strawberry rhubarb cheesecake bars
An admission: maybe I don’t really like gardening. I do love the idea of it and so I like to pretend it’s a hobby of mine, despite that I’ve been avoiding any gardening work for ages. The realization that perhaps I am not as much of a garden fan as I had thought/wistfully dreamed happened … Continue reading strawberry rhubarb cheesecake bars
giant aged cheddar gougères with jam & butter
My love for these gougères makes me wonder at the power of form, shape and dimension in influencing our experience of eating… or to put my revelation in other words: bigger is better. In the end they are what they are – gougères, choux pastry flecked with grated cheese – and the exact same recipe … Continue reading giant aged cheddar gougères with jam & butter
black forest cream puffs
While one crisis makes it into the news every day, a second crisis makes for more sporadic headlines despite its own deadly impact. In my home province of Alberta (aka third wave overachiever for COVID cases per capita), the opioid crisis has also been raging. 2020 has been the worst year for opioid-related deaths with … Continue reading black forest cream puffs
rhubarb & ginger eton mess (…or what to do with failed pavlova)
My biggest piece of advice for low sugar baking is: temper your expectations. Decide what tradeoffs you don’t mind! Roll with the punches! Because in some cases, sugar is pretty important… such as in the case of pavlova. I’ve been trying to inch my way down with the sugar (usually I do 1:1, here I … Continue reading rhubarb & ginger eton mess (…or what to do with failed pavlova)
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