Eva’s Original Chimney’s

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Just take a moment and look at that….

Eva’s Chimneys, ever hear of them? Check out their website Eva’s Chimneys here

I had heard of them because I like to keep somewhat up to date on food trucks, I am enthralled by them! Canada is starting to jump on board with food trucks, but we have a long way to go.  There are no food trucks near where I live (besides the odd chip truck, which are also delightful!), so I have not had a chance to try much, but I ogle over them online as I inspire to get to them one day!

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I tend to plan trips around food, sad I know!  I was heading in to Toronto for an appointment, which I, conveniently, booked just before lunch.  To be honest, I really didn’t care about lunch, I was more concerned about dessert!  Just a few days before I found out that Eva’s Chimney’s were located just outside of Union Station for the entire summer, along with numerous other food venues as part of the Union Summer.

After my appointment and lunch we headed back to Union Station. We had a look around at all of the other food vendors and really regretted going to a restaurant for lunch.  There was a huge variety of delicious looking food.  I guess we will have to go back!

I got a little too excited and completely forgot to get pictures of the venue and all the deliciousness.

I went with the Dream Cone – Seen Above

– cone coated in cinnamon sugar
– coated with Nutella
– soft serve ice cream
– chocolate
– toffee bits
– more ice cream
– caramel drizzle
– chocolate drizzle
– 2 brownies- in the bottle so it does not leak, a Lindt truffle!

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The way the make them, you can just pull the ‘cone’ apart.  It comes apart in perfect ribbons.

 

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and the Lindt to hold in all in…

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I ate it all, minus 2 bites that I shared. Every bit of it was amazing!

The cone was light, and sturdy, but not too sweet at all.  In fact the whole thing wasn’t really that sweet.  Maybe the cone cut the sweetness? I was afraid it would get soggy as the ice cream melted (it was 35ºC), but it didn’t.

The crunch of the cinnamon sugar was a nice contrast to the soft dough and filling.

Every bite was amazing!

Mom and Dad shared one, they are not big dessert people.  They got the Eva’s Apple Pie

– cone
– soft serve ice cream
– home made apple pie filling
– more ice cream
– caramel drizzle
– Lindt Truffle

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Dad, who ate too much lunch only had a few bites but love it!

Mom, who really doesn’t eat dessert ate the rest!  She loved it! She also agreed that it was not sweet at all and quite light.  You don’t get that heavy, full feeling after eating one, and it is big!

We have been raving about Eva’s Chimney’s ever since and agree that we need to go back before Labour Day when the Food Vendors shut down.  Only this time, we will go for lunch and dessert!

To be perfectly honest, I would go to Toronto just for the cone!

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Jersey Food

We went to Jersey this weekend and they always have different foods that you just can’t find here in Canada or our area of Canada.  Some were excellent and some were not.  Just thought I would share a few…

 

On the way down we stopped at a 7/11 and I saw this, Ben and Jerry’s Red Velvet Cake Ice Cream.  At the 7/11 it was $6.00!!! had to pass on it.  Later in the week we were at ShopeRite and it was on sale for $2.49, I could not resist.

When we got home I don’t even think I helped put the groceries away before I dug out a spoon to try the ice cream…

Looks delicious doesn’t it??

Well….

I hated it!!! So disappointed.  I did try a second spoonful, but that was it.  I should have stuck with my favourite Half Baked.

 

The next treat was from Dunkin’ Donuts.  Mike’s Mom had seen these ‘Iced Hot Chocolate” and thought we should give them a try.  Seemed like a good idea to me.

It was OK.  Just tasted like a Chocolate Milk Slushy.  Probably would not get another one

 

Oreo’s were on sale when we were there.  I gotta say, in my life I have never seen anything like it. People had upwards to 10 boxes of Oreo’s in their carts.  They go crazy for them down there.   They have a much bigger selection of Oreo’s then we do

Loved the triple double.  Both the vanilla and chocolate filings were great together.  Was not a big fan of the peanut butter ones though.

Glad to be back home to home cooked meals and no new tempting treats

Daring Bakers Do Baked Alaska

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

Let me say right off the bat that I was unable to but the heart and soul into this months challenge as I would have liked.  This month I was remodeling, well repainting my entire house, including the kitchen.  I had actually decided that I was not even going to participate this month, until I saw what it was.  It looked fantastic and I had to try it.  It was whipped together pretty quick as I needed to get it finished before the kitchen was turned into a kerfuffle.

Baked Alaska

Brown Butter Pound Cake

19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract

1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.

2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

( at this point I needed to try it.  I have always heard of browned butter, seen it made on TV, but have never tired it.  WOW  it was wonderful!  I spread it on bread, such flavour! I will definitely be making this again.)

3. Whisk together cake flour, baking powder, and salt.

4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

5. Stir in the flour mixture at low speed until just combined.

6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter.

Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Meringue (For the Baked Alaska)

8 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1 cup (220g) sugar

Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form

Beat in the sugar gradually in a slow stream until stiff peaks form.

