FOOD Archives - Keeping With The Times

Cream Cheese and Hazelnut Cookies

December 11, 2017 by Barb 13 Comments

Cream cheese and hazelnut cookies people! Need I say more?

PLUS!! I dipped them in melted chocolate and AGAIN in hazelnuts. OMGoodness.

All I can say is ’tis the season (and maybe if you get out for that daily walk it won’t seem so … so … scandalous ;)

Cream Cheese and Hazelnut Cookies

Ingredients

4 cups all-purpose flour
1 tsp salt
1 pound butter, softened
6 oz cream cheese, softened
1 1/4 cups sugar
2 Tbsp plus 1/2 tsp vanilla
1 1/2 cups hazelnuts, toasted and chopped fine
1 cup hazelnuts, chopped very fine (to roll logs in)

Instructions

Sift together flour and salt. Cream butter and cream cheese on medium until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low and add flour mixture. Mix until just combined (do not over mix). Mix in toasted hazelnuts.
Divide dough into two equal amounts and shape each piece into an 8 1/2 inch long log (about 2 inches in diameter). Roll each log in 1/2 cup finely chopped hazelnuts.Wrap each log in parchment and freeze until firm, about 30 minutes.
Preheat oven to 350 degrees with racks in upper and lower thirds. Remove one log from freezer. Cut log into 1/4 inch thick rounds. Transfer to baking sheets.
Bake, switching positions of sheets and rotating halfway through, until cookies are golden around the edges, 18 - 20 minutes. Transfer to wire racks; let cool. Repeat the process with remaining dough using cooled cookie sheets.

Notes

Recipe adapted from Martha Stewart

Homemade Apple Cider

November 7, 2017 by Barb Leave a Comment

Homemade apple cider is so easy to make, I’m shocked I haven’t tried it before! But I suppose the only time I’d think about making apple cider is when I have so many apples I don’t know what to do with them—which is what happened this year.Our friends have a mini orchard and I was lucky enough to be given the go-ahead to pick all the apples I wanted! It was literally a windfall … perfect little apples falling off trees by the buckets. I scooped up as many as I could and quickly set about making pies, crisps, and sauce that will last until March. I used the smallest ones to make jelly (which is delicious btw) and I still had apples galore. What was I going to do with them all?

Well, one day I was out and about shopping and found myself at Williams-Sonoma (ha, I actually make a bee-line for that store) but, nevertheless… there I was. And the smell that was wafting about was incredible.

Turns out they were serving apple cider using their specialty spices and apple juice concentrate. I helped myself to a little sample, purchased the spices, but passed on the juice concentrate because I felt it was a bit expensive.

As I made a mental note to pick up some apple juice at the grocery store I had an “aha” moment … why don’t I make my own?!

So that’s how my homemade apple cider recipe was born.I made it for my family at Thanksgiving and it was a huge hit!Perfect for Christmas too!

Homemade Apple Cider

Author: Barb

Recipe type: Beverage

Ingredients

Enough small apples to fill a large pot
Enough water to cover the apples
Brown sugar to taste (I used about 1/4 cup for the entire pot)
Mulling Spices (I used the Williams-Sonoma mix) but you could use:
cinnamon
dried orange rind
whole allspice
whole cloves

Instructions

Wash apples; cut in half and remove stems and blossom ends
Place in large pot and cover with water
Bring to boil and let cook for 5 minutes
Cover and reduce heat
Simmer for 30 minutes
Crush using a potato masher
Let simmer 15 minutes more, adding water to keep the pot full
Strain through a large colander and toss the pulp, seeds, skins, etc.
Strain again through a fine sieve
Line a clean colander with several layers of cheesecloth and strain again (or not, if you don't mind a bit of cloudiness which isn't a bad idea)
Place strained juice in a big clean pot on the stove and bring to a boil
Reduce heat and add 2-4 Tablespoons spices and brown sugar to taste
Let simmer for 15 minutes, adding a bit of water if the juice tastes too strong
Remove spices *see my note
Serve in small mugs with a stick of cinnamon for garnish

Notes

I recommend the Williams-Sonoma Mulling Spices as the blend includes some oils that most likely really boost the flavour (and no this is not an ad ;)

I left the spices in the pot and let it all simmer on the stove as long as there was cider left ... the aroma in the house all day was incredible!

Enjoy!

PIN for later

Pasta Sauce with Roasted Cherry Tomatoes and Butternut Squash

October 27, 2017 by Barb 17 Comments

This pasta sauce with roasted tomatoes and butternut squash is rich, creamy, and delicious, and sure to be a hit with your family.

It’s so simple, yet so delicious, that it astounds me! It’s one of my all-time favourites. All you need are a few fresh ingredients and a bit of time. A Sunday afternoon might be a good day to try this, as the longer this roasts, the richer it becomes.

Think tomatoes, onions, garlic, and Italian sausage … Mama Mia! Mangia Tutti!

A couple hours in … and we’re getting there:
As this was roasting away in my oven, I stepped outside for something and then came back in. As I did, the aroma greeted me at the door and I felt like I was stepping into one of the finest Italian restaurants around.

Suddenly, I wanted to grab a glass of wine,put on “Gira Con Me” by Josh Groban and nibble on some crusty Italian bread ;)Wondering where to find the cutest pastas at an affordable price? Well, HomeSense is the place! Who knew! I’ve been able to find all kinds of Italian brands with different shapes, sizes, and colours. They also have great egg noodles!

I urge you to give this a try!

Pasta Sauce with Roasted Tomatoes and Butternut Squash

Pasta Sauce with Roasted Cherry Tomatoes and Butternut Squash

Author: Barb Brookbank

Recipe type: Main

Cuisine: Italian

Ingredients

8 cups cherry tomatoes
1 large onion, thinly sliced
4 garlic cloves, thinly sliced
1 Tbsp dried basil
4 Italian sausages, sliced into 1/2 inch rounds
NOTE: I like to cut the sausages partially frozen as they keep their shape better
2 Tbsp olive oil
Sprinkle of salt, freshly ground pepper
1-2 cups baked butternut squash (to be added to sauce later)

Instructions

PREHEAT oven to 375F
SPLIT open the butternut squash, remove seeds and pulp, arrange on cookie sheet, cover in foil, and place in oven to bake alongside the tomato mixture
PLACE tomatoes, garlic, onion, sausages, olive oil, basil and salt and pepper in a large Dutch oven
ROAST until the tomatoes, onions and sausages are lightly browned and smell a.ma.zing (I've found this can take 2 - 4 hours depending on your pot, your oven, and your tastes)
REMOVE sausages from pot and set aside
COOL tomato mixture slightly then in small batches, whirl in food processor (I use my Vitamix)
SCOOP out butternut squash from skin and add to the last tomato batch and blend
PLACE everything (including sausages) back in Dutch oven and reheat gently
BRING a large pot of water to the boil, add your pasta of choice and cook until al dente. Drain, and rinse with hot water. I splash a tiny bit of olive oil on it to keep it from sticking
PLACE pasta in individual serving dishes, top with the sauce and sprinkle with fresh basil if you like

Notes

Rich, sweet, and flavourful.

