Join us for the Redpath Waterfront Festival from June 21st to 24th.

Be welcomed with warm Maritime hospitality and celebrate  east coast lifestyle, culture to culinary, all weekend long. Sample and purchase locally produced products from Maritime waters and fields to table.

Watch award winning east coast artists create incredible sand sculptures or even create your own. 

Soak up the culture, history and romance of all things nautical along the Heritage and finish up the day at Sugar Beach.

For more details, visit towaterfrontfest.com

 Try these beautiful Red velvet Cheesecake brownies. Easy to make and a deicious treat. 

You'll need:

1/2 cup (125 mL) butter
2-oz (55g) dark chocolate, coursely chopped
1 cup (250 mL) Redpath Granulated White Sugar
2 large eggs
1 tsp (5 mL) vanilla extract
1 1/2 tsp (7 mL) red food colouring
2/3 cup (150 mL) all purpose flour
1/4 tsp (1 mL) salt

Cheesecake:

8 oz (230mL) cream cheese room temperature
1/3 cup (75 mL) Redpath Granulated White Sugar
1 large egg
1/2 tsp (2 mL) vanilla extract
 

What to do:

• Preheat oven to 350°F (175°C). Butter the bottom and the sides of an 8 inch (20 cm) metal baking pan. You can also line with parchment paper, be sure to butter the paper.
• Melt butter and chocolate together, stir until combined and very smooth. Set aside to cool.
• Whisk together sugar, eggs, vanilla and food colouring. Add the chocolate mixture, stirring until smooth.
• Add flour and salt, stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread evenly.
• Now to prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract until smooth.
• Spoon the cheesecake mixture in dollops onto the brownie mixture. Swirl mixture with knife to make a marble texture.
• Bake for 35-40 minutes, until brownies and cheesecake are set (check with a toothpick).
•  Let cool and serve.

For the fudge

3 cups (750 mL) Redpath Golden Yellow Sugar, firmly packed
1 cup (250 mL) sour cream
¼ cup (50 mL) unsalted butter, softened
1 tsp (5 mL) vanilla extract
1 cup (250 mL) chopped pecans
Pinch salt
Glazed pecans

Glazed Pecans:

2 cups (500 mL) pecan halves
¼ cup (50 mL) butter
¼ cup (50 mL) Redpath Golden Yellow or Dark Brown Sugar

• Butter an 8 inch square pan.
• Combine sugar, sour cream and salt in a large saucepan.
• Bring to a full boil over medium heat, stirring until sugar dissolves.
• Continue boiling without stirring until mixture reaches 240F on candy thermometer or until it forms a soft ball when dropped in cold water.
• Remove from heat and add butter on top.
• Cool slightly, about 110F. Stir in vanilla.
• Beat on low speed until mixture just begins to thicken and loses its gloss.
• Stir in chopped pecans.
• Pour into prepared pan and smooth. Let mixture set at room temperature.
• Mark 24 squares, press a pecan in each square. Cool completely.

Glazed Pecans:

• Stir pecans, butter and sugar together to glaze.
• Roast in oven at 350F on lined cookie sheet, turning every 5 mins.
• Let pecan halves cool separately.

 We've got a free recipe booklet for you to grab. Click the link to download a pdf book that we've created with our friends from Robin Hood flour. We love the rustic apple pie recipe. http://bit.ly/redpathrecipes

Buddy Valastro, in a Redpath Acts of Sweetness apron at Canada's Baking and Sweets Show, presented by Redpath Sugar. 

Why not mix it up this fall and replace pumpkin with delicious and healthy sweet potato? In this video, Erin shows us how it's done. Read on for the recipe. 

Ingredients

Filling

• 2 large sweet potatoes
• 3/4 cup (150 mL) milk
• 1/2 (125 mL) cup heavy cream
• 1/3 cup (75 mL) Redpath Granulated White sugar (try upping to ½ cup)
• 2 large eggs
• 1/4 teaspoon (2 mL) salt
• 1/4 teaspoon (2 mL) freshly grated nutmeg
• 1/4 teaspoon (2 mL) ground cloves
• 1/4 teaspoon (2 mL) cinnamon
• 1/4 cup (50 mL) crystallized ginger

 For whipped cream

• 5 tablespoons (75 mL) Redpath Granulated sugar
• 1/4 teaspoon (2 mL) cinnamon
• ½ tablespoon (8 mL) vanilla extract

 Directions

Filling
Preheat oven to 400°F.
Bake your pie shell and let it cool.
Puncture the sweet potatoes in several places with a fork and place on your baking sheet. Bake them in the middle of the oven for 1 ¼ hrs or until very soft.

Once the potatoes have cooled enough to handle, halve them and scoop out the filling. Place the potato in your food processor and purée. Add milk, cream, sugar, eggs and salt until well mixed. Transfer the mix into a bowl.

Add some freshly grated nutmeg, your ground cloves and cinnamon. Thinly dice your crystallized ginger and add it to the mix. Pour mix into the pre-baked pie shell.
Bake in middle oven for about 40 minutes.

For whipped cream

In a large bowl, empty the contents of a heavy cream container. Add ½ tablespoon of vanilla extract. Add ¼ teaspoon cinnamon. With an electric hand mixer, whip the mixture until it is a desired consistency of whipped cream.

 Come and celebrate the finalists at the Artist Preview Gala on Friday, September 30 from 6-8 PM at Queen's Quay Terminal. The first 250 guests to RSVP online at waterfrontbia.com will receive complimentary wine tasting tickets from featured wineries. 

