All posts tagged: Baking

Valentine’s Mini Cakes!

We hosted a Valentine’s Day Mini Cake Workshop this past Sunday. The cakes were pretty easy to make and you could easily host this at home for your friends or little ones. Keep it really simple and buy one of those infamous cakes in a box, 3 eggs and vegetable oil. Or make it harder on yourself and bake the cake from scratch. Here’s a great recipe for a simple traditional white cake. Next, make buttercream icing, I always use the Wilton recipe, I find it quick and easy. For step by step instructions on how to make your very own mini cake visit one of our previous posts. Once your mini cake is complete all that is left is decorating it, which is really the very best part!    

guilt free fudgy, chocolate blondies

New year, new diet, or really ancient caveman diet. Depending on which version of the Paleo diet you follow, this little treat may fit into your dessert menu perfectly. I got the recipe for the fudgy pumpkin blondies, from here and not only were they easy to make, they were delicious! Even my husband got into them and if it passes his sweet tooth test, we a have winner folks.

DIY birthday (for big, grown-up people)

For starters, I apologize for the delay in posting. I got a little lost over the holidays and have only recently found my way back to the keyborad. I find December to be all consuming and it takes a bit of time to recover, but I’m ready to completely return to routine. I was even able to host a private dinner party recently. Putting that little extra effort into creating a special birthday for a friend is well worth it. If you would like to host a private event at our venue in the Annex, with access to our commercial kitchen please feel free to visit our Birthday page.  If you’re feeling crafty for your next party, try making a couple of these tassels to hang. Lots of websites list different ways you can create the tassel look. I was really drawn to the shiny tassel, after all which girl doesn’t like a little sparkle. Check out this DIY tassels for instructions. For mine, I used three different types of paper, wouldn’t recommend using the kraft …

Pumpkin Seed Cranberry Biscotti

Our teen cooking class made these in their class and they were just delicious, they were moist and not too hard and didn’t even need to be dipped in coffee, they were just perfect on their own! Ingredients 3/4 cup sugar 2 eggs 1/4 cup canola oil 1-1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 1-3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup salted pumpkin seeds 1/2 cup dried cranberries Directions Preheat oven to 350°. In a small bowl, beat sugar, eggs, oil and extracts. Combine flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in pumpkin seeds and cranberries (dough will be sticky). Divide dough in half; place on a baking sheet coated with cooking spray. With lightly floured hands, shape each portion into a 12×2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. …

Easter Egg Cookies

If you’ve been following my blog, you’ll remember these cookies from Valentines Day, they were quite the hit. I decided to do them again for Easter, since they’re so easy and fun to make! Here’s the recap on how to make them: 1 batch of Sugar Cookies 1 batch of Royal Icing Icing Gels – colours of your choice – I used purple, sky blue, kelly green and yellow. An off-set spatula 5 squeeze bottles Lots of toothpicks Egg Shape Cookie Cutter I used Ms.Field’s Sugar Cookie recipe. I made the Royal Icing with 4 cups of icing sugar, 3 tablespoons of Meringue Powder, 9 tbsp of water and 1 tsp of vanilla. I separated the icing into 4 bowls and coloured them with the icing gels. I used squeeze bottles as I find they are the best for flooding cookies. I flooded each cookie with white and then made   little dots or lines in a contrasting colour. To get the different designs I simply dragged a toothpick through the icing. I’ll be honest the …

Paleo Chocolate Muffins (aka sugar/dairy free muffins)

My husband has decided to try the paleo diet, which is all great, minus the fact that I’m 8 months pregnant and all I want is carbs, carbs and more of them! In all honesty though I am enjoying trying out the recipes and came across this little gem the other day. Paleo Chocolate Muffins INGREDIENTS 2 ripe bananas, mashed (about 1 cup) 2 eggs 1 teaspoon vanilla extract 1/3 cup coconut oil – melted 1 tablespoon maple syrup 1/3 cup coconut flour 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/3 cup dark chocolate, finely chopped (85% cacao and higher) Combine wet ingredients then add the dry ingredients. Place heaping spoonfuls in muffins cups and bake for 20 mins at 350.

Valentine’s Day Sugar Cookies

I really wanted to try something new this year for Valentine’s Day. I came across these cookies on Seeded at the Table’s blog and decided I had to try them out. They are actually much easier to make than they look and they are sure to impress anyone! You’ll need the following materials: 1 batch of Sugar Cookies 1 batch of Royal Icing Red Icing Gel An off-set spatula 3 squeeze bottles Lots of toothpicks Heart Shape Cookie Cutter I used Ms.Field’s Sugar Cookie recipe. I made the Royal Icing with 4 cups of icing sugar, 3 tablespoons of Meringue Powder, 9 tbsp of water and 1 tsp of vanilla. I separated the icing into 3 bowls and tinted two of them with different shades of pink and left one white. I used squeeze bottles as I find they are the best for flooding cookies. I flooded each cookie with a different base colour and then made simple little dots or lines in a contrasting colour. To get the different designs I simply dragged a …

Mini Fall Pies and Tarts!

This past weekend we took advantage of the fabulous weather and drove to Andrew Scenic Farms, this farm is a family run business and definitely doesn’t have the long line ups and wait times that other apple picking farms have. We spent about 2 hours there, had a pony ride, picked raspberries and apples and then enjoyed some lunch. On Sunday, my son and I spent the afternoon in the kitchen making these delicious mini tarts. First you’ll need some custard, this recipe is scaled down as you don’t need that much, my son (who is 2 years old) really enjoyed making this, lots of mixing and whisking! Buttermilk Custard 3/4 cup of sugar 2 tbsp of. flour 1/4 cup of butter, softened 2 eggs, beaten 1/4 tsp. vanilla 1/4 tsp. salt 1/4 cup buttermilk Mix sugar and flour; cream with butter. Add eggs, vanilla, salt and buttermilk. Raspberry Mini Tarts (recipe makes 6) Preheat oven to 350 F Pastry Recipe (I used Martha Stewart’s – I find it’s better to add a little more …

Gluten-Free Coconut Buttermilk Biscuits

We’re going camping this weekend and I’m responsible for breakfast on one of the mornings. The tricky thing is that we all have a variety of dietary restrictions. I found a recipe for gluten-Free biscuits and adapted it slightly so that it met everyone’s needs. They were easy to make and are very tasty. Once I had made the dough I divided it into two parts, added blueberries to one batch and carob nibs to the other (you could really add just about anything to the dough, peaches, raisins, walnuts, the list is endless). I also doubled the recipe as I needed more than 9 biscuits, I did this by simply doubling the measurements, it worked out well. Ingredients 1/2 cup Buttermilk 1/4 cup Unsalted Butter 1 Tbsp of Baking Powder 2 tbsp of Starch (potato or cornstarch) 1 tsp Sugar 3/4 cups of Brown/White Rice Flour 1/4 cup Coconut Flour Your choice of fruit or chocolate chips (about two handfuls) Directions Preheat oven to 450°F. Spray baking sheet with cooking spray, set aside. Sift …