This is DessertByCandy's Typepad Profile.
Join Typepad and start following DessertByCandy's activity
Join Now!
Already a member? Sign In
Recent Activity
Only a few more weeks before we start seeing fresh pressed apple cider at farmers markets. I'm excited too!
Toggle Commented 2 days ago on Apple Cider Soft Caramel at Dessert By Candy
1 reply
Yes, flødeboller is the thing to get. Other reviews rave about the danishes (they are awesome) but I think this is the place to go for flødeboller!
Toggle Commented 2 days ago on The Danish Pastry House at Dessert By Candy
1 reply
My summer plan for Candy By Candy fell through when I got too busy digging myself out of some emotional turmoil. I am disappointed by my lack of commitment but also relieved that the troubles are mostly behind me now. I still have plenty of supplies that I bought when I planned for my pop up shop including stacks of wrapping paper and pounds of couverture chocolate. I am determine to put them to good use even though my plan has changed. For years I made caramel candies and painstakingly cut squares of wax or parchment paper to wrap them individually. It was labour of love. Pre-cut twisting paper is definitely money well-spent if you make candies even on a semi-regular basis. The paper remains firmly twisted around the candy instead of unravelling. The clear cellophane twisting paper shows off the candy in attractive and professional manner. I cannot recommend... Continue reading
Posted 2 days ago at Dessert By Candy
I look forward to outdoor entertaining on warm summer days. Good food is a key part of any successful parties and I am always excited to broaden my repertoire. Chilled soup, pitchers of sangria, a platter of antipasti or charcuterie, grilled kebabs, and no-fuss fruity dessert all immediately come to mind. Earlier this month I was invited to a casual backyard party so I brought something to share with my friends. I like the low maintenance nature of savoury tarts. They can be enjoyed hot, warm, or room temperature. That means I am free to enjoy the company instead of planning my cooking and serving time window precisely. I can easily make it ahead of time. The choice of filling is a reflection of the season with flavourful ingredients taking centre stage. Quiches (so many quiches!) and onion tarts (like this one and this one) are perennial favourites at home.... Continue reading
Posted 6 days ago at Dessert By Candy
I seriously love using slow cooker in summer. After the success of healthy beef stew, my love for slow cooker was renewed and I went through Slow Cooker Revolution Volume 2 searching for recipes to try. As luck would have it, my cravings for chicken wings coincided with the weekly sale at grocery store next door. I bought 4lb of wings with no hesitation. Unlike the original Slow Cooker Revolution, America’s Test Kitchen placed a strong emphasis on easy prep in volume 2. A majority of recipes get a bit of help from premade sauces and ready-to-use ingredients. Normally I am not a big fan of such shortcuts but I make exceptions. Sriracha and hoisin sauce are two Asian cooking pantry staples that I happily buy from stores. Coincidentally, they are key to success of slow cooker Asian-Glazed Wings (recipe is available on Eatocracy). I ate a lot of chicken... Continue reading
Posted Jul 14, 2014 at Dessert By Candy
or you can just drop by Gerard Mulot directly for a quick fix! So envious that you're spending summer holiday in Paris!
Toggle Commented Jul 11, 2014 on Cherry Custard Tart at Dessert By Candy
1 reply
Cherry clafoutis ranks as one of my top 10 favourite desserts. Set aside the fancy French name, you have the timeless combination of baked cherries and custard. It is a simple and comforting treat that I only get to indulge in summer. Last weekend my friends and I received a generous invitation to pick cherries for free at an acquaintance’s backyard in Niagara-on-the-Lake. The trees were laden with red orbs at the peak of the season. We filled our buckets to our hearts content. I came home with two large bags of sweet and sour cherries. I froze half of my haul and still had a large bag of sweet cherries for snacking. Not one to leave well enough alone, I decided make cherry clafoutis using my favourite recipe. I love the classic version with a bit of flour to lend structure to the delicate custard. Last I made it,... Continue reading
Posted Jul 10, 2014 at Dessert By Candy
Thank you Cher! They certainly taste awesome though I'm still a bit miffed that I could not temper the chocolate. :) Tempering is the bane of my existence.
