Hot Chocolate on a Stick (via Pennies on a Platter: Serving Tasty Recipes Into Your Home)

Very cute idea! Hot chocolate on a stick.

Hot Chocolate on a Stick Hot Chocolate is a favorite drink in our house during the winter, especially on snowy days like we’re having today.  We will drink all kinds of hot cocoa, from the cheap Nestle and Swiss Miss, to the gourmet Ghirardelli. We love it in all forms. I think I have found my favorite hot chocolate option in this recipe, Hot Chocolate on a Stick.  It is such a great perk that these will keep in a sealed container for one year, and all I have to do is wa … Read More

via Pennies on a Platter: Serving Tasty Recipes Into Your Home


Bourque Street Bakeoff (via National Post)

Amy Rosen did a little write up in the National Post yesterday regarding the Bakeoff I participated in this month.

Strawberry Financier recipe below:

Amy Rosen, National Post · Wednesday, Oct. 27, 2010

Two of my favourite things are judging people and stuffing my face, and last week I had the opportunity to do both at the exact same time when I was a judge at a Food Blogger Bakeoff to celebrate the release of Bourke Street Bakery, a fullcolour softcover cookbook put out by Paul Allam and David McGuinness, the bakers and owners of the famous Sydney (Australia) boulangerie of the same name.

The book is gorgeous, inspirational and mouth-watering, with detailed recipes ranging from spelt sourdough bread and brioche, to croissants, savoury tarts, biscuits (that’s what they call “cookies” over there), cakes and pies. Really, anything that you would ever want to know how to bake is in this book, and every recipe looks doable and delicious. But here’s the thing: Most are also time-consuming and take plenty of patience.

And that’s why I’ma cook and not a baker.

Luckily, there are a lot of enthusiastic bakers out there, including our contestants in the aforementioned Food Blogger Bake-off, which was held at the Drake Hotel in Toronto. Kristina Groeger, Andrea Toole, Stephanie Dickison and Joel Solish all chose recipes from Bourke Street Bakery to perfect and present to us judges, including chocolate cherry cookies, gingerbread, Kristina’s winning dish of pulled pork tarts and these easy financiers.

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Bourke Street Bakery, the Ultimate Baking Companion

“Baking is part science, part stoneground milling and part river-running romance.  But it’s not the romance that will keep your baking consistently good, it’s the science”.  – Paul Allam

Paul Allam and David McGuinness get together and bring you this essential baking bible from Sydney, Australia.  Inside are beautifully illustrated and instructional chapters on savoury and sweet pastries.

How is this different than any other baking book?  There’s an entire portion dedicated to meat pies, schiacciata, puff pastry and tarts.  Everything is explained in an easy to follow manner that anybody can understand.

This book is available from Harper Collins Canada via Chapters / Indigo and Amazon Canada.

You may also pick up a copy at the Drake this Monday night (18th October, 7pm) at a bake off against food bloggers (including myself).  Please see image for details.  What am I making?  You’ll have to come and see!

Inside Insides

Ever wonder what a tomato, corn or dragon fruit look like through an MRI?  Well wonder no longer.

Check out the cool gifs on Inside Insides.  Warning: site takes a minute to load.

(Click on pineapple above for example)

Nike78 Edible Shoes

Very proud of my friend Paul Jenkins, Graphic Designer over in London, UK who has just launched his Nike 78 project.

Nike 78 is an exciting new project created by Paul Jenkins and inspired by NIKE. Creatives involved will receive a brand new pair of NIKE shoes and will be asked to use sport as inspiration to challenge their function. The project will be documented on this website and after the shoes have been collected, an exhibition showcase is planned for the London Design Festival 2010. This is a unique project featuring some of the most talented creative individuals, studios and other organizations.

I really like the remote control Nikes and the fish tank Nikes.  I especially like Erica Dorn’s Nikes, Graphic designer in London who makes her Nikes edible:

The Marathon Cake is the edible negative calorific equivalent of a full-length marathon. It represents both the hard work put in and the ever-sweet reward after all the hard work. Currently available in white and dark chocolate with buttercream and raspberry laces, exclusively for NIKE78.

APPLE PIE-rate Ship

Diamonds for Dessert have made a pun.  A very delicious pun with recipes and full instructions!

How to Mix Food with Drugs

Hilarious blog Notes from the Lair of Ruth Bourdain suggests many ways to mix food and drugs such as drinking bong water and not freebasing near a gas grill.

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