Chocolate Buttermilk Whoopie Pies with Raspberry Marshmallow filling

Whoopie pies are an American baked good item that have seen a huge surge in popularity recently, even here in Canada. A certain coffee chain sells miniature red velvet ones (for a not so miniature price) and strangely sell the same ones in their Canadian stores as they do in their Edinburgh stores. 

I've tried making these a couple of times with limited success. Often the cake bit is too large and can get sticky after a few hours. This particular recipe is adapted from the Wilton baking site - since I bought their specialty pan to make these (yes, I do have a weakness for baking pans (and shoes of course)) - however, I adapted to using my favourite 'dump' method, probably just because it's easier and doesn't use butter. Here is the Wilton recipe. 

Fraisiers - or Fancy Cream Cake with Strawberries

The Daring Bakers July 2011 Challenge: FRESH FRAISIERS!

This is another Daring Baker challenge. I have been looking forward to getting this done, but sadly am doing it just before the deadline because it's been too freaking hot to bake! When temperatures hit 40 Celsius with a humidex of 52, there's no way I am turning the oven on. Salads and ice cream are just fine for meals thank you.

Parisian Macarons

Parisian macarons... as opposed to macaroons, have given me baking grief since I first ever tried to make them. The very first batch (from a Martha Stewart recipe) turned out good, but never again. No matter which recipe, which method, which six magical steps I followed (let them dry, old egg whites, bake with oven door propped open, recite incantation.. etc.) nothing worked.

Successful (but not neatly-filled) Swiss Meringue Macarons

Cream Puffs and Eclairs for Mother's Day (and brownies too)

Having recently learned how to make Pâte à Choux I thought I'd give my Mum some freshly made cream puffs and eclairs for Mother's Day. Also made a batch of brownies in the as-seen-on-tv brownie pan that my Mum gave to me a while ago.

The pâte à choux recipe is one that I learned in a croquembouche making class that I took at the Bonnie Gordon School of Confectionery Arts just last week. Much easier than I ever thought. Takes a little planning and some time commitment, but the results are well worth it.

Croquembouche = crunch in the mouth

Maple Mousse in Maple Pecan Bacon Cupcake Cups

THE DARING BAKERS’ APRIL 2011 CHALLENGE: MAPLE MOUSSE SERVED IN AN EDIBLE CONTAINER

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com! of the blog

Maple mousse? Hmmmm maple is not one of my favourite things, thought that might actually be sacrilege to say that as a card-carrying Canadian. However, all my guys are fond of the stuff so I was pretty sure it would get eaten. I quite like the concept of the 'chowder in a bread bowl' and thought I could adapt that here. So, the Maple Pecan Bacon cupcake cup was created.

Peanut Butter Cookie Cupcakes

Yes, Peanut Butter Cookies in the form of cupcakes. Sweet, peanut-buttery tasting with a lovely creamy frosting.

The white marks are from icing sugar left over from the fork used to make the cross-hatch design (intended to make them look for cookie-ish).

The basic recipe is from Martha Stewart's Cupcake book but I recommend a couple of slight changes.

Banana Ice Cream

When I started making ice cream a couple of years ago, it never occurred to me that one of the most intense flavours would be one of the easiest to make. Not only that, there are always at least three very freckly bananas sitting in the fruit bowl crying out for attention.

I love banana stuff.....way more than actual plain bananas. Something about touching the peel bugs me. Anyway, artificial banana flavour is absolutely horrible and I tend to avoid most banana flavoured stuff unless i know it's pure banana.