I’m not a big drinker, (despite the numerous cocktail recipes on this blog). When it comes to cocktails, I’m often just as enamored by the garnish as I am the drink. Martini? I’ll take 6 olives. A Gibson? Gimme all the little onions. An Old Fashioned? Just leave me the jar of Maraschino cherries. Yes, you read that right. I love those artificially red, sugar soaked fake flavoured cherries in the glowing red syrup. I know they are probably pure poison but they are so cheery and classic and they make that last sip of a cold drink so perfect. What could be better? Honestly, these Bourbon Cocktail Cherries out do the store bought kind every time. They aren’t glowingly red, their syrup isn’t painfully sweet, and their flavour is much more complex. Drowned in Bourbon and aromatics, they are packed with a punch that will stand up to the deepest of brown liquors, as well as a fruitiness that is most welcome. (more…)
Category: Dessert Recipes
Anyone in a creative field will tell you that it’s easy to get caught up in the thoughts and feelings that everything you think of has already been done. It’s a pervasive thought and one that can take over if you let it. The reality is, most things have been done and that’s okay, because if you haven’t done them, then it’s still something new that you’re contributing. Your lens, so to speak, gives a feeling and voice to creative things that no one else can. It’s certainly something I grapple with from time to time but you can’t let it dampen your desire to create, design, make, and share. I love Tiramisu, full stop. I love coffee desserts, as you know if this isn’t your first time here, but I also cannot resist the siren call of fresh strawberries in early summer. I did a recipe round up featuring strawberries a few years ago and I have since added several other recipes. So when the idea struck me to do a tiramisu/strawberry shortcake type dessert, I abandoned the classic coffee component, and instead looked to herbal tea to make a juicy, summery Strawberry Tiramisu. It’s an irresistible dessert and it’s also impossible to resist calling it Tea-ramisu. (more…)
The world has really gone donut mad in the last while. First it was cupcakes, now donuts rule the counters at cafes and bakeries, and with good reason: they are super delicious and so delightfully versatile. Everyone is making them in a incredible flavor combinations. Yes, it’s really the donut’s time to shine and these Vanilla Latte Donuts are no exception.
I’m a certified coffee addict and I always find that coffee flavored treats are sorely lacking in most bakeries and coffee shops. If you’re a true coffee lover, you want to have a coffee flavored something sweet to go with your coffee. Coffee with coffee – you can’t go wrong. I take my coffee black, and I prefer straight espresso or espresso based drinks. If I indulge in a milky, sweet coffee drink, it will nine out of ten times be a vanilla latte. I love the soft sweetness of vanilla with coffee, it’s both familiar and comforting yet still exotic and interesting. Add a dash of chocolate and I’m in heaven. For these Vanilla Latte Donuts I have combined deep, dark chocolate baked donuts laced with strong espresso and dipped in a creamy coffee and vanilla glaze. A few milky white sprinkles add fun flair, reminiscent of the foam atop that perfect latte.
I’ve started with my favorite chocolate cake recipe and made some changes to it, yielding a denser, more donut-like texture and adding a big shot of dark espresso to the batter. The good folks at Gourmesso reached out and gave me the opportunity to try their selection of espresso blends so of course, I wanted to make something special that really highlighted coffee, for all the coffee lovers out there! (more…)
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.
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…)