The best in local business honoured at awards gala in Kitchener - 570 NEWS

The Greater Kitchener Waterloo Chamber of Commerce handed out the 2016 Business Excellence awards in front of a crowd of 900. Business of the Year Over 50 Employees went to Home Hardware Stores. http://www.570news.com/2016/02/19/the-best-in-local-business-honoured-at-awards-gala-in-kitchener/

High-Gloss Photo Mounting DIY Project

Give a family photo an extra bit of flare with this simple and elegant #DIY project from @HouseandHome

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Poor man's Pudding Cake (Pouding Chomeur) From: http://www.bigoven.com/recipe/ A traditional French-Canadian recipe that is very common in Quebec. A syrupy "pudding" with a cakey topping. CAKE 1 1/2 cup Flour; sifted 1 teaspoon Baking Powder 1/4 cup Margarine 2/3 cup Sugar 1 Egg 1 teaspoon Vanilla 1/2 cup milk MAPLE SAUCE 1 cup Maple Syrup 1 cup Brown sugar 1 cup Water; boiling 1/4 cup Butter Preparation 1. Pre-heat the oven at 350°F. 2. Sift together the flour and the Baking powder. Put aside. 3. In a bowl, cream the butter or margarine; slowly add sugar until a smooth consistency. 4. Slowly add the milk with the egg and the vanilla alternately with the flour mixture. Beat until well combined. 5. Using butter or margarine, grease the 9x13 baking dish. Pour in the batter. Put aside. 6. In a pan, mix all the maple sauce ingredients and bring to a boil for a less than a minute. 7. Pour the sauce on the batter. DO NOT mix. 8. Bake at 350°F for 45 minutes.

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Build your own dream home or cottage with expert advice from our Beaver Homes and Cottages design consultant. This Monaco plan features a stunning open concept bungalow making it the perfect place to entertain and relax. Take a virtual tour: http://bit.ly/210XawG http://beaverhomesandcottages.ca/Model/Monaco?utm_source=social&utm_medium=dealer&utm_campaign=sm

Crompton Home Hardware Building Centres in Tillsonburg & Delhi

Display icons of life's special memories in a simple shadow box: from coveted seashells, exotic postcards or earned badges; to favourite toys or your child’s first pair of shoes http://www.homehardware.ca/en/index/home-experts/bev-bell/all-projects/spring-projects/create-lasting-memories-for-mom.htm?utm_source=social&utm_medium=dealer&utm_campaign=sm

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LEMON BURST BUTTERMILK CAKE FROM: HTTP://WWW.MELISSASSOUTHERNSTYLEKITCHEN.COM/ INGREDIENTS • 3 cup all purpose flour • 1 tsp baking powder • 1 tsp salt • ½ tsp baking soda • 1 cup butter, softened • 2 cup granulated sugar • 2 tsp pure vanilla extract • 4 large eggs • 4 large lemons, juiced and zested • ¾ cup buttermilk • Glaze: • 1½ cup powdered sugar • 1 Tbsp heavy cream • 1 Tbsp lemon zest from lemons • 2 Tbsp lemon juice from lemons INSTRUCTIONS 1. Preheat the oven to 350°F. Spray (2) 8 x 4½ x 5-inch metal loaf pans with cooking spray. Set aside. 2. Sift together the all purpose flour, baking powder, salt and baking soda. 3. Using a stand or hand mixer, cream together the butter, granulated sugar, and vanilla. Beat until creamy then add the eggs one at a time. Beating well after each addition. 4. Reserve 1½ Tbsp of lemon zest for the glaze adding the rest to the creamed butter and eggs. 5. Mix together ¼ cup fresh lemon juice with ¾ cup buttermilk. Add to the mixing bowl alternately with the sifted dry ingredients. Beat until fully combined and all of the dry ingredients are fully moistened. 6. Divide the batter between the 2 loaf pans. Bounce the pans to release air bubbles. 7. Bake for 35-40 minutes until a toothpick inserted into the center shows moist crumbs. 8. Cool in the pan then remove to a cooling rack to cool completely. 9. To make the glaze, Mix together the powdered sugar, heavy cream, lemon zest and lemon juice until drizzling consistency. If needed add additional cream 1 tsp at a time to thin. 10. Drizzle the loaf with glaze, slice and serve.

