Roasted Corn and Potato Salad

Today’s recipe is one of my favourite, go-to recipes from my latest cookbook, “Sweet Corn Spectacular“.

When I created this recipe, I intended it to be a roasted take on a traditional — cold !— potato salad. But as soon as the dressing was tossed on the hot potato salad, we couldn’t help ourselves: we were picking at it long before it had a chance to cool. Oh, it was amazing — I actually preferred it hot, rather than its later, chilled incarnation!

This is my ideal vision of a non-creamy potato salad (for creamy, nothing beats my “Grandma’s Potato Salad“!). It has the perfect combination of textures. The sweetness of the roasted corn plays well with the salty, smokiness of the bacon…

… and the dressing is to DIE for! Creating this recipe sent me on a several-week-long cider vinaigrette bender. I had to put this on everything, and found myself making salads just as an excuse to consume more of it!

So, yeah… just an all-around amazing potato salad.

Enjoy!

Roasted Corn and Potato Salad Recipe
From “Sweet Corn Spectacular

Serves 4–6

1 pound bacon, chopped
3 pounds red potatoes, cut into X- to 1-inch chunks
salt and pepper
3–4 ears grilled fresh sweet corn
4 ribs celery, sliced (about 2 cups)
1 medium red onion, chopped
1–2 tablespoons finely chopped green onions
½ cup olive oil
1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, pressed or minced

Preheat oven to 400 degrees. Cook bacon until crispy; use a slotted spoon to remove bacon from pan and set it aside. Toss potato chunks with bacon drippings. Spread onto a baking sheet lined with parchment paper or foil; season with salt and pepper. Roast until fork tender, about 30 to 35 minutes.

While potatoes are roasting, use a sharp knife to carefully cut kernels off the ears of corn. In a large bowl, toss kernels, celery, red onion, green onions, and cooked bacon. Set aside. Whisk together olive oil, apple cider vinegar, mustard, garlic, and ½ teaspoon pepper until emulsified. Season with salt to taste.

When potatoes are ready, mix them into the large bowl of vegetables. Pour vinaigrette over top, tossing to coat. Serve immediately, allow to cool slightly and serve warm, or chill for later service.

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.

Breakfast Corn Muffins Recipe

I’m on a “blog an amazing recipe suitable for a weekend brunch every Friday” kick recently, and do I EVER have a treat for you today: These are my breakfast corn muffins, from my latest cookbook, “Sweet Corn Spectacular“!

They’re less a “cupcake without icing” muffin, and more of a “entire breakfast in the palm of your hand” kind of muffin… and a great way to make use of the fresh sweet corn that is popping up at farmers markets everywhere. Because corn is such a versatile ingredient, the possibilities for these muffins are endless. (See below for a few suggestions to get you started!)

Not only are these great fresh out of the oven, they make a great make-ahead breakfast for eating on the go for the rest of the week. Enjoy!

Breakfast Corn Muffins
Makes about 12 muffins

1 1/2 cups all-purpose flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
2/3 cup granulated sugar
2 tablespoons honey
2 large eggs
2/3 cup milk
2 ears fresh sweet corn, husks removed

Preheat oven to 400 degrees. Prepare muffin pan with cupcake liners or grease well.

Combine flour, cornmeal, baking powder, and salt, stirring until well combined. Set aside.

In a large bowl, beat together butter, sugar, and honey until light and fluffy. Add eggs and milk, stirring carefully until well incorporated. Mix in the dry ingredients, stirring just until combined. Using a sharp knife, carefully cut kernels off the ears of corn. Stir corn into batter, just until distributed.

Spoon batter into prepared muffin pan. Bake for 22 to 25 minutes, until a knife or toothpick inserted into the center of a muffin comes out clean.

Variations:

• Blueberry: Add 1 cup fresh blueberries along with the corn kernels.

• Peanut Butter and Banana: Decrease sugar to ½ cup. Add ½ cup peanut butter when beating the butter and sugar mixture and 1 chopped banana with the corn kernels.

• Jalapeño, Bacon, and Cheese: Decrease sugar to ¼ cup. Add 1 finely chopped jalapeño, 6 crumbled slices crispy bacon, and 1 cup shredded sharp cheddar cheese along with the corn kernels.

• Sausage: Decrease sugar to ¼ cup. Add 1 cup crumbled or sliced cooked breakfast sausage, ¼ cup finely chopped onion, and 1 cup shredded cheese along with the corn kernels.

