Boston Cream Pie in a Jar (Recipe)

Looking for easy, yet creative way to make your next dessert? Well instead of baking a traditional cake or pie, try assembling your dessert in a jar! Not only does it look appealing, but it is also very practical, allowing for easy transportation and individual-sized portions.

This past Father’s Day, I made my Dad ‘Boston Cream Pie in a Jar’! My Dad is a big fan of Boston cream pie, but I was tired of making it the same old way. So instead, I decided to try something new and use mason jars! I found my jars at the Canadian Tire, but you can also find them at most grocery and home stores.

To begin, dig up your favourite French Vanilla cake recipe. Or if you’re short on time, you can also buy a box of French Vanilla cake mix. Bake the cake according to the recipe/directions, and make sure you use a large flat pan in order to make thin layers of cake. A ½ sheet cake pan (12”x18”), or two 9”x13” pans will work.

While the cake is in the oven, prepare the custard. You can use two boxes of French Vanilla or custard pudding. Prepare and chill the pudding according to the package directions.

After the cake is done and has sufficiently cooled, cut it into circular rounds that will fit in your jar. You can use a circular cookie cutter or the rim of a glass. Or you can simply trace the lid of your jar onto cardboard and use it as a template to cut around.

Next, you can either prepare homemade chocolate frosting, or do as I did and buy a 16-oz can of chocolate frosting. If going the lazy-route, open the can and microwave the frosting for 1 minute to thin.

Now you are ready to assemble! Start with a layer of pudding, followed by a circular cake round, and top it off with chocolate frosting. Repeat these layers until you reach the top of the jar, but make sure you end with the chocolate frosting! When finished, store them in the refrigerator until ready to serve. Just prior to serving, top each jar with a dollop of whipped cream and a maraschino cherry (I forgot to buy the cherries).

Verdict: scrumptious twist on the traditional Boston cream pie; easy to transport and store; simple assembly process; visually appealing

Prep Time: 2 hours (to prepare cake, pudding and assemble recipe in jars)
Bake Time: 35 minutes (per cake sheet)

Rating: 9/10

*My batch yielded 7 jars (500ml) of Boston cream pie (however, I would recommend using 250ml jars instead for smaller portions)

Cookie Dough Cheesecake Bars (Recipe)

I would definitely not call myself a skilled baker, but these cookie dough cheesecake bars were fairly simple and turned out deliciously sweet.  They are a perfect sweet treat to bring to any summer BBQ party!

I made one batch with regular chocolate chips and then I decided to spice (well I guess sweeten) things up and substitute them for butterscotch chips. I would definitely recommend these, but they did make the bars even sweeter, so depends on your sweet tooth level.

Ingredients:

For the crust
- 1 1/2 cups of graham cracker crumbs
- 5 tablespoons of unsalted butter, melted

For the cookie dough:
- 5 tablespoons of unsalted butter, room temperature (make sure the butter is at the right temperature, or else the consistency of the dough will be off)
- 1/3 cup of packed light brown sugar
- 3 tablespoons of granulated sugar
- 1/4 teaspoon of salt (I never understood the point of adding salt in baking sweets, but apparently it brings out the flavor of the sweet ingredients, so don't miss this important step)
- 1 teaspoon of pure vanilla extract
- 3/4 cups of flour
- 1 cup of sweet chips of your choice (chocolate, peanut butter, butterscotch)

For the cheesecake
- 10oz cream cheese, room temperature
- 1/4 cup of sugar
- 1 large egg, room temperature
- 1 teaspoon of pure vanilla extract

Directions:

Preheat the oven to 325 F. Line a 8inch square baking dish with parchment paper (make sure there is some overhang so you can pull out the bars when they are ready) and spray with nonstick cooking spray.

In a medium bowl, with a stand mixer or electric beater mix together the graham cracker crumbs and butter until combined. Press the mixture into the bottom of the baking dish and bake for 6 minutes. Let cool.

In a medium bowl, beat together the butter, sugars, salt, and vanilla until smooth. Slowly add in the flour until combined and them mix in the chocolate chips. Form into a ball and set aside.

In another medium bowl, mix together the cream cheese and sugar until combined. Slowly add in the egg and vanilla and continue mixing until smooth. Pour the mixture over the graham cracker crust.

