I’ve wanted a KitchenAid stand mixer for a long time. Like, a really long time. But I could never *quite* justify the purchase… I talked myself out of buying one quite a few times — “it’s too big,” “it’s expensive,” and even, “Oh, I can just use my hand mixer…”

But finally, my good ol’ Betty Crocker hand mixer bit the bullet (only one beater spins, now, and it makes an odd sound). The Bay was having a great sale on the Artisan mixer the other day, and I *almost* bought one, except they didn’t have the colour I liked in stock. I also learned from a good friend and fellow cupcake baker, Lindsey, that the KitchenAid Artisan model actually has plastic gears, so it isn’t as sturdy, shall we say, if you want to make doughs.

After a bit more research, I also discovered that the Professional model has a more heavy-duty engine. Also, Costco sells a model for $380. Sold.

Welcome to the family:

Hello there, beautiful! No more handmixing for me!

The first project I tested it out on was frosting for these delectable Earl Grey cupcakes I made…

Fill them 2/3 of the way

Bake for 18 minutes or so… (until they spring back when touched)

I changed the icing recipe a bit, adding in a citrus twist with some lemon zest (to enhance the bergamot flavour of the Earl Grey tea)… And I put the new mixer to work!

Putting it to work!

As you can see, I still managed to get icing sugar all over the place (I have a real knack for making a mess in the kitchen). But it was a hell of a lot easier on my poor arms!!

I finished them up just in time for dinner (perfect timing).

A frosted cupcake!

This could only be a good sign.

I returned later that day, when the office lunch crowd had dispersed, and saw what all the fuss was about:

Cupcakes.

Yeah, yeah… they were super trendy like 5 years ago. I don’t care. They’re still adorable. And more importantly, delicious.

From a quick visit to their website, it seems that there are only 2 locations of this lovely little bakery, both in Toronto. I think they should open one in Nova Scotia (specifically, about a block away from my office…) They’re committed to using high-quality ingredients, as well, which I admire:

At Prairie Girl Bakery, we have several fundamental beliefs about baking:

• We believe that any type of “mix”, vegetable shortening, “trans fat”, lard, preservatives, artificial flavors and bright food dyes have no place in a knock-your-socks-off cupcake;

• We believe in daily quality control, both in the kitchen and in the front of the stores, with the goal of baking up and serving the perfect cupcake each and every time; and

• We believe in never selling our customers “day old” cupcakes. When we have any delicious Prairie Girl cupcakes on our shelves as we close up the store, we give them to our friends at Toronto’s Second Harvest, a charitable organization with a common sense approach to hunger.

It’s even clear that a lot of thought has gone into their packaging. They have nifty, custom cupcake boxes that keep your baked goods safely stored upright during transport (no squished icing here, my friends):

It was a truly tasty Toronto treat.

But Pinterest recipes/projects can go horribly wrong. As evidenced by this hilarious post on Buzzfeed: http://www.buzzfeed.com/newu1085/17-pinterest-fails-654m (check it out: it’s worth it).

As you can see, Pinterest recipes can go very, very wrong.

Last weekend, I had a few friends over for a potluck/ladies night, and decided to attempt this dish dubbed cookie dough dip: http://addapinch.com/cooking/2011/10/14/cookie-dough-dip-recipe/

Seriously.. how good does that look?

It’s not exactly good FOR you.. but it tastes good! It’s also really easy to make. See? Not a Pinterest fail:

Here’s what you need to make it:

• 1 8-ounce package of cream cheese (use the normal kid; low-fat might change the texture)
• ½ cup butter (I used a bit less)
• 1 cup icing sugar
• 2 tablespoons brown sugar
• 1 ½ teaspoons vanilla
• 1 cup semi-sweet chocolate chips
• 1 package toffee bits

Cream together the cream cheese, butter and icing sugar. Then, add in the brown sugar and vanilla until the texture is smooth. Finally, add in the chocolate chips and toffee bits and combine well. Serve with slices of apples and thin chocolate biscuits, or graham crackers.

My sweet tooth isn’t as strong as hers (fortunately), but I do love the odd cookie, square or slice of cake.

Most Christmases, I organize a cookie exchange with coworkers or friends… This year, I’ve been lazy and decided just to bake whatever the hell I feel like, and give the treats away as little homemade gifts.

