Five Friday Pin Up

I think I am now back to a normal schedule.   I can get back to scouring through blogs and cookbooks,  I can get back to pinning and gawking through photos and recipes.  I can get back to baking!  Wouldn't ya know it,  just in time for the holidays.    You will notice my lack of Halloween recipes.  This is for two reasons, 1) It has been a busy month, 2) I am really not a big fan of Halloween.   I am sorry for all you Halloween lovers, my street included  It is just not my thing, Although I do theme my Christmas party ever year.   Is that weird?  When I was young we had a Halloween Haunted House for several years, it was quite the production.  Now I think I am on Halloween hiatus until I have kids.   But in a few more days Halloween will be over and we enter what I like to call , Meg gets giddy season. Officially, It's start November 1st.  Unofficially I have been planning my Christmas party in my head (okay and on my Iphone) for weeks.   My name is Meg and I am a Christmas Nut.  My holiday recipes for Eat In Eat Out Magazine are done and submitted,  the holiday ball is now rolling.    I will post them shortly.

For those of you who love Halloween, I hope you have a great weekend of parties, dressing up and scary movies.

Here are some of the awesome recipes and photos I have pinned over the last two weeks.

1) Almond Loaf and Pear Butter by Completely Delicious : http://pinterest.com/pin/387043244/

2) Pink Ribbon Oreos by Sweet Treats and More : http://pinterest.com/pin/382065432/

3) Homemade Butter Fingers by Une Gamine dans la Cuisine : http://pinterest.com/pin/382030499/

4) Seven Layer Dip Cornmeal Pancakes by Closet Cooking  http://pinterest.com/pin/382056176/

5) Mushroom, Sweet Potato and Smoked Gouda Choweder by Our Life in Food : http://pinterest.com/pin/382298597/


Have a SWEET weekend!

Brown Butter Malt Blondies

Other than baking cookies for my breast cancer cookie sale my baking for the month has been limited and I have been slacking.  Sometimes there is just not enough time in the day.    Time has finally come back to me and I can go back to the baking wish list.  I have wanted to bake with malt powder for quite some time now.   I was never quite sure how it would change or enhance the flavour.   I love malted milk balls (whoppers/maltezers).  Crunchy, airy and creamy milk chocolate. Drool. I figured I couldn't go wrong.  I also love blondies,  People say blondies are white brownies, but I think blondies are chocolate chip cookies in bar form. They really don't taste that different if you think about it.  What is just a good as a thick and chewy chocolate chunk cookie?  A thick and chewy malt ball blondie!

Brown Butter Malt Blondies

INGREDIENTS:

• 3/4 cup butter
• 3/4 cup chopped walnuts
• 2 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp malt powder
• 1/2 corn syrup
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cup chopped/crushed malt balls

INSTRUCTIONS:

1) Melt butter in a medium saute pan, adding walnuts, while butter is browning.  Nuts will toast as butter browns.   Mixture is done when the butter is getting browned, about 15 minutes. 

2) Strain the walnuts from the butter and chill the butter until firm but slightly soft.   Set walnuts aside

3)  When butter is ready preheat oven to 350F.  Spray with non stick spray and line with parchment a 9x13 pan. 

4) In a medium bowl, whisk together flour, baking powder, salt and malt powder. Whisk together. 

5)  In a large bowl/mixer bowl beat the butter and brown sugar together until light and creamy.  Add corn syrup and mix until just incorporated.   Beat in eggs and vanilla until just combined. 

6) Add the flour mixture to the wet mixture and mix on low until half combined.  Then add malt balls and walnuts and mix on low until flour just combined. 

7) Spread the mixture into the prepared pan. Bake 30 minutes, until top is just golden and toothpick comes out clean.   Let cool in pan. Slice into squares. 

These blondies were so wonderfully nutty, soft and chewy with some malt ball crunch.  These were my treat for a very busy October and they were well worth it.  This might be the fastest I have ever turned around a recipe.   I feel a blondie crush coming on.  I will resist blog blondie overload, but next time you are craving some brownies try some blondies instead. 

MEG's RATING: D-EEEEE-LICIOUS. 

It's National Pumpkin Day

I heard on the radio this morning that is it National Pumpkin Day. I guess it makes sense it is in October and close to Halloween.    If you are a food blogger or reader it has been national pumpkin day for weeks now.   Pumpkin is everywhere. I am actually forcing my self to go into a pumpkin withdrawal because I have been using it so much. I do have one more pumpkin recipe to come and  I will post in a few weeks.  Just in time for American Thanksgiving and Christmas.

