Two-Bite Buttermilk Cheddar Biscuits

It's been a year since my last post! I guess I've been pretty busy. Between a new job, new apartment, new puppy, and commuting to Toronto on weekends... well, I've had my hands full! I'm hoping (once again) to keep up with this blog as I get back into baking (and cooking) and share my latest creations with you.

Without further ado.... Buttermilk Cheddar Biscuits!

At the moment, as I am typing up this recipe and the biscuits are cooling, my puppy Indiana is sitting at the counter, staring at the biscuits, and whining because he wants one. They smell amazing! I took this recipe from Ina Garten (here) and adapted it to make small, bite-sized biscuits with a few tweaks. I much prefer small, bite sized biscuits as a snack and to share with others, but if you would prefer a larger biscuit for a meal you can adapt the recipe with ease.

I used a two-inch biscuit cutter (the smallest one in a set of three) which I purchased from the bulk food store in town. If you don't have a biscuit cutter, you can use a cookie cutter, a small juice glass or even a shot glass if it's wide enough. You could also roll the dough into a square (like Ina does) and cut the dough into squares with a knife. It's up to you!

You want to make sure you roll them thick enough, but not so thick that they burn on the outside and don't fully cook on the inside. The larger the biscuit, the thicker it will need to be, and the longer it will take them to fully bake. You can play around with size and thickness by cooking one at a time if you are unsure. I omitted the egg wash from the original recipe, but if you want the tops to have a nice shiny finish, feel free to brush the tops of the biscuits with a little lightly beaten egg before baking. I also added dried parsley to give the biscuits a little colour and some nice flecks throughout. It doesn't affect the flavour at all so feel free to omit if you want a basic look.

Buttermilk Cheddar Biscuits

2 cups all-purpose flour, plus more for rolling
1 tablespoon baking powder
1-1/2 teaspoons salt

1-1/2 tablespoons dried parsley (optional)

3/4 cup (1 1/2 sticks, 6 oz.) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar

Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Yield: 34-36 two-inch biscuits

Preheat the oven to 425 degrees F.

Start by grating the cheese into a small glass bowl. Place 2 cups of flour in a large glass bowl. Remove 1 tablespoon of the flour and toss with the grated cheese. This will prevent the small pieces of cheese from clumping together when you add it to the dough, and you get even amounts of cheese throughout. Set the cheese aside. To the large bowl of flour, add the baking powder, salt, and parsley. Mix thoroughly. 

With a pastry blender or two knives, cut in the cold butter chunks until the butter is the size of peas and the mixture is coarse. The butter and flour will not fully combine, but this is the desired effect for a flaky biscuit!

Combine the buttermilk and egg in a small glass measuring cup and beat lightly with a fork. Add the buttermilk mixture to the flour mixture and mix with a wooden spoon, only until moistened. Stir in the cheese and mix as best you can.

Switch from the wooden spoon to your hands to help the ingredients mix. Once the dough begins to come together, dump out onto a well-floured surface. Knead very lightly about 5-10 times, but no more. Too much kneading will cause the butter to warm up, which will result in a less flaky pastry in the end... cold butter = flaky pastry!

For a two-inch biscuit, roll the dough to about 1/2-inch thick. For a larger three-inch biscuit, you will want to roll the dough to about 1-inch thick. Again, this can be played around with depending on the size of the biscuit you want. Line a sheet pan with parchment paper or a silicone baking mat and set aside.

Using the biscuit cutter, press down on the dough and lift straight up. The biscuit should come out with the cutter, and you can easily drop it right onto the sheet pan. The biscuits will rise a bit, but not grow much in size, so you can squeeze a whole bunch on one pan. Make sure to leave 1/2- to 1-inch space between for good measure. Bake for 15 to 20 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm, with or without butter.

Enjoy, and watch them disappear!

The Best Frosting. Ever.

