Cooking with Alison

Archive for the ‘Desserts’ Category

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Healthy Dog Treat Recipes (300th Post!)

In Cookies, DIY and Crafts on August 11, 2011 at am

This is Cooking with Alison’s 300th post!  I am dedicating it to my dog, the old man Blue.  You’re the love of my life.  May you be with us for the 400th, 500th, 600th… posts too. 


Wheat and corn are common fillers used in most commercial dog food and treats.  Not only do dogs have difficulty digesting gluten and corn, these ingredients have been linked to various allergies and health problems.  Luckily, it is incredibly easy and cost-effective to make your own healthy, human-grade treats.  All of the following treat recipes are gluten free, corn free and soy free, and can be conveniently stored in the freezer.  Please share your homemade dog treat recipes by posting a comment!  Please note that if your dog has, or is predisposed to, any health concerns, you should consult a veterinarian before trying anything new.


Photo above:  Homemade peanut butter, bacon, and carrot dog biscuits.  Recipe below.

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Frozen Strawberry Pie Recipe

In Pies & Tarts on July 18, 2011 at pm

Ed and I went strawberry picking this summer so I was able to try a few new recipes.  I made strawberry swiss meringue buttercream, two types of strawberry cupcakes, and frozen strawberry pies (one 8″ tart and 12 miniature ones).  I also highly recommend this no-bake strawberry torte that could easily be made into a delicious trifle.  Of all of the strawberry desserts that I made this summer, this frozen strawberry pie was my favourite.  It received great reviews from everyone that tried it.  It’s perfect for any summer event and can easily be made ahead of time for entertaining or surprise guests.

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Strawberry Cupcake Recipes (and How to Fill a Cupcake)

In Cupcakes, How-To on July 13, 2011 at am

In June 2011, I took Ed strawberry picking for his first time.  The farm had arranged for someone to play the banjo in the fields while people picked fruit.  It was a fun day until I realized how quickly our beautiful, fresh strawberries were becoming too ripe.  Then there was a mad rush to use them all up.  (See how I freeze strawberries here.)  So I made two different types of strawberry cupcakes, a strawberry flavoured swiss meringue buttercream, and a frozen strawberry pie (recipe here).  I had planned to make strawberry popsicles too, but ran out of steam.  Freshly picked strawberries make a huge difference to the flavour of strawberry desserts.  They also allow you to reduce the amount of sugar that you use.  Please adjust the sugar content of the recipes below based on the tartness of your strawberries.

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Yellow Cupcakes Recipe

In Cupcakes on July 12, 2011 at am

When smitten kitchen claimed to have the best yellow cake recipe, I knew I had to try it.  This is the perfect recipe to use for strawberry shortcake cupcakes (recipe here).  It would also be great with a peanut butter icing and jam filling.  When it comes to layer cakes, however, I prefer to use all purpose flour because I like cakes with a tighter crumb.  See my favourite yellow layer cake recipe here.

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Cream Cheese Pound Cake Recipe (with a Lemon Variation)

In Cakes on June 27, 2011 at am

Ed went through a phase where he thought that trifles were his favourite dessert.  I didn’t understand it and I was grateful when he finally realized how wrong he was, but I made them for him nonetheless.  I made large trifles (see the ugly strawberry one below; recipe here), individual sized trifles (see my wild blueberry trifle below) and miniature trifles using small dollar store stemmed cups (unfortunately, I didn’t take a photo of those). 

Tip:  I use one of the serving cups/glasses like a cookie cutter for the pound cake so my cake layers are even and the right shape.

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Favourite Banana Bread Recipe

In Breads, Breakfast, Other Desserts on June 8, 2011 at am

I’ve tried numerous recipes in search of my favourite banana bread.  Recently, I found one that was exactly what I was looking for.  This is Ed’s favourite recipe too.  In the past, he has always dutifully taste-tested my banana bread with the disclaimer that he isn’t a big banana bread fan.  But when I gave him the rest of this loaf to take home to his family, he ate it all before he arrived.  😉  This banana bread is moist, soft, and it holds together without being heavy or dense.  It has great banana flavour and a handful of chocolate chips makes a wonderful variation.  My preference is to use only enough chocolate to add a subtle sweetness and depth so as not to overpower the bananas.  I know I’ve accomplished this when people have to ask if there’s chocolate in it.

If you prefer a softer, fluffier banana bread, this recipe by my little mochi is excellent too.  I use it whenever I have sour cream or yogurt that needs to get used up.

