I made these chocolate meringue kisses by using up the egg whites leftover from making Donatello’s Maple Crème Brûlée. They are sweetened and flavoured with a hint of cocoa powder. These ones are hard and crunchy all the way through, but if you wanted these chocolate meringue kisses to have a more marshmallow-y filling, fold […]
This year for Donatello’s birthday, I made maple crème brûlée instead of any type of birthday cake. This is a variation of the one I made last year, I just substituted maple syrup for the white sugar in the custard. I didn’t have any maple sugar, but if you do, you can use 1/2 cup […]
This strawberry sauce uses super ripe berries from the height of the summer. This recipe has a bit of an edge since it uses black pepper as a complementary flavour. In this sundae, the sauce is paired with vanilla ice cream, mermaid tears, and a cherry on top. It is simple but classic and allows the […]
These chili bacon okra bites are a bit spicy, salty, and squishy all in one delicious mouthful. Okra is a funny ingredient and often doesn’t have too many fans. That’s why I tried my fail-proof addition to intensify the flavour and appearance: bacon. The chili also provides the right amount of heat to make these interesting.
Za’atar is a tasty spice mix commonly used in Middle Eastern cooking. We used to eat it, mixed with some olive oil into a paste, and spread on dough to make a type of pizza, manakeesh. It’s also great sprinkled on eggs, various vegetables, and as a spice rub for meat. The term za’atar can […]