You might want to try some Homemade Ice Cream to finish off this wonderful meal.

Homemade Ice Cream Tips and Tricks

August 9, 2017 by Barb 3 Comments

This summer I was inspired by my youngest daughter to try my hand at homemade ice cream and oh my heavens! I really had no idea it was going to change my life (yeah, perhaps that may be a bit dramatic, but nonetheless ;)

Making homemade ice cream is so easy! and by using only fresh, simple, ingredients it’s beyond rich and delicious! Commercially prepared frozen desserts have gums and preservatives added to make them firmer (and there’s nothing wrong with that—manufacturers have to add these stabilizers or their products would not get to our tables in the beautiful condition that they do). But making your own is just that much better.

First up, you need an ice cream maker: I purchased the Cuisinart Ice Cream Maker with Extra Freezer Bowl. Then you need one or two (or three) homemade ice cream storage tubs. Yes, it’s a bit of an investment, but trust me, it’s worth it!

Yummy, slurpee, melty, deliciousness!

There are two types of homemade vanilla ice cream: simple (uncooked) and custard (cooked.) I decided to make the custard as it sounded richer and fuller.

The *recipe also called for fresh vanilla beans—something I’ve never tried. I actually had to call my friend and cook/baker extraordinaire, Deb, as in Interview With a Neighbour to see if she could give me a couple beans … and she did :)

Vanilla Bean Custard Ice Cream

Ingredients

2 cups 3% milk
2 cups heavy cream (35%)
1 cup granulated sugar, divided
pinch salt
1 whole vanilla bean, halved and seeds scraped
5 large egg yolks
1 1/2 teaspoons pure vanilla extract

Instructions

In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Bring the mixture just to a boil.
While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
Once the milk/cream has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture MUST NOT boil or the yolks will overcook--the process should only take a few minutes.
Pour the mixture through a fine mesh stainer (discard the vanilla pod) and bring to room temperature. Stir in vanilla extract. Cover and refrigerate 2 hours, or overnight.
Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.

Notes

*Recipe from the Cuisinart Ice Cream Maker Instruction and Recipe Booklet

Next I tried peanut butter and uh oh, oh dear … my fav!

Homemade Peanut Butter Ice Cream

Ingredients

1 cup good quality peanut butter (not natural)
2/3 cup granulated sugar
1 cup 3% milk
2 cups heavy cream (35%)
1 teaspoon pure vanilla extract
1 cup chopped miniature Reese's Peanut Butter Cups

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate 2 hours or overnight.
Turn on the ice cream maker; pour the mixture into freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the chopped peanut butter cups through the top and let mix in completely.
Transfer to ice cream storage tub and place in freezer about 2 hours.
Remove from freezer about 15 minutes before serving.

Notes

*Recipe from the Cuisinart Ice Cream Maker Instructions and Recipe Booklet

When my granddaughter came for a visit, she made the Cheesecake Ice Cream and oh wow! I now have visions of making it at Thanksgiving and adding a few pumpkin pie spices.

Honestly, the options are endless! Just think: peppermint, banana, chocolate … anything Dairy Queen can turn into a blizzard, I can make á la homemade ice cream even better.

Homemade Ice Cream Tips and Tricks

chill the mixture overnight (I think it works better)
make sure the freezer bowls have been in the freezer overnight as well (I keep them in the freezer at all times)
you need two freezer bowls (if you’re hoping to make more than one batch at a time) as it’s almost impossible to clean and reuse while it’s still frozen
freeze the storage tub for at least two hours before pouring ice cream into it
make sure to turn the ice cream maker on before pouring in the mixture or it freezes instantly onto the sides of the bowl and the mixer won’t turn (ask me how I know ;)
apparently you can substitute the heavy cream with a lighter cream … but umm, that’s not going to happen here any time soon …

Thank you for stopping by, and I hope you’ve become as inspired as I have to try your hand at homemade ice cream.

*All recipes adapted from the Cuisinart Ice Cream Maker Instruction and Recipe Booklet

Mint Tea Refresher Tips for the Best Tea

May 24, 2017 by Barb 6 Comments

Today I have a few mint tea refresher tips for the best tea experience! Mint tea is soothing and refreshing, and if you can use fresh mint it’s especially delightful.

If you are cold, tea will warm you;
if you are too heated, it will cool you;
If you are depressed, it will cheer you;
If you are excited, it will calm you.
William Ewart Gladstone

I recently purchased these sweet pots of Mojito Mint from a local greenhouse.Growing mint is easy and satisfying as this plant is vigorous and aggressive. Most experts advise planting it in a container, up off the ground, or it will take over your garden! It will even send out shoots and sprout new plants where they land :)

When planting mint, make sure to provide good air circulation and well-drained soil to prevent rust or powdery mildew. If you see wilted leaves or dark spots, pinch off the affected leaves immediately and watch the plant closely.

How to Prepare Mint Tea

Harvest 1/2 cup of fresh mint (I use stems and all). Rinse and pat dry.
Place mint in the strainer that fits in your teapot. I love using my little cast iron pot I found at Chapters/Indigo. They don’t always carry these lovely little pots, but you can also get them from Teavana.
Meanwhile, to warm up the teapot, boil water and pour in about 1/4 cup. Cover and let sit for a minute or two (this is without the mint!)
Discard the water used to warm the pot.
Set the strainer filled with mint into the pot and fill with the remaining hot water.
Let sit for 5 minutes.
Pour into cups, add a fresh mint leaf and enjoy!

Did you know mint contains vitamins A and C, as well as Calcium and Iron?
.
If you enjoyed this post, you may also enjoy these:

: Photographing Chamomile Tea

: Interview With a Neighbour

: Herb Garden Markers

Please Share :)

Rosemary Windfall (and what to do with it:)

March 31, 2017 by Barb 4 Comments

When you’re in Arizona and the landscapers arrive and start shearing all the rosemary shrubs, you go and get it and you take photos of it! Then you spend all day cooking, baking, and creating!

… you put it into little pots and squish the needles and revel in the scent of it all.

If I’m jealous of any plants growing in Arizona, it would be Rosemary. These shrubs grow with abandon in parking lots and alongside curbs. It’s all I can do to not go around snipping it wherever I go but of course these shrubs are not wild, they’re used in landscaping which means I cannot take it :(

Rosemary is a tender evergreen perennial (grown in most areas of Canada as an annual.) However, I bring my pots inside in autumn and keep it as long as I can, which is usually until after Christmas.

So what do I do with Rosemary?

Apart from loving it’s beautiful form in my garden pots (I prefer the upright variety) I cook and bake with it. I also bathe in it … see my post Spa Day

One of my favourite recipes is Rosemary Thyme Shortbread

You could also try my scrumptious Roasted Garlic, Onion, Raspberry, Rosemary Jam … which would be stupendous served with these crackers :)

And lastly, a few years ago I wrote a post on How to Care for a Fresh Rosemary Plant if you care to take a peek!

It has been a long and difficult week for our family so Five Things Friday will continue next Friday (hopefully.)