I did a little bake and craft sale a few weeks ago for Valentine's Day, and made some small knitted things, candles, homemade Nutella (recipe coming soon!), and cupcakes. Now, normally when I need to make a lot of cupcakes I get pretty lazy and just do the boxed stuff. It's way easier when I'm short on time and need to make a lot. But I can't tell you how many people said these were the best cupcakes they've ever eaten! That's saying a lot for a boxed cupcake...

Our adorable table!

The secret? THE FROSTING!

Typically the easiest frosting to make consists mostly of a crap-load of icing sugar (4 cups or more) and a bit of cream or milk. But I really hate frosting like that. It's way too sweet, and makes your teeth hurt afterwards.

This frosting is a buttercream, which is light and fluffy, not too sweet, and has amazing texture. And everyone will be raving about it. Although you need to be a bit more prepared with this recipe (as it takes quite a bit longer to make), you may never make another frosting again!

Whipped Vanilla Buttercream

1 cup milk
5 tablespoons flour
1 teaspoon vanilla extract
1 cup butter, soft
1 cup granulated sugar
1 1/2 - 2 cups icing sugar

Total Time: 1.5 hours
Yield: Frosting for around 25 cupcakes, or one 8- or 9-inch two layer cake

In a medium saucepan, whisk the milk and flour constantly until very thick. This will take several minutes to thicken, and you will want it to be almost like the consistency of porridge or a very thick soup. Remove from heat and stir in vanilla. Cover and let cool to room temperature (at least an hour).

Once the flour mixture is cool, cream the butter and sugar together in a stand mixer fitted with the paddle attachment. Whip until the butter and sugar are light and fluffy. Switch to the wire whisk attachment. Add the cooled flour mixture and whip on high speed until you achieve a whipped cream consistency.

Slow the mixer down to stir speed and slowly add icing sugar, 1/2 cup at a time. Taste after each addition until the mixture suits your liking. You can add as much sugar as you like. The original recipe that I adapted this from called for no icing sugar, but all I could taste was flour. It may also help to cream the butter with icing sugar instead, but it's entirely up to your taste.

For Valentine's Day, I coloured my frosting pink using a few drops of red food colouring until I reached the desired shade of pink. You could use any colour you like for holidays or themed cupcakes, but plain old white works great too.

Lemon Shrimp Linguine

 

Hello friends! It's been awhile! A few months actually... Nevertheless, I am back with more awesome recipes for you! 

This dish is so quick and easy, it takes around 15-20 minutes from start to finish. And tastes so great people will think you spent an hour or more! It is also great because most of the ingredients are pantry staples, so you shouldn't have to go out and buy a ton of ingredients.

Adapted from Ina Garten's recipe for Linguine with Shrimp Scampi

Lemon Shrimp Linguine

250g uncooked linguine

2 tablespoons olive oil
3 tablespoons butter

1 1/2 tablespoons freshly minced garlic

150-200g frozen cooked mini shrimp, thawed

1/4 teaspoon ground pepper
1 1/2 teaspoons salt
1/2 teaspoon flour
1 tablespoon dried parsley flakes (or 1/3 cup chopped fresh)
1/8 teaspoon hot chili flakes (or to taste)
juice of half a lemon

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2-3 servings

Start by peeling and mincing the garlic cloves as this takes the longest. Set aside.

Bring a large pot of boiling salted water to a rolling boil. Add linguine and drizzle lightly with a bit of oil, if desired. Cook for 8 minutes, or according to package directions.

Meanwhile, in a medium saucepan, melt the butter and olive oil together until bubbly. Add minced garlic and sautee for about 1 minute. Add the shrimp, salt, and pepper; cook for another 5 minutes, until shrimp is heated through. Sprinkle with flour and stir constantly until the sauce thickens slightly. Remove from heat and pour over cooked linguine. Add parsley, chili flakes, and lemon juice and toss well. Garnish with lemon slices, if desired.

Enjoy!

Super Moist Banana Muffins

These are the best banana muffins I have ever eaten. They are so moist that you never need butter (although maybe a little is good anyways), and you will be wondering where they all disappeared to. What makes these muffins so moist is the amount of banana in them, as well as the melted butter. Buttery, banana heaven! These are also super quick and easy to make. You will have them in your hot little hands in under 45 minutes.

