Ella's Green Monster

Ella is my baby girl. She entered this world last December on a very snowy winter day. For over a year my little nugget has been filling up a little space in me that I didn't know existed until she arrived.  She is a beautiful little girl with porcelain skin and deep, twinkly eyes. She marches around the house organizing things and exploring every nook and cranny hoping to uncover a secret treasure. She is the spunkiest little delight. She is very sweet, but you do not want to mess with her.

Today she is fourteen months old and so I thought it was about time that Rosebud's kitchen gave her a little shout out. So far she is a very good eater which I am grateful for and honestly there are few things that bring me as much pleasure as watching her chow down on seafood pasta, cod tacos or steak. That being said it is sometimes hard to get tons of vegetables into her. That is where the green monster comes in -- she absolutely LOVES green smoothies. Her little hands clasp onto the cup with maximum force and there is typically a fairly significant protest when all of the contents have been consumed. I make tons of different varieties of these smoothies, and there is no magic formula, but this recent very green addition is a winner. As noted in a previous post, I use the Vitamix, but any high powered blender would work.

1 cup of spinach (Recently, I have also been purchasing the "Power Blend" with spinach, kale and chard - it is incredible!)
2 stalks of celery
1/2 an apple
1 pear
Juice from 1 lime
1 tbsp freshly grated ginger
1/4 cup water (you could use fresh pressed apple juice here if you wanted a little extra sweetness)
1/2 cup ice cubes

Blend and enjoy!

Salmon Tartare

Whenever Billy and I venture out to a restaurant we often order some type of tartare to share. Tuna, salmon, beef, even deer (I ate this last week at Splendido) - they are all wonderful.

I decided to make an adapted salmon tartar the other night as a special treat for Billy, who has been working crazy long hours and is preparing to launch his first condo development, 383 Sorauren. I am beyond proud. Buttons are bursting!!

This recipe is super simple. Feel free to add or remove any ingredients that don't suit your fancy!


8 pieces of raw (sushi grade) salmon *I typically just buy 2 orders of sashimi at the sushi restaurant up the street, because very few grocery stores/markets sell sushi grade fish

1/2 avocado (must be perfectly ripe)

2 tbsp of finely diced english cucumber

Dressing:

1/2 clove of garlic - crushed

1/2 tsp salt

2 tbsp soya sauce

pinch of wasabi

1 tsp rice vinegar

1/2 tsp sesame oil

1 tbsp avocado oil (or another type of vegetable oil)

1 tbsp sesame seeds

Fresh dill

Instructions:

1) Dice salmon, avocado and cucumber, and place in a bowl

2) Crush garlic and add salt, mashing the two together with a fork. Add all other dressing ingredients and mix together with a whisk

3) Pour dressing over salmon/avocado mixture

4) Serve with rice crisps or crackers

ENJOY!

A tip for having perfect avocado's around when you need them: buy them firm and green at the grocery store. Leave them out on the counter (apparently storing them with banana's increases their ripening time). Once you can easily press the black nubbin/stem in, then they are ripe. If you don't need to use them for a few days, store them in the fridge, it will put a halt on the ripening process.

Power Parfait

Though the generic name for this snack is the Power Parfait, I would like to officially name it, Paul's Post-workout Paleo Parfait, as its secondary name. Paul is my brother-in-law, and it is his birthday today. I have been meaning to dedicate a blog post to Paul for a while now, so in lieu of birthday cake, I have created a parfait with him in mind.

Now, Paul and I have had our differences. We are both very competitive people so you can imagine that fighting for #1 spot in the eyes of our in-laws has created a little tension between us. However, I would like to use this blog entry as a forum to publicly admit defeat and congratulate him for all of his accomplishments.

To summarize: Paul is a stud crown attorney, runs a nation-wide volunteer organization, has 3.2% body fat.. and oh yeah, he has three kids (the eldest is 3... you do the math)... You don't even have to take my word for it: http://www.marksdailyapple.com/how-to-incorporate-the-primal-blueprint-into-a-busy-family-and-work-life/#axzz2L61tJzLy

So, my congratulations to you Paul, for being so unbelievably awesome. Happy Birthday.

