If you have been out to eat at least once in the last few years, you have likely seen Brown Butter something on the menu. Savoury and sweet chefs' love this ingredient for the nutty, complex flavour it adds to their dishes. There is good reason for chefs' obsession with Brown Butter…it is delicious!! Beurre Noisette (that is just the fancy French work for Brown Butter) is simply unsalted butter that is cooked to the point that the milk solids in the butter begin to cook and caramelize giving your butter a nutty flavour.
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A true Angel Food cake is only leavened by eggs whites and requires only five ingredients plus some flavouring. Homemade Angel Food may not be as tall, but it should still be light and airy and it will also have a superior taste to the boxed versions. In fact, it tastes so good that my son thinks I should change the serving size on the recipe from eight to one to two servings!
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!
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!!
In previous posts, I have given you recipes for the best (in my opinion) chocolate, white and yellow cakes. As I am making a birthday cake for Glambaby #1 (chocolate, with chocolate icing, long sprinkles and round sprinkles, and a Power Ranger on top, in case you were wondering), I realized that cake is not really cake without icing! To be honest, I was never a fan of the icing as I always found it too sweet, but then I discovered buttercream and I was won over. I am going to teach about the various types of buttercream (not all buttercreams are created equal) and share my favourite go-to icing, Swiss Buttercream.
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
Baking with protein powder is a bit tricky. It tends to lead to dry, dense, rubbery baked goods. But with a few rules, you can make some tasty treats that will also sustain!
Why I do I love making homemade ice-cream? Let me count the ways: 1) It is not as sweet as most commercial ice-cream, 2) I can get creative and make the perfect flavour for my dessert, 3) It has no artificial “junk” in it, 4) it is rich and creamy and has a pure flavour. There, have I convinced you?
No offence to the cakes decorated with strawberries and whipped cream in the pattern of a maple leaf, but I like to go with a slightly more grown-up dessert, so I turn to Butter Roasted Cherries served with ice cream! This is sooo easy to make, the most difficult part of this dessert is pitting the cherries.
I love homemade marshmallows! Guests are always “wowed” by them, (although once they see how easy they are they may not be as impressed) and you can easily customize them with booze, fruit, nuts and chocolate.
If you have a toddler in your life, then you have heard of Smash Cakes. For those of you living adult only lives, smash cakes are all the rage for celebrating first birthdays. The birthday boy or girl is given a small cake of their very own to, you guessed it, smash it!
Unfortunately, many of the recipes out there can be quite bland and decorating them with royal-icing just adds sweetness not flavour. After many attempts, I finally landed on the recipe below for Vanilla Sugar Cookies from Williams-Sonoma. The addition of vanilla bean makes them exceptionally tasty.