This blueberry buckle is a coffee cake with lots of fresh blueberries and a generous helping of streusel topping. Serve with yogurt and you can almost convince yourself it’s breakfast.
This cherry mascarpone ice cream has a mild, fresh fruit flavour that balances with the cheese for a sweet, creamy treat.
A tasty red wine and rhubarb syrup for pouring on ice cream or waffles or to use in drinks. And some crystallized rhubarb for good measure. With spring nearly ending I was intent on making a rhubarb syrup to share. But I wanted something different than my typical fruit and spices or herbs. Well I did just pick up a wine club shipment. And who doesn’t like a red wine reduction? I suggest a fruity red for this rather than something dry. I used one of our California fruit bomb cabernets. And because I had a bit of extra rhubarb,…Continue Reading
A tender cake with bright rhubarb and lime, topped with walnuts and brown sugar. A perfect anytime cake that you can just about justify being breakfast.
Nutty almond and lavender cookies sandwiched with strawberry jam and topped with white chocolate and more lavender for fun spring treat.
A tender banana cake with a hint of coffee and a sweet cold-brew drizzle.
A strawberry curd with fresh bites of strawberries on a nutty oat and whole wheat base for a not-too-sweet and creamy treat.
Tender carrot cake studded with walnuts and candied orange peel, in cupcake form topped with mascarpone frosting. Great for decorating as little or as much as you like. I know posting carrot cakes is customary before Easter, but since I don’t celebrate, it didn’t really occur to me to do so. But it’s still spring, there’s still tasty fresh carrots coming out of the ground, and is anyone really going to argue with cupcakes? And a good carrot cake recipes is nice to have at any time of the year. I adapted this recipe from a cookbook I use for…Continue Reading
An amazing citrusy cake with cream and multiple types of fruits and a slightly caramelized glaze. Well here’s another creamy citrus dessert before it gets too far away from citrus season. In this cake I originally used tangelo, lemon, and mandarin, but you could use a variety of different fruits. Using grapefruit in the cake and orange for the glaze would also be great. It you want an intense orange flavour, you could certainly use orange in all layers. I started off considering a loaf cake with a glaze and serving cream alongside, but I rarely make layered cakes and…Continue Reading
Rosemary infused ice cream with a lemon curd swirl, served with a nutty almond toffee. Hopefully you had a chance to make some lemon curd this citrus season. As I mentioned previously, I certainly have. So now we get more creamy, citrusy desserts. I rarely make ice cream in the winter and early spring, simply because people are less interested in eating it. It just sits in the freezer getting freezer burn, and isn’t that a sad fate for any ice cream? But when I had an abundance of lemon curd, using it as a swirl was just too tempting.…Continue Reading