strawberry jam

Time is flying by too quickly.

I made this jam over a month ago.

I have since made more raspberry jam.

My sister in law posted a photo yesterday of her wedding invite. From 3 years ago. It felt like yesterday.

The husband and I at their wedding.

Also, I blinked then this happened.

Can't believe this was 5 years ago.

I still think I look like this.

But thankfully I don't.

Moral of the story, get making strawberry jam before you run out of time. Time goes by faster than you think.

Strawberry jam
[ from Intimate weddings ]

 Makes approx. 10 250ml jars. I reduced the amount of sugar from 6 cups to 5 because I don't like an overly sweet jam. The jam still set quite nicely and you taste more of the strawberry flavour, but feel free to use all 6 cups if you so please.


13 cups strawberries, cleaned and hulled ( about 4.5 pounds)
5 cups of sugar
1/2 cup lemon juice

Place the strawberries in a large pot over medium-low heat. Mash the berries with a potato masher while bringing them up to a simmer. You can mash the berries to whatever consistency you like, I prefer a smoother jam, so I mashed quite a bit. The berries will also break down during the cooking process. Once the fruit is simmering, stir in the sugar and the lemon juice. Turn the heat up to high and bring to a boil. The berries will have to boil for 30 minutes, stirring frequently and skipping the hot pink foam off as you go. The jam will be ready once a cold spoon dipped into the mixture will hold the jam. It's not ready if the jam runs off the spoon like syrup.

Once finished, remove pot from heat and fill prepared jars. Process in boiling water for 15 minutes. Let jars rest for at least 24 hours before using. Store in a cool, dark place for up to a year.

Don't know the full process, start to finish for canning? Here's a link from the pro's at Bernardin.

iced ginger lemon green tea

Do you want to know what's not a good idea?

Drinking too much wine, staying up way too late, getting 3.5 hours sleep, and being responsible for a small child while massively hungover. 

That was my Saturday morning. The sound of the coffee brewing sounded like nails on a chalkboard. 

My head was pouring, my mouth was like a desert, I was still in the red wine fog, yet I had to feed/change/entertain a 3 month old. 

Bad, bad, bad, very horrible situation.

Lesson learned. Next time, drink non-red wine drinks.

Ginger lemon green tea. Much better. Clean, fresh, sweet, spicy, no risk of hangover, much better choice. 

Unless you add vodka or gin to it......

Not saying that's a bad idea......

Iced ginger lemon green tea

[ from the Kitchn ]

1/4 oz good quality Chinese green tea leaves

1/4 cup fresh lemon juice

1/4 cup agave syrup

3/4 ginger syrup (recipe below)

lemon slices for garnish

Place the tea leaves in a large bowl. Boil 3 1/2 cups of cold water and then let rest for 5 minutes. pour hot water over the tea leaves and let steep for 5 minutes. Strain, keeping the liquid and throwing out the tea leaves. 

In a large pitcher, mix together the lemon juice, steeped green tea, agave syrup, ginger syrup, and 8 cups of cold, filtered water. Stir well and let sit the refrigerator overnight. 

Serve with lots of ice and lemon slices for garnish.

Ginger syrup

This recipe makes about 5 cups, which is much more than the 3/4 cup that you need in this recipe. Keep the extras for more of this delicious tea or add 3 tablespoons a cup of club soda and you've got homemade ginger ale. Aren't you fancy?

1/2 lb fresh ginger root, with skin on

3 cups white sugar

2 cups water

Cut the ginger into 1/2-inch nubs and whizz in the food processor until the pieces are fine and stringy, like small wood chips. 

Place the sugar and water in a medium-sized saucepan and bring to a boil. Lower the heat and simmer until sugar has dissolved. Add the ginger and turn off the heat. Let saucepan cool on the stove and then place in the refrigerator overnight.

The next day, strain the syrup twice through a fine mesh strainer to get all the little bits out. Store unused syrup in an airtight jar. This syrup will keep for a couple of weeks as long as it is refrigerated.

cheese biscuits

Yesterday, we the husband planted me a herb garden.

I'm not one for plants really. Actually, I kill them. I either over water, under water, too much sun, not enough sun, let them get eaten by cats, amongst other things.

But this year I am determined to keep the plants alive. I'm not going to kill them.

My black thumb will turn green.

Or check back in a month when I've killed them all.

What I am good at, is biscuits.

Fluffy, warm, soft, cheesy, biscuits.

With lots of butter. I can't kill those.