• Sour Cream and Onion: Decrease sugar to ⅓ cup and milk to ¼ cup. Add ½ cup sour cream with the milk and eggs. Add ½ cup finely sliced green onions with the corn kernels. This combination is also tasty with bacon!

Sugar Cookie Decorating – Dalek Cookies

So it’s been a week since I returned from Convergence… probably about time to make good on that Dalek Cookie Decorating tutorial I was promising, huh?

Ah, Convergence. 6500+ geeks under one roof, amazing costumes, messed up conversations… and more than one reminder that I am getting OLD. I was in bed by 10 pm the first night, and was barely able to walk by Sunday. Yikes!

My husband had an AMAZING time in his Weeping Angel costume, posing for several hundred photos (Conservative guesstimate, it was likely over 1000!), sneaking up on people, photo bombing some … he was kind of a rock star 🙂 Click here for photos!

For my part, I taught cookie decorating for my “Cooking with an Overlord” activity.

If you were at Convergence and had NO idea what “Cooking with an Overlord” would entail, you weren’t alone – *I* had no idea what it was going to be until about 2 weeks before the event, which was LONG after the program guide description was due, LOL! (That was right around the time I was up to my eyeballs in MasterChef stuff.)

At the last minute, I decided that I wanted to teach people how to do cookie decorating, using Doctor Who themed cookies. A quick Google search brought me to Warp Zone Prints on Etsy, a company that was using 3D printers to make cookie cutters – Brilliant! I immediately ordered the three cutters pictured above, and planned the logistics for such a large class.

Note: I did a trial run of all three cutters, only the Dalek one was really suitable for this type of cookie decorating. The TARDIS and Weeping Angel ones were so cute, I’d recommend dyeing your cookie dough and only doing outline decorating on them, however.)

At my cookie class, I got to see Idris serve Carmen Sandiego with a warrant, so… there is that. 🙂 My friend Michelle is sporting the Idris costume I made her – check out my costuming site, I’m back in the custom fashion design business! – and Carmen Sandiego is my friend Samantha, a local writer who reports on Eurovision at her blog, ESC Insider.

We also had the pleasure of meeting the famous Pink Dalek herself, Alanna… who was excited to EX-TER-MIN-ATE some cookies!

Me decorating some cookies to demonstrate to the class… let’s get to it!

Rolled Sugar Cookie Recipe for Decorating
Makes about 55 Daleks

1 1/2 cups butter, softened
2 1/4 cups granulated sugar
4 eggs
2 tsp pure vanilla extract
2 tsp baking powder
1 tsp salt
5+ cups all purpose flour

In a stand mixer, cream together butter and sugar until smooth and fluffy. Add in eggs and egg whites, a little at a time, beating well between each addition. Add vanilla extract, and mix until well incorporated and smooth.

Mix remaining 3 ingredients together, carefully mix into wet ingredients until fully incorporated. Wrap dough in plastic film, chill for 1 hour.

Preheat oven to 400 degrees F, line cookie sheets with parchment paper

On a floured counter, roll cookie dough out to about 1/4″ thick (can be slightly thicker). Use cookie cutters to cut out whatever shapes you’d like, place cookies 2″ apart on greased cookie sheets.

Bake cookies for 8-10 minutes, or until bottoms look lightly golden. Allow cookies to cool on cookie sheets for at least 5 minutes before moving. Cookies need to cool completely before decorating.

Royal Icing Recipe

4 egg whites
1 Tbsp lemon juice
4-6 cups powdered/confectioner’s sugar

In clean stand mixer, whip egg whites until foamy. Add lemon juice, whip for another minute. Slowly add powdered sugar until cookie icing reaches desired consistency. You will want a fairly thick frosting – but still smooth and workable – for piping details and borders.

A good way to figure out if your frosting is the right consistency is to pull a spoon through the middle of the frosting bowl.

– If the frosting settles out in less than 5 seconds, it’s too runny. Add a little more powdered sugar.

– If the frosting settles out in 5-10 seconds, you’re good to go!

– If the frosting takes longer than 10 seconds to settle, it’s too thick. Add a little water or lemon juice and try again.

LET’S DEC-OR-ATE!

First, take about 1/4 of your frosting and dye it black. Personally, I like the Americolor line of food coloring gels.

Cover the remaining frosting tightly with plastic wrap – have the wrap sitting right on the surface with NO air pockets, vent holes, etc. The frosting dries out FAST.

I recommend using a frosting bag with a coupler and tip (#2 or #3 round tip), so please take these photos as a “do as I say, not as I do”. It was after Convergence, I was tired and burnt out, didn’t feel like messing around with tips and couplers. Also, I used pre-Convergence frosting – which was too thick for outlining – so my cookies are kinda ugly. LOL!

