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Espresso Cinnamon Buns

April 19, 2018 By stemsandforks 26 Comments

When my Belgian husband Pierre first immigrated to Canada, he was taken aback by the coffee culture here in Canada. “I find it so bizarre that North Americans can guzzle down this watery, sad version of what you call coffee.” This is where I explained to him coffee here wasn’t just about functionality and flavour profile. There’s an enormous social and cultural undercurrent surrounding coffee here. “Let’s do coffee.” Synonymous to let’s gather. Let’s gather and talk about anything and everything which will potentially take more than a few minutes…in which case we’ll need a heaping cup of coffee and some dessert to go with it. 

Of course Pierre, who was accustomed to little espresso shots in Europe has finally acclimatized to the Canadian coffee culture. Now, he’s the biggest advocate for taking the time to enjoy an oversized mug of java over long and meaningful conversations with loved ones. It only took ten years…

And I suppose that’s where this virtual coffee party all started. The talented Nate of the Terminatetor Kitchen wanted to “do coffee” with a few international fellow food bloggers. What better way to celebrate and connect but through a coffee recipe.

So I invite you to call a few friends, gather, brew a pot of java, bake these buns (which by the way are SUBLIME) and “do coffee”. 

Check out some of the other amazing coffee inspired recipes by my fellow food bloggers below:

Alexcrumb • Vegan chocolate meringue pie

Ananás e Hortelã • Strawberry Rolls with White Chocolate Glaze

Black.White.Vivid • Emirati Sweet Dumplings with Coffee Syrup (Luqaimat)

Cloudy Kitchen • Tiramisu Sheet Cake

DisplacedHousewife • Banana Espresso Cake with Espresso Bean Buttercream

Feed Me With Amanda • Tea Infused Shortbread

Feed The Swimmers • Fudgy Espresso Sweet Potato and Black Bean Brownies with Hazelnuts

and a Coffee Cream Cheese Frosting

Flor de Cerejeira • Mocha Orange Entremet

Flour Covered Apron • Espresso Banana Muffins with Chocolate Espresso Glaze

From Scratch Mostly • Argentinian Dulce de Leche Churros, Dipped in Coffee Chocolate Sauce

Harvest & Honey • Mocha-Braised Pork & Polenta Bowls

HonestlyYUM • Cafe Con Tres Leches Cake

Love Olive • Breakfast Almond Pancakes with Coffee Syrup

Milk of Thy Kindness • Best and Easy Coffee & Avocado Indo Style

Stems & Forks • Espresso Cinnamon Buns

TermiNatetor Kitchen • Blueberry Creme Fraiche Coffee Cake

The Almond Eater • Mocha Tahini Fudge

The Cinnaman • espresso ricotta cheesecake with emirati date crumb (batheeth)

The Korean Vegan • Vegan Tiramisu

Bon app!

