Magazine Mondays

  • Midnight madness meringue cake Midnight madness meringue cake

    Midnight madness meringue cake

Midnight madness meringue cake

  There’s nothing I like more than alliteration and this is why I made this cake. OK, I’m lying but I must admit I like the name of this cake. Now that I have my Grammar Geek confession out of the way …. To be honest, I don’t really see it as a cake. It’s much more airy and light than a traditional cake. And this is why it’s the perfect dessert for a Canada Day barbecue, which is where this made its appearance. (I told you I was catching up with old posts). Tiers of hazelnut meringue (which I have finally conquered) sandwiched between berries and whipped cream make this an easy dessert to create in steps. And a dramatic-looking one at that. Imagine displaying this on a beautiful cake plattered in candlelight. Sensual, no? I dog-eared a page in a special recipe-only magazine put out by Chatelaine, which has not […]

  • Chocolate Mousse Igloo Chocolate Mousse Igloo

    Chocolate Mousse Igloo

Chocolate Mousse Igloo

  This chocolate mousse igloo would be the ideal dessert to make with young children, but perhaps not the most sophisticated dessert to serve your adult guests. I decided to make this recipe after seeing a photo for it in one of the Kraft Kitchens magazines, but even before I began the ingredient list made me inwardly cringe(melted margarine mixed with Oreo crumbs as the base, for example). It was easy enough to make as it was a multi-step process and I assembled it shortly before serving, but it was a bit of a logistical nightmare to cut. It was one of those desserts that has people nervously calling my name when the time comes to dole out servings. How in the world do you cut it? Cut around the marshmallows? Cut through the marshmallows? Remove the marshmallows and then cut through the mousse? Either way, it’s charm is short-lived because […]

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  • Chocolate Gingerbread House Petits Fours Chocolate Gingerbread House Petits Fours

    Chocolate Gingerbread House Petits Fours

Chocolate Gingerbread House Petits Fours

  If you are looking for Christmas cheer, you will be disappointed, tonight. I’m rather more Grinch-like than Cindy Lou-like tonight, but with good reason. In less than two months I’ve had bronchitis – twice – and my son’s sick with his own eye and ear infections. I’m nearly at the end of my rope but the show, as they say, must go on. No rest for the weary. Bah humbug. Bah.So – why am I blogging? That’s the very same question my parents asked me, repeatedly, when I first informed them I would be launching a food blog. Back then, perhaps it was a bit of a vanity project. Now, it is my retreat. When I can control so little of my world, this is one small corner of the cyber-sphere that is mine. When I talk, it doesn’t really matter if no one’s listening. I bake because I want […]

  • Crisp maple shortbread cookies Crisp maple shortbread cookies

    Crisp maple shortbread cookies

Crisp maple shortbread cookies

  The recipe for these gems comes from the latest issue of Chatelaine but you can also find them here. Unlike other more traditional shortbread recipes, these were just buttery enough, just light enough that you can eat more than a couple without feeling like you are going to keel over from the sheer weight of the butter. And the maple glaze is the perfect touch to elevate a, let’s face it, often boring and overexposed cookie. Add this to your repertoire and you won’t be sorry.Best of all? This isn’t one of those recipes that produces a sorry output of a whole 20 cookies. I got dozens of cookies out of this batch and froze most of them for the holiday season. (I already took a few out to see how they freeze and after spending some time at room temperature, they are as good as new).Admittedly, these cookies […]

  • Boston Cream Cupcakes Boston Cream Cupcakes

    Boston Cream Cupcakes

Boston Cream Cupcakes

  I was inspired to make these cupcakes after seeing a variation of them in Martha Stewart’s cupcakes book I am always writing about. I had my sister-in-law over for lunch as I wanted to indulge her request for cupcakes with dulce de leche, which I’ve used as a filling before. I wanted to try something different, however, than the same old same old and I remembered seeing these in the book I mentioned (they also appeared in the February 2009 issue of Martha Stewart Living).So, rather than following the recipe in the book and making vanilla cream, which you can also find here, I decided to use dulce de leche instead. I’ll admit it was delicious, if a bit unorthodox, but perhaps too sweet for my taste. The dulce de leche competed with the chocolate-ganache glaze, which you can find the recipe for here.The cupcakes themselves were a plain […]

  • Cook’s Illustrated perfect chocolate chip cookies Cook’s Illustrated perfect chocolate chip cookies

    Cook’s Illustrated perfect chocolate chip cookies

Cook’s Illustrated perfect chocolate chip cookies

  A few days ago it was a miserably rainy day and all I could think about was whipping up a batch of warm, gooey, chewy, chocolate chip cookies. Wonder of wonders, miracle of miracles my son actually sat in his high chair long enough for me to make these cookies and bake them (all the while I fed him his dinner – yes, I’m a good multi-tasker). I came across this recipe a few weeks ago, during my online travels searching for the perfect chocolate chip cookie (see my previous posts on David Lebovitz’s chocolate chip cookies, and Amy Lewis’ ultimate chocolate chip cookies). On one of the forums discussing the best chocolate chip cookies, there was a heated debate in which several people praised the Cook’s Illustrated recipe for perfect chocolate chip cookies. I was intrigued because in this recipe, unlike traditional chocolate chip cookies, you must brown the butter, a step […]

  • Bourbon and orange pecan pie Bourbon and orange pecan pie

    Bourbon and orange pecan pie

Bourbon and orange pecan pie

  I have already made this four times in as many weeks. You’ve heard me whingeing about my lack of time before, so what’s the deal? I tore this recipe out of one of my favourite magazines, “Real Simple.” And sure enough, this recipe is real simple. What’s the secret? Well, as the labour and delivery nurse told me while I was delaying getting the epidural during my labour “Don’t be a shero.” After having a child I no longer try to be a shero. If there are shortcuts, I might just take them. The shortcut here, purists don’t stop reading, is using a ready-made pie crust. I used frozen Tenderflake. Don’t get me wrong, it’s no substitute for a homemade pastry crust. And I have made homemade pastry crusts to great success other times, but this shortcut was too tempting to refuse. And the shocking thing is that every time […]