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Flour Power Patisserie, Victoria, BC (2026)

12/01/2021

Browned butter, salted caramel, chocolate chunk cookies 🍪

Ingredients:
2 sticks salted butter, at room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 tsp kosher salt (and more for sprinkling)
2 1/2 cups all purpose flour
1/2 cup classic ovaltine
3/4 tsp baking soda
1 cup dark chocolate chunks
1 cup skor

Directions:
- brown 1 stick of butter in a pan for 2-3 mins over medium heat (butter starts to bubble and color slightly darkens) then cool in the fridge for 10-15 mins
- Cream together browned butter, remaining stick of room temp butter, brown sugar and granulated sugar until mixture is fluffy (see picture 1 for reference)
- Mix in the eggs, one at a time until fully incorporated then add the vanilla extract
- Sift in the flour, ovaltine, baking soda and salt into the fluffy mixture and mix only until ingredients are uniform. Do not over mix.
- Fold in the skor and chocolate chunks
- Refrigerate cookie dough for 30mins to an hour then form the dough into 1/4 inch balls and place on a baking sheet lined with parchment paper
- Bake in a preheated oven at 350F for 14 minutes. Remove baking s**t midway through baking (around 7mins in) and tap on the counter a few times to flatten out cookies. Tap baking sheet again at the end and then sprinkle cookies immediately with kosher salt.
- Let cookies cool on the pan for 4-5 mins then remove and place to completely cool on a wire rack (cookies can be served warm or at room temp)

10/19/2021

Pumpkin pie 🎃 🥧

Ingredients:
375g pumpkin purée
2g cinnamon
0.5g nutmeg
0.5g ginger
0.3g cloves
2g salt
145g brown sugar
150g eggs
30g dark corn syrup
300ml full fat milk

Directions 👩🏻‍🍳
- roll out prepared pastry dough into 9-inch pan and chill for 20-30mins
- Sift together flour, sugar, salt, cinnamon, nutmeg, ginger, and cloves until combined
- Add flour mixture in a bowl with pumpkin purée and mix on low speed until well-combines
- Add the eggs into the pumpkin mixture and mix until uniform
- Gradually add in the corn syrup and milk and keep mixing until ingredients are combined
- Let filling stand for 30-60 minutes to allow the pumpkin mixture to absorb the liquid and form a smooth filling
- After batter rests, stir shortly until ingredients are uniformly combined and pour into pie shell
- Bake in a preheated oven at 450F for 15 minutes then lower oven temperature to 350F and bake for 35-40 minutes
- Let pie chill for 1-2 hours, then serve with whipped cream (optional)

10/18/2021

Maple Pecan Pie 🍁 🥧

Ingredients:
200g brown sugar
60g unsalted butter, at room temperature
1/4 tsp salt
200g eggs (approximately 4 large eggs)
350g maple syrup
1 1/2 tsp pure vanilla extract
145g roughly chopped pecans

Directions 👩🏻‍🍳:
- roll out prepared pastry dough into a pie pan and chill for 20-30mins
- Combine brown sugar, butter and salt until evenly mixed
- Gradually pour in eggs into butter mixture until uniform
- Add maple syrup and vanilla extract and mix until batter is even
- Spread 1 cup of pecans evenly at the bottom of pie shell. Combine remaining half cup of pecans and mix into the batter
- Pour batter into pie shell and bake in a preheated oven at 425F for 10 minutes then lower the oven temperature to 350F and bake for an additional 35-40 minutes
- Cool pie for at least 2 hours prior to serving

10/10/2021

Gingerbread cookies 🍪

Ingredients:
- 170g unsalted room temp butter
- 125g brown sugar
- 3g baking soda
- 2g salt
- 3g ginger
- 1g cinnamon
- 0.5g colves
- 55g eggs
- 170g molasses
- 375g pastry flour
- Powdered sugar, for dusting (optional)

Directions:
- Cream together the butter, brown sugar, and spices until fully combined
- Mix in the eggs and molasses until fully incorporated
- Slowly sift in the pastry flour and baking soda, mix only until combined. Do not over mix
- Refrigerate dough for 30-45 minutes
- Divide dough into 1/4inch balls and space out evenly on a parchment-lined baking sheet
- Bake in a preheated oven at 360F for 10-12 minutes, then let the cookies rest on the baking sheet for 5-10mins before transferring to a cooling wire rack
- Dust with powdered sugar, if desired

