Rhubarb Cornmeal Cake with Maple Cinnamon Whipped Cream
Let’s talk ugly delicious, and I don’t mean the Netflix special. Though, can we also talk about that show over a cup of coffee and this cake sometime? I was one return button away from buying a ticket to Mexico after that taco episode. But I digress. Today I’m talking about the kind of food that hits all the right notes when it comes to flavour, texture, and mood, but leaves a lot to be desired in the looks department. That’s this cake! The whipped cream and raspberries do a lot to gussy it up, but it’s just is so gloriously (over)loaded with soft, velvety rhubarb, that it bakes up a little frumpy looking. Don’t let that discourage you, though. I can’t say this strongly enough: if you only make one thing before the rhubarb is all gone this year, let it be this rhubarb cornmeal cake.…
Tutorial Tuesday: The Importance of Eggs in Baking
Photo credit: Kelly Neil Beneath that delicate shell, lies eggceptional power. Eggs serve a multitude of purposes when it comes to baking. They act as leaveners as well as add moisture, structure, colour, and flavour to muffins, cakes, cookies, and quick and enriched breads. But are all eggs are created equally?
Peach and Saffron Pastries
Peach and Saffron Pastries Recipe I won’t lie. I love cookbooks mostly for the photographs. I love experiencing life vicariously through beautifully photographed images and Skye McAlpine‘s book “A Table In Venice” is no exception. The first thing that struck me when I opened my package from Penguin Random House was the sumptuous photograph of…
Tutorial Tuesday : The Importance of Shadows In Food Photography
The Importance of Shadows In Food Photography There’s no shortage of food photography online, and a quick scroll through Pinterest reveals an endless stream of food photos. Newbie, budding, and aspiring food photographers and bloggers are often told to “buy a piece of white foam core and place it next to your food to fill…
Vegan scones with strawberry bay leaf jam
Late spring means one thing to me- strawberries! Last week the farmers markets started carrying the perfect little deep red berries and I cannot seem to get my fill. I’ve been slicing them up for on top of ice cream, serving them with pancakes, and cooking them with porridge.
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