Nothing can capture the change in seasons quite like a good recipe or good food! This plum cake brings the wonderful flavour of end of summer plums and warms them with a few spices into that perfect fall dessert. The cake is beautifully moist with pockets of magic created by the plums. It is perfect served cold (with a cup of tea, blanket and a book!). Or it makes a lovely dessert, served warm with vanilla ice cream.
If you have been reading our newsletter for a while now, you might know that I’m a fan of the Barefoot Contessa – I trust her recipes because they’re always delicious and so far, everything I’ve made has turned out! This cake is no exception. A fresh, citrus twist on a classic, old-fashioned pound cake, it’s delightfully tingly with lemon flavor and drizzled with sweet-tart lemon glaze. You can serve it with lemon curd and fresh raspberries or simply alongside a nice cup of tea! Continue reading
This soup has a velvety texture and mild flavour that makes it wonderful for warming you up in the depths of Winter – which is especially good because this is when leeks are at their best flavour and price!
Cornbread is a simple, comforting and delicious staple, but often it can be dry and flavourless. I have fond childhood memories of eating warm chunks of soft, sweet cornbread, but I have never been able to find that perfect recipe myself… until now!
Canada Day long weekend is a great time to get together with family and friends to celebrate being together in this great country – and to eat some delicious food!
This fresh, fruity dessert can be whipped up in just a few minutes and is naturally dairy and sugar free! No ice cream machine required!
The chilly weather has us craving warm, nourishing comfort foods – and these don’t have to be unhealthy. This turkey and sweet potato soup is a hearty, satisfying meal full of fresh veggies, healthy protein and delicious flavours. This is adapted from a Jamie Oliver recipe and I make it anytime I have leftover turkey, but its so good that I might have to start enjoying turkey more often so I can make this soup!
Apparently, American chocolate bark is made by mixing fruit and nuts into melted chocolate and French chocolate bark is made by embedding the toppings into the surface of the chocolate – I think this version looks fancier and so much more delicious!