Sometimes, I procrastinate.
Sometimes, I procrastinate.
I know, I know, I’ve been gone for much too long. Sorry for the hiatus. I’ve been busy travelling, eating, baking and new-job-a-workin’. You can catch up with all of that thanks to the wonderful world of Instagram, where you can see my travel food posts (here!) and see my baking (here!)
Hear, hear, it is now time for a brand new recipe. I never grew up eating pumpkin pie, so, in all honesty, I’m not quite sure what defines a “good” pumpkin pie to most North Americans. What I can tell you though, is that THIS pie is the bees knees. It’s the creamiest, fluffiest, pie-i-est pies I’ve ever made, and I just had to share it with you all. And, it’s perfectly in season, perfectly in time for (Canadian) Thanksgiving, and any other fall-themed dinners or dinner parties you may be attending. It comes together quickly, and disappears even faster. I wish I had a photo of the actual sliced open pie, but alas, no time, as it was instantly gobbled up.
Best Pumpkin Cream Pie Ever
an original recipe by allison sklar
1 brick (250g) cream cheese – room temp
1/4 cup butter (approx 56g) – room temp
250g (approx 1 cup) puréed pumpkin*
3 egg yolks
2/3 cup brown sugar
1/4 cup sour cream
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp allspice
1 sleeve of Maria Milk Cookies (Social Tea should work if you can’t find Maria!)
5 tsp brown sugar
1/4 cup (56g) butter
Line the bottom of a 9″ springform pan with parchment paper. In a food processor, pulse the Maria Cookies, 5tbsp brown sugar and 1/4 cup butter until crumbly. Press mixture into bottom of pan, and up the sides to form a shell.
In stand mixer, beat butter and cream cheese until smooth, intermittently scraping down the sides.
Add pumpkin, egg yolks, brown sugar and sour cream. Continue beating until fully incorporated. Add spices, beat for another 30 seconds.
Pour pie filling into crust. Bake at 325F for 1 hour. Let cool at room temp, then transfer to fridge and cool for at least 3 hours or overnight.
Tip: try not to eat it all in one serving. Or do. It’s basically happiness on a plate.
*I use E.D. Smith canned pumpkin (NOT the pie filling, just the pure pumpkin.) I absolutely love it. I don’t consider it “cheating” at all. I’ve done the whole “real” pumpkin thing before, and it’s totally not worth the time, the mess or the hassle.
The most wonderful time of the year is upon us. That’s right, it’s time for the Great Food Blogger Cookie Swap (#fbcookieswap) 2014! I can’t believe it’s already the 4th edition of this amazing Secret-Santa style trade. The tastiest, sweetest gift exchange I’ve ever been a part of, the fbcookieswap is this awesome idea where food bloggers send each other cookies through the mail. Organized and facilitated by the brains behind Love and Olive Oil and The Little Kitchn, the swap brings together over 500 talented foodies each year to share love and joy through cookies. Added bonus – it’s all for charity! To learn more, visit http://www.fbcookieswap.com, or search the hashtag #fbcookieswap on twitter or instagram.
Happy baking, and happy holidays!
Simple Shortbread with Cardamom and Anise
adapted from Châtelaine magazine, December 2014
1.5 cups unsalted butter, at room temperature
3/4 cup granulated sugar
3 cups all purpose flour
3 tsp ground anise seed
3 tsp ground cardamom
Salted cinnamon sugar: 1/2 cup sugar, 2 tbsp cinnamon & a pinch of salt, for dusting
Mix together dusting ingredients and set aside.
Using paddle attachment, cream butter and sugar in mixing bowl until light and fluffy.
Stop the mixer and add in flour, salt and spices.
Mix on low speed just until blended. (Do not overmix!)
Form dough into a ball and chill for 30 mins.
Preheat oven to 350F.
Line a few baking trays with parchment paper.
Roll dough out onto floured surface and cut into desired shapes.
Sprinkle with salted cinnamon sugar.
Place cookies onto lined baking sheets and bake in preheated oven, 10 minutes or until very lightly golden. Let cookies cool on cooling rack before eating!
