Sweets Break

Since I am back on my diet/healthy eating plan now full swing, I'm trying to avoid baking as much as possible which is really difficult for me considering it is one of my favourite pasttimes.

That being said, I'm focusing my efforts currently on new and different endeavors. If you follow me here and have an interest in fashion, interior design, random style thoughts, books, etc, please come check out my other blog: BabyCherie Style
I promise I'm trying to make it as much fun as I can :)

More Muffins

So now that I'm diving into baking again, I've decided that muffins are just the way to go. No idea why, it just hit me one day. Something about breaking off a piece of a muffin top with my morning coffee just seems so right. Since I usually buy a muffin, I figured its better and more delicious to bake and bring my own.

Here is a recipe that had me eating muffins for breakfast for a solid week! Bananas + chocolate = heaven. *Drools*


Chocolate Pecan Banana Muffins

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
1 tsp ground cinnamon
1/2 cup sugar
1/2 cup brown sugar
1 tsp quality vanilla extract
1/2 cup (1 stick) unsalted butter, room temp
2 large over ripe bananas, mashed
2 large eggs, room temp
1/2 cup milk
1 (3-4 oz) dark chocolate bar, finely chopped
3/4 cup chopped pecans

Preheat oven to 375 degrees Fahrenheit. Either spray muffin tin with non stick cooking oil or line with paper cups.

In a large bowl sift together the flour, baking powder, salt and cinnamon.

In a separate bowl beat together the butter and sugar. Add the eggs and vanilla, beating until smooth. Add the mashed bananas and milk. Mix until thoroughly combined.

Gently fold the wet mixture into the dry until moistened. Do not over mix or you will have flat, dense muffins. Fold in the pecans and chocolate.

Fill prepared muffin cups. Bake for 20 minutes. Remove from oven and let cool on wire wrack

Sweet Peach and Walnut Streusel Muffins

I must confess, I've been trying to be on some kind of diet/healthy eating plan for the last few months. It has paid off and I feel good, minus 13 pounds!! :) So that in turn makes it hard to post about baking and sweet divine things because it simply tempts me.

That being said, I've indulged in a few treats. These below are one grand example: They were made as a belated Father's Day gift for my dad who was away on vacation. They are soooo delicious. Eating them fresh is the best. Enjoy.

Makes large 12 muffins

Brown Sugar-Walnut Streusel Topping:

1 1/2 cups coarsely chopped walnuts
1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
Muffin Batter:

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups sour cream
1 tablespoon dark rum or pure vanilla extract
1 1/2 cups peeled, pitted, chopped peaches
1. For the topping: In a small bowl, combine the walnuts, flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended.

2. For the muffins: Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners, and spray the top of the pan lightly with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, sour cream and rum or vanilla. Fold in the peaches.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.

6. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter should come to the top of the paper liner or pan. Sprinkle with the Brown Sugar-Walnut Streusel Topping, and lightly press the topping into the muffin batter.

7. Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven, and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.

Style on the Horizon

Launching today, better late than never, here is BabyCherie Style

Cleaning up House

Goodmorning and Happy Monday everyone!! Ok, ok, so Monday really isn't all that happy generally, unless of course you are living in the United States and therefore HAPPY MEMORIAL DAY to you all!

So as you can see, I've been making a few minor changes to the blog sylistically. I cannot seem to settle quite yet on something I truly like, so please bare with me as I try to figure it out. Right now I know the header looks a little off as well as the colours, but I hope to find something that works well very soon.

Have a great one! xoxoxo

PS. Work on the new blog is coming along well and I hope to launch it by the end of the week!!

Cupcake Preview

Coming very soon: Recipe for my dreamy/delicious 26 Candles Creamsicle CupCakes! Finally uploaded the only pic I took of them on my birthday last month. Better late than never :)

Etsy Finds of the Week

Today we live in a society where we are dominated by our computers and new technologies. I have friends who would cry if I teared them away for their blackberry for a single day. In light of this, I try to think back to simpler days. Now I'm not exactly a wise older person, but in my youth we embraced an art form that is slowly becoming less and less popular. What ever happened to writing? Letters, notes, cards? Today I dedicate my post to writing. Now where is writing sweet? and where can you use it in a way to benefit your baking? Why in charming/beautiful recipe cards of course!
Look at these! Now what stylish baker wouldn't want to fill these adorable cards with their favourite sweet recipes? The detail and whimsy of them, along with the little wooden recipe box I think could add a little charm to any kitchen.
The seller is The Luvlee Chase by the very talented Tara Lee . She also sells a wide variety of beautiful stationery; from thank you cards, to wedding invitations. Tara's eye for style is truly delightful! Here's her blog: LuvleeChase Blog

