While vacationing at a cottage this past week, I had time to do some baking in the well-stocked (both in pantry supplies and equipment) kitchen. For a snack/dessert, I decided to make us a zucchini bread with squash bought at the Haliburton Farmer’s Market.
Yes, this ice cream really does turn a beet salad into an ice cream. This wasn’t my first vegetable-based dessert, but it was definitely one of the most unusual.
The farmer’s markets now have heaps of cherries, both sweet and sour varieties. We bought some Morello cherries this week, a dark-fleshed tart variety, and stained our hands red pitting them to make desserts post-dinner.
Five separate components make up this this strawberry lemon layer cake from Momofuku Milk Bar.
In honour of Canada Day, I made a batch of maple walnut ice cream, a cool treat to enjoy on a warm day.