a big baking session

I got engaged a month ago today and recently hosted an improptu get together with close friends and family.  As per usual, I made the most out of this entertaining opportunity and put my hand to the mixer and eyes to the cookbooks and produced six items for the party.  I wanted to create a sweet table where people could grab small items without the need of a fork and knife and planned my menu accordingly. 

To set the festive mood, fresh tulips were used on the table and I made six orange and yellow tissue paper poofs to adorn the walls.  My fiancee and I had an awesome time visiting with everyone and loved the opportunity to express our gratitude by baking up a storm, yes he helped too. 

I also want to give a shout out to the baker behind the most delicious date squares I’ve ever tasted, my best friend as well as to everyone else who was kind enough to bring food and drinks to the house. Looks like this year will be full of material on Out of the Event as I prepare for a November wedding and attend three of my good friends’ weddings.

apple carrot cake

chocolate chip cookies

Mexican wedding cookies

brownies (not mine but still delicious)

cupcakes (not mine but still delicious)

rocky road squares

peanut butter and jam squares

My menu:

1. peanutbutter and jam bars recipe here

2. mexican wedding cookies recipe here

3. rocky road squares

4. chocolate chip cookies recipe here

5. strawberry mascarpone squares

6. apple carrot cake with goat cheese icing recipe here

sushi cookies

Look at these sushi cookies from Hello Naomi in Newcastle, Australia!

So cute.

via hello naomi

achatz pie company

I wrote about my trip to Michigan back in the summer.  My purpose of driving the three hours was to find decent bedding for the condo which I achieved.  My other purpose was to explore all the cool bakeries, grocery stores and restaurants in and around the Sommerset Collection and to be creatively inspired.  I finally go to enjoy one of my “finds” this past week.  I had friends over last weekend for dinner (my first official dinner party in the condo) and decided to break into the pie I brough back all the way from this pie company I read about. 

My other great find on my Michigan weekend was the Achatz pie company.  Located in a strip mall not too far away from the mall, branded with the phrase, “Pie runs in their blood after 17 years of pie making in downtown Armada,” I was pretty excited.   While in the bakery, I sampled a phenomenal slice of peach pie while my bf sampled the ever-decaden coconut cream.  The company even makes “wedding pies” that they will ship to you. 

Not content with just a sample, I decided to drive a freshly baked Michigan berry pie back over the border that I could freeze and serve at a later date.  I was a bit skeptical that freezer pie would not have the same taste/deliciousness as in-store but boy was I wrong.  I served it this past Saturday night and it was a little slice of Achatz heaven in my books.  Light, not too sweet, a fabulous crumble on top and within a day or two, it was gone (another reason to drive back to Troy and visit Achatz).  What I later found out was that Achatz was rated one of the 10 best pie companies in the states according to Bon Appetit magazine.  Can’t wait for my next trip back.

via michigan 1001 daily photos

via bargain mom

via delish

via achatz pies

via bouille

Herbal Infusions Tea Co.

Today at lunch I made the trek in minus 20 degree weather from Queen and Bay to Adelaide and Spadina.  Some of my colleagues thought I was crazy for walking outside in such cold weather but my mission to scope out Herbal Infusion Tea Co. meant I would get a warm reward.  I first read about newest tea outpost on a Blog TO review.  Herbal Infusion Tea Co launched by Dan Johanis, is tucked away on Adelaide St West beside a printer and my favourite downtown giftbag store,Retail Bag Co.  A good place for a cafe amidst the brick and beam office buildings in the area, I am sure Herbal Infusion Tea Co. will become a favourite of the creatives and condos in the neighbourhood because there really is no other place for tea south of Queen.  When I went in for my green tea, I spoke with the owner for a couple of minutes to get the goods on his place.  Dan is knowledgeable about his product having spent some time running a tea website and studying the subject at George Brown and he clearly demonstrates a passion for his new store and product.  The interior is simple yet welcoming and I love the ladder that slides back and forth in front of the wall-o-tea.  Of course I am bias because I only drink tea but in my books, more tea spots in the city is a great thing.  Now if only someone would venture north of the 401 even north of Lawrence!  Is that too much to ask? 

Cake Opera Co.

I dream of the kind of cake produced by Alexandria Pellegrino (the artist – fine arts major from OCAD and Cordon Bleu grad) and Jessica Smith (the pastry chef- George Brown Culinary and Cordon Bleu grad) of Cake Opera Co. in Toronto.  This is what cake should look like.  Artistic, full of imagination, colourful, textured, intricate, an element of fantasy and statuesque.  Opened in 2007, the duo have been steadily building their brand while churning out confections like macarons and chocolates and of course stunning wedding cakes on Eglinton.

via Belle Amour

via Belle Amour

via artisan cake company

via ananasa miami

via cake opera co

London: fav bakery- Ottolenghi

Ottolenghi, a bakery, a food shop, a restaurant  (cafe-deli-restaurant) was quoted by Yotam, himself as “a playground for people who love food” in an interview in delicious magazine here.  The plentiful salads, beautiful pastries and cakes are simple, yet the product of a wild variety of ingredients.  While in London, I visited two of his shops (in Kensington and Notting Hill) and was blown away by the experience.  It takes “food porn” to another level.  Meticulously merchandised, you walk into and of Ottolenghi’s small storefronts and want to taste everything.  Israel born Yotam Ottolenghi set up Ottolenghi with his business partner Sami Tamimi back in 2002 after training at Le Cordon Bleu and working at Capital Restaurant, Kensington Place, Launceston Place and Baker and Spice.  Yotam is also a food writer and has authored several cookbooks including his newest one, Plenty, which I wanted to buy on site but couldn’t put the 10lb book (may be an exaggeration but it was a HEAVY cookbook!) in my suitcase without having to pay extra.

I only have a few shots but hopefully you’ll get a glimpse at this wonderful place.  You can also check out their blog here or read an interview in the Evening Standard here.

Bread Pudding

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