“Sweet Mornings” Cookbook Review

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“Many of the recipes in this book reflect a time when folks lingered over their breakfast tables, rapt in conversation” Patty Pinner speaks in the introduction of her new book, “Sweet Mornings”. I love this. I have to admit that although I used to hate mornings, I am slowly becoming a morning person. Although I am so extremely exhausted first thing in the morning due to being a new mom all over again, I really look forward to sipping my coffee slowly. In fact my husband constantly teases me for being a really slow coffee drinker. I think part of me secretly does not want my mornings to end.

I love what this cookbook is all about. Family gatherings, reminiscing good times, bringing people together and socializing all over breakfast. These are the kind of cookbooks that genuinely warm my heart.

The beginning of the book takes us to a brief chat about what every baker needs as well as indispensible baking tools, then goes right into recipes (which I love). Recipes are divided into the following chapters:

  • Sweet Beginnings
  • Morning Savories

The Recipes

The recipes are so easy to follow its ridiculous. Not a ton of ingredients listed and definitely suitable for the beginner baker. I love that some recipes also call for some premade stuff. Now I would not have said that say 3 years ago prior to being a Mom, but now time is more precious than ever and some days call for shortcuts! (actually most days really!) You can also expect a ton of homemade recipes as well, which is equally as fantastic. The index is cross-referenced which makes it super easy to find your go to recipes in the book. The only downside…not a ton of pictures. This would normally turn me right off from the entire book but surprisingly it didn’t. Thankfully the recipe names are so delicious that they caught my attention right away, no picture needed! (Trust me on this one!)

Some of my favourite:

  • Brown Sugar and Cinnamon Swirl Pancakes
  • Tuesday Morning Blueberry Loaf
  • Mama’s French Toast Casserole (I can’t wait to try this one)
  • Mama’s Brown Sugar and Pecan Coffee Cake
  • Stuffed Pecan Pie French Toast
  • Morning Apple Crisp
  • Cream Cheese French Toast Bake and soooo many more!!

In our little family of four we have been making an effort to make Saturday mornings fun and memorable. We call Saturday morning breakfasts “Family fun breakfast” and my 3 year old daughter absolutely loves it. We purchase maple breakfast sausages, taters or any kind of frozen hash brown. My husband makes killer scrambled eggs and bacon and slathers toast in tons of butter (I’ll complain to him about having to lose my baby weight but secretly love it). Nothing about our fun breakfasts is really “homemade” but we don’t care. Its fast to make, tastes good and they are so so fun! We all sit there for a long time eating. Or let me rephrase that..my daughter sits there for roughly 2 hours eating..and demanding more.

While I was reviewing this book I was super excited to take over one family fun breakfast on Saturday and I chose to recreate the Cinnamon Pecan Sticky Bun Ring. This recipe included 2 tubes of refrigerated biscuit dough and I was super excited about it. I’ve never really cut corners before but as I mentioned above, it’s about time I do with 2 small children! Let me just say it was perfect. Delicious, fast and easy to make and my daughter loved helping me out.

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Cinnamon Pecan Sticky Bun Ring

Makes 10 Servings

  • Nonstick cooking spray, for greasing
  • All-purpose flour for dusting
  • ¾ cup chopped pecans
  • 3 tablespoons breakfast syrup (I used Maple Syrup)
  • ½ cup firmly packed light brown sugar
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon ground cinnamon
  • 2 (10-count) tubes refrigerated buttermilk biscuit dough, separated (I could not find any with buttermilk and purchased Pillsbury biscuit dough)

Directions:

  1. Pre-heat the oven to 375 degrees F. Grease a 10-inch tube or Bundt pan with the cooking spray and dust with some flour. Sprinkle the pecans and breakfast syrup into the pan.
  2. In a small mixing bowl, stir together the brown sugar, butter, and cinnamon. Sprinkle 1/3 of the sugar mixture into the prepared pan.
  3. Split each round of biscuit dough in half and arrange the halves horizontally in the prepared pan. Sprinkle the remaining sugar mixture on top of the rounds of dough.
  4. Bake for 12 to 15 minutes, until the ring is golden brown. Remove from the oven and set aside to cool in the pan on a wire rack for 1 to 2 minutes.
  5. Invert onto a serving platter and serve warm.

