Anne Taylor

Chocolate Chili Cupcakes

In Dessert on 2010-11-11 at 3:54 pm

spicycloseThese are the cupcakes I made for the Capital Cupcake Camp this year. The recipe was a bit of an experiment, but a successful one in the end. Katy and I tried out our recipes a couple of weekends before the camp to see if they would work, and my first batch did not turn out so great, possibly because I was substituting a couple of key ingredients (substituting baking powder for baking soda has a ridiculous ratio). The taste was nice enough, but they went dry very quickly. Also, the after burn was a bit much. Luckily, a professional pastry chef I know (Leticia) had a taste and made a couple of recommendations to tweak it. Her best idea was using cream cheese in the icing.

The end result shows its heritage in the Mint Chocolate Cupcakes I’ve posted here before, and has spices and icing inspired by a recipe contributed by barkcreative on nibbledish.com.

I was really pleased with the result, which is more rich than sweet and best served with a cold glass of milk.

Capital Cupcake Camp

In Event on 2010-10-29 at 4:45 pm

entries_smallAt the end of September, I participated in a wonderful event called Capital Cupcake Camp. It’s styled after tech camps, and the idea is that lots of bakers (pro and amateur alike) and cupcake fans come together to show off their baking skills, try different flavours, and perhaps learn a little from each other. This year, I hear the event raised over $6000 for the Youth Services Bureau of Ottawa and the City of Ottawa program Women Alive. For more information, you can check out the original event listing at http://cupcakecamp.eventbrite.com/. The first image here is of my entry “Chocolate Chili Charge” (recipe coming soon) and my friend Katy‘s prizewinning “Brown Butter Pumpkin Spice”.

Mushroom Pierogies

In Appetizer, Bread, Main Dish on 2010-10-10 at 4:01 pm

pierogiesThis is a version of a family favourite, simplified by my sister (Kate). The filling of these pierogies is quite versatile. I would recommend it on toast or rice (Kate recommends it as a filling for pita breads), or even as a pasta sauce if you reduce the bread content and perhaps add a little olive oil. The pierogi format here is not at all traditional, but turns out very presentable and is the perfect size and packaging to save for lunches.