Do you think it's funny food has special days?  Do we need a day to celebrate certain foods? There is nut day, pancake day, cupcake day, maple syrup and on and on.   Who created all these days I wonder?  How do you get a National food day made? It certainly gives us a reason to create dishes using those foods, but then you have to remember it is a special food day.   They need to have special food day calenders.   I think I would create Chocolate and Peanut Butter day - a day to celebrate the mixture together.  

What food day would you create?

Here a few of my pumpkin desserts if you have a craving to make something today.

All Pumpkin Desserts
Pumpkin Roll Cake
Pumpkin Whoopie Pies
Pumpkin Angel Food Cake
Pumpkin Bourbon Cakes
Pumpkin Cornmeal Loaf

Don't forget to roast the pumpkin seeds for a healthy snack.

Toronto Underground Market #2

The Toronto Underground Market event #2 was held this Saturday at the Evergreen Brick Works.
"The Toronto Underground Market (TUM) is a social food market for the community to sample the food of Toronto home cooks. It is a venue for budding entrepreneurs to showcase their products"
The first Toronto Underground Market was in September and tickets were sold out in a day and then second one was no exception.  Luckily I saw someone mention it on facebook and I was online early morning and snatched up 4 tickets.  2 for Brad and I and 2 for our friends Mike and Ann.

When you first walk in to the venue you see a couple rows of about 30 vendors.  People trying to gain exposure to their food, their ideas and their creations.  The food selection was pretty amazing.   Food ranged from Mexican, Italian, Romania, Fusion and Indian.   Tickets were only $5 and then you had to pay about $3-$5 for food at each booth.   The tricky thing was trying to figure out what booth to eat at.  

When we got there we were starving so it didn't take us long to stop at a few booths with short lines.  Mike and Ann got meat pies and coleslaw and Brad and I tried sausage in a crepe with some apple butter mustard.   So far so good, let's continue down the line.


Sausage in the crepe with apple butter mustard

Meat Pie with Coleslaw

Next Stop : Mini Shredded Beef Sliders

Mike, Ann and Brad stopped for some Butter Chicken and Fresh Naan

 While I stood in line for pulled pork stuffed into a popover.   Delicious!

 Sadly never made it to this booth, the food looked and sounded fantastic but the line up was just too long.   Maybe next time.

Mike managed to snag a pulled pork taco from a booth which we also avoided due to a very long line. He found a friend five people form the front of the line. Score!  

And for dessert... Mini Cupcakes - cookie dough, red velvet and Oreo

Also.....

 

We didn't love the popcorn but the cupcakes were pretty tasty. 

Overall I would give the show D-EEEEE-LICIOUS.   Lots of great vendors and food.   There were a lot of people there and they could have used a few more booths to help spread out the people.   As word continues to spread about TUM and they have more events, tickets will sell out even faster and hopefully more vendors will sign on. I will definitely go back for another round and support some budding businesses.   Maybe one day I will be one of them.  

Chocolate Toffee Whoopie Pies

I had mentioned in my Pumpkin Whoopie Pies that I also made chocolate whoopie pies from the other "Baked" Cookbook - New Frontiers in order to accommodate the chocolate lovers of the family.   I don't know what is wrong with me but there is something in me that always needs to tweak, adjust or add to recipes.   Maybe that is my creative baking edge,.  I am after all left handed and probably right brained. Apparently right brained people are supposed to be good problem solvers and more creative?   Well  I am not sure about all of that but I do love to experiment with baking and coming up with new desserts or I am just obsessed with skor bits.  Theories could go either way.     Well,  I think I am finally starting to get caught up on recipes and the cookie sale is in the home stretch, post should pick up soon.   

(Adapted from Baked -New Frontiers)

INSTRUCTIONS:

• 1 3/4 cups unbleached all purpose
• 1/3  cup cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup hot coffee
• 1/4 cup hot water
• 1 tsp espresso powder
• 1 egg
• 1 cup brown sugar
• 1/4 cup canola/vegetable oil
• 1 tsp pure vanilla extract
• 1/4 cup buttermilk

Filling:

• 3/4 cup granulated sugar
• 3 large egg whites
• 3/4 cup unsalted butter, cut into 1/2 inch cubes, cool
• 1/4 tsp salt
• 1-2 tbsp of toffee/skor bits per whoopie pie
• 1/4-1/2 cup of caramel sauce

INGREDIENTS: 

1) Preheat oven to 350F.  In a medium bowl, combine brown sugar and oil.   In a large bowl combine the cocoa powder and espresso powder, add hot coffee and hot water and whisk until completely dissolved.  Add sugar/oil mixture to the coffee mixture and whisk together.  

