Flourgirls Bakery

The cupcake craze has come to Milton! Years ago, you could first see the trend emerging in New York at Magnolia Bakery. They created these colourful sugary confections to the delight of customers and tourists alike. Since then, the cupcake has never looked back. It gained popularity because it appealed to those desiring a single-serving dessert, are easy to eat and come in all different types of flavours. Now the cupcake has come to my backyard.

Flourgirls is a new bakery that opened in late 2007. What started off as a home-based business has now become a cozy spot for those looking to satisfy their sweet tooth, have a coffee and chat with friends. Patrons can delight at a display case filled with full-sized and miniature cupcakes. The day I went there were many to choose from and I picked Lemon, Raspberry, Marisol (dulce de leche) and Mocha cupcakes. (All of the cupcakes were chocolate, except for the Lemon which was vanilla.)

First of all, I can definitely say that children will love these cupcakes. I barely had enough time to take some pictures before they were ravaged upon by my family. I chose a Marisol cupcake for myself and throughly enjoyed the half that I ate. The icing was ultra light, smooth and velvety. It was buttercream at its best. The cake was moist and fluffy creating a overall tasty cupcake.

So if you're ever in Old Milton, do check them out. They also sell cakes and other baked goods that are listed on their website www.flourgirls.com.

Flourgirls
14 Mill Street Unit 103
Milton, ON
6 cupcakes sell for $13.65 (tax included)

Daring Bakers January Challenge - Lemon Meringue Pie

This month's Daring Baker Challenge was hosted by yours truly. In true DB form, I chose something I had never made before and was not at all certain would turn out nicely. As the host, I should have picked something awfully easy (Ha!) but instead I chose to have our baking conglomerate make a Lemon Meringue Pie.

LMP is not difficult to make. There is a crust, filling and meringue. There was a lot of chatter on the DB blog beforehand about the curd filling with some bakers vouching for its fabulousness and some for its lacklustreness. It is with all these thoughts swirling in my head that I made my pie.

I consider myself a competent baker. With the pie, the crust and meringue came out very well but my filling was a little soft. It would have made a lovely spread for crumpets and two days later it had firmed up quite a bit. I would have liked to make the pie again as some members had no problems with it but I ran out of time. I am a true believer of emotions affecting baking because almost 100% of the time it shows. It just goes to show that not all recipes are a walk in the park and that, if you're the host, you're not exempt from baking problems. Sigh. (I have taken a picture of the cut pie and when I find my USB cable I will post a picture.) I consider this challenge not have been a complete failure. I did learn a lot about cornstarch and its properties and about weepy meringue, which I didn't have. (Yeah!)

So I want to thank all the Daring Bakers who chose to participate this month. There were lots of different results - some great and some not so great. If you follow the exploits of the Daring Bakers, please check out our blogroll to see Lemon Meringue Pies from around the world.

Recipe: Lemon Meringue Pie

Chocolate Sandwich Cookies

If you're looking for something super chocolatey, these cookies are for you. They take a little bit of work and a ruler, but the end result is definitely quite worth it.

If you think of the chocolate Peak Freans sandwich cookie, these are similar, though not exactly the same. The cookies are dark with an intense cocoa flavour. They're softer than store-bought cookies and instead of being filled with icing, they're held together by a delicious chocolate ganache. If that wasn't enough, one end is dipped in the ganache and then into sprinkles. Pretty darn tasty if you ask me. Add a glass of cold milk and you have the best snack ever. (Well, if you're seven and in grade two, you do.)

So if you're going to make them, just take your time and read the instructions. Even though I measured perfect 10 x 10 squares, some cookies came out wider than others. And when you're done, you get to lick the extra ganache off the spoon. Yum!

Recipe: Chocolate Sandwich Cookies

Oatmeal Apple Cookies

I think there is no limit on what you can do with a basic oatmeal cookie. Eat them plain or dress them up - either way, they're one of my favourite cookies.

These oatmeal apple cookies are no exception. I ended up making them because I wanted to use up some apples that were better suited for baking rather than eating. After throwing in the optional walnuts and raisins, I had a pretty hardy, quasi-healthy cookie. The addition of fresh apple added a nice texture complement to the crunchy nuts and chewy raisins. Each bite was different which made these cookies anything but boring. They went over well in my house but I believe these cookies are best eaten soon after they are made, not a week later.

