Archive for May, 2011

What’s better than an individual galette? Getting the chance to choose what kind you want to eat.

Naturally that’s what I did. Mother’s Day was that much better having the choice of strawberry rhubarb, peach or apple galette. I have to shamefully admit that the peaches were not fresh, they were from a can. Embarrassing. Soon enough the peaches will be ripe and I will be able to avoid such a problem. The apple, for that one I used the same recipe from my previous apple galette attempt. Decent.

Have you ever asked a question and the person’s response was “decent.” What an insult. For example, when I was younger I asked my mom after one of my soccer games how she thought I had played. Her response was, “decent.” Decent? Really? So, not good, not bad, but decent!? Don’t use the word decent, in fact I apologize for saying that the mini apple galettes were decent, they were good, just nothing in comparison to strawberry rhubarb galettes.

Galettes are a good thing. The possible combinations are endless and always delicious, never decent.

Strawberry Rhubarb Galette Recipe

Apple Galette Recipe



Peach Galettes

Follow these directions to make the dough.

Preheat oven to 350F.

If cheating like I did, add peach pie filling to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly brush the edge of the dough with the egg and sprinkle with sugar (turbinado if you have it).  Use enough egg to brush the edge of the galette.

Bake for 40 minutes, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.


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Did you stay up to watch the Royal Wedding last month?

I most certainly did. 97 year old Grandma + 7.5 month pregnant cousin + me + middle of the night party = a recipe for a good time. How could you ever pass on an offer like that! Yes I woke up at 2am to my grandmother walking in the kitchen with a glittery wand stating, “I COMMAND you to wake up!” What a princess. True I did go to bed at 5am and wake up at 7am for work…and potentially might have gone to bed at 9pm on a Friday night. Definition of a party animal.

What a memory though, it was worth every second of being up. Making this evening better was the presence of homemade scones, strawberries and whipping cream, better known as a 3am tea party. These scones are a special family recipe. My uncles grew up eating them as post-dinner snacks right out of the freezer, I’ve grown up with them as a Sunday lunch special straight out of the oven. Hands down these scones are the number one food item that I miss most when I’m not at home.

This is one of those recipes that gets handed down and I fully intend on continuing the chain. Serve these with cream cheese, regular cheese (which is so good when it melts), honey, jam or strawberries and whip cream. Just serve these. Period.

Oh right, that wedding. Gorgeous. I loved Kate’s choice of lace…how is she that beautiful, and skinny? I love fairy tales. But those hats. Lord have mercy!









4 cups flour                1 /2 tsp salt

1 cup shortening        1 1/2 tbsp baking powder

1/3 cup sugar             1/4 cup water


Preheat oven to 425F.

Combine flour, salt and baking powder.

Cut in the shortening until the size of small peas.

Add water and raisins. Mix.

Roll out the dough to 1/2 inch thick. Cut into scones. (I use a circular glass to do this)

Bake 15-20 minutes. (18 minutes works perfectly for me)

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Strawberry Rhubarb. I told you it was next. Here it is.

Pie is good. Pumpkin pie will always rule as number 1 in my heart, peach is delicious, strawberry pie ranks right up there, apple is classic, tayberry, holy toledo, have you tried tayberry pie, or tayberries in general? You should. A tayberry is a combination of raspberry and blackberry. It’s delicious. I digress.

But strawberry rhubarb, I love it. Again rhubarb, it surprises me every time. Who would have thought that something that looks a bit like celery would be so delicious in a pie crust combined with strawberries. Perfect combination.

Rather than making an entire pie I opted to make strawberry rhubarb galettes. Mini pies. Or as I like to think of it, a whole pie all to myself. Aka a good decision. The galettes were very simple to make, attractive to look at, delicious to eat, and a winning dessert for Mother’s Day. Galettes are so beautiful. I’m obsessed.

I got to spend my Mother’s Day baking with my mom and then had dinner with grandma and the extended family. So blessed to have amazing women in my life, such role models. Except for that 1 time when my mother thought that fanny packs were a good idea. Fanny packs are never a good idea…


 Thanks, love you Mom!





Strawberry Rhubarb Galette

1 cup flour           1/2 tsp sugar
1/8 tsp salt          6 tbsp butter

3 1/2 tbsp cold water

Combine flour, sugar, and salt in a large bowl. Add 2 tablespoons of the butter. Using a pastry cutter cut the butter into the mixture. Add the remaining butter, mixing until the largest pieces are the size of peas.

Dribble in water, stir, then dribble in more, until the dough just holds together. Toss with hands. If necessary add more water.

