tag:blogger.com,1999:blog-82532783192026063672024-02-19T10:06:16.495-05:00Caramels, Bonbons et ChocolatsMary Nersessian is a Toronto-based journalist who reads recipes as bedtime stories and swoons at the sight of aged gouda. Her specialties include madeleines and caneles. She has interviewed chefs like Nigella Lawson, Gordon Ramsay and edited restaurant guidebooks “The French Side of Toronto” and “Patron’s Pick: Reviews of Toronto’s Favourite Restaurants.” This blog's name is inspired by a line from the Dalida and Alain Delon tune “Paroles, paroles.”Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.comBlogger206125tag:blogger.com,1999:blog-8253278319202606367.post-72141770568150635392013-05-11T12:39:00.006-04:002013-05-11T12:39:51.023-04:00My blog has moved...Hello folks, my blog has moved over to a new and improved location, check it out here: <a href="http://marynersessian.ca/blog">http://marynersessian.ca/blog</a> and let me know what you think!<br />
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Hope you like the changes and while you're at it, look around the rest of the site too...<br />
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<br />Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-86994323011806461432013-01-06T09:31:00.006-05:002013-01-06T09:31:44.787-05:00White chocolate coconut truffles<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-t9c2rgrRM9E/UN38qyvn7UI/AAAAAAAABag/arkF45WHD9Y/s1600/cocotruffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-t9c2rgrRM9E/UN38qyvn7UI/AAAAAAAABag/arkF45WHD9Y/s640/cocotruffles.jpg" width="502" /></a></div>
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I had flagged this recipe a year ago but I didn't make it until this year, when I was looking for quick recipes I could make during the holidays. This seemed ideal because I could make it in steps - besides, I'd been eying it for a while since my friend Amy Lewis (<a href="http://bonbonsmots.blogspot.ca/2010/08/amys-ultimate-chocolate-chip-cookies.html">whose recipe for chocolate chip cookies I've blogged about</a>) had passed it on to me.<br />
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The recipe for these recipes comes from Canadian Living, <a href="http://www.canadianliving.com/food/baking_and_desserts/white_chocolate_coconut_truffles.php">and you can find it here</a>. In the past, I'd made truffles and they'd melted pretty much as soon as I touched them. And that was years ago. But when I saw that the Amy's recipe called for some shortening in the coating, I decided to try it out.<br />
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You'll notice the Canadian Living recipe doesn't call for shortening, I'll have more on that below.<br />
It was easier to make these truffles than I thought, but a couple of things didn't sit well with me. I wasn't bowled over by the taste. The coating of sweetened shredded coconut was delicious - at first. But unless you ate them all in one sitting (which is impossible), you'd have to store them.<br />
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I kept them in an airtight container in the fridge and by the next day the coconut coating felt a little stale, and I had only just purchased it. Also the sweetened shredded coconut you buy in the store seems a little too large to coat these truffles. I would consider giving them a quick whiz in your food processor to make the coconut shreds finer and to give the truffles more of a refined, delicate finish.<br />
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<b>Substitutions:</b><br />
The recipe Amy sent me was from Canadian Living, but she melted a teaspoon of shortening when she melted the chocolate for the coating - which was a very smart addition on her part. If I were to make this again, I would do the same, to give these truffles longer shelf life.<br />
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<b>Would I make these again?</b><br />
Probably not. When it comes down to it, white chocolate is never my first choice.<br />
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<b>Grade: </b>3 stars out of 5.<br />
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<br />Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-9798121958952305952012-12-21T15:44:00.002-05:002012-12-21T15:44:23.858-05:00Introducing Baby H<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-184BCb2D9no/UMstCvFVAnI/AAAAAAAABaI/CG7FlObtwTI/s1600/IMG_6421.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-184BCb2D9no/UMstCvFVAnI/AAAAAAAABaI/CG7FlObtwTI/s640/IMG_6421.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Labour of Love Photography</td></tr>
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You may have noticed my holiday-time baking has slowed down this year - but it's for a good reason. It's because of the latest addition to our family... Baby H was born on November 7 at 2:22 p.m., weighing 7 pounds 15 ounces, and measuring 20 inches long. </div>
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Unlike his<a href="http://bonbonsmots.blogspot.ca/2009/08/my-little-cupcake.html"> older brother</a>, he arrived after a scheduled C-section. Things are hectic in our household with a toddler and a newborn but we'll keep churning out yummy treats to blog about!</div>
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Stay tuned....</div>
<br />Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-32485347201128376022012-12-15T09:47:00.001-05:002012-12-15T09:47:17.399-05:00Christmas crack<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-bEgXfZYheG4/UMniA8vgIyI/AAAAAAAABZ4/QkPZfT2gNdw/s1600/xmascrack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="http://1.bp.blogspot.com/-bEgXfZYheG4/UMniA8vgIyI/AAAAAAAABZ4/QkPZfT2gNdw/s640/xmascrack.jpg" width="640" /></a></div>
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This year, I delegated most of my Christmas traditions and responsibilities in advance, knowing that when Baby 2.0 was born in November, the holidays would be hectic. Thank goodness for family... My sister knocked off all the presents on my list, she helped me decorate the house, and we hired someone to put up the lights. And I told myself I wouldn't do any Christmas baking.<br />
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When my first son was born, I ambitiously decided to make Christmas tree cupcakes on Christmas Eve <a href="http://bonbonsmots.blogspot.ca/2009/12/christmas-tree-cupcakes.html">and this is what happened</a>. But as the holidays rolled around this time, I was wistfully bookmarking recipes and scrolling through my older blog posts to see what <a href="http://bonbonsmots.blogspot.ca/search/label/Christmas%20desserts">I'd made in the past</a>. And when my new baby wakes up for middle-of-the-night feedings, I find myself pinning holiday treats on the Pinterest app on my iPhone.<br />
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One of the recipes that caught my eye was Christmas crack. Just a few ingredients, rave reviews, only a few minutes on the stovetop and in the oven... looked good! But was it just one of those Pinterest recipes that would fall flat in execution?<br />
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Nope. It tasted even better than promised. Crispy, buttery, chocolatey. Yum. And yes, it even lived up to the name. It's addictive. I keep cracking open my Tupperware to sneak some in. Bonus, I was able to keep my toddler occupied by getting him to organize the crackers on the baking sheet.<br />
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<a href="http://www.craftster.org/forum/index.php?topic=283916.0">Here's the recipe</a>.<br />
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You probably have the ingredients in your pantry, so start getting them out now - I'll wait.<br />
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OK, are you back? Let's continue.<br />
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<b>Substitutions: </b>I used semi-sweet chocolate chips because I can find milk chocolate cloying sometimes. Some other Christmas crack recipes called for salted butter, but I only used the unsalted butter I had on hand. To introduce the salty element, after adding pecans, I sprinkled the cookie sheet with fleur de sel.<br />
And after sampling the batch, I will likely never make it any other way again. It was sublime.<br />
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<b>Would I make this again? </b>Definitely. Maybe again this week if I can carve out 10 minutes for myself. Yes - 10 minutes! 10 whole minutes!<br />
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<b>Grade</b>: Five stars out of five. Were you reading closely? I used the word "sublime." When's the last time I used that? Never. Just trust me on the darker chocolate/fleur de sel combination. I think that's what really set this apart from some run-of-the-mill amateur Christmas confection.Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-91318851909472112832012-12-09T09:48:00.005-05:002012-12-09T09:52:08.968-05:00Pumpkin bread with dark chocolate and pecans<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EZZt8Yg-u5c/UJfLul6wQZI/AAAAAAAABZU/uCFMt8cA1Ic/s1600/pumpkinloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="http://1.bp.blogspot.com/-EZZt8Yg-u5c/UJfLul6wQZI/AAAAAAAABZU/uCFMt8cA1Ic/s640/pumpkinloaf.jpg" width="640" /></a></div>
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When I saw this recipe come across the wires at work from The Associated Press, it had me salivating. By the time the holidays have rolled around, I've usually made at least two or three pumpkin-based desserts so I had this high on my "To Do" list despite the fact I was heavily pregnant at the time I made it, and in no mood to tend to any housework.<br />
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<a name='more'></a>In any case, I figured this would be quick to whip up as it was a one-bowl recipe and I was right.<br />
If you're like me and you always have a can or two of pumpkin puree, this should be a cinch to prepare.<br />
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Within a few minutes of mixing (provided you have the ingredients measured out on your counter ahead of time), I had two loaves ready to bake. I froze one and served the other to some company. And even after they were gone, I was still standing over the platter, shoving slices into my mouth. Yes, I was pregnant at the time, but it is that good.<br />
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The dense bread showcases the addition of the chocolate and nuts while remaining nice and moist. As you'll see in the recipe link below, you could also add cranberries or try different nuts, although I think I'll stick to this combination.<br />