Cheese biscuits
[ from Grazing ]

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup olive oil
1 cup buttermilk
1 cup grated cheddar cheese

Preheat oven to 400 degrees.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Pour in the olive oil and buttermilk and mix with a wooden spoon until just combined. Add the cheddar cheese and fold gently. Be wary not to over mix, it will make your biscuits tough.

Turn dough out onto a lightly floured surface and knead gently 5 times. Pat or roll the dough out into a rectangle, about 1/2-inch thick, then fold it over onto itself. Roll the dough again and fold it onto itself once more, then finally roll the dough out to be 1/2-inch thick. This creates flaky layers for the biscuits. Cut the dough into circles, or cut into squares like I did. Place biscuits onto an ungreased baking sheet and bake for 15 minutes, or until tops are golden brown.

Serve warm with lots of butter.

avocado toast

Want a super fast lunch/snack/breakfast that won't take any longer than popping something in the microwave, but it's waaaayyyy healthier?

Of course you do.

Avocado + toast.

And go!

Start with putting a couple slices of your favourite bread into the toaster. Toast until desired darkness is reached. I like whole grain bread and toasted to almost burnt. Yep, I like burnt toast. Weirdo.

Next slice open a ripe avocado.

Eat some chips while you wait for your toast.

Scoop some of the ripe, green flesh on to your toast.

Mash it up with a fork and cover the whole surface.

Now you could eat it just like this OR you could add some salt.

Or a slice of ham.

Or some sliced tomatoes.

Whatever you like.

Eat it up!

quinoa + blueberry muffins

After carrying, and delivering a small human, I've gained a bit of weight. 

I'm back on the fitness wagon and trying to eat healthy, running 3 times a week, eating kale and oatmeal and such.

But sometimes handfuls of chocolate and popcorn end up in mouth. I don't know how it happens. It's like a mental blackout. One minute I'm noshing on a carrot, then darkness, then I'm eating popcorn slathered in butter.

I'm about 15lbs from my pre-pregnancy weight and I know I'm close, I can feel it.  I think super foods will help. 

Quinoa, blueberries, flaxseeds, maple syrup, walnuts, oats, cinnamon. Mix 'em up, make muffins, gobble them down, scorch those last pounds!

Let's do it! And then eat a whole spoonful of frosting.

Wait.....

Scratch that last part.

Superfood muffins

[ adapted from Bittersweet ]

The original recipe was 100% vegan, but since I don't keep soymilk in the house and ran out of agave, this is not vegan. To make this vegan once again, replace the milk with soy or almond milk.

2 cups whole wheat flour

1/2 cup rolled oats

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 baking soda

1/2 teaspoon salt

1 tablespoon flaxseeds

1 cup blueberries, fresh or frozen

1/2 cup chopped walnuts

2 cups cooked quinoa

1/4 cup olive oil

1/4 cup maple syrup

1/4 cup packed brown sugar

1/4 cup milk

1/2 cup orange juice

Preheat oven to 375 degrees and line a standard muffin tin with liners, set aside.

In a large bowl, combine the flour, oats, cinnamon, baking powder, baking soda, flaxseeds, walnuts, and blueberries, stir to combine thoroughly. In a separate medium-sized bowl, whisk together the quinoa, oil, maple syrup, brown sugar, milk, and orange juice. Make a well in the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon until no dry clumps remain.

Divide batter equally amongst the muffin tin and bake for 18 - 20 minutes or until a tester inserted into the centre comes out clean. Let muffins rest in the pan for 10 minutes before removing to cool completely on a wire rack.

mini pretzel dogs

Back when I was pregnant, early November-ish, the husband and I attended a charity function with my dad.  At this function there was a silent auction with many different things to choose from.

As a gift, my dad purchased an ENORMOUS magnum of french wine. The idea was that as soon as the baby was born, we'd crack that sucker open and all get snackered off the wine.

Well folks, that happened last weekend. It was an appetizer, wine, birthday, welcome Avery party all-in-one.  As part of the festivities, you were required to bring an appetizer and really what's better to eat with a classy bottle of french wine than pretzel wrapped hot dogs?

Nothing. These were perfect.

Chicken dogs, halved, then wrapped in homemade salty pretzel dough, dipped in mustard.

Amazeballs.

They were a huge hit, and really simple and fun to make.

Get over your yeast fear and make some pretzel dogs!


ps. Giant wine bottles make babies look tiny.

pps. We didn't give her any, don't be ridiculous.

ppps. I love wine.


Mini pretzel dogs
[ from Joy the baker ]

Makes about 16 pretzel dogs.

