Macarons with Vanilla Buttercream

Macarons with Vanilla Buttercream - Candy Coated Culinista

Macarons with Vanilla Buttercream – Candy Coated Culinista

About sixteen months ago I made my most favourite treat macarons for the first time and the result were less than favourable in my eyes, sure they looked like macs, but they had this pebbled texture. I consider myself a macaron connoisseur as I know way too much about macs and have tasted then all around Toronto and compare and take notes at each visit (yes I have a small addiction lol). After all this time my piping skills have improved tremendously and yet I still can’t make a beautiful macaron.

Yield/Serving: 40
Prep Time: 20 min.
Cook Time: 14 min.
Difficulty level is: Technical

From: Eat Live Travel Write

Ingredients
Macaron
• 4oz (115g) ground almonds
• 8oz (230g) confectioners’ sugar
• 5oz (144g) egg whites, at room temperature
• 2.5oz (72g) granulated sugar
• 2 tsp food colouring powder
Buttercream Frosting
• ½ cup butter, room temperature
• 1 cup confectioners’ sugar
• 1 tbsp milk
• 1 tsp vanilla extract

Assembly
Macaron
1. Ensure the egg whites are at room temperature.
2. Line two baking sheet with parchment paper.
3. Prepare a piping bag using the circular tip and set aside.
4. Combine almond flour and confectioners’ sugar in a food processor and pulse about 10 times for a few seconds, until combined. Using a fine sieve sift ingredients into a large bowl twice.
5. Using an electric mixer beat the egg whites and sugar at a low speed (Kitchen Aid 4) for two minutes, medium speeds (Kitchen Aid 6) for two minutes, and high speed (Kitchen Aid 8) for two minutes.
6. The egg whites will be large mass at this point and now add the coloured powder and mix for one minute at the highest speed (Kitchen Aid 10).
7. Add in the dry ingredients and fold the mixture while pressing the mixture against the sides of the bowl for about forty passes (counting single strokes) **Stop every couple strokes after twenty-five passes to check the consistency. It should be flowing in ribbons off the spatula**
8. Fill the piping bag and pipe you macarons.
9. Ensure to pipe at an angle to the baking sheet about 3cm in diameter as they will spread while baking. (Make sure to quickly remove the tip when piping making a comma shape.)
10. Bang the tray four times on the countertop to remove any air bubbles.
11. Let the macarons rest for thirty minutes.
12. Pre-heat oven to 300°F.
13. Bake for 16-18 minutes and turn tray around halfway through.
14. Remove from oven and let sit for a few minutes and then remove parchment paper from the tray and place on a wire rack to cool completely.
15. Remove from the parchment paper.
16. Pair up the macarons with similar shaped shells.
17. Once completely cooled pipe the buttercream filling.
18. Best enjoyed 24 hours after filling.
Buttercream Frosting
1. In a medium-sized bowl, cream together the butter until smooth
2. Slowly add in the confectioners’ sugar until combined.
3. Stir in the milk and vanilla extract until the frosting consistency is achieved.
4. Pour into a piping bag and decorate once cupcakes have cooled.

Tips
• I used Gel food colouring as I only have gel or the regular food colouring on hand.

Please Enjoy

My thoughts
Looking at my macarons I can tell that even though my cupcake piping skills are getting better, I am still having a hard time piping macarons and the batter kept flowing out of the bag as I tried to pipe. The skin and foot on most of my macs weren’t terrible but they all had tails on the tops as I lack that piping finesse and I believe I almost didn’t properly slam the baking sheets enough to remove all the air bubbles even though I thought I had. I made two batches one using the mastard macaron mat again and one by hand. Once again the mat made more circular macs but I the insides were hollow yet when I piped by hand the macs were cooked through properly but non circular and started to brown a tad more on the edges. I also have tails showing on top as my comma technique is also lacking. This recipe is said to virtually no-fail; but I find making these at home too hard and time-consuming. Even though I find them overpriced I will gladly pay whatever the price until I can achieve a proper homemade macaron.

As for the taste these actually tasted like the store bought they are just sadly misshapen with some hollowness in some. The shells we still hard to the touch yet crumbled when bitten into, which are the characteristics you need to look for in a macaron. I will next time add less filling as the buttercream oozed out a little too much for my liking.

I think I will give this one more try or two until my almond flour runs out and just make smaller batches. If by then I still haven’t succeeded I will take a macaron making class to see where I am going wrong. I will be ditching my mastard macaron mat and using my silpat.

Now I know I am being a little overly critical of myself as this is my second attempt and they tasted great and looked half decent, but the perfectionist in me is just saying not good at all and when I look at my picture of these odd, deficient and ill-formed macs I just want to sigh and shake my head.

