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When I planned for Candy By Candy pop up shop, I designed the collection based on tried and true recipes. On one hand, I knew that those were popular items I made in the past with predictable yield. On the other hand, I was bursting with creativity and wanted to try new things. It was hard to suppress that creative urge and not veer from my game plan. When I finished with all the planned recipes and still had a bit of time on my hands, this Kristlemas Special Bar was the result. I created this milk chocolate bar with Christmas on my mind. It is a twist on my popular Peanut Butter Nougat Bar. Instead of peanut butter, the fluffy nougat is packed with Nutella. It sits on top of a thick layer of tender hazelnut shortbread with hints of cinnamon and allspice. To complement this mellow flavour, I... Continue reading
Posted 4 days ago at Dessert By Candy
Last Sunday marked a milestone for Candy By Candy: my first pop up shop! The relaxed and convivial atmosphere at Stratus Vineyards’ Kristlemas Market put everyone in holiday spirits. I could not imagine a better setting for a debut. It was a busy week leading up to the market. I... Continue reading
Posted 5 days ago at Candy By Candy
I love the anticipation of counting down to the holidays but most mass-produced advent calendars contain disappointingly waxy tasteless chocolate. What if December 1st has already come and gone? It’s still not too late to count down day by day, Candy By Candy style! My Holiday Countdown Sleigh is piled... Continue reading
Posted Dec 12, 2014 at Candy By Candy
Can you believe it’s only three more sleeps until Stratus Vineyards’ Kristlemas Market? As a special surprise, I will have a small number of Kristlemas Special Bars at the pop up shop this Sunday. How special, you ask? This is a twist on the popular Peanut Butter Nougat Bar. A... Continue reading
Posted Dec 11, 2014 at Candy By Candy
Last weekend was a busy one in the kitchen with back to back production nights. I am happy to report that all the candies are ready! If you catch a glimpse of my home, you may think you run into an epic trick-or-treat preparation. The table is piled high with... Continue reading
Posted Dec 8, 2014 at Candy By Candy
Thank you Shareba! Very thankful that resources for budding businesses are becoming more readily available. Things were very different a few years ago.
Toggle Commented Dec 5, 2014 on Candy By Candy Pop Up Shop at Dessert By Candy
1 reply
Thank you Adriana! I will be a lot more relaxed once the two kitchen nights are over. Fingers crossed that things will go smoothly.
Toggle Commented Dec 5, 2014 on Candy By Candy Pop Up Shop at Dessert By Candy
1 reply
Every year I come up with a list of things that I want to accomplish. Often the list is made up of new things to learn and challenges that push me out of my comfort zone. For 2014, running my own pop up shop tops the list. Back in summer, I had a false start and sadly put away my plans. A few weeks ago, all the stars aligned and I am excited to announce that Candy By Candy is up and running! It is with great pleasure that I invite you to drop by online or at my first market at Stratus Vineyard’s Kristlemas Market on December 14! For my first foray of pop up shop, naturally I go with what I do best: handmade candies and chocolate treats. I’ve been honing my confectionery skills for years but I made improvements by leaps and bounds in the last 12... Continue reading
Posted Dec 4, 2014 at Dessert By Candy
I am excited to introduce Candy By Candy, a treasure trove of unique handmade candies and chocolate treats! After months of recipe development, I am bringing you the Winter 2014 Collection. It is full of unusual twists to familiar favourites and my interpretations of tried-and-true classics. You are welcome to... Continue reading
Posted Dec 1, 2014 at Candy By Candy
This week my American friends will celebrate Thanksgiving. For me, it is but a distant memory. My family feasted on a turkey-less supper and the menu was packed with pumpkin, squash, and sweet potato. It was low-key and light on meat, just the way I like to eat. For dessert, I gussied up our family favourite kuri squash pie with toasted meringue topping for a festive look. The pie was made with a gingersnap crumb crust. I roasted a kuri squash and made a thick puree from the flesh and skin. Part of the appeal of this squash is that the skin is so thin it is edible! The other reason is of course its incomparable taste. That hint of nutty chestnut flavour is my favourite. You can find out more about how to make this pie when I first started this family tradition years ago. What was special about... Continue reading
Posted Nov 24, 2014 at Dessert By Candy
Thank you Mary! Long hours of hunching over the tiny houses. :)
Toggle Commented Nov 21, 2014 on Gingerbread Village at Dessert By Candy
1 reply
Ah, the red colour is definitely a result of using sour cherries. They are vibrant even after defrosting from frozen.
Toggle Commented Nov 21, 2014 on Slab Pie For Everyone at Dessert By Candy
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That's really too bad. Hope you'll get your hands on one soon!
Toggle Commented Nov 21, 2014 on Gingerbread Village at Dessert By Candy
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McCalls, of course!
Toggle Commented Nov 21, 2014 on Gingerbread Village at Dessert By Candy
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Carolyn, this is roughly the recipe I used for the sour cherry filling: Store bought frozen sour cherries would be great though sweet cherries would not give you the same result.