Espresso and Cinnamon Twist Buns
2018-04-19 16:42:01
Serves 8
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Prep Time
4 hr
Cook Time
22 min
Prep Time
4 hr
Cook Time
22 min
FOR THE DOUGH
  1. 1 teaspoon white granulated sugar for the yeast
  2. 1 tablespoon traditional active dry yeast
  3. 1/3 cup milk
  4. 3 3/4 cups - 4 cups or 490 grams - 520 grams of all purpose flour
  5. 1 teaspoon salt
  6. 1/2 cup or 100 grams white granulated sugar
  7. 3/4 cup buttermilk room temperature
  8. 6 table spoons very soft room temperature unsalted butter
  9. 2 large eggs room temperature
FOR THE FILLING
  1. 1 stick or 1/2 cup or 115 grams of unsalted butter room temperature
  2. 3/4 cup or 175 grams brown sugar
  3. 1 1/2 tablespoons cinnamon powder
  4. 1 tablespoon instant espresso powder (if its in flake form, put in ziploc and roll a rolling pin over it till it becomes a powder) Substitutes: instant coffee
GLAZE
  1. 1/4 cup heavy cream
FOR THE FROSTING
  1. 3 ounces or 85 grams cream cheese room temperature
  2. 1/4 cup or 55 grams unsalted butter room temperature
  3. 1 1/4 cup or 155 grams icing/powdered sugar
Instructions
  1. Instructions for the dough
  2. Scald 1/3 cup milk in small sauce pan till small bubbles form at side of pan or until it reaches a temperature of 110-120 F and is very warm to the touch but not so hot that it’s unbearable to touch
  3. Gently stir in the teaspoon of sugar and tablespoon of yeast. Set aside to poof to double it’s size… about 8-10 minutes
  4. In stand mixer with paddle attachment, mix the buttermilk, the eggs, salt and 1/2 cup sugar with the 6 tablespoons of very soft room temperature butter… Don’t worry too much if the butter is lumpy.
  5. Once the yeast has poofed pour into the stand mixer bowl and stir for a few seconds
  6. Swap out the paddle attachment now with the hook attachment
  7. Add about half the flour in until shaggy and somewhat combined, then add the rest of the flour and knead for about 8 minutes on low speed.
  8. Dough should be smooth, shiny, tacky and stick to the bottom of the bowl (not the sides) don’t be tempted to keep adding flour. Only add more if it’s sticking to sides and bottom…and add a spoonful at a time only. Less is more here. If it’s too dry, add a spoon of milk
  9. Transfer to a lightly oiled bowl keeping in mind the dough will double…cover with plastic and allow to rise in a warm part of home…2 - 2 1/2 hours
  10. Line with parchment or generously butter a 12 inch baking pan or pizza pan (with no holes on the bottom. I used a pizza pan) and set aside
  11. In a medium bowl, mix the cinnamon, brown sugar and espresso powder together and set aside
  12. Once the dough has risen to at least double, lightly dust a work surface with flour
  13. Punch dough down and transfer to counter. Take sharp serrated knife or dough scraper and cut the dough into 4 equal parts.
  14. Roll each of the pieces out in a rectangular shape about 8 inches by 12 inches
  15. Slather/spread about two tablespoons (from the half cup butter) on each rectangle using your fingers and leaving about half an inch on the edge of the entire border
  16. Sprinkle and spread about a quarter of the filling per rectangle and roll snuggly
  17. Not mandatory but very helpful at this point to chill the rolled dough for about 15 minutes before proceeding to next step - slightly chilled dough makes it easier to work with.
  18. Once all four have been rolled, take a very sharp serrated knife and cut down lengthwise centre and set aside
  19. You should have 8 tendrils now
  20. Refer to pics above for the following steps
  21. Take the tendril and bend at the center to make a “U”
  22. Twist/braid the the two 'legs' so they weave together
  23. Now starting from the center end, roll the weaved tendril all the way in a swirl motion.
  24. Once you’ve reached the end, tuck that tail under the bun
  25. Repeat with all 8 tendrils
  26. Arrange your rosy buns on your baking pan or pizza pan and completely cover with a damp cheesecloth or light kitchen towel (dampen cloths by soaking with water than wringing out excess water)
  27. Place in warm area for the second rise (until they’ve almost doubled in size) about 1 hour
  28. Preheat oven to 375 F and place rack to middle position in oven
  29. Brush on/pour over the 1/4 cup of cream all over the buns…make sure you use the entire 1/4 cup…its okay if it puddles between the buns…the liquid will get absorbed as it bakes
  30. Bake for 20-22 minutes…I usually tent mine with aluminum foil for the last 5 minutes as my buns tend to brown rather quickly towards the end. All ovens vary, so keep an eye on your buns to avoid over browning!
  31. They are ready once the internal temperature in the center of the buns reads 185 F on a thermometer and no longer looks doughy.
  32. While the buns are baking, prepare the frosting
  33. With paddle attachment, beat the room temperature cream cheese until smooth and creamy, then add the butter and beat until fully incorporated (if it gets lumpy, blow a hair dryer over the frosting while it’s beating for a few seconds)
  34. Add the powdered sugar and beat until smooth and silky
HOW TO SERVE
  1. There are a few ways to serve with the frosting.
  2. You can slather the entire pan of buns with the frosting while they are still a bit warm (not hot)
  3. Probably the most appetizing, but also the messiest and unestheitcally pleasing as the frosting completely covers the beautiful rosette buns
  4. The other way to serve is by lightly drizzling the frosting over the buns with a spoon or fork once they’ve cooled and serving with a heaping dollup of extra frosting on the side.
  5. Or serve these buns as is with a side of frosting for dunking.
  6. Anyway you pick, it’ll all be super yummy and fun.
Notes
  1. If using a pizza pan to to bake buns, make sure you line the bottom of your oven with some aluminum foil as there could be some excess filling that spills over
  2. Buns are ideal same day they are baked. However, keeps well for up to 3 days wrapped or in an airtight container.
By Betty Binon
STEMS & FORKS https://www.stemsandforks.com/

Filed Under: Breads, Breakfast, Brioche, Family Favorites, Snacks

Previous Post: « Earl Grey, Sesame and Cassonade Weave Bread
Next Post: PARIS FOOD AND FLORAL WORKSHOP »

Reader Interactions

Comments

  1. Esha says

    April 24, 2018 at 1:50 pm

    How stunning Betty. Love all the imagery. It all looks so dreamy 😍 And tell me about the North American Coffee culture🙈 which I haven’t yet understood. lol. Coffee or Tea in my culture is all about sitting together and having good time. Its about discussions. And it definitely in much shippable cups😉

    Reply
    • stemsandforks says

      April 25, 2018 at 12:22 pm

      So funny isn’t it. My parents as well were never coffee drinkers. Now its their thing. To hang in a cafe with friends while sipping on a large cup of coffee. Thanks for stopping by sweet Esha xx

      Reply
  2. Mallory says

    April 27, 2018 at 2:28 pm

    These are beautiful!
    Do you think I could chill the risen dough in the fridge overnight and quarter and rollout in the morning? Thinking of making these for a brunch and I would love to reduce the working time in the morning 🙂

    Thank you for sharing!

    Reply
    • stemsandforks says

      April 27, 2018 at 6:38 pm

      Hi Mallory. Thank you for your kind words. Yes, this could be made to rise overnight. To cut your work time even more, pop in fridge for second rise. so after you’ve made the rosettes and placed in pan, cover well with plastic and refrigerate overnight. Hope you have a great brunch! And do tag me if you make them and you’re on instagram. Bon app!

      Reply
      • Allison says

        February 9, 2019 at 1:45 pm

        I have one more question! If I do the overnight rise in the fridge, do I have to do the first rise? Or can I skip both of the rises in the recipe (Steps #9 and #27) and only do one overnight fridge rise?