Macarons with Vanilla Buttercream - Candy Coated Culinista

Macarons with Vanilla Buttercream – Candy Coated Culinista

Advertisements

Macaron Diaries: Nadege Patisserie

Macaron Diaries: Nadege Patisserie - Candy Coated Culinista

Macaron Diaries: Nadege Patisserie – Candy Coated Culinista

Location: 120 Adelaide Street West (The PATH) – Richmond & Adelaide Centre
Hours: Monday – Friday 7:30 am – 6:30 pm

While walking in the PATH back in 2014 on a lunch break exploring I saw a sign that Nadege Patisserie would be opening a location soon. I said finally as I still hadn’t managed to make it out to their Trinity Bellwoods location in over 3 years. Friday being Macaron Day I decided to celebrate by visiting here. Of all the patisseries giving back a portion of their sales Nadege topped them all by giving 50% of all their macaron sales to the Sick Kids Hospital for Macaron Day.

Today I purchased 12 macarons and also a box of their marshmallows. The flavours I got were: passion fruit milk chocolate, olive oil, Guinness (the last day to catch these from St. Patty’s Day), coconut lime, grapefruit cayenne, banana chocolate, orange zest, bacon maple, camembert, mojito, cotton candy, cappuccino and gin & tonic flavoured marshmallows. Twelve macarons cost $27.50 and the marshmallows were $6.

I found a lot of the fillings tasted the same to me even though the flavours were different. I think the flavours could be bumped up a touch so they could shine more. The grapefruit cayenne was my favourite of them all and I could taste both flavours and there was a slow after kick of the cayenne. The savoury flavours tasted like any other macs and I was expecting a distinct taste of cheese or olive oil which didn’t happen. As for the macarons themselves they had spaces in the shells so they crumbled on the first bite and didn’t retain their structure.

These aren’t in my top three for macarons in the city I think, but I will visit when I am in the area and they have the most selection of macarons on a given day. I am happy to finally have tasted from this patisserie after all this time.

Macaron Diaries: Aren’t We Sweet Chocolate

Macaron Diaries: Aren’t We Sweet Chocolate - Candy Coated Culinista

Macaron Diaries: Aren’t We Sweet Chocolate – Candy Coated Culinista

I managed to find my favourite candy; Haribo Orangina locally, instead of ordering them from Europe. I went in to Aren’t We Sweet Chocolate in St. Lawrence Market to pick up five packages of my expensive candy. I was told by the French owner “you really love the orangina” to which I agreed and I grabbed two macarons to taste test.

Place: (St. Lawrence Market) South Market- Lower Level)
Location: 95 Front Street East, Toronto, Ontario, M5E 1N1

I purchased today Rose and Red Velvet macarons. The selections they had on hand were:
Black Currant, Mango , Red Velvet , Pistachio, Vanilla, Raspberry, Lemon Rosemary, Rose, Caramel Sea Salt, Coconut, Mocha Coffee, Dark Chocolate.

Upon tasting them Mr. C. concurred that these weren’t the best macarons we ever had. There was no shininess to the shells; which gave me the impression they would be soft and they were. Also Mr. C. didn’t like the rose flavoured macaron at all. “Yeah don’t ever by the rose flavour again.” He was not a fan of these at all, it tasted like he was eating a bouquet.

The Delicious Food Show

The Delicious Food Show

The Delicious Food Show

When: October 17-19 2014
Place: The CNE Exhibition Place

For the first time I visited The Delicious Food Show this year. I took Friday off work to ensure I arrived pretty close to the opening time, as I just didn’t want to have to deal with an insane amount of people. My goal today was really only one thing to get my copy of Molto Gusto by Mario Batali signed and also buy a copy of his new book America Farm to Table. The Friday Celebrity Chef line up included Tyler Florence, Mario Batali, Mark McEwen and Chuck Hughes (who I have met prior, first in line might I add). Chuck was signing his books along with a quick snapshot so I just hung around and took a few shots of him. I will say I learned a few things about Chuck hanging around: He grew up in Etobicoke for a time in his childhood. I thought he had always lived in Quebec and he also lived very close to Humber College my alma mater. I overheard all this information when two girls from the culinary program at Humber College asked him to say a few words to the culinary class. He grabbed the microphone faced the camera and told the students to stay in school; and that this is the time when they can burn all the food they want and it will be ok, so do it now. He made a quick joke and did a mini mic drop. He shook the girl’s hands and was so helpful, encouraging and personable and this is why I admire this man, so much.

