Anna Olson's Red Velvet Cupcakes

There are two options to achieve the red colour in these cupcakes. Grated beets add a subtle all-natural pink hue or red food colouring makes a vibrant red.

Makes 15 cupcakes

Cupcakes:

• 6 tbsp unsalted butter, room temperature (90 mL)
• 6 tbsp packed dark brown sugar (90 mL)
• 6 tbsp white sugar (90 mL)
• 1 large egg, room temperature
• 1/2 tsp vanilla extract (2 mL)
• 1 1/4 cups all-purpose flour (310 mL)
• 2 tbsp cocoa powder (30 mL)
• 1/2 tsp baking powder (2 mL)
• 1/2 tsp baking soda (2 mL)
• 1/4 tsp salt (1 mL)
• 3/4 cup buttermilk (175 mL)
• 3 tbsp finely grated raw beets** (45 mL)
• 2 tsp white vinegar (10 mL)

• For the frosting, beat the butter and cream cheese for 3 minutes or until fluffy. Add the icing sugar and vanilla and beat gently until the sugar is incorporated, then beat more vigorously until the icing is fluffy. Pipe or spread the frosting on each cupcake.

The cupcakes can be stored chilled for up to three days, but are best enjoyed at room temperature.

** For a vibrant red colour, replace the grated beets with 2 tsp (10 mL) of red food colouring, and then add another 1/4 cup (60 mL) of buttermilk to the recipe.

Cream Cheese Frosting:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 3/4 cup cream cheese, room temperature (175 mL)
• 2 cups icing sugar, sifted (500 mL)
• 1 tsp vanilla extract (5 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Beat the butter, brown sugar and white sugar together on high speed for 1 minute. Add the egg and vanilla and beat until smooth. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. In another bowl, stir the buttermilk, grated beets and vinegar together and add this to the butter mixture alternating with the flour mixture, starting and ending with the flour and blending well after each addition. Spoon the batter into the paper baking cups and bake for 18 to 20 minutes, until the tops of the cupcakes spring back when gently pressed. Cool the cupcakes in the pan for 10 minutes, then remove them to cool completely on a cooling rack.

Current Garden Trends by Mark Cullen

Gardeners today have different priorities than a generation ago. The focus has shifted to these three trends: growing your own food, container gardening and growing a great, environmentally responsible garden.

Growing plants from seed is rewarding and economical

With the increased demand for locally grown food, urban gardeners are growing more of their own vegetablesand fruits. March is the month to startsowing many vegetables from seed if you want to harvest homegrown produce this summer. Seed racks in the stores are filled with a great selection this time of year. I recommend that you look them over early in the season while the seed selection is at its best.

Sowing seeds can be as simple or as sophisticated as you choose. A sunny window can provide sufficient light or you may opt for supplemental grow lights.

Mini greenhouses have a humidity dome to help seal in moisture and encouragegermination. This year, try the new Natura®/Mark's Choice® Biodegradable CornstarchPots. They can be planted in the ground to decompose or can be added to your compost pile.

Home Gardener Seed & Cutting starter soil promotes optimum seedling growth. Seed-starting soil mixes areformulated to maximize water retention and provide proper drainage. Growing your own vegetables is one of the fastest growing gardening trends. Icall this the '100 metre diet'. A short listof your favourite vegetables that will grow best from seed sown directly into garden soil in the spring include: peas, beans, corn, squash, pumpkins and carrots.

Growing demand for containers

I have been watching Canadian gardeners for a long time and have observed that we love to plant upcontainers for decks, patios, pathways and everywhere we want colour and plants above the ground. I urge you not to use the same soil you used last year when you plant your containers this year. There is nothing wrong with digging the old soil into your existing garden soil. That's a good idea! The point is, the nutrition was pulled out of the soil last year from the plants you had growing in the container. A container soil mix is specifically formulated for the demands of containergrown plants.Check out my new Mark's Choice® Container Mix. Itcontains some interesting surprises: calcinated clay, which is a natural water absorber, compost and sharp sand, for porosity.

