A Burst of Spring Colour & Sugar – Cupcakes & Adorable Accessories at Flour Studio, Part I

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Spring colours and pastels are out in full force in Toronto’s cupcake bakeries!  I haven’t been able to snag myself anything Easter related yet (I’m currently daydreaming about a chocolate cupcake with robin’s egg blue frosting and chocolate shavings), but I blame that on my “how many macarons can I eat in a day/week” fest a week and a half ago and sadly, I’m still thinking of when I can stage a redo so I can do it all over again.  Hopping around town for macarons was more fun than I expected and for the first time ever, cupcakes were completely off the radar for the week.  Macarons will definitely be making themselves more noticably present on the blog as the weeks and months go on, but they won’t ever eclipse cupcakes – cupcakes will be always be my greatest love!

I’m slowly chipping away at Toronto’s cupcake scene but I have to say, even though it’s so much fun, it’s insanely difficult!  For every one new cupcake shop that I visit (new to me, not necessarily to the city), another one opens up!  Either that, or I find out about an already-existing shop I never even knew existed!  A new patisserie, Bo Bon, just opened up on Bathurst in North York and there are plenty of other shops on Queen East and in the west end that need my attention.  At least I can say with certainty that TO’s cupcake scene is far from boring!

This month I spent a little more time in the Eglinton West neighbourhood and I came away from my walks with some exciting new food prospects and discoveries!  Some patisseries, a jaw-dropping brunch menu from Hotel Gelato, a potentially fab sushi spot, a nice tea place, and so much more.  Being in the neighbourhood obviously, for me, meant a stop at Flour Studio as well!  Flour Studio is one of my favourite spots not only for their soft and delicious cakes, but also for their giftware.

I paid them a visit earlier this month to get some spring and Easter photos (and yes, a cupcake) and I was ecstastic to see brand new accessories and cupcake merchandise on their shelves.  They had a rainbow of ceramic cake and cupcake stands in pastel shades, adorable decorative cupcake boxes (perfect for that single cupcake!), beautifully decorated cupcake shaped sugar cookies (which you can see at the very top of the first photo), and to my utter delight, gorgeous little yellow bird cages!  How cute would it be to house a little cupcake in it like a carrier?!  Or even just as a decorative piece on the table for tea time or beside a vase of spring flowers.

I hope you all enjoy the photos because there’s plenty more waiting in the wings.  Tomorrow’s part II post will be celebrating one cupcake from Flour Studio in particular, one that contains a special cookie that just happens to be blowing out 100 candles this year!

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Flour Studio is located at 883 Eglinton Ave. West, about a block west of Bathurst St.  They are closed on Mondays and Tuesdays (appointments are exceptional), and are open from 10am-6pm Wednesday-Saturday and from 1oam-3pm on Sundays.  In addition to cupcakes, the shop sells baking accessories, cupcake themed items, stationery, and giftware.

On My Kitchen Table: Spinach Fettuccine Pasta With Crushed Tomatoes, Vegetables, & Chicken Meatballs

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Let’s talk pasta.  I live for pasta days.  I get excited seeing Mario Batali make fresh, homemade pasta from scratch on The Chew (homemade stuffed ravioli and pappardelle in olive oil, mushrooms, and buttered sage!  OH.MY.GOD), I daydream about ravioli, linguine, and egg noodles, and I almost always dive for the pasta dishes at self-serve, pay-by-weight buffets at supermarkets and gourmet food stores like All the Best Fine Foods and Daniel et Daniel.  The seafood linguine at The Pickle Barrel was even one of my favourite dishes back in the day when my high school friends and I used to frequent the restaurant for girls’ night get-togethers.  And yet, for a pasta and noodle lover like myself, I don’t eat it often enough and it’s sadly one of the more neglected foodie areas on the blog.  I am totally committed to changing that this year though; I love pasta too much to not see it shine! 

I had three very memorable pasta and noodle meals this past month though, including a delicious ramen and pork gyoza dumpling noodle-in-soup bowl, an amazing pesto chicken fusili from Daniel et Daniel (fact: pesto makes everything heavenly), and an Italian all-you-can-eat feast for my brother’s birthday at Frankie Tomatto’s where I had crab stuffed ravioli bathed in a light garlic, tomato, and parsley cream sauce, spaghetti and vegetarian meatballs, and braised beef and butternut squash pasta.  It was wonderful.  

