I’ve been so busy! …I won’t go on and on with all my excuses. However, I will say that we are at this moment packing our bags to head on vacation!! Before leaving I really, reallllllly wanted to post about the paleta’s we made on Sunday for my best friends birthday! Sadly, The photo’s of the prep were terrible and they were next to impossible to get out of the molds (please if you have tips I would LOVE to hear them!!). Because of this, and the sun had gone down there were zero photo’s taken of the finished product. They were delicious! and a perfect treat to bring to a Mexican dinner (if you can get them out of the molds!). We ate the most amazing tacos the recipe can be found on her incredible blog ibbyandpop.com
Sadly my photo’s of Monday night have not captured how beautiful and and awesome the evening was! My besties are twins (gorgeous twins) and they looked incredible. Dinner was in Nic’s super cute backyard, surround by her pretty garden and vases of birthday flowers.
Happy 33rd Birthday to the my bestest friends!!! Have an amazing year XOXO I LOVE YOU GUYS!!!
‘Dulce de Leche’ Paleta Recipe:
(6 – 8 popsicles, depending on your molds)
- 2 1/2 cups of dulce de leche
- 2 cans (13.5 oz each) of coconut milk
- Shredded coconut
- Place all the ingredients (except shredded coconut) in a blender and blend until smooth.
- Divide evenly into ice pops molds. Seal and freeze until ready, about 4 hours.
- Sprinkle coconut on baking sheet and place in oven (on low-med heat). Give the pan a good shake through out toasting and make sure you keep an eye on it so it doesn’t burn. When browned take out tray and let it cool
- After removing from popsicle mold from freezer dip Paletas in toasted coconut and serve.
FOR DULCE DE LECHE: RECIPE
I spent the weekend celebrating my birthday with my favorite people! Saturday afternoon we hosted a wonderful potluck with some of the most delicious food! Chris made my favorite ribs on the BBQ, My bestie Nic (ibbyandpop) brought her delicious quiche (hopefully she’ll post the recipe on her beautiful blog), We had salads; chickpea, caesar, and cabbage. Homemade mac’n cheese, awesome mini baked potatoes and a HUGE spread of meats and cheeses, banana cupcakes and of course beer and wine for all. This year we choose to include EVERYONE that meant even our new little friends. We stuffed a pinata with candy (for us) toys, stickers and gold star confetti! It was one of the most special birthdays I have ever had. I can not thank everyone enough for coming and sharing the day with me.
Thank you, Chris for capturing it and making another incredible video for me! I love you!
Beautiful photo’s of the party and lots of amazing recipes and stunning photo’s check-out: www.ibbyandpop.com
Chris’s birthday cake…was probably the biggest baking project I have ever tried. It was surprisingly super successful!! The directions are long but the outcome is amazing! I followed the directions as closely as possible and it wasn’t necessarily hard, it just takes a while.
Our birthday weekend started with Valentines Day. We started the evening with some champagne then off to Roy Thompson Hall to watch Casablanca with the TSO. On the way we stopped at Seven Lives in Kensington Market to grab taco’s and sat in the car trying our best not to ruin our clothes.
Saturday we had a small gathering planned. We had arranged a dinner at Soos about a month ago, a fun little Malaysian restaurant. They reserved a small private table for us with a strict number of (12) guests. We ate an incredible meal laughing and catching up with bunch of Chris’s friends. Then we strolled up to Dundas West to enjoy some drinks with a few more people at Get Well. We stayed till last call and stumbled home.
I made his birthday cake, the topping and the icing Sunday afternoon (while the birthday boy waited out his horrible hang-over on the couch). Finally Monday (CHRIS’S BIRTHDAY!!) I woke up early to put the cake all together (and of course pile the table with more champagne, gifts, balloons and to get started on a big birthday breakfast). We made eggs benedict with prosciutto, drank coffee, listened (sang along…and there MAY have been some dancing) to our favorite 90’s tunes and of course snuggled with our puppy.
By the afternoon we were ready to try some cake and sip some champagne.
Momofuku Milk Bar Birthday Cake
- 1 batch birthday cake (recipe below)
- 1 batch birthday cake soak (recipe below)
- 1 batch birthday cake frosting (recipe below)
- 1 batch birthday cake crumbs (recipe below)
- Invert the birthday cake onto a sheet of parchment paper or silpat, and peel off the parchment paper backing. Using the 6-inch cake ring, stamp out two circles from the cake. These will be the top and middle layers. The remaining cake “scrap’ will come together to make the bottom layer of the cake.
- Clean the cake ring and place it on a sheet of parchment paper or silpat atop a baking sheet. Use one strop of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the back of your hand to press the scraps together into a flat even later.
