Sep 27
I’m pleased to announce that I have completed my first Daring Bakers challenge! One of the reasons I started blogging is to challenge myself to be more adventurous and creative in the kitchen, and so I welcomed the idea of joining the Alternative Daring Bakers and indulging in ongoing challenges that would take me beyond my usual baking repertoire.
In case you haven’t noticed by some of my recent posts (here and here), I’ve been on a bit of an apple craze lately. I blame it on the beautiful abundance of apples that I came across at a recent trip to a local market. As soon as I saw them, I immediately started visualizing new ways to use them in my baking to make the most of their great taste and juicy appeal.
If you think about it, lemons are an amazing fruit. They are always available (despite not being local, unfortunately), reasonably priced, long-lasting, vibrant and beautiful. They are just as useful in cooking as in baking, and they have an outside peel and inside juice that are equally useful.
It’s that time again! This month’s SOS Kitchen Challenge features one of my favourite fall foods–a fruit that is delicious, nutritious and has more varieties than I count–apples!
When the weather starts to cool down, much like this past week, I start craving my favourite cold-weather treat: a warm chai latte with almond milk and cinnamon. And nothing complements a steaming cup of joe like a delicious wedge of cinnamon spice crumble cake.
Raw foods are a growing trend these days, and I’ve been having a lot of fun with the new concept of germinating, sprouting, processing and dehyrating. It seems raw foods are mainly a focus for the health-conscious crowd and more open-minded foodies, but for me, it’s also a way to learn a new and fascinating approach to vegan dessert-making.
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