Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy… just plain delish!
The first time I made a pastel de tres leches, or “three milks cake”, I honestly thought there was a mistake in the recipe when I read the part instructing me to pour close to three cups of milk over the beautiful sponge cake I had just taken out of the oven. But since it was a recipe from my trusted friend Martha, I took a deep breath and poured that milk over that cake… and was amazed to see it all soak in within minutes, resulting in one of the moistest, most delicious cakes I’d ever had. Consequently, I can’t believe it’s taken me this long to make another one!
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I’ve been holding out on you. I made these danishes back in full summer, but with their warm notes of spice and orange, they seemed too cozy and autumnal to share just then. But now, since yesterday was the 
Since receiving a waffle maker from Santa-Nate last Christmas, I’ve experimented with a lot of waffle recipes. In particular, I’ve been looking for a really great overnight yeasted waffle recipe, one where you mix up an enriched yeast batter, let it rise and develop flavour overnight, then add eggs and baking soda (for extra leavening power and a light, airy texture) in the morning before cooking the waffles. I made one recipe that came with the waffle maker, which was pretty good, and twice I tried the famous recipe from 
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The Canadian Food Experience Project
Oh, hi. I’ve been kind of absent in these parts this week – I’m back at work full-time (did I mention I had four months off over the summer? Yeah, tough life!) and being out of the house for almost 10 hours a day while still trying to indulge in my blogging habit is taking some getting used to (I know, I know, suck it up Korena!). I just haven’t found the time or energy to finish a post, even though I have a backlog of recipes waiting to be posted. Oh well. 
Several weeks back, my Mum and I did an informal little “Cowichan Valley food tour”: we stopped by 
Aparna of 
Mangoes have been absolutely amazing this summer. I keep buying them with the intent to make chutney or something similar, but I never get further than eating them straight or throwing them in the blender to make a mango lassi – essentially a thick yogurt smoothie, it is one of my favorite discoveries this summer.
Since I was about 7 or 8, my Mum has had food sensitivities to wheat and dairy. This was over 20 years ago, before being gluten-free and drinking soy or almond milk were “mainstream” like they are today, and food choices back then for pretty much everything were extremely limited. At some point, we started to refer to anything wheat-free and dairy-free as a “why bother?” because most often, without both wheat and dairy, whatever you were eating was barely worth it – especially when it came to dessert.
Blackberries are a sure sign of summer to me. I usually go berry picking towards the end of August, but all the sunny hot weather we had in July means that the earliest berries are ripe, so over the weekend I was out with my bucket, lurking in the neighbourhood ditches, picking blackberries. The berries right now are still quite small, with a good tart pucker to go with their sweetness, and if the unripe berries on the bushes are anything to go by, it’s going to be a great blackberry year.