On another note, I would like to thank all of you that read my little blog. This month is Canadian Baker's 2nd Anniversary and what a two years it has been. In 2006 I had no idea how vast and amazing the food blogging world was and now in 2008 I am proud to be part of this virtual community. It has been a great ride and I've met some wonderful people all because I wanted to share my baking with others. Once again, thanks for your support. You guys are the best.

Recipe: Oatmeal Apple Cookies

Pumpkin Chocolate Bread

If you're looking for something easy to make with pumpkin puree, definitely think about making Pumpkin Chocolate Bread. It's quick, virtually mess-free and tasty!

I don't make quick breads as much as I used to. I like making them since you pour everything into a pan and forget about it for about an hour. The only thing that bothers me is that, because of the loaf's density, my crust always comes out looking a little more done than it should. It gives the overall deceiving appearance of being overdone while, in fact, its not.

This loaf was no exception. The exterior is dark and browned while the inside is moist, flavourful and studded with chocolate chips. They serve this loaf at Island Lake Lodge in B.C. to the delight of skiers. It's perfect on a cold winter's day with a hot drink to warm up after an afternoon of snowman building, sledding and snowballs.

Recipe: Pumpkin Chocolate Bread

Orange Sour Cream Bundt Cake

I apologize for being MIA for so long. The holidays were busy and fun but left little time for posting. Finally, I have some down time and can concentrate on blogging!

I made this cake about three weeks ago for no particular reason other than I wanted to make a plain 'homey' cake but don't let the simplicity of the name deceive you.

When made, this cake is moist and full of orange flavour. The egg whites are added in separately so you get a nice light cake that tastes even better if you serve it with the syrup and blueberries. It's the kind of cake that looks inviting on a cake platter waiting to be shared with friends.

You can also make this cake in six mini 1-cup Bundt pans. Just halve the batter and bake for only 30 minutes. Either way, you'll have some great cake to enjoy!

Happy New Year!

Recipe: Orange Sour Cream Bundt Cake

Baked Chocolate Mousse

Mousse is one of those desserts that can be made a myriad of ways and comes in all kinds of different forms. Some don't like to make (or eat) it because of uncooked eggs in the mix but, I found this baked version that puts that fear to rest.

The mousse mixture contains sugar, chocolate, eggs and butter. This concoction is combined and poured into a round baking pan. It is then placed in a bain-marie in the oven. I was not sure what to expect texture-wise. Would it be runny, soft or firm when it came out?

After 40 minutes it was finished and was solid. I let it cool and inverted it onto a cake plate and placed it in the refrigerator since we weren't going to eat it that night. I did, however, sneak a small taste and the texture was smooth and not too sweet but I wasn't entirely convinced I liked it.

The next day the mousse tasted fabulous. It was like dense chocolate cake with the texture of a cheesecake. It was moist but a little crumbly and melted on the tongue. The mousse sliced like a dream as well. I was pleasantly surprised that my family liked it and asked for seconds. It was not quite as sweet as it should have been since I had to substitute some of the semisweet with unsweetened. After adding a generous dollop of cinnamon whipped cream and I had a impressive, yet easy to prepare, dessert.

Recipe: Baked Chocolate Mousse

Menu For Hope 4 (CA04)

Menu For Hope is here once again. For those of you who don't know, Menu For Hope is an annual online raffle created by Pim that benefits humanitarian causes around the world. This year the beneficiary is once again the United Nations World Food Program, specifically the school lunch program in Lesotho, Africa.

The raffle runs from December 10 to 21 and you can see the complete list of prizes at Chez Pim. This year I am donating a one year subscription to one of my most favourite magazines - Canadian Living. CL is known for their fabulous "Tested til Perfect" recipes, informative articles and crafting ideas. I have had a subscription since 2000 and I know that whoever wins this prize will not be disappointed!

If you would like to buy a ticket for this prize, the code is CA 04. To see the entire list of great Canadian prizes, please visit the Domestic Goddess.
Donation/ticket buying instructions:

1. Choose a prize (or prizes) from the master list. (Chez Pim's blog)

2. Go to the donation site. (Firstgiving)

3. Please specify which prize you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write in how many tickets per prize, and please use the prize code (for example CA04).

