My love-hate relationship with coffee / plea for new coffee shops

As you can tell by the title of this posting, I have mixed feelings about coffee. On the one hand, coffee is an elixir; party too hard the night before and need a pick-me-up? Coffee will do the trick. Getting up at the crack of dawn and need a little help before sitting down for a busy day at the office? Go coffee. And the smell? Oh I LOVE the smell of coffee. Strong, smoky and fragrant.

On the other hand, coffee is also disgusting. How can something that smells so incredible taste so incredibly disgusting? I would never drink my coffee black (okay, unless I was seriously desperate). It's bitter, burnt and...bitter. Did I mention bitter? Cream and sweetener all the way!

And if I drink too much, I get heart palpitations. Not to mention that coffee acts as a diuretic (joy).

Ironically, as I write this, I'm hunkered down at my local Starbucks.

But coffee is also an incredible baking ingredient. I've used instant coffee (yes, yes, blasphemy to you hardcore coffee drinkers) in cookies and am currently testing it out as an ingredient in savoury dishes (my poor, poor, loved ones). Oddly enough, I've never tried coffee in anything beyond, well, coffee.

So...with the weather getting colder, and coffee becoming a necessity (I definitely drink more coffee in the winter), I send this plea out to you, my fellow readers: I'm on the lookout for some new coffee shops in the Toronto area (but I'm also willing to travel as far as Prince Edward County). Please share your coffee stories / recommendations with me. Thanks in advance.

Bake it in a cake (a.k.a pumpkin pie baked in a cupcake)

Seriously delicious

So a good friend of mine found this insane web site that - get this - collects ideas on what can be baked into cupcakes. With the intense cooking from Thanksgiving, I decided to take a break and bake strictly for fun: hence Bake it in a Cake.

I tried out this recipe, and it was AMAZING. Unfortunately, I didn't have any cream cheese for the icing so tried this Martha Stewart recipe instead (warning: I found it WAY too sweet - even though I only used 2 cups of icing sugar).

I have to admit, it did take awhile to make the mini pumpkin pies, and then the cake batter, and then the actual cake. Oh...and then the icing. But the end result was worth it. Special thanks to SMC for finding this cool web site. The recipe is as follows (just in case the site ever goes down, I'll always have a copy of the recipe).

This recipe should make 24.

For the pumpkin pies you’ll need:

- 1 batch of your favorite pie crust dough 

- 1 15 oz. can pumpkin pie filling, prepared according to the can’s directions.

For the cupcakes you’ll need: 

- 1 1/2 sticks unsalted butter, room temperature

- 8 oz. cream cheese, room temperature

- 1 1/2 c. granulated sugar

- 3 eggs (room temperature)

- 2 t. vanilla

- 2 t. baking powder

- 1/2 t. baking soda

- 1/2 t. salt

- 1 1/3 c. whole milk

- 2 1/2 c. flour 

For the buttercream you’ll need:

- 2 sticks unsalted butter, room temperature

- 8 oz cream cheese, room temperature

- 2 c. powdered sugar

- 1 c. Hershey’s cinnamon chips (or any cinnamon chips you like)*

- splash of whole milk 

*Not available in Canada - substitute cinnamon and brown sugar

Directions:

Pre-heat the oven to 425 degrees (F).

First ingredient: mini pumpkin pies

First, prepare the pumpkin pies. Mix up the pumpkin pie mix according to the can’s directions (or make your

own-fancy!). Roll out the pie crust dough and cut it into small circles that are large enough to cover the bottom and sides of mini cupcake tins (I used the opening of a small juice glass as a cutter). 

Press the dough into the lightly greased mini cupcake tins, and then fill them with the pumpkin pie mix. (Don’t go all the way to the top, the filling will expand a little while baking.)

Bake the pies for about 7 minutes at 425 degrees (F), and then turn the oven down to 350 degrees (F) and bake them for another 10 minutes or so, until the crust is brown and the filling is completely set.

After taking them out of the oven, cool them on a wire rack for about 10 minutes, then take them out of the pan and allow them to cool further while you mix up the batter.

Pies in the batter

For the cupcake batter, combine the butter and the cream cheese together on medium speed for about 90 seconds—you want the ingredients to be well incorporated. Then mix in the sugar until the mixture is fluffy. Add the eggs, one at a time, and then the vanilla, baking soda, baking powder, and salt. Then mix in the milk and the flour, alternating between the two ingredients. Scrape down the sides and bottom of the bowl, to make sure everything is getting well-mixed—beat again on med-high speed for about a minute. It should be smooth and creamy.

Spoon a heaping tablespoon of batter into regular-sized, paper-lined cupcake tins. Plop a cooled pumpkin pie 

Covering the pies

into the center, and press gently into the batter. GENTLY. You don’t want it to touch to the bottom of the pan. 

Cover the pies with another heaping tablespoon of batter, so the top and sides are completely covered.

