Let’s face it, July has been a sweaty sticky month and frozen desserts are just NOT an option! This recipe’s inspiration comes from one of our favorite chef in Montreal, Chuck Hughes. We all know he’s super talented but boy his he sexy in person! We both had the chance to meet him at different occasions and he’s so charming and truly genuine.

My sister had a chance to grab a signed copy of his cookbook at Appetite For Books a little while ago and we decided to draw inspiration from his strawberry shortcake recipe using his delicious genoise.

If you have a chance, make sure to visit his 2 amazing restaurants!

Chuck’s genoise

• 6 eggs
• 1/2 cup sugar
• 1 tsp vanilla
• 1 cup all-purpose flour
• 1/2 cup melted butter

1. Preheat oven at 350°F
2. Using a 9 X 11 baking sheet cover with parchment paper
3. Melt your butter and reserve
4. In a mixing bowl of electric mixer beat the eggs and sugar until white and fluffy (5-8min)
5. Add vanilla
6. Stir in flour into eggs mixture, little by little and folding gently between addition (this step in important to take the time so that your egg mixture stays fluffy)
7. Fold in melted butter slowly
8. Spread batter on the baking sheet and bake for 20-25 min
9. Let cool
10. Once cooled, put in freezer for 20-30 minutes

Strawberries

• 2 1/2 cups fresh strawberries cut into small pieces

Vanilla Ice Cream

• 4 cups of vanilla ice cream, make your own or buy a good quality artisanal vanilla ice cream

1. Let the ice cream thaw just enough so you can mix in the berries
2. In a big bowl mix the chopped strawberries into the ice cream and stir making sure all the little pieces are well incorporated in your ice cream
3. Return to freezer

Assembly of the ice cream sandwich

1. Take your cooled genoise and with a 4 inch round cookie cutter, cut out 8 circles
2. Take out ice cream and with regular ice cream scoop, scoop in the ice on 4 cut out of the genoise
3. Top it with the other genoise
4. Put back in freezer until ready to serve

Happy Sweet Remedy!

It’s simple, for me, Barcelona is the perfect city. A place where you can relax by the ocean in the morning, enjoy an amazing snack during la siesta, get lost in the narrow old streets in the afternoon, stop by at a market to pick up fresh produces, drink a cañas while cheering for their famous football team, but most of all, it’s a place to simply enjoy life (if you avoid Las Ramblas!).

Obviously, my love for Barca involves its mouthwatering food! Here’s my top 3 best pastry shops!

THE TRENDY

I discovered Bubó when I lived in El Born (my fav neighbourhood in Barcelona!). It’s the perfect place to come enjoy a coffee & petits fours and escape from the crowds surrounding the beautiful Santa Maria Del Mar church. My advice? Take a few pastries to go! Most of Barcelona’s restaurant do not offer amazing desserts so you’ll be trilled to indulge into one of their pastry when you get back to your place at night. Bubó also offers a nice selection of amazing chocolate bars and homemade marshmallows… perfect to bring back as a gift!

For me, it’s the best spot to find super cool, modern and so-freakin-good pastries.

Bubó [www.bubo.es/en]

Caputxes, 10
08003 Barcelona

*They also have a restaurant a few doors down. A good option for the area!

THE CLASSIC

Not only is this a magical place for its architecture, representative of the Art Nouveau, it’s also one of Barcelona’s top pastry shops. When you visit their Rambla shop, make sure to look at the architectural details like the mosaic work on the facade and exterior sculpture. The Escriba family have been operating pastry shops in Barcelona for more than a century… their knowledge and history make for a classic bakery with authentic flavours but don’t be fooled, they also present modern pastries with a twist!

Perfect spot for a croissant and coffee in the morning, right after you enjoyed some fresh fruit from the Boqueria market a few steps away! Their terrace offers a bit of peace in the middle of the chaotic Ramblas.

Photo credit (upper left) – Eat the Earth.

Escriba [www.escriba.es]

Rambla de les Flors, 83
08002 Barcelona

*The flagship store is located at Gran Via, 546. There you can also find their showroom and wonder around!

