Cute little heart cake pops.
Time to post another Valentine’s Day baked good. I know, the day has passed already but why not make those little ones for other occasions. You could make them for Mother’s Day, Father’s Day, random occasion to tell someone you love him/her. Hearts are not just for Valentine’s Day, the are for any occasion.
I don’t know what the hype is about the Red Velvet Cake. It seems to be a big thing on this side of the planet, for whatever reason. For me, it’s a cake with red colour, that’s it. I doesn’t taste like anything special, at least I didn’t notice. But, I admit, it looks pretty and is very appropriate for Valentine’s Day.
Happy Valentines Day
I like various shaped baking pans, not the big ones but also the little molds that look like roses or whatever. Not so long ago I went to the bulk barn and they had heart shaped doughnut pans. I had to get that, it was just too cute. The mold is from Wiltons and obviously it’s for Valentine’s Day, and I will use it as such.
The other day on Facebook one of the pages I “like” posted a link called “Why From-Scratch cakes are Healthier than Box Mix Cakes”. Immediately I was all ears or rather eyes and read through the rather short post. (This is the link.)
A bit funny shape but very delicious.
I was baking a cake the other day and thought I should use some of my whole wheat flour. I’ve heard many times that whale wheat flour would go rancid after a while. Since I haven’t used mine in a while I was a bit worried that it could be case. So, find a recipe that would use those. Sadly, a lot of German bread and bun recipes require various types of flour. I am not even sure if I could buy them all here. However, I stumbled upon this recipes which uses regular and whole wheat flour.
Simple and delicious
I was talking to my co-worker about German food the other day. She is also German and we both miss somethings that you just can’t get in North America, or at least not where we are living. Since she also likes to bake we talked about various cakes and she mentioned that she really misses the Marble Cake her mother used to make. She told me that she tried to make it here but it wouldn’t work, it was too dense, almost hard. I though “Well, lets see if I can make this”. Actually, Marble cake is not very complicated but it can get trick with all the differences between Germany and North America.
Two colours, two flavours.
As a baking fan there is always something new one could buy or get. One of those things are “Batter Babies”, which is a divider for cupcakes. Thanks to SweetArt Supplies in Victoria, BC I got a set the other day and had to try it of course. The perfect occasion was a birthday of a friend, though she didn’t get the two coloured cupcakes, she got push pops, which you can read up on tomorrow.
The Batter Babies allow you to divide your cupcakes in half, two flavours, two colours. How cool is that?
Delicious.
I said before that I got a bit into Bento boxes and as a result I look around for recipes and “how to” videos. I stumbled across someone on YouTube, “Cooking with Dog” and she had this recipe up as well. Since I had the whole family over for Sunday lunch I thought this would be the perfect dessert: chocolate and not too messy.
I told you that I will have themed months for 2012 and I certainly hope I will be able to keep that up for all 12 months. January will be about bread and not just bread but also buns and we start off with a biscuit. (Ok, that neither falls under bread nor under rolls I believe but I think you get the meaning.)
Biscuits are certainly not too common in Germany, at least I don’t recall them from home or anything. I believe the first time I came across them was when I lived in Northern Ireland. The Islands are known for their love of biscuits, crumpets and scones. They come in various shapes and flavours and are really versatile.
This recipes is another of those that I learned at the Bistro when working at Dutch growers and I love them a lot.
So, I was on TV, early in the morning. Ok, it was 8.17 a.m. so still manageable but nevertheless, I was on TV. Thank you CTV for having me, it was so much fun and the host Chris made me feel comfortable. Of course I was quite nervous, never done anything like this and now what? But it worked out fine and though there is room for improvement it surely wasn’t too bad. However, 4 min are just too short.
If you would like to see the clip, go to CTV Morning Live and look for the “Gingerbread with Andrea MacLeod” clip on the right hand side. I am not sure how long it will be up there, maybe another day or two. I am hoping to get a more stable version up of course (all right are with CTV Saskatoon obviously).
Thank you to all the people who stopped by and check my page. I certainly appreciate your interest. I also have 30 fans on Facebook, which is not all too much compared to other pages, but really nice. Especially since some of those people are not friends or family but complete strangers that take interest in what I do. Of course the same thanks needs to go out to my blog followers here on WordPress. Thank you!
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I am sure you know yourself: it’s Christmas time, which means of course baking and cooking but also time for holidays/vacations. That’s what me and my husband will do. Tomorrow we will leave for Vancouver and we won’t be back until the 31st.
I have no recipes or posts pre-written so there will be a little drought here on the blog. However, I hope to upload some pictures from the German Christmas Market with it’s delicious food. So watch out for that.
In the new year I hope to get back to baking asap of course, I should also throw in some cooking I was thinking.
Questions to all: What is your favourite baking/cooking recipe?
Share it here on the comments or post it on Facebook and I will give it a try. I like to try new things and though this blog is here to show off German and North American recipes I certainly would love to try everything else you think is good.
I wish you all Happy Holidays, Merry Christmas, Happy Hanuka or whatever you might be celebrating and a Good New Year. Take care and hope to see you back soon.
Happy baking!
Baking in Saskatoon 