Bake at 350 degrees (F) for about 25 minutes, until the cake is set and the edges and tops of the cupcakes have turned golden brown.

Allow them to cool in the cupcake tray for atleast 10 minutes before moving to a wire rack—they’ll be a little fragile at first. 

Once the cakes are cool, frost ‘em! 

To make the buttercream, melt down the cinnamon chips with a splash of whole milk. Pop ‘em in the microwave for about 45 seconds on high. Stir until all the chips are melted, and allow it to cool a bit while you whip up the rest of the frosting (you can put the bowl in the fridge, it’ll cool faster that way, and the milk will keep it from solidifying). 

1 down...many to go

Cream together the butter and cream cheese until they’re well incorporated. Then whip in the powdered sugar, a cup at a time, until the mixture is smooth and creamy. With the mixer on low, drizzle in the cooled cinnamon chip “ganache” (if it’s too hot it’ll melt the buttercream and ruin it—you don’t want that). Put in about half, then stop to taste it and decide if you’d like to add more. Some like it strong, others like it milder. 

If  you have any pie crust left over, roll it out and cut smaller discs and sprinkle them with a little bit of 

cinnamon and sugar. Bake ‘em for about 10 minutes at 350 and look at that, a cute and tasty cupcake topper!

You can also try candied pecans or a drizzle of caramel on top. Tasty!

This recipe was created by Megan Seling for Bakeitinacake.com

Chocolate-dipped potato chips (that's right)

Chocolate chips

Whether I'm cooking, grocery shopping or trying a new restaurant, I always think of these activities as culinary adventures. Last night, I embarked on such an adventure. Along with a friend, I tried chocolate-dipped potato chips at The Chocolateria, located at 361 Roncesvalles Avenue.

The chips were interesting. The salt from the potato chips helped to balance out the sweetness from the chocolate. I liked the texture very much - crunchy and soft at the same time. Again, it's all about balance. 

However, I would say this snack is only good in very small doses. Any more than 2 or 3 chips, and the overall experience becomes too much.  Too much sweetness, too much saltiness and just too much in general.  (And when I start thinking about the calories involved....ugh...)  

Having said this, I think the chips could be much more enjoyable if paired properly with a beer.  Chocolate beer has been around for a while - a black chocolate stout would go well, as would a beer like Okocim Porter.  

One other thought: someone I know used to put potato chips in the freezer. I've tried this and chips do tasted better cold - less salty. I think freezing these chips could also improve the experience.

The chocolate was a little heavy

Beyond the potato chips, The Chocolateria also has a wide array of truffles, and other goodies.  I didn't get a chance to try them, but could see myself going back. 

BTW - my friend didn't enjoy the chips, but he is willing to go along with my craziness and try the chips with beer. I'll be sure to write about it when it happens. 

Apple pie cake

Mom says add vanilla ice cream

The fall harvest is one of my favourite times of year. Especially when it's apple season. Apple cider, apple pies, apple sauce, the list goes on and on. I went apple picking last year, but didn't have time this year. Luckily, my cousins M&C went and treated me to some apples (empire and cortland).

Not being entirely sure what to make, I turned to Martha Stewart and tried her recipe for apple pie cake.

This recipe was easy-to-follow and the results were very tasty. Though it took nearly 7 hours for the cake to completely cool down (if you try to remove the cake from the pan while it's hot, it will fall apart).

Carrot cake with cream cheese icing (i.e. my first successful cake!)

I love Alton Brown. Seriously, he's smart, entertaining and generally comes across as a really nice and quirky guy. Nerdy chic might be the correct term. His recipes are also really people friendly - i.e. he tells you to check for the internal temperature of a cake to see if it's done, instead of just eyeballing it. Which is exactly what I did using his carrot cake recipe.

Carrot cake in the raw: not that pretty

I've never made carrot cake before (or for that fact, successfully baked a cake), so this was a brand new adventure for me. I grated the carrots by hand and then followed the recipe. After I mixed the flour, eggs, spices and carrots together I did a double take. Why? Because it DID NOT look appetizing. To be honest, it looks like the remnants of too many drinks the night before. But I did continue on and placed the cake into the oven.

The result? A delicious one.

Oh, and the cream cheese icing was to die for. (Though I did reduce the icing sugar to one cup).

Carrot cake complete: it was a hit!

Also, the cake looked way better after it was done.