After your containers are planted, add a teaspoon or so of Smartcote® Feed & Forget® fertilizer. I like this stuff because it eliminates the need to mix or reapply fertilizer for the entire season. The granules of Feed & Forget provide a diluted form of fertilizer every time you water, or it rains. It's well named and a terrific concept for the busy or forgetful gardener - which pretty much covers the whole group.

Reduce watering up to 50%

All natural Water Wicks are a Mark's Choice® product that I am very excited about. Each Water Wick tea bag absorbs up to 400 times its weight in water. Prepare a hole for planting, drop a pre-moistened Water Wick tea bag into the bottom of the hole and place the plant directly on top of it. Firm the soil around the plant. Now, as the soil dries out, the plant will draw moisture from the Water Wick. When you water your plants, the Water Wick is automatically recharged with water.

The results: you reduce watering up to 50% and your plants will become deeply rooted from searching for water at the bottom of the planting hole. Each Water Wick lasts up to six months before it composts into the soil. It's important to me that they are made of 100% natural ingredients - even the tea bag, which is hemp! Give them a try! I have used them in the veggie garden, under newly planted perennials and in containers, with great success.

Water Wicks are made in Canada and are a 100% Canadian concept! Environmental awareness is no longer a trend, but a widely accepted part of gardening life. Those of us who enjoy gardening share a love of nature and want techniques that save water, minimize insect and diseaseproblems, enhance the environment and improve our soil.

Anna Olson's Strawberry Shortcake Cupcakes

The addition of cream cheese and butter to the whipped cream frosting make the cupcakes easy to pick up and eat.

Makes 12 cupcakes

Cupcakes:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 2/3 cup sugar (150 mL)
• 3 large eggs, room temperature
• 1 1/2 tsp vanilla extract (7 mL)
• 1 1/2 cups all-purpose flour (375 mL)
• 1 tbsp cornstarch (15 mL)
• 1 1/2 tsp baking powder (7 mL)
• 1/4 tsp salt ( 1 mL)
• 1/3 cup sour cream (75 mL)

Cream Frosting:

• 1 cup whipping cream (250 mL)
• 1/2 pkg (4 oz) cream cheese, room temperature (120 g)
• 1/4 cup unsalted butter, room temperature (60 mL)
• 2/3 cup icing sugar, sifted (150 mL)
• 1 tsp vanilla extract (5 mL)
• 2 cups sliced fresh strawberries (500 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for 1 minute. Add the eggs one at a time, beating well and scraping the bowl after each addition, then beat in the vanilla.

• In a separate bowl, sift the flour, cornstarch, baking powder and salt. Add this alternating with the sour cream in three additions, starting and ending with the flour mixture. Spoon the batter into the paper baking cups and bake the cupcakes for about 18 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cupcakes in the pan for 15 minutes, then remove them to cool completely on a cooling rack.

• To prepare the frosting, whip the cream until it holds a soft peak then set aside. In a separate bowl, beat the cream cheese and butter together until light and fluffy. Beat in the icing sugar and vanilla and then fold in the whipped cream in two additions. Pipe the frosting onto each cupcake using a piping bag with a large star tip. Arrange the strawberry slices to look like flower petals. When the frosting chills, it holds the strawberries securely.

The cupcakes can be stored chilled for up to two days.

Find this recipe and more in the Spring edition of Home at Home magazine, available FREE in store!

New Home Expressions

Visit this link to see what's up for Spring!

Anna Olson's Lemon Meringue Cupcakes

The meringue is a version of seven-minute frosting, perfectly suited to contrast the tangy lemon cake. Makes 16 cupcakes

Cupcakes:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 1 1/4 cups sugar (310 mL)
• 2 tsp finely grated lemon zest (10 mL)
• 1 large egg, room temperature
• 1 tsp vanilla extract (5 mL)
• 2 cups cake and pastry flour (500 mL)
• 2 1/2 tsp baking powder (12 mL)
• 1/2 tsp salt (2 mL)
• 3/4 cup buttermilk, room temperature (175 mL)
• 2 tbsp lemon juice (30 mL)
• 5 to 6 tbsp lemon marmalade or lemon curd (75 to 90 mL

Meringue:

• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar (2 mL)
• 2/3 cup sugar (150 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Cream the butter, sugar and lemon zest until smooth. Beat in the egg and vanilla. In a separate bowl, sift the flour, baking powder and salt. In another bowl, stir the buttermilk and lemon juice together. Alternate between adding the flour and the buttermilk mixtures to the butter mixture, starting and ending with the flour, and blending well after each addition. Spoon the batter into the paper baking cups and bake for 20 to 25 minutes, until the tops of the cupcakes spring back when gently pressed. Cool the cupcakes in the pan for 10 minutes, then remove them to cool completely on a cooling rack.

