Hot Polka Dot
24Oct/12

Pink.

October is a month that's all about welcoming Fall. Baking pies and roasting turkeys for Thanksgiving. Raking leaves into neat piles, jumping in them and raking them all over again. Stringing up cobwebs, carving jack-o-lanterns and donning your creepiest costume for Halloween.

October is also Breast Cancer Awareness Month and and that's a fact we shouldn't easily forget. In support of this wonderful cause Tic Tac Canada has donated $25,000 to The Breast Cancer Society of Canada and released a yummy new Tic Tac flavour called Strawberry Fusion.

Guess what my new favourite flavour of Tic Tac is? You guessed it! They're tart, sweet and bursting with two levels of strawberry goodness.

I was so happy with my sample of Tic Tacs that I was inspired to make something strawberry and pink in support of this most auspicious month. I sandwiched light and airy strawberry mousse between layers of vanilla bean cake and fresh strawberries then topped it all off with vanilla bean whipped cream. It's tasty, it's luscious, it's pretty, it's pink!

So I suppose there's one more colour to add to the vibrant list of Fall colours and it certainly is a sweet one.

Share
4Aug/12

Pink Lemonade.

I know, it's hot outside. I should be making ice cream, or popsicles, or lemonade. The last thing I should be doing is turning on the oven. But what if I made the doughnut version of lemonade? And what if I told you they only take five minutes to bake?

You'd forgive me right?

I thought so.

Not just any lemonade either. Cherry Lemonade. You'll find no boring old lemonade in this house. Actually you'll find no lemonade. Because I drank and/or ate it all.

I'm not sure what it is about lemonade that's just so undeniably refreshing. Maybe it's because it's best to drink it super cold with loads of ice cubes. Maybe it's because of that satisfying crack noise the ice makes when you drop each inside. Maybe it's because of those beads of condensation that form on the outside of the glass that make it all so inviting. Maybe it's because of the bendy straw you just have to drink it from so you don't get ice in your face every time you take a sip or because it's lemonade and it's wrong not to. Maybe it's because of that instinct you get to drink it on the porch since it's the closest you can get to lounging on a sunny beach somewhere with a floppy hat and oversized sunglasses.

Maybe it's a combination.

I always enjoy taking an classic recipe and mixing it up a bit. What could be more classic than lemonade? It's the new and improved pink lemonade! This version is just as refreshing, twice addictive and thrice adorable. Being that they're bite-sized they tend to disappear quickly. Get some before they're gone!

Share
24Jan/11

Made With Love.

Valentine's Day means either nothing or everything to an individual person. You're either a skeptic or a romantic. More and more the world is being peopled by skeptics. People who don't believe in anything they can't see or touch and make fun of those who dare to.

I was once one of them before I met Lee. I'm not going to tell you that rainbows and butterflies follow us, but we are ridiculously happy. The kind of happy that gives you cavities and your face hurts from smiling too much. He's my match, my better half, my sweetheart.

A note in a lunch bag. A heart shaped box of chocolates. A bouquet of roses. A romantic dinner on a rooftop. A picnic in the sun. A long distance phone call. A marriage in secret. A well composed email. Whatever love means to you it deserves celebration.

I thought I'd give you all a simple yet sweet recipe for your own sweetheart. Just ganache, raspberries and hazelnuts. These Chocolate Razelnut Truffles are decadent, rich and best enjoyed when made with love.

Share
16Dec/10

When Good Bananas Go Bad…

...Make banana bread.

Then make bread pudding.

Dress it up with whipped cream and dust it with cinnamon.

And I don't think I need to tell you what to do with all that...

...But I will.

Eat it. Eat it all. And fast. Before I do.

I'm a picky banana eater. I like them yellow and only yellow. No green and no brown specks. As soon as there's brown present I don't want anything to do with them. That's a very narrow window in which to enjoy banana goodness.

But rest assured I have not thrown out brown bananas in years. It just doesn't happen. Because, as I'm sure you know, they are soft, sweet and begging to baked up in something special.

Like this Banana Cinnamon Bread Pudding. I have never eaten and most definitely never baked bread pudding before. I have to be honest I put it off for a few weeks. I think it was the custard. If you know me at all you know the long history I have with custard.

Oh yeah, me and custard go way back. Trials and tribulations.

I think it's time custard and I set the past aside and become friends. Maybe even best friends. I mean when a dish full of freshly grated cinnamon, sweet bananas and toasted walnuts extends that hand of friendship you don't say no.

I say yes. Heck yes!

Share
11Sep/10

How Do You Like Them Apples?




You might have noticed recently that I enlarged all the photos on my blog. In celebration of this very visual achievement I decided to do a very visual post.

These are the prettiest dang apples I've ever laid eyes on and they grew in my very own front yard! They range in size from small apricots to small McIntosh apples. I made Crab Apple Crisp with them and it was the tastiest apple crisp I've ever eaten.

If you lack a Crab Apple tree of your own or legal access to one I suggest you don a black mask straight away and shake down your neighbours tree.

Ah hem...

What I meant to say was you can use any sort of apples in place of crab apples.

I'll shut up now and let you enjoy the pretty pictures.

Share

Subscribe Via Email


By: ifood.tv


ezebee_banner
Beutiful-160x160-ad



 For more info see sponsor page

Search