Overall this recipe was fantastic and I would definitely do it all over again. The only little issue I had was time in the oven. I had to keep it in the oven about 3 times longer that the stated time in the recipe. I am not sure why other than perhaps because the biscuit dough I purchased was a little different. I am not sure. Regardless, other than the impatient taste testers waiting, it was super fun, easy and delicious!

Click here to view a special Q & A with author Patty Pinner.

Many thanks to Agate Publishing for sending over this beautiful book in exchange for an honest review. All opinions and thoughts in this blog post are 100% my own. You may purchase Sweet Mornings: 125 Sweet & Savory Breakfast and Brunch Recipes” by Patty Pinner on Amazon.ca for the current price of $33.06 CAN. Price is subject to change

“Ciao Biscotti” by Domenica Marchetti Cookbook Review

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Being of Italian decent, I’ve made it a personal mission recently to make the perfect biscotti. So I went on a hunt to find the best biscotti cookbooks and stumbled upon “Ciao Biscotti” by Domenica Marchetti. This book is filled with a wonderful collection of sweet and savory biscotti recipes. Did I just say savory? I don’t know if I have been in the dark or what but I have never ever heard of savory biscotti before! This to me sounds delicious with a warm plate of brodo (Italian chicken soup)!

This cookbook begins with a section on biscotti basics. I found this section to be very helpful as making biscotti aren’t quite the same as making say, drop cookies or cookies that are rolled out and baked. So if you are truly dedicated to creating the most perfect biscotti, I would recommend reading this section! One thing I would have to disagree with is her storage suggestions. She says that she does not recommend freezing biscotti, as they tend to lose their crunch. My Nonna ALWAYS froze her homemade biscotti and let me tell you…they were definitely crunchy after defrosting! However, this could also be a result of certain ingredients and/or the way it was stored.

The Recipes

Each recipe begins with a little description of the particular biscotti recipe. Every recipe name is an indication as to what is in the biscotti (love that may I add). Ingredients are listed in order of use and directions are quite simple to follow. Ingredient list is not overwhelming and the recipes in general I would say are appropriate for the moderately advanced baker. (may possibly be a bit of a challenge for the beginner baker) Keep in mind that practice makes perfect and reading the biscotti basics in the beginning is essential in creating the most perfect biscotti!

Chapters are divided into the following:

  • Classic Flavors
  • Chocolate and Spice
  • Biscotti with Fruit
  • Fantasy Flavors
  • The Savory Side
  • Beyond Biscotti

Some of the tasty recipes that caught my eye: Hazelnut, Chocolate Kisses, Chocolate-Ginger, Chocolate Studded, Chocolate-Dipped Toasted Coconut, Cappuccino Dunkers, Green Tea with White Chocolate Glaze, Spiced and Iced Ginger, Pistachio Amaretti , Cornmeal with Rosemary & Parmigiano, Sun-Dried Tomato & Fennel.

I decided to recreate the Browned Butter & Toblerone Biscotti. These looked absolutely delicious and I really wanted to win my Dad over with these…he LOVES Toblerone! These turned out delicious however I do wish I was able to taste more of the Toblerone. The flavour was very subtle. To compensate for it, I drizzled double the chocolate on top, just cause… well that’s what I do!! Read below to find pictures of my experience making it along with the full recipe! If you get the chance to make them, comment below!

 

BROWNED BUTTER & TOBLERONE BISCOTTI

Makes about 32 large biscotti

Ingredients

  • 2 ¾ cups/340 g unbleached all-purpose flour
  • 1 ½ Tsp baking powder
  • ½ Tsp fine sea salt
  • 8 Tbsp/115g unsalted Butter
  • ¾ cup/150g sugar
  • 1 Tbsp brandy
  • 2 Tsp pure vanilla extract
  • 1 Tsp pure almond extract
  • 3 large eggs
  • One 3.52-oz/100g Toblerone bar, cut into small pieces
  • 1 Tbsp vegetable oil
  • 4 oz/115g semisweet chocolate, melted

