• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

STEMS & FORKS

Beautiful musings of flora and fare.

  • Home/Blog
  • About
  • Recipe Index
  • Awards and Accolades
  • Contact
  • Workshops
  • Gallery

Brioche

Espresso Cinnamon Buns

April 19, 2018 By stemsandforks 25 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
Write a review
Save Recipe
Print
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

Earl Grey, Sesame and Cassonade Weave Bread

March 28, 2018 By stemsandforks 3 Comments

 

As I continue on my Stems & Forks journey, I’m learning that my recipes are truly about taking the ordinary and making them extraordinary. Such as this weave brioche. I’ve taken this classic weave bread and doubled up on the layers by having 4 tendrils of dough rather than 2 crisscrossing. In fact, altogether there are 8 tendrils weaving in and out, creating a kaleidoscope of sugar, dough and buttered sesame seeds. If you love a more “pillowy” bread, feel free to make this into a two-roll (but with 4 tendrils) bread. I just love having loads of buttery sesame seeds intertwined with the brioche.

I know you’re thinking, “This looks hard!” I assure you it’s not! If I had to compare it to another task that might seem initially difficult- it’s like sewing a button. Actually, I don’t know how to sew a button. Rewind. Erase. It’s like learning to tie a shoelace. It seems complicated at first, but once you get into it, you’ll find your groove and it’s a cinch. A kid could even weave this bread. It’s that simple. You just need to follow the steps. And the pictures below will make it a no-brainer. I promise.

I don’t say this often, but this has definitely become one of my favourite recipes. I made this on a Friday but photographed it the following day. It was still moist and wonderful. Now I say it’s enough for 5-6 people, and with that being said, my husband and I finished it with a pot of coffee in less than an hour. But I guess my husband and I don’t qualify as normal people. We have no self-discipline when it comes to deliciousness! Make 2 if you expect company.

Wishing you and your family a happy Easter, Passover, Spring.

Bon App!

2. Take about a quarter of the filling and spread leaving about half an inch on the edge

3. Roll up nice and tight

4.With a sharp serrated knife, cut the rolls down the centre middle in half lengthwise.

6.Overlap the tendril pairs so they are alternating with the overlaps

 

 

Save Print
Earl Grey, Sesame and Cassonade Weave Bread
Prep time:  5 hours
Cook time:  30 mins
Total time:  5 hours 30 mins
 
