We are very fortunate that we’ve got a few fruit trees on our property, two different plums in the front, and a pear in the back. And, both our neighbours and us have Saskatoon berry trees as well! We were able to harvest tons of berries (over 1.5 kg!) this week, and there was...
Recently, I noticed that Costco sells products from Early Robin, a brand from a Canadian company called Premier Nuts. What caught my eye was the fact that their pistachio cream (a blend of nuts, milk powder, sugar) contained 70% nuts. Every other pistachio spread I’ve tried (...
To mark the end of birthday season, we invited a group of friends to play ping pong downtown, and have snacks, drinks, and cupcakes. Of course, being the baker that I am, I made three kinds of cupcakes with three kinds of frosting.
One of Dr. S’ favourite summer desserts is strawberry shortcake. This particular version, from one of my favourite bakers and authors, was a real winner.
For my daughter’s birthday, she pulled up a few short videos of what looked like a Jellycat cake, made out of cake!
While coffee cake can be pretty plain, I had another surplus of Greek yogurt to save from the compost. This turned out to be a pleasant surprise, with a moist flavourful cake, topped with a nutty, fragrant streusel.
Seeking to use up the Costco Greek yogurt in the fridge, I landed on this Smitten Kitchen recipe for a loaf cake that sounded wonderful. In an uncharacteristic move, I even kept the sugar sprinkle topping.
We finally tried a bar of Dubai chocolate, made in Toronto, purchased from a store in Kensington Market. It was pretty delicious, gooey in the middle. But at $20+ for a 200g bar, it’s a pricey indulgence. The wholesale price of cocoa is 3X to 4X what it was last year, so t...
Another cookie we tried out of Nicola Lamb’s Sift was this sweet-salty treat, inspired by the gigantic cookies from Levain in New York. Incidentally, this Modern MBA video about the economics of cookie retail businesses like Crumbl, Levain, and Mrs. Fields was very interesting.
Dr. S got me Nicola Lamb’s debut cookbook, Sift from the library. I had heard about from someone at work, about how it’s very science-y. Flipping through it, I loved all of the interesting flavour combinations, using flowers and herbs, and some savoury crossovers. The photos ...
A mango lassi is refreshing with an Indian dinner, its fruit and dairy taming chili heat. But it’s also an excellent breakfast “smoothie”. And now, I’ve experienced the pleasure of its flavours in a froyo.