Toggle Commented Nov 20, 2014 on Slab Pie For Everyone at Dessert By Candy
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Hi Donna! More expensive than what I paid for but available on Amazon:
Toggle Commented Nov 18, 2014 on Gingerbread Village at Dessert By Candy
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It began innocently enough with a $4 cookie cutter that I bought last year. My local grocery store carries seasonal house brand products and I love to discover hidden gems. The 3D mini gingerbread house cutter is a perfect example. When I saw it at the store, I doubted if I would ever use it. As adorable as the photo looked on the packaging, I detest making rolled cookies. But for merely $4? I bought it without hesitation because I knew I would need it some day. “Some day” came sooner than I expected. My friends and I share annual tradition of holiday cookie swap every November. Like most of our themed cooking parties, everyone pulled out all the stops to bring our best cookies to share. I decided nothing quite say over the top than mini gingerbread houses, each uniquely decorated. It was time to put my cookie cutter,... Continue reading
Posted Nov 18, 2014 at Dessert By Candy
Last Friday I catered my skating club’s end of year party at a friend’s home. I had an idea of the menu weeks in advance but did not flesh out the details until pretty late in the game. Luckily experience with cooking for large group came in handy and I drew on all the lessons I learned in previous years. So what makes for a good menu? I prefer to have a theme instead of just a mish-mash of dishes. I went with a southern theme including many traditional dishes from American south. So when a plate is piled high with bites of everything, there is some sort of continuity instead of many clashing flavours. Also, employing a variety of cooking methods is key. In a home kitchen, I do not have infinite oven space or stove tops. A menu that uses oven, stove top, slow cooker, and made-head dishes... Continue reading
Posted Nov 11, 2014 at Dessert By Candy
Sigh. Sigh again.
1 reply
I believe in eating chocolate for breakfast if the opportunity presents itself. Last time I made smitten kitchen’s Chocolate Swirl Buns it was a temporary farewell to gluten as I experimented with anti-inflammatory diet. It was a haunting reminder during those few weeks of what I missed out in the name of healthy eating. The diet experiment didn’t make me feel better or worse so I saw no reason to continue. However, the sweet memory of those chocolate swirl buns, a twist on the more decadent chocolate babka, remains and I have to fight the urge to make them again. A couple weekends ago my friends and I had a girls weekend sleepover and I decided it would be the perfect excuse to revisit chocolate babka. This is the kind of decadence that is best to share among good friends. Coincidentally, smitten kitchen also revisited this classic and declared Yotam... Continue reading
Posted Nov 4, 2014 at Dessert By Candy
Thank you everyone for entering the Trick or Treat giveaway. Congratulations to Yvonne T., the winner of Candy By Candy prize pack! I hope you will enjoy the assortment of Mocha Mallomars Surprise, Trillian Bar, Curry Coconut Brittle, Apple Cider Caramel, and Peanut Butter Nougat Bar. Continue reading
Posted Nov 3, 2014 at Dessert By Candy
It’s giveaway time! Are you ready for Halloween tomorrow? I don’t plan to dress up this year but I’ve been building a coffer of homemade candies. Surely you don’t think I spoil my appetite with just any store bought chocolate treats? Don’t feel left out because trick or treat isn’t limited to those who knock on the door of my house. Let’s have a virtual trick or treat right here at Dessert By Candy! If you’re from Canada or the USA, you have three options to enter the contest (you're welcome to pick and choose!): Leave a comment on this post and tell me the candy you most like to try from Candy By Candy. Don’t forget a valid email address! Retweet this post. Like my Facebook Page so you will not miss out on all my sweet or savoury adventure. Winner will receive a prize pack of Candy By... Continue reading
Posted Oct 30, 2014 at Dessert By Candy
Practice is key! I have my share of failures and frustrations too working with chocolate. Now that the temperature has dropped, it is much easier to temper chocolate successfully. Give it another go! :)
Toggle Commented Oct 29, 2014 on Mocha Mallomars Surprise at Dessert By Candy
1 reply
I grew up snacking on Whippets, the Canadian counterpart of American Mallomars. If you’re familiar with the Danish treat flødeboller, you can see similarities too. The combination of soft cookie and marshmallow cream coated in chocolate captures the best part of s’mores without the hassle of setting up campfire. What’s not to love? I could happily wolf down a whole box without a second thought. The “happy” part came to an end last week when I realized my own homemade concoction tastes far superior to any store-bought version. Instead of satisfying my occasional craving with a short trip to the grocery store, I now need to spend hours making Mallomars from scratch. There’s no looking back, unfortunately. I cobbled together a few of my favourite things to create these Mocha Mallomars Surprise: soft crumbly espresso shortbread biscuit from a family favourite recipe, fluffy delicate coffee marshmallow, a surprise crunchy centre... Continue reading
Posted Oct 28, 2014 at Dessert By Candy
Tempering chocolate used to make me quake in my shoes from intimidation. Not anymore. Like most skills, with enough practice, I finally master it well enough to do so reliably. At the beginning of the year, I set out to learn new techniques and tackle unfamiliar recipes. The parade of successes and failures came out of kitchen non-stop: baba au rhum, steamed barbecue pork buns, popovers, marshmallows, countless candies, many kinako treats, Swedish baked goods, kouign amann, croissant, French crullers, beef jerky, butter tarts, Princess cake, slab pies, baked Alaska, and of course, croquembouche. The biggest gain is my love affair with confectionary. Playing with sugar and chocolate become a large part of my repertoire. I marvel at the variations a few simple basic ingredients can turn out depending on how I manipulate them. It is as close to alchemy as it gets. It took me a long time to... Continue reading
Posted Oct 20, 2014 at Dessert By Candy