Ho Ho Holiday Gifting | Lemon Butter

December 19, 2012 By 26 Comments

Though it all seems so far away, my heart aches for the children, families, and teachers affected by the Newtown school tragedy this past week. At a time when the world seems incomprehensible, I do what makes sense to me. I bake and I share. Thinking of you all and holding you close to my heart.

Lemon Butter | Once Upon a RecipeFriends, Christmas is less than one week away! Are you freaking out yet?

I’m tottttttttally freaking. Suffice it to say that I just started my shopping yesterday. Yes, started. However, after a seven hour suicide mission marathon at the mall I am well on my way to the finish line. I credit that miraculous fact to two things. One, the two meals and large caffeinated beverage that helped me to power through those seven hours and my heavy reliance on homemade gifting this year (which thankfully, I got an early start on).

Lemon Butter | Once Upon a Recipe

Homemade gifts are wonderful to give and receive. What could be more special than receiving a gift that is the product of the blood, sweat, and tears hard efforts of someone you love? I certainly can’t think of a single thing.

The good news is – there are many homemade gifts out there that are really simple and take little time or creativity to prepare. Take edible gifts, for example! Quick, easy, and delicious!

Lemon Butter | Once Upon a Recipe

Don’t believe me? Allow me to demonstrate. With lemon butter! Lemon butter is my family’s take on what most people refer to as lemon curd. It’s creamy, it’s tangy, it’s sweet, and it’s incredible. Four ingredients, less than 30 minutes, and you’ve got yourself a delicious and versatile treat!

Eggs are cracked. We need six. Two cups of sugar are added. Three lemons are zested and juiced. It’s all whisked together with a quick flick of the wrist. Ok, maybe a few flicks of the wrist. Then we cook it all gently in a double boiler on the stove until it thickens up. One cup of butter is stirred in at the end. Boom shaka laka. Lemon butter!

Lemon Butter | Once Upon a Recipe

Pour it into little jars. Tie them up all pretty with some raffia. This recipe will produce four cups of lemon butter – enough to fill 8 of these cute little 4-ounce jars. That’s eight gifts people! Get into it!

Lemon Butter | Once Upon a Recipe

In case I haven’t convinced you already, let me tell you about a few ways you can enjoy this lemon butter.

1. Fill mini prepared tart shells for a quick and delicious dessert.

2. Spread it onto toast. Muffins! Scones!

3. Stir a spoonful into plain Greek yogurt. Seriously good.

4. Eat it by the spoonful. (Trust me, you’ll want to.)

Lemon Butter | Once Upon a Recipe

Lemon Butter

Makes about 4 cups. 

6 whole eggs

2 cups granulated sugar

Juice + zest of 3 lemons

1 cup butter, cut into small cubes

In a double boiler, whisk together the eggs, sugar, and lemon juice + zest. Cook over medium heat until thick, stirring often (this takes about 10-15 minutes). Once the mixture is thick enough to coat the back of a spoon, stir in the butter until melted and incorporated. Remove from heat and allow to cool for a few minutes before pouring into jars. Seal tightly and refrigerate. Consume within a few weeks.

Lemon Butter | Once Upon a Recipe

Come back in a few days and I’ll show you another use for lemon butter. Hint: It starts with a C and ends in ookie.

Oh! And one more thing! Once Upon a Recipe has been undergoing a little facelift behind-the-scenes for the past while. I can’t wait to share it all with you in the new year!

Filed Under: Fruit, Holidays, Sweet Treats Tagged With: , , , , ,

Giving Thanks | Caramel Cream Cheese Apple Dip

October 8, 2012 By 21 Comments

 

 

 

 

 

 

 

 

 

 

 

 

Happy Thanksgiving to my Canadian friends!

Today I will be making a concentrated effort to stuff myself to the gills with turkey, mashed potatoes, and pumpkin pie. Actually, pumpkin this, which is what I will be contributing to tonight’s dinner. I can’t wait to try it! Oh, and I don’t doubt that there will be plenty of wine consumption as well. What is a day holiday without wine?