Ingredients
  • FOR THE BREAD:
  • 2½ cups or 325 grams all purpose flour
  • ¼ cup or 50 grams white granulated sugar
  • 1 teaspoon white granulated sugar
  • 1 teaspoon table salt
  • 1½ teaspoons traditional active dry yeast
  • 1 cup milk (will be reduced to a little less than a cup of milk)
  • 2 Earl Grey Tea bags
  • 2 fresh eggs room temperature
  • 6 tablespoons softened unsalted butter
  • 1 tablespoon vegetable oil
  • FOR THE FILLING:
  • ½ cup or 113 grams softened unsalted butter
  • ½ cup or 100 grams brown cassonade sugar
  • ⅓ cup or 40 grams toasted sesame seeds
  • GLAZE:
  • 2 tablespoons pure maple syrup
Instructions
  1. In stand mixer bowl with hook attachment, sift flour, sugar and salt and give quick mix (with a whisk)
  2. In small sauce pan, on medium low heat, scald the milk until it forms little bubbles on the side of pan or reaches a temperature of 180 F. Turn heat off and allow to cool to about 110 F or touch with hand. Should be very warm to the touch... but not too hot that it's unbearable to touch
  3. Measure out ½ cup of the warm milk in a bowl and add the yeast and 1 teaspoon white sugar and give quick stir. Set aside and allow to poof (double its size)- about 10 minutes
  4. Drop the 2 Earl Grey tea bags in the remaining warm milk in sauce pan and let steep for 4 minutes. Remove bags and squeeze excess milk
  5. You should be left with about ⅓ cup of Earl Grey infused milk
  6. In stand mixer, still with kneading hook, stir in the Earl Grey infused milk
  7. Then add the milk with yeast and stir - Mixture will look shaggy and ragged. This is okay.
  8. Add the eggs in one at a time while stirring on low- scrape sides and bottom with a spatula a couple times while kneading.
  9. Add the butter in a table spoon at a time. waiting for butter to be incorporated fully before adding the next chunk in - dough will look sticky but keep kneading until the dough looks shiny and smooth
  10. If still dry and not coming together after 2 or 3 minutes, add a teaspoon of water or milk until dough comes together. If opposite issue of too wet, add an extra flour, a tablespoon at a time. You don't want it too sticky like pizza dough nor too taut... refer to pic above.
  11. Continue to knead for 10 minutes until the dough is smooth, shiny and no longer sticky
  12. Form the dough into a ball
  13. Grease with vegetable oil a large bowl until it is lightly covered
  14. Lightly roll the dough around in the greased bowl (Make sure bowl is large enough to accommodate the fact that dough will double in size)
  15. Cover with plastic film and allow to rise in warm area of home for 3 hours.
  16. In the meanwhile make the FILLING
  17. Loosely crush the sesame seeds in a mortar and pestle or zip in blender for a few seconds or put in ziplock and crush with rolling pin. You want a few seeds crushed. Crushing it will release some lovely nutty flavour
  18. Mix with spatula in bowl, the softened ½ cup butter and ½ cup brown cassonade until well blended- set aside
  19. ASSEMBLING THE WEAVE:
  20. *There are a series of pictures above which will help with the assembly
  21. After the first rise, take dough and cut into 4 equal pieces
  22. Roll each piece into flat oval shapes - about 12 inches in diameter
  23. Take about a quarter of the filling and spread leaving about half an inch on the edge
  24. Roll up all the way
  25. Do this for the rest of the dough sections
  26. Pop in refrigerator for 15 minutes on baking tray lined with parchment paper covered with plastic (Optional- I find this step helps keep the dough a bit firm when shaping)
  27. With a sharp serrated knife, cut the rolls down the centre middle in half lengthwise.
  28. Create a "tic tac toe" grid with the tendrils (refer to pic)
  29. Overlap the tendril pairs so they are alternating with the overlaps (see pic)
  30. Take all the tendril pairs that are on the underneath another tendril pair to overlap the pair that is clockwise to it. (refer to pic)
  31. Carefully tuck the tendril ends under the loaf
  32. Put on a large baking tray lined with parchment with at least 4 inches on all sides (to allow for the second rise and the spread during bake)
  33. Cover with a damp tea towel for second rise, place in warm part of house- about 1½ hours
  34. BAKING THE WEAVE:
  35. Preheat oven to 375 F
  36. Remove tea towel and bake for 20 minutes or until somewhat browned on the top
  37. Remove from oven and cover loosely with sheet of foil and bake for another 15-18 minutes
  38. Test bread by pressing close to centre...should be firm
  39. Immediately brush maple syrup all over bread
  40. NOTES:
  41. *When yeast doesn't poof, it usually means the milk was too warm or too cold. If you don't have a food thermometer, test by touching water. It should be very warm but not so hot that your fingers can't take it.
  42. Another issue could be the yeast has expired or simply died.
  43. If you only have raw sesame seeds, toast on pan over medium high heat for about 3 minutes stirring occasionally.
  44. This weave bread is best consumed within a couple days, however can be kept up to 5 days at room temperature wrapped with plastic
  45. Can also be frozen for about a month
3.5.3229

 

 

Filed Under: Breads, Breakfast, Brioche, Holidays, Spring, This Korean Bakes

Primary Sidebar

Stems & Forks Newsletter

Categories

Archives

stemsandforks

STEMS AND FORKS
flora and fare
Photography/video, botanical sculptor, stylist. Toronto, Canada

