Carrot Cake with Brown Butter Cream Cheese Icing

If you're looking for a show-stopping Easter dessert, this carrot cake should do the trick. It's one of the most-loved recipes from my first cookbook All the Sweet Things, and I'm always getting notes and messages on how much people love to bake it. Here's why: there's moist and aromatic carrot cake, creamy brown butter icing, and a layer of crunch from the maple pumpkin seed brittle. If you love regular cream cheese icing, this recipe will make you downright giddy. It’s smooth and creamy, with the lovely caramel nuttiness that brown butter is known for. The carrot cake is rather wonderful in its simplicity—no pineapple, raisins or nuts to be found here, just straight-up carrots. Feel free to make the cakes a couple of days ahead. They freeze well, too. The middle layer of crunchy brittle may feel like an extra step, but it’s one you want to take. As my friend Lindsay said while testing this cake, the brittle makes it. 

Golden Year: Orange-Glazed Cranberry Cream Cheese Bread

Happy New Year, friends. I hope your 2021 is off to a smooth start. After the shit show of 2020 I think we're all holding our breath just a little, unsure of what this bright and shiny new year has in store for us. Fingers are crossed that it will be a golden year, but honestly, you never really know. Rather than leap ahead into Maybe Land, I'm trying to enjoy the present moments as much as possible. We got a new TV for Christmas - one that conjures up Netflix and Amazon with just the press of a button. I really love good tv, hence I've watched a lot of it this fall and winter. I even posted my favourites on my Christmas card this year, with Fleabag, Ozark and Fargo in the top three. After discovering that Golden Girls (the entire series!) is on Amazon, there is no way I'll be leaving my house unless absolutely necessary. Oh wait. There's a pandemic happening. This is what I'm supposed to be doing! I love Bea Arthur so much. When I was a kid, I would stay up late and watch reruns of Maude. Maude was strong and funny and didn't take any crap from anyone. A good role model for a 12 year old girl if I do say so myself. Same with Dorothy. Her dry wit and sharp tongue make me laugh, all these year later. Right now I think we need all of the GG we can get. 

Peanut Butter Cookies and Birthdays

"Keep your face to the sun and you will never see shadows."

~ Helen Keller 

In the past week, my cookbook turned two years old, and I crept over to the dark side of 50 by celebrating my 46th birthday. Both are terrific achievements, to be sure. I love how I'm still getting emails from people buying my cookbook, and baking from it. Your messages are true inspiration, and I save every one. Thank you thank you thank you! Those early days of my book baby's release into the world were a crazy mix of emotions, not unlike turning 46. Gratitude, joy, feeling a little overwhelmed, all come to mind. 46 is a no nonsense number. 

The goals are set and there is plenty of stuff I want to do, places I want to go, food I want to eat. You know, the important stuff. 

I Won Gold!

Last Monday night, in a fancy hotel ballroom in downtown Toronto, my little world went bonkers, but in the very best way. I won Gold for All the Sweet Things at the Taste Canada Awards in the best single subject category! It's one week later, and I still get goosebumps as I remember hearing my name being called, and all of the whoops and cheers that followed. I somehow made my way up on stage to receive the award, fighting back tears all the way. Overwhelmed and overjoyed, I said a speech I had been practicing in my head all day. I felt like it was a good thing to be prepared - just in case! I thanked everyone who loved and supported me from the very beginning of the project. There was laughter and tears and by the time I left the stage, a huge round of applause. I made my way back to my seat, and to the arms of my darling Dixon, and then the tears I had been fighting so hard to keep back fell from my eyes. Tears of such incredible joy and gratitude. What a night! It was so great to finally meet Taryn, my publisher at TouchWood Editions for the very first time, as well as the company's co-owner, Pat. These ladies are simply the best. I'm so glad my old friends Josée and Sonia were there with me, as they've been cheering me on for so long. It's good to have friends like them in your corner. After much mingling and merry-making we fell into an Uber and made our way back to the condo, where that night, sleep was slow to come, but in the morning, I made sure to pinch myself to make sure I wasn't dreaming. Thanks to so many of my followers who have sent me messages and emails. I love you guys. Everything happened because of this blog. Cheers to you, for reading along for all of these years. If I could send you all cupcakes, I totally would! xoxo Renée

