Recently, I was tasked by the kids at Off The Grid (in conjunction with the folks at Belvedere) to craft a …more
Kitchen
Many years ago I was looking for a good oatmeal cookie recipe – something chewy and tasty and easy. And …more
It’s not often I need to make marshmallows – but I do enjoy eating them. This time, though, I needed …more
I have recently discovered the joy of speculoos cookies (and speculoos spread – yum), thanks to Candy. So when I …more
When I first saw the Witches’ Hats in Thomas Keller’s new Bouchon Bakery cookbook, I thought them really cute. Then I …more
Back in April: Seville orange jam. It was the first time I’d tried to make it and I thought it …more
I get a hands-on demo on how to temper chocolate from Daniel Stubbe, a sixth generation chocolatier at this shop, Stubbe Chocolates, in Toronto.
I love molasses spice cookies. That chewy texture and deep molasses taste is so good, especially with a cup of coffee. Several years ago, I undertook a quest to find the right recipe that matched the molasses spice cookies that Starbucks had. I’m not sure I found the recipe, but after several taste-tests from my fellow SB addicts, we found one we liked and then of course, I tweaked it to my tastes.
People have been canning and preserving for years without making a big deal of it – but canning seems to be seeing a resurgence of late, from shops to restaurants to homes. It’s everywhere.
Good enough to keep the dough on-hand in the freezer for freshly-baked cookies any time I need them: for a party, as a gift …or whenever a craving hits!
