Back to Basics: Stock, Broth, Consommé, and Bone Broth

The foundation to any good soup or stew is a rippin’ tasty stock or broth. Whether it’s meat or vegetable-based, it is absolutely possible to make a delicious stock from essentially the cast-offs of your meal prepping, so it’s like a free flavour-boost. Of course the higher quality your ingredients are, the better your stock…

Recipe Post: Tropical Carrot Cake with Pineapple Cream Cheese Icing

This recipe is my absolute go-to recipe for all things carrot cake; its origin comes from my little More Food That Really Schmecks baking book by Canadian home-cook heroine, Edna Staebler. I’ve fiddled around with it over the years, adding this and removing/altering that, until I developed what I consider to be the best carrot…

Recipe Post: Butter Tarts

Butter tarts are an iconic Canadian dessert, as Canadian as Nanaimo bars. They are also incredibly sweet, and oftentimes a single butter tart will be plenty enough as a treat. More than one, and you often start to get that queasy feeling in your stomach that maybe you’ve overindulged. There are tons of recipes for…

Spotlight on Spring Produce: Rhubarb

Ahhh, rhubarb. There are few other spring crops that call to me like rhubarb does, saying good weather and hot sunny days are imminent (the others being stars of their own Spotlight on Spring posts this season). Rhubarb is a weirdly named plant whose imprecise origins are somewhat confusing. It was purportedly used in Central…

Recipe Post: Coconutty Oatmeal Raisin Cookies (GF, DF)

It should be pretty apparent that I enjoy developing my own recipes; one of the ways I do this is by converting tried and true “standard” recipes to accommodate certain special diets, as I did with these cookies for a friend who is gluten intolerant. I heard from her recently that she was just finishing…

Recipe Post: Fruity Oatmeal Almond Bars

This is such a great winter fruit recipe; much like my post on making berry swirl cupcakes in winter when fresh fruit is scarce using your favourite flavours of jam, these bars are as easy, if not even more so, to make in a jiffy. For this version, I’m going to use up some amazing…