 

 

 

 

 

 

 

 

 

 

 

 

Every Thanksgiving, we are encouraged to think about what we are thankful for. I remember as a young child in grade school, art classes around this time of year were always focused on colorful leaves, turkeys, and giving thanks. Even now, twenty years later, I still take a moment to think about some of the wonderful things in my life at Thanksgiving.

Driving to my parents’ house for Thanksgiving dinner yesterday (the first of two), I passed many houses with cars in the driveways and lining the streets. I thought of all of the families and friends gathering together to share a meal and give thanks for this beautiful life that we live. And I felt so thankful knowing that I had a house full of family waiting for me. I know that not everyone is so lucky.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s kind of a shame that we don’t recognize all of these wonderful things more often. It’s so darn easy to get caught up in day-to-day life and to focus on negative things. How tired we are, how much work we have to do, how we don’t have the money to do this or buy that, and the list goes on. We live in a bit of a pessimistic society, no?

So today, I encourage you to think of five things in your own life that you are most thankful for. You don’t have to share them with anyone but yourself. But you might be surprised at just how much you’ve got goin’ on. You’re pretty awesome, in case you need to be reminded.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whether you’re celebrating Thanksgiving today or not, I do encourage you to try this little number. This dip comes from one of my coworkers (thanks K!) – she brought it to a potluck at work and everyone raved about it. Apparently she always gets requests for “the apple dip” when attending potlucks, and I can see taste why. It is SO delicious! And incredibly simple. And a great way to enjoy Fall’s apple bounty! I brought it to dinner yesterday, and when we ran out of apples, we just used our fingers to finish it off. We’re classy like that.

 

 

 

 

 

 

 

 

 

 

 

 

Caramel Cream Cheese Apple Dip

8 oz. light cream cheese, softened

1/4 cup brown sugar, loosely packed

~1/3 to 1/2 cup caramel sauce

2 Skor bars, finely chopped

Mix the cream cheese and brown sugar together well. Spread evenly into the bottom of a shallow dish (~8 x 10″) or pie plate. Pour the caramel sauce over top and gently spread it out evenly. Feel free to add more or less caramel, depending on your tastes. Top with the chopped Skor bar. You could also top with shaved or chopped chocolate, if you prefer. Cover and refrigerate until consumption. Serve with sliced apples. Pears would be delicious too!

 

 

 

 

 

 

 

 

 

 

 

 

 

Take good care, friends! xoxo

Filed Under: Fruit, Snacks, Sweet Treats Tagged With: , , , , , , ,

A Farewell to Summer | Strawberry Rhubarb Crumb Cake

September 11, 2012 By 24 Comments

Fall is here. Can you feel it? The hours of daylight are becoming shorter, a chill descends upon us in the late evening and lingers until late morning, and I have turned on the seat heaters in my car once or twice (for reals). The leaves are beginning to turn those beautiful shades of gold. Pumpkin spice lattés are back! I find myself craving hearty soups and comfort food for dinner instead of lighter summertime fare. I want to bake with apples and pumpkin and delicious fall spices.

Over the past week or so, things have felt different to me. It’s interesting how the universe ebbs and flows, and how each season brings with it new ideas, feelings, and goals. I was reflecting on this post the other day, and I was reminded of the idea that Fall, in a sense, marks the beginning of a new year.

Fall presents an opportunity for a fresh start. Last Summer, the psychic told me that the number nine repeatedly made an appearance in my tea leaves, palm, and tarot cards. Based on that, he predicted that September was going to be an important month. Six weeks later, at my friend’s wedding reception, her mother hugged me and randomly said “Always remember that number nine is lucky” before walking away. Nothing noteworthy happened last September. But I’m convinced. This September is mine.

In less than two weeks, I am going to run my first half marathon. I’m freaking a little bit. Maybe a lot actually. I don’t feel as prepared as I would like. The running partners that I signed up for the race with have decided to withdraw their registrations due to running injuries. I’ve been having painful shin splints over the past couple of weeks – probably a result of overtraining as I frantically prepare for a 22km trek through the mountains. Friends, I am scared. But I am also excited. I know that I can do it – now it’s just a matter of doing it. Mind over matter. Positive thinking. Believing in myself.

