All posts tagged: Vancouver

Chocolate Ganache Tart

Love is sweet. Love is salty. Love is this Chocolate Ganache Tart. If there is one thing that I must have every Valentine’s Day, it’s got to be a chocolate dessert. And when I say chocolate dessert, I mean pure chocolate. No chocolate covered fruit or anything like that– chocolate must be the star! This year, I would have to say that I hit it out of the park with this sinfully rich Chocolate Ganache Tart! This tart is so decadent (thanks to two kinds of chocolate and some whipping cream) that you only need to eat a small slice to get that chocolate fix. This is great since this tart can be shared amongst a large group of people, or enjoyed over the course of a few days by you and your loved one! 😉 Chocolate, chocolate and more chocolate There are two basic elements to this Chocolate Ganache Tart. First is the chocolate tart base that gets its chocolate flavour from unsweetened cocoa powder. The second (and arguably the most impressive) is the …

Orange & Almond Biscotti

I couldn’t let the holidays pass us by without featuring an Italian cookie in my #12DaysOfChristmas series! Growing up in a part-Italian family, we always looked forward to the Italian treats and desserts. From tiramisu to cannoli we had it all! But my all-time favourite dessert recipe (which just so happens to be a cookie recipe) is Biscotti. Biscotti are a very divisive cookie; some people love them and some people really dislike them. I personally enjoy the hard, crunchy and crumbly texture of these cookies, especially when enjoyed the traditional way with a espresso or tea. They get their hard texture from being baked twice. The dough is first formed into a large log and baked whole. After that, the log is sliced into pieces and baked once again to really dry out the biscotti cookies. There are endless biscotti recipes and flavours out there, but I really love this combination of  Orange and Almond. Almond biscotti are very traditional, but the flavour of these biscotti are elevated with the addition of orange zest, …

Maple Pork Belly Bites

These Maple Pork Belly Bites make the perfect appetizer for the holiday season. They are sweet, savoury, spicy and are packed with tons of flavour. Plus the bite-sized portions really help you control this rich cut of meat! Pork belly comes from– you guessed it– the belly of the pig. The cut of meat is what is also used to make bacon. It is heavily marbled with meat and fat, meaning that it will be juicy, tender and flavourful once cooked. I prefer to roast or braise the pork belly for a few hours in the oven so that the fat renders off slowly. Plus, this makes the meat super tender! This cut of meat typically comes with a thick cap of fat and pork skin. This gets nice and crispy when roasted under the broiler. It is important to lightly score the fat with a sharp knife so that the pork cooks evenly. I buy my Pork Belly from Fairway Market in Victoria. Fairway is an Asian grocery store that has just about any …

Gluten-Free Almond Thumbprint Cookies

I didn’t forget about my Gluten-Free friends during the #12DaysOfChristmas! I have made this delicious and not-too-sweet cookie recipe using almond flour and whole almonds. These Gluten-Free Almond Thumbprint Cookies are inspired by may grandma’s almond cookie that she makes every Christmas. While hers are made with ground almonds, marzipan and flour, I am keeping my recipe 100% gluten-free. These cookies are much lighter but pack a ton of almond flavour just like my grandma’s recipe. In this recipe, I use ground almond flour, almond extract and whole almonds to give these cookies lots of flavour and texture. The ground almond flour makes the cookie crumble nicely and have a bit of a bite while the almond extract adds a deep almond flavour. The whole almond on top of the cookie adds lots of crunch and texture. These cookies have everything you are looking for! To get the full recipe for my Gluten-Free Almond Thumbprint Cookies, click here!

Ginger Molasses Cookies

Ginger Molasses cookies are the perfect cookie for the winter months. They’re soft, chewy, spicy and sweet and go great with a cup of milk or tea. They go even better as the fourth recipe that is part of my #12DaysOfChristmas series on my blog! These Ginger Molasses Cookies are inspired by the infamous Ginger Molasses cookies at Starbucks. It’s pretty basic, I know, but I love the chewy texture of these cookies…it’s almost comforting! I also adore the sparkle that these cookies have from being rolled around in granulated sugar before they are baked. That extra little glisten makes these cookies extra festive during the holiday season. My Ginger Molasses Cookie shines bright with a dusting of granulated sugar prior to baking! This recipe for Ginger Molasses Cookies is special in that it uses three types/forms of ginger: ground, fresh and crystallized. Each form of ginger gives different textures or qualities to these cookies. The ground ginger gives it a subtle spice, the fresh ginger gives it some bite, and the crystallized ginger adds …

