Archives for posts with tag: food

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.

 

 

 

 

 

 

Last year we thought we ruined the chocolates and they were perfect. This year we got lazy and paid the price…

We were both over whelmed, feeling the stress of the holidays and decided to try and be nice to ourselves during the chocolate making process. We sat on the couch and talked now and then, we ate three meals of real food and there may have been wine. And there may also have been chocolate that wasn’t well tempered. The problem is, you don’t know how the tempering process went until you’re 10 hours in and there’s no going back. It was time to take the chocolates out of the molds and well, they didn’t come out. There was mild panic as we tried again and then as the realization sunk in that they might not come out at all the real panic began. After some freezer sessions and some serious banging of the molds outside where we could make more noise, we finally got (almost) all of the chocolates out of the molds. They weren’t perfect, but at that point at least they existed and we new that our friends & family would appreciate the story, appreciate that we tried to enjoy the process and most of all appreciate the fact that they still tasted amazing!

The adventure begin early this year - testing various combinations for the centers. Here are two versions using Apple Cider Syrup. One was apple cider caramel and the other an apple cider, vanilla and white chocolate ganache. We went with the ganache - aka Apple Pie Alamode (although I forgot to add the cinnamon to the final batch).

The adventure begin early this year – testing various combinations for the centers. Here are two versions using Apple Cider Syrup. One was apple cider caramel and the other an apple cider, vanilla and white chocolate ganache. We went with the ganache – aka Apple Pie A la mode (although I forgot to add the cinnamon to the final batch).

Next up - my favorite chocolate combination - Passion Fruit! I tried four, passion fruit gelato jell and the most incredible passion fruit jam. Each with white and milk chocolate. The passionfruit jam with milk chocolate was the clear winner (and I think the overall chocolate winner of the year, but I'm biased)

Next up – my favorite chocolate combination – Passion Fruit! I tried four: passion fruit gelato jell and the most incredible passion fruit jam, each with white and milk chocolate. The passion fruit jam with milk chocolate was the clear winner (and I think the overall chocolate winner of the year, but I’m biased)

The four centers: Apple Pie A la Mode, Passion Fruit, Burnt (really burnt - oops) Caramel, and a Dark Milk Chocolate to pair with the Honey Roasted Peanut Butter

The four centers: Apple Pie A la Mode, Passion Fruit, Burnt (really burnt – oops) Caramel, and a Dark Milk Chocolate to pair with the Honey Roasted Peanut Butter

Five pounds of beautiful bittersweet chocolate.

Five pounds of beautiful bittersweet chocolate.

Four molds at the ready.

Four molds at the ready.

Getting there - Shells have been set, fillings are in, sealing them and then futile attempts to release them are still to come.

Getting there – Shells have been set, fillings are in, sealing them and then futile attempts to release them are still to come.

While the chocolates set, we used the extra to dip Swedish Fish (addictive!), pretzels and apricots. And to make bark: peppermint candy, dried nuts & fruit, and cashew, toffee & sea salt.

While the chocolates set, we used the extra to dip Swedish Fish (addictive!), pretzels and apricots. And to make bark: peppermint candy, dried nuts & fruit, and cashew, toffee & sea salt.

We blame the wine, for this year's not so perfectly tempered chocolates.

We blame the wine, for this year’s not so perfectly tempered chocolates.

My other favorite part - packaging them up!

My other favorite part – packaging them up!

To continue the chocolate theme, I had a Hot Chocolate Bar set-up for friends as they came to pick-up their chocolates.

To continue the chocolate theme, I had a Hot Chocolate Bar set-up for friends as they came to pick-up their chocolates.

 

 

 

 

 

 

 

I forgot just how happy baking makes me. No, there’s no chocolate in this one – but I had to share because I’m celebrating fall and a return to baking and the realization of just how much I missed creating (in the kitchen and with my sewing machine) over the summer. This summer was incredible and I wouldn’t change it, but I am so excited for fall, for apples, pumpkins, leaves, foggy mornings and crisp evenings, curling up with a book, cozy clothes  & boots and best of all baking.

At the beginning of each new season I’m convinced it’s my favorite, but truly I know that designation only goes to fall for me. And I’m celebrating with food (cause that is one of the best parts of fall, right?). Yesterday I enjoyed an egg, smoked jack cheese, apple and sausage scramble – delicious! And tonight… my most favorite apple, a Zestar, with honey roasted peanut butter (thank you Bellewood Acres for both) and now… I have pumpkin poppers in the oven. The smell of the pumpkin, cinnamon, nutmeg and ginger made me grin and then the taste of the batter (yes, I love my raw baked goods!) just made me giddy. The recipe describes them as baked pumpkin donut holes and I’d have to agree, yum! I did adjust the topping a bit. I made brown butter and used maple sugar with the cinnamon – might as well take it to the top for a fall celebration, right?

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