Thank you all for being here!

Poppy Seed Chiffon Cake

March 22, 2017 by Barb 16 Comments

I learned how to make a poppy seed chiffon cake early in my married life, and it’s amazingly easy. It began one day (many years ago) as I was watching my Mom make one, and I commented that I could never make a chiffon.

She immediately shot back of course you can and started to explain the why and how of separating the eggs, and the importance of not letting any egg yolk end up with the egg whites in order to achieve a fluffy and perfect meringue.

Mom was so convinced I could do it, so, right then and there I was convinced! Ah, the power of someone believing in you … .

Now with Easter fast approaching I think this would be a great addition to any meal plans you may have.

NOTE: I separate one egg at a time, letting the white fall into a bowl and placing the yolk in another bowl. If there’s any trace of yolk in the white, I discard the white and start over. If it’s yolk-free, I transfer to a clean medium mixing bowl.

Poppy seed cakes can tend to be a bit dry if overcooked so you really have to watch it (also make sure to smother it in whipped cream before serving ;)

Poppy Seed Chiffon Cake

First of all, if you don't have an angel food tube pan with a removable bottom ... get one ... I found one at Superstore for less than $10.00. Have all ingredients at room temperature, about 70F. Preheat oven to 325F. Have an ungreased 10-inch tube pan ready.

Ingredients

7 eggs, separated
1/2 tsp cream of tartar
1 cup water
1/2 cup poppy seeds
2 cups flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup oil
2 tsp vanilla
1/4 tsp baking soda

Instructions

Soak 1/2 cup of poppy seeds in 1 cup of boiling water. Let cool to lukewarm.
Preheat oven to 325°F. Using medium speed of an electric mixer, beat egg whites until foamy. Add cream of tartar and continue beating until stiff peaks form; set aside.
Sift flour, sugar, baking powder and salt into a bowl. Using a spoon, make a well in centre of flour mixture. Add slightly beaten egg yolks, oil, vanilla, and baking soda. Beat until smooth (I use a whisk).
Gently fold flour mixture into beaten egg whites. Pour batter into an ungreased 10 inch tube pan.
Bake for 50 minutes until top springs back when lightly touched.
Invert pan (I use a small glass to set it on).
Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
Slide a thin knife around the cake to detach it from the sides and the centre of the tube. Pull the tube up, to lift the cake from the pan. Slide the knife under the cake to detach it from the bottom.

Since then I’ve made dozens of chiffons … one of my favourites being my Lemon Chiffon Cake which you may want to try!

Women Who Love to Cook and Bake

March 14, 2017 by Barb 6 Comments

I come from a long line of women who loved to cook and bake, and I’m thrilled I was able to pass this love on to both my daughters and now to my granddaughter.

As for my granddaughter, the love was most likely passed on from her own mother (I’ll take a bit of credit) but, as my daughter says:

There’s a new dawn in my home and I’m in love with it. I have a daughter who loves to bake as much as I do. And this is amazing to me. I love that she wants to be in the kitchen and takes pride in her baking. But not only that, to have someone contributing to the meals and homemade snacks in our family takes such a load off of me. It has always been important to me that my family eats mostly homemade meals and baked goodies. It’s the way I was raised, so really it’s all I know.

Jo-Anna

Ya gotta love that …However, as I get a little older (ahem) I seem to have lost a bit of the zest for cooking and baking I once had … and I’m a bit sad about it. I think a lot of it has to do with having less energy, and having to decide where I want to spend that energy (maybe more on photography, or gardening?)

Whatever it is, the hubs and I still have to eat, and I want us to eat good, healthy, homemade food. Side note: that’s why I’ve created the new blog Sub-Category Cooking For Two where you’ll find goodies like my special Maple Walnut Salad Dressing, or the Freshest Turkey Soup Ever. And I do have some coping strategies (tip below*)

So when (in a very weak moment ;) I invited some friends over for brunch I started to panic a bit.

What the heck was I going to make? Oh, the bacon/sausage/egg part was easy. Ditto for the fruit salad. But I needed to have a bit of home baking (because my friend always does) and I was a bit bored with my trusty standbys like Buttermilk Oatmeal Muffins.

Then I remembered seeing some mouthwatering Morning Glory Muffins on my daughters blog, and ta da! Problem solved!

They were actually made and perfected by my granddaughter and I knew I couldn’t go wrong.

Coping Strategies*

Because our guests were arriving at 10:00 am and I knew I had lots to do, I prepared most of the muffin ingredients the night before. I measured the dry ingredients, sifted together the flour, sugar, baking soda, cinnamon, and salt. I shredded the carrots, toasted and chopped the nuts, and retrieved my homemade apple sauce from the freezer so it would thaw. Preparation is key, folks! I even set out the muffin tins and lined them with paper muffin cups.

I was up early the next morning and had them in the oven by 8:00 am. The house was filled with the scent of tantalizing freshly baked muffins, and I was pretty pleased with myself.

And the best part? I now have about a dozen muffins tucked away in the freezer for the hubs and I that I can pull out on a moments notice. The perfect strategy for cooking for two.

It also helps to have a man who tells you to get out of the kitchen so he can clean up! xo

Baked Beans and Rice Extraordinaire

January 20, 2017 by Barb 8 Comments

You really must try my Baked Beans Extraordinaire at least once, since it’s rich, smoky flavour is a fabulous alternative to chili.

This is a recipe I’ve adapted from a favourite old cookbook The Best of Bridge that I’ve had since 1981. My mother-in-law gifted it to me for Christmas that year and it is worn, tattered, yellowed and splattered, and both the front and back covers have fallen off. Oh how I love it.

For years whenever I’ve needed a foolproof dish for any occasion I’d pull out one of the “Best of Bridge” cookbooks, choose any recipe from main courses to desserts and we were never disappointed. Since 1981 I’ve gone on to collect over a dozen more of their publications!

I made my Baked Beans Extraordinaire this last weekend for family and we had it for dinner on the night of their arrival, and for lunch the next day. I proceeded to eat the leftovers all week, and what a blessing to be able to pull out a hearty and good-for-you meal that tastes as fresh as the day I made it, without having to cook.

Served with rice or crusty buns piping hot from the oven, this is definitely one to have on your lineup of great meals.

*In response to a readers question regarding “smokies”:

Oh my goodness … you’ve really challenged me with this question León! In Canada they’re a smoked sausage. I prefer Harvest Meats Double Smoked Farmer’s Sausage. When I searched for something similar in the US, I couldn’t really find anything. All I can tell you is that the sausage is smoky, firm, and meaty. Not at all like a wiener. The original recipe calls for bacon, so I think the idea is to add a smoky flavour. I prefer the sausage because I find the bacon gets soggy.

And yes, you could make this in a slow cooker, I just find that my slow cooker is too small to hold it all.

