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Baking something sweet on Sundays has become a ritual over the winter. It’s much easier to welcome the cold, wet weather here in Vancouver when cinnamon wafts from the oven in your warm, cosy apartment. Over the weekend I invited Kendra over to help me prepare cinnamon rolls. This recipe is relatively easy + the rolls are so tasty! There’s enough to even share with your friends + colleagues, after indulging, of course;)

Cinnamon Rolls
(adapted from Hand Made Baking)

makes 18 rolls

Dough:
6 cups flour
3/4 cup granulated sugar
1tbsp quick-rise (instant) yeast
1 1/2 tsp fine-grain sea salt
1 1/2 cups milk – heated to 115 degrees F/45 C
5 tbsp unsalted butter, melted
1 large egg plus 1 large egg yolk, at room temperature
2 tsp pure vanilla extract

Oil a large bowl + set aside. Mix 5 cups of the flour, granulated sugar, yeast, and salt together. Add the warm milk, butter, whole egg, egg yolk, and vanilla. Continue mixing, if the dough is too sticky begin to add the remaining 1 cup of the flour, 1 tbsp at a time, until dough begins to form into a ball and pulls away from the side of the bowl.

On a lightly floured surface knead the dough until it’s smooth and springy, about 10 minutes. If dough is sticky, incorporate a little flour. Once the dough is kneaded, form it into a round, put into oiled bowl. Cover bowl with a damp dish towel. Let it rise in a warm place for about 2hrs, or until it has doubled into size.

Filling:
1 cup dark brown sugar
3 tbsp cinnamon
Pinch of fine-grain sea salt
6 tbsp unsalted butter, at room temp
Milk, cream or half & half for brushing on the rolls (I used milk)
1/2 recipe tangy cream cheese frosting

To make the filling: Whilst the dough is rising, sift into a bowl the brown sugar, cinnamon and salt. Set aside.

Deflate the dough (punch it down, really) transfer dough onto floured surface and roll it out into an 18 x 14 in rectangle. Evenly spread the butter on the dough, followed by the filling. Beginning with a long side, roll dough into a log, pinching the seam to seal it. Let dough sit for a minute or so while you liberally butter two 9in round cake pans. Set them aside.

Use a sharp knife to cut the log into 18 equal pieces, each 1 in thick. Lay the rolls in the prepared cake pans, cover the pans with a damp cloth and allow to rise for an hour.

After the rolls have rested for 45 mins, position a rack in the center of the oven. Preheat oven to 375f/190c.

Bake the rolls for 18 to 23 mins, until tops are golden brown and toothpick or wooden skewer inserted into the center rolls comes out clean. If you tap on the rolls, they should sound hollow.

Tangy Cream Cheese Frosting:
1/2 cup confectioners sugar;)
4 oz cream cheese at room temp
1 tbsp unsalted butter at room temp
1tsp orange juice
1/2 tsp finely grated orange zest
pinch of fine-grain sea saltMix all ingredients in a bowl and beat until smooth and well mixed.

Once out of the oven, brush the rolls lightly with milk. Allow to cool in pans for about 10 mins before frosting + serving!

 
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hi ladies + gents! It’s been a while;) As a treat, I’ve got a tasty (+ super easy) recipe to share with you. James’ grandma came to Vancouver over the summer + brought me the loveliest British cookbook. I was eager to get back in the kitchen after skimming through the book. Kendra’s always keen on helping so we spent a Saturday afternoon baking, styling and eating these delectable treats.

I love entertaining guests, but sometimes it’s just too much work to put together an entire meal after a long week. Brunch cups are the perfect solution. They feel special and look like a lot of work, but are incredibly easy + will leave guests delightfully pleased without all the fuss.

The recipe called for rhubarb, but we opted for nectarines + peaches as they were in season.

bruch-cups

Sweet Brunch Cups

You’ll need:

3 ripe pears, nectarines + peaches – peeled, cored and thickly sliced
50 g caster sugar
juice of 1 lemon
2 tablespoons of honey
2.5 cm fresh root ginger, peeled and finely grated
225 g chilled puff pastry
a little beaten egg
demerara sugar, for sprinkling
greek yogurt, to serve

Directions:

In a small saucepan, mix together the fruit, sugar, lemon juice, honey and ginger. Cook over a gentle heat until the fruit begins to soften.

Roll out the puff pastry on a lightly floured surface. Cut out six rounds using the cup saucers as a template.

Preheat the oven to 200 C/ 400 F. Spoon the cool mixtures into the cups.

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Brush the top edge of the cups with beaten eggs and top with pastry rounds, then sprinkle with sugar. Make two holes on the top of each lid to allow steam to escape.

Place the cups in a large roasting tin and fill with enough hot water to come half way up the sides of the cups. Bake for 20–25 mins or until puffed + golden brown.

