A love for creating recipes, cooking, and sharing tasty food
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.
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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
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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
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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
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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.
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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
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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.
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This is another one of those recipes where you take a bit from one recipe, a chunk from another, add a bit of hope and throw it all together. The bonus of making deep dish pumpkin pie is in using
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So Christmas cake seems to be a must-have staple for the holidays. Unfortunately, it’s horrible. The main thing that ruins a Christmas cake are those nasty maraschino cherries and fruit. Followed closely by that even more nasty, sugary, crusted icing
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Inspired from a recipe that combined a plain coffee jelly with a mocha mousse, I decided to cut down the prep time, and made a mocha coffee jello topped with whip cream. It turned out really well, a nice light
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