It’s hard to get my pasta fix on a regular basis.  And by regular basis, I mean almost every day.  My entire family has different carborhydrate tastes.  There’s me, the pasta and noodle lover in the flesh.  Then there’s my mum who happily claims she could live on nothing but bread.  Then there’s my brother who will eat rice, bread, and pasta but not really noodles.  Finally, we have my dad who is, what my mum and I call, a “human rice bucket”.  It’s maddening trying to find things we all love sometimes.  Thus, when my mum suggested having fettuccine for dinner, I did my happy-fists dance! 

For dinner: regular and spinach fettuccine in tomato sauce with chicken meatballs, red, orange, and yellow bell peppers, button mushrooms, celery, crushed tomatoes, shredded mozzarella cheese, white pepper, and parsley flakes.  I love different cream sauces (garlic, mushroom, portuguese, white wine, the whole shebang) but every so often, tomato sauce hits the spot and for me, it has to be a tomato sauce devoid of meat.  Just plain old crushed tomatoes and herbs does the job.  I currently have my eye on some udon noodle bowls at a few sushi spots in town, some Portuguese chicken spaghetti, any and all kinds of macaroni and cheese, and ravioli.  Lots of ravioli.  The year is still young so we’ll see how many dishes I get around to enjoying!

*****

To view Ate by Ate’s archive of pasta related posts, click here.  More posts to come!

Here Comes the Cupcake Bride! Scrapbooking The Wedding Cake Shoppe

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The new spring season means fresh new scrapbook layouts and a spring cleaning mentality!  I was so excited to do a layout completely devoted to bright pastels and best of all, I got to break out my sweet treat cardstock and matching stickers and embellishments by my favourite scrapbooking brand, DCWV (Die Cuts With a View)!  It was like stumbling on treasure when I found the sticker, embellishment, and rub-on set of cupcakes, candies, and sweet in a rainbow of colours during a random trip to Winners last year, and I’ve been holding on them for the perfect layout.  I haven’t purchased any new scrapbook materials in months and I’ve been doing a pretty decent job of using up my very large stash of scrapbooking goodies!  It’s always so tempting buying new things for future layouts, but it feels even greater using up things I already have and being forced to be creative with only those materials.

Cupcakes are always so much fun to scrapbook but this layout I did of The Wedding Cake Shoppe was special in a different way.  The Wedding Cake Shoppe is a visual representation of memories, the passing of time, and the documentation of milestones – in this case, weddings!  At this point in my life, there’s wedding fun and happiness (and yes, stress!) all around me as friends get engaged, plan and have weddings, and attend as wedding party guests.  Each person has their own unique way of memoralizing this new chapter in their lives whether its through photos, wedding favours, videos, cards, or memory boxes. 

The Wedding Cake Shoppe captures the essence of this through visual cues throughout their space.  In the shop, there are wedding magazines on magazine racks, dainty framed photos of wedding magazine covers and pages, past and present, in crisp white lacquered frames, and beautifully decorated wedding cakes in styles that span the decades.

What really warmed my heart though during that first visit was an entire bottom wall by the front window display solely devoted to, and covered in, wedding thank you cards from happy brides, newlyweds, and Wedding Cake Shoppe customers.  Each and every one of these special points of reference inside the wedding cake and cupcake shop tells a story, a story about the role weddings have played in our society at different points in time and the cultural significance in using food to celebrate and symbolically represent this occasion.  Finally, it demonstrates the joy we have in capturing and preserving special moments in our lives through photographs, scrapbooking, and decor, and sharing this joy with those around us.  

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Scrapbooking materials used: teal cardstock (Best Occasions); watermelon pink, lavender, pale pink and yellow, and powder blue cardstock (Recollections); dessert printed cardstock (The Sweet Stack with glitter by DCWV); cupcake, candy, and dessert stickers and embellishments (The Sweet Stack embellishment pack by DCWV); rhinestone embellishment (Crafts by Dollarama); pink scalloped lace heart stickers (Martha Stewart Crafts); vintage postcard patterned paper; black and white floral patterned paper; blue and white speckle dotted patterned paper; pink and blue plaid patterned paper; powder blue, yellow, and gold floral paisley patterned paper (Anna Griffin); wedding cake stickers (Sticko); brown twine; medium scallop circle paper punch (ek success).