Well, folks. I did it. I went and made a homemade vegan Pumpkin Spice Latté.
Move over, coffee shops! Move over, Starbucks! This latté is the real deal.
No, but seriously. Real pumpkin. Real spices. Real coffee. It all makes for real good stuff!
I must mention that none of this would be possible without the great people over at Café Santo Domingo, who recently sent me some incredibly delicious coffee. It made for a wonderfully robust base for this delightfully satisfying little PSL. (Or maybe it should be a PSSL. Or a VPSSL?)
How cute is that mug? Joe from Café Santo Domingo sent me a set of them with matching saucers, along with some truly awesome beans and grounds. Seriously, you guys rock! The beans are SO tasty that I’ve gone ahead and made some dark-chocolate covered coffee beans with them to keep on hand as a quick snack, a great little afternoon pick-me-up. I would have included a photo, but the boy can’t stop eating them all up!
A few other exciting things
For those of you following my story, I have almost completed my studies in Professional Pastry, and I am looking forward to many new adventures come January. I have started to offer custom cakes and sweets, and I am in the process of creating an online portfolio attached to this blog. I will soon cater sweets for birthdays, anniversaries, engagements, weddings, or any other occasion (like, say, a girls night in!) where you may desire some custom goodies. Oh, and yes, I do vegan desserts like a champ!
On an unrelated, but very exciting note, I am pleased to announce that I will once again be participating in the 4th annual Great Food Blogger Cookie Swap (#fbcookieswap) hosted by The Little Kitchen and Love & Olive Oil. I can’t wait to receive my matches and see what kind of incredible edibles will be delivered to my doorstep in the coming weeks! SO MUCH EXCITEMENT!
Oh, right, so I guess by now you’re probably all like, “That’s nice, but I WANT ME A PSL!” Alright, alright, don’t get your legwarmers in a bunch. Here it is, without further adieu… The one, the only, the real, vegan pumpkin spice latte. Or, if you prefer, the Pumpkin Spice Soy Latte. Whatever you want to call it, just make it, then sit back and drink it!
Caution: this latte is extremely addictive!
what you’ll need
2.5 cups soy milk (or other non-dairy milk)
1.5 tbsp pumpkin purée
1/4 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp clove
1/2 vanilla bean (or 1 tsp vanilla)
1 tbsp + 2 tsp sugar (more or less, to taste)
1 cup freshly brewed coffee
how to do it
Combine all ingredients except coffee. Whisk well. Simmer in small saucepan over medium heat until mixture begins to bubble. Whisk. Reduce temperature to very low. Simmer about 10 to 15 minutes or until mixture begins to reduce. Combine milk mixture with coffee. Use a hand frother to create some foam on top. Sprinkle with additional cinnamon and nutmeg and serve immediately.
Even though the weather might say otherwise, apple season is in full bloom! Never having been a traditional apple pie kind of girl, I’ve always enjoyed showcasing my freshly picked apples in something slightly out-of-the-ordinary. Whether it is my go-to German apple cake, or cinnamon and spice apple sauce, apple desserts are the epitome of fall comfort food. When I saw that Canadian Living’s October issue was going to feature the “Ultimate Tarte Tatin”, I knew that I had to try it out!
This exquisite tart combines warm skillet apples with a buttery, salty caramel and a melt-in-your-mouth flaky pastry shell. Oh, even writing this description makes my mouth water! A word of warning: make sure to invite someone over when you make this, because you will eat the entire thing in one sitting.
Some tips from the pastry kitchen:
Do NOT overwork your dough. It will come together crumbly, and that’s good! If you work it too much, you may end up making a dough that is tough and chewy, missing out on the flaky, delicate texture that it is meant to have.
DO chill your dough before rolling it out.
DO flour your work surface. And your rolling pin.
DO use granny smith apples as suggested. I made the mistake of using another variety and they nearly turned into apple sauce. While it will still be tasty, you won’t end up with the prettiest of tarts.
DO make this recipe, and do enjoy yourself! Though it takes a little while to complete, it is very, very worth it.
Oh, and a nifty bonus: your kitchen will smell divine!