And thanks to Melinda for this tip: try Hillshire Farms Lit’l Smokies

Baked Beans Extraordinaire

Author: Barb Brookbank

Recipe type: Main

Ingredients

3 to 4 smokies (cooked, preferably on the barbecue) (the original recipe calls for bacon)
1 pound ground beef
1 onion, chopped
1 green pepper, chopped
1 clove garlic, chopped
2 Tbsp molasses
2 Tbsp maple syrup
1 tsp dry mustard
1/3 cup vinegar
1 19 oz can tomatoes
1 can kidney beans
1 can pork and beans
1 can garbanzo beans
1 can corn
1 tsp Worcestershire sauce
Salt, pepper and tabasco sauce to taste

Instructions

Cook smokies on barbecue until done. Cut into small cubes.
In a large dutch oven, brown ground beef and onion.
Add smokies and remaining ingredients to the pot.
Place in oven and bake for 3 hours, stirring occasionally. Remove the lid for the last half hour if you like a drier and browner result.

Enjoy!

Mushroom Soup with Wild Rice

January 13, 2017 by Barb 6 Comments

You should put this mushroom soup with wild rice on your menu for the upcoming week—it’s hearty, flavourful, and filling, and I’m willing to guess it will become a family favourite.

It calls for cremini mushrooms, but I also used a portobello. I think you could throw in any kind of mushroom and it would be delicious.

For the rice, I recommend using this Wild Blend from Lundberg… I found it at Costco (yay!) so I now have supply that will last all winter.

Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite
Auguste Escoffier

Use fresh herbs, if you can find them …

Mushroom Soup with Wild Rice

Ingredients

4 cups water
1 sprig fresh thyme
1 bay leaf
1 garlic clove peeled (whole)
4 garlic cloves peeled (minced)
3/4 tsp salt
1 tsp pepper
1 cup wild rice (Lundberg Wild Blend is my preferred rice for this)
4 Tbsp butter
1 pound cremini mushrooms,trimmed and sliced into 1/4 inch pieces
1 onion, chopped fine
1 teaspoon tomato paste
2/3 cup sherry
4 cups chicken broth
1 tablespoon soy sauce
1/4 cup cornstarch
1/2 cup heavy cream

Instructions

Bring water, thyme, bay leaf, garlic clove, 3/4 tsp salt to a boil in saucepan over high heat. Add rice and return to boil.
Cook until rice is tender, 35 to 45 minutes.
Remove from heat, and drain (reserve liquid)
Discard thyme, bay leaf, and garlic.
Melt butter in Dutch oven over high heat. Add mushrooms, onion, minced garlic, tomato paste, 3/4 tsp salt, and 1 tsp pepper.
Cook, stirring occasionally until vegetables are browned.
Add sherry, scraping up browned bits and cook until reduced.
Add reserved liquid from rice, broth and soy sauce. Bring to a boil.
Reduce heat to low and simmer, covered about 20 minutes.
Whisk cornstarch and 1/4 cup water in a bowl. Stir slowly into soup, return to simmer and cook about 2 minutes.
Remove pot from heat, stir in rice and cream.
Let sit for 10 minutes.

Enjoy!

The Freshest Turkey Soup Ever

January 10, 2017 by Barb 6 Comments

Today I have a few tips on how to serve up the freshest turkey soup ever! It’s an explosion of flavour and is definitely not your grandmothers turkey soup ;)

This year I’m re-evaluating how I shop, cook, and serve meals to the hubs and myself, and one of my goals is to eat fresher—certainly that can’t be too hard?!

To make myself accountable, I plan to share my cooking adventures in a new category I’m calling “Cooking for Two”. No earth-shattering title here … I’m simply looking for ways to cook for two in more manageable and inspired ways.

So lets start with turkey soup shall we? and that is because my daughter gifted us with a turkey carcass at Christmas ;)

Turkey soup is something I associate with large families and lots of mouths to feed. I also associate it with tired veggies and unidentifiable starches … but wait … I have a solution!! It takes a bit of preparation, but it’s worth it.

First of all, I’m sure everyone knows how to make stock (am I right?) You basically:

throw the bones in a large stock pot
fill it 3/4 of the way to the top with water
to add flavour, add a few chunks of onions, carrots, celery tops, and parsley, etc. (to be discarded when stock is strained)
place pot on stove
turn burner on high
bring to a boil
reduce heat
and let simmer for a couple hours
strain and place stock in fridge, let cool completely, skim off fat
divide stock into as many large containers as necessary and store in fridge

Meanwhile, using your hands, pick meat off bones. Shred slightly and store in plastic container in refrigerator.

Tips on how to serve the freshest turkey soup ever!

After making the stock, shredding the meat, and putting it all back in the fridge, spend an hour or two washing and preparing enough fresh vegetables to last 3 or 4 days. Place each vegetable in small plastic containers. Try:

carrots (sliced, diced, julienned … you decide)
celery (chopped small)
bean sprouts (washed)
broccoli (in chunks)
green onions (sliced)
small sugar peas
cauliflower (in chunks)
etc. etc. etc.

Pre-cook and store in plastic containers your starches of choice. Try:

wild rice
couscous
quinoa
etc.

When you come home after a busy day and are ready to have a beautiful and fresh bowl of turkey soup (for two) simply place 1/4 to 1/2 cup rice or other starch in each bowl:

In a medium pot:

place about 4 cups of prepared stock and bring to a boil
add 1 or 2 chicken bouillon cubes for flavour (to your taste … check package directions)
add celery and let boil for 1 more minute
add bean sprouts, and let cook for another minute
turn off heat and add as much shredded turkey meat and chopped veggies as you like
let sit for a few minutes, then pour over rice
garnish with fresh green onions, or parsley … whatever suits your fancy

Have your choice of these condiments on the table for people to add as desired:

soy sauce
grated ginger
grated lemon zest, etc. etc.

Now you have a delicious bowl of turkey soup minus tough turkey meat, mushy vegetables and exploded rice.

Brilliant! Why has it taken me so many years to figure this out? It’s a real winner winner!

I ended up serving this several times during the week and each meal was a completely different experience. Maybe we’re easy to please, but we didn’t get tired of it.

SO fresh!

Turkey soup at our house will never be the same.

Onions and Parmesan Casserole

January 3, 2017 by Barb 9 Comments

Onions and Parmesan Casserole is a rich and delicious side dish. It’s also a fast and easy meal solution since most of the ingredients are ones I have on hand (including the canned milk.)

The recipe was given to me more than 25 years ago by a friend. When I mentioned it to her recently, she said had forgotten about it completely and never makes it anymore … I couldn’t believe it!

Well, I’ve prepared it countless times and my family loves it. Now I often make it when I’m on my own. It’s creamy and tangy with parmesan cheese and is a meal in itself.

Better comfort food I’ve never found!

Onions and Parmesan Casserole

Ingredients

4 cups sliced yellow or sweet onions
1/3 cup butter
2 eggs
1 cup cream (I use Evaporated Milk and it tastes delicious)
2/3 cup parmeson cheese
salt and pepper

Instructions

Sauté onions in butter until soft.
Place in ovenproof casserole.
Meanwhile, in a separate bowl, beat eggs lightly.
Mix in cream, salt, and pepper.*
Sprinkle top with 1/3 cup parmeson cheese and bake, uncovered, for 15 minutes at 425 degrees.

