“First, you take the graham. You stick the chocolate on the graham. Then, you roast the mallow. When the mallow’s flaming, you stick it on the chocolate. Then you cover it with the other end. Then, you scarf.”
– Hamilton “Ham” Porter from the Sandlot.
Once again, food art!
CarolynDraws is a Toronto artist whose adorable works are so reminiscent of childhood treats. At least ones I remember as a kid. And the roasted marshmallow pieces are especially prescient, as I roasted my way through half a bag of marshmallows while camping in Utah last week.
I love coffee cakes. There’s something that’s so casual, comforting, and homey about them – like a warm hug. Even better when they have a crunchy streusel topping. This cake is adapted from a recipe I used to make as a tween, something quick to whip up when my parents had guests over for coffee (a very common thing!).
I made this cake for our family’s Thanksgiving dessert, served with whipped cream, of course. In Canada, we celebrate Thanksgiving in mid-October, since that’s when food is still being harvested and it isn’t too cold yet. Our family had our Thanksgiving dinner just this past weekend, however, because on the actual day, my parents and I were hiking in Utah! But now we’re back in Toronto, and in addition to this coffee cake, we had turkey, stuffing, mashed potatoes, sweet potato and turnip mash, and German red cabbage.
Autumn is a time for apple cider. It is lovely to drink cold when in cool autumn sunshine, but it is equally delicious warmed up on chilly evening. Even better when flavoured with cinnamon and enboldened with a shot of bourbon! Here I use the cinnamon bourbon that I made earlier. You can drink this either hot or cold, depending on your mood.
If you have ever searched for the perfect dense, squidgy brownie, this is it. I can’t abide by cakey brownies – just eat a bloody chocolate sheet cake! The texture of these brownies are accurately reflected in the title – they are indeed decadently dense, squidgy and gooey. These brownies are immensely chocolatey because they incorporate a whole 8oz of chocolate, and the instant coffee further enhances the flavour. The tannic nuttiness flavour of the walnuts is a nice contrast to the sweetness of the brownie itself, and if you’re like me, you’d enjoy these with a glass of cold milk.
I do a lot of cooking from different cuisines…Indian, Japanese, Persian, Arab, Mediterranean, Canadian among them. All of these use varying spices and herbs. Naturally I had to store these spices so they would be easily reached while cooking. I put two Ikea inserts into a drawer next to my stove to hold my spice jars. I bought a whole bunch of glass spice jars from Kitchen Stuff Plus, and printed circular labels in a green typeface.
Dozens of my herbs and spices are easily accessible and easy to find when I need to add a dash-of-this, or a sprinkle-of-that. I’m just one person, so the small jars are a perfect size for me and my cooking. In order to keep the spices fresh, I split a bag with my mom and Tomiko. That way, we use up small amounts of spices and herbs quickly, which keeps them strong and flavourful.