To get the full recipe, visit Canadian Living’s website here.
When it comes to summertime desserts, I tend to opt for all things simple and refreshing. Fruits are often the star, especially when they’re fresh and local. So, when I got my hands on a giant container of juicy blueberries last weekend, I knew that I had to make them into something special. In an act of perfect timing, I got the chance to sneak a peak at Canadian Living’s August cover recipe – a deliciously comforting blueberry cobbler.
You can whip yourself up one of these babies at home in no time flat, just follow the link below to take you to the original recipe on Canadian Living’s website.
Tip: top with a dollop of ice cream for an extra summery touch!
And so, it begins.
I’m quite excited for today, as we get to go into the Pastry Lab (the name itself excites me!) where we will be learning about basic ingredients, measurement and weight. Every ingredient in classic French pastry is measured by weight (grams and millilitres), instead of measured by volume (teaspoons and cups). This allows for the most accurate reproductions of recipes, as measurement by volume is often skewed due to air pockets. In the future, as I blog certain pastry recipes, I’ll offer approximate conversions from volume to weight, for those of you who prefer one method over the other.
Baked Doughnuts (& donut holes!)
recipe adapted from Châtelaine magazine, February 2014 issue.
Note: the original recipe calls for regular milk and butter, but I’ve replaced them with equal quantities soy milk and vegetable shortening (I used Crisco brand). If you want to make this completely vegan, simply substitute the egg with egg replacer. Voila! Doughnuts for everyone. Mmm.
Side Note: There are two spellings of donut (doughnut), and I’ll use both, as you’ll notice, throughout this post. They’re both correct. I’m just really indecisive over which one I prefer.
what you’ll need
1 cup soy milk
8g packet instant yeast
1/4 cup granulated sugar
1/4 cup vegetable shortening, melted
1 egg (or equal amount egg replacer)
1 tbsp vanilla extract
1/2 tsp salt
2 1/2 cups all purpose flour
4 cups icing sugar
3 tbsp ground cinnamon
5 tbsp water
vegetable or olive oil (cooking spray works fine)
stand mixer with dough hook attachment
how to do it
warm soy milk on stovetop or in microwave. Do not boil! Add yeast and whisk. Pour into bowl of stand mixer fitted with paddle attachment. Let stand about 10 minutes. Add granulated sugar, shortening, egg, vanilla and salt to yeast mixture and beat until combined. Remove paddle and affix dough hook to stand mixer. Gradually add flour, increasing speed until dough forms a ball and pulls cleanly away from the bowl.
Transfer dough into oiled bowl. Lightly oil top of dough and cover with damp tea towel. Let stand in a warm place until doubled in size, about an hour.
Roll dough onto floured surface until 1/2 inch thick. Do not roll any thinner than this, or your doughnuts will become cookies, as I discovered in my first batch! Use a 2-inch cookie cutter to cut rounds out of dough, and a 1 inch cookie cutter to cut holes out of the middles. Pat together excess dough and roll into 1 inch balls, to make doughnut holes. Place on parchment-paper lined baking sheets and cover with damp tea towels. Allow to rise for another 45 minutes.
Meanwhile, whisk together 1 cup icing sugar and 2 tbsp cinnamon.
Once 45 minutes has passed, Preheat oven to 350F.
Dip donuts and roll donut holes in sugar & cinnamon mixture.
Bake in preheated oven at 350F for about 10 minutes, or until centers are golden.
Remove from oven and cool immediately on cooling rack.
GLAZE AND POWDER TIME!
Give your donuts a delicious glaze by mixing 1/4 cup water with 2 cups icing sugar and 1 tbsp cinnamon. Dunk cooled donuts into glaze mixture. Reserve last cup of icing sugar in separate bowl, and roll sticky donuts in powdered sugar until fully coated. Donuts are best eaten immediately, but keep well at room temperature for about 2 days.
Final Note: this recipe looks lengthy, but it’s totally worth the time, and it’s not difficult at all, just requires a wee bit of patience. Give it a go – impress your friends and family! Or, just make them and then eat them all to yourself while watching the entire 3rd season of Community… whatever works for you.