If you don’t want to use a tip, cut the very end of the frosting bag off to leave a fairly small opening – 1/8″ diameter or so.

Holding the tip / end of your frosting bag about 1 cm away from the cookie, carefully pipe out your outlines and design details. These lines will eventually contain the flowing frosting, so make sure you don’t have any breaks in the piping, or the icing will flow out to areas you don’t want it!

Once all the outlines are piped, allow the cookie to dry for about 10-20 minutes.

Next, you’ll want to tint your first color of frosting – about 1/3 of the original batch. I used a few drops each of gold and warm brown to get a sort of bronzey colour for the main body of the Daleks. Daleks come in many colours now, though, so use whatever colour you prefer!

Once you’ve gotten the right colour mixed up, you’ll need to thin the frosting so it will “flood” the decorating area. Add a few drops of water and stir well. Use the end of your spoon to drizzle a bit of frosting back into the bowl. If it smooths out and disappears in a count of 3, you’re good to go! If not, add a couple more drops of water until it’s the right consistency.

Carefully pipe a bit of the liquid frosting into the areas you want – you’ll probably not even need to squeeze the bag, just carefully guide it, nudging it into corners, etc. This can be messy to start, just practice!

Generally speaking, flood piping is done from the outside perimeter of an area inwards, but on these cookies there’s so little room to work with, just do whatever feels right!

Sit back and admire your work. (Yes, these examples are sloppy. Sorry!)

Following the past few steps, dye about 2/3 of the remaining frosting gold (or whatever colour you’re looking at for these sections, thin it for flooding, and have at it!

Dye about 1/2 the remaining frosting bright turquoise blue, and flood the appropriate circle. (I have no idea if “the one on the forehead” applies, given that the forehead of the actual creature would be more like 2/3 of the way up, inside what is seen. Maybe I’m over thinking this…)

Dye remaining frosting pale grey and thin it. Pipe to fill in the … whisk?… area!

Allow the cookies to dry overnight before packaging or serving.

Enjoy!

(Or, if like me, you are less than impressed with your own work after a loooong weekend at Convention… you can go over all of your original outlines with some more black frosting to make them stand out a bit more and “clean up” the overall appearance! Bonus points for claiming that you emant to di it that way, for extra definition!)

Btw, the following picture sums up my Convergence weekend nicely, I think:

Corn Relish – Sweet Corn Spectacular!

My third cookbook – Sweet Corn Spectacular – came out yesterday, and I’m so excited: it marks a couple firsts for me!

It was my first “published through a regular publisher” book, so that was an adventure for Mega Type A, self-publisher-to-the-bone me. I’m happy to report that Minnesota Historical Society Press has been nothing but awesome so deal with, and never made me feel smothered, hindered, or compromised in any way. Those have always been some of my biggest aversions to traditional publishing, so it was all a happy surprise!

It’s also my first cookbook that is NOT dessert oriented!

After my recent reality show adventure, I’ve been more aware than ever that there is this weird “if you bake, you probably don’t know how to cook” stigma. I’ve always cooked like I bake – and vice versa – so that’s always been a bizarre mindset to me. How nice that I get to follow it up with a book that is predominantly savory in nature! (Yes, there is a whole chapter dedicated to desserts, because… really.)

Yes, in Sweet Corn Spectacular, I was able to run free and create recipes using whatever techniques I felt like. There’s some cooking, roasting, grilling… a bit of baking, some brewing AND some canning! Yay, diversity!

Today I’m sharing the recipe that may just end up being the most popular in the whole book, and it’s a canning recipe: Corn Relish.

I left a big jar of this relish at a friend’s house as a welcome home gift. It didn’t take long for her to message me a thank-you, saying, “It’s delicious.” When I let her know that we had plenty in case she ever wanted more, she surprised me with her follow up:

“I will take as much of this corn business as you’re willing to give me. I want to pour it in a kiddie pool and lounge around in it.”

I think she liked it. Five quarts may not be enough: double the recipe and share the joy – it makes a great gift, or contribution to a backyard BBQ party. It’s also a great way to stretch the life of summer’s fresh produce… and my husband puts this on EVERYTHING. In his words, this relish “adds a delicious sweet crunch to ANYTHING”.

Enjoy!

