Root Beer has always been my favourite soda flavour, since I was a wee girl, and my parents have the photos to prove my adoration for chocolate cake (everybody has one of those cake-smeared first birthday pictures somewhere, right?). This recipe has me salivating at the very concept of combining the two, and does what the Baked boys do best - capture the joy of childhood in cake form.
I am Amelie when it comes to Creme Brule. A meal out just isn’t complete without it - and shame on those fancy chefs out there screwing with the classic and adding all manner of flavoring to overpower it’s simple, sweet, creamy, custardy, caramely glory.
But this? Placing a classic creme brule on top of a truffle tart? Keeping both flavors distinct, but delightfully paired? I approve. Carry on.
This is the one recipe on this list I have tried and loved - and boy did I love. This recipe has been thoroughly making the rounds on the ol’ blogosphere - and for good reason. It’s a revolutionary way of making and old favourite that just might turn your world a little tipsy turvy. Although one needn’t buy into the hype of using special flour, and fancy chips. Just use whatever you have around, the real important part is to let the dough sit in the fridge for at least 24 hours, and to salt the tops before you pop them in the oven. Then prepare for heaven on earth, inside of your mouth.
I’ve actually been plotting for months already. And as much as I am NOT one of those girls who’s dreamed about being a princess all my life (I’ll pause here for some light vomiting) at the moment I’m actually excited that I get to talk about my plans with people, and not just quietly simmer on the inside with ideas.
Even though I’m 26 and in this day and age that’s kinda young for marriage (or youngish, anyways) believe it or not, through some strange luck, most of my friends are already married, or at least co-habitating. So I’ve already lived vicariously through a lot of their experiences and know what to avoid (seating charts for one - they sound like a quick way to lose your mind - cocktail style reception it is then!).
Last night, we and the family went out for my sisters birthday (we had southern barbecue, because we take our food seriously as a family) and things on one side of the table (the female one of course) inevitably turned to talks of pouffy dresses and fascinators. It was really fun to just be indulgently girly for once, and dream of the possibilities.
On the way out, after dinner, my mom said that all her friends told her that we would end up not speaking by the end of this, and we both remarked on how crazy that is. We may yet end up eating our words, but my mom pretty much pledged to stay out of my way, as I pledged not to get pushed around or be emotionally blackmailed by anyone about our wedding. I wish every girl (and boy) could get together with her mom and have that conversation. Because it’s not worth it otherwise.
I don’t understand what happens to people when they start planning these things, but with the way many family interactions go while planning a wedding, it’s a wonder more people don’t just elope. I’m sooo thankful my parents are actually aware of that, and want me to have a wedding that is about me and my boy, not them and their family and friends. Frankly, it actually makes me a lot more willing to consult them and their opinions, knowing they’re so supportive of mine.
Ok, so I know (because you’ve told me) that some of you are at this point are saying “Hey! Get on with it already!”
And in response to that some of you are probably going “What? What’s she on about?”
That, my friends, is a unique, custom made wedding ring set. It’s a rose gold band with a rose cut chocolate diamond (I know, it sounds like a delicious, extravagant truffle, right?). It was created by the awesome (and, importantly, local) Kate Szabone (the picture is hers by the way).
And it’s all mine.
Yeah, I’m engaged.
(I’ll pause here for the chattering and cheers…)
…So how did this happen?
Well folks, we’ve been together (and living together for) 6 years. Those of you who know us well are, in fact, probably not all that surprised. In fact, you’ve probably been treating us like we were married for the last 5 of those years.
So there was no big surprise proposal. I’m personally not a big fan of them, and neither is Liam. So sorry, there’s no cutesy story there.
Instead, we made a mutual decision to do this. Together. It’s the right time for us, we’re really settled, stable at the moment. While we’re in one place long enough to catch our breaths, we figured it might be a good idea to make this thing official - and throwing a party for all our friends and family seems like a good idea too.
I, personally, think that making a mutual decision is respectful, modern and, actually pretty romantic. We love each other, and we don’t like keeping secrets from each other, and we make all our decisions together. So that’s how we got engaged. We made the decision together.
Actually, that’s how we chose that gorgeous ring up there. We designed it together. It took waaaaaay longer than just popping in to Tiffany’s and grabbing a solitaire. It took 2 months, actually (yeah, we’ve known for at least that long - but we wanted to at least have a ring before we told anyone, and while we don’t like keeping secrets from each other, we kinda like having secrets from the world that we share together).