THE MUST

When you are in Barcelona there is 2 different desserts you must try. The fist one? Churros con chocolate! This deep friend doughy heaven is usually sprinkled with sugar and served with warm chocolate on the side for dipping! You can find churros in many different places throughout the city but on my last visit I found this super cute artisanal churreria stand in a farmer’s street market near the beach in Barceloneta. It’s a perfect afternoon treat after a day of sun!

If the market is closed, head to the Gothic quarter, more precisely to one of Calle Petrixol’s famous granjas (typical Spanish cafés) renowned for their chocolate! A good option is La Pallaresa, an old school cafe that serves one of the best churros in Barcelona!

Montse L’Artesana, Churreria

Farmer’s Market
Passeig de Joan de Borbó, Barcelona

Find them on Facebook.

Wonder what the second one is? It is the crema catalana, similar to crème brûlée but even better (in my opinion)! The best place to try it is sitting at the bar at Cal Pep, a restaurant institution in El Born district. After one of the best meals in the city, order this amazing dessert and you’ll be delighted, promised!

Hope you enjoyed this teaser! In the following weeks, I will also share the coolest sweet spots in Barcelona as well as the best places for frozen yumminess!

{Stephanie} When I was making the honey-lavender ice cream, I had the idea of making a meringue cookie with the left over egg white from the ice cream recipe. There are so easy to make and a fun way to present the ice cream to guests or just to indulge on your own.

First make your lavender sugar. This can be made in advance and you can make a big batch because it will keep up to 6 months.

Lavender Sugar

• 1 cup sugar
• 1 tbsp lavender

1. In a coffee grinder, grind lavender until fine and dusty.
2. Put in sugar, mix well.
3. Once all mix together put back in grinder and grind more until you have fine sugar, about 5 pulses.
4. Pour into airtight container, keeps for 6 month.

Sweet lavender meringue cookies

• 3 egg whites
• 3/4 cup lavender sugar
• 1/4 tsp cream of tartar

1. Preheat oven 200ºF
2. Line cookie sheet with parchment paper
3. In a bowl of an electric mixer start beating egg whites, once they start to foam, add cream of tartar.
4. Then add lavender sugar slowly and continue to beat on high-speed.
5. The meringue is ready when you have stiff peaks and a glossy white color.
6. Using a pastry bag and a tip, pipe meringue on parchment paper. Use any tip you like to make the shape you want or free form with 2 spoons if you do not have pastry bag.
7. Sprinkle with a bit a lavender sugar if you desire a stronger taste.
8. Put in oven for about 1 1/2 hrs to 2 hrs. Once done, turn off the oven, put a wooden spoon in the door and let the meringues cool down in the oven for about 1 hr.

Cookie assembly

Take ice cream out, let soften a little bit.

With a small ice cream scoop, scoop out ice cream and put on one of the meringue cookie.

Put the second one on top and press just a little but not too hard or the meringue will break.

{Stephanie} The inspiration for this recipe came to me while I was watching the movie It’s Complicated, when Meryl Streep makes her lavender-honey ice cream. Of course, the idea only came after spending countless hours daydreaming of her fabulous kitchen (I want her marble countertops!) and her even more beautiful bakery. The movie’s california inspired bakery is big and spacious, white and warm… basically designed just the way I would have mine! A girl can dream…

This yummy ice cream is also the perfect transition between our featured flavours for the month of May – flowers – and the month of June which showcases all things honey.

Please note that this recipe is made using an ice cream maker (mine is a Cuisinart) so make sure that before starting the process, you put the bowl in the freezer, ready to make your ice cream.

Making: 3hrs. Count another 3hrs for freezing.

Quantity: about 2 liters.

