Posted in /Cooking/Desserts/Cake on Sunday, June 10, 2018
Lava cakes are one of those fancy desserts you think needs to be made by a chef at a snooty restaurant. But this is defiantly something you can impress your friends with at the next house party. My students knocked it out of the park, so you can too!
If in doubt, do not add more time to the baking of these cakes. In order for the lava to flow you need to take them out before the centers are fully cooked. Don't worry they've been in the oven long enough to kill any bacteria from the eggs.
Posted in /Cooking/Desserts/Pie on Friday, April 06, 2018
Sometimes even my sweet tooth needs a change from the chocolate and this lemon tart does the job! These were a big hit at the big fundraiser held for my school. My students made 300 of these beautiful little flowers and 300 of the mini 2 bite brownies as well and there was not a crumb leftover.
Posted in /Cooking/Desserts/Cookies on Sunday, February 25, 2018
I've been using Matt as a recipe guinea pig for an upcoming school event that my students are helping to cater. Our school colours are red and white so I made Matt sample red velvet macarons, I don't think he minded too much!
I forgot to buy almond flour so I ground up almond slivers in my food processor, which is why my macarons have a less than smooth finish, but still taste great.
Posted in /Cooking/Desserts on Wednesday, December 20, 2017
This is an impressive looking but easy to make dessert that my students made. They were a little hesitant at first but once they got going they didn't want to stop at one pan of roses! I will take more step-by-step pictures when I make this next.
Posted in /Cooking/Desserts on Saturday, December 09, 2017
Butter tarts are just as iconic to the Canadian cuisine as poutine. But this recipe takes it one step further than the traditional tart. These butter tarts are topped with a bit of Saskatoon berry pie filling.
Yield: 12 (I made a double batch for the firehall Christmas dinner).