They are by far the most substantial frozen treat on a stick I ever had, the rice grains add a wonderful chewy aspect to these popsicles and the addition of fruit makes this dessert completely versatile. I adapted the recipe to my own liking and used up some raspberries waiting patiently in our fridge – the combination of raspberries and coconut milk had proven to be a winner before. (Read more…)
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Looking for something different in the cupcake world? Well here I present to you Chocolate Banana Baklava Cupcakes from the Cupcake Project.
Take baklava (the middle Eastern dessert featuring buttery phyllo dough, nuts, and sticky sweet honey), add a layer of brownie, mix in some banana chunks, bake in jumbo silicone cupcake liners, and you get chocolate banana baklava cupcakes…Chocolate banana baklava cupcakes are more labor-intensive than most cupcake recipes that I make. Click here for the recipe…
What do you think? Is this a recipe you are interested in trying?
Well happy Monday everyone!
I hope all of our readers out there enjoyed their weekend. Here in Hamilton I got to enjoy the Locke St Festival and the Jame St Supercrawl. And we are going to begin the week by looking at a local blog Local Table Talk. They are kind enough to share lesson 101 on canning:
Before your jam making session you also have to pick up some jars. For beginners Laena advises using the jars with the two part lids because it is obvious when they have sealed. You can reuse the bands or rim part of these lids, but not the rubber part because that is the part that seals during the canning process. Make sure that you are buying jars that are for canning (it should say on the box) not just any jars. Click here for the step by step instructions…
This jam looks amazing and I cannot wait to give it a try. The blueberry lavender jam looks delicious but raspberry is my favorite. What is your favorite kind of jam?
So happy belated Labour Day to all y0u North American’s out there, and happy back to school day for all you parents! We are kicking off this week with a recipe for cake balls from allrecipes.com:
This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners’ coating is also called Almond Bark in some stores.
These look delicious and would be great to make an assortment for a party. I love the idea or rolling them in nuts, or doing a mix of colours that match your party theme. They would make a beautiful piece on a table. Click here for the recipe.
Bridget at Bake at 350 shares her recipe for royal icing. This is her second (pushlished) version of the icing as she is always trying to perfect it. The angel she is, Bridget not only includes the recipe, step-by-step instructions (including pictures) but also a frequently asked questions section.
Sometimes, though, I had problems with my icing. Some days it looked dull; sometimes the piping cracked; sometimes the flood icing was filled with little holes.
So, I’ve done some reading and some experimenting and I’ve made some changes. Who knows…maybe in 6 months, I’ll be doing a post called “Royal Icing 103” (or 301, or whatever), but here’s what is working for me these days. (Read more)
Do you have a favorite icing recipe you would like to share?
I won a gold medal with this recipe at the Armed Forces Culinary Olympics in March of 2007. Serve the souffles with fresh raspberry sauce, if desired.
They take about an hour to make but they taste AMAZING! (Read more)
This week we have Cupcakes Plan and Fancy walking us through making your own wedding cupcakes. They show us two different designs, white hearts and simple roses (shown to the right).
some of the most dramatic displays have cupcakes on very large platforms several levels high. Others impress us with just the sheer number! Either way, it seems that cupcakes for weddings aren’t a passing fad and have established themselves well beyond the trendy alternative (Read more).
While doing another order this week Dottie Dee and I were talking about wedding cupcakes. We both agreed that mini-cupcakes are our favorite, that way you can have 2 (or even 3) different flavors that everyone can have a taste of.
What do you think? Do you like cupcakes or do you like the traditional wedding cake? And if you did cupcakes which flavors would you choose?
Okay ladies and gentleman, lets start this week off right with something that will make you drool…and even better you can make at home! This recipe is amazingly easy, definitely something the kids would love to help with, but is so good and could easily be served to guests:
A waffle bowl with french vanilla cake baked inside, edge dipped in dark chocolate and rolled in toasted almonds, a layer of rich chocolate pudding and ice cream filling, topped with a scoop of vanilla ice cream, a strawberry and finished with chocolate sauce drizzle. Whew! …I normally prefer to avoid box mixes, but you will see my recipe below uses two: a cake mix and a pudding mix! This recipe uses only 6 base ingredients with numerous options for modification, an excellent example of how a dessert can be both easy and elegant! (Read more)
Now we make red velvet too but we have a little secret weapon… which as you can probably guess we’d like to keep a secret but my all time favourite cupcake is this – Red Velvet. The chocolatier the better, but I like mine to be a deep dark crimson, almost maroon, not a brilliant cherry red. From the research I’ve done into the enigma of Red velvet I discovered it hails from the south where in the 1900’s the cocoa had a natural reddish hue to it. Since cocoa is now mass produced and made uniform the colour has been lost and now we have that dark brown as a standard. I do believe though that the only icing acceptable on a proper traditional Red Velvet is Cream Cheese Icing. Here Joy of Baking shares their recipe and walks you through the process:
Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. While a year round favorite, their red and white color scheme make them particularly well suited for Christmas, Valentine’s Day, and Canada Day. Top each cupcake with a fresh blueberry and you have a festive red, white, and blue dessert for July 4th. (Read more…)
And speaking of red velvet cupcakes, did you take a look at our new True Blood cupcakes? Our moist chocolatey Red Velvet cupcake topped with fresh Bing Cherry Icing and for added authenticity a sweet cherry drizzle. Basically it is a Chocolate Cherry cupcake. For those Vampire fans out there it would be a great addition to any Trueblood Season 4 Finale party you may be having. Also it would work well with any Halloween Party or even a Twilight Release Party! Take a look at our menu here.