Banana Pudding Icebox Cake | Swirls and Spice

Banana Pudding Icebox Cake

An intense craving for creamy banana pudding hit last week and would not relent until I got to enjoy it again.  Quite a popular dessert back in the ’80s, it had been years since I had gotten my fix.  Back in the day, vanilla cookie wafers were very popular and were central to the pudding’s success.  Thankfully, I have discovered how to make vanilla cookie … Continue reading Banana Pudding Icebox Cake

Black Bean Stuffed Avocados {with Vegan Option} | Swirls and Spice

Black Bean Stuffed Avocados

Great for a simple lunch or healthy snack, these stuffed avocados come together swiftly and are loaded with Tex-Mex flavour! Cumin and fresh veggies keep the avocados healthy and super tasty. Avocados are not something I am fond of eating on their own.  But add some texture and Mexican fair and I love them!  Despite my daughter’s recent addiction to garlic salt on her morning … Continue reading Black Bean Stuffed Avocados

Raspberry Peach Crumble Cake | Swirls and Spice

Raspberry Peach Crumble Cake

I’m still craving warm rays of sun that peaches sweetly suggest.  A crumble cake with peaches on top just had to happen, with red raspberries for tartness and added colour.  Never mind that our early spring weather has been cool and blustery, with another chance of flurries still to come.  We will taste sunshine, served on a plate, as we continue to celebrate the hope … Continue reading Raspberry Peach Crumble Cake

Rainbow Tostadas | Swirls and Spice

Rainbow Tostadas

Ever since I spotted a colourful rainbow pizza by the Novice Gardener, I wanted to take that brilliant idea in a Tex-Mex direction.  At first I thought I would make chalupas, but then I found out that chalupas are shaped differently than I thought.  Tostadas are flat, whereas chalupas are traditionally shaped into bowl-like “boats” to hold the fillings. So to create rainbows it seems that, geometrically … Continue reading Rainbow Tostadas

Tang Yuan: Chinese Black Sesame Dumplings

My two years in China were full of delicious new discoveries.  Tang yuan was one of them.  After a two-week holiday trip to Thailand, I had just returned to the small city where I was living and working in northeast China.  I had missed the main celebration of Chinese New Year (or Spring Festival, as most Chinese call it), but was delighted when some Chinese colleagues invited me … Continue reading Tang Yuan: Chinese Black Sesame Dumplings