Kid friendly Crumsby’s Cupcake Café: Estevan Village

Crumsby's Cupcake Cafe

image credit: Mama in the City

While recently shopping at Estevan Village (2500 block Estevan Avenue) with a friend and her little girl I got the chance to visit Crumbsy’s Cupcake Cafe. I have wanted to try this new cafe since earlier this past summer I spotted its sign advertising cupcakes and its pretty, seaside holiday inspired decor. My long anticipated visit lived up to my expectations. When we stepped inside we found customers sipping tea served in brightly coloured ForLife teapots while lounging pretty outdoor style furniture finished in matt white paint. The holiday furniture is beautifully complemented by the brightly painted blue and yellow walls and the whimsical decorations, such as the tin picture above, perched on shelves.

Tea is served in cute ForLife Teapots

As the name of this cafe suggests Crumsby’s sell a range of cupcakes – in child and adult flavors – as well as mini-muffins in interesting flavors (raspberry oatmeal and lavender lemon). My friend and I both choose a mini-cakes which were delicious while my friend’s little girl had a healthier muffin.

For parents a highlight of Crumsby’s is the play area located  on one side of the cafe. A lot of thought has obviously gone into this space which is furnished with beautiful wooden toys, a large chalkboard and child sized furniture. While my friend and I chatted, drank tea and munched our lovely cup-cakes her little girl played very cheerfully. Indeed she was having so much fun when she thought her mum was coming over to take her home she bolted to the other side of the cafe. What ensued was a very amusing chase around the cafe until eventually the little run away was captured. Luckily for her it wasn’t time to head home. It was muffin time!And she seemed to enjoy the muffin very much. It seems that this little girl is not the only one to appreciate the play area as the cafe was mainly packed with mums and dads with little ones.

While Crumsby’s has many attractions for parents it is definitely a place that the childless will also enjoy. If you want to see a little more of the charms you can check out some lovely pics of the cafe interior and its changing flower displays taken by one of the women who works at the cafe. (see FlickR) or just check out the cafe itself, with or without a little one in tow!

image credit: Mama in the City

Details:

Crumsby’s Cupcake Café 250-595-2221. 2509 Estevan Ave.

Celebrate the apple season with apple based desserts

Apple Sorbet

Last week I participated inLife Cycle’s fruit pick/fruit tree program’s last pick of the year. It was a perfect fall day and the apple trees were glorious. Now I have another 30KG of apples to use up. So over the next few weeks we’ll be making more apple butter, apple chips and some apple based desserts. One of my favorites, which I first tried this summer, is apple sorbet. It is simple to make and delicious either on its own or served with pie. In the summer I made this with spartans with pink flecked flesh and the sorbet turned out a strinking pink (see pictures). I’m keen to try it again with a tarter apple. Another favorite, which I first made last fall, is Cinnamon Baked Apples with Hazelnut-Fennel Brittle. I got the recipe from Eat Magazine which I think is one of the best sources of recipes for seasonal, local produce.

To make this simple apple sorbet all you need is:

• INGREDIENTS
• 1 1/4 pounds eating apples , quartered, cored and roughly chopped
• 1/2 cup sugar
• 1 cup apple juice or cider
• Apple chips (you can buy them at your local supermarket or make them)
• EQUIPMENT
• Ice-cream maker or shallow metal or plastic container
• Medium saucepan
• Sharp knife
• Fork
• Measuring cup

Over a medium heat combine  apples, sugar and 1/2 cup water in a medium saucepan. Cook until apples are tender. Press the mixture through a metal sieve placed over a bowl. Discard apple skins and stir in apple juice (or cider) and another 1/2 cup water. If making without an ice cream machine, pour into a shallow container and freeze 6 hours, scraping with a fork once or twice to break up crystals. (Or if you do as I did and completely forget about it for 12 hours you may need o take a vegetable masher to it to break it up again! – see pics). If using a machine, churn until firm enough to scoop. Garnish with apple chips.

To make Cinnamon Baked Apples with Hazelnut-Fennel Brittle you need:

INGREDIENTS

• Hazelnuts, whole, toasted and skinned, 1 cup
• Granulated sugar, 1 cup
• Water, 1/4 cup
• Babe’s honey, 2 tbsp
• Salt, 1/4 tsp
• Fennel seeds, 1 tbsp
• Baked Apples
• Brown sugar, 3/4 cup
• Ground cinnamon, 2 tsp
• Apples, 8 medium, such as local Gravenstein, Spartan, Jonagold,Rome Beauty or Spy
• Butter, softened, 8 tsp

EQUIPMENT

• Parchment paper
• melon-baller
• 9X13-inch baking dish
• thick-bottomed medium sauce pan
• sharp knife
• measuring cup

INSTRUCTIONS

brittle

For the brittle, coarsely chop hazelnuts. Measure out 1/3 cup and set aside. Finely chop remaining nuts and set those aside for the apples.

