Anny’s Dairy Bar!

Anny’s Dairy Bar is a dessert store in New Westminster just a 20 minute drive from Vancouver! It looks like a small scale store run by ma and pa, hiring high school students part time for help!  The establishment has very few tables, but I’d assume people are more inclined to grab their ice cream and enjoy the sun.

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They specialize in maple twist soft serve ice cream! I’ve been here once before and decided to go for a nice drive to get some yummy dessert! Of course I had to get the maple twist ice cream for true Canadian treat!

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They say its unique to British Columbia and I cannot confirm that, but I haven’t ever seen it served anywhere else. The ice cream is actually really good, really smooth and not too sweet. The maple flavour is a bit lacking I believe, but still great tasting ice cream! I’d prefer Anny’s ice cream over Soft Peak’s ice cream any day! It doesn’t have the glitz and glam of Soft Peaks, but they have some damn good ice cream!

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They give you good portions as well! The picture above was a small cone, really great value! Overall I give Anny’s Dairy Bar 8/10. They could improve on the service, there was only one young boy working and he was running the tills, making ice cream as well as cooking in the back kitchen. We went on a weekday and it was pretty deserted there, so that may be the result of the lack of employees… I’m sure they may have more staff in the summer! I would definitely go back and maybe come for lunch, looks like they make a great poutine, I’m just a little hesitant on canned gravy… but definitely worth a try!
Anny's Dairy Bar on Urbanspoon


Glenburns Soda Fountain and Confectionary! Ice cream anyone?

How can you not end a weekend without some ice cream! If you haven’t noticed I’m a huge ice cream junkie, soft serve or hard, I’m into it all! I had heard many things about Glenburns ice cream and gourmet soda, not to mention their amazing Urbanspoon record! A whopping 97%!! I definitely had to give this North Burnaby dessert shop a try.

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We went around 8:00PM I think this was our biggest mistake. It was so busy! There was at least 10 people ahead of us in line. We even debated waiting because it looked so stuffy inside, but thank god we waited! It was totally worth it.

The interior has a really retro American feel to it and the uniforms were pretty cool! There menu was pretty big too, had many combinations between ice cream sundaes, milkshakes or even floats!  The ice cream is not actually house made, they use local Birchwood Dairy ice cream, which is a dairy farm located in Abbotsford, British Columbia (http://www.birchwooddairy.com).

I decided to go with something simple, a small sundae with maple caramel ripple ice cream topped with chocolate sauce. I usually go towards the simple items on a menu when I approach a new establishment, I think it really shows what you can do when you perfect the basics.

It was fantastic! Really good ice cream and two huge scoops for a small. I was really impressed with the portion size! Totally worth the $4.75!

My older sister got a milkshake and no complaints from her! She was all quiet in the back seat during the ride home and we all know what that means! She must be really enjoying her time!

What impressed me the most was that my younger sister had a vanilla sundae with butterscotch topping. It was so simple, but the best one out of the bunch!! I would come back for that one for sure. It was amazing!

Definitely the best one! I would recommend this to anyone!

They also had some brownies for sale by the cash register and of course for the sake of the blog post I had to give it a try as well.

I think they had advertised it as a brown butter brownie. I think it was a good brownie, but the best? Doubtful! The good thing is that it wasn’t overly sweet, but I didn’t taste any brown butter richness at all.

Overall I would rate Glenburns 8/10! The only thing I think they could improve on is the system of moving traffic through the store. It was stuffy and congested, but well worth the wait! Will I come back again? Yes! I actually have been there twice now between the first time I went and posting this blog insert!

Glenburn Soda Fountain & Confectionery on Urbanspoon


Festive Easter Carrot Cake!

So this Easter I decided to step it up and make a cake! I always had this amazing carrot cake recipe and what better time to make it than Easter! You know, carrots… bunnies… Easter… theres a link somewhere in there right?! I modelled this cake after one I saw in Pinterest, just changing the cake base to carrot instead of vanilla! This is a time consuming project so if you’re free this Easter weekend, this is the perfect thing to make! All you’ll need is:

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Ingredients:

  • 2 cups all purpose flour
  • 2 cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp cardamom (optional)
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 cup grated carrots
  • 1  14oz can crushed pineapple
  • 3/4 cup buttermilk
  • 3 eggs
  • 1 1/2 cup vegetable oil
  • 1 tsp vanilla

Method:

Preheat your oven to 350 degrees fahrenheit.

Butter and flour 2 9″ cake pans and line them with parchment. Grate your carrots in a large mixing bowl with your drained crushed pineapple. Mix your carrot and pineapple mixture with all of your wet ingredients: buttermilk, eggs, vegetable oil and vanilla. In a separate bowl sift together your dry ingredients: all purpose flour, sugar, cinnamon, cardamom, baking soda and salt.  Mix thoroughly with a whisk and make sure every thing is evenly distributed (better to mix well before it makes contact with wet ingredients, the more you stir when everything is wet, the tougher your dough will get). Incorporate your dry ingredients into your wet ingredients and mix until just combined. Pour your batter in your prepared cake pans evenly! Bake in the middle rack of your oven for 30 minutes. While the cakes are in the oven I like to make my cream cheese frosting!

Ingredients:

  • 1  8oz package of soft cream cheese
  • 1 cup soft butter
  • 4 cups of confectioners sugar
  • 1 tsp vanilla paste
  • yellow food colour gel

Method:

Whip together your butter and cream cheese in a stand mixer with the paddle attachment for 4 minutes. Your goal is a soft fluffy consistency. When you believe you have the right consistency add your sifted confectioners sugar and stir on low for 2 minutes gradually increasing the speed to high. Now whip your icing high for another 4 minutes to make sure you have an airy frosting! If your frosting is too thick or hard to spread, feel free to add 1-2 tablespoons of milk and mix for another few minutes until creamy. I took out about 1/4 of the icing for the inner layers of my cake and left the remainder in the mixer. Now add a few drops of yellow food gel and vanilla and mix till combined.

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Poke the centre of the cake with a toothpick and if it comes out clean you’re all set. Let the cakes cool in the pan for 10 minutes and transfer them to a cooling rack. A tip is to never ice or cut your cake when its warm, the icing will just melt off and the cakes will be too soft to cut cleanly. Patience is key! When your cake is fully cooled, I like to trip off the top with a serrated bread knife so you have an even surface to work with. Ice your cake and decorate however you desire! I put a pattern on mine with Cadbury Mini Eggs, I thought it turned out pretty good!

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Enjoy!