- Dunk the pastry brush in the birthday cake soak and give the layer of scraps a good, healthy bath of half of the soak.
- Spread one fifth of the birthday cake frosting over the base layer. Then sprinkle with one-third of the birthday cake crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place. Top with another fifth of the birthday cake frosting, carefully spreading it so that it is even, but without disturbing the crumbs.
- With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall- high enough to support the height of th finished cake. Top with a full circle of cake (save the nicest one for the top layer), brush the rest of the cake soak over this layer, top with another one fifth of the frosting, one third of the cake crumbs, and another one fifth of the frosting.
- Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Give it volume and swirls, or opt for the perfectly flat top. Garnish the frosting with the remaining birthday crumbs.
- Freeze the cake for at least 12 hours to set the cake and filling. (And to make the unmolding much easier.)
- Three hours before serving, pull the pan from the freezer, and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. (wrapped well in plastic, it can be refrigerated for up to 5 days.)
Birthday Cake, Yield: 1 quarter sheet cake
- 2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 cup + 2 T rainbow sprinkles
- 4 T (1/2 stick) salted butter, at room temp
- 1/3 cup vegetable shortening
- 1 1/4 cup granulated sugar
- 3 T light brown sugar, tightly packed
- 3 large eggs
- 1/2 cup buttermilk
- 1/3 cup grapeseed oil
- 2 tsp clear imitation vanilla extract
- Preheat the oven to 350. Prepare a rimmed quarter sheet pan by spraying with cooking spray and covering the base with a sheet of parchment. Set aside.
- Whisk together the flour, baking powder, and 1/4 cup sprinkles in a small bowl. Set the dry ingredients aside for later.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, shortening, and sugars on medium-high speed for 2 to 3 minutes, scraping down the bowl as needed.
- Add the eggs (all at once) and then beat again on medium-high for another 2 to 3 minutes. Scrape down the bowl.
- With the mixer on low speed, add the wet ingredients (buttermilk, oil, and imitation vanilla) in a steady stream. Increase the mixer to medium-high speed and beat for another 4 to 6 minutes. The mixture should double in size and turn practically white. Don’t stop mixing until the mixture is completely homogeneous, with no visible streaks of oil or fat.
- With the mixer on low, add the dry ingredients, and mix for another minute or so until the ingredients are just combined.
- Pour out the batter into the prepared sheet pan, spreading it out into an even layer. Sprinkle with the remaining 2 tbl of sprinkles.
- Bake for 30–35 minutes until the cake bounces back slightly when gently pressed in the corner. The center of the cake should no longer jiggle when the pan is shook. Cool the cake completely in the pan on a wire rack.
Birthday Cake Soak
- 1/4 cup milk
- 1 tsp clear imitation vanilla extract
- Whisk together the milk and vanilla in a small cup or bowl.
Birthday Cake Crumb
- 1/2 cup granulated sugar
- 1 1/2 T light brown sugar, tightly packed
- 3/4 cup cake flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 T rainbow sprinkles
- 1/4 cup grapeseed oil
- 1 T clear imitation vanilla extract
- Preheat the oven to 300 and line a baking sheet with a Silpat or piece of parchment.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles. Mix on low speed until combined.
- Stream in the oil and the imitation vanilla on low speed and continue beating the mixture until the ingredients clump and form small clusters.
- Carefully spread the clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes, breaking up occasionally. They will be slightly moist but will harden as they cool. Let them cool completely before using.
Birthday Cake Frosting
- 1 stick salted butter, at room temp
- 1/4 cup vegetable shortening
- 2 ounces cream cheese, at room temp
- 1 tablespoon glucose
- 2 tbl light corn syrup
- 1 T clear imitation vanilla extract
- 1 1/4 cup powdered sugar
- pinch baking powder
- pinch citric acid
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, and the cream cheese for 2 to 3 minutes on medium-high until the mixture is smooth and fluffy.
- Add the glucose, corn syrup, and vanilla, and beat the mixture on medium-high speed for 2 to 3 minutes or until the mixture is smooth and glossy white.
- Add the powdered sugar, baking powder, and citric acid on low speed until just combined. Crank the mixer to high speed and beat for 2 to 3 minutes or until the mixture is stark white and fluffy.
New Years Eve day is my Dad’s birthday. After a Christmas full of huge meals made by my parents (you can see one of my dad’s recipe posts HERE), Chris and I thought we’d make something or order something for them for the celebration (we ended up doing both). I made a HUGE black forest cake, using Momofuku Milk Bar’s Chocolate Cake recipe and filling it with the traditional black forest cake stuff. We ordered a ton of food from Duckworth’s Fish and Chips (our family’s favorite fish’n chip spot) for a late lunch feast and spent an afternoon sipping my mom’s home made baileys, opening birthday presents and of course pigging out.
