Desserts and Sweets

Easy to Make Decadent Dark Chocolate Tart

Do you have a fear of making pastry crusts? In this post, I want to teach you how easy it is to make a press-in chocolate crust (no rolling pin required), as well as a simple-to-make chocolate ganache filling that is poured into the crust and then baked. This Easy Decadent Dark Chocolate Tart is rich and delicious and perfect when served with a light dusting of icing sugar or a dollop of softly whipped cream. For a special event, such as Valentine’s Day, a few fresh berries and a chocolate garnish will make this dessert a real hit. It is also lovely when served with Raspberry Coulis.

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Twice Baked Nutty Meringue Cookie Crisps

By Denise Pare-Watson

These Twice Baked Nutty Meringue Cookie Crisps will be unlike any cookie you have ever baked. It is a biscotti style cookie, meaning it is baked one more time after it is sliced to create a crispy flavourful cookie.

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Twice Baked Meringue Cookie Crisps

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Raspberry Cream Cheese Coffeecake

By Denise Pare-Watson

This Raspberry Cream Cheese Coffeecake has become a tradition in my family and has been enjoyed every Christmas morning for nearly 40 years. Frankly, it is popular all year long and any excuse to make this family favourite is appreciated. The cake is a balance between a cheesecake and a coffeecake and is a welcome addition to any celebration.

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Salted Vanilla Caramels – A Cookbook Review

By Denise Pare-Watson

Redpath Sugar has helped Canadian bakers for over 160 years. I am pleased to have the opportunity to review the new Redpath Canadian Bake Book. The book is a collection of favourite classic recipes originally brought to Canada from all corners of the world. The cookbook has tested and perfected recipes. This book has already become a favourite in my kitchen. The Redpath Canadian Bake Book has over 200 recipes that include cakes, breads, desserts, special occasion recipes, many baking tips and secrets, and even a section on confection, which makes this pastry chef very happy. One recipe in particular, Salted Vanilla Caramels, caught my eye. These delicious and very addictive caramels can be made easily and quickly in only 6 minutes in your microwave oven.

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The cookbook has many interesting features:

The story of Redpath Sugar: the beginning, the history, the commitment to environmentally conscious sugar manufacturing.
How Redpath crafts its sugar: I learned about the series of steps it takes to clean, filter, boil to the final crystal and drying stages.
The Baker’s Kitchen: a detailed section outlining what it takes to be prepared for baking day: pantry stocking, refrigerator and freezer staples, must have equipment, and even how to test raising agents (yeast, baking powder, baking soda) for freshness.

Salted Vanilla Caramels are garnished with sea salt and cut into pieces

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The Ultimate Breakfast Pastry – Bostock

By Denise Pare-Watson

Every one of us has probably had French Toast at one time or another. How would you like to learn about a stepped-up version? It is actually easier to make; an excellent make-ahead brunch option, and is so delicious that it will become a staple for your holiday breakfast menu. You will love Bostock (pronounced ‘bow-stuck’). It is also known as the “Better Than French Toast” breakfast pastry. It is offered at the best patisserie shops in Paris so it must be special.

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The Ultimate Breakfast Pastry – Bostock

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How to Make Homemade Maple Molasses Caramel Popcorn

By Denise Pare-Watson

CULINARY HISTORIANS OF CANADA 150 FOOD BLOG CHALLENGE SERIES

Prelude: I am a proud Canadian. When the Culinary Historians of Canada (CHC) invited food bloggers to participate in the “CHC Canada 150 Food Blog Challenge”, I knew that I wanted in! What a great way to celebrate and honour Canada’s 150th birthday by featuring a different Canadian dish or discussing a topic which reflects on what it means to be Canadian. For October, the Culinary Historians invited bloggers to post about all things autumnal, including the special foods we associate with Thanksgiving, Hallowe’en and other festivals. The first thing that came to my mind was the treats that my Mom would prepare for the trick or treaters at Hallowe’en. The neighbourhood children knew that my Mom would be giving away some type of special homemade treat like colourful popcorn balls, candy apples, fudge and the ever-popular bags of Maple Molasses Caramel Popcorn, commonly known as Cracker Jacks.

