wordless wednesday ~ photo bomb

tuesday night

Drove home in the rain.

Ate a quesadilla.

Didn't bake cookies. 

Watched hockey.

Live.

Husband proclaimed "baby's first game!"

Husband watched intently while I took photos of his head.

Canucks win. All is well.

banana bread biscotti

I'm just plain sleepy.

Between my day trip yesterday and my built-in alarm clock, who has a dance party at 5:30 every morning (I'm screwed by the way if this continues), I'm getting tired.

I start to lag later on in the day, I feel like drinking a bucketful of caffeine, constantly. I am that large, tired pregnant woman.

I wish I could sleep for days, but I can't. I have cookie exchanges to bake for, packing to start, blogging to do, cats to cuddle, babies to bake.

In amongst naps, I did make some cookies. They're even semi-healthy!

Banana bread biscotti. With whole wheat flour and NO chocolate. Although, next time I would add some walnuts and possibly dip them in chocolate, otherwise they taste pretty excellent with a cup of tea and a nap. No dipping of course.

Banana bread biscotti
[ from Company's Coming: Cookie jar classics ]

2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/3 brown sugar, packed
2 large eggs
1 large egg white
1/2 cup mashed banana, about 1 large banana
1 teaspoons vanilla extract.

Preheat oven to 350 degrees, line a baking sheet with parchment paper.

Combine the flours, baking soda, and salt in a large bowl, set aside.

In another large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the eggs white, mix well. Add the mashed banana and vanilla, mix until well combined. Stir in the flour mixture, beat until a safe dough forms. Turn dough out on to a lightly floured surface, knead 6 times. Shape into a 16-inch long log, place onto prepared baking sheet. Flatten top slightly.

Bake for 30 minutes, or until golden. Remove from oven and let stand for 15 minutes, or until cool enough to touch. Cut log diagonally into 1/2-inch slices using a serrated knife. Place slices onto baking sheets. Bake for another 10 minutes at 275 degrees, rotating baking sheets halfway through.

Turn oven off, turn slices over on baking sheets and let the sheets stand in the oven for 30 minutes, or until dry and crisp. Remove from oven and let cool completely on wire racks. Store in an airtight container.

bookmarks

I still haven't made anything. I ran out of flour earlier in the week and just haven't replaced it yet. But of course, all week I've been surfing my favourite blogs and finding things I want to bake.

My bookmarks are out of control. With Christmas cookies, and cakes, and quick breads, and brownies.

Time to share!

- This cake. The layers look amazing. The fact that it takes a day and uses an obscene amount of butter should sell you on it. I'm thinking Christmas morning.

- No bake cookies. With nutella. And peanut butter. I showed these to a girlfriend and her mouth dropped.

- Sponge toffee / honeycomb, whatever you call it, it's amazing. Great for edible gifts.

- Pear + custard + short prep time = heaven. Need to find a party to make this for. Or just go buy flour. And some pears.

- apple onion rings. my. god.

- It's soup weather. It's even better with toasted bread and cheese.

- My kick ass cookie exchange cookies. I'm not allowed to make anything else according to the host.

I need to get on making some of these. And blogging about them.

Or I'll do it later.

Remind me next year NOT to participate in nablopomo.

apple turnovers

It's not that I didn't enjoy eating these turnovers, or that they didn't taste and smell amazingly, I just wasn't happy with them.

I think the puff pastry got too warm from the husband leaving the heat and fireplace running 24/7, so the shapes weren't right and they weren't pretty. I like pretty things. I also like tasty things. These were tasty, not pretty.

The filling was everything I wanted it to be, it made my house smell like a really good scented candle. It was also crazy easy to make. I'm almost thinking you could roll some of the cooled filling into a whole wheat tortilla that's been spread with a thin layer of cream cheese. That would be an awesome and pretty snack.

Even though I don't think they are pretty, you should still make them. Out of the14 turnovers this batch made, I ate 2 and the husband ate 12. In a 16 hour period.

