Rosemary Thyme Bread

It's been a hot summer up here in Northern Alberta!  Temperatures soared, a few forest fires adding to the drama, and lots of summer activities.  This year we had a staycation....but we did more than I thought we would.  We went camping at local spots several times, our oldest went to camp for the first time, lots of play dates, campfires, and good food!  I thought I'd be able to blog this summer...alas...I was too busy with the family :). And that's okay.  But I'm here today, no busy schedule, and a great recipe to share with ya.

The weather definitely cooled this past week and I. In the mood for some comfort food.   We love those fact italian breads you dip in olive oil and balsamic vinegar, so I found a recipe I liked and tweaked it...( I like tweaking.....). So I now share it with you.  Serve with butter or the oil/vinegar mix and enjoy some comfort food as Fall descends on us....can't wait for all the pumpkin fancy drinks to be avaliable again soon...:)

Rosemary Thyme Bread

What you need:

1 cup warm water
1 Tbsp of sugar
1 Tbsp of quick rise yeast

2 1/2 cups of flour
1 tsp of garlic salt
1 Tbsp of chopped fresh rosemary and thyme ( not of each, but in total)
1 1/2 Tbsp of softened butter


Fresh rosemary for garnish


What you do:

1.  In a small bowl mix the warm water and sugar.  Add yeast, stir and let sit for a few minutes until bubbly.

2.  In a large bowl mix flour, salt, herbs, and butter.  Combine till butter is crumbly.  Add water/yeast mixture and stir to combine.

3. Knead dough on a floured surface for 5-10 min. ( crank up the tunes and go for it!!). You want it nice and "elastic".

4.  Place in a greased bowl ( I use olive oil) and cover and place in a warm place to rise for 60-75 minutes.   It should double in size.

5.  Make dough into 2 round loaves and sprinkle remaining garnish on top.  Press into the loaves to help them stick.  Cover and let rise again for 45 minutes.

6.  Bake in a 375 F oven for 15-20 minutes, until lightly brown.

7.  Serve warm :). Makes 2 loaves.

The Best Pot Roast

February....It's the middle of the month, snow is falling and its cold.  I shouldn't complain as we have had some nice temperatures lately.  But today...its cold.  So its a great excuse to watch the Olympics (GO CANADA!!!) and eat comfort food.

I love winter comfort food.....its sooo....comforting...(redundant I know, but so true!)  I love spicy foods, like chilies, and spicy sausages, but when you have young kids that doesn't always fly.  So when the boys are done skating, sledding, or general winter romping outside, things like meatloaf, hearty soups, and roasts go over well.  Pot roast goes over REALLY WELL!  Nothing like coming in from the cold, and sniffing appreciatively at the heavenly, meaty smell of pot roast.

This is ultimately MY FAVORITE POT ROAST RECIPE!  I don't like cooking potatoes with meat (kinda mealy texture to me) so I omit them in this recipe.  I cook them separately.  You do as you like. I serve the roast and veggies with mashed potatoes, and Yorkshire puddings! (my recipe...so good).  I prep the roast in the morning and throw it in the oven in the afternoon.  Easy breezey.  Then come supper time....YUMMO!

POT ROAST

adapted from Pioneer Woman

What you Need:

1 roast (4-5 pds)  Chuck is the best, but I use what ever type I have.  I also use venison roasts as well.

2 TBSP of olive oil

2 whole onions

6-8 carrots cut into large chunks

salt to taste

pepper to taste

1 cup red wine (or use beef broth)

2 cups of beef broth

1 tsp of dried thyme

2 1/2 tsp of dried rosemary

What You Do:

1. Generously season your meat with the salt and pepper.  I really like sea salt for this.

2.  In a large skillet pan, heat oil over med-high heat.  Peel skin off onions and slice into halves.  Place "face" down into skillet.  Add carrot chunks.  Sautee until browned all over. This should take about 5-8 minutes.  Remove veggies to a plate.

3.   Add a bit more oil to skillet pan and add the meat.  Sear on all sides until nicely browned.  Remove to a roasting pan.  Add veggies to roasting pan as well, surrounding the meat.

4.  Pour on top of the roast and veggies the wine, and beef broth, until the liquid comes up the roast half ways.  Sprinkle with herbs.

5.  Cover and slow roast in the oven at 275 degrees F. for 4 hours.  If you have a smaller roast....reduce your time!!! to about 3 hours.

6. At serving time cut or shred meat.  Pour a little of the juices on top.  Serve with the veggies.  Really good with mashed potatoes and Yorkshire Puddings.

 

 

Ginger-Pineapple Tea.

January has been quite the interesting month weather wise....While December was all about SNOW....January...has been about MELTING SNOW.  We've had a short stint of spring like weather with warm temperature, ice EVERYWHERE (hence a few no school days), and lots of sunshine.  I loved it!  Especially the sun.  Made me feel GOOD, anticipation for spring...I pinned a tonne of gardening things on Pinterest and bought some cool planters....

Today though....its snowing.  And that is okay.  It's doing what January is supposed to do.  I am thankful for the sunshine we had though.

So to warm myself on day such as today I am making some tea.  Ginger Tea....with pineapple and honey.  Comfort in a cup.  I won't go into all the benefits of ginger...but I do love that it calms my tummy as I sip it as well as just helping calm ME.  So maybe today you could use some tea....

