Best Teacher Gift – Fruit Bouquet

June 26, 2012

Fruit Bouquet – great for teachers, summer parties, house-warming or simply a new way to eat more fruit!

I’ve been trying to figure out what to do for my kids’ teachers present this year and stumbled upon “Edible Arrangements” – Fruit bouquets and decided to give them a try myself. Except for a lot of prep work, they are really easy and both of my kids (6 & 7 years old) were able to help make them.

If you don’t have time to make them, check out their website: http://www.ediblearrangements.ca  and simply order one of these fantastic bouquets!

What you will need:

FRUIT:

Apples, pineapple, melon, watermelon, cantalope, grapes (both green and red), strawberries and blueberries.

I don’t recommend using bannana as it goes off really quickly and can fall off the skewers really easily.

Cake Mix x 1 (This will make two small bouquets)

Cellophane& ribbon (optional)

Chocolate candy melts (optional)

Melon baller

Skewers – for this I used 6″ and 10″ skewers, but if available, I would also recommend some 8″ ones too.

Small Flower pot x2 (or you can use the inside of the pineapple also)

To get started, you need to bake the cake mixes in any pans you want… don’t worry what shape – because you are just going to smoosh them inside of the flower pot or pineapple. This makes it look like dirt:)

Then once your cake is inside your pots, you are ready to start building your bouquet…

Try different combinations of skewers, but in the very middle, I would put a flower skewer.  To make the flower, all I did was cut an apple in slices (cut with the top and the butt in between your hands and slice across – you’ve done it right if you get some that have a “star” in the middle) – then I took my paring knife and cut it out to make flower petals.   By alternating some fruit on the stick: grape/pineapple/grape upto the top, I then added the apple flower and a rounded piece of melon (using the melon baller tool).

Add as many skewers as you like until the bouquet is full.

I did some skewers dipped in chocolate.  I used the Wilton Candy Melts (which can just be put in the microwave to get them to be melted quickly) and dipped my strawberries and pineapple in them and put them aside separately so that the chocolate would dry before putting them in the bouquet.

Once they are all finished, you can wrap them in cellophane and tie with some ribbon, or you can just leave them out.

Deliver as soon as possible.

Cheers,

Cbreeze


Cake Pops – The Basics

March 16, 2012

Cake Pops!!

What are they, you ask? They are only the most delectable and cutest cake treats in bite-size form!! These adorable desserts are becoming the talk of the baking town but not all of us are sure of how to make them.  Have no fear, after you are done reading this, you too, can make creative and delicious cake pops!  I am going to give you the steps you need to make a basic cake pop.  Once you have the basics down, you can try many different shapes and designs and techniques.  Lets get started:

What you will need:

1 Box of Cake Mix (your choice)

1 Can of Frosting (your choice)

1lbs Wilton Candy Melts (any color/flavor you desire)

*I used two bags of Wilton Yellow Candy Melts for this demo*

Wax Paper

Cookie Sheet

1 Package of Lollipop Sticks

Decorations of your choice

Optional: (but helpful) Cookie scoop

Steps:

1. Bake cake according to directions in a 9×13″ baking pan.  After cooked, let cool completely.

2. Crumble cake (using your hands) into a large bowl.

3. Add a can of frosting to the crumbled mixture using the back of a large spoon to mix the icing into the cake mix. Add a few tablespoons at a time as to not over saturate the cake.  The consistency when the cake is ready should be similar to that of a ground beef mixture when making meatballs.

4. Once you are happy with the consistency, you can then use a spoon or a cookie scoop to measure out equal amounts of cake and roll using your hands, to make balls.

5. Place your rolled cake balls onto a wax covered cookie sheet and place in the fridge or a cool place for 10-15 minutes.

6. Once chilled, you can prepare your candy melts by microwaving in a microwave safe bowl. Make sure your bowl is not too deep as it will make it more difficult to keep your pops on their sticks.

7. Once your chocolate is melted, take your cake pops out of the fridge, and dip the end of each lollipop stick into the melted chocolate.  This will ensure the stick and cake ball stay together when rolling in the chocolate.

8. Once all your lollipop sticks have been put in all the cake pops, you must chill them for 5-10 more minutes. (Make sure to not let the cake pops get TOO cold. If they are too cold, they will crack the layer of chocolate once rolled.

9. After chilling for a few minutes, you may now dip your cake balls in your chocolate melts.  Use a spoon if you need to cover the top of the pop.  Once you have taken the pop out of the chocolate, tap the end of the lollipop stick gently to shake off any excess chocolate on the pop.

10.  If you prefer to have the cake pop fully round, you can insert the lollipop stick into a block of Styrofoam to hold it upright while it dries. For this demonstration, I have placed the cake pops directly upside down onto the wax paper.

11. Once your cake balls are all covered in chocolate, you can cool them for another 5-10 minutes.  Once they are cool, you are free to decorate them however you please! I choose to make little yellow baby chicks since Easter is on its way and so is SPRING!! I used the leftover melted chocolate to adhere the decorations to the pops.

