MAPLE SNACK CAKE

happy sunday & happy father's day! my family has developed a father's day tradition over the years. ribfest in niagara falls takes place on father's day weekend every single year, as does the U.S open (golf, blah). since all my dad ever wants to do is play golf or watch golf, we celebrate fathers day by letting him have dibs on the TV all weekend long so he can watch the entire U.S open. then we go out to ribfest and bring him back all the smoked & bbq goodness available: ribs, pulled pork, bbq chicken, and the ever so greasy blooming onion. however, things changed this year. not only did ribfest NOT fall on father's day weekend, (seriously though niagara, who is responsible for this? show yourself!) but my dad decided to ditch the TV, head to the west coast with my mom and attend the actual U.S open! now i am stuck in toronto, with no father to celebrate with, no ribfest to scarf down and with a maple snack cake. so i guess i will have to eat the entire cake to myself to make up for all of this!

ingredients

• 1 cup raw sugar
• 1/3 cup maple syrup
• 1/2 cup oil
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup cream or milk
• 1 1/2 cups al purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• powdered sugar, for dusting
• maple butter, for drizzle

directions

• preheat oven to 350 degrees.
• in a mixing bowl add raw sugar, maple syrup, oil, vanilla, egg and milk. stir until well combine.
• sift in flour, salt, baking powder and baking soda. stir until flour is evenly mixed in, but do not over mix.
• pour into a greased 9 inch cake pan and bake for 25-30 minutes.
• once cake has cooled dust with powdered sugar and drizzle with maple butter.
• have some espresso & snack away!

FRIED WONTONS + SALTED CARAMEL DIPPING SAUCE

this past month the weather in toronto has been less then ideal. i swear it has rained almost every single day, or at least it feels that way.. but there is one positive outcome when it won't stop raining, more time to stay inside & bake (& not feel too guilty about staying indoors)! i am not sure what brought me to whip up this concoction of fried wontons and salted caramel sauce. i honestly never deep fry at home because it seems like such a messy process (& unhealthy, i guess). then i got this fried sweet wontons idea in my head and suddenly it all seemed worth it! these are an asian twist to the fried italian pastry i use to eat growing up. i never knew the proper italian term for these fried ribbons & according to google there is like twenty different names: frappe, cioffe, chiacchiere, IDK. lets just stick to calling them fried ribbons k? the wontons produce a lighter and crispier texture, and the caramel dipping sauce honestly taste like a wether's original in liquid form. it makes just over one cup so you will have left over sauce, assuming you don't chug it back (it's pretty addicting, it may happen). i HIGHLY suggest pouring the left overs over your favourite vanilla ice cream as a midnight snack.

ingredients

for the caramel

• 1 cup white sugar
• 1/3 cup water
• 3/4 cup heavy cream
• 1/4 cup unsalted butter
• 1 teaspoon sea salt

for the wontons

• 1 package wonton wrappers
• icing sugar, for dusting
• canola oil, for frying

directions

• for the caramel: in a saucepot add the sugar and water. bring it to a boil while wiping down the crystals that form on the sides of the pan using a pastry brush. continue to boil until the mixture turns to a deep amber colour (approximatelyy 5 minutes). be sure not to burn the caramel! it will go from a deep amber to burnt sugar VERY quickly. remove from heat and immediately whisk in the butter and cream. cool to room temperature before serving.

• for the wontons: using a pastry cutter slice wontons into one inch strips. heat up two inches high of oil in a sauce pot to approximately 350 degrees. the wontons will cook very quickly. fry wontons in small batches and dust when hot with powdered sugar.

HUMMINGBIRD CAKE

i wrote an article all about the hummingbird cake on food52! get it here & get the recipe below.

ingredients:

for the cake

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 1/4 cups raw sugar
• 1 1/4 cups canola oil
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup crushed pineapple
• 4 ripe bananas, mashed
• 3/4 cup shredded coconut (optional)
• 3/4 cup chopped raw pecans

for the frosting

• 1/2 cup unsalted butter
• 3 cups powdered sugar, or as desired
• 1 teaspoon pure vanilla extract
• 1 6ounces cream cheese

directions:

• preheat the oven to 325° F. grease two 8-inch circular cake pans. set aside.
• in a mixing bowl sift the flour, baking soda, salt, and cinnamon. set aside.
• in a separate mixing bowl using a wooden spoon, mix together the sugar, oil, eggs, and vanilla until well combined. 
• stir in the pineapple and bananas. add the coconut, if desired.
• add the sifted dry ingredients to the egg mixture and stir until just combined. it is important to not over-mix this batter.
• stir in the pecans and evenly divide the batter between the two cake pans. bake until a toothpick comes out clean, approximately 25 to 30 minutes.
• let the cakes cool completely before removing them from the pans and frosting (recipe below).
• in the bowl of a stand mixer with the whisk attachment, beat the butter, sugar, and vanilla until light and fluffy, approximately 8 to 10 minutes.
• once the sugar is well incorporated, add the cream cheese in chunks and mix until it is evenly combined. do not over-mix after adding the cream cheese as the frosting will become runny. 
• frost cake as desired (I usually slice each cake in half length-wise, then frost each of the layers, then around the exterior) and enjoy!