For me, Fall also means turning another year older. In exactly one month, I will celebrate another year of living. Of experiences and lessons learned. It seems that once one passes the age of 25, birthdays aren’t quite as fun or exciting as they used to be (ie. the girlie sleepovers). But this year, I’m milkin’ it. I will only turn 28 once, so I damn well better celebrate it. My favorite people + lots of wine + a kick-ass birthday cake + a little dancing = the only way to do it.

But before half marathons and birthdays (and all of the other incredible things that are on the horizon), we must bid farewell to Summer. This cake is one way to do just that. A delicious sour cream cake is topped with a strawberry and rhubarb quick jam and then blanketed with crumble topping. We’re talking ample cake-to-crumble ratio here friends.

So quick! Bake this pretty little cake up before all of the strawberries have disappeared from the shelves and a garden full of rhubarb is just a memory! And enjoy a slice with a steaming up of coffee or tea, or for breakfast, and preferably with someone fabulous. I most certainly did.

Strawberry Rhubarb Crumb Cake (adapted from About.com, Southern Food Guide)

For the filling:

2 cups rhubarb, thinly sliced

1 pint strawberries, sliced and slightly mashed

1 TBSP. fresh lemon (or lime) juice

2/3 cup sugar

3 TBSP. cornstarch

For the cake:

1 1/2 cups all-purpose flour

1/4 tsp. baking soda

1 tsp. baking powder

Pinch of salt

1/2 cup (1 stick) butter, softened

3/4 cup sugar

2 eggs

1/2 cup sour cream

2 tsp. vanilla extract

For the crumble topping:

3/4 cup all-purpose flour

1/2 cup sugar

1/2 tsp. ground cinnamon

Pinch of ground nutmeg

5 TBSP. melted butter

1/2 cup chopped pecans

For the filling: In a medium saucepan, combine the rhubarb, mashed strawberries, and lemon juice. Mix the sugar and cornstarch together and add to the fruit mixture. Bring to a simmer, then reduce the heat to low and stir until thickened (about 5 minutes). Remove from heat and let cool.

For the cake: Preheat the oven to 350°F. Combine the 1 1/2 cups flour, baking soda, baking powder, and salt in a bowl.

In a large mixing bowl, beat the butter with the 3/4 cup sugar until light and fluffy. Add in the eggs and sour cream, and then the vanilla. Slowly add in the flour mixture until smooth and blended. Spread in a greased 9-inch springform pan. Spoon the cooled filling mixture over the cake batter.

For the crumble topping: Combine the ingredients, mix well, and sprinkle evenly over the filling layer. Bake for about 45-50 minutes, or until the cake is firm and topping is lightly browned. Allow to fully cool before slicing. The cake will keep, well-wrapped in the refrigerator, for a couple of days.

PS. You guys rock. In case I don’t tell you often enough. xoxo

 

Filed Under: Breakfast, Fruit, Summer, Sweet Treats Tagged With: , , , , , ,

A Guest Post | Goat Cheese Tart with Honey and Figs

September 7, 2012 By 10 Comments

Aloha friends. Can I ask you a serious question?

Where the deuce did Summer go? One minute the heat has me more hot and bothered than a lonely housewife reading 50 Shades of Grey at a Magic Mike screening (thanks someecards), and the next minute I’m pulling out my boots, scarves, and turning on my seat heaters during my early morning commute to work. What gives?

Just like that, Fall is here. Don’t get me wrong, I love Fall. Crisp air, gorgeous colors, cozy sweaters, delicious treats (aka. pumpkin everything)…I adore it all. Unfortunately, around these parts, Fall lasts a cool hot minute and then it’s suddenly Winter. For six. long. months.

However…these days I’m focusing my efforts on being a glass half full kind of gal, so let’s nip this Winter talk in the bud and hone in on something positive.

Did you know that fresh figs are in season in late Summer/early Fall? Did you know that if you pair up fresh figs with puff pastry, creamy goat cheese, honey, and fresh rosemary, little tiny leprechauns will do a dance on your taste buds and fireworks will erupt in the sky?