• Preheat the oven to 375˚F (190˚C) and place the cooled cupcakes on a baking sheet. Spoon a teaspoonful of lemon marmalade or curd in the centre of each cupcake top. Whip the egg whites with the cream of tartar until foamy and then continue whipping, slowing adding the sugar until the whites hold a stiff peak (the whites stand upright when the beaters are lifted). Spoon the meringue into a piping bag and pipe swirls to completely cover the marmalade or curd on top of each cupcake. Bake the cupcakes for 6 minutes until the meringue browns slightly, and then cool to room temperature.

The cupcakes can be stored chilled for up to two days, but are best enjoyed at room temperature.

Find this recipe and more in the Spring edition of Home at Home magazine, available FREE in store!

Dreaming of Garden Season...

Found this lovely article at Chatelaine.com:

It’s that time of year for me: the time of year when Tim Horton’s Roll Up the Rim is well underway and I start dreaming about what my yard is going to look like.

Now let me clarify—in no way am I a green thumb. In fact, I make a point of, er, annually turning to one of my closest friends to arrange and plant my garden. I’m no prima donna—I’m right in there with her digging up holes, transplanting beautiful flowers, covering them right up. But for the overall look, I leave it up to her to determine the mix of what’s right for my front yard and then we head over the garden centre where I give her my budget and she’s got yard blanche to plan my plot.

Just last week I dropped her an email wondering: what about a vegetable garden this year? I ran it by the family and the kids in particular loved the idea and started dreaming of growing cucumbers, peppers, cherry tomatoes, lettuces, pineapples, apples…. I had to put a stop to it right there and green lit the first three, noting that it’s probably best to focus our ambitions on foods that grow well in our urban Toronto yard. Sorry kids, no pineapples or apples this year. (Can you even grow pineapples outdoors in Canada? Again my agricultural knowledge fails me, but I’m guessing not.)

So with this in mind, I was quite happy to stumble across Michele Owen’s book Grow The Good Life Why a Vegetable Garden Will Make You Happy, Healthy and Wise. I called up this former New Yorker to ask…what is it exactly about gardening that will make us grin?

Q: What’s the connection between gardening and happiness?

A: It’s a 10-ply kind of happiness. It involves all these physical things that have proven to make people happy such as sunshine, exercise, contact with greenery. There are studies showing all these things make people happy. And then there’s the spiritual aspect of gardening too. When I’m out there, I feel this sense of being able to forget myself in the garden, time passes, I’m completely at peace and absorbed in the task. You forget about yourself and your cares and concentrate on the task at hand.

The other thing is you’ll get this sense of connectedness if you start gardening. There’s an incredible sense of community among gardeners. So if you take up gardening, you may well find yourself chatting with your 80-year-old neighbour who you would never have a conversation with her except that she’s been growing vegetables for 50 years and she has things to tell you.

Q: How did you start gardening?

A: I’d lived in New York City for eight years and was dying to get out of the city but I couldn’t really put my finger on why. Then my husband and I moved to a country village and the groceries were so execrable that I realized I had to do something and I started gardening. I think the first time I stuck a shovel into the soil, I thought—oh, this is why I left New York. This is it for me.

Q: If we’ve never gardened before any tips on getting started?

A: Most how-to gardening books are thick with information and off-putting and they don’t give beginners the essential information which is that it’s really easy and really enjoyable. In terms of advice, mulch is key because if you mulch you won’t need to weed much, or water much and you won’t need fertilizer. My other advice is relax and enjoy it. If something doesn’t work, shrug and try something else.