Happy Birthday!

      Okay, so Miss Clarke, this is for you, because today is your birthday down in the little land of Kiwi's. I know the cake says "Layne" and "Kris", but you can ignore those. If you were here in TO, I would have made you one too.

         Back in October my brother asked for an ice cream cake for his birthday. We were celebrating it at Thanksgiving because that was the only time everyone would be together. Layne's birthday (my future Mother in Law), was right after Thanksgiving, so she also got her name on the cake. Unfortunately, my brother ended up having to work, so we enjoyed his birthday cake for him.

         Thanks for the back story, right? I know, here is the recipe.

Supplies
Chocolate ice cream
Vanilla ice cream
Smucker's Magic Shell (or equivalent)
Oreo's (or equivalent)
Cool Whip - optional
Hot Fudge
Gel icing (for writing)
Spring-form pan
Parchment paper


Step 1: Make your homemade chocolate ice cream (recipe here)

• Now, before you put the ice cream in a tub to freeze, cut a piece of parchment paper to fit a little wider than the bottom of your spring-form pan. Press it into the bottom of your closed pan, and press it against the edge so it kind of covers the small gap between the bottom and the sides (mine leaked a little when I put it in the freezer, and then it stuck to the metal bottom, parchment paper should fix this). 
• Scoop your fresh ice cream into the pan, only going about a third of the way up. Make sure you scoop into the centre, then use an offset spatula to guide it to the edge (this will reduce the amount of ice cream you get on the top 2/3 of the pan).
• Put it into the freezer.

Step 2: Hot fudge layer

• Once your chocolate ice cream is frozen, it's time to start on the next layer.
• Heat the fudge, but don't make it too hot, you don't want to melt the ice cream you pour it onto, just warm enough to make the chocolate fudge easy to pour. 
• Pour it over the chocolate ice cream so you have a good layer.
• Put it back into the freezer.

Step 3: Chocolate crunchies layer

• Put about 2 rows of Oreo's into a plastic bag (I believe most bags have 3 rows). Using a heavy can or a rolling pin crush the cookies. You don't want them to be too fine, or it will become a paste, making cutting your cake near impossible. You want about 2.5 cups, and chunks are good, believe me. Transfer this mixture into a bowl.
• Squirt your Magic Shell chocolate into the bowl of crushed Oreo's, just less than half the bottle (remember, you can add more, but you can't take it out). You want the cookie crumbs to be coated, but not turned into a paste.
• Spread the cookie crumbs evenly over the chilled fudge layer. If you need to make more, make some more.
• Put it back into the freezer.

Step 4: Make your homemade vanilla ice cream (recipe here)

• Scoop your ice cream over the cookie crumb layer and smooth it out even with the top of the pan with an offset spatula.
• Put it back in the freezer.

Step 5: Decorating (Optional)

• Remove your cake from the freezer and from the spring form pan.
• Without letting it thaw too much, spread Cool Whip evenly over the top and sides. For extra detail, you can pipe rosettes, stars, or shells (stay tuned for a post on proper piping and  terminology, once I learn it at work)
• Freeze to solidify again.
• Write your message using a gel icing writer. This should be done just prior to serving.

Step 6: Eating

• Remove the cake from the freezer (and from the spring form pan if you didn't decorate). 
• Let it sit out for about 10 minutes.
• Using a warm knife, cut the cake and serve.
• Eat the cake (it's delicious).

           Whether you make this for your birthday, for someone else's birthday, or just because you want a homemade version of the classic DQ cake (but better), this is the cake for you. Try experimenting with different flavour combinations. I think a homemade cookie would be fantastic in it too.

                                                                                                                                                    Enjoy!

                                                                                                                                                        Mel

Go Get Your Cheese On!

         If you take a walk around Toronto you will notice that a specific comfort food, that you often make when there is nothing else to eat, is becoming the current rage. I'm not sure if other cities are jumping in on this novelty treat, but regardless, this comfort food is being made more extravagant and upscale. Certainly the most posh restaurants in the country will begin selling this simple sandwich for ridiculous prices, and oddly, people will pay for. But for now, the lowly Grilled Cheese sandwich is content being a delicious dish served on side streets in the most trendy and bohemian of neighbourhoods.

The Details
         A few weeks back, Miss McCormack and I visited one of these fine trendy establishments in Kensington Market, and wow, were we amazed. We were first amazed by the sheer number of options. Each flavour combination seemed more adventurous than the last, and we quickly realized that our decision would not be an easy one. Secondly, we were amazed that they do everything fresh. If you want bacon, they cook it right there, on the spot. There are no heat lamps, no frills, just 2 guys grilling some cheese. After much deliberation, we finally decided to try two different sandwiches, then we could swap halves. Best decision ever!

