• Tropical Meringue Nests with Mango and Coconut
    Baking Recipes
    Tropical Meringue Nests with Mango and Coconut
    The idea of whipping and cooking egg whites used to make me want to lie down in a dark room. They always seemed far too difficult and after a horrific attempt many years ago, my desire to ever work with them were wrapped up, boxed and placed on the never-again shelf. By chance, I stumbled upon a recipe for Swiss Meringue Buttercream by Whisk Kid and her step-by-step instructions were clear, precise and best of all, helpful. I successfully baked a Rainbow Cake using her famous recipe and I haven’t looked back. Making these super delicious meringue nests were easy, far easier than baking a cake, with significantly fewer ingredients and labour. If you have a stand mixer you could almost make this recipe and paint your nails simultaneously....continue reading for recipe
  • Pecan Pie from Baking by Dorie Greenspan
    American Recipes
    Pecan Pie from Baking by Dorie Greenspan
    My very first job was at a sandwich store called Gourmet Fast & Fresh. It wasn't any ordinary sandwich shop, it was like a supermarket of sandwiches and baguettes. It was housed in a two storey building. The top level was where the sandwiches were made and packed, then downstairs was were they were displayed and sold. Customers simply came in and chose their pre-made sandwiches, selected a drink, picked up a sweet dessert and paid for them at the register. The managers were a married couple and they were very charitable and kind. At the end of every night they allowed the employees to take home whatever they did not sell and if there was anything left after that, they gave it to the Salvation Army. It introduced me to combinations of fillings that I had never seen before: Turkey + Cranberry Sauce + Camembert Chicken + Avocado + Mayo + Bacon Tuna + Mayo + Corn + Lettuce For a fresh-out-of-high-school teenager, all these combinations seemed new and exciting. I ate myself silly for the 6 months that I was employed there. They also introduced me to Pecan Pie. I grew up on Vietnamese and Chinese cuisine and had never heard of pecan pie. When one of the cashiers sung its praises I became very curious and took one home to try. I will never forget my first bite. When I sunk my teeth into the little pie I marveled at the buttery pastry and the crunchy nut.…
  • Whoopie Pies – Chocolate and Vanilla Buttercream
    American Recipes
    Whoopie Pies – Chocolate and Vanilla Buttercream
    I'll admit it right now. I am not very good at taking orders from people, especially when it comes to food. My eyebrows furrow and my toes curl up when I hear a command. The kitchen is the one place that I want complete control and complete freedom to do what I please. However, when Pizzaboy sent me an email with a picture of something he saw on the internet, my toes started to curl and I pursed my lips. 'What is it that you want now?!' I ask. The attachment was the most enticing picture of a whoopie pie. "Hell yeah! I'll make that!" "Really?" "Yeah!" "Oh... cool!." The things we do for love. I've never eaten these before. I am pleasantly surprised by it's soft cake-like texture and it definitely sinks right into your mouth. My mind is going insane with all the potential flavour combinations ideas. ps. they are a heck of a lot easier to make than their French counterparts *cough* macarons *cough* Recipe is from Whoopie Pies by Sarah Billingsley and Amy Treadwell Ingredients for the cake biscuit 1 2/3 cups plain flour 2/3 cups unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 4 tablespoons unsalted butter, at room temperature 4 tablespoons vegetable shortening 1 cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup milk 1/ Position the rack in the centre of the oven and preheat to 170 degrees (375F). Line two baking sheets with silicone mat…