This appeared in my column “Dish” in the Toronto Star in 2004.
I baked my first Tarte Tatin late last fall. Read more…
Two Fall Fruit Desserts: More Proof that Sweet-and-Simple Takes the Cake
Joanne Yolles’s Delectable Plum Tart Is A Winner!
Joanne Yolles has long been my colleague, friend and baking buddy. Read more…
I Go Ape Over Monkey Bread
I thought one addiction to a Wanda’s Pie in the Sky confection was quite enough. I speak here of the Dulce de Leche Macaroons jokingly dubbed “crack cookies” by the baker-in-chief herself Wanda Beaver. These yummy little creations (dusted with a white powder that is, in fact, icing sugar) consist of a rich brown, delectably chewy exterior that encases an oozy filling of luscious caramel.
Bad enough that I was making regular trips to purchase these at Wanda’s, located mere steps from my house in Kensington Market. Now, I have another reason – even more enticing – to find another toothsome fix at her pie emporium.
Yes, I’m hooked on the indescribably delicious Monkey Bread only baked three or so per day on weekends. Read more…
Apple Crumble – Crisp, Crunchy and Delish!
Just a reminder that apple season is upon us and that my recipe for crumble made with this sensational, now-in-season fruit is on this site’s recipe page.
Inspired by Toronto pastry chef Regan Daley’s family version of this dessert, mine is tried, true and tops. I strongly suggest using Northern Spy apples for this. They are a late fall apple and have the perfect tart flavour and soft, juicy texture when cooked to offset their crunchy, cookie-like topping. If you can’t find Spys, try a mixture of Macs, Cortlands or other tasty, tart apples.
Happy baking! Read more…
A Prize Pudding – Sticky and Sweet
In a column about famous and infamous recipe mistakes that I wrote for the Toronto Star in 2008, I confessed to not being happy with the Sticky Toffee Pudding in my latest book: Dish. Here is the amazing version I came up with after that confession, with help from top Toronto pastry chef and good friend Joanne Yolles. It is definitely a winner.
Sticky Toffee Pudding
The tricks to this are using Medjool dates (pricey but worth it) and pouring the hot toffee sauce over the still-warm cake. Read more…
This is How the Rhubarb Crumbles
Spring is rhubarb season and time for me to bake as many crumbles as is humanly possible – the best way I know to wow guests with its wondrous contrast of taste and texture.
This recipe is in my book Dish using apples (delectably tart Northern Spys are ideal) which you can, of course, substitute. Add cranberries and/or a little lemon juice to them for a tangy touch, if desired.
The topping is cookie-like and adds the perfect caramelized, crunchy crown to the fruit. I can’t claim this is original – I found it in talented pastry chef Regan Daley’s book The Sweet Kitchen. Read more…