10/09/2021

Chocolate Pecan Biscotti 🥖

Ingredients:
- 120g Room temp unsalted butter
- 180g Granulated sugar
- 3g Salt
- 3g Grated orange zest
- 2 Eggs (100g)
- 60g Water
- 5g Vanilla extract
- 300g Pastry flour
- 45g Cocoa powder
- 8g Baking powder
- 2.5g Baking soda
- 60g Pecans, chopped
- 60g Semi-sweet chocolate chips

Directions:
- cream butter, sugar, salt, and grated orange zest until light and fluffy
- Mix in eggs, water and vanilla extract until uniform
- Sift in dry ingredients and mix only until combined
- Fold in pecans and chocolate chips
- Refrigerate dough for 30-45 minutes
- Sprinkle flour over hands and dough and shape into 2 1/2 inch log. Egg wash log.
- Place on a parchment-lined baking sheet and bake at 325F for 30-40mins until lightly golden
- Let cool slightly and then slice diagonally into 1/2 inch slices
- Place cut side down on baking sheet and bake for approximately 45-50 minutes at 275F until toasted and dry

09/11/2021

Banana fritters with old-fashioned glaze 🍌

Ingredients (fritters):
1 1/2 cup pancake mix (ingredients below)
3 ripe bananas
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup whole milk
Oil (for frying)

Ingredients/directions (pancake mix):
2 cups all purpose flour
2 tbs baking powder
2 tsp baking soda
1 tsp salt
2 tbs granularted sugar
- Sift flour and then combine all ingredients above in a bowl, mix until combines

Ingredients/ directions (glaze):
1/4 cup milk
1 tsp vanilla extract
2 cups powdered sugar
- warm milk with vanilla extract in a small pan
- Gradually add in powdered sugar and mix until combined

Directions (fritters) 👩🏻‍🍳:
- Heat cooking oil in a big pan
- mash bananas with a fork until no lumps remain
- Mix with all listed fritter ingredients with a whisk until combined
- Add a drop of the batter to the oil to ensure it is well heated prior to frying
- Pour approximately 1/4 or 1/2 a ladle of batter into oil (depending on preferred fritter size). Once fritter floats up and is adequately browned, flip and brown on the other side
- Place fritters onto paper towels to soak up the oil. Once slightly cooled, dip into glaze until fully submerged, then transfer to wire rack to allow the excess glaze to drip off (note: glaze will harden as the fritters cool)
- Decorate with powdered sugar and enjoy!

09/09/2021

Banana blondies with browned butter glaze 🍌

Ingredients (batter)
1 cup of salted or unsalted butter
1 1/2 cup light brown sugar
2 large eggs
2 tsp vanilla extract
1/4 tsp salt
2 cups all purpose flour
2 medium mashed bananas

Ingredients (glaze):
1/4 cup unsalted butter
1/2 cup light brown sugar
1/4 tsp vanilla extract
2 tbs whole milk
1 cup powdered sugar

Directions (batter) 👩🏻‍🍳:
- preheat oven to 350F and grease 9by13 pan with cooking spray or butter, then line the bottom of the pan with parchment paper
- Melt the butter and whisk with brown sugar until combines
- Add eggs, vanilla and salt and whip at high speed until fully combined
- Add flour and mashed banana and mix until batter is uniform
- Pour batter evenly into greased pan and bake for 25-30mins until the entire blondie (including the middle) sets and the edges are slightly browned
- Cool in the pan for 29-30 minutes before glazing (see directions for making glaze below)
- Once glazed, place in the fridge for approximately an hour before slicing

Directions (glaze):
- melt butter in pan over medium heat
- Once metled, add brown sugar, milk, and vanilla and stir until it comes to a boil
- Leave to cool in the pan for 4-5 mins
- Whisk in powdered sugar until glaze is thick and uniform, them immediately pour over the blondies and spread evenly with a spatula

09/06/2021

Marble cake 🍰

Ingredients:
1 1/3 cup all purpose flour
1 cup super fine sugar
3 eggs (whites and yolks seperated)
1/4 cup unsweetened cocoa powder
3 tbs of whole fat milk
1 1/2 sticks of unsalted butter
1tsp baking powder
Pinch of salt

