Oh, the apple fritter. It’s a quintessential Canadian treat. Those pillowy hunks of fried dough, spiced with cinnamon and dotted with soft bites of apple, dipped in a honey glaze that crackles into flakes of sugar that melt instantly on the tongue.
These sparkly little gems of cookies, made with my own speculaas spice blend, are reminiscent of those favourite childhood flavours.
This recipe will have you feeling like summer and ready for strawberry season, which is fast approaching.
I use my fingers, letting the white slip down into the bowl, leaving the glistening golden globes one at a time cradled in my hand. So easily done—what once was whole has now been twain.
These spiced raisin buns, traditional in Newfoundland, are a cross between a soft cookie and a biscuit.
Filled with fruit and veggies, and customizable with any combination of nutty/fruity add-ins that your heart desires, this is the breakfast champion of all muffins.
This recipe for homemade all-fruit mincemeat filling will make your kitchen smell absolutely sublime.
Three minutes can be an eternity. Forty-five breaths. One hundred and eighty seconds. Two hundred and ten heartbeats.
So measure in cups, grams, or ounces, whatever you are comfortable with, and don’t let anyone’s snobbery stop you from baking your heart happy.
A cake where the beauty is in the cake itself, exposed and unabashed, adorned by only the most carefully chosen elements that add to, rather than superseding, its flavour and appeal.