Foodie Wednesdays: Cross-Stitch Cookies

Ok we know it’s not Valentine’s Day, but that doesn’t stop us from wanting to make these adorable cookies! A perfect project for a rainy afternoon, they’re simple and can be arranged in any patter. Full instructions, here.

(Photos via: Design*Sponge)

Foodie Wednesdays: We Heart Morris Kitchen Ginger Syrup!

Homemade in small batches, Morris Kitchen is a brother/sister catering company based in Brooklyn.  We spotted their debut product, Ginger Syrup, at the Brooklyn Flea.  Branded with a beautiful letter pressed label and hand stamped with the date that it was bottled, recipes for ginger ale, ginger tea and a ginger cocktail are included.

Take one home, here.

Foodie Wednesdays: We Heart Banana Crepes!

One of our favourite bloggers, Smitten Kitchen, created this mouthwatering to-die-for banana crepe cake recipe. Make your hump day blues disappear with the full recipe, here. Enjoy! 

Having your friends over for dinner tonight? Why not serve them some tasty pork + shrimp dumpling appetizers! Perfectly suited for any dipping sauce, these homemade yummy bite size snacks can be made by following directions here. 

(Photos via: Design Sponge)

We Heart Momofuku Milk Bar!

What in the world is exponentially better than Willy Wonka’s factory? Easy, it’s the sweet tooth’s ultimate paradise: Momofuku Milk Bar. Their new cookbook is not only a treat for your tummy, but also for your eyes. Recipes, tips, history and photographs are only a few things that make this one-of-a-kind cookbook rise to the top of our favourite list.

Check out this recipe for Earl Grey fudge sauce + come pick one up from anyone of our Drake General Stores.

3 tablespoons water
1 Earl Grey tea bag 
1 ounce 72% chocolate, chopped
2 tablespoons cocoa powder, preferably Valrhona
1/8 teaspoon kosher salt
1/4 cup glucose
2 tablespoons of sugar
1/4 cup heavy cream

1. Bring the water to a boil in a small saucepan. Remove from heat, add the tea bag and steep for 4 minutes.
2. Wring and remove the tea bag. Pour the tea into the medium bowl- add the chocolate, cocoa powder and salt.
3. Combine the glucose, sugar and heavy cream in a heavy-bottomed saucepan. Stir intermittently while bringing to a boil over high heat. The moment it boils, pour it out into the bowl holding the chocolate. Let sit for 1 minute.
4. Very slowly begin to whisk the mixture. Continue, increasing the vigor of your whisking every 30 seconds until the mixture is glossy and silky-smooth. This will take 2-4 minutes depending on your speed and strength. You can use the sauce at this point or store in an airtight container in the fridge for up to 2 weeks. Don’t freeze

X[OH!]
Drake General Store