Notes

Evaporated milk, known in some countries as unsweetened condensed milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar.

*To make this casserole more robust, I often throw in whatever other cheeses I may have on hand right into the egg mixture.

Try a few tablespoons of:

grated mozzarella
asiago
ricotta

Think outside the box: dried cottage cheese could be added as extra protein (and I often have dried cottage cheese in 1/4 cup servings stowed away in my freezer.) You could also serve this dish with a bit of baked chicken or pork.

NOTE: Evaporated milk, known in some countries as unsweetened condensed milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Wikipedia

You can also read about the difference between evaporated milk and condensed milk here at The Kitchn.

Enjoy!

Mincemeat Blender Muffins

December 26, 2016 by Barb 8 Comments

Here’s an amazing way to use leftover mincemeat you may have purchased for pies for the holidays. This is an old recipe of my Mom’s, and a bit of an unusual one at that. The whole orange and peel are thrown in … sounds kind of weird, but I can tell you that these muffins are pretty scrumptious.

After a good whirring in the blender, the orange and the mincemeat virtually disappear – and you are left with an aromatic, slightly spicy, moist muffin. Definitely worth a try!

Aren’t these little measuring cups just the sweetest? My oldest daughter gave them to me years ago (from Pier One). They make being organized quite a bit more fun!

Mincemeat Blender Muffins

Ingredients

Muffins

1 whole, unpeeled orange, cut into quarters
1/2 cup orange juice
1/2 cup mincemeat
1 egg
1/2 cup cold butter
3/4 cup sugar
1 cup white flour
1/2 cup whole wheat flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
*1/2 cup raisins

Cream Cheese Frosting

8 oz package cream cheese
2 tablespoons butter
1-2 tablespoons cream (until desired consistency is reached)
2 1/2 cups icing sugar
2 teaspoons vanilla
Beat well.

Instructions

Sift flour, soda, baking powder and salt into a medium bowl.
Blend whole orange in blender, add juice, mincemeat, egg, cold butter, and sugar. Blend very well. Add to flour mixture and mix well.
*Add 1/2 cup raisins after all other ingredients are blended.
Bake at 400 degrees for 15 minutes.

If you feel like making your own mincemeat, check out this recipe by my daughter at A Pretty Life.

Enjoy!

Butter Tart Slice

December 12, 2016 by Barb 3 Comments

This Butter Tart Slice is an amazing alternative to making individual butter tarts and I highly recommend trying it.

A quick and easy recipe that comes in handy when you’re having company for the weekend, and is especially great for Christmas. It’s a real favourite at our house!

I just made this one to take to our daughter’s for Christmas because it’s a great make-ahead and freezes beautifully. I could hardly stop myself from nibbling those yummy chewy edges before I wrapped it up and put it in the freezer, but no, I sipped that tea all by itself :)

So here you are … you can thank me later :)

Butter Tart Slice

Ingredients

Crust

2 cups flour
1/4 cup white sugar
1 cup butter
pinch salt

Filling

1/4 cup butter
3 eggs, beaten
2 cups brown sugar
1 Tbsp baking powder
Pinch salt
3/4 cup coconut
1 tsp vanilla
1 cup raisins
1/4 cup currants
3 tsp flour
1 cup chopped pecans or walnuts

Instructions

To make crust, combine first four ingredients and press into 9" by 13" pan.
To make filling, melt butter, place in large bowl.
Whisk in eggs, then add remaining ingredients, blending well with a wooden spoon.
Pour over crust.
Bake at 350 degrees for 35 minutes.

5 Christmas Cookie Recipes You’ll Love

December 7, 2016 by Barb 1 Comment

Today I have a roundup of Christmas cookie recipes that, in the last few years, have become family favourites around here.

First up are these beautiful Hazelnut Star Cookies. This is the third year I’ve made them and they are irresistible:

I think I must be a real fan of hazelnuts because 3 out of 5 Christmas cookies polled have hazelnuts :)

Cream Cheese and Hazelnut Cookies
Hazelnut and Chocolate Pinwheels
Chocolate Truffle Cookies

Oh ha! I don’t have five cookie recipes! but I do have a Naked Cake with Peppermint Bark and Mascarpone Buttercream (please don’t hate me ;)

3-Minute Easy Baked Apple

December 2, 2016 by Barb 10 Comments

This 3-minute baked apple is a fast and easy meal solution I tend to fall back on time and time again.

It’s great for a quick meal if you happen to be alone, or there are just a couple of you. I especially love it for breakfast, but with the addition of a few extra sweet tidbits, it makes a lovely and healthy dessert.

Wash, core and slice one apple (I don’t peel it) and place in an individual microwave-safe dish:

Add about 1 Tablespoon maple syrup (or sweetener of your choice), a bit of lemon juice, a dab of coconut oil or butter, and a sprinkle of cinnamon.
Microwave on high for 2 – 3 minutes depending on your microwave and your taste.
Sprinkle with hazelnuts, or walnuts, or almonds … really the choices are endless. In fact I should just say “clean out your pantry!”
Add a bit of granola, sweetened coconut flakes, raisins, cranberries and/or bits of chocolate.
Pour a bit of milk or cream on top.
Serve with a slice of cheddar cheese or ice cream :)
Enjoy!

Classic Nuts and Bolts

December 1, 2016 by Barb 4 Comments

My absolute favourite snack during the holidays is nuts and bolts. It’s the first seasonal treat I make and I end up eating it for lunch and/or dinner … depending on who may or may not be around ;)

When you think about it, nuts and bolts has all the nutrition you find in cereals, plus the protein found in nuts (he he).

It’s funny how a person can use still life imagery to tell the story of their lives. I always make nuts and bolts this time of year. I use my Mom’s recipe and it’s like she’s here in the kitchen with me.

That old wooden spoon is mine, but has somehow come to look like my mother’s used to ;)

So this was my Mom’s recipe, but I tend to reduce the oil by about 1/4 cup. Both give great results, it just depends on your taste. I also reduced the salt (which is reflected in this recipe version.)

Classic Nuts and Bolts

Recipe type: Snacks

Ingredients

2 lbs salted mixed nuts
345 gram box Life Brand cereal
280 gram box Cheerios (original or multi grain, or both)
180 gram box Crispix
140 gram box pretzels
1 3/4 cups or up to 2 cups salad oil
2 Tbsp Worcestershire Sauce
1 Tbsp garlic powder
1 Tbsp Lawry’s Seasoned Salt

Instructions

Mix all cereals, nuts, and pretzels in large roaster (should just about fill it up).
Whirl oil, sauce and salts in a blender.
Drizzle over cereal and bake in a slow oven - 250 degrees for 2 hours turning and stirring every 15 minutes.

Enjoy!

Recipe Roundup: Soup

November 17, 2016 by Barb Leave a Comment

Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.
Auguste Escoffier

As the weather turns cooler, I can’t think of anything I enjoy more than a hot bowl of soup for dinner, so I put together four of our family favourites.

