Category: Dessert Recipes

Blackberry Cheesecake Pots

There are few joys in life as pure as a perfectly ripe, sun-warmed blackberry, plucked from its bramble and eaten whilst squinting in the August sun. I have waxed poetic about blackberries before and praised their versatility and I just can’t get enough of them. These cute little Blackberry Cheesecake Pots combine my beloved blackberries with peppery ginger snap crumbs and a mascarpone cheesecake mousse that is light as air and freckled with vanilla beans. If this doesn’t taste like summer to you then you haven’t had enough rosé.

A local restaurant that I love does a strawberry cheesecake pot and this is a bit of a riff on that. Fruit on the bottom, lots of cookie crumbs and light, light, light cheesecake-ish mousse that, to my palate, eclipses the sturdy silken curd of a baked cheesecake. And honestly, it’s late August, who wants to put on the oven? Not me.

I started these little Blackberry Cheesecake Pots with homemade wild blackberry jam but you could just mash up and sweeten fresh berries if you didn’t have the convenience of jam, either one will be great, just don’t go too heavy with the sugar, you want to taste the summer-fresh flavor of the fruit, not cloying sweetness. But let me clarify, it’s also just fine to buy blackberry jam for these. I won’t tell.


Quick Mixed Berry Crumble

baked mixed berry crumble


If there’s one thing I always have on hand, it’s frozen berries. Their primary use is smoothies or in place of drink diluting ice but when I want a quick dessert, I don’t think twice to tumble them into a baking dish, add a few pantry staples and toll the whole thing in the oven for a Quick Mixed Berry Crumble. Do I feel the least bit of guilt for using frozen fruit? Absolutely not, and neither should you. (more…)

Apricot and Nectarine Brown Sugar Crisp

Crisps were one of the first desserts I learned how to bake. I presume that is because they are simple, economical and very hard to ruin. The beauty of their simplicity is that even though there are not a lot of ingredients, and they don’t require intense techniques (chop, mix, sprinkle), crisps are surprisingly complex in flavour and give you a great bang-for-your-buck when it comes to texture. They are also a great way to use up over ripe or excessive fruit – something you may find yourself with at this time of year and this change of season. (more…)

Chai Tea Crème Brûlée

Tap. Tap. Tap-tap. Crack!

Creme brûlée isn’t just a rich, delicious treat, it’s fun to make and to eat. There’s also something wickedly decadent about sprinkling sugar on an already sweet dessert and melting it to a shining, deep-golden glass, not to mention the fact that if you have a kitchen torch you get to play with fire. No torch? Slip these rich custards under your oven’s broiler for the finishing touch.

I’m new to brûlée having just recently purchased a tiny, red, terrifyingly hot food torch. I had been thinking of putting a brûlée recipe on the blog for awhile, but I didn’t want to do plain vanilla or something so simple. After looking at a lot of recipes on line I mulled the idea for awhile and came to the idea of infusing the custard with tea. Since its getting cooler, my palate is leaning towards warm spices so it was not a far stretch to settle upon chai tea for my brûlée flavour.

It was impossible to resist cooking these pale, spiced custards in anything but vintage tea cups. It made me wish I was having a full tea party, complete with crust-less sandwiches and lacy gloves.

Not feeling the love of chai? Infuse the cream with citrus rinds, or another tea like Earl Grey or jasmine. The sky is the limit!


Chai Tea Crème Brûlée

set 6 small baking dishes (or tea cups) in an oven proof dish that is at least half as deep as the cups themselves. Preheat the oven too 325°.

2 C whipping cream

4 chai tea bags (or 2-3 tsp loose chai tea)

2 Tbsp brown sugar

5 egg yolks

1 whole egg

pinch of cinnamon

pinch of nutmeg

scant pinch of cloves

white sugar for the brûlée-ing

Heat the cream in a heavy bottomed saucepan until almost boiling. Add the tea and steep for 10-15 minutes, allowing the cream to partially cool.

Beat together the egg yolks and whole egg until broken down and no longer stringy.  Add the sugar and continue to mix until dissolved. Slowly add the warm cream, whisking constantly. Stir in the spices. Divide the custard between the cups. Pour boiling water around the  cups and place in a 325° oven for 30 minutes. They are ready when mostly set but still jiggly. Chill the custards for 2-4 hours until fully set.

Immediately before serving sprinkle the surface of each custard with white sugar and melt and caramelize the sugar with a kitchen torch (or under your oven’s broiler). Serve immediately.

Raspberry Galette with Dark Chocolate

This is the last post I’ll be tagging as “Summer” and what a sweet goodbye.

I’ll leave you with just the “recipe” today — a brief assembly of 5 ingredients. If you can get your hands on some perfect berries, make this before the summer is fully finished and revel in the jamminess of end-of-summer fruit. The chocolate helps it nudge towards fall, but at its heart, this is a summertime tart.

Raspberry Galette with Dark Chocolate

This recipe uses frozen puff pastry. Once it is defrosted, heat your oven to 425°.

1 block of frozen puff pastry, defrosted

½ a pound of fresh raspberries (or whatever fruit you wish)

2 tsp cold butter cut into teensy tiny cubes

2 Tbsp sugar

1 oz./28 g dark chocolate

On a sheet of parchment paper, roll the defrosted pastry out into a large, thin round, about 1/8 of an inch thick. Place berries in concentric circles, points up all over, leaving a 1″ border. Roll the border towards the fruit to make a border like a crust on a pizza. Snip the border of the pastry with scissors so it can fan out as it bakes. Sprinkle the fruit with the butter and sugar. Using the parchment, slide the galette onto a baking sheet. Bake for 20 minutes until the fruit is bubbling and the pastry is browned. To check for doneness, lift the edge of the galette – it should be crisp and golden brown on the bottom. While it is still hot, grate the chocolate all over the surface. Serve immediately.