For the cute baby chicks, I used Wilton’s Edible Candy Eyeballs for the eyes, mini gingerbread men sprinkles for the feet and 1/2 of a orange chocolate sunflower seed for the nose. The arms are made out of mini edible yellow chocolate sprinkles I had found in my pantry – but there are lots of different decorations you can use that look just as great.

I hope this helps many of you who have always wanted to make Cake Pops but didn’t know how. There are a few steps involved but the first bite makes every step worth it!!

HAPPY EASTER EVERYONE

&

HAPPY CAKE-POPPING!!


Blancs de poulet a L’huile de Romarin Recipe

February 23, 2012

Blancs de Poulet a L’huile de Romarin Recipe:

Thank you to Melanie Busby – the winner of Canmore’s French Recipe Contest! Melanie won a Staub Casserole – worth $370 – Congratulations!

Huile de Romarin:

5oz Olive Oil

6 Sprigs of Rosemary

3 Garlic Cloves

Salt to Taste

Put all ingredients in a small pot, heat on low until it’s lukewarm and set aside for 15 minutes.

Poulet:

4 Chicken breasts (skinless)

4 Slices Prosciutto

41/2 oz of Pancetta

5oz of Ricotta

Salt & Pepper

Mix pancetta and ricotta to make a stuffing.  Cut a slice into each chicken breast and fill with stuffing.  Wrap each with a slice of prosciutto and place on a baking sheet.  Pour the huile de romarin over and salt and pepper to taste.  Bake at 400 degrees Fairenheit for 20 minutes.

Serve with roasted potatoes and a green salad.

Serves 4.

Bon Appetite:)

Cbreeze

 


Wild Hibiscus Flowers in Syrup

February 16, 2011

Wild Hibiscus Flowers in Syrup

The Wild Hibiscus Flowers in syrup are a new product that just came into the store this week… just a little too late for Valentines Day, but I had to feature it as it is so cool!

You can use the Hibiscus flowers to garnish any appetizer or feature it with goat cheese as I did and it is so tasty!  It also goes really well in salads, desserts and most especially… in cocktails.  The recipe below features champagne and would make a nice Anniversary toast, a Honeymoon toast or a Wedding toast!

Available in a jar of 11 flowers for $12.00Cdn or 50 flowers for $48.00Cdn.

Cheers!

 

Wild Hibiscus Royale

This drink was first served at the legendary Dorchestor Hotel, London in 2006; a Swanky hang out for the rich & famous where it remains the most popular Champagne cocktail on the menu.

Wild Hibiscus Flower Garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
Mint
Champagne

Muddle mint in the champagne flute & discard (squash some leaves around inside the glass)
Place Wild Hibiscus Flower in bottom of glass & stand upright
Add rose water & some bruised torn mint pieces
Top with Champagne
Lastly, pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
Tip:pour syrup in first for a layered effect

The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.
Decadent, divine & oh so classy, a new classic is born!


Wildly Delicious Brie Baker

October 14, 2010

Wildly Delicious Brie Baker We recently got in boxes and boxes  of Brie Bakers… and I have to tell you… these are the hottest gift!

Place brie wheel inside the baker… put into oven at 350 degrees for 15-20 minutes and voila! Baked Brie.

Add chutney or, as I did over Thanksgiving… add Brie Brulee topping and ohmygoodness! Yummy!

The Brie Brulee topping we tried out was the Honey Orange… you sprinkle it on top the brie, before you put it in the oven and it carmalizes while the brie is cooking… when the brie is finished… you can nip it under the grill for a few minutes or use a torch and just “finish-off” the carmalizing brie brulee.

I couldn’t believe how delicious this tasted… I’m never going to get into my skinny pants now!

Available in red, cream, cassis (eggplant), rosemary (green).

Available in two sizes: Single Brie Wheel $19 or Party Wheel $30

Cbreeze


Gluten-free Crunch

May 30, 2010
Hazelnut Crunch by Coca Mira

YUMMMMMMMMMY!

Mmmmmmm!  Okay, so if you have been hunting for some yummy treats because you’ve just found out that you are either celiac or have a gluten intolerance… hunt no more.

These crunches, available in either hazelnut, dark chocolate or maple flavor are TO DIE FOR!

My sister, who is a celiac and I, who has a gluten intolerance, are always on the hunt for tasty gluten-free food products…when we were introduced to these awhile back, our only problem with the product was keeping the “tasting samples” away from my desk and off our hips! But, ohhhh, they are good!

There are a lot of great new gluten-free options that we’ll be adding to our stock and to our blog so keep a look out in the future.  Our g-f radars are tuned in!

If you live in the Cochrane area… check out GF (Gluten-Free) Patisserie… located on 3rd Avenue in a cute little white ‘n blue house… open Wed-Saturday from 10-5pm… please don’t buy up all of her callebaut brownies… those are my favorites!