I am the only professional home economist in the world who is also an alumnus of the Second City Comedy Troupe, not only do I bring knowledge about foods and nutrition to the table, but I do it with a smile and a giggle.
I’m happy to share recipes. For permission to use any of my recipes for publication or in your blog or website please shoot me an email mairlyn@mairlynsmith.com.
Makes just enough icing to ice one two layer 8” cake. This tart and sweet Lemon Curd Buttercream Icing is a game changer. It will transform your favorite white cake recipe into a spectacular dessert…
I discovered a lactose free chocolate mousse at the Whole Foods Grocery store in Toronto on February 12, 2004. Yes, sadly I made a note of it in my foodie journal: Dear diary, finally found a mousse I…
These easy to make Christmas squares are going to become a family favourite. Squares are quicker and easier to bake than cookies. And these decadent morsels are really easy to eat. I have to hide them…
Serves 8 This is the best stew I’ve ever eaten. It’s actually a misnomer to call it a stew, it’s more akin to a luscious “melt in your mouth braised beef dish” complete with a gravy that is …
Empire Cookies are usually made with Sugar Cookies. Mine use Shortbread instead. I was inspired after I attended an event with the Scottish Embassy in Toronto. I tried their version of Empire Cookies …
makes 5-6 cups Did you know that depending on how long a dried bean has been stored affects it’s cooking time? The fresher the dried bean the shorter the cooking time. This could explain why your ba…