Serve with a bowl of greek yogurt. We enjoyed ours with tea. Yum!

xx

Angela

I had the pleasure of meeting a dear friend for dinner at Lafayette in NYC last month. I knew the food + ambiance would be right up my alley as Faris never disappoints. But YUM! Both the decor + food. We ooh’d + ahh’d over Eric Junker’s illustrations throughout the restaurant. And their branding – spot on. That french blue is definitely finding it’s way into my work as of lately;)  Have you been? What sort of places do you tend to find inspiration in? Great work, Oat!

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A few saturdays ago a few girlfriends + I met up for brunch at Homer St. Cafe + Bar. I found this gem last summer commuting back + forth to work by bike (on the corner of Homer + Smithe). I don’t know why it took me this long to actually try it out, but the interior alone left me planning my next visit! Craig Stanghetta perfectly designed the space to look as if you’re dining in the heart of France. The use of mosaic tiles, reclaimed wood, and unique fixtures truly make this spot charming + one of a kind in Vancouver. Add in the delicious food + wonderful service, and you have yourself a new favourite.

I ordered the roast of the day, pork belly + sausage served with 2 eggs, potatoes and rye bread. So good.

I’ll be back to check out the dinner + bar scene. I’m told it’s one not to be missed. Have you been!? What’s your favourite spot in Vancouver, let us know by using the hashtag #eatsipshop

Visit:

Homer St. Cafe + Bar
898 Homer Street
Vancouver BC
V6B 2W5
604 428 4299

xx

Angela

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I think it’s fair to assume in my other life I was Scandinavian. Baking, design, lifestyle – I’m a fan of it all. (And that beautiful indigo colour just may be my favourite.) I received the Scandilicious Baking book for my birthday and have been wanting to give a recipe a go for a while now. The Upside-down Blueberry + Elderflower Cake seemed like the perfect recipe to begin with. And just in time to make an appearance at Easter dinner/brunch!

Kendra + I spent Saturday morning in the kitchen baking this seriously delicious cake. It’s fool-proof and not overly sweet. I really enjoyed the subtle elderflower flavour + how light and spongy it came out! Perfect with a cup of tea or coffee. Yum!

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Upside-down Blueberry + Elderflower Cake (serves 8–10)
(recipe extracted from scandilicious baking by Signe Johansen)

You’ll need:

400g fresh or frozen blueberries
50ml elderflower cordial
4 medium eggs
250g caster sugar
1 tsp vanilla extract
125g flour
125g ground almonds
2tsp baking powder
1/4 tsp fine sea salt
125g butter, melted
125g greek yoghurt

Preheat oven to 170c and lightly oil a 23cm round cake tin.
Spread the blueberries evenly over the base of the cake tin, drizzle with elderflower cordial and set aside to macerate.
Whisk the eggs, sugar + vanilla in a medium bowl for 5-8 mins until pale and fluffy.
Combine the flour, ground almonds, baking powder and sea salt in a small bowl.
Gradually mix the melted butter, yoghurt, and dry ingredients in to the beaten egg mixture. You’ll have a smooth, thick cake batter.
Pour the batter over the blueberries and bake on the middle rack for 30-35 mins or until the top looks golden and feels springy and firm to the touch.
Remove from oven and allow to cool for 15 minutes in the tin before carefully flipping the cake upside down on a plate so that the blueberries are facing upwards and removing the tin.

tip  ** This cake doesn’t keep well as the blueberries lose their fresh intensity relatively quickly after cooking, so be sure to get your friends around to enjoy it on the day of baking.

Photos + Styling by Angela + Kendra Sally 

happy friday, everyone! i’m pushing myself out of a major funk this week and I figured sorting through + sharing a few of my favourite snippets over the last month would bring some positivity around:)

February-snapshots

+ working with and overseeing a great group of designers –  i feel incredibly lucky to work with people who push me to be my best self
+ reading (and completely agreeing) that as designers we’re responsible for the impact our work has on society
+ morning runs becoming routine again
+ eats with some of the best people. including a truly special guy;)

*not pictured: my sister purchasing her ticket to come visit !!! major plus!!

have a lovely weekend!

xx

angela_grayce-snow-day

This may be the first year, in my entire life, that I don’t get to experience snow! Cue weeping. While the Midwest was hit with a blizzard, I was over here dreaming of what I’d be doing if we were hit with a storm of our own… my day would look a little something like this:

wake up and throw on the cosiest sweater + socks (after a quick play in the snow, of course!)
concoct a hot teddy, grab the warmest blanket, and pop in one of the classics.
make + indulge in a delicious breakfast with extra bacon
after spending the entire afternoon snuggled up, finish the lazy day in with a luxurious bubble bath complete with the loveliest of candles:)

happy (pretend) snow days!

xx

via  01. Jil Sander + socks  02. hot toddy recipe 03. breakie 04. ferris bueller’s 05. aesop + woodlot