Power Parfait:

Layering components:

1/2 cup full fat, organic greek yoghurt

1/2 cup whipping cream (I whip mine with pure vanilla extract and stevia)

1/2 cup mixed berries

Granola:

1/4 cup slivered almonds (toasted)

1/8 cup pecans

1/8 cup toasted cashews

1/8 cup of large gluten free oats

1 tbsp of salba seeds

1 tbsp of flax seeds or ground flax seeds

1 tbsp sesame seeds

- toast all of these ingredients on parchment paper with a bit of coconut oil, a dash of cinnamon and a tsp of honey

Blueberry sauce:

1/4 cup of frozen blueberries

1 tsp lemon juice

1/2 tsp of corn starch

1 packet of stevia

- heat frozen blueberries in sauce pan until the berries have released much of their juice. Add lemon juice, stevia and corn starch and mix until mixture thickens slightly. Set aside to let cool.

Layer all the ingredients in a cup or bowl and enjoy within 1 hour.

Smoothie Splendor

I have been dreaming about a particular kitchen appliance for months now, and last week my wish came true. A Vitamix arrived for my birthday!! The Vitamix is basically a blender on steroids. It can crush anything you throw at it in a matter of seconds. Bill and I have been experimenting with a number of blended combinations and I am going to add my favourite recipes as we discover them. Today I have three to share, but considering two of my three meals per day are now consisting of these delicious smoothies I am sure there will be more to come in the very near future. The Vitamix is great because, unlike juicing, you don't loose the pulp/flesh and can therefore benefit from all the wonderful fibre. Furthermore, there is no wastage! I can put the whole fruit or vegetable into the blender and its smooth as silk in a few seconds. I'm in love!

Smoothie #1 - Harvest Pear
2 pears (stemmed and pitted)
1 apple (stemmed and pitted)
1/4 avocado
1/2 cup spinach
1/4 cup natural coconut water (make sure to check the ingredients - you want unsweetened all natural coconut water)
1 tsp of coconut oil
1 tbsp chia or salba seeds
1 tbsp USANA Fibergy
dash of pure vanilla extract
dash of cinnamon
2 small packets of stevia (or to your taste)
1/2 cup of ice (I like my smoothies really frozen - you can omit this if you like it more juicy)

Smoothie #2 - Melonberry Mojito
1 pear (stemmed and pitted)
1 cup of watermelon
1/2 cup frozen mixed berries
1/4 cup frozen mango
1/2 cup spinach
1/2 cup kale
1/3 cup coconut water
10 fresh mint leaves
1 tbsp fresh lemon juice
2 small packets of stevia
1/4 cup of ice

Smoothie #3 - Rosebuds Super Smoothie
1/2 cup cooked beets (On Sunday I baked a bunch of beets - just peel and seal in tinfoil - then bake @ 400 for 45 min (or until fork tender))
1/2 cup mixed frozen berries
1/4 cup of carrot
1/2 cup spinach
1/2 cup kale
1/4 cup frozen banana
1/4 cup unsweetened almond milk
1 tbsp ground flax seed
2 tsp USANA Optomega (this organic oil blend is THE best - flaxseed oil, sunflower oil, pumpkin seed oil, extra virgin olive oil, rosemary leaf, turmeric)
2 small packets of stevia
1/4 cup of ice

So, there you go!! This blender has really helped me a) increase my fruit and vegetable intake b) reduce the amount of rotten/wasted vegetables I throw away (this used to make me really sad) and c) increase my arsenal of healthy breakfast options!

Please leave me a comment if you have any other great smoothie suggestions..
xo
Rosebud

Asian Ribs

This blog post is dedicated to one of my favourite people and most loyal blog followers, Craig. I am happy and sad to report that Craig has recently married a wonderful woman (happy) but is now no longer in need of Rosebud's culinary services (sad). I am in counselling - I know I will work through my loss. Congrats to Craig and Jac - love you two. xo

This recipe is really easy but takes a few hours, so perhaps it should be reserved for Sunday!

Baby back ribs (Enough for four people - two racks)

6 tbsp brown sugar

4 tbsp soya sauce

4 tbsp mirin (japanese cooking wine)

1 tbsp apple cider vinegar

2 tbsp dijon or grain mustard

2 tbsp water

2 tsp corn starch

1) Preheat oven to 275 degrees. Pat ribs dry with paper towel and place on parchment covered baking sheet. Cover the baking sheet with tin foil so that the majority of the moisture from the ribs will remain. Bake for 2 hrs.

2) In a sauce pan combine brown sugar, soya, mirin, apple cider vinegar, mustard, water and corn starch. Heat on medium until the sauce thickens (covers the back of a spoon).

3) Pull ribs out of the oven after the 2 hrs, remove tin foil, coat generously in sauce and then place back in the oven (uncovered), this time with the heat at 325 degrees.