The Wedding Cake Shoppe is located at 859 College Street, just west of Ossington Ave.  They are open 6 days a week (closed on Tuesdays) and their weekday hours are from 11am-7pm, weekend hours from 11am-5pm.  You can check out their official website here, and follow them on Facebook and Twitter.

The Sushi Lunch Special Series – Dynamite & Avocado Rolls, and Rice & Noodle Sets Galore at Sushi One

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Lunch just keeps getting better and better.  With Toronto Lunchtime Office Markets to look forward to and an infinite number of sushi bar lunch specials to tick off the list one by one, lunch is at its finest.  I’ve always loved looking through sushi bar menus (100 items?!  That should keep me occupied for awhile!), but ever since I started the Sushi Lunch Special series last month with Sushi Sky, I’ve been paying extra, careful attention to menus with the best lunch special variety and deals.  I’ve even spent some afternoons in the last month just browsing take-out menus and doing online searches with The Food Network on tv in the background.  Obsessed?  I prefer to call it enthusiasism. 

Over the past few weeks I’ve come across a handful of new sushi places (new to me, not new to the city) in North York and west Eglinton that I’m so excited to eventually try, thanks to the nice weather and my walking shoes that took me around different neighbourhoods in town.  But I have to hand it to the online community for introducing me to unchartered territories and by online community, I mean the e-mails that flood my inbox every single day.  Let it be known that I subscribe to almost every single collective buying site: Groupon, Living Social, Dealfind, Team Buy, you name it, I’ve probably subscribed to it.  Regardless of whether or not I’m interested in anything I receive in my inbox, it’s an amazing resource.  I know there are mixed feelings and opinions concerning the politics of doing business this way, but at the very least, these sites have really helped me get to know businesses I never would have been aware of otherwise.          

Each time I see something I might be interested in revisiting in the future, I tuck the e-mail away in a special folder to review at a later date.  Thanks to Dealfind, Sushi One caught my eye as a prospective place to check out.  Thus, lunch at Sushi One has been a long time coming.  A REALLY long time.  Since LAST MARCH long time.  I was shocked out of my pants when I went back to give the e-mail I had saved a quick once-over and saw the date of the e-mail: March 24, 2011.  Good god.  I know I take my sweet time getting to certain spots (it’s a big city!), but this is embarrassing.  Oh well.  I least I have a delicious sushi lunch to show you all now.

Sushi One, located on Yonge Street in North York just north of Sheppard Ave., is a fabulous sushi lunch spot.  Not only are their lunch special prices enticing, their selection is to die for.  We’re talking 10 sushi roll combinations, 12 Japanese rice and noodle options, and 6 special lunch combos.  That’s 28 items alone and that’s not even scratching the surface of their regular dine-in menu.  I thought Sushi Sky‘s lunch special deals couldn’t be beat but I was wrong.  While I still stand by the lunch meal set I had (soup, salad, 12 rolls, and 2 salmon sashimi cakes) at Sushi Sky as being in the Top 5 best and The Sushi Shop as my absolute favourite spot for rolls, Sushi One’s selection and prices are out of this world (21 items ring in at only $6.50) and I would have to come here at least another 6 times just to try all the ones I’m in love with.  My hit list includes the curry mushroom rice, curry tofu rice, mushroom udon in soup, the maki lunch bento, the salmon lover lunch, and the mushroom udon with sushi lunch.  What I have for you all today: the simple, yet delicious, dynamite and avocado roll lunch special set.

Sushi One has 10 different roll combinations as part of their lunch special menu and what makes these sets so appealing is the price combined with amount of rolls.  With the exception of one item, all rice, noodle, and roll meal sets in the lunch special menu are priced at $6.50.  Half of Sushi Sky’s lunch menu comes in at $6.99 and Sushi on Bloor has theirs at the same price point, so $6.50 is ridiculously reasonable in the context of sushi.  Furthermore, their roll sets come with 14 rolls as opposed to 12, which is the amount many and most places offer.  The rolls at Sushi One aren’t the largest, mind you, (that award goes to Sushi on Bloor’s lunch rolls) but they’re delicious and of good quality so that’s what I take away from it. 