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Favourite Waffles Recipe (you won’t miss the gluten)

In Breakfast, Other Desserts on May 27, 2011 at am

This gluten free (easily made dairy free) waffles recipe blew us away.  I never thought I’d say this, but I prefer it over all of the gluten-filled waffle recipes that I’ve tried (and I’ve tried several).  They are unbelievably light and airy on the inside (as long as you don’t overfill your waffle maker with batter) and delicately crispy on the outside.  Furthermore, this is a very easy recipe; you don’t need a blender (I don’t recommend using an electric mixer either), and the batter doesn’t need to rest first.  I recommend doubling the recipe and freezing the leftover cooked waffles.  You can toast them until crispy straight from the freezer for a quick and delicious breakfast.  Also, you could make these ahead of time if you’re entertaining a lot of people.

Homemade Waffle Mix and Gift Idea:  Make a large batch of homemade waffle mix by whisking together all of the dry ingredients (use granulated sugar instead of liquid sweetener) and store it in an airtight container.  Then every time you want to make a batch of waffles, simply measure out 2 cups + 2 tablespoons of your waffle mix and add the wet ingredients as per the recipe below.  You could even turn this into a gift.  Put your homemade waffle mix in a cellophane bag, tie it with a pretty ribbon and attach the recipe and instructions.  Just make sure that the recipient owns a waffle maker if you’re not also gifting them with one.

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Delicious Carrot Muffins Recipe (you’d never know they were whole wheat)

In Cupcakes on May 19, 2011 at am

These carrot muffins are soft, moist, and not too sweet.  The best part about these muffins is that no one will be able to tell that they were made with whole wheat flour.  I made these for a friend’s birthday and added a cream cheese frosting.  It was the perfect addition of sweetness.  Everyone loved them and several people asked for the recipe.

For these muffins/cupcakes, I prefer to casually spread a light cream cheese frosting over the top (I used the cream cheese frosting recipe posted here).  However, if you prefer a heavier cream cheese frosting that will be stiff enough to pipe after chilling in the refrigerator, use the recipe posted here.  I regret not taking a photo of the frosted carrot muffins/cupcakes.

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Candied Tamarind

In Asian Desserts on May 5, 2011 at pm

I’ve used tamarind paste for southeast Asian and Indian cooking.  (See more info on cooking with tamarind here.)  I like its unique, tart taste and, although I try periodically, it is too strong and too sour [for my taste] to eat raw.  So when I discovered candied whole tamarind (sold as “sweet and sour tamarind”), I was very eager to try it.  I love the naturalness of this chewy, not-so-sweet candy, because it only contains 3 ingredients:  tamarind fruit, sugar, and salt.  It’s perfect for people with a lot of food allergies or restrictions.  The acquired taste of the tamarind is subdued in this candy, so it’s a great way to introduce someone to this fruit.  Just be sure not to bite into the rock hard seeds.  Luckily, they are large and easy to spot in this pod-like fruit.  Note that the candied whole tamarind (shell removed) is not the same thing as the more commonly available, chewy balls of tamarind candy that are made with tamarind juice, sugar, and water.  I prefer candied whole tamarind because it is lower in sugar content and processed more naturally.  Unfortunately, it seems to be impossible to find fresh tamarind where I live.  So for now, I’ll resort to buying the store bought candy.

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Favourite Soft and Chewy Sugar Cookies (2 Variations)

In Cookies on April 27, 2011 at pm

I love the texture of these cookies; they’re soft and chewy without being heavy or dense.  They’re the perfect spring or summer cookie; bring them to a picnic, tea party, bbq, or the beach.  I have posted 2 versions of this cookie.  The first one is plain with the option to add a hint of lemon.  This simple sugar cookie is perfect for when you need something in a pinch, because you [probably] already have all of the ingredients on hand.  The second variation (my preference) is a lime and coconut sugar cookie that has a lovely subtle flavour.  Try experimenting with other combinations like orange and cardamom!

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Delicate Cornmeal Cookies

In Cookies on March 9, 2011 at am

These cookies are delicate, light, and beautiful.  The cornmeal lends a wonderful crisp and crunchy texture.  I like to think that using a bit of cornmeal makes them healthier too.  😉  If you use craisins (see photos below), these would be perfect for the holidays (ie. for entertaining, gifts, cookie exchanges).  I love these cookies and everyone that tried them loved them too.

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Apple Cranberry Cake Served with Hot Cream Sauce

In Cakes, Sides and Sauces on February 25, 2011 at am


After a successful [first time] use of fresh cranberries in a cranberry sauce, I became obsessed with them.  I  baked cranberry bran muffins, two cranberry almond cakes, and a cranberry walnut tart.  By the time the grocery stores stopped carrying fresh cranberries, I only had 1 cup left.  I was hesitant to use my last cranberries on just any recipe, so I was very excited when I discovered this German apple cranberry cake from Thomas Keller’s The French Laundry Cookbook.  The cake is simple, moist, and nicely dense.  Although the cake is good on its own, I just love the comfort and indulgence of the warm sauce.

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