This is the most basic of chocolate sauces. It holds its shape well when drizzled, and is fantastic with ice cream, or fresh fruit.
Category: Desserts
Caramel Sauce
Sometimes a recipe’s ingredients aren’t readily available. Usually caramel sauce is made with sugar, water, cream, and a bit of vanilla. Three of those ingredients are usually in the house. Cream: not always. However, eggs are usually on hand. This recipe uses the richness of egg yolks to help set the sauce, and give it…
Steamed Cranberry-Ginger Pudding
In our childhood home, Christmas dinner used to always end with a suet pudding with hard sauce. Lovingly made a month or so ahead of time to be part of the day’s celebrations. Unfortunately, most of us children didn’t like the pudding. It was too heavy following an exhausting day and a big dinner. Even…
Chocolate Orange Mousse
With several people with gluten free diets visiting, I wanted to still make them a special, swoonable (something that can make one swoon) dessert. We didn’t have any whipping cream in the house, but as usual, did have lots of fresh eggs. Here’s my cream free version of a chocolate mousse, with the added headiness…
Crème Brûlée
My all time favourite restaurant dessert is Crème Brûlée. In many restaurants it is the only dessert made “in house”. The reasons for this are simple enough, this is a very simple dish, keeps well, and only needs to have the sugar burnt before serving. Many other desserts require a baker or pastry chef, and…
farmhouse cook 