In a reflective post, the Constantly Cooking kitchen reviews a fruitful year filled with over 50 new recipes, highlighting popular selections and expressing excitement for future culinary creations in 2026. Readers are encouraged to explore the best recipes and previous entries, along with the cooking show, Paula Roy’s Favourite Foods, available on YouTube.
After making pumpkin pie, I had leftover purée and created delicious mini cheesecakes using a ginger cookie crust. The recipe combines cream cheese, pumpkin purée, and various spices. It’s easy to prepare and yields 16 mini treats, perfect for utilizing leftover purée. Other recipes like pumpkin pie waffles are also suggested.
This recipe presents a delightful scone made with maple syrup instead of sugar. It emphasizes the use of fresh wild blueberries and gives instructions for adjusting sizes and baking times. The scones, best enjoyed fresh, freeze well and can be reheated easily. It yields around 16 scones.
A look back at another delicious year! Well, it’s been another whirlwind year in the…
Oddly named treat easy and delicious! A novel I read last year which was set…
Creamy crustless dessert a winner! Sometimes called burnt Basque cheesecake, this is a recipe that…
A sweet and salty treat! While I am definitely a big fan of chocolate, I…
A lightened-up version of a classic Southern dessert! I first learned of hummingbird cake while…
A terrifically tasty mashup meal! I adore making and eating biscuits which is why there…
A delicious and satisfying breakfast or snack! I’m a huge fan of muffins. At last…
Constantly Cooking with Paula Roy 