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Snacks

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
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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

King Georges’ Granola Bars

November 17, 2017 By stemsandforks 4 Comments

I fully admit I spoil my kids rotten when it comes to food. I’m often caught making fresh cut fries an hour before bedtime or whipping up cupcakes for breakfast. My husband and I always joke that we are our kids slaves. In a sense I suppose we are. Google’s definition of slave;  “a person who is the legal property of another and is forced to obey them” and  “work excessively hard”. I’d have to say we are definitely slaves to our kids in that case.

…

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Filed Under: Autumn, Belgian, Chocolate, Snacks, Squares

Tahini Maple Chocolate Sandwich Cookies

January 24, 2017 By stemsandforks Leave a Comment

It’s only been about 6 six weeks since I started this blog and so far I’m loving it. The more I bake, the better I get and the more I realize that I need to continue to challenge myself by not always replicating or adapting other bakers’ recipes. I need to create original recipes that actually taste great.
 
I suppose deep down inside I’m insecure. I have no formal baking education. Almost everything I learned has been through trial and error, ups and downs. Sometimes the failures turned out to be wonderful new recipes. Other times they are as my daughter would say, “Hashtag fail, Mom.” My insecurity still lingers, but with every victory in producing a winning recipe, that small, undermining voice gets a little more subdued.
 
These Tahini Maple Chocolate Sandwich Cookies are soft to bite, taste nutty and chocolatey (without any nuts) and are ultimately scrumptious. After concocting these mini sandwiches, I realized the cure to my self-doubt was simple. Make my own recipes. 
 
Bon app!
Tahini Maple Chocolate Sandwich Cookies
2017-01-24 17:15:22
Yields 24
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COOKIES
  1. 300 g/ 2 1/2 cups AP flour
  2. 90g/ 3/4 cup hulled and roasted white sesame seeds
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 170 g/ 3/4 cup butter softened
  6. 2 eggs
  7. 110 g/ 1/2 cup granulated white sugar
  8. 100 g/ 1/2 cup packed brown sugar
  9. 1/3 cup 100% maple syrup
  10. 2 teaspoons vanilla bean paste or extract
CHOCOLATE FILLING
  1. 100g/ 1 cup Cocoa powder unsweetened
  2. 1 cup 100% maple syrup
  3. 90g/ 3/4 cup hulled and roasted white sesame seeds
  4. 1 teaspoon vanilla bean paste or extract
Instructions
  1. Sift flour, baking powder and salt in large bowl and set aside
  2. Take food processor/Kitchen Aid/Ninja and process all the sesame seeds until it is nicely ground.
  3. Take about half of the ground sesame seeds, add to the flour mixture, put aside the remaining sesame seeds to be used later for the chocolate filling
  4. In stand mixer with paddle attachment, beat the butter, brown sugar and white sugar for about a minute on low speed until they're well blended
  5. Add the maple syrup in slowly until just combined.
  6. Beat in egg, one at a time. Scrape bottom and sides
  7. Add the vanilla and beat for a few seconds
  8. Add flour and mix on low speed, scraping sides and bottom until flour has been fully incorporated - about half a minute or so
  9. Dough consistency should be moist and ever so slightly tacky...not sticky or gummy
  10. Take dough and make into a ball and double wrap with plastic wrap
  11. Refrigerate for at least 1 hour or overnight
  12. Place rack in middle of oven and preheat oven to 350F
  13. Take cookie dough out of fridge and let it come to room temperature about 10 minutes
  14. Roll out about 1/4 inch thick on lightly floured surface and cut out with desired cookie cookies
  15. Remember you need pairs to make the bottom and tops for cookie sandwiches!!
  16. Bake for 10 minutes until the shine on the cookies has disappeared.
  17. Allow to cool about 5 minutes on tray, then transfer to cookie rack
  18. Repeat for the remaining cookies
CHOCOLATE FILLING
  1. Take the remaining ground sesame seeds and add the maple syrup and blend with your food processing gadget (I used my NINJA) until it looks like tahini paste about 1 minute (depends on the gadget you're using)
  2. Add the vanilla bean paste or extract and blend
  3. Then add the cocoa powder and blend for another half minute
  4. Consistency should be like very thick paste
  5. After the cookies have cooled either pipe or spread the paste on one half of the cookie sandwich
  6. Put the other cookie on top of paste and give them a soft squeeze
Notes
  1. I used 1", 2" and 3" heart shaped cookie cutters which made approximately 24 cookie sandwiches.
  2. Store in air tight container for up to one week.
By Betty Binon
STEMS & FORKS https://www.stemsandforks.com/