Shortbread Cookies

The “12 Days of Christmas” series continues today on my blog! For the third day of Christmas, I have another traditional recipe—Shortbread Cookies! This Shortbread Cookie recipe has been passed down in my family for generations and was originally developed by my great-grandma. I have never met her, but I know that she would be happy with me sharing her recipe with all of my readers. However, I bet she would have never imagined that I would share it over the internet 😛 I have had many shortbread cookies before and I can definitely say that this one is, hands down, the best I have ever had. I am not just saying that because it is my family recipe, I truly mean it. Sometimes, shortbreads can be too light and crumbly. Sometimes they are overpoweringly sweet. Or sometimes, there is no flavour to them at all. That is not the case here. These Shortbread Cookies are on the firmer side and crumble perfectly in your mouth—the texture is on point! I suspect that this comes …

Chocolate Rudolph Cookies

You know Dasher and Dancer and Prancer and Vixen. Comet and Cupid and Donner and Blitzen. But do you recall, the most famous reindeer of all? It is the second day of the #12DaysOfChristmas series and do I ever have the perfect holiday cookie for you! These chocolate and cherry cookies are named after Rudolph the Red Nosed Reindeer, the true star and hero of Christmas. In my household, Christmas just isn’t Christmas without these Chocolate Rudolph Cookies. My mom got this recipe from a Christmas Cookie magazine in the 90’s and she has been making them ever since. These fudgy chocolate cookies have a chewy, brownie-like base and are adorned with bright Maraschino cherries (to look like Rudolph’s nose). The richness of the cocoa combined with the sweetness of the Maraschino cherry is an unexpected flavor combination for the holiday season, but it works so well! Whether you make them for your friends and family, or leave them out for Santa, these cookies are sure to go down in history! 😉 To get the full …

Gingerbread Cookies

Today marks the kick-off of the “12 Days of Christmas” series on my blog! For the next 12 days, up until Christmas, I will be posting a holiday cookie recipe daily. There are some very traditional cookies that I have planned and some that are completely different than what you would normally expect. Moreover, all these cookie recipes are delicious and are fun to make this holiday season with your friends and family. Heck, I baked 12+ dozen cookies by myself for this series and I had a blast doing it! Get creative with your decorations! i gave the gingerbread men bow ties and the gingerbread women pretty dresses <3 For the first day of Christmas, I am posting a traditional cookie recipe that many of you already know and love—Gingerbread Cookies! Gingerbread cookies are a staple during the holiday season. You can be very creative with these cookies by either making any gingerbread cut-out cookie you want or even making a gingerbread house! Plus, you can get even more creative by decorating them with …

Traditional Mulled Wine

Traditional Mulled Wine

If you are looking for a festive drink to serve this holiday season, look no further than this recipe for my Traditional Mulled Wine. This sweet, spicy and warming drink is perfect for any holiday party! If you have never had mulled wine before, it is basically red wine that has been warmed with a variety of sugar and spices, often spiked with hard liqueur. Sounds dangerous right? It is! The exact recipe for mulled wine can vary depending on where you come from. Different recipes exist across Europe and throughout North American households. Key Ingredients You can use any dry red wine that you prefer. Since it is being simmered with spices, it doesn’t have to be high-quality or very expensive. I recommend using a Spanish red table wine for this type of recipe, similar to what you would use when making sangria. These table wines are easy to drink, low in cost, and still taste great. My recipe for Traditional Mulled Wine uses most of the traditional spices including cinnamon, star anise, clove …

Artichoke & Asiago Turnovers

I am kicking off my #AppyHolidays series on my blog with this recipe for Artichoke & Asiago Turnovers. This festive appetizer is a play on Artichoke and Asiago Dip—and effectively removes the risk of double-dipping! My inspiration for this recipe came from seeing lots of pre-made Artichoke and Asiago Dips at my local grocery store. While these dips are tasty and convenient, they can be full of lots of additives and preservatives that we don’t need. For this reason, I decided to make my own homemade recipe for this classic dip and just for fun, I decided to put the filling inside of some puff pastry. Asiago is an Italian cow’s milk cheese that is pungent and flavourful and comes in multiple varieties. Asiago varies tremendously in flavour depending on the length of time it has been aged. For instance, the fresh variety is much less pungent than an asiago that has been aged for 2+ years. I admit that the flavour is strong and it may take some getting used to for some, but …