Wedding Programs

We took the wedding programs into our own hands as another do-it-yourself project. This was required some timing and planning as we wanted our programs to be as fresh as possible. Odd? Yes, but our program included a sweet treat with it.

Do you remember our centerpieces from the previous post? Well, I couldn't make those until the programs were finished because I had to use the cookie cutters first.

Two days before, I made the batter for brownie roll-out cookies, chilled them overnight, and baked them the next day.

It would have been pretty difficult to do with the dowels on them!

I needed eight of each number to go with our seating chart. We found these clear 4 x 6 treat bags for the cookies to go in and stapled them to the program I printed.

I designed these double-sided programs and printed them on card stock so that the shape would hold while the treat bags were attached. The back of the programs informed each guest which table they would be seated at for dinner.

I know these programs don't match the save-the-dates or the invitations, but I wanted it to be simple and match the venue. So I stuck with a craft paper background, black, and white, and the cookies would be dark enough to stand out.

We piled it all into a wooden pine crate and put the groomsmen in charge of handing these out to guests when the ushers dropped them off at the terrace.

Of course, Howard and I didn't need one, we knew where we were sitting!

And there's the front of the program where we listed the key people participating in our wedding party, the officiant, and schedule of the evening.

A few guests commented on the fact that they saw the connection between the table numbers and the program cookies. =) And those brownie roll-out cookies are so good, I love how they stay soft and chewy. I think most people would have chosen to go with a sugar cookie, but I find those dry and hard to the point that they'll be too crumbly.

Wedding Photography: Ikonica | Venue: Auberge du Pommier | Table Numbers: Sylvia Chan |  Wedding Programs: Sylvia Chan | Cookies: Sylvia Chan | Cookie Cutters: Fox Run Craftsmen | Wooden Cake Dowels: Michaels | Clear Treat Bags: Michaels | Wooden Crate: KNAGGLIG from IKEA

Awesome Brownies

With a name like Awesome Brownies, the recipe has to deliver. And I think they do based on two accounts. 

1. I made these and tweeted about it - my coworkers expected brownies in the office the next day. 

2. I made these and packed them up for Howard to bring to work - his coworkers devoured them.

So now there's been a lot of grumbling on both sides. My colleagues are upset that I didn't bring them in and that they went to Howard's colleagues. Howard is now telling me that people are pestering him about when I'll be making more. 

I'm surprised, I thought they would be too rich and that the squares I cut were too big. This is moist, melty, gooey chocolate we're talking about. But the verdict was that the pecans helped lessen the sweetness and added a nice crunchy texture to each bite. 

Awesome Brownies

Recipe adapted from Good Food, Good Life

(Doesn't make enough brownies. Just kidding, makes about 20-24 brownies)

9 ounces of semisweet chocolate (or bittersweet, 61% cocoa or less)

1 stick and 3 tablespoons of unsalted butter

1 1/4 cup of sugar

3 large eggs

1 1/2 teaspoon of vanilla extract

1/4 teaspoon of salt

1 cup of all-purpose flour

1 1/2 cups of chopped pecans

Preheat the oven to 350°F and line a 9 x 9 baking pan with foil. Leave extra foil on the sides to provide as a handle to lift the brownies out when they're finished baking. 

Combine the chocolate a butter over a double boiler to melt. You're only supposed to use 6 ounces of the chocolate and save the rest to mix in after, but I dumped it all in! Let the mixture cool when the butter and chocolate are combined and smooth.

Whisk the sugar, eggs, vanilla, and salt. Whisk in the melted chocolate and butter mixture.

Fold in the flour and then half of the pecans (or 1 cup of pecans if you're following the recipe to a T).

Pour the batter into the lined baking pan (you should spray it with non-stick oil, I forgot) and sprinkle the remaining pecans (and 3 ounces of chocolate if you reserved some instead of melting all of it) on top. Bake the brownies for 28-30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Let the brownies cool in the pan.

Using the foil, carefully lift the brownie out from the pan. Use a sharp knife to divide it into squares. Store in an airtight container.

Yummm, just look at that top crust. I think that all brownies should have that shiny crinkle on top. Everything is awesome!

An update: I made them a second time. This time I brought them into my office. =)

Blogger Brunch with Smitten Kitchen

How many of you would wake up early on a Saturday morning and head into your office?
I'm guessing there's no show of hands.

But what if I told you that brunch would be served and you would get to meet Deb Perelman of Smitten Kitchen? And it wouldn't just be a meet-and-greet, you would get to have brunch with her, ask her any question, and have a copy of her cookbook signed? Yes, that early morning is starting to look enticing....

I was one of the lucky handful of bloggers invited to a brunch at Random House of Canada Limited. Even though I work there, I was sent an official invitation to attend as a blogger! Trust me, I was over the moon when I received it and quickly RSVPed with fan girl enthusiasm.

I had both my work and guest hats on. Before the day of the brunch, my colleague asked me to make some Smitten Kitchen items from the cookbook. We each called dibs on a recipe, made it, and brought it in for the brunch buffet.

This was truly a Smitten Kitchen brunch! And when you're with bloggers, you know that no one is touching the food until photos were taken.