Ginger-Pineapple Tea

What you Need:

sliced fresh ginger (peeled) about 2 inches.

1-2 wedges of pineapple

1 tsp of honey

1 1/2 cups of boiling water

What you Do:

1.  Peel and slice about 2 inches of fresh ginger.  Coarsely chop.  Coarsely chop pineapple wedge.

2.  In your favorite mug combine ginger, pineapple, honey and water.  Steep for 8 minutes.

3.  Strain solids and enjoy tea.

*** If you have a large loose tea infuser you can use this to steep the tea as well.

 

Choco-Cranberry Granola Balls

      We are mid month here....and we just had a huge wind storm and warm temperatures.  Put that together.....ya got a lot of icy roads.  So we had "snow" day here in northern Alberta.  Sun shining...but no school....Buses can't iceskate...a proven fact.  So the boys are maxin' and relaxin' watching Turbo and having a picnic in the livingroom. 

For me, I am realizing that it seems that whatever I plan for my day....may change...and right now it usually is.  Whaddya do?  I am learning to roll with it.  :)

As I've had a bit more time to visit a few of my favorite blog sites these past few days I found a wonderfully, WAY TOO EASY recipe for some no-bake granola bars.  I really didn't realize HOW EASY they are and HOW TASTY too.  Simple ingredients, 15 minutes...presto....a wonderful snack.  Way better than any granola bar out of a box. 

Choco-Cranberry Granola Balls

adapted from Two Peas and their Pod

What You Need:

1/3 cup of honey

1/4 cup of smooth peanut butter

2 Tbsp of butter or margerine

1 Tbsp of maple syrup

1 cup of crisp rice cereal

1 cup of old fashion oats

1/3 cup of dried cranberries

1/3 cup of chocolate chips

What You Do:

1.  In a medium saucepan on medium heat combine honey, peanut butter, maple syrup, and butter.  Melt, stirring until smooth.  Remove from heat.

2.  Add cereal, oats, and cranberries. Stir to combine.  Wait 8-10 minutes to allow mixture to cool, and then add chocolate chips. Stir to combine.

3.  Spoon into medium sized muffin cups and put in them into the fridge for about 15 minutes to set. 

4.  I did keep these in the fridge because I liked them cool, but you don't have to.  Room temperature is fine.

Simple Chocolate Sugar Cookies

 I've had a bit of a break on the blog.  A full and crazy busy holiday season is to blame. I don't mind a busy holiday season, lots of good memories made and time spent with loved ones.   But as January comes around I am ready for some simplicity.....

In the first week of January I take down the Christmas tree and most of the decorations, and then I begin the house "purge".  Getting a bunch of new stuff in the holidays means getting rid of the old stuff.  I go through each room and throw away, give away, or donate as much as I can.  I love the feeling of order and spaciousness I get after a good de-cluttering session.

I also feel a sense of de-cluttering in my cooking this January.  I am enjoying making good food with simple ingredients. This week I made a simple crusted halibut with a brown butter sauce. So easy, simple ingredients and pure tasty flavours.  I also made a simple vegetable rice with cumin and saffron. Tasty. 

Even in my baking I am simplifying.  After a Christmas of eating rich shortbread, almond roca, fruit cake, chocolates in ALLLL forms, and too much caramel and cheddar popcorn.....I need a break!....and a treadmill.... So now that I need to re-stock the larder... I wanted a simple cookie, no fancy "holiday" flavors....simple... and here's what I made.  Enjoy!

Simple Chocolate Sugar Cookies

What you Need:

2 1/4 cups of flour

1/2 cup of unsweetened cocoa powder

2 tsp of Cream of Tarter

1 tsp of baking soda

1/4 tsp of salt

1 cup of butter, softened

1 1/2 cups of granulated sugar, plus more (about 1/2 cup) for rolling cookies in.

2 eggs

1 tsp of vanilla

What you do:

1.  Pre-heat oven to 400 degrees

2.  In a medium bowl, combine flour, cocoa powder, cream of tarter, baking soda, and salt.  

3.  In a large bowl, cream butter and sugar together, add eggs one at a time and vanilla.  Beat until light and fluffy.

4.  Add dry ingredients to butter mixture, beating until combined.  

5.  Roll dough into 1 inch balls and roll in a dish of sugar to coat.

6.  Place on parchment lined baking sheet, about 2 inches apart.  Flatten balls with the bottom of a glass.

7.  Bake for 8-9 minutes, remove from oven and allow to cool

Enjoy with a simple glass of milk.  :)

Hot Buttered Rum

Only a few days till Christmas.  Our house is surrounded by lots of snow, the lights are up, and the blow-up Tigger is waving happily as he comes out of his blow-up Christmas tree... (Our boys love it!)  Our tree is up, and I have Christmas music blaring as much as I can.  Right now I'm listening to a rocking version of the Carol of the Bells by David Crowder.  Rockin'!!!! (it's very therapeutic to rock out to Christmas carols you know....)

And I am slowly thinking about Christmas goodies.

