Browsing Category


Sex on a plate

By February 12, 2020 Recipes, Rituals

When developing my 2016 food memoir, we tested perhaps a few too many chocolate cake recipes for one sane writer. The search for winners in our Wit’s End Chocolate Cake Hall of Fame included contributions from friends, family, old cookbooks, new bloggers, faded newspaper clippings and a stack of old Gourmet magazines I only recently ditched—The Overdue House Edit is still in systems check mode as I write. Go away, TV producers. I’m not quite at the hoarding stage. Yet.

Four chocolate cakes made it into the final edition: our family birthday go-to (basically the Sports Cakes Illustrated cover model), a lucky New Year’s ring cake, a Mocha Yule log I make only at Christmas, and a Chocolate Dulce de Leche Cake for those who like their chocolate tinged with caramel. I love all of these equally for different occasions. Readers have also let me know their approval. Chocolate Cake people are a very specific kind of crazy. They’re my kind of extra.

Still, there remained others that had to be edited out for no reason other than space. The recipe that follows is one of them. I’ve made it often for gluten-free guests, and serious chocolate lovers who don’t blush when I tell them I’ve serving sex on a plate.

Read More

You Might Also Like

Oscar Countdown: Wolfgang, is it worthy?

By February 23, 2019 Headlines, Recipes

Wolfgang Puck is in charge of Oscar sweets this Sunday. I propose this one, a classic combination if there ever was one. This is for the chocolate orange fans. The rest of you can go play with the other kids in the playground. Read More

You Might Also Like

Snow day=sticky date pudding day

By January 28, 2019 Recipes

You can moan. Drink. Hide inside a duvet until spring and hope those sick days don’t add up.

You could also bake this. There are few things as suitable for Snowmageddon. It is also allowed any other time of year: I made four batches of these for Xmas dinner for 30. 

Read More

You Might Also Like

Caravan cookies

By November 7, 2018 Recipes

Making sweet things is a deliberate act in a time of sour headlines. Because most of us hail from somewhere else, I’m sharing this Mexican cookie recipe for all who require distraction. Adapted from Mary Ann Dwyer’s delicious collection, these chocolate sandwiches with a hint of spice are filled with dulce de leche.

What you need:

  • 1 cup all-purpose flour

  • ½ cup unsweetened good quality cocoa powder: I use Ghiradelli

  • ½ tsp. kosher salt

  • ½ tsp. baking soda

  • ½ tsp. ground cinnamon

  •  tsp. cayenne powder: don’t skip this, it’s crucial

  • ½ cup one stick unsalted butter at room temperature

  • 1 ½ cups granulated sugar plus additional for sprinkling

  • 2 extra large eggs at room temperature

  • 1 tsp. pure vanilla extract

  • 1 300ml can dulce de Leche*

What you do:

  1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper. Set aside.

  2. In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, cinnamon and cayenne. Set aside.

  3. In mixer, cream together softened butter and sugar on medium speed. Add eggs, one at a time, then vanilla and mix until well blended.

  4. Reduce speed to low and gradually add flour mixture.

  5. Using a small ice cream scoop (1 1/2 inch) drop dough 2 inches apart onto prepared sheet. Sprinkle tops with additional granulated sugar.

  6. Bake for 13-15 minutes. Cookies should be on the soft side. Don’t overcook. Repeat with each sheet. This recipe makes enough for 14 sandwiches.

  7. Remove from oven and cool on wire racks.

  8. To assemble cookies: Spread a heaping tablespoon of dulce de leche filling on the bottom of one cookie and top with another cookie, sandwiching together.

* You can find this in baking section of most supermarkets, but it’s easy enough to make your own with one can of sweetened condensed milk. Set the can on its side in a large pot (I used my Dutch oven) and cover with water. Bring the water to simmer and let it simmer for 2 hours. Keep an eye on it as you don’t want the water to boil as the can may explode. After two hours, remove the can with tongs and let it cool down on a wire rack. The fun part comes next: pour out the delicious dulce de leche into a bowl and spread a generous tablespoon or so on one half of the cookies and then smush them together.


More cookies:

from three years ago:
Looks good but does it schmeck?

from four years ago:

The Sweetest kiss

Cranberry Caramel Shortbread

from five years ago:

Prep the Elves!

Need more? Look for more yummy cookie recipes in my food memoir, with love and sugar, available here for a limited time only. 

You Might Also Like

Chocolate pavlova

By April 2, 2018 Recipes

Readers asked and I like to deliver. Here is one of two desserts* I made for our family Easter (the first of two family feasts: I will be celebrating again next weekend with my Greek in-laws as the Orthodox calendar delivered Easter a week later this year).


What you need:

    • 6 large egg whites

    • 1½ cups granulated sugar

    • Pinch of sea salt

    • 1 teaspoon balsamic vinegar

    • ¼ cup unsweetened cocoa powder, sifted

    • 2 ounces (55 grams) good quality dark chocolate, chopped

    • 1 ½ cups whipping cream

    • 2 teaspoons granulated sugar

    • 1 teaspoon pure vanilla extract

    • 4 cups mixed fresh berries

  • 1 ounce dark chocolate, optional-for garnish

What you do:

  1. Preheat oven to 350ⓕ.Draw a 9-inch circle on piece of parchment paper with pencil. Flip paper over and lay on large baking sheet.

