This past Tuesday just happened to be International Waffle Day – the same day I decided to make a big ol’ waffle breakfast for Adam before he left for work.
I had received a package of Pancake Mix from GoGo Quinoa along with some of their other products and really wanted to use their mix to try and make waffles. The difference between waffle and pancake recipes is usually more eggs and flour in a waffle recipe – so I decided to add an extra egg and an extra 1/2 cup of the pancake mix to the batter to use it in the waffle iron.
I was happy to see that their product – like all of their products – is vegan and wheat/gluten free. The ingredients for the pancake mix include organic brown rice flour, organic tapioca flour, organic kaniwa flour, organic pink salt, Xanthan gum, Baking soda and baking powder. I was happy to see there wasn’t any added sugar in the mix either. You can also use any milk/milk alternative as well.
I used to think everyone felt ‘sick’ after eating breakfast foods like pancakes or waffles because they were just ‘unhealthy,’ before learning of my own allergies/food intolerances that include corn, wheat and dairy. After trying alternative flours and mixes for waffles and pancakes I can say my stomach is satisfied and happy. I also like that the mix is whole grains instead of white flour.
I cooked them on medium heat on my waffle maker, for about 3-4 minutes each. They were crispy on the outside and soft on the inside like a belgium waffle would be. They’re definitely filling too, one or two waffles is plenty topped with lots of fresh fruit.
You can find GoGo Quinoa online, or at London Drugs, Superstore and HomeSense.
A couple weeks ago I got a ‘surprise’ In the mail – a copy of Amanda Rettke’s first cookbook! I was so excited to dive in and see all the amazing creations she made.
With her new book, cutting a cake has never been more exciting! I especially love how all of her cakes and decorations are so bright and colourful.
I have been following Amanda’s blog, I Am Baker, since her very first surprise inside cakes appeared on her site. Her blog is so much more than just I Am Baker, Amanda is also servant, author & mommy. Her blog is full of awesome tips and techniques to create not only surprise inside cakes, but other delicious confections and recipes.
You can buy it now online at amazon.ca and chapters/indigo online.
Her book includes everything you need to bake these gorgeous cakes including basic cake recipes, frosting and in-depth step-by-step instructions with pictures to guide you in creating a stunning cake.
As well as the basics, there is a recipe and cake for each and every occasion. With Spring in full swing now I thought the bunny cake and daisy cake would be great for Easter! Imagine the kids faces at dessert when you cut into a cake that has a special surprise inside. Adults would appreciate and love it too.
How cute would this be to cut into after Easter dinner?
I thought the Maypole Cake was so gorgeous – making even the introduction delicious.
I thought I would share her basic white cake recipe which Amanda says has “the perfect crumb” and “easily manipulated” for carving and working with.
Basic White Cake
A cake that is sturdy, moist and easy to work and manipulate with the perfect crumb.
- 3 cups cake flour
- 1/2 tsp. salt
- 1 Tbs. baking powder
- 1 cup (2 sticks) unsalted butter at room temperature
- 2 cups sugar
- 1 cup milk, at room temperature
- 1 1/4 tsp. clear vanilla extract
- 1/4 tsp. almond extract
- 5 large egg whites at room temperature
- 1. set rack in centre of oven and preheat to 350 degrees.
- 2. prepare two 8-inch cake pan.
- 3. in standing mixer with paddle attachment cream butter and sugar on medium speed about 2 minutes, until light and fluffy.
- 4. in large measuring cup, combine milk vanilla and almond.
- 5. add one-third of flour mixture to butter mixture and blend on a low speed for 30 seconds. Add one-half of the milk mixture and blend until combined. Add the remaining milk mixture, blend for a few seconds, then the remaining flour mixture and blend at low speed until the ingredients are just incorporated.
- 6. pour the batter into a large bowl and clean the stan d mixer. Switch in the whisk attachment.
- 7. add the egg whites and beat them on medium to medium-high speed to firm peak stage. Gently fold the egg whites into the cake batter.
- 8. transfer the batter to the prepared cake pans. Place the cakes on the centre rack of the oven and bake them for 20-25 minutes or until toothpick inserted in centre come out clean. Let the pans cool for 5-10 minutes. Carefully remove cakes and set them on wire racks until they reach room temperature.
b a k e a h o l i c http://www.bakeaholic.ca/
This past weekend I had a party for Adam’s 30th birthday. With his new work schedule (home for 1 week, working out of town for 2 weeks) it was the first weekend he was home after his actual birthday earlier this month. I had planned a nostalgic black & white themed party, with plenty of old photos of a young Adam. He really hasn’t change much since he was little. Seriously.
In keeping with the theme I asked the guests to wear some black and white, and the desserts were in theme too. One of Adam’s favourite ice-cream flavours is cookies & cream, so naturally I had to make the cupcakes that flavour. Plus, they fit the theme.
Thanks to Pinterest, I made a large 30th birthday sign and taped old black and white photos of the birthday boy on it. It was simple – just cut out a large number from thick poster board. Then, I actually took pictures of old pictures (so I wouldn’t ruin them), and then develop them in black and white. I also made a rice crispy treat cake (a request after seeing one online), almond-flour brownies, and cookies. It’s funny, because everyone loves a good rice crispy treat. Even when your 30. It’s a classic.
I used the cupcake recipe from the Butter Baked Goods cookbook, and adapted the frosting recipe to make the cookies & cream part. I topped each one with a mini oreo.
Chocolate Cupcakes with Cookies & Cream Frosting
Dense chocolate cupcakes topped with fluffy cookies and cream buttercream frosting
- 2 1/2 cups AP flour
- 1 1/4 cup dark cocoa
- 1 1/2 tsp. baking soda
- 1 cup butter, softened
- 1 cup sugar
- 1 cup dark brown sugar
- 3 eggs
- 1 1/2 cups milk (or almond milk/coconut milk)
- 3/4 cup sour cream or plain yogurt
- 1/2 cup warm water
- 1 cup (2 sticks) Butter, softened
- 4 cups icing sugar, sifted
- 1/2 cup whipping cream
- splash of vanilla
- 1/2 cup chocolate graham crumbs
- mini oreos (optional) for garnish
- preheat oven to 350.
- 1. Sift together dry ingredients. Set aside.
- 2. In stand mixer with paddle attachment cream butter and both sugars on medium-high speed. Scrape down sides of the bowl.
- 3. Add eggs one at a time and beat well after each addition. Scrape down bowl.
- 4. In liquid measuring cup whisk together wet ingredients. Turn mixer to low, and add dry ingredients in three parts, alternating with liquid ingredients. Begin and end with dry. Scrape down bowl.
- 5. Use a small ice-cream scoop to fill cupcake liners 3/4 full.
- 6. Bake for 20-25 minutes until toothpick inserted inside comes out clean.
- 1. In stand mixer with paddle attachment beat the butter until pale. Stop to scrape down along the way.
- 2. Turn to low, and add the icing sugar 1 cup at a time, whip until fully incorporated. Scrape down bowl. Continue with remaining icing sugar.
- 3. Add the milk and vanilla. Scrape down bowl. Add in the graham crumbs and mix.
- 4. Turn mixer to medium-high and run for 10 minutes, scraping down bowl in the middle.
b a k e a h o l i c http://www.bakeaholic.ca/