240mL milk + 1 tablespoon vinegar (apple cider/white/malt/something fruity)
1 cup applesauce (unsweetened)
2 eggs
1/2 cup veg oil1+1/2 cups oats (rolled or otherwise)
1 cup light brown sugar
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon1. Mix the lemon juice/vinegar together with the milk
2. Combine oats, applesauce, brown sugar, vegetable oil and soured milk in step 1, mix together until homogeneous (these are the WET ingredients)
3. Mix up eggs until yolks and whites are homogeneous, leave aside
4. Combine all purpose flour, baking powder, baking soda, cinnamon and salt, mix together with a whisk or fork until homogeneous (these are the DRY ingredients)
5. Mix eggs into wet ingredients and then immediately add the dry ingredients. Mix until just combined, important not to overmix!
6. Leave to sit for 2-3 hours in the fridge if you can! Overnight is even better 🙂
7. Preheat oven to 350 fahrenheit, portion muffins (with or without muffin liners) and mix-in fruit/seeds etc as you wish (optional) and decorate tops with sugar/apple slices/fruit/seeds etc as you wish (optional). Bake for 15-20 minutes or until a skewer inserted into middle of a muffin comes out clean.
8. Enjoy!
Instagram Live Recipes – Cheese Puffs / Gougeres
CHEESE PUFFS/ GOUGERES
1/2 cup water
1/2 cup milk
1/2 teaspoon sugar
1/2 teaspoon salt
1 stick butter (or quarter butter lb block)
1 cup + 3 tablespoons flour
4 eggs
1 cup grated low moisture cheese (eg parmesan, gruyere, old cheddar)
1 teaspoon mustard (optional)
Method:
- Combine water, milk, sugar, salt and butter in a pot. Bring to a rolling boil.
- Add all flour to the pot and while on the heat source, whisk together until homogeneous and a smooth dough is formed.
- Transfer mixture to a large bowl OR stand mixer with paddle attachment.
- Add eggs one at a time while mixing. Only add next egg once the dough has fully incorporated the previous egg.
- Add cheese (and mustard if using) and mix through thoroughly.
- Pipe (or scoop) and bake at 390F or 200C for 10-15 mins (depends on size of choux).
- Best eaten while still warm!
Instagram Live Recipes – CARROT CAKE / MUFFINS
1/4 scant cup of soured milk (using 1/2 teaspoon of lemon juice or vinegar to sour)
3/4 cups white sugar (or 1/2 cup white, 1/4 cup brown)
1/2 cup veg oil
2 cups loose packed coarse grated carrots1+1/4 cups AP flour (or 3/4 cups AP and 1/2 wholewheat)
1/2 teaspoon baking powder
1/4 teaspoon baking soda (3/8 teaspoon if including brown sugar)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon ginger (optional)
pinch salt (optional)
CREAM CHEESE SWIRL (optional)
4oz (half standard 8oz block) cream cheese (softened)
1/4 cup white sugar
1 egg
3 Tablespoons AP flour
1 teaspoon lemon or orange zest (optional)Instructions for Carrot Cake
1. Mix the lemon juice/vinegar together with the milk
2. Combine sugar, vegetable oil and soured milk in step 1, mix together until homogeneous (these are the WET ingredients)
3. Mix up eggs until yolks and whites are homogeneous, leave aside
4. Combine all purpose flour, baking powder, baking soda, cinnamon, ginger and salt, mix together with a whisk or fork until homogeneous (these are the DRY ingredients)
5. Mix eggs into wet ingredients and then immediately add the dry ingredients. Mix until just combined, important not to overmix!
6. Preheat oven to 350 fahrenheit, portion loaf or muffins (with or without muffin liners) and swirl in cream cheese swirl if using. Bake for ~15-20 minutes (for muffins), ~50-60 mins (for loaf) or until a skewer inserted into middle of the cake comes out clean
8. Enjoy!Instructions for Cream Cheese Swirl
1. Mix the cream cheese and sugar together until smooth
2. Add egg, mix together until homogeneous
3. Add flour (sifted), zest and fold in until just combined
Continue reading Instagram Live Recipes – CARROT CAKE / MUFFINS
Instagram Live Recipes – Buttercream 101
Swiss Meringue Buttercream
600g sugar
450g egg whites (pasteurized)
675g butter (soft and unsalted)
vanilla (to taste)Method:
- In a large bowl over a ban-Marie combine egg whites and sugar and cook occasionally whisking to allow for even cooking.
- Mixture is ready when its warm to the touch and sugar is dissolved completely (rub the mixture between your fingers, continue to cook if you feel any gritty texture.)
- Transfer to a bowl of an electric mixer fitter with a whisk attachment and whisk till cool to the touch, around 25 min
- Add softened butter gradually and whip till incorporated, then add vanilla or the flavours of your liking.