Directions

  1. Combine the flour, baking powder, and salt in a medium bowl and whisk until well incorporated. Set aside.
  1. In a small, heavy-bottomed saucepan, melt the butter over medium low heat. Continue to cook the butter, stirring continuously, until it foams, turns clear, and then turns a deep brown, 5 to 6 minutes. Remove from the heat immediately and pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the butter cool for 5 to 10 minutes, until it is no longer hot.
  1. Pour the sugar, brandy, vanilla, and almond extract into the bowl and beat on low speed until combined. Add the eggs, one at a time, and beat until combined. Dump in the flour mixture and beat on low speed until a soft, sticky dough has formed (it will be very soft).
  1. Toss in the chopped Toblerone bar and mix on low just until incorporated. Using a spatula, scrape the dough onto a sheet of wax paper or plastic wrap. Pat it into a disk, wrap, and set in the refrigerator to chill for 30 to 60 minutes.
  1. Heat the oven to 350 F (180 C). Lightly coat an 11-by-17-in/ 28-by-43-cm baking sheet with the oil.
  1. Cut the chilled dough in half. Place one portion on one half of the baking sheet and use your hands and fingers to roll, stretch , and pat the dough into a log about 4 in/10cm wide and 10 in/25 cm long. Shape the second piece of dough in the same way. Press down on the logs to flatten them out a bit and make the tops even.
  1. Bake the logs for 25 minutes, or until they are just set- they should be springy to the touch and there should be cracks on the surface. Transfer the baking sheet to a cooling rack. Gently slide an offset spatula under each log to loosen it from the baking sheet. Let the logs cool for 5 minutes, and then transfer them to the rack and let cool for 20 minutes. Lower the oven temperature to 325 F (165 C).
  1. Transfer the cooled logs to a cutting board and, using a Santoku knife or a serrated bread knife, cut them on a diagonal into ½- in-/12-mm-thick slices. Arrange the slices, cut-side up, on the baking sheet (in batches if necessary) and bake for 8 minutes. Turn the slices over and bake for another 8 minutes, until they are crisp and golden brown. Transfer the slices to the rack to cool completely.
  1. Arrange the slices cut-side up on a baking sheet lined with wax paper. Dip a fork into the melted chocolate and wave it back and forth over the biscotti to create drizzles and droplets (you may not use all the melted chocolate, depending on how much drizzle you want). *Melissa’s NOTE: I drizzled quite a bit of chocolate and still had lots of chocolate left over. Enough to dip about 10 strawberries…which is exactly what I did! J
  1. Place the baking sheet in the refrigerator for 30 minutes for the chocolate to set. Let the biscotti return to room temperature before serving. The biscotti will keep for up to 10 days in an airtight container stored at room temperature.

WHAT TO DRINK: Perfect with a shot of espresso on a cold afternoon.

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Biscotti dough
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Cut biscotti after first bake
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Cut biscotti after first bake
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Biscotti after second bake
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Tasty chocolate drizzle over biscotti

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Brown Butter Toblerone Biscotti completed

I loved this cookbook on biscotti. There are very few if any out there and this book is most definitely a keeper for me. I really look forward to making some of the other recipes mentioned above!

“Ciao Biscotti: Sweet and Savory Recipes for Celebrating Italy’s Favorite Cookie” by Domenica Marchetti can be purchased on Amazon.ca for the current price of $19.42. Price is subject to change.

Book Review: “Oh Crap! Potty Training” By Jamie Glowacki

This book couldn’t have arrived at my doorstep at a more perfect time in my life! I have a 2 year old daughter who is at the perfect age to be potty trained. It has been on my mind for a while now and I am SO ready to ditch the diapers.

In, “Oh Crap! Potty Training”, Jamie Glowacki speaks of every possible potty situation you can imagine and prepares you step by step to train your child to potty train. For those of you who aren’t familiar with Jamie or her blog, listen up…she is THE potty training guru! She knows everything about everything and gives you the confidence and the push you need to JUST DO IT! Jamie does this for a living- potty training consulting and if you check out her website, you will see that she is so booked up you cannot even get an appointment with her. Yes, I trust this lady! Link to her blog/website: http://www.jamieglowacki.com

Jamie stresses the importance of progression not perfection and it is an ongoing theme throughout the book. Bringing your child’s awareness from clueless to I peed to I’m peeing to I have to go, each segment taking approximately a day. She speaks of how the media has led us to think that there’s a cookie-cutter version of potty training that will work for every kid. I can’t tell you how many countless pieces of random and often contradicting advice I get from the media and other moms who claim to know THE BEST way just because it worked like a charm with their child. I am SO GLAD she addressed this because I feel like this is a very common issue in this generation.