Almost all their lunch specials include soup and salad (a few of the larger sets come with one or the other as opposed to both) and while I know salad is probably nothing to get to excited about, I love the salad that comes with sushi lunch specials.  They’re always so fresh and crunchy and made with the yummiest mix of Thousand Island dressing and vinegar at most places.  I know, I go out for sushi and I get excited about the salad!  It’s a highlight worth mentioning though!

In terms of the rolls, the great thing about Sushi One’s rolls is that they aren’t overloaded with sushi rice.  It’s a necessary component, yes, but it’s a turn-off when you’re given rolls that are disproportionately made with rice as opposed to filling.  It’s the filling that you are primarily paying for and when you’re stiffed in that manner, it just doesn’t sit well.  Their rolls were drizzled with a sweet sauce that gave the rolls a mix of sweet and savoury flavour and all the rolls were incredibly soft.  It’s a great sushi spot and one of the best for lunch for more than one person because you can totally go crazy and mix and match for the purposes of sharing without blowing up your wallet.  I am beyond excited to go back and inhale a bowl of curry mushroom rice or mushroom udon in the near future! 

*****

Sushi One is located at 4924 Yonge Street in North York on the west side of Yonge, north of Elmhurst Ave., in between North York Centre and Sheppard subway stations.  From Monday-Friday they are open at 11am and at 12 noon on weekends.  Their lunch specials are served from 11am-4pm.  You can view their website and menu here.

Smoked Salmon & Wild Nova Scotia Tuna Sandwiches – Hooked Inc. at the Toronto Office Markets

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Local seafood lovers rejoice!  Hooked Inc. has won the hearts of Leslieville residents and farmers’ market goers alike since its storefront opening on Queen Street East in 2011.  Hooked Inc. is a fish store that attacks food and knowledge with a passion, providing Torontonians with fresh, sustainable, local fish, shellfish, and seafood products in addition to cooking classes, educational workshops, and farmers’ market vending around the city.  I’m beyond excited about their spring workshop schedule and their expanded farmers’ market schedule come spring and summer.  I was in conniptions when I browsed their website and realized that there would be a market at Edwards Garden later on this year for me to go to!  Farmers’ markets, flowers and gardens, and (sea)food – it’s a dream come true. 

Their enterprise really inspires me because even though I love seafood (much more than red meat and poultry, actually), it’s a food group that I know very little about in terms of location, regional specifics, and sustainability and Hooked makes this knowledge accessible.  Their classes and workshops incorporate hands-on cooking techniques (shucking oysters, and learning about poaching, braising, and stewing fish) as well as food knowledge such as teaching workshops on how to select fish, proper preparation methods and tools to use, and more. 

Kristin shucked 20 oysters for a couple last week!

There’s so much to learn and I want to learn all there is to know about different types of fish and the bodies of water and provinces they come from.  That’s the beauty of Hooked – they are so in tune and knowledgable about their products, the fishing industry, and what it takes to maintain a sustainable economy of food that you feel comfortable asking them anything and everything to do with fish.  As part of the Slow Food/Slow Fish movement, they’re committed to building awareness of local food options, maintaining close, transparent relationships with both producers and consumers, and making information as accessible as possible. 

Their weekly appearances at the Lunchtime Office Markets have taken me on a whirlwind seafood tour and it’s so exciting seeing what different foods Kristin and her crew bring to the table every week.  Their table always provides a mix of fresh fish and seafood lunches to enjoy right then and there as well as vacuum sealed fish, jars of soup, containers of seafood salad, and so much more.  Kristin and her team take the opportunity at the markets to show off the versatility of seafood by turning fish into fast and convenient $5 lunches on the go, often utilizing products from other farmers’ market vendors such as Earth & City and Monforte Dairy. 

They do buck-a-shuck oysters (you can learn to shuck at one of their classes!), fish samples, seafood salad bread bite samples, fish chowder (which I inhaled during this market visit), smoked salmon sandwiches with soft cheese on dark bread, and mouthwatering chunks of fresh Nova Scotia wild tuna salad sandwiches with greens on Earth & City’s flatbread.  So far I’ve only had their fish chowder but I’m telling you, it was SO HARD not having something of theirs at every single market I’ve been to. 

And I know I’m not the only one who feels this way!  At the last market I attended, a couple was so distraught over all the amazing lunch options that they agreed to share one of eveything so that they could try everything they wanted!  They tore a page straight out of my book because I’m often faced with the same dilemma every time I come to these markets.  I wouldn’t want it any other way though; this is what makes food exploration so much fun.  I’m so looking forward to making my first Hooked shop visit in the near future and learning more about their business and about the seafood they so lovingly provide to the markets and our city.

