Wow, it’s been a while since I’ve posted – sorry about that! Things have been utterly insane around here.
We’re still working on tornado repairs. We got our walnut back from the mill, and are about to start working on building kitchen cabinet doors, etc. Exciting – I can’t wait to see it finished – and to BE done!
In addition to that, yesterday we had the release of my first sewing manual in over a decade: “Spandex Simplified: Synchro Swimwear“. It’s been really amazing to see the evolution of this (and my other!) sewing manual. What started out as scrawled notes in a booklet and a black/white photocopied amateur publishing job over a decade ago is now a full color, photographic, professionally printed book. Love it!
No real time to breathe, though, as my next one – “Spandex Simplified: Sewing for Skaters” is coming up quickly, with a release date in just one month!
Anyway, taking a moment to post a great recipe for you. As I’ve mentioned before, one of the crummy things about being an immigrant is the difficulty in obtaining a lot of the “homeland” foodstuffs that we love and miss. My homeland, Canada, in particular, has some really great candy bars. Mr Big, Sweet Marie, Wunderbar, Eat-More, Coffee Crisp, Crispy Crunch – Sigh! I’m not even much of a chocolate person, and I’ll find myself craving em from time to time.
So, of course – I’m in the process of creating make-at-home versions of each. Well, when I have a minute, here and there! My next goal is a replica Eat-More bar, which I should have time to look at in late September. Ouch. Anyway, here’s my recipe for homemade Crunchie bars – a bar popular not only in Canada, but in Great Britain and other countries. This is a chocolate coated sponge toffee, and has been a favorite of mine since I was a young kid. Enjoy!
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|With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.
“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes are included.
“More Than Poutine” is available for purchase, here.
|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.
Rum Runner Trifle
I am a big fan of Rum Runners. They’re definitely up there among my favorite cocktails ever*.
As the weather gets cold enough to require jackets and gloves, I realize that this summer was sorely lacking in the Rum Runner department. Though it seems sort of out-of-season now, it’s something we’ll definitely have to correct NEXT summer. You know, as we lounge around on our deck and patio, NOT busting our backs all summer doing tornado cleanup and repairs!
While it may be too cold to pour up a fancy, tropical rum runner cocktail, it’s NOT too cold to whip up a dessert inspired by its flavors: Rum Runner Trifle!
This was one of the first recipes slated for “The Spirited Baker“. In the course of multiple re-hashes of the layout, format, and groupings… I managed to forget to include it. Whoops! You’ll have to buy the book for the other 160+ awesome recipes!
This recipe seems involved, but it comes together quite easily! The cake should be made at least a day before serving, but can be made even further ahead than that! Feel free to tightly wrap the slab of cake in plastic wrap and freeze for a couple of weeks, allowing it to defrost for an hour or two before cutting it up.
While I like to make up my trifles fresh RIGHT before serving them, many people find that they get better by aging a day or two in the fridge – making them an excellent dessert for entertaining!
|Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.