Summertime: Sour Cherry and Chocolate Scones

I'm popping in with a quick hello.  And, can someone please tell me how August has pulled into the action already?  July went by in a flash, and I hope you managed to check a few things off your summer bucket list.  I managed to zip to the lake for Canada Day weekend, and it was everything you want a summer weekend to be.....hot, but not too hot, barely any bugs, and an overflowing snack drawer.  We ate super well, with all of the lake necessities: s'mores, burgers and beer.  Canoe rides were had, loons were heard and I sat on the dock, watching the sun go down.  With half of summer over, it's time to do all the things you want to do before it's too late.  Go on that Ferris wheel ride; bury your toes in some sand; take your mom on a road trip and stop for ice cream along the way; eat a peach so juicy that all the juices run all the way down your arms, chin, chest; lay on your back, gazing at the stars, wondering if someone, somewhere is gazing at the same stars as you.

Summer Break: Fried Bannock and Book Updates

I'm back!  It's been awhile.  I hope your summer is off to a wonderful start.  How is it that half the year is already over?  Gah!  When I think about it, I've done so much in the past few months, been so many places with the cookbook, I'm happy to have a bit of breather over the next couple of months.  Plans are beginning to shape up for the fall, but right now, I just want to enjoy what is happening at the moment.  Be here now, and all that.  But first, a little recap of my Toronto trip.  Go grab a coffee (cold brew or otherwise).  I'll wait. 

On The Road with All the Sweet Things, Plus Media Links!

Hey all!  I hope you're doing just splendidly on this fine late May day.  What a month it has been!  All the Sweet Things cookbook was been out in the world (officially) for 31 days, and what glorious days they have been.  I've hopped into my shiny new red car and driven over 2,000 Kms to Regina, Lloydminster, Calgary and Edmonton.  I've met sweet old friends along the way, and made plenty of new ones.  Thanks to all who came out to say hi, eat something sweet, buy a cookbook from me, and get it signed.  How I love scrawling my name into your book!  I'll never get tired of that.  I'm home now, taking a bit of a breather, then I hop a plane in two weeks and head to Toronto.  That's right, Toronto friends, I'm coming your way.  I hope to see you at Cookery on June 10th, around 4 pm.  Head to the bottom of this post for more details.  I'm so excited to be in your town!  Let's chat cookbooks and eat cookies and catch up, okay?

Lemon Cream Cheese Muffins, Gratitude and a Giveaway!

"I would maintain that thanks are the highest form of thought, 

and that gratitude is happiness doubled in wonder."  ~ G.K. Chesterton

It's April 25th, which if you've been reading my blog for any amount of time, you know that it is the official publication date of All the Sweet Things.  This means my book baby is out in the world, for all to read and enjoy.  It's an overwhelming feeling, frankly, to see all of your hard work and dedication for the past two years, being held by other people in their hands.  To think that two years ago I was just thinking about what my cookbook proposal should be.  And now, the book is real and being purchased by friends, family and strangers.  I love the strangers!

Mini Eggs and Book Tour Stuff

It's Easter weekend, and whether you're up to your eyeballs in coloured eggs with the kids or having some much-deserved chill time with Netflix and those darn addictive (and pretty!) Mini Eggs, I hope your time off is treating you well, so far.  I'm doing that combination work/play thing this weekend, but Mini Eggs will be present at both ventures.  Seriously.  Can't stop.  And look!  They match the cover of my book perfectly.  I'm in love!  I was teasing Tree, the designer of the book, that those tasty eggs were the inspiration for the colour palette of the book... turns out I wasn't too far off the mark on that one as she is a fellow member of the Can't Stop Eating Mini Eggs Support Group.   

