Regan Daley authored one of my favourite cookbooks, In The Sweet Kitchen, and back when Loblaw’s produced President’s Choice Magazine to promote their line of products, I bought a single issue to flip through. There were a few dishes I tried (e.g. an egg curry) but an article ...
These cookies aren’t anything like a walnut version of Chinese almond cookies. For starters, it doesn’t use ground nuts in the batter, and the refrigeration step makes the sugars dissolve into the butter, giving the final cookie a butterscotch flavour. Do make the cookies smal...
One of my favourite cereals growing up was Quaker’s Harvest Crunch, the kind in the big orange box. I stopped eating it some time ago, around the time I went off to university, and around the time I discovered the mixture of coconut, sugar, nuts and oats was actually pretty hi...
We’re finally working our way through the last bit of pumpkin and kabocha purees. This recipe makes two loaves: I made one with pecan and raisins, and another with cranberry and pumpkin seeds. Instead of canned puree, I used my homemade, roasted squash. It’s nothing special: n...