The best way to approach brittle is not to rush and to keep the heat moderate. Line a large baking sheet with parchment paper. In a thick-bottomed medium sauce pan, stir sugar with water, honey and salt over low heat until dissolved. Increase heat to medium and let boil and bubble until light amber. Occasionally (and carefully) swirl pan to prevent any dark spots. This will take about 4 to 5 minutes. Immediately pour onto parchment. Tilt baking sheet to spread out as thin as possible and sprinkle with chopped nuts and fennel. Let cool completely. Break into shards.

apples

For the apples, in a bowl, mix brown sugar with cinnamon and finely chopped nuts. Trim bottoms of apples so they sit flat. Core apples, using a melon-baller. Peel a 1/2-inch ring around the cored opening. Stuff apples with cinnamon sugar mixture. Press 1 tsp butter into top of each.

Place in a 9X13-inch baking dish. Pour in 1/4 cup water. Cover and bake in preheated 375F oven for 40 minutes. Uncover and continue to bake until very tender, 10 to 20 more minutes. Pierce with a sharp knife to check they are soft all the way through. Serve with vanilla ice cream and tuck in shards of brittle.

recipe credit: Eat Magazine

 

 

 

 

 

 

 

 

 

 

 

 

Visit sunwing farms!

Tomato, basil and ricotta salad

Sun Wing farms, growers of fabulous tomatoes, cucumbers, peppers a( and a few other things) will be closing for the winter in a bit over a month. If you get a chance I’d suggest heading out there and picking up a selection of their lovely tomatoes for some late summer salads. Find out more about sunwing at: http://www.sunwingtomatoes.ca/

Some cucumber and tomato salad recipes (based on NY times 101 salad ideas)

Cube watermelon and combine with tomato chunks, basil and basic vinaigrette.

Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.

Slice cucumbers thin, toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.

http://stuffwhitepeoplelike.com/2008/01/18/5-farmers-markets/

pick blackberries!

I love picking blackberries and there are tonnes of good picking spots on the Island. (UVic campus, out around Hatley castle and Royal Roads). I find that – despite the thorns ! – its a very relaxing way to spend a few hours on a sunny afternoon. It is also fun to make a day out of it. Sometimes we pack a picnic and bringing along a few friends.  There are lots of ways to use blackberries. Add them to fruit smoothies, add them to natural yogurt or your morning cereal, or make blackberry pies or jam. Or here are some more unusual ways to use blackberries:

Spiked blackberry lemonade

3 lemons

4 cups blackberries

1 cup berry sugar

1 cup ice cold water

2 cans soda water

2/3 cup gin or vodka

Add juiced lemons,  berries, ¾ cup sugar and 1 cup water to blender. Blend until pureed. Taste and blend in remaining sugar if necessary. Strain berry mixture through a fine sieve into a pitcher, add vodka (or gin) if using. Put in the refrigerator to cool. Add soda water just prior to serving

Blackberry mouse

2 c. packed fresh blackberries

1 envelope. unflavored gelatin

2 tbsp. cold water

1/3 c. plus 2 tbsp. granulated sugar

1/4 c. water

2 egg whites

1-1/2 c. whipping cream

Blackberries for garnish (optional)

Instructions

Puree blackberries in a food processor or blender. Strain through a fine strainer to remove seeds. Soften gelatin in 2 tablespoons cold water. Set aside. In a medium saucepan, place blackberries, sugar and 1/4 cup water. Simmer for 5 minutes. Mix into gelatin mixture. Beat egg whites until stiff but not dry. Fold into berry mixture. Beat cream until stiff peaks form. Fold into berries. Pour mousse into 4 to 6 individual serving glasses, or a decorative bowl. Garnish with fresh blackberries if desired. Chill in refrigerator for 3 hours or until ready to serve.

Massaged kale with blackberries salad

Massage kale with olive oil and salt to break it down. Sprinkle blackberries, pumpkin seeds and some shaved pecorino or crumbled goat cheese on top. Serve immediately!

Celebrate the ‘velo’

Did you know Victoria was the biking capital of Canada? Apparently it is. Coming up later this August there is a festival to celebrate biking culture. Check out all the details: http://www.velovictoria.com/what.html

Galiano Wine Festival: 8 August

The beautiful Galiano Island is hosting a white festival this Saturday 8 August to benefit the local Health Care Society. Tickets are $30.00.  More details:

http://galianowinefestival.com/

A humorous take on white people’s love for wine brought to you by stuff white people like: http://stuffwhitepeoplelike.com/2008/01/25/24-wine/

Victoria Symphony Splash

This Sunday (2 Aug) is the Victoria Symphony Splash This is another event that I’ve always wanted to check out. it sounds wonderful. Classical music in the harbour in the summer. Unfortunately there is always something else on for us. This time it is the arrival of my mother in law. Check out all details on the VSS at:

http://victoriasymphony.ca/concerts/splash/index.html