*I’ve partnered with Lindt to bring you this buttery shortbread, topped with squares of Lindt dark chocolate. Doesn’t it seem like a great idea? It really was. It’s perfectly reasonable to eat shortbread for breakfast with (Bailey’s-spiked) coffee at this time of year, right? And then to keep nibbling from a stash on your kitchen counter throughout the day, like a slow dose of butter and sugar and Christmas joy? It seems as if I’ve been on a bit of a cookie bender since the calendar struck December – two cookie exchanges in the first week, and two back to back cookie baking classes to raise money for the food bank. There’s no shortage of new ideas at this time of year, but what I really want is a good butter shortbread – and something chocolate. My dad has, for at least the past decade, kept a stash of Lindt Excellence 70% cacao bars on hand, and the stack rarely dips below half a dozen.Continue reading

4
Share

When there’s nothing else you can do, bake. I feel like baking the world a batch of cookies. Is Halloween far enough in the rear-view mirror to warrant a chewy peanut butter-chocolate chunk cookie? Related: If I add some oatmeal, does it classify more as lunchbox/afternoon snack than holiday cookie platter fare? We’re about to embark on cookie season, but although this is the very friendliest kind of cookie, it’s not particularly festive. (Or is it? For the record, a stack of these would be well received by me any time of year.) Peanut butter and chocolate are two of my favourite things, together even better. Chewy in the middle, with a crispy edge and big puddles of chocolate. This is the type of workhorse cookie I bake when I need a good stash of something to have on hand for the hungry and sad, for lunches (W’s school has no nut allergies), and to freeze for another day when we might need more ofContinue reading

3
Share

I thought I had figured out the ideal chocolate chip cookie, that the perfect formula had been squared away and would never need revisiting. I made a batch to bring to CBC earlier this week, and since we were discussing the science behind chocolate chip cookies, I decided to make a thinner, chewier batch to contrast my thick, chewy portraits of perfection. For the sake of radio conversation. Guess which plate most everyone in the studio and newsroom went for? The thin ones with the rumpled edge. It’s like everyone had been replaced by thin cookie loving aliens who just didn’t know any better. It turns out there is no one true chocolate chip cookie – just a few favourites you can keep tucked away in your wardrobe of chocolate chip cookies. My current favourite, a mash-up of recipes (sometimes I just alternate) by Anna and Ashley, has been in such heavy rotation that it hasn’t occurred to me to this version in years. IContinue reading

7
Share
,

And then one night you realize it’s dark by 9. The next morning it’s cool and drizzly, so you use it as an excuse to turn the oven on and bake something simple enough to be ready by second coffee. I know I share a lot of scones here. Too many? Is there such a thing? Here’s one more. They’re full of blueberries and dark chocolate, but could be full of anything you like. Everyone tends to love the berry-chocolate combo in a scone – try raspberry (or blackberry, depending on where you are and what’s growing there) + white chocolate, or blueberries (which contain their own juices, making them easy to add and satisfying to slice through) with either, or chop up some tart, juicy apricots, nectarines or plums – the juicier they are, the more tenderly you’ll have to handle the dough. It’s OK – if they wind up too sticky, call them drop biscuits. And if they look a mess, remember thatContinue reading

3
Share

When we were kids, dessert wasn’t part of our weeknight routine – my parents tried to pass off fruit as dessert, the same MacIntosh apples we’d get in our lunches if you can believe it – but on nights when my dad went squirrely hunting through kitchen cupboards for something chocolate, she’d whisk up a pot of pudding on the stovetop. Cocoa-sugar-cornstarch-milk makes a simple pudding of the sort you can get in a box (only better), but I’ve come across a few formulas that call for pouring warmed milk over chopped chocolate in a blender, then whizzing it up to melt the chocolate and incorporate just enough air to give it a sort of mousselike consistency. As a kid, I obsessed over chocolate mousse – it was chocolate in its purest form, I thought, with its airy-smooth mouthfeel, knowing it was an emulsification of two of my favourite things – chocolate and cream. I can’t recall the last time I made chocolate mousse –Continue reading

4
Share

I impulsively made my mom’s chocolate pudding cake for dinner tonight. My dad was coming by to eat with us, and his presence triggered a memory of my mom cobbling together some sort of dessert at the last minute when there wasn’t a little something sweet in the house, as he opened all the cupboards in search of a square of chocolate. She had a few standbys and this was one of them. Since chocolate is his thing, I mixed it together and slid it into the oven alongside the pork tenderloin. (At the table, W asked me how long it had taken me to make it. About ten minutes, I said. ‘Well,’ he said, ‘I absolutely must have this recipe!’) This request was followed by a handful of others on twitter, so I thought I’d post it. Partly in order to bookmark it myself.

10
Share
,

I woke up yesterday morning thinking about macaroons. As one does. (You know the difference between macaroons and macarons, right? Macaroons are those chewy mounds of coconut and sugar, bound together by egg whites. Macarons are those fancy $2-per-pop French filled sandwich cookies made with ground almonds.) Macaroons and chocolate are pals – as a kid, I’d beg my mom to buy those Ruffles, which would last approximately five minutes in our house. I realize there aren’t a whole lot of Easter recipes on this site, and it occurred to me that macaroons come with an added holiday bonus: when pressed into tart shells, they resemble nests. And that little space in the middle provides an ideal chocolate delivery service. AmIright?

2
Share

I thought I was prepared for summer, the end of school and the start of Stampede this year. I was not. I’m not even used to it being June yet, and it’s well into July. (I see a recurring theme here…) But. Priorities: I have figured out how to make those iconic midway treats I always picked as a kid, when my sisters would opt for cotton candy (mostly air) and candy apples (just a whole fruit, disguised with sticky red stuff – suckers!). The teenage summer staff would make Fiddlestix onsite in their box-sized concessions, opening up a box of vanilla ice cream, slicing it into bars, then dipping each piece into chocolate and rolling it in peanuts before handing it through the window in exchange for $2. I’m sure there’s a more mechanized, streamlined version out there now – but I still hold on to a scrap of nostalgia for ice cream that was sliced instead of scooped. I came across a recipeContinue reading

1
Share

You’ll need something chocolate tomorrow, yes? How about a few chocolate pots de crème? (Pots is pronounced po, being French and all.) It’s just like crème brûlée, only without the crackly caramelized sugar top, which can be tricky without a blowtorch. And I’m guessing most kitchens don’t come equipped with blowtorches. Why settle for straight-up chocolate when it can be gently transformed with cream and egg yolks into a pot of silky smooth deliciousness you can eat with a spoon? These little baked custards are completely divine, require little to no skill, and can be done tonight for dessert tomorrow. If you don’t have ramekins, the dollar store sells them – two or three in a pack for a dollar. No lie.

0
Share