Filed Under: Cookies, Snacks

Oatmeal Chocolate Chip Cookies

January 2, 2017 By stemsandforks 2 Comments

As a mother I am always trying to sneak healthy foods into my kids’ meals. As every parent knows, chicken nuggets and pizza can be great to satiate the kids, but the challenge is trying to include nutrient-rich foods into their fickle little diets. Sometimes these covert operations are met with more success than other times. Recently, I was making chocolate zucchini bread (well, chocolate bread to my 10 year old daughter), when she caught me red-handed standing over the bowl of chocolate batter with the offensive green squash in one hand and a grater in the other. I may as well have been holding a a bottle of rat poison and a dirty syringe based on her reaction.

Just as the trust was being rebuilt, (and she was finally convinced I wasn’t trying to poison her), my culinary antics were blown wide open again. For years I had strained anchovies into her miso soup, but the gig was finally up when she discovered a tiny little anchovy eyeball staring back at her from her bowl. Clearly, I should have used a finer strainer. Her reaction was epic as far as meltdowns go.

Even now, I still mince yellow peppers (so finely that it might as well be a puree) into her spaghetti bolognese. The older she grows, the more her taste buds and sense of smell evolves. Most attempts at concealing healthy food now are as she put it a “#fail”. Thus the days of fooling my little princess into believing her food is unadulterated are pretty much done.

Trying to outsmart a 10 year old is challenging. My daughter likes things simple. If it’s apple pie, it better not have blueberries, just apples. Same with chocolate cake. Add a few raspberries on top and suddenly its not a chocolate cake anymore. It’s a raspberry cake.

I recently made cookies with black currants when my daughter finally dropped the big question. “Can’t you bake normal stuff?” I stopped and realized that some of the baked goods I was preparing she wasn’t interested in at all. From a child’s perspective, some of my baking was exclusively for grown ups. Children desire plain and simple. They’re not interested in unique baked goods like Korean Pear Galette or ricotta cheesecakes. So I’ve added another New Year’s resolution. That is, to bake “normal” recipes. This ones for you Moineau. xo

 

Oatmeal Chocolate Chip Cookies
2017-01-02 21:48:22
Yields 36
Crispy on the outside. Chewy on the inside.
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Prep Time
15 min
Total Time
57 min
Prep Time
15 min
Total Time
57 min
Ingredients
  1. 227 g or 1 cup unsalted butter room temperature
  2. 200 g or 1 cup packed brown sugar
  3. 150 g or 3/4 cup granulated sugar
  4. 2 eggs room temperature
  5. 1 1/2 teaspoons vanilla extract
  6. 260 g or 2 cups all purpose flour
  7. 1 1/4 cups quick oats
  8. 1 teaspoon baking powder
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
  11. 2 1/2 cups semi-sweet chocolate chips Or chopped chocolates of your choice
  12. 125 g or 1 Cup chopped Walnuts
  13. 1/2 cup turbinado brown sugar (Optional)
Instructions
  1. Line baking tray with silpat or parchment paper
  2. In a large bowl, sift the flour, baking powder, baking soda and salt. Mix in quick oats and set aside
  3. In stand mixer or bowl, paddle beat the butter about 1 minute.
  4. Add both sugars until light and creamy about 2 minutes. Add vanilla extract
  5. Beat in eggs, one at a time until just incorporated
  6. Take the dry mix of flour, baking soda etc and stir in the butter sugar mixture until just incorporated.
  7. Add the chocolate chips and walnuts. Don't over mix
  8. Cover with plastic wrap and refrigerate at least 30 minutes
  9. Preheat oven to 375F/190C, place rack in middle of oven
  10. Roll cookie dough into 1 inch balls or I use a 1 inch ice cream scoop
  11. Roll in the turbinado sugar until its completely covered (optional)
  12. Drop on Cookie sheet about 2 inches apart
  13. Bake for about 10-11 minutes or until just slightly golden on the edges
  14. Let cool before transferring to a rack.
  15. Once cool, take a small tumbler glass with a flat bottom and gently press the cookies down. Alternatively you can bang your cookie tray on the counter about a minute after it comes out of oven. This helps spread them out.
Notes
  1. Refrigerating cookie dough prior to baking prevents the cookie from spreading too much when baking. However if you're strapped for time, pop the cookie balls in freezer for 10 minutes.
Adapted from from the back of a bag of PC Decadent Semi-Sweet Chocolate Chips!
Adapted from from the back of a bag of PC Decadent Semi-Sweet Chocolate Chips!
STEMS & FORKS https://www.stemsandforks.com/