        Reply
        • stemsandforks says

          February 10, 2019 at 9:00 am

          Hi Allison,
          You still need to do step #9 of the first rise. But you can pass the second rise #27 by tightly wrapping with plastic and popping in fridge overnight. Before baking, make sure they come to room temperature…about 45 minutes! Thanks and have fun!!! xo Betty

          Reply
  3. anna says

    May 31, 2018 at 10:08 am

    I can’t stop looking at these photos Betty, they are just soooo gorgeous! Also, I will defo be trying this recipe out soon! Can’t wait!

    Reply
    • stemsandforks says

      August 3, 2018 at 4:12 pm

      Ooo Anna, So happy you like the pics! Let me know how it turns out. Fabulous I’m sure xoxo

      Reply
  4. allison says

    February 8, 2019 at 8:41 pm

    Hello! This looks amazing. Can you think of an alternative I could use to the 1/4 C cream? Thanks!

    Reply
    • stemsandforks says

      February 9, 2019 at 9:20 am

      Hi Allison,
      You can skip the cream if you don’t have any or you can substitute with 2 teaspoons of melted butter (just defrost or zap in microwave) mixed into whole or 2% milk. The cream really softens the buns…that said skipping it altogether will not effect the taste. Thanks for stopping by here xo Betty

      Reply
      • Allison says

        February 9, 2019 at 1:34 pm

        Thanks so much! Very helpful.

        Reply
  5. Stephanie Kanwischer says

    February 22, 2019 at 2:48 pm

    I have tried this recipe twice, and both times my dough barely rises… It gets maybe 25% bigger, certainly not anywhere near doubled. Any idea what’s not working?

    Reply
    • stemsandforks says

      February 22, 2019 at 4:13 pm

      Hi Stephanie,

      I’m so sorry to read. Can you tell me what your yeast looks like when it “poofs”. Does it look similar to the puffy froth on a cappuccino? If not there are several reasons:
      -your yeast is not working
      -milk wasn’t warm enough
      -milk was too hot
      -maybe the area where you’re letting the dough rise is cool. try a warmer area in the house or a trick is warm up your oven for a few minutes turn off, and pop the dough covered with plastic or a wet towel into the oven. This should speed things up.

      Feel free to email me directly for more help and tips. It’ll be faster. Thanks Stephanie!
      Betty

      Reply
    • stemsandforks says

      February 22, 2019 at 4:13 pm

      contact@stemsandforks.com

      Reply
  6. Sylvie | The Foodie Journey says

    April 16, 2019 at 6:16 pm

    These must be the most beautiful buns I have ever seen! Been originally from Belgium too, I can so relate to your husband haha!

    Reply
    • stemsandforks says

      June 1, 2019 at 6:43 pm

      Oh thank you for stopping by and for your kind words Sylvie. I’m sorry it took me so long to respond. My husband misses Belgium so much. We hope to go there soon! Have a great day. and thanks again.
      xo Betty

      Reply
  7. Ashley says

    April 20, 2020 at 12:17 pm

    Made them this morning. Very tatsty. My buns turned out way bigger than what the pictures show. I also used French vanilla instant coffee cause I was still unsure on how the espresso would taste for me. I will use the espresso next time for sure. Recipe was easy to follow and they turned out great other than be being bigger.

    Reply
    • stemsandforks says

      July 31, 2020 at 6:35 pm

      Ah sounds like they may have overproofed. But happy they turned out okay 🙂 xo Betty

      Reply
  8. Nicole says

    May 15, 2020 at 1:09 am

    I made these for a friends family, her children said they were magical and my friend said they were badass! They looked and tasted incredible! (Although I didn’t do the espresso filling, I did cinnamon, sugar, brown sugar, nutmeg, ginger, and butter.) so amazing! I can’t wait to make them this Sunday for my coworkers. They also looked so beautiful.

    Reply
    • stemsandforks says

      July 31, 2020 at 6:35 pm

      That filling sounds incredible. Thrilled your friend and family liked them. Cheers,
      Betty

      Reply
  9. Ashley says

    May 23, 2020 at 3:21 pm

    Second time I’ve made these. Absolutely love them. Even doubled the batch so I could share with friends.

    Reply
    • stemsandforks says

      July 31, 2020 at 6:34 pm

      Ashley I’m so happy you liked them and even made them twice !
      Cheers,Betty

      Reply

Trackbacks

  1. Mocha Tahini Fudge | The Almond Eater says:
    April 20, 2018 at 4:01 am

    […] Stems & Forks •Espresso Cinnamon Buns […]

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  2. Espresso Banana Muffins + Chocolate Espresso Glaze | Flour Covered Apron says:
    April 20, 2018 at 6:47 am

    […] Stems & Forks • Espresso Cinnamon Buns […]

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  3. Mocha-Braised Pork & Polenta Bowls | Harvest and Honey says:
    April 20, 2018 at 8:38 am

    […] Stems & Forks • Espresso Cinnamon Buns […]

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  4. Tiramisu Sheet Cake - Cloudy Kitchen says:
    July 24, 2021 at 2:48 pm

    […] of Thy Kindness • Best and Easy Coffee & Avocado Indo StyleStems & Forks • Espresso Cinnamon BunsTermiNatetor Kitchen • Blueberry Creme Fraiche Coffee CakeThe Almond Eater • Mocha […]

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Messy. Mistakes.
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Better to feel something than to languish..
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Repeat until you triumph.