4) Cook for 45-60 minutes.

ENJOY!

Dill and Lemon Crusted Cod

I love fish! This is a great recipe from my mother-in-love, Jean, which I have adapted slightly. She is a fabulous cook, self-taught too! Some of my most memorable meals have been at their home. The candles are always lit, wine on the table and chocolate dessert waiting for after dinner. I am sure future Rosebud's posts will be courtesy of Jean's kitchen.

Billy and I often eat this on Sunday night after we have gone to the grocery store so we can have it fresh. It is very easy, though you will make a little bit of a mess in the kitchen. I promise it will be worth it.

Quantities of each of these ingredients will vary depending on how many you are feeding - This is enough for 4.

4 pieces of Cod or halibut

1/3 cup Mayonnaise

1 tsp Salt

1 tsp Lemon juice (freshly squeezed)

Fresh Dill

1/4 cup Parmesan Cheese

1 1/2 cups Panko (Japanese bread crumbs) - these are not gluten free

Butter and Olive Oil for frying


Preheat oven to 425 degrees

1) Slice fish into serving sizes, and pat dry with paper towel

2) Prepare one shallow bowl with mayonnaise, dill, lemon juice, and salt. Mix together. Dredge fish pieces to coat all sides

3) Prepare a second shallow dish with parmesan and panko crumbs. Once fish has been coated in mayo  then transfer into the parmesan and panko bowl. Ensure fish is covered on all sides.

4) Heat frying pan on med/high and melt butter. Add olive oil. Once pan is very hot add fish and let fry for 1 minute per side.

5) Transfer fried fish to parchment lined oven proof dish.

6) Bake fish for 12-15 minutes (or until fish is flakey and tender)

I serve this with basmati rice and an asian slaw salad. Too good!
xo

Honey and Ricotta Crostini

This recipe is absolutely delicious and so versatile. You can make it for breakfast, served with a poached egg. You could enjoy it at lunch as an accompaniment to a green salad... Or as an appetizer with a glass of Chardonnay (LaCrema is a great wine choice for a special occasion)! There are only six ingredients in this recipe, so it is all about quality. Try to find the best baguette around, grab some ricotta at the farmers market, and make sure to use fresh thyme!

Ingredients:

- Fresh Baguette

- Fresh Ricotta (full fat variety)

- Olive Oil

- Flaked Salt

- Fresh Thyme

- Honey

1) Slice your baguette on a sharp diagonal, then toast in the oven under the broiler, or on the bbq. I personally think the bbq is the way to go if you have the time and energy.

2) Douse the bread with Olive oil once toasted. Do not hold back with the Olive oil. I really do douse it!! At this point you can rub the toasted baguette with fresh garlic if you please. I haven't used garlic in this recipe yet, but I am sure it would be delicious.

3) Spread a layer of ricotta on the bread (as thick or thin as you would like) and sprinkle with flaked salt.

4) Drizzle honey over the ricotta and finish with a dash of fresh thyme

Serve immediately!

For anyone who is gluten free - there are lots of great baguette options available! Here is a link to some of the best gluten free bakeries in Toronto. I personally like Haymishe the best, even though it is a bit of a trek.

http://www.blogto.com/toronto/the_best_gluten_free_bakeries_in_toronto/

Grilled Vegetable Salad

This is such a great salad to transition from summer to fall with. Its very fresh, but feels rustic at the same time. This recipe makes a huge quantity and so you can feel free to 1/2 the recipe, or you can make it as is and enjoy it for days! It lasts nicely in the fridge.

1/2 lb. leeks

1/2 lb. carrots

1/2 lb. zucchini

1/2 lb. japanese eggplant

2 sweet bell peppers

1/2 lb. fennel

4 large tomatoes

1 cup olive oil

1 tbsp garlic

1 tsp ground cumin

1/2 cup balsamic vinegar

1/2 cup coarsely chopped fresh herbs (basil, oregano, parsley, thyme)

1) Cut leeks, carrots, zucchini and eggplant in half lengthwise.

2) Cut bell pepper in half and remove seeds

3) Mix all vegetables with salt, pepper and 1/2 cup of olive oil.

4) Place on hot barbecue and grill until tender and brown (some vegetables will take longer than others)

5) Remove from grill, cool, and cut into 1-inch pieces.

6) Cut tomatoes in 1/2 inch cubes and add to vegetables

7) Mix vegetables with garlic, freshly chopped herbs, cumin, remaining olive oil and balsamic vinegar.

