of the most flavourful and satisfying ice pops I’ve made this year.

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Vegan Roasted Banana Ice Cream

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When I saw the Van Leeuwen ice cream book on BookOutlet.com, I hadn’t heard of them before. Several reviews online mentioned the deliciousness of their vegan ice creams, particularly one recipe. It was this highly acclaimed roasted banana flavour that I made on Monday, marking my entry into the world of eggless, dairy-less ice “cream”.

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Sweet Corn Ice Cream

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Corn is a “vegetable” that is pretty sweet, so it makes sense (in my mind) to try dessert applications of it. After getting a baker’s dozen ears of corn at the Saturday farmer’s market, I was all set to make… ice cream!

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Summer Peach Cake (Cook's Illustrated)

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It’s the height of peach season in Ontario, with the 3L cardboard baskets appearing in markets everywhere. For a dinner we were invited to on Saturday, I contributed a summery cake made with, you guessed it, peaches.

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Peach Ice Cream

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It’s hot this week, so I was in the mood for more ice cream. Who am I kidding, it doesn’t need to be hot for me to be in the mood for frozen treats. Or any kind of dessert, really. With peaches in season right now, I turned two pounds of fruit into a fragrant, satisfying ice cream.

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