A piece of Suella’s brownies topped with raspberries.
After spending most of the summer out and about or prepping dinner by grilling away on the barbecue, this lazy Labour Day afternoon proved to be the right moment to revisit the wooden box of culinary treasures. It has been weeks since I had taken a peek at it. A handful of recipes had been singled out previously, but none seemed right for the day.
I stumbled upon a folded piece of paper with a brownie recipe with the inscriptions “Suella”, and “Very good” on the top right of the page. There seems to be another two words on the sheet of paper, but I can’t seem to make them out.
Revisiting the wooden box for a Tasting the Past post.
Another interesting detail about this recipe is that I finally may have found some information about the potential original owner of the box. The recipe was written on Circle B Equip. Co. stationary. Even the address of the company was listed: Buffalo Prairie, Illinois. A quick search on Google shows that this community is located about four hours West of Chicago. Finally, a clue as to where this recipe box may have come from. I’ll have to continue sifting through the box for more clues.
Back to the recipe… After thoroughly following the list of ingredients and instructions, I was a little unsure of the outcome. This was based on a little mishap that occurred while trying to remove the brownies from my Pyrex dish. Pieces of the brownies had broken off. I had thought that the texture of the brownies was perhaps more apparent to a chocolate cake. Luckily, upon tasting, the texture felt right. Worried for nothing!
The recipe called for some icing. It was the right time to put my mother’s tried and tested quick icing recipe to work. It simply calls for icing sugar, butter, water and liquor. I simply added a bit of cocoa and voilà!
2 cups of sugar
¼ cup of cocoa
1 cup of melted butter
2 tsp. of vanilla
1 ½ cup of flour
1 tsp. of salt
½ tsp. of baking powder
Preheat oven at 375 °F
Mix sugar an cocoa together. Stir in melted butter, add eggs and vanilla.
Mix well and add dry ingredients.
Stir in nuts.
Bake at 375 °F for about 25 minutes
Top off with favourite icing.
Quick chocolate icing
2 cups of icing sugar
2/3 cup of cocoa
2 tbs of water
2 tbs of liquor (or orange juice)
2 tbs of melted butter
Mix all of the ingredients until smooth.
Serve with fruit or a generous scoop of vanilla ice cream
It’s that time of year again! That moment, where bright orangey-yellow flowers on zucchini plants are in full bloom. It was also about at this time of year that these same flowers prompted a summer inspired blog post.
Seeing them at Vicki’s Veggies’ kiosk at the Stop Farmer’s Market at Wychwood Barns struck a chord. It brought me back my Nonna’s back yard where countless amounts of zucchini flowers, tomato plants, herbs and vegetables could be found. During the summer months she’d always serve some fried zucchini flowers as a nice savoury snack.
Needless to say, I had to emulate this childhood memory by preparing a batch. I had previously asked her for the recipe, but since it has been about two years since the last time I had prepared them, I was a little rusty. The best way to know how it’s done is to go directly to the source. So I called up Nonna. continue reading
Putting some heart into it. While the custard pie cooked, the raspberries made a heart-shaped formation.
It has been a while since I’ve shared at Tasting the Past post, so this post is long overdue. Glad to get back in the kitchen, braving the heat of the over and the Toronto
I had singled out this recipe weeks ago, but never got around to doing it. Summer calls for a light, cool somewhat fluffy desserts, I guess custard pie fits the note just fine.
Ruth Jones’ Custard Pie recipe card had very little information to go on. The card only listed the ingredients and one single instruction: “Bake at 350° F”, no time, or anything. Having never baked custard, a little bit research proved necessary. continue reading
Best view to admire the Juan de Fuca Strait along Dallas road.
After two days of r & r, we bid goodbye to Sooke and headed all the way to Tofino, one of Canada’s most western points. We genuinely enjoyed combing the coast for rocks and shells, staring at the waves, we truly did, but we were more than happy to hit the road again, and drive ourselves to Victoria, British Columbia’s capital city.
With a population of about 344 000 people, depending on how you look at it, Victoria is a small big city or big small town. One thing is certain we gladly left our rental car at the hotel in order to discover most of the city by foot.
One can truly discover the city while rambling through the city in search of the perfect vintage find. During our stay, we planned out our itinerary by mapping out antique and vintage shops and where to eat. continue reading
The view from the Emily Carr room: Juan de Fuca Strait and Olympic Mountains.
After a lengthy flight delay, we finally landed in Victoria in the late afternoon excited to take the road. Located 45 minutes West of Victoria, Sooke Harbour House would prove to be a restful oasis.
As we were checking in, we essentially checked out all of our worries. There are two main things that lure you to Sooke Harbour House: exquisite dining and a breathtaking location. We were soon to experience both over the next two days. continue reading
A couple of months ago my partner and I packed up our suitcases and headed out West for the to shake off our late winter blues. British Columbia beckoned and we answered its call by exploring Sooke, Tofino, Victoria and Vancouver.
Indulging in the exquisite hyper local food prepared at Spoke Harbour House, driving through Cathedral grove on our way to Tofino or simply thrifting and antiquing to our heart’s delight in Victoria were truly enjoyable and inspiring moments. I was excited to come back home and write all about it.
On writer’s block and barriers
Upon our return, I wanted to write and share our adventures out West. Several evenings after work I’d go to the laptop to and attempt to write up a post, but nothing came out. Massive writer’s block… A blank document… SILENCE.
I knew what I wanted to share, but nothing was coming out right. So I’d stop, I’d let myself get distracted, heck, pretty much anything was turning into a good excuse to do something else other than write. Procrastination had taken full swing, affecting all personal writing. Even my fun Tasting the Past posts had come to a halt. This slump is completely my own doing.
This must change.
The only way to battle through writer’s block is to tackle it head-on: moving forward and well… just writing – you’ve got to start somewhere. So here it goes! (and hopefully much more will follow!)
Fresh out of the wooden box… another dessert. I went for this recipe this week based on simplicity. Also, I had all of the ingredients in the pantry and in the fridge. In other words, it’s a simple recipe to prepare on a weekday.
Two things in this recipe took me by surprise. First, all the prep for the bread is done in a single bowl. Dry and wet ingredients are often mixed separately before being combined. In this case, after hydrating the chopped dates, everything was thrown into the bowl. Second, the bread is cooked in two phases. The date bread is initially set to bake at 325°F for 40 minutes. The heat is then turned down to 275°F for an hour and 20 minutes. continue reading