The difficult part was deciding WHAT to bake. So, I turned to my “cookie Bible”:

This special issue of Better Homes & Gardens’ cookie guide has served as my go-to guide for baked treats since 2009, when it arrived in Whistler as part of a care package from my mom. It’s pretty awesome: it features lots of kind of unusual twists on traditional favourites (like citrus shortbread). I’m always tempted to try a bunch and have to force myself to pick just a few to try out.

This year, I’ve decided to start out with their Candy Bar Squares:

These were really easy to make, and I didn’t even turn the kitchen into a disaster zone. I left them in the fridge to harden overnight, and plan to slice ‘em up later and package them for gift boxes (that is, if I can hide them from Kevin). I’ll post the recipe later tonight, in case you want to try making them, as well!

I also made my mom’s Peanut Butter Balls (disclaimer: I have no idea where she got this recipe, but she has been making them since I was wee, so they are, in my mind, my mom’s. Straight up.) For anyone who doesn’t know what a peanut butter ball is, I pity you. I truly do. I also insist that you try making them. You won’t regret it (well, your cholesterol levels may… but YOU won’t). They are SO good that I once almost killed my brothers’ friend, who has a peanut allergy, with them at a Christmas party years ago, because HE. ATE. THREE! True story. They’re THAT good:

I also whipped up a batch of melt-in-your-mouth mini shortbreads, topped with a candycane sugar:

Also on my baking plan: Espresso brownies, a rum cake, and a mamma-jamma gingerbread house (which I plan to enter into Movita Beaucoup’s epic Ginger 2012 bake-off: stay tuned for more on this baking foray, which will likely be a highly-entertaining disaster).

Okay, back to the kitchen I go! xo

Scratch another one off the list! I *finally* made it to Chives! *waits for the crowd to stop cheering*

Okay, but seriously, I really was just waiting for an excuse to indulge in a nice meal there. I have heard only good things: local, seasonal, fresh fare. Simple dishes with a creative twist.

And according to their own website:

“We strive to offer an extraordinary casual dining experience for our guests, void only of pretense, and full of sincere Nova Scotian hospitality. We use seasonal ingredients and look to Nova Scotia first for our products, then to the Maritimes.”

I’m down with their food philosophy, and they’ve been in business in Halifax since December 2001 (I believe), which means they must be doing something right.

Nestled in a small, quirky space on Barrington Street (an old bank, evidenced by the remaining vault, that is now used as a wine cellar of sorts), the decor is warm and earthy, with driftwood sculpture, waterscape paintings, stained glass, salt crystal candle holders on each table, and low lighting. A lot of thought and care has gone into giving this dining room a rustic and elegant feel.

But to keep the atmosphere fun and lively, jazzy tunes were pumped into the dining room during our Friday night dinner, and people happily chattered away, while sipping cocktails and wine and savouring their meals.

While I was excited to finally visit Chives, I was also a bit sad about the occasion: my brother, Ben, was leaving for Alberta the next day. No, he’s not going off to work on the rigs. Rather, he’s chosen another ski town to call home for a season (I keep warning him that Banff is no Whistler…), and we wanted to celebrate his adventure by enjoying a nice meal as a fam.

I made reservations for 6:45 p.m., which seemed early enough that we wouldn’t be famished when we arrived, but also wouldn’t be borderline “early bird” diners. It’s a thin line to tread, my friends.

Our server was absolutely lovely: attentive, without being cloying, informed, and, most importantly, she had a sense of humour. There’s nothing worse than a fine dining restaurant with stuffy staff. Fer real. People wanna have fun when they eat out.

Brother Ben and I both ordered one of my favourite cocktails: the Dark ‘n Stormy (a highball cocktail concoction of ginger beer, cane sugar, dark or spiced rum and lime: sweet with a bit of zing). I love mine: simple, a wee bit sweet… But Ben commented that his tasted like iced tea. Meh. I noticed that he finished it, anyways! My one comment is rather finicky, but really, I’m not down with plastic swizzle sticks or swords for garnish. This place is pretty locavore-focused, and seems to use a lot of organic materials (cork menus, salt crystal candle holders, wood everything…). Why not use a more eco-friendly material, like sugar cane swizzle sticks? It would fit well with the decor and add a sophisticated, thoughtful touch to the cocktail menu, IMO. Just a suggestion!