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It has been one month since Turkey experienced a catastrophic earthquake. We’ve all seen the the devastation and slow recovery as they reel from one of their worst humanitarian crisis in decades.

Me - Offering 4-5 individuals interested in learning 1:1 (via zoom) bundles of 5 sessions (5 hours) to improve your photography, video, and/or styling. Donate $400 US to support Turkey’s recovery. (Valued at $700 US) please DM for those interested to work out the details.
Due to popular demand - 3 group courses added post announcement in stories - these are sold out.
For those not interested in learning, please consider donating any amount. Merci.

Donation link in stories and my profile.
#turkey #turkeyearthquake #support #donatenow
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Feb 5

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Peat smoke, eucalyptus, and berries. A visual experience of @Bowmore’s 12 and 15, including Bowmore Aston Martin Masters’ Selection 22 Year Old. Paying homage to the craftsmanship and legacy of Bowmore’s single malts, the Art of Time is central to every stage of the distilling process. 
 

Bowmore has unveiled the second installment in its Masters’ Selection Series: Bowmore Aston Martin Masters’ Selection 22 Year Old. A spirit that embodies the harmony between two distinctive
 brands. 
 

#AD #Bowmore AstonMartin #ArtOfTime 

Must be legal drinking age. Please enjoy responsibly.

Peat smoke, eucalyptus, and berries. A visual experience of @Bowmore’s 12 and 15, including Bowmore Aston Martin Masters’ Selection 22 Year Old. Paying homage to the craftsmanship and legacy of Bowmore’s single malts, the Art of Time is central to every stage of the distilling process.


Bowmore has unveiled the second installment in its Masters’ Selection Series: Bowmore Aston Martin Masters’ Selection 22 Year Old. A spirit that embodies the harmony between two distinctive
brands.


#AD #Bowmore AstonMartin #ArtOfTime

Must be legal drinking age. Please enjoy responsibly.
...

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Jan 25

Open
On a quest for the perfect snack,

Georgy ate..and ate..and ate.
But nothing quite hit the spot.

Until he discovered @delfrescopure ’s divinely delicious peppers..
Mouthwatering mini cucumbers..

And scrumptiously superb strawberries. AKA YES!Berries.

@delfrescopure Snack peppers, mini cucumbers and @Yes_Berries strawberries are all sustainably grown right here in Ontario through the year including our winter. #ad #delfrescopure #snacktime #peppers #localbuisiness #ontario  #onthetable #strawberries #eatlocal #eatwell

On a quest for the perfect snack,

Georgy ate..and ate..and ate.
But nothing quite hit the spot.

Until he discovered @delfrescopure ’s divinely delicious peppers..
Mouthwatering mini cucumbers..

And scrumptiously superb strawberries. AKA YES!Berries.

@delfrescopure Snack peppers, mini cucumbers and @Yes_Berries strawberries are all sustainably grown right here in Ontario through the year including our winter. #ad #delfrescopure #snacktime #peppers #localbuisiness #ontario #onthetable #strawberries #eatlocal #eatwell
...

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Jan 19

Open
2 oj, 2 teas - bags out. A nod to Glenn Goulds desk. 

Previously seen in stories. Wasn’t planning on posting here. Continuity issues - tea bag strings. 

#glenngould #teabag #nocoughing #justforyou #PH #bday #bach

2 oj, 2 teas - bags out. A nod to Glenn Goulds desk.

Previously seen in stories. Wasn’t planning on posting here. Continuity issues - tea bag strings.

#glenngould #teabag #nocoughing #justforyou #PH #bday #bach
...

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Jan 15

Open
#AD Beauty, innovation and craft. The pursuit of excellence takes time.

@Bowmore , the oldest licensed distillery on Islay has been refining its craft for more than 240 years. The craftsmanship at every stage of the process truly shines with sophistication in each bottle. Just as the distiller’s hand-selected the Bowmore casks, each flower was chosen to speak to the tasting notes of the expressions.  

A leader in the world of single malts, Bowmore has become one of the world’s most collectible Islay malts. 
After nosing my way through the 12 Year Old, 15 Year Old and the Bowmore Aston Martin Masters’ Selection 22 Year Old, it’s obvious the team of talented distillers at Bowmore achieve excellence in creating premium single malts. Textured, with a complex balance of smoke, rich fruit and notes of sea salt, Bowmore pursues perfection by understanding and accepting the impact time has on everything they do.

#Bowmore #AstonMartin #ArtOfTime
*Must be legal drinking age. Please enjoy responsibly.

#AD Beauty, innovation and craft. The pursuit of excellence takes time.

@Bowmore , the oldest licensed distillery on Islay has been refining its craft for more than 240 years. The craftsmanship at every stage of the process truly shines with sophistication in each bottle. Just as the distiller’s hand-selected the Bowmore casks, each flower was chosen to speak to the tasting notes of the expressions.  

A leader in the world of single malts, Bowmore has become one of the world’s most collectible Islay malts. 
After nosing my way through the 12 Year Old, 15 Year Old and the Bowmore Aston Martin Masters’ Selection 22 Year Old, it’s obvious the team of talented distillers at Bowmore achieve excellence in creating premium single malts. Textured, with a complex balance of smoke, rich fruit and notes of sea salt, Bowmore pursues perfection by understanding and accepting the impact time has on everything they do.

#Bowmore #AstonMartin #ArtOfTime
*Must be legal drinking age. Please enjoy responsibly.
...