Brown Butter Buttermilk Banana Bread and Book News!

"I stuck my head out the window this morning and spring kissed me bang in the face."  

~ Langston Hughes 

I know it's still March, and maybe you still have snow on the ground.  Maybe you're currently wearing a sweater and wool socks like I still am, but the air, oh the air, smelled like spring today and I daresay it made me almost weep.  This has been a long winter, like they usually are.  I'm so glad that warmer temps are on the way, as is the Big Melt in the yard.  I swear I have a small lagoon out there right now, but stomping through puddles is a yearly right of passage, amiright?

At a Glance: Sugar-Coated Cake Doughnuts

I was scrolling through my phone this morning, and lo and behold, one year ago I was visiting my mom, and we were testing the last leg of recipes for the cookbook, including this doughnut recipe.  At this point last year I was so close to being done my manuscript I could taste it, and yet had about 20 recipes to go.  A bit of bakers fatigue was setting in, as I suppose it would after going hard for 4 months, testing/baking about 8 recipes a week.  Flash forward to one year later, right here, right now, and I'm so happy to hold my very own copy of All the Sweet Things.  It arrived in my mailbox on Valentine's Day.  Fitting, as I put all of my heart into this project.  To finally hold everything I've worked so hard on, well, it's an indescribable feeling, but something along the lines of joyous and awesome and freaking fantastic comes to mind. 

All the Sweet Things: First Look (and Pre-order Info!)

"Louisa May Alcott said 'write what you know.' And so, with this cookbook, I am doing just that. I know what it's like to move to a new place, knowing no one. I know the thrill of adventure and the pain of heartbreak. And I know how to bake." 

With warmth, wit, and a touch of nostalgia, popular food blogger Renée Kohlman offers more than 100 of her favourite recipes—including 60 new ones that have never appeared on her blog—guaranteed to make your mouth water. 

Renée provides a practical list of pantry essentials, recommendations for useful tools and equipment, and lots of variations for those who bake gluten or sugar free. 

Teeming with inspiration for bakers of all abilities, this collection features the stunning photography, heartfelt anecdotes, and engaging food writing that her readers have come to know and love.

You guys!  This is my cookbook!  I'm so happy that I can share the cover and all the pre-order info with you.  All the Sweet Things will be available to the whole wide world on April 25th.  I'm just a little bit excited!  Somebody come over and pinch me already!  If you would like to pre-order, (I love you already!) here are the following links to do so. 

Amazon.ca

Amazon.com

Chapters Indigo

Barnes and Noble

McNally Robinson

Way back when this book was just an idea, I asked Erin, Julie and Aimée if they would write blurbs, you know, if the cookbook ever came to be.  And, without hesitation, they said yes.  My heart swelled the first time I read what they said.  I may have even cried a little.  Having their words on the back of my cookbook is just the very best thing, and I can't thank them enough.  I love you ladies! 

"Every page is packed with deliciousness and irresistible recipes for cooks of all kings. Not only is Renée a fantastic baker, she is a soulful writer and gifted photographer. When you're not cooking from her book, you might just find yourself tucked into bed drooling over her photographs and savouring her heartfelt stories." —Erin Scott, bestselling author of Yummy Supper

"In her beautiful debut cookbook, Renée writes from the heart, weaving stories and recipes together in a way that convinces us that we too are capable of making magic in the kitchen. A collection of both familiar and inspiring new desserts, this book is sure to become a timeless Canadian classic." —Aimée Wimbush-Bourque, award-winning writer at Simple Bites and author of Brown Eggs and Jam Jars

"Renée has an eye for all the sweet things, and everything she makes is real and approachable. For those who eat with their eyes—and don't we all?—her photos are irresistible. They make the home cook feel like they're right beside her in the kitchen." —Julie Van Rosendaal, bestselling cookbook author and founder of Dinner with Julie

And, keep watching this space in the Spring, as I'll update it to where and when I'll be signing copies of my book.  Hope to see you there!  I'll bring the cupcakes!

