At the end of last week, I got my hands on (and by “got my hands on” I mean, saw it at Costco, grabbed a copy greedily, hugged it, and did a little happy dance) the new cookbook put out by the mother/daughter team of Kelly Childs and Erin Weatherbee, owners of Kelly’s Bake Shoppe and Lettuce Love Cafe in Burlington, Ontario. I love to go to Burlington and walk the pier and waterfront area, ending up, of course, at Kelly’s Bake Shoppe for a treat to eat, and some to bring home. If you’ve never been, check out the blog post we wrote here, when we were chosen to feature and review them on our blog.
Because I am on their mailing list and follow them on Facebook, I knew this cookbook was coming. I was excited, but also wondering….would they really share some of the recipes that they had perfected…..recipes that had made them famous? Well, let me tell you – they did! It is entitled Made With Love, and from the helpful notes and pictures, it truly was made with love. There are a great variety of recipes, from smoothies and juices, to savory dishes and desserts – actual duplicates of things they sell in their restaurants! I’m excited – can you tell? 🙂
Here’s a link to the cookbook: http://kellysxo.com/made-with-love-cookbook/
I made the difficult choice of what to bake first, and I chose the Ginger-Chocolate Cookies. They turned out exactly as shown in the book’s picture, and were given an enthusiastic two thumbs up by everyone from my four year old grandson to my mom, whose age will not be published. Ha, ha.
Next I recreated my chocolate potato cake, and used the Chocolate Ganache featured in the book. This is the same ganache used to fill their cupcakes and ice their fantastic brownies. It turned out perfectly as well.
And finally, for supper last night I used the recipe for Sweet Potato Quinoa Burgers. The flavour of these was great, and they held together amazingly well. They were quite yummy, with a lovely blend of spices to perk up the flavour of the sweet potato. The exterior became crispy as I prepared them in a thin layer of garlic olive oil in a pan.
That’s all I’ve had time to test so far, but I have no trouble in believing that each recipe will be equally good.
Well done, Kelly and Erinn!