Moms ordered a Long Island Iced Tea, and my darling, predictable Kevin ordered some domestic beer. *sigh* 

Since their focus is on seasonal and local fare, the menu isn’t huge, which I actually really like. Those of us who suffer from the dreaded Order Anxiety don’t have to agonize over our decisions, and there really is ample selection for any palate.

We whet our appetites with their airy buttermilk biscuits, served in a stamped paper bag and smeared with whipped butter and molasses. They are phenomenal: Not greasy, like many biscuits, but flavourful and almost flaky.

My mom doesn’t have a very large appetite, so she quickly decides to try their daily special appetizer as her meal (gotta hand it to her, she’s strategic: saving room for dessert). The special is a Snow Crab Bisque ($12.99), a rich and creamy soup punctuated with a crispy crab cake in the centre. She seemed to really enjoy it, confirming that it was, in fact, as sumptuous as it sounded.

Ben struggled with deciding, but ultimately settled on the Butter-Roasted Sea Trout and Grilled Scallops ($29.99). This dish features a smoked haddock potato cake, wilted greens, pickled beets and a roasted Valley corn sauce. Ben, normally a quick eater, savoured every bite, and carefully examined their plating before digging in (he has one year of culinary school under his belt, and a serious passion for anything edible).

(Note: I’m going to apologize at this point for the terrible photo quality. The lighting is dim, and I still have an iPhone 3GS, which doesn’t have a flash. Yep, you read that correctly. It is clearly time for an upgrade.)

I opted for the Lobster Crusted Haddock, because, well, it’s LOBSTER. CRUSTED. HADDOCK. *drool* The menu describes it as being served with a new garden vegetable hodge podge and lemon fennel salad, which kind of led me to believe that it would come with salad. Makes sense, no? Well, I was a wee bit sad when this arrived, sans salad/side:

It was a pretty small portion, and nary a crunchy bit of lemon fennel salad to be found, though perhaps it was buried beneath? Still, I didn’t detect any fennel or lemon in this dish… And though it was a small dish, they say that good things come in small packages (and they’re right: this had a  silky-smooth texture, loads of lobster bits, and smooth, sweet flavours). I cheerfully cleaned my plate:

Kevin, my domestic-beer-meat-and-potatoes fella, ordered just that. Meat & Potatoes (seriously, it’s a main course). A generous portion of PEI beef striploin, prepared medium-rare and nestled atop a  dijon potato puree, and served with mushroom & onion ketchup, candied field tomato, french onion gravy, and crispy potato frites, this dish was the star of the show, in my humble opinion (I even managed to sneak a piece of meat, when he wasn’t paying attention):

He was a happy man.

Somehow, when the dessert menus arrived, we just couldn’t say no.

Kevin and moms both ordered the Sugar Moon Maple Creme Brulee (I can’t believe I forgot to take a photo of that dish; it was so pretty…) I did, however, snag a bite. There were a definite maple flavour, but it wasn’t overpowering, and the top had been torched to thin-and-crunchy perfection. That ultimately combination of creamy-smooth-crunchy; you can’t beat it.

Ben isn’t really a sweet-eater, which is somewhat shocking, because I’m fairly certain that our mother’s bloodstream is at least 50% sugar. Anyways, even he was persuaded into trying a dessert. He selected the BumbleBerry Brioche Pudding, served with white chocolate & berry sauces, a chantilly whip and honey vanilla ice cream:

I, on the other hand, am a chocolate lover, through-and-through. So it wasn’t really a contest: Flourless chocolate torte with whip and cinnamon ice cream:

All said it was a lovely dining experience: good company and service, a special occasion, and a decadent assortment of dishes. Definitely not an every-day dinner, but a perfect spot for a bit of a splurge.

I mean, it’s okay, especially if you have a great big latte to dunk it in. And if it has lots of chocolate chips in it. Or, if it’s hot out of the oven and has a bit of butter smeared on it.

But on it’s own? Meh.

So in the summer months, when the fruit flies are threatening to invade the kitchen to pillage the blackening bunch of bananas perched on my countertop, I’m always at a bit of a loss.

Tired of my traditional, somewhat boring banana bread, I decided to make a banana cake. And not just ANY banana cake, but the “Best Ever Banana Cake with Cream Cheese Frosting” (which I discovered on Food.com).

And it was amazing.