I don't like to rush the whole baking thing....I don't want any extra "gifts" attached to my thighs and stomach this year.  I like to wait to bake....and then let everyone else eat it up!   But my LIST is up on the fridge.  I'm trying a new gingerbread cookies recipe as we speak, Monkey Munch will be made in a few days, David's cookies - though I'm on the look out for cherry flavoring....eeeek., maple fudge, almond roca....and I think this year....Candied Orange Peel.  I think I may be the only one who will eat it though...but I am okay with that. :)

Anyways, one neat thing my husband David and I are doing this year is watching Christmas movies each night whilst snacking on lovely cheeses and sipping on wines...or hot toddys.  We've watched movies like "White Christmas", "Christmas in Connecticut", "Holiday Inn",  "Home Alone", and last night's was "A Christmas Carol - with Patrick Stewarat... HIGHLY recommend!!!"

But tonight, I have a new drink to try.  Hot Buttered Rum.  You can buy the mixes at stores, but why not try it with REAL BUTTER!!!  So we are. 

Here's how.  Go pop some popcorn, Catch a Bing C. flick, and sip on this.

Hot Buttered Rum

adapted from: A Thousand Threads

What You Need:

3/4 cup of softened butter ( I used salted...you can use unsalted)

2 cups of light brown sugar, packed

1 tsp of ground cinnamon

1/2 tsp of ground nutmeg

1/4 tsp of ground cloves

1 tsp vanilla extract

Rum (dark or spiced)

boiling water or apple cider

What to do:

1.  Cream together butter, sugar, spices, and vanilla.  Roll into a cylinder and wrap in parchment paper.  

2.  Freeze.

3.  When ready to make, cut of 2 tablespoons of butter mixture and place in a small mug. Add 1-2 oz of  rum and then top off cup with boiling water.  Stir and serve immediately!

Iced Oatmeal Cookies

We truly just came out of some crazy, crazy weather these past few days.  Lots of snow, wind, and freezing rain....makes for an interesting week.  My oldest has been having "Snow Days" for the past couple of days, and we only ventured forth today....because we needed groceries.

Looking on the positive side to the Great Blizzard...WE WILL HAVE SNOW FOR CHRISTMAS!  Lots o snow....:)  Good thing too, shhh, we got the boys some GT racers.. (Good thing they are not proficient readers yet...that,  and my blog doesn't have Lego or Ninja Turtles in it...so no interest what so ever....)

BUT, the boys WERE interested in these AMAZING cookies.

I will put this out there.  These are my favourite Oatmeal cookies so far.  They were eaten up with great gusto and I have to make another batch here soon.  SOOO GOOD.  Definitely on my go-to list.  So here it is.  Add it to your Christmas baking list.  You will not regret it.  :)

ICED OATMEAL COOKIES

adapted from Mother Thyme

What you Need:

2 cups old fashioned oats

2 cups all purpose flour

1 TBSP of baking powder

half a tsp of baking soda

half a tsp salt

2 tsp of cinnamon

half a tsp of ground nutmeg

1 cup of hard margarine or butter (softened)

1 cup of brown sugar (packed)

half a cup of granulated sugar

2 large eggs

1 tsp of vanilla extract

For the glaze:

2 cups of icing sugar (confectioners)

4 TBSP of milk

What to Do:

1.  Pre-heat oven to 350 degrees.  Have baking sheets prepped with parchment paper or silicone mats.

2.  Place oats into a food processor and pulse for 10 seconds.  

3.  In a medium bowl combine, oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4.  In a large bowl, beat margarine, brown sugar, and granulated sugar.  Beat until fluffy.  Add eggs and vanilla and beat a bit more.

5.  In small batches add the dry ingredients while you are beating.  Beat until combined.

6.  Using about 2 TBSP of dough for each cookie, roll dough into balls and place onto baking sheets.

7.  Bake 10-12 minutes.  Until golden brown on bottoms.

8.  Remove to cooling racks.  Cool

9.  Make glaze: combine icing sugar and milk and stir to make glaze.

Dip tops of cookies into glaze and allow to set.

Eat with gusto or savour with a cup of hot chocolate.  So yummy!

Citrus Hot Toddys

As the weather is cooler....I yearn for comfort and warmth.  I sit by the fireplace, have a warm blanket around my legs, slippers... Oh so cozy!  I love it!  My husband and I usually spend our evenings this way watching our favorite tv show when the kiddos are asleep.  We usually make ourselves a cracker and fancy cheese plate and have grown-up drink.  And we've discovered.....TODDYS....

And not just a simple toddy of rum, hot water and cinnamon....This toddy takes it up to another level!  Citrus!!!!  I've combined fresh lemon and orange juices, sweet honey, and cinnamon.  Add to that some spirits (we like spiced rum) and some hot water....you have a perfect cozy drink!  This would also be very comforting after a day out on the slopes, or sledding, or shovelling, or staying inside watching everyone else....shovel.....

:)

So, break out a couple of your favorite mugs, mix up these easy ingredients, light a fire (or turn on that fireplace station on tv) turn on some Christmas tunes...(NO ITS NOT TOO EARLY!!!!) and sip this sweet nectar....

Citrus Honey Toddys

adapted from:  Camille Styles

What you Need:

(serves 2)

- juice of one lemon

- juice of one navel orange

- 2 TBSP of honey

- 1/3 cup of spiced rum

- 1 cup plus 1/4 cup of hot water

- 2 lemon wedges

- 2 cinnamon sticks

What to do:

In a glass bowl combine, juices of lemon and orange, honey, rum, and hot water. 