Apple turnovers
[  adapted from the kitchn ]

crust:
1 box puff pastry, thawed overnight in the fridge
1 egg, beaten
sugar for dusting (optional)

filling:
2 large baking apples, peeled and cored (I used gala)
3 tablespoons unsalted butter, divided
1/2 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
pinch salt


Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, set aside.

For the filling, grate the apples on the large side of the box grater, set aside. In a medium saucepan, melt 2 tablespoons of butter over medium heat, add the grated apples, toss until well coated. Add the brown sugar, flour, cinnamon, and salt. Simmer for 10 minutes, stirring frequently, until mixture is thick and syrupy. Remove from heat and stir in the remaining tablespoon of butter, let sit until mixture is room temperature.

Meanwhile, roll out puff pastry on a heavily floured surface to a 12x12-inch square. Using a sharp knife or a pizza cutter, cut into 12 - 14 equal-sized squares.

Place a dollop-full of apple filling in the corner of each square, making sure to leave a 1/2-inch border. Pull the opposing side of the dough over, making sure the corners touch to make a triangle. Crimp the open end closed with a fork, transfer to the prepared baking sheet. Make sure each triangle is about an inch apart. Brush tops of triangle with egg and sprinkle with sugar, if using.

Bake for 15 - 18 minutes or until golden brown. Transfer to a cooling rack and let rest for a few minutes before serving. Best served the day of, but can be reheated in the oven for a few minutes.

last minute thanksgiving

Hello all my American friends!

Hope you're ready to eat your face off and pull out those stretchy pants for the first (or second?) time this year. It's turkey time!

What? You're not ready? You still need inspiration?I might be able to help. Although I've never made a turkey or stuffing, I might be able to help with the side dishes.

Dessert
- traditional pumpkin pie. It's a classic.
- apple crumble pie. Who doesn't love apples, cinnamon, butter, and oats?
- blackberry macaroon tart. Untraditional, but still super delicious
- apple blackberry crisp. Just do this.
- chocolate chip bread pudding. Also delicious as breakfast, I've done this.

Sides
- hasselback potatoes. Fancy lady potatoes.
- cheddar cheese buttermilk biscuits.
- cheddar muffins. Why yes I would like more cheese.
- bretzel rolls. Great for leftover turkey sammiches.
-cheesy corn bake. Corn + cheese = heaven

Enjoy your weekend off, don't eat or shop too much, and be thankful for everything wonderful in your life.

wordless wednesday - my favourite thing to look at

uninspired

I'm just not feeling it today.

I made apple turnovers. I'm not happy with them.

I have nothing to write about.

I've hit the wall.

I'm going to eat chocolate, snuggle a cat, and get back to you with more treats.

butterscotch pudding

The husband and I finally opened a joint bank account today.

It seems weird that it's taken us this long before we opened one, but we never felt the need for it before hand. Even though we've been living together for over 6 years, married for over a year, we just never thought we needed it.

Well with me going on maternity leave in 71 days (who's counting?), moving in 30 days, we needed to merge everything together.

Let us celebrate by eating a bucketful of pudding!

Didn't really feel like chocolate, vanilla is too plain, butterscotch is perfect.

Full of all my favourite ingredients, brown sugar, butter, cream, and vanilla. Cooked until thick, spooned into fancy glasses, chilled, then served with chopped milk chocolate.

The perfect ending to the evening our lives finally merged.

Butterscotch pudding
[ adapted from David Lebovitz ]

4 tablespoons unsalted butter
1 cup dark brown sugar, packed
1/2 teaspoon salt
3 tablespoons cornstarch
2 1/2 cups whole milk
2 large eggs
1 teaspoon vanilla extract

Melt butter in a medium saucepan over medium heat. Add brown sugar and salt, stir until sugar is thoroughly moistened. Remove from heat.

In a small bowl, whisk together the cornstarch and 1/4 cup milk. Whisk until no lumps of cornstarch remain, whisk in eggs.