Betty Shin Binon
I was invited by the talented Ritumbhara @happytum I was invited by the talented Ritumbhara @happytummybyritumbhara to help her judge her monthly photo challenge. This month Chiaroscuro.
Ritumbhara’s description of chiaroscuro, “Between light and dark lies life.”
The Oxford dictionary, “The treatment of light and shade in drawing and painting, an effect of contrasted light and shadow created by light falling unevenly or from a particular direction on something.”
.
For me the relationship between light and shadow is simple. Beauty and joy can only be appreciated and understood when darkness is present. 🌚
.
Hope you’ll join @happytummybyritumbhara chiaroscuro challenge. Be sure to check out her last post for all the details. I’ll post more details in stories. Challenge lasts during the month of January. Please tag @happytummybyritumbhara @foodphotobiteswithritu @stemsandforks 
.
Little Georgy when he was 4 years old 💓
Adieu 2020. Picking up the pieces for 2021. ✨ Adieu 2020. Picking up the pieces for 2021. ✨
Earlier this month I had the pleasure of leading a Earlier this month I had the pleasure of leading an online workshop on how to showcase local Ontario mushrooms into an easy decorative winter centrepiece. Go to @producemadesimple bio link to video tutorial and see what I made using these ingredients. 
 Special thanks to @producemadesimple for hosting and Windmill Farms Ontario for supplying  all the beautiful mushrooms. #ambassador #producemadesimple #putlocalonyourlist #ontariofresh
This croquembouche tower made with @MetroOntario I This croquembouche tower made with @MetroOntario Irresistibles Profiteroles was incredibly easy to assemble. Some toothpicks, a tablespoon of dusting sugar and 10 minutes is all you need to put together this perfect New Year’s eve showstopper. See stories for a tutorial on how to assemble. #mymetro #MetroOntario
Presenting my version of a holiday Sunakku grazing Presenting my version of a holiday Sunakku grazing board.  A few traditional Asian New Year’s items, snacks and of course some scrumptious 2 Year Aged Cheddar and Cranberry Cheddar from @blackrivercheese1901 (AD)
.
My mom and dad have been isolated with us during most of the lock down, so this board covers everyone’s taste in the house. The cheese pretty much pairs beautifully with everything on this grazing board. My personal fave is @blackrivercheese1901 2 Year Aged Cheddar with the mushroom and chive gyoza. Clock wise from top left: @BlackRiverCheese1901 2 Year Aged Cheddar, tteok, forelle pears, kimbap, black bean mochi, gluten free crackers, more aged cheddar, walnut cake, puffed barley, senbei, @blackrivercheese1901 Cranberry Cheddar Log, mushroom and chive gyoza, ttoek, vegetable dim sum, pecans, wasabi peas, almonds, toasted cheddar pockets, yakbap, pumpkin seed crackers. 
.
Which would you eat first? #BlackRiverCheese #ElevateWithBRC
Peace on earth. Happy holidays. ✨ . . Pic from t Peace on earth. Happy holidays. ✨
.
.
Pic from the archives. Pavlova from workshop with @thepineapplechef @twiggstudios London ‘19
A private online 2 hour photo editing session with A private online 2 hour photo editing session with me. My contribution to @foodisourpower ‘s contest. Each ticket entered will have a chance to win one of several amazing prizes, donated by members of @foodisourpower Tickets are 3 dollars. All funds raised will be donated to the Black Curriculum(UK) and the Loveland Foundation(USA) charities that work to support black communities in particular children and women. Visit @foodisourpower for all contest details . Loads of great donations lined up. Purchase tickets until December 29th, 2020. Winners and prizes will be announced on December 30th, 2020 
.
.

This contest is not sponsored, endorsed or administered by, or associated with Instagram.

