I have a whole lotta apps!! However, two of my favourite apps that I use everyday on my iPad are Kobo and Evernote. I especially like the Evernote logo, as it combines my favourite colour (green) and animal (elephant). I remember seeing a cookie on another blog a while back, fashioned after the Instagram app (another of my favourites), and thought, how cool, think I'll give that a try. Unfortunately I can't remember which blog I saw it on, so unable to give credit at this time.
I thought I would work on my flooding technique and make edible kobo, Evernote, foodgawker and living social apps. Hope you like!!
Today, October 11, 2011, I will be guest posting atFrosting for the Cause. Head over there to read about 'Catherine the Great' (my great-grand mother)and check out my Carob cookies and Vanilla Bean Cupcakes for the Cause.
Carob Cookies Ingredients
3 cups gluten-free flour 1 tsp. baking soda 1 cup carob powder 3/4 cup honey flavoured greek yogurt 3/4 cup molasses 2 tsp. vanilla beans
Directions Mix together flour, soda and carob powder. Add remaining ingredients and blend well. Cut dough in half, roll into logs, wrap in plastic and refrigerate for at least an hour. Roll out to 1cm think and cut into shapes of your choosing. Bake at 350 degrees for 10 to 12 minutes. Yields about two dozen cookies, depending on size.
Happy Thanksgiving!!! What wonderful weather we have had these past few days - I am extremely thankful for that!!
Ever since I came across Bakerella's blog, I have been dying to try my hand at cake pops. So when I saw her book, Cake Pops, being sold for $7, I just had to have it. They looked simple enough, and I like to think of them as portion control (yeah right!!), so I thought I would try to fit them in this weekend. Well, I have never cursed so much since..., well, never.
No fault of the book, or Bakerella - I blame myself for adding too much icing to the cake crumbles, but mostly I blame the crappy candy melts (I will not name the brand for now). I tried the double boiler and the microwave techniques for melting the candies, however, the candy just did not transform to a consistency conducive to dipping. So I basically had to smear on the goop that was produced. I'll call a TKO on this one - but I like a challenge, so expect a rematch. If anyone has had luck with a particular brand, please share...
I spent the better part of my day surrounded by sweets at Canada's Baking & Sweets Show at the International Centre in Toronto. Lots of shopping, sampling, demos, deals, classes and a baking competition. Thought I'd share with you photos of some of the beautiful cakes on display - I wanted to keep my hands free for shopping and decided against bringing the almighty Nikon, instead I used my iPhone, so the quality isn't great. Hope you enjoy!