When I was growing up, my extended family got together for all holidays and birthdays – there was about 20 of us and we always gathered at my grandparents’ home, where my grandma would host elabourate dinners with all of us seated at an immaculately decorated long table (she put Martha Stewart to shame). As a child, my favourite part of these dinners was the spread of desserts – there would always be at least two types of pie, maybe a trifle, a loaf, or some cookies, and chocolates. One dessert was never enough for our family. Maybe this was how I developed my sweet tooth! I often took a sliver of each pie and filled my plate with all the dessert options. However, the one pie I never ate was the pumpkin. Maybe it’s common for kids to not like pumpkin pie, but the aversion stayed with me and even as I grew into an adult, I wouldn’t eat pumpkin pie.
Sometimes it feels like I live in the rain capital of the world. No joke, it has been raining here in Vancouver for a week straight. Maybe more, I’ve lost count. I often find it challenging to get through the winters because I get so sun-deprived and often joke, in the dead of a rainy, dark January, that I’ve got to pick up and move to a sunnier city.
This recipe is a game-changer.
If you’re reading this, then chances are you also don’t own an ice cream maker and are probably like me in the fact that you’d really like one, except you also really don’t. Because I don’t know about you, but I’d be making ice cream every.single.day if I owned an ice cream maker. And that just wouldn’t be good for anyone ;)
I think I’ve mentioned before, but J is picky about muffins. Of all the muffins I’ve ever made during our 3 years together, there is only one muffin that he requests – my Orange Cranberry Muffins (please pardon the bad photography in that old post!). To him, those Orange Cranberry Muffins have the perfect amount of moistness and flavour – for J, a dry muffin is the world’s worst sin.
So, this morning when he casually mentioned that these Pumpkin muffins rate right up there with the Orange Cranberry Muffins I thought, sound the alarm! We’ve found a winner!! I didn’t think anything would de-throne those Orange Cranberry Muffins – ever.
The crumble, or crisp as we often called it, was a staple dessert when I was growing up. We had an apple tree in our backyard that dropped tons of apples every Fall, and our method to use them up was to bake crumbles! Baking so many crisps meant that we perfected our perfect crisp recipe. This is my family’s crisp topping recipe, and now I just adjust the fruit filling to whatever is in season – right now, it is fresh peach crumble!
J’s parents brought me back 10 lbs of orchard fresh peaches from their trip to the Okanagan area this summer – and I made peach crumbles and peach galettes and peach jam and basically just stuffed my face with peaches! Peaches are the epitome of summer fruit.
What makes the best cookie ever? This article has a few ideas. For me, I like to chill the dough before I scoop it onto the baking sheet, and I like to cream the butter separately first for a few minutes before adding the sugar, which I then also cream for another few minutes.
What are your tips??