- Flavor the buttercream however you like, whip in extract, melted chocolate, fruit purees or even oreo crumbs, let your creativity shine!!!
Instagram Live Recipes – Pouring Custard / Creme Anglaise with Bonus Chocolate Mousse
Creme Anglaise
1/2 cup milk
1/2 cup 35% cream
2 egg yolks
2 TBSP sugar
Chocolate Mousse (with half of creme anglaise)
3/4 cup dark chocolate (chopped)
2/3 cup soft whipped cream (35%)
Instructions for Creme Anglaise:
1. Mix egg yolks vigorously with sugar until pale yellow in colour.
2. Combine milk and cream in a pot. Bring to a rolling boil but do not leave the pot to overboil!
3. Temper hot liquid into egg mixture, adding a small amount of liquid and then whisky vigorously, multiple times. Do not cook the eggs!
4. Return whole mixture to pot and continuously whisk until the viscosity of creme anglaise is such that it clings to the back of a spoon and a line can be drawn through the cream on the back of the spoon.
5. Pass the mixture through a sieve and into container for fridge storage and cover liquid directly with parchment or plastic.
6. Serve cold alongside jello, chocolate cake…
Instructions for Chocolate Mousse :
1. Whip cream until soft peaks form.
2. Pour hot creme anglaise over chocolate. Leave to sit for ~30 seconds and then whisk until homogeneous.
3. Fold in whipped cream into chocolate/creme anglaise mixture, a third at a time.
4. Transfer to cups/dessert bowls and leave to set in the fridge, ~2-3 hours.
Mother’s Day Gift Ideas – and thank you BlogTO!
Thank you to BlogTO for featuring us as top 10 places to get a gift for Mom! Read the article here.
Instagram Live Recipes – Delicious Milk and Honey Cornbread
Thanks for watching today’s demo on Instagram Live with Chef Umie.
Here’s the recipe and how to make it!
Milk and Honey Cornbread
1 cup flour
1 cup cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup sugar
1 cup soured milk (+1 Tablespoon lemon juice/vinegar)
3 Tablespoons honey
2 eggs
2 Tablespoons of vegetable oil or bacon grease/duck fat etc
4 Tablespoons melted butter
Optional: sliced jalapenos to top
1. Mix the lemon juice/vinegar together with the milk
2. Melt butter and grease (if using)
3. Combine soured milk, honey and oil (if using) in step 1, mix together until homogeneous (these are the WET ingredients)
4. Mix up eggs until yolks and whites are homogeneous, leave aside
5. Combine all purpose flour, cornmeal, sugar, baking powder and salt, mix together with a whisk or fork until homogeneous (these are the DRY ingredients)
6. Add melted butter to dry ingredients and stir gently through
7. Mix eggs into wet ingredients and then add to the dry ingredients & butter/grease. Mix until just combined, important not to overmix!
8. Preheat oven to 375 fahrenheit, portion muffins (without muffin liners) into greased muffin tin OR pour into greased skillet and mix-in jalapeno, cheddar, corn kernels etc as you wish (optional) and decorate tops with jalapeno slices etc as you wish (optional). Bake for 13-15 minutes or until a skewer inserted into middle of a muffin comes out clean.
Enjoy!
Introducing the Valentine’s Cake Pizza
It’s February, which means the countdown to Valentine’s Day begins!
Alongside returning favourites like Valentina Unicorn and our heart cupcakes are some new treats we added to the V-Day lineup.
This year we introduce our NEW and AMAZING Valentine’s CAKE PIZZA!
A scrumptious vanilla cake topped with pink, red and white swirl buttercream and heart decorations – it’s the perfect way to say “I Love You” to your family of hungry kiddies or for your Galantine’s party with your best friends.
Our mini “Rose Bud” cakes are also NEW; they’re perfect for sharing over a glass of bubbly. Inspired by our love bugs, these cuties come in a light pink or white buttercream exterior with a vanilla or chocolate cake inside.
Our Love Bugs are back! These adorable creatures have heart shaped ears and are almost too cute to eat.
Mini cakes and our “Love” shorty cake – are perfect to share with that special person in your life – don’t forget to get one for your loving Mom or Pop.
Finally we have our heart cookie cake with delicious sugar cookie and filled with yummy buttercream.
You can pre-order all these delicious treats directly online for pick-up or delivery.
Visit us at our Dufferin St Location, Scarborough Town Centre, McEwan Foods -both downtown locations (Yonge and Bloor or the TD Bank Tower). We will be there selling with red heart earrings on – come say hi or grab a hug or cake on February 14th as we’ll be fully stocked with vday goodies.
Happy Valentine’s Day,
Amanda & Team Le Dolci xo
