This batch of lemon curd was intended to be filling madeleines, but I found that there wasn’t enough being injected into the cookie. As a filling for a cupcake or spread on a piece of toast, it would be stellar.
I’ve always been scared to try madeleines. They always gave the impression of being hard to do, in the way that fancy French desserts are wont to do. But with a birthday dinner for my mother and one of my
I came across this recipe for lemon posset through Facebook and by the pictures alone I knew I wanted to make it. The facts that it was made with three ingredients, looked like a lemony, silky, spoonful of heaven, and
I don’t know how I came across this recipe for almond flour strawberry shortcake cake, but I’m glad I did. It was very easy to turn fully low carb with the substitution of Splenda for the sugar. I also changed
The other day I was putting away groceries and noticed a can of chocolate milk stout that the Hubby hadn’t drunk. This is a milk stout, that is flavoured with chocolate, not a chocolate milk tasting stout. Either way, I
It was years ago when I first heard of trifle. A bit of research ended up showing some disturbing jello and fruit concoction, I’m not sure where it came from, but I knew that it wasn’t the trifle I’d tried.
Another new Christmas treat for me. Bizarrely, I don’t think I’ve ever made fudge. Probably because it’s not my all-time desired sugar fix. But after struggling to get my caramels to work this year, and not feeling in the mood
This is the second year I’ve made licorice caramels. Last year they were lightly salted and this year they ended up being vanilla-licorice. I originally found the recipe for salted licorice caramels in the Holiday Special Edition of Bon Appetit.
Apple betty, apple crisp, apple crumble, this old school, delicious dessert is not only easy to make, but loved by all. I had some apples that were at the end of their lifespan, and I really didn’t want to throw