You didn’t?! Well then, get your fannies on over to my lovely friend Kristy’s blog, A Gastronomical Sovereignty, where I tell you exactly how to make this taste bud extravaganza (aka. a Goat Cheese Tart with Honey and Figs) happen. And while you’re there, check out Kristy’s space – where she shares stories about her ethical culinary adventures, and drinks wine while she’s at it. No wonder we get along so well. :)

PS. Let’s reminisce about Summer. What was the best thing you did/saw/ate over the past few months?

Filed Under: Appetizers, Fruit, Guest Posts, Vegetarian Tagged With: , , , , , , , ,

Summatime! | Red Wine Sangria

June 24, 2012 By 23 Comments

‘Tis officially summer, friends! And I am feelin’ it. All I want to do lately is sit on a patio with friends, soak up the sun, and drink delicious cold beverages. Oh, and play frisbee. And wear summer dresses. And eat corn on the cob and barbequed chicken. And have bonfires. And have sing-a-longs around the bonfire! Oh, and go to the beach. Too bad there are no beaches around here. Not a one. I feel so deprived.

Thankfully, I don’t require a beach to have a good time. However, I do require alcohol…

Just kidding.

Although I’m pretty sure that any party/get-together/summer day/summer evening/work day would be made better by a glass of this sangria. You all know I love red wine. But add in brandy, triple sec, and fruit? That’s a whole other love affair. This is good stuff people. But I urge you, drink responsibly. A batch of this delicious nectar can go down a wee bit too easy, if you catch my drift. Now make yourself some and enjoy! Happy Summer!

Red Wine Sangria (adapted from Bobby Flay, The Food Network)

Serves 8 (can easily be halved, but why would you want to?)

2 bottles Spanish red wine

1 cup brandy

1/2 cup triple sec

1 cup orange juice

1 cup pomegranate juice

2 oranges, sliced (plus more, for garnish)

1 cup sliced strawberries

1 cup blackberries

Mix all ingredients together in a large pitcher. Cover and refrigerate for 24 hours, if possible – however, I enjoyed this 6 hours later and it tasted darn good to me! Obviously, the longer that the flavors can marinate together, the better. Garnish with sliced oranges.

Filed Under: Beverages, Fruit Tagged With: , , , , , , , ,

Mid-Week Rant | Whole Wheat Apple Cinnamon Muffins

February 8, 2012 By 34 Comments

 

 

 

 

 

 

 

 

 

 

 

 

Dear crazy mothers from Toddlers and Tiaras,

You frighten me. You’re just straight-up scary. Yet, you’re also fascinating. Watching you obsess over your four-year old’s make-up, mimick your daughter’s “dance” routine from the audience (PS. You look like the devil is being exorcized from your body when you do this), and yell at her to “shine!” for the judges is like watching a train wreck. Part of me wants to change the channel. But…I just can’t. stop. watching.

Pageant dresses that cost $1500? Pageant coaches that charge $150/hour? Spray tans and fake teeth? Ridiculous. Have you heard of piano lessons? Sports? Dance class? Arts and crafts? What motivates you to push your young, impressionable daughters to partake in activities that value physical appearance more than personality or strength of character? Do you care so little about nourishing their self-esteem and instilling in them important life values like honesty, respect, and kindness?

 

 

 

 

 

 

 

 

 

 

 

 

 

And when you criticize your daughter for not smiling big enough for the judges, or for not holding still while applying her fake eyelashes, I feel a strong urge to punch you in the face. Or at least give you a damn good shake in an effort to knock a little sense into you. Get a grip! Look at the example you are setting for your daughter, who will one day grow up and be a mother and raise children of her own.

If I may make a suggestion: Tell your daughter that she is beautiful, smart, and funny. Every day. Because I guarantee that there will come a day when she doesn’t believe it; when she questions whether she is smart enough, good enough, or pretty enough. She needs to hear these words, so that when she is doubting herself, she will hear your voice, telling her that she is all that and more.

