Monday, 30 March 2015

The SugarBowl Cinnamon Buns

because the universe likes me, the best cinnamon buns known to man from the sugarbowl in edmonton, can now be replicated in my very own kitchen in calgary.


thank you universe.
thank you sugarbowl.

The SugarBowl Cinnamon Buns

12 cups flour
1 tablespoon salt
1 tablespoon sugar
2 tablespoons instant yeast
3/4 cup brown sugar
1 cup cinnamon
1/2 cup melted butter, plus more for inside buns
3 eggs
4 cups tap water

topping (optional)
melted butter
brown sugar & cinnamon to taste

in a small bowl dissolve 1 tablespoon sugar with the yeast in a bit of water.  let it stand until bubbles, about 10-15 minutes
in large bowl combine the yeast mixture with the eggs, flour, melted butter, water and salt.  mix well, using a mixture or spoon until dough forms.
turn dough onto a lightly floured, flat surface.  roll out into a rectangle.  the size really depends on how large or small you want to make the buns.
brush the flattened dough with melted butter and sprinkle with brown sugar and cinnamon.
starting at the long side, tightly roll up the dough and brush with a bit of melted butter.  you can sprinkle the buns with brown sugar if you like, or omit this if you want it less sweet.  you can also sprinkle extra cinnamon on top .
with a serrated knife cut the dough into 12 pieces.  place the buns, cut side down, in a greased rectangular baking pan.
cover and let rise for one hour or until it doubles in volume.  keep in a warm place to help with rising.
pre-heat oven to 375F and bake for 25-35 minutes, or until golden brown.

The SugarBowl Bar & Cafe

good morning.

waking up in another city, fresh from a good night sleep in an extremely comfortable bed, after a great morning workout, means you get to brunch with your handsome husband guilt free.

breakfast came courtesy of the sugar bowl, which naturally means you should take pictures of actual sugar in bowls.  right?

just like dinner last night, this place also came with high praise, and line ups because of it's popularity, so i did what any eager breakfast enthusiast would do, and went for opening.

because i don't fool around with breakfast, i also took the advice of my fellow peers & blogger friends and ordered the cinnamon bun, which is arguably the best cinnamon bun known to man.  
it's also the size of my head.

it would also seem that the universe wants me to eat these cinnamon buns daily, since it's now in my recipe repertoire.
this is dangerous.

 cinnamon bun
fresh fruit salad |  grapes, blueberries, strawberries

SugarBowl Benny |  grilled corn bread, back bacon, b├ęchamel, potatoes


this past weekend mr. handsome and i were lucky enough to steal away some quality time with one another, sans kids, and head north to edmonton.

dinner.  a broadway show.  a fancy-shamancy hotel. breakfast.
this should be everyday life.  

especially this dinner.  and breakfast.  but seriously this dinner.

taking cue from my fellow foodie bloggers, mr. handsome and i took a cab and headed to Rostizado, a street-food inspired mexican hotspot, housed within the 100-year-old mercer warehouse.
an exposed brick and open kitchen concept where you can stare at the rotisserie in all it's glory, is my kind of place.

it's easy to see why people love this restaurant.  
the service was great.  
the food was exceptional.  
i only wish it existed in calgary,that way i could frequent it weekly.
yes, weekly.

ceviche de robalo |  fresh chilean sea bass cured in lime juice.  served with habanero chiles, white onion, orange segments, avocado slices & avocado oil

jicama salad |  jicama, pickled red onion, orange segments, cucumber, mint & lime juice

rosti-pollo |  dry rubbed local 'four whistle farm' chicken.  service with rosti-papas, tortillas & salsa

roasted carrots |  carrots, toasted almonds & epazote with a honey lime serrano vinaigrette

churros con dulce de leche |  strips of fried mexican dough coated with sugar and cinnamon.  served with dulce de leche
thanks for the amazing dinner Rostizado.

Wednesday, 25 March 2015

roasted cauliflower & grapes

i've roasted cauliflower.
i've roasted grapes.
and now thanks to food & wine magazine, i've roasted them together.

sweet and caramelized, this is how food should be prepared.

my advice is you should probably follow suit.
go to the store.  buy the ingredients.  make this dish.  report back.


Roasted Cauliflower & Grapes

2 lb head of cauliflower;  havled, cored, and cut into florets
1/2 lb red grapes;  stemmed & halved (approx 1 1/2 cups)
3 garlic cloves, minced
2 teaspoons chopped rosemary
1/4 cup extra-virgin olive oil
fine sea salt & pepper

preheat oven to 425F.  on a rimmed baking sheet lined with foil, toss the cauliflower with the grapes, garlic, rosemary and olive oil and season to taste with salt & pepper.  roast for about 30 minutes, until the cauliflower is tender and lightly caramelized in spots; stir halfway through.  transfer to a platter and serve warm.

serves 6-8

lemon blackberry parfait

spring is certainly in the air.  although this morning the air could be considered a little too crisp for spring.

i relish in all things spring.  
early morning walks.  mid-morning parfaits.  and of course, anything lemon & berry related.

spring trifecta.

lemon blackberry parfait

3/4 cup lemon greek yogurt
1/2 cup blackberries
1/3 cup granola

layer yogurt in bottom of a mason jar or glass dish.  top with blackberries and granola.

Tuesday, 24 March 2015

let it be sunday | final ski day & fondue w/ friends

it had to come to an end at some point.
sad.  i know.
our banff ski sunday's wrapped up this weekend.  
the kids successfully took to the hill for 10 weeks and it has been truly amazing to watch them progress and their confidence grow with each passing week.

with the end of ski lessons and the start of spring break both taking place at the same time, we thought we would make the best of it and spend the night in banff with our great friends J & K.
mix in some fondue, cows ice cream, and a hot tub and our night was officially made.

here's a little glimpse.  xo.

the grizzly house is a banff institution.  
fondue in an old swingers/disco club, seems reasonable, right?

 soup of the day |  tortellini 

caesar salad | parmesan & croutons

 tossed salad |  grizzly house dressing

neuchatel fondue |  swiss cheese, wine, kirsch

bagna cauda |  italian vegetable fondue

beef & prawn fondue
beef & scallop fondue

sauces |  sweet onion soy, spicy tomato, horseradish dijon, sweet & sour teriyaki, honey garlic

 chocolate fondue |  melted toblerone chocolate & fresh fruit

it's customary (it's actually not) that after you fondue, you walk over to cow's for ice cream.
#pecanpraline #cookiesncream #doublescoopinawafflecone

 and then after you ice cream, you hot tub it....

and then you go to bed, so you can get up bright and early and take in the beautiful surroundings while the rest of the world sleeps.

perfect weekend.xo.
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