Corn Relish, from “Sweet Corn Spectacular”
Makes about 5 quarts

24 ears fresh sweet corn, husks removed
4 large green bell peppers, chopped
2 large onions, chopped
2–3 large tomatoes, chopped
4–5 ribs celery, chopped
2 jalapeños, chopped, ribs and seeds removed if desired
1 1/2 cups granulated sugar
1/4 cup salt
2 teaspoons turmeric
1 tablespoon celery seed
2 teaspoons dry mustard
5 cups vinegar

Use a sharp knife to remove kernels from the cobs, place kernels in a large pot. Add peppers, onions, tomatoes, celery, and jalapeños.

In a medium bowl, mix together sugar, salt, turmeric, celery seed, and dry mustard. Add mixture to the pot, and stir well before adding the vinegar.

Heat to a boil, then reduce heat and simmer for about 40 minutes.

Ladle into hot, sterilized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.

Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.

Convention Sloppy Joes

It’s just a few short days til Convergence!

This is always an exciting time of year for us, but after the past 6-10 months we’ve had… we really need this. Time to just get away from everything and kick back with the local geek community in a BIG way. Also: We get to break out the Weeping Angel costumes again!

This year, with the convention bigger than ever, we decided to plan ahead with regards to food. In an effort to save both money and a parking spot (which will be hard to come by!), we’ve decided to make a big batch of Sloppy Joes to share with our roommates.

After much thought, we decided that this would be the perfect convention food. It’s cheap and easy to make, easy to serve, and tastes great. This version is loaded with protein and vegetables, two things that can be hard to come by – or skipped altogether – in the midst of convention festivities. It can be made ahead and frozen – not only saving time in the precious days leading up to the convention, but also to add as “ice” in the cooler. Also, leaving it to simmer all afternoon in a crock pot only enhances the flavor!

A few notes about this recipe:

– I created this recipe specifically to be made ahead and frozen, specifically for use in a slow cooker. See the end of the recipe for how to tweak this for immediate use – it would be great for a party!

– We did this based on what we had on hand, and it came out amazing. If you want to swap out types of pepper, add or subtract onion, etc… go nuts 🙂 It’s a very versatile recipe.

– Having a food processor comes in really, really handy for this recipe. You can totally chop everything by hand, but food processors make REALLY easy work of this recipe!

– This is suitable for a wide range of dietary needs and allergies. It’s inherently gluten free (Check your steak spice and Chorizo to be sure.. and use a GF bun!), dairy free, etc.

– Usually, you would serve Sloppy Joes on a toasted bun, and on a proper plate. In honour of Convergence – and for the sake of “Convention Food” authenticity – we have photographed this on an untoasted bun, and on a styrofoam plate 🙂

“Convention” (Make Ahead) Sloppy Joes
Makes ~24 cups of filling

1 lb mushrooms, chopped
1 poblano pepper, seeded and chopped
3 jalapenos, chopped (seeded if you choose)
4 green bell peppers, seeded and chopped
3 red bell peppers, seeded and chopped
2 red onions, peeled and chopped
1 yellow onion, peeled and chopped
6-7 stalks celery, chopped
6 carrots, peeled and grated
2 tsp + salt
4 lbs ground beef
2 lbs ground chorizo-type sausage
1 lbs ground pork
8 cups tomato / spaghetti sauce of choice
12 cloves garlic, peeled and minced
1/4 cup+ vinegar
2 tsp black pepper
1 Tbsp steak spice

In a LARGE pot (You may want a stock pot for this!), combine all of the vegetables and 2 tsp of salt. Cook over high heat, stirring often, until vegetables are soft and most of the water has come out of them – it will look soupy.

Once you set the vegetables to cook, combine all three meats in another large pot / pan. Cook – stirring frequently and breaking up chunks – until browned and cooked through.

Strain meats off of any fat and drippings, and add to vegetables. Stir well to combine.

Add tomato/spaghetti sauce, garlic, vinegar, pepper and steak spice to the pot, stir well to fully combine. Bring just up to a simmer, then turn the heat off – mixture should be way more loose / wet than a standard Sloppy Joe filling, do not cook it down!

Taste mixture, adjust seasonings as desired. Feel free to add more vinegar if you want more of an acidic bite to it.

Cool to room temperature, transfer to freezer safe containers, and freeze until use.

To use:

– Thaw out (At a convention, place it in your bathroom sink in the morning when you’re done with it, fill with cool water)

– Around noon, transfer mixture to Crock Pot (doesn’t need to be fully thawed), heat on high for a few hours, stirring every hour or so (Good to coordinate this with roomies!)

– Once mixture cooks down to a nice thick consistency, turn heat down to low until serving. If mixture gets too thick, see if a vending machine has a bottle of V8, add a little to thin it out.