 

 

 

Filed Under: Chocolate, Cookies, Snacks

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

Betty Shin Binon
Chocolate Dipped Red Grapes and Plums from Chile. Chocolate Dipped Red Grapes and Plums from Chile. A decadent way to get rid of all those chocolate Easter eggs and so easy to put together. Something mother use to do when we were kids. The hard crunch of the chocolate coating with the tart sweet juicy grape centre makes these @fruitsfromchile grapes and plums a clever riff from the typical chocolate covered strawberries. Be forewarned: they’re addictive.
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A couple tips: when selecting grapes, make sure the stems are green and flexible. As well that the grapes are plump and firmly attached to the stem. When storing grapes, store in an airtight container or the bag they come in, unwashed, in the fridge. #fruitsfromchile #plums #grapes
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Chocolate Dipped Red Chilean Grapes and Plums
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Ingredients:
2 large bunches or 900g red grapes from Chile
6 plums from Chile
400 g or 2.5 cups chopped dark chocolate or white chocolate (as pictured) or feel free to use any type of chocolate.
2 tablespoons chopped pistachios or granola
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Directions:
Wash fruits and set aside to completely dry.
Roughly chop your chocolate.
Simmer a large pot of water about 1 inch high.
Place a large heat proof bowl on the mouth of the pot making sure the bowl doesn’t touch the water at bottom of the pot.
Stir chocolate occasionally until it all melts.
Prepare a tray with some parchment paper.
Dip entire bunch of grapes in the chocolate. 
Spoon some chocolate over and into all the nooks and crannies.
Partially dip your plums.
Place all your Chilean grapes/plums on parchment paper.
Sprinkle some granola or chopped pistachio over the chocolate while its still warm.
Refrigerate for at least 3 hours or until chocolate has hardened.
Enjoy.
 
*The quantity of chocolate is based on covering all the grapes. For a partial/light coating, consider using half the quantity of chocolate stated in ingredients.
Every Easter the kids and I get a bit carried away Every Easter the kids and I get a bit carried away dying eggs and end up making egg salad sandwiches for days. This year, I’ve come up with something a bit different. After dying the hard boiled Selection Eggs from @MetroOntario with natural ingredients such as blueberries, onion skins, and beets as seen above, I deviled them with a miso, sriracha mayo and sprinkled with green onions and sesame seeds.
It was a great activity developing this recipe with the kids and I’ll definitely be making this again for Easter with the kids.  And the Miso deviled eggs made for a umami packed delicious appetizer. Find the recipe and instructions over at @MetroOntario Website. I’ll put a link in stories with a swipe up #mymetro 
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#eastereggs #deviledeggs #goodfriday #activityforkids
Thin roasted potatoes…always take me back to gra Thin roasted potatoes…always take me back to grade school. As a child, my mom use to make me sesame potatoes to snack on while I trained chess with dad. It was fitting to continue the tradition of roasted potatoes while teaching my little ones the game on the very same board I trained on. This time a Potato & Dill Galette with a Gochujang Yogurt Drizzle featuring @LibertéCanada Greek 2% Plain, AKA the ‘drizzle' for your potatoes. The Liberté Greek 2% Plain beautifully balances the heat of the gochujang which gives it a lovely light taste but still has some kick. See below for recipe. Enjoy! 
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….Pawn promotion…that’s how I won the tournament. 
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#TheTasteLiberté #LibertéPlainCollection #Sponsored 
Recipe in comments.
It’s been a long winter in Ontario and has felt It’s been a long winter in Ontario and has felt even longer being stuck indoors all the time. But finally...spring is here and with it a sense of hope and renewal. Seeing how the earth has shown signs of renewing itself in some aspects while us humans have been indoors en masse, I’m inspired to change daily practices to be better at sustaining our resources. In particular, I’ve been coming up with ways to waste less - especially when it comes to fridge scraps such as veggie tops. We often discard these incredible greens when in fact they’re full of flavour and vitamins. Pictured above I’ve made a Low Waste Carrot Top Pesto with @MetroOntario Irresistibles Pine Nuts. This could easily be substituted with beet or radish tops or even a mixture of various leftover greens and fronds from your fridge. Spread the pesto on garlic toasted bread or toss in your favourite pasta. The pesto is easy to make and comes together in less than 15 minutes. Find the recipe link in stories. #mymetro #MetroOntario
Had the recent pleasure of photographing Chef Mich Had the recent pleasure of photographing Chef Michelle (AKA Mama Lee) of @kimchikoreahouse for an exciting upcoming project featuring Toronto Chefs and their resilience during Covid-19.  As we chatted, I was moved by her stories of hardships as a Korean immigrant,  and inspired by her perseverance. An all too familiar story for so many Asian Canadians. 
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Pictured above, a delicious Korean feast prepared by Mama Lee. During difficult times like this I find great comfort in dishes that resonate nostalgia and familiarity. #flashinthepandemic #KoreanWomenChefs #covid_19 #supportsmallbusiness #supportlocalrestaurants
Treated dad to “Vacation James” while he was f Treated dad to “Vacation James” while he was fixing a few of my table tops.  @jamesonwhiskey , brandy, guava juice and lime with ginger brown sugar. Got the recipe over the weekend from the lovely @liqculture @whiskybeth over a very enthusiastic group zoom that involved naming tunes and singing with karaoke mics. Needless to say I couldn’t identify a single song. Nothing was pre 1800. Oh wait. I recognized Low Rider. 1970’s. Ha!
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Also got the @jamesonwhiskey party pack which was quite lovely. Head to @liqculture bio link for more information and other cocktail recipes. #pleasedrinkresponsibly #jamesonwhiskey #stpattysday #cocktails #imbibe
G I V E A W A Y CLOSED. $250 gift card for @distr G I V E A W A Y CLOSED. 
$250 gift card for @districtpizza in the historic Distillery District in Toronto. One of my fave pizza’s in the city. Their tomato sauce is made with Bianco DiNapoli organic tomato paste that is slow cooked with tamari soy to boost the rich umami flavours without adding any salt. Garlic and onions are slowly roasted then pureed with a "borderline illegal" quantity of basil and oregano. 
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My personal favourite is their vegetarian “Go Ask Alice”. Shiitake mushrooms, pickled beech mushrooms, burnt leeks, duxelles…. with their Gorgonzola Ranch Dip. So wildly good!

