Butter tarts are good for the soul

I love butter tarts.  What's not to love? Oooey-gooey, sticky goodness, with a flaky buttery shell and crunchy maple pecans (apologies to all the butter tart purists reading this). To me, butter tarts are perfect.  But I'll only indulge on certain occasions.  Like when it's been a particularly stressful day (rarely do I crave a butter tart on a good day).

There's something about a butter tart that demands my full attention. Maybe it's because the flaky crust will break apart and leave a long trail of crumbs, or the sticky filling will drip onto my shirt as I take that first bite.  A butter tart is so rich, so complex to make and so difficult to eat, that it needs time and respect to properly enjoy.

By focusing solely on the butter tart in front of me, any worries or stress are temporarily shelved.  It gives me a few minutes to re-focus and re-group and hopefully, gain a different perspective on whatever is bothering me.  Butter tarts are sweet, calming and comforting.  Butter tarts help soothe the soul, or at the very least, this blogger's soul.

Did I have a butter tart today?  Yes.  Do I plan to have a butter tart tomorrow?  Absolutely not.

Crema Coffee Co. at Yonge/Bloor serves a mean butter tart.

Butter tart rating: satisfaction level, 10; guilt level, 7.  Okay...maybe the guilt level is closer to a 4.

High Tea at the Windsor Arms

A girlfriend and I recently had high tea at the Tea Room inside the Windsor Arms Hotel.  There's something so refined and ladylike about high tea.  While we didn't discuss what to wear, we both showed up in teatime outfits - summer dresses for a sunny afternoon of tea.

The Tea Room is beautifully decorated, the atmosphere was just the perfect amount of "stuffy" (and I'm the first to admit that "stuffy" once in awhile can actually be fun).  The tea room has something for everyone - strong teas for tea aficionados and lighter ones for the part-time tea drinker.  I'm a tea lover and went with a strong tea selection: Russian Caravan.  A blend of China black tea, Lapsang Souchong and bergamot tea leaves, the tea was a treat before it even reached the tongue.  The smell was similar to a smoldering camp fire in the summer - strong, calm and comforting.  The taste was even better - I actually swirled the tea in my mouth like wine before I swallowed it.  It was slightly bitter, but also smoky, reminding me of cassis.  It was perfect.

While tea is a main part of the experience, so are the sweet and savoury treats.  From warm scones with fresh devon cream and strawberry preserves, to the beautifully made finger sandwiches, there was something to suit every palate.  For me, it was the summer berries with fresh whipped cream.

Oh, and let's not forget about the wide array of old-fashioned tea-time hats, which can be worn with a $5 donation. Don't forget to bring your camera!

But the best part of it all?  The conversation.  Unlike other meals (which I tend to eat on the run), high tea is meant to be a slow and leisurely experience.  Which is absolutely perfect for catching up with a good friend.

Restaurant rating: Definitely worth an extra hour or two at the gym.

Brunching with little ones

I live in the suburbs, so finding a decent place for brunch can be a bit difficult.  Enter Chez Cora. Totally geared towards family, Chez Cora is great for taking the little ones.  I took my two little cousins recently (and again this morning), and they love the experience.  The food is fairly good, and the service isn't bad - the most important thing for me (in this case) was for my cousins to enjoy the experience.

Chez Cora has a good kids menu and lots of (relatively) healthy options. From bacon and eggs, to fruit platters to crepes and waffles (even oatmeal for those of us watching our waist lines), there are lots of options.  Plus, the kids get to leave with balloons.  What's not to like when you're looking for an easy weekend family brunch?

Restaurant rating: Definitely worth an extra hour or two at the gym.

On my way to cake...

So I tried this Martha Stewart brownie recipe (again) - being careful to pre-beat the eggs before adding to the chocolate mixture (this way, you don't risk over mixing the batter and ending up with a rock) - and it was a success!  Feedback has been extremely positive, and I'm encouraged enough to start looking for a very simple cake recipe (please feel free to send me some links).

I also substituted semi-sweet chocolate chunks for semi-sweet chocolate chips and reduced the sugar slightly.  Below is the recipe with some of my own adjustments.  

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Makes 9 large or 16 small squares

FOR THE BATTER
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
- 2 ounces good-quality unsweetened chocolate, coarsely chopped
- 4 ounces good-quality semisweet chocolate, coarsely chopped (SUBSTITUTE: SEMI-SWEET CHOCOLATE CHIPS)
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar (2/3 CUP)
- 3 large eggs (ADDITIONAL DIRECTIONS: BEAT THE EGGS BEFORE ADDING TO THE BUTTER)
- 2 teaspoons pure vanilla extract

FOR THE FILLING
- 4 tablespoons unsalted butter, melted
- 1/2 cup confectioners' sugar
- 3/4 cup smooth peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract

DIRECTIONS
- Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
- Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers (ADDITIONAL DIRECTIONS: MAKE SURE YOUR KNIFE TOUCHES THE BOTTOM OF THE PAN).
- Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45* minutes.
- Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days. (TIME: AT 325, I NEEDED TO BAKE THE BROWNIES FOR APPROXIMATELY 50 MINUTES THE CENTRE OF THE BROWNIE SOLIDIFIED)

The brownie is cake like!

...too bad I over-swirled the peanut butter and reduced the sugar too much.  Beautiful texture - on the inside - but the outside bubbled and cracked, and the flavour was extremely bland.  The result?  Into the composting bin...