#foodisourpower
Gingerbread Bathhouse from the cult anime SPIRITED Gingerbread Bathhouse from the cult anime SPIRITED AWAY by the legendary animator Hayao Miyazaki. The idea for the bathhouse that came from my 14 yr old daughter Moineau (a steadfast Miyazaki fan) was the perfect last bake for 2020. Revered by many as the best animation of all time Spirited Away is laden with deep meaning, symbolism and wisdom. Often compared to Alice in Wonderland & Wizard of Oz, the Japanese animation drifts between reality, fantasy and spiritual worlds with themes of greed, morality, faith and courage. The “spirit” of the film is simple. That even the bad have the potential to be good and that the good could be better. In Chirhiros (protagonist) case, experience, courage and hard work helped her get back home and resolutely declare at the very end that, “l’ll be alright”.
.
A special thank you to @bulkbarnfoods for their generousity in supplying me with the materials and tools to assemble the gingerbread house. And to the lovely Jenny @littlelovelifestyle for continuing the tradition of creating these large scale gingerbread structures. Please do check out her beautiful interactive gingerbread barn. The detail and work she put into it is mind-blowing! 
.
To see this gingerbread bathhouse in person, visit  @minamitoronto ‘s  window display. 
.
#studioghibli #hayaomiyazaki #spiritedaway #anime #gingerbreadhouse #festivebaking
“Although cheese was novel to me then [as a chil “Although cheese was novel to me then [as a child], what I realize now, is that my growing appreciation of cheese was a natural shift within a subconscious familiarity. At the heart of many cheeses and the ingredients I grew up with (like kimchi, miso, anchovies and kombu), was the king of flavour – umami. As I’ve refined my gastronomic repertoire over the years, I don’t feel that I’ve moved away from my childhood staples or cultural origins. I’ve simply expanded my bandwidth for the familiar. Umami, whether in a slice of aged cheese or in a simple kombu broth, both elicit feelings of simultaneous comfort and euphoria.”
-Cheese & The Culture of Flavour, read the full article I contributed to @savourontario Plus the recipe for this uber yum Rösti with Kimchi Salsa & @mountainoakcheese Gouda. Links in profile and stories. Or head to @savourontario #contributor #ontariocheese #kimchi #savourontario
Revenge Bedtime Procrastination. I first saw this Revenge Bedtime Procrastination. I first saw this viral Twitter statement in June and it resonated with me. Much of my daytime and evening is spent working and taking care of the kids. By the time I herd the kids to bed, I’m exhausted, Yet I fight to stay awake. 
And the things I do late into the night are not particularly productive. I watch puffed up concert pianists describe the meaning of life in a Bach concerto. Something I’m sure would knock out most of you into an instant slumber. 😂
Black taper candles from @tatineofficial
Starry Night Vegetable Tart from Helen Nugent @bat Starry Night Vegetable Tart from Helen Nugent @batterednbaked new book Pie Style.
Congrats Helen. The book is a collection of pie masterpieces. Extraordinary work. 
.
Sorry. No post bake pic. We were hungry!  #piestylebook #helennugent