I’ll let you follow the original link if you’d like to try making it, too, but it’s essentially a very moist white cake (with the addition of buttermilk, which I *love* in just about any cake) with the added sweetness and flavour of banana. I wasn’t really sure how I’d like a cream cheese frosting with banana, but it’s actually really nice. Next time, however, I’m going to try and make a peanut butter icing (peanut butter and banana cake!? AMAZING).

I love it when I eat (or drink) something, and am transported somewhere else.

I’m normally a latte drinker — volume matters, when it comes to caffeine, right? But the other day, while enjoying lunch with a friend at Epicurious Morsels in the Hydrostone, I decided to order a cappuccino. When this pretty little saucer landed on the table, I took a small sip and was immediately taken back to my travels in Italy, a collection of oh-too-short days when our daily diet consisted of nothing more than pizza, pastries and oodles of cappuccinos just like these.

Then, my cake arrived:

A velvety-smooth chocolate fudge-like concoction, the Boca Negra cake  (Spanish for “Black Mouth”) is amazingly rich. Definitely a dish for chocolate lovers. Served with a bourbon white chocolate sauce (that’s the little dollop at the top) and a wee strawberry, I savoured each and every sliver of this divine cake, letting each bite melt in my mouth.

I may even try to make it at home (that’s how you know I really love something).

Is it bad a bad sign when people start calling/emailing you when they hear interesting food stories?

I’m not quite sure yet, but I love getting the tips!

My dear da’ heard an interview the other day on CBC with a local baker lady who bakes cookies and delivers they by bike. Rad!

Now, I’m not sure if he thought this would be of particular interest to me because I love cookies, or because I wrote a story last year about bike-related businesses in Halifax.

Either way, I’m digging it: She loves to bake, loves to bike, so baking and biking it is!

I didn’t find the CBC interview, but I did find the baker’s website, Halifax Cookie Cravings.

Using locally-sourced, high-quality ingredients (like non-homogenized milk from Foxhill Cheese House, cocoa from Gourmandises Avenue, fair trade organic sugar and chocolate from Just Us!, free range local eggs, rolled oats and baking powder from The Grainery, and unsalted butter from Cow’s Creamery) she whips up batches of chocolate, peanut butter, homemade Oreos, ginger, coconut oatmeal, chocolate chunk and mud pie cookies and wheels ‘em right up to your door.

But only if you live in this area:

Not only is my house nowhere near this sweet-filled green zone, but my office is just beyond the border. Perhaps she can be bribed to venture over to Joe Howe some day?

Anyhow, even if I don’t get to order myself up a batch of these free-wheeling treats, I wanted to spread the word about this new business.

They’re a little bit expensive ($35 for 2 dozen, which works out to less than $1.50 each). Which really isn’t bad for homemade cookies made from locally-sourced ingredients, delivered to your door in an eco-friendly way.

Plus, you don’t have to wash the pans!

Anyways, writing about all these cookies made me want to eat some. So, I made a batch of chocolate chip:

The whole house smells awesome now, and since Kev is at work, I actually might get to eat one (or two) before he discovers them.

But then, The Globe & Mail published this article:

We’ve all seen beautiful cakes covered in a smooth picture-perfect finish of fondant at events and bakeries. It gives desserts that professional – aka expensive – look that tempts us to have a slice. Sadly, if that fondant is like most store-bought versions then we’re in for an unpleasant surprise. To be generous, most taste like a mix of cardboard and sugar with a chemical aftertaste. How can something that makes cakes look so good taste so bad?

AMEN!

Well, the Globe offers up a (potential) solution: marshmallow fondant!

Doesn’t that sound yummy?

It kind of sounds like a lot of work, but plan to try it soon… Well, the next time I want to make fancy cakes/cupcakes! I’ll let you know how it turns out!

Okay, I admit it: there’s no real point to this post, other than to make you hungry.

I made a batch of homemade brownies the other day, and there were two large ones left in the pan. Remembering that we had a container of vanilla frozen yogurt, a jar of fresh apple butter (no, it’s not really butter; in fact, I’m not really sure why they call it apple butter), and fresh strawberries, I decided to make sundaes. (Also, is it okay to call it a “sundae” if it’s made with frozen yogurt, not ice cream? Meh. I’m doing it anyways).

My aunt actually gave me these really cute ice cream dishes a few months ago, and I really like using them. Hey, any excuse, right?!