Now cut to Mario Batali and this did not turn out as I had hoped. I didn’t mind waiting 20-30 extra minutes for him, but others in line were complaining and mentioning other chefs didn’t do this. The one bummer was he wouldn’t allow a quick photo and to add insult he barely said a word unless you said something to him, which I did. I just thanked him for coming to the show and seeing us. Short and sweet and he said you’re more than welcome. Fans were also handing our books a helper to speed up this whole signing process, so we were feet away from Mario when he was signing. In comparison you could get close to Chuck and he’d chat with you for a second and even shake your hand of give a hug. I really haven’t had a signature from any U.S.A. chefs except for Cake boss & Georgetown Cupcakes; which are two TV celebrities and Smitten Kitchen a blogger, so I don’t know if this is a thing or just his personality, but lots of us were left feeling cold and turned off. I grabbed my book and went exploring the foods. The only upside to that experience was I was second in line behind Julie a contestant from the premiere season of Masterchef Canada who was knocked out seventh on the show.

The delicious food floor.
I ran into alot of my usual Food truck fare restaurants, but in a booth form today, so I passed on them. Oysters seemed to be popular again as well as gourmet doughnuts and cured meats, cakes, cake pops, tequila in 3 incarnation from one booth. My cocktail of the show consisted of J.P. Wiser’s Deluxe Canadian Whiskey shaken with house-made sour mix topped with a splash of Jacobs Creek Shiraz. I don’t like wine but I love whiskey sours and this made me enjoy wine so much more. Of course I found Macarons from AG Macaron and left with 6 flavours and a sugar cookies from The Teeny Tiny Bakery. I also learned that Maille has over 6 flavours of mustard that can be found in Toronto in various store. I am now on the hunt for the fine herbs mustard and the and some delightful truffle flavored gouda cheese from the dairy farmers of Ontario section.

Exploring the floor I was wandering a little more and saw graphic tees. I looked at the designs and said I know this art; these are Pierre Lamielle’s designs from Top Chef Canada. I continued to look and choose what I was going to get and heard Pierre’s voice but the person didn’t look like him…he cut his trademark beard. I had seen him with a beard through Top Chef Canada and then many many months later on Chopped Canada, so I mentioned you are almost unrecognizable. To that he quipped – “my mother said you’re not my son” to his now absent beard. I choose a very culinary and totally cheeky tee and looked at some tea towels and went on my merry way. Pierre was a delight and just as funny and quirky as he was on TV.

My last stop of the day was the Tyler Florence demo to learn some tips as, I watch him on the Great Food Truck Race. I have learned following William Sonoma on Instagram that the two have a partnership together, so I made it a point to check this demo out. While he was cooking he answered questions and told us about his new book: Inside the Test Kitchen coming out at the end of the month. He even passed a copy of his book around for us to take a peek at, and showed us food pictures off his phone. Today he made an alternative to a Porchetta with a ham leg, buttered turnips and apple mustard. We were even treated to tasting the ham if we were willing to line up and wait. I will be trying this recipe on a smaller scale soon. Tyler showed so much passion and so endearing that I have become more than just a casual fan.

Overall the show wasn’t as big as I expected or that I hoped it to be. I went with the hopes of seeing and getting some tips and trick from some amazing chefs and that was definitely accomplished. I had a great time, even if I found the show rather small. I wouldn’t take a full day off work again for this unless I have a particular chef I want to see or am taking an exclusive chef series with a cooking personality. I left the show with a few more places on my quest and diaries list to try and an amazing peeler for those very hard to peel vegetables…I’m talking to you rutabaga.