1 reply
I am very disciplined when it comes to store-bought chocolate bars but I can’t say no to Twix. Is it because of the combination of crunchy cookie, chewy caramel, and chocolate? Or perhaps the slender shape feels just civilized enough to take small bites? May be I like how each package comes in a pair so I can save one for later indulgence? Whatever the reason, it is one of my weaknesses and I deem it too dangerous to replicate at home. I cannot be trusted with a whole pile of Twix sitting conveniently within reach. Last week, I could resist no longer. The recipe from The Liddabit Sweets Cookbook was calling my name. It was not the first time I felt a strong urge to tackle this recipe. In all previous encounters, I just found the shortbread portion of the recipe too fussy. I am not a fan of... Continue reading
Posted Jul 7, 2014 at Dessert By Candy
I cannot stress the importance of having a simple yet impressive dessert in every cook’s repertoire. To celebrate Canada Day, I made a festive red and white Summer Berry Custard Tart bursting with local strawberries and raspberries. With its glistening crown of peak season berries, it is hard to miss at the dessert table. The crunchy cookie crust tastes buttery and cradles a fluffy bed of whipped custard. A well-made classic dessert never gets old when made with top-notch ingredients. I brought this berry custard tart to a Canada Day backyard party to share among friends. Between Nationals and Canada Day Marathon, it was the end of a long weekend of racing and we were all exhausted. We hacked the tart to approximate wedges with a butter knife and flopped the pieces willy nilly on plates. There was little regard to aesthetics. Even so, the tart tasted phenomenal. It was... Continue reading
Posted Jul 3, 2014 at Dessert By Candy
Last weekend I took part in the Roller Sports Canada National Championship in the Masters Women category. My performance was within my expectation and it was a nice change to get back in the rhythm of racing once more. My speed is not back yet but race photos provide solid evidence that I made improvement with my form. I skated well in the distance races (5km and 10km points) leveraging my race experience and endurance training. My coach prepared me well to handle those conditions with gruelling training program that I dreaded. An old friend came over to me after my 10km points race to welcome me back to the racing scene. He said he thought I would not be fit after such a long break but I proved him wrong. I guess I owe my coach a big thank you. The unique challenge about nationals is that we all... Continue reading
Posted Jun 30, 2014 at Dessert By Candy
Comfort food and slow cooker go hand in hand. With minimal fuss, my slow cooker churned out endless meals of soup and stews that nourished me all winter long. However, just because it is summer now doesn’t mean I put the slow cooker away. In fact, now is the time when it is more valuable than ever! Quite simply put, it doesn’t heat up the kitchen and that is a very very good thing. Last week I received a new recipe to test from America’s Test Kitchen’s upcoming healthy slow cooker cookbook. It is a lighter version of their classic beef stew which is one of my favourite recipes. With less meat and more vegetable, the recipe cuts down on calories with little difference in taste. In fact, my family could not tell that it was not the usual recipe we’ve come to love. There are some slight differences in... Continue reading
Posted Jun 26, 2014 at Dessert By Candy
Exploring pastry stores and bakeries used to be a hobby of mine. I spent afternoons hopping from one sweet destination to another until my feet ached and my sweet tooth satisfied. That was years ago before I became keenly aware of how my diet affects my athletic performances. I still miss those crazy afternoons filled with sugar and butter but I no longer feel the drive to check out the latest pastry emporium in my hometown. Many wonderful bakeries have become fixtures in Greater Toronto Area’s culinary landscape. You can find bloggers and reviews on many of them. However, the predominate style are still upscale French or whimsical American baking. I could not contain my excitement when I found out about The Danish Pastry House in Oakville. I was enticed by the promise of traditional flakey buttery danishes in all shapes and sizes. The Danish Pastry House opened this new... Continue reading
Posted Jun 23, 2014 at Dessert By Candy
