This week’s question comes to me from Catherine who writes: “This is a question for Christine @ The Foodie File. I am not sure if you have covered this topic before but I was wondering what would be the difference in using unbleached flour as opposed to the usual all-purpose flour? Does it make a [...]
Here are some lovely hot cross buns I made to bring to “la famiglia” for Easter this year. I love making bread-y things, watching the magic of rising bread and that delicious earthy smell of yeast. I was a bit distracted while I was making these and added a tiny bit too much flour, serves [...]
This week’s Foodie’s Ask question is from Tanya Spruyt who asks: Could someone explain the difference between certain molasses? I have blackstrap molasses for a special recipe. Other recipes I would like to try call for unsulfured molasses or blackstrap molasses. What is the difference? Can I use blackstrap in their place? Please help me. [...]
Here’s another traditional holiday treat I thought I would try my hand at this year. This pastry is made in different parts of southern Italy with many variations. These ones have the filling made with chickpeas but they are also traditionally made with chestnuts. The filling is usually flavoured with Vin Cotto, a thick syrupy [...]
I did a little Christmas baking this past weekend and I though I would share some of my holiday treats with you. Well, not literally, but pictures of them at least! Here are a few of my delicious morsels. These are my grandmother’s recipe.