As a trained pastry chef I have to admit I am almost embarrassed to be offering this recipe. This once king of fine-dining desserts now gets snickers from chefs and foodies when it appears on a menu. It is now so common place it is seen as showing little creativity or technique from the kitchen. Despite the Lava Cake’s fall from fine dining grace, it is still hard to beat that first delicious bite of warm, oozing chocolate!
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People can be divided into those who love Fruitcake and those who hate Fruitcake. It is very polarizing and there is little middle ground! I was in the latter group until one Christmas season I was reading my December issue of BonAppetit and saw a recipe for, “A Fruitcake to Love.” A light fruitcake that had olives in it! I present this recipe mainly for the haters in the hopes that you will stick your toe over the line and give it a try.
It is that time of the year when I am deciding what Christmas Cookies I will be baking this year. I always try two or three new ones from all those cooking magazines that I subscribe to. However, there are two that always make my list, my Grandma’s Shortbread and Ginger Snap cookies. As soon as the first batches of these are in the oven I start to feel the Christmas spirit!!
I can’t believe Thanksgiving is just over a week away (for my American friends, I am not way ahead of myself, we Canadians celebrate Thanksgiving the second Monday of October)! Where has the fall gone? While some people think about Turkey first, I am a baker, so the first thing I think about in regard to Thanksgiving is pumpkin pie! Everyone needs a pumpkin pie recipe in their baking arsenal. I have been using the recipe for years and getting raves, even a request for a birthday pumpkin pie instead of cake from one family member