Heating up the kitchen is a great deterrent for summer cooking. It is no wonder grilling has enduring appeal when the temperature gets warm. For reasons unknown, I do not own a grill nor am I motivated to get one. I do not like the idea of heating up the kitchen either and it inspires me to turn to dishes requiring little to no cooking. It doesn’t hurt that such dishes tend to be easy to make to take advantage of vibrant summer flavours. I took at a look at my calendar and realized that I skipped out on making weekend family dinner for almost a month. That is highly unusual and I feel a tinge of guilt to deprive Little Brother of wholesome home cooked meals. I am struggling to get back on my feet. Even though it is small progress, preparing family dinner last Sunday is a clear... Continue reading
Posted Jun 19, 2014 at Dessert By Candy
Thank you! I hope you'll try to make them too. Easier than anticipated. I promise. :)
Toggle Commented Jun 17, 2014 on For The Love Of Deep Frying at Dessert By Candy
1 reply
I discovered last weekend that bringing two dozens donuts to a party is one of my best potluck decisions ever. Not just any run-of-the-mill donuts from the corner cafe. Not even fancy gourmet donuts from the latest hipster donut shop. I’m talking about honest homemade French crullers and custard-filled yeast donuts that emerged from a pot of bubbly hot oil in my kitchen. Deep frying may be intimidating but the result far outweighs the effort. Since I bought my Thermapen digital thermometer, my confidence with deep frying soared. Knowing that I submerge my food in precise 350F hot oil makes sense because I can relate that to oven baking temperature. Discovering Japanese grease solidifier granules also eliminated one of my worries. Now I can safely dispose of spent cooking oil in one jellied disc along with other organic waste. As long as I do not stink up the house like... Continue reading
Posted Jun 16, 2014 at Dessert By Candy
Blueberry. Buckwheat. Buttermilk. Maple syrup. I don’t read minds but I bet you’re thinking about pancakes. I love weekend pancake breakfasts as much as everyone else but it is not practical on weekdays. I am gingerly stepping back inside my kitchen and want easy recipes that do not test my culinary limits. Luckily, I came across Orangette’s pancake-inspired recipe yesterday and it was just what I needed to fire up the oven once more. At its heart, this Blueberry Maple Buckwheat Bundt is a quick bread. From the ingredients to the mixing method, it is no different than mixing up a batch of pancake batter. Instead of frying up each pancake individually, you pour every drop into a Bundt cake pan and let the oven take care of the rest. There is much to love about that. As the designated pancake maker of my family, I can’t say I am... Continue reading
Posted Jun 11, 2014 at Dessert By Candy
I barely did any cooking since my last post. As I alluded, I do not want this hobby to become a chore. I try to be kind to myself. When I simply don’t feel like cooking, I do not put pressure on myself to make something just to have something to write about. With less demand in the kitchen, I found surprising amount of free time and surplus budget on my hands. I never think about how much time and money I devote to my hobby but it certainly makes a lot of sense. Last night I finally ran out of ready-to-eat food so I had little choice but to put something together for dinner. I scrounged around and gathered bunch of ingredients together. A can of hot smoked coho salmon. A box of washed kale. A handful of baby carrots. A bunch of really fresh basil. Some romaine lettuce... Continue reading
Posted Jun 10, 2014 at Dessert By Candy
Race season will officially kick off for me in less than two weeks with the first major marathon road race in Wisconsin. After all the ups and downs for the last two years, I am thankful to be able to race once more. In May 2012, after returning from 5th place at World Master Championship in Damp and stepping on the podium for a race in Nordsee, I began a string of crashes which ultimately culminated with my first concussion. It was a harsh test in my personal life and athletic career. Two years later, I am far from being back in my top racing form but things are slowly coming together. I am making small progress at every training session. I am sure there will be more setbacks in my future, that is just a fact of life. However, in order to give myself the best chance of succeeding... Continue reading
Posted Jun 2, 2014 at Dessert By Candy
I’ve been avoiding the oven since the weather warms up. My kitchen feels so empty without the constant output of bread, cookies, and cakes. Just as well because I have other things on my mind. It almost feels strange that I am 100% back into my training routine. Seven weeks and counting! The last two years have been filled with so many injuries and illnesses that I don’t recall any consecutive stretches of training lasting longer than a few weeks. It was always stop and go in hopes of stopping a turning tide. It feels unreal that my effort today may one day transforms to speed on wheels. I am afraid to hope because the disappointment will be crushing…if? when? training is once again out of the question. Last weekend I looked up my to cook list and kuzumochi caught my attention. A few months ago, I stashed away all... Continue reading
