Bake with abandon!
No-Churn Double Raspberry Ice Cream Have some ice cream. It’ll make you feel better. If you’re hot, it will cool you down. If you’re hungry, it will fill you up. If you’re tired, it will fuel you. Ice cream is one of my favourite summer …
Classic Rhubarb Pie I grew up with a scrappy patch of rhubarb in the back garden that survived the coldest, snowiest winters — despite neglect bordering on abuse. I assumed rhubarb was a hardy Canadian crop, bred for our climate. Not so. Rhubarb originated in …
No-Churn Chocolate Crackle Ice Cream In a classic case of “Do as I say, not as I do” I decided to place the plastic wrap OVER the container of ice cream, not directly on the surface. I know better, but I did it anyway. I …
No-Churn Raspberry Ripple Ice Cream When I was a child, ice cream was a black-or-white choice. Vanilla or chocolate. Those were the two standard grocery store options. If we were lucky, Mom would bring home a carton of Neapolitan with its impressive layers of chocolate, …
Orange Dream no-Churn ICe Cream Well, that took longer than expected. I’d meant to take a week off to clean up some of the maintenance issues on the blog and — gulp — do my taxes. (Thanks to the pandemic, the Canadian tax deadline has …
Orange Crispy Rice Squares It snowed today. It’s the second week in May, and instead of planting pansies, I’m wondering where the snow shovel is hiding. So, as all good bakers do, I turned my back to the window, faced the stove, and created a …
Citrus-Topped Poppy seed bars I’m feeling wistful today. Maybe because Mother’s Day is approaching and for the first time in years, I won’t be at the same table as the Woman Who Gave Me Life. (Don’t panic. My mother is alive and well. I’m observing …
Salted Caramel Brownie Cookies These are the cookies that Jack built. Sort of. I adapted them from Leite’s Culinaria, who got them from Katie Workman. I’ve no idea what inspired her — other than chocolate brownies — but they’re ideal for chocolate lovers. They’re so …
Easy Orange Buttercream Icing I’m a big fan of citrus. If a dish tastes flat in almost any way, my first thought is to add lemon juice, orange zest or a hint of lime. Most of the time this small adjustment delivers big results. While …