Pretty much what my holiday table will look like t Pretty much what my holiday table will look like this year. Small, sweet, and festive. Probably what everyone’s table will be this year in Ontario and much of the world. A quick and easy way to add some festive cheer is using a petite 4-inch poinsettia from @MetroOntario tied with some fragrant herbs like thyme or rosemary. Tie little bouquets of thyme for each place setting and sprinkle the rest on the table for fragrance. It’s the ideal sized centerpiece for a table of 6 both in width and height. Poinsettias now available at your local @metroontario see stories for more details. #mymetro #ontario #poinsettia #smallgathering
I’ve neglected the “stems” of Stems & Forks. I’ve neglected the “stems” of Stems & Forks. 
.
.
.
#pampasgrass #phalaenopsis #mobydick #Gomphocarpus #Schwartzwalder
Midnight Cake with Dark Chocolate Fig Ganache & Po Midnight Cake with Dark Chocolate Fig Ganache & Pomegranate Syrup. Recipe by the culinary genius @rhubandcod  so so delicious. I’ll put a swipe up in stories. 
.
Styling inspiration: if Guillermo del Toro and Hannibal Lecter were to have cake. 
Have a happy Halloween 👻 #halloween
Pictured above is an exquisite (mainly vegetarian) Pictured above is an exquisite (mainly vegetarian) sushi spread from @aburitora at Yorkdale. Ordered online through @aburiathome which conveniently has all locations in one url page to order. 
.
With the local restrictions of dine-in at restaurants again, it’s upsetting to see how vulnerable these businesses are. There are so many restaurants that are part of our cultural fabric here in the Greater Toronto Area. It would be grievous to see it fade away. Order take out, get delivery, get gift cards. Support restaurants  #notsponsored
Pecan & Pumpkin Rolls made with @MetroOntario Sele Pecan & Pumpkin Rolls made with @MetroOntario Selections Pecan Pieces. A twist on the beloved cinnamon rolls, these buns are filled with pumpkin purée, brown sugar, pecans and then liberally slathered with a maple syrup glaze. Soft, sweet with a subtle nutty crunch, these rolls are a perfect weekend bake. Find all the ingredients at your local @MetroOntario. Recipe link in stories or profile @metroontario #mymetro "
@marysbrigadeiro chocolates. Sweetened condensed m @marysbrigadeiro chocolates. Sweetened condensed milk, with butter, pure cocoa powder and 50% cocoa chocolate stirred, then hand rolled to a perfect, creamy truffle-like ball. Chewy like caramel but intense like fudge, these chocolate gems should come with a warning. Addictive! @marysbrigadeiro is located on the Danforth in Toronto, but she delivers worldwide. I’ll pop a swipe up in stories. 
-
Its been about 4 months since @FoodIsOurPower was born.  A platform of international creatives joined to celebrate, educate, inspire and donate in support of anti-racism and the BLM movement. They’ve been an incredibly passionate group... enthusiastic and so talented . A massive thank you to @thelittleplantation for initiating this collective. And to everyone who has participated and donated to the activities since its inception in July. Merci beaucoup.
This shot is my contribution to this months activity hosted by @ufisheries.vinny 
See stories for details ✨✨✨
Halloween Haunted House Kit from @WilliamsSonomaCa Halloween Haunted House Kit from @WilliamsSonomaCanada done 3 ways. #ad With Halloween cancelled for many, this activity is perfect to keep the kids distracted from feeling disappointed about staying in. The kit comes complete with pre-cut and baked chocolate cookie pieces,  3 tubes of icing, and assorted Halloween candies, to decorate. See reels and stories on how I got the house to light up and be smoky and the giant spider web. #WilliamsSonomaCanada