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It's also not as sickly sweet as some of the commercial-grade pumpkin muffins that have been popping up at your nearby franchise coffee shops, so it's a lot easier to get through a slice.<br />
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You can <a href="http://www.canada.com/life/food/Recipe+Pumpkin+Bread+with+Dark+Chocolate+Walnuts/7369720/story.html">find the recipe here</a>.<br />
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<b>Substitutions: </b>You'll note the recipe calls for walnuts but I used pecans instead, due to personal preference. I also used sunflower oil instead of walnut oil. I left out the cranberries as I'm not a huge fan.<br />
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<b>Would I make this again? </b>Yes, probably soon as I just noticed I have another can of pumpkin puree I had forgotten about. Something about the marriage of pumpkin and dark chocolate is a bit more refined than the usual pumpkin-cream cheese combinations we've come to expect. This is one of those types of loaves you can leave out on your counter all weekend long as people drop by, or to have with your morning coffee. Perfect for the holidays, no?<br />
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<b>Grade: </b>Five stars out of five. This recipe has got it all: flavour, texture, moisture, and stands up to the test of time too. Go on, email yourself this link or Pin it on Pinterest - you'll be craving it sooner than you think.Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-58303114324456653572012-10-26T15:49:00.001-04:002012-10-26T15:49:42.785-04:00Whoopie Pies cookbook giveaway<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_Q7SqVb5BBM/UIrn_AFs13I/AAAAAAAABYo/I451a1ye-kQ/s1600/71ODYKX3LuL.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-_Q7SqVb5BBM/UIrn_AFs13I/AAAAAAAABYo/I451a1ye-kQ/s400/71ODYKX3LuL.jpeg" width="377" /></a></div>
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My sister and I are hosting a cookbook giveaway through our <a href="http://www.etsy.com/shop/frostandfete">Etsy design studio, Frost and Fete</a>, where we sell cupcake toppers and other fun decorations.</div>
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We're giving away the book <i>Whoopie Pies: Fun Recipes for Filled Cookie Cakes</i> to one lucky winner.<br />
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This fantastic book includes more than 25 recipes: Classic Chocolate and Marshmallow Fluff Pies, Pumpkin Pie, Pecan Pie, Lemon Sherbet Pie, creamy Coconut Cloud Pies, and even a Giant Whoopie Birthday Pie!<br />
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For more information on how to enter, became a fan of our Facebook page: www.facebook.com/frostandfete<br />
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You have until Monday, October 29, at 12noon ET so don't delay!<br />
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<br />Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com1tag:blogger.com,1999:blog-8253278319202606367.post-1659680489893697442012-10-07T09:20:00.002-04:002012-10-07T21:11:44.799-04:00Dare to dream: My Christmas wish list<div class="separator" style="clear: both; text-align: center;">
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I do this every year, but coming up with my Christmas wish list was inordinately harder this time.<br />
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In a matter of mere weeks, we'll be welcoming our second baby and most of my shopping lists have centred on baby-related products.</div>
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That said, I wouldn't scoff at a gift certificate to my favourite gourmet grocer Pusateri's or luxury retailer Holt Renfrew.<a href="http://pinterest.com/MaryNersessian/wish-list/"> There are a few handbags I have my eyes on! (And an Alexander McQueen scarf, and a Canada Goose vest, but I digress....)</a><br />
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That said, there's not much I really need for myself at this point but it's nice to dream isn't it? So I've taken the time to put together a list of items that I covet.</div>
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I've had some fun going back <a href="http://bonbonsmots.blogspot.ca/search/label/Wish%20list">to read my past Christmas wish lists</a>, and you might too, although I do notice there are a few items I still haven't crossed off my list - food processor springs to mind.</div>
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Here's my list for 2012.</div>
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<b>Royal Doulton tapas bowls</b>: Have I ever served tapas? No. Will I ever? Probably not. But aren't these colours lovely?<br />
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And wouldn't they look just as nice serving nuts, nibbles, teeny appetizers? <a href="http://www.oprah.com/gift/Royal-Doulton-Tapas-Bowls">More info on them here.</a> Not only do they have the Oprah seal of approval, but at least 5 Pinterest users repinned them on their own boards after I uploaded this to my board.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAUIyESiwmXe77Fe9ouRFYhU2W9PGcUCBhZ4DANJhiJ9OIwqrLeN2Op_vBYXFuDw-R5MaQzVrfPY2j30A2GMtQytqZ3Y8Hz7nVuFCpvheEd9sOiZzCz0Qlg4Oj_hzYfm6ts9BCHtfFM4/s1600/illycups.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAUIyESiwmXe77Fe9ouRFYhU2W9PGcUCBhZ4DANJhiJ9OIwqrLeN2Op_vBYXFuDw-R5MaQzVrfPY2j30A2GMtQytqZ3Y8Hz7nVuFCpvheEd9sOiZzCz0Qlg4Oj_hzYfm6ts9BCHtfFM4/s320/illycups.jpeg" width="320" /></a><b>illy espresso coffee cups: </b>We finally replaced our broken espresso machine and our new one is getting used several times a day.<br />
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But I'm not crazy about our espresso cups. They're a collection of odds and ends that don't really reflect my taste. <a href="http://www.telegraph.co.uk/foodanddrink/foodanddrinkpicturegalleries/7803525/The-illy-Art-Collection-an-exhibition-of-286-espresso-coffee-cups-designed-by-well-known-artists.html">This collection features some 286 espresso coffee cups</a> designed by well-known artists and film-makers. I'm not sure they're even available to purchase, but that only makes them more desirable in my eyes.<br />
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<a href="http://4.bp.blogspot.com/-bIWgnBq7lAs/UHF-dzM_ldI/AAAAAAAABX8/IHWIZPXoTO0/s1600/platter.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-bIWgnBq7lAs/UHF-dzM_ldI/AAAAAAAABX8/IHWIZPXoTO0/s320/platter.jpeg" width="320" /></a><b>Large lovebirds serving platter:<a href="http://www.etsy.com/listing/85635919/sale-very-large-lovebirds-serving"> </a></b><a href="http://www.etsy.com/listing/85635919/sale-very-large-lovebirds-serving">I love this Dutch designer on Etsy</a>, and would have purchased several of her pieces if I hadn't been put off by the shipping charge.<br />
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But I'm thinking it might be worth the investment. one of these days.<br />
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Every time I lay eyes on one of her pieces, I'm instantly cheered up and reminded of all my happy times in Holland with one of my Dutch friends.<br />
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<a href="http://1.bp.blogspot.com/-1NgqiKZx7VY/UHF-daWcEnI/AAAAAAAABX0/5WY_9rhbl9M/s1600/kylie.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-1NgqiKZx7VY/UHF-daWcEnI/AAAAAAAABX0/5WY_9rhbl9M/s320/kylie.jpeg" width="320" /></a></div>
<b>Kylie cake stand:</b> I'll be honest, I have no room for another cake stand, but I do think this one would be particularly fetching in hot pink. It would dress up any sweet table with some pizazz I do believe.<br />
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Maybe one day when I magically get more room in my cupboards. Also from another <a href="http://www.etsy.com/listing/64243029/kylie-cake-stand?ref=sr_list_1&ga_search_query=kylie+cake&ga_view_type=list&ga_ship_to=US&ga_search_type=all&ga_facet=kylie+cake">spectacular Etsy vendor</a> whose wares I've been eyeing for years.</div>
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Momofuku Milk Bar cookie mix: </b>I have the cookbook and I could easily make these compost cookies myself.</div>
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But the truth is, I heart a good mix and this one must be exceedingly good at the price point (or so you hope). Also, I was at a wedding earlier this year where the sweet table included (!) Momofuku-inspired compost cookies and they were divine. And I've been craving another one ever since.</div>
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<a href="http://www.williams-sonoma.com/products/momofuku-milk-bar-cookie-mix/?pkey=cbaking-mixes">Williams-Sonoma is selling the mix online and in stores.</a></div>
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<b>Le Creuset Dutch Oven in cassis:</b> I thought, when I purchased my Kitchen-Aid red dutch oven that I was being frugal and very adult in my choice - I was saving a bundle. But now every time I use it, and it's often, I spend a good 10 minutes scrubbing at the bottom of the pan. And the red enamel has chipped off. This is one of those "I should have just paid the bigger bucks" situations, which I don't face very often. I'm told Winners often has Le Creuset on sale but frankly, I don't have the time to go back week after week hunting for cookware. <a href="http://www.williams-sonoma.com/products/le-creuset-signature-round-dutch-oven/?pkey=e%7Cle%2Bcreuset%2Bdutch%2Boven%7C7%7Cbest%7C0%7C1%7C24%7C%7C3&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-">It's also available at Williams-Sonoma</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCSa09JgXs-1Z2lWPZrF1hyAjTC4KaX8Ufs4vttH2C-sMBp-w-ry5u768CvD2NFX1Al8XvcG-Q41x2T63MHGBEaAcj7GiZ69bP3kdpHsTe60jCPKCaFbX7SKZdUK4WqlMbGkgoyuebl0/s1600/momo.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCSa09JgXs-1Z2lWPZrF1hyAjTC4KaX8Ufs4vttH2C-sMBp-w-ry5u768CvD2NFX1Al8XvcG-Q41x2T63MHGBEaAcj7GiZ69bP3kdpHsTe60jCPKCaFbX7SKZdUK4WqlMbGkgoyuebl0/s320/momo.jpeg" width="320" /></a><b>Dining at Momofuku: </b><a href="http://momofuku.com/toronto/noodle-bar-to/">Momofuku has opened an outpost in Toronto</a>, and I really, really, really want to check it out.<br />
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Thing is, I can't imagine when I'll get my next opportunity considering I'm feeling like a beached whale these days and we'll have a newborn in our house any day now.<br />
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That's where the "dreaming" comes in, right? So what's on your Christmas wish list?</div>