*****

Hooked Inc. is located at 888 Queen Street East at the corner of Booth Ave., east of Logan in the Leslieville neighbourhood.  They are currently vending at the Toronto Office Markets on Wednesdays at CSI Spadina and Thursdays at the ING Direct Cafe.  Keep up to date with news, new markets, workshops and more by visiting their website here and following them on Twitter @hookedinc

A Vegetable Garden Party on Sprouted Buckwheat Pizza – Photo Spotlight on Raw, Vegan Pizza by Earth & City!

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Oh, pizza, how we love thee.  You’re the center of attention at sleepovers and childhood school lunch parties, you’re the one thing most people with differing tastes can agree on ordering, and you rank pretty high on the list of ultimate comfort foods.  However, as delicious as you are, you can pose quite a few food problems for some people!  Sure, vegetarians can be ready and willing to consume infinite slices of veggie pizza full of roasted, grilled, and sauteed vegetables with melted cheesy goodness, but where does that leave the lactose intolerant and vegans?  So where does that leave us?  Earth & City‘s cheeseless, raw vegan pizza to the rescue! 

After sadly passing on it during my first farmers’ visit to Wychwood Barns, I was lucky enough to snatch a jolly big slice at the newest Lunchtime Office Market at the ING Direct Cafe earlier this month.  Cassandra and Lisa of Earth & City don’t make the pizzas for every single market they do (it’s a rotating menu item as opposed to a permanent fixture), so my timing felt extra special this time around!  I was so excited I literally threw my coat and bag on the table by the window and scampered back to Earth & City’s spot to claim my lunch before it disappeared.  Their vegan pizzas are perfect for those who face food allergies and intolerances left and right because they’re gluten and wheat free, dairy-free, and nut-free.  If you have a soy allergy, I’d be cautious just because Earth & City lists wheat-free tamari on their list of ingredients, but I’d ask just to make sure as it really depends on the amount and levels.   

Earth & City’s raw vegan pizza changes throughout the year based on seasonal ingredients and whatever vegetables are fresh, but the one thing that is always constant is the pizza base.  Made with sprouted buckwheat, soaked flax seed, and dried herbs, the crusts are dehydrated overnight* and they firm up into thin, sturdy crusts.  My big slice was covered with sweet sundried tomato sauce (think tomato paste in consistency), raw mushrooms and grape tomatoes, and a generous helping of bright green sunflower sprouts.  I know soy cheese and Daiya cheese are also both viable options to use in vegan pizza-making, but this pizza truly gives new meaning to veggie pizza – it’s like having a garden on your pizza pie!          

The flavours and methods are totally and completely different because for one, it’s a raw pizza and second, the flavours are much more of a mix of sweet and savoury.  The sweetness from the honey dates in the flatbread crust, as well as from the tomato sauce, hits you full force and it gives the rest of the raw vegetables more complexity in flavour.  It envelopes and anchors everything while allowing the freshness of the vegetables to shine.  The pizza is incredibly hearty and so full of nutrients and healthy things for the body including dietary fiber and antioxidants straight from the soaked flax seed and honey dates. 

This was truly the healthiest pizza I had ever seen and eaten and the abundance of mushrooms and sunflower sprouts made me so happy.  Vegan pizza is hard to come by so I’m really happy Earth & City makes it on a regular basis, even if it’s not for every single market that they do.  If you want to know which markets will have it, just pop them a message on their Facebook page or on their Twitter @earthandcity, and ask to be included on their weekly newsletter. 

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* source = Earth & City’s official website. 

Earth & City is a local raw and vegan food business operating at farmers’ markets across Toronto year-round.  They are currently at 3 markets, with more during the late spring and summer months.  You can find them at the Centre for Social Innovation (Bathurst location at 720 Bathurst Street south of Bloor) on Tuesdays from 11:30am-1:30pm, the ING Direct Cafe (at Yonge & Shuter street just north of Queen Street) on Thursdays from 11:30am-1:30pm, and at The Stop market at Wychwood Barns (76 Wychwood Ave. near St. Clair Ave. West and Christie Street) on Saturdays from 8am-1pm.

