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.

watermelon granita

The heat can do crazy things to ones state of mind.

Friday, after work (yes I'm working part-time, another time we'll go over it) I had an intense craving for watermelon.

Like crazy, pregnant woman intense craving. (no I'm not pregnant, don't be thinking crazy like that)

So naturally I'm thinking, let's pack Avery up in the stroller and let's walk in the sun to go get a watermelon. Totes perfect idea.

But here's where the heat makes you crazy. Of course I'm not going to go to the TWO grocery stores literally five steps from my house, I decide to walk to a specific produce store. A 45 minute walk, one way, from my house.

Doesn't seem so bad yet right? But I decide to walk at 3:30 in the afternoon when it's about 27 degrees outside (that's 80 F for my American friends) so naturally it feels like it's about four thousand degrees outside. Whatever, I'm out enjoying the sun after all the rain, working on my tan, and Avery likes the fresh air.

Arrive at the produce store. Watermelons are priced at ¢49 a pound, so of course, I look for the biggest one I can find. My watermelon cost $11.35.  I bought a 23 pound watermelon. Which I now have to put in the stroller and push along with a 13 pound child, my diaper bag which weighs at least 10 pounds, and the stroller itself which probably weighs 25 pounds. For 45 minutes. Up hill most of the way. In flip-flops.

I ate ice cream on the way home to make up for all the unintentional calories I burned.

So because I bought a stupidly enormous watermelon, I literally have a shit-ton of it. Not that it's a bad thing, but I cut 3/4 of it and it filled the biggest bowl I own so I needed to find a recipe to use up the last quarter.

Thanks PW for helping me beat the heat and keep the crazies away.

Watermelon granita
[ from Pioneer Woman ]

8 cups of seedless watermelon chunks, 1/2-1/3 watermelon rind removed and cut into chunks
juice of 2 limes
1/3 cup white sugar

In a blender, combine half of the watermelon, half of the lime juice, and half of the sugar. Blend until completely smooth, pour into a large bowl. Repeat with remaining watermelon, lime juice, and sugar.

Pour watermelon mixture into a 9x13-inch baking dish and place in the freezer for 2 - 3 hours.
Remove from freezer and with a spoon, scrape the frozen layer. The sides will be more frozen and the middle will be almost slushy. Return to freezer for another 2 - 3 hours, repeat scraping process. Continue freezing and scraping until the entire mixture is frozen and scraped. Served frozen in fancy glasses.

and a picture of Jackson. Just cause. Check my pink pants and the husband's dirty foot.

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.

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.

blackberry white chocolate scones

After a crazy month, this week has finally started to feel like normal.

Well, if by normal means you have a tiny, pink human attached to you at all times, that requires feeding and changing every hour or so.

I've *kinda* figured out a routine, which *kinda* gives me more time to bake. Still neglecting all the cleaning and laundry I should be doing though...... Also still not sleeping a whole bunch, but who needs sleep anyways?

Totally overrated.

I'll just keep myself going on chocolate and caffeine.

Totally healthy.

Okay, not really.

Kinda figuring out a routine still really hasn't given me much time to eat, so I baked something that's handheld (read: can be eaten while holding her pinkness), somewhat healthy, and involves chocolate.

Stroll on into scone town. Blackberry white chocolate to be exact. Made with whole wheat flour. Three for three on the criteria.

Quickly thrown together in the food processor and dropped onto a baking sheet with a large ice cream scoop, in 25 minutes or so, you'll have freshly baked scones.

Blackberry white chocolate scones
[ from Grazing ]

1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter, cut into 1/2-inch cubes
1 cup milk
1 egg
1 cup blackberries, fresh or frozen
1/2 cup roughly chopped white chocolate

Preheat oven to 400 degrees, line 2 baking sheets with parchment paper, set aside.

In a food processor, combine the flours, sugar, baking powder, and salt. Pulse to combine. Add the butter and pulse 3 to 4 times, or until mixture looks crumbly and the butter chunks are not bigger than small peas. In a small bowl, stir together the milk and the egg. Add the milk mixture to the flour mixture and pulse until just combined. Gently fold in the berries and chocolate.

Using a large ice cream scoop (or 2 spoons), drop spoonfuls of dough onto prepared baking sheets, about 2 inches apart. Bake for 20 - 25 minutes or until the edges are golden and the top are just starting to brown.

Transfer to a wire baking sheet to cool. Serve warm or at room temperature.

browned butter blueberry muffins

Mommy brain.

I gots it.

I wrote a blog post two days ago about these wonderful muffins. Planned on publishing it on Friday.

Logged on yesterday morning. Forgot to save it. Totally gone.

I walked to the store with her pinkness this afternoon. I thought I needed all-purpose flour because I had run out. I buy a 5kg bag.

I come home to fill up my container of flour, only to find an UNOPENED 10kg bag of all-purpose flour.

I'm now currently eating chocolate chips out of the bag.

The blueberry muffins are the perfect muffin. They aren't a cupcake disguised as a muffin, they are perfectly sweet, perfectly moist, the topping tastes like a shortbread cookie, and they are even better to eat with one hand when you've forgotten to eat lunch.