2) Add eggs, vanilla and buttermilk and whisk until smooth. 

3) Combine flour, baking powder, baking soda, salt in a medium bowl.  Fold in into wet mixture, scraping down the sides of bowl as you fold.
4) Line two baking sheets with parchment or silpat. Using a small-medium scoop , scoop on to baking sheet.  These did spread so pick which ever scoop size you want for size of whoopie pie you want, keeping in mind a 1/2 inch spread
5) Bake for 10-15 minutes, until the top is slightly cracked and toothpick comes out clean.   Let cool a few minutes then transfer to a wire rack to cool completely.
6) Make the filling : Combine egg whites and sugar in a medium bowl and place over a double boiler. Heat until sugar is dissolved and the mixture is milky white (2-3 minutes)
7) Pour into your mixer bowl and with whisk attachment, whip, starting slow to soft peaks.
8) Switch to the paddle and beat in butter on medium-high for 5 minutes.  The icing may look like it will split but it will come together.  Add salt and vanilla and beat just to combine, seconds.
9) Fill the pies - using a piping bag, scoop or spatula, add filling to one side.   Top filling with a tablespoon of toffee bits and drizzle with some caramel sauce.  Top with another pie. Let firm up in the fridge for 30 minutes.

So.... to be honest I over baked the pies a little bit so they were a bit dry, which is why I decided to add the caramel sauce.  The time I gave above is correct, I left them in longer because I got sidetracked.  The flavour however, was awesome.   Coffee always just brings chocolate to a new level of intensity. 

The filling was okay.  I have been a buttercream or cream cheese filling girl for so long that I think I just had difficulty adjusting to this one.  It is probably just my crazy head so I suggest you give it a try. Skor bits were an excellent addition, rich caramel flavour and a crunch.   I will definitely use the pie recipe again and do some further experimentation on fillings. 

MEG's RATING : D-EEE-LICIOUS (3 E's until I get used to the icing) 

Apple Chips

I have gotten to the point where I need a small break from all the apple baking. Not to say I am done with fall apple baking I just wanted a small break.   I did, however need to come up with something that would use up a significant amount of apples as they were starting to pile up.  Jeff was bringing me tons of apples and I couldn't use them fast enough.   No time and tired =apple slices  I do have a food dehydrator and have made apple slices using that in the past but I wanted to give a nice roasted flavour to them.  Putting the apples in the oven will also make my house smell absolutely divine.   

INGREDIENTS:

• Apples - as many as you like really.
• 1/4 cup granulated sugar
• 2 tbsp cinnamon

INSTRUCTIONS:

1) Core the apples.   Slice the apples using a mandolin.  I used 1.5mm thick. 

2) Preheat the oven to 300F.  Cover several baking sheets with silpat or parchment.  Place the slices on the baking sheets. 

3) Combine the cinnamon and sugar in a small bowl. Sprinkle the apple slices very lightly with the cinnamon sugar. 

4)  Bake the slices, rotating half through for 30-35 min, depending on how crunchy you like them.  Watch carefully as they can burn quickly but the crunchy ones are quite nice. Apple slices will curl and feel dry when done. 

I ended up making two large batches of these because co-workers were addicted to them. They were devoured pretty quickly.    Some were crunchy, some were soft but all were delicious.   I think I will also make another big batch at the end of season and save them for the winter.

MEG's  RATING: D-EEEEE-LICIOUS!

Five Friday Pin Up

I missed this the pin up last week and today's is Saturday.   I didn't stop pinning, cookies, my birthday, bingo (which I won $91) Thanksgiving and work got in the way.  This weekend doesn't seem to be letting up on the busy factor.   I have a late Thanksgiving dinner on Saturday with the in-laws and a birthday party on Sunday for my 1 yr old nephew.    Baking on tap includes some cupcakes for a baby shower, the birthday cake for my nephew, more Breast Cancer cookies and coming up with some holiday recipes for EatinEatout Magazine.   My blog and 4 others have been selected to be profiled in their November Holiday issue.   It is very exciting.