Divide into mugs.  Check to see if its your desired temperature for hot drinks.

Add lemon wedges and cinnamon sticks

Enjoy!

Glazed Chocolate Mini-Donuts

So we've finally had our first big snow!  And I am okay with it.....I'm not ready for extreme cold yet and thankfully we've had decent temperatures for our area.  Snow gear is out in full force and we've already had our first mitten casualty....Lost forever in the bowels of the Elementary School lost and found bin....

I gotta go buy some more mittens.  I'm slightly anal about it when one is lost.  I go searching for it...

In grocery store parking lots...

tearing through bins.....

Yep...apparently I've got a problem with lost mittens...

But I don't have a problem with donuts....mini ones to be precise!  I bought myself a new silicone mini-donuts baking pan..So fun..Yes, I could use my mini muffin pans for the same purpose...but mini donuts are so cute!  So to try out the pan I made these sweet babies...And they are GOOOOOOOOD!  Easy to make, easy to eat!  If you don't have a mini-donut baking pan....don't sweat it...use that mini-muffin pan that I know everyone has hidden amongst the  bundt, cheesecake (various sizes) jelly roll, and every size cake pan...

:)

Glazed Chocolate Mini-Donuts

adapted from Buns in My Oven

What you Need:

1 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup of cocoa powder

1/4 cup of mini chocolate chips

1/2 tsp of baking soda

1/2 tsp of vanilla

1 egg

6 TBSP of sour cream (preferably full fat)

1/4 cup of milk

1/4 cup of vegetable oil

For the Glaze:

1 1/4 cups of powdered (icing) sugar

6 TBSP of milk

1 tsp of vanilla

What You Do:

1.  Pre-heat oven to 375 degrees

2.  In a large bowl combine dry ingredients for the donuts.

3.  In a small bowl whisk together vanilla, egg, sour cream, milk, and oil. Once well-mixed, pour wet ingredients into the dry.  With a spatula or wooden spoon stir to combine.  Don't over-mix.

4.  You can spoon batter into a greased mini-donut pan (or mini muffin pan), or you can spoon batter into a piping bag and "pipe" the batter into the pans.  I did this and found it less messy.

5.  Bake for 10 - 12 minutes in oven. 

6.   Remove from pan and cool on rack.

7.  Make Glaze.  In a small saucepan over medium-low heat combine glaze ingredients.  Heat and keep stirring for 2-3 minutes.  Remove from heat.

8. Dunk cooled donuts into glaze and place on rack to cool and allow the glaze to harden.  This may take a bit of time...be patient....:)

Enjoy.

Preheat oven to 375 degrees.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.
In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
Stir the wet ingredients into the dry until just combined.
Spoon in a greased donut pan.
Bake for 8 minutes or until the tops spring back when you touch them.
Let the donuts cool in the pan before glazing.
To make the glaze:
In a small saucepan over low heat, combine the sugar, milk, and vanilla until well combined. Remove from the heat.
Dunk the donuts in the glaze to fully coat and place on a wire rack to set.
Read more at http://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/#SXgWSlVi51mRZpQB.9

Ingredients:

For the donuts:
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips (optional)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil
For the glaze:
1 1/2 cups powdered sugar
6 tablespoons whole milk
1 teaspoon vanilla

Directions:

To make the donuts:
Preheat oven to 375 degrees.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.
In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
Stir the wet ingredients into the dry until just combined.
Spoon in a greased donut pan.
Bake for 8 minutes or until the tops spring back when you touch them.
Let the donuts cool in the pan before glazing.
To make the glaze:
In a small saucepan over low heat, combine the sugar, milk, and vanilla until well combined. Remove from the heat.
Dunk the donuts in the glaze to fully coat and place on a wire rack to set.

Read more at http://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/#SXgWSlVi51mRZpQB.99

Ingredients:

For the donuts:
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips (optional)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil
For the glaze:
1 1/2 cups powdered sugar
6 tablespoons whole milk
1 teaspoon vanilla

Directions:

To make the donuts:
Preheat oven to 375 degrees.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.
In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
Stir the wet ingredients into the dry until just combined.
Spoon in a greased donut pan.
Bake for 8 minutes or until the tops spring back when you touch them.
Let the donuts cool in the pan before glazing.
To make the glaze:
In a small saucepan over low heat, combine the sugar, milk, and vanilla until well combined. Remove from the heat.
Dunk the donuts in the glaze to fully coat and place on a wire rack to set.

Read more at http://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/#SXgWSlVi51mRZpQB.99

Jiffy Cinnamon Buns

As a busy mom I do appreciate things that are "jiffy".  Things like canned soup, KD, apple sauce, yogurt tubes, and juice boxes.  Yes, even store-bought cookies and microwave popcorn are nice on occasion too.  When you don't have all the time in the world....these things are helpful in a pinch.