Each $10 you donate will give you one raffle ticket toward a prize of your choice. For example, a donation of $50 can be 2 tickets for CA01 and 3 tickets for CA02. Please write 2xCA01, 3xCA02

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please check the box to allow us to see your email address so that we could contact you in case you win. Your email address will not be shared with anyone.

Check Chez Pim on Wednesday Jaunary 9th, 2008 for the results of the raffle.

* N.B: Canadian tax laws prohibit charitable donation receipts to be issued by registered Canadian charities for raffle or lottery tickets. The UNWFP is a U.S.-based charity; should any donation receipts issued, you should seek the advice of a professional regarding applying them to your Canadian income tax return.

Tender Sugar Cookies

The holiday season would not be complete without sugar cookies on the dessert menu. They're one of the most versatile cookies out there - they can be shaped into anything you desire or simply rolled in sugar or decorated with icing.

The sugar cookie recipe I used is from BHG and I liked it because there was no chilling time required. I don't mind making rolled cookie-cutter cookies but sometimes you just don't have time to wait. The dough is straightforward and I was able to make the cookies immediately, though if you need to, refrigerating them is not a problem.

An important thing to remember when rolling the dough into balls is to not use too much force or 'smush' the dough unnecessarily. This will usually result in tougher cookies that are missing a tender crumb texture. Afterwards, I (quite liberally) rolled the balls in different coloured sugars just for fun and visual interest.

The cookies also bake at a lower temperature for a longer time (sort of like shortbread) so they come out very lightly browned on the bottom and melt in your mouth delicious. They're perfect to make with kids (or anyone who loves sprinkles) and are easy enough for the most novice of bakers so give them a try. Happy Baking!

Recipe: Tender Sugar Cookies

Daring Bakers November Challenge - Tender Potato Bread

This month the Daring Bakers challenged themselves to make Potato Bread. You may think that this doesn't sound particularly hard or exciting, but I assure you that would be an incorrect assumption.

The lovely Tanna of My Kitchen in Half Cups chose this recipe so that we'd be able to expand our baking horizons and use new ingredients. I have never baked with potatoes so I was looking forward to see how the bread would turn out. After reviewing the recipe I got to work and didn't leave it to the last minute like I usually do.

First of all, the dough turned out very soft and sticky. I ended up adding 7 and a half cups of flour to get a nice dough consistency. I let it proof in my oven and unfortunately didn't use a big enough bowl because when I came back after the first rise, the dough was exploding over the sides. Be aware that the recipe makes a lot of dough.

I had enough dough to make a 9 x 13-inch pan holding 12 buns and two 9-inch round focaccia breads. Sadly, I don't have a picture of the latter since they got eaten first. I added some shredded cheese to the bun tops and baked them up. Let me just say, the bread was wonderful.

The potato bread had a chewy texture and a crispy crust. It definitely didn't taste like regular white bread but it didn't taste like potatoes either. The buns rose so high that you were full after just one. I used them to eat with chili and turned the rest into breakfast egg and cheese sandwiches. It was a winner and I didn't have any problems with potato weights or the yeast. I would, however, make less next time.

For the complete recipe, please visit Tanna and for all the many talented creations made by my fellow Daring Bakers, check out the blogroll.

Quick Orange Buns

I've wanted to make these buns forever but each time I tried to, I never had oranges. I don't always buy them because I don't like peeling them. (I know, that's pretty lame.) Our fruit basket usually has apples, pears and bananas - easy fruit. However, on the last shopping trip I bought a mesh bag of oranges because in November there isn't a lot of in-season fruit to choose from.

These buns are made from a scone-type dough with the addition of eggs. It is soft and I didn't add too much extra flour so they wouldn't become tough. Kneading it was sticky business but it shaped into a square really well. The orange sugar mixture you use to fill the buns was a little excessive as a lot of it leaked out the sides. I believe that perhaps this was done on purpose to create a caramelized filling however I would reduce it next time.

Rolling the dough took some patience and coaxing. Soft dough + lots of sugar = sighs of frustration. The final product does not look remotely rolled. They do taste really yummy though. The sugar gives the top a nice sweet crunch and the bun itself is fluffy, like a homemade tea biscuit. I'm sure that they would have been even better had the sugar not leaked out the bottom of my tube pan and filled the oven with smoke. Baking the buns in a tube pan makes a pretty ring that can be pulled apart and eaten with a pat of butter or drizzled with an icing sugar glaze.