 

 

 

 

 

 

 

 

 

 

 

 

Crazy pageant mom, life is hard. People can be mean. Be kind to your daughter. And teach her to be kind to others. Finally, to the mother whose child won the “grande supreme” title, and then promptly exclaimed that she won the pageant because she is so beautiful and talented and that all of the other girls are ugly and stupid…please, please, set your daughter straight. In about 10 years, she’s going to be waltzing through her school’s hallways as though she owns the place, teasing and bullying other girls that don’t meet her standards of perfection. I know, because I was one of those girls who suffered through three hellish years, all because I was flat-chested and didn’t wear cool clothes. So stop living vicariously through your 6-year old, stop forcing your 4-year old to eat salads while the rest of your family eats pizza so she will lose 5 pounds before the pageant (!!!), and stop teaching her that life is all about looking pretty and winning obnoxious trophies and crowns. Life is about so much more. Let her be a kid, for crying. out. loud.

Most Sincerely,

Amanda

Ok, rant over. Time to make muffins!

 

 

 

 

 

 

 

 

 

 

 

 

These muffins are wonderful little packages filled with whole wheat flour, a healthy shot of cinnamon, and big chunks of apple. They are so moist, and the sugar on top creates a sweet little crunch. I recommend storing these muffins in the freezer if they aren’t eaten within the first couple of days of baking them, as I fear that all of those beautiful apple chunks might get a little dodgy if they sit out too long. I actually stuck the whole batch in my freezer – I grab one each morning on my way out the door and by the time I’m ready to eat it at work, it’s perfectly thawed and dee-licious!

Whole Wheat Apple Cinnamon Muffins (barely adapted from Smitten Kitchen)

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
A healthy pinch of salt
1 TBSP. cinnamon
1/2 cup butter, at room temperature
1/2 cup white sugar
1/4 cup + 2 TBSP. brown sugar, packed
1 large egg, lightly beaten
1 cup plain yogurt
2 large (or 3 small) Granny Smith apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Prepare a 12-count muffin tin (for big muffins), or prepare two tins (to make 18 smaller muffins).

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and the white sugar, as well as 1/4 cup of the brown sugar, until fluffy. Add the egg and mix well, scraping the bowl at least once. Gently mix in the yogurt with a wooden spoon. Stir in the dry ingredients and fold in the apple chunks. The batter will be quite thick.

Divide the batter evenly among the prepared muffin cups, sprinkling with the remaining 2 TBSP. of brown sugar. Bake for 10 minutes, then reduce the heat to 400°F, and bake for an additional 8-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out onto a wire rack to cool completely. Enjoy for breakfast or a lovely afternoon snack! Preferably with a hot cup of tea.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PS. During one of the commercial breaks, I saw an ad for a show called “My Strange Addiction”, in which a dude was trying to explain his emotional, physical, and sexual relationship with his car. Um, sexual relationship? Wha? And then it showed him making out with his car. As in, kissing his front bumper whilst the lower half of his body was underneath the car. With tongue.

…seriously?

 

 

 

 

 

 

 

 

 

 

 

 

What is the one show that you’re most embarrassed to admit that you watch?

Filed Under: Bread, Breakfast, Fruit Tagged With: , , , ,

Greens for Breakfast | Kale, Oat, and Blueberry Smoothie

January 8, 2012 By 28 Comments

 

 

 

 

 

 

 

 

 

 

 

 

So…I did something crazy last night in the wee hours of the morning. It was one of those second-wind moments. I was all ready to tuck myself into bed, but then I got a second wind and stayed up for another hour. No one is safe during my second-wind moments. They typically involve crazy ideas and weird creations in the kitchen.

Last night, I did something crazy.

 

 

 

 

 

 

 

 

 

 

 

 

….I signed up for a half-marathon clinic through my local Running Room. Dudes and dudettes, I’m going to be training to run a half-marathon at the beginning of May 2012. Help.

I’m half excited, half terrified. I’ve always loved running. And by “loved,” I mean that I enjoyed the occasional runner’s high and the subsequent physical and health benefits. But the longest distance I’ve run consecutively is 10km. A half-marathon is 21km. Seriously, help me.