Flatten out pieces of the cookie dough ball and place over the cheesecake mixture making sure to cover the whole surface area.

The recipe said to bake for 30 minutes, but I found it took much longer, about 45 minutes. Could have been my oven, but just make sure that the top feels dry and firm. Let cool for a couple of minutes and then pull the bars out with the parchment paper and place on a drying rack to cool completely. Slice into desired sizes and enjoy at your next party...Canada Day is coming soon! They'll be a hit for sure!!

I found the initial recipe on http://www.mybakingaddiction.com/cookie-dough-cheesecake-bars-recipe/.

Verdict: Deliciously sweet. I would recommend doubling the recipe if you are planning on bringing them to a party.

Prep Time: approximately 20-30 minutes
Bake Time: 30-45 minutes

Sweet Tooth Rating: 9/10

Taylor's Genuine Food & Wine Bar (Review)

In honour of my friend visiting from Toronto, we decided to treat ourselves to a fancy meal. While there were many different choices, we went with 'Taylor's Genuine Food & Wine Bar' in the Glebe. I had wanted to try it out for a while, as I am constantly driving past it and was curious as to what it had to offer.

Upon entering the restaurant, I was immediately pleased by the cozy and laid-back atmosphere. We felt both comfortable and welcomed, and were happily greeted by the host. The wait staff were friendly and knowledgeable and lacked the usual snobbiness found in most pricey establishments.

To start, we decided to share the 'Seed to Sausage' charcuterie board, which included an assortment of meats, pickled vegetables and bread and crostini for $35. It was a tough call between sharing the board or ordering the fresh seasonal soup, which was some sort of mushroom creation.

You also have the option to create your own charcuterie board by choosing from a variety of meats and cheeses. But since each one ranges from $7 to $12 I think that the combination board is the best deal.

For our main course, it was again a hard choice. Everything on the menu sounded absolutely delicious. In the end, two of my friends went with the 'Oceanwise Wild Pacific Halibut' with golden quinoa fried rice, organic bok choy and Acorn Greek coriander-coconut chill sauce ($32). They both described it as a very fresh and extremely tasty. 

My other friend and I both chose the 'Crispy Palm D'Or Duck Magret' with Moorish chickpeas, dry Spanish chorizo, and Organic Terre a Terre Calvo Nero ($30). I have to admit, I didn't know what a lot of that was, but it was amazing! The duck was cooked to perfection and the sauce was exquisite! 

For dessert, we decided to treat ourselves. Three of us went with the Vanilla Creme Brûlée ($10), which was just perfect. It rivalled my favourite Creme Brûlée from Geneva, Switzerland. 

My other friend went with the Lemon Bar with strawberry coulis, meringue and lemon sorbet ($10). She raved about it with every bite she took. But she wasn't stingy...she shared a bit with all of us. Usually I am not a big fan of anything lemon flavoured when it comes to desserts, but this was sooo scrumptious! The texture was great and the flavours were sweet and refreshing. It definitely made me question my distaste for lemon!

Overall, it was a fabulous night, with great company and awesome food!

Verdict: Imaginative menu and comfortable atmosphere

Cost: Entrees vary from $24 to $32

Hours: Mon-Sat: 11:30am - 2pm, 5:30pm - 10pm; Sun: 5:30pm - 10pm

Taylor's Genuine Wine and Food Bar, 1091 Bank Street, Ottawa ON

The Tea Party Café (Review)

There is one thing in this world that I simply cannot live without…and that is tea! My obsession with tea has really blossomed over the last five years or so, and I now cannot imagine a life without it!

Tea is not only perfect in the morning with your breakfast, but it is also a great way to get you through the afternoon hump, or to finish off the day with friends or a great book at night.

My obsession with tea has led me to many interesting places in my life in an attempt to find the next great flavour. This past weekend was no exception. I found myself exploring yet another new tea experience at the Tea Party café.

The café is perfectly situated in a turn of the century home in the historic Byward Market (at the corner of York and Dalhousie). Upon entering, I was immediately delighted with the charming ambiance, cozy mismatched furniture and large brick fireplace.

