Staroon Soft Serve

My fondest memory of strawberries is the strawberry jam my mom used to simmer up when I was a child – she’d buy them in bulk when they were in season and cheap and torment us all by filling the house with the smell of sweet strawberries and boiling sugar on what always felt like the hottest of summer days! It was, appropriately, hard work which resulted in the sweetest of rewards! And speaking of sweet rewards, do you remember the days when delicious, sweet strawberries were only available during summer? When you’d spot that first punnet on the supermarket shelf and do a little happy dance on the inside? (or on the outside – I don’t judge). While they seem to be on shelf all year round now, I flat out refuse to buy them out of season – they never taste quite as good as when you have to wait for them don’t they? And while my fondest memories of them do involve jam, I’m not about to sweat myself to death over a stove top to relive my childhood memories (sorry mom!). S...

I get asked the question ‘Cup or Cone?’ at least twice a week. Yes, I eat ice cream twice a week, at least, don’t judge! But never in a cone, thanks. I go for the cup every time. Why? Because I really don’t like the taste of the waffle cone. It’s too sweet, artificial tasting and is a total waste of calories. It could be so much better! What if the cone was AS delicious as the ice cream that was in it?! And so I present to you… a cone that’s both delicious AND portable? Genius. If I do say so myself. You could use pretty much any cookie recipe to make these cones but you’re going to want to use mine, trust me. It’s the best chocolate chip cookie recipe in the world – and I’ve tried A LOT! But what takes the cookie to a whole ‘nother level is the sugar I’ve used.  Natura Sugars  has this sandy, voluptuous soft brown sugar that is fudgey and gives these babies a chewiness on the inside but leaves the edges crispy crunchy – in my opinion, what every cookie should be! Wh...

The Molten Lava Cake Lover. If you love chocolate cake, chocolate sauce and hot fudge, molten lava cake is the dessert for you. It outdoes every other chocolate dessert in its chocolateness. It’s basically a chocolate-lover’s dream come true.  These individualized cakes give you all the richness of a flourless chocolate cake, but when you break into it with a spoon you’re rewarded with a molten chocolate filling. Bonus, they often come topped with ice cream or whipped cream ― and sometimes both.  There’s no dessert more worthy of Valentine’s Day than this holy grail of chocolate cakes. That’s why we found 5 recipes for you to choose from. (One of them is lemon instead of chocolate, just to offer a little variety.) 1   Easiest Chocolate Molten Lava Cake Get the  Easiest Chocolate Molten Lava Cake recipe  from Sally's Baking Addiction 2  Raspberry Molten Lava Cake Get the...

Soft-serve, the often overlooked ice cream, is in the midst of a makeover. It’s being dipped in melted Belgian chocolate flavours, like key lime pie and white chocolate Oreo, before being slathered in toppings as the coatings harden. It’s being stuffed into cone-shaped pastries, layered on top of toasted rice, topped with cotton candy and rolled in popular breakfast cereals. New shops serving up Instagram-worthy cones keep springing up, while existing brands expand to new locations. Consumer demand, so far, has been fuelling that growth but with the winter months approaching, it’s up to the shops to sustain demand as temperatures dip — and to ensure soft-serve isn’t just another passing food fad. “The ice-cream business is very popular,” said Sam Arif, co-founder of  La Diperie , a soft-serve chain that started in Montreal. At La Diperie, there is only one flavour of soft-serve (vanilla) but patrons can choose to dunk the cone into one of dozens of flavoured choco...

Eggettes Eggettes is the Hong Kong style waffle and you can found it at every night market at Hong Kong. But about the delicious eggettes, you have to know how to cook it by following its recipe. So here we show the 'secret recipe' of eggettes for you.   This was my introduction to eggettes, a classic Hong Kong street food. Like most street food, they taste best seconds after they’ve been handed to you by the vendor. Crisp on the outside, soft and fluffy on the inside, it’s like bubble wrap made of cake, and pulling off the individual “eggs” affords a satisfaction akin to popping the little bubbles on bubble wrap. The Chinese name,  daan jai  or  gai daan jai , literally translates to “little eggs”, which is what the treat resembles, although somewhere along the way someone came up with the much catchier name “eggettes.” Eggettes became one of my and my sisters’ favourite things to eat in Hong Kong, and every time we’ve returned, we keep one eye open for a egge...