I start my training in two days. For the next 16 weeks, I will be aiming to run 3-5 days per week at varying distances, building on my endurance with each run. Did I mention that it’s also the heart of winter here? And that despite our current lack of snow and mild temperatures, all of that could change in a hot minute and I could be running in snowy, minus 30-degree (celsius) temperatures? Yes, I do wonder about my sanity on a daily basis.

 

 

 

 

 

 

 

 

 

 

 

 

 

I’ve decided that given recent events, I need to become a smoothie person. A smoothie, when made right, can pack a serious punch! Smoothies can be nutrient-dense, healthy, and can hide away good-for-you ingredients like spinach and kale. I promise you won’t even taste the kale or the oats. Satisfying, healthy, and delicious. Perfect for a quick breakfast that will get you through the morning. Or a half-marathon. No big.

Kale, Oat, and Blueberry Smoothie

Serves 1.

The health benefits of kale are endless. Kale is low in calories, high in fiber, high in anti-oxidants, and high in vitamins K, A, and C. Kale also helps to regulate the body’s anti-inflammatory process, and aids in detoxification. (source) Get on it kids!

1/2 cup kale leaves, torn and packed

1/2 cup blueberries (fresh or frozen)

2 heaping TBSP. greek yogurt

3 TBSP. raw oats

1/2 banana, sliced

1/4 cup milk of your choice

1 tsp. honey (or more, to taste)

3-4 ice cubes

Optional add-ins: ground flax seed, vanilla extract, cinnamon

Add all ingredients to a blender and blend until smooth, about 2-3 minutes, making sure that the kale and oats are pureed. Enjoy! (and be prepared to have copious amounts of blueberry stuck in your teeth afterwards). Get your toothbrush ready.

Filed Under: Beverages, Breakfast, Fruit, Vegetables and Legumes Tagged With: , , ,

Happy Labor Day | Grilled Peach Salad with Goat Cheese and Balsamic Reduction

September 5, 2011 By 8 Comments
Mother Nature delivered this weekend, just as predicted. The weather was beautiful – warm and sunny with a lovely little Fall breeze. Apparently Summer isn’t quite ready to leave us, and to be honest, I’m glad she stuck around. I spent most of my time outside, reading another good book and browning my skin a little bit more. I hung out with friends at a big BBQ, and strolled along Whyte Avenue in the wee hours of the morning in just a light sweater. I even went for a run yesterday, breaking in my legs for what I hope to be an Autumn filled with cool evenings, perfect for running. There is a 10km run at the end of the month, and it’s calling my name.
Isn’t it interesting how the weather affects appetite? What you want to eat and how you want to prepare it? Just a few days ago I was craving a scone filled with the flavors of Fall, and now all I want to eat is fresh summer fruit and barbequed goodness. Craziness. My uncle just returned from BC and brought with him an enormous amount of fresh peaches to share. What do you do when you’re given 5 dozen fresh peaches? You eat them at every opportunity – breakfast, lunch, and supper. And dessert of course.
This weekend, I made this salad twice. It was so simple, yet so delicious. Grilling the peaches does wild (and good) things to their flavor, and the goat cheese and balsamic reduction are the perfect accompaniment. I could eat this every day. And then I would eat peach pie for dessert. Summer love.

Grilled Peach Salad with Goat Cheese and Balsamic Reduction

4 cups of mixed greens
2 peaches, cut in half and pitted
4 tsp. olive oil, divided
1 cup of goat cheese, crumbled
1/2 cup balsamic vinegar
Salt and pepper, to taste

Fire up your grill to medium high heat. Brush the peaches with 2 tsp. of the olive oil, season with salt and pepper. Grill the peaches, cut side down, for about 4-5 minutes, until lightly charred. Remove from heat and allow to cool slightly. In the meantime, pour the balsamic vinegar into a small saucepan and bring to a boil over medium heat. Allow the balsamic vinegar to reduce, becoming slightly thick and syrupy. This will take about 4-5 minutes. Remove from heat and season with salt and pepper. Prepare the mixed greens by tossing with the remaining olive oil, and seasoning with salt and pepper. To plate the salad, fill each plate with about 1 cup of the mixed greens. Slice each peach half into 4, and place over the greens. Sprinkle with the crumbled goat cheese, and drizzle with the balsamic reduction. Enjoy! Serves 4.
Filed Under: Fruit, Salads Tagged With: , , , ,

