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Oatmeal Date Cookies
While I love them in other things, I find the idea of raisins in oatmeal cookies perplexing. Chocolate chips are great, but raisins seem a bit off. Dates deliver on the promises that raisins make. They are perfectly sweet, play well with spices if you like to add them, and since they are fruit you…
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Pastry Cream
Call me unrefined, but to me pastry cream and vanilla pudding are very close. Either way, though, they are delicious. This recipe makes a great filling in pastries, cookies and cakes, such as creme brulee cake or vanilla plum cake (both coming sooon…). The trick with pastry cream is to find the sweet spot (pun…
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Swiss Buttercream Meringue Frosting
This icing is light, not too sweet, and easy to work with. It takes a bit more effort than its American cousin (which is also amazing), but the results are worth it. This is also a great way to use up leftover egg whites. This is the vanilla version and is perfect on top of…
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Mushroom, Brie and Walnut Pie with Herb Crust
I believe that everyone at the table, whether they eat meat or not, deserve a meal that is truly worthy of digging out the elastic-waist pants. This pie is rich and savoury thanks to the brie cheese, and the herb crust takes it over the top. Even the most devoted of carnivores might find themselves…
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Caramelized spiced plums with brandy
I’m writing this on what might be the last truly warm day of the year, at least in my part of the world. The stores and markets are filled with plums, and their rich purple reminds me of the warm, cozy fall evenings that make the end of summer a little less sad. These plums…
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Skor Bar Cookies
Skor bars are chocolate bars filled with a hard toffee filling, not too different from a Daim bar or a Heath bar. They are just begging to be turned into cookies, with irresistible puddles of buttery toffee amidst bits of chocolate, and who are we to say no? Fair warning, these cookies tend to spread…
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Roasted Maple Balsamic Beets
Rich, earthy beets with a hint of maple sweetness and balsamic tanginess. Dill adds just the right amount of freshness to the mix. These beets work on their own as a side dish (sprinkled with a bit of feta, perhaps?) or on top of a salad that may need a bit of extra drama. This…
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Savoury Roasted Chickpeas
A few spices can transform a can of chickpeas into a snack that hits all the right buttons – crunchy, salty and flavourful! These are surprisingly versatile – not only are they delicious served on their own, but they are also great tossed on top of a salad like croutons or sprinkled into soup to…
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How to Store Herbs – Part 2 (Butter)
In my last post I talked about storing herbs in olive oil, but sometimes only butter will do. This herb butter is good any time you want to add an herbal kick to your cooking, such as in savoury baking or when cooking meat or veggies. It is also fantastic just spread on a piece…
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How to Store Herbs – Part 1 (Olive Oil)
The summer is coming to an end in my part of the world. I’m lucky enough to have a beautiful outside space where I can grow fresh herbs which boost the flavour in my cooking. The growing season is short, but that doesn’t mean that I have to give up on taste when the snow…
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Measure With Your Heart 