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Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-11972562838137490262012-09-29T13:02:00.000-04:002012-09-29T13:02:31.420-04:00Jamie Oliver's Quick Portuguese Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGZI7s2a4megrm9fLSSfHdo2GxrDT6Z1PbtvioQWCuaKrRUKWgmdQlzB5SSqzuH83kiHpG4lo0u7WbbEiUBncW685l6-5ossGjFnSNm7YEL8nVbtXx-r2iR7KxemWGN8A5Fzwx-hlP2g/s1600/portuguesetarts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGZI7s2a4megrm9fLSSfHdo2GxrDT6Z1PbtvioQWCuaKrRUKWgmdQlzB5SSqzuH83kiHpG4lo0u7WbbEiUBncW685l6-5ossGjFnSNm7YEL8nVbtXx-r2iR7KxemWGN8A5Fzwx-hlP2g/s640/portuguesetarts.jpg" width="430" /></a></div>
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I've long been a fan of Jamie Oliver. He loves food. He really loves food. And when he takes shortcuts they're not ridiculous ones that will sacrifice the flavour or appearance.<br />
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They might, however, veer from the sanctity of the original recipe, throwing purists into a tizzy. (Ahem).<br />
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I have to be honest, this is one such a recipe. But it doesn't bother me in the slightest because these tarts were so darn good.<br />
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I've eaten many a Portuguese tart in my time, straight from the real-deal Portuguese bakeries in Toronto.<br />
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And while these tarts were delicious, they bore only a slight resemblance to the tarts I know.<br />
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However, and this is a big however.... I kinda like these better. Shhh. The one caveat is that you need to eat them fresh. The next day they are not so good. I tried reheating them in the oven at a low heat - that didn't work. The consistency fell apart.<br />
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I even tried microwaving them for just a few seconds. If you've ever worked with puff pastry you'll know that's apt to turn them into a soggy mess.<br />
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So, if you make these, and you don't have enough people to around to finish them off, just eat them yourself. They won't be as good the next day.<br />
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You can <a href="http://www.dailymail.co.uk/femail/food/article-1312958/Jamie-Olivers-30-minute-meals-Piri-Piri-chicken-rocket-salad-dressed-potatoes-quick-Portuguese-tarts.html">find the recipe here</a>.<br />
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<b>Substitutions: </b>I couldn't find golden caster sugar. I just use superfine sugar or whiz my regular granulated sugar in the food processor for about a minute.<br />
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<b>Would I make this again? </b>Well I've already made them more than once. So - yes, and yes. They're really easy. If you have the ingredients, making these scrumptious tarts becomes almost an afterthought.<br />
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<b>Grade:</b> Four stars out of five. If they kept as well the next day, maybe I wouldn't have docked that one point.Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-43652737276037218782012-09-23T09:37:00.000-04:002012-09-23T09:37:53.640-04:00Canadian Living's Best Carrot Cake and Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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First of all, a heartfelt apology for my blogging hiatus. I'm now 8 months pregnant and trying to be realistic about my priorities - baking has fallen by the wayside for now - just for now.<br />
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I made this cake ages ago and rather than waffle over blogging about it, so long after I made it, I'm just eager as ever to let my readers know how just right on the money it was. This is Canadian Living's most popular recipe ever and it's clear why.<br />
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When I was in Grade 7, our home ec teacher gave us some photocopies of recipes. She gave me a few extra ones that she didn't cover in her class because I expressed to her - even then - my interest in baking. One of those recipes was one for carrot cake with cream cheese icing. I made it for years, but somehow it got lost in the shuffle and I never quite found another recipe that could compare - one that was as moist, as rich in flavour, with the right cream cheese frosting. I was looking for a recipe which included crushed pineapples like the old recipe did. And no raisins please. None at all.<br />
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My search was fruitless for nearly 20 years....<br />
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Until, that is, I discovered the perfectionists behind the Canadian Living test kitchen who test a recipe until it's perfect. So when I'm looking for a classic recipe these days, it's quite likely I'll turn to Canadian Living.<br />
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Well I didn't expect this blog to turn into such a hearty endorsement of the magazine, but there it is.<br />
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Let's move on shall we? If I've convinced you to check out this recipe, <a href="http://www.canadianliving.com/food/baking_and_desserts/canadas_best_carrot_cake_with_cream_cheese_icing.php">here it is</a>.<br />
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If I still haven't convinced you, you probably don't like carrot cake anyway, do you?<br />
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<b>Substitutions:</b> None. Just follow the recipe, will ya?<br />
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<b>Would I make this again? </b>Yes, this will be my go-to carrot cake recipe from now on. I'm a bit of a purist when it comes to creme brulee and carrot cake. And Harriet the Spy. But that's another post, another blog, another rant.<br />
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<b>Grade: </b>Five stars out of five. If anything might deter amateurs from presenting this cake to company, it might be its presentation. Just keep the frosting smooth as possible, and strategically place some large nuts on top. Pecan or walnuts would work well. Your friends and family will be cutting into it within seconds anyway, and it's really that deep orange-brown colour that will steal the show anyway.<br />
<br />Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com1tag:blogger.com,1999:blog-8253278319202606367.post-31559799292331533622012-07-07T07:37:00.003-04:002012-07-07T07:37:58.478-04:00Cherry pie with almond crumble<div class="separator" style="clear: both; text-align: center;">
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For me, nothing says summer more than a fruit pie. Still, in the summer I like to be out and about instead of sweating over the perfect pie crust which is one of the reasons I prefer a crumble to a pie covered with crust.<br />
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While farmers' markets in our area often carry amazing pies made from their own produce, I can't always find the one pie that I really hanker after - cherry pie.<br />
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<span style="background-color: white;">One of my favourite pie makers in Toronto, Wanda's Pie in the Sky, makes an amazing cherry pie. In my last year of high school, I spent many Friday evenings capping off an evening studying session at the Toronto Reference Library with a piece of warmed up cherry pie. She's since moved from that Yorkville location but some upscale grocers still carry her pie and I buy it when I can.</span><br />
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Still, this recipe comes pretty darn close and I'm salivating just thinking about it.<br />
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I got this recipe form a recent edition of Everyday Food, <a href="http://www.marthastewart.com/903158/cherry-pie-almond-crumble">but you can find it here</a>. It's dead easy. In fact, the hardest part of this recipe was the 30 minutes it took for me to open the two jars of sour cherries. I should technically have opened the third jar as well, but I couldn't bear the thought of bothering my husband and his friend to tell them there was a third jar. (How many people did it take to open this jar? Three. If you're curious, running the lid under hot water finally did the trick).<br />
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Despite all the hullabaloo over the jars, the truth is it was worth every second. This pie has a delicious sour tang due to the cherries that's capped off with a wonderful buttery almond crumble. Perfect for a picnic or barbecue, it kept well several days after I made it.<br />
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The recipe should fill two deep-dish pie crusts. See my caveat below, however.<br />
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<b>Substitutions:</b> I used store-bought pie crust. If I had followed the recipe and used all the sour cherries I bought, I would have had more than enough to fill the two pie crusts. However, the filling for one was less than I would have liked so I peeled an apple, chopped it up, and threw it into the filling. That pie ended up being my favourite from the two.<br />
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<b>Would I make this again?</b> Certainly, maybe even for my son's third birthday.<br />
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<b>Grade: </b>Five stars out of five. Easy, delicious, and lovely to look at it.<br />
<br />Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com2tag:blogger.com,1999:blog-8253278319202606367.post-70374795011976640312012-06-23T13:46:00.003-04:002012-06-23T13:49:06.759-04:00Berry danish minis<div class="separator" style="clear: both; text-align: center;">
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If you have frozen crescent rolls, cream cheese and jam lying around - and I usually have all three - these are a cinch to make.<br />
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I had flagged this recipe on my <a href="http://pinterest.com/MaryNersessian/drooling-foodie/">Pinterest board "Drooling Foodie"</a> as one to try, and I'm delighted I did. The recipe comes from the blog Inspired by Charm, and <a href="http://www.inspiredbycharm.com/2012/01/berry-danish-minis.html">you can find it here</a>.<br />
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Now, I didn't get these looking quite as perfect as the ones on the blog - perhaps practice makes perfect - but they were so indulgent it didn't matter. Low-cal food, this is not. But consider making it for a special breakfast in bed, or impromptu brunch when you have suddenly have guests coming over.<br />
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Sweetened cream cheese; warm, oozing jam; and a dash of powdered sugar. Divine.<br />
