STUFFED CHEESE BUNS

this MIGHT just be one of the cheesiest recipes you will come across. it's not just a simple cheddar cheese bun that you can find at the bakery or grocery store (BORING...), it is stuffed with cheese (kind of like pizza hut's stuffed crust, but not really at all). feel free to take the cheese flavours & measurements loosely (by loosely i mean add even more, never less). mozarella and cheddar were the two cheeses i had on hand when i decided to make these, but i can't imagine how good they would be with some smoked gouda or jalapeano cheddar (brb, going to the grocery store). EVERYTHING is better with cheese and in my opinion, the stinkier the cheese the better. while i was preparing the buns for the oven my boyfriend tried to say there was wayyyyy to much cheese. then he took a bite of the finished product and shut right up. this recipe has been adapted from yammie's noshery's peeta's stuffed cheese buns. it is inspired by the hunger games (a reference i don't really get) but i am down to try anything that is hunger games & cheese related.

ingredients

• 1 cup warm water
• 1 1/2 tablespoons dry active yeast
• 2 tablespoons sugar
• 1/4 cup melted butter
• 1/4 cup extra virgin olive oil
• 3 cups all purpose flour
• 2 teaspoons salt
• 10 1-inch chunks of mozzarella cheese (to stuff inside)
• 1 cup grated old cheddar cheese
• 1 tablespoon fresh parsley, chopped

directions

• in the bowl of a stand mixer with the dough hook attachment add the yeast and water. let sit for five minutes until the yeast begins to activate.
• add the sugar, butter, olive oil and one cup of flour on low speed.
• continue to add the remainder of the flour one cup at a time.
• turn mixer up to medium speed and let dough knead for 8-10 minutes, until a smooth elastic dough is formed.
• cover dough with a damp cloth and let rise for one hour (or until dough has doubled in size)
• once dough has risen preheat oven to 375 degrees.
• divide dough into 10 pieces (or smaller if you would like tiny cheese buns) and place one chunk of the mozzarlla in each ball, pinching the edges back up tightly (place the dough pinch side down on your banking sheet)
• sprinkle with cheddar cheese and parsley.
• bake for 15-20 minutes until the buns turn golden brown and the cheese begins to crisp slightly.
• eat accordingly (slathered in butter or more cheese)

POP TARTS

oh em gee POP TARTS!!!! can we all agree that pop-tarts are simply frosted hand pies with sprinkles? filled with fruit (& i use the term fruit very loosely), cinnamon sugar or even chocolate & marshmallows. growing up pop-tarts were always a breakfast item in my mind. pop one in the toaster & off to school i went! so to kelloggs, the maker of pop-tarts, us 90's kids want to thank you for not only inventing these little pockets of sugar heaven, but for tricking our parents into giving us sprinkle covered pie for breakfast. now lets get baking!

ingredients

• 2.5 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold & cubed
• 1/4 cup ice cold water
• 1 cup fruit preserve (i used strawberry)
• 1 egg
• 1 cup powdered sugar
• 1 teaspoon milk
• sprinkles!!!

directions

• for the dough: mix flour, sugar and salt in a mixing bowl. add cubed butter. using your hands (or a food processor) rub butter into the flour mixture until a flaky crumb like texture is formed.
• add in water one tablespoon at a time until the dough comes together. if you add too much water, add in a touch more of flour.
• shape dough into a disk, wrap in cling wrap and refrigerate for minimum one hour or over night.
• once dough has rested, roll it out to an 1/8th of an inch thick and cut into evenly sized rectangles (mine were 7cm by 10cm).
• on one piece of dough place a teaspoon of jam in the centre. take the second piece of dough and place it over the jam piece. using a fork seal the edges shut.
• trim edges neatly and poke holes using a toothpick in the top (to allow steam to escape).
• repeat until you have run out of pie dough and filling.
• make an egg wash by mixing the egg with 1 teaspoon of water. lightly brush over each pop tart before baking.
• bake at 375 degrees for 20-25 minutes or until edges begin to brown.
• for the frosting mix powdered sugar with milk until you get the desired consistency. it should be a relatively thick frosting.
• once pop tarts have cooled, spread frosting on the top side of the tart and finish off generously with sprinkles.

MAPLE SNACK CAKE

happy sunday & happy father's day! my family has developed a father's day tradition over the years. ribfest in niagara falls takes place on father's day weekend every single year, as does the U.S open (golf, blah). since all my dad ever wants to do is play golf or watch golf, we celebrate fathers day by letting him have dibs on the TV all weekend long so he can watch the entire U.S open. then we go out to ribfest and bring him back all the smoked & bbq goodness available: ribs, pulled pork, bbq chicken, and the ever so greasy blooming onion. however, things changed this year. not only did ribfest NOT fall on father's day weekend, (seriously though niagara, who is responsible for this? show yourself!) but my dad decided to ditch the TV, head to the west coast with my mom and attend the actual U.S open! now i am stuck in toronto, with no father to celebrate with, no ribfest to scarf down and with a maple snack cake. so i guess i will have to eat the entire cake to myself to make up for all of this!

ingredients

• 1 cup raw sugar
• 1/3 cup maple syrup
• 1/2 cup oil
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup cream or milk
• 1 1/2 cups al purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• powdered sugar, for dusting
• maple butter, for drizzle

directions

• preheat oven to 350 degrees.
• in a mixing bowl add raw sugar, maple syrup, oil, vanilla, egg and milk. stir until well combine.
• sift in flour, salt, baking powder and baking soda. stir until flour is evenly mixed in, but do not over mix.
• pour into a greased 9 inch cake pan and bake for 25-30 minutes.
• once cake has cooled dust with powdered sugar and drizzle with maple butter.
• have some espresso & snack away!