Assembly Instructions – Baked Alaska

1. Line four ,4” (10cm) diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.

I used left over ice cream from last months challenge, see recipe for Cherry Ice Cream with Chocolate Shavings here

2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out four 4” (10cm) diameter circles from the cake. Discard the scraps or use for another purpose.

3. Make the meringue (see above.)

4. Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.

5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.

Excellent challenge!  This is something I would have never dreamed of making, but it went fairly well.  If I had of had more time I would have played around with more interesting ice cream flavours, instead of using leftovers and been more creative with my presentation.

I really enjoyed the brown butter cake, I will be making this in the future, everyone loved it!  The flavour was amazing, hard to describe but so tasty.

Probably not a dessert I would make again, strictly because I really do not like meringue.

Thank you for a great challenge and opening my eyes to browned butter!

Daring Cakers do Swiss Ice Cream Cake

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-

I was so exited when I saw what we were making this month, I had never made homemade ice cream, a true Challenge!!  Oh wow, was it ever!  It turned into a disaster!  Not quite sure I’m cut out for this Daring Bakers….

I thought I would be a little “daring” and try another flavour then just plain vanilla.  We had been to the market the day before and bought some beautiful cherries, so i decided to make my version of Cherries Garcia Ice cream

Cherry Ice Cream with Chocolate Shavings

2 cups cherries – stemmed and pitted

3/4 cup caster sugar

2  1/2 cups of whipping cream

1 vanilla bean

½ cup caster sugar

Directions

1. Wash, stem and pit cherries

2. Mix cherries and sugar, set aside for 2 hours. Stir occasionally as the juices come out of the cherries

3. Grind together the sugar and vanilla in a food processor

4. In a mixing bowl combine sugar mixture with whipping cream, whisk lightly till everything is mixed together.

5. Add cherries and stir

6. Pour into a freezer friendly container, (I used a cake pan, shallow and more freezing surface) and freeze till firm around the edges.

7. Remove from the freezer, beat will mixer until smooth and return to the freezer.

8. Do this 3-4 times and then set completely.

9.  When the ice cream has set enough, that the cherries are no longer floating add the chocolate.

The result was fabulous ice cream!  I would definitely make this ice cream again.  It was a little time consuming but well worth it! Yum!

Chocolate Ice Cream

2 cups whipping cream

1 cup caster sugar

3 tblsp of natural unsweetened cocoa powder

1/4 cup prepared chocolate syrup

Directions

1. Grind together the sugar and the cocoa powder in a food processor

2. In a saucepan combine all ingredients and whisk lightly.

3. Place the pan over heat and keep stirring till it begins to bubble around the edges.

4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges.

5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

This quite possibly was the best chocolate Ice cream  I have ever tasted!  For some reason it would not fully set, it was quite soft, but very good!

The Swiss Rolls

6 medium sized eggs

1 cup caster sugar + extra for rolling

6 tblsp all purpose  flour

5 tblsp of natural unsweetened cocoa powder, sifted together

2 tblsp  of boiling water

a little oil for brushing the pans

Directions (this is where everything started to go wrong!)

1. Pre heat the oven to 400 deg F

2. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper.

3. In a large mixing bowl beat eggs and sugar until very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.

The results of attempt #1 , I wanted to make an vanilla one so I just omitted the chocolate, not replacing it with anything.  It went horribly wrong, or maybe I just didn’t cook it long enough, either way this is where it ended up!

What didnt stick to the parchement paper stuck to the dishtowel.  This was the best place for it!

Attempt #2 This  time with the coco powder

4. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.

5. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.

6. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.

7. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.

8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.

Again things were not looking good as I rolled out the cake….it stuck to the towel!  I had to scrape it off piece by piece with a spatula, full of cracks, but I was not going for attempt #3

The Filling

2 cups whipping cream

1 vanilla pod

5 tblsp caster sugar

Directions

1. Split vanilla pod and scrape out vanilla

2. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.

3. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).

4. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down

Fudge Layer

I made and did not like the fudge layer so I made my own

1 cup whipping cream

4 oz semi sweet chocolate

Directions

1. In a double boiler heat whipping cream

2. Add chocolate

3.  Stir until chocolate is melted, remove from heat to cool

Assembly _ I was so frustrated at this point I forgot to take pictues

1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each )

2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).

4. Soften the Cherry ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)

5. Add the fudge sauce over the cherry ice cream, cover and freeze till firm . ( at least an hour)

6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .

7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.

It doesn’t look very nice but it was tasty.  When I went to cut it the soft chocolate ice cream squished out the bottom.  All and all after a few disasters it was a pretty good dessert.  Everyone seemed to really like it.

Thanks for a great challenge!

A Spectacular Treat!

I was out an about with my Mom the other day and we came across this  little piece of heaven on a stick…

Yes, you are seeing correctly, Ben and Jerry’s Half Baked (cookie dough and brownies) on a stick!!! Saw it and had to have it!