Banana Muffins

1 egg
1 1/2 cups mashed ripe banana (3-4 large)
1/2 cup butter, melted
1 1/2 cups flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins

Preheat oven to 375 degrees F and line a 12-cup muffin tin with paper liners or grease lightly.

With a fork, mash the bananas. Make sure your bananas are very ripe, almost black. Also be sure to measure the amount of bananas with a glass measuring cup. Be as close as you can get to 1 1/2 cups so the muffins stay nice and moist. Mix together the egg, banana, and melted butter in a large bowl.

In a small bowl, combine the flour, sugar, powder, soda, and salt. Add this dry mix to the banana mixture and very gently fold in until just moistened and you do not see anymore white. Do not over mix or this could affect the texture of the muffins. Spoon the mixture evenly into the cups (about 2/3 to 3/4 full). Bake for 20-25 minutes or until golden brown and a toothpick inserted into the centers comes out clean.

Enjoy!

* To make in a loaf pan, bake at 350 degrees F for 55-65 minutes.

Homestyle Bread

I feel like a lot of people think you can't have good homemade bread unless you spend all day making it, or if you have a bread maker. It would probably be a lot easier with a bread maker, but definitely not any better. And making bread by hand doesn't have to take all day. This recipe, from the Joy of Cooking for Fast White Bread, is simple and quick. It takes around 3 hours from start to finish, and most of that time is rising time.

This bread is so delicious warm out of the oven, or used for sandwiches, and even better made as French Toast! You will probably want to make two loaves because it will disappear so quickly.

Homestyle Bread

2 cup bread flour
1 tablespoon sugar
1 package quick-rise yeast (active dry will also work)
1 1/2 teaspoons salt
1 cup very warm water (115-125 degrees F)
2 tablespoons butter, soft or melted
1 to 1 1/4 cups bread flour

Prep Time: 30 minutes
Rising Time: 1.5 hours
Baking Time: 40 minutes
Total Time: 2.5 - 3 hours
Yield: 1 loaf

In a large bowl or heavy duty stand mixer, stir together the flour, sugar, yeast, and salt. Add the water and butter, and mix for one minute on low speed. Add more bread flour 1/4 cup at a time, until the dough is moist but not sticky.

Knead for 10 minutes by hand or with the dough hook until the dough is smooth and elastic. Transfer the dough to an oiled bowl (turn the dough to coat completely). Cover loosely with plastic wrap and let rise for 45 minutes or until the bread has doubled in bulk. Punch down the dough, form into a loaf (roll into a rectangle that is the width of your pan, roll up the dough, pinch the seam together, and pinch the side seams), and place seam side down into a standard size greased loaf pan. Lightly oil the surface and cover with a clean tea towel. Let rise until doubled in bulk (30-45 minutes). Preheat the oven to 450 degrees F. Bake the loaf for ten minutes, then reduce the oven to 350 degrees F and continue baking for 30 minutes. Bake until the crust is golden brown and the bread sounds hollow when you knock on the bottom of the loaf. Let cool completely.

I found that this bread was much better after letting it sit overnight. It was still extremely moist. I stored it in an old bread bag and cut slices as needed. Delicious!

Hope you enjoy.

*Baker's Tips:
   - The type of loaf pan you choose will alter the finished product. A glass or dark loaf pan will produce a thick dark crust, whereas an light aluminum pan will produce a thin crispy crust. I prefer a thin crisp crust so I used aluminum. If you choose a dark metal or glass pan, it is advised to reduce oven temperature by at least 25 degree to avoid the outside cooking faster than the inside. Baking time should not be affected but check regularly to prevent burning.
   - For a photo tutorial on shaping a loaf of bread, check out this website:
http://www.thekitchn.com/basic-techniques-how-to-shape-97063

Skor Sugar Cookies

This is one of those "Uh-oh... What have I done?" recipes...

