Cookies, Crumbles and Pies
To celebrate Dan’s birthday, we cracked open a bottle of cheap bourbon and a 20-year-old tin of Bird’s Custard Powder. The result? Pie for my guy.
Consider the simple apple, a powerful symbol of legend, liturgy and litigation. Little wonder that my search for a new apple crumble recipe found me having a Think Different kind of moment.
The little bottles have apple pie written right there on the label, so why fight it? Nobody doesn’t love pie. Which means everybody loves pie. I, for one, love pie.
These Oaxacan Chocolate Cookies are savoury, seriously chocolatey — and so much work!
With the Duchess Bake Shop’s irresistible sauce in the batter, these salted caramel cookies gave me some actual baking cred.
In Alberta, we fill our pies with fruit. Out in Canada’s east, the pies are filled with sugar. Sugar Pies. It’s really a thing.
No time to make pie? A fine substitute is pears baked to perfection with a caramelized vanilla topping.
Cookies and Squares
My mom has made hundreds of marshmallow and whip cream Cha-Chas. Most of her children have never made it once.
White chocolate can mean only one thing in this house: Blondies, an addictive variation on brownies from the London-based Hummingbird Bakeries.
Muffins and Loaves
Crème fraîche? Sour cream? Yogurt? Buttermilk? On a mission to make Apple Streusel Muffins, I learned that most dairy products really are created equally.
What’s not to love about a blog post that features bourbon and Princess Consuela Banana Hammock?
Batter up: An unloved holiday side-dish redeems itself in these loaves
Recipe for Energy Bites (which I also like to call Power Balls), sort of a healthy version of a granola bar. This recipe was adapted for the Wild Rose D-Tox.