Martha Stewart’s Carrot Cake

Martha Stewart's Carrot Cake | Korena in the Kitchen

When it comes to carrot cake, there are a few non-negotiables: there must be carrots, nuts, spices, and cream cheese frosting. From here, carrot cake fans seem to be divided into two camps: those who prefer their cake “without stuff”, ie: no additions to the list above, and those who like their cake “with stuff”: raisins, pineapple, coconut, dates, etc. I discovered this divide when doing carrot cake research (it’s totally a thing) after a friend asked me to make her a carrot wedding cake. I already knew of a fantastic carrot cake “with stuff” (courtesy of the rebar cookbook), so I needed one “without stuff” to compare. It just so happened that Nate needed a birthday cake, and carrot cake is his favourite. Recipe testing win!

Martha Stewart's Carrot Cake | Korena in the Kitchen

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Twinkie Bundt

Twinkie Bundt | Korena in the Kitchen

Never having eaten a Twinkie, and – perhaps more importantly – never having wanted to eat a Twinkie, I wasn’t all that tempted to make the Twinkie Bundt Cake when it started making the rounds on food blogs… until my cousin Cecilia posted Smitten Kitchen’s version on my Facebook wall, along with three little words: “I dare you!” It was a long weekend, I had no plans, and well, she dared me – so Operation Twinkie Bundt was born.

Twinkie Bundt | Korena in the Kitchen

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Kouign Amann

Kouign Amann | Korena in the Kitchen

Kouign amann. Pronounced “queen ahmahn”, also known as “delicious”. Layers of yeasted dough, butter, and sugar, baked until puffed, holey, and caramelized, like an amazing caramel croissant/danish hybrid. It’s been on my “to make” list for a few years, and the Daring Kitchen challenge this month finally gave me a reason to try it.

Kouign Amann | Korena in the Kitchen

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Hot Cross Buns V6.0

Hot Cross Buns V6.0 | Korena in the Kitchen

On the Saturday of Easter weekend, we painted our living room. Painting a room doesn’t seem like a big job until you start, and then it becomes apparent just exactly how huge of an undertaking it really is – or rather, just how much prep work there is, what with all the buying of tools and prep and sanding and taping and cutting-in of edges before you even get to the actual painting. All this to say that by Saturday night, I was so exhausted I could barely see straight – yet somehow I still managed to be shaping spicy, citrusy, dried fruit-laden dough into hot cross buns at 11:30 at night, as one does when one doesn’t think Easter is Easter without hot cross buns. So yes, like last year, we are talking about hot cross buns two weeks after the fact.

Hot Cross Buns V6.0 | Korena in the Kitchen

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Maple Stroopwafels

Maple Stoopwafels | Korena in the Kitchen

This post is two days late for International Waffle Day, and is not exactly your traditional Easter Sunday fodder (Happy Easter! Hot cross buns forthcoming!), however today is Daring Kitchen reveal day, and I’ve been waiting to share these babies for weeks. This month, the Daring Kitchen made stroopwafels, a sweet treat of Dutch origin in which a waffle cookie (“wafel”) is sandwiched together with buttery caramel syrup (“stroop”). Honestly, with a concept like that you can’t possibly go wrong, however if I didn’t already have such a soft spot for Dutch baked goods (see: plain and gevulde speculaas, peperkoek, and schichttorte), I might have let this challenge pass me by, because stroopwafels require the use of a rather specific piece appliance that I do not own and didn’t really want to purchase: a waffle cookie iron or pizzelle iron. But, having been introduced to exactly how delicious stroopwafels are by my half-Dutch friend Lynette, I made the effort to take a ferry to Salt Spring Island to borrow a waffle cookie iron from her dad just so that I could make them myself!

Maple Stroopwafels | Korena in the Kitchen

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