Justin and I used to live around the corner for this adorable little breakfast and lunch place called The Bag Lady Variety, with awesome retro decor, the friendliest people, and also the greatest breakfast in town. What they also have are the most divine cookies I've ever eaten, and Justin's favourite... Skor sugar cookies. We would buy them out of these cookies every single time we went without any regret.

Now that we don't live near The Bag Lady anymore, we go less often, and this means less Skor cookies. I've tried before to make a copy cat version with no luck. But this time, I found a better sugar cookie that tastes exactly like them, and is also super easy and quick to make! And now it's... "Uh-oh... I will be making these a lot now."

So prepare yourself for one of the greatest cookies you will ever eat!

Skor Sugar Cookies

2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup soft, salted butter
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla
1 tablespoon milk (optional)
1/3 cup Skor toffee bits

Prep Time: 20 minutes
Bake Time: 10 minutes
Total Time: 30 minutes
Yield: 3-4 dozen cookies

In a medium bowl, mix the flour, soda, and powder together. In a large bowl or electric stand mixer with paddle attachment, cream together the butter and sugar until fluffy. Add in the egg and vanilla and continue mixing until smooth.

Add in the dry ingredients gradually. If you find the dough isn't coming together very easily, add in a little bit of milk. I found this helped to keep things moist.

Shape the dough into 1-inch balls and space at least 2 inches apart on an ungreased baking sheet. The dough will spread out quite a bit when baking so it's best to leave more space than less. Flatten the balls slightly with the palm of your hand and sprinkle with toffee bits. Flatten again to press the bits into the dough. Bake for 8-10 minutes at 375 degrees F, and transfer to a wire rack to cool.

The cookies will be very soft when they come out of the oven, which is key to a moist and chewy cookie. If they are not soft, cook them for less time. This means that you need to use a spatula that is as large, or larger than the cookie so that pieces don't break off when you transfer them to the wire rack. Be very gently as they may squish if you touch them too hard.

Enjoy!

Apple Spice Muffins with Crumble Topping

"Wait a second...", you're thinking, "didn't you make these for your last post?"

Well, sort of. I made apple spice mini cupcakes. Actually, I made them twice because they were so delicious (and everyone love them). And since it's the best time of year for baking and apples are almost done, (plus I had a few apples to use up) I'm at it again. I was looking for something in the realm of breakfast, and muffins are always the best thing for breakfast.

Another awesome thing about this recipe, is that sometimes you want crumble, but don't want to go to the extra effort of making it. In this recipe, all you do is set aside some of the dry ingredients before you add the wet ones, and voila! Your crumble is made! Super duper easy! So, here we go...

Apple Spice Muffins

2 cups all-purpose flour
1 cup rolled oats
3/4 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, soft
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
1 cup milk
1 cup grated, peeled, and cored apple (about 2)

Prep Time: 20 minutes
Bake Time: 25 minutes
Total Time: 45 minutes
Yield: 12 servings

Preheat oven to 400 degrees F.

Combine flour, oats, sugar, powder, and salt in a large bowl. Using two knives or a pastry blender, cut in butter until the mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture, and stir in cinnamon and nutmeg.

Beat eggs, milk, and apple in a small bowl (for best results, grate the apple last, or sprinkle lightly with lemon juice to prevent browning). Add to dry ingredients all at once, stirring until just moistened. Spoon into a 12-cup muffin pan lined with paper liners or greased. Sprinkle the reserved topping over the batter and press down gently.

Bake for 20-25 minutes or until the tops spring back when lightly touched.




Enjoy!
Optional: devour all 12 muffins in less than 24 hours.

Apple Spice Mini Cupcakes with Cinnamon Buttercream

Ahhhh... tis my favourite season. The season of sweaters, colourful trees, and fall treats! Pumpkin, apple, and warm spices.

These mini cupcakes are a delicious, bite sized taste of autumn, and were a perfect addition to Sunday night Thanksgiving dinner that we had last night. Turkey, mashed potatoes, and stuffing! Yummm!

