Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.
These little waffle sandwiches bring me back to my childhood. Each summer we would visit the CNE, and I would get a waffle sandwich. At that age, I thought they only existed at the CNE, which made it even more special. When I got a bit older, I tried to recreate them at home with frozen Eggo waffles, and surprise, it wasn't the same.
Now that I have a personal waffle iron all to myself, it's been waffles for dinner everyday since Saturday! I've been working on this aged cheddar waffle recipe, one that I first discovered at a small cafe Lady Marmalade in Victoria BC.