Try one or two, and see if it doesn’t cure what ails you ;)

Recipe Roundup Soup, Keeping With the TimesRecipe Roundup Soup, Keeping With the Times

TL: Hamburger Soup TR: Roasted Squash Soup BL: Mushroom Soup with Wild Rice BR: Cheddar Corn Chowder

Roasted Cauliflower Salad

November 11, 2016 by Barb Leave a Comment

This roasted cauliflower salad has quickly become a favourite “go-to” for my husband and me. It’s quick, easy, and immensely satisfying. I see it as a complete meal, but it’s also a lovely side dish to beef, pork, or chicken. It’s ticks all the boxes … sweetly roasted cauliflower, crispy crunch bread, smooth olive oil, and tangy olives.

Make sure you include the bay leaves! I was astounded at how much flavour they added to this dish, and use fresh ones if at all possible.

This recipe is included in an older issue of Sweet Paul Magazine which I’ve had for years and you can find the recipe here. Ya gotta love Sweet Paul!

#NaBloPoMo

Naked Cake with Peppermint Bark and Mascarpone Buttercream

December 28, 2015 by Barb 11 Comments

I’m almost sure there is nothing more decadent than this Naked Cake with Peppermint Bark and Mascarpone Buttercream!

And bonus! It’s easy to make and would be perfect for your next dinner party …
Have you heard of naked cakes? I first became aware of them on Instagram (where else) but I’ve since started a Pinterest board here.

The whole idea has, for me, ignited a sense of fun and adventure in baking cakes once again.

I personally dislike icing cakes simply because I’m not good at it. But these naked cakes use minimal icing and focus on the decorations. I’ve seen everything from cookies to popcorn to donuts piled on top—how fun is that!? and easy!!

For this one, I used peppermint bark I already had, but topped the cake with delicious peppermint bark cookies I found at Williams-Sonoma (they were literally the icing on the cake!)

I think part of the charm of this “naked” style is the perfect shape of the cake, so I purchased specialty cake pans for a more evenly baked result, and I think they are worth every penny. The cakes also came out of the pan like magic … and no, Williams-Sonoma has not sponsored this post ;) it’s just me folks!

After removing cake from pans, try to brush away as many crumbs as possible. You can see that I didn’t succeed in brushing them all away, but it still worked fine.

Place the first layer on a cake stand, cover with icing, and sprinkle with crushed peppermint:

Place second layer on top:

Finish icing the cake then stick broken pieces of bark along the bottom. Top with chocolate covered peppermint cookies, and sprinkle with crushed peppermint. My only warning here is to not eat too much bark …

So here’s the recipe! Enjoy!

Naked Cake with Peppermint Bark and Mascarpone Buttercream (if you dare)

Naked Cake with Peppermint Bark and Mascarpone Buttercream

Ingredients

Cake

1 package Dark Devils Food Cake Mix
1 3-ounce package instant chocolate pudding mix
1 cup sour cream
1/2 cup cooking oil
1/2 cup warm water
4 eggs, beaten
1/2 cup chocolate chips
1/2 cup chocolate mint chips

Topping

Chocolate Mint Cookies
1 cup crushed peppermint

Icing

Beat together:
8 oz Mascarpone cheese
2 Tbsp Butter
1 1/2 - 2 cups icing sugar
1 - 2 Tbsp heavy cream (just enough to make a soft icing that's easy to spread)

Instructions

Cake

Combine all ingredients except chocolate chips in mixer.
Beat 4 minutes.
Fold in chips.
Pour into two greased and lightly floured cake pans.
Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean.
Cool in pans for 15 minutes then turn out on to parchment paper.
Place one layer on cake plate, cover with icing and sprinkle with crushed peppermint.
Place second layer on top and finish icing cake making sure that the layers show through (use an offset icing spatula for best results).
Add broken pieces of peppermint bark along the bottom, sprinkle with crushed peppermint, and top with cookies.

Squash Soup with Roasted Root Vegetables

October 24, 2015 by Barb 4 Comments

Despite our weather being almost summer-like there’s enough crispness in the air that I was inspired to make this delicious Roasted Squash Soup.

I served this soup in my pretty Anthropologie bowls, took a few shots, then posted on IG … and oh.my.goodness. they regrammed this photo @anthropologie …seriously.true.story.

All I can say is Big Magic.

Squash Soup, Keeping With the Times, A delicious combination of squash, golden beets, tomatoes, onions, and garlic in a cream sauce. Pinterest

An enormous thank you to @anthropologie for publishing my photo in their IG feed! I’m flabbergasted …

OK now … back to earth … “Squash Soup with Roasted Vegetables” that’s the short name … it’s really Roasted Squash, Golden Beet, Tomato, Onion, and Garlic Soup … in a cream sauce … slurp!

It was inspired by the huge bowl of squashes and pumpkins I have sitting on my table … and the overabundance of other root vegetables I have lurking in my refrigerator. I wish I’d added carrots … they would have blended in beautifully. Next time …

Truthfully, it didn’t start out as soup, it started out as a Winter Vegetable Stew, but there was just too much to eat, so I had to get creative.

So, here’s the how-to for this simple, hearty, and delicious soup!

Tip: I will now keep cooked quinoa on hand at all times, ready to throw into anything and everything because according to Quinoa 365:

it’s a great source of protein
it contains all eight essential amino acids
is ideal for those with gluten intolerance
it helps to build muscle, promote weight loss and stabilize blood sugar

Roasted Squash Soup

Recipe type: Soup

Ingredients

1 large winter squash, cut into slices (peel after roasting)
2 - 3 small golden beets, washed, with ends removed (peel after roasting)
1 large onion, peeled and cut into quarters
2 - 3 cloves garlic, peeled and diced
3 Tbsp olive oil, or butter
3 Tbsp tomato paste
1 1/2 Tbsp balsamic vinegar
Salt
Pepper
1 container (about 3 cups) chicken stock
1 cup heavy cream
2 cups cooked quinoa (according to package directions)

Instructions

Preheat oven to 375 degrees
Place all vegetables in a large roaster, mix well
Add olive oil (or butter), tomato paste, balsamic vinegar, salt and pepper and mix again
Roast for 45 minutes to 1 hour until vegetables are soft
Remove from oven and let cool
Peel squash and beets
Process vegetables in batches in food processor until smooth, adding a splash of chicken stock with each batch
Place each batch in a large pot on the stove as you go
Add remaining chicken stock to the pot, heat until bubbling
Reduce heat and cook for about 15 minutes
Add cream and heat until warmed through, not boiling
To serve, pour soup into bowls. Add about 1/4 cup quinoa to the middle of each bowl but don't stir. Alternatively, you could simply serve the quinoa on the side and let people add their own. You could also substitute lentils, or barley, or ... well anything!

Enjoy!

Oh, and this would go lovely with my Rosemary Thyme Shortbread

Apple Pie with Cheesy Rustic Crust

September 3, 2015 by Barb 9 Comments

Yay for September and all the amazing apples it bestows upon us so that we may make apple pie with a *rustic cheddar cheese crust.

Sugar, salt, fat … yumm.