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<span style="background-color: white;">And they're easy peasy. Heck, you can probably make these even if you've never baked a day in your life. And unlike store-bought danishes that are sticky-stale from sitting around too long, these are doughy and oozy and beautiful. They're best fresh from the oven.</span><br />
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<b>Substitutions:</b> I used strawberry jam but you can use your favourite jam. I'd honestly consider doubling the recipe because these only make a few and they'll be gone in no time. Mini they may be, but they pack a whole lot of goodness. And calories. I measured the points when I was still on Weight Watchers, before I got pregnant, and soon realized I should only be eating one - if that. So, make these when you want to indulge your loved ones.<br />
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<b>Would I make this again?</b> I'm considering making them right now. So ... yes!<br />
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<b>Grade:</b> Four stars out of five. If I could only perfect the look of the finished product, I may have considered giving these full marks.<br />
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PS - I'll be getting a new blog design soon, stay tuned!Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-47081098089181500582012-06-17T09:43:00.001-04:002012-06-17T13:11:05.401-04:00Apple and white cheddar scones<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mcPJ9-Ki6yY/T90MPonUQWI/AAAAAAAABWg/zUQgHmQvJ0I/s1600/apple-cheddar-scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="http://3.bp.blogspot.com/-mcPJ9-Ki6yY/T90MPonUQWI/AAAAAAAABWg/zUQgHmQvJ0I/s640/apple-cheddar-scones.jpg" width="640" /></a></div>
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I love scones with clotted cream. With whipped butter. At afternoon tea in London. Heck, I even like the scones at my workplace cafeteria, but these scones took the cake.<br />
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For years I stuck to the same scone recipe I learned at Dish Cooking Studio, one that included dried fruit and was served with mango whipped butter. And indeed it's a great recipe but this one is much more my style. I'm not a fan of chunks of fruit or raisins in my baked goods but the baked apple in this recipe would be missed if you were to leave it out.<br />
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I whipped these up in no time at all and they were scrumptious. My only regret is not making them smaller so I had more than 6 scones to look forward to. Or maybe I should have doubled the recipe. It's the perfect savoury-sweet combo, and not too dense like coffee-shop scones that sit like a rock in your stomach.<br />
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This recipe is from Bill Yosses' fantastic book The Perfect Finish, it's a must- have if you're a baker, it elevates the simplest recipes to something spectacular.<br />
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You can find the <a href="http://leitesculinaria.com/45846/recipes-apple-and-white-cheddar-scones.html">recipe for these scones here</a>. I suppose it's a fitting blog post to confess that I've got another bun in the oven - I'm expecting my second so my baking is much more sporadic these days as I'm conserving my energy for work, my toddler and keeping a household running. And <a href="http://bonbonsmots.blogspot.ca/2009/02/ive-lost-my-taste-for-chocolate.html">unlike last time</a>, I haven't lost my taste for chocolate this time around! This time, my sweet tooth is reigning supreme.<br />
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With that said, let's get back to the task at hand. I'll admit I had a couple of substitutions based purely on laziness but these scones are flexible enough you can mix up the ingredients to suit your taste. I happen to think this recipe is near-perfect, so experiment only if you are confident!<br />
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<b>Substitutions: </b>I only had one apple, but I wouldn't have minded using the two. The recipe called for cutting each apple into sixteenths but I chopped my apple into half-inch chunks instead, purely out of preference for texture. Also, I didn't have white cheddar so I used grated sharp yellow cheddar instead.<br />
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<b>Would I make this again?</b> This will be my go-to scone recipe from now, so yes.<br />
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<b>Grade:</b> Five stars out of five. And you know well enough I don't give out five stars too easily.Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com3tag:blogger.com,1999:blog-8253278319202606367.post-90750418433277371182012-05-18T16:37:00.002-04:002012-06-17T13:09:07.514-04:00Strawberry-Pistachio Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-X3lbWBmp3yM/Tbx0mj8d0TI/AAAAAAAABDs/6mleZ3g6sfA/s1600/April2011+045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-X3lbWBmp3yM/Tbx0mj8d0TI/AAAAAAAABDs/6mleZ3g6sfA/s640/April2011+045.JPG" width="640" /></a></div>
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My, my, my. It has been a while hasn't it? Long-time readers of my blog may notice this photo was taken before I got my fancy camera, so that will give some hint of just how long it's been. And still - still - the colours sing on your screen, don't they? Just imagine how it looks in person.</div>
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I just couldn't bring myself to blog about this when it was cold and blustery, however. And now, that the weather has been consistently warm and sunny for at least a couple of weeks my attention has also turned to fruits and pies and summer-time treats.</div>
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And while I love baking cakes and cookies from scratch, I like to let fruits speak for themselves when they are in season.</div>
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So when I saw <a href="http://www.marthastewart.com/352651/strawberry-pistachio-tart">this recipe in Martha Stewart's Everyday Food magazine</a>, I knew it ticked off a few boxes - easy, seasonal, and attractive in spite of the first two points (sometimes fruit-based desserts look amateurish and homely).</div>
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Also, this recipe called for ready-made puff pastry. Score! I love a pastry that incorporates puff pastry - savoury or sweet.</div>
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Instead of slaving in a hot kitchen, you can toss this together quickly, and get out in the fresh air and sunshine.</div>
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<b>Substitutions</b>: None. There were only six ingredients total! How can I mess that up? I suppose you can use different nuts but I love the colour contrast between the pistachios and strawberries so I urge you to try finding (fresh) pistachios. If you've had a bag of pistachios in your pantry for a while, taste one before you decide to use it, because it may taste stale.</div>
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<b>Would I make this again? </b>Yes I would, but only if strawberries are in season and perfectly ripe as there is no masking a bad batch of strawberries. They'll sink you or save you in this recipe. </div>
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<b>Grade: </b>Four stars out of five. Lovely to look at, a bit difficult to cut into neat portions because of the puff pastry and layer of strawberries, I think this tart appeals to the more sophisticated palate so I'd bring it out with some watermelon at a boozy barbecue that goes late into the evening. </div>
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<br /></div>Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com1tag:blogger.com,1999:blog-8253278319202606367.post-7043099231209795172012-03-18T08:40:00.002-04:002012-06-17T13:09:13.807-04:00Easter egg marshmallow nests<div class="separator" style="clear: both; text-align: center;">
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Whenever Easter rolls around and Cadbury Mini Eggs hit the store shelves, I buy a pack or two because I love to incorporate them into my baking. So when I <a href="http://www.sophistimom.com/homemade-marshmallow-nests/">saw the recipe on Sophistimom</a>, I knew I had to try to make these just because they were so utterly adorable.<br />
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Besides, one of my most popular blog posts to this day is the one on my Easter egg nest cupcakes, <a href="http://bonbonsmots.blogspot.ca/2009/03/easter-egg-nest-cupcakes.html">which you can read here.</a><br />
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But these marshmallow nests are decidedly better. For one, they're less work. Secondly, they're more portable, making it ideal for those Easter brunches that are already chock-a-block full of coloured eggs.<br />
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Or perhaps these would also make a charming favour for a baby shower party with a hatching-chick theme.<br />
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Just remember you can't use gelatin if you're serving this to any of your friends who keep kosher.<br />
And if you find candy-making finicky, this might not be the recipe you're going to try at the last minute before guests arrive.<br />
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<b>Substitutions:</b> Sometimes I use a combination of sweetened and unsweetened coconut depending on how much my sweet tooth is acting up.<br />
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<b>Would I make this again? </b>Despite my effusive praise, I'm not entirely certain. At the end of the day. These are marshmallows covered in coconut. And yes, they are homemade and homemade marshmallows are going for way too much money in gourmet stores these days. But - I can only eat one or two marshmallows at one time, tops.<br />
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<b>Grade: </b>Four stars out of five.<br />
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<br />Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-59177844325292768982012-02-04T07:33:00.000-05:002012-06-17T13:09:20.200-04:00Bacon and Egg Candy<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Rm-jkTaP-GA/TveydZtgP7I/AAAAAAAABPw/lGPYQaM0RlU/s1600/IMG_1897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-Rm-jkTaP-GA/TveydZtgP7I/AAAAAAAABPw/lGPYQaM0RlU/s640/IMG_1897.JPG" width="640" /></a></div>
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I cannot take credit for this delightful idea, I found it - where else - on Pinterest. Indeed, there were many versions but I liked this one the best.
