Gingerbread trifle

RECIPE: It might not look pretty, but it tasted amazing! I discovered my husband liked trifle, so I decided to make a version full of Christmas flavours for my family Christmas dinner. With a gingerbread flavour base I looked at the normal components of a trifle and chose my own flavours. I started with a…

Peanut butter chocolate cake

RECIPE: I have a little cookbook from a discount bookstore that has been a gem in terms of great celebration cakes. I wanted to take a cake to my kayak club to celebrate finishing a one-year 1000km paddling challenge. I followed this recipe as written, only leaving out the mini-marshmallows (I didn’t have any in…

Le Progrès

RECIPE: In French cooking the name of what you are making is of great importance, and Childs insists that if a dacquoise is made with only almonds, this dessert is called Le Succès. I chose to make it with half almonds and half hazelnuts, and in this case, it’s called Le Progrès. I stuck religiously…

Banana Caramel Macarons

RECIPE: I love Christophe Felder’s book because he provides step by step instructions with lots of photos to show exactly what the step is meant to look like. I tackled this recipe because I’ve tried making caramel several times and every time the sugar has crystallised. I felt better about this after watching every contestant…