Hello Again + Fresh Spiced Pear Cider

September 14, 2014 by 10 Comments

Fresh Spiced Pear Cider | Once Upon a Recipe

Hello my friends!

It seems that this ol’ blog took an unintended yet sort-of needed Summer vacation. While I do apologize, I don’t regret it. For the last couple of months, I’ve been lacking in the inspiration department. And although I made a number of dishes and treats that I wanted to share, something always seemed to get in the way of me completing a proper blog post – even something as simple as being too hungry to stop and snap a few pretty photos. And being the perfectionist that I am, throwing together a half-assed post just didn’t feel right to me.

Fresh Spiced Pear Cider | Once Upon a Recipe

For the past few days I’ve been down with a bad cold and while being sick is never my preference, it gave me the opportunity – actually, forced me – to ditch on some of my regular responsibilities and just relax. And do you want to know what I did? (Aside from binge-re-watching Grey’s Anatomy on Netflix) I stepped into my kitchen and I created. It was glorious.

Friends, I think I have my mojo back.

Fresh Spiced Pear Cider | Once Upon a Recipe

First up – juice!

Last week, I was contacted and invited to participate in Williams-Sonoma Juice Week. This week’s theme is Juices That Bite Back.

Typically, I like to incorporate juicing into my morning routine. I’ve shared my favorite green juice recipe here already and green juice is definitely my go-to juice. However, every now and then I like to switch things up and make a fresh juice cocktail. (If you haven’t tried these fresh citrus margaritas, you must make doing so a priority). Earlier this week, it snowed. Yes, frozen white stuff actually fell from the sky and it was much too cold for early September, even by Alberta standards. Thankfully temperatures have shot back up again and we are enjoying more seasonally appropriate weather (I wore shorts today!), but the cold snap has changed my focus to fall and winter recipes.

And after drinking what felt like my hundredth cup of tea this weekend in an effort to soothe my sore throat, I decided to put my juicer to use and make a warm beverage with the flavors of Fall. This fresh pear cider is spiced with cinnamon and nutmeg, and is given a nice little kick by one of my most favorite juice ingredients – ginger. I almost always include ginger in my juices – I just love the zip it adds. And I have yet to meet a drink that wasn’t improved by the addition of booze, so I added some brandy. Just a quick little glug, and you’re good to go. Of course, if brandy isn’t your thing, feel free to use something different, or leave it out altogether.

Fresh Spiced Pear Cider | Once Upon a Recipe

As I’ve mentioned before, I use this juicer, but there are many other available juicers – do your research and figure out which juicer is best for you! And make sure you give this cider a try – it’s super delicious and healthy too!

Fresh Spiced Pear Cider

A warm, spicy, delicious, and healthy cider – perfect to warm you up on a chilly Fall evening! Makes about four 3/4 cup servings. Double or triple if desired. 

4 pears

2 apples (ie. Golden Delicious)

1 lemon

1 thumb-sized piece of fresh ginger

2 cinnamon sticks

1 tsp. whole cloves

Pinch of nutmeg

1/2 to 1-ounce brandy (optional)

Juice the pears, apples, lemon, and ginger. Put the fresh juice into a saucepan, add the spices, and heat through. Pour into glasses, add brandy if desired. Sip and enjoy!

Fresh Spiced Pear Cider | Once Upon a Recipe

Have a wonderful week, friends!