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Dec 25

Open
My 2022 gingerbread house masterpiece. 16 kg of dough sprinkled with sugar by my other masterpiece, Georgy. 

For the past three Christmas’ i’ve built massive gingerbread houses and wrote thoughtful captions. 

I’m tired. 

What I learned this year is sometimes giving up is not a sign of weakness rather a strength to know when to let go. 

Thanks for the hug and help Georgy.

Happy holidays. 

(Miyazaki’s Spirited Away Bathhouse 2020, Escher’s Ascending and Descending 2021, Notre Dame 2019) 

#LongSleavesBlack #gingerbreadhouse #effit

My 2022 gingerbread house masterpiece. 16 kg of dough sprinkled with sugar by my other masterpiece, Georgy.

For the past three Christmas’ i’ve built massive gingerbread houses and wrote thoughtful captions.

I’m tired.

What I learned this year is sometimes giving up is not a sign of weakness rather a strength to know when to let go.

Thanks for the hug and help Georgy.

Happy holidays.

(Miyazaki’s Spirited Away Bathhouse 2020, Escher’s Ascending and Descending 2021, Notre Dame 2019)

#LongSleavesBlack #gingerbreadhouse #effit
...

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Dec 22

Open
It has been a busy travel year for me. The one place that stood out was @Sonderstays Boston Fenway. 3 bedroom. 3 washroom suite with wrap-around windows and a massive kitchen with stunning views. See stories for links. (Video: LA, San Francisco, NYC, Boston, Paris) #SonderBoston #partner #aBetterWaytoCelebrate #Boston #travelphotography #travelforwork #paris #losangeles #newyorkcity #sanfrancisco

It has been a busy travel year for me. The one place that stood out was @Sonderstays Boston Fenway. 3 bedroom. 3 washroom suite with wrap-around windows and a massive kitchen with stunning views. See stories for links. (Video: LA, San Francisco, NYC, Boston, Paris) #SonderBoston #partner #aBetterWaytoCelebrate #Boston #travelphotography #travelforwork #paris #losangeles #newyorkcity #sanfrancisco ...

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Dec 19

Open
Double-fried fries and fleurs. i like mine with maldon salt and dijon. 

Breaking up your scroll of Mariah Carey and cookies.

 #fries #flowers #random #floristreview #stilllife #onthetableathome #tweedia #floristsandflowers #faffingwithflowers #mokara #carnations #botanicalpickmeup

Double-fried fries and fleurs. i like mine with maldon salt and dijon.

Breaking up your scroll of Mariah Carey and cookies.

#fries #flowers #random #floristreview #stilllife #onthetableathome #tweedia #floristsandflowers #faffingwithflowers #mokara #carnations #botanicalpickmeup
...

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Dec 11

Open
My current mood. I very much dislike snow and most days dislike Chopin. 

Compass and paring knife from @1924us 

#floraldesign #floralfaffing #botanicalsculpture #peonies #ilex #versilia #persimmons #flowerphotography #biodegradablefoam #floralart #longblacksleaves #chopin #darkandmoody

My current mood. I very much dislike snow and most days dislike Chopin.

Compass and paring knife from @1924us

#floraldesign #floralfaffing #botanicalsculpture #peonies #ilex #versilia #persimmons #flowerphotography #biodegradablefoam #floralart #longblacksleaves #chopin #darkandmoody
...

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Dec 6

Open
Leftover props from todays set. a great late night snack and drink. 
#champagne #pandoro #panettone #onthetable #foodphotography #ilex #persimmon #darkandmoody #nightphotography #samesame #yawn

Leftover props from todays set. a great late night snack and drink.
#champagne #pandoro #panettone #onthetable #foodphotography #ilex #persimmon #darkandmoody #nightphotography #samesame #yawn
...

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Dec 2

Open
Sunsets, birds, city lights and cocktails. With these extraordinary views and all the necessary bar tools to stir up some cocktails, I barely left my @sonderstays suite in Fenway Boston. 
Link in stories for more info.
Cheers,

Negroni Sbagliato with Champange

RECIPE:
Serves: 2 

Ingredients:
2 oz. Campari
2 oz. sweet vermouth
2 oz.  Champagne
Orange peel to garnish

Instructions:
Pour Campari and vermouth into mixer with ice.
Stir for about 30 seconds and strain into two ice-filled rocks glasses.
Using a long bar spoon, gently pour the Champagne in each glass.
Stir and garnish with orange peel.
(Please drink responsibly)

#Abetterwaytocelebrate #SonderBoston #partner #negroniSbagliato #champagne #campari #fridaycocktails #imbibe #mixology #foodanddrink #cocktails #recipes #fridaynight #bar

Sunsets, birds, city lights and cocktails. With these extraordinary views and all the necessary bar tools to stir up some cocktails, I barely left my @sonderstays suite in Fenway Boston.
Link in stories for more info.
Cheers,

Negroni Sbagliato with Champange

RECIPE:
Serves: 2

Ingredients:
2 oz. Campari
2 oz. sweet vermouth
2 oz. Champagne
Orange peel to garnish

Instructions:
Pour Campari and vermouth into mixer with ice.
Stir for about 30 seconds and strain into two ice-filled rocks glasses.
Using a long bar spoon, gently pour the Champagne in each glass.
Stir and garnish with orange peel.
(Please drink responsibly)

#Abetterwaytocelebrate #SonderBoston #partner #negroniSbagliato #champagne #campari #fridaycocktails #imbibe #mixology #foodanddrink #cocktails #recipes #fridaynight #bar
...