Lavender-honey ice cream

• 2 cups whole milk
• 1 1/2 cup cooking cream (35%)
• 1/2 cup sugar
• 1/3 cup mild honey
• 1/4 cup dried edible lavender flowers
• 3 large egg yolks
• 1/8 teaspoon salt

1. Bring milk, cream, honey, and lavender just to a boil in heavy saucepan over moderate heat for 8-10 minutes, until mixture thickens slightly, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
2. Pour cream mixture through a fine-mesh sieve or cheesecloth into a bowl and discard lavender. Return mixture to  saucepan and heat over moderate heat until hot.
3. Whisk together eggs yolks, sugar and salt until light and fluffy (3-5 min), then add 1 cup of hot cream mixture into the eggs in a slow stream, whisking. Pour back egg mixture into  remaining hot cream mixture in saucepan and cook over  moderately low heat, stirring constantly with a wooden spoon, until thick enough  to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
4. Pour custard through sieve into cleaned bowl and let cool.
5. Once cooled pour into the ice cream maker bowl and start the machine. Let machine work for about 20 to 25 minutes.
6. Put ice cream bowl in the freezer, covered, until cold, at least 3 hours.

For presentation, add a teaspoon of honey and sprinkle with lavender!

*If you live in Quebec, we strongly suggest using a high quality bio honey like miels d’Anicet. It’s local, eco-responsible and soooooo good.

We will share another great recipe next week using this ice cream and lavender meringue! Visit us in a few days.

Happy Sweet Remedy!

After tasting the best doughnuts EVER from Fany Gerson at Dough in Brooklyn, we really wanted to create our own version here at home since we live too far to indulge in them whenever we have a craving. Our favorite flavor was the Hibiscus glazed doughnut, so after lots of tries (and a few failures), we came up with this recipe that will make you want to get in the kitchen and give doughnuts a chance. Until then, here’s a quick video by Food Curated on Dough! Be prepared to drool.

To be honest, doughnuts are not the easiest to make and they take time… but ohhhh are they worth it! Don’t worry, we will share all the little secrets that we discovered (the hard way) making them! A special thanks to our friend Erika, who made it happen with her extensive knowledge and experience with yeast! We did it and so can you! Just follow these steps.

Hibiscus glaze

You have to start with the concentrate since it takes some time to infuse well and then cool down.

• 1 cup of dried hibiscus flowers
• 4 cups water
• 1 cup sugar

1. In a sauce pan, boil water and sugar until the sugar is dissolve.
2. Remove from stove, add the flowers, let cool.
3. We let ours cool and infused for most of the doughnut making time to make sure that we had a strong taste of the hibiscus.
4. Once cool, strain and reserve the liquid.

While the cut doughnuts are rising (about an hour), make the glaze.

• 1/4 cup Hibiscus concentrate
• 2 cups icing sugar

1. In a small bowl, mix together until smooth.
2. Adjust ingredients to obtain desired flavor.
3. Pour in a shallow dish and set aside.

Doughnut

• 4 cups (1L) of canola oil or vegetable oil

12-15 doughnuts. 3 hours.

[Recipe from Canadian Living.]

First step:

• 1 tsp sugar
• 1 cup warm water (125°F) – VERY IMPORTANT
• 1 pkg active dry yeast
• 1 cup all-purpose flour

1. In bowl, dissolve sugar in warm water (125°F). *It is so important for the water to be warm (almost hot), we had to try a few times to get that one (thanks Erika)!
2. Sprinkle in yeast; let stand until you see that the water becomes milky, about 10 minutes. You can also stir it a little to make sure all is well dissolve. This step is very important. The yeast needs the sugar to feed and to start blooming.
3.  Stir in flour and mix with wooden spoon until smooth.
4.  Cover with plastic wrap; let stand in a warm place until bubbly, about 30 minutes. *When we say warm me mean warm! The best spot? On top of the dryer or the stove.

Second Step:

• 1/4 cup butter, room temperature
• 1/4 sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp salt
• 2 3/4 cups all-purpose flour

1. In large bowl, beat butter with sugar until fluffy.
2. Beat in eggs, vanilla and salt.
3. Beat in your first step (the yeast mixture you just made in first step).
4. With wooden spoon, stir in flour in the whole mixture to form sticky dough.
5. Transfer to floured surface; knead for 8 minutes. The dough will be smooth.
6. Place in greased bowl  (grease dough all over).
7. Cover with plastic wrap; let rise in warm place until tripled in size, about 1-1/2 hours.

