Rhubarb Biscoff Icebox Cake
Dinner with Julie
by Julie
8M ago
You may be familiar with those old-school dessert logs made with chocolate wafers spread with whipped cream that soften to a sliceable consistency in the fridge; this version is made with Biscoff cookies and swirly pink rhubarb fool, and is one of my favourite things of all time. Served chilled or frozen (fully or partially) it’s a gorgeous make-ahead dessert for special events, or one you can keep in the freezer to slice as needed — just for yourself. When it’s too hot to turn on the oven for rhubarb crumble or pie – this is the answer. The post Rhubarb Biscoff Icebox Cake appeared first on D ..read more
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Lemon Tart (with or without Meringue)
Dinner with Julie
by Julie
1y ago
A lemon tart is a wonderful thing, and not as finicky as it seems. I made these with the kids’ cooking club earlier this year, and they turned out beautifully! Shallow tart pans with removable bottoms are traditional, but not necessary – the pâte brisée, a sweet, shortbread-like crust – is pressed in instead of rolling, so you can use any similar-sized baking pan or dish. If you have smaller ones, you can divide the pastry and filling between them and make smaller tarts. If it’s bigger, you can double the curd (or make 1.5 times as much) in order to fill your crust. If you do, you can increase ..read more
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Ruthie’s Apple Cake
Dinner with Julie
by Julie
1y ago
My friend Allison, who lives up the hill, has a few apple trees in her front yard that produce an astonishing number of apples. There are a few varieties – some larger eating apples, some medium – not quite crabapples, but not full-size either – and some tiny red crabapples that are perfect for jellies. She always lets me pick some, and they’re so great for baking with. I love a good apple cake, and thought I had made them all until I started noticing people make Ruthie’s apple cake, from the cookbook Friday Night Dinners by Bonnie Stern, during Rosh Hashanah. It’s a spectacular cake, loaded w ..read more
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Butter + Jam Crumble Cookies
Dinner with Julie
by Julie
1y ago
I’ve noticed lately that I have a glut of jam on my pantry shelves – I keep making it, and not eating it fast enough. We’re also getting into mincemeat season, and when I came across these in my archives, I remembered not only how delicious they were, but considered how amazing they’d be with mincemeat. I love a substantial cookie, and these are baked in muffin tins, which allows them to bake up nice and thick. They’re like crumble in cookie form – reminiscent of date squares, but with your choice of jam, and crispy edges. These were inspired by Dorie Greenspan’s beautiful Beurre + Sel Jammers ..read more
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Nanaimo Bar Cake
Dinner with Julie
by Julie
1y ago
Friends!! Here it is – the Nanaimo Bar Cake. I’ve been thinking about it ever since discovering Deirdre’s epic multi-tiered creation at Sweet Relief Bakery in Calgary (I put it on the 25 Best Things to Eat list in Avenue Magazine back in 2020!) and finally decided to attempt a more streamlined version at home. It turned out wonderfully-I love cakes this size, and recipes that make two, so you can give one away or tuck it into the freezer for another day. These will freeze beautifully. Enjoy!! The post Nanaimo Bar Cake appeared first on Dinner With Julie ..read more
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Oatmeal Chocolate Chunk Cookies
Dinner with Julie
by Julie
1y ago
A chewy oatmeal-chocolate chunk cookie is a beautiful thing, and this has become the recipe I go to most often. They use boiling water and baking soda in place of the egg, and are based on a classic from the yellow Best of Bridge book, Enjoy! I like to push a chocolate chunk in the top of each one too, to make sure each cookie gets one, and to make them look extra chocolatey. The post Oatmeal Chocolate Chunk Cookies appeared first on Dinner With Julie ..read more
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Georgian Kidney Bean Salad (Lobio)
Dinner with Julie
by Julie
2y ago
I’ve been cooking out of Olia Hercules‘ cookbook, Mamushka, this past week. This warm kidney bean salad jumped out, and I made it (with the last of the dried red kidney beans in a jar on my shelf. (I simmered them straight from dry, no pre-soak, in salted water with a bay leaf. They took a little over an hour to tenderize.) I also roasted wedges of cabbage and onion to chop and stir in, and it was wonderful. Some feta crumbled in would be delicious too, I think. Lobio means “beans” in the Caucasus region – Olia calls for a can of red kidney beans, which would certainly streamline the process ..read more
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All-in Banana Bread
Dinner with Julie
by Julie
2y ago
Last weekend, I came across a recipe in the Guardian for a banana cake made with just the banana peels – an intriguing way to address food waste. I’ve made a *lot* of banana bread in my lifetime, and generally my strategy is to toss overripe bananas into the freezer whole, and then pull them out to thaw in a bowl when it’s time to bake. (If I’m in a hurry, I cover them with warm water to help them thaw more quickly.) So I went all-in and made a loaf by tossing whole bananas, skin and all, into the food processor along with the sugar, egg and melted butter or oil to pulse into a smooth puree I ..read more
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Oat Milk + Spent Oat Muffins
Dinner with Julie
by Julie
2y ago
Oat milk has been gaining popularity in a big way, in part because so many formulations are made especially for baristas, with extra additions that help them foam and froth, and the slightly nutty, grainy flavour pairs well with coffee. We talked about the increasing number of options out there and tasted a few non-dairy milks on last week’s Eyeopener. But if you want to make your own oat milk, it’s easy: simply blend a 1:3 ratio of rolled (old-fashioned or quick) oats to cold water in a blender, add a pitted date (for a bit of sweetness that mimics the lactose in milk) and a pinch of salt if ..read more
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Cheddar Mmmuffins
Dinner with Julie
by Julie
2y ago
This was the trickiest of the lot, but perhaps the most satisfying to crack. The cheddar Mmmuffins had a slightly sweet, cakey texture, and were brilliant orange. My initial tests were tasty but missing the mark… it wasn’t until a CBC listener messaged me with a tip: back in the eighties, working at a different chain eatery, she used powdered cheddar when making the muffins. I added about half a pack of the cheese mix from a box of KD and voilà—extra cheesiness, but also that intense orange colour that acts as a visual cue, making them taste even cheesier. You could, of course, use extra-old w ..read more
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