Recipe: Quick Orange Buns

Kipferl

Kipferl is an almond vanilla cookie hailing from Germany. From what I've managed to find out, it is a Christmas cookie shaped like a crescent that is eaten with tea and jam but I think you could eat these little delicacies anytime morning, noon and night.

The dough is similar to a sugar cookie with the addition of ground almonds. After a brief chilling period, they're shaped and baked. I think some of my crescents look like "U"s and "C"s. It took me some time to get them all looking similar. They do take a little extra effort and my dough got really hard so I had to soften it up to keep from crumbling. Once they come out of the oven , they're dusted with more sugar and ready to be enjoyed.

Kipferl has a distinct and pronounced vanilla flavour while the almonds add a gentle undertone. They browned considerably after 12 minutes so watch them closely. The cookie texture is like a sugar cookie but the ground almonds add a bit of texture. Overall, I really liked making and eating the Kipferl. They taste really fabulous the next day or even the day after after the flavours have had a chance to mingle. Again, they would make an interesting and tasty addition to any cookie tray.

Recipe: Kipferl

Snickerdoodle Croissant Cookies

Here's another cookie from the BHG Christmas Cookie publication. Snickerdoodle Croissant Cookies are a fancy name for what is typically known as rugelach. The cookie consists of a cream cheese dough that is chilled, rolled and sprinkled with a sweet filling. Once this is done, the dough is cut into wedges and rolled up to resemble croissants.

This particular cookie dough was easy to work with. It rolled out well with a little help from some flour. The filling was fairly simple, consisting only of brown sugar, cinnamon and pecans. The recipe called for each circle of dough to be cut into 12 wedges. I decided to do this by cutting the dough like pizza slices but you can't get twelve even pieces if you keep dividing the sections so I ended up with some cookies that were larger than others.

Overall these cookies were tasty and worth the little extra effort you need to make them. The cream cheese dough really stands out with its tangy flavour. I would have liked a punchier filling as cinnamon sugar is really mild but it was meant to mimic a Snickerdoodle cookie which it did especially well. This is a cookie that can be filled a multitude of different ways and would look very nice on a cookie tray.

Recipe: Snickerdoodle Croissant Cookies

Old Dad's Oatmeal Cookies

I made these cookies quite a while ago but have been procrastinating about posting about them. It's not that I don't like them, its just that I haven't dedicated any proper blogging time into my schedule. Now, with a little time to myself and some Radiohead, I can finally get down to business.

The reasons I like these cookies:

1. They use almost 3 cups of oats. Now that's a real oatmeal cookie.

2. They're sturdy and versatile. Leave them plain or dress them up. Turn them into ice cream sandwiches. It's all good.

3. They're easy, fast and mixes up in one bowl.

The one thing about using Crisco is that sometimes when you have a plain cookie like this one, the flavour can become flat and tasteless so you really need to add the salt called for in the recipe. I also used cinnamon to jazz up the flavour which is totally optional - it just depends on what you like. The recipe makes a lot of cookies so invite some friends over and share. Or have a Hallowe'en party, add orange and dark brown M&M's and call them Super Crunchy And Really Yummy (SCARY) cookies.......or not.

Recipe: Old Dad's Oatmeal Cookies

Cappuccino Love Bites

The holiday season is quickly descending on us. I know this because I see Christmas cookie magazines everywhere I go tempting me with pretty goodies on the cover. I finally broke down and bought the BHG Christmas Cookies publication promising 102 yummy treats. This was in no way an impulse buy ( OK, maybe a little) but I have faith in BHG as I've bought previous holiday issues. Also, I just really love looking at new baking recipes - always fun and inspiring!

Well, let's just say the magazine didn't disappoint. It's filled with tons of fabulous recipes and I decided to make these Cappuccino Love Bites because I know that Mr. CB adores coffee and I don't use nearly enough coffee flavouring in my baking. Turns out, these little cookies were a hit, with young and old alike.

