Lemon and chocolate nibs (baked) donuts

lemon baked donuts

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I have already said everything about lemon and it might be redundant saying again how deep is my passion for this citrus fruit. The “odd news” here is the “marriage” with the cocoa nibs, in other words the cacao beans that have been roasted, separated from their husks, and broken into smaller pieces. Read more

Shortbread cookies with hazelnuts and orange

sablé aux noisettes et à l'orange

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I love all kinds of cookies, but I admit that I’m not a good baker of them. First because often I don’t guess the right cooking time, and let us speak the truth, making a cake is faster, no need to struggle with the dough that sticks to your hands or with the shape that does not look like you had imagined … Read more

Small milk and chocolate buns

sweet milk buns

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I have an “internal” war between my moral responsibility and the craving that I have for bread, in all its forms. Well, this “war” is doomed; it’s completely useless ringing around. After 3 days of resistance, I find my body walking inside a bakery or preparing some bread. Read more

Apple yoghurt pie with cranberry jam

tarte de pommes1

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Before leaving for Italy on December, I made a lot of cranberry jam to give to my Italian friends, but with the rush and excitement of the departure, I forgot to put them in my suitcases. The result is that after the holidays, I found myself “alone” with all these jams. Read more

Parsnip and apple creamy soup

parsnip  and apple creamy soup

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The first time I had to deal with a parsnip, I imagined holding just an anemic big carrot in my hands. Of course, I was wrong, parsnips are parsnips; carrots are carrots, even if they look very similar. It seems the “brave” parsnips love the winter temperatures, so this explains why they are found almost everywhere in Quebec during our well known cold winter. Parsnips by the way are a good source of potassium and folic acid. Read more