Merry! Merry! Matcha Shortbread and Cookbook News!

It's just a handful of days before Christmas, but my biggest and best present came a little early.  All the Sweet Things cookbook went to print today.  Hooray!  Guys, I'm so, so happy.  And proud.  And feeling all the feels.  This has been quite the journey, from the time I was approached by TouchWood almost 2 years ago, to finishing my proposal in June of 2015, to the offer of a contract in July, then the completion of the manuscript this past April.  With the expected publication date of late April 2017, that's almost two years of gestation for my book baby!

Five Whole Years (!!) and a Few Favourite Things

When I first started writing this blog, I had no idea what I was a) doing, and b) getting myself into.  I never in a million years expected it to be anything more than a little chat about what I was making in my little green kitchen.  But then I fell in love with my little corner of the internet universe, and like anything else when it comes to love, you work at it.  Often.  I'd come to this space whenever I had a second or two free from my full-time chef gig, with hopes (and dreams!) of one day writing more at home and working in kitchens less.  Five years later, that is my current reality, which still blows my mind a little.  Okay, a lot.  I've come a long way since that very first post about pears and waffles.  Don't laugh at those photos!  I had no idea what I was doing!  Besides being a creative outlet, the blog has opened up all kinds of opportunities for me.  I've been lucky and traveled to Washington State, Toronto, Montreal, and Southern Saskatchewan, twice.  I've met other bloggers who've turned out to be sweet, sweet friends.  I've gotten freelance writing gigs for newspapers and food magazines.  And of course, I'm near the end of writing my very first cookbook.  All because of this blog, and hard, hard work.  In short, Sweetsugarbean changed my life.  This was not what I had in mind when I sat at my computer in January of 2011 and pressed "publish" for the first time.  But holy smokes, I'm so happy the way things have turned out.  Thanks to all of you who have been with me from the beginning, and to those who have just joined in.  I'm so happy to have you here!  Giant hugs and kisses all around!

Stuff I've Been Meaning to Tell You

Oh my gosh you guys.  How in the world is it Mid-November?  I feel like since I've been back from Montréal I've had either been sitting at the computer or standing in the kitchen.  It's all cookbook, all the time now, and guess what?  I'm already on the 100th page of my manuscript.  Holy cow.  It took awhile to figure out what the hell I'm doing, but I've managed to find my rhythm and figure out a system that seems to be working well.  I'll write for a couple of days in a row, then bake for a couple of days in a row.  And breathe, and take breaks and get plenty of sleep.  And drink lots of tea.  I'm so excited with what I've written so far.  Goosebumps, I tell you.  So yes, it's busy as all heck, and my tiny kitchen is feeling it.  Some days I'm amazed that I'm birthing a cookbook out of such a small space, with no dishwasher and about 3 feet of counter space.  God bless these organizational skills o' mine.  And the quiet chaos.  

In Dreams: Saskatoon Berry Galette & Big Book News

 "Do anything, but let it produce joy." ~ Walt Witman

There I was, standing in my little green kitchen on the afternoon of February 13.  I had just put the kettle on for tea, as the wind was howling outside and I needed to warm up after coming in from the cold.  A few days earlier I did this, and frankly I felt like my life was at a crossroads.  I was excited and scared and aware that I was on a new path; I just didn't know what it was yet.  While the water was beginning to simmer, I scanned my phone for anything of interest.  Hmmm.  What's this?  An email from an associate publisher at TouchWood Editions.  She introduced herself, and thanked me for the wonderful review I did of this book.  She also said that if I had any ambitions of writing a cookbook, I should get in touch with her.  My heart skipped a beat.  Maybe two.  It does that when I get really excited.  I re-read that email a few times to make sure I wasn't hallucinating.  And then I called my mom.  

 

Aunt Helen's Big Batch of Buttermilk Bran Muffins

 

Update and Hello!

