Raspberry macaron babycakes

its kind of funny because here i am making these things again. You know secretly I love it. Happy Birthday Aimee!


World Famous Donuts

The other day, someone was feeling like donuts, and it reminded me that i have this amazing recipe that I got from a job interview once, from a chef that never hired me. Oh well! this donut recipe is well worth it! So you can say "Hmm, I feel like donuts" and then have them!

2 1/2 cups all purpose flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
pinch of nutmeg
Sift all the above ingredients in a bowl, and stir with a wire whisk.

1/4 cup unsalted butter, melted and cooled slightly
2 tbsp vanilla extract
1 egg
1 cup buttermilk
whisk all the above ingredients in a measuring cup until smooth

Then, add the wet ingredients to the dry ingredients, and stir quikly and lightly until a dough forms. Tip the dough out of the bowl onto the floured table, and knead gently until smooth.

Roll out to 3/4" thick

Cut out 8 donuts with circle cutters, then cut out the donut holes with a smaller cutter. Discard extra dough, or save them for donut scraps.

Deep fry the donuts at 350F for about 1.5 minutes per side, or until dark golden brown. Drain on a wire rack.

Prepare a light vanilla glaze with sifted icing sugar, vanilla bean paste and a few drops of warm water, to obtain a smooth, silky and runny glaze. Once the donuts are cool enough to handle, dip them generously in the glaze, and let the glaze run down the donuts and dry on the wire racks.
Do the same with the donut holes, and place on top of the donut, so each donut can be served with its hole. Or if you're in the business of donuts, you could sell them separately.

Alternatively, you can roll the donuts in cinnamon or vanilla sugar, or a combination of both. Either way, these donuts are fast, easy, delicious!


Red Tortilla Chips

These red chips are scary..

thanks for the photo, red chips: http://spicysnackz.blogspot.com/2009_08_01_archive.html

Thank you, Kawartha Farmers

Are these carrots in love? Thanks to our local farmers, we've been getting wonderful produce, eggs, bread and sausages made with love all season long. Their efforts really show!


Good things grow in Ontario

-my mom made these tarts with vegan spelt crusts with the awesome fruits that she gets from the menonites at the Guelph farmers market.
-these berries grew in our very own backyard
-my boss picked these chanterelles and lobster mushrooms in the wild, right outside of toronto! thanks chef!
-we also got that funny courgette from the Kawartha farmers. Oh god I love summer!

Anna Sui Inspired Cake

"we don't want a wedding cake, but we want to have a cake, just to have a cake"
And, it will be purple, exactly THIS PURPLE. (hands over pantone chip)

mac mac mac macaron

Happy Wedding! I made these for a wedding, with chocolate plastic emblems. can you eat that? I'm not sure, try. The purple ones are lavender, and the white ones are vanille. I love macaron, yes, but I am getting a hmmmm, let's say, I've had enough. PLUS DE MACARONS.



My parents were over last night and I think we opened too many bottles of wine. This morning I was a bit perplexed when I found 2 half full bottles of rose in the fridge. One was a fine Ontario find, Huff Estates Rose, 2006. GO ONTARIO! I used it up to make a jelly, and stuffed it all into jars along with some very ripe raspberries, vanilla chiffon cake scraps, and whipped cream.

I think I need to find a large trifle dish.

Pink Wine Jelly
250 ml rose wine (please, not vineyard mist)
125 gr. sugar
2 gelatine leaves
salt to taste

Heat up the wine and sugar in a pot, just enough to dissolve the sugar. Add salt, stir, taste, and add more if it tastes too sweet. Meanwhile, soak the gelatine leaves in very cold water. Once the gelatine is soft but not falling apart, remove it from the water, squeeze out the excess water, and add to the wine. Whisk, and strain into a terrine mold lined with plastic wrap.. put in the fridge, until set.

I just thought that this would taste amazing with blue cheese, try the Ontario Stilton.