Whimsical Bakery | Gourmet Bakery in Huntsville Ontario

HAPPY EASTER!

bakeadmin — Wed, 04 Apr 2012 03:41:38 +0000

We are trilled to announce that we have arrived into our new location … Huntsville Ontario.
It will take us a couple of weeks to unpack and get settled .. but we look forward to servicing the Muskoka area this summer with our sweet treats, cake pops, push cakes and so much more.

Stay up to date with what is happening at the bakery, our season specials and creations ~

If you haven’t signed up for our enewletter … now is the time ~ CLICK HERE

Happy St Patricks Day!

bakeadmin — Sat, 17 Mar 2012 03:19:08 +0000

St. Patrick’s Day is an enchanted time – a day to begin transforming winter’s dreams into summer’s magic.
Adrienne Cook

What better treat to enjoy St Patty’s day … then some Guinness Chocolate Whoppie Pies with a marshmallow filling tinted green for a festive day !

Enjoy with a Irish Coffee topped with whipping cream!

Happy Valentines Day

bakeadmin — Tue, 14 Feb 2012 16:18:48 +0000

‘All I really need is love,

but a little chocolate now and then doesn’t hurt…’

Lucy Van Pelt, Peanuts

Hug Someone you LOVE !

Superbowl Sunday

bakeadmin — Sun, 05 Feb 2012 11:39:36 +0000

Superbowl 2012 ~ New York Giants vs New England Patriots ~

Typically a big deal in our home, we host a gathering of friends, family and neighbours … setting up a large buffet of chicken wings, beef sliders, chilli, and lots of snacks.

But of course the main attraction is always the cake … what will it be … over the years there have been versions of a football helmet 32 each team logo, what better way to start the friendly wagers of who is going to win when you see your team logo on CAKE!

Happy New Year

bakeadmin — Sat, 31 Dec 2011 15:07:55 +0000

As the New Year starts with a new calendar
We at Whimsical Bakery wish You a ~

Fantastic JANUARY
Love able FEBRUARY
Marvelous MARCH
Fool less APRIL
Enjoyable MAY
Successful JUNE
Wonderful JULY
Independent AUGUST
Romantic SEPTEMBER
Tastiest OCTOBER
Beautiful NOVEMBER
Happiest DECEMBER

May you have a successful year ahead
HAPPY 2012!

Merry Christmas

bakeadmin — Sat, 24 Dec 2011 15:09:42 +0000

The magic of Christmas never ends and its greatest of gifts are family and friends … May all your holidays be happy and may you have a year blessed with joy, love and abundance.

From all of us at Whimsical Bakery we wish you a very Merry Christmas …

Pumpkin Whoopie Pies

bakeadmin — Fri, 07 Oct 2011 13:49:48 +0000

What is a Whoopie Pie ?

While considered a New England phenomenon and a Pennsylvania Amish tradition they are increasingly sold throughout the United States. According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers’ lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout “Whoopie!”

It is thought that the original Whoopie pies may have been made from cake batter leftovers. These Whoppie Pies are pumpkin with a cream cheese filling ~ WHOOPIE!

Cinnamon Crinkles

bakeadmin — Fri, 30 Sep 2011 13:49:52 +0000

This month’s cookie carnival post is to be a cookie recipe with a cake mix ???? I have never heard such a thing … but knew I could find something online … and where better then Duncan Hines. Sure enough there are many recipes on their website that include cookie mix and brownie mix … YUM!

I chose a recipe that included their French Vanilla cake mix dipped in sugar & cinnamon. The batter was very sticky and once cooked spread out quite a bit … but tasted wonderful … perfect with my afternoon cup of tea.

Now in printing this recipe I noticed that I doubled the butter … using 3 sticks of butter instead of 1.5?? Which would answer the question of why they spread out so much and the rich butter flavour of the cookie.

Not having the extra time to make a new batch … I will have to post this recipe today and look forward to re-trying this recipe another day.

DUNCAN HINES ~ CINNAMON CRINKLES

Ingredients

2 tbsp sugar
1/2 tsp ground cinnamon
2 eggs
1 tsp water
3/4 cup butter or margarine
1 tsp vanilla extract
1 pkg Duncan Hines® Moist Deluxe® French Vanilla Cake Mix
48 whole pecans or walnuts

Baking Instructions

1. Preheat oven to 375 °F. Combine sugar and cinnamon in small bowl. Set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.

2. Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Beat at low speed with electric mixer until blended. Roll 1 rounded teaspoon of dough into ball. Dip half the ball into egg white mixture then into cinnamon-sugar mixture. Place ball sugar side up on ungreased baking sheet. Press nut on top. Repeat with remaining dough, placing balls 2-inches apart.

3. Bake at 375 °F for 9 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.

Back to School Treats

bakeadmin — Tue, 06 Sep 2011 12:32:04 +0000

Its the most wonderful time of the year … I just love the Staples commercial that features this song. After two months of summer vacation the kids are back to school. But now comes the task of daily lunch boxes and afternoon snacks … but WHAT??? to make.

Martha Stewart has a great list of quick and easy to make back to school treats … our favourite ~

CRANBERRY-OAT CEREAL BARS

Ingredients

Nonstick cooking spray
4 tablespoons unsalted butter
1 bag (10 ounces) marshmallows
1/2 teaspoon salt
6 cups toasted oat cereal
1 cup dried cranberries, or raisins

Directions

Spray a 10-by-15-inch rimmed baking sheet with cooking spray. Line with waxed paper; spray paper with cooking spray, and set aside.
In a large saucepan, melt butter over medium heat. Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat, and stir in cereal and dried cranberries.
Immediately transfer mixture to prepared baking sheet. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise).

Sweet Banana Peanut Butter Cookies

bakeadmin — Wed, 31 Aug 2011 02:20:40 +0000

Very excited to see this month’s Cookie Carnival recipe from Niagara’s own Anna Olson!! I love to watch her Food Network show SUGAR as she creates a recipe then “switches it up” for another look …. Today we bake banana & peanut butter !

Ingredients

Cookie

1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup peanut butter (smooth or crunchy)
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Filling

1 tablespoon unsalted butter, room temperature
1 1/2 tablespoons golden brown sugar
1/2 tablespoon sugar
1 tablespoon rum
pinch cinnamon
2 bananas, sliced
1/2 cup cream cheese
1/2 cup smooth peanut butter

Directions

To Assemble

For cookies, preheat oven to 350° F. Cream together butter and sugars until pale and fluffy. Beat in egg and vanilla. Stir in peanut butter. In a separate bowl, combine flour, baking soda and salt. Add to peanut butter mixture and blend in. Drop by tablespoonfuls onto an ungreased cookie sheet and crisscross mark them with a floured fork. Bake for 9 to 11 minutes, until cookies just start to colour around the edges.
For filling, in sauté pan, melt butter over medium heat. Add sugars and increase heat to medium-high. Stir until melted and bubbling. Add rum (watch out for flames). Add cinnamon. Stir in bananas to coat, set aside.
Cream together cream cheese and peanut butter until smooth. Mash bananas and add to cream cheese mixture until smooth. Chill for 20 minutes.
Fill between 2 peanut butter cookies to make sandwiches. Repeat with remaining cookies.
Yield: 12 sandwich cookies.