Tyler Florence - The Delicious Food Show

Tyler Florence – The Delicious Food Show

Porchetta, Buttered Turnips & Apple Mustards - The Delicious Food Show

Porchetta, Buttered Turnips & Apple Mustards – The Delicious Food Show

Von Doughnuts The Delicious Food Show

Von Doughnuts The Delicious Food Show

Chuck hughes - The Delicious Food Show

Chuck hughes – The Delicious Food Show

Short & Sweet Cupcakes - The Delicious Food Show

Short & Sweet Cupcakes – The Delicious Food Show

Cured Meats  - The Delicious Food Show

Cured Meats – The Delicious Food Show

AG Macarons Maille Mustards  - The Delicious Food Show

AG Macarons Maille Mustards – The Delicious Food Show

The Toronto Sour  - The Delicious Food Show

The Toronto Sour – The Delicious Food Show

Purchases from The Delicious Food Show

Purchases from The Delicious Food Show

Books Signed by Mario Batali - The Delicious Food Show

Books Signed by Mario Batali – The Delicious Food Show

Maille Mustards  - The Delicious Food Show

Maille Mustards – The Delicious Food Show

Oysters - The Delicious Food Show

Oysters – The Delicious Food Show

Tequila - The Delicious Food Show

Tequila – The Delicious Food Show

The Toronto Sour - The Delicious Food Show

The Toronto Sour – The Delicious Food Show

Food Trucks - The Delicious Food Show

Food Trucks – The Delicious Food Show

T.O. Food Fest 2014

T.O. Food Fest - Babi & Co. - Candy Coated Culinista

T.O. Food Fest – Babi & Co. – Candy Coated Culinista

Date: Sunday August 11th 2014
Place: Chinese Cultural Center, Scarborough, Ontario
Website: http://www.tofoodfest.com

For a third year I was invited as media to attend the T.O. Food Fest. This year there was a nominal fee to attend of two dollars or bring a non-perishable food item, as they were teaming up with Second Harvest. I loved this idea so much. So many people are attending this event to eat and gorge themselves, why can’t we then in turn bring some canned goods in for the less fortunate. I happily brought mine and picked up my media pass.

The Food

When I was checking out the vendors I noticed many repeat vendors; which is always a good sign like: Babi and Co., Bricks & Mortar, Buster’s Sea Cove Food Truck, Dutch Frites, Gala’s Peppersauce, Ice volcano Ice Cream, Liko’s Hawaiian BBQ and Lemonade.

Liko’s Hawaiian BBQ
Website: http://www.hawaiianbarbeque.ca
Served here today was pork skewers, pineapple soda and pulled pork on a bun. They were grilling on a large BBQ and it smelt and looked delicious. A secret BBQ recipe that has been passed down from generation to generation is used on the meat. No shortcuts are made as they want a quality dish sent out every time.

For the first time I tried the pork skewers and yum. There really isn’t a part of the pig I don’t like and this was perfectly barbequed with a cube of pineapple on top of the skewers. The stand is hard to miss as it looks like a tiki hut with lei’s and Hawaiian hibiscus shirts/dresses and bright yellow tee shirts are all around.

New Vendors for 2014

Blue Donkey
Greek – Canadian street food like calamari, souvlaki, gyro sliders, feta fries. I enjoyed their feta fries last year at the CNE Food Truck Frenzy.

Hot Bunzz
Website: http://www.hotbunzz.com
Oven baked brioche-style buns stuffed with international flavours, catering is available for any event. On the menu today was: Surf & Turf, St. Lucia Jerk Wild Boar, Buddah’s Bacon Butter Chicken, Ontario 5-Cheese, Mushroom & Spinach

Island Oysters Shuck Bar
Island Oysters started 2 years ago and can be typically found at farmers markets in the G.T.A.
Kusshi – British Columbia, Il de Magdalen – Ontario & Little Neck Clams – PEI. Two types of hot sauce were for sale – Habanero Xtra hot sauce and Jalapeno Xtra hot sauce.

Kanto by Tita fl!ps
Website: http://www.kanto.ca
A soon as I saw Tita I knew I was in for some Filipino food. Today they were serving
Palabok – Cornstarch noodles in shrimp gravy topped with hard-boiled eggs, shrimp, crushed pork rinds, tofu and green onions; SigSig – Fries Pork jowl and ear with french fries and Halo Halo – a dessert with an assortment of fruits, sweet vegetables, ice cream etc. These dishes looked so delicious, but I couldn’t eat everything I will be visiting storefront as I have to try the sigsig fries and hopefully find some tocino or lumpia there.

Korribbean
Two cultures wrapped into one delicious jumbo dumpling. The husband is from Trinidad and the wife is Korean. The jumbo dumplings served are made from 100% local organic beef, pork & chicken
The menu included -Classic (beef & pork), Jerk (beef & pork) Curry Chicken (Chicken) , Curry Potato (Vegetarian) which is served with a side of pineapple coleslaw and soy sauce or mango chutney dipping sauce. I tried the Koribbean iced tea (Sorrel) as I couldn’t resist this as Sorrel always reminds me of Christmas. It wasn’t too sweet and quite refreshing.

Meatwagon
Website: http://www.meaventures.com
Meat, meat and more meat, a carnivore’s paradise: Flavours from around the world are found here. There was bacon brulee & tocino sliders & Korean pork belly, which had me looking for the Filipino running the show and I was correct the owner is Canadian with Filipino and Iranian parents.

Mon K Patisserie
Baked treats that are not commonly found in Toronto are served here. Its French treats with an Asian twist. I of course bought Macarons and had the Cassis, Earl Grey, Banana Chocolate, Green Tea, Raspberry and Salt Caramel. Not too sweet and quite yummy and I even shared with the hubby.