Our Decisions





         The first sandwich we decided upon was the Blackjack. This sandwich was composed of jalapeño Havarti cheese perfectly melted with black olive pesto, spinach, and tomatoes between two pieces of fresh whole wheat bread. The olives gave the sandwich a nice tang and the jalapeño Havarti cheese gave it a nice kick. The sandwich was served with ruffled chips and a gigantic homemade pickle, all for $6.

         The second sandwich we tried was Apple Crisp. This sandwich was the perfect combination of savoury and sweet, and you even have the option for adding bacon (freshly cooked of course). Between two pieces of whole wheat bread we found gooey cheddar cheese, crispy-caramelized apples, red onion, and avocado (we decided to go meatless). Apples and cheese have always been a popular combination, and the guys at Grilled Cheese have certainly jumped on that. Just like all their sandwiches, it was served with ruffled chips and a gigantic pickle, all for $8.





Overall Thoughts
         Despite the long wait for our food (and we arrived before the lunch rush), the sandwiches were delicious and full of flavour. Although the wait for our meal was long, I really can't complain because I know that the cook uses fresh ingredients that are cooked to order. The only real disappointment was the chips that were served with the grilled cheese sandwiches. I feel that the store-bought potato chips really took away from the wholesomeness and experience of the food. The homemade pickle was a really nice touch though. Overall, I would highly recommend visiting this fine and trendy establishment.


Address & Hours
The Grilled Cheese
66 1/2 Nassau Street, Toronto, ON.


Monday - Thursday: 11:00 am - 10:00 pm
Friday - Saturday: 11:00 am - 12:00 pm
        Sunday:     11:00 am - 6:00 pm

If you're a TTC rider, take the Spadina streetcar (bus) and get off at Nassau. Walk west and cross Augusta Ave. You can't miss it. Just look for the long line!

Go get your cheese on!

                                                                                                                                                                                  Enjoy!
                                                                                                                                                                                       Mel

UPDATE: The Grilled Cheese has since shut down. I guess it doesn't matter how delicious your food is, you can still be a twit. For more information you can read this BlogTO post. 

Butternut Squash-Sweet Potato-Coconut Soup

    Good evening friends! I apologize for not making any posts in the last week, but I've been a little busy. First news first, I got a job! I know, I can hear you all cheering. Thank you, thank you. It's at a small bakery out in Scarborough called Knead Bakery. They do breads, desserts, bars, cookies, cakes, and wholesale orders.  So far I have done one 'stage' (pronounced like portage, which is a try-out) and worked one full day. So, due to my new employment, I won't be posting on as frequent basis as I currently was and I won't be posting as many recipes for sweets; I will stick to more savoury ones for the time being.

        Moving on, today's recipe is delicious. Thank you Matt and Caitlin for this amazing recipe. It's cooked in a Crock-Pot (or slow-cooker), if you don't have one, go out and get one now, they are the best. Nothing is better than starting a meal in a slow-cooker, going out and and walking around all evening as a Zombie in the rain, then coming home to a piping hot bowl of soup.

Here's what you need:

1 butternut squash
1 large sweet potato
1 onion
1/4 cup butter
14 oz chicken stock (divided) - You could use water or vegetable stock
1 can coconut milk
salt and pepper to taste
chili powder to taste
cumin, curry, or turmeric to taste

1. Cut up the butternut squash into cubes and place in the slow-cooker.

2. Cut up the sweet potato into cubes and place in the slow-cooker.

 3. Dice the onion and put it in the slow-cooker with the butter (I cut mine into cubes and dropped them on top, you'll also notice some peppers. I threw those in because they were left over from tacos the night before).

4. Pour in 7 oz of the chicken stock. Cover, and no peeking!





5. Cook on HIGH for 4 hours.

 6. Once the four hours are up, use your hand blender and blend your soup. Add the rest of the stock, the can of coconut milk, and the spices. Blend again.


7. Cover and cook on HIGH for an additional 15 minutes. Ladle into bowls and garnish with chili powder and chives or minced jalapenos (both are tested and delicious!)


     You can play around with the spices and flavours. Depending on the squash and sweet potato you get, you might find the soup to be sweet, so playing around with the spices should help. Have fun with it!

                                                                                                                Enjoy!
                                                                                                                     Mel