Chocolate mint outside the door. Eggs and milk from the glass bottle from the milk truck from area farms. And chocolate mint pudding. But some healthier stuff too: Orzo topped with shallots cooked in that whey butter, and rocket and brussels sprouts.
In front a shortbread with decorated icing from Three Tarts Bakery. Behind, the pile of Mexican Chocolate Snickerdoodles. I almost entirely followed that recipe from Vegan Cookies Invade Your Cookie Jar. I did: For the topping: 1/4 cup sugar 1 teaspoon ground cinnamon 1/4 tsp cardamum For the cookies: wet: 1/2 cup olive oil 1 [...]
Chocolate mint cookies. Emphasis on the mint. Like eating fiddleheads, there’s something appealingly like foraging for food to going directly to food as it grows out of the ground, not things as domesticated and relying on exotic climates for food, even when its just flavour and texture more than vitamins. I made vegan Heather Cristo’s [...]
Rolo ice cream banana split with raspberries and apricot jam. Aka, an afternoon breakfast.
Yes you read that right. Grapefruit cookie. Not a phrase I thought would go together. But as dough or done they’re quite good. They’re one of the repeatable recipes from
A caramel-popcorn brown sugar icing cupcake from Second Cup at 216 Elgin St. It’s as sweet as it looks, at least. The cherry-filled chocolate one is even better. Lemon one is good too. They have a lot of choices at that spot (at the place under the Johnny Farina sign by the City Court Building) [...]
Another kick at the non-can soup. Udon, snow peas, celery, vegan worcester sauce, a swish of wasabi, mushrooms… And the seaweed, tofu and whatnot (including MSG) that come in the red miso soup. In under 20 minutes quick bread cinnamon buns. I used the basic whole wheat biscuit recipe but with a smidge less salt [...]