Feb 10
When it comes to Valentine’s Day desserts, whole-grain flours don’t tend to set hearts aflutter. They’re like the practical, no-nonsense boyfriends of the confectionery world—comfortable and supportive, but too sensible to really thrill.
I’m excited to share a fantastic recipe I created a couple of weeks ago when I came home from work one evening with no desire to cook. The thing is…
Happy twenty-eleven! Now that it’s the beginning of a new year, it seems the holiday hoopla is already becoming a distant memory. The big meals and decadent desserts have been devoured, the wine bottles have been emptied, and the gingerbread house has been picked clean.
Isn’t it crazy to think Christmas is this week? I’m not usually one to jump on the holiday excitement, and I seem to be growing more and more disinterested each year, as the holiday sales pop up and the malls become packed with frenzied consumers looking to spend past their limits on gifts their recipients probably don’t need.
A beautiful box of homemade chocolates has become one of my favourite gifts to give during the holidays. You can buy pre-made chocolates from any store, of course, but they’re usually made of high-fructose corn syrup, dehydrated milk powder and preservatives, and thus aren’t vegan.
Loaded blondies? Yes, these babies are loaded with stuff—as in cranberries, cherries, dates, toasted almonds and bittersweet chocolate. Blondies are often considered to be brownies without the chocolate, which I find kind of silly.
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