I was asked to make this texting birthday cake. I love the ideas some people have.
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!
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
– toffee bits
– more ice cream
– caramel drizzle
– chocolate drizzle
– 2 brownies- in the bottle so it does not leak, a Lindt truffle!
The way the make them, you can just pull the ‘cone’ apart. It comes apart in perfect ribbons.
and the Lindt to hold in all in…
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
– soft serve ice cream
– home made apple pie filling
– more ice cream
– caramel drizzle
– Lindt Truffle
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!
I love when I get asked to make a fun cake! I laughed right out loud when I saw the request. Don’t get me wrong, I love doing them all, but when you are just not interested in the theme, sometimes it’s hard to get into it. These were not the case. I had so much fun making these ‘Poop Emoji’ cupcakes. Most people thought they were hilarious, some slightly offended, others didn’t think they would be able to eat them. But int he end all that matters is the Birthday Girl liked them! Can’t wait to see what the next request is…
This year for Christmas (yes, Christmas! Catching up on my posts) I tried a S’more Cheesecake. As I mentioned in the past, it is hard to please everyone with a flavour, but I do try! I figured, who doesn’t like a S’more? There was only one iffy person, who doesn’t like marshmallows, but they are easily picked off.
I did not follow any specific recipe or see this idea anywhere, I just kinda cake up with it on my own. I used my classic go to cheesecake recipe and
2 cups Graham Crumbs
1/4 cup sugar
1/3 cup melted butter
1. Combine sugar and Graham crumbs
2. Add melted butter and stir until combine
3. Pour into spring form pan and firmly press. Bake for 10 min and set aside to cool
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice (When using chocolate I omit)
1 tbsp. vanilla extract (or the innards of a vanilla bean)
8 oz of Semi sweet Chocolate
1. Preheat oven to 350 degrees F
2. Using a double boiler melt the chocolate and set aside to cool.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth.
4. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
5. Add the cooled chocolate and stir
6. Add heavy cream and vanilla, blend until smooth and creamy.
7. Pour into your prepared pan
And this is where things went a rye.
I always bake my cheesecake in a water bath. Today I was in a rush, I wasn’t really focused and decided to just throw it in the oven, like others do. Everyone tells me, ‘why bother, it’s just another step, it will be fine’…
8. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top.
Well, it fell and cracked! Never again! Always a water bath!!!
After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve
Thank goodness I was covering the top, because this was one ugly cheesecake!
The next day..
1. Cut large marshmallows in half and cover the top of your cheesecake
2. Drizzle with melted chocolate
3. Top with Graham crackers
Looks pretty good!
This cheesecake was OK. I would not make it again
Everyone said it was good, but they never say and different. (one day I wold like to completely ruin a recipe and not let on and see if anyone said anything, I don’t think they would)
It definitely was not as ooey and gooey as I had hoped. See, it looks a little dry.
Oh well. Lessen learned!
My 25th and a half stop on The Butter Tart Tour was at Two Dishes Cook Shop. I had not remembered getting a tart from here, even though as I came to post this, it was the last one I did! Anyways… I was not at their restaurant, I saw them at the Wednesday Market Downtown and thought I would give it a try.
First Impressions – looks delicious, crust looks flaky and center semi firm
– very nice flaky crust
– not as firm as I expected, which is good
– good flavour
– not too sweet
– a little gummy around the edges
– 7/10 (Mom said 9/10 for her)
It was a good tart. After looking back at the first one I had, I am glad I went back! They must have completely changed the recipe as it looks nothing like the first one and tasted much better!
Check out the new and updated list of Stops on the Tour here – 52 of them! I am half way there
This past semester our class had an amazing overlay teacher. She did so many awesome activities with the kids. Once a week (at least) we would cook, make or bake something. One of the days we made granola. I have never been a huge fan of granola, but I was sold on this recipe!
This recipe is from Living Primal. I, in no way follow any primal diet or lifestyle, it just so happens this is the one she brought in that day.
Primal Crunch Granola
1 cup sliced almonds
1/3 cup pumpkin seeds
1/2 cup sunflower seeds, unsalted
1/2 cup pecans, chopped
1/2 cup unsweetened shredded coconut
2 tbsp coconut oil, melted
2 tbsp raw honey
2 tbsp maple syrup
1 tbsp cinnamon
1/3 tsp sea salt
1/2 cup dried cranberries OR blueberries OR raisins (or combo)
1. Preheat oven to 300 degrees.
2. Add nuts, seeds, and coconut to large mixing bowl.
3. Melt coconut oil in microwavable dish, then mix in honey, maple syrup, cinnamon, and salt. Stir until consistency is even.
4. Pour over nut mixture and toss to coat evenly.
5. Spread thin on a baking sheet (parchment paper makes for easy clean up.)
6. Bake for ~20 minutes or until coconut browns, stirring occasionally to prevent burning.
7. Mix in dried fruit. (forgot a picture when the raisins were mixed in)
Allow it to fully cool before eating. Enjoy with plain Greek yogurt or milk (as you would with traditional cereal.)
I loved this! Honestly, I didn’t put it with anything. I just ate it straight from the bowl as a snack. A handful here and there and it was gone in no time! I had many requests for the recipe, everyone loved it!
Thanks to Living Primal for the wonderful recipe.
I have not posted a recipe since September! It has been a crazy year, with many losses and busy times. I have done a bit of baking, I just haven’t posted anything other than a few cakes. If you have subscribed, your feed will start to fill up in the next while. I apologize in advance for the influx!
Looking forward to getting back to baking and blogging!!