All their dips are house made and they have the best line up of fun nostalgic sodas. Imagine the feast with $250!

To Win:
1)Like this post and tag a friend
2) Follow @districtpizzato and @stemsandforks
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Good luck!
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-Comment as often as you like to have more opportunities to win. 
-Contest ends with winner selection on Monday March 8th 2021 at 12 PM Noon, EST.
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One winner will be chosen by a random number generator on Monday March 8th 2021 and will be contacted via DM. Per Instagram rules, this contest is not sponsored, associated, endorsed or administered with Instagram Inc. By entering, entrants confirm they are 18+ years of age, release Instagram of responsibility and agree to Instagram’s Terms of use. Ontario residents only and must be within pick up or delivery range to District Pizza’s capabilities. #districtpizza #distillerydistrict #torontoeats #torontofood
I call it the Woodland Quiche starring @libertecan I call it the Woodland Quiche starring @libertecanada Liberté Méditerranée AKA the "fluffy of your quiches”, shiitake and oyster mushroom, asparagus, peas and parsley. Intensely flavoured but subtle enough to feel smooth and glossy like cream, Liberté Méditerranée definitely gives your quiche tang, texture and a light fluffy lift.
I’ve made a sheet style quiche here, but this could easily be made into the classic round. See below in comments for recipe and stories for a quick video for the round version. #TheTasteLiberté #LibertéPlainCollection #Sponsored.
Carrot cake with blond chocolate frosting from @ca Carrot cake with blond chocolate frosting from @cafefernando Cenk Sönmezsoy’s masterpiece The Artful Baker. Still one of my all time favourite baking books. The recipes are creative and delicious and the photos are mind blowing. 
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Note Added more pumpkin seeds and in fact candied them with maple syrup. 
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 #cenksönmezsoy #theartfulbaker
Mise en place in a box. Made the traditional tteok Mise en place in a box. Made the traditional tteokguk for lunar new year dinner tonight. Mushrooms, zucchini, Mandu (both store bought and home made with my sister @jennyshinpr ) buchu, eggs and peas. 
Also made the classic gochujang tteok bokki with the garae-tteok aka glue sticks according to my kid lol. 
Happy lunar new year. Wishing you all health and happiness xo
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#lunarnewyear #yearoftheox #tteokbokki #tteokguk #tteok #garaettoek #vegetarian #feast #stew #newyear #newbeginnings #koreanfood #comfortfood
Test shots. Images that were taken for place marke Test shots. Images that were taken for place markers or the beginnings of  the actual shot. I kinda like them today.
Monday, Thursday, Sunday…seems to be the same ev Monday, Thursday, Sunday…seems to be the same ever since kids went online for school. Everyday we ‘brunch’ here at the Binon’s. Long gone are simple sandwiches and bento boxes. Instead grandma's Ratatouille Tian recipe made in @padernokitchenware ’s 4 Pc Ceramic Bakeware  Set has been a weekly bake. 
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The bakewares are deep to avoid any spillover while baking and the glazed finish make them easy to wash. Sharing this recipe now on the blog. Largest pan serves 6 and the medium pan serves 3. #itsacookingthing #PadernoKitchenWare 
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Thinking of all the parents helping their kids online! #itsacookingthing #padernokitchenware #ratatouille
Not a big fan of winter weather but I must admit I Not a big fan of winter weather but I must admit I do look forward to all the ripe citrus this time of year. Chopped Orange Salad with a Ginger Maple Syrup Vinaigrette. Filled with the usual immune boosting suspects, this Asian inspired salad is simple to put together, healthy and ultimately delicious. Find all your ingredients at your local @MetroOntario See my latest reel for a quick look at how to put the dressing together. Recipe linked in stories. 
#MyMetro #MetroOntario #MetroHealthy
So thrilled to be included with a group of creativ So thrilled to be included with a group of creatives across Canada this year with @JazzAppleUs to create recipes incorporating JAZZ™apples. This year, we made a recipe based on a mystery ingredient picked by another group member. Mine was brie, selected by the talented cookbook author Renee Kohlman @sweetsugarbean from Saskatoon, Saskatchewan. 
