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Sticky Toffee FondueBy Julie

Browned Butter Maple Walnut PralineBy Julie

Plantain FrittersBy Julie

Bacon Pecan BrittleBy Julie

Red Candy ApplesBy Julie

Sponge ToffeeBy Julie

Caramel Sauce with Grey (or other nice) SaltBy Julie

Coconut Macaroon BarkBy Julie

Sweet Potato Aloo GobiBy Julie

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dinnerwithjulie

Cook, author, writer, eater, freelance journalist on CBC radio + the Globe + Mail, cookbook author (x 12), food access advocate. Love feeding people.

Soooo… here it is!! I can’t believe this black

Soooo… here it is!! I can’t believe this blackout poem is now actually a book!! You Are Human and You Need Cake is printed, bound and officially in transit, and scheduled to arrive tomorrow! I’ve been clearing space and buying boxes of sharpies, and will spend the coming days signing and shipping books to retailers first-I’ve made this book exclusive to independent booksellers as well (support!!)-and then I’ll post an online form for direct orders at some point over the weekend. (And yes, I’ll post info about signings in Calgary and Edmonton as I get them sorted!) THANK YOU for all your love and enthusiasm!! You’re the best cheerleaders ever. Truly. ❤️🍰

What my rolls are for.

What my rolls are for.

Shirt by @skippingstoneca 🏳️‍⚧️❤️

Shirt by @skippingstoneca 🏳️‍⚧️❤️

I’ve been making this carrot cake for my dad for

I’ve been making this carrot cake for my dad for decades. (And they’ve been making it over at cafe gravity for a decade!) I never get tired of it! At this time of year I always find myself with overripe pears, and if you grate them they’re perfect in place of the applesauce.

My Dad’s Carrot Cake

3 cups all-purpose flour
2 cups sugar (all white, all brown, or half and half)
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp dried ginger (optional)
1 tsp fine salt
1 cup canola or other mild vegetable oil
3 large eggs
1 Tbsp vanilla
2 packed cups coarsely grated carrots (about 3 carrots)
1 cup applesauce (sweetened or unsweetened)
1/2-1 cup chopped walnuts, pecans, raisins, dried cranberries, or a combination (optional)

Cream Cheese Frosting (double this for a layer cake):
1/2 cup butter, softened
1/2 cup (half a package) cream cheese, at room temperature
3 cups icing sugar, plus extra if needed
2-3 Tbsp milk, cream or lemon juice

Preheat the oven to 325˚F. Spray a Bundt pan (or two 8 or 9-inch cake pans) really well with nonstick spray.

In a large bowl, stir together the flour, sugar, baking soda, cinnamon, ginger and salt. In a smaller bowl, stir together the oil, eggs, and vanilla. Add the oil mixture, grated carrots and applesauce to the dry ingredients and stir by hand until almost combined. Add the nuts and dried fruit, if you’re using them, and stir just until the batter is blended.

Pour into the prepared pan(s) and bake for 60-75 minutes for a Bundt cake, or for 40-45 minutes for layer cakes, until the cake is domed, cracked and springy to the touch.

Cool the cake(s) in the pan for 10-15 minutes, then loosen the edge with a knife and invert onto a plate or wire rack to cool completely.

To make the frosting, beat the butter and cream cheese until it’s creamy and lump-free, then add the icing sugar and milk and beat until fluffy and smooth, adding a bit more sugar or milk as needed to achieve a spreadable frosting. Once the cake has completely cooled, swirl the frosting on the top, or frost the layers as you like. Serves about 12.

Guess what ships from the printer this week!! You

Guess what ships from the printer this week!! You Are Human and You Need Cake- inspired by a nasty email turned blackout poem- in the same format as Cookies I Have Loved and Dirty Food, with the same lay-flat exposed spine and stitching (pink!) instead of glue for extra durability. I want you to use this book, and get it all sticky with batter and icing, because we are all human, and we could all use a little more cake. It should be taking over my dining room by early next week! Once again I’m making it exclusive to independent bookstores, and after they get their copies, you can order direct from me too. As always, it has a centrefold by the amazing @jeremyfokkens -which is my absolute favourite part. Stay tuned!! ❤️🍰

I haven’t made popcorn in ages… it seems Ramon

I haven’t made popcorn in ages… it seems Ramone is a fan.

When you’re making popcorn on the stovetop, use

When you’re making popcorn on the stovetop, use a colander instead of a lid to allow steam to escape!

My grandfather, Frans Van Rosendaal, painted this

My grandfather, Frans Van Rosendaal, painted this in Flanders, Belgium in 1947, age 24. I never met him- he disappeared in a small plane long before I was born. The painting is now in my parents’ kitchen. #lestweforget

My mom used to make this saucy chocolate pudding c

My mom used to make this saucy chocolate pudding cake whenever we needed a quick dessert... and it’s one of my favourite things. It’s so simple to stir together, and so comforting. It has a crunchy-chewy texture, almost like a brownie, and creates its own layer of fudgy chocolate sauce underneath. Rather than slice it, you scoop it up with a spoon. The best.

Chocolate Pudding Cake

Cake: 1 cup all-purpose flour 3/4 cup sugar 1/4 cup cocoa 2 tsp baking powder 1/4 tsp salt 1/2 cup milk (any kind—I like oat, coconut or yellow pea)
1/4 cup canola or other vegetable oil 1 tsp vanilla

Sauce: 1/2 cup sugar 1/2 cup packed brown sugar
1/4 cup cocoa 1 cup hot water or coffee

Preheat the oven to 350 ̊F.

In a medium bowl, stir together the flour, sugar, cocoa, baking powder and salt. In a small bowl or measuring cup, stir together the milk, oil and vanilla; add to the dry ingredients and stir just until combined. Spread into a buttered or parchment-lined 9-inch square pan or baking dish.

In the same bowl, stir together the sugars and cocoa, then stir in the hot water or coffee; pour over the batter, but don’t stir the two together.

Bake for 20 minutes, or until the cake is springy to the touch and there’s a thick chocolate sauce underneath. Serve warm.

Serves about 8.

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Dinner With Julie © All Rights Reserved | Website by Curious Communications

Home
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Meet Julie
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