It’s been quite awhile since I’ve posted something (anything!) on my blog.
I’ve got excuses! Lots of them.
* I’ve been busy with my work blog – Everything Eggs.
* I had to develop recipes to teach a couple of Afternoon Tea classes – one at Thyme to Cook in Guelph and the other at Household China and Gifts in Waterloo.
Triangle- shaped herb-crusted egg salad sandwiches pair perfectly with a cup of tea!
* I’ve been doing some recipe development and food writing for Roomplanners‘ e-zine.
Most mornings my breakfast consists of a piece of whole wheat toast slathered with peanut butter, or yogurt and Dorset cereal, or a microwave poached egg and toast.
On weekends, the breakfast bar often gets raised a notch. The skillet comes out, and soon the heady aroma of crisply cooked bacon and fried eggs (sunny side up is my fave!) fills the house. Aaaahhhh! The breakfast of champions!
You can never go wrong with bacon and eggs, but when it’s a special morning or you’re preparing breakfast for guests, it’s fun to serve up something a little different.
While in New York City recently, I attended a Four Star Breakfast cooking class at the Institute of Culinary Education. The four-hour class was taught by Chef Chad Pagano. Besides me, there were 13 other breakfast lovers looking to learn some new recipes for the most important meal of the day.
How much fun is this sandwich cookie cake?? It would be perfect as a dessert for any occasion from a spring or Mother’s Day tea to a birthday party or backyard barbecue.
Sandwich Cookie Cake (image from Williams-Sonoma's web site)
I picked up the pans to make this fun dessert this evening, racing into the Williams-Sonoma at Sherway Gardens at 8:58 p.m. (the store closes at 9 p.m.). Just in time!
Sandwich Cookie Cake pan (image from Williams-Sonoma's web site)
The 9″ cast aluminum cake pans are exclusive to Williams-Sonoma and sell for $29.95 (US) for the pair. Bake your favourite brownie or chocolate cake recipe or mix in them, then sandwich the layers together with flavoured whipped cream, ice cream or buttercream icing.
Visit Williams-Sonoma’s website for more information and to read reviews about the pans. According to the online reviews, it’s really important to grease the pan well with cooking spray to remove the cakes easily.
I’ll have to hold off testing out the pans until next week as I’m off to New York City this weekend to take a Four-Star Breakfast cooking class at the Institute of Culinary Education and visit with my sister Loreen who lives on Long Island. We’ve got afternoon tea reservations in NYC at Lady Mendl’s Tea Salon on Friday.
Wendi Hiebert 