Another favourite of mine is a fellow Canadian (and Ontarian) Kathryn, with her elegant/simple card shop: ChocolateMartini Cards

The name of the shop alone has my tummy grumbling! A chocolate martini is a decadent treat; the mix of sumptuous chocolate, with a hint of a little something to keep you warm! Kathryn's cards give the same feeling. A simple/beautiful treat that truly warms the heart. Here are some of my favourite cards:

Love is so sweet and what better way to wish a happy couple best of luck with their marriage with something charming/understated and simply gorgeous like the card above.

Happy shopping everyone :)

Cooking Up Something New

Baking is such a big love in my life, but I think I've somewhat limited myself in this fun little blog I have here.

Today I have decided that I'm going to be making another blog, full of more things that capture my heart each day. My loves; whether they be in the form of style, fashion, design, tv/movies, etc. A blog that is all moi! New construction to begin this weekend.
To all my followers and readers, I want you to know that your blogs/websites/style inspire me each and every day! Thank you for igniting my creativity and giving me an opportunity to explore new and inspiring vistas with each passing day. You keep me blogging and better yet, daydreaming! XOXO

Catering Order for Sterling Cooper

Sometimes I cannot help but wonder, if that show was real or if that movie was real, what would they be eating? What desserts would they consume?

Now what better way to figure that out than to play a little game of make-believe. So just close your eyes and take yourself way back to the year 1962. Even if you weren't alive during that time (I wasn't), you can still imagine it and picture it clearly thanks to television and movies. One show that sticks out the most to me, as it is a favourite, is AMC's Mad Men.

Coming soon will be its much anticipated third season, and I for one could not be more excited for its return!

For any of you who aren't exactly familiar, its basically a show set in the early 1960s surrounding the people who work for a popular and productive advertising firm, Sterling Cooper. There is a whole whack of different characters, all with their own set of positive attributes and flaws. It is a show that (I find) is very true to the time period. I suggest getting addicted! Wanna learn more, check out AMC's website - Mad Men.
So for this game, lets just say I will take the role of the sultry, Monroe-esque Joan Halloway. She is the office organizer extraordinaire. Nothing goes past Joan, she knows all and she makes sure that everyone is taken care of.
Now if I was Joan and I was going to cater an evening office meeting with desserts for the employees of Sterling Cooper, what recipes/sweets would be served?
Now to find this, I need to take a little trip back in time to find some popular dessert recipes of the 60s. Sterling Cooper prides itself on being very in-the-know and in mode of the time, so I have to be wise with my choosing. There is no real way to be sure, so Im going to pick what I think everyone would love and what all of you would like to make yourselves. It's time to bring back the early 60s through visions of all things sweet.

Now what is a meeting without a cup of coffee to keep you awake and aware. No better way to do this, than with a steamy cup of Irish Cofee! Yes, it's ok to drink at Sterling Cooper. Have a drag of your cigarette too, everyone is doing it. This is all you need:

Irish Coffee
1 1/2 oz Irish whiskey
1 tsp brown sugar
6 oz hot coffee
heavy cream

Combine whiskey, sugar and coffee in a mug and stir to dissolve. Float cold cream gently on top. Do not mix.

Another option to provide would be a nice cool glass of scotch. Note: Mr. Draper has a few bottles in the cabinet in his office.

Now that we have beverages out of the way, what about something a little light and crispy. I find these Cinnamon Crisps are a yummy hit:

Cinnamon Crisp Cookies
½ lb. butter
1 c. sugar
1 egg
3 c. flour
1 ½ t. cinnamon
½ t. salt
1 t. baking powder

Instructions
Cream butter and sugar until light and fluffy. Add egg and beat well. Sift together flour, salt, cinnamon and baking powder, Add to the creamed mixture. Chill about 1 hour for easy handling.
Roll out on a floured board. To ⅛ inch thick and cut in desired shape. Place on ungreased cookie sheets and bake at 350˚ for 11 to 12 minutes or until golden brown. Remove cookies from pan immediately. Cool on wire racks. Store in air tight container.