So for the next two weeks I will be busy creating and testing some holiday recipes and catching up on some delayed posts.   Hopefully life slows down a little bit.   This Monday night I will be going to see Michael Smith speak with my mom.  Should be a fun night and a great night off.  


Here are a few things I pinned the last few weeks:

1) Pumpkin Smores by Try Anything Once : http://pinterest.com/pin/315415266/

2) Toffee Crunch Cupcakes by Haute Mama's Favourites : http://pinterest.com/pin/271348077/

3) Apple Fritters by Seemingly Greek : http://pinterest.com/pin/274633324/

4) Pumpkin Squash Quiche by Closet Cooking : http://pinterest.com/pin/290125551/

5) Sweet Potato Soup by Bake Bike Blog : http://pinterest.com/pin/315408273/


Have a sweet weekend!

Pumpkin Whoopie Pies with Apple Cinnamon Filling

My pumpkin obsession continues.  It is really hard though to not be pumpkin obsessed at this time of year.   It was also Canadian Thanksgiving last weekend and I need a nice fall dessert.   At every major family gathering on my Dad's side I make the desserts.  The tricky thing is, it is such a diverse group of likes and dislikes.  Can you believe one person doesn't like chocolate and peanut butter together.  Shocking , I know.   I recently picked up both "Baked" Cookbooks, (This post has links to the cookbooks).  The interesting thing is one book has a pumpkin whoopie pie recipe and the other has a chocolate whoopie recipe.   I decided to make both and hopefully please all palates, (especially mine).

Makes 6

(Adapted from Baked Explorations)

INGREDIENTS:

• 1/2 cups unbleached all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp cinnamon
• 1 tsp ground ginger
• 3/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup pumpkin puree
• 1 large egg
• 3/4 tsp pure vanilla extract

Filling

• 1 1/2 - 2 cups confectioners sugar, sifted
• 1/4 cup unsalted butter
• 8 oz apple cinnamon cream cheese, softened
• 2 oz cream cheese, softened
• 1/2 tsp pure vanilla extract
• 1/2 tsp cinnamon

INSTRUCTIONS:

1) Preheat the oven to 350F.   Combine the flour, baking soda, baking powder, cinnamon and ginger in a medium bowl. 

2) In a large bowl, add the oil and sugar and whisk together until sugar is completely moistened.  Add the pumpkin and whisk to incorporate fully.

  Add the eggs and vanilla and whisk until combined

3) Fold in the flour mixture into the wet mixture. 

4) Line a baking sheet with silpat or parchment.  Using a small scoop - I used 1/4 cup scoop, drop the dough on to the prepared sheet, an inch apart is enough these didn't spread to much.

5) Bake for 12-14 minutes, until the whoopie pies start to slightly crack and a toothpick comes out clean. 

Remove from the oven and let cool on pan.

6) Make the filling : Beat cream cheese and butter together until smooth and creamy.  Add the confectioners sugar, cinnamon and vanilla and beat, starting on low to avoid icing spill over, then medium-high speed until smooth.  You want the filling to be fairly stiff so it can hold the whoopie pie.  Chill the filling for an hour if needed. 

7) To assemble the whoopie pies, flip over one whoopie pie,  using a mini scoop, spoon or piping bag add some filling on to the whoopie pie and place another on top.  Squeezing together gently. Repeat with all. Store in the refrigerator to firm up before serving.

I made a few tweaks to the original recipe on this one.  I am not a huge fan of cloves so I pulled that out.  I was also low on ginger so didn't use as much as it called for.    My favorite adjustment would be the use of the apple cinnamon cream cheese instead of regular.   I am not sure if everyone can find this where you live but it is wonderful.  The smooth creamy texture of cream cheese with a hint of apples and cinnamon,. Dreamy. It opens up the door wide on baking possibilities.
I also love my new mini cake stand.   I bought one in purple too.   I seem to be starting a small collection of cake stands.  I know own 6.  Ssshh, don't tell my husband.

MEG's RATING: D-EEEE-LICIOUS!  (Filling was my favorite)

1st Place Blueberry Brownies (Gluten Free)

It was a very exciting weekend.  On my way home from work after neglecting to pick up the mail for five days  I received a wonderful letter from the Canada Baking and Sweets Show.

