If you like food, we'll get along *^_^*
This was a fun little Saturday experiment.
An easy and delicious peach & olive oil skillet cake that gives an interesting rustic feels, like something your grand mother would have made and put on the table. I’ve debated serving it inside the skillet itself but it looks so much better reversed in the plate. The cake batter comes out very light as airy while the subtle yet noticeable aroma of the olive oil is a wonderful pairing with the peaches and the brown sugar.
Hope you get to try this.
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This recipe got a decent amount of attention on Twitch because not only it’s super delicious… it’s also super easy to make.
Pudding chômeur (direct translation – poor man’s pudding) is a French Canadian classic dessert our grand mothers used to make in the Spring when the maple trees are dripping down their delicious sap to make maple syrup. You can absolutely substitute the maple syrup for a more basic sugary syrup, if you don’t have any but, I don’t think you can call it “pudding chômeur” if you do that. Neitherless to say, it will come out delicious for sure and I really hope you get to try this.
Are you a sugar bug? …because if you are, this recipe is for you!
Got hyperactive kids at home? …this might be the last thing you should be feeding them XD
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This is actually a pretty easy recipe. Although, when I first made it on Twitch, it wasn’t optimal. There was not enough fruit to crumble ratio but the result became some delicious “cereal” that kept me well fed and happy for the few days after the stream. Yesterday, I made it again to tweak the recipe and take photos. The result is a wonderful dessert that I’m eating with a spoon as we speak!
Hope you get to try it and if even if you’re not a fan of apples or ginger, you can make it with pretty much any fruits you like. This is the kind of easy going recipe that you’ll learn to love because the possibilities are endless.
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Ohhhhh snap. These are the good ones.
When I first made this recipe, a few week ends ago, my bestie and I added a little secret ingredient to make them “magical” and then we went on this crazy adventure all around Montreal. Allow me to be dead honest, some parts of this adventure is a little blurry today but overall we had a blast and I’ll forever cherish this memory. Today, I’m offering you the updated, upgraded and non magical version of this delicious creation which I hope you’ll love as much as I do.
The recipe doesn’t make that many brownies and can easily be a serving for one. I used a much smaller pan (6″ x 8″) to make sure they are thick enough so all the gooeyness shines through. It’s also my fifth time tweaking this recipe (my friends are drowning in brownies from all the previous batches as it would have been impossible for me to eat everything) to make sure they are banging and I really think they are!
If you’re a fan of decadence and gooeyness, you got to try this recipe. Enjoy!
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It took me a little time to tweak this one even if it’s a very simple recipe. Most of everything found out there (I thought) uses way too many egg whites and since I live alone, the last thing I wanted was to end up having to eat a huge cake on my own. Not that I wouldn’t be able to eat it in full but, this where I have to draw the line at being a solitary foodie.
So this recipe only uses 6 egg whites and make a much smaller cake which is perfect if you live alone and/or you just don’t like to share your food (like Joey from Friends). The most important aspect of this preparation is to make sure you start with stiff peaks when whisking your egg whites AND that you take your time to fold the flour/powdered sugar mix in to the egg whites. After this, you’re pretty much set and you’ll soon have a deliciously fluffy sponge cake to devour.
Growing up, this cake has always been my all time favourite and if I had known how easy it was to make it, I would have stopped buying the pre-made ones at the grocery full of bad ingredients. Everything is always better when it’s homemade so don’t get too intimidated by the procedure, it’s really not that complexed.
If you’re nursing a sourdough starter, there’s always this one day where you have too much of it and, before feeding it, you have to discard some. Since I don’t like thinking I’ve been “wasting” all this precious flour and water, this recipe is a delicious way to use your discarded starter.
There’s only one word to describe these… AMAZEBALLS. They are drenched in maple and brown sugar and the bread texture is soft and elastic. I really hope you’ll get a chance to try this recipe because it’s absolutely delicious and really easy to do.
Definitely one of those sweet treat worth cheating on your diet.
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You’re looking at my fourth batch of these delicious honey cookies. It took till the end of the apple blossom honey pot purchased at Intermiel to finally give myself the kick in the butt to shoot photos as they were ready to be baked.
As much as we tried, we’ve been very immature with these cookies because they are just too good with their crunchy outside and soft, chewy center. Max and I have been eating them almost as they come out of the oven but not this time…
Hope you enjoy this recipe <3
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That is one “kick booty” recipe for crèmes brûlées and the 2% goat milk not only make it healthier than the version made with full fat cream, it enhance the tasting experience because goat milk and sugar is just an incredible combination. I really hope you get to try it for Valentine day as it’s super easy to do and look super fancy.
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ohhh you’re gonna like this one and since it’s Valentine’s Day, this dessert is coming right in time.
Don’t worry if you already have a lot of work to be done in the kitchen for tonight, this fudge recipe is gonna take you about 5 minutes to prepare and only 30 minutes to 1 hour maximum in the freezer so you don’t have to do much and can concentrate on your main dish.
Tired of the classic chocolate fudge? This no bake and no fuss cashew version should satisfy your palates. Not too keen on extremely sweet desserts? No worries, the lime juice and zest of lime is balancing the flavours perfectly.
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One of my most perfect cookie…
Hard and crunchy at first but them it starts melting in your mouth revealing delicate peanuts, ginger & cardamom flavours. A nice foolproof, easy recipe for when you don’t want to break your head and have a store bought quality cookie.
How long can you last before you eat them all? They lasted 3 days in my house and I had to fight for it because they would have been gone the first night. Oh and did I mentioned they absorb milk PERFECTLY? …so please, dunk them!
Good luck!
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