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Tahini Maple Syrup Brownies

September 6, 2019 By stemsandforks Leave a Comment

The post was sponsored by Metro Ontario. All thoughts and opinions are my own

Peanut butter, dry roasted nuts and my childhood favourite, Pirate peanut butter cookies. I loved peanuts and anything peanut. However, as of 2008, I have not had any peanuts. That was the year we discovered my daughter was allergic to peanuts and was classified as anaphylactic.

The first question I always get from young mothers is, “How did you find out?”. My daughter was 2 years old and a typical toddler. She was a super picky eater when it came to meals. In retrospect, this was a good thing. The day we found out was when I decided to share my peanut butter and jam sandwich. It was a first for Moineau. She took one bite and spat it out with disgust. Moments later, she broke out with a rash around her mouth. After seeing an allergist and getting tested, it was official. She was severely allergic to peanuts.

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Flourless Almond Cake with Blood Orange Curd and Mascarpone Icing

April 14, 2017 By stemsandforks 4 Comments

It’s been a while since I’ve written anything here. I have many excuses but none that are extraordinary . I’m one of those kinda gals that needs deadlines and booked appointments. Otherwise things don’t get done. In this case, my deadline was that blood oranges are tapering off and will soon come to an end if it hasn’t already. If you’re planning on baking this post blood orange season, just sub in regular oranges.

I’m not sure who to give credit for this recipe. It’s a culmination of various almond cake recipes, tips and advice I received over the past few months since I seriously started my baking journey. The first time I baked this cake I was cursing and swearing in English, French and Korean. It kept sinking in the centre. What was I doing wrong? Just as I was with pie crust, I became obsessed and was fully determined not to be defeated. After a bit of research online and discussion, I realized that I was using the wrong size tin, and not enough egg whites.

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Pear and Mascarpone Fritters

January 26, 2017 By stemsandforks 2 Comments

Who doesn’t love a good deep fried donut hole? Especially if it’s filled with ripe sweet pear and the ever-so-pricey, silky Italian cream cheese (that we North Americans covet)mascarpone, then deep fried to a golden ball and tossed with some cinnamon and sugar. Pure bliss.

I often mention how I tend to mix ingredients that are on its way to expiry and this combination was just that. The pears I used were so ripe, they were melting as I peeled away the bruised skin and the mascarpone was open a few days prior for a chocolate cake I was working on (recipe to come!)

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