Making the cookie batter is straightforward. Once it is prepared, it is rolled in a mixture of sugar and instant coffee granules. Once they've baked, a kiss is popped on top and, after it melts a bit, swirled for fancy effect. Mr. CB thought this would make the cookie too sweet but he pleasantly surprised that it didn't. The coffee granules offer a bit of bitterness which is nice with the sweet creamy chocolate. If you don't like coffee granules, you can adjust the sugar/granules ratio to your liking.

Overall, I give these cookies an enthusiastic thumbs up. They look interesting and taste great too. I'm looking forward to making them again and again and again....

On another note, I'd like send a shout out to my fabulous and amazing in-laws for gifting me with what every baker covets - a KitchenAid Artisan Stand Mixer. Thank you, thank you! Oh, the treats I can make (and send to BC)! xoxo

Recipe: Cappuccino Love Bites

Apricot Coconut Almond Squares

I can't remember why I bought the bag of apricots that has been languishing in my pantry cupboard. There were a lot of them at one point but the stash has diminished greatly due to voracious snacking. I like dried apricots - they're chewy, healthy and easy to bake with. I also found a lonely bag of coconut so I decided they'd be good friends and threw them together into one tasty bar.

To make this bar cookie, you need to soften up the apricots by simmering them in a liquid. I chose water but you could also add more flavour by using orange juice or Citrus Five Alive - whatever you fancy. Once they're a bit mushier (but not like a puree) you mix it up with a whole bunch of other good stuff and bake it over a shortbread crust. I was unsure how they would come out but I needn't have worried.

After 30 minutes they were done and a nice light shade of brown. I let them cool for a bit and them sliced them up into neat squares. So far so good but, as they say, they proof is in the pudding or eating or something. The bars were surprisingly delicious. I knew they'd taste good, but not this good. They buttery crust went together amazingly well with the sweet chewy apricot filling. I chopped my apricots a little larger so I had nice big chunks intermingled with coconut and crunchy almonds. A winner on all accounts. They're perfect for a dessert tray and if you throw in some dried cranberries, they'd look even prettier.

Recipe: Apricot Coconut Almond Squares

Daring Bakers September Challenge - Cinnamon Buns

With every new month comes a new and exciting Daring Baker challenge. Alas, I am a few days late in posting about September's treat-of-the-month so it is no surprise that Cinnamon Buns and/or Sticky Buns were the order of the day.

Let me start by saying that I love making cinnamon buns. Once the apprehension of using yeast evaporated, making these yummy swirls of cinnamony goodness were a breeze. I especially liked the recipe that Marce from Pip in the City had us use. It produced a fabulous dough that was both soft and airy. I have made buns in the past with a different recipe and noticed that sometimes the dough ended up cakey and hard, but not this time. I was really quite impressed with the final result.

One thing I though made these buns more special was the addition of lemon rind into the dough. It gives the buns an extra flavour dimension but not so much that the lemon is overpowering. I also liked the simple cinnamon sugar filling. It was light and didn't overpower the bun. I suppose if you like, brown sugar mixed with cinnamon would give you a more substantial filling - it all depends on what your tastebuds like.

Overall I can't say enough good things about these buns. The dough was a dream (though I had to add extra flour) and they came out perfect even though I was pressed for time and had to reduce the proofing times somewhat. One little thing I tweaked was to warm up the milk before adding it to the mix. I just thought this would help the yeast do its magic and I'm just so used to doing it anyways. This was my favourite DB challenge by far and and I am officially adopting Marce's recipe as my own. It's great. Period.

To see the other gorgeous buns made by my fellow Daring Bakers, check out our growing blogroll. To see the complete recipe, please visit Marce.

Cheddar Mustard Muffins

Now that autumn is in full swing, my focus on
on meal planning has taken a turn towards comfort food. Nothing is more welcome on a cool crisp day than a steaming hot bowl of soup or chili. I enjoy cool weather cooking because it means I get to use my slow cooker a lot more and along with the stews and such, it is nice to have a baked accompaniment for dipping.

I made these Cheddar Mustard muffins to have with lasagna. They're chock full of cheese, grainy Dijon, red peppers and freshly ground black pepper. To make these, I used my Spice Depot black pepper grinder. What is a Spice Depot grinder, you ask? It is a typical spice bottle that has a grinder under the lid so all you have to do is turn it upside down and twist. Voila, fresh and instant spice! What I like about the grinder is that the pepper comes out coarsely so it adds not only flavour, but texture to the muffins. I was able to also put a quick sprinkle on top of each muffin for added colour. The grinder was very useful and you use only what you need, so the spice is never stale.