Welcoming Fall | Whole Wheat Apple Cinnamon Scones

September 3, 2011 By 135 Comments
Fall is upon us here in my part of the world. The days are becoming shorter, the leaves have started to turn, and there is an unmistakable chill in the air. While I hate to bid adieu to Summer, I can’t help but look forward to the changing of the seasons. Fall is my favorite time of year, without question. Fall is a beautiful season, with its stunning reds, oranges and yellows. If only it lasted longer than ten minutes, and wasn’t followed by…*shudder*…Winter.
Several nights ago, I had a wonderful visit with some lovely ladies, one of which mentioned that Fall has always signaled the beginning of a new year for her. And for many people, especially those in school, Fall is the start of a new year. New classes, new teachers, new school supplies, and new clothes (always my favorite part growing up). I have been out of school for a few years now, so it’s been a while since September brought with it any feelings of newness or change. This year feels a bit different though. Maybe it’s because my life is very different than it was last Fall, or maybe it’s because I hope that my life will be very different next Fall. It might also have something to do with the fact that I had my tea leaves, tarot cards, and palm read a few months ago. Now, before you go laughing at me, I went for kicks. I’m not sure I actually even believe in psychic abilities. But it certainly made for an interesting experience. I didn’t take much of what the psychic said to me to heart, except that a recurring theme in my tarot cards was the number 9. His interpretation of my cards was that the ninth month (September) would bring some major (and good) changes into my life.
I’m not holding my breath. I’m not the kind of person who lives their life waiting for things to happen. I prefer to make things happen. But it’s comforting to know that I might have some additional positive energy on my side this month.
Fall also brings along delicious flavors. When I think of Fall, I smell cinnamon, nutmeg, and pumpkin pie. I see colorful squash and cute little gourds. I taste warm soups and stews. I feel a cup of hot apple cider between my hands. I get a strong urge to walk through a corn maze and jump into a pile of just-raked leaves. I love what this season does to my senses.
This photo was taken last Fall in Central Park in New York. It was the end of October, and the colors were finally starting to change. The trees in the park were so beautiful, and we spent such a wonderful afternoon there. Such great memories that I will hold dear forever. I won’t be making it back to NY this Fall, but I hope to get there one more time before my BFF and her husband return home next Spring. I did make a promise after all.
This weekend marks the last few days of my summer vacation – the two weeks I took off from work. My “stay-cation” as I called it. I’ve spent most of my days out in the sunshine, reading good books, taking Miss Bella on long walks or to the dog park, enjoying visits with friends, and soaking up the warmth of Summer. But the last few days were cool, grey, and drizzly. So, yesterday morning I decided to bake, and I wanted something that would smell and taste like Fall. Enter these tempting little scones. I could barely wait for them to cool enough to eat after they came out of the oven – they smelled so enticing with their notes of cinnamon and nutmeg. I scarfed down the first scone, and properly enjoyed the second. I barely restrained myself from having a third.

Summer is taunting us again, with warm temperatures expected this long weekend. Mother Nature is a bit bipolar, at least here in Alberta. But I’m not complaining – I can be patient for Fall, especially if it means a few more hot sunny days. Regardless…whether you love Fall or hate it, I can guarantee that you will enjoy these scones. And they’re made with whole wheat flour, so they’re practically a health food.

Whole Wheat Apple Cinnamon Scones (adapted from Cooking Light magazine, Nov. 2006)

1 cup plus 2 TBSP. all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
Pinch of salt
Dash of ground nutmeg
1/4 cup cold butter, cut into small pieces
1 medium Granny Smith apple, grated (about 1 cup)
1/2 cup buttermilk
1 tsp. vanilla
Topping:
2 TBSP. buttermilk
1 TBSP. sugar
1/2 tsp. cinnamon

Preheat your oven to 425°F. In a large bowl, combine the flours, 1/4 cup sugar, baking powder, cinnamon, baking soda, salt, and nutmeg. Whisk together until well mixed. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add the apple, 1/2 cup buttermilk, and vanilla, stirring just until moist (dough will be sticky).