Apple Spice Mini Cupcakes

2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
3 cups chopped Granny Smith apples (3-4 apples)
juice of half a lemon
3 eggs
1 cup brown sugar
1/2 cup granulated sugar
3/4 cup oil
1/2 cup milk
2 tablespoons vanilla

Preheat your oven to 350 degrees F, and line your mini muffin tins with paper liners, or grease well. This batter should get you at least 72 mini cupcakes (that's six 12-muffin tins). I made exactly 78 mini cupcakes, which was six full tins, and one half-tin. Remember to fill the empty cups half full with water to ensure the muffins bake evenly, if you need to.

In a medium bowl, sift flour, salt, soda, powder, and cinnamon. Set aside. Peel, core, and chop up your apples into very small pieces (remember, if you are making mini cupcakes, you want the pieces to be proportional to the size of the cupcake), and toss in a bowl with the lemon juice. This will keep the apples from turning brown. Also, make sure to remove any bruised parts of the apple and discard.

In a large bowl, or in a stand mixer with a whisk attachment, whisk the eggs, sugar, oil, milk, and vanilla. Make sure not to whisk too much. Add in the chopped apples, and stir well. Then, add in the flour mixture, and fold in with a wooden spoon or spatula. Be sure not to over mix the dry ingredients either. Stir until it is just incorporated and the batter is slightly lumpy.

Using a tablespoon (roughly the perfect amount of batter for the mini tins), spoon the batter into the paper liners, or until they are 2/3 full.

Bake the muffins for 15-20 minutes or until a toothpick inserted comes out clean. Make sure you are checking on them more frequently, as they will cook faster than normal sized cupcakes. If you are making regular cupcakes, bake for 25-30 minutes. It may also be a good idea to rotate the pans around the oven halfway through to ensure they are all baked through evenly. While they are baking you can prepare the frosting.

Cinnamon Buttercream

1 cup butter, soft
3 cups icing sugar
2 teaspoons vanilla
3 teaspoons cinnamon
2 tablespoons cream or milk

Mix all of the ingredients until the frosting is smooth and fluffy. To help get it fluffy, you may need to use a fork and whisk it quickly.

Transfer the buttercream to a piping bag with any decorative tip you like. I found that these mini cupcakes had great flavour, so you don't want to overpower that with too much icing. Just a little in the center to give it a little bit extra flavour is plenty!

Enjoy!

A peek into my baking corner, featuring The Big Apple,

where all my tasty creations are made!

Broccoli and Cheddar Soup

Autumn is fast approaching, and tis the season of comfort foods to keep you warm on chilly nights. And even though the warm weather is still lingering, I've been itching to make this soup.

The soup itself has very basic ingredients and isn't hard to make as a whole, but you do have you keep your eye on it for most of the cooking time because of the cream base. You don't want it to burn or bubble over. The end result is a thick and creamy soup with the tang of sharp cheddar and the sweetness of broccoli.

Broccoli and Cheddar Soup

1/2 cup butter
1 onion, diced
2-3 cloves garlic, minced
1/2 cup flour
4 cups light cream (or 2 cups each of half-and-half and milk)
4 cups chicken or vegetable broth
2-3 broccoli florets, chopped into very small pieces
1 teaspoon dried tarragon leaves
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
300 grams grated sharp cheddar

Yield: 10-12 servings
Prep Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 50-60 minutes

First, prepare the broccoli, onion, and garlic.

In a large stock pot (at least 16 cups), saute the garlic and onion in the butter until tender. Add the flour, stirring constantly until thick. Gradually add the cream and broth. Bring almost to a boil, stirring constantly. Reduce heat to medium/low, add broccoli, and simmer for 20 minutes (while this is simmering you can grate the cheddar cheese).

Season with herbs, salt, pepper, and any other seasonings you like. Stir in cheese, and simmer for another 10 minutes before serving.

Freeze in small containers for easy, toss-and-go lunches!

