Recipes

Red Walnut Sticky Buns Recipe

You may be familiar with pecan sticky buns, but if you haven’t tried a classic sticky bun with California red walnuts, you’re missing out. With red walnuts, you'll notice a...

Red Walnut Sticky Buns Recipe

You may be familiar with pecan sticky buns, but if you haven’t tried a classic sticky bun with California red walnuts, you’re missing out. With red walnuts, you'll notice a...

Red Walnut Pie Recipe

Instead of pecan pie, the great Dolly Parton serves up a walnut pie at the holidays. We put the ChefShop spin on her original recipe, incorporating red walnuts from California,...

Red Walnut Pie Recipe

Instead of pecan pie, the great Dolly Parton serves up a walnut pie at the holidays. We put the ChefShop spin on her original recipe, incorporating red walnuts from California,...

Cinnamon Butter Puffs Recipe

Ingredients: 1/3 cup shortening (original) or substitute with ghee, lard, butter, coconut oil, apple sauce 1/2 sugar 1 egg 1 1/2 cups all purpose flour 1 1/2 teaspoons baking powder...

Cinnamon Butter Puffs Recipe

Ingredients: 1/3 cup shortening (original) or substitute with ghee, lard, butter, coconut oil, apple sauce 1/2 sugar 1 egg 1 1/2 cups all purpose flour 1 1/2 teaspoons baking powder...

Custard-filled cornbread recipe

From one of my most favorite breakfast cookbooks "The Breakfast Book" by Marion Cunningham - the recipes always work and are easy! Ingredients: Two eggs 3 tablespoons of butter, melted...

Custard-filled cornbread recipe

From one of my most favorite breakfast cookbooks "The Breakfast Book" by Marion Cunningham - the recipes always work and are easy! Ingredients: Two eggs 3 tablespoons of butter, melted...

Chocolate Almond Mousse Cake Recipe

Chocolate Almond Cake Ingredients:3 egg whites14 ounces of Premium Almond Paste (1-1/2 cups, packed)12 eggs - separated10 ounces super fine granulated sugar (1-1/4 cups)1 teaspoon Vanilla Extract (2x)4 ounces sifted...

Chocolate Almond Mousse Cake Recipe

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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!

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Our favourite cocoa I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika

At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!

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