Rebella Sweets

Being in the pastry biz for nearly 10 years (already!), one of the most commonly asked questions directed to me has to be which dessert is my favourite. Truthfully, I don't really eat much dessert. I work a lot and unless it's a quick taste of something new for testing purposes, you will not find me eating the sweet stuff. I love to make and create but I am around it so much I suppose I have become a little desensitised. Now, with that said, it does not mean that I am made of stone and don't enjoy the little pleasures of life. I would just rather sit and enjoy what I am eating instead of blindly eating it just because it is in front of me. On these rare occasions, I would have to say that lemon meringue is my favourite. Pretty much lemon anything. No matter how complicated and intricate my repertoire has become, it always seems to come back down to basics. There is something so satisfying about the crisp crust, tart lemon curd and the fluffy, sweet meringue. Here's how I whip it up....

It seems like everyone's favourite cookie has undergone a makeover. Of course, there is nothing wrong with a chocolate chip cookie in it's simplest form but it's perfectly fine to switch it up a little. In fact, the possibilities are endless. Getting the Nutella center is easier than you think and I'll show you how to achieve it. Prepare all of the ingredients for your favourite chocolate chip cookie recipe. As part of your mise en place, portion Nutella by the teaspoonful onto a parchment lines plate and freeze until solid. Mix butter and sugars in a stand mixer with the paddle attachment. Add eggs, one at a time. Fold in chocolate and add-ins. Using a small ice cream scoop for uniformity, scoop a portion of the cookie dough and make a slight indentation with your thumb for the frozen Nutella. Enrobe the Nutella morsel with the overhanging dough. Do this with all of the batter. Chill unbaked cookies in the fridge for 10 minutes before baking. Arrange cookies on a parchm...

It's the beginning of a new year and it seems like nearly everyone's resolution list includes the proclamation to eat healthier. After what ends up being weeks and weeks of constant holiday parties, get togethers, potlucks and outings, everyone needs some type of break or cleanse after the last panetone has been eaten and the holiday decorations have been put away. While you're trying to cut back, it doesn't mean you need to cut out absolutely everything. This zucchini bread can be made in a pinch and satisfies your sweet cravings. It contains less sugar than your average loaf and you can diminish the amount even more, if you fancy. It's loaded with lots of grated zucchini so it can be left on the counter for a few days and will stay moist, if it lasts that long. My grandparents have an extensive garden and give us zucchini nearly every week in the summertime. It doesn't take much to end up finding zucchini (and tomatoes) in nearly everything. This recipe can be made into a cake or ...

Who doesn't enjoy going out for brunch on the weekend? I don't know about you, but I'm up for breakfast for any meal of the day. Pancakes for supper? Yes, please. Even better, these fluffy "soufflé" pancakes will make you second guess all your choices of brunches past. They are easy to make at home and you will not be stuck waiting in a crazy line with other hangry patrons. These pancakes are thicker than your average pancake due to the meringue folded in at the end just like you would do when making a soufflé, hence the term. So, whether you're hosting a special occasion brunch or just want to change up your breakfast game, treat yourself and the people you care about with a batch of these babies. Pancake love is self love, too;) Here's the recipe: yields 12 pancakes 3/4 cup flour5 tbsp almond milk2 tsp baking powder vanilla1 tbsp mayonaise 6 tbsp sugar 4 eggs, separatedorange zest In a mixing bowl, whisk together the milk, baking powder, vanilla, mayo, volks, and zest. Sift t...

1, 8oz package cream cheese1 lb butter1 kg powdered sugar3 tbsp maple syrup Using the paddle attachment, whip together the cream cheese and butter until homogenous. On low speed, add the powdered sugar, occasionally scraping the sides of the bowl. Add the maple syrup and continue whipping on medium speed until light and fluffy.

makes 2 crust pie 2 cups flourpinch of salt3/4 cup cold butter, cubed 6-8 tbsp cold water In a food processor or mixing bowl mix together the flour and the salt. If using a food processor, pulse the butter into the flour mixture until it resembles coarse crumbs and sticks together when squeezed in the palm of your hand. If making the crust by hand, cut the butter into the flour using either a pastry blender, two forks, or the palms of your hands. Gradually add the cold water one tablespoon at a time until dough forms a ball. divide the dough in two disks. if you are making a two crust pie, make one disk larger than the other for the top layer so that you will have enough pie crust to cover the mountain of filling. If making a single crust pie, divide the dough evenly. If you have no use for the second crust right away, you can throw it directly into the freezer to use another time. It is extremely important that all of the ingredients are cold and that your prepared pie crust is co...

Pie is the best. Anyone who tells you otherwise either doesn't have a clue what they're talking about or has never known the serendipitous moment when your fork breaks through a tender, flaky crust and then into a sometimes sweet, sometimes tart fruit filling. If you're lucky, it's topped with a dollop of whipped cream or 'à la mode' with ice cream. It really is the perfect dessert. A piece of pie may seem humble, but it doesn't have to be boring. With the fall season in full swing, I've decided to demonstrate how I make my pumpkin pie and how I dress it up in more ways than one (wink, wink). I serve mine up with maple cream cheese frosting and cut out leaves from leftover pie pastry. I also take it one step further with a feature that I like to call "Dressed Up: Déssert à la mode" where I combine my love of food and fashion. I pair one of my many food themed dresses with one of my creations for a cheeky twist. Welcome to my blog! Here's the recipe: yields 1, 9 inch pie 2 eggs15 o...