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Continue reading →: Robin’s Egg Toasted Coconut & Chocolate CakeA toasted coconut cake filled with coconut pastry cream, chocolate ganache, and more toasted coconut, decorated with buttercream to look like a speckled blue robin’s egg and topped with mini eggs and coconut nests. Perfect for an Easter dessert!
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Continue reading →: 10 Years! {Nigella Lawson’s Coffee and Walnut Layer Cake}Korena in the Kitchen turned 10 years old in January! It’s amazing to think that this little blog has been with me through an entire decade, chronicling my life in food. It’s fair to say much has changed in that time – three jobs, two post-secondary credentials, a boyfriend turned…
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Continue reading →: Any Fruit Biscuit CobblerBack in August, this was the first baking recipe I managed to make from scratch, start to finish, since Max was born, and this belated post is a testament to how hard it is to get almost anything else done when you are caring for a baby! I first discovered…
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Continue reading →: A Birthday Cake for MaxMy son, Maxwell, turned 3 months old last week. When the first contractions began the day before he was born, I started to make him a cake to distract myself from early labour: the famous Milk Bar funfetti Birthday Cake, a “birthday” cake in a very literal sense. I managed to…
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Continue reading →: Current Events + Sourdough BreadI’ve had this sourdough bread post drafted for months now, but there’s a lot going on in the world and it has felt kind of futile to post baking recipes in the midst of it all. The cookies I made or the cake I baked seem to pale in importance…
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Continue reading →: Whole Wheat Rhubarb & Spice MuffinsIf the empty shelves in the baking aisle of the otherwise fairly well-stocked grocery store are anything to go by right now, there are lots of people dealing with the current global pandemic in same way I am: with lots of baking therapy. These whole wheat muffins stuffed with tart…
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Continue reading →: Mendiants {How to Temper Chocolate}Mendiants are a French confection of chocolate topped with dried fruit and nuts, the name being derived from the Latin word for “begging” in reference to begging for alms by monks or friars of religious orders who have taken vows of poverty. The fruit and nut toppings are supposed to…
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Continue reading →: Soft Gingerbread Squares with Rum-Butter GlazeIt’s already the first week of January, and as usual, I missed the boat on posting about all the Christmas cookies I made – because somehow this year, I ended up doing three separate rounds of cookie baking madness: one for the Food52 Holiday Swap (which I actually *did* manage…
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Continue reading →: Black Sesame-Espresso Shortbread PinwheelsI first made and loved these black sesame-espresso shortbread pinwheel cookies months and months ago and knew I’d be including them in my 2019 Christmas Baking, which, now that it’s December, has begun! I made these as part of the Food52 Holiday Swap – swirly cookies have a special place…
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Continue reading →: Blackberry Hazelnut Layer CakeThe end of summer is my favourite, still sunny and warm with long golden afternoons but also a sniff of cooler air and the promise of sweater weather (which apparently is here now – we actually lit a fire in the fireplace last night!) and apple pie around the corner. The…
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I’m Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate.
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