Next item is a trendy hit, Meringue Drops. A light treat for the ladies in the boardroom. Wait, there is only one, so make this a recipe for Peggy!

Meringue Drops

2 egg whites
1 c. powdered sugar
1 c. cut up dates
1 c. chopped nuts
½ c. coconut

Instructions
Whip egg whites until dry. Add powdered sugar, then the remaining ingredients. Drop spoonfuls on slightly greased cookie sheet. Bake at 250° for 20 minutes. Let stand after taking out to cool.

Just in case the men and Peggy need to buy some time thinking through an answer in the boardroom, these melty caramels would do just the trick!

Melt in your Mouth Caramels

1 c. butter
1 lb. brown sugar
Dash of salt
1 c. light corn syrup
1 15 oz. can sweetened condensed milk
1 t. vanilla

Instructions
Melt butter in a heavy 3-quart sauce pan. Add brown sugar and salt. Sit until thoroughly combined. Stir in light corn syrup, mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245˚ on candy thermometer), about 12-15 minutes. Remove from heat. Stir in vanilla. Pour into buttered 9x9x12 inch pan. Cool and cut into squares. Makes about 2 ½ lbs.

Something tells me that Mr. Cooper might be making an appearance at this meeting and I should do something extra special, a cake, but not a full extravagant cake. Hmm...what about a Charlotte Russe Cake

1 sachet unflavoured gelatine
¼ cup water
1cup (220gm, 8oz) sugar
1 cup milk
2 beaten egg yolks
1 large lemon 2 egg whites, beaten stiff ¾ pt. double cream, whipped Sponge fingersSoft fruit (a handful each of strawberries)
Greaseproof paper
Charlotte Russe Mould

Instructions
Warm the water, then soak the gelatine until thoroughly dissolved (follow on-pack instructions if necessary).
Combine the sugar, milk and egg yolks and cook to a custard sauce.
Add the water/gelatine to the custard.
Grate the lemon and add the grated rind to the mixture, stirring well.
Remove from the heat and allow to cool thoroughly. When the mixture is completely cold and beginning to thicken, gently fold-in the beaten egg whites and the whipped cream.
Line the base of the mould with a disc of greaseproof paper.
Stand one sponge finger vertically in the mix until just the tip is showing.
Now depending on how thick the mixture is, you have a choice:

Method ONE:
If the mixture is sufficiently thick, the finger will stay in place. If you are sure it hasn’t risen, pull it out of the mix and discard (or eat) it. You can now line the sides of the mould with sponge fingers as in the picture below.
Spoon in the mixture.
Chill in the fridge for at least two hours, or until fully set. With a plate over the top, invert the mould. With a little shaking, you should feel the Charlotte drop onto the plate.
Remove the mould and the disc of greaseproof paper. Decorate with sliced fruit.

Method TWO:
If the mixture is a little thin, the biscuit will rise-up. Don’t panic: simply remove the biscuit, then pour the mix into the mould and chill in the fridge for at least two hours, or until properly set.
Once set, stand the mould in warm water for a few seconds to release the sides, then with a plate over the top, invert the mould. With a little shaking, you should feel the Charlotte drop onto the plate.
Remove the mould and the disc of greaseproof paper, then line the sides of the Charlotte with sponge fingers.
Decorate with sliced fruit.

Now this is a menu guaranteed to please the boardroom and our clients!

Shortcake Twist

I, as so many of us do, go through phases of being totally into a certain food item. This month has been the month of raspberries for me. These little deep red berries with their sweet tartiness have enchanted my taste buds in so many ways. There are after all, so many different things to pair raspberries with and also, so many different forms to enjoy them in. Fresh, jam, dipped in chocolate (white/dark/milk), frozen yogurt and best (my favourite) in or on top of a sweet and decadent dessert!
Now I know that the standard for shortcakes is to pair them with strawberries, and without a doubt this is a fantastic pairing, but today I want to share with you a raspberry shortcake recipe that I hope will have you coming back for seconds and thirds.

Raspberry Shortcake

2 cups raspberries, green parts trimmed off, berries cut into chunks
2 tablespoons sugar
1 1/2 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon freshly grated lemon zest
1 cup heavy cream, whipped
1 cup sour cream
1/4 cup light brown sugar, packed

Directions
In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.

Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.

Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.

When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

Now for an over the top sweet, why not make a little pot of white chocolate fondue to enjoy the rest of your raspberries with! Mmmm, now that sounds like sugar overload, and that is just the way I like it ;) Bon appetite!

Too Long

My appologies as it has been far too long since I have been here and updated my blog. I took a mini hiatus, but no fear, I am back and ready to add a little extra sugar to your day ;)

Spring is here and some days it even feels like summer! I have raspberries on my mind and desserts that come in bright and tasty colours. Let's just see what I can come up with today.

I hope everyone has been well and enjoying May so far! I look forward as well on catching up on my favourite blogs in the blogosphere :) Its a brand new week and I cannot wait to dive in.

Domino, How I Miss Thee

I never knew just how much I would miss Domino magazine until recently. It is finally sinking in, it's gone and it's not coming back. Starting April 1st, they even shut down the website which is heartbreaking because it had so much in it from the deco-files, the the blogs, contests, etc.

Domino was my very favourite magazine as soon as I discovered it. I remember walking by the newstand and I was on my way to pick up my usual copy of Elle Decor, and this just stood right out:

I knew right then and there I was looking at something special, a unique/fun/delicious new treat that, once completed, left me thirsty for more. Along with baking, interior design/decorating is another huge passion of mine; it's seems to be something I've always had an knack and eye for. Domino was amazing because the styles, rooms they showed weren't your typical home pictures and none really followed a set style which I really loved. Now that it is gone, and it left so quickly, I am truly missing it more than ever. Even more so, I am cherishing what I do have of it. My magazines are now precious and I'm safely keeping them. I should have gotten more of them new when I had the chance, now all there is left is to outbid someone on Ebay.

Anyways, in honor of the late/great/fabulous/amazing Domino I thought I would feature one of their recipes. Finding recipes wasn't exactly a common/likely occurrence in Domino, but when they posted one, you can bet it would be amazing. Here is a favourite of mine from the July 2008 issue:

Strawberry Cream Pie

(no bake)

2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries, reserved

1 1/4 cups milk

3/4 cup sugar

5 tbsp. cornstarch

3 tbsp. freshly squeezed lemon juice (from 1 lemon)

2 1/2 cups graham-cracker crumbs

10 tbsp. unsalted butter, melted

1 cup heavy cream

1 tbsp. confectioners' sugar

Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary). Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat. Place graham-cracker crumbs in a 10" x 1 1/2" -deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry fillng into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight. Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.

There is one thing Domino you can still pick up at your local bookstore (and I highly recommend it if do not currently already own it), but Domino's Book of Decorating is a must have (in my opinion) in all homes. Affordable, stylish, amazing inspiration and how-tos to jazz up your home space.

Eventhough it is gone, I still dream that it could one day come back. Don't you? :(

26 Candles!!

Eeekk YAY its my favourite day of the year...my birthday!!! While some folks are modest about their birthday and announcing it, I am totally the opposite! So heres a fun post for all saying that today I turn 26 years old and I feel amazing. This year has been just a delight full of love, fun, travelling, regaining of indepedence, new discoveries, happiness, sunshine, and of course full of all things sweet.

How am I celebrating?? Well one way I am is through one of my favourite activities, yes, that's right....BAKING!!!! What's on today's sweet birthday menu??
Well I'm calling them my 16 Candles Cupcakes which will taste as sweet as an orange creamsicle!! Recipe and pictures to come soon:)

Until then, here are a few of my favourite things:

*Gold Star* Etsy Find of the Week!

Sometimes you stumble across something so sweet and delicious, that you cannot help but share it with anyone and everyone who cares to see. Now so far my Etsy finds have been fantastic and I find I am constantly always impressed with the assortment of beautiful things that I come across on the site. This week, however, is a special week (it's my birthday Sunday!!), so I thought I would do a little extra searching to find a shop that is extra special and that deserves a huge gold star. Well take a look at this...At first glance you might mistake this for a regular pretty cup of tea, but soon you figure out, its more than that, its...jewellery!! Now I have always been a fan of unique/creative/fun accessories and what better way to show one's love for their kitchen, or baking, or cooking than with wearing it. Men (and women too) can show off their love of BBQing with an apron that says "Kiss the Chef", but I much prefer a little feminine flash of sweetness. Where can you find such delights? CuteAbility is where! Located in Tennesse, this seller describes her pieces as "an eclectic mix of Unique, Kitschy, Retro,Vintage, Whimsical, Funky, Charming and of course, Cute Jewelry that's fun to wear!", and well I could not agree more. Feast your eyes on some of my favourites from this shop!