Baking From the Pantry – Dried Apricots, Pecans, and White Chocolate for Nutty Apricots & Cream Cookies

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I did something a little bad today.  I bought two new cookie and cupcake magazine cookbooks because they were on mega sale and because only a fool would pass up a sale as good as the one I stumbled on today.  “Bad?  What’s so bad?” you ask.  “Sales are great, you love to bake, and two more magazines of recipes doesn’t sound so terrible” you say.  But it is.  Because I already have a stack of food magazines and paper inspiration almost up to knees.  I know I’m short, but the stack is UP TO MY KNEES.  I am an uncontrollable cookie monster!  If I’m not reading cookbooks and magazines and thinking about future scrapbook layouts, I’m thinking about the next batch of cookies I want to bake and creating new spin-off recipes in my head.  I’ve been putting stars next to all the ones I want to try in my Hannah Swensen foodie murder mysteries and I’m even mulling over different flavours of cookie sandwiches with frostings and fillings.  At this point, I’m surprised I’m not swimming in cookies and cake. 

I recently baked new cookies for my grandparents again (new ones for my grandpa to take with him during his dialysis trips and cookies for my grandma’s birthday!) and I am so happy the cookies make them happy because it totally and completely justifies the incessant urge to bake.  At this rate, it’s only a matter of time before my house looks like the one in Hansel & Gretel.  Only instead of the evil woman, I’m the cookie princess who wishes I could share my treats with the world instead of just photos.  Until I have that dream cookie bakery of mine though, the internet will have to do.  I have two new batches of cookies for you all and this is the first of the two, coming straight from my pantry!

We always have some form of dried fruit in our house now.  Ever since my mum and I started eating yogurt, cereal, and fruit and granola on a regular basis (and I do mean all three at once!), we’ve always had dried fruit and plenty of nuts on hand.  Dried apple rings, dried cranberries, almonds, walnuts, chestnuts, you name it.  Baking straight out of my cupboards, I came up with this yummy combination: dried apricots with pecans and white chocolate to create nutty apricots and cream cookies!  I love dried apricots and I love using white chocolate and oatmeal in everything so I wanted to see how the all of them would work out in a cookie.  At first, I was only thinking of doing an apricots and cream one (kind of like peaches and cream), but then I realized we had way too many pecans and figured I would give them a shot too.

The cookies turned out fab!  Aside from making them bigger and using the drop method as oppose to the dough ball method, I wouldn’t change a thing.  The pecans give the cookies such an amazing crunch and aroma and the white chocolate and apricots cut through the slight taste of toasty savouriness from the pecans to keep them sweet.  The cookie experiment was a success!

Recipe for Nutty Apricots & Cream Cookies (yields 3-4 dozen cookies)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup quick-cooking or old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2½ sticks unsalted butter (10 ounces), at room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cups of dried apricots, chopped (measure after chopping) 
  • 1 ½ cups of pecans, chopped (measure after chopping)
  • 1 ½ cups of white chocolate chips

Directions

  • Preheat the oven to 325°F.  Line 2 baking sheets with parchment paper (*Deb’s Note: (*Deb’s Note: Depending on how big you make your cookie dough balls or spoonfuls, you’ll need to reuse your cookie sheets a few times.  My oven runs hot, so I actually don’t bother putting anything on the bottom rack and only use the top rack, placing 2 baking sheets vertically side by side).
  • In a medium bowl, mix the flour with the oats, baking powder, baking soda, and salt (*Deb’s Note: I didn’t use the mixer for this step, I just used a large spoon to mix everything together).
  • In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy.  Add the egg followed by egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary (*Deb’s Note: I don’t have a standing mixer so I used a handheld).
  • Beat in the dry ingredients, then add the chopped apricots and pecans, followed by the white chocolate chips.  Using a large spoon or your clean hands, fold in until evenly distributed. 
  • Spoon heaping tablespoons of the dough onto the baking sheets, 2 inches apart.  Bake 12 minutes, until the cookies begin to brown at the edges.  Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely (*Deb’s Note: I rolled my cookie dough into golf ball size balls to create bon bon size cookies.  Use the drop method if you want them bigger and flatter.  As well, I placed 15 on each baking sheet).

*****

Recipe inspired by Food & Wine magazine.  Sampson, Sally.  “How Baking Can Change the World.” Food & Wine November 2011: 130.