Jamie’s recommended age to potty train? Between twenty and thirty months. You have a child older than 30 months or you want to train your child before twenty months? She’s got you covered with what to do from start to finish. A couple other important topics she covers throughout the book: Nighttime potty training, day cares and other caregivers, elimination communication, behavior vs. potty training, prior attempts at potty training, special circumstances, a section for common concerns/questions related to potty training and SO much more.

I absolutely ate this book up and if you are pondering whether or not your child is “ready” to potty train, please just read this book. While I found she was repetitive throughout the book (something that normally annoys me) I actually didn’t mind it. It just reminded me of important things to remember and reiterated it in my brain and did I mention she is hilarious? While sitting down to write up this review, I started flipping through the book trying to go back to all the things I highlighted and realized I highlighted pretty much the whole thing. HA! This to me says you just need to read it for yourself. Just amazing.

**All opinions and thoughts in this post are 100% my own. I received a copy of this book from the generous Simon & Schuster Canada to give an honest review. You can purchase this book from chapters.indigo.ca for $18.85 CAN or wherever books are sold. Price is subject to change.

Jamie Glowacki- Social Media

Simon & Schuster- Social Media

 

Cookbook Review: The Prairie Girl Cupcake Cookbook

I was so incredibly excited to learn that my favourite local cupcake hotspot, Prairie Girl Bakery located in Toronto, Ontario was coming out with a cookbook with all the recipes of their cupcakes! I have been a huge fan since its opening back in 2012 and an even bigger fan throughout my pregnancies! For those of you who do not live anywhere near a Prairie Girl location, this is your chance to make these phenomenal cupcakes right in your own home.

The cookbook begins with a section outlining a couple pantry item staples to recreate these recipes, baking tools and equipment. If you want to create quality cupcakes and have the best outcome possible, I would highly recommend reading these sections as there are some very helpful tips. Recipes are divided into the following:

  • Everyday Cupcakes
  • Everyday Icings
  • Treats of the Week
  • Fruity Treats
  • Decadent Treats
  • Adults-Only Treats
  • Seasonal Treats
  • For the Kid at Heart
  • Gluten-Free Cupcakes
  • Vegan Cupcakes & Icings

The end of the book takes us to a useful mini section on toppers, favors and gifts, and displays all appropriate for the home baker.

The Recipes

Recipes are easy to follow and well organized. Ingredients are listed in order of use. All of the icings are made with brick cream cheese. (which I love!) My husband hates cream cheese (childhood trauma) but I just wont tell him it’s in the icing and he likely wont even know the difference. Ha!

Majority of the fruit icings require freeze-dried fruit in powder form. Since I am obsessed with the raspberry icing I went on a mission to find out where I can purchase it. It was a little more challenging than I had expected. I did seek out the recommended site in the book, nuts.com, which did carry all the powders. The downside- the shipping costs almost the same as the amount of product I was going to purchase and I just couldn’t justify it. (Cost of products:$16, shipping: $13) However, if I do have a special occasion to bake for, I would definitely consider purchasing…or better yet I’ll just call the bakery for the exact same price! I have also had issues finding malted milk powder in the past and likely wont attempt looking again as tasty as those Malted Milk Cupcakes look! One last ingredient that may be a challenge for the home baker to locate- all the extracts mentioned in various icings including natural coffee extract, toffee extract, caramel extract, maple extract.

That being said, you must know that Prairie Girl Cupcakes are among the highest quality, best tasting cupcakes you will ever have. These ingredients all attest to that and if you go out of your way to grab them, you will recreate the best cupcakes you have ever had in your life!

I managed to tackle the Dark Cocoa Cupcakes with Classic Vanilla Bean icing. Recipe and pictures below! The outcome was PHENOMENAL. They tasted EXACTLY like the famous Prairie Girl Cupcakes and they were ridiculously easy, which is why I only ended up taking pictures of the finished product. Comment below if you try.