VOILA!

I like serving this in a glass dish - all of the vegetables look so pretty mixed together.

Jennifer's Scones

These scones are so so so moist and delicious you will never try another recipe after you have tried this one. It's is my mum's recipe, hence "Jennifer's Scones," and yet again, she does not disappoint. When I was little I would lather these up with butter and her homemade jam... and then eat about 20.

3/4 cup buttermilk or plain yogurt

1 egg

2 3/4 cups flour

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter

1/2 cup sugar

Rind or zest of orange/lime/lemon (I personally like orange best - not too tart, yet very flavourful)

1 tbsp butter

1/4 cup icing sugar

1) Preheat oven to 375 degrees.

2) Beat buttermilk and egg in small bowl and set aside.

3) In a large bowl measure flour, baking powder and soda and salt. Cut in butter and mix until it resembles small peas (do not over-mix).

4) Add sugar and zest.

5) OPTIONAL: At this point you can add frozen or fresh cranberries or blueberries.

6) Add milk mixture, and mix gently until soft dough forms.

7) Form into large ball and place on floured surface.

8) Pat out to 1" thickness, cut into 4" rounds and place on cookie sheet 15-20 minutes.

9) While still warm brush with butter and sprinkle with icing sugar.

I hope you enjoy these as much as everyone in my family does!

PS. Apologies for the lack of blogging recently - I was off marrying the man of my dreams!! Rosebud is now back in the kitchen and ready for some more cooking :)

Miso Glazed Black Cod

This recipe is fantastic if you want to impress guests at a dinner party. It is very easy and will leave everyone in awe of your culinary skills! The recipe is based on the black cod from "Nobu" an american japanese restaurant. It is awesome.

2-3 black cod fillets (about 1 lb) – black cod is also called “sable fish”

Marinate:

1/5 cup sake


1/5 cup mirin

4 tablespoons white miso paste


2 tablespoons sugar

1) Mix marinade ingredients together.

2) Pat the fish fillets dry with paper towels and put them into a Ziploc with marinade.

3) Marinate overnight in refrigerator (up to 2 days).

4) Preheat oven to 400 degree F.

5) Transfer the fish fillets to the oven and bake for 20-25 minutes. Or until cooked through and flakey

6) Add a few extra drops of the marinate on the plate and serve hot.

I served it with garlic mashed potatoes and asparagus!

Cookie Monster Cupcakes

I love birthdays! Its my little friend Rowan's 1st birthday party today and so I thought that some little boy cupcakes were in order.

These cupcakes were inspired by a google search and so I cannot take credit for the cookie monster idea.. but they are pretty cute, so I thought I would share them with you.

I used the Swiss Meringue Buttercream recipe from an earlier post, two original Mentos (my favorite childhood candy) and Chips Ahoy! chocolate chip cookies.

All I did was add some blue food colouring to the frosting and piped it onto the cupcakes, then drew eyes onto the Mentos with a black pen (i figure a little pen ink never hurt anyone - I'm really hoping this is true), and cut the Chips Ahoy! cookies into 1/3's using the two round end bits and eating the middle!

Its so easy!

Roasted Garlic and Rosemary Chicken

I find sauces to be a little intimidating, but I figured that there was no time like the present to start experimenting. This worked out quite well, but I will have to keep on practicing. This sauce has wonderful flavour, but it will be up to you to get the perfect consistency! Take it off the heat before it is perfectly thickened, as it will thicken slightly as it cools.

Chicken breasts (skin on)

Heat a heavy frying pan (high heat). Add 2 tbsp of butter and heat until almost smoking. Place chicken, skin down and fry for three minutes per side. Remove from pan and place in a 350-degree oven until cooked through (20-30 minutes). Let rest for 10 minutes.

Roasted Garlic and Rosemary Cream Sauce

8 cloves of garlic

Place peeled garlic in tin-foil with salt, and olive oil and bake for 45 minutes (350 degree oven)

2 cups of dry sherry

2 cups chicken stock

3 sprigs of rosemary

1 cup heavy cream

salt and pepper

Bring sherry to a boil and add chicken stock. Reduce by ½ and then add rosemary and roasted garlic. Let the liquid mixture cool. Remove half of the rosemary and throw the liquid into a blender. Blend until smooth and then pour mixture back into a sauce pan.

Bring to a boil again and add heavy cream and season with salt and pepper.

Let mixture reduce to syrupy consistency, remove from heat and pour over warm chicken.

