Lately I have had a bit of an obsession with Browned Butter so I have been experimenting with substituting it in some of my favourite recipes. This cookie recipe for Brown Butter Pecan Cookies turned out divine if I do say so myself. The spices the butter is simmered in lend a dept of flavour to the dough plus the crunch of the pecans and toffee bits combines to make a really good cookie.
If you are looking for the perfect dessert to celebrate Canada’s 150th this is the one- Sponge Cake with Vanilla Whipped Cream and Strawberries! Delicious sponge cake, layered with vanilla whipped cream and fresh Ontario strawberries – dessert doesn’t get much better than this. Did I mention it is red and white? Canada’s colours showcased in a delicious cake that you can make ahead. White- vanilla whipped cream which is a stabilized cream meaning it will keep it’s form for at least 24 hours and up to 48 hours. Of course it is cream which means you have to keep it refrigerated. Strawberries – finally fresh Ontario strawberries to make up the red colour in this decadent cake. Nothing tastes better than fresh local berries. These ones weren’t really local, just Ontario, but we will have local ones for July 1st I am sure. I will definitely be stopping at Emiry’s Berry Farm in Massey to get my load of berries for the long weekend!
Rhubarb = Spring, at least in my world it does. Spring also means lilacs which are one of my favourite flowers- the other being lavender. Funny how my two favourite flowers are both purple – not sure what that means! Back to the rhubarb. Rhubarb has to be one of those flavours that you either love or hate and thank goodness everyone in my life loves it because this time of year everything is coming up rhubarb. My rhubarb plant is a sunny protected area of the garden and it just explodes once the warm sun warms up the earth. Before you know it there is enough rhubarb to feed an army.