DARK COCOA CUPCAKES

Yield: 36 minis, 18 regulars or 12 Prairie Girl-size cupcakes

Ingredients:

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup 2% milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Combine the guar, flour, cocoa, baking soda, baking powder, and salt in the bowl of a stand mixer fitted with the whisk attachment. Blend on low speed for 1 minute or until well mixed.
  3. With the mixer stopped, add the eggs, milk, vegetable oil, and vanilla, then beat on medium speed for about 3 minutes. Stop the mixer twice during that time to scrape down the sides of the bowl.
  4. With the mixer stopped again, pour in the boiling water. Blend at the lowest speed until combined, stopping the mixer once to scrap down the sides of the bowl. This batter is fairly thin.
  5. Place cupcake liners into the cupcake pan(s). Using a large measuring cup with a pouring lip, pour the batter into the liners. If making mini or regular cupcakes, fill each liner three-quarters full. If making Prairie Girl-size cupcakes, you can fill each liner right to the top (the “crown” in the pan allows the cupcakes to rise and not overflow)
  6. Bake in the preheated oven for 14 to 16 minutes for mini cupcakes, 17 to 18 minutes for the regular size, and 21 to 23 minutes for the Prairie-Girl size cupcakes. When done, the cupcakes will be rounded and the tops will spring back when lightly touched. If there is a raw circle in the centre, the cupcakes need a minute or two of additional baking time.
  7. Let the cupcakes cool in the pan(s) for 10 minutes until they can be easily removed to a rack. Cool the cupcakes completely on the rack before icing them.

 

CLASSIC VANILLA BEAN ICING

Ingredients:

  • 1 1/2 cups salted butter, at room temperature
  • 6 oz (3/4 of a 250g package) brick-style cream cheese, at room temperature
  • 2 Tbsp whipping cream (35% fat)
  • 2 tsp vanilla extract
  • Seeds from 1 vanilla bean pod
  • 6 cups icing sugar

Directions:

  1. Place the butter, cream cheese, cream, vanilla, vanilla bean seeds, and 3 cups of the icing sugar into the bowl of a stand mixer and, using the whisk attachment, beat on low speed until all of the ingredients are combined, about 3 minutes. Stop the mixer twice to scrape down the sides of the bowl with a rubber spatula.
  2. With the mixer on medium speed, add the rest of the icing sugar 1 cup at a time. Stop the mixer twice to scrap down the sides of the bowl, folding from the bottom until everything is blended together. This should take about 5 minutes in total.
  3. Increase the speed to medium-high and beat the icing for an additional 4 minutes.
  4. Frost or pipe the icing onto the cupcakes and enjoy.
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Dark Cocoa Cupcakes with Classic Vanilla Bean Icing. I love that the vanilla bean seeds are visible!
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Dark Cocoa Cupcakes with Classic Vanilla Bean Icing

Overall, I absolutely loved this cookbook and I was super pleased with the quality of ingredients that go into each cupcake. I think The Prairie Girl Cupcake Cookbook would be a perfect Valentine’s Day gift for the baker in your life..and if you live in Toronto, pick up a box of cupcakes, attach this cookbook, wrap in cellophane and voila, you have the perfect Valentine’s Day gift!

**All opinions and thoughts in this blog post are 100% my own. I received a copy of this cookbook from the most generous Appetite by Random House to give an honest review. You can purchase The Prairie Girl Cupcake Cookbook by Jean Blacklock from Chapters.indigo.ca for $17.75 CAN. Price is subject to change.

To learn more about Appetite by Random House and other books they publish:

http://penguinrandomhouse.ca/imprints/appetite-random-house

Prairie Girl Bakery:

“3 Times a Day” Cookbook Review

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“3 times a day” is written by Marilou and Alexandre Champagne, a husband and wife team who are also the creators of a blog called “Trois Fois Par Jour”. Marilou created this blog after overcoming a recent battle with anorexia in which she named her blog after eating 3 meals a day. Alexandre has a passion for photography and as Marliou begun her blog, he started taking beautiful pictures of her creations. If you have not had a chance to check out this blog, I would suggest you do so now. It is just lovely! http://www.troisfoisparjour.com/en/accueil There are plenty of easy to follow recipes, videos, and more all in a clean layout.

This cookbook is simply beautiful. The introduction is touching and the food photography is stunning. As you read it, you can feel the passion and the love that has gone into every recipe and every word on each page.

One of my favourite parts of this wonderful cookbook is the introduction, which speaks of Marlilou’s struggles and passions in life. She went from being a popular pop sensation in Quebec to food blogger and author. I think that a lot of us can relate to her words, which I absolutely love. How many of us want to change careers and are too afraid to do so?! How many of us don’t listen to what we want and listen to what other people want for us? Marilou speaks about finally following her heart rather than other people and what others wanted her to do and thus begun her journey and passion for cooking.