But have you ever seen a more gorgeous ring? I doubt it. We actually got to sit in front of a pile of coloured diamonds and pick out the exact right one together - how awesome is that? Which means my ring is super unique and rare - and matches my hair, and my eyes and my skin. I’ve actually become kinda a vain bride, and spend a lot of time staring at it. Since I got it from a small, local, artisan jeweler who works with conflict free, ethical diamonds, I don’t feel guilty about appreciating my little bit of bling. I’ve never really had nice jewelery before (certainly nothing gold), but I’m glad I waited for the exact right piece. And for all that, it cost way less than you’d think which means we’ve got plenty left for the important stuff in life (which for the record, I happen to think isn’t jewelery).
What else should you know?
Well, we’re aiming for late September. That’s our dating anniversary, and we thought it would be nice to not have to change it.
We’re staying right here in Toronto, probably right here on the east side, likely right on a nearby streetcar line (and how cute and Torontonian would it be to take the streetcar to our own wedding, right?).
And we want all our friends help. If you have a talent we want to exploit it. That’s going to make things much more special for us, and for you too. That might mean we have a half dozen semi-professional photographers wandering around (man, there are a lot of you who are great photographers), but we greatly prefer that to having some stranger involved in our day, and that goes for pretty much everything. If you’re a great DJ, musician, seamstress, artist, chef, writer or crafter extraordinaire (and I know all of you are so creative and talented) consider yourself conscripted to the cause.
Oh, and yeah I’ll be blogging the whole thing. It’s going to be too much fun not to!
After that earlier pie post, you knew this was coming, right? And you were excited, right?
There’s been some discussion in the blog-o-sphere that macarons might be the new cupcakes. This is wrong headed. Macarons are simply not nostalgic, comfy, heartwarming treats. Macarons are light and indulgent and fancy. Macarons are maybe the new truffles - but pies are totally the new cupcakes.
Did you know Olive, Chuck and Ned had their own little recipe site? Well, They do. Or they, er, rather… did. You too can learn how to make cute little tiny cup pies, or bake with cheese. And then you can sob into your home baked slice about our dearly departed (canceled) friends…
Fingers crossed for a movie or comic book, people.
Pie crafts!
If you’re handy with felt (or a paypal account, as the case may be), my cats would really appreciate one of these Organic Catnip Pies. Cats should not get left out of the fun of pies.
Or if you’re handy with knitting needles, I would really appreciate one of these Pie Berets. I would look silly, sure, but I would totally wear it if you made it for me.
This cookbook has been getting raves from all the foodie types on the net, and well deserved ones, it seems. They actually have a recipe for a Root Beer Chocolate cake. Yeah, I know, right?
But… Pies? You say. Of course. How does a Pumpkin whoopie pie sound? Warm and cosy, just like a pie should? Well then, this book has you covered. It’s fresh, but nostalgic, take on flavours and easy to follow recipes will win you over.
And the pictures are really, really, really pretty. Which doesn’t hurt either.
To be fair, this is only Greek in the sense that Frito pie is Mexican - not very. It’s a sort of fifties style ode to Grecian food that includes pretty much every ingredient associated with the cuisine.
I was actually inspired by something my University cafeteria used to serve, back in ancient history when I lived in a dorm. Not much there was edible, but I have fond memories of the days when they served this.
It’s warm, comforting and filling like a retro casserole - but unlike most cafeteria food, it’s low in fat and packed with veggies. So you get all of the fun of a guilty pleasure dish, with none of the actual guilt.
The best part though, is that the orzo cooks right in the casserole, so this is truly a one pot dish - perfect for a weeknight supper - or maybe even a last minute pot luck. Omit the cheese, and it’s even vegan. Or make protein seekers happy by adding some ground lamb sausage (going along with the greek theme) or shredded chicken. It’s super versatile!
I’ve made this twice so far, and I loved it both times. It’s my new favourite go-to meal, actually. So go to it!
Greek Orzo Bake.
