Saturday, December 6, 2014

Salted Chocolate Chip Cookies


Salted chocolate chip cookies from BeyondUmami
The above picture represents the end result of me baking three different batches of salted chocolate chip cookies over a period of a week. Yes one week! Thankfully we didn't eat them all ourselves as we had people over for dinner and I dutifully brought them with me to potlucks, work meetings and get-togethers. Back in November, I was on a search for a chewy salted chocolate chip cookie that has a slightly crispy outside.  

Two different cookies, two different recipes.
I tried various butter to sugar ratios, different sugar amounts, sugar-butter whipping methods, baking soda vs. baking powder and even baking times. I charted everything! 

Wednesday, November 19, 2014

Duchess Bake Shop Memories and a Giveaway


A close up shot of Duchess Bake Shop's mini Paris Brest.
Mini Paris Brest Pastries from Duchess Bake Shop.

Duchess Bake Shop is our favourite place for fine French baked goods and pastries in Edmonton. Dan and I have visited since Duchess opened, and have brought many friends, family, and out of town guests for a taste of France in Edmonton.

Back in 2009, Dan and I had been attempting unsuccessfully to make macarons in my small galley kitchen. When Duchess opened in October 2009 to great fanfare, we were very keen on visiting specifically because of their macarons. We learned that one of the owners, Giselle, had become fascinated with macarons while in Japan and had spent time perfecting the homemade macaron. This inspired me in my pursuit of the elusive homemade macaron. If you've followed along in my journey, you would definitely see all the different macarons I've baked.
Behind the counter at Duchess Bake Shop in 2010 


Even though we visited Duchess many times over the following months, it played a special part during a memorable day in May of 2010. We were invited to an exclusive behind-the-scenes look at what happens in the kitchen before the doors opened. Little did I know that the invitation was just part of a series of special surprises Dan had planned before he proposed to me!

Monday, November 17, 2014

Made in Blog Awards 2014


Hello everyone! The Made in Blog Awards 2014 is here! The Made in Blog Awards are all about promoting Canadian bloggers, so it is a great way to look out for new blogs and content in a range of different areas! If you have the time, please do me a big favour and click on this link HERE, to vote for me in the "Cooking" category. All you need to do is click the blue "Vote for Me +1" button. No registration is required and anyone can vote. You have until November 26, 2014 to vote. After that all blogs with the most votes are then judged by a panel. Thanks so much for the support and I really appreciate it! 


Friday, November 14, 2014

Easy Crustless Quiche Recipe & A Giveaway!



When my husband and I made the Taiwan Red Bean Wheelcakes back in September, we were trying out various recipes that could be used on the Nordic Ware Eggs Plus Pan. One thing that you should know about my husband is that he is a huge proponent on ensuring that every single one of our kitchen gadgets must not be single function kitchen tools (with the exception of a can opener). This means that any kitchen gadget that lives in our kitchen must be able to be used for different recipes. 

The first recipe we made with the new pan was actually not the Taiwan Red Bean Wheelcakes but instead Crustless Quiches!


So below is the recipe for the Crustless Quiches. Make sure you read all the way to the end for exciting details on how you can win the Eggs Plus Pan for yourself!

Crustless Quiches

Ingredients
  • approx. 1 cup of milk
  • 4 eggs
  • 3-4 filling ingredients such as tomatoes, onions, cheese, spinach etc.. The sky's the limit!

Friday, November 7, 2014

SPUD Delivers in Edmonton & A Brown Sugar Glazed Carrot Recipe



When I was at the Food Bloggers of Canada Conference in Vancouver last month, I met one of the people from SPUD. SPUD is a grocery delivery service which focuses on sustainable and organic produce. When I talked to Julia, the Communications Manager for Vancouver, she mentioned that SPUD Edmonton had just launched so I was more than excited to try it out.


When you sign up for the SPUD service on their website you can pick and choose what types of produce, meats, snacks, dairy, fish and more that you want delivered in your box. Our box featured their Fresh Harvest Box. Once you order your box they let you know which day your box will be delivered. For us, we were told that our SPUD box would be delivered on a Tuesday between 3pm and 9pm. Granted, the time frame is very wide which makes it difficult for someone to be home during that time period. Thankfully, you are able to put in special instructions and/or indicate a safe place for them to deliver your box.

We were super excited to open our box when we received it. All of the produce including the veggies and fruits looked fantastic and fresh. Care was even taken to ensure that the tomatoes would not get crushed as they were placed into a paper bag. There is also a divider in the box to help keep produce in place.

If you want to try SPUD out they have a great discount where if you buy $60 or more you will get $40 off your first order before November 15, 2014! Just use my special code CREDM-ZZZLIL or click here.

SPUD is also in other cities! So if you are in other cities in Canada such as Calgary, Vancouver & area or Victoria to Nanaimo, you too can take advantage of their services. They are also in San Francisco & Bay Area and Los Angeles & Orange County in the States. 

With the great produce that we got, I decided to use the carrots in a dish to highlight how fresh they were. 

Brown Sugar Glazed Carrots Recipe

Ingredients:
  • 2 lbs of carrots
  • 1 cup of water
  • 1 tablespoon of butter
  • 1-2 tablespoons of brown sugar
  • pinch of salt
Directions:


  1. Wash and peel the carrots.
  2. Cut the carrots with a sharp knife into even pieces. This will help them cook evenly.
  3. In a large pot add 1 cup of water, butter, brown sugar, a pinch of salt and the cut carrots. Turn the temperature up to high. Once the water mixture begins to boil, stir the carrots and turn down the temperature to a simmer. Place the lid on the pot for 6-7 minutes.
  4. Using a flat spatula gently stir the carrots around until they are soft enough to eat. Serve & enjoy!


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