This is a big recipe. It isn’t difficult but, there are lots of ingredients. I made the fudge sauce the night before (I doubled the recipe of sauce so I could pour a ton on the top of the cake). I woke up early the morning of and baked the cakes and prepared the filling and then assembled it all at my parents house. I would suggest doing the assembly right before serving. I did mine a few hours earlier…It sorta slide and flopped over, creating an ugly (and yummy) mess by the time we served it. The whip cream can’t hold up this dense (almost brownie like) cake.
- 1 1/3 cups cocoa powder
- 4 ounces bittersweet chocolate (70% to 72% cacao), chopped
- Pinch of coarse kosher salt
- 1/2 cup heavy whipping cream
- 1/2 cup light corn syrup
- 1/4 cup sugar
- Nonstick vegetable oil spray
- 2 ounces bittersweet chocolate (70% to 72% cacao), chopped
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 3 tablespoons light corn syrup
- 3 large eggs
- 3/4 cup buttermilk
- 1/3 cup grape seed oil
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 3 tablespoons hot chocolate mix
- 1 cup whole milk
- Whip cream (whipped)
- Cherry pie filling (slightly mashed or blended)
Place first 4 ingredients in medium bowl; set aside. Combine cream, corn syrup, and sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute, then stir until smooth. Whisk until sauce is glossy, about 1 minute. DO AHEAD Can be made 1 week ahead. Cool completely. Cover and chill. Rewarm just until pourable before using.
Preheat oven to 350°F. Coat 2 9-inch cake pans with nonstick spray. Line bottom of each pan with parchment round; coat parchment with nonstick spray. Sift flour, cocoa powder, baking powder, and coarse salt into medium bowl. Combine butter, sugar, and corn syrup in large bowl of stand mixer fitted with paddle attachment; beat on medium-high speed until fluffy and pale, about 2 minutes. Scrape down sides of bowl. Add eggs; beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is fluffy, about 2 minutes. Scrape down sides of bowl. Add 3tbs of fudge sauce (save the rest to cover top of finished cake). Beat until blended, about 1 minute. Add buttermilk, oil, and vanilla; beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients; beat on low speed just until blended, about 45 seconds. Divide batter among pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool completely in pans on racks.
Mix cake wash and use a pastry brush to soak tops of each layer of cake before topping with filling for layers
Layer cake with LOTS of whipped cream then cherry sauce. To top cake pour on the rest of fudge mixture and a pile of fresh organic cherries! Serve immediately! (or wrap cake in plastic wrap until ready to layer and serve)
June 9. My beautiful best friends’s (there’s two…on the same day…and yes they are twins) birthday! This is also usually the first big summer party of the season for all of us. First stop a BBQ with burgers, beer and caesar’s, then off to the bar down the street to meet more friends on the patio. The night was wonderful, the birthday girls looked beautiful (as always), the burgers perfect, the pub patio pretty much full of only their birthday party peep’s. Bonus, we were close enough to our home to stumble and not have to take a cab (which was awesome!).
I wanted to bring something to the BBQ. I looked through different recipes, cakes, cookies, something BBQ’esque??…and couldn’t make up my mind. I ended up calling Nic & Dan (the birthday girls) to ask what they wanted. I gave them the top picks….Coleslaw. Not just any ol’coleslaw. As requested a sloppy, home-style coleslaw fit to serve with birthday burgers and hot dogs. At first I was going to buy the package of already chopped cabbage, but thought to myself “Nope. These girls deserve some good slaw made with lots and lots of looooove” .
I chopped and shredded the cabbage and carrots then stuck the big bowl in the fridge. Minutes before heading over, I mixed up the dressing and the coleslaw wrapped it and off we went.
- 2 green onions, chopped
- 1 large carrot, chopped
- 1/8 cup chopped fresh parsley leaves
- 1 cabbage head
- 1 cup mayonnaise
- 1 teaspoon coarsely ground black pepper
- 4 tablespoons sugar
- 1 teaspoon lemon-pepper seasoning
- 2 tablespoon white vinegar
- Cut/shred cabbage and carrots,
- In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss.
- Chill for 1 hour.
*Paula Deen’s ‘Lady’s Coleslaw’ Recipe
HAPPIEST HAPPY BIRTHDAY TO MY AMAZING BEAUTIFUL BESTIES!!! XOXOXO I LOVE YOU BOTH SO, SO MUCH!