In our house it wouldn't be Thanksgiving without homemade cranberry sauce. A spoonful alongside roast turkey, squash and potatoes brightens the heavy flavours with just the right amount of spice and a hint of tart. I even love the look of cranberry sauce on a plate, deep red a read more
As a child my favourite part of hot cross buns was the frosting. Or was it the fact that you also got to butter a sweet bun that already had frosting on it?
No matter, to this day they are one of the great Easter treats.
When the hot cross buns read more
I’m one of the bloggers participating in The Canadian Food Experience Project, a national program that’s helping to identify (or at least add clarity to) a Canadian food identity. This month’s task is to write about a regional Canadian food.
So, I have a question for read more
When you hear “one-bowl cake” what comes to mind?
Something cake mix-ish may be?
Something easy, but not necessarily from scratch?
What if I told you I had a recipe for a cake that can become brownies on a whim? That you can mix up in a food processor. That’s cake- read more
Pay it Forward Day is coming up on April 25. It’s a random-acts-of-kindness marathon where you spend 24 hours delighting people.
Simple gestures, that’s all.
Smiles, thoughtful notes, may be a cup of tea, or cookies...
That’ll be the anchor of my Pay it Forwa read more
This is the recipe that began my love affair with gingerbread. My mom discovered it the year I was born and I have been eating it ever since.
To this day I have never found a gingerbread recipe that I love more.
The recipe came out of the Laura Secord Canadian Cookbook, co read more
No-bake cookies and bars were the first treats I learned to make on my own. The recipes were always extra easy, usually included some kind of cereal and always made a big batch.
I got my Brownie “Baking” badge by making peanut butter cereal squares all by mysel read more
Nutty wild rice and chewy barley combine in a far-from-ordinary salad to brighten up your summer menu.
The grains are tossed with an aromatic vinaigrette spiced with coriander, cumin, turmeric and cinnamon, then sprinkled with currants and toasted almonds. The salad is full read more
If molasses had a season I'd say it's Autumn.
There's something about the tangy, warming flavour of molasses that makes it the perfect partner for all sorts of Fall baking.
I have already gone on and on about what a lovely couple apples and molasses make, so now I'll move alo read more