Regan Daley

Regan Daley
Did you know?

Regan named her blog Pen and Chocolate because she says she must have both “within arm’s reach at all times.” The chocolate must be dark and she confesses she is “the chick who buys those family-sized slabs of bittersweet chocolate. 


Regan Daley
Regan's Featured Recipe
Candied Orange Peel

Click here for recipe

Regan Daley is a writer, cookbook author, and former pastry chef. Her cookbook, In the Sweet Kitchen, was recently published in paperback.


In the Sweet Kitchen: The Definitive Baker’s Companion was first published in Canada and then a year later in 2001 in the United States. It won an award from the International Association of Culinary Professionals as the best overall book of the year before it was published in the U.S. Today, Regan writes more “creative non-fiction and fiction” than about food but says she still “likes food. A lot.”


Although her childhood dream was to be an actor, and she attended a high school for the performing arts and attended university as a theater major, she gave up the dream at 21 and went to cooking school.


Regan was a pastry chef for a number of years in some of Toronto’s best-known restaurants, including Avalon. Avalon was named one of the best restaurants in North America by Gourmet magazine. Desserts such as her Valrhona Molten Chocolate Cakes were extremely popular and became household words.


Her work has appeared in publications such as Bon Appétit, Fine Cooking, Country Home, and Gourmet.


Currently, she lives in Toronto, Ontario, with her husband Rob (who was her high school sweetheart) and three sons, twins Liam and Finn and their younger brother Rory, as well as a “food-phobic” dog. Her website is

 and her blog is



Latest Recipes

Classic Brioche

One of the many triumphs of the French pastry kitchen, brioche is a beautifully sweet and buttery yeast bread. It is the perfect foundati...

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Hazelnut Crème Brûlée with Crushed Praline Crust

Lightly toasted hazelnuts, crushed to a fine paste, are added to a classic crème brûlée custard, creating a gorgeous, voluptuously flavou...

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Candied Orange Peel

This homemade confection is absolutely incomparable to the awful stuff available around Christmastime in supermarkets. Those brightly col...

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Buttermilk Nutmeg Drop Doughnuts

These are an old-fashioned, crispy, rich-textured, incredibly satisfying pastry, simply flavoured with buttermilk and freshly grated nutm...

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Rich Old-Fashioned Strawberry Shortcake

Some things are pretty much perfect just the way they are, and as far as I am concerned, strawberry shortcakes are one of those things. I...

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Wild Blueberry Buttermilk Cinnamon Muffins

Still-warm muffins spread with sweet butter are one of the very favourite breakfasts in our house. These addictive muffins have a moist, ...

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Black Cherry Clafouti

Easy, fresh, light, very country, but also very elegant, clafouti is a traditional rustic Provencal dessert somewhere between a baked cus...

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Bittersweet Chocolate and Chestnut Truffles

These divine chocolates are really like the soft, melting insides of other truffles. They have an elusive mellow flavour, due to the addi...

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Really, REALLY Fudgy Brownies

Very dense, very rich, very moist, very chocolatey, these brownies ore not for the faint of heart. After tasting them at our house, frien...

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Roasted Cinnamon Ice Cream

Decadently rich and smooth, with the warm and unapologetic taste of cinnamon. Roasting the ground spice releases some of the natural oils...

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Chewy Oatmeal-Raisin Cookie Sandwiches with Roasted Cinnamon Ice Cream

Intensely toffee-flavoured cookies with a lovely, crisp-chewy texture and a good oatmeal taste are sandwiched with a gorgeously rich cinn...

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Sticky Spiced Double-Apple Cake with a Brown Sugar-Brandy Sauce

Sticky, gooey and gorgeous for breakfast! This simple cake is packed with both fresh and dried apples for flavour and texture, just enoug...

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Warm Sweet Risotto with Saffron and Dried Cherries

The most divine rice pudding you have ever dreamed of. This very simple variation is made without eggs, using instead the natural creamin...

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Pears Poached in Gewurztraminer with Tahitian Vanilla and Ginger

This is one of my favourite desserts, and it’s deceptively simple—not the kind you get wildly excited fantasizing about, but the kind tha...

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Lemon Anise Churros

Churros are traditional Mexican fritters, much like baking-powder doughnuts, usually subtly flavoured with lemon or orange zest. Like man...

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Pecan Caramel Sandwich Cookies

The year I made these as Christmas gifts, fights literally broke out among my normally well-adjusted friends and family. Even my father c...

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Black Chocolate Espresso Cake with Bittersweet Glaze

Huge, heavy and heavenly, this cake is almost jet black, with a wicked chocolate flavour. It hardly needs it, but the glaze is great. The...

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Sweet Polenta Crostini with Mascarpone, Raspberries, Pistachios and Wild Forest Honey

These rustic yet elegant mouthfuls are a dessert version of a popular hors d’oeuvre. A sugared crisp polenta base supports a dollop of ma...

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Brown Sugar-Brandy Sauce

A big, boozy, butterscotchy sauce to dribble generously over Sticky Spiked Double-Apple Cake or ice cream, or gingerbread, or spice cake,...

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Cookbooks, etc

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