Baileys London Fog

Baileys London Fog
Print Recipe
    Servings Prep Time
    2 servings 15 minutes
    Servings Prep Time
    2 servings 15 minutes
    Baileys London Fog
    Print Recipe
      Servings Prep Time
      2 servings 15 minutes
      Servings Prep Time
      2 servings 15 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Brew one cup of strong Earl Grey tea by steeping 2 tea bags for 5 minutes.
      2. Heat and froth milk using your preferred method. I used an electric milk frother.
      3. Divide Baileys Irish Cream and Grand Marnier between two tall coffee glasses.
      4. Add 1 tsp of vanilla syrup to each.
      5. Add 1/2 cup of hot tea to each glass and stir.
      6. Top up the glass with an approximate 1/4 cup of hot milk and additional milk froth.
      7. Serve immediately.
      Recipe Notes

      -You can use purchased vanilla syrup.

      -Make your own vanilla syrup by bringing a 1/2 cup of sugar and a 1/2 cup of water to a simmer, stirring to dissolve sugar.  Remove from heat and add 2 tsp vanilla extract or fresh vanilla beans from 1/2 a vanilla pod.  Allow to cool and then strain if using fresh vanilla beans.

      -If no vanilla syrup is possible, sweeten to taste with sugar and add a splash of vanilla extract.

      Parsnip Spice Cake

      Parsnip Spice Cake
      Print Recipe
        Servings
        16-18
        Servings
        16-18
        Parsnip Spice Cake
        Print Recipe
          Servings
          16-18
          Servings
          16-18
          Ingredients
          Cake
          Simple Syrup
          Cream Cheese Icing
          Servings:
          Instructions
          Cake
          1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
          2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
          3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
          4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
          5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
          6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
          Simple Syrup
          1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
          Cream Cheese Icing
          1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

          Raspberry Swirl Cake


          Raspberry Swirl Cake
          Print Recipe
            Servings Prep Time
            12-16 people 20 minutes
            Cook Time Passive Time
            50-60 minutes 3 hours
            Servings Prep Time
            12-16 people 20 minutes
            Cook Time Passive Time
            50-60 minutes 3 hours
            Raspberry Swirl Cake
            Print Recipe
              Servings Prep Time
              12-16 people 20 minutes
              Cook Time Passive Time
              50-60 minutes 3 hours
              Servings Prep Time
              12-16 people 20 minutes
              Cook Time Passive Time
              50-60 minutes 3 hours
              Ingredients
              Raspberry Sauce
              Cake
              Mascarpone Whipped Cream
              Servings: people
              Instructions
              Raspberry Sauce
              1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
              Cake
              1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
              2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
              3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
              4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
              Mascarpone Whipped Cream
              1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
              Recipe Notes

              Be sure to use a 9" x 2" or 9" x 3" pan.

              Blueberry French Toast Bake

              Blueberry French Toast Bake
              Print Recipe
                Servings Prep Time
                6 people 25 minutes
                Cook Time
                40-45 minutes
                Servings Prep Time
                6 people 25 minutes
                Cook Time
                40-45 minutes
                Blueberry French Toast Bake
                Print Recipe
                  Servings Prep Time
                  6 people 25 minutes
                  Cook Time
                  40-45 minutes
                  Servings Prep Time
                  6 people 25 minutes
                  Cook Time
                  40-45 minutes
                  Ingredients
                  Blueberry French Toast Bake
                  Balsamic Blueberry Sauce
                  Servings: people
                  Instructions
                  Blueberry French Toast Bake
                  1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
                  2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
                  3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
                  Balsamic Blueberry Sauce
                  1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
                  Recipe Notes

                  Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.

                  Baked Apple Cranberry Oatmeal


                  Baked Apple Cranberry Oatmeal
                  Print Recipe
                    Servings Prep Time
                    8-10 people 20 minutes
                    Cook Time
                    25-28 minutes
                    Servings Prep Time
                    8-10 people 20 minutes
                    Cook Time
                    25-28 minutes
                    Baked Apple Cranberry Oatmeal
                    Print Recipe
                      Servings Prep Time
                      8-10 people 20 minutes
                      Cook Time
                      25-28 minutes
                      Servings Prep Time
                      8-10 people 20 minutes
                      Cook Time
                      25-28 minutes
                      Ingredients
                      Baked Oatmeal
                      Topping
                      Servings: people
                      Instructions
                      Baked Oatmeal
                      1. Preheat oven to 350℉.
                      2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
                      3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
                      Topping
                      1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
                      2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
                      Recipe Notes

                      If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.