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pumpkin

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soft. chewy. crunchy. sweet. salty. spicy. chocolatey. warm. mouthwatering. totally perfect. These cookies are ah-mazing. Think of a cross between a ginger snap and a white chocolate macadamia nut. I tested the recipe 3-4 times over the course of a week to get it just right. Friends and family were my willing guinea pigs and they absolutely loved these cookies. There’s a bit of extra salt to counter the sweet and the…

Wow. That name is a mouthful. I wasn’t sure what to call this. I’ve seen recipes for all kinds of brûléed things: oatmeal on the view from great island, rice pudding on baked bree, even savoury corn on tasty kitchen. I was excited to try my hand at brûléeing something other than custard. I wanted to make a healthier version of crème brûlée but honestly I don’t think this is that…

I don’t know how else to describe it other than to say that this is simply a beautiful cake. Start to finish it was an experience. Eating it was (surprisingly) not the best part. The best part was the feeling that I was making something unfamiliar. I found it in what I’m realizing is a quite obscure cookbook called Food of the World by Murdoch Publishing. As it turns out, it is…