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Pictured above, JAZZ™Apple & Brie Puff Pastry with Honey and Dijon. The fragrant and tangy-sweet JAZZ™apple paired with the earthy, creamy brie makes for a lovely snack or light meal. These apples are also amazing on their own as a healthy snack. See below for recipe. #jazzapple
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JAZZ™Apple & Brie Puff Pastry with Honey and Dijon
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Ingredients:
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1 1/2 Jazz Apple ring sliced about 3 mm
200 g (about 1 medium wheel) brie cheese, rind removed and sliced about 1 cm 
1 puff pastry sheet defrosted
3tablespoons Dijon mustard
2 tablespoons honey 
pinch of Maldon salt
pinch of cracked black pepper
1 egg yolk + 1 teaspoon water for egg wash
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Instructions:
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Preheat oven to 425°F.
Lay a piece of parchment paper on a baking sheet and set aside.
Roll out the chilled but defrosted puff pastry sheet on a lightly floured surface to 10" x by 10". Trim the edges evenly and straight with a pizza cutter. Pop in fridge or freezer for 5-10 minutes while slicing apples and brie.
Remove rind and slice brie about 1 cm thick and set aside.
Slice the Jazz Apples into 3 mm rings and set aside.
Whisk 1 yolk and 1 teaspoon water.
Take puff pastry out of freezer and use a fork to pierce the puff pastry all over.
Score about 1.5 cm around the puff pastry with a sharp knife.
Brush egg wash on the scored edge of puff pastry.
Spread the Dijon mustard evenly over the center of the pastry.
Add a layer of brie cheese.
Top with two layers of overlapping Jazz Apple slices. 
Bake for 14-16 minutes or until puff pastry turns golden brown.
Drizzle with honey.
Sprinkle with a pinch of Maldon salt and some cracked black pepper. 
Enjoy.
Spiced Rum, Pecan and Chocolate Bundt Cake. Super Spiced Rum, Pecan and Chocolate Bundt Cake. Super nutty, very moist, mildly tipsy with a mellow touch of spice, this bundt was a joy to eat but also a pleasure to bake using all my new kitchen gadgets and ware from @PadernoKitchenWare. Came out super easy with all the sharp lines and details maintained on the cake using the Fine-Edge Arch Cake Pan. Find the recipe on the blog. #itsacookingthing #padernokitchenware
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.”
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For me the relationship between light and shadow is simple. Beauty and joy can only be appreciated and understood when darkness is present. 🌚
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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 
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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)
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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. 
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Which would you eat first? #BlackRiverCheese #ElevateWithBRC
Peace on earth. Happy holidays. ✨ . . Pic from t Peace on earth. Happy holidays. ✨
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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 
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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”.
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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! 
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To see this gingerbread bathhouse in person, visit  @minamitoronto ‘s  window display. 
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#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. 
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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. 
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#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. 
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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. 
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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. 
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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
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