Watermelon Popsicles

berry popsicles

 

If you’re concerned about the amount of sugar, artificial colours and flavours in typical frozen treats, here’s an easy way to make all-fruit popsicles to keep kids cool during the warm summer months. With its high water content, watermelon is perfect for pureeing and freezing in ice pop moulds – add a few whole berries to add an even bigger vitamin boost. 

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Everything Brownies

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I’m a huge fan of brownies – and chocolate chip cookies – and Oreos. What if the three of them got together and morphed into the best of both brownie and cookie worlds? These brownies have a chocolate chip cookie dough base, sandwich cookies in the middle, and a fudgy chocolate brownie top. This is how to win friends and influence people.

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Lemon Meringue Pie

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It’s almost Pie Day! Every March 14 – 3.14, get it? – we celebrate with pie. Everyone seems to love a towering lemon meringue pie, and lemon is perfect as winter turns into spring – citrus fruit is still at its peak, but the bright flavour of lemon somehow tastes like sunny days. And if the thought of making pastry intimidates you, no pressure – this is made with a simple press-in graham crumb crust.

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Maple Apple Tarte Tatin

tarte tatin

I’m a huge fan of the tarte tatin – that upside down pie started on the stovetop and baked in a skillet, then inverted onto a platter with caramel dripping from the apples down the sides. It’s a delicious mess, and a perfect dessert to make when you don’t have a lot of time but want something rustic, comforting, and totally fantastic. It’s good with pears too – they’re a bit juicier, so anticipate more drips.

Maple Apple Tarte Tatin

adapted from Canadian LivingRead More

Fresh Berry Tart

Fresh Berry Tart
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Ingredients
  1. Crust
  2. 1 cup all-purpose flour 250 mL
  3. 1⁄2 cup confectioners’ (icing) sugar 125 mL
  4. 2 tbsp grated lemon zest 30 mL
  5. 1⁄2 cup butter 125 mL
  6. 2 tbsp lemon juice 30 mL
  7. Custard
  8. 1⁄3 cup granulated sugar 75 mL
  9. 1 large egg 1
  10. 1 large egg yolk 1
  11. 2 tbsp cornstarch 30 mL
  12. 11⁄2 tbsp all-purpose flour 22 mL
  13. 1 cup milk 250 mL
  14. 1 tsp vanilla extract 5 mL
  15. 4 cups fresh berries (use any 1 L
  16. combination of blueberries,
  17. raspberries or sliced strawberries)
  18. Glaze
  19. 1⁄2 cup raspberry or apple jelly, melted 125 mL
Instructions
  1. To make crust: Combine flour, sugar and lemon zest. Cut in butter until mixture resembles coarse crumbs. Gradually add lemon juice, stirring with a fork until mixture is gathered into a ball. Wrap and refrigerate for 30 minutes. Roll dough out to form an 11-inch (28 cm) circle. Transfer to 9-inch (23 cm) tart or flan pan with removable bottom, pressing into bottom and sides. Chill again for 30 minutes. Preheat oven to 425°F (220°C). Prick bottom and sides of pastry with fork to prevent shrinkage. Bake 10 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) for the last 8 to 10 minutes, or until golden.
  2. To make custard: Whisk sugar, egg and egg yolk until thick. Add cornstarch and flour and whisk well. Heat milk and vanilla in a saucepan until almost boiling. Gradually add milk to egg mixture, then return to saucepan. Cook over low heat, whisking constantly until mixture boils and thickens. Transfer to bowl and refrigerate until well chilled. (This can be prepared a day ahead.)
  3. To assemble: Remove crust from tart pan and set on platter. Spread cooled custard over bottom of crust and arrange fresh berries on top. Gently brush melted jelly over fruit. Chill until serving time. Serves 10 to 12
The Best of Bridge http://www.bestofbridge.com/

Chocolate Cheesecake

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Cheesecake used to be a staple at birthdays and special occasions like Valentine’s Day – and this rich chocolate cheesecake was one of the most popular ones I made.

If memory serves (and it doesn’t always) it originally came from Gourmet or Bon Appétit, tweaked over the years… I hadn’t made it in practically decades, and I forgot how good it was. It’s not tricky to make, and can be done in advance – it needs time to chill in the fridge anyway. To make it extra special, top with strawberries or raspberries.Read More