Gradually pour the remaining milk into the brown sugar, whisking constantly, then follow with the cornstarch mixture. Return saucepan to heat.

Bring mixture to a boil, whisking frequently. Once it starts to bubble, turn the heat to low and whisk constantly for about a minutes, or until mixture thickens to the consistency of hot fudge sauce.

Remove from heat, stir in vanilla. Ladle into glasses or cups, refrigerate for at least 4 hours before serving. Serve with chopped chocolate and whipped cream.

sunday

It's a short post, haven't had much time this weekend to bake anything. Well, I did make pudding, but that's not set yet.....


In the last 24 hours;

I've had 5 hours sleep.

My insides have been used as punching bag.

I visited another country.

I bought a baby shirt for 28 cents.

I bought 6 lbs of butter.

I've thought about how to deal with the enormous pimple on my forehead.

(I'm ignoring it by the way. Hoping it will disappear before tomorrow.)

I bought the best baby shirt ever. It was not 28 cents.

9:49 am

I've been up since 6:30 am.

It's Saturday, what the hell right?

It's not even 10 am and I've already,

- made more chai concentrate

- had a chai latte and breakfast

- snuggled with cats

- gone for an hour long walk

- wearing mittens

- morning blog surf

- eaten second breakfast

- found the perfect apple turnover recipe

- talked to my mom

- talked to my step mom

- snuggled the cats

- thought about cleaning the bathrooms

- changed out of my pajamas, then changed back into my pajamas

- listened to 2 Joy the baker podcasts

Now it's only 9:49 am and I still can't go back to sleep.


Is this what nesting is?

cream of tomato soup

The husband calls me a baking snob. Granted, I know not everyone has the patience for baking that I do, but I don't think I'm a snob.

I think it's because I have a few non-negotiables when it comes to baking and cooking.

- If the recipe involves cake mix, I ain't going near it. I loathe cake mix, with a passion. I know some people like it, they like the simplicity of it, but I'm sorry, everyone should know how to make a cake.

- Don't even get me started with the "skinny" cake recipes. Cake mix + diet pop is not baking.

- I will never use margarine as a butter substitute. Same goes with apple sauce.

- Artificial vanilla is not the same as vanilla extract.

- Always make a recipe once, exactly as written. Subsequent times, it's okay to make changes.

- Cool whip is not real food. Neither is Splenda.

Sure, maybe it sounds unreasonable to some, but to me, these "rules" are what I believe in.

I like whole foods. Like this soup. Who doesn't love cream of tomato soup on a cold day ? I always used the canned stuff, but when I came across this recipe. I needed to make it.

It doesn't use any crazy ingredients, I think the hardest part was blending the soup. Creamy, warm, perfectly spiced with basil, the perfect accompaniment with a grilled cheese.

Cream of tomato soup
[ from the kitchn ]

2 tablespoons unsalted butter
1 small onion, chopped
1 celery stalk, chopped
1 1/2 teaspoons dried basil
pinch of ground cloves
2 tablespoons all-purpose flour
One 15 oz can diced tomatoes in puree
pinch of baking soda
2 cups chicken stock, vegetable stock, or water
1 cup milk, or up to 1/2 cup more as needed
tomato paste, if needed


In a large saucepan over medium heat, melt the butter. Add the onion and celery, cook for a few minutes, until veggies are soft. Add the dried basil and cloves, cook until fragrant, about 2 minutes, then add the flour. Stir the flour well, cooking for another 2 minutes. Add the tomatoes, baking soda, and stock.

Bring mixture to a boil and then turn down to a simmer. Simmer for 10 minutes, stirring occasionally. Remove soup from heat and puree using a stick blender, or in batches in a traditional blender. Once pureed to your liking, return to the heat and stir in the milk. Add more milk if the soup seems too thick, and add tomato paste if it needs more tomato flavour.

Season to taste with salt and pepper.

chicken pot pie

Dear April 2012 Jen,

How's it going? It's November 2011 Jen checking in to see what's going on. Wondering if you're getting any sleep, probably not. Silly question.