In the beginning of this cookbook you will find a page dedicated to tips and tricks for cooking, as well as recipe categories. Each recipe has a couple categories listed underneath so that you can easily identify and anticipate what type of recipe it is or what it can be used for. Categories include: economical, entertaining, gift, gluten free, indulgent, lactose free, quick and easy, raw and vegetarian.

This cookbook is beautifully laid out with pictures for every recipe. I absolutely love this! I know some people argue that pictures are deceiving and “it doesn’t always turn out like the pictures!” But for me it is what lures me into recreating the meal and I don’t care what it looks like in the end when I make it, as long as it tastes good.

Contents of the book are divided into the following:

  • Breakfast & brunch,
  • Snacks & small bites,
  • Lunch & salads
  • Soup & stews
  • Fish & seafood
  • Meat
  • Pasta, rice & pizza
  • Desserts

I can’t lie, my favourite recipes in this book all fall under the “indulgent” categories, mainly the pasta, rice & pizza section (which is probably the Italian in me). Everything just looks so succulent I couldn’t wait to get in the kitchen! The recipes in this cookbook are simple enough for a beginner and only require tools that you likely already have in your kitchen. One of the dessert recipes even uses mason jar lids as a mini tart pan with a removable bottom. Genius! (This particular recipe is actually the pie you see on the front cover of the book but in mini form.)

I managed to recreate the ricotta gnocchi (which were out of this world!) and the Oatmeal, espresso and dark chocolate cookies. I have made Martha Stewart’s ricotta gnocchi before but they definitely did not taste like these! I am of Italian decent so please trust me on this one…they were phenomenal. My 2 year old and my husband devoured them. The recipe says prep time is 25 min but they took me 10 minutes and I’m generally a slow cook. They were super simple and this recipe will definitely be a staple in my house. Since the gnocchi were my favourite of the two, I have provided the recipe below.

RICOTTA GNOCCHI

Quantity: 30-35 gnocchi

Prep time: 25 min

Categories: economical, vegetarian

Ingredients:

1 cup ricotta

1 egg

¼ cup grated Parmesan cheese

¾ cup all-purpose flour

¼ tsp freshly grated nutmeg *I used the dry spice as that is what I had in the pantry.

Salt and freshly ground pepper to taste

Steps:

  1. In a bowl, combine all ingredients until the flour is fully incorporated and a smooth dough forms.
  2. Shape the dough into a ball and wrap in plastic wrap. Refrigerate 1 hour.
  3. Sprinkle a baking sheet with flour. Set aside.
  4. Remove the dough from the refrigerator and cut it in half.
  5. On a floured surface, roll one portion of the dough into a rope, about 1 inch diameter. Repeat with the remaining dough.
  6. Cut the ropes into ½-inch pieces and place them on the floured baking sheet. Using your thumb, make a small indentation in the centre of each gnocchi.
  7. Freeze the gnocchi for later, or cook them immediately in a pot of boiling salted water just until they float to the surface, about 3 minutes. Serve with the sauce of your choice. *I served with my homemade tomato sauce and fresh basil and it was perfection.
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Ricotta gnocchi dough (step.1)
Step.6 , Cutting the ropes into 1/2-inch pieces.
Step.6 Cutting the ropes into 1/2-inch pieces.
Ricotta gnocchi in tomato basil sauce.
Ricotta gnocchi in tomato basil sauce.
Oatmeal, espresso, & dark chocolate cookies dipped in 70% Lindt chocolate.
Oatmeal, espresso, & dark chocolate cookies dipped in 70% Lindt chocolate.
Oatmeal, espresso, dark (Lindt) chocolate cookies... perfect with a cup of coffee!
Oatmeal, espresso, dark (Lindt) chocolate cookies… perfect with a cup of coffee!

I made 2 batches of these since my tub of ricotta was 500 grams. (and thank God I did because the family devoured them) I accidentally used Pecorino Romano cheese for one of the batches. Initially I panicked but they ended up being just as tasty!

If you purchase this book, please take the time to read the acknowledgements. I know most of you probably bypass this section but it really was so beautifully written. Marilou and Alexandre’s note of thanksgiving to each other was so sweet and endearing. I thoroughly enjoyed reading it and it really just validates how much heart and soul they put into the making of this cookbook.

**I received this book from the generous House of Anansi to give an honest review. All opinions and thoughts in this blog post are 100% my own. You can purchase it from chapters.indigo.ca or amazon.ca for $25.

**Stay tuned to my social media accounts as I recreate more of the recipes in this book. Pictures will be posted!