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'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 ...

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...