September 14th, 2009 §
A thing of beauty!
Wait, did she just say… low-fat? Hellz yes I did. This delicious cake uses a grand total of three tablespoons of canola oil — three! That’s less than a quarter cup, yet the cake manages to stay light and moist. Dry and crumbly “diet” cakes begone!
Right, and now for an explanation that’s a little less random.
Yes this cake is a low fat version of the popular lemon poppyseed cake. For a while now I have been wanting to try so called “lite” baking to see how these goods compare to the real deal. Now as I’ve done some recipe perusing before, I had a vague idea of what ingredients to expect. Namely, using applesauce as a fat substitute (in place of butter or oil) and egg whites instead of whole eggs. » Read the rest of this entry «
September 5th, 2009 Comments Off
It seems my blog is running away from me again. It’s probably been a week since I last posted, and I’ve got at least four things waiting to go up! Still I suppose it is still better to have too many things to blog about than too few.
This post happens to be about a fresh peach and blueberry galette and my first solo venture into the world of pastry making. You might think “solo venture” is an odd way to phrase it, but it’s the truth. In the past, I’ve helped my Grandma make her famous apple pie (whose Grandma doesn’t make the most delicious apple pie you’ve ever tasted?) but I’ve always eschewed pastry making in favour of the more simple “throw everything into a bowl and stir” approach to baking. » Read the rest of this entry «
August 6th, 2009 Comments Off
I can think of almost no better way to start the day than eating a plateful of steaming blueberry cakes, smothered in sweet syrup with a few sausages or pieces of bacon on the side. You may find it a bit strange, but in Canada it is common practice to eat your sausages with the syrup. That way you get the sweet taste of maple melding beautifully with the savoury, saltiness of the bacon. Try it sometime!
The recipe is quite simple and comes from our good friend, Victor, who has made these for years before finally sharing with us his recipe. I find it varies just a little bit each time I make it. So if the batter looks too runny, add a bit more flour. And if it looks too thick, dribble a bit more milk into the batter. » Read the rest of this entry «