 We are giving bakers the chance to show off their sweet creations to Buddy Valastro, the Cake Boss, at Canada's Baking and Sweets Show in Toronto, on October the 2nd. 

Enter the competiton, and join the cakes already in the running, on our Facebook page. 

 Welcome to summer and the fourth edition of the Redpath Sugar baking show, from the Acts of Sweetness kitchen and presented by Erin Bolger, the Happy Baker.

With the dog days of summer upon us, we've baked a light and flavourful cheese cake, perfect for an evening dessert on the deck.

Take a look here for the full recipe and join our community of bakers on Facebook. 

 Experience mutiny on the waterfront – pirates have commandeered Victoria Day!

Buccaneers and their families can enjoy fabulous FREE fun all day long at Victoria Day on Toronto’s Waterfront presented by Redpath Sugar in partnership with The Waterfront BIA on Monday, May 23, 2011.

Enjoy pirate themed activities, outdoor programs, live music, dog trick demos, arts and crafts and much more. Visit www.waterfrontbia.com or call 416-596-9821 for more information.

Spring is here and what better way to celebrate than with this beautiful Pink Lemonade Cake recipe.

Heather Habgood won our competition featuring unusual ingredients in baking and visited us to bake with Erin Bolger in the Acts of Sweetness kitchen.

Enjoy the video, here's a link to the recipe. You can also join the conversation over on our Facebook page.

 We're proud to be the Title Sponsor for the very first "Canada's Baking and Sweets Show". 

It's the first consumer show of its kind in North America dedicated to everything delicious. It’s a one-of-a-kind event, catering to baking enthusiasts and everybody with a sweet tooth.

Expect to see, smell, taste and savour the best offerings of Canada’s baking and sweets universe.

Come and discover a cornucopia of cakes – wedding cakes, specialty cakes, theme cakes … chocolate cake, desserts, pies and the latest cupcake phenomenon all under one roof! And what’s a cake if it’s not complemented by coffee, espresso or tea?

Witness the crowning of the winners within the Canada’s Baking and Sweets Show competitions - the best of 2011.

Exhibitors finally have a platform to showcase world class talent found within Canada. The crème de la crème of creativity will compete at the booth level and at the stage-level in front of adoring crowds. Not to be outdone will be the amateur sensations that bake for the passion of it.

Businesses offering cake decorating and baking supplies will demonstrate the latest bake ware and technologies. Home bakers can one-stop-shop for their long sought after baker’s kitchen and appliances.

Welcome to the second edition of the Redpath Sugar baking show, delivered to you from the Acts of Sweetness kitchen and presented by Erin Bolger, the Happy Baker. 

Valentine's Day is just around the corner, so what better present to give to your sweetie than something sweet. If you like the video, we made the brownie recipe available for download as an easily printed recipe card.

Ingredients

• ¾ cup (150g) all-purpose flour
• 1 tbsp (15 ml) cocoa powder
• ¼ tsp (1 ml) salt
• ½ cup (1 stick or 115 g) unsalted butter, plus more for pan
• 1 tsp (4 ml) instant espresso powder
• 5 1oz (150 g) semi-sweet baking squares, finely chopped
• ¾ cup (150 g) Redpath Granulated White Sugar
• ¼ cup (50 g) Redpath Golden Yellow Sugar
• 3 large eggs, at room temperature
• 1 tsp (5 ml) vanilla extract
• ¾ cup (150 g) semi-sweet chocolate chips

Instructions

Preheat oven to 350F. Butter an 8 inch square pan.

In a medium bowl, sift together flour, cocoa powder and salt; set aside.

In a large saucepan, combine butter and espresso powder. Heat on low and stir until butter has melted. Add chocolate and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.

In a separate bowl, whisk eggs and vanilla. Gradually add to chocolate mixture whil stirring constantly. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.

Pour batter into prepared pan; smooth top with a greased spatula. Bake until a toothpick inserted in the centre comes out with just a few moist crumbs attached (25 to 30 minutes). Don’t over bake! Let cool completely. Cut into pieces and serve or store.

Makes 12 to 15 brownies, depending on how large you cut them.
 

We're proud to present Family Day on the Toronto Waterfront, on Monday, February 21, 2011. 

Join us for free indoor and outdoor events along the Waterfront all day long and make sure to keep an eye out for the Act of Sweetness Truck and team, handing out our famous Redpath Sugar cookies. 

For more information, please visit the Waterfront Bia.

 This is the first episode of our baking show from the Redpath Acts of Sweetness Kitchen. Just in time for Christmas, we present Cranberry, White Chocolate and Pecan cookies. Our recipe is available on an easily downloaded, printable recipe card.

Ingredients:

½ cup unsalted butter, softened
½ cup Redpath Granulated White Sugar
1/3 cup packed Redpath Dark Brown sugar

1 large egg
1 tsp vanilla
1 cup flour
½ tsp salt
1 cup rolled oats
½ tsp baking powder
3/4 cup dried cranberries
1/2 cup pecans
3/4 cup white chocolate

Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets
with parchment paper.

In medium bowl, mix the butter and sugars until creamy, approximately for 1 minute. Beat in egg and vanilla.

In small bowl, whisk flour, baking powder, salt and rolled oats. Add
flour mixture gradually to the butter mixture, blending thoroughly.

Stir in cranberries, pecans and chocolate. Roll tablespoonfuls of dough into balls with hands. Flatten each ball. Bake until the cookies are pale golden brown, about 12 to 15 minutes. Let cool and enjoy. Store in an airtight container in a cool dry place.

Variation:
If making ice cream sandwiches, let the cookies cool fully before
spreading the softened ice cream. Freeze until you are ready to use
them.