That is what I think about cinnamon buns.  I do like....um...love cinnamon buns.....but the time it takes to make them.  They can be.....well.....not so....jiffy.  This can be a problem for the mom who is running to skating, swimming, pre-school, play groups, pick up school kids, groceries, mail, clean,....ya...you get it...I bet you get it REALLY GOOD.  I'm speakin' your language....:_

So there are these babies...A jiffy, biscuit-based cinnamon bun that really takes no time to make...OK...a bit of time....but it is so manageable. So next time you get a hankerin' for some cinnamon bun love.....try these....:)

Jiffy Cinnamon Buns

adapted from Company's Coming

What you NEED:

2 cups all purpose flour

2 TBSP granulated sugar

4 tsp baking powder

1 tsp salt

1/4 cup cold butter or margarine

1 cup cold milk

for filling mixture:

1/3 cup butter or margarine softened

1 cup brown sugar, packed

3 tsp cinnamon

**if you like raisins or currants you can add 1/3 cup to the filling mixture..

What you DO:

1.In a large bowl combine, flour, sugar, baking powder and salt.  Cut in the first amount of butter until crumbly.

2.  Add milk to bowl.  Stir to form a soft dough.  Turn out onto a floured surface and knead dough 8 - 10 times.  Using a rolling pin, roll dough into a rectangle about 1 cm (1/3 inch) thick and 30 cm (12 inches) long.

Width will vary...no worries.

3.  In a medium bowl cream second amount of butter, brown sugar and cinnamon together.  

*** at this point I put muffin liners into a muffin tin.  Its easier for me.  You can just grease a muffin tin if ya like.  

4.  Place 1 tsp of filling mixture into bottom of each muffin liner or tin.  Spread remaining mixture onto the dough rectangle.  Sprinkle with the raisins or currants if you like these.

5.  Roll dough up length ways like a jelly roll.  Mark first with knife 12 even lines/spaces for the rolls.  Cut.  Place cut side down into muffin pan.  

6.  Bake in 400 degrees oven for 20 - 25 minutes.  

7.  Let cool 10 minutes in pan once removed from oven.  Remove from muffin tins.  

ENJOY!!!!  with a coffee is really good.  

 

Choco-Chip-Pretzel-Candy Corn Cookies

Ok, as the name above may show....I MAY have gone a bit overboard with these cookies...BUT it WAS WORTH IT!  I like regular Choco-chip cookies....but  I wanted some more.....how you say.....layers to the cookie....Some depth....a little sumpin sumpin....if ya know what I'm sayin'


Sooooo, I looked in my cupboards...and discovered that HEY!   I have pretzels......I have Candy Corn!!

What is with Candy Corn anyways?  It's kinda just a sweet blob of sugar.....3 colors in the shape of a triangle.....maybe its an older generation thing.....or an American thing?

Anyways, I had some in my cupboard (for nostalgia's sake...or maybe for my American friends sake...) So I thought I would add them to my cookie creation!  And they are gooood!  So to celebrate the up-coming gorge ourselves with our children's hard worked for candy.....after they go into a sugar induced-come on the 31st....here are my cookies....

Enjoy!

Choco-chip-Pretzel-Candy Corn Cookies

What you Need:

2 1/4 cups of all-purpose flour
1 tsp of baking soda
1 tsp of salt

1 cup of butter or margarine softened
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
1 tsp of vanilla extract
2 large eggs

1 1/2 cups of semi-sweet chocolate chips
1/2 cup of Candy Corn chopped
3/4 cup of chopped pretzels.

What you Do:

1.  In a small bowl combine flour, baking soda, and salt.  Set aside

2.  In a large mixing bowl beat butter and sugars together until fluffy.  Add vanilla and eggs one at a time. Beating after each addition.

3.  On a low speed, slowly add dry ingredients to wet, until combined.  Add chocolate, candy and pretzels.  Stir to combine.

4.  Drop cookie dough by rounded tablespoon onto an un-greased baking sheet.

5. BAKE for 9-11 minutes or until golden brown.  Cool on baking sheet for a couple of minutes and then remove to cooling racks.

ENJOY!!!

 

Pumpkin Loaf with Maple Glaze

We are full on into October!  I am so thankful that there is no snow yet.  :)  When you live up as north as we do you are grateful for everyday that is snow-less.

So I've got my Pumpkin everything groove on.  I made these lovely Pumpkin Spice Meringue cookies a couple of weeks ago.  They were GOOOOOOD.  Though Auntie Evelyn wasn't so sure about them.  Oh well.  I had requests to bring them for Thanksgiving dinner. 

Funny thing about Thanksgiving dinner....No one made Pumpkin Pie.....Thank goodness I had a slice left at home.  David and I enjoyed it with a glass of red when we got home.

This past week I decided that I still haven't had enough pumpkin in my life and one MUST go overboard in this area....So I made this delicious Pumpkin Loaf with Maple Glaze.  The glaze is a must!!!!!!  Totally adds to the loaf.  The loaf is good on its own....It's my mom's recipe!!!.....but made stellar with the glaze.

So we must continue the Pumpkin TRAIN!!!!  October is only half over....


What happens in Novemeber?  We transition to chocolate???

ANYWAYS!

