Pumpkin season is HERE and I couldn’t be more excited! It signifies the arrival of fall, the appearance of flannel plaid shirts and little black leather jackets, the biting feeling of a cool morning breeze, and the smell of cranberries, apple cider, and cinnamon. Most importantly, it opens the door for so many creative culinary creations (did you see that alliteration?).
Coconut is one of my favorite summer time (ahem..year round) flavors. I’m instantly transported to that pool side pina colada that is synonymous with Caribbean vacations. Why not bring that feeling to every day living? Tri-layer bars are a great weapon to have in your dessert arsenal. Without straying too far away from a standard bar, you can create so many different desserts that you’ll be a
June, is probably my favourite month of the year. As a kid, nothing was more exciting than when June rolled around because it marked the start of summer, and a two month break from school. Days are longer, the sun is stronger, farmers’ markets are in full swing, and best of all: the end of June marks the beginning of strawberry season. Before heading up to our family cottage for the July long weekend, a day of strawberry picking is in order. It probably takes twice as long as it should since I end up sitting in the fields eating two berries for every one I put in the basket. Eventually we head home with stained fingers and a bounty of berries.
Nanaimo Bars (or “Naomi” bars, as I call them) are the epitome of Canadian desserts, next to tarte au sucre. The traditional recipe is delicious, but why stop there? Here, we tried versions with a mint cream filling, lavender cream filling, and double chocolate cookie as the base. Each small alteration adds a new dimension of flavor while maintaining the integrity of the classic dessert.
In the baking… Rich and gooey dark chocolate cupcakes with chocolate chunk cream cheese centres.