On floured surface, roll out to 1/2-inch thickness. Using 3-inch doughnut cutter or round cutter with 1-inch hole, cut out doughnuts. Transfer doughnuts baking sheet lines with parchment paper. Cover with damp clothe and let rise about 1 hour.

In a big pot or sauce pan, heat oil until thermometer reads approximately in between 360-370°F. *We suggest to heat at medium, it will take time but if you go to fast the oil is hard to keep steady at the right temperature (again lots of try on this one).

Fry for about 1 minute on each side, make sure to turn only once. When fluffy and golden, remove to paper towels with slotted spoon. Transfer to rack; let cool.

Once cooled pour glaze over or put the glaze in a shallow dish and dip. The dipping should be done twice, it will give it a nice thick coat.

Note: Homemade doughnuts are meant to be enjoyed on the spot or preferably the same day for the optimal fluffy texture and best flavor!

We wanted to do something special for Jamie Oliver‘s Food Revolution Day May 19th and the Appetite for Books Bake Sale was the perfect occasion to motivate us! The whole idea behind this Food Revolution Day is to stand up for real food… there’s a lot to be interpreted like eating fresh, local, organic or simply homemade instead of bought! Basically, it’s about creating awareness and educating everyone to eat better.

Obviously eating more fruits & veggies is an important lesson but if you cannot resist candies – just like us – might as well indulge in a homemade lollipop! Even better? Make these 100% organic lollipops! It’s almost like you’re not cheating at all…

*If you live in Montreal, we invite you to come try them out at Appetite for Books this Saturday May 19th. Other sweet products from local chefs will be available and much more!

388 Victoria Avenue (corner Sherbrooke St W), Westmount H3Z 2N4, (514) 369-2002

To make these adorable lollipops, we used Sprinkle Bakes Spring Flower Lollipops guidelines! Note that we also followed her advise and used lollipop molds but if you don’t have any visit her blog to find out how to make some using powdered sugar instead!

The Organic Version

• 2 cups organic cane sugar (this particular one was also certified Fair Trade)
• 1/2 cup organic blue agave syrup (light)
• 1/2 cup organic pomegranate cherry juice (Kiju)
• Lollipop or candy molds, lightly greased

1. In a heavy bottom medium size sauce pan, stir together the sugar, agave syrup and juice.
2. Put a candy thermometer inside of the pan or clip it to the side, depending on the model.
3. Bring the mixture to a boil over high heat. Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (302 degrees F). This will take between 10-15 min.
4. With a pastry brush and some water, brush the sides of the pan to make sure that the boiling sugar does not go on the side and make crystals.
5. Remove pan from heat.
6. When the mixture has stopped bubbling, pour into molds carefully. I used a 1/3 stainless measuring cup to pour in mold, it was easier to manipulate. You have to work quickly as the mixture will harden fast. If it does, put back on stove, let it soften and continue filling.
7. Put in lollipop sticks and let cool for about 15 min. Unmold and enjoy.

Will make about 15-18 lollipops.

The old fashioned way

• 2 cups of white sugar
• 2/3 cup corn syrup
• 2/3 cup water
• 1 tsp flavoring (we used rose water)
• gel coloring
• Lollipop or candy molds, lightly greased

1. In a heavy bottom medium size sauce pan, stir together the sugar, corn syrup and water in a small saucepan.
2. Put a candy thermometer inside of the pan or clip it to the side, depending on the model.
3. Bring the mixture to a boil over high heat. Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (302 degrees F). This will take between 10-15 min.
4. Remove pan from heat.
5. Stir in flavoring and a small amount of gel food coloring. Be extra careful because the mixture will bubble and sputter with these additions.
6. When the mixture has stopped bubbling, pour into molds carefully. I used a 1/3 stainless measuring cup to pour in mold, it was much easier to manipulate.  You have to work quickly the mixture will harden fast. If it does, put back on stove, let it soften and continue filling cavities.
7. Put in lollipop sticks and let cool for about 15 min. Unmold and enjoy.

*Feel free to make them unique! Here we put some rose petals in the mold while pouring the candy mixture. In season, get some organic edible flowers from the market and the rest of the year use dried petals found in specialty stores like Fushia (Montreal) or simply get them from floral teas! This was an amazing inspiration from Sprinkle Bakes.