Turn the dough out onto a lightly floured surface, and knead lightly with floured hands. Shape the dough into a circle about 1 1/2 inches thick. Cut into 8 wedges. Place on a lined or greased cookie sheet. Brush the tops of the wedges with 2 TBSP. buttermilk. Combine the remaining sugar and cinnamon together, and sprinkle evenly overtop of each wedge. Bake for 15-17 minutes or until golden. Serve warm.
Filed Under: Bread, Breakfast, Fruit Tagged With: , , , ,

Expecting the Expected | My Favorite Blueberry Lemon Muffins

August 25, 2011 By 10 Comments

 

 

 

 

 

 

 

 

 

 

 

One lesson that I’ve recently been taught by life is that it (life) does not always turn out as you expect it to. Life is a long and winding road, full of unexpected turns, unanticipated road blocks, and even annoying construction. The route that you map out – your plan – does not always work out, and sometimes you need to reroute. I can imagine that lady’s voice – you know, the one that seems to be present on all GPS systems – saying, “Turn around! Wrong way! Recalculating…” Her voice is so annoying.

 

 

 

 

 

 

 

 

 

 

 

Figuring out a new route can be difficult, stressful, frustrating. Life tossed me a curve ball a few months back, and I am doing my best to find a new way, to challenge myself and figure it all out. And figuring it out? Well, that’s a whole different ball game. Last week, another curve ball was thrown into my world. A good friend was killed in an accident. A kind, wonderful, sweet, beautiful friend, suddenly taken at age 27. Aren’t you supposed to attend the funeral of your friend when you’re both old and gray, after living a full life? That was my expectation.

 

 

 

 

 

 

 

 

 

 

 

 

I’m not quite ready to write about my friend. It all feels a bit too surreal right now. So instead, I bake. Because with baking, you can have expectations. I can be certain that if I combine the right amount of flour with the right amount of baking powder, sugar, eggs, milk, butter…and if I bake it all up at this temperature for that amount of time…I can expect a delicious outcome. Sure, things can go wrong in the oven from time to time. Cakes can flop, cookies can burn, bread might not rise. But most often, the science of baking delivers expected results. And if a great batch of muffins is all I can count on right now, then so be it.

 

 

 

 

 

 

 

 

 

 

 

You can count on these muffins. You can count on them being delicious, and you can count on them being eaten in short order. And you can probably count on the fact that you have blueberries sitting in your fridge or freezer right now.

Win! Use ‘em up friends, and make these reliable little muffins. For once, expect the expected.

 

 

 

 

 

 

 

 

 

 

 

Blueberry Lemon Muffins  (slightly adapted from Enjoy, The Best of Bridge Series)

2 cups flour

1/2 cup sugar

3 tsp. baking powder

1/2 tsp. salt

Zest from one lemon

1 egg

1 cup milk

1/2 cup butter, melted

1 tsp. vanilla

1 cup fresh (or frozen) blueberries

Topping:

1/4 cup butter, melted

Juice from one lemon

1/3-1/2 cup sugar

Preheat the oven to 425°F. Prepare a muffin tin (12) by greasing or lining the cups. Mix together the flour, sugar, baking powder, salt, and lemon zest in a large bowl. Beat the egg, milk, and butter in a separate bowl. Add the vanilla. Add the egg mixture to the dry ingredients and stir until just mixed (the batter will be lumpy). Fold in the blueberries. Fill muffin cups 2/3 full. Bake for 20-22 minutes.

For the topping: Combine the melted butter and lemon juice in a small bowl. Put the sugar in a separate bowl. When the muffins are slightly cooled (but still warm), dunk the top of each muffin into the butter/lemon juice mixture, and then into the sugar. Enjoy!

Filed Under: Bread, Breakfast, Fruit Tagged With: , ,
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