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Maple Molasses Caramel Popcorn

When I was a child, homemade Hallowe’en treats were the norm. We lived in a small village in the country where children worked very hard to earn their Hallowe’en treats as most of the houses were spaced quite far apart. I loved helping with the preparations for Hallowe’en. My father grew some of the biggest and best pumpkins in the area in his large vegetable garden. We set aside a day to carve pumpkins, which became a neighbourhood event with the local kids. Our large front porch was decorated festively with corn stalks and all our jack-o-lanterns. The best part for me was helping to make all the Hallowe’en treats!…

How to Make Aquafaba Meringues

By Denise Pare-Watson

Aquafaba is a unique bonus ingredient that not too many people know about. I call it a bonus ingredient because it is something that most people discard like the heel from a head of celery or the skin of a cooking onion (both of which I keep and freeze and use in making soup stock). Aquafaba is the liquid from a can of chickpeas, or beans or peas. It is used as an egg substitute, and can be added to baking; for example: made into meringues. Aquafaba can be whipped exactly like egg whites and can be used to make products where a meringue is called for such as amaretti cookies or lemon meringue pie. In this post, I will teach you How to Make Aquafaba Meringues.

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Aquafaba meringues plated

People react in disbelief when I explain to them the meringues are made from a liquid from a can of chickpeas. After a taste test, they admit that they are really good and they cannot tell the difference between the aquafaba and an egg white meringue.

I always try to build my recipe/product repertoire for dietary restrictions, and aquafaba has been on my ‘to try list’ as an egg-free option. I found the aquafaba meringues somewhat more tender but as indicated, there is little difference in taste from meringues made from egg whites….

Zesty Lime Ice Cream

By Denise Pare-Watson

Making Ice Cream, Sorbets, Sherbets and other frozen desserts was a huge part of my job as a pastry chef at a busy golf and country club. I thoroughly enjoyed the process of making ice cream and thought I should start sharing some of the wonderful varieties of ice cream that I had the opportunity to create. One of my favourites was a Zesty Lime Ice Cream. It is quite refreshing and one of the quicker ice cream custards to make. The sour cream adds a tanginess that balances the custard well. The little flecks of lime zest throughout the ice cream make it a very attractive dessert. It was usually served very simply with a garnish of berries, a crunchy cookie in a stemmed ice cream goblet.

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Zesty Lime Ice Cream with a lime zest spiral

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Blueberry Sour Cream and Greek Yogurt Tarte

By Denise Pare-Watson

I enjoy berries of all kinds but one of my favourites is blueberry. They are readily available fresh, frozen or dried. There are numerous ways to utilize blueberries in sweet or savoury dishes. The recipe that I will be sharing with you in this post is called Blueberry Sour Cream and Greek Yogurt Tarte with Streusel Topping. The filling is quick and easy to make using either fresh or frozen blueberries. This is one of my favourite tartes and I would recommend that you add it to your dessert repertoire.

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Blueberry Sour Cream and Greek Yogurt Tarte

Blueberries have a unique flavour – sweet with a slightly acidic finish that is similar to a grape. The anthocyanins in blueberries are linked to many health benefits; which may contribute to maintaining bone health; lowering blood pressure, preventing cancer; promoting healthy digestion due to the fibre; reducing the risk of heart disease; and even prevent wrinkles! While I cannot guarantee that last claim, I do know that your family and guests will love this tarte. Give it a try – you will not be disappointed….

Canada Day Inspiration – Strawberry Creams

By Denise Pare-Watson

The Inspiration of Urbnspice Series #Canada150

Our Canada 150 is such a special day and deserves a very special dessert. This year, I want to create a dessert that features our Canadian colours with its vivid red and white colours, so Strawberry Creams Custard is the dessert that I am excited to share with you. This Pannacotta-like custard is a light and flavourful dessert that is wonderful for all occasions.

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I had the privilege of working for the Canadian Citizenship Office in Victoria, BC for a time. I have to say that it was very rewarding and an honour to be able to help people through the Canadian citizenship process. I often compare it to the flower delivery person. They put smiles on peoples’ faces all day long.

I am proud to be a Canadian and love our country with a passion. I have lived and visited many of its provinces and look forward to visiting all of them in the not too distant future. I hope you all take the time to enjoy celebrating with your fellow Canadians on Canada Day – make it a memorable one. I am going to start celebration preparations by making these Strawberry Creams Custard Pots.

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