Directions 👩🏻‍🍳:
- Preheat oven to 350F and grease a standard loaf pan
- Sift flour and baking podwer together in a bowl and set aside
- Melt butter in a pan over medium heat then whisk with the sugar until combined
- Add in 3 egg yolks and mix until batter is uniform, then gradually add in flour mixture until well combined
- Divide batter into two equal parts (each part in a seperate bowl)
- Combine cocoa powder with milk then add mixture into one of the batter bowls. Mix until combined
- Whip egg whites with salt on high speed until stiff peaks form, then divide egg white mixture into two equal parts. Carefully fold one part into plain batter and the other into cocoa batter until batters are uniform and appear light and airy
- Pour some of the cocoa batter at the bottom of the loaf pan (insure bottom of pan is covered). Spoon and spread part of the plain batter on top, then alternate between batters until loaf pan is 2/3 of the way full
- Bake in the oven for 50-55min or until a toothpick inserted in the middle comes out clean
- Cool in the loaf pan for 10-15 mins before taking out and placing on a cooling rack. Slice once loaf completely cools to prevent from falling apart
- Serve cold or warm

09/05/2021

Oatmeal sweet potato cookies (vegan friendly) 🍪

Ingredients:
95g quick rolled oats
125g peanut or almond butter (at room temp)
170g honey (at room temp)
120g mashed sweet potatoes
1tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp vanilla extract
2 tsp light or dark brown sugar
45g raisins or cranberries
20g walnuts
20g semi sweet chocolate chips

Directions 👩🏻‍🍳
- preheat oven to 325F and line a baking sheet with parchment paper
- Combine the quick oats, cinnamon, nutmeg and salt in a bowl and set aside
- Mix peanut butter, honey, and vanilla extract until combined and no lumps remain, then add the mashed sweet potatoes to the mixture (note: to make sweet potatoes, pierce an unpealed potato with a fork and bake at 425F preheated oven for 50-60 mins until softened)
- Add the dry oat mixture to the peanut butter honey batter and mix until uniform
- Fold in the raisins, walnuts, and chocolate chips
- Spoon batter into approximately 1/4inch mounds onto baking sheet (batter will be a bit runny) and slightly flatten with fingers
- Freeze baking sheet with cookies for 10-15mins to help them hold their shape in the oven
- sprinkle brown sugar on top of individual cookies and bake for 25-30mins until springy to the touch
- Leave cookies to cool on the pan at least for 20-25 mins before serving

09/04/2021

Chocolate espresso cake with chocolate buttercream frosting and toasted coconut 🥥 🍰 🍫

Refer to recipe attached with the photos

Tips 👩🏻‍🍳:
- toast some walnuts and mix them into the buttercream frosting that you are applying between the two layers of the cake. It adds in a nice crunchy surprise and complements the chocolate flavour well 🍫🌰

Recipe references:
- www.addapinch.com
- www.curlygirlkitchen.com

08/29/2021

Carmalized pear muffins with cinnamon brown sugar crumble 🧁

Muffin batter ingredients:
- 2 Fresh pears
- 1/2C of full fat milk
- 2 large eggs
- 2C all purpose flour
- 2tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup melted salted butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar (plus another 1/3 cup for pears)
- 2 tsp vanilla extract

Crumble ingredients:
- 1/3 cup all purpose flour
- 2 tbs packed brown sugar
- 1 tbs granulated sugar
- 1/2 tsp cinnamon
- 3 tbs butter, melted

Directions:

- preheat oven to 375F and grease a 12-tin muffin pan with butter or oil spray
- Mix all dry ingredients of crumble and then add in melted butter and mix until mixture crumbles and all ingredients are combined. Set aside in your fridge until next steps are completed
- Peel then cut pears into small cubes and coat with granulated sugar. Heat a pan over med-high heat. When hot add in sugary pears and cook until golden and carmalized (stir continuously to prevent from burning). Do not add water as pear liquid will help coat sugar and prevent it from burning.
- Combine all muffin batter dry ingredients in a bowl and set aside
- In another bowl, whip eggs until uniform and then add in granulated sugar, brown sugar, milk, vanilla extract, and butter
- Gradually add in dry ingredients and stir on low speed only until combined
- Fold carmalized pear into batter and then spoon into muffin tins (3/4 of the way)
- Spread crumble over top of batter in the tin, then bake for 20-25 mins or until a toothpick inserted in the middle comes out dry

Flour Power Patisserie

12/01/2021

10/19/2021

10/18/2021

10/10/2021

10/09/2021

09/11/2021

09/09/2021

09/06/2021

09/05/2021

09/04/2021

08/29/2021

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