Monday, 1 September 2014

The Best Chocolate Frosting you will Ever Taste!

Mrs. Milman's Chocolate Frosting

This is the easiest frosting to make in the history of frostings. It only has 3 ingredients but you have to keep your eye on it for a couple of hours.
It is rich and smooth and is great for a Devil's Food Cake. This recipe was found on this site.


24 ounces of dark chocolate, or semi-sweet chocolate

4 cups 35% cream
1 tsp light corn syrup

Place chocolate and cream in a large saucepan and heat on low until smooth and a bit thickened. It should take around 20-25 min. Stir constantly with a rubber spatula. 

Then increase the heat to med-low and cook for another 3-4min. This will help thicken the mixture.

Next, pour the chocolate into a large metal bowl and stir in the corn syrup. Chill the frosting for 2 hours and stir every 15-20 minutes. This is very important because this will make the frosting wonderfully smooth, creamy, and even. 

Use the frosting immediately or it will become too hard to spread on your cake. 


Friday, 30 May 2014

Bacon Jam

This is the most delicious condiment in the world. Sweet and savory it's perfect on bread, with cheese, or just by the spoonfull. 
I found the recipe on a blog.

  • 3 pounds Bacon
  • 4 whole Large Yellow Onions, Peeled And Thinly Sliced
  • 8 cloves Garlic, Smashed And Peeled
  • 1 cup Cider Vinegar
  • 1 cup Packed Light Brown Sugar
  • 1-½ cup Very Strong Brewed Black Coffee
  • ½ cups Pure Maple Syrup
  • 1 teaspoon Freshly Ground Black Pepper

Cut the bacon slices into 1-inch strips. Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings.

 Place the Dutch oven back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent. 

In a large boil mix the Vinegar, Sugar, Coffee, maple syrup and Pepper. Add the mixture to the onions and reduce heat to low. Bring to a boil and stir frequently. After 2 minutes, add the cooked bacon. 

Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for 5 minutes.

Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times or until the bacon jam is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid. Store in the refrigerator for up to one month.
Can be served cold, room temperature or warmed.

Wednesday, 18 December 2013

Sunday, 20 October 2013

Thanksgiving Pie

The best pumpkin pie ever! About 2 inches thick of creamy spice filled goodness. You can use any pie crust even store-bought. Just make sure you cook it before you add the pumpkin filling. 
In this pie, I made a long braid with extra pie dough and then glued it to the pie crust using eggwash (1 beaten egg and 1 tbsp of water). This is one of the best pie crust trims that I've used because it helps prevent the crust from shrinking too much.


Flaky pie crust dough
3/4 cup sugar
2 tbsp packed brown sugar
1 tbsp cornstarch 
2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp salt
1 15-ounce can pure pumpkin (is about 1-3/4 cups)
3/4 cup 35% cream
3 large eggs, beaten to blend
1/2 cup sour cream

Pie crust:

  1. Roll out pie dough and transfer to 9-inch pie dish. Freeze crust 15min (helps prevent the crust from shrinking). Preheat oven 375 F. Line crust with foil and pie weights or beans. Bake until sides are set and dry (about 15min). Remove foil and beans and cook another 15min. Pierce  crust if begins to bubble. Cool the crust for 30min
Pie filling:

  1. Reduce oven to 325F
  2. whisk both sugars + cornstarch + cinnamon + ginger + and salt in a bowl until no lumps remain.
  3. Whisk in pumpkin + 35% cream + eggs + sour cream
  4. Poor filling in pie crust
  5. Bake pie until the filling puffs at edges and center is almost set. (1h to 1h05)
  6. Cool on rack and cover + chill until cold
Serve chilled with soft whipping cream. 

Sunday, 6 October 2013

Irish Soda Bread

Soda bread is a bread that doesn't need yeast or time to rise so it's great if you're in a hurry. What makes it rise is the baking soda and the buttermilk. When you mix them together, they start to react and bubble a bit. 
Irish Soda bread is perfect for dunking in soups or stews. Great warm with butter or jam. 

This is a recipe I found on  and it is very good and simple.


3 cups all purpose flour
1 Tbsp baking powder
1/3 cup granulated sugar
1 tsp salt
1 tsp baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup melted butter


  1. Preheat Oven to 325 F (165 C) and grease a 9x5 inch loaf pan
  2. Combine flour, baking powder, granulated sugar, salt, and baking soda. 
  3. In a separate bowl, mix the egg and buttermilk and add it to the dry ingredients. Mix until just moistened
  4. Add in melted butter and stir
  5. Pour into pan
  6. Bake for 65-70 minutes or until a toothpick inserted into the middle comes out clean.

