Vancouver is going through a cold spell and when I stepped outside today, the frost on the ground was thick and full of sparkles. It’s the kind of cold where you can see your breath and I’m amazed that there isn’t…
One of my favorite Christmas traditions to make is candy cane bark. White chocolate + candy canes is a cinch to make, very festive-looking and it’s always appreciated. This year, I decided to shake things up a bit…
This candy is the perfect memory maker as it tastes just like the candy bar of my youth. And because I’m a sucker for an Almond Joy, I decided to tuck in a roasted almond into each ball to make each bite extra special.
Apple pandowdy not something I grew up eating, but it’s similar to a crisp or a crumble or a grunt: rich biscuit topping and a spicy fruit filling. But the twist with a pandowdy is that molasses and lemon juice are mixed in with the apples so the flavour is deep and dark.
This soup is an ode to the last CSA of the season as almost all the vegetables are the local, organic ones from the farm. It’s a hearty soup that is full of flavour and texture. The soup has a mild sweetness from the beets and a bit of heat from the fresh chilis. I wanted to add in some lentils and farro and they were great additions.