You constantly cheer at inappropriate times when you see things related to your home country. You jump into every conversation that is even remotely about the great white north. You pretend you are actually educated on and are concerned about the Stanley Cup, and who wins… and most of all, you keep that Canadian flag sewed to your backpack, no matter how many people make fun of you for it.
With that being said, when July 1st rolls around you have no choice but to dig out your red and white clothing and wish everyone that you encounter a Happy Canada Day. And in my case, you make mini-cupcakes with cinnamon-vanilla icing and maple candied pecans. obviously.
I had little time this week, what with haircuts and office parties, but Canada day woke me at 6am to finish off these babies. I took them into work and displayed them proudly in the communal kitchen. I was only kind of pissed when the first cupcake eater stole the C in Canada… honestly? Cause now it says Happy Anada Day. No one knows it’s Canada day to begin with, let alone ANADA day. However, I allowed my inner Canuck shine through, I took some deep breaths and I bit my tongue. I put up a sign beside the cupcakes to educate everyone on the date and occasion.
After work, my lovely boyfriend and I decided to hit the one bar that was throwing Sydney’s Canada Day Bash. The Art House Hotel. Their website advertised real live Huskie dogs and a show called ‘The Full Mounty.’ It promised a good night.
We decked ourselves out in our finest Canadian threads and headed out. Immediately after arriving, we found the Huskies. Adorable. I don’t know why they were wearing leis… but we fed them treats before heading to the bar for Canadian beverages. And just then… we spotted the other lone Canadian rocking the very same Black bear hat that I was. Amazing.
A couple friends joined us and we danced the night away,
as mounties stripped down to nothing on stage in the much anticipated ‘Full Mounty’ and BNL, Avril Lavigne and Sum 41 serenaded us with some sweet tunes.
Sean got a bit carried away and began making out with the black bear. That’s not actually what we do in Canada… but I let him be.
After we’d had enough drinking and enough dancing we left the bar and wandered back to the train station. After a brief drunken stop at Woolworth’s and some croissants and soy-yogurt, we headed back to North Sydney for a snack and early sleep.
July 1st ended for me, but it was just beginning in Toronto… so naturally I celebrated on Saturday as well.
Chocolate cupcakes with Cinnamon-Vanilla frosting and Maple Candied Pecans
Cupcake recipe adapted from Vegan cupcakes take over the World
1 c. soy milk
1 tsp. apple cider vinegar
3/4 c. sugar
1/3 c. canola oil
1 1/2 tsp. vanilla
1 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Heat oven to 350 degrees F and line a mini-muffin tin.
Whisk the soy milk & apple cider vinegar and set aside to allow it to curdle. Add the oil, sugar & vanilla. Beat the mixture until foamy.
Sift together the flour, cocoa, baking soda, baking powder & salt.
Add the dry ingredients to the wet in two batches. Beat out all the large lumps.
Pour about a tablespoon or the mixture into each liner. Bake for about 14 minutes, or until a toothpick comes out clean.
Now make some bad ass frosting.
1 3/4 c. icing sugar
1 tsp. Vanilla
1/2 tsp. cinnamon
1/2 c. margarine
Beat the margarine until fluffy and add half the icing sugar. Add the other half and beat until smooth with the vanilla. Add in the cinnamon… delish.
Maple Candied Pecans
1/4 c. maple syrup
1/3 c. sugar
1/4 tsp. cinnamon
1/4 tsp. salt
1 c. pecans
Toast the pecans lightly in the oven. Mix all ingredients in a saucepan and heat on medium high until it comes to a boil. Stir often, careful not to burn. Reduce to simmer for ten minutes.
Toss pecans in mixtures and set.
Frost each cupcake and top with a maple pecan!