Artisan cheese tower I made for @savourontario Ma Artisan cheese tower I made for @savourontario  Made using local Ontario products, this artisan cheese tower includes Big Brother, Blue Cheese from @glengarryfinecheese, Triple Crème Brie from @qualitycheeseinc and rennet free creamy blue cheese from @thornloecheese 
.
Adorned with local Ontario chocolates, flowers and cranberries, this cheese pyramid makes the perfect centrepiece for a small Thanksgiving get-together or any festive autumnal gathering. See link in stories or check out @savourontario webpage for instructions on how to assemble. Loads of pics to help! Happy thanksgiving Ontario 🍂🍂 #savourontario #buylocal #ontario #supportlocal #collaboration #contributor
Cozy sweaters, fall leaves, roaring fires and baki Cozy sweaters, fall leaves, roaring fires and baking with pumpkins...autumn is definitely my favourite season. #Ad Pictured above, an Earl Grey Pumpkin Meringue Pie, made using @WilliamsSonomaCanada OliveWood kitchen tools and the GoldTouch NonStick Pie Pan. These new  kitchen tools make baking pies effortless and such a joy. Last slide: (clockwise), OliveWood Rolling Pin (never going back to my old pin) ), Bench Scraper, Measuring cups, Pastry Cutter and Pastry Brush. Left and center, 9” GoldTouch NonStick Pie Pan - the true hero! The crust comes out golden and flaky every time and slides out with ease. Check out stories for a quick video tutorial and a swipe up link to the recipe. #WilliamsSonomaCanada #baking #autumn
One of the perks of working on set is being able t One of the perks of working on set is being able to take home the edible props.  Bougatsa, a traditional Greek dessert made by the brilliant and beautiful @irene_matys . Traditionally filled with vanilla custard, Irene added apples and dusted with a cinnamon sugar.  It was and still is incredibly delicious. Filakia Irene. 😗
.
This is also my contribution for the brown, beige and texture challenge hosted by @silvia_salvialimone and @twiggstudios Possibly my three fave things to photograph. #brownfoodchallenge
Red wine and chocolate. The perfect denouement to Red wine and chocolate. The perfect denouement to any lovely meal - and a wonderful way to pair together some local crafters. That's what #PairItForward from @LCBO is all about - pairing your local favourites to help support Ontario's small businesses and makers.
.
Today I'm featuring a decadent local favourite - Toronto’s @MarysBrigadeiro delicious Brazilian confections paired up with @HenryOfPelham Baco Noir 2018 Speck Family Reserve from St. Catharines. Creamy hand-rolled chocolates enrobed with textured sprinkles plus a full bodied red with berry and hints of spice… the union is heavenly!
.
I’d love to hear about your favourite local pairing - share it using the hashtag #ad #PairItForward 
#Partner #PleaseEnjoyResponsibly #SupportLocal
So many beautiful and thoughtful entries for the c So many beautiful and thoughtful entries for the complementary colour challenge in autumn or spring tones hosted by @silvia_salvialimone
Today  is the last day to submit.
.
Above I used a split complementary colour scheme. Reds-oranges and hunter greens. 
.
Complementary colours help create striking images while monochromatic colour schemes are usually calmer. 
.
Using colour theory for some is intuitive. And for others, a struggle. When in doubt look at the colour theory guide and colour wheel. There are many online As well please see @silvia_salvialimone last few posts for more tips. Don’t forget to tag us and #colourchallenges