Friday, 16 August 2013

A Break from these Carbs (Part 4)

Picture and Recipe from Kitchen Musings

Why I hate Rice Pudding

           The Year I turned four I was sent to daycare. It was in a pretty little house in a small town. The house was sky blue with white gables. It reflected well its name: Papillon Bleu, the blue butterfly. I loved going there and I was always disappointed when my dad pulled up in the driveway to bring me home. I had many friends there and we used to play on the hill in the backyard. My favorite part of the day was mealtime. The daycare had a wonderful cook who used to make us home made lunch everyday. Every mealtime included a sweet and tasty dessert. As a child, I had a big appetite and I used to always ask for seconds. I loved every kind of food. I was not a picky eater.

          I remember one day, after lunch, we had our scheduled dessert but this time it was something that I could not eat. I looked at it over the rim of the bowl with disgust plainly on written on my face. The gooey white mush that was in front of me was not only full of chunks but also piping hot. What others might call a creamy smooth rice pudding; I called a goopy, gunky, stomach churning mash. For the first time that I can remember, I refused to finish my meal. Now this did not please the daycare worker. It seems that she felt the need to force feed me this dessert whether I liked it or not.
           I do not understand her reasoning to this day. I can understand an adult coaxing and pleading a child to eat his or her veggies or to finish a glass of milk, but a dessert? As she was forcing the spoon in my mouth, I was begging and crying for her to stop. She did not. The result? I vomited all over her and the floor as soon as that disgusting substance invaded my mouth. It was not the taste that repulsed me, It was the consistency. As expected, she was not pleased but could not reprimand me since I warned her beforehand and did not do it on purpose. 

           This ordeal may seem like a trivial anecdote in a person's life but this greatly affected my future eating habits. To this day, I cannot stand rice pudding. I can't stand any pudding as a matter of fact. I can't even smell the odour of creamy vanilla flavoured foods. I especially can't put anything in my mouth that resembles the texture of pudding. Now, you may think that this does not limit very much my choices but you are mistaken. Apart from the obvious pudding, I still can't stomach oatmeal. The texture and temperature makes it a perfect twin to the feared rice pudding. Even cereal is out of bounds once it absorbs too much milk. Another food item that makes me gag is yogurt. To clarify, I used to love all these aliments before the incident but now they are taboo. My life may have been much different if it were not for the evilness of a daycare worker and the silminess of sweetened rice.

Sunday, 23 June 2013

Gluten Free!!!

Flourless Chocolate Torte

This chocolate torte is such a delight with its lightness and chocolately-but-not-too-sweet flavour. It is best served with soft whipped cream and berries. Great for people who don't like rich or dense deserts. Very simple recipe and a small amount to ingredients. 

It can be served with a chocolate ganache for the extra sweet-toothed eaters out there but I prefer without. 

Here's how:


6 large eggs seperated

1 cup unsalted butter, cut into small pieces
9 ounces of semi-sweet or bittersweet chocolate (The best quality you can find)
1 cup granulated sugar
1 tsp pure vanilla extract
1/4 cream of tartar

Preheat oven to 350 degrees F

Place rack in middle of oven
Butter a 9x3 inch springform pan, which is this -->

Separate the egg yolks and egg whites in 2 bowls and cover and bring to room temperature.
Melt the Butter and chocolate together in a bowl over a pot of simmering water so you don't burn the chocolate and make it dry and cool to room temperature. (This step is important because later, when you add the eggs, you don't want them to cook in the hot chocolate)

Place the egg yolks in a bowl with 1/2 cup of granulated sugar and beat with an electric mixer until the mixture is until thick and lemon coloured. It will take up to 5 minutes and the mixture will have at least tripled in volume.
Add the vanilla and chocolate mixture and beat until smooth.

In a clean separate bowl, beat the egg whites until foamy and then add 1/4 tsp of cream of tartar. Continue beating until soft peaks form and then add 1/2 cup of granulated sugar. Continue beating until tiff peaks form.
With a spatula, incorporate the egg whites with the chocolate a bit at a time by folding it into the mixture using large strokes. (Don't overmix or the batter will deflate and lose all the lightness and volume)

Poor the batter into the pan and bake for 50-60 minutes, or until toothpick inserted in the middle comes out with a few moist crumbs.
Cool on a cooling rack for 10 minutes, then remove the sides of the pan and cool completely before serving.

When the cake comes out of the oven, it will have risen quite a bit. As it cools, it will sink a bit in the middle but that's normal. It will also have cracks on the top.