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Oct 10

Open
About a year ago I had the pleasure of mentoring a group of talented high school students snap food photographs for a cookbook during the pandemic lockdowns. 
What began as a small project to fill their volunteer hours, @flashinthepandemiccookbook  quickly evolved into a collection of vibrant recipes and stories of what Toronto chefs, owners and staff of restaurants had to endure during the lockdowns. 

Thrilled to announce the e-book is officially up for sale with all proceeds going to The Daily Bread Food Bank @dailybreadto 
 Some recipes featured in Flash in the Pandemic Cookbook include Alo, Gusto 501, Pure Spirits, Cluny, Richmond Station, Good Behaviour, La Palette, Kimchi Korea House, Piano Piano plus dozens more. 

There’s also a LAUNCH PARTY. 
 Tuesday OCTOBER 11th. Sample unlimited canapés and food from stations such as @mikutoronto @mapleleaftavern @gladstonehotel_orange @broadviewhotel and Michelin star restaurant @hanayorkville and more. 
Plus live music, Jim Creeggan  @barenakedladiesmusic (Eventbrite tix in stories link)
Tickets are $100 which includes the e-book. 100% of all proceeds go to @dailybreadto 

Meet some of the chefs featured in the cookbook, the student photographers and well, me. See you Tuesday.

Pictured above slides 1-2 @KimchiKoreaHouse 

Slide 3 @gusto501 📷 Finn Creeggan 
Slide 4 @archeotoronto 📷 Moineau Shin Binon
Slide 5@alorestaurant 📷 Jadyn Cialini 
Slide 6 @broadviewhotel 📷 Sidney Moore 

Proud of the students incredible work and the team behind the scenes. @sarahkmartin_ , @jennyshinpr , Alan Jones.

About a year ago I had the pleasure of mentoring a group of talented high school students snap food photographs for a cookbook during the pandemic lockdowns.
What began as a small project to fill their volunteer hours, @flashinthepandemiccookbook quickly evolved into a collection of vibrant recipes and stories of what Toronto chefs, owners and staff of restaurants had to endure during the lockdowns.

Thrilled to announce the e-book is officially up for sale with all proceeds going to The Daily Bread Food Bank @dailybreadto
Some recipes featured in Flash in the Pandemic Cookbook include Alo, Gusto 501, Pure Spirits, Cluny, Richmond Station, Good Behaviour, La Palette, Kimchi Korea House, Piano Piano plus dozens more.

There’s also a LAUNCH PARTY.
Tuesday OCTOBER 11th. Sample unlimited canapés and food from stations such as @mikutoronto @mapleleaftavern @gladstonehotel_orange @broadviewhotel and Michelin star restaurant @hanayorkville and more.
Plus live music, Jim Creeggan @barenakedladiesmusic (Eventbrite tix in stories link)
Tickets are $100 which includes the e-book. 100% of all proceeds go to @dailybreadto

Meet some of the chefs featured in the cookbook, the student photographers and well, me. See you Tuesday.

Pictured above slides 1-2 @KimchiKoreaHouse

Slide 3 @gusto501 📷 Finn Creeggan
Slide 4 @archeotoronto 📷 Moineau Shin Binon
Slide 5@alorestaurant 📷 Jadyn Cialini
Slide 6 @broadviewhotel 📷 Sidney Moore

Proud of the students incredible work and the team behind the scenes. @sarahkmartin_ , @jennyshinpr , Alan Jones.
...

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Oct 5

Open
Delicata Squash, Kimchi and vegan Mozzarella Spring Rolls made with @ViolifeCa vegan Mozzarella Shreds, glass noodles and mushrooms.
 
A great starter or side dish for your Thanksgiving table or autumn meal. They’re crispy, cheesy, packed with umami and uber scrumptious. And can we talk about the taste and texture of @vioilfeca vegan Mozzarella Shreds? The texture is exactly the same as the dairy version, and in MHO Violife has more flavour than reg mozzarella. It’s also gluten, soy, nut and preservative free.
 
Serve with a side of Cranberry dipping sauce (recipe below) or plum sauce.

➔ Yields 12 spring rolls 
 
Delicata, Kimchi and vegan Mozzarella Spring Rolls:
1 1/2 cup Violife vegan Mozzarella Shreds
1 cup grated delicata squash or any type of squash 
1 cup drained and chopped vegan kimchi 
1 cup cooked and chopped glass noodles
1 cup shimeji mushrooms (or any type of mushroom)
1 tsp garlic powder
1 tsp salt
1 tbsp nutritional yeast
12 spring roll wrappers
2 tsp cornstarch (for sealing wrappers)
2 tbsp water (for sealing wrappers)
Vegetable oil for frying
Dipping sauce
1 cup cranberry s1 tbsp fresh squeezed lime juice
2 tbsp chopped cilantro
 
Recipe instructions below in comments (pinned)
Enjoy!
ad #violife #vegan #plantbased #canadian #thanksgiving #recipes #springrolls #recipereels

Delicata Squash, Kimchi and vegan Mozzarella Spring Rolls made with @ViolifeCa vegan Mozzarella Shreds, glass noodles and mushrooms.