Our neighbours recently purchased a property that has a orchard on it! Seriously? A dream I tell ya … but anyway … I shouldn’t complain since I’ve become the lucky recipient of the overflow … and not only do I love the apples, I love the leaves that come with them.

So what’s the first thing you do when someone gives you apples … well you take photos of course!

The following photo is so jam packed with goodness. Take a gander at that cupboard! It was my Mom’s … and it’s probably over 80 years old. She used it for diapers, baby powder, etc. so it’s always been known as The Diaper Cabinet. The Diaper Cabinet now sits proudly in my kitchen.

As well as holding important papers, and a few crafty items, it’s also a station for charging iPads and phones … Mom would have been amazed at the latter. We cut a tiny hole in the back for cords (I’m sure she wouldn’t have minded.)

The blue bowl is Medalta, and the vase is from Anthropologie (a gift from my daughter). And then there’s Sunday Suppers … sigh. But I digress! On to the pie:

Apple Pie with Rustic Crust, Keeping With the Times, Autumn Apples

kk_Rain

kk_DayDreaming

I used my standard “never fail” crust and simply rolled some grated cheddar cheese into it …
… then I sprinkled some on top of the apples …
… done …
… done …
… and done!
… absolutely delicious!

These apples were tiny, so I simply cut them into quarters and removed the centre. I left the peel on since it was tender and would add extra fibre. As I worked, I sprinkled the apples with lemon juice to prevent browning.

For the pie filling:

3 cups unpeeled apples, quartered (sprinkle with lemon juice to prevent browning)
3/4 cup sugar mixed with 1 Tablespoon flour and 1/2 teaspoon cinnamon

I’ve raved about my pie crust before, but for those that haven’t heard about the best pie crust ever, here it is again:

Apple Pie with Cheesy Rustic Crust

Ingredients

1 pound lard
5 cups flour
1 tsp salt
3 tbsp brown sugar
1 tsp baking powder
2 tsp vinegar in water
2/3 cup water
1 egg, well beaten

Instructions

Mix dry ingredients together and cut into lard.
Mix vinegar, water, egg and beat until fluffy.
Blend together until dough starts to stick together nicely – sometimes I don’t use all the water, but if you did, I don’t think it would make a difference.
Form into 5 or 6 discs and chill for 1/2 hour.
Roll out the barrel, er dough, and make your pies!!
**This dough will freeze beautifully (forever actually). Just take it out and let it sit at room temperature for a few minutes before rolling it.

Notes

*Remember to add about 1 cup grated cheddar cheese to the dough and to sprinkle grated cheddar cheese on top of the apples before covering with the crust. Chewy, cheesy, goodness!

For my pie today, I did not make a bottom crust … i.e.: bottomless apple pie … sounds good right? Let me tell you, it was … .

If you haven’t been photo-bombed enough, and are craving a few more images, check out my Steller Story … so fun!

Rosemary Thyme Parmeson Shortbread

July 28, 2015 by Barb 10 Comments

On Sunday I whipped up a batch of Rosemary Thyme Parmeson Shortbread as a way to make use of the abundance of herbs I have growing on my deck.

For me, one of the most calming and satisfying moments in gardening is walking outside with a pair of clippers in hand, ready to snip herbs for a meal I’m preparing. I have fond memories of this ritual going back years and years; back to when I was a newlywed, and we had to drive out to a farmer’s field where we rented a patch of land and filled it with everything from parsley to corn.

I love savoury dishes and anything using herbs paired with parmesan sets my mouth to watering. This recipe is so simple and easy there’s no excuse to not have these on hand all the time. Served with a lovely potato soup … well, does it get any better?

Rosemary Thyme Parmeson Shortbread

Ingredients

1/2 cup butter
1/4 cup grated parmesan
1/4 tsp salt
1/2 tsp pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 1/4 cups all-purpose flour
1 Tbsp water

Instructions

In a small bowl, mix together parmesan, salt, pepper, herbs and flour.
Place butter in mixer, and mix on low until fluffy.
Add the parmesan-herb mixture to the butter and beat until combined.
Add 1 tablespoon of water to help bring the dough together.
Flatten the dough into a disc, wrap in plastic, and chill at least 30 minutes.
Roll dough to about 1/4 inch thick.
Use cookie cutters to cut small shapes, re-rolling dough as needed.
Place shortbread on a cookie sheet.
Bake at 350 degrees for 10 - 20 minutes. The time depends on how thin the shortbread is, as well as how crispy and toasty you want the finished product.

Rosemary Thyme Parmeson Shortbread, Keeping With the Times

I hope you enjoy these as much as I have!

For my photography tribe … I have a post coming soon describing my food styling process – hope to see you then!

Recipe inspired by the lovely Jennifer Farley of Savory Simple

Rhubarb Strawberry Coffee Cake

July 17, 2015 by Barb 3 Comments

Rhubarb Strawberry Coffee Cake is one of our family’s favourite spring treats. It’s quick and easy to make, and usually shows up at our breakfast table.

Served with coffee, I can’t think of a better way to start the day!

But looking at this photo … you may ask … where are the strawberries? Well, technically there are no strawberries, it’s a secret ingredient which lends an amazing moistness and flavour that can’t be beat.

The top layer will look something like this … blobs of batter (try to spread them out as much as you can, but don’t stress about the mess) …

It will end up looking pretty good … rustic perhaps:

So here’s the recipe with the secret ingredient revealed (strawberry jello!)

Rhubarb Strawberry Coffee Cake

Ingredients

Mix together:

4 cups chopped rhubarb
One package strawberry jello

Blend together:

1 cup butter
1 1/4 cups sugar
2 eggs
1 cup sour cream

Sift and add to above mixture:

2 cups flour
1 tsp baking powder
1/2 tsp baking soda

Topping

1/2 cup brown sugar
2 Tbsp white sugar
1 tsp cinnamon
1/2 cup lightly toasted pecans, chopped

Instructions

Spread 1/2 of the batter in an 8 x 13 inch pan.
Layer rhubarb mixture over and sprinkle with 1/2 of the sugar/cinnamon mix.
Layer the rest of the batter (it won't cover perfectly but that's how it is)
Layer the rest of the cinnamon topping.
Bake at 350 degrees for 35 minutes.

Enjoy!

Don’t forget Sunday Sundries (on Sunday of course) … stop by and share a link, or a comment to tell us what you’re celebrating!

It’s also on IG #sunday_sundries @keepingwiththetimes

Linzer Cookies for Valentines

January 29, 2015 by Barb 15 Comments

Linzer cookies are something I hadn’t tried baking until late last year when I made my Hazelnut Star Cookies for Christmas. I have to tell you – they are so fun to make … and eat for that matter.

These cookies look innocent enough, but this yummy chocolate version with a Nutella filling scored a 10 at our house! A Nutella and chocolate cookie lovers dream!

On the day I made these cookies, I didn’t have any Nutella in the house … so I made my own using chocolate, hazelnuts, cream, etc … but I would recommend buying the Nutella since I think the texture would be better. Although, I mean … my home-made version was absolutely delicious … and no one was complaining that’s for sure (especially not me since I was eating it out of the jar). I can’t remember where I got the Nutella recipe, but you could search around for one like I did.