Roll the dough into a ball. Refrigerate for 30 minutes.

On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick.

Strawberry Rhubarb Filling

Adapted from Two Peas and Their Pod

2 1/2 cups sliced strawberries      

1/3 cup sugar           3 tbsp cornstarch
1 tsp lemon zest       1 cup chopped rhubarb

1 egg, beaten          sugar for sprinkling

Preheat to 350 degrees F.

Combine all ingredients in a medium bowl, and toss gently, making sure that the cornstarch coats the fruit.

Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly brush the edge of the dough with the egg and sprinkle with sugar (turbinado if you have it).  Use enough egg to brush the edge of the galette.

Bake for 40 minutes, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

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Nothing says springtime like this rhubarb dessert.

In our backyard we have a few rhubarb plants growing. I think that rhubarb is one of those foods that you have to acquire a taste for. When I was younger the bitter taste was enough to make me pass my dessert bowl onto someone else and ask for more vegetables instead. Weird. Now it’s the exact opposite, I could eat bowls and bowls of rhubarb desserts.

This recipe is quite possibly one of my top 3 favorite dessert recipes of all time. Don’t trust the pictures, they do absolutely no justice for this favorite of mine. Warm rhubarb with bananas and a crispy crumble topping. What makes this even better is when ice cream is served on top. Nothing makes me happier than watching ice cream melt over a warm dessert and then digging in. Pure bliss.

Seriously. Rhubarb. I can’t get enough. It’s my pumpkin of the spring. Next up, the winning combination of strawberry and rhubarb. But first I’ll be pigging out on this ultimate favorite, watching the sun set at a lovely 9pm. Win.



Banana Rhubarb Crisp

3 1/2 cups rhubarb, cut into 1 inch pieces

6 tbsp orange juice     6 tbsp sugar

Dash of salt                 1 tsp corn starch

1 tbsp cold water        1/2 cup packed brown sugar

1 cup biscuit mix          1/2 tsp cinnamon

1/4 tsp nutmeg            1/4 cup butter

2 bananas

Preheat oven to 400F.

In a medium saucepan combine rhubarb, four tbsp orange juice, sugar and salt. Bring to a boil, reduce heat and simmer partially covered about 10 minutes stirring occasionally (or until rhubarb beings to fall apart).

Stir in corn starch mixed with water and cook, stirring, until slightly thickened, about 2 minutes.

Pour into a shallow casserole dish.

In a large bowl, mix brown sugar, biscuit mix, cinnamon and nutmeg. Cut in butter until crumbly.

Cut bananas into 1 inch chunks, toss with remaining 2 tbsp orange juice and layer over rhubarb in casserole dish.

Sprinkle crumb mixture over bananas.

Bake for 20 minutes. Serve warm with ice cream.

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I’m pretty bad about eating candy. I guess that’s probably a good thing, but around Easter, Halloween and Christmas it’s not the best.

Exhibit A: my stash of Halloween candy still in the cupboard. Caramilk or Kit Kat anyone?

Exhibit B: mini Cadbury Easter eggs that I discovered. No not from this year, from last year!

Exhibit C: Boxes of chocolates piled up from Christmas. Now are these boxes from this year? Last year? Two years ago? Because that’s definitely a possibility and I honestly have no idea how old they are. But really, thank you to all the students who so kindly donated to our growing mountain of See’s and Purdy’s chocolates.

And finally, I present to you, Exhibit D: This tasty number that I found the other day, white chocolate bark wrapped in tin foil all by its lonesome at the back of the fridge. Still good though. Don’t believe what they say, chocolate never goes bad! Just kidding. Believe them. They know what they are talking about this time.

I made this bark back in December when I distributed a few boxes of holiday treats to some friends. Along with this recipe the boxes included: Nanaimo Bars, Almond Biscotti, Gingersnap Cookies and Chocolate Candy Cane Cookies. The bark was good, white chocolate with almonds and dried cranberries. Three ingredients, extremely quick and easy to make. I have to admit though, it’s not my #1 favorite recipe but it’s still enjoyable, especially if you like white chocolate.

Added bonus, if stored in the fridge, it’ll last for months!

White Chocolate Bark

Adapted from The Canadian Living Test Kitchen

2 cups white chocolate chips                  1 cup dried cranberries

1 cup whole almonds

Melt chocolate in a pot over a saucepan of hot, but not boiling, water. Stir occasionally.

Stir in cranberries and almonds.

Pour onto an aluminum foil-lined baking sheet.

Using a rubber spatula, spread into a rectangle based on desired thickness.

Refrigerate for at least 1 hour or until hardened. Break into pieces.

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