This is a very easy recipe for a totally irresistible almond cracker, loaded with Parmesan cheese. They’re a gluten-free, grain-free, sugar-free, low carb cracker. Bonus: This has got to be one of the easiest cracker recipes out there.Read More
The Dutch Baby pancake is a few steps away from your average pancake, in that it’s basically a giant popover. Similar to a Yorkshire pudding, usually (but not always) made sweet, baked in a cast iron pan with melted butter, and eaten for breakfast. It might just be your new favourite weekend breakfast.Read More
I’m a purist about lots of things. It’s kinda not like me to mess with a chocolate chip cookie, because they are definitely in the category of ‘things that don’t need to be messed with.’ But I seem to be obsessed with Tahini these days, and I had the urge. So, I decided to dive in, try a bunch of different versions from other people, and come up with a tahini chocolate chip recipe of my own. This is one great way to use Tahini in Baking.Read More
These custard tartlets are the perfect little treats to bring to a party, or to entertain guests at home. Because they’re not too sweet, so they would be welcome on any table alongside cocktail snacks or desserts.
If you don’t have leftover cranberry sauce to fill them with, you can use any homemade or store bought jam or marmalade instead.Read More
This easy apple galette is the best apple pie I’ve ever made. It feeds a crowd, it only uses one crust, and it doesn’t have to be perfect. I think pastry is one of those things that we’ve been taught to be afraid of. We’re told that the butter has to be super cold, you have to be very concerned about overworking the dough, and that one false move will cause a pie dough catastrophe.Read More
There are a lot of dry hockey pucks out there in the coffee shop world. But, with a bit of know-how, a solid recipe, and a good cup of tea (or coffee, or whisky), a scone can be an absolutely perfect treat.
This is the recipe and method for the best scones I know!Read More
European and British bakers, as well as bread bakers have been weighing their ingredients forever. The problem occurs when American and Canadian bakers bring recipes over from Europe and translate them to our cumbersome measuring methods that we run into this 1 cup plus 2 Tbsp madness.
The cup measure needs to go. It’s time has come. Here are 5 reasons to ditch the cup and embrace weighing your ingredients on a scale.Read More