1 1/2 cups warm water
1 tablespoon sugar
2 1/4 teaspoons active dry yeast
4 1/2 cups all-purpose flour
2 teaspoons salt
8 hot dogs of your choice, cut in half
2 tablespoons unsalted butter, melted and cooled
about 14 cups of water
1 cup baking soda
1 large egg, beaten with a little bit of water
salt & pepper for topping


In the bowl of a stand mixer, fitted with the dough hook, combine the warm water and sugar, sprinkle yeast on top and let rest for at least 5 minutes. Yeast should be foamy and smell, well yeasty, if it doesn't, throw away and start fresh.

Add the flour, salt, and butter, mix on low speed until well-combined. Turn mixer up to medium and knead until smooth, pulls away from bowl, and forms a ball around the dough hook, around 6 minutes.
Remove dough from bowl, it'll be kind of sticky. Lightly coat a large bowl with oil and place dough inside. Cover with plastic wrap and let rise until doubled in size, about an hour.

Preheat oven to 425 degrees, line 2 baking sheets with parchment paper and brush paper lightly with oil.

In a very large pot, combine the water and baking soda and bring to a boil.

While the water comes to a boil, divide the dough in 16 equal pieces. Roll a piece of dough into a 12-inch rope. Start wrapping dough around the hot dog piece, making sure there are no gaps and pinching the ends when finished. Repeat until all the dough has been used.

Place 6 - 8 pretzel dogs in the boiling water for 30 seconds. Remove using a slotted spatula and place on the prepared baking sheets, repeat until all pretzel dogs have been boiled. Brush with egg wash and sprinkle with salt and pepper.

Bake for 12 - 14 minutes, or until dark brown and puffy. Let cool slightly and serve.

They are best enjoyed the day they are made.

banana muffins with steel-cut oats

Yesterday was the husband and I's second wedding anniversary. 

I thought we were going to keep it low-key since we're going to a fancy night out in a few weeks, but he came home early to take me out for a surprise lunch. 

Nice right?

I wasn't home. I was having lunch with the ladies from my baby group. 

I felt bad, but then again, I didn't know he was going to come home. Anyways, he gave me a beautiful orchid and a stash of french macarons. 

To make up for everything I was going to make a lovely dinner and we were going to have some wine, and just enjoy ourselves at home. 

The reality slapped us in the face and we ended up spending the evening at a walk-in clinic (over 2 hours to be exact) because Avery's finger has somehow gotten infected. 

After the clinic, getting the prescription, putting Avery to bed, and making a quick dinner, we weren't in the mood for anything but the couch. We watched No Reservations, Vancouver episode (!!!) and then went to bed. 

Sounds like a pretty fantastic way to spend an anniversary to me.

Banana muffins with steel-cut oats

[ from the Kitchn]

1 cup all purpose flour

1/2 cup whole wheat flour ( or any other whole grain flour)

1/3 cup white sugar

1/3 cup brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 cup mashed banana (about 2 large)

1/3 cup milk

1/4 teaspoon lemon juice

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 eggs, lightly beaten

1/2 cup cooked steel-cut oats (cooking instructions here)

Preheat oven to 350 degrees. Line standard muffin tin with liners, or grease liberally with butter or non-stick cooking spray.

In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, and nutmeg. Whisk to blend completely. 

In another medium sized bowl, whisk together the banana, milk, lemon juice, oil, vanilla, eggs, and the steel cuts oats. Pour wet ingredients into the dry ingredients and stir until just combined. 

Spoon evenly into prepared muffin tin and bake for 15 - 20 minutes, or until muffins are lightly golden and a tester inserted into the centre comes out clean. Let cool completely on a wire rack.

love this guy.

kitchen sink cookies

Heartbroken.

Yet not surprised at all.

Our Canucks were spectacularly knocked out in the first round of the Stanley cup playoffs.

It's surreal that we can play so well sometimes, yet play like poop other days.

It's going to be a very long summer without them, but thankfully I have a tiny, doll faced little girl to dress up all summer. It evens out.

To all you hockey fans whose teams have been knocked out, consider these cookies to drown your sorrows, instead of the usual ice cream.

Filled with the regular goodies like chocolate chips and oatmeal, there are also a few tasty surprises tucked away in these cookies. Rice krispies anyone?

Kitchen sink cookies
[ from Sticky, Chewy, Messy, Gooey ]

This is adapted from the original to be a half batch of cookies. If you want a million of these cookies go ahead and make a full batch, but I warn you, you will need an obnoxiously huge bowl to mix them in. The half batch will fill (to the brim) my 5L kitchenaid mixer bowl.


