Chocolate Mousse

IMG_8494This is my mom’s chocolate mousse. Whenever I go home, she’ll make a double batch with the hopes that there will be some leftover. Of course, there never is. Then, the next morning, my mom will take me aside and show me where she hid the extra portion just for me :) I don’t know if its the special treatment I get, but whenever I have a go at making mom’s mousse, it’s never as good. She’s taught me many times and I am never far away from the kitchen when I hear she is whipping up a batch, but I have yet to develop her knack. I hope its hereditary. Continue reading

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Black Bean Brownies

IMG_8412These brownies are amazing on multiple levels.

First, they are actually healthy! Shock! I am not one of those bakers who tries to take a good thing and try to make it good for you too. If I am making cookies, I go full-fat: butter, white flour, refined sugar. The whole lot. So you can imagine my skepticism when I first saw a recipe for black bean brownies. Ordinarily I would have classified it as ridiculous and promptly moved on; however, in the last year I discovered that my body refuses to process wheat. Ever since, I have been looking for recipes that will satisfy my I-want-something-bad-for-me cravings without requiring ingredients I can’t pronounce (xanthan gum anyone?). This one fits the bill perfectly.  Continue reading

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Lemon Curd

IMG_8290Lemon curd is one of those things that people either love or hate. Kind of like peanut butter. Those who love it spread it on toast in the morning and use it in place of jam for pretty much everything. People who aren’t as big a fan reserve it for use in things like lemon meringue pie and cake fillings. I am one of the latter: I like lemon curd, but I think it has a time and a place. Honestly, I don’t usually see the point of making something that is tart naturally sweet by dumping in a ton of sugar. That being said, lemon curd drizzled on top of an indulgent chocolate brownie is simply divine. By adding a sharp flavour the richness of the chocolate is intensified. Similarly, adding lemon curd to a sweet layered cake is delicious. I like to stir some into icing or use it between the layers of sponge to seal the cake off so it doesn’t get soggy. My favourite is mixing some curd into the jam for a Victoria Sponge cake. YUM! In the photo, I drizzled it on top of some profiteroles I made (recipe to come). Continue reading

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Chocolate Meringues

IMG_8159I am a really big fan of meringues. They are sweet, crunchy, and light; after eating a few meringues you don’t get that heavy feeling of eating too much fat. After all, they are simply egg whites and sugar. Such a simple recipe really lends itself to variation. You can make chocolate (like these ones), lemon, or even candy cane meringues. All you need to do is whisk up the egg whites and sugar and then fold in whatever flavour you fancy. Just avoid adding too much fat to the mix as grease takes the air out of the egg whites. Continue reading

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24 Hour Pork

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This pork is seriously good. I think it may be the best pork dish I have ever made. Which is saying something because this recipe is incredibly low maintenance. You season the pork and then leave it to cook away for a full twenty-four hours. Yup, 24. I know what you’re thinking, charcoal doesn’t constitute great pork, but I promise you that this recipe will leave you with a moist, tender roast and a house that smells absolutely divine. Continue reading

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Cranberry Studded Mincemeat

IMG_7852I know ‘mincemeat.’ The word conjures up images of ground beef and certainly doesn’t sound like something you’d like to put in pastry. Fortunately, mincemeat has absolutely nothing to do with meat, it’s just a combination of fruits, alcohol, and spices. Typical recipes do call for suet, but I’ve gone for a completely vegetarian version to get even farther from those unpleasant mental images. Continue reading

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Oven Fries

friesGood homemade french fries are elusive. If you don’t have a chip pan (a pot reserved for fat specifically to cook fries in) or a deep fat frier (which I refuse to get for the sake of my waistline), getting a potato to be crispy on the outside and fluffy in the middle is a challenge. Thankfully, I have cracked the mystery and am here to share it! Continue reading

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Cinnamon Buns

IMG_7678First, I would like to apologize about my long hiatus from this blog. Unlike most food writers, I was actually silent over the holidays. To be honest, this was because I put my private life first. I have been living in the UK for the last two and a half years which means seeing family involves crossing a rather large ocean. Over Christmas, I was lucky enough to be in a position I had not been in for over a year: I was able to fly to Canada and see my family and friends. I had a really great Christmas and I hope you all did too! Now I am back in the UK and normal life has resumed.  Continue reading

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Apple Blackberry Cobbler (Gluten Free)

IMG_7528More apple recipes!!! I promise it will stop soon (my stash is slowly running out). When it comes to baked fruit with a topping, I am a fan of an apple crisp; however, I do recognize the love people have for cobbler. I get the idea behind it: stewed fruit topped with a scone-like sweet topping, but I have never actually made it myself. Until now! Continue reading

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