1 can diced tomatoes
2 cups fresh spinach (chopped) or 1 cup cooked or frozen (apx 1 package - defrosted, of course)
1 1/2 cups orzo (uncooked)
1 pepper (red or green - finely chopped)
1 red onion (finely chopped)
2 cups water or stock
1/2 cup black olives (chopped)
2 cloves garlic (finely diced)
1 tbsp oil
2 tsp salt
1 tsp oregano
1/2 cup crumbled feta (tossed with 1 tsp olive oil)
Combine all ingredients (except for feta and oil) in large, lidded casserole dish, and bake for 20 minutes covered @ 450 f - or until pasta is tender and cooked.
Remove cover, stir and return to oven for 10 minutes, or until “sauce” is thick and creamy.
Add feta (season with cracked black pepper if desired) and broil for 5 minutes.
I don’t, entirely, know where it came from, (and asking if it was flavoured by a certain favourite TV show, and a certain favourite movie both of which happen to be centred around pies, and pie diners is probably a chicken and egg kinda question for me, frankly).
The pies of my youth were not anything special. I do remember my grandmother’s raspberry rhubarb pie being particularly good (although that certainly had something to do with the raspberries and rhubarb freshly gathered from my grandparents back yard). My grandmother also had a little to do with my undying belief that apple pie is best accompanied by a slice of sharp cheddar cheese (making Chuck’s family on Pushing Daisies my kinda people).
But somewhere along the way, I got bogged down with the unnatural flavour and colour of commercial cherry pie filling, (not to mention it’s inevitable pits and stems), the occasional too-sour cranberry pie, and most of all soggy, torpid, unappealing crusts. I avoided pie, at all costs.
I think it was upon a visit to a pie diner in the outskirts of Seattle where my love for pies first emerged. I have no idea what the place was called, all I know is that they served a mean chicken noodle soup with homemade noodles, and a couple dozen delicious varieties of pie. I wish I could go back there, just to hear the pacific north-western waitress rhyme off the unending list of varieties of heaven-by-the-slice.
Things, recently having come to a head as they have, with visions of pies served in lieu of cake at my own wedding swimming in my head, I decided it was probably time to actually cook up my own pie (a seasonally appropriate butternut squash pie, to be specific).
So, I’m going to recommend if you want to do the same, to immediately go to Smitten Kitchen and read pie crust’s 101, 102 and 103 (but especially 102). Although my recipe veered away from her’s a little, in that I used pastry flour and salted butter in my crust - omitting the added salt. However, through the Smitten Kitchen’s intervention, I think I’ve realised that my problem with most pie crusts is solely related to their inclusion of things that aren’t butter.
Butter is better. End of story.
It makes your crust taste like the nummiest shortbread, crumble and flake like it should, and your kitchen smell like butterscotch. Shortening tastes like oil and chemicals. Lard tastes like pigs. Go for the butter, instead.
So. I make pie now.
It’s a brave new world.
Butternut Squash Pie
(This will probably make enough filling for 2 shallow pies, or 1 deep dish pie, or in my case 1 overfilled pie and a half dozen tartlets.)
1 butternut squash
1 teaspoon butter or oil
Cut squash in half, remove seeds, rub with butter (or oil) roast in oven on sheetpan (cut side down) at 400(f) for 45 minutes.
Remove from oven, remove skin and puree meat using blender, food processor, or (like me) your grandma’s awesome old potato ricer.
2 cups butternut squash (roasted and pureed)
1/2 cup sweetened condensed milk
1/2 cup brown sugar
3 eggs
1 tablespoon flour
2 teaspoons chai masala spice (or pumpkin spice)
1 teaspoon vanilla
1/4 teaspoon salt
Preheat oven to 350. Mix ingredients
Pour into pie crust (I used Smitten Kitchens pie 102) and bake for 40 minutes, or until filling is set.
Serve when cool, smothered in cinnamon whipped cream.
I’ve been… distracted. I apologize. Lot’s of things in the works, lot’s of things in the air - is it Christmas soon or something?
WHAT?
Less than a month? WHEN DID THAT HAPPEN?
Oh, right, the leaves turned, fell, then it snowed, then they started playing carols in the malls, and today is American thanksgiving, and next it’s Christmas. Right. Well, all I’m saying is nobody told me, and - dude… presents! I don’t have ANYTHING yet. Sigh. I don’t think this is the year I get all creative and make everything ahead of time… *sigh*
Oh well. On the upside, this week has been good.
