Thursday was a good day. I got a bunch accomplished in the morning hours, had a great lunch with a friend, met a couple for a downtown photo session and then hopped over to Trish and Frank’s for dinner and this delicious cake you see here. I don’t know its official name, but I’m calling it Blueberry Poppy Seed Bundt Cake. This image feels like Spring for me, revealing the light colours of Easter, the purple and pink of the tablecloth, blueberries and tulips combined.
My friend Siobhan came for dinner last night with a “special treat” hidden behind her back that I was told “I was going to love.” This turned out to be no lie. She received these morsels from heaven as a thank you for some recent dog sitting and was kind enough to share with a true chocolate lover. (me)
How do I explain the perfection of these cookies? First, they were not lightly burned, nor too crispy, and not too soft. It is obvious from the images above that they were oh so plump with tons of fat chocolate chips, plenty of butter and sugar (but they were not sickeningly sweet). One cookie is a meal. I have never experienced such a feeling of satisfaction from eating a cookie. The kicker, they were made by a man. And all I could think after barely being able to finish my second one, was thank god I don’t live with this man or else I would be as plump as his confections.
And if any of you readers out there feel your chocolate chip cookie deserves the title of ‘best cookie ever’, please feel free to send them my way for a taste off. In return they will receive a photo shoot like the one above and mention on this blog. 😉
I was at a friend’s house for brunch yesterday celebrating a birthday (not mine) when I saw this yummy concoction on a plate and grabbed my camera and headed for the closest window. This delicious little number is called Vanilla Cinnamon Baked French Toast and its recipe can be found in the latest Holiday LCBO magazine. If you haven’t grabbed your free issue yet of this magazine, go get one as it proves to be full of wonderful recipes for the season.
Thanks to my friend Vicki for whipping up yet another fantastic meal for us all!