Pictured above are beautiful heirlooms from @delfrescopure 🍅
So many beautiful entries already for the compleme So many beautiful entries already for the complementary colour challenge with @silvia_salvialimone 
.
Another approach to creating an image with complementary colours is using the split complementary colour scheme. 2 similar (analog) colours such as blush and red with 1 opposite (complementary) colour such as green. 
.
We naturally use split complementary colours as some hues are not common in nature such as blue. 
.
Challenge is autumnal tones however 
For those down under spring tones are totally acceptable. 
Be sure to tag @silvia_salvialimone and I and use the hashtag #colourchallenges 💓
Hosting a Colour Challenge with @silvia_salvialimo Hosting a Colour Challenge with @silvia_salvialimone starting today until the weekend. 
.
Complementary colours are essentially opposite colours on the colour wheel. Red and green. Orange and blue. Yellow and purple. The challenge is to create a harmonious picture using complementary/opposite colours by using food, flowers, props etc. 
.
Be sure to tag @silvia_salvialimone and @stemsandforks with hashtag #colourchallenges Challenge ends this weekend. Winner gets a complimentary consultation with @silvia_salvialimone 💕Good luck!
My heart was melting snapping these for Grandparen My heart was melting snapping these for Grandparents Day... Little Georgy and his grandad making the easiest Plum & Blueberry Puff Pastry using @MetroOntario Selections Puff Pastry Sheets. The recipe is incredibly simple; less than 5 ingredients, prepped and baked in under 20 minutes using local Ontario blue plums. 
There are two versions. One with the full Selections Puff Pastry sheet my dad put together and the other mini squares that Georgy made. Both have the same amount of ingredients which can all be found @MetroOntario. Happy Grandparents Day. Find recipe in stories. 
#MyMetro #MetroLovesLocal
Just me, my little prince bust and 12 pieces of Ch Just me, my little prince bust and 12 pieces of Champagne Bronze Non-Stick Pans from @padernokitchenware hanging out. Been cooking non stop on these PFOA-Free friends. There’s even a steaming basket included for veggies or dumplings. Check out stories for a wee bit of cooking ASMR. #ItsACookingThing
It’s been over 6 months since covid gripped the It’s been over 6 months since covid gripped the world and cocooned some of us in our homes with sourdoughs, wine and Netflix. For myself, it’s been 6 months of epiphanies and merciless reflections. One being, I’ll never have balance and I’m okay with that. 
.
Was utterly delighted to be interviewed by the lovely Nat and Angela for their podcast  @TheSocial.focus about photography and how I got here. I’ve put a link in stories. #lovemyjob 
.
Love that burns plus some other candle friends … from a series I took for @tatineofficial
I wasn’t happy with this image at the time I sho I wasn’t happy with this image at the time I shot this so I set it aside. I have hundreds of (sets) images that never made my “cut”. Above a vegetarian feast I cooked earlier this year. 
Clockwise from top. 
-swiss chard pan fried lightly with salt and pepper. 
-bok choy w/ gochugaru, garlic, rice vinaigrette 
-lentil salad w/sundried tomatoes, mint, walnuts, tofu, paprika, salt and pepper. 
-garlic ramps with gochugaru vinaigrette 
-center - quinoa, tomatoes, olives, dill, capers with a lime and sweet mustard dressing
Had the absolute pleasure of being interviewed by Had the absolute pleasure of being interviewed by the one and only Joanie Simon, talented photographer and teacher of @TheBiteShot We dig deep into the meaning behind this pic I posted a few months back about my “...herculean side project to convince you that #BaroqueMusicIsCool” and discuss how I visualize music. I’ve put a link in my stories to the Youtube interview. As well I’ve added a link to a Spotify playlist I’ve finally put together of about 20 easy to listen to baroque songs. 
.
Note to self. Lubricate eyes. #blinkblink 
#thebiteshot #joaniesimon #thewelltemperedclavier #jsbach
I think you’ve all noticed that my fave olive oi I think you’ve all noticed that my fave olive oil is @CarapelliUSA 
Il Centenario Extra Virgin Olive Oil. Love using it on salads, dipping breads or grilling veggies like these green tomatoes. Made from early harvests from century old olive trees, Il Centenario is fresh, elegant with a subtle spicy finish. The dark bottle is sleek and makes for a lovely addition to complete any tablescape. And the anti-drip spout is just brilliant.Visit my stories to see how to make these grilled green tomatoes and a link to purchase Il Centenario. #125YearsOfMastery #ad #MyCarapelliCraft #CarapelliFirenze #extraViginOliveOil
.
See stories for last slide #glitch
Colac Braided Bread from @irina.r.georgescu Carpat Colac Braided Bread from @irina.r.georgescu Carpathia: Food From the Heart of Romania. Simple ingredients: flour, salt, Evoo...baked warm with a slab of butter- heaven. 
A beautiful book featuring edgy Romanian dishes. And stunning photos. Congrats @irina.r.georgescu 
.
Special thanks to @foodfluffer x
.
.
#irinageorgescu #carpathia #baking #bread #foodfluffer #foodphotography
Considered the “royalty” of apples, @PinkLadyA Considered the “royalty” of apples, @PinkLadyAppleUK is sweet, crisp with a subtle juicy fizz. #ad 
A delightful apple to munch on but equally beguiling as a decorative statement. Pink Lady Apples are sun ripened longer to meet optimal sweetness, firmness, colour and flavour before being harvested. Look for the pink Pink Lady® pink heart shaped sticker.  #PinkLadyApples
💗
Load More... Follow on Instagram
Copyright © 2021 · stemsandforks.com · Disclaimer · Terms of Use · Privacy Policy · Contact