1 cup unsalted butter, room temperature
1 cup firmly packed brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 tablespoon baking soda
3/4 teaspoon salt
2 cups Rice Krispies
1 cup sweetened, shredded coconut
2 cups old-fashioned rolled oats
1 1/2 cups chocolate chips
1 1/2 cups walnut pieces

Position baking racks to the middle of the oven, and preheat to 350 degrees.

In the bowl of your stand mixer, or another large bowl, cream together the butter and the sugars over medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition, followed by the vanilla. In another large bowl, sift together the flour, baking soda, and salt. Add to the butter mixture and mix until completely combined. Add the rice krispies, coconut, rolled oats, chocolate chips, and walnuts, mix on low speed until combined.

Drop 1/4 cup-sized balls onto baking sheets, about 2 inches apart. Flatten slightly with fingers. Bake for 12 - 15 minutes, or until outside edges are golden brown and the middles are still slightly soft. Let cool on baking sheet for a few minutes and then transfer to a wire baking rack to cool completely.

chocolate chip cinnamon rolls

It's another beautiful day of liquid sunshine here in Vancouver, like I should be surprised at this point. It's April, of course it's going to rain in Vancouver.

We're all more concerned about hockey playoffs. The husband swears the Canucks won't make it out of the first round, there's PSA's being shown telling us not to riot, but on the other hand they are still planning for large, group viewings.

I think the city if under a cloud of anxiety and apprehension after what happened last year. We were so good, we won the Presidents trophy, we dominated every team we played, yet we still lost. 

Maybe we just don't want to get emotionally invested because we don't want the heartbreak of last year ?

Maybe we're just happy to see the Leafs miss the playoffs once again.

Whether we're out in the first round, or playing Boston for the cup again, I think we need some chocolate to calm our nerves. Maybe some wine as well. But not too much wine, remember last year ?

For Sunday morning breakfast, cinnamon rolls are always amazing. Add chocolate and they are taken over the top. The dough has a couple teaspoons of cinnamon tucked in it to really kick up the cinnamon flavour. I liked these roll, they had all the great properties of a cinnamon roll. Warm, gooey, sticky, sweet, plus with the addition of chocolate, it made them extra messy to eat. But I have to say, the dough was not my favourite. It didn't rise as much as I thought and it was tough. Next time I think I'll use the dough recipe from my cream cheese cinnamon rolls , but change the filling to follow this recipe.  They were still delicious and a perfect Sunday morning treat, just not my favourite.

Chocolate chip cinnamon rolls with vanilla glaze

[ from the Naptime chef ]

1 cup milk

3 tablespoons unsalted butter

3 3/4 cups all purpose flour

1/2 cup sugar

2 teaspoons ground cinnamon

1 egg

2 1/4 teaspoons active dry yeast

1 teaspoon salt

filling:

3/4 cup lightly packed brown sugar

1 tablespoon ground cinnamon

4 tablespoon unsalted butter

1/2 cup semi-sweet chocolate chips

glaze:

2 cups icing sugar

1 teaspoon vanilla extract

2 teaspoons milk, or more if needed

To make the dough, combine the milk and butter in a microwave safe dish and heat until butter has melted, pour into bowl of stand mixer and let cool slightly. Add the rest of the dough ingredient to the milk mixture, mix over medium speed with the paddle attachment for 3 minutes. Change to the dough hook attachment, knead over medium until dough is smooth and slaps the sides of the bowl, about 3 minutes. Alternatively, you could knead the dough by hand on a lightly floured surface. Place dough in a lightly oiled bowl, let rise in a warm, draft free area for about 2 hours, or until the dough has doubled in size.

While the dough rises, make the filling. Melt the butter in a small bowl. Mix in the cinnamon and brown sugar. Set aside.

Once dough has risen, roll out on a floured surface to a 14x12-inch rectangle. Spread the filling over the dough, leaving a 1/2-inch border all the way around. Sprinkle evenly with the chocolate chips. Beginning with the longer edge of the rectangle, tightly start rolling the dough. Make sure to roll quite tightly or the rolls will fall apart, pinch seams when done. Slice dough log into 8 equal sized pieces. Place rolls in a well buttered dish, cover with a kitchen towel and let rise for at least another hour. Cover dish with plastic wrap and refrigerate overnight.

The next morning, take the dish out of the fridge and bring to room temperature. Meanwhile, preheat oven  to 375 degrees. Bake for 25 - 30 minutes, or until tops are golden brown.

While rolls are baking, add all the ingredients for the glaze in a medium bowl, whisk until smooth.

Serve rolls with a heavy-handed swirl of glaze with a fresh cup of coffee.