Quick peek at latest recipes posted - questions, comments invited! Looking forward to hearing from you!
'Linzer" is perhaps more often associated with Linzer Torte - a crust that includes nuts, a jam filling and a lattice top.
Like many European classics, the recipe dates back hundreds of years. The ingredients and construction with a jam centre seem to lend themselves to "cookies", though I have no idea when that trend began.
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A very delectable cake from a very old edition of Chocolatier Magazine.
This flourless chocolate cake is gluten-free - made from only chocolate, eggs and some sugar - who could imagine that would work? But it does... and in case you are imagining the cake to be dense (like Sacher Torte) or fudgy (like brownies) - just the opposite - it is light and delicate. Make it once and they'll be begging you to make it again and again.
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This will not be the first (or last) time I mention my obsession with Italian cookies. These have been one of my favourites at Italian Showers, though, oddly, I make them only once a year - at Christmas.
They are the first off the assembly line in December since they freeze well - and it takes a lot of self control to make sure they all (most) make it to the freezer.
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Pumpkin, dates, ginger - with so many healthy ingredients this should not even be called a cookie!
From Mairlyn Smith's "Healthy Starts Here!" - you'll be making these often.
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Zucchinis are still appearing in abundance at farmers' markets as I write this.
Google Zucchini Bread and you will get over 2.5 million results - and chances are we have all eaten a not so great zucchini bread - tasteless, soggy, dense, greasy...
Here's a tested recipe that won't disappoint!
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Distracted - that's me. My main goal with this site is to record family favourites, but I get distracted - especially when I come across a recipe that seems to match a taste / eating memory that - for lack of a recipe - I have not yet been able to replicate.
I have long been on the hunt for a cheesecake recipe with a particular texture - not dry, but not smooth. I have assumed it's base is ricotta. This one comes close and will keep me happy - for a while...
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I am thrilled to have found this recipe that replicates a treat made by my grandmother. The recipe source calls these "Kolaches" and attributes them to Czech immigrants, but these kinds of sweet breads seem to exist in so many European cultures - who is to claim the origin?
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There are some desserts that sound sort of "exotic" - and flan is one of them. Though it may sound immodest, I will say I have mastered this Spanish-style Flan, and am finally getting around to sharing the recipe.
The great thing about this dessert is that it is best when chilled 24 hours in advance, so the "day before" prep makes "the day" roll out more smoothly. I tend to serve it with a little garnish - in this case caramelized pears and a crisp.
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Here's a new addition to my quest to master Italian Cookies!
We don't often think of spices when we imagine cookies. These feature cloves. Does cloves in cookies sound odd? Keep in mind that cloves make a minor appearance in many gingerbread recipes. Here, although combined with cinnamon, it is the flavour of cloves that shines through for a startlingly yummy eating experience – of course there is chocolate as well...
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My local deli sells a puff pastry almond ring and every once in a while I cave in and buy one for myself as a treat. When a store sells a nice treat, we should perhaps just "go with it", but I recently became a bit obsessed with trying to replicate it.
I served it to a gathering of high school friends. This got a thumbs up from all and BFF rated it better than the one sold at the deli - blush! (That doesn't mean I will stop buying them.)
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As I have mentioned before, I have a wee obsession with Italian cookies and these are stars in my repertoire - especially at Christmas.
Italians call these cookies "angeletti", and like all Italian cookies you can find thousands of recipe versions online. It is one of those great cookie recipes that comes together fast in a food processor - and they store well!
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I became a fan of these goodies when someone brought them to a xmas gathering, but it was years later - when they magically appeared on the glorious Italian Cookie tray of AC - that I finally got the recipe!
For three years now they have been part of my xmas cookie repertoire (who knows why I only make them once a year...) Not only do these come together ridiculously quickly - you actually have to work quickly for best results.
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I may one day blog about my past as a Xmas Grump. Each year, the one thing that could change my spirit was end of term food sharing which tended to involve sweets. With a multi-cultural group, some amazing treats appeared and I used to beg for recipes. These almond clusters appeared more than once and with different cultural roots - Portuguese, Russian, Polish... I have no idea about their origin, but they are fab and a now a KB holiday staple!
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I have always wanted a good lemon cookie recipe and have long been motivated to find one as a treat for my BF who is crazy for lemon. (She loved these! She "hid" them in the freezer and declares they actually taste great right out of the freezer - haha!) I used a recipe from Merry About Town - a blogger I met recently at the Food Bloggers of Canada Conference, but modified the glaze.
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I don't have an "apple family classic" to add to this "legacy collection" so I was attracted to something new. What could be healthier than "apple pie" without the pastry?
Here is a terrific and easy recipe from a talented fellow blogger I met in Montreal. Try this! You'll like it!
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These appeared in Chocolatier 1 (2) 1984. I loved that magazine and those I have survive every magazine purge. They cookies have a shortbread texture with a surprise chocolate filling. We are weeks away from Xmas and if you start your baking ahead of time note that these can be frozen or kept in a tin in a cool location for several weeks.
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Madeleines are a traditional "small cakes" from France. For many, these treats are forever connected to Marcel Proust and his reflections on "taste memory" in "In Search of Lost Time". This is how Wikipedia describes them - "The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste."
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Recipe is directly from ‘More Food That Really Schmecks’ by Edna Staebler, 1979. This is an absolute favourite in the KB kitchen, and plum season cannot pass without it appearing. (Freeze plums now and enjoy this essence of summer in the winter - brrrr....)
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One of my favourite magazines was Chocolatier. This recipe comes from Volume 1, No. 2 (1984!). I do not recall the year it stopped publishing. It seemed to happen suddenly and without any notice.
This was a classic, oft-repeated recipe in the KB kitchen before it became "empty-nest". Now these tasty cookies occasionally reach fans in a parcel.
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question.
Are you still resisting the Chia Pudding craze? Chia "pudding" has a tapioca-like / "gloopy" look, but a smooth eating consistency. It can be eaten at any time of the day - even as a dessert - but seems most popular as a breakfast food.
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