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

Blueberry Lemon Shortcakes with Lemon Whipped Cream

July 10, 2014 by 12 Comments
If I was asked which baked breakfast good I would not want to live without, I think it would be a tie between cinnamon buns and scones.
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And that’s serious business because I love breakfast and all of its choices so very much. But…scones. They are just perfect little breakfast packages, whether made sweet or savory. You can eat them as is, slather them with butter or jam, or sandwich them around eggs and cheese and bacon. Scones are just a breakfast dream, waiting to happen.
And if you want to make a scone decidely breakfast-inappropriate, you could serve it alongside a cloud of freshly whipped cream and a pile of berries. (Although I totally wouldn’t judge you if you ate it for breakfast. In fact, I’d probably high-five you).
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Last week I had a bunch of blueberries that were about to go past their prime. I had also bought a giant bag of lemons the week before. Sidenote: I never seem to have a lemon on hand when I really need one, so I decided that it would be a great idea to buy a huge bag of them and use lemon in everything (fresh lemon water, homemade salad dressings, etc.). And of course, once I had a copious amount of lemons I failed to use them in all the ways I had imagined. Why does the world work this way? Anyways…so there I was with blueberries and lemons that needed a good home. The idea of fresh blueberry scones with a little lemon zip got me started. As the scones were baking in the oven, I got an invite to dinner that evening and offered to bring dessert. It was divine intervention, really. The only solution was to make the scones even better by turning them into shortcakes!
And dang, they did not disappoint. I added a little more lemon zest to the freshly whipped cream, which really brought out the lemon flavor in the scones themselves. These little shortcakes were the perfect summer evening dessert and were so easy to put together. They’re pretty too! I am envisioning many blueberry shortcakes in my future this summer! Maybe even for breakfast.
Blueberry Lemon Shortcakes with Lemon Whipped Cream 
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These scones are lovely on their own with a cup of coffee or tea, but the whipped cream and extra blueberries take them to a whole other level. Either way, try to enjoy them on the same day that they are made. Makes 9 scones/shortcakes.
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For the Blueberry Lemon Scones (adapted from Kitchen Trial and Error):
1 3/4 cup flour
2 TBSP. sugar
1 1/2 TBSP. baking powder
pinch of salt
1/2 cup (1 stick) unsalted butter, cold
1 1/2 cups blueberries, fresh or frozen
1/2 cup whole milk
1 tsp. vanilla extract
Zest from one lemon
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For the glaze:
1/4 cup freshly squeezed lemon juice
1 cup icing sugar, sifted
1 TBSP. unsalted butter, melted
Zest from one lemon
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Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest. Cut the butter into the flour mixture using a pastry blender until the mixture resembles coarse crumbs.  Add the blueberries. Add the milk and vanilla and bring the dough together. Turn out onto a floured surface and shape it into a square. Cut into 9 pieces. One thing I did not do here but will the next time I make these is to brush to the tops of the scones with more milk (to help the tops brown a little bit more in the oven). Bake for 15-20 minutes or until lightly browned. Whisk the glaze ingredients together in a small bowl and drizzle over the scones while they are still warm. Cool completely on a wire rack.
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To make the shortcakes:
1 cup whipping cream
1 TBSP. sugar
Zest from two lemons
1-2 cups fresh blueberries
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Whip the cream until soft peaks form. Fold in the sugar and zest. Slice each scone in half. Top the bottom half with a couple spoonfuls of the whipped cream, sprinkle with blueberries, and top with the other half.
Filed Under: Fruit, Summer, Sweet Treats Tagged With: , , , , ,

Mango Coconut Chia Pudding Pops (Vegan)

June 11, 2014 by 23 Comments

Mango Coconut Chia Pudding Pops | Once Upon a Recipe

Frrrrrriiiiiieeeeennnnnddddssss!

Oh, how I’ve missed you! I had not intended to be gone this long, but despite the fact that I jetted home from Thailand over two weeks ago, it’s taken just as long for my brain to return from vacation mode. Plus I was rather preoccupied with ridding myself of wicked jet lag, seeing all of the faces I’d missed while I was away, catching up on Game of Thrones, and getting my froyo fix (obvi). But I’ve finally returned to the kitchen and I couldn’t be happier. I bought a wok and some fun spices in Thailand and I took a cooking class there, so expect some Thai recipes very soon.

Mango Coconut Chia Pudding Pops | Once Upon a Recipe

Thailand was amazing! However, I’m going to save those stories for another post. Right now it’s time for popsicles!

When I left for my trip, Spring was just starting to make its presence known, and Summer still seemed to be eons away. But over a month later, I think we’re getting there. The weather may not be epic and wonderful (yet), but I am craving all the Summer things. BBQ. Watermelon. Ice cream. Picnics. Corn on the cob. Cherries. And popsicles!

