{Weekend Recap & Recipes: Spicy Bacon Rosemary Caramel Corn & Gingerbread Cookies with Lemon Curd Buttercream}

6 things from this past weekend:

1/ Morning view from my new abode

2/ Front cover of the Valentine’s card from the boy (that sits on my night table)

3/ Indulging in some red vino at Meet (the lounge side of the popular vegetarian restaurant, The Coup) on date night

4/ Browsing antique shops on Saturday afternoon in Inglewood

5/ A new addition to my scarf collection from Adorn Boutique in Inglewood

6/ A jar of Cinnamon Nixon honey for my afternoon tea and morning steel-cut oats


For our first social event at work of the year, we all hung out in our big boardroom on Friday afternoon noshing and mingling over a delicious spread made by the ladies at my company. Here are a few snapshots of the amazing dishes.

  1. Spicy prawns served on cucumber rounds with lime zest
  2. Potato bacon cream pizza
  3. Asian cabbage salad
  4. Strawberry goat cheese and pecan salad
  5. Oven baked pizza sandwiches
  6. Shrimp surprise spread with chips

I contributed two dessert dishes which included two big bowls of this Spicy Bacon Rosemary Caramel Corn. An addictive sweet and savoury combo that is super easy to make with ingredients you probably have in your pantry already. One of the gals in our office who is not a fan of caramel corn gave this rave reviews 🙂 Try it for yourself!


  • 1 cup butter
  • 2 cups packed brown sugar
  • 1 teaspoon red alder smoked salt (regular salt if you don’t have it)
  • 2 tsp chipotle powder (chili or cayenne powder works too)
  • 1 tbsp chopped rosemary
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda
  • 1/2  package of bacon, cooked and chopped
  • 2 packages of unflavoured microwave popcorn

Preheat oven to 200 degrees F.

Over medium heat, combine first 6 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Then add the bacon. Pour over the popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on a large baking sheet to dry, breaking up large clusters. Store in an airtight container or freezer bag till ready to serve.


I also made a batch of these cute little Gingerbread Cookies frosted with a layer of Meyer Lemon Curd Buttercream.

Ginger molasses cookies are one of my favourite cookies to make during the winter months. The warm aromas of cloves, ginger and cinnamon filling the house is the most comforting scent I can imagine. The cookies are soft and chewy on the inside and crisp on the outside.

I folded in a couple of tablespoons of my meyer lemon curd into a basic vanilla buttercream. My inspiration came from the gingerbread pancakes with bosc pears and lemon curd brunch I had in San Fran at the famous Zazie.

Gingerbread Cookies with Meyer Lemon Curd Buttercream (adapted from AllRecipes)

(Makes about 36 small cookies)


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup cane sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container
Lemon Curd Vanilla Buttercream (adapted from Sprinkles Cupcakes recipe)
  • 1/2 cup butter , softened
  • 1.75 cups confectioners’ sugar
  • 1/2 teaspoon milk
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 tbsp lemon curd (recipe here)
In a mixer with a paddle attachment or bowl with a handheld mixer, whip butter, sugar and salt till blended. Add milk, vanilla and lemon curd and beat for an additional 3-5 minutes till smooth and creamy. Note: You can sub lemon juice and zest in place of the lemon curd and milk.


Other delicious eats this past weekend:

For dessert on Friday date night, me and the boy walked down to Caffe Beano on 17th for a serving of this rich chocolate ginger milk. Made with Bernard Callebaut chocolate shavings and steamy almond milk. It’s pure bliss in a bowl.

I happily nibbled on this delicious bear claw from Wilde Grainz bakery on my wintery Saturday afternoon stroll through Inglewood. Flaky layers of buttery pastry wrapped around a sweet poppyseed filling.

2 Responses to “{Weekend Recap & Recipes: Spicy Bacon Rosemary Caramel Corn & Gingerbread Cookies with Lemon Curd Buttercream}”
  1. Tatiana says:

    The potluck looks awesome, and that chocolate ginger milk looks divine, and I don’t even like most sweets.

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