French Onion Soup

French Onion Soup

* Some butter
* 3 tablespoons oil
* 5 large onions, peeled and sliced thinly
* Splash of water
* Salt

The Soup
* 3 sprigs fresh thyme
* 6 cups Chicken Broth
* Salt and pepper
* 4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
* 2 cups Swiss, Gruyere or emmenthal cheese, grated

From Michael Smith:
The Soup

1. When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
2. Season with salt and pepper and let simmer for 15 minutes.
3. Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
4. Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
5. Place under the broiler and broil until the soup is bubbling and the tops are golden brown.

Orange Cake with Vanilla Cream Icing, Candied Orange Garnish

its so yummy, i need to start taking pictures of these cakes with a camera and not my 3.2mp blackberry camera

The Chocolate Crunchie Cake

Its a ...
Double Decker Chocolate Cake with Crunchie Bar crushed on top & Sides, with Sponge Toffee in between.

So my dad and my sister are the most ridiculous chocolate lovers out there, their favourite chocolate bar is Crunchie by Cadbury, so they asked me to create a dessert for it. My family decided to celebrate Fathers Day and my sister's June birthday on the same day, so I created this ridiculous cake, that gave everyone sugar shakes. I made this cake, I created this cake, I baked this cake all by myself. Its a secret recipe, I'm not going to post the cake baking recipe on here, sorry!

cake baking cake baking cake baking cake baking cake baking cake baking cake baking cake baking cake baking cake baking cake baking

Wild Blueberry Gingersnap Pie with White Chocolate Shavings

Its all about the blueberries. I used blueberries from a local farm where I live in Caledon ON, Downey's Farm, I bought the blueberries just at peak season and this pie couldn't get any tastier. Don't feel too guilty for indulging in this pie, you'll get your dosage of antioxidants.

Pastry

1 cup ginger cookie crumbs
1 cup shortbread cookie crumbs
1⁄2 cup butter, cut into cubes
2 oz chopped white chocolate,melted

Filling

5 cups wild blueberries
1⁄2 cup granulated sugar
1⁄2 cup water
1 1⁄2 tsp grated lemon rind
1⁄4 cup lemon juice
2 tbsp cornstarch
2 tbsp water
1 tbsp butter
2 tbsp crème de cassis

Garnish 1 cup (250 mL) shaved white chocolate

1 Preheat oven to 350°F (180°C).

2. Place cookie crumbs and butter in a food processor and pulse until well combined. Press crumbs into a 9-inch (23-cm) pie or tart pan. Freeze 15 minutes or until firm. Bake for 10 to 12 minutes or until sides are lightly browned and bottom is not quite set. It sets as it cools. Brush melted white chocolate over cooled crumbs.

3. Combine 2 cups (500 mL) blueberries, sugar, water, lemon rind and juice in a pot over medium heat and bring to boil. Reduce heat and simmer for 10 minutes or until blueberries are cooked and liquidy.

4. Combine cornstarch and water. Add cornstarch mixture and butter to pot and bring to boil, stirring. Remove from heat. Add cassis and cool to lukewarm.

5. Fold in remaining blueberries. Pile into pie shell. Refrigerate until serving. Garnish tart with white chocolate shavings before serving.

YUM!

S'more Chocolate Cupcakes

I'm not sure what was better, torching the marshmallow's or eating these! It's a must if you want to get creative in the kitchen

1 1/2 cups all-purpose flour
24 graham crackers
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1/4 cup of cocoa powder
1 1/4 cups unsalted butter, room temp.
2 cups packed light-brown sugar
1/4 cup honey
6 eggs
2 teaspoons pure vanilla extract
24 medium sized marshmallows
1 cup Nutella/chocolate hazelnut spread


1. Preheat oven to 350F. Line standard muffin tins with paper liners. Wisk together both flours, baking powder, salt and cinnamon.
2. With an electric mizer on medium-high, cream butter, brown sugar, and honey. Beat in eggs and vanilla. Add in flour mixture, mix just until combined
3. Break-up graham crakers so they fit in the bottoms of each muffin paper liner.
4.Divide batter evenly over each graham cracker in muffin paper liners. Bake, rotating halfway through, until golden brown. Let cool completely.
5. Cut out center of each cupcake, fill with melted Nutella
6. Place each marshmellow in the hole of the cupcake to top it off
7. Torch or Broil so the marshmallow is golden brown.

YUM!