Mango Coconut Chia Pudding Pops | Once Upon a Recipe

These popsicles were a bit of an experiment. I wanted to create a frozen treat that would take care of my sweet cravings, yet still remain somewhat healthy. And these little gems are just that. Chia seeds are a great source of healthy omega-3 fats and are very high in fibre, and they can help boost your energy, stabilize blood sugar, help with digestion, and lower cholesterol. Why wouldn’t you want all of those things? Better yet, these pops are so easy to throw together, and are customizable depending on your favorite fruit. I think strawberries, peaches, or raspberries would be delicious substitutions for the mango.

These pudding pops are creamy and satisfying, with just the right amount of sweet. Let’s jump into Summer, shall we? Mango coconut chia pudding pops for all!

Mango Coconut Chia Pudding Pops | Once Upon a Recipe

Mango Coconut Chia Pudding Pops

These vegan pops are extremely customizable, fruit-wise. Just sub in your favorite! Makes about 10 popsicles, depending on the size of your popsicle molds. 

1 can light coconut milk, well shaken

1/4 cup chia seeds

2 TBSP. organic cane sugar

1 tsp. vanilla

2 large ripe mangoes, chopped small

Mix together the coconut milk, chia seeds, sugar, and vanilla. Cover and allow to chill in the fridge for 4 hours to allow the chia seeds to expand. Layer the chia pudding and the chopped mangoes in popsicle molds, and freeze until firm (overnight).

Mango Coconut Chia Pudding Pops | Once Upon a Recipe

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

Fresh Citrus Margaritas

February 28, 2014 by 43 Comments
Friday, Friday, gotta get down on Friday,
Everybody’s lookin’ forward to the weekend, weekend.
Friday, Friday,
Gettin’ down on Friday…
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Eeeeeeeeeeeeeeeeeeeeeee! We made it, the weekend is here! And what better way to celebrate than with Rebecca Black and a fresh citrus margarita? I tell ya, watching that music video pretty much requires an alcoholic beverage, so let’s get to it!
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Fresh Citrus Margarita | Once Upon a Recipe   Fresh Citrus Margarita | Once Upon a Recipe
I’ve spoken of my love for juicing a couple of times now, and I’ve shared a fresh juice cocktail once before (beet lemonade, anyone?). BUT. This one is my new favorite. I started by making a fresh citrus juice, which was inspired by one of the juices at Glow Juicery, a relatively new and totally amazing juicery here in Edmonton. (Seriously, if you live in Edmonton, check it out – the website lists their store location and other spots where you can find their juice). Their citrus glow juice is one of my favorites, and when I saw the big display of beautiful citrus fruit at my grocery store the other day, I knew I had to try to recreate it at home.
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Fresh Citrus Margaritas | Once Upon a Recipe   Fresh Citrus Margaritas | Once Upon a Recipe
Fresh Citrus Margarita | Once Upon a Recipe
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And then I decided to add a little booze. You know, just for kicks. The result? A wickedly delicious cocktail that packs a nutritional punch! Plus, how pretty?!
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Fresh Citrus Margaritas | Once Upon a Recipe   Fresh Citrus Margaritas | Once Upon a Recipe

Fresh Citrus Margarita

The first time I made these margaritas, I rimmed the glass with sea salt. However, because the margarita itself is not super sweet (no simple syrup here!), I found the sea salt to be too much. However, because the margarita is quite tart, the sugar complimented it perfectly. The margaritas pictured were made with sea salt. In any case, do whatever floats your boat! Makes 4 margaritas.

For the fresh citrus juice:

Makes about 24 ounces, depending on the size of your fruit and your juicer.

4 oranges, skins removed (I used Cara Cara)

3 lemons, skins removed

1 small knob of ginger

8 oz. coconut water

Juice the oranges, lemons, and ginger. Mix together with the coconut water.

For the margaritas:

6 oz. fresh citrus juice

1.5 oz. tequila

0.5 oz. triple sec

Pinch of sea salt

Granulated sugar

Combine in a cocktail shaker with ice (or just mix by hand if you don’t have a cocktail shaker). Rim your class with an orange slice and dip into the sugar. Fill your glass with ice, then add the cocktail mixture. Garnish with an orange slice. Enjoy!

