News — Baking

They are a terrific dessert to sleep on as well! Breakfasts and desserts around here often tend to be lemony, because lemons and sugar? It's a combination that infuses any food with sunshine. And of late, we can't stop grooving on these vibrant Vegan Lemon Rolls with a Sticky Lemon Glaze. The rolls are fluffy and tall and they are infused with lemon at every stage. There's lemon zest and lemon juice in the dough, in the filling and in the glaze. You can cut down on the lemon if you want them less lemony, but why? Cardamom adds a...

I do so love white bread.  Getting older means that I eat whole wheat bread most of the time, but every once in a while I like to indulge myself in a nice loaf of white bread.  Especially Amish farmhouse white bread.  What is it about Amish food that gets all of our tastebuds tingling?  I think its because we all know that they are a simple folk that make simple food, that is always delicious. And our hearts long for simplicity. Am I right or not?  I received a new knife this week from Tuo Cutlery.  This is the...

Rhubarb is one of my favourite Spring treats and I love creating recipes to use up my bountiful harvests. Some of our favourite recipes include Grandma’s Rhubarb Fluff (with Jello) and this great tomato free Rhubarb Barbecue Sauce which is amazing on grilled chicken and pork chops. Strawberry Rhubarb Greek Yogurt Cake Do you love a moist bundt bursting with loads of flavour? This cake has it all; a tender, moist crumb without being too heavy or dense and a tangy-sweet flavour that makes you crave another slice. The classic Spring flavour combination of strawberries and rhubarb adds enough flavour...

If I could ban any phrase, it would, without doubt, be that overused, viscerally irritating, and far-from-innocent term itself, the Guilty Pleasure. I don’t think I actually groan out loud when I’m asked, every time I’m interviewed, “What are your guilty pleasures?,” but from deep within the cacophonous orchestra of my mind, the woodwind section starts up a searing wail, the cellos come in with their melancholy sob, only giving way to the brass section to end with the wah wah wah waah of the sad trombone. I may be smiling, but I’m keening on the inside. My answer to...

s. The rolls are feathery soft and bursting with umami flavor.  Thank you to Lodge Cast Iron for sponsoring this post! Over the past year or so, I’ve been learning how to make my favorite breads from Chinese bakeries at home. These breads brought so much comfort to me during my childhood, and I always feel a sense of accomplishment when I’m able to recreate them. Plus, Mama Lin is usually impressed by the breads I bake, and you all know that impressing an Asian mother is no easy feat. When I first embarked on this baking journey, I didn’t...