Frozen Lemon Custard with Summer Berry Crumble (Dairy Free)

Frozen Lemon Custard with Summer Berry Crumble (Dairy Free)

Frozen Lemon Custard with Summer Berry Crumble (Dairy Free)

Frozen Lemon Custard with Summer Berry Crumble (Dairy Free)

Wondering what to do with a surplus of summer berries? You could freeze them and try to use them in smoothies, but, that’s kinda boring, also, let’s get real, you’ll probably forget about them and you’ll remember when you see a block of freezer-burnt berries that need to be chipped away with an ice pick. I’ma rite?

Last week I had a surplus of everything, produce, berries, booze (just kidding, that I drank it all). As a regular human, I placed my “shit they’re borderline jam” overripe berries in the fridge but I knew I had to do something with them: cue this super easy super rich and cold treat!

It’s like a pie with ice cream, but way more creamy, and dairy free! (I got you covered my lactose peeps). It took me about an hour to make and I inhaled it in 3 minutes. Worth the time? YES! Now you should go make some.

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Apricot Curd Lemon Basil Meringues

Apricot Curd Lemon Basil Meringues

Apricot Curd Lemon Basil Meringues

Apricot Curd Lemon Basil Meringues

Dear friends, I bring you little pieces of sunshine in the shape of meringues! Don’t they look like summer on a plate?

This treat is super easy to make and requires VERY little (and very low temp) baking time, that way you won’t sweat your face off while making them. I love apricots on anything, and right now you can find some very lovely ones at the farmers market, I find it’s a super short window of opportunity so we better make the most of it. The sweetness of the apris (totally made that word now) goes SO WELL with the tartness of the lemon and the fragrant touch of basil. I used lemon basil (which I also got from the farmers market) but thai basil can work too.

Bonus points: This curd doesn’t use egg to thicken, too much egg in the whites already. Instead I used cornstarch which works just as well.

If you want to go the extra mile, serve with a side of vanilla ice cream! Now, let’s get baked, mmkay?

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Mascarpone Strawberry Lime Hand Pies

Mascarpone Strawberry Lime Hand Pies

Mascarpone Strawberry Lime Hand Pies

Mascarpone Strawberry Lime Hand Pies

Mascarpone Strawberry Lime Hand Pies

Mascarpone Strawberry Lime Hand Pies

Hand Pie season has arrived! The markets are slowly but surely filling up with beautiful fruit and that means we gotta come up with 5000 ways of eating it while it lasts, everything from preserves to pies – and of course – the latter is our favourite, right? It is a bit labour intensive, but it totally pays off!

I tried a few recipes (one dairy free) but honestly, full butter yields THE BEST dough. It’s so flaky it’s almost illegal to consume without labeling as crack. The filling for these flavour-packed beasts has mascaropone cheese for added creaminess and tangy strawberries and lime. Sorry lactose-free peeps (including me), but sometimes the answer is butter.

Get the full scoop after the jump!

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Spiced Rosemary Sea Salt Brownies (Dairy Free)

Spiced Rosemary Sea Salt Brownies (Dairy Free)

Spiced Rosemary Sea Salt Brownies (Dairy Free)

I know it’s spring and all and everyone’s going gaga for citrus (including me), but c’mon, we all need a chocolate fix here and there, regardless of the season.

Lemme tell ya, a little square of these dense bad boys goes a loooong way (think 50 shades of brownie sans the gag ball). This super fudge-y brownie recipe combines my faaavourite flava flaves: chocolate, rosemary, and sea salt with a touch of heat. There’s this little bake shop here in vancouver that sells the most amazing chocolate rosemary cookies and I just needed to make something like that at home, and obvi, brownies were the answer. The answer to my midnight naughty chocolate urges.

Grab a glass of cold milk and come over to get baked!

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