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How cute would this be as the dessert at a breakfast or brunch party?<br />
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Truth be told, I wasn't hopeful that this would be as tasty as it was cute.<br />
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But something about the crispy, savoury, salty pretzels offset against the sweet of the chocolate really makes this an addictive treat.<br />
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At first I thought I would be able to take the discs of white candy melts and somehow melt them individually on a pan so that they kept their round shape. I soon realized this was ridiculous and took the suggested route.<br />
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<b>Ingredients:</b><br />
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<ul>
<li>Yellow Smarties (or for my American readers - M&Ms) picked out of one bag</li>
<li>Pretzel sticks - buy one bag and use what you need</li>
<li>White candy melts or white chocolate chips - I used about half a bag of a 14 oz Wilton candy melts</li>
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Makes about 24 but it will depend on your preference for its size I liked them quite small<br />
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<b>Directions:</b><br />
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<ol>
<li>You can either use the double boiler method - or take the easy way out. Using a microwave-safe bowl, place the candy melts and zap them in 20 second increments, mixing the candy melts in between. Don't keep microwaving until it's fully melted. You want to see a bit of solids still in the bowl, and mix it until it's the same liquid consistency.</li>
<li>Now you have to work fast. Take a tablespoon and place blobs of the melted candy on parchment paper laid on cookie sheets. </li>
<li>Smooth them out a bit - but not too thin so that they don't split easily once they solidify. Use up all the melted candy before you start putting the pretzel sticks and Smarties on top.</li>
<li>Place the cookie sheets in the fridge to firm them up, about 20 minutes at least. After they're ready, you can keep them at room temperature in an airtight container.</li>
</ol>
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<br />
<b>Substitutions: </b>None, but I was thinking green Smarties or M&Ms would make for an adorable Green Eggs and Ham-themed treat!<br />
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<b>Would I make this again?</b> Yes, I think this is an easy way to make something crowd-pleasing.<br />
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<b>Grade: </b>Five stars out of five.Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-56456528660123632902012-01-25T18:30:00.000-05:002012-06-17T13:09:44.758-04:00The case of the curious Christmas cake pops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZTZK1b9CJ6m9LORannHukVBcwuXnN7-3-iEjpbgzFVPmV9pCHEJanvDzNwbgOGn_2DQe483qSkk-abmnRsWnRysKYbyAs_jmwVly7MN1dTeXQ3J6lL2s04ZmET34uO8TqWezidScmjE/s1600/whitecakepop.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZTZK1b9CJ6m9LORannHukVBcwuXnN7-3-iEjpbgzFVPmV9pCHEJanvDzNwbgOGn_2DQe483qSkk-abmnRsWnRysKYbyAs_jmwVly7MN1dTeXQ3J6lL2s04ZmET34uO8TqWezidScmjE/s640/whitecakepop.jpg" width="425" /></a></div>
Christmas is well behind us, I know.<br />
<br />
I can't even use Armenian Christmas as an excuse (it falls on January 6) but I think this post on cake pops still merits a read for those of you, seasoned or newbie, who are considering making these.<br />
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While I have always dismissed suggestions cake pops were the new cupcakes, I also followed this trend from a distance. I concede I thought they were a charming novelty.<br />
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I skulked around on Bakerella's blog but I wasn't sure I'd have the patience to make some of her more complicated creations, nor did I want to. But then I started seeing some simpler designs that I thought I'd be able to recreate.<br />
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And when I volunteered to make desserts for my Christmas Eve dinner, like I always do, I thought it might be a good time to try my hand at cake pops. I'd be home the day before, and I like making treats that are individual-sized for large parties.<br />
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Well, it's a good thing I tried making these the day before because they were an #epic #fail. If you ask my family, they may disagree, as they begged me to leave the discarded, destroyed remains in a plate to nibble on, proclaiming that these were delicious.<br />
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And sure, they were. Cake-mix balls mixed with store-bought frosting, dipped in candy melts and topped with sprinkles. Sugary-sugar, and sweet sweet sugar. Brain surgery? No, not really.<br />
<br />
Still, I didn't get the hang of it right off the bat.<br />
<br />
The first cake pop I made was too heavy, so it completely fell off the lollipop stick as it was drying.<br />
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The second? Same thing.<br />
<br />
I quickly realized I'd made a couple of big mistakes. First, I didn't think I'd have enough candy melts, so I mixed my supply with some white chocolate chips. Big, bad mistake. I should have stuck to just the candy melts because the chocolate chips made the mixture too heavy, making the ball too heavy, in turn making it impossible for it to stay on the stick.<br />
<br />
I had no problems when I melted the red candy coating in the next batch.<br />
<br />
The second big mistake was following a cake pops recipe that was not Bakerella's (the undisputed cake pop expert). You can see a <a href="http://www.ctv.ca/CTVNews/CanadaAM/20101203/bakerella-recipe-101203/">basic recipe from her posted at CTV.ca</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikh_Q2sCyawGzbmjLAf4kjmCugcc1YE9XUmQ5wMGHuAikhTxHVoBvAjZUrrNbzfr2BnYBBQ09V7Uo4nprJ_4uEH7ayD3lz_SaT0iNe_oqPbOdOFUFyJ67jFfyOqk20370mZNlNWp71jYs/s1600/redcakepop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikh_Q2sCyawGzbmjLAf4kjmCugcc1YE9XUmQ5wMGHuAikhTxHVoBvAjZUrrNbzfr2BnYBBQ09V7Uo4nprJ_4uEH7ayD3lz_SaT0iNe_oqPbOdOFUFyJ67jFfyOqk20370mZNlNWp71jYs/s320/redcakepop.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikh_Q2sCyawGzbmjLAf4kjmCugcc1YE9XUmQ5wMGHuAikhTxHVoBvAjZUrrNbzfr2BnYBBQ09V7Uo4nprJ_4uEH7ayD3lz_SaT0iNe_oqPbOdOFUFyJ67jFfyOqk20370mZNlNWp71jYs/s1600/redcakepop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikh_Q2sCyawGzbmjLAf4kjmCugcc1YE9XUmQ5wMGHuAikhTxHVoBvAjZUrrNbzfr2BnYBBQ09V7Uo4nprJ_4uEH7ayD3lz_SaT0iNe_oqPbOdOFUFyJ67jFfyOqk20370mZNlNWp71jYs/s1600/redcakepop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><br />
Her recipe suggests, after chilling the cake balls, to dip the sticks in the melted candy coating and then push it into the ball.<br />
<br />
Instead, I made the balls, stuck in the sticks, and then chilled them.<br />
<br />
The result was cracked-open balls, uneven candy coating. In short, a hot mess.<br />
<br />
Once I got the hang of it after some fevered googling, I ended up with about 15 in total.<br />
<br />
Not enough to take to the party, so I whipped up some cookie-dough truffles instead. I need to stop experimenting for Christmas Eve because I always end up stressing myself out. Remind me I said this some time in December, ok?<br />
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<b>Substitutions</b>: None.<br />
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<b>Grade</b>: Three stars out of five. After all it's a cake mix-frosting concoction. The appearance is no one's fault but my own, but I feel like they ended up looking like more of an elementary school project than one created by someone as serious about pastries and desserts like me.<br />
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<b>Would I make this again? </b>Maybe. Juuuuust maybe. But not for a whileMaryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-69401401054199838682011-12-31T06:24:00.000-05:002013-01-24T16:48:19.466-05:00My Grandma's Armenian Tell Kadayif<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkA87nZgq4SNDHs5KTkBZabKVDdnRy5_5ZBS79UcwWarI56sfWsWD_OBvrbc0B7VOUd-3ueKK_ibU-pHTM7IBu3hpqgx499Ly7PGihY3iOUyUzT4Da4fE4Zon8P4H8HFr6iwxyRSe50nA/s1600/kadayif.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkA87nZgq4SNDHs5KTkBZabKVDdnRy5_5ZBS79UcwWarI56sfWsWD_OBvrbc0B7VOUd-3ueKK_ibU-pHTM7IBu3hpqgx499Ly7PGihY3iOUyUzT4Da4fE4Zon8P4H8HFr6iwxyRSe50nA/s640/kadayif.jpg" width="640" /></a></div>