Pair these margaritas with a big bowl of guac and your favorite tortilla chips and you’ve got yourself a happy hour to start the weekend off right. Happy Friday, loves!
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PS. Friday parody. I laughed so hard.
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Filed Under: Beverages, Fruit Tagged With: , , , , ,

A Quick Hello | Greek Yogurt Blueberry Muffins

August 31, 2013 by 22 Comments

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

Summer is whizzing by in a blur of hot sunny days and mosquito-filled evenings that are becoming cooler and cooler. There have been friends, dog park days, too many pints of beer, too many froyo indulgences, and ultimate frisbee. Oh, and crossfit torture bootcamp. I bought a new car! I’m becoming addicted to Breaking Bad (Walt Jr. is my favorite). I went raspberry picking on a raspberry farm. When I need a laugh, I watch this video (just ridiculous). I can’t get enough green juice. What’s goin’ on with you?

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

I’ll be honest. I have spent very little time in my kitchen over the past couple of weeks. I’ve just been churning out the essentials. Quick, easy, one-pot meals. A batch of granola for breakfasts. Green juice after green juice. Not a lot of fun or experimenting going on. BUT.

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

One morning I found the time to whip up a batch of these delicious and healthy muffins. Dudes, they’re made with whole wheat flour, wheat germ, greek yogurt, and coconut oil. And they taste good. Pinky swear.

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

As I’ve mentioned before, I love eating muffins for breakfast. But they’ve got to have some health to them or I just can’t justify it. I can totally get down with eating cake for breakfast, but not on the regular. In several short weeks I will enter the last year of my twenties (oy) and I’m already discovering that the old metabolism ain’t quite what it used to be. Hence the crossfit torture bootcamp. PS. It will be nothing short of a miracle if I can ever walk normally again.

Anyways, these muffins are full of good-for-you things, and they really are delicious. And completely guilt-free. I’ve made them a couple of times with blueberries, but I think raspberries or blackberries would work well too. Healthy muffin goodnesss! Time to get back to this spectacular summer living, but I’ll be back soon. I hope you’re all enjoying the summer livin’ too! xo

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

Greek Yogurt Blueberry Muffins (slightly adapted from Martha Stewart Living magazine, June 2013 issue)

Makes 12. 

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/4 cup wheat germ

1/2 tsp. baking soda

Pinch of salt

1/2 cup brown sugar, packed

3/4 cup low-fat or fat-free plain greek yogurt

1/4 cup coconut oil, melted

2 eggs

1 tsp. vanilla

1 pint fresh blueberries

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Combine the flours, wheat germ, baking soda, and salt, and whisk together in a medium bowl. In a separate large bowl, whisk together the brown sugar, yogurt, coconut oil, eggs, and vanilla. Add the flour mixture to the yogurt mixture and gently mix together until just combined. Fold in the blueberries.

Divide the batter evenly between the muffin cups. Bake for about 20 minutes, or until the tops are lightly browned and a toothpick inserted into the center of the muffin comes out clean. Allow to cool on a wire rack.

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

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

For Todd (and Rufus) | Peach Cinnamon Swirl Ice Cream

July 25, 2013 by 44 Comments

Cinnamon Peach Swirl Ice Cream | Once Upon a Recipe

This post is for Todd. Todd who, you ask? Well, I wish I could tell you.

You see friends, I was in a car accident a couple of weeks ago. I will spare you the details, but as any of you who have also experienced the frightening event that is a car accident can attest, a car accident has the ability to shake you up a bit. This wasn’t a simple fender bender, this was a crash that killed my car. (My car’s name was Rufus, and may he rest in peace). Thankfully, no one was seriously injured and both myself and the other driver walked away relatively unharmed. And at the end of the day, that is all that matters. A car is a car, and cars can be replaced.

