Tag Archives: raspberry

Raspberry-Basil Lemonade Marshmallows

I love marshmallows — who doesn’t? Soft, luscious, melt-in-your-mouth morsels of sugar…

Until a few months ago (read: before pastry school) I didn’t even know they could be one of those things you made at home. Mind, blown!

Of course, like many other kinds of candy and confections, there’s a reason why people tend to not make their own marshmallows — they’re equipment and precision-heavy, and, while not beyond the reach of any home cook, they require a staunch commitment to measure, time, watch, and multi-task with very little margin of error.

It’s no wonder that most people think it’s just easier to buy ’em at the store!

But, here’s the greatest thing about making your own candy — especially your own marshmallows — they’re like a blank canvas for flavour!

These were inspired by one of my fellow bloggers, daisy. She made raspberry-basil Italian cream soda a while back, and it really got the gears in my head turning.

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New York City eats and Momofuku Milk Bar, Corn Cookies with Raspberries

On my way to Europe two months ago, I finally had the chance to see New York City!

I had always, always wanted to go to New York — the skyscrapers, the glamour, the grittiness, the culture, the history, the food. Everyone in Vancouver wants to go to New York (okay — probably not everyone, but most of us have “see New York” on our bucket list).

That dreamy yearning to see the sights of an internationally-renowned city, though, is probably a one-way street  — as in, New Yorkers don’t dream of coming out west and visiting Vancouver… probably because we’re just not nearly as cosmopolitan and cool!

Ha!

It’s sad, but true.

Vancouver is “cool” like “your mom thinks you’re special” — or something like that. We have mountains. We have ocean. We have Canadian geese (they’ll bite you).

I mean, the dirty subways, the brilliance of Times Square, the striking ceiling of Grand Central, the harbor wind on my face on the ferry to Liberty Island… it was all as amazing as I thought it would be!

But, of course, it was the eateries and bakeries that had me most starry-eyed.

My partner and I ate at Cafeteria (lovely lemon ricotta pancakes)…!

We indulged at Spot Dessert Bar (a tip courtesy of daisy’s last visit)…!

We grabbed all the goodies we could hold from Momofuku Milk Bar (cookies, pretzel milk, and bagel bombs — oh my)…!

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Going to Milk Bar is what made rushing through New York totally worth it — I’d been enamored from afar with the quirky recipes in Christina Tosi’s Milk Bar cookbook, and now I was actually up close and personal with the chef’s work!

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Raspberry-Lavender Oat Scones

So, my last post was pretty brief and shallow.

It was just about bread. It had to be just about bread, because I couldn’t really think about anything else.

As I was writing on Sunday, I checked my voice mail and found out that my family’s dog, Twojay, had died. He was old and sick and I knew he was on his way out, but that doesn’t make his passing any easier.

He was a good dog — an adorably dumb, skinny yellow lab that never barked, never bit, would wag his tail so hard that he’d wiggle all over, and loved everyone.

So, I just wrote about bread, scheduled the post, had a good cry, and fell asleep.

It’s still hard to look at old photos of Twojay, but I’m sure that once the pain of losing him passes, I’ll be glad to have pictures to look back on in fondness.

Yeah.

There were things I wanted to write about, too — like, about how Laura over at Cake & Feminism has made an awesomely original blackberry brownie recipe (much less labour-intensive than my pull-apart bread if you need a quick blackberry fix) and how Alpaca-farmin’ Liz over at A Tablespoon of Liz has made vegan lavender shortbread (more lavender)!

Shout-outs make the blogosphere go ’round — not to mention that reading other baking blogs can keep me fairly distracted from real life.

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I’m sure we’ve been through times when a little distraction helps in a big way.

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Raspberry Linzer Bars

Sometimes, when I look at the food I eat, I have to make sure that I don’t look too closely.

Because fresh fruit and veggies can kind of be gross. Sometimes.

They get little speckles of who-knows-what on themselves, and bruises, wilted bits, soft spots, dirt, mold, bugs — ugh!

I can eat them now, though, and I’m a lot better than I used to be — considering that I used to only eat super processed foods. Mashed potato flakes, cheese slices, canned soups, noodles — nothing fresh or natural at all.

With age, I’ve learned to let go a little. I can enjoy produce and salads (even if the lettuce is lookin’ a little brown around the edges) or a piece of bruised fruit (just eat around the mushy spot)!

Hey — I can even pop a raspberry in my mouth without inspecting its hollow side for spiders and having a staredown with all the little hairs sticking out of it.

What are those things, anyways? Someone give that berry a shave!

This is why it’s a relief to be able to take a shortcut with a recipe sometimes — I will totally admit to using good quality raspberry preserves for these linzer bars, thus avoiding a staredown between me and a hairy berry.

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