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CHOCOLATE CAKE 🍫🍰 While a good layer cake recipe is important, it comes down to the frosting. The base for this frosting is my multi-purpose fudge sauce and filling that, once chilled, is whipped with cream cheese to make it fluffy, chocolate-y and wonderfully spreadable.

For the full recipe, video AND written version, visit my Oh Yum YouTube channel from my stories or profile page link.

We’ve been meaning to eat @cevennes_en_ses_veines for years and thoroughly enjoyed it yesterday. Attention to detail on product selection, cooking, service, decor (love the vintage gear) and a genuine welcome. Meat is the message - chef was a butcher, so you will enjoy brilliant charcuterie and charcoal kissed steaks & chops. Sides are limited to new potatoes and salad so they can focus on the viande. Two in the front, two in the back, and it works. Excellent local wines. Go with friends who like to share, it’s a party.

NEW CULINARY TOUR! 🇮🇹 Calabria, Italy, May 30-June 7, 2027

Join Michael & myself on this custom-curated culinary tour to discover the ‘Soul of the South’. Highlights include:

🏛️Touring through the Coast of the Gods - Tropea, Pizzo & the Tyrrhenian Sea

🍨Hands-on culinary moments (gelato, local specialties & cooking workshops)

🧀Visiting producers - cheese, ‘nduja, olive oil, & other regional tastings

🏛️Museum & cultural visits, balanced with beautiful coastal time

🍝A true 5⭐️ Calabrian experience - curated and unrushed

For the full itinerary & pricing, click the link from my stories or profile page, or write a comment below and Giovanni can reply.

A small group size keeps this experience intimate and enjoyable, so don’t miss out!

#culinarytours #Calabria

Do you adore apricots? 🧡 I definitely do - they make my top 3 favourite fruits to bake with. This Tarte Tatin is simple and makes the apricots the star ⭐️ Check out the recipe link from my story - I used about 10 apricots in place of apples.

#apricots #simpledesserts #annaolson

First rhubarb dessert of the season, and it's good (like the song says). A few strawberries for colour & sweetness, a little crème fraiche at the base of this croustade, and mmmmm!

pönnukökur are Icelandic-Canadian crepes rolled with cinnamon sugar to have with coffee or tea. Last weekend we got together with my family (I’m the youngest of 7) for a catchup and to revel in the long happy shadow that my mom&dad cast. Mom’s been gone for 26 years but the commotion and love in her old kitchen made it feel like she was there with us. Call your mom.

Another satisfied customer, @chefmolson, thank you for choosing @jonboyzzz_detailing to make your rides shine!

Look forward to working with you again soon.

If you need your cars not just cleaned but truly DETAILED, contact us @jonboyzzz_detailing today and schedule your next appointment

Another week of food photos for Anna’s next book, the 6th project for this team. She has a photographer, prop stylist, 2 pastry chefs, and me (family meals, shopping and b-t-s image capture). Every picture takes a team effort, lots of collaboration and communication, plus experience & skill. They will knock out 15 hero shots in a day plus in-process and chapter openers. Watch for a video on Oh Yum in a couple of weeks.

We haven’t visited The Falls in ages so having visitors from France gave us the excuse to be tourists in our own backyard.

Sherllin “50Cent” Russell graciously gave us a master-class in the preparation of Bahamian Conch Salad when we attended #devourthebeach Food&FilmFest @greenturtleclub in Abaco. Sea to spoon in a matter of minutes!
He dives in 20 m waters to gather the Queen Conch and uses 100%, any trim being fed to the nearby turtles, and shells repurposed.

A bright & citrusy 🍋💛 Lemon Crumble Loaf Cake for you. The full recipe is below or watch the video on my Oh Yum YouTube channel - link from my story or profile.

Crumble
¾ cup (110 g)all-purpose flour
⅓ cup (70 g) granulated sugar
1 Tbsp (15 mL) finely grated lemon zest
¼ tsp baking powder
pinch of salt
¼ cup (60 g) unsalted butter, melted

Cake
2 cups (300 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 tsp baking powder
½ tsp salt
½ cup (115 g) unsalted butter, at room temperature and cut into pieces
1 Tbsp (15 mL) finely grated lemon zest
⅔ cup (160 mL) sour cream
2 large eggs
1 large egg yolk
2 tsp vanilla extract

1. Preheat the oven to 325 °F (160 °C). Grease a 9 × 5-inch (2 L) loaf pan and line it with parchment paper.

2. For the crumble, stir the flour, sugar, lemon zest, baking powder and salt together. Add the melted butter and stir with a fork until the mixture is rough and crumbly (but it will be soft). Set aside.

3. For the cake, sift the flour, sugar, baking powder and salt into a large mixing bowl if using electric beaters, or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and lemon zest and beat on low speed until large pieces of butter are no longer visible.

4. In a bowl, whisk the sour cream, eggs, egg yolk, and vanilla together. Add all at once to the flour mixture and beat on low speed until the batter is moistened. Increase the speed to medium, mixing until the batter is smooth, about 30 seconds (the batter will be thick.) Scrape the batter into the prepared pan, level the top and sprinkle with the crumble.

5. Bake for 60 to 70 minutes, until a skewer inserted in the centre comes out clean. Cool the loaf cake in the pan for 15 minutes, then turn out and let cool completely on a wire rack.