Moo Milk Bar
Website: http://www.moomilkbar.ca
A milk & cookies bakery. Today there was a selection of their yummy cookies and cookie mix in a jar. I haven’t had a flavour I disliked yet from Moo Milk to date.

Penny Lou Lou Sweets & Treats
Website: http://www.pennyloulou.com
A cute and exciting, yet simple twist to the dessert scene and items on the menu all contain the word “Penny” in it. The food is Hong Kong style bubble cake – that has a crispy, golden-brown outer shell, and a soft and chewy center. The bubble cake is used to create, sammies, cake with fruit or nutella, cake wraps with a filling inside, and even filled with chicken and vegetable for a more savoury treat.

Pimenton
Websitehttp://www.pimenton.ca
Spanish & Mediterranean Fine Food like chicken paella with saffron, chicken & seafood.

Pure Leaf Tea
Websitehttp://www.pureleaftea.ca
Simple pure & uncomplicated iced tea with no preservatives, no added color and no artificial flavouring. It’s just real-brewed tea made from tea leaves picked fresh from the best plantations around the world.

The Saucy Pierogi
Website: http://www.saucypierogi.com
A pop up vendor serving pan fried Pierogi’s with a twist. I have only had pierogi’s two times before, one frozen from the grocers and another at a wedding as Hors d’oeuvres. These were how I think they should taste, fresh, not to doughy and with great toppings. On the menu was Jerk Chicken Pierogi’s with Jerk sauce & slaw, Cheddar & Potato Pierogie’s, Kimchi Sauerkrat Pierogie’s topped with Kimchi, Pork Schnitzel Plate with garlic mash & sauerkraut slow.

Stuffed & Co.
Stuffed chicken wings… yes please. How can a person resist with such an interesting idea. I have only heard of stuff wings one other place and that’s out of North Carolina with the 2 fat 2 fly stuffed chicken wings. Today there was Cheesy Mac, Wonton Bomb & Yaya Wing which I tasted it had jambalaya filling with sriracha aioli & creole seasoning. I choose the Yaya Wing as it was a limited flavour and it wasn’t spicy and it was well balanced.

Sweet Pop – Gourmet Dessert Popcorn
Website: http://www.sweetpopgourmet.com
A two month old business that came upon by just saying: “let’s just do this and see what happens.”
With a long time baker at the helm cookies & cream, s’mores and birthday cake gourmet popcorn is being sold. The popcorn was sweet and not soggy and was the perfect sweet pop in my mouth. (I also tasted leaps and bounds better then the chocolate coated popcorn I attempted to make for Valentine’s Day. It is definitely harder than it looks)

Vegiterra – Worldy Vegan Flavours
Website: http://www.vegiterra.com
Upon reading the name I think vegan, vegetarian and of the earth. This is a pop up vegan restaurant that began as a food, travel & culture blog. They offer flavours inspired by their travels, lifestyles and things of interest. Peanut Stew Empanada, Crispy Sweet Potato Gnocchi, Yam Burger, Jhal Muri, Lemongrass Basil Juice & Jasmine Coconut Iced Tea was served today.

Other vendor today were: Twisted, Toben – food by design, Best Gushi Chicken, BBQ Squid, Hakka Bao, Asian Sliders, Grilled Mini Eggs and Snow Ice.

I had another great year at the T.O. Food Fest and spoke to some great vendors with some very tasty and interesting foods. Every year this event is running more and more smoothly and it’s great to see that the organizers are learning ever year and making the T.O. Food Fest a better experience fro all. I can’t what to taste some more foods next year.