  2. Beat egg whites in mixer until soft peaks form. Begin to add the sugar a little at a time, and continue beating until stiff and shiny.3. Carefully fold in, with a spatula, the cocoa, sea salt, vinegar, and chopped chocolate.

    4.  Spoon the meringue mixture onto the parchment circle and use a knife to help smooth it into soft waves. Here you can design it however you wish. Pavlova’s aren’t meant to be perfect forms here unless you are doing individual nests, as I do for other desserts like my rhubarb kisses.

    5.  Place meringue in oven and immediately turn temperature down to 300ⓕ.  Bake for one hour then turn the temperature off and open the door slightly (I use a wooden spoon to keep my door open). Leave meringue there with temperature off until it is dry for approximately another hour.

    6.  Leave the assembly until right before you serve as it takes only minutes to put together. Remove parchment from bottom of cooled meringue and place on a large serving plate. Whip cream with the vanilla and sugar until soft peaks form. Dollop it over the centre of circle and spread it out. Dump all the berries in the middle and dust with the remaining chopped chocolate (if desired-I forgot to bring mine when I carted this pavlova to my sister’s house. It doesn’t really need it but don’t tell that to the chocolate lovers in the family).

    7. Cut in wedges. This can be a sloppy serve, but nobody cares. It should serve ten easily. Leftovers (IF you have any) can be stored for a day or two in the fridge.

    *The second dessert, equally beloved by family, is a rhubarb buckle I like to call the S0-Malicious Cake, so named as one of my young taste testers couldn’t pronounce ‘delicious’ and left a voicemail: Auntie Anne! That cake was so malishush! Yes indeed. So devilishly delicious it will kill any resolve you have for getting that summer bod ready. Malicious indeed.

     You can find that recipe in my food memoir, with love and sugar. Order via email to

You Might Also Like

Pie and sun= heaven

By March 27, 2018 Life, Recipes, Travel

By the time March arrives, the Canadian landscape out my writing window offers little inspiration. Bleak skies begone! Behold a bevy of bougainvillea!

Wrap me in it and set me alight on a frisky wave. A strawberry daiquiri to go? Surely you jest? I like your style, and yes, I’ll have another.

Sun, sand, salt: how I love thee! Friendly winds whipping up waves for those unfazed by losing a bathing suit in the fray…this is the stuff of winter daydreams. An invitation to join my sister on vacation in Captiva, Florida, was an easy yes for this writer.

While in this charming corner of the planet, I had occasion to taste two delicious desserts. You know already what the next part is, don’t you? Read More

You Might Also Like

Weather bomb baking

By January 6, 2018 Recipes

When there’s a cinnamon bun cyclone heading your way, govern yourself accordingly: make your own tasty warm version; easy enough to whip up for friends dropping in with New Year’s wishes. They won’t want to leave if you give them one of these delicious easy-peasy buns. Leave the treats to cool while you corral these hungry pals to help you shovel. Seems like a good bargain to me. Our twenty-year old door butler agrees.

Read More

You Might Also Like

Who we are

By January 2, 2018 Life, Recipes, Rituals

You Might Also Like

Sweater Season is here!

By November 9, 2017 Life, Recipes

Read More

You Might Also Like

They’re here!!!!

By July 28, 2017 Recipes

Ontario peaches and other stone fruits have found their way into grocery aisles. For any of you muttering meh, you can stop reading right now and go have another Twinky. The rest of you can join the happy dance at Peachy Headquarters.

Peach & Burrata Salad

What you need:

  • 2 large ripe peaches, thinly sliced

  • ¼ medium red onion, thinly sliced

  • ¼ cup white wine vinegar

  • 1 teaspoon sugar

  • salt, pepper to taste

  • 4 cups mixed bitter greens

  • ¾ cup fresh mint leaves

  • 2 tablespoons olive oil

  • 8 ounces burrata

What you do:

  1. Toss peach slices, onion, vinegar, and sugar in a large bowl and season with salt and pepper. Allow to rest for ten minutes.

  2. Strain mixture, reserving liquid. Add greens and mint leaves and toss gently together. Drizzle in oil and 2 tablespoons of reserved pickling liquid.

  3. To serve: spoon salad onto plates and top each serving with pieces of burrata. Season with salt and pepper and drizzle with a little more oil if desired.

This is filling enough for lunch, or as a tasty appetizer for your patio dinners. I like it with buttermilk eggplant(recipe coming next week, along with a book that caused me to ignore my family for 24 hours. Yes, it was that good. More next week).

More from peachy headquarters here:

The last of the peaches

Picnic imperatives always involves a peach

Nature’s perfect couple

Not a fan of peaches? Dropped on your head as a baby, I see.  Here’s some other juice for your weekend reading:

HAVE A PEACHY WEEKEND. Got some tasty peach recipes to share? Have your say below!!!

You Might Also Like