Reactor Pivoting Wall Tap

Meet Stuart! https://www.youtube.com/watch?v=6ieHBbbcjyE&feature=youtu.be

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Boston Cream Pie Cheesecake From: http://hugsandcookiesxoxo.com/ Ingredients Cake Layer • ½ cup sifted cake flour • 1 teaspoon baking powder • 1 pinch salt • 3 large eggs, separated • ⅓ cup sugar • 2 tablespoons sugar • 1 teaspoon pure vanilla extract • 3 tablespoons unsalted butter, melted • ¼ teaspoon cream of tartar Cheesecake Layer • 4 (8 ounce) packages cream cheese • 1⅔ cups sugar • ¼ cup cornstarch • 1 tablespoon pure vanilla extract • 2 large eggs • ¾ cup heavy whipping cream Pastry Cream • 1 pint heavy cream • 1 package instant vanilla pudding (3.4 OUNCES) • ⅓ c. milk Chocolate Glaze • 4 ounces semisweet chocolate, coarsely chopped • 1 tablespoon light corn syrup • 4 tablespoons butter Instructions Sponge cake: 1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. 2. I would wrap outside of pan with foil as mine leaked a bit! 3. Sift the cake flour, baking powder, and salt together in a medium sized bowl and set aside. 4. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. 5. Then, with the mixer still running, gradually add the ⅓ cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. 6. Beat in the vanilla. 7. Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear. 8. Then blend in the butter. 9. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. 10. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). 11. Stir about ⅓ cup of the whites into the batter, then gently fold in the remaining whites. 12. Gently spoon the batter into the pan. 13. Bake until just set about 13-15 minutes. 14. Cool in the pan on a wire rack while you make the cheesecake filling which will go right on top of this. Cheesecake Batter 1. Place one 8-ounce package of the cream cheese, ⅓ cup of the sugar, and the cornstarch in a large bowl. 2. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. 3. Increase the mixer speed to high and beat in the remaining 1⅓ cups of the sugar, then beat in the vanilla. 4. Blend in the eggs, one at a time, beating the batter well after each one. 5. Blend in heavy cream. 6. Gently spoon the cheese filling on top of the baked sponge cake layer. 7. Keep foil on outside of springform pan and place pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan. 8. Bake the cheesecake until the center barely jiggles when you shake the pan, about 75-85 minutes. 9. Cool the cake on a wire rack for 1 hour. 10. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Pastry Cream 1. Beat all ingredients on high in mixer until thick. 2. Pipe or spread onto cold cheesecake and chill again. 3. Remove side ring of pan carefully. Chocolate 1. Combine all ingredients in microwave safe dish and heat until melted. Let cool quite a bit before pouring onto cake over the cream. Chill until serving time.

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Crompton Home Hardware Building Centres in Tillsonburg & Delhi

Adventures in Winter Birding. http://www.homehardware.ca/en/index/home-experts/mark-cullen/helpful-advice/adventures-in-winter-birding.htm

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Now’s the perfect time to update your kitchen cabinets, sinks and more during our #DIY Experts Sale. Savings available until February 24th http://flyers.homehardware.ca/HHW/HHW/en/3abd0b29-4f90-4654-ac03-e5a28ba21bad/Page?storeId=17e02cef-11a1-42b4-9a38-9ad0742a1a47

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Decadant Chocolate Stout Cake From: http://beyondfrosting.com/ Ingredients • For the cake • 1 cup chocolate stout (stocked at the LCBO) • 4 tablespoons light sour cream • 2½ cups all-purpose flour, sifted • ¾ cup Hershey’s Special dark chocolate cocoa powder, sifted • 1½ teaspoon baking powder • ¼ teaspoon salt • ¾ cup unsalted butter, melted • ¼ cup vegetable oil • 2 cups granulated sugar • 5 large eggs • 1 tablespoon pure vanilla extract • For the frosting • 2 cup (4 sticks) unsalted butter, softened • 1 cup Hershey’s Special dark chocolate cocoa powder, sifted • 7-8 cups powdered sugar • 3 teaspoons vanilla extract • 3 tablespoons chocolate stout • Pinch of salt Instructions 1. Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco and dust with cocoa powder to help easily release the cake after it is baked. 2. Combine chocolate stout and sour cream in a cup, stir until sour cream is mixed into beer. Set aside. 3. In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside. 4. In a microwave safe bowl, melt butter. Combine melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy. 5. Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. Add the vanilla extract together with the last egg. 6. Alternate adding the flour mixture and the stout mixture. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the stout mixture. Repeat with remaining flour mixture and remaining stout mix. Use a spatula to ensure the batter at the bottom of the bowl is well mixed. 7. Pour batter in the greased & coated pans, dividing as evenly as possible. Bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. 8. Transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake from the pans. 9. Tort the top of the cake but using a serrated knife to cut the dome off the cake. You want a nice flat surface on top. 10. For the frosting: Please note this is a large batch and requires a large bowl. You might consider making this in two batches 11. Cut butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. 12. Sift cocoa powder into mixing bowl. Turn mixer on slow speed and beat until cocoa power is mixed into butter, scraping down the bowl as needed. 13. Add 2 cups powdered sugar and mix on low speed until incorporated into butter. Add 1 teaspoon vanilla extract and mix to combine. 14. Continuing adding powdered sugar, one to two cups at a time, followed by 1 teaspoon of vanilla extract and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes. 15. Add last cup powdered sugar along with a pinch of salt 2 tablespoons chocolate stout. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. If you prefer a strong beer taste, add an additional tablespoon of stout. 16. You will need to judge the consistency of your frosting. You want it light and fluffy and not too stiff. Reserve the last cup of powdered sugar only if needed. 17. To assemble the cake: 18. Place a dollop of frosting on the bottom of the cake plate and place the bottom layer of cake on top. The frosting will help prevent the cake from sliding. 19. In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest to use a lazy susan to rotate the cake as you work. 20. Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps. 21. Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge. 22. Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers. 23. Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat the harden. 24. First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface. 25. Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting. 26. Once the cake is completely smooth, put remaining frosting into a large piping bag fitted with an Ateco Tip 846 (closed star tip). Pipe the boarders on the edges of the cake and garnish with sprinkled. 27. You can add a decorative boarder around the bottom edge. I used a tip #21 star tip. 28. Serve with a big glass of milk