Wondering if you've had time to make croissants? Probably not. Silly question.

You're probably kicking ass at motherhood right now. For real. Our baby is probably so freaking adorable it makes people turn to stone when they look at her. You're probably making a delicious dinner right now, with the baby peacefully sleeping.

OR you're running around like a crazy woman, haven't washed your hair in 2 weeks, the babe is screaming, and you haven't cooked for DAYS.

Either way, I'm proud of you and I can't wait to be you.

Current me is sometimes lazy, but then sometimes goes on cooking benders where I'll make cookies, chai, calzones, and chicken pot pie in a day. But most times, I'm tired, large, and oddly, full yet hungry all at once.

It's kinda weird, but you already know this because you are in the future.

Love,

You, 6 months ago.

Chicken pot pie

[ adapted from Sweetfineday ]

1 sheet puff pastry, thawed but kept cold in the fridge
2 tablespoons butter
1/2 cup diced onion
1/3 cup diced celery
1/3 cup diced carrots
2 teaspoons finely chopped rosemary or 1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 tablespoons flour
2 cups chicken stock
1 lb cooked chicken, in bite-sized pieces
1/2 cup potato, in 1/4-inch cubes
1/2 cup green peas, frozen or fresh
salt & pepper to taste

Preheat oven to 375 degrees.

In a medium saucepan over medium-high heat, melt butter, add onion, celery, and carrots. Cook for several minutes or until onions become translucent. Add the rosemary, sage, sage and flour, stirring constantly and cooking for a few minutes, just to get the flour taste out. Add the stock, stirring well, then add the potato cubes, peas, and chicken. Bring to a boil, then let simmer for about 5 minutes, or until mixture has started to thicken. Season with salt and pepper, remove from heat.

Pour filling into a deep baking dish, or spoon into individual baking pans.

On a lightly floured surface, roll out the puff pastry to be just enough to fit over your baking dish. Top the baking dish with the puff pastry, it will probably hang down a little bit, don't worry it will puff back up. Make sure the dough is secure onto the edges of the dish, it will puff up and come loose during baking.

Bake for 25 minutes, or until filling is steaming and the puff pastry is golden brown. Let stand for a few minutes before serving.

wordless wednesday ~ 80's flashback

chocolate chip cookie cups

Current loves;

- Trail mix. For reals, it's a problem.

- clothes that don't  (and currently won't) fit me.

- Putting baby hats on Jackson.

- Chai lattes.

- Dark grey walls.

- Adele's new album.

- Christmas themed maternity photos.

- Baby boy cardigan sweaters.

- Pajamas all day.

- Mixing breakfast cereals.

- Cucumber slices and green grapes.

- Documentaries on Netflix.

- This song.

- Making tiny cups out of cookie dough and filling it with melted chocolate.

- Then feeding them all to the husband.


Chocolate chip cookie cups


1 cup unsalted butter
1/2 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 1/2 cups chocolate chips, divided

Preheat oven to 350 degrees and spray a mini-muffin tin with non-stick spray.

In a large bowl, beat together the butter, brown and white sugar on medium speed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.  Add vanilla, salt, and baking soda, mix to combine. On low speed, slowly add the flour until no dry parts are left. Fold in 1 cup chocolate chips.

Scoop 1 teaspoon of dough into each muffin cup, pressing down and up the sides. Almost to form a little cup. Bake for 8 - 10 minutes or until the cups are just turning deep, golden brown. Press the middles of the cookie cups down again with the back of a spoon or the knob of a wooden spoon.

In a small bowl, melt the remaining chocolate chips in the microwave. Spoon a small amount of the melted chocolate into the centre of the cups. Let cool for 10 - 15 minutes, or until chocolate has set a little bit before attempting to remove the cups from the muffin tin.