Pimeton - Candy Coated Culinista

Pimeton – Candy Coated Culinista

Liko's Hawaiian BBQ - Candy Coated Culinista

Liko’s Hawaiian BBQ – Candy Coated Culinista

The Saucy Pierogi - Candy Coated Culinista

The Saucy Pierogi – Candy Coated Culinista

Mon K Patisserie - Candy Coated Culinista

Mon K Patisserie – Candy Coated Culinista

Mon K Patisserie - Candy Coated Culinista

Mon K Patisserie – Candy Coated Culinista

Stuffed & Co. - Candy Coated Culinista

Stuffed & Co. – Candy Coated Culinista

Stuffed & Co. - Candy Coated Culinista

Stuffed & Co. – Candy Coated Culinista


Koribbean Dumplings  - Candy Coated Culinista

Koribbean Dumplings – Candy Coated Culinista

Kanto - Candy Coated Culinista

Kanto – Candy Coated Culinista

Kanto - Candy Coated Culinista

Kanto – Candy Coated Culinista

Mon K Patisserie - Candy Coated Culinista

Mon K Patisserie – Candy Coated Culinista

Mon K Patisserie - Candy Coated Culinista

Mon K Patisserie – Candy Coated Culinista

Twisted - Candy Coated Culinista

Twisted – Candy Coated Culinista

Twisted - Candy Coated Culinista

Twisted – Candy Coated Culinista

Island Oysters Shuck Bar - Candy Coated Culinista

Island Oysters Shuck Bar – Candy Coated Culinista

Gala's Peppersauce - Candy Coated Culinista

Gala’s Peppersauce – Candy Coated Culinista

Little Tomato Catering - Candy Coated Culinista

Little Tomato Catering – Candy Coated Culinista

Pure Leaf Iced Tea - Candy Coated Culinista

Pure Leaf Iced Tea – Candy Coated Culinista

Bricks & Mortar - Candy Coated Culinista

Bricks & Mortar – Candy Coated Culinista

Mama K Satay - Candy Coated Culinista

Mama K Satay – Candy Coated Culinista

Okinomiyaki - Candy Coated Culinista

Okinomiyaki – Candy Coated Culinista

Okinomiyaki - Candy Coated Culinista

Okinomiyaki – Candy Coated Culinista

Meatwagon - Candy Coated Culinista

Meatwagon – Candy Coated Culinista

Hot Bunzz - Candy Coated Culinista

Hot Bunzz – Candy Coated Culinista

Babi & Co. - Candy Coated Culinista

Babi & Co. – Candy Coated Culinista

Babi & Co. - Candy Coated Culinista

Babi & Co. – Candy Coated Culinista

Babi & Co. - Candy Coated Culinista

Babi & Co. – Candy Coated Culinista

Babi & Co. - Candy Coated Culinista

Babi & Co. – Candy Coated Culinista

Dutch Frites - Candy Coated Culinista

Dutch Frites – Candy Coated Culinista

Dutch Frites - Candy Coated Culinista

Dutch Frites – Candy Coated Culinista

Dutch Frites - Candy Coated Culinista

Dutch Frites – Candy Coated Culinista

Sweet Pop - Candy Coated Culinista

Sweet Pop – Candy Coated Culinista


Mom K Patisserie - Candy Coated Culinista

Mom K Patisserie – Candy Coated Culinista

Mom K Patisserie - Candy Coated Culinista

Mom K Patisserie – Candy Coated Culinista

Island Oyster Shuck Bar - Candy Coated Culinista

Island Oyster Shuck Bar – Candy Coated Culinista

Vegiterra - Candy Coated Culinista

Vegiterra – Candy Coated Culinista

Vegiterra - Candy Coated Culinista

Vegiterra – Candy Coated Culinista

Vegiterra - Candy Coated Culinista

Vegiterra – Candy Coated Culinista

Vegiterra - Candy Coated Culinista

Vegiterra – Candy Coated Culinista

Macaron & Cookie Diaries – Petite & Sweet Bakes

Petite & Sweet - Candy Coated Culinista

Petite & Sweet – Candy Coated Culinista

Place: Petite & Sweet Bakes
Location: 718 Queen Street East, Toronto, Ontario, M4M 2H5 (647-748-7704)
Hours: Monday: Closed; Tuesday- Thursday: 11am – 8pm; Friday & Saturday: 11am – 10pm; Sunday: 11am – 7pm
Website: http://www.petiteandsweet.ca
Prices: Macarons: $2.50 each; Cookies: $2.75 each.

I was on the way to the gym and I took a different streetcar which forced me to start walking from Broadview & Queen or wait for the next streetcar. It was a nice evening so I decided to take a walk. I made it all of 10 steps from the corner when I was greeted by Macarons. Needless to say my next few steps found me in the Petite & Sweet Bakes shop. This tiny storefront is done up in a luxe, upscale motif, with little tiny & adorable decorations throughout with pops of colours with a high gloss shine. I went to the case and saw the offerings: French Macarons, Cake Pops, Mini Cupcakes, Truffles, Turkish Delights, Brownies, Meringues, Cakes, Cookies and finally Speciality Coffee’s. When I was looking through I noticed some of the cookies I was eyeing looked strangely familiar. You see, even though I have never had the pleasure of tasting one of these cookies before, I knew them from their distinct look. “They are selling Moo Milk Bar Cookies!” Moo Milk Bar is on my Quest list to go visit but getting out to Queen Street East & Woodbine Avenue is a little much when it is not spring or summer. I plan to get out there for sure in the summer with Mr. C as I must try their flavoured milks and more of their cookie flavours. Today I ordered the passion fruit macaron & cowgirl cookie (espresso powder, pretzels, toffee bits, semi-sweet chocolate chips & oats) for Mr. C., and for myself I got the peppermint macaron and the red velvet cookie (a hint of cocoa with white chocolate chips).
After finishing up my post I realized I know this logo from somewhere, but where. I watched a show on Food Network Canada called Sugar Stars about the ups and downs of an events planning company, which is the other half of Petite & Sweets Bakes.