I was over the moon.  My brownies made the finals.  There was one problem however, on Saturday I had a wedding to attend for Brad's cousin Jeff.  The wedding was at 2:30 in Barrie and somehow I had to be in Toronto at 2.  Toronto and Barrie are about an hour or so apart.   Let the frantic phone calling begin. I immediately called my sister and checked with another fellow baker to see if either of them could go and fill in my place.   My baker friend was out and my sister really wasn't that excited to go but I begged and pleaded.  She managed to find a friend that would go with her and keep her company,  so she agreed to go.  Phew.

Saturday morning I wake up, get my hair done and then get ready to for the Wedding. We get picked up around 12:30 to head up to Barrie.   The wedding was outside at a golf course, there was a cool breeze but the sun was out so it wasn't too bad. A beautiful fall day.   I sat there keeping one eye on the ceremony  and one eye on my cell phone,  that was peaking out of my little silver handbag.  I was anxiously waiting for a text message from my sister on the status of the competition.    There were 10 categories in the home baking category so neither of us were quite sure when the brownie judging would begin.

2:54pm - "They are eating your brownies"
3:00pm - "OMG you won!!" 
3:01pm - "Shut up!"
3:03pm - "Serious! Heather from Cupcake Girls was a judge"
3:04pm - "Yippee"

Keep in mind while all this was going on, our cousins were saying their I do's, so my outside voice excitement was mute.   Mute until they walked backed down that aisle, the bar opened and the celebrations could begin.   I was very excited, all my blogging and baking hard work over the last several years has paid off.  The winner of each category got their name in the paper and the following basket of goodies:














Not sure what I will do with the mixer since I already have one, but a girl can always use more than one, can't she??

Here is my winning recipe.  It's been pieced together and adjusted from a combination of recipes.

Blueberry White Chocolate Chip Brownies (Gluten Free)

INGREDIENTS:

• 175g unsalted butter
• 175g dark chocolate, good quality
• 3 large eggs
• 1 tsp pure vanilla extract
• 200 grams granulated sugar
• 1/2 tsp salt
• 100 grams chopped blueberries
• 75 grams white chocolate chips
• 110 grams brown rice flour
• 15 grams cornstarch

INSTRUCTIONS:

1) Melt butter and chocolate on low in a medium saucepan or double boiler (if you are afraid to burn it).  Stir until smooth, remove from heat to cool slightly.

2) Line a 9 inch square pan with parchment or foil, folding over two sides so it can be lifted out. Spray with non stick spray.
3) Beat eggs, sugar, salt and vanilla together in a large bowl. Add cooled chocolate mixture to egg/sugar mixture and beat to combine. 

4) Fold in flour, cornstarch, blueberries and white chocolate chips.

5) Pour batter into pan and bake at 350F for 23-25 minutes.  Let brownies cool in pan for 10 minutes, then remove lifting up the sides of foil/parchment.  Let cool completely before slicing.

I wouldn't have submitted these to the competition if I didn't think these were awesome brownies.  Moist, fudgy and chocolaty.  It also has blueberries so it's healthy. HA, wink wink.

MEG's RATING : D-EEEEEE-LICIOUS

Highlights from the Baking and Sweets Show

TO ME!

Today is my birthday, I don't want to work too hard, we went out for dinner and now I want to just relax. Here are some of the amazing cakes and treats we saw at the Baking and Sweets Show.

There were lots of cute balloon desserts.

A lot of meticulous work. I guess if you are being judged by the Cake Boss you need to step up your game.

The picture below is rows and rows of mini cupcakes with colored chocolate discs on top. Neat idea!

There were lots of pretty cookies and chocolates. The coconut macaroons were excellent.

Pretty cake work and sugar flowers.

The main attraction. BUDDY the CAKE BOSS. The stage was also made out of hundreds of balloons.

I couldn't get very close. There was about 5000 people there and it was packed. I also didn't really want to stand in the mobs of people trying to get really close so we were several rows back. He talked for about an hour and a half, telling everyone about how he got started and his focus on family. It was great. The show maybe loud and filled with drama, but he was really down to earth and friendly. It was fun. He also judged the professional baking competitions with the The Happy Baker.

The overall Baking and Sheets show was good but has lots of room for growth. There were lots of great booths, with desserts, designs and baking supplies. There were several locations doing demos and classes with regards to cake decorating, flowers, modeling and baking. The trick was finding the time to attend them all.

Can't wait to see what is on tap for next year.