Posted May 30, 2014 at Dessert By Candy
After I finished racing in Pennsylvania on Saturday, I made a beeline over to Allentown Fairground for their farmers market and MayFair. In the heart of Pennsylvania Dutch settlement, it was a treat to find many local delicacies among the usual selection of fruit, vegetable, and meat. Since I had a long drive ahead of me back to Toronto, I could not indulge in perishable goods shopping. Anything that requires refrigeration was out of the question. Luckily I still found plenty to be excited about. Lard Fried Potato Chips. Do I have your attention? You read that right, one of the most addictive snacks cooked the old fashioned way in vats of pig fat. As the snack food capital of the country, lard is still in use for their incomparable flavour. Alas, the distribution is mostly limited within the state. I dropped by the dedicated chips and pretzels store in... Continue reading
Posted May 28, 2014 at Dessert By Candy
Last weekend I took my first significant road trip of the summer, a solo drive from Toronto, Ontario to Allentown, Pennsylvania. I covered over 1400km in less than two days. It is a trial run before another solo trip in June when I’ll drive between Thunder Bay, Ontario and Apostle Island, Wisconsin. I am not a fan of solo driving trip because my chronic insomnia makes it extra difficult to stay awake behind the wheels. Weaning myself off caffeine a month ago certainly is not helping. However, due to all my recent emotional turmoil, I much rather be by myself than locked in the car with other people. I am not in a good place mentally. That still leaves me with the troubling task of staying awake while on the road. I discovered years ago that I am not capable of dozing off when I am chewing and swallowing. Road... Continue reading
Posted May 26, 2014 at Dessert By Candy
I used to think oats and granola go hand in hand, you can’t have one without the other. Oh how narrow minded I was! Striped down to the very basics, granola is toasted grains mixed in with nuts, seeds, and/or dried fruit. The toasting part can be taken one step further to become caramelizing. That involves fat and sugar. My favourite granola recipe, for example, glazes the grains and nuts with olive oil, maple syrup, and brown sugar to create the most addictive caramelized cereal. As for grains, rolled oat is the most common choice but certainly not mandatory. I used a mixture of millet, rolled rye, rolled spelt, and quinoa before. But what if I take a step back from whole grains? That was when matzo granola caught my attention. A few weeks ago I made my first batch of matzo toffee and could not keep them around long... Continue reading
Posted May 23, 2014 at Dessert By Candy
Since I took a Strudel 101 workshop last December, I cannot get laminated dough out of my mind. What is laminated dough? That’s just fancy speak for flaky pastry like puff pastry, croissant, and danish with hundreds layers of alternating butter and dough. I attempted kouign amann a few weeks ago with mixed result and I feel that I cannot lay my obsession to rest yet. Over the Victoria Day long weekend, I took advantage of the time off and followed Cook’s Illustrated 10-hours recipe for croissant (the step-by-step photos are pretty helpful too if you’re new to laminated dough). I figured I should troubleshoot my kouign amann by first taking out the complexity of caramelizing the pastry. That would mean I was left with croissant master dough. Since I was not short on time, I could allow my dough to chill and rest according to the recipe’s recommended schedule.... Continue reading
Posted May 20, 2014 at Dessert By Candy
When you combine high butterfat butter, duck eggs, pastry cream, and dark chocolate, only good things can happen. One of my tasters just asked me “are these good for you?” while holding a brioche au chocolat in one hand. I recited the list of ingredients in sing song voice and said “nothing that you cannot pronounce, right?”. As far as treats go, these buttery buns filled with pastry cream and dark chocolate are worthy candidates. They may not be wholesome like fruit and vegetable. But I would pick homemade brioche au chocolat over potato chips any day. I had the urge to make brioche since last week but the warming weather suggested my craving was misdirected. Although the kitchen remained cool enough to work with copious amount of butter, it felt wrong to turn on the oven. I distracted myself briefly by looking at no-bake dessert recipes but I could... Continue reading
Posted May 16, 2014 at Dessert By Candy