Archives for the month of: February, 2014

Pinterest dreams do come true! I came across a Rice Krispie treat cake awhile ago and knew I had to make it for my good friend Michelle. She’s gluten free and loves her some rice krispie treats! So I held onto that idea for her birthday and after lots of not so patient waiting I finally got to make it.

Not my normal cake making ingredients

Not my normal cake making ingredients

Cocoa krispie rice krispie treats patted into a springform pan.

Cocoa krispie rice krispie treats patted into a springform pan.

Two layers sitting out to dry

Two layers sitting out to dry

Time to stack the cake with Marshmallow Fluff frosting.

Time to stack the cake with Marshmallow Fluff frosting.

Hmmm... turns out that frosting makes a better filling. The cake spent the night in the fridge to try to keep some of it from sliding off.

Hmmm… turns out that frosting makes a better filling. The cake spent the night in the fridge to try to keep some of it from sliding off.

Time for sprinkles. It's a lumpy bumpy cake, but sprinkles help.

Time for sprinkles. It’s a lumpy bumpy cake, but sprinkles help.

Maybe the sweetest dessert I've ever made. Tasty and fun, and we already have lots of combo ideas for future versions!

Maybe the sweetest dessert I’ve ever made. Tasty and fun, and we already have lots of combo ideas for future versions!

 

 

 

 

 

 

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This is one of my all-time favorite splurges – a cooking class at the Dirty Apron. Wow, do they know what they’re doing, with every tiny detail perfectly thought through. You arrive to wine and appetizers at a family-style live-edged table. Once everyone is settled you move into the classroom/kitchen for your first demonstration. Then everyone breaks into individual cooking stations to make that course. Once finished, it’s back to the dining room to enjoy your creation with more wine. Repeat 3 times. Normally it’s an appetizer, two entrees and dessert. My expectations are higher each time and surpassed every time.

This class was BC Dine and Vine: A Celebration of Local Flavours and may be my favorite yet. The dishes were incredibly tasty and for once I was happy with my plating each time (I’ll chalk that up to the good demo). Time to start saving up for next year’s class!

Here’s what we made:

Proof I really did make the food!

Proof I really did make the food!

More proof :)

More proof 🙂

Prawn and yuzu ginger vegetable gyozas (I'll make these again for sure!)

Prawn and yuzu ginger vegetable gyozas (I’ll make these again for sure!)

Crispy seared sockeye salmon with a scallion potato rosti. (I still can't believe I made and plated this!!)

Crispy seared sockeye salmon with a scallion potato rosti. (I still can’t believe I made and plated this!!)

Crispy BC duck breast, sherry orange gastrique and apple, green bean saute.

Crispy BC duck breast, sherry orange gastrique and apple, green bean saute. (This one and the dessert are Jess’s creations)

Apple and almond tart with chai ice cream and vanill maple (I only ate half the duck course so I'd have room for dessert)

Apple and almond tart with chai ice cream and vanill maple (I only ate half the duck course so I’d have room for dessert)

The menu with the local wine pairings.

The menu with the local wine pairings.