Browned butter blueberry muffins
[ from The Joy the Baker cookbook via Shutterbean ]

7 tablespoons unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries, I used frozen

topping:


3 tablespoons butter, softened
1/2 cup all-purpose flour
3 tablespoons sugar

Preheat oven to 375 degrees. Line a standard muffin tin with paper liners, or butter and flour, set aside.

In a small saucepan over medium heat, melt butter until butter bubbles and crackles. Keep an eye on the butter until it begins to turn golden brown and becomes fragrant. Remove from heat immediately and transfer into a small bowl to prevent the butter from burning. Let cool.

In a medium bowl, whisk together the milk, egg, egg yolk, vanilla extract, and the browned butter. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the wet ingredients until mixture is just combined. Gently fold in the blueberries. Divide batter equally amongst muffin tin.

To make the topping, combine all the ingredients in a small bowl and using your fingers, mix until crumbles form. Top each muffin with topping.

Bake for 18 - 20 minutes or until a tester comes out clean. Let rest in pan for 15 minutes before inverting onto a wire rack to cool completely.

Leftovers can be stored in an airtight container for up to 3 days.

pear bread

First World problems.

They happen from time to time.

I had one earlier in the week, I was cutting up a giant pear for my mid-morning snack, only to see that it had big, brown spots all throughout. I tried cutting them out and eating around it, but the pear was mealy and gross.

I couldn't bear to throw it away. There was about 3/4 of the pear left and it could be used for something I'm sure. So I packed it away in plastic wrap and tucked it away in my lunch bag.

I needed a recipe to use up my pear.

Time was limited.

I wanted something that I could eat as a snack or for breakfast. Something quick and easy.

Muffins weren't on my radar, scones ? Too labour intensive.

Cake? Sure why not.

Well technically the recipe I found was for a pear bread, but I wouldn't call this a bread.

It's baked in a tube pan (or two loaf pans), so number one, it looks like a cake. Second, the way it bakes up makes a crunchy, sweet, sugar crust that makes the cake taste like a giant doughnut. Or at least I think it does.

It's sweet, has a delicate crumb, sort of like a coffee cake without the streusel. It's perfect.

The perfect way to save an uneatable pear.

Pear bread
[ from Smitten Kitchen ]

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup butter, softened
3 eggs, lightly beaten
2 cups white sugar
2 large pears, peeled, cored and grated to make around 2 cups
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Butter and flour a 10-inch tube pan or two 9x5-inch loaf pans.

In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk to stir thoroughly. In another large bowl, stir together the butter, eggs, sugar, grated pears, and the vanilla extract until well blended. I did this by hand with a wooden spoon, but you could also use a hand or stand mixer.

Scrape the pear mixture into the flour mixture and stir until the flour just disappears and the mixture is completely moistened. Transfer batter into the prepared pan(s).

Bake for 60 - 70 minutes or until tester inserted into the middle comes out clean. Let rest on wire rack for 10 minutes before inverting onto a plate or on to the rack to cool completely.

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.

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.

oatmeal cocoa banana bread

Husband - "Jackson is really grumpy tonight."

Me - "How can you tell?  He's sleeping."

Husband - "Just the way he's acting. I think he's mad it's dark out."

I stare quizzically. "What?"

Husband - "Well, when I got home it was dark and he looked like a grump. I think he's mad that it's dark out all the time."

Me - "Are you saying that Jackson has seasonal depression?"

Husband - "No, I said he's grumpy. You are ridiculous."


This actually happened. The husband and I contemplated why the cat sleeps so much and acts "grumpy", I suggest seasonal depression and I'm the crazy one?

Lord help us.

What is not crazy, and might (or might not) cure your cat's seasonal depression? Oats. Bananas. Cocoa powder. Brown sugar.

Bake it up.

Put it in your belly.

Oatmeal cocoa banana bread
[ adapted from Joy the Baker ]

1/2 cup spelt flour
3/4 cup all-purpose flour
1/2 light brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup rolled oats, not quick oats
2 tablespoon dutch-process cocoa powder
3 tablespoons olive oil
2 eggs
3 large bananas, extra ripe
1 teaspoon vanilla extract

Preheat oven to 350 degrees, grease and flour a standard loaf pan, set aside.

In a large bowl, combine both flours, brown sugar, salt, baking soda, baking powder, cinnamon, oats and cocoa powder. Mix until well combined, set aside.

Using your mixer, handheld or stand, mix together on medium speed, the oil, eggs, bananas, and vanilla. Beat for about 2 minutes, until bananas are really mashed and the ingredients are well blended. On low speed, slowly add the dry ingredients and mix until just combined.

Pour batter into the prepared loaf pan and bake for 45 - 50 minutes, or until a tester inserted into the centre comes out clean. Let cool in the loaf pan for 10 minutes before inverting. Cool completely on a wire rack.

cranberry, pistachio + ginger blondies

My mind is on overdrive.

I'm starting to stress out about everything in the upcoming months.

Not only about the tiny, kitten clothed, Canucks fan who will be arriving in 15 short weeks.

But also, we are moving. In 8 weeks.