Will make about 12-15 lollipops.

Because Mother’s Day is just around the corner, flowers are our special ingredient this month and I was truly inspired from my vacation in Spain here’s the perfect Rosé Lavender Sangria!

We often enjoy playing with the traditional Spanish red Sangria by doing a white version with peaches, adding pommegrenade seeds and even using sparkling wine or cider in our different concoctions! For this special cocktail you will need:

• 1 bottle Rosé wine
• 1 1/2 cup white cranberry juice
• 1 bottle Club Soda
• 1 large orange
• 1 lemon
• 1 cup of raspberries or strawberries
• Lavender syrup (1 cup sugar, 1 cup water, 2 tbsp dried lavender)

* For the lavender syrup, bring sugar and water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender and remove from heat. Let cool completely and strain out lavender. Refrigerate until ready to serve. {Recipe from Martha Stewart here}.

Step by step

Makes 1 large pitcher (+/- 6 glasses).

1. Make the lavender syrup (see instructions above).
2. Cut orange and lemon in wedges.
3. In a large pitcher, combine orange, lemon, wine, juice and half of the lavender syrup. Try it and add more lavender syrup to taste. (You can refrigerate the rest for up to a month).
4. At this point, you can also add 2-3 shots of gin or triple sec.
5. Mix everything together and refrigerate until cold. (It gets better the longer it’s macerated!)
6. Pour mixture on ice and add berries.
7. Top off with desired amount of soda just before serving!

If you like your Sangria or the sweeter side, replace soda by Ginger Ale!

As for the choice of wine, the opinion differs but the main stream suggest a dry wine. We say, pick one that you like and enjoy!

Vanilla cake

• 2 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 2 cups sugar
• 1 cup canola oil
• 2 tsp vanilla or 1 tsp vanilla and 1 vanilla bean
• 1 cup buttermilk or 1 cup of milk with 1 tbsp white vinegar

1. Sift flour, bp, bs, and salt; set aside.
2. In large bowl beat the eggs and the sugar for about 5 min (this is crucial, makes your cake fluffy).
3. Mix in the oil and vanilla at low-speed.
4. Add the flour mixture and buttermilk (barely mix just so ingredients are wet).
5. Bake at 325°F for 40-45 minutes.

I baked mine in two 9″ cake pans sprayed with Pam and floured to make sure it would be easy to release. Once cooled, I cut both cakes in half (makes 4 thin layers) and wrap them in plastic wrap then put them in the fridge (a cold cake makes it easy for you to ice it).

Cherry Buttercream

• 2 cups unsalted butter (room temperature)
• 8 cups icing sugar
• 1/2 cup milk
• 1/3 cup cherry juice (from the cherry jar)
• 2 tsp pure vanilla extract

In a large bowl, beat butter then slowly add icing sugar, milk, cherry juice and vanilla. Beat until your buttercream is nice and smooth. Take out cake and ice it to your liking. I then used cherries and decorated my cake, and sprinkled cocoa powder. The decor is up to you, you can  put cherries in the middle of the cake in a shape of a heart or other shapes, you can also put the cherries in between your layers or even dip the cherries in melted chocolate, then put on the cake. Possibilities are endlees…just have fun with it!

Happy Sweet Remedy!

In honor of Cinco de Mayo we wanted to so something totally fun and easy so that we can all have a reason to celebrate our neighbours from the south. We found a fun way to make those amazing sweet treats, it’s easy and sooo yummy.

Cinco de Mayo is recognize in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy. SO let’s start the celebrations!

5 minutes churros

Before we start, we just want to say how surprise we were at the taste of these faux churros. They are not the doughy texture that you might be use to, but for a 5 minutes quick fix they are delicious and with the mexican warm chocolate sauce; it’s a perfect match made in heaven. It was a total success to the kids and adults and so happy to share it with you. Enjoy!

