Bake with abandon!
I think I’ve created a new, never-heard-of-before dessert. Bundt Trifle. Not because I’m trying to be different or start the next food craze, but because my imagination plays tricks on me. I had wanted to make a trifle in one of those clear, straight-sided dishes that …
My shoulder’s ache, my fingertips have callouses, and the daylight hurts my eyes. But The Messy Baker is written, filed electronically and a 292-page, double-spaced paper copy is beating up all the Christmas cards as it pushes its way to HarperCollins in Toronto. I have …
Hazelnuts. Filberts. Cobnuts. This tasty kernel goes by many names. I’m going to add one more to its repertoire and dub it the “hasselnut.” Because of the bitter skin, hazelnuts require a bit more work than pecans or walnuts. They need to be roasted and …
If I could eliminate one emotion. It would be fear. I’m not talking the “Don’t go down that dark alley” kind of fear where your Spidey senses are tingling for good reason. I’m talking the joy-crushing, “This not going to work” kind of fear. The …
I am not to be trusted. I head to the Farmers’ Market with a clearly written list and rock solid resolve. And what do I return with? Way more items than intended and a feeling of panic. Where will I store all these plums? When …
This frozen yogurt has four ingredients. Four healthy ingredients. Yet it tastes like something you’d treat yourself to after a hard afternoon of gardening. Or in my case, after a hard night’s sleep. I had it for breakfast the other day instead of my usual …
Okay, now I feel guilty. What was I thinking? Posting two recipes in a row that required special equipment. First a food dehydrator, then an ice cream maker. Let’s blame the peaches for being so enticing. As an apology, here is a recipe for a …
The other day I posted about fruit leather (aka fruit roll-ups), which is an easy way to use up fruit that’s no longer ready for its close-up. Whether you make it in an oven or dehydrator, the method is embarrassingly easy. Just blend, pour, then …
What do you do when you have less-than-perfect peaches squatting on your counter, threatening to dissolve into a mouldy heap before dinner? I usually peel and eat them on the spot, dripping juice over the sink. Okay, then what do you do with the ten …