Pumpkin Loaf with Maple Glaze

What you Need:

1 1/2 cups of all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg

3/4 cup of granulated sugar
1/4 cup of corn syrup
2 eggs
1/2 cup of oil
1 cup canned pumpkin puree

Glaze:

2 TBSP of butter or margarine
1/4 cup of maple syrup
1 cup icing (confectioner's) sugar


What to do:

Loaf

1.  Beat sugar, syrup,oil, and eggs in a large bowl.  Add pumpkin puree, and beat to combine.

2.  In a smaller bowl, combine all dry ingredients.  Stir to combine.

3.  Add dry ingredients to the pumpkin mixture and combine well.  But don't over mix.

4.  Pour into a greased loaf tin and bake in a  pre-heated 325 degrees F. oven.

Bake for 60 minutes.  Check for doneness by inserting a wooden skewer into middle of loaf.  If it comes out "clean" it is done.  If it comes out with a bit of batter on it, continue to bake for 5 minute intervals until the skewer comes out clean.

Let cool in pan 10 minutes.  Remove from loaf pan.  Let cool.

Make glaze:

In a small saucepan, melt butter and maple syrup over medium heat.

Remove from heat and whisk in the icing sugar.

Pour over Pumpkin Loaf.

You may want to let the glaze harden, but one is more than welcome to slice the loaf with warm drizzly glaze running down each slice...Mmmm.  I think a cup of chai tea would go lovely with this.....I'm gonna go brew a mug.  Enjoy!

Family Life Recipes #3 - Being Thankful for the Seen and Unseen Blessings

It's Thanksgiving up here in Canada!  The sun is shining, the air is crisp and I am extremely thankful that there is NO SNOW!  Chicken soup is simmering on the stove, pumpkin bread in the oven....prepping for the family gathering that will come.  All the while....I'm in a reflective mood.  Reflection is good....especially when its in the spirit of THANKFULNESS.

This past week has been especially busy and stressful for me.  Most of it was good stress: getting to skating lessons, swimming lessons, subbing, getting kids to school....the usual good stuff.  We also celebrated our 13th wedding anniversary and had a family photo shoot.  ALL GOOD STUFF.  Thrown in there was a bit of not so good stuff....An un-expected to deal with NOW situation....

BUT

I'm in a spirit of Thankfulness....

This week I saw God's blessings in my life.....Woven through it like a tapestry of LOVE for ME!  ME!  Even in my faults, my failures....He showered me with CARING.

I reflect on the SEEN Blessings of this week.

1.  All events were made to in good time.  The boys LOVED their first skating lessons and even started to stand up on the ice for a few seconds....(instead of swimming and licking the ice...)

2.  The week was filled with caring words, understanding, encouragement, and LOVE from my Best Friend, and Love of my Life.... My husband.

3.  On our photo shoot day:  it was forcasted miserable weather.  So I prayed, and asked my friends to pray...for this was going to be our only chance...And I was soooo looking forward to doing it.  As we drove out to our location it was cold, and drizzly....THEN...IT HAPPENED!  Sunshine, warmth, perfect lighting for our family photo shoot!  GOD answered my little prayer!  FOR ME!  Because HE cares about the little things.

4.  Friends were helpful this week and kind words sent through emails, texts, and actual  words I heard.

5.  In the Yucky situation I had.....I made it through...and provision was there....waiting...A HUGE BLESSING.  GOD KNEW what I needed!!!!!

Now, it may sound like...WOW...God will just make it all go away, or fix anything...Not so.  Yes, this week I saw HIS BLESSING.  But I know as I have muddled through situations He has also allowed me to learn through natural consequences, and prayers that may not have been answered as I thought they should.  BUT, even in these things....the UNSEEN BLESSINGS....our lives our being woven into a masterpiece...filled with threads that may be rough, or cut, or re-tied together....not always perfection.... but WOW, when we look at where we have come from, what we've been through... You always see a thread of perfection....

GOD's LOVE, MERCY, and GRACE.  

THANK YOU....

Pumpkin Spice Meringue Cookies

So have you ever had a day where none of your baking turns out like you want it too?  I did recently...I was so ready to jump on the pumpkin bandwagon.  SO READY!   So I scoped out my favourite bloggers, picked a couple of recipes.....

Made said recipes, with high hopes and wonderful aromas filling the air...

Took out said recipes.....

NO FLAVOR!!!!

I was like...WHAT?  I don't get it!  My house smells great....but when I bit into my pumpkin inspired cookies....NO PUMPKIN FLAVOR!

I was so disgusted...I threw them away.  Ugh...

Well I was ready to try again.  And with Canadian Thanksgiving right around the corner...I knew I had to get something right..like NOW!

And this is THE Thanksgiving recipe !!!!

I"ve never made meringue cookies before and I've always wanted to try.  So easy!  I bit into these crispy, melt in your mouth pumpkin spicy morsels and sighed with happiness and ate 2 more to make sure I wasn't dreaming...They are good!  With a cup of coffee....perfection!

So surprise your friends this Thanksgiving with a spicy treat that epitomises FALL!

Pumpkin Spice Meringue Cookies

adapted from: Eat, Drink, Love

What you Need:

4 egg whites

1 cup super fine sugar*** (see note)

1 1/4 teaspoon of pumpkin spice

1/2 tsp of cream of tarter

*** You can easily make super fine sugar by putting a cup of regular sugar into your food processor  for 30 seconds to a minute.  I did mine in my Magic Bullet.

What you DO:

1. Beat egg whites in a large glass bowl with the whisk beater until they are foamy.

2.  Add sugar slowly as you beat eggs.  Beat until well - mixed.

3.  Add Cream of Tarter and pumpkin spice.  Keep beating on a medium to medium high speed until you get a glossy shine on egg mixture and can hold a stiff peak when you lift the beater out.

