Rugelach

Raspberry Rugulach
Photo by Caroline West

These crescent shaped pastries are one of my favourite holiday treats. The dough comes together beautifully, they’re fun to make and absolutely addictive. With a ratio of one part butter, one part cream cheese, it’s no wonder Rugelach are habit-forming. The trick to working with buttery dough is to keep it well chilled. Once it [...]

Linzer Torte Cookies

Linzertorte Cookies
Photo by Caroline West

Nothing says holiday like a sugar-dusted cookie filled with jam. Linzer Torte cookies are scrumptious and gorgeous in equal measures. Made of toasted ground almonds, sweet butter and a whisper of lemon zest, these dainty cookies sandwich a filling of raspberry preserves. An adaptation of Austria’s classic Linzer Torte, these cookies are one of the [...]

Almond Chocolate Toffee

Almond Chocolate Toffee
Photo by Caroline West

The first time I made toffee, it turned out beautifully: a crisp sheet of caramel-coloured ice that snapped into shards of buttery bliss. The second time I made toffee, it crumbled in my hands. The third time, it turned a grainy mess; the forth, it wouldn’t firm ….  I’ve had my issues with toffee. Fortunately, [...]

Lemon Meringue Tart

Classic Lemon Meringue Tart
Photo by Caroline West

Each summer I make a lemon meringue tart, or two. This year I’m on a bit of a tart bender, but my family’s not complaining. Lemon Meringue is easy, but it can be temperamental. I’ve had my share of pie fails, so I have a few handy tips to pass along. Working with a fluted [...]

Rhubarb Berry Crumble

Rhubarb Strawberry Crumble
Photo by Caroline West

Sweet strawberries and tart rhubarb are a classic pair, made all the better by a crisp, nutty topping. I’ve yet to meet anyone who doesn’t enjoy a fresh-from-the-oven crumble, topped with a scoop of creamy ice cream.  Think of it as homemade pie, without all the fuss. You can assemble this recipe in advance and [...]

Honeydew & Lime Sorbet

Honeydew & Lime Sorbet
Photo by Caroline West

As soon as it’s sandal-wearing weather, I dust off my ice cream machine and start tinkering with sorbet (and ice cream) recipes. I’ve made sorbets with everything from grapefruit to cucumbers. Any sweetened fruit (or vegetable) juice works nicely, and it’s fun coming up with your own tasty variations.  Sorbets make refreshing desserts, welcome interludes [...]

Chocolate Soufflé

Chocolate Soufflé
Photo by Caroline West

Soufflé:  A delicate baked dessert, made of stiffly beaten egg whites, that rises and deflates faster than it takes to sprint from the oven to the table. Soufflés wait for no one but chocolate soufflés are more forgiving; more robust than their pale counterparts. So sturdy, in fact, they can be prepared in advance and [...]

Apple Turnovers

Photo by Caroline West
Photo by Caroline West

There’s something special about a pastry you can pick up with your hands. Turnovers are daintier than pie and easier to prepare.  Because the filling is precooked, the pastry stays crisp, not soggy. Best of all, turnovers can be made in advance and stored, unbaked, in the fridge until you’re ready to bake them. I’ve [...]

Chocolate Meringue

Double Chocolate Mint Meringue
Photo by Caroline West

If you enjoy the delicate crunch of meringue and the creamy texture of a chocolate ganache, you’ll love these sweet bite-sized morsels. The meringue is made by warming egg whites and sugar before they are whipped. This technique, called Swiss meringue, offers better stability than a standard cold whipped meringue.  The addition of coco powder [...]

Caramel Crème Brûlée

Caramel Creme Brulee
Photo by Caroline West

Crème brûlée and crème caramel — the two are easily confused.  Especially if you take the best part of crème caramel, the caramel, and infuse it in your crème brûlée. Just to set the record straight, crème caramel is the light custard that’s served inverted onto a plate, caramel base up, with the golden syrup pooling dramatically [...]