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Carrot Cake
Recipe courtesy Alton Brown, 2005

Prep Time:40 minInactive Prep Time:1 hr 0 minCook Time:1 hr 10 min
Level:
Easy
Serves:
- 1 (9-inch) cake

Ingredients
- Unsalted butter, for the pan
- 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
- 12 ounces grated carrots, medium grate, approximately 6 medium
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 10 ounces sugar, approximately 1 1/3 cups
- 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
- 3 large eggs
- 6 ounces plain yogurt
- 6 ounces vegetable oil
- Cream Cheese Frosting, recipe follows

Directions
Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:
- 8 ounces cream cheese
- 2 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 9 ounces powdered sugar, sifted, approximately 2 cups (1 cup is more than enough)

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Thanksgiving prep and event day scenario

So the Thanksgiving weekend is upon us, and I'm excited.  Preparations began on Wednesday with a trip to the grocery store for turkey (I feel bad for those poor souls that haven't bought one yet). Since then, I've been planning away, from the menu right down to event day execution (that's right, I pulled together an event scenario for this).  
      
In an extremely nerdy way, I'm proud of my schedule. Let's hope the execution goes accordingly. See below for what my Sunday will look like (those closest to me who've already seen this think I'm completely insane).
      
Please keep your fingers crossed for me! If things work out, I'll share recipes (let's just say a great deal rests on Martha's shoulders as well).


And if I don't post again this weekend - Happy Thanksgiving everyone!


Menu:
- Turkey (|20 lbs!)
- Brown butter brussel sprouts
- Hearty garlic greens (swiss chard, kale, mustard greens)
- Garlic mashed potatoes
- Stuffing
- Mac and cheese
- Sweet potato foccacia
- Apple dessert 
- Carrot cake 
- Small pumpkin tart

Friday, October 8

- Brine the turkey


Saturday, October 9

- Clean the kitchen

- Bake the carrot cake

- Bake the coconut cookies for PL

- Prepare fire place for bread dough

- Clean out the dishwasher

- Prep cooking area

- Wash second cooking board

Game Day: Sunday, October 10

Timing	Task
7:00 a.m.	Wake up!
7:30 – 7:40 a.m.	Start fireplace
7:40 – 8:30 a.m.	Prep for apple pie cake Flour mixture Carve apples Etc.
8:30 – 10:00 a.m.	OVEN in use for apple pie cake 1.5 hours
8:30 – 9:10 a.m.	Cut and caramelize sweet potatoes Stove
9:15 – 9:35 a.m.	Sweet potato focaccia Preparing bread dough
9:35 – 9:55 a.m.	Dough rises
10:00  a.m.	Remove apple pie cake from oven
9:50 – 10:05 a.m.	Prep focaccia dough
10:05 – 10:35 a.m.	Let dough rise
10:10 a.m. – 10:30 a.m.	Grate gruyere for focaccia
10:35 – 10:50 a.m.	Focaccia Preheat oven to 400 F Finish topping focaccia
10:50 – 11:20 a.m.	Bake focaccia
10:50 – 11:20 a.m.	Mac and cheese Grate cheddar and parmesan Store in container
11:15 a.m.	Preheat oven to 330F for turkey
11:30 a.m.	Roast turkey 20 minutes/lb @ 325F (330F) 20 pounds = 6.6 hours
11:30 a.m. – 12:00 noon	Lunch
12:30 p.m.	Prepare Brussels sprouts Wash and cut
1:00 p.m.	Cut chives / herbs for mashed potatoes Wrap garlic into foil Prep garlic for garlic greens
1:30 – 2:15 p.m.	Prep all garlic greens Wash, etc
3:00 p.m.	Throw wrapped garlic into oven
3:15 – 3:45 p.m.	Stuffing Cook sausage Add celery and onion
4:00 – 4:30 p.m.	Put mac and cheese together
4:30 – 5:00 p.m.	Prep potatoes Wash and cut into smaller pieces Start boiling water
5:00 p.m.	Boil potatoes and remove garlic from oven
5:15 p.m.	Round convection oven - prepare
5:30 p.m.	Preheat small toaster oven to 400 F Mac and cheese
5:45 p.m.	Put Mac and cheese into toaster oven Remove foil from turkey to allow skin to brown
5:45 – 6:15 p.m.	Remove potatoes from water Mash potatoes Add ingredients (except for chives) Keep warm on stove
6:00 p.m.	Prepare garlic greens for cooking Cook partially Place on top of stove to heat (under foil)
6:10 p.m.	Preheat round convection oven to 350
6:20 p.m.	Put stuffing into round oven
6:30 p.m.	Remove foil from Mac and cheese – continue to cook
6:45 p.m.	Remove turkey from oven to rest Cooked = 170F in thickest part of leg (unstuffed turkey only)
6:45 p.m.	Remove mac and cheese from the oven
6:45 p.m.	Pre-heat oven to 450F to brown butter
6:45 p.m.	Place cooked focaccia on top of oven to heat up
6:55 p.m.	Brussel sprouts Place butter into oven
7:00 p.m.	Remove butter and toss in Brussels sprouts
7:05 p.m.	Remove stuffing from the round oven
7:10 p.m.	Toss water onto Brussels sprouts
7:15 p.m.	Make the gravy
7:15 p.m.	Carve the turkey
7:17 p.m.	Remove Brussels sprouts from the oven

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