The muffins were very piquant. There were a lot of complementary flavours present and would be enjoyed by those who like assertive seasoning. I didn't use smooth Dijon and I suspect that the muffin would taste quite different from using grainy mustard. I prefer grainy as it looks and tastes nicer. So next time you want something other than a crusty baguette, try these out. They're easy and flavoursome!

(Disclosure: I was provided (with thanks) a bottle of each Spice Depot Black Peppercorns, Sea Salt and Salad Seasoning.)

Recipe: Cheddar Mustard Muffins

Prize Winning Apple Pie

I would like to say that I won a prize for making this pie, however I did not. Grandma Thompson's Prize-Winning Apple Pie is the official name of this recipe and was made by Brenda Hall from Collingwood. She won the prize, not me.

The making of this pie is very appropriately timed. There is a coolness in the morning breeze signaling the coming of Autumn and orchards are beckoning us to come 'pick your own'. In order to enjoy the abundance of fresh Ontario apples, I went to Chudleigh's Apple Farm to marvel at the numerous apple varieties they offer and to enjoy one of the last beautiful days of summer.

The apples that were available for picking the day I went were Ginger Gold and Wealthy. I had never heard of either and was excited to go out into the orchard to pick them straight off the tree. We were told that two apples equaled a pound and they sure were huge! Nothing beats eating a crisp, juicy apple off the tree - the Ginger Gold was gorgeous and I picked a bagful of Wealthy apples to take home and bake with.

I decided to try a different apple pie recipe from my usual one. The crust called for sour cream and lard. As I don't have lard on hand, I replaced it with all vegetable shortening. I don't know how much of a difference this had on the final product, but I find that you can make a great crust using butter and shortening. The only mistake I made was slicing my apples too thinly. Next time I'll make them thicker so that they don't make the filling all mushy. Overall, the pie was enjoyable - the crust was nice and the filling was spiced perfectly.

If you have the opportunity to pick your own apples I highly suggest you do! It's lots of fun for everyone and if you get hungry, no problem, eat an apple. Just watch out for all those pesky bees - they're in apple heaven.

Recipe: Prize Winning Apple Pie

Chocolate Mayonnaise Cake

You've all seen the recipe on the label of a jar of mayonnaise - Chocolate Mayonnaise Cake. Hmmm, you thought. How would that taste? Would it taste mayonnaise-y? I decided to make the cake for myself to see how it would turn out. Mind you, I didn't use a box of chocolate cake mix as the recipe suggests. I had a different recipe that specifically called for mayonnaise which I thought would give me a better idea of how the mayonnaise flavours or doesn't flavour the cake.

My decision to make this cake coincides with a country-wide Hellmann's Taste Test that asks Canadians whether or not they can tell the difference between Real and Half The Fat mayonnaise. I always buy real mayonnaise but, to be fair to the general idea of the taste test, I made two cakes using both types of mayo. It was up to my taste-testers to see if there were any discernable differences.

The first difference I noticed was in appearance. Real mayonnaise is thicker and scoopable whereas Half the Fat is creamier. When incorporating it into the cake batter, the Half the Fat mayo dissolved very smoothly. Both cakes baked up exactly the same way in exactly the same amount of time. The interesting thing about the recipe I used is that it doesn't require butter at all - the mayo completely replaces it. Once the cakes were frosted, it was time moment of truth. Would one taste better than the other?

The result? Both cakes tasted the same. They were both moist and chocolaty with no mayo flavouring evident at all. I knew which cake was which but, if someone was presented with two slices I don't think they would have been able to tell the difference. I've concluded that, in this particular cake, both types of mayo worked equally as good as the other. There was no sacrificing of taste and, if you're counting calories, Half Fat mayo cake would be a reasonable dessert choice, icing being optional.

To see if there's a taste test going on in your neck of the woods, check Hellmann's for details. They're running until September 23 at a grocery store near you.

(Disclosure: In anticipation of this event, I was provided (with thanks) a jar of each Hellmann's Real Mayonnaise and Hellmann's Half the Fat.)

Recipe: Chocolate Mayonnaise Cake