Sweet Marie Bars

Today I went to Justin's family picnic in Hamilton. Families are BIG. So big that we walked right past the picnic spot twice because even Justin didn't see anyone he recognized. There were a lot of sister's third cousins and great-great uncles.

Picnics are great, though, and these tasty squares are a crowd favourite and super quick to make. Some recipes call for peanuts, but I prefer a smoother square because that's how my mom always made them. I also just don't much care for nuts in my dessert. This time, I took the best of both worlds and used crunchy peanut butter instead of smooth. A bit crunchy and a bit smooth! Perfect.
 
Sweet Marie Bars

1/2 cup crunchy peanut butter
1/2 cup golden corn syrup
1/2 cup brown sugar
3 cups crispy rice cereal
1 cup semi-sweet chocolate chips

Yield: 16 two-inch squares
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes

In a large pot on low heat, melt together the peanut butter, corn syrup, and brown sugar until smooth. Remove from heat and stir in cereal. Fold over several times until evenly mixed. Spread into a greased 8-inch pan and press down evenly with a wet fork (to prevent sticking).

In a small glass or microwaveable bowl, melt chocolate chips for 2-3 minutes, stirring after every 30 second interval so the chocolate doesn't burn. Spread over the bars with an offset spatula. Cover and refrigerate for at least an hour or until chocolate is firm. If you are in a rush you can pop them in the freezer for 20 minutes. With a hot chef's knife, cut into squares and enjoy!

*For a more calorie-wise version, use 1/3 cup melted chocolate and drizzle chocolate over the squares with a fork or spoon.

Spicy Chicken Creole

For Hallowe'en weekend this year, Justin and I are going to New Orleans! We are so excited to eat spicy cajun food, drink lots of bourbon, and dance to jazzy music.

This is a traditional Louisiana dish, usually made with shrimp, but I decided to use chicken. It's also a great way to use up all of your garden veggies that you don't know what to do with!

Spicy Chicken Creole
1 tablespoon olive oil
1-2 boneless skinless chicken breasts, diced
1/2 small onion, diced
4 cloves garlic, chopped
1 teaspoon paprika
1-2 teaspoons crushed chilis (for heat - to taste)
1/2 teaspoon chipotle chili powder
1/2 teaspoon oregano
1 large can diced tomatoes
2 stalks celery, chopped
1 small green pepper, chopped
2 cups cooked rice

Yield: 4-6 bowls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Start by cooking your rice (or use leftovers), and set aside. In a large pan or small stockpot, fry the chicken in the oil on medium-high heat until no pink remains. Add in the onions and garlic sautee until tender. Add spices and heat through. You can use any combination of spices you like. I have a delicious smoked paprika and rosemary blend that tasted wonderful (see my cute little handmade label?). If you're using crushed chilis and aren't a fan of super spicy foods, add a little bit at a time until you like the level of heat. Crushed chilis contain the seeds, which are what makes things spicy, so be careful how much you're adding! If you want something a little milder, use crushed red pepper flakes.

Add the tomatoes and diced veggies (again, use what you have in the fridge or in your garden). Turn the heat down to medium-low and let simmer, covered, for about 15-20 minutes.

Pour this mixture into a large serving dish, add the rice, and mix well. Garnish with parsley and enjoy!

No-Cook Strawberry Jam

My favourite summer activity is making jam, and this one is classic. As summer is fading and autumn is creeping up, I am taking this last chance with the ever-bearing strawberry harvest to make some delicious strawberry jam.

If you've never made jam before there are a few things you need to know...

1. Follow the recipe. This is the most important part of preserving and canning. Accurate measurements, clean and/or sterilized jars, and avoiding shortcuts will help you make a proper batch.
2. Be prepared. Make sure you have ALL of the ingredients and supplies you need before you start. You don't want to get caught halfway through and realize you don't have enough sugar or jars. Buy a new bag of sugar and a few extra jars just in case.
3. Take your time. Making jam can be time consuming, especially if you are making lots. Don't rush any of the steps, or your jam may not set.
4. Don't double. Don't make a double batch or the jam may not set. Make one batch at a time, and wash all of your dishes that come in contact with the pectin before starting again. It can be a hassle but it's the best way to ensure your jam is properly set.