4.  Pre-heat oven to 200 degrees F.  Line cookie sheet with silicone mat or parchment paper.

5.  Spoon egg white mixture into a piping bag with your choice of tip.  (you can also just dollop the mixture onto the cookie sheet with a spoon as well)

6.  Pipe mixture onto baking sheets.  Bake in oven for 2 hours.  Try not to peek at cookies as they bake.  

7.  Remove and cool.  Eat them up!!!  Happy Thanksgiving Everyone!

Crispy-Baked Sweet Potato Fries!!!!

When I was first married I wasn't the best cook.  One time by poor husband had to eat the same stew for supper, then lunch the next day, then supper, then lunch.....yah, we had a talk about leftovers after that...

It wasn't until we got cable that my cooking improved.  Food Network!!!  I finally saw how food was supposed to look and taste.  I started trying new things, with some successes.  Then a friend told me about Kraft Canada's "What's Cooking" magazine.  It's a free quarterly magazine that gets sent to your home.  It is full of easy to make recipes!.  I remember that with the first magazine I received I tried almost all the recipes.  My husband was getting happier!!!

So several years later I still look forward to receiving my "What's Cooking" magazine!  This fall's edition is full of amazing recipes!  I've circled and highlighted at least a dozen!  Wahoo!!!  So here is one that I just had to try.

Crispy-Baked Sweet Potato Fries.  OH MAN, OH MAN!!!  So easy, and yet soooo tasty.  Dip the fries in a garlic aioli sauce (think Costco) and your taste buds are in HEAVEN!!!!!  So ya, go out and buy some Shake and Bake.....You'll thank me....and your family will thank YOU too.

Crispy-Baked Sweet Potato Fries

adapted from: Kraft Canada

What you Need:

2 yams or 3 sweet potatoes

3 TBSP of canola oil ( or any light tasting cooking oil)

2 eggs

1 pouch of Shake and Bake Extra Crispy

1/4 cup of fine crumbed bread crumbs

What you Do:

1.  Pre-heat oven 425 degrees F.

2.  Cover two baking sheets with tin foil.  Drizzle with canola oil.

3.  Peel potatoes (or yams) and cut into match-like sticks length ways

4.   Whisk eggs in a large bowl and add cut potatoes. Toss to coat.

5.  Empty the pouch of Shake and Bake into separate bowl.  In small batches add the potatoes into Shake and Bake; toss to coat.

*** about half-way through you may find the that Shake and Bake Coating mix starts to get clumpy.  Add the breadcrumbs into the bowl and stir mix.  This will make the coating mixture not as clumpy and you can get a nicer coating on your fries.

6.  Spread potatoes onto prepared baking sheets.  Bake until potatoes are tender-crisp, and golden brown.  Turn fries every 10 minutes and rotate baking sheets if you have one on a higher level than the other.

7.  Serve with a Garlic Aioli Sauce, or ketchup.  Enjoy!  I know I sure did.

Tortilla Pizza

BASIL!  I LOVE BASIL!!!

Especially with late summer tomatoes.

Yep, a combo made in heaven....

especially on a pizza......

This here pizza is one of the easiest pizzas you can make.  David and I both love this one...which is amazing as there isn't a stitch of meat on it.  OH MY!  Ok, we are not vegetarians by any means, but this pizza doesn't need meat to make it outstanding!

It starts off with a tortilla as its "crust". So perfect on a rushed week night, or when some friends pop over unexpectedly  (come do that and see if we make this for ya....I dare ya....)  Anyways,  You put a tortilla on a pizza pan.  Smear some olive oil on top, top with very simple toppings, and 10 minutes or so in the oven you got an amazing appetiser or supper dish at your hungry fingertips...hmm... I mean....

Just eat it already!!!!!

Tomato and Basil Tortilla Pizza

adapted from Kraft Canada

What you Need:

1 large tortilla (any flavor you like)

1 tsp, olive oil

1 clove garlic, minced

1/2 cup of mozzarella cheese

1-2 Roma tomatoes ( or 1 large tomato, or 1 cup sliced in half cherry tomatoes)

2 TBSP of Parmesan shredded cheese

4 fresh basil leaves, thinly sliced.

1/4 tsp of ground black pepper

What you Do:

1.  Pre-heat oven to 450 degrees F

2.  Place tortilla on baking sheet and brush with oil.  Top with all remaining ingredients EXCEPT the basil.

3.  Bake 8-10 minutes, or until tortilla is crisp and cheese is melted.

4.  Sprinkle with basil.

Enjoy!

FamilyLifeRecipes #2 - First Day of School

The summer breezes may still have been blowing, but this week was back to school.  For many moms last Tuesday was full of excitement and anxiety......and watching the clock.....

Did they like their teachers?  Were there any friends in the same class?  Were they nervous? sad? scared?  Did they need me?

Believe me, those questions darted in my mind all day.  My oldest son was starting grade one and it was his first "full" day experience. I was in need of distraction... I was so thankful that it was full of friends, coffee, and encouragement.

"Cast all your anxiety on Him because He cares for you." 1 Peter 5:7

There was much "casting" on Tuesday....hourly, minutely, continually.....and that is okay.  God knows what we are trying to express to Him.  So with prayer, and friends my day went by.  At pick up time I wasn't anxious.....curious...yes.....I had given my God my prayers....He knew what I needed.