• 1 package frozen puff pastry sheets, thawed
• 1/4 cup sugar
•  1 tsp ground cinnamon
• 1/4 cup melted butter

1. Preheat oven to 450°F. Take thawed puff pastry sheets and cut into 3/4 inch-wide strips. I twisted mine because I like the look but you can leave them as is.
2. Place strips on a parchment paper lined baking sheet. Bake 10 minutes or until golden brown.
3. Combine sugar and cinnamon.
4. When golden,  remove from oven,  brush with butter, then sprinkle with cinnamon/sugar mixture. Let stand on a wire rack 5 minutes or until dry.

Note: If you also have a chance to put your hand on the Churros mix, it is a bit more traditional but still easier then making them from scratch. You can get it online here.

Mexican Chocolate Dipping Sauce

• 1 pkg of baker’s chocolate chips semi-sweet*
• 1 tbsp cinnamon
• 1 tbsp cayenne pepper

1. In a double melted, melt chocolate chips until they are smooth then add cinnamon and cayenne pepper (you can adjust spices to taste). You also make it in the microwave in 20 seconds interval and mixing it in between.
2. Serve right away.
3. Take the churros, dip it in the sauce, open wide and….humhummm told you!

*I tried to find Mexican chocolate for the dip but I couldn’t, if you do, then just melt your chocolate and serve (lucky ones!)

¡Buen provencho y feliz Cinco de Mayo!

April showers bring May flowers!

May has arrived…finally. Flowers are blooming, the air is fresh, the patio chairs are coming out….it’s all pointing to warm weather! YEH! Like every month we dedicate ourselves to a special ingredient and create all kinds of fun and creative recipes.  This month our special ingredient is flowers. There are so many different ways to enjoy them in desserts or drinks.  We have lots of ideas to share with you this month and hope that you can share them with all your loved ones.

Let’s start with a nice warm buttery scone with a hint of rose-water topped with strawberries and rose-water glaze served with a rose petals jelly.

Rose-water* Scones

Makes about 12.

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter(cut in small dices)
• 1 egg + 1 egg for egg wash to brush top of unbaked scones
• 1/2 milk or cream
• 1 tsp rose-water (optional) you can also put 1 tsp vanilla

Strawberries and rose-water glaze

• 1 cup frozen strawberries, thawed
• 2 tsp rose-water
• 2 cups confectioners’ sugar

For Scones

1. Preheat oven at 400°F
2. In a food processor, mix flour, sugar, baking powder, salt. Pulse a few times to mix well
3. Add butter and pulse a few more times so that your mixture becomes like a crumbled texture(small peas).
4. Beat the egg in the milk, then add to food processor. Pulse until the dough becomes sticky(do not over mix, that’s why I pulse once at a time and keep my eyes on it)
5. Add rose-water, pulse once or twice.
6. Put dough on a well floured surface and with your floured rolling-pin roll the dough about 3/4 inch thick.
7. Take a round cookie cutter(mine was 2 3/4 inch diameter). Cut and place on baking sheet lined with parchment paper.
8. You will have left over from the cut-outs, take them and make a ball and roll again. Cut with cookie cutter.
9. With pastry brush, brush egg wash on the top of each scones.
10. Put in oven, bake for about 12 min.

For Glaze

1. In a container put thawed strawberries(you can microwave them if they take too long to thaw).
2. With a hand blender(Kitchen aid or Cuisinart)**, blend the strawberries, add the rose-water, blend well.
3. Little by little incorporate confectioners’ sugar, while blending in between.
4. Once all blended(texture should be smooth) pour over cooled scones.
5. On pictures I sprinkle with a bit a Provence dry flowers mix.(optional but so cute:)
6. **The reason I use a hand blender, is that the texture becomes smooth and silky. I have made lots of glazes and this step makes it just perfect. It could be done by hand if you do not have a hand blender.
7. Serve with rose petals jelly and a nice cup of your favorite tea.

Happy Sweet Remedy!

*What is rose-water?

Rose-water or rose syrup is a by-product of the production of rose oil. When rose petals and water are distilled, the leftover liquid is used as rose-water.  Aside from being used in many fragrances and cosmetics, rosewater is also used in cooking for flavor. The Middle East is one of the largest producers of rosewater.