Archive for the 'Desserts' Category

Carrot Cake

This worked wonderfully as an appetizer. Endive topped with goat feta, drizzled with maple syrup. For those with more of a tolerance for bitter, the endive could be cut lengthwise into thicker wedges. To get ahead of myself, smoked tofu, lightly cooked asparagus, mushrooms and spinach set on top of spinach vermicelli. And behind the […]

Raisin Vegan Tapioca

( Desserts andFruit andRecipes )

I always thought rice pudding and tapioca should hybridize well. Food Network’s tapioca recipe is without coconut. Hm. 1 cup tapioca pearls 6 cups hot water boil 5 minutes, stirring. leave on low for 20 minutes or until transparent. I followed the instructions on package so it’s 6 cups instead of 2. add: 3 c […]

Short Notice Shortbread

Why make one cookie when you could make many. Some plain, some with edges rolled in coconut, some with a thumbprint of strawberry jam, some brushed with chocolate, some all of the above. I found the recipe in All Stirred Up, 150 Recipes from the Women’s Culinary Network. I’ve been told the danger with shortbread […]

Montreal Bagels & Chocolate

We went to both the St-Viateur Bagel Shop (left) versus Fairmont Bagel (right) to do a taste-test. The Fairmont was more yellow and more sweet and fluffy, slightly. The >St-Viateur had more of a tear-off tougher texture. Both were excellent. Green onion cream cheese on the Fairmont might be a winner by a nose. Marou […]

Second Cup

Brownie cheesecake. Say it fast or slow. Mouthfuls of cream and carb, sugar and maybe caffeine. Tucked in between the flowers and the fireplace.

La Tarte Tatin

( Desserts andFruit andRecipes andVegan andVeggies )

That’s not it. Nutritional base first; arugula salad with corn and broccoli, spicy sweet and sour red lentils and tea biscuit. I’ve been meaning to make this tarte tatin for a while, with the last of that apple. The recipe calls for 5-6 medium apples. I used that one huge one. So far, so good […]


Starting a lentil loaf, this time using red lentils and oatmeal because that’s what we have but green lentils and bread makes a better texture. I used carrots with filberts instead of walnuts and added green tomatoes for some of the spinach, oregano for thyme. Sometimes, one substitutes too much. It’s okay, nutritional and filling. […]