I normally despise syrupy-sweet desserts but for some reason I decided earlier this week that I absolutely had to buy some “pumpkin jam” that was sitting at the checkout at my usual falafel spot/Middle Eastern grocery. I love every other pumpkin dessert I’ve tried, so why not? I asked the owner what it was and how you eat it. She said you just eat it as is and that it comes from her hometown. They’re having trouble getting it because of what’s going on in Syria right now, so she asked me to be sure to report back and tell her whether I liked it. Continue reading “Impulse buy: Syrian pumpkin jam”
If I were an artist, my medium would be ice cream. And every artist needs a muse. To that end, Tiffany’s recent post put me in mind of something I’ve been wanting to try with my ice cream maker for quite a while now: gelato. Hazelnut, to me, is not an ice cream flavour, but a gelato flavour.
Continue reading “Hazelnut Gelato”
Light and Creamy Cheesecake
Makes: 8-10 servings
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/2 cup butter, softened Continue reading “Light and Creamy Cheesecake”