To use up all those bananas, I have tried banana-oatmeal cookies, banana snack cake, banana pancakes, banana ice-cream and more, but in my family’s opinion those are all a waste of time because chocolate-chip banana bread will always be number one in their hearts.
I am the proud owner and loyal user of a cast iron Dutch-oven (okay, the owner of three) and it is my go-to for many things included slow oven braises. The only thing with the Dutch-ovens is that they do require a little bit of attention and they cook things must faster than a slow-cooker, so they don’t work for the “turn it on and forget it” cooking that is sometimes needed. So, I did a little research and realized that I could convert most of my favourite Dutch-oven recipes into slow-cooker recipes.
It is the time of year when hosts and hostesses get to shine or collapse from sheer exhaustion. To keep ourselves out of that latter group, we need to be prepared with tried and true recipes. I came across this recipe for Garlic and Gruyère Stuffed Mushrooms last year when I was helping a friend out with a Christmas luncheon. Since then, I have made them a dozen times! These would be perfect to nibble on with a glass of champagne as you toast the New Year!
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!!
Almost every time I make this dish, people ask me for the recipe. This recipe pleases everyone. The cheese sauce is made with onion, thyme, bay leaves and peppercorns to give it great flavour. However, all of that is strained out so no green bits that kids (and I am not just talking about the little ones) might not like.
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.
When we were studying pies in pastry school, so many of us said, “This is not how my grandmother does it.” Our Chef told us one of the problems of being a baker is always trying to compete with childhood memories. So even after two years of pastry school, my favourite pie crust recipe comes from grandma, written on the back of a cigarette package!
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!
Have you ever heard someone say, I made this cake all the time and now that I moved to Calgary it just doesn’t work? Well, that is because Calgary is at 3557 feet (1084 m) above sea level and baking anywhere over 3000 feet (912 m) is considered high altitude baking. Our thinner air messes with baking recipes since they are usually written for sea level kitchens.
At this time of year, you are either trying to give away your zucchini bounty or trying to avoid colleagues, friends, and family trying to pawn off their bounty on you!! Zucchini seems to be one of the plants that thrives in our northern gardens and even with judicial planting there always seems to be too much zucchini around. Well make sure you save some (or accept some) for this delicious chocolate zucchini loaf.
