thesweetescapedistillery.com

Ice Cream!!!

admin — Thu, 23 Jun 2011 00:00:42 +0000

Summer’s here , and what better way to cool off than with some delicious ice cream or sorbet. We make our Ice Cream using only the finest ingredients in a base of real cream, milk, sugar and eggs. Our Sorbets are bursting with fresh fruit flavour. We offer 15 unique flavours everday and rotate often.

Our Ice Cream and Sorbets are availble in cups or cones to eat right away or take-home pints.

We are always coming up with new flavours of Ice Cream and Sorbet follow us on Twitter @sweetescapes for updates.

Ice Cream

Tahitian Vanilla Bean – Belgian Chocolate – Creme Brulee – Espresso Brownie – Cookies & Cream – Mint Oreo – Caramel Corn

Chai Tea - Mill Street Coffee Porter Beer – Mill Street Raspberry Wheat Beer – French Mint – Sticky Toffee Pudding

Cherry – Strawberry- Blueberry Bubblegum – Root Beer -Pina Colada – Peaches & Cream – Peanut Brittle – Red Velvet

Carrot Cake – Cinnamon Toast Crunch – Black Forest Maple Walnut – Toasted Marshmallow – Lemon Meringue Pie

Anise – Chocolate Peanut Butter – Caramel Fleur de Sel – Buttered Popcorn Peanut Butter Jelly Time – Rum Raisin

S’mores -Chocolate Explosion – Pumpkin Spice – Chocolate Chip Cookie Dough – Icewine - Pistachio - Lemon

Spicy Mayan Chocolate -Peppermint Stick -Green Tea – Chocolate Hazelnut – Birthday Cake – Apple Pie – Earl Grey -

Caramel Pear - Honey Vanilla Lavender – Butter Pecan – Amaretto -Ginger -Ginger Rhubarb – Hazelnut -Peach Pie

Roasted Pineapple – Bananas Foster – Creamsicle - Rocky Road -and more …..

Sorbets

Strawberry – Blueberry – Peach -Lemon – Lime – Mango – Coconut – Cassis – Green Apple – Apricot –

Blood Orange - Pear - Mojito – Pina Colada – Raspberry – and more …..

Retro Baking Fun!

admin — Thu, 10 Mar 2011 01:41:11 +0000

Remember when you were a kid and you had Pop Tarts for breakfast, Joe Louis and Twinkies in your lunch box? We do , but who wants to eat the over-processed verions filled with lots of artificial ingredients. Not us! So we’ve created “real food” versions of your favourites made with real butter, sugar and eggs.

Our Twinky may be inspired by the popular snack cake but it dosen’t have a month long shelf life. That’s because it’s made with real ingredients that you can actually pronuounce. The flavours are better too! Throughout March we are featuring a Dulce de leche Twinky. A moist brown sugar cake filled with creamy dulce de leche caramel.

Our version of a Joe Louis the Joe Lewis is made with our creamy vanilla buttercream and raspberry jam sandwiched between layers of our moist chocolate cake. The whole cake is then coated in pure Belgian chocolate ganache.

Remember the Ah Caramel? We’ve elevated it from lunch box to decadent dessert. The OMG Caramel features vanilla buttercream and creamy caramel between our fluffy vanilla buttermilk cake topped with more caramel. Then it’s coated in pure Belgian chocolate ganache and garnished with a handmade caramel candy.

Our Pop Tarts have been featured in the Toronto Star newspaper and are perfect as an anytime snack. We start with a light cream cheese pastry and fill it with a variety of flavours. Our flavours change daily as we’re always experimenting with new ones. Fillings include- Pear & Ginger, Raspberry Cream Cheese, Hazelnuts & Nutella, Belgian Chocolate & Banana

March is Drunken Dessert Month

admin — Thu, 10 Mar 2011 01:08:04 +0000

We’ve decided to start creating monthly specials for our desserts and March is “Drunken Dessert” month. We chose this month’s theme due to the popularity of our “Distillery Cake“, a sticky toffee pudding infused with a whiskey toffee sauce.

Along with our ever popular “Distillery Cake” we have created desserts using some of our favourite beers and liquours.

We have a Guinness Chocolate cupcake – A rich Guinness infused chocolate cake topped with chocolate fudge frosting

Caramel Bailey’s Cheesecake – graham crust topped with creamy cheesecake made with real Bailey’s Irish Cream and a swirl of caramel

Kalhua Tiramisu - Homemade ladyfinger biscuts soaked with espresso and Kalhua topped with a light marscapone mousse and a dusting of cocoa and white chocolate curls

Caramel Banana bread pudding - Roasted bananas and dark rum make this bread pudding very special. It’s topped with creamy caramel and is delicious warmed in the oven.

February is Red Velvet Month

admin — Sat, 12 Feb 2011 00:41:49 +0000

Red Velvet is our most popular cupcake flavour. So we decided to create a special selection of Red Velvet treats for the month of February

Our popular Red Velvet Cupcake is a light chocolate, buttermilk cake topped with delicious cream cheese frosting.

