Filled with honey, oats and sunflower seeds, these wholesome muffins are a nutritious start to the day or a tasty pick-me-up snack.
The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.
When cutting the rolls of dough into pieces, wipe knife with paper towel every few slices to keep tops looking beautiful. Serve with Dijon or your favourite mustard for dipping.
Buttery shortbread gets a warm hug from spiced gingerbread dough in this mash-up of two favourite holiday cookies. A nutty brown butter glaze brings the two flavours together.
This medium-dark fruitcake is full of nuts, fruit and lovely spices. If desired, unwrap occasionally and brush with more brandy.
The pride of Nanaimo, B.C., these bars have a crumb base layered with a creamy custard filling and a chocolaty topping. Best served at room temperature, the bars keep well refrigerated or frozen.
Using whipping cream in the dough gives these scones a light, fluffy texture and rich, creamy flavour.