Feed to chocolate monster husbands who ask, "When are you putting this on the blog? You should tell everyone I loved it so much."

the realization

As fall becomes winter, the air gets a little bit colder, the rain is a lot more frequent, I try and still enjoy the weather.

Before I become a house monster, I want to enjoy the nice-ish weather.

I like the cold finger tips and the rosy cheeks. The bronze leaves scattered everywhere. The crisp, cool air that you breathe as you take that first step outside.

Armed in my wardrobe of Lululemon, hand warmers, and scarf, the bump and I hit the pavement.

The view is spectacular. A winding trail, in amongst the trees, all golden with fall colours.

I can't move as quickly as I think I can, I have to remind myself to slooooow down. If I don't remind myself, someone does a giant roll to remind me, oh yeah, I'm large and in charge now, maybe power walking is a bad idea.

I'm going to miss this. These fall walks. Not only because I'm no longer going to be able to take a minute to sit and enjoy this view, because of course we will be moving away from the area in a few short weeks. But that it no longer be as easy to pop my headphones in, listen to the latest homefries podcast, and just escape into the fall surroundings.

I just won't be alone. I'll have a tiny person with me.

I think it's finally starting to sink in.

homemade chai concentrate

I try to only go to Starbucks once a week.

I think of it as my weekly treat. A fancy coffee for myself, if it's only once a week it's not bad.

The problem is, I love their chai tea lattes. I could drink them everyday.

Not so helpful to the budget.

Why couldn't I make it at home? The tea bags you buy at Starbucks don't seem to do the trick and I'm not spending the money on the pre-made concentrate you can buy in the stores.

Thank you to my endless hours of browsing food sites, because you solved my problem. Make my own chai concentrate.

All it took was a few trips to store to find some hard to get ingredients, a pot of boiling water, and 20 minutes to spare.

The best part is, the total cost of ingredients, if you can find them in bulk, was less than what I was paying for 1 chai latte at Starbucks. Plus I got a ton more to make multiple batches.

So for my Sunday morning, I heated up some chai concentrate, steamed up some milk and made my own chai latte. Warm, spicy, sweet, creamy, all those things that I love. And I don't even have to get dressed or brush my hair to get it.

Homemade chai concentrate
[ from Tasty Yummies ]

Makes about 4 cups or enough to fit in a 1L mason jar.


4 1/2 cups cold, filtered water
8 bags black tea, I used Tetley orange pekoe
2 cinnamon sticks
1 vanilla bean, cut lengthwise in half ( or 1 tablespoon of extract added at the very end)
1/2 cup dark brown sugar
1 3-inch section of fresh ginger, cut into sections
10 whole cloves
8 black cardamom pods
1/2 teaspoon ground nutmeg
2 whole star anise pods
1/2 teaspoon whole black peppercorns
1 teaspoon orange zest
1 tablespoon honey (leave out if you want to make this vegan or if you don't like your concentrate sweet.)


Prepare the teabags by removing any tags and tying them all together, if necessary.

In a 6-inch square of cheesecloth, or in a handy little strainer bag I found at the natural store, arrange all of your spices, ginger, vanilla bean, and orange zest in the centre. Gather and tie together with kitchen twine.  If you are making the little pouch with cheesecloth, it might be easier to leave the cinnamon sticks out to make the pouch more compact. Alternatively, you can leave the spices out of a pouch all together, but you will have to strain it very well at the end.

Add the water and sugar to a medium saucepan. Over medium-high heat, bring to a boil. Once boiling, add your teabags, spice pouch, and cinnamon sticks (if you left those separate). Turn heat down to a simmer and let simmer for 20 minutes.

Remove pan from heat and remove the teabags, spice pouch, and cinnamon sticks or strain through a fine mesh sieve.  Add the honey, if using, and stir to combine. Let concentrate cool completely before pouring into jars or storage containers. Will keep for 1 week in the fridge.

To serve, mix one part chai concentrate with 1 part milk. I like mine warmed with steamy non-fat milk, you could also blend it with ice and make a frosty drink. It's all up to you.