"if you wish to be glamorous, become a cake baker" -The Joy of Cooking

Wednesday, July 4, 2018

Strawberry Jam

Ontario strawberries are such a treat.  On our last drive up to the cottage we got flat of them.  We picked at them right at the greenhouse just after buying and they actually taste how a strawberry should.

I have such fond memories of my aunt's homemade strawberry jam.  She would make it the proper way and boil the jars so that they would seal and could be stored.  I don't know why making jam/canning at home is so intimidating for me.  Thats why I really like this jam recipe.  This version is just a quick freezer jam, thats SO easy and still really good.  Best part was my little baby girl was my sous chef.πŸ‘ΆπŸ’•πŸ’•πŸ’•

Once again, super simple jam that doesn't require any sterilizing of jars and makes a small batch.

You will need:

3 Cups Fresh Strawberries, sliced
1 Cup Sugar
2 Tablespoons Fresh Lemon Juice

In a 10 or 12 inch skillet bring fruit, sugar and lemon juice to boil over medium high heat stirring occasionally.
Reduce heat to Medium.
Stirring constantly and skimming foam as necessary cook the jam for 8-10min.
Jam is ready when it begins to look syrupy and thickens slightly.

Cool jam to room temperature before placing in jar.
Refrigerate and enjoy.

recipe from geniuskitchen.com

Wednesday, May 30, 2018

Half Birthday Cake : 6 months already!

I have been wanting to make this unicorn cake for quite some time now.  What is it with unicorns these days anyway? They are everywhere!  Not that i'm complaining, I think they're great.  Ever since the unicorn theme exploded in the baking world and I saw this cake design I had to make it.
My daughter just turned 6 months this past weekend and it was the perfect occasion to finally make it.

Swiss Meringue buttercream in chosen colours for the unicorns mane

Ready to pipe! I only used Wilton 1M tip

The eyes, lashes, ears and horn are all fondant that I painted gold.  The cake is three 8in vanilla cakes filled and iced with vanilla swiss meringue buttercream.  I used this recipe  here  if you want to check it out and make it too.  I LOVE Erin Bakes. Her book is one of my faves! 

my little unicorn 

Friday, May 18, 2018

Mother's Day Cook in a Book : Pancakes

Last Sunday we celebrated my 1st Mother's Day! I felt so special and so honoured to be in the mom club. My daughter is going to be 6 months soon! Still, I can't believe that I get to be her mummy.  She is just the most sweet, lovely, BEEEEuuuuutiful little thing.  I thank God everyday for this new life and my little family.

My husband, baby and I spent a lazy morning making pancakes from this sweet little book I got for my baby girl here .  It's her 1st cookbook! I can't wait to have her in the kitchen with me one day - well maybe I can, time is flying!!! She's growing so fast!! I thought it would be fun to make them with her, even though she had no idea what was going on and I was curious to see how the recipe was.

We added some mini semi sweet  chocolate chips & served them with strawberries

They were πŸ‘Œ

Saturday, May 12, 2018

Mind Blowing Pan Banging Chocolate Chip Cookies

Good ol' chocolate chip cookies. Who can resist?   For me, crisp or chewy, even cakey, I like them all.  You might have thought there was nothing new that could be done to the simple, humble chocolate chip cookie, luckily I came across this amazing recipe by Sarah Kieffer from The Vanilla Bean Blog.   They are called pan banging chocolate chip cookies and they are SO GOOD!  Both thin and crispy around the edges but soft and chewy in the middle, tons of chopped chunks ( NOT chips) of chocolate and they're the size of my head! 

They're a little time consuming to bake but soon worth it!

Theres nothing else to say about these... go make them.....now. Click Here for the recipe 

170g Chopped Milk Chocolate, next time I would go with bittersweet like the recipe calls for, this is what I had.

These make huge cookies, 1 recipe only yields 10 cookies. You'll need a 3.5oz scoop or 1/3 cup measure to scoop out dough

Next you freeze the mounds of dough for at least 15 mins. They need lots of space to spread out in the oven. I needed 3 sheet pans and you need to bake them 1 pan at a time

Just out of the oven. Leave on the sheet pan until completely cool

When you first place the frozen cookies in the oven you leave them to bake for 10mins.  Then  you'll begin raising the edge of the sheet pan and letting it bang back down on the oven rack every 2 mins for about 15-20mins until the cookies are nice and golden brown around the edges. The constant banging of the pan allows the cookies to stop rising and flatten out and form ripples around the edge that bake up very thin and crisp while keeping the centre super soft and chewy - dreamy combo :)

Wednesday, May 2, 2018

Kitchen Stuff that Makes Me Happy - Vintage Egg Separator

I found this sweet little vintage egg separator at an antique market about an hour away from where I live.  One of me and my husbands favourite things to do on the weekend is visit antique places in hopes of scoring something fun & special and this makes my heart happy :)

I'm not sure if I will ever use it but it sure looks cute and right at home in my kitchen.
You crack the egg in the little well and when you tip the hen by its tail feathers the whites pour out the slit at the front and the yolk remains in the body.
It's made in Japan and I paid $12 for it.

Monday, April 30, 2018

My Daughter's Baptism Cake

Chocolate and Vanilla Cake with Swiss Meringue Buttercream.  I was very happy with the result

I was so inspired after reading Erin Bakes Cake by Erin Gardner.  It is a GREAT baking book and one of my faves! So many amazing recipes and great decorating ideas. 

Monday, April 2, 2018

Oh hello again...

It has been a minute since I posted on my beloved baking blog.  I haven't lost the passion for it but I was just a teensy busy...  I guess technically I was doing a lot of baking this past year but not the cake kind.  I had a little sweet, amazingly beautiful and lovely baby girl that I baked to perfection! She just turned 4 months and i'm so in love.

To say my world turned upside down is an understatement.  Nothing is the same anymore, I'm not the same.  In a good way.  In the most amazing way. I can say that now but man was it was a bumpy road  to motherhood.

First pregnancy wasn't as easy as I thought it would be and giving birth was NO JOKE, not to mention the first few weeks of being catapulted into this daunting new life was extremely difficult for me to cope with and top top of the whirl wind of emotions/hormones, I had just lost someone very dear to me.  However, I (just) feel more "normal" and more like myself a little each day.  I'm taking it one day at a time and being mindful to enjoy every moment with her.

During all this life change, baking and cake decorating were just not on my radar or even something I wanted to attempt.  Recently, while planning my daughters upcoming baptism, the creative side of me that loves to bake, decorate and create took over.  I am so super excited to make the cake for this joyous event.

Here are some flowers I've made ahead for her cake:

I use like using Wilton gum paste with Wilton White White food colour so that the flowers are bright white and coloured the gum paste for the peonies 2 shades of pink.
This is my first attempt at making a peony flower.  I think they came out so pretty, they are such a lovely flower.  I ordered the FMM Easiest Peony Cutter from amazon.  Click   HERE to check it out.

I also followed this tutorial I found using this cutter on youtube HERE

I really had to plan ahead for these since what used to take me a few hours took me days to make now.  I could only work on them when my husband was home.