– Serve on buns.

For immediate, non-CrockPot use:

Rather than removing mixture from heat after seasoning, turn heat down to medium and simmer until sauce cooks down to a nice thick consistency. Serve over toasted buns.

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.

Blood Orange Truffle Cake

To start off a week straight of cake recipes, I’m proud to share my “Blood Orange Truffle Torte” recipe!

This recipe made its debut in the February issue of Plymouth Magazine, where it was not only featured in a several page spread, it starred on the cover!

This cake has been a favorite offering of Celebration Generation since its creation, and has earned many rave reviews by those who’ve been served it – including the guests of the Goth Wedding that we blogged about a while back!

It’s also one of the many cake recipes featured in Evil Cake Overlord, coming out on April 30th!

Blood Orange Truffle Torte

Cake:

2 ½ cups Cake flour
1 cup cocoa
2 1/4 cups Sugar
2 Tbsp Baking powder
1 ½ tsp Salt
3 ½ oz Instant vanilla pudding mix
6 Eggs
1 ½ cup Water
1 ½ cups Butter, melted
2 Tbsp Pure vanilla extract

Blood Orange Swiss Meringue Buttercream:
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Holiday Cookies – Noelles

When I was a little kid, my favorite thing about the holidays wasn’t Santa, the music, or the tree. While other kids mostly looked forward to the gifts… I looked forward to my aunt making my favorite cookies.

She made them every year, as part of a larger, varied cookie tray. I honestly couldn’t tell you what else was on that tray, as my favorites – “Noelles” – always grabbed my attention in a very moth-to-the-candle sort of way. The presentation of that cookie tray, in my warped memory, involved a light shining down from the heavens, with angels singing the “Hallelujah” chorus.

These cookies were only made once a year, and in insane numbers. Baggies of them were frozen, for us to raid later on. So, so good. Mmmm. I think my eyes are actually glazing over at the thought right now…

Anyway, when I was writing “The Spirited Baker“, I knew that I had to include a variation of those favorite cookies from my childhood. In keeping with the theme of The Spirited Baker, these are flavored with a small amount of Amaretto, rather than the almond extract used in the original recipe.

I hope you enjoy these as much as I do! Also, if you’re looking to fill out your own cookie tray with even more show-stopping yummies that will leaving your competitors in your dust .. um.. your friends and family feeling fat, happy, and in awe of your prowess, you should also try my “Sweet Ecstasy Cookies“. Insanely addictive!

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Jalapeno Popper Stuffed Pretzels Recipe

Yes, you read that right. Jalapeno Popper Stuffed Pretzels. I think I may have just invented the *perfect* food.

What started as a “hey, you know what would be awesome..?” thought a while back was seen through to fruition this weekend, with spectacular results. This recipe is not only simple, it only costs about $5 to make 40 poppers! So freaking good.

As is, these have the ideal amount of heat – enough to give it some kick, not enough to make it painful or mask the actual flavor. Feel free to use more or less jalapenos based on your personal preferences.

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Poutine Recipe – The way *I* Do it!

Hey guys!

So, can I just say how great it feels to finally be out of the closet as an immigrant? Still feeling like a huge weight’s been lifted from my chest.

You guys will reap the benefits, by the way, and today’s a great example. Aside from having to dance around where I went to school, and making sure I didn’t let a stray “u” end up in “flavor”, I balked at the idea of publishing some of my wholeheartedly Canadian recipes. Let me tell you, I have some great ones that I’ve been dying to share.

Poutine is.. well, honestly it’s probably the nastiest thing ever. It’s a 2am-going-home-from-the-bar kinda food. There is nothing redeeming in nutrition OR appearance. It’s not haute cuisine in the slightest. It may just end up clogging your arteries on sight. Sometimes, I’m kinda embarrassed that it’s sort of looked at as our national dish in Canada.

Oh, but it can be soooo good!

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Brandied Apple Upside Down Cake recipe

Hey everyone!

Still recovering from this weekend’s trip to Chicago, so I’m posting today’s entry without a ton of commentary 🙂

This Brandied Apple Upside Down Cake is one of the recipes from our boozy cookbook, The Spirited Baker. (Have your copy yet? If not, what are ya waiting for?!). The aroma of the cake – even while still in the oven – evokes warm images of Thanksgiving, Christmas eve, seasonal get togethers, etc. Yum!

Oh, and this cake is ridiculously easy to make – anyone cake do it! – and requires absolutely NO decorating!Bonus!

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