What you'll need:

• Five 1-cup mason jars with lids (or equivalent)
• A canning funnel
• Ladle or big spoon
• Potato masher
• Mixing bowl and spoon
• One 2-cup glass measuring cup, and one 1-cup dry measuring cup
• Small saucepan

Now, head on over to your nearest local strawberry farm and pick up 2 (or 3) pints of fresh, juicy strawberries. If you're looking to save some money, ask if they have any seconds. Seconds are berries that are on their way out, have too many seeds, or just don't look all that pretty. These run about half the price for double the berries (or better). You'll have to cut out the bad parts of the berry but if you don't mind the extra work then you'll be able to save a bundle. I got roughly two pints of seconds berries for $2, and the regular nice berries go for $4 per pint. A lot of the time you'll find quite a few berries that have nothing wrong with them at all!

No-Cook Strawberry Jam
 *according to Certo pectin crystal package recipe
2 cups crushed strawberries
4 cups granulated sugar
1 box Certo pectin crystals
3/4 cup water

Per Batch
Prep Time: 40 minutes
Canning Time: 20 minutes
Total Time: 1 hour
Yield: 5 cups
*Note: The directions on the package for total yield is 5 cups and this measurement is always very accurate, so ensure you have enough jars.

Wash your jars and lids in hot soapy water. Sterilizing jars in the oven is not necessary for no-cook jam as long as the jars are very clean and dry.

Hull and thoroughly crush all of your strawberries ensuring only the freshest parts of the berry are used. Crush berries in the mixing bowl one layer at a time with the potato masher, not all at once, and transfer to glass measuring cup. Do not use a food processor to crush berries. Continue mashing berries until you have exactly 2 cups of berries and juices. Pour the berries back into the mixing bowl and add all four cups of sugar. Mix well and let stand for 10 minutes.

Next, mix together the pectin crystals with 3/4 cup water. Bring to a boil, and boil for one full minute, all while stirring constantly. Pour the liquid pectin mixture into the strawberries and sugar. Stir constantly for three full minutes. Place your canning funnel into the top of your jars and fill the jars with the ladle until 1/4 inch from the rim. Cover with lids and store at room temperature for 24 hours or until the jam is set. Store jam in the freezer for 6-8 months or in the fridge for up to 3 weeks. 

I made three batches of jam which took me around three hours. A lot of time and work but I got 15 lovely jars of jam! Most of which I'm sure will be given away (ie. forcefully pried from my hands) to friends and family.

Enjoy!

-j

Bev's Blueberry Yogurt Muffins

Happy long weekend to my fellow Canadians! Are we doing well in the Olympics? I feel so out of touch with the news without cable TV. However, I do feel less brainwashed without it...

Yesterday my grandma would have turned 79. She lost the fight to breast cancer eleven years ago. Thinking about grandma makes me think of her recipes. She made the best gravy and didn't even like it! What a lady...

This is her recipe for delicious and moist blueberry yogurt muffins! You can use any flavour of yogurt you like. 9 times of out 10 I use strawberry, as it gives a nice sweet flavour, but this time I used organic vanilla. Whatever you've got in the fridge to use up! I would like to try it with peach sometime... yummm! : )

Blueberry Yogurt Muffins
1 cup rolled oats (not instant)
1 cup yogurt
1/2 cup vegetable oil
3/4 cup brown sugar
1 egg
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
 1 cup blueberries (fresh for best results)

Yield: 12 muffins
Prep Time: 15-20 minutes
Baking Time: 20 mintues
Total Time: 35-40 minutes

In a large mixing bowl, soak the oats in the yogurt. Add the oil, brown sugar, and egg. Mix well. In a smaller mixing bowl, sift the flour, salt, powder, and soda together. Gradually add the flour mixture to the oats and stir until just blended. Fold in blueberries.