I am making my way through a book about food writing, and it suggests that blog postings about our childhood memories of food are commonplace and therefore - well, rather boring.<br />
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Humour me, then, please as this is a topic close to my heart.<br />
<br />
This is about my Grandmother Mariam's <i>Tell </i>Kadayif, an Armenian version of a dessert commonly made in the Middle East. "Tell" means "string" in Armenian, due to the thin, long strands of the <i>kadayif</i>.<br />
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<i>Kadayif</i> consists of shredded phyllo pastry, which you can find at Greek or Middle Eastern grocers. This dessert is flavoured with rose water; filled with thickened cream, or cheese or walnuts; and topped with a thickened sugar syrup. Western palates might find it more savoury than they're used to, and perhaps more exotic as well due to the generous helpings of nuts, and rose water - a distinctly flowery and pungent taste. The closest thing I can compare it to is baklava, but that's just the nut-filled version. The cheese-filled <i>kadayif</i>, my favourite, may be described like a cross between baklava, shredded wheat, and maybe the ricotta filling of cannoli. But for me, it just tastes like a visit to my grandma's.<br />
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My father's mother passed away last month on the 19th and I am having some trouble reconciling myself with the fact that she's gone, and I can't tell her that my son has been asking to go see "<i>Little Nene</i>" (Little Grandmother because of her height).<br />
<br />
I'm having trouble coming to terms with the fact that I can't ask for her advice on how to make Armenian recipes that are endangered because no one bothers to take the time to record them, or because the cookbooks are written in Armenian and it takes too long to translate them. I'm having trouble wrapping my head around the fact I'll never see her again at Christmas.<br />
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Knowing all this, my husband, so thoughtfully this Christmas, gifted me a copy of an English-language Armenian cookbook from the 1970s that he sourced online. It's market value - used, mind you - is $100. That's telling, isn't it?<br />
<br />
I will use this book as a guide, that's for sure. But I feel lucky enough to have a few recipes of my grandmother's and her voice in my mind. I've realized I was just like her when it came to cooking or baking - hesitant to stray from instructions, abandoning recipes at the drop of a hat if I missed any ingredients, and pedantic to the point of perfectionist. I am her namesake, after all.<br />
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I'm not going to outline the recipe here because, I think her death is still too fresh, and I'm selfishly hoarding the recipe as something of my grandmother's just for me. B<a href="http://georgefamily.net/food/?p=195">ut this recipe is pretty close, except for the recommended cheese - I used ricotta instea</a>d.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CfPQaa-R9M0/Tv0vOu7RznI/AAAAAAAABQ0/BhetJ2Y3ENY/s1600/grandmahug.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-CfPQaa-R9M0/Tv0vOu7RznI/AAAAAAAABQ0/BhetJ2Y3ENY/s320/grandmahug.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My grandma and I at my wedding in 2007.</td></tr>
</tbody></table>
This Christmas, I tried to honour my grandma's memory by making her famous sarma, which are grape leaves stuffed with a rice mixture, and tell <i>kadayif</i>. The first version I made, with the walnut filling, as delicious as it was, wasn't how I remembered my grandma's <i>kadayif</i>.<br />
<br />
It was browned and crispy - almost like the texture of baklava, nutty and aromatic thanks to the generous portion of cinnamon and rose water, but not quite right. Not how I remembered it. So I made a second one - this time with the ricotta filling.<br />
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The consistency was right this time, softer but still dense like a baked pan of angel hair pasta, with a warm layer of thick cheese sandwiched right in the middle, and scented with the aromatic liquid of sugar syrup flavoured with rose water. And when I took that first bite, I was instantly transported to a time 20 years ago when I never counted calories, when a visit to grandma always meant a bone-breaking hug, and a square of her famous, warmed-up <i>tell kadayif</i>.Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com2tag:blogger.com,1999:blog-8253278319202606367.post-85532951147679547432011-12-29T09:52:00.000-05:002012-06-17T13:12:09.931-04:00Dark chocolate Buche de Noel with meringue mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDH7HpP5I8Pjz_iBLSpifKiWg-3aUeQxWfuNyVGnIT9EudxyB_iyBSO9QSkTeG-h0Bj-ZdmfKvzGCGBjnE61VL1u_vFoE8zEDJUCeWJHqxI3v0xkM6g6yJlPbo5aATAnZyc1HuXui3BTE/s1600/buchedenoel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDH7HpP5I8Pjz_iBLSpifKiWg-3aUeQxWfuNyVGnIT9EudxyB_iyBSO9QSkTeG-h0Bj-ZdmfKvzGCGBjnE61VL1u_vFoE8zEDJUCeWJHqxI3v0xkM6g6yJlPbo5aATAnZyc1HuXui3BTE/s640/buchedenoel.jpg" width="640" /></a></div>
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This is the single, proudest moment I've had as a baker this holiday season. I really thought I lost my baking mojo until I produced this whimsical Buche de Noel. I'll admit I've made quite a few cheesy treats over my time. I like the glitz and the glam and the glitter and the flashing lights. I like the red and the green and the cartoon-type figures that please my toddler.<br />
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But a Buche de Noel, a traditional dessert served at Christmas, is for me evocative of a fallen log in a snow-dusted forest. It's untouched, it's pure. It's a quiet, delicious moment undisturbed by the usual din and racket. It's indulgent simply because it takes so long to create something that disappears in just a few minutes.<br />
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Making a Buche de Noel has been on my baking bucket list for a long time. I used to Google "Buche de Noel" every Christmas, vow to pick one up from a French pastry shop and run out of time. Then I had a kid, and I lost hope that I'd ever be able to find the time to attempt this. But when I saw <a href="http://www.canadianliving.com/food/dark_chocolate_buche_de_noel.php">Canadian Living's version of a Buche de Noel</a> covered in shards of dark chocolate, I regained hope that I'd be able to master this one and avoid the amateur-looking yule logs you see with fork tine marks in the buttercream.<br />
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It took me several days. I started with the meringue mushrooms, which admittedly were not in the Canadian Living recipe but that I'd seen in other photos of yule logs. <a href="http://www.joyofbaking.com/MeringueMushrooms.html">You can find the recipe on the Joy of Baking site here</a>. They came together easily although I had to start over again I realized the egg whites I brought home were not in a sealed container. And then I thought the meringue would never peak. But it did. I kept these in an airtight container for several days and they were fresh as the day I made them.<br />
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I made the cake 24 hours before the dinner party and rolled it in a tea towel and stuck it in my fridge to chill. On the day of the party, I made the buttercream and rerolled the cake, which did in fact crack slightly - but I was able to mask the cracks with the cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShlQaOFZqeLHPNeoOAx5ReflAnCqzNuVD84N3fIaVjQ4CVbPtZDkgAmgNQiGo2_yWG4bsLsbntt32LWMUq1_YBT3rCO7_SLvrLujW-fN3eccq_dGTp5COo-JPt4AGBLACAHM_aplEFk4/s1600/buche2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShlQaOFZqeLHPNeoOAx5ReflAnCqzNuVD84N3fIaVjQ4CVbPtZDkgAmgNQiGo2_yWG4bsLsbntt32LWMUq1_YBT3rCO7_SLvrLujW-fN3eccq_dGTp5COo-JPt4AGBLACAHM_aplEFk4/s320/buche2.jpg" width="225" /></a></div>