Monique from the production department made these amazing Cheddar Swirl Breakfast Buns. Who doesn't like cheese? Who doesn't like swirl buns? As Deb writes on page 49 of The Smitten Kitchen Cookbook, these "are dangerous, dangerous buns."

I agree, they are highly addictive.

Mike from sales really outshone us all with Mom's Apple Cake (page 239 of the cookbook). The cake was delicious and I probably could have eaten a couple more slices.

Our incredible host and organize, Lindsey, of the online marketing department treated us with Big Cluster Maple Granola (page 26).

Poor Deb! I don't think she got many bites in during all the conversations: we learn which appliances are kept in her tiny kitchen - just four major ones: a food processor, a stand mixer, a blender, and an emulsion blender. It's all about priorities when there's limited space! She recounts that she did not like Brussel sprouts as a child, but has grown to love them now. However, she still doesn't eat fish! And her favourite brunch dishes were all the ones we made. ;)

After we had our fill of the food, Deb was busy signing copies of her book for us!

Deb and Syl! Yay!!!

I would be wrong not to thank my fellow colleagues who also took time out of their busy weekends for this event. Many thanks to Lindsey, Monique, Sheila, and Michael for planning, organizing, and hosting such a lovely brunch.

Are you wondering what I made for the blogger brunch? Brownie Roll-Out Cookies (page 210 of the cookbook)!

They are ridiculously easy to make. The dough is so pliable and easy to work with and great at holding their shape after you cut them.

It's no secret, but these make such good ice-cream sandwich cookies! So if you're looking to make your own at home, make these cookies! They're soft and chewy and are great milk-dunking cookies.

The best part was when Deb saw them, asked who made them, and was overjoyed that they were similar in shape to her's. Then she proceeded to snap a photo, which I captured. I'm such a dork.

Oh, one more thing. I don't know if you're interested, but I have a signed copy of The Smitten Kitchen Cookbook to give away. Interested in winning it?

Giveaway contest regulations and conditions:

• The Smitten Kitchen Cookbook giveaway contest is open on Sunday, November 18, 2012 until Sunday, November 25, 2012. Entries submitted after 12 midnight EST on Sunday, November 25, 2012 will not be considered.
• To enter, leave a comment below telling me which Smitten Kitchen recipe you would like to make.
• A winner will be randomly chosen and announced here on A Baked Creation.
• Please leave an e-mail address or twitter handle, in the case that you are the winner, we will be able to contact you.
• This contest is available to residents of Canada and the U.S.A. only!
• There will be one winner. The winner will be chosen in a random draw. The winner will receive a signed copy of The Smitten Kitchen Cookbook by Deb Perelman. If the winner does not respond with an adequate mailing address in a week, their prize is forfeited and a new winner will be chosen. Best of luck!
• UPDATE: A winner has been chosen and contacted. Congratulations to Stephanie! Thank you to everyone who entered our giveaway!

Chelsea Market

If you finish the High Line at Gansevoort Street, it is a quick walk to Chelsea Market at 75 9th Avenue. Here you'll find shops, good eats, and restaurants. If you like food, you'll want to visit!

My main reason for visiting was to visit Fat Witch Bakery. They bake their famous brownies from scratch with no preservatives - and none were listed on the labels. Just eggs, milk, chocolate, sugar, butter, flour, vanilla, and salt in their original brownie.

There are more flavours to choose from - walnut, cappuccino, dried cherries, white chocolate, caramel, oatmeal, and coffee. And they're all neatly packaged with a cute witch label.

It's probably the simplicity of it that makes this bakery so charming! If you want to take their secrets home, they have a cookbook with an easy title to remember, Fat Witch Bakery Cookbook.

Witch brew anyone? We ended up getting the original brownie and the Java Witch. They were part of a complete breakfast the next day. Delicious!

Eleni's is a place that I read about from Kevin and Amanda's, who simply raves about their cupcakes. I think if I haven't heard of Eleni's, I would have still been drawn into their shop.

I mean, how could you not walk in and stare?

Chocolate cupcakes with sprinkles!

Oreo madness!

Crisps!

Pails of candy!

And these. These are adorable gift boxes of decorated cookies. I can't even estimate how much time goes into the details of piping and filling these with icing. They have so many themes, too. Looking through their website, Eleni's is actually famous for their custom cookies - more so than the cupcakes!

Sarabeth's Bakery was another that drew us in. Maybe because it looked warm and cozy. Or maybe it was the large windows showing the kitchen and work space.

This has got to be one of my favourite shots. And guess what? There's a book! Sarabeth’s Bakery: From My Hands to Yours, which means recipes you can try at home! I'm adding this, along with the Fat Witch Bakery Cookbook to my holiday wish list.

Ruthy's Bakery & Cafe intrigued us enough to take a look. We will admit that we hadn't heard of them before, but it appears that they're rugelach are quite popular.

Their cookies and macarons, too.

But these cupcakes were the main draw for the store. Curious as ever, do you think it's frosting, rice krispies, or fondant under the exterior? They are quite big decorations and they look edible (even as a display only), but I sure hope it's not a giant ball of fondant!

That ladybug is just so content with itself! Ridiculously cute.

Of course, there were many places where we didn't get a chance to have a decent visit, Amy's Bread, Jacques Torres Chocolates, and People's Pop to name a few. That means there is good reason to return!