My little guy has a wonderful teacher, there are some friends in the class.....He didn't "need" me....but he smiled big time when our eyes met at the end of day bell.   I smiled back.....feeling cared for...

Mustard Bean Pickles

I am amazed with my little garden!  In mid July it was totally decimated by a hail storm that covered our lawn like a winter's day.  I cried over it and didn't think it would recover....but plants are resilient....

A month and a half later I was harvesting a bounty I did not expect.  The peas didn't come out amazing....but the yellow beans....SO MANY!  And my tomatoes are wonderful.  The beets and carrots I've not harvested yet....but they too are looking good.

So to preserve my little garden's bounty I could only do one thing that would do the little miracle beans justice....I pickled them!

But not just any pickle...a family heirloom.....Grandma Ellie's Mustard Bean Pickles.  They are up there as a favorite of mine ever since I was introduced to German Noodle and Pickle Fridays.  And that was 14 years ago.......Grandma Ellie doesn't eat meat on Fridays so out comes the noodles and pickles.  And I fell in love!  These are amazing.  And pretty easy to make.  Funny thing....this is the first time I've made them....Grandma has always kept me stocked up.  :)


So here it is....

Grandma Ellie's Mustard Bean Pickles

What you Need:

5 pounds of fresh yellow wax beans, chopped into bite size pieces (approx 10 cups)

**** you may use 6-7 cans of store bought canned wax beans.  But fresh is best. You don't have to do the above step if you used canned beans.

1 cup of all purpose flour

3 cups white sugar

2 cups brown sugar

1/2 cup dry mustard

2 Tbsp celery seed

3 Tbsp mustard seed

2 Tbsp turmeric

1 tsp of salt

6 cups of white vinegar

What You Do:

1.  Cook beans for 20 minutes in simmering salted water; drain

2.  Mix all dry ingredients into large pot.

3. Add vinegar and whisk until smooth, bring to a boil on medium high heat

4.  Add beans and bring back to a boil.  Cook for 5 minutes, stirring continually.

5.  Remove from heat and immediately pour  mixture into sterilized, hot jars.  Wipe jar rims and place hot sealers on rim and tighten on sealer rings.  Let sit undisturbed for 24 hours.  Make sure that the sealers have sealed properly.  

6.  Let season for a couple of weeks and then enjoy!  Store up to a year.

Homemade Applesauce

I've decided that Fall can come now.  Our weather has been so fickle.....Hot sunny for a day or two....then muggy and rainy.....mushroomy........ENOUGH ALREADY!

So yep, Fall can come now.  Cooler weather, trees changing, jewel tones, scarves, plaid, pumkin lattes, (ALL things PUMPKIN!!!), the Wishbook, The Back to School frenzy, Harvest festivals, baked ham....apple sauce....Ham and applesauce to me are a match made in heaven.  And now Heaven just got better as I made my OWN applesauce, spiced up a bit.

BUT...

I have a secret....

I've never made applesauce before....I've always just bought it..

SHOCKING and ......lazy..... I know...

Until NOW!!!  OK!!!  I never knew it was so EASY TO MAKE!!!    I'll never buy applesauce again...unless its in those cool squishy packets the boys suck up in 2 seconds flat....


Anyways, go buy, or pick apples and make this sauce. It only takes 20 minutes!  You'll thank me.  I thank myself......

Homemade Applesauce

4 apples - peeled, cored, and chopped.  (I used Gala Apples)

1/4 cup of granulated sugar

3/4 cup of water

1/4 - 1/2 tsp of cinnamon*
pinch of ground cloves

*adjust for your own liking

What to Do:

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool.  Put in blender and pulse until a smooth consistency.

Enjoy.

FamilyLife Recipes #1 - Encourage One Another and Build Each Other UP!

A totally different kind of post.....Food for the soul instead of the gullet.  Kinda something I want to do on here.  My blog, so I can :)

"Encourage One Another and Build Each Other up" - 1 Thessalonians 5:11

These words have been running in my mind a lot today.  Who needs encouragement?  WE ALL DO!  Moms, dads, and kids too!  This last one has been speaking to me.  How often have I encouraged my kids lately?  It seems like all I do is tell them what to do and not do.....No fun...  Not building up for sure.

A couple of days ago I was visiting with some moms at the park down from my street and one of my friends was telling her little guy how happy she was to be his mom.  That truly impacted me.  When was the last time I said that to my little boys?  Not for a LONG TIME.  Not good.  So I pondered this for a while.  And I made a decsion.

"Encourage one another and build each other up"

Daily.

Kids grow up fast I am realizing.  My oldest will be going to full day school in a week and a half.  And turning 6!  My youngest will be heading to pre-school....My time with them all the time is coming to an end......I need to encourage them as they move on to this new stage.  Tell them I love them and I am proud of them.  In their short-comings.....encourage and up lift.....not tear down......Encouragement is more helpful in promoting change and good behavior...(did I learn nothing from potty training ;)

So "encourage one another (your kiddos) and build them up" (today) Tell them you love being their mommy and that you are proud of them....even when they aren't perfect....especially when they aren't perfect because we aren't either.

Hugs to everyone.