Peach Cinnamon Swirl Ice Cream | Once Upon a Recipe

Todd was the gentleman who stopped and helped me at the scene of the accident. He arrived on the scene about a minute after it happened – after numerous drivers who would have witnessed the accident zoomed on by. Todd called 9-1-1 as I had become a bit useless due to shock. Todd held my pup, Bella for me while I spoke to the police officers and medical personnel. (Bella had been in the car with me, as we were on our way to the dog park. Fortunately, she was not hurt either.). Todd called his wife and told her he was going to be late for dinner. When I protested and begged him to carry on with his evening, he refused. Todd told me that he would not leave until he knew someone was there with me and that everyone was ok. Todd sat with me on the side of the busy freeway for two hours. Todd told me that everything would be ok.

Peach Cinnamon Swirl Ice Cream | Once Upon a Recipe

When my mom arrived, and Todd finally succumbed to my pleas for him to go home to his wife and eat (a now cold) dinner, I was so focused on thanking him profusely for his time, his kindness, his compassion – I failed to get his last name. And wouldn’t you know it, there are a lot of Todds out there. I have been unable to locate this particular gem of a Todd, but if I could, I would tell him – in a more coherent and calm manner than I did that evening – just how thankful I am that he was driving down the road that day and took the time to stop to help me.

Friends, it’s true when they say that the little things in life are what count. And for me, this complete stranger who stopped to help a very panicked girl and her dog – he counts. And I can promise that the next time I find myself in a situation where helping someone out might inconvenience me, even for a couple of minutes (nevermind hours), I will remember Todd. And I will pay his kindness forward.

Peach Cinnamon Swirl Ice Cream | Once Upon a Recipe

And to my dear Rufus (my wonderful little blue Mazda 3) – thank you for saving me. You done good.

Peach Cinnamon Swirl Ice Cream | Once Upon a Recipe

This ice cream is nothing short of amazing. I have read many wonderful things about Jeni’s Splendid Ice Cream, but unfortunately Jeni’s ice creams are not available here in Canada. So when I came across a recipe for Jeni’s ice cream base, I knew I had to try it. The recipe yields a rich and creamy ice cream, and I can’t wait to experiment with different flavor combinations. But for my first attempt, I decided to pair it with one of my favorite summer fruits – peaches! The final result tastes just like peach pie a la mode, minus the pastry part. I’m tempted to try this recipe again with pie crust cookie chunks! In any case, the long and short of it is that this is a perfect summer ice cream recipe.

To Todd! And all of the other “Todds” out there – thank you.

Peach Cinnamon Swirl Ice Cream | Once Upon a Recipe

Peach Cinnamon Swirl Ice Cream (ice cream base from saveur.com by Jeni Britton, and peach cinnamon swirl adapted from A Cozy Kitchen)

For the ice cream:

2 cups whole milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. salt
3 tbsp. cream cheese, softened

Combine 1/4 cup of the milk and the cornstarch in a small bowl and mix well; set slurry aside. In a large saucepan, whisk together the remaining milk along with the cream, sugar, corn syrup, and salt. Bring the mixture to a boil over medium-high heat. Cook for 4 minutes, then add in the slurry. Return to a boil and cook, stirring, until thickened, for about 2 minutes. In a large bowl, combine the cream cheese with about 1/4 cup of the hot milk mixture and whisk until smooth, then whisk in the remaining milk mixture. Cover the bowl and refrigerate until the mixture is chilled, or overnight. Churn the ice cream in your ice cream maker according to manufacturer’s instructions (mine took about 25 minutes).

For the peach cinnamon swirl:

4 peaches (about 2 pounds)
1/4 cup white granulated sugar
1 tsp. cinnamon + a pinch of salt

Bring a large pot of water to boil. Add in the peaches and blanch for 1-2 minutes. Remove the peaches from the water and allow to cool enough to handle. Remove the skins and pits and cut the peaches into bite-size pieces. Add the peaches, the sugar, and the cinnamon and salt to a saucepan and cook over medium heat for about 10-15 minutes, or until the peaches have broken down and the mixture is thick. Allow the mixture to cool to room temperature.

Layer the ice cream and peach mixture in a container. Cover with plastic wrap and allow the plastic to touch the ice cream – this will help prevent ice crystals from forming. Freeze for at least 2-4 hours. Scoop and enjoy!

Peach Cinnamon Swirl Ice Cream | Once Upon a Recipe

Have a lovely weekend! xo

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

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 12 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: , , , , , , , ,
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