We’ve created a rich and creamy Red Velvet Cheesecake- our red velvet cake surrounded by creamy vanilla cheesecake, atop a chocolate cookie crust.

We’ve also re-interperated a childhood classic the Twinkie – Our Twinky is moist red velvet cake filled with our lucious cream cheese frosting. Sure to please and child or kid-at-heart.

On weekends look for our lastest addition the Red Velvet Doughnut - sinfully sweet light chocolate , buttermilk doughnut with a cream cheese glaze

Valentine’s Sweets

admin — Sat, 12 Feb 2011 00:19:50 +0000

This weekend we are baking up fun and romatic Valentine’s day treats. What better way to express yourself than with a conversation heart cookie. Heart broken? Hate Valentine’s day? We’ve got something for you too.

Classic cupcakes

Conversation Heart Cookies- our yummy sugar cookie decorated with classic

and not-so classic pharses from the popular candy hearts.

I LOVE U, BE MINE, UR CUTE, TEXT ME and the ever popular BOYS SUCK!

We also have Cinnamon Sugar Cookie Hearts in a rainbow of pastel colours.

No one can resist our light as air Meringure Kisses made with

natural vanilla, strawberry and raspberry flavours

Wine and Dessert Pairing Event

admin — Sun, 06 Feb 2011 18:44:57 +0000

As part of Social Media Week we will be featuring a 5-course dessert and wine pairing menu for a special event Tuesday February 8th 5:30 – 8pm. We are working with Chateau Des Charmes winery to create very unique dessert pairings for their wines. Tickets are available by calling 416-214-2253

Our wine and dessert pairing menu will feature-

Aligote 2009 paired with Cheddar cheesecake, gingersnap crust

Generation 7 White 2009 paired with Vanilla mousse cake

Generation 7 Red 2009 paried with Flourless Chocolate Truffle cake

Gamay Droit 2008 paired with a French Macaron

Late Harvest Riesling 2007 paired with Ginger Pear Pop Tart

The event will take place February 8th in the Cannery Event Space in the Distillery District 5:30-8pm.

Tickets are $30 each , please call 416-214-CAKE (2253) to reserve

Holiday Menu

admin — Wed, 15 Dec 2010 22:16:26 +0000

Here at the Sweet Escape we have been hard at work baking up a large assortment of Holiday treats.

Click here to view our Holiday Menu 2010

We have Sugar Cookies and Gingerbread ( both available gluten free), Sugar Cookie Trees

Traditional German cookies such as Pfeffernusse ( spiced gingerbread) and Magenbrot (Chocolate Spice Cookies)

We are also proud to introduce Not Your Ordinary Fruitcake, so good it will turn fruitcake haters into fans!

To make this fruitcake special we took fresh cherries, oranges and lemons and candied them instore, added plump juicy currants and raisins, almonds and soaked it all in brandy. Order yours now as quantities are limited and will sell out fast.

Epic Gingerbread House

admin — Wed, 15 Dec 2010 18:00:25 +0000

Our gingerbread house is now complete and will be on display in front of our store until the New Year.

It was quite an effort but alot of fun and we hope you get a chance to come see it in person.

The Epic Gingerbread house stands 6 1/2 ft tall and is 6ft x 6ft wide. It took over 10 hours of baking and 25 hours of decorating and assembly. It is made entirely of edible materials attached to a wooden frame for safety reasons.

It took quite alot of sweets to create the house - 2000 individual cookies including 550 bricks, 1300 shingles , 28 cupcakes and 60 macarons

The ingredients needed to create it all included 48 kg Icing sugar, 38 kg All purpose flour, 23lbs butter, 9kg brown sugar , 92 eggs, 21kg molasses, 200g baking soda, 200g salt and 400g of spices

Click below to watch the short video of the entire gingerbread house construction

Gingerbread House

admin — Tue, 16 Nov 2010 05:53:16 +0000

This year we decided to do something special for the Christmas season , we will be creating a giant gingerbread house.

It will stand 6 ft deep by 6 ft wide and be 6 1/2 ft tall. It will be made from REAL gingerbread and REAL icing. Come by the store and see the progress or check back here for updates. The gingerbread house will be a feature of the Distillery District Christmas Market, which runs from December 3-12. Be sure to visit our booth with lots of Christmas treats!

The bricks and shingles for our gingerbread house are made with our delicious gingerbread recipe. Although we ask you to please not try and eat it. It begins with butter, sugar, flour, eggs, molasses and spices.

First the sugar and butter is blended together until light and fluffy

Next the eggs are added one by one

Then the molasses which gives it a dark colour and delicious smell!

Then final ingredients are added – flour, salt and spices

The dough is then wrapped up and chilled. This is only one batch, we needed 8 batches to make all of the bricks and shingles for the house.

After chilling the dough is rolled out and cut using cookie cutters we made specially for this project.

We then bake the cookies and after they have cooled we can begin assembling the gingerbread house. It will require approximately 1000 shingles on the roof and 650 bricks!

Halloween Treats!

admin — Thu, 21 Oct 2010 03:03:17 +0000