I served this with baked portobello mushrooms, asparagus and crisp potatoes.

Moist Chocolate Banana Loaf

It was a snowy Sunday in the city, so it felt like the time was right for another try at a great gluten free banana loaf. I tried one last weekend, but this one turned out much better. I cut back on the rice flour, as I find it a bit grainy, and added more ground almonds which added awesome flavour. The loaf made it just in time for some Oscars red carpet viewing!

Preheat your oven to 350 degrees F.

Lightly oil the bottom of a standard bread loaf pan.

Combine in a large bowl:

3 ripe bananas, mashed (about 1 cup puree)

1/3 cup coconut oil

1 cup light brown sugar

1 tbsp vanilla extract

Whisk together in a separate bowl:

¾ cup ground almonds (or almond flour)

1/3 cup rice flour

1/3 cup ground oats

1 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon sea salt

1 teaspoon potato starch

1/2 teaspoon xanthan gum

1 rounded teaspoon cinnamon

Add the dry ingredients into the banana mixture and stir until smooth.

Add in:

1/2 cup semi-sweet chocolate chips

Pour the batter into the prepared loaf pan and bake for 45 minutes to an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.

Banana Blueberry Muffins

These little muffins are very tasty. Moist, flavourful and gluten-free!! I am still working on refining this recipe, but this is a pretty good start. I substituted chocolate for blueberries on half of these. I ate the chocolate ones and Bill ate the blueberry ones.

1 cup mashed bananas (ripe to over-ripe)

¼ cup coconut oil

1 cup brown sugar

2 tsp vanilla extract

2 eggs

¼ tsp rice vinegar

Mix all wet ingredients together.

Whisk together in a separate bowl:

½ cup rice flour

¼ cup almond meal

¼ cup ground oats (fine meal)

½ cup potato starch

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

1 ½ tsp xantham gum

1 tsp cinnamon

fresh blueberries (or chocolate chips)

Combine wet and dry ingredients and bake!

375 degrees for 20-25 minutes!

Oatmeal Raisin Cookies

I've been looking for a great Oatmeal Cookie recipe for a while - This is it!! It has been passed down and refined and will take center stage as my go-to oatmeal raisin cookie recipe from now on.

¼ cup butter

¼ cup shortening

½ cup brown sugar

¼ cup white sugar

1 egg

1 tsp vanilla

¾ cup flour (or flour substitute - ground oats, rice flour, etc)

1 tsp baking soda

pinch of cinnamon

pinch of salt

1 ½ cups oats

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.

Ultimate Granola

I am always a little unsure when I eat store-bought granola. I think that commercial brands have loads of sugar and fat and it takes away from the wholesome goodness of the cereal.

I don't know about you but I could eat granola for every meal - one day I actually did! It was a cold winter day and I remember my dad and brother heading off to a hockey tournament. My mum and I took this as our opportunity to drink tea, eat granola and read books all day long... The best type of pajama party.

5 cups organic rolled oatmeal
1 cup slivered almonds
1 cup pecans (already chopped is fine)
1 cup toasted sesame seeds
1 cup cashews
2 cups shredded coconut
1 cup salted sunflower seeds

1 cup salted toasted pumpkin seeds
1 cup whole almonds chopped

1 cup peanuts

1) Stir all these ingredients together in a large mixing bowl.

2) In a glass pirex large measuring cup add 1/2 cup canola oil and 3/4 cup of liquid honey

3) Put in microwave for 2 minutes (it will be boiling when it comes out - be careful!)

4) Pour over the dry ingredients and mix well.

5) Spread on large baking sheets (2-3) lined with parchment paper

6) Bake in a 325 degree oven for 10 minutes then rotate mixture on pans so they don't get too brown, then bake for another 10 minutes.

7) Place warm granola in large mixing bowl and add dried cranberries/dried cherries/blueberries/apricots-really any fruit you like.

ENJOY.. I love this on vanilla greek yoghurt!

Toblerone Shortbread

Ruthann, my beautiful sister-in-law, sent me this recipe. She manages to be a great mum, squat more that most athletic men, and bake all at the same time!! She's very cool.

This is a wonderful and decadent Christmas (or New Years) treat! Thanks ru!

1 cup butter, softened

1/2 cup granulated sugar

1 1/2 cups all-purpose flour

1/4 cup cornstarch

2 -3 Toblerone chocolate bars

Cream butter and sugar in a medium bowl. Beat until light and fluffy.