Review
We both loved our treats. Mr. C. didn’t have much of a comment but he finished them. I thought the macaron was sweet, refreshing & cooling, a perfect treat in the winter season. I found it was a little sweet as my sweet tooth acted up, but I still enjoyed it. The red velvet cookie was so good, it was crunchy, chewy, thin & sweet and the first words after I ate it were mmmmmm so good.

Macaron Diaries – Butter Avenue

Macaron Diaries: Butter Avenue - Candy Coated Culinista

Macaron Diaries: Butter Avenue – Candy Coated Culinista

Place: Butter Avenue Patisserie & Cafe
Location: 3467 Yonge Street, Toronto, Ontario, M4N 2N3
Hours: Monday: Closed, Tuesday- Thursday: 11am – 8pm,
Friday & Saturday: 11am – 10pm, Sunday: 11am – 7pm
Website: http://www.butteravenue.com
Prices: $2.25 each, 6 for $13.50, 20 for $45.00

I had a half day from work and had some errands to run. On my way home I found myself in Mid-Town Toronto, and for once I was nearby another Macaron Patisserie I have wanted to visit for a very long time. Believe me I’m glad I finally managed to get in there. After running around I was not in the mood to make dinner and I picked some food up and walked over to Butter Avenue to get dessert. The café is quite small, but the clean lines and minimalistic approach to the design helped to make the space seem bigger. I noticed immediately the Macarons and other desserts. There is also loose-leafed tea for sale by the cup or to enjoy at home. I saw a very cute onesie that had colourful Macarons on it; what a lucky kid that gets to wear that oh so cute onesie. That left me thinking I wish they had something in my size. When I finally made it to the case there were about 10 flavours and I chose: Lychee Raspberry, White chocolate Strawberry, Cream Cheese Passion fruit, Café Au Lait, Matcha Chocolate and Cassis.

Lychee Raspberry – I could taste the lychee filling (which is one of my favourite fruits). It was sweet and chewy and it was filled around the outer rim of the shell with lychee filling and the inside to my surprise was the raspberry jam. It tasted heavenly.

White chocolate Strawberry – 2 small dried strawberry pieces are added to both sides of the shell. The filling was strawberry jam in the centre and white chocolate around it. It was soft and sweet and after the initial sweetness of the first one, I didn’t notice it as much on this one.

Mr. C. had the Café Au Lait & Cream Cheese Passion fruit. He even commented when he had the second one. “Ooohh there’s jam inside this.” I like it now that his palette is getting better at noticing nuances and such, he can appreciate the subtleties more. He can thank me for that and yes I’m taking credit because where he came from to today is vast. I brought home six and he somehow managed to have 4 while I only got 2; the sneaky bugger. How in the world does that happen when I love all things macaron!

DIY Sweet Treats Peep-Toe Heels

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

I saw a pair of shoes I just had to have. I was watching Masterchef Canada and a contestant vying to be on the show walked up to the judges in these shoes that had sparkly ice cream cones on the back. Immediately after to show finished I was tracking these shoes down. They were a Karl Lagerfeld & Melissa Collaboration. Looking at the shoe I was sold. They were made from eco-friendly recycled rubber, meaning a vegan shoe and there is the added scent of perfume throughout the shoe, because I can only guess how stinky a rubber high-heeled shoe can get. I ordered my shoes online and to my chagrin they were a little snug and since Melissa shoes don’t come in half sizes I had to return them. I’m not one of those girls who squishes their feet into a smaller shoes, because they look so good. I don’t want the bunions and broken toes thank you, but still after I returned them I was still thinking about these shoes and I thought I can make a shoe myself can’t I? All I need is paint, some sparkles and I’m on my way. As my design process evolved I said, “well now I can do macarons my favourite treat, and I was all ready to start decorating when I found some great supplies that made my ice cream shoes evolve into my Sweet Treats Peep-Toe Heels.