Spray or line a standard 12-muffin tin with paper liners. Scoop the muffin mix into the cups at about two-thirds to three-quarters full and bake at 400 degrees F for 20-22 minutes. Remove from oven and let cool for 10-15 minutes.

I made a double batch of this recipe, but used frozen berries (the first and last time I will do that!) Fresh berries won't turn your muffins a green/blue colour, and taste much better! I found that I had batter for 27 muffins instead of 24, so beware there may be some batter left over.

Helpful Hints:
-Use an ice scream scoop to help you divide up muffin or cupcake mix evenly. Start with one scoop per cup, followed by half a scoop. Divide up any remaining batter among the cups. This method will help ensure even baking.
-It may be useful to invest in a 6-cup muffin tin in case you have any extra batter that you don't want to waste. Space out the batter on the muffin tray as best you can and fill any remaining cups with water (see picture below).

The Fat Albert

Oh yes... The name says it all! And would you believe this recipe is off the back of the graham cracker box? So easy and simple. And so so delicious!

This particular batch I made using vegan margarine (which is dairy and animal by-product free), which worked exceptionally well. It tasted just like using regular butter or margarine. Most of the batch I just used almonds on top, but for the non-vegans I threw in some chocolate chips, which is what the traditional recipe calls for. You could add in other nuts or dried fruit if you prefer.

Fat Alberts
26 graham crackers
1 cup margarine or butter
1 cup brown sugar
1/2 cup almonds
1/2 cup chocolate chips

Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: 20 minutes
Yield: 26 servings

Preheat oven to 325 degrees F. Place graham crackers in a single layer on foil-covered cookie sheet with sides touching. In a microwaveable bowl, melt margarine and sugar untill melted. Stir until completely mixed (this may take a few minutes for the margarine to mix into the sugar). Immediately pour the sugar mixture over the graham crackers. Don't wait too long or the margarine may begin to separate from the sugar. Sprinkle with almonds and bake for 6-8 minutes. Remove from oven and sprinkle with chocolate chips. Continue baking for another 1-2 minutes.

Let the squares cool for 10 minutes before removing from cookie sheet. Store in an air tight container (if they aren't all gone by the end of the night!)

Enjoy!

-j

Cheddar and Bacon Potato Soup

This is a hearty, thick and creamy soup that's easy to make, especially if you've got a lot of leftover mashed potatoes. More suited to Thanksgiving or Christmas leftovers, but still just as delicious in the summer months. The recipe below is a doubled version of the recipe, because trust me, one batch will not be enough! Even if you are just making this for yourself, freeze half and save it for later. If you really only want a few bowls, the recipe is easy to cut in half.

Cheddar and Bacon Potato Soup
2 tablespoons butter
1 minced yellow onion (medium size)
3 1/2  cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
4 cups mashed potatoes
1 cup shredded cheddar cheese
1/4 cup cream (I used half-and-half)
1/4 cup sour cream
2 green onions or scallions, minced
bacon, cooked and chopped

Yield: 6-8 bowls
Prep Time: 10-15 minutes
Cook Time: 20 minutes
Total Time: 30-45 minutes

Start by frying up a minced yellow onion in some butter in a large stockpot. Cook for 10-12 minutes, or until nice and golden brown. Add the broth and spices and stir well. Mix in your mashed potatoes. Bring the soup to a boil for one minute, stirring constantly. Reduce the heat to medium-low and add your cheese, bacon, green onions, and creams. Simmer on low until the soup is smooth. If your mashed potatoes are still a bit chunky and you would prefer a smoother soup, use an immersion blender, or transfer to a counter top blender to break up the chunks. Garnish with parsley, minced green onions, or bacon bits.

The great thing about this soup is that you can put your own twist to it. Try a vegetarian version using vegetable stock and omit the bacon. Add some diced celery for more texture. Or you could try an aged cheddar for a sharper taste. Bonus points for garlic mashed potatoes!

Enjoy!

-j

Here goes nothing...

Hope you guys try out and enjoy my recipes, or just have fun looking! : )

-j