These freeze well but do not reheat in the toaster like I was hoping they would. You can reheat in the oven (or microwave if that’s your thing) or thaw overnight and enjoy at room temp. I got my puff pastry at my favourite local bakery, but you can find puff pastry in the frozenContinue reading “| Jammy Puff Pastry Squares |”
Category Archives: Uncategorized
| Challah French Toast |
INGREDIENTS:1 large loaf of braided challah 4 Tbsp butter5 eggs1 cup oat milk (or milk of choice) 1 Tbsp sugar1/2 tsp nutmeg1/2 tsp cinnamon1 tsp vanillasalt DIRECTIONS:Cut challah into 1 inch thick slicesIn wide, shallow dish, whisk together remaining ingredients until egg is less viscous and all ingredients are equally incorporated. A pie pan worksContinue reading “| Challah French Toast |”
| Vegan Pomelo Tart |
For the Simple SyrupINGREDIENTS:1 tsp dried rose petals 1 1/2 cups sugar1 1/2 cups water Plus 1 large Pomelo to soak in it! DIRECTIONS:Combine all ingredients in a small sauce pan, bring to boil and stir until all the sugar dissolves. set aside to cool to room temp.Peel and segment the Pomelo making sure toContinue reading “| Vegan Pomelo Tart |”
| Strawberry Rhubarb Cobbler |
Filling:1 1/2 lbs fresh strawberries, quartered and de-stemmed4 stalks rhubarb, rinsed and rid of any leaves, chopped (approx 1/4 inch thick)1/4 cup sugar1 lime (juice and zest)1 Tbsp vanilla extract (or 1 tsp vanilla bean paste)2 Tbsp corn starchpinch of salt Topping:1 1/2 cup AP flour1/4 cup sugar1tsp baking powderpinch of salt1/2 cup cold unsaltedContinue reading “| Strawberry Rhubarb Cobbler |”
| Rhubarb Marshmallows |
Why did I make marshmallows on the hottest day we’ve had in Portland this Spring? No idea, but the rhubarb was screaming my name from the garden and I had to try this recipe! Thick, slow cooked rhubarb syrup replaces the corn syrup for this marshmallow recipe. The rhubarb adds a slightly sour, fruity flavourContinue reading “| Rhubarb Marshmallows |”
Butter Witch 