Cupcake Camp Montreal 2010

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so many cupcakes

I participated in Cupcake Camp Montreal this year! Cupcake Camp Montreal is a charity event, raising money through cupcake donations and those who will pay to eat them. This year's charities were Kids Help Phone and La Tablée des Chefs, both worthy causes. Almost 21,000 cupcakes were donated and thousands came to gobble them up (so much so that over 4,000 people had to wait outside in the cold to get in!). Over $31,000 was raised, making Cupcake Camp Montreal a rousing (and tasty) success!

cupcake, cupcake, cupcake
cupcakes galore

There were crowds and crowds of people on sugar highs, so navigating through the tables of cupcakes was a challenge. Claustrophobics beware! But if you are willing to face the hoards of people, you will have one sweet, sweet reward. I couldn't get over how many cupcakes were in one place at one time. And how are you supposed to choose which to eat? Impossible! I managed to find a few to devour (after a long and thorough search for the best). Absolutely a deliciously worthwhile time.

which would you choose?
so many cupcakes

Cupcake Camp Montreal wasn't only a giant bake sale, it was also a baking competition! I donated 50 cupcakes for the cause and entered my cupcakes into both the Amateur Taste and Amateur Design categories. The cupcakes are subjected to a preliminary round of judging by a panel of qualified cooking instructors. Those that survive the cut are then judged by a panel of celebrity judges, including the likes of Chuck Hughes, Nadia G, Ricardo Larrivée, and Patrice Demers. Guess who made the cut for design?

My cupcake is aptly named the "Please, Sir, Can I Have S'more?" and features a graham cracker cupcake stuffed with marshmallow filling, covered in dark chocolate, and topped with a toasted marshmallow meringue. Isn't that a mouthful? For now I'm just going to tease you with the photograph (but the recipe will be coming soon so you can stop your protests of outrage).

judge's table

The finalists were placed on a special judging table and laid out for all to see. I was shocked to find mine among them (but oh so proud on the inside). It's right there in the middle! I even posed for a picture with it. Don't judge. You'd do the same.

right smack in the middle
posing with my cupcake

The design finalists were all so gorgeous. You could tell people spent a lot of time getting them just right.

amateur design finalists
montreal themed cupcakes

I didn't win, but I was just happy to be named among the finalists. I was also happy my friends (and fellow cupcake supporters) had counted themselves among the attendees (though I imagine it wasn't

too

hard to accept an invitation to an absolutely indulgent cupcake extravaganza).

cupcake eaters
cupcake eaters

Raspberry Vanilla Bean Creme Brulee

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raspberry vanilla bean creme brulee

I just so happened to have twelve egg yolks just lying around. Yes, egg yolks. Yes, twelve. I never have this problem (but you'll find out why real soon, I promise). Usually I'm left with half a dozen egg whites, with no cravings for angel food cake or omelettes, so they get stashed in the freezer and never emerge again. My freezer is where egg whites go to die. But an excess of egg yolks? This is such a good problem to have. The most decadent desserts require these. And oh how I love decadent desserts.

raspberry vanilla bean creme brulee

Can you name something more decadent than creme brulee? Exactly. Creme brulee is near the top of that glorious decadent dessert list. And so, it needed to be made.

cracking the top

My friend Victor gave me some vanilla beans out of the kindness of his own heart. I've never actually held a vanilla bean in real life, so I was really excited. Almost too excited. Like any good cook, I sat and watched youtube videos on how to properly cut vanilla beans. I only got vanilla seeds up my nose once (don't ask). The flecks of vanilla in the dessert are so appealing and the taste is fantastic. I just might have to throw caution (and cash) to the the wind and buy vanilla beans more often.

raspberry vanilla bean creme brulee

This raspberry vanilla bean creme brulee is so smooth in texture and taste. The raspberries almost melt into the custard. The flavors of the vanilla and raspberry meld together so perfectly, you might imagine that they are not two separate flavors, but one. Everyone's favorite part of a creme brulee is cracking the sugar crust (and if it isn't, it should be) and this creme brulee is no exception. The sugary crust provides the perfect contrast to the silky smooth texture of the custard. You know you want to eat this.

creamy center
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30 Second Sangria

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30 Second Sangria

sangria

After a long, miserable day at work, I don't feel like doing anything. I don't feel like making dinner. I don't feel like doing dishes. Sometimes, I don't even feel like eating. All I want to do is zone out in front of the television, involve myself in someone else's life, and forget about my own reality for a moment or two.

top down sangria

If you've had a particularly bad day, and you're like me, you might just need a drink. A sangria, perhaps? After the first drink, the cares of the day start washing away. After the second, making dinner might not seem like such a bad idea after all. And after the third drink? Oh, you'll be feeling mighty fine by then.

sangria

Although this isn't a traditional sangria, for a quick fix it can suit your needs just fine. This certainly doesn't taste like a simplified sangria; it tastes really good. This is not the ocassion to bring out the fancy wines. For this sangria, you'll want a cheap wine, something in the range of $7-8 dollars. If you spend anymore than that, it will be a waste. As a poor college student who can't afford fancy wines, this sangria is just perfect.
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