Almond Sour Cream Doughnuts with Rose Water Glaze

Almond Sour Cream Doughnuts with Rose Water Glaze

When I was whisking the glaze for these Almond Sour Cream Doughnuts, a funny thought flew into my head, “When did I become so obsessed with pink?”. The natural answer for most pink-loving girls is “For as long as I can remember”. I mean, the moment we girls spring from the womb someone hands us something fluffy and pink. It’s natural to form an attachment, I suppose. But I never did.

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Concord Grape Focaccia Ring with Baked Camembert

Concord Grape Focaccia Ring with Baked Camembert

Hey, guys! Consider today’s Concord Grape Focaccia Ring with Baked Camembert my first official fall offering. Yes, it’s a happy return to carbs, cheese, and coziness. And while I have had my misgivings about the season to come, I’ve come down firmly on the side of fall. It feels pretty good to leave the fence behind. The only trouble is, Toronto weather is not with me on this one.

When September hit, Torontonians were immediately plunged into fall-like temperatures. On the weekend following Labour Day, I attended a friend’s birthday party in Trinity Bellwoods Park and I was shivering when the sun went down. Shivering! I mourned the untimely death of summer but then I came to terms with it. I embraced fall and began chatting excitedly about Thanksgiving. Then summer returned, possibly for revenge – I really can’t be sure.

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Ratatouille Pot Pies w/ Parmesan Buttermilk Biscuits

Ratatouille Pot Pies with Parmesan Buttermilk Biscuits

Please forgive me because this post is going to come off as entirely too enthusiastic. It’s just, I’ve hit a complete 180. I finally get this whole early fall thing- it’s downright magical. The colors are bananas! Mums are in season, stone fruit is still holding strong, tomatoes haven’t given up the ghost, and apples are angling their way to the forefront. Oh, and did I mention the colors? The whole world is awash in dusty pinks, burgundies, rich purples, and a multitude of greens. I feel like crying from the sheer beauty of it every time I walk into a market and I walk into markets a lot. It gives you an idea of how much mascara I’m burning through.

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Peach Panzanella w/ Rosemary Focaccia & Mortadella

Peach Panzanella with Rosemary Focaccia & Mortadella

I’m always perplexed by people who profess to hate salad. I’m sure you know people like that, the ones who call any vegetable matter “rabbit food.” Personally, I think they’re nuts. Putting greenery in a salad bowl gives you leave to commit all matter of food-related sins. Take today’s Peach Panzanella salad for example. Sure, there’s some Boston lettuce in there and other “rabbity” items, but there’s also oil-riddled chunks of bread, balls of cheese, mortadella, and briny, briny olives. It’s basically a grocery store deli counter in a bowl and I STILL get to call it a “salad” and feel good about eating it. Salads are great! Haters have no idea what they’re missing.

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