A great starter or side dish for your Thanksgiving table or autumn meal. They’re crispy, cheesy, packed with umami and uber scrumptious. And can we talk about the taste and texture of @vioilfeca vegan Mozzarella Shreds? The texture is exactly the same as the dairy version, and in MHO Violife has more flavour than reg mozzarella. It’s also gluten, soy, nut and preservative free.

Serve with a side of Cranberry dipping sauce (recipe below) or plum sauce.

➔ Yields 12 spring rolls

Delicata, Kimchi and vegan Mozzarella Spring Rolls:
1 1/2 cup Violife vegan Mozzarella Shreds
1 cup grated delicata squash or any type of squash
1 cup drained and chopped vegan kimchi
1 cup cooked and chopped glass noodles
1 cup shimeji mushrooms (or any type of mushroom)
1 tsp garlic powder
1 tsp salt
1 tbsp nutritional yeast
12 spring roll wrappers
2 tsp cornstarch (for sealing wrappers)
2 tbsp water (for sealing wrappers)
Vegetable oil for frying
Dipping sauce
1 cup cranberry s1 tbsp fresh squeezed lime juice
2 tbsp chopped cilantro

Recipe instructions below in comments (pinned)
Enjoy!
ad #violife #vegan #plantbased #canadian #thanksgiving #recipes #springrolls #recipereels
...

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Sep 29

Open
SOLD OUT.  VIDEO/PHOTO WORKSHOP Paris, France
 Oct 22nd and Oct 23rd with dream team @thepineapplechef @linda_lomelino @sliceofpai 
TWO intense days where you’ll learn the fundamentals of styling, photography, filming, and editing in Lightroom, Photoshop, Premiere Pro. Plus all the technical knowledge you need to shoot a thoughtful creative video or photograph. We’ll share  hacks and tips to getting cool shots especially when filming yourself and help you find inspiration to create unique content.
But more importantly guidance on how to nurture your unique identity to feel creatively fulfilled and stand out in a saturated market. More info in profile link and stories. See you in Paris. 

F 16 ISO 800 @ 1/40 sec 50 mm
 #photography #workshop #paris #videography#france #masterclass #gardenroses #carnations #floralfaffer #stilllife #chiaroscuro #onthetable #foodphotography #bettysboys #eden #nolongblacksleaves

SOLD OUT. VIDEO/PHOTO WORKSHOP Paris, France
Oct 22nd and Oct 23rd with dream team @thepineapplechef @linda_lomelino @sliceofpai
TWO intense days where you’ll learn the fundamentals of styling, photography, filming, and editing in Lightroom, Photoshop, Premiere Pro. Plus all the technical knowledge you need to shoot a thoughtful creative video or photograph. We’ll share hacks and tips to getting cool shots especially when filming yourself and help you find inspiration to create unique content.
But more importantly guidance on how to nurture your unique identity to feel creatively fulfilled and stand out in a saturated market. More info in profile link and stories. See you in Paris.

F 16 ISO 800 @ 1/40 sec 50 mm
#photography #workshop #paris #videography#france #masterclass #gardenroses #carnations #floralfaffer #stilllife #chiaroscuro #onthetable #foodphotography #bettysboys #eden #nolongblacksleaves
...

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Sep 13

Open
A typical Betty lunch on any given day. 
-beans or lentils
-mix of fresh garden and store bought veg
-capers
-green onions and purple shallots or onions
-mix of herbs - typically I use dill or cilantro w/parsley
-smoked paprika
-nutritional yeast
-salt ( in video is a mushroom thyme infused salt that @mushroomsandthyme made for me;) thanks Jess 
-some sort of seed like sesame or sunflower
- toasted nuts
-freshly squeezed citrus juice and EVOO
Ceramic bowl @farmhousepottery 

#kitchentheatrics #recipereels #onthetable #foodartblog #frommygarden #mygarden #foodfluffer #salad #vegetarian #BackToBaroque #bach ‘s #twitchuponthethread #jeannelamon #legend #nolongblacksleaves

A typical Betty lunch on any given day.
-beans or lentils
-mix of fresh garden and store bought veg
-capers
-green onions and purple shallots or onions
-mix of herbs - typically I use dill or cilantro w/parsley
-smoked paprika
-nutritional yeast
-salt ( in video is a mushroom thyme infused salt that @mushroomsandthyme made for me;) thanks Jess
-some sort of seed like sesame or sunflower
- toasted nuts
-freshly squeezed citrus juice and EVOO
Ceramic bowl @farmhousepottery

#kitchentheatrics #recipereels #onthetable #foodartblog #frommygarden #mygarden #foodfluffer #salad #vegetarian #BackToBaroque #bach ‘s #twitchuponthethread #jeannelamon #legend #nolongblacksleaves
...

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Sep 10

Open
Classic Martini made with the award winning  @valleyofmotherofgod gin. Smooth, deliciously complex and exquisitely balanced botanicals …@valleyofmotherofgod has become a staple on my liquor cart. Recipe link in stories.
.
Massive thank you to Shelly and Malcolm creators of @valleyofmotherofgod for hosting the workshop back in July. Thank you beaucoup x. 

*Must be legal drinking age. Not sponsored. 

#godsgin #classic #martini #mixology #valleyofmotherofgodgin #cocktails #foodanddrink #fridaycocktails #longblacksleaves #backtoblack

Classic Martini made with the award winning @valleyofmotherofgod gin. Smooth, deliciously complex and exquisitely balanced botanicals …@valleyofmotherofgod has become a staple on my liquor cart. Recipe link in stories.
.
Massive thank you to Shelly and Malcolm creators of @valleyofmotherofgod for hosting the workshop back in July. Thank you beaucoup x.

*Must be legal drinking age. Not sponsored.

#godsgin #classic #martini #mixology #valleyofmotherofgodgin #cocktails #foodanddrink #fridaycocktails #longblacksleaves #backtoblack
...

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Aug 7

Open
Frangipane Peach Tarts made easy with @metroOntario Selection puff pastry shells.  When there aren’t enough hours in the day to make your own puff pastry from scratch (which is like never) These delicious, flaky tarts made with local Ontario peaches are prepped and baked in less than 35 minutes. Perfect summer bake. Find the recipe link in stories. #mymetro #peach #tarts #puffpastry #summerbaking #onthetable #foodartblog #ontarioproduce

Frangipane Peach Tarts made easy with @metroOntario Selection puff pastry shells. When there aren’t enough hours in the day to make your own puff pastry from scratch (which is like never) These delicious, flaky tarts made with local Ontario peaches are prepped and baked in less than 35 minutes. Perfect summer bake. Find the recipe link in stories. #mymetro #peach #tarts #puffpastry #summerbaking #onthetable #foodartblog #ontarioproduce ...

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Jul 24

Open
Lemon yogurt cake recipe and preparation by the ever so elegant Cristina @the_publishers_daughter 

This video was an improvisation after @thebittersweetspoon asked to see my workflow from beginning to end during the retreat “Finding your Voice” last week hosted by the generous gin folks @valleyofmotherofgod 

After watching some footage by those who recorded me I realized my work-flow is intense, manic, deeply focused and a bit bossy (sorry Cristina lol). Oh…and loud (blasted baroque music)

Find @the_publishers_daughter delicious lemon cake recipe on her blog. I’ll put a link in stories. 

More retreat content on its way. Just trying to catch my breath. 

#recipereels #bakedfromscratch #lemoncake #findingyourvoice #thepublishersdaughter #premierepro #foodstories #onthetable #jeanmarieleclair #baroquemusic

Lemon yogurt cake recipe and preparation by the ever so elegant Cristina @the_publishers_daughter

This video was an improvisation after @thebittersweetspoon asked to see my workflow from beginning to end during the retreat “Finding your Voice” last week hosted by the generous gin folks @valleyofmotherofgod

After watching some footage by those who recorded me I realized my work-flow is intense, manic, deeply focused and a bit bossy (sorry Cristina lol). Oh…and loud (blasted baroque music)

Find @the_publishers_daughter delicious lemon cake recipe on her blog. I’ll put a link in stories.

More retreat content on its way. Just trying to catch my breath.

#recipereels #bakedfromscratch #lemoncake #findingyourvoice #thepublishersdaughter #premierepro #foodstories #onthetable #jeanmarieleclair #baroquemusic
...

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Jul 14

Open
Recipe for this strawberry cardamom cake with @famigliazerillo strawberry jam and toasted meringue can be found in the summer edition of @dolcemag This cake is moist, light, full of flavour with a soft crumb. Tap @dolcemag link in profile to find a digital or print copy. Enjoy. 
.
#summercake #bakingfromscratch #layercake #thebakefeed #strawberries #onthetable #cakes

Recipe for this strawberry cardamom cake with @famigliazerillo strawberry jam and toasted meringue can be found in the summer edition of @dolcemag This cake is moist, light, full of flavour with a soft crumb. Tap @dolcemag link in profile to find a digital or print copy. Enjoy.
.
#summercake #bakingfromscratch #layercake #thebakefeed #strawberries #onthetable #cakes
...

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Jul 11

Open
#leftovers from a set I did with @visualgram  Thank you Toby. Just what I needed to kick my ass into creating more just for fun and not for a pay cheque. Iso 200 50 mm f10 1/40 s

#cannedfood #chiaroscuro #theartofnotgivingafuc$

#leftovers from a set I did with @visualgram Thank you Toby. Just what I needed to kick my ass into creating more just for fun and not for a pay cheque. Iso 200 50 mm f10 1/40 s

#cannedfood #chiaroscuro #theartofnotgivingafuc$
...

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Jul 8

Open
Grilled Watermelon and Tomato Salad with @metroontario Irresistibles Hot Chili Peppers on a bed of hummus with a lime, cilantro, mint dressing topped with salty toasted pumpkin seeds. Salty, sweet, cold, warm, crunchy, creamy and spicy. Very good. Grab this recipe in stories and your ingredients at your local @metroontario #mymetro #summergrilling #watermelon #summervibes #summercooking #easyrecipes

Grilled Watermelon and Tomato Salad with @metroontario Irresistibles Hot Chili Peppers on a bed of hummus with a lime, cilantro, mint dressing topped with salty toasted pumpkin seeds. Salty, sweet, cold, warm, crunchy, creamy and spicy. Very good. Grab this recipe in stories and your ingredients at your local @metroontario #mymetro #summergrilling #watermelon #summervibes #summercooking #easyrecipes ...

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Jun 25

Open
#outtakes All that glitters ain’t gold. 

 #bloopers #behindthescenes #bts #reallife #colourful #language #blogger

#outtakes All that glitters ain’t gold.

#bloopers #behindthescenes #bts #reallife #colourful #language #blogger
...

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