Julia Recipes

10/12/2026

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Happy Canadian 🇨🇦 Thanksgiving 🦃 🍁

🍂 A slice of cozy autumn bliss 🥧✨
This pumpkin pie has all the warm spices you love — but with one or two special ingredients that makes it irresistibly rich and velvety smooth. 😉🥧🍁

09/27/2026

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Here are three main tips to get the creamiest cheesecake every time 😋

1️⃣ Use room temperature ingredients:‼️ Cream cheese, eggs, sour cream, and any other dairy should be fully at room temp.

2️⃣Don’t overmix the batter‼️ Overmixing adds too much air, which can lead to cracks and a less dense, creamy texture. Mix just until everything is combined and smooth.

3️⃣Bake in water bath (bain-marie)‼️Wrapping your pan in foil and placing it in a hot water bath helps the cheesecake bake evenly and gently, keeping the texture velvety and preventing cracks 😫

09/26/2026

07/31/2026

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I am always loving the abundance of fresh produce during the summer. And always taking advantage of local fruits to make jams. This is the best way to preserve the summer flavours in a small jars🫙☀️😋🍇
This recipe is for homemade red or black currant, but can be used for any kind of berries or stone fruit. It does however require pectin powder to preserve your jam for longer shelf life. I prefer using pectin to make sure my jam won't get spoiled over time.

🍓8 cups of red-currant
🍓2 cups of sugar
🍓1 pkg of pectin Dr.Oetker Gelfix 2:1
🍓2 tsp of sugar (extra to mix with pectin)

I use the brand Dr.Oetker pectin, this is a European brand. If you can't find this brand in your local grocery store, use the one which is available and follow the instructions on the label. Different brands might have different methods and amounts of pectin to be used in the recipe.
⭐Let me know what's your favorite brand for preserving jam??.⭐

07/27/2026

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Summer is in full swing and we have been enjoying this amazing weather to the fullest 😁 and what's better then ice cream 🍨 🍦 in this hot weather right 👍😋

This is a simple 3-ingredients, no churn ( no ice cream machine needed) matcha green tea ice cream🍦💚. It is so refreshing, creamy, not overwhelmingly sweet and super easy to make😋🍦

07/01/2026

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If you are hiding puff pastry in the back corner of your freezer, then get it out, thaw it and make this amazingly easy and delicious PEACH GALETTE.

The crispy edges with almond filling and juicy peaches make an excellent dessert for summer season 🌞

Happy Canada Day 🇨🇦🍁

06/22/2026

Recipe for Blueberry mascarpone 🫐 cream 👇save it 🔖

This is my favorite fluffy summer cream for desserts of any kind. You can switch for different fruit puree, such as strawberry, raspberry or blackberry.

This cream can be used for cake filling, cupcakes, sheetcakes topping, tart filling etc. It taste super light, not too heavy as cheesecake cream would

Tips
⭐There is no addition of butter,so I would not recommend this cream under the fondant.

⭐For pronounced purple colour, I recommend using wild blueberries 🫐

⭐Chill the cream before piping or filling the cake layers.
For the blueberry purée:
200 g of wild blueberries (frozen)
2 tablespoons of granulated sugar
1 pinch of cinnamon
1 teaspoon of lemon juice
2 tablespoons of water
For the mascarpone cream:
250 g of mascarpone
2 tablespoons of powdered sugar
1/2 teaspoon of vanilla extract
200 ml of 35% whipping cream

1.Pour the frozen blueberries into the saucepan and add two tablespoons of granulated sugar, a teaspoon of lemon juice and a pinch of cinnamon. Add two tablespoons of water and boil until the skins of blueberries have cracked and the mixture has slightly thickened. This will take about 10-12 minutes.

2.Strain the blueberry syrup through a fine mesh strainer and leave the syrup to cool down.
3. In a large bowl, add the mascarpone cheese, two tablespoons of icing sugar, vanilla extract and beat until creamy. Add the cooled cream and continue beating: slowly at first, and then at a faster speed. Beat the cream until thick and soft.
4.Add two or three tablespoons of the cooled blueberry syrup and whip it briefly into the mascarpone cream. Chill the cream in refrigerator for 20 minutes.
5. Transfer the cream into a pastry bag with a star tip and pipe a generous amount of the cream inside the tartlets shells. Garnish with fresh blueberries and mint leaves. Enjoy!