In honour of the fact that today marks exactly two months since I returned to Toronto, I thought I’d give you a Canadian Snack Review post.
And what better way to begin a snack review post than with a photo proving that tacos, hotdogs, and Groucho Marx can and always will be friends?
Further proof of such thumpety-thumpety is, of course, cheesecake.
I have definitely eaten more cheesecake in the past six months that in the rest of my life combined. The above beauty is a Red Velvet Cheesecake by President’s Choice which involves a chocolate cookie crumb crust topped with both dense plain cheesecake and moist red cake, all finished with a gooey-soft cream cheese icing.
Not going to lie; it was kind of awesome.
So awesome, in fact, that I went back two days later for more, but at the last minute decided to try the Dulce de Leche Cheesecake flavour instead. According to President’s Choice, this one “starts with rich, creamy New York-style cheesecake nestled inside buttery vanilla cake, then topped with a generous layer of heavenly dulce de leche sauce. This perfect fusion of flavour, cultures and textures sits proudly atop a shortbread cookie crumb crust.”
So, uh, apparently the only proof we need that multiculturalism works is cheesecake. I probably should have argued that more often at my previous job in advocacy for refugees and migrants.
In honour of the fact that the Mid-Autumn Festival took place last week, I tried a few different mooncakes for the first time. The lard-based crust was sweet and delicious, and the lotus paste filling (above) far triumphed over the taro filling.
I’m guessing I’ll have to wait for 2014 to track down a salted yolk mooncake, though.
My housemate Sarah brought me a vegan and gluten-free butter tart from Bunner’s Vegan and Gluten-Free Bakeshop a few weeks back, and the crispy-crumbly-rich crust encasing a gooey-syrupy filling was lovely, albeit marred slightly by the squidgy raisins I found lurking within. Oh raisins. You are not the way to joy.
In return, I made Sarah a de-glutened version of Isa’s vegan peanut butter blondies, and they were awesome. Even though the gluten-free flour I used resulted in slightly overcooked edges and a slightly undercooked middle, Sarah and I both agreed that the deliciousness was such that oh heavens I’ve completely lost my train of thought.
Sorry. A song that sears my heart just shuffled onto my iPod, and so I had to stop and sing. You understand how it goes.
Where was I? Right. Sugar-laden snacks.
I bought a dozen mini red velvet cupcakes from a grocery store and they were awful and reminded me of all the reasons I don’t like cupcakes (too sweet/frosting is icky/spongey/too focused on aesthetics rather than taste).
Last but not least, I bullied suggested to my friend Cassandre at work that we go on a Tim Hortons donut expedition on Friday afternoon, and the result was two sour cream glazed donuts, please and thank you.
(Yes, we have a Tim Hortons in our work building. It’s grand, I tell you, grand.)
The sour cream glazed cake donut was crispy and crackly and sugary-hint-of-tang-but-mostly-sugary and gloriously soft inside and perfect and Cassandre is wonderful and I like her.