Add flour and cornstarch gradually while beating continuously. Beat until light.

Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.

Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers. 


Bake in oven at 375 degrees F for 12-14 minutes.

Enjoy!

Imperial Cheese Crunch Cookies

I did not bake these cookies... But I did enjoy eating them.. Does that count?

My mum said these cookies were a traditional Christmas treat of my grandmothers "Kate-the-Great".. She used to tell me how my grandmother was way ahead of her time, using ingenious and creative ingredients to make delicious culinary treats. My mum brought these back to life this christmas and they were awesome.. One of my best friends Ingrid said, "Charlie, you have to put those on your blog!" So, here they are!

1 cup of butter
1 small size package of Imperial Cheese
1 1/2 cups flour
1/2 tsp salt
1/2 tsp worcestershire sauce

1) Cream all ingredients together

2) Add 4 cups of Rice Krispies

3) Mix and make into small balls and flatten with fingers

Bake at 300 for 20-25 minutes on parchment lined baking sheet

Enjoy with a nice glass of chardonnay!

Rosemary Raisin Pecan Crisps

A few years ago I fell in love with a luxury cracker called the "Raincoast Crisp" by Lesley Stowe. Lesley (a Vancouver gal) has come up with brilliant flavours including: Cranberry Hazelnut, Fig and Olive, Salty Date and Almond... I have been known to eat a whole sleeve in one sitting. Mmm.

So, whats the problem? Well.. The problem is, that they are "luxury" - They cost 7-8 dollars for approximately two crackers (okay, per box).. Outrageous - I refuse to pay this price for even the most delicious of crackers.

This is where my mum comes in... She has perfected (with ease) a raincoast knock-off - and they are awesome!

2 cups flour
2 tsp baking soda
1 tsp salt
2 cups buttermilk
1/4 cup brown sugar
2 tbsp mollasses
1 cup raisins or dried cranberries
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds
1/4 cup sesame seeds
1/4 cup ground flax seeds
1 tsp chopped fresh rosemary

Preheat oven to 350 degrees.

In a large bowl stir together the flour, baking soda and salt.

Add the buttermilk, brown sugar and mollasses and stir a few strokes.

Add the raisins, pecans, pumpkin seeds, sesames seeds, flax seeds and rosemary and stir until just blended.

Pour the batter into two 4 by 8 loaf pans that have been sprayed with non-stick spray.

Bake for about 45 minutes, until golden and springy to the touch. Remove from the pan and cool on a rack.
** You can use four little loaf pans and decrease the baking time to 30 minutes or so.**

The cooler it is the easier it is to slice really thin. You can even leave it in the fridge or freezer briefly and then slice.

Slice the loaves as thin as possible and place the slice in a single layer on an un-greased cookie sheet.

Reduce heat to 300 degrees and bake them for 15 minutes, then flip them and bake for another 10 minutes.

Voila!

Cupcake Time

My wonderful friend Lauren inspired this post. Lauren is one of those girls that walks into a room and lights it up. She is gorgeous, smart, funny, laughs at all of your (my) jokes and is just all around charming. However, this December 28th she is taking it to a whole new level. She is MAKING a WEDDING CAKE for her best friend. Can you say Nobel Prize? Order of Canada? Saint-hood? uuhh huh!

Anyways, we were chatting about this buttercream and thought it was time to do a good old frosting post.

Martha Stewart paved my way with this icing. It works everytime and is a showstopper if you are willing to use a pastry piping bag to decorate.

1 1/4 cups of sugar

5 large egg whites

2 cups of butter (4 sticks)

1 tsp vanilla extract (the real stuff)

Food colouring (if you desire)

1) Place sugar and egg in a heat-proof bowl (if you have a double-boiler - this is the time to use it). Set bowl over pan of simmering water and whisk until sugar has dissolved and egg whites are hot to the touch. Test mixture, by rubbing between your fingers - you shouldn't feel any sugar granules.

2) Transfer bowl off of heat and beat with mixer until it has cooled completely and it forms stiff/glossy peaks (Martha says this takes 10 miunutes - I say more like 20)

3) Add room temperature butter - one peice at a time. Have faith during this part of the frosting experience, it looks like a complete failure until the end. Keep beating and adding butter slowly. Add vanilla once all butter has been added.

4) Use a spatula and mix by hand to eliminate air pockets.

NOTE: Use ROOM TEMPERATURE butter. If you rush this and use it when it is too cool, it will ruin the consistency of your frosting.