On Friday we went to the ballet. I dragged Liam along (he went surprisingly willingly - probably because he’s supposed to take me to the opera sometime and has yet to actually do so - and because he was seeing a Raptors game on the weekend). It was alright. Not as good as the nutcracker. The dancing was kinda meh, and the sets were boring, although there were some cute costumes (bohemian, Imperialist Russia - good era for outfits). The ending was definitely anti-climactic, although I didn’t really expect anything less from ballet based on a Russian Drama.
On Sunday I had my sister over while Liam and my little brother went to the basketball game (his birthday was last week).
We gorged on wine and Qubecois cheese while they were gone…..mmmmmmmmmm cheese….
Anyways, when they came back I made pulled pork burritos and for desert we had banana gelato with home-made mars bar sauce. Yeah, I’m a pretty awesome sister.
Then, this week, a friend called inquiring about a burger place we had told him about called the Yellow Griffin so we decided to pay a visit. They have over THIRTY FIVE themed burger toppings to choose from, on EIGHT different kinds of meat burgers (beef, chicken, turkey, pork, lamb, vegetable, bison and salmon). AMAZING, right?
I decided to go for something really different this time, so I had the “New Mexican.” It involved some of my very favourite things - salsa, avocado, sweet potatoes, peanut butter - all smothering a nummy hand formed patty. I know what you’re saying - you’re saying “Peanut butter! On a burger! Sacrilege!” And you would be right. It was sacridelicious. In fact, I’ve decided peanut butter with a hint of cilantro is my new favourite hamburger topping.
Don’t get that look on your face.
Don’t pretend to yak.
That’s what you did the first time you heard about poutine*, and then you tried it, and it was heaven, so don’t knock beef smothered in peanuty goodness til you try it, ok?
If you’ve still got pumpkin kicking around, (and I’m betting you do - it’s a proving to be a pretty ubiquitous/trendy ingredient this fall) this is a great recipe to try out - especially if you’re not in the mood for something sweet. The pumpkin makes the soup super velvety, and combined with avocados it just drove me crazy with it’s deliciousness.
Umm, so Jamie Oliver put out a video game for the Nintendo DS. Weird, right? As much as cooking and video games are two of my greatest loves, I’m not sure they mix all that well, even if Jamie does put his rather awesome stamp on it. As a very good friend once put it (although I think he was talking about Nu Metal at the time) it’s like mixing soup with ice cream. I love both, but that doesn’t mean I want to eat them together.
Now this is an odd combination I can totally get behind: an Eternal Sunshine of the Spotless Mind themed pie, inspired by the movie Waitress. Yes, it’s tangerine flavoured. What’s not to love about that?
Just a new little blog that I stumbled on that combines adorable illustrations with a strong design sense and vegan comfort foods. Sounds pretty nice and cosy right? BTW The girl who writes it is from Portland. You know how I feel about Portland.
I love the home-spun graphic design of Cooks Country Magazine, and of course recipes don’t get any better than those of the editors, (also of America’s Test Kitchen, and Cook’s Illustrated). Even more than all that though, I looooooooove regional and traditional American food. It’s one of my little obsessions. So, fingers crossed that Santa sends me this one for Christmas.
I tend to swoon over adorable, high-end childrens magazines. This one is free and on the internet, so I don’t have to feel weird about paying money for a magazine about something I don’t have (yet).
And really, I would wear every last outfit in there if they made it adult sizes. There is some gorgeous, swoon-worthy stuff. Check it out.
It’s a pumpkiny season, and there is a bumper crop of squashes out there to be scooped up at discounted prices, so a New York Times collection of pumpkin based recipes is pretty timely. Plus, pumpkins are delicous.
Ombre is pretty. Crafts are fun. These pretty and fun ombre crafts live in that unique Martha Stewart universe where crafty projects end up looking high end, and elegant. You know, as opposed our own dimension where the words “Crafty” and “Elegant” are often mutually exclusive.
Karen over at Say It With Pie has long sung the praises of these hand made, artisinal undies. They went on sale, so I finally broke down and bought a set - a days of the weeks set, to be specific - because who doesn’t love an adorable days of the weeks set of underwear? And they’re typographic underwear, no less! Monday is Cooper Black!
Karen says, on top of being really cute, they last forever, and are super comfy. So far I’ve already found the latter to be inordinately true. These things are heaven. Plus, I am strongly behind any operation that simply does not believe in thongs. Sing it, sister.