Now which one of these should I treat myself to? How could I simply choose one?

Le BonBon

I have this bizarre ability to identify certain types of sweets with TV personalities or film roles. One that just seems to go together as well as peanut butter and jam is without a doubt Married with Children's Peggy Bundy and our themed sweet of the day, the bonbon! Now you didn't exactly see Peg in the bonbons every episode of the show, but it was assumed that during the day when Al was off to his beloved shoe store to sell the public shoes, Peg was at home sitting on the sofa watching her favourite soap operas drinking coffee and snacking on boxes of bonbons.

As a child I always wondered what she was eating; was it simply candy? Were bonbons chocolate? I had no clue. It would be nice to get to the bottom of this question and see what they are, and better yet, how can I make myself some?! Well as per the great Wikipedia, I found a definition that seems to be somewhat satisfactory in explaining what these treats are:
"The name bonbon (or bon-bon) stems from the French word bon, literally meaning “good”. Nowadays, the term “bonbon” refers to several types of sweets and other table centrepieces across the world. In the United States, it is ice cream or cream cheese covered in chocolate in bite size servings. "

In Europe, a bonbon is a sweet; the simplest form of bonbon is essentially sugar-coated almonds. "In the modern era, the use of almonds as a centre has declined, and a bonbon can be any confection with a fondant center, often with fruit or nuts, covered in fondant or chocolate, or any other confection consisting of a sweet centre covered by a loose sugar or flavored coating.(Check out the picture above for an example). Although not technically a bon bon in the conventional sense, the term is also used in respect of Fruit Bon Bons, a hard-boiled sweet with a soft fruit centre.
Bonbons and nuts are often served with a bonbon spoon, which has a flat, perforated bowl.
Bonbon is also the term used in French and German for sweetness. "

Now even with all that explanation, it still leaves great room for interpretation and confusion. Couldn't a bonbon be similar to a box of chocolates? In fact Hershey has trademarked name of this confection This bon bon is a frozen confection, consisting of vanilla ice cream dipped in chocolate. In areas of the United States, you can sometimes still find this confection sold in movie theatres in tubes. That still isn't exactly a box of chocolates though.

Well I'm going to go out on a limb here and say that what a bonbon is is strictly up to the individual. What do you want it to be? What is it to you? A box of chocolates? European fruit bonbons (like the lemon ones above)? Candy (as below)? or some form of frozen treat?

While you (and I) are still trying to figure it all out, why not give a few recipes a shot to help you formulate your opinion on the whole subject.

Let's start out with an easier one:

COCONUT BONBONS
4 cups powdered sugar

2 cups coconut

2 cups sweetened condensed milk

1 1/2 sticks unsalted melted butter

2 cups pecans

1 large bag milk chocolate chips

1 half bag of white chocolate chips

wax paper

Mix first five ingredients. Shape into medium sized balls. Refrigerate until firm.

Melt chocolate in double boiler, dip bon-bons into chocolate and lay on wax paper. Let cool. Melt white chocolate in double broiler and then drizzle on cooled bonbons.

Feeling like trying something more European, how about this one?

DANISH CHERRY BONBON COOKIES

1/2 cup butter, softened
1/4 cup sifted confectioners' sugar
1 teaspoon vanilla
1 1/2 cups flour (sifted)
1/8 teaspoon salt
36 maraschino cherries (well drained, reserve juice)

Frosting

1 cup sifted confectioners' sugar
1 tablespoon evaporated milk
1 tablespoon maraschino cherry juice
1 teaspoon vanilla

1. Mix butter and sugar together to a creamy consistency, then add vanilla.

2. Add flour and salt gradually, mix with a fork.

3. Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.

4. Place on an ungreased cookie sheet and bake at 350° for 12-15 minutes.

5. Cool cookies.

6. Make frosting, thoroughly mix together frosting ingredients.

Whatever they are, however you want to make them, all I know is that one day I want to live a little bit of the Peggy Bundy lifestyle with a great big box of bonbons. Mmm mmmm ;)