If you like food, we'll get along *^_^*
The idea here was to make individual cakes that weren’t too sweet but just enough to balance the tartness of the raspberries. You can absolutely change the topping for any other berries or fruits you might prefer. The final texture is a mix between a regular cake, a sponge cake and a cheese cake.
I dare you to try to eat only one.
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Ohhhhh snap. These are the good ones.
When I first made this recipe, a few week ends ago, my bestie and I added a little secret ingredient to make them “magical” and then we went on this crazy adventure all around Montreal. Allow me to be dead honest, some parts of this adventure is a little blurry today but overall we had a blast and I’ll forever cherish this memory. Today, I’m offering you the updated, upgraded and non magical version of this delicious creation which I hope you’ll love as much as I do.
The recipe doesn’t make that many brownies and can easily be a serving for one. I used a much smaller pan (6″ x 8″) to make sure they are thick enough so all the gooeyness shines through. It’s also my fifth time tweaking this recipe (my friends are drowning in brownies from all the previous batches as it would have been impossible for me to eat everything) to make sure they are banging and I really think they are!
If you’re a fan of decadence and gooeyness, you got to try this recipe. Enjoy!
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You’re looking at my fourth batch of these delicious honey cookies. It took till the end of the apple blossom honey pot purchased at Intermiel to finally give myself the kick in the butt to shoot photos as they were ready to be baked.
As much as we tried, we’ve been very immature with these cookies because they are just too good with their crunchy outside and soft, chewy center. Max and I have been eating them almost as they come out of the oven but not this time…
Hope you enjoy this recipe <3
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That is one “kick booty” recipe for crèmes brûlées and the 2% goat milk not only make it healthier than the version made with full fat cream, it enhance the tasting experience because goat milk and sugar is just an incredible combination. I really hope you get to try it for Valentine day as it’s super easy to do and look super fancy.
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One of my most perfect cookie…
Hard and crunchy at first but them it starts melting in your mouth revealing delicate peanuts, ginger & cardamom flavours. A nice foolproof, easy recipe for when you don’t want to break your head and have a store bought quality cookie.
How long can you last before you eat them all? They lasted 3 days in my house and I had to fight for it because they would have been gone the first night. Oh and did I mentioned they absorb milk PERFECTLY? …so please, dunk them!
Good luck!
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These little gem are the result of a “cookie experiment” which did not end up the way I expected. Although it created these little babies that are the perfect cookies to eat if you don’t have a sweet tooth but still crave something sweet.
They are simply delicious, plain as they are, and can also become something much more extravagant like sandwich cookies or dipped in chocolate.
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Ohhh Kimchi *^_^*
There isn’t enough words in the dictionary to describe my love for kimchi…
What’s so awesome about it? you can basically use it on/with everything! Eat it just like that as an appetizer, use it in all your stir fries, sandwiches, make a soup or a sauce with it, be creative and enjoy experimenting with kimchi because it will jazz up any dishes you create and feed your tummy a ton of probiotic bacterias that are extremely good for your digestive system and overall health.
Like all ferments, it shouldn’t be heated too much (think miso) to make sure not to kill the beneficial bacterias. Eating it straight up is officially the best way to appreciate and absorb all the benefice and flavours of the kimchi but it is totally ok to warm it up and add it to your favourite recipe 🙂
At this point, it’s a question of personal taste. Some people will tell you to trash it after a few months and others will tell you that it never really go bad. I’m on the “never goes bad” team. The worst that can happen is that after a certain amount of time, some white mold might develop at the top of the jar. What do you do? Scoop it out and eat what’s under!
As the fermentation will happen, the colour and taste of your kimchi will evolve. My favourite kimchi is when it has been fermenting for a good month or two. You start it off by leaving it on the counter for a good week, making sure to press on it’s head every day to drown all the ingredients under the brine (tart temper wrapped in plastic wrap is the best tool for the job), then transfer your jars in the fridge and wait for a month. It’s obviously ready before and every day you can taste your kimchi to discover what level of fermentation you prefer.
This is my twist on the basic napa cabbage & daikon kimchi but you can be more creative and add green apple sliced, carrots for example.
Hope you get to try this recipe, kimchi away and happy!
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Have you ever thought about roasting fruits? Funny idea maybe, or maybe not….
For my taste, one of the best ways to showcase veggies is to roast them. I love roasted sweet potatoes, roasted fennel, carrots and pretty much every veggies I found, I tried to roast it. It just makes every flavors come out perfectly and it’s like having a small piece of heaven in my mouth.
…then I thought…
Why not trying to roast fruits to make a fun topping for yogurt, maybe oatmeal, cakes or even as a side dish beside a traditional breakfast!? Would that be possible or even tasty? In fact IT IS! and it’s damn delicious! Almost everything could be roasted as long as its slightly firm and you have to try to see if you like. My first try was with a supreme of oranges but for you, the sky is the limit! These days I dream of roasting green apples, peaches, pineapples, strawberries and more… Be sure that I’ll keep you posted on my experimentation via this blog and my facebook page (for the social media addicts who’s following me) but try it out on your own and let me know how it turned out.
Today I’m presenting you this sugar blend as “roasting sugar” but again, it could easily be used for any other type of purposes like on top of a freshly cut grapefruit, to add an extra kick of flavor to your oatmeal and more… Either way I hope you’ll enjoy it as much as I do :)…
When I first moved in to my own place, one of the activities I liked the most was to create recipes to fill up an adorable blank recipe book my mom offered me to celebrate the beginning of my independence If I remember right, apple sauce is the first thing I tried to make because even if I don’t dislike the store bought version, everything is always so much better when it’s homemade right? Too bad my family never shared with me any recipe for apple sauce but like you will see, it’s so easy that it almost doesn’t deserve to have a recipe. Everybody is adds their own touch in the end but the basic of the process is universal.
What’s fun about this apple sauce is that it can be use on pretty much everything! From meat to baked goods, the tangy taste of the apple and the spicy and delicate aroma of the cardamom are a great addition to main dishes and deserts. I have a few recipes up my sleeves where I am using this versatile apple sauce that I will be sharing them with you but till then, hope you enjoy this post that bring me back in my first closet size kitchen. 🙂 Ahhhh memories 🙂
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I’m on a pumpkin rampage, I bought some fresh pumpkins to make my own puree and some canned just because sometimes I can be lazy. My goal is to make as many recipes pumpkin flavored as possible. These cookies are amazing… I had to make 3 different batches before being able to take some photos because everybody just kept eating them before I had the time to take a single picture. If you like soft and chewy cookies that dip in milk perfectly, these are going to be your new favorite ones to celebrate pumpkin season.
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