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Next, I prepared the shards of chocolate, meant to mimic peeling bark, and then I dusted icing sugar all over the log. I finished the yule log by dusting the mushrooms with cocoa powder and placing them here and there.<br />
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I'll be honest, I didn't get to taste this cake after it all came together, although I sampled the cream and bits of cake as I baked but I'm told it was delicious, and there was none left.<br />
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<b>Substitutions: </b>Well, the meringue mushrooms came from a different recipe, but I didn't substitute anything in the cake recipe itself.<br />
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<b>Would I make this again? </b>Oh, most definitely. I'm thinking I could easily make this again with a dark chocolate cake base, and white chocolate shards of bark to create a birch bark. One thing I should have done was lopped off the ends of the roll so they were more even. Next time!<br />
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<b>Grade:</b> Five stars out of five.Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-6358179209971599482011-12-23T05:52:00.000-05:002011-12-23T06:26:33.153-05:00Florentiners a la Mama<div class="separator" style="clear: both; text-align: center;">
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<br />
When I first opened the pages of Gesine Bullock-Prado's cookbook "Sugar Baby" I'll admit the first thought that crossed my mind was, "Oh she's used her famous sister Sandra Bullock's name to get a book deal." But not long after I realized this was the passion project of someone without any formal training who turned what she love into a successful business, someone who truly loved baking. Someone who was funny, and authentic.<br />
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I was hesitant to try out her recipe for Florentiners a la Mama because it has German roots and involves a candy thermometer and anything that has German roots and involves a candy thermometer requires precision. <br />
<a name='more'></a>And sometimes, due to circumstances out of my control (*cough, cough, my toddler*), I can't be precise with timing when I'm cooking or baking. But I barrelled ahead anyway and made these cookies. (<a href="http://www.kingarthurflour.com/blog/2011/03/25/florentiners-a-la-mama-gesine-bullock-prado-comes-to-visit/">You can find the recipe here</a>). And boy am I glad I silenced my inner critics.<br />
<br />
These are the best cookies I made this holiday season, possibly all year. Buttery, crunchy morsels of pure indulgence. These aren't the easiest cookies to make - they spread and can go from not-ready to burnt in a matter of seconds. But they are worth all the trouble. I wish the photo I took was better but please take my word anyway. I've made florentines <a href="http://bonbonsmots.blogspot.com/2009/06/chocolate-dipped-florentines.html">in the past,</a> but this recipe trumps that one, by far.<br />
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<b>Substitutions: </b>None (just be sure to use parchment paper, not wax paper as I've done in the past with another similar recipe - epic sticky failure).<br />
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<b>Would I make this again?</b> Oooooh yes, even though these cookies lure me over to the danger zone and I can't. Just. Eat. One.<br />
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<b>Grade:</b> Five stars out of five. Indeed, they are a bit tricky to make, but they are gorgeous and catch the light. Oh, and they're over-the-top delicious. They're the kind of cookie you make for friends but decide to keep for yourself.<br />
<br />Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-39725171742347578292011-12-22T06:51:00.000-05:002011-12-22T06:51:00.117-05:00White-Chocolate Cherry Shortbread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dEiDqnknvVd0BU97dpwP23ZMefnSsIheImygTHv1Mf54BczdrQe5c5AWW7p169Crv11qVcItOR4i3ocp9jdqXW7hRtxbRffUtR4eGQnz06Lcvy9D3B4L4dICAitnopJDK3gq3Ea-A9U/s1600/cherryshortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dEiDqnknvVd0BU97dpwP23ZMefnSsIheImygTHv1Mf54BczdrQe5c5AWW7p169Crv11qVcItOR4i3ocp9jdqXW7hRtxbRffUtR4eGQnz06Lcvy9D3B4L4dICAitnopJDK3gq3Ea-A9U/s400/cherryshortbread.jpg" width="400" /></a><br />
This recipe caught my eye on Pinterest with the simple caption: "Apparently, the best Christmas cookie ever." "Best" piqued my interest, and "ever" drove it home. How could I possibly ignore the recipe for the best Christmas cookie ever?<br />
<br />
So I decide to make it on a whim and take it to my friend's house as my contribution to her annual cookie swap. I had already made a couple of other kinds of cookies but this one seemed like it would be my show-stopper.<br />
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Besides, I have never been able to truly master shortbread, and I thought this might be the recipe to change my unlucky streak. Not quite. This is a pretty cookie yes, but it's also a high-maintenance one. Unlike classic shortbread, it's delicate and doesn't hold its form well.<br />
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<a href="http://4.bp.blogspot.com/-9lxM9w77OzU/TukVB9LIdWI/AAAAAAAABPE/ZADtgYMI4IM/s1600/xmasshortbread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="241" src="http://4.bp.blogspot.com/-9lxM9w77OzU/TukVB9LIdWI/AAAAAAAABPE/ZADtgYMI4IM/s320/xmasshortbread.jpg" width="320" /></a>What really bothered me though, and I swear I'm not this insecure about everything, is that no one ever said these were tasty, I think they were just OK. For met my part, I liked the underlying hint of cherry-almond but I wished the cookie was a bit more dense.<br />
<br />
Here's the thing: I love maraschino cherries - I even eat them straight out of the jar. But I know a lot of people detest them, and so perhaps it was the underlying maraschino cherry flavour that threw people off.<br />
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It's subtle, though, and I don't think you would be able to identify it unless told it was there. And I didn't tell people it was there unless they asked what kind of cookies they were. If you want to try this yourself (and if I haven't turned you off yet) you can find t<a href="http://www.bhg.com/christmas/cookies/favorite-christmas-cookies-and-bars/?rb=Y#page=21">he recipe at the Better Homes and Gardens website</a>.<br />
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<b>Substitutions: </b>In the original recipe you'll see they've used red and white jimmies to dip the cookies in, I used Christmas-coloured nonpareils and plain white ones. You be the judge of which you prefer. I don't think the Christmas-colours quite work with the delicate pink of this cookie, however.<br />
My husband told me he liked the cookies straight out of the oven, before I dipped them in white chocolate and sprinkles but I firmly disagree, they need a mellow taste to round them out, and the crunch of the sprinkles is a satisfying counterpoint to the crumbly cookie.<br />
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<b>Would I make this again?</b> Honestly, probably not, I don't think it was worth all the effort. If I'm going to go to all the trouble of making dozens of cookies and then dipping them, I'd probably make nut-based ones that have a longer shelf life and seem to find greater appeal among the masses.<br />
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<b>Grade: </b>Four stars out of five. These would make great additions to a princess-themed birthday, or a tea party or even bridal shower. I just don't think they're show-stoppers all on their lonesome. And they're not festive nor flavourful enough to be the ideal Christmas cookie. Next?<br />
<br />Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com2tag:blogger.com,1999:blog-8253278319202606367.post-60389421054602968952011-12-21T16:07:00.000-05:002011-12-21T16:07:00.415-05:00Canadian Living's Really Good Rum Balls<div class="separator" style="clear: both; text-align: center;">
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I considered not blogging about this recipe because I'm not crazy about this photo and I'm a big perfectionist. But, I'm also a realist and these rum balls were such a hit they're all gone, and I can't bear not to share the recipe with you. I'm not making them again just for the photo, sorry.
