My aunt used to keep her chocolate chips locked high in a cupboard and she carried the key in her apron. She had seven boys so sweet things just weren’t safe in her house.
The thought used to make me laugh, in a “Can you imagine?” sort of way.
And now I have two read more
Make sweet cornbread cake your new summer dessert.
If you’re a fan of cornbread you know that it has a natural, wholesome sweetness. Slathered with butter and a little jam or eaten plain alongside soup it’s the only bread I know that can travel from breakfast to dinne read more
Are you in search of a Valentine’s dessert that doesn’t star chocolate?
A Valentine’s dessert that will wow, without being over the top?
Or at least I was, until I stumbled across this Guinness Chocolate Gingerbread Cake.
It has just the right amount o read more
Blueberry molasses scones have the best of both worlds: They have the loveliest tender crumb and they're teeming with blueberries.
As far as baked good go, you can't get much better than that.
Sweetened with brown sugar and molasses they have a flavourful sweetness that read more
This little cupcake-style sticky pudding can be deceiving. Just when you think it’s looking very much like a regular cake with a lovely tender crumb you take a bit and go flying off to heaven. The texture is exquisite with the pureed dates and the flavour is incredible. A read more
My mom would sometimes put cloves, ginger and cinnamon in a little pot of water on the stove and simmer it all afternoon, sending the smell of gingerbread throughout the house.
It was often a way to get rid of other cooking smells but there is something about th read more
1960's diet food - real food thats full of good stuff
My mom clipped this recipe out of a magazine back in 1965. It caught her eye because each muffin has only 50 calories. (That would be for a 1960’s-sized muffin, not the three-muffins-in-one-sized-muffins that are so popul read more
For as long as I can remember we had candied ginger in our house. It was a favourite of my mom’s so was always in the cupboard alongside the candied peel, cherries and angelica. As a child I thought its dry sugary coating made it seem like some sort of exotic candy from long a read more
I should title this recipe "How to feed a crowd and have them all licking their fingers" because that was the scene at our cottage last weekend as supper was devoured. It's a beautiful sight to see food so heartily enjoyed, especially when it takes all of five minutes to prepar read more