While most tea houses tend to pride themselves on their service, the Tea Party is much more informal and relaxed, allowing customers to choose their own tables after placing their orders at the counter.

My friends and I were not terribly hungry, and so we decided to go with the Cream Tea for $7.99. It consisted of a pot of tea (or coffee) and a scone served with cream and jam.

With over 150 loose-leaf teas to choose from, it was very difficult to make my choice! Did I want black or red tea? Or perhaps a Rooibos? Or maybe even a green or herbal tea? The options were endless! I must have spent a good 10 minutes carefully examining and smelling the various teas, but in the end, I went with the French blend, which was a combination of Vanilla, Earl Grey, Jasmine, Rose and Lavender. The floral flavours were deliciously blended with the traditional Earl Grey, resulting in a fabulous tea. It was probably one of the best teas I’ve tried in a very long time, and I plan on going back to buy some.

The scone with cream and jam was also delectable. The scone was just the right consistency and paired well with the strawberry jam. I was, however, slightly disappointed with the cream, as it was whipped cream instead of the customary Devonshire cream. But aside from this, everything was great, and was well worth the price.

In case you’re looking for a bit more than just tea and scones, they also offer a very affordable high tea, which includes four different types of sandwiches, four assorted sweets, a scone with jam and cream and a pot of tea. It serves two people and only costs $11.99/a person.

They also have a fun and delicious vegetarian lunch menu, ranging from soups and salads to grilled sandwiches and curries. Finally, if you’re not in the mood for tea, they offer a range of hot and cold beverages. The Indian Chai Latte does sound appealing! And apparently, it is also a really good place to buy coffee!

Verdict: Overall, I enjoyed my experience, and I will most definitely go back!

Cost: Cream Tea $7.99

Rating: 9/10

Hours: Monday to Friday: 10am - 9pm; Saturday: 10am - 8pm; Sunday: 10am - 7pm

The Tea Party Café, 119 York Street, Ottawa, ON

Cookies and Cream Cheesecake Cups (Recipe)

As part of the Social Committee at my work, we decided to organize a bake sale to raise money for our party fund, which was the perfect opportunity to try out a few of the recipes that I've been dying to make! The one at the top of my list was 'Cookies and Cream Cheesecake Cups'. There's nothing better than cheesecake and Oreos...and when you put them together, the combination is deadly...deadly delicious that is!

The recipe was quite simple and left little room for error. To recreate this scrumptious dessert, here is what you need:

Ingredients:

42 Oreo cookies (30 whole and 12 coarsely chopped)
2 pounds (4 8oz packages) of cream cheese, room temperature
1 cup sugar
1 tsp vanilla
4 large eggs, lightly beaten
1 cup sour cream
Pinch of salt

Directions:

1. Preheat oven to 275° F.
2. Line muffin tins with paper liners and place one Oreo cookie in the bottom of each lined cup.
3. With an electric mixer on medium high speed, beat cream cheese until smooth.
4. Gradually add sugar and beat until combined. Then add the vanilla.
5. Drizzle in eggs, a bit at a time, beating to combine.
6. Beat in sour cream and salt.
7. Stir in chopped cookies by hand.
8. Add batter to cookie-lined cups and fill almost to the top.
9. Bake, rotating pan halfway through, for 22 minutes.
10. Transfer to wire racks to cool completely.
11. Refrigerate for at least 4 hours.

A word of caution...the recipe indicated that it would yield 30 cups, but my batch could have made double this amount had I not ran out of Oreo cookies. Instead, I made 36 cheesecake cups, and I used the remaining filling to make an entire cheesecake. I whipped up a graham cracker crust for the bottom.

Verdict: Combination of cookies and cream is nearly perfect

Prep Time: 25 minutes
Bake Time: 22 minutes at 275° F

Rating: 7.5/10

I also used this opportunity to bake chocolate chip cookie cups and salted chocolate toffee bark, which were equally delicious! Check out these recipes here:

Chocolate Chip Cookie Cups (I filled mine with white/chocolate chips and skor bits): http://www.verybestbaking.com/recipes/144643/Make-it-Your-Way-Cookie-Cups/detail.aspx

Salted Chocolate Toffee Bark: http://www.ezrapoundcake.com/archives/18367