Supplies
• A pair of patent leather shoes, any style you like(I got my from Aldo for $14.99 in the clearance section)
• Green painters tape
• Newspaper
• A box to spray shoes in.
• 1 can of Krylon Watermelon indoor/outdoor spray paint, any colour you like
• Fine Sand Paper
• Extra Fine Sand Paper
• Nail Polish Remover
• Cotton balls
• Q-Tips
• Stickers, any design you like
• Spray on Glitter Sealer

Assembly
1. Buy a pair or patent leather shoes or find an old pair in good condition that you don’t wear anymore.
2. Using green painters tape, mask off the whole shoe excluding the heel.
3. Stuff the shoes with newspaper and wrap more painters tape around the shoe to keep the newspaper in place.
4. In a well ventilated area inside a box (so paint doesn’t get on other objects and surfaces) spray paint over the heels in thin even coats.
5. Repeat spray painting the heel as many times as needed to get the colour desired.
6. If the paint starts to bubble, lightly rub the area with fine and extra fine sandpaper.
7. Re-spray the area that needs touching up.
8. Let the heels dry for a day before you start on the next step.
9. Remove the painters tape.
10. If the paint has bled through remove with a little nail polish remover on a cotton ball or a Q tip.
11. Apply stickers onto the heels and press down firmly.
12. Apply glitter spray over the entire shoe and apply a few coats until the amount of sparkles you desire is reached.
13. Let cure for a day or two.
14. Enjoy your craftiness and your amazing new spring shoes.

Tips
• Multiple coats are needed. If you spray on too thick of a layer at once it will bubble and run.
• Spray paint dries within 5 minutes or so depending on the manufactures label; but I wasn’t going to risk my hard work so I gladly waited a day or two to let it cure between stages.

Please Enjoy

Reviews
I had to show these to my dad because I felt so proud of what I did and he said he really liked what I did and “good job, those look so good”
Mr. C. of course loved them and always motivate my crafty side, because I get so happy and my face lights up when I creating with my hands.

My thoughts
The sparkles was an after though when I was trying to look for a sealer of some sort and couldn’t find anything. I walked around Michael’s and got inspired.

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

Inspiration Shoe - Candy Coated Culinista

Inspiration Shoe – Candy Coated Culinista

Inspiration Shoe - Candy Coated Culinista

Inspiration Shoe – Candy Coated Culinista

Macaron Diaries – Loblaws Patisserie

Loblaws Patissserie - Candy Coated Culinista

Loblaws Patissserie – Candy Coated Culinista

Happy Macaron Day and the first day of Spring! Today is Macaron day and I had intended to have my 2nd attempt Macaron post up but I just somehow got side tracked with other recipes and holidays (St. Patrick’s Day) C’est la Vie. Macaron Day has been celebrated for the last nine years now, and it was created to get people to try my most favourite treat and also give money to a local charity. In Toronto they are supporting the Red Door Family Shelter and various children related causes like the Sick Kids Hospital. Spread the love to today and get your self a Macaron and support this cause. For more information about Macaron Day T.O. click here.

Place: Loblaws @ Maple Leaf Gardens
Location: 60 Carlton Street, Toronto, Ontario

I was in Loblaws on a search for Anchovy Fillets, for the Roasted Turkey Breast with Olive Salsa Verde I was going to make. As I passed the Patisserie section to my great excitement I saw Macarons and Portuguese Custard Tarts. I was in a rush that day so I decided to come back another day to partake. When I went back there were cases and cases full of cakes, cupcakes, bon bons, tarts and much more. Let me tell you this patisserie takes pride in their product from beginning to end. I placed my order and the patissier gently placed the macarons in a cellophane bag and then transferred them into a paper box, and put a sticker on it with directions. It said its best served 30-45 minutes after removing it from the fridge. She was about to tell me to be careful as these are very delicate and we both said “delicate” at the same time and laughed. I had previously learned how delicate they are from holding them for 3 hours on Quest #2 La Bamboche. There is no safe place in a movie theatre to rest my precious delights without worry so set them on my lap.

I needed to take a picture of all their offerings but was feeling a bit awkward. Then a man to my right was approaching and saying “you to eh”, to which I replied “yes I love these things there my quest” to which he said “they’re all so so yummy and beautiful”. So we both just took our pictures and smiled.

When I tasted these I immediately noticed the difference from the other two macarons I have tasted. The meringue was made very differently; the interior of the shell had air pockets in it. I believe they used the Italian meringue method versus the French meringue method I recently tasted. It tended to crumble more as there was no body to the shell to keep everything together. The fillings were pretty good but the shell made it hard to enjoy my macaron experience.

Loblaws Patissserie Case - Candy Coated Culinista

Loblaws Patissserie Case – Candy Coated Culinista

%d bloggers like this: