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Spiced Rum, Date, Walnut, Molasses Bundt Cake with Rum Caramel Drizzle

October 7, 2018 By stemsandforks 17 Comments

Koreans can’t bake.

That’s been my insecurity since starting this baking journey. That I’m Korean. And unlike my fellow caucasian friends, I have no family pie recipe or a mom that baked chocolate chip cookies with me on Saturday mornings. The only things I baked as a child were Pillsbury crescents from a tin or boxed Duncan Hines. Baking from scratch was never a part of my family growing up.

Instead, my Saturdays consisted of Korean language classes followed by math drills with Sargent Shin… and his chopstick wand. After math, my sisters and I would get to watch some TV whilst stuffing thousands of Korean dumplings called “mandu”. Okay. Maybe not thousands but god did it ever feel like thousands! Only after all the mandus were stuffed and our math drills were done correctly, were my sisters and I allowed to bake Duncan Hines Classic Yellow Cake. And if we were really lucky, my mom would have bought the chocolate icing in a carton for us to ice the yellow cake with. As a child, baking this cake and devouring it was my escape, my utopia, my moment of being unkorean. 

Until I was a teen and got a job at an upscale bakery. Cardamom coffee cake…what was cardamom? Hazelnut dacquoise…what was dacquoise? My inner sweet carb spirit was awakened. My Saturday mornings no longer involved memorizing math formulas instead being transported to sugary moments of utter bliss, learning flavours and spices I had never heard of.  In retrospect I should have paid this bakery rather than the bakery having paid me. 

My weekend bakery job and Duncan Hines days are a distant memory now. And the feeling of “Koreans can’t bake” does jab me every so often. Especially when reading fellow bloggers stories of great Aunts sharing pie crust hacks and grandma’s almost 100 year starter named Arras (after the WWI battle)

But as I write this, I realize I have something that the blogger with Arras and the baker with the  family pie hacks don’t have. I have patience and the willingness to drill and train myself until I get that pie crust flaky and this Spiced Rum Date Bundt perfectly drunk with moistness and flavour. It may not sound as heartwarming as a soft rosy cheeked gran smelling of cinnamon and bread. But Sargent Shin with his chopstick wand and those thousands of dumplings taught me something I believe to be just as valuable if not more. Perseverance. And so goes, that This Korean Bakes.

Bon app! or as we Koreans say Mashikeh-Mogo!

My two older sisters and my dad. I’m bottom right. (1982)

Save Print
Spiced Rum, Date, Walnut, Molasses Bundt Cake with Rum Caramel Drizzle
Author: Betty Binon
Prep time:  35 mins
Cook time:  50 mins
Total time:  1 hour 25 mins
Serves: 8-10
 
Ingredients
  • FOR THE BUNDT:
  • 2 cups or 260 grams whole grain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • +1 teaspoon baking soda (for the date puree)
  • 1 teaspoon cardamom
  • ½ teaspoon salt
  • 1½ cup or about 200 grams fresh dates chopped
  • 1 cup or about 120 grams dried dates
  • 1¼ cup water
  • ¾ cup spiced rum
  • 1¼ cup or 250 grams granulated white sugar
  • ¾ cup fancy molasses
  • 4 large eggs room temperature
  • 1 cup canola oil (or a light oil)
  • 1 cup or 125 grams chopped walnuts
  • FOR THE RUM CARAMEL: (Caramel recipe ONLY adapted from https://www.finecooking.com/recipe/dark-rum-caramel )
  • 1½ cup granulated white sugar
  • ⅓ cold water
  • 3 tablespoons unsalted butter
  • ¾ cup heavy cream
  • 2 tablespoons spiced rum
  • pinch of salt
Instructions
  1. Take your 10 cup bundt pan and grease very generously and carefully with melted butter making sure you grease all the nook and crannies.
  2. Dust with all purpose flour discarding access...set aside
  3. Preheat oven to 350F with oven rack in middle of oven
  4. In a large bowl, sift the whole grain flour, baking powder, baking soda, cardamom, salt and whisk well...set aside
  5. In a medium saucepan, bring the 1/14 cup water to a boil and then add the dried and fresh chopped dates.
  6. Stir in 1 teaspoon baking soda. Bring to a boil then put lid on and turn heat off and set aside
  7. In your stand mixer, with paddle attachment, beat the sugar and molasses together until smooth
  8. Add the eggs one at a time to the sugar mix.
  9. Add the canola oil in a slow steady stream to the sugar/egg mix
  10. In your blender/juicer or kitchenaid, puree the now softened dates until a smooth puree. A few chunks is okay.
  11. Stir in the spiced rum into the date puree with a spatula
  12. On low speed, add the dry flour mix to the sugar/egg/oil mix in the stand mixer then add puree mix doing the flour mix in thirds and ending with the dry flour mix.
  13. Fold in the walnuts with a spatula
  14. Do not over mix
  15. Pour into bundt pan and bake for 50minutes to 1 hour or until tester stick comes out mostly clean
  16. Allow to rest in pan for 10-15 minutes. Invert onto a cooling rack and allow to completely cool
  17. In the meanwhile, FOR THE CARAMEL:
  18. In a medium heavy sauce pan, whisk the ⅓ cup cold water and sugar.
  19. Cover with lid and bring to a boil over med-high heat all the while swirling the pan every so often...(do not stir..Swirl)
  20. Remove lid after about 8 minutes and keep swirling until the sugar liquid turns a rich dark amber hue.
  21. Turn the heat to low immediately upon it turning dark amber and carefully whisk the butter in. Whisk until the bubbles subsides
  22. Add the Heavy cream and keep whisking until the caramel is smooth and silky about 2-3 minutes on low
  23. Remove from stove top and add the spiced rum and salt. Allow the caramel to cool in fridge for 15 minutes or so or at room temperature for an hour before drizzling half the caramel over the cooled cake.
  24. Keep the other half caramel for serving on the side.
3.5.3251

 

Filed Under: Bundt Cakes, Cakes, Fruit, Holidays, My Journey, This Korean Bakes

Previous Post: « SweeTango Apple, Chèvre and Cardamom Tart (refined sugar free)
Next Post: Mulled Wine Chocolate Cake with Mulled Wine Swiss Meringue Buttercream and Poached Pears »

Reader Interactions

Comments

  1. Margaret Prouse says

    October 9, 2018 at 7:47 am

    Beautiful! Thanks for writing about your path to fine baking. There’s more than one path!

    Reply
    • stemsandforks says

      October 9, 2018 at 7:33 pm

      Thanks for your kind words for stopping by Margaret! Cheers xx

      Reply
  2. Kris says

    October 9, 2018 at 2:49 pm

    I can’t wait to give your recipe a try! It looks so delicious — your photos of it are so enticing! Love your picture and story — I can relate. Although I’m not Korean, I didn’t grow up baking with my mom either. Sometimes she’d make angel food cake from a mix if company was coming over but baking wasn’t her thing (she loved to cook though). I feel like practice makes perfect with baking and the more I bake, the more I feel comfortable with it. Will be practicing here with your recipe (that drizzle looks incredible).

    Reply
    • stemsandforks says

      October 9, 2018 at 7:32 pm

      HI Kris! Thanks for stopping by and for your sweet kind words. I think we made that angel food cake in a box before too lol. But You’re absolutely right. practice does make perfect. I can’t wait to see what you think of my little drunken bundt!!!:)xo

      Reply
  3. Teri c says

    October 9, 2018 at 4:06 pm

    Fresh/dried dates. Would that be the same. Guess I’ve only seen dried.

    Reply
    • stemsandforks says

      October 9, 2018 at 7:30 pm

      Hi Teri, You can use all dried dates…I’d just add a bit more water..I’m guessing about another 1/4 cup. My suggestion would be to see if it blends into a nice puree after you’ve heated them. If you find it dry/struggling to puree in your blender, add some water a table spoon at a time. let me know if you have more questions x

      Reply
  4. Karen says

    October 9, 2018 at 10:04 pm

    Ah, this explains why I don’t bake!!! Great story, Betty!! 😍

    Reply
  5. Aimee Wimbush-Bourque says

    October 10, 2018 at 6:16 pm

    I can’t wait to try this Betty. I love a deeply flavoured, dark bundt, especially in November.

    Reply
    • stemsandforks says

      November 15, 2018 at 12:39 pm

      Its a good one Aimee. Thanks for swinging by xo

      Reply
  6. Esha says

    October 14, 2018 at 10:19 pm

    What a true beautiful story Betty. I can totally relate to this. Coming to a different country and learning to bake their stuff, was quiet challenging for me in terms if acceptance. You are so amazing and all your baking is simply incredible. Love this cake and love your photos as always 😊❤️❤️ Will definitely try this recipe soon😊

    Reply
  7. Ema says

    November 2, 2018 at 3:24 pm

    Dear it doesn’t matter from where you are… You’re beautiful in everything you do ..your photos are AMAZING!!! The bundt looks DELICIOUS and your ‘family photo’s is simply ADORABLE 💓😁😁😁
    Soooo inspire to follow you 😊😊😊

    Reply
    • stemsandforks says

      November 15, 2018 at 12:40 pm

      So happy you stopped by my blog. You are so kind Ema. Thank you. Wishing you a great day.
      xo

      Reply
      • En el Bosque says

        November 15, 2018 at 4:51 pm

        🤗🤗💓

        Reply
  8. Candace says

    November 29, 2018 at 6:33 pm

    Just found your blog…can’t wait to try this! When you say whole grain flour, does that also mean whole wheat flour? Thanks so much!
    Cheers, Candace

    Reply
    • stemsandforks says

      November 30, 2018 at 2:04 pm

      Hi Candace, thanks for stopping by. You can substitute whole grain with whole wheat. That said whole grain in my opinion has a better texture, and is in fact healthier as it uses the entire kernel. Let me know how the bundt goes. xo

      Reply
  9. Mia Dumont says

    February 19, 2019 at 4:03 pm

    Discovering your website and I am totally amazed by the quality of your photos. Bravo!

    Reply
    • stemsandforks says

      February 20, 2019 at 1:08 pm

      Hi Mia,
      Thank you for your kind words and for dropping by. Have a great day.
      Betty

      Reply

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*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.

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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

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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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