Thank you to everyone who has been baking this recipe! The original was posted way way back in 2011, when this blog was just a baby. It has also appeared in my award-winning cookbook All The Sweet Things, published in 2017. I've gone and updated the photos (because in 2011 my food photos kinda sucked) and as per some of your recommendations I've increased the salt to 2 tsp. 

I've chatted with Aunt H on the phone and she thinks the bran muffin buzz is kinda funny, but she loves it. Thanks for making this old lady and her niece really happy. And, happy baking!

Let's face it.  There is absolutely nothing sexy about bran muffins.  Nothing at all.  Unlike these lemon muffins  I made awhile ago, with their cream cheese filling and all, they could be called sexy, but no, not bran muffins.   I even questioned whether I should write about these muffins, until I tasted one, and thought, no, the people should  be made aware that some bran muffins can indeed rock.  And it's my Aunt Helen's Recipe, which makes them kinda special. 

Aunt Helen is my Mom's aunt, my Grandma's sister, who I got to know really well when I lived in Edmonton.  She was my only family on my Mom's side there, and in a way she became my surrogate Grandma.  I never knew my Grandma Clara as she passed away before I was even born, but Aunt Helen would tell me all about her, and I kind of loved that.  Through her I would connect to a bit of my history, finding out what my Grandma was like as a kid; stories I never heard from my Mom.  We'd sit in Aunt Helen's living room and drink tea while she gave me a glimpse into the past and where I come from. Me and Aunt Helen spent lots of time together, hitting up yard sales, driving out to the country to pick berries, going to movies where she almost always fell asleep.  We were kindred spirits, she and I, and leaving her to move to Saskatoon was especially difficult.  Aunt Helen was happy for me, that I had opportunities awaiting me here, but more than a little sad to see me go.  In exchange for being closer to my Mom, I left behind another lovely lady, who I miss very much.

Going to Aunt H's place, there was always some sort of baked good lying in wait.  She constantly sent me home with little care packages of food, and back when I was a poor student, those packages were most welcome.  These bran muffins were a "regular" (couldn't resist) in the package and the good thing about the recipe is that the batter can be kept in the fridge for a few weeks, so you can bake them off as you need.   Fresh baked muffins daily if you like!  Full of all kinds of good things like the bran (of course), ground flax seed and large flake oats, I reduced the sugar amount and even sprinkled some with sunflower seeds, just for fun.  Because, if you can't be sexy, you might as well be fun. 

Aunt Helen's Big Batch Buttermilk Bran Muffins

2 cups boiling water
2 cups natural bran
4 eggs
1 cup vegetable oil
1 3/4 cup brown sugar
1/2 cup molasses
4 cups buttermilk
4 1/2 cups all purpose flour
1/2 cup ground flax seed
2 tsp salt
1 tsp cinnamon
5 tsp baking soda
4 cups large flake oats
sunflower seeds, poppy seeds, flax seeds, sesame seeds, optional

Preheat oven to 350ºF.  In a medium sized bowl pour the boiling water over the bran.  Let stand 10 minutes.  Meanwhile, in another medium bowl, whisk the eggs, then add the oil, brown sugar, molasses and buttermilk.  In a large bowl, add your dry ingredients.  Stir well.  Pour in the wet, stir a little, then add the bran.  Stir just until the batter is moistened.  Y'all know I will not let a raisin come near this mouth, but if you like, go ahead and add some if you must.  Just don't tell me.
Line a muffin tin with paper cups, or lightly spray.  Scoop the batter, until 3/4 full, sprinkle with seeds and bake  for about 20-30 minutes, until the tops have risen and spring back when touched. My cups were rather full so it took closer to 30, but if in doubt, check with a tooth pick.  Slathered with some butter, or just on its own, this bran muffin doesn't suck.  Makes about 3 dozen muffins.  Batter will keep in fridge for 3 weeks. 

Now excuse me while I go call my Aunt Helen.