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I never used to like rum balls, but over the last couple of years I've developed a soft spot for those gigantic tennis ball-sized rum balls I can get at mom-and-pop run Italian bakeries.<br />
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Those are cake-based, though, and these are not. But here's a fun factoid. My colleague, who has chef's training, told me you should stay away from rum balls in bakeries because they're made of the cake scraps the pastry chefs don't want to toss out. Maybe that's not such a bad thing? You be the judge. Either way, these rum balls were the homeliest of sweets I displayed on my three-tier stand at work and they were also the ones that elicited the most praise and finished the fastest.<br />
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They're smaller than I thought they'd be, but they fit right inside the mini-cupcake liners so they're convenient for parties.<br />
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I found this recipe in a "Special Holiday Edition" of Canadian Living magazine but you<a href="http://www.canadianliving.com/food/baking_and_desserts/really_good_rum_balls.php"> can also find the recipe here</a>.<br />
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<b>Substitutions: </b>None<br />
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<b>Would I make this again?</b> I think I will because they were pretty straightforward and big hit with people of varying taste palates. But I still prefer the cake-based rum balls.<br />
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<b>Grade: </b>Three-and-a-half stars out of five. Points docked for lack of doughy-cakey-goodness.Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-12904407263219380002011-12-20T06:52:00.000-05:002011-12-20T06:52:00.670-05:00Hershey's Candy Cane Blossoms<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pOHNQBOS6XI/TukUtuF935I/AAAAAAAABO0/wotYc6TJR8E/s1600/candycaneblossoms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="http://2.bp.blogspot.com/-pOHNQBOS6XI/TukUtuF935I/AAAAAAAABO0/wotYc6TJR8E/s400/candycaneblossoms.jpg" width="400" /></a></div>
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You know that saying: Don't judge a book by it's cover? Well, I'd like to meet the puritan who came up with that one to have a word or two. Because we're going to judge a book by it cover even if we don't want to! As a book publishing graduate, I study the cover: It tells me the market the publisher is going for. It tells me if it's won any awards, it tells me what other prominent authors think of the text. A cover is important.<br />
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And I also decide to make cookies based on their appearance, obviously. Especially during the holidays. So I flagged this recipe on Pinterest because I loved the vibrant Christmas colours. And we eat, first, with our eyes.<br />
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But. And this is a big BUT. This recipe turned out to be a bit of a fail. To begin with, I used a peanut butter cookie recipe I was using to make another cookie when that cookie started to fall apart and I had a whole batch of peanut butter cookie dough just sitting and starting at me.<br />
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When I pulled the out of the oven to cool, however, they started falling a bit flat.<br />
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Maybe this recipe was destined to fail because I'm just not a big fan of chocolate and mint. Or mint in desserts at all. I said a tiny prayer and made these anyway, hoping the candy cane and peanut butter flavour would go well together. Despite my prayer, I wasn't a convert and I'm still not a believer in the peanut-butter-and-candy-cane union.<br />
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Yet a couple of people who tried them raved about the pairing. So what do I know? Maybe it's an acquired taste. Maybe I would have liked these better if I alternated the cookies and used red and green sanding sugar.<br />
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<b>Substitutions: </b>Where do I start? I used a peanut butter base. Don't do that. <a href="http://www.hersheys.com/recipes/8362/KISSES-Candy-Cane-Blossoms.aspx">Follow this recipe instead</a>. When I ran out of sanding sugar, I whizzed my granulated sugar with a few drops of my high-quality food colouring. The granulated sugar did a much better job of sticking to, and coloring these cookies than the already-red sanding sugar did. I'd take the extra minute and do the same. It's also a lot cheaper and will save you a trip to the bulk food store.<br />
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<b>Would I make these again?</b> Nope.<br />
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<b>Grade:</b> Two stars out of five. Do you really want me to go into why, again? I'm getting depressed just thinking about it. (I was worried that I was losing my baking mojo this month but I just made a kick-ass Buche de Noel and I have thrown that thought right out of my mind).Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-86286689673653507952011-12-19T05:00:00.000-05:002011-12-19T05:00:08.756-05:00Santa Hat Party Mix<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-t86qvPHzpik/TukWHu3aLzI/AAAAAAAABPc/Kj-ELx9Cncc/s1600/IMG_1870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-t86qvPHzpik/TukWHu3aLzI/AAAAAAAABPc/Kj-ELx9Cncc/s400/IMG_1870.JPG" width="400" /></a></div>
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I like alliteration. I like sequins. I like punny jokes. I like Palm Beach fashion. I like a bit of camp. Isn't it obvious? I like a good gimmick. So by the time Christmas rolls around, I've already been bookmarking festive recipes for months. This one jumped right out at me on Pinterest because I'd never seen anything like it and the Santa hats were so festive, so fantastic, so fun! Flavour had absolutely nothing to do with it.<br />
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I thought it would be a fun, quick party mix to take to one of my work events during the holidays, which is getting harder and harder to plan for because my co-workers expect me to come up with something interesting every time. Last year I made <a href="http://bonbonsmots.blogspot.com/2010/12/chocolate-gingerbread-house-petits.html">Chocolate Gingerbread House Petits Fours</a>, and <a href="http://bonbonsmots.blogspot.com/2010/12/nigellas-christmas-cornflake-wreaths.html">Nigella's Christmas Cornflake Wreaths</a>. In years past, I've also made <a href="http://bonbonsmots.blogspot.com/2008/12/festive-cheesecake-pops.html">Festive Cheesecake Pops</a>, which my co-workers are still talking about. And they're used to my bringing in cupcakes so I try to switch things up a bit. You can find the recipe for<a href="http://cookiesandcups.com/santa-party-mix/"> this party mix here.</a><br />
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So here's the thing, I got the oohs and aaahs I was hoping for over the Santa hats. (Damn straight, they took me an hour-and-a-half to make on a Friday night - and I'm not even including making the rest of the party mix.) My one colleague even called me a genius! I can't take credit for the idea obviously but these Santa hats were showstoppers sure enough.<br />
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But you know what? I found the party mix a bit too cloying in sweetness. And maybe it's the fact that there were several other sweet items at work that day, or the fact I forgot to take napkins or plates for my colleagues, but there was quite a bit leftover for me to take home. And that's telling, isn't it?<br />
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<b>Substitutions:</b> These are the regular Bugles rather than the caramel ones the recipe suggests. PS - Bugles used to be sold in Canada, and apparently came back into the market this December, but they may be hard to find. To be honest, I think the caramel Bugles are adding another sweet element that's unnecessary. We bought these Bugles at Wal-Mart.<br />
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<b>Would I make this again? </b>Maybe the Santa hats for some other party mix. But not this party mix. It's too - obvious. Too expected. Too sweet. Too much white chocolate (gasp! I know, but it happens). And next time I make these Santa hats, I'll try to prop them up so the excess candy melts drip right off and give them a cleaner look.<br />
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<b>Grade: </b>Three stars out of five for the Santa hats, the rest of the party mix gets a big fat zero.Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0tag:blogger.com,1999:blog-8253278319202606367.post-39522138968750290872011-12-17T06:58:00.000-05:002011-12-17T17:39:34.900-05:00Sweetapolita's Inside-Out (Mini) Neapolitan Cake<div class="separator" style="clear: both; text-align: center;">
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Isn't this sweet? I made this mini cake with 4.5 inch springform fans for a dear friend of mine for her 30th birthday. I wanted to make something special so I thought I'd tackle a three-buttercream recipe. I was inspired from the cover of the <a href="http://www.amazon.com/Miette-Recipes-Franciscos-Charming-Pastry/dp/0811875040">latest cookbook from Miette</a> (I just adore the bare edges) but mainly from <a href="http://sweetapolita.com/2011/04/inside-out-neapolitan-layer-cake/">Sweetapolita</a>.<br />
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It was harder to make than I thought because I didn't level the layers of cake properly so one of them was at an angle, and it seemed to me like the cake would tip over.<br />
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This cake ended up being a bit of an investment because of the springform pans, but I'm so glad I purchased them because I am always looking for a way to indulge my friends and I think a mini-tiered cake is the perfect way.<br />
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I'll be honest. This recipe has completely changed the way I feel about buttercream. I love it now. This buttercream recipe is to die for. And you can play with it to produce strawberry, vanilla and chocolate buttercream as you see here.<br />
<a name='more'></a>If I may be perfectly blunt: Don't try to recreate this unless you use the best products. Grocery-store food colouring will not cut it. I literally ordered strawberry puree from a cooks' supply store and it made all the difference. The strawberry buttercream actually tasted like strawberries rather than some chemical version of the fruit. (I did add a teeny bit of pink food gel, but I only needed a little bit because I was using what the professionals use).<br />
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Normally, when I eat buttercream I taste butter first before any other flavour. Not with this recipe, it tastes like clouds of heaven. It is delicate, smooth - but not reminiscent of a mouthful of butter in the slightest. I think the cake base helped too. It was deep, dark, luscious, and held it's own.<br />
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This recipe is not for newbies. I had to make it over several days as it will take some time. But if you have some experience baking, try your hand, you may just be surprised at what you can do.<br />
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<b>Substitutions</b>: None (well, other than the mini springform pans).<br />
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<b>Would I make this again:</b> Yes, but only for my nearest and dearest.<br />
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<b>Grade: </b>Five stars out of five. Fool-proof recipe, eye-catching, delectable. It ticks off all my boxes. I love this recipe.<br />
<br />Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com1tag:blogger.com,1999:blog-8253278319202606367.post-73201751618098645332011-12-15T05:56:00.000-05:002012-08-17T07:29:07.074-04:00Nutella Swirl Pound Cake with Espresso Glaze<div class="separator" style="clear: both; text-align: center;">
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I've said this before, maybe a handful times, but this time I really mean it: I think this is the best cake I've ever made in my life. Ever.<br />
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And it's not just my ego speaking. Several people said so. It's the kind of cake that whispers your name when you pass by, whispering, imploring you to cut "Just another small sliver." It was gone, and fast.<br />
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I made it for my husband's birthday because a) he loves Nutella; b) he loves espresso and c) I don't need to impress him with fancy piping skills or rosettes. Even my mother in law, who is a great cook and baker in her own right asked me "You bought this ready-made, right?" Nope.<br />
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Of course, it's not difficult to make a pound cake tasty, with the amount of butter that goes into it. But this one goes above and beyond with the swirls of Nutella and the sugary tang of espresso glaze on top. I got the recipe by way of, who else, <a href="http://sweetapolita.com/2011/09/nutella-swirl-pound-cake-with-espresso-glaze/">Sweetapolita</a>. Genius.<br />
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<b>Substitutions: </b> None. Don't mess with perfection. Just, don't.<br />
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<b>Would I make this again? </b>Yep, in fact I plan on making it for my father's birthday in January.<br />
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<b>Grade:</b> Five stars out of five. Please make this, and then message me to tell me how much you loved it. Or even if you didn't, that's OK too.Maryhttp://www.blogger.com/profile/13815162158743841996noreply@blogger.com0