So here’s the long awaited recipe! I found it at The Smitten Kitchen quite a few years ago and it’s the perfect recipe for rolled and cut out cookies since it really holds its shape when baked. Enjoy!

Linzer Chocolate Nutella Cookies

Ingredients

3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2/3 cup unsweetened cocoa

Instructions

Preheat oven at 350 degrees.
Sift flour, salt and baking powder in bowl and set aside.
Mix butter, sugar, eggs, vanilla and cocoa in mixer.
Gradually add flour mixture, and mix until smooth.
Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes.
Bake for 8 to 11 minutes until the edges are firm and the centers are slightly soft and puffed.

Notes

Recipe from The Smitten Kitchen

Oh, and I’m sending out the link to this word art in my next newsletter!

Lemon Chiffon Cake

January 8, 2015 by Barb 20 Comments

Lemon Chiffon Cake … I really should have called it Lemon Chiffon Dream … if you’re looking for a tender, moist, not-too-sweet slice of bliss … look no further!

Today is my “Food Photography Meets Still Life Photography” post over at Kim Klassen dot com. I can still hardly believe I’m writing a monthly post for Kim … but yet … there I am …

I like to measure out all ingredients beforehand … this helps me to not forget anything, and when using cute little bowls and cups, it makes it a lot more fun!

Dreamy …

… I’m still drawn to those black backgrounds …

Please try this! It may look daunting but it’s very easy!

Lemon Chiffon Cake

Ingredients

Sift together:

2 1/4 cups sifted cake flour
1 1/4 cups sugar
1 tbsp baking powder
1 tsp salt

Add and beat on high speed until smooth:

5 large egg yolks
3/4 cup water (I used lemon juice)
1/2 cup vegetable oil
1 tsp grated lemon zest
1 tsp vanilla

Using clean beaters, beat in another large bowl on medium speed until soft peaks form:

8 large egg whites
1/2 tsp cream of tartar

Gradually add, beating on high speed:

1/4 cup sugar

Instructions

Beat egg whites until they're so stiff they begin to lose their gloss. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly.
Bake until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean, 55 to 65 minutes.
Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
Slide a thin knife around the cake to detach it from the sides and the centre of the tube. Pull the tube up, to lift the cake from the pan. Slide the knife under the cake to detach it from the bottom.

Notes

Recipe from "Joy of Cooking"

Thanks so much for dropping by today!

So, let me know if you bake this cake, and if you like the way it turns out!

Hazelnut Star Cookies

December 10, 2014 by Barb 13 Comments

I found that these tasty, crispy-tender hazelnut star cookies needed to “set” a bit after being put together with the jam (even overnight). So this morning when I was having coffee … oh my, well you get the idea …

Hazelnut Star Cookies, Keeping With the Times

Hazelnut Star Cookies

Ingredients

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup hazelnuts, toasted
1 cup butter, room temperature
3 large egg yolks
2 teaspoons pure vanilla extract
Icing sugar for dusting
Filling of your choice. I used the crabapple jelly I made this summer.

Instructions

Sift together flour, sugar, baking powder, salt, and cinnamon.
In a food processor, pulse the hazelnuts with 1/4 cup of the flour mixture until fine. Add remaining flour mixture and pulse, then add the butter, and pulse once again to combine into coarse crumbs.*
Place in a bowl and use a fork to blend in egg yolks and vanilla until the dough comes together.**
Shape into two disks, wrap in parchment, and let chill in refrigerator for 30 minutes.
Remove one disk from fridge and roll between two pieces of parchment paper to 1/8 inch thickness. If it's too stiff to roll, let it sit for a few minutes.
Leave the dough on the parchment, and set it on a cookie sheet. Refrigerate for another 30 minutes or more.
Remove from fridge and cut with cookie cutters. Place on another parchment lined cookie sheet and cut out the centres from every second cookie.
Bake for 10 to 12 minutes at 350F.
Remove from oven and let cool.
Dust tops of the star-shaped cookies with icing sugar.
Put filling on bottom cookie, and gently set the star cookie on top. Don't press or it will break.
Let sit for at least a couple of hours or even over night.

Notes

*I don't have a "real" food processor so I used my trusty (vintage) pastry cutter and it worked just fine.**I also found that once the butter and egg were added, I had to (gently) knead the dough to get it to come together (very similar to making pie crust).

*recipe adapted from Martha Stewart

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Carrot Cake: The Best Ever!

October 29, 2014 by Barb 23 Comments

“This is the best carrot cake ever” was a compliment I received when I made this cake for one of our dinner parties. This was coming from a guy …

It’s an old recipe, one that my mom used to make and one that we all loved. I tweaked it a tiny bit, substituting 1/2 cup of oil with homemade applesauce. I have to admit, I love the recipe with the full amount of oil but I feel it’s a bit much. The applesauce is a great substitute.

I made the applesauce by cooking the apples in as little water as I could get away with. I didn’t add any sugar, and I blended it as smooth as baby food. The other thing I really like is the addition of toasted, coarsely ground pecans.

It doesn’t even need any frosting as far as I’m concerned …

Carrot Cake, Barb Brookbank

Carrot Cake, Keeping With the Times

It’s full of cinnamon”y” goodness!

The Best Carrot Cake Ever

Ingredients

1 1/2 cups cooking oil* (substitute 1/2 cup of oil with smooth applesauce)
2 cups sugar
4 eggs, beaten
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
3 cups grated carrots
1 cup pecans - toasted and coarsely ground

Instructions

Beat oil and sugar well.
Add eggs, beat well.
Sift flour, cinnamon, baking soda, baking powder and blend with egg mixture.
Fold in carrots and pecans.
Pour into bundt pan and bake at 350 degrees for at least one hour.

OK, in the end I did drizzle a little cream cheese frosting over it … pure deliciousness! Carrot Cake, Keeping With the Times

Chocolate Truffle Cookies

October 23, 2014 by Barb 8 Comments

I spent the better part of a day baking, photographing, and then eating these decadent Chocolate Truffle Cookies … oh. my. heavens… be sure to put this one on your holiday baking list. They’re like a cross between a truffle and a snowball; totally down my alley.

But now the kitchen in an epic mess, I need to have shower to get all the cocoa off me, and I think I’ve gained 5 pounds. Egads, I feel like I’ve been up to no good.

Don’t let all that put you off. If you don’t want to eat them all, you could package them into little containers and give as gifts … (ahem) that’s if you don’t want to eat them all … chocolate truffle cookies

Photographic ingredients: chocolate, brown paper, and one kitchen utensil.

chocolate truffle cookies

kk_darklight

So here’s the recipe for you. Please, throw caution to the wind and try making these. I don’t think you will regret it!

Chocolate Truffle Cookies

Ingredients

1 cup butter, softened
1/2 cup icing sugar
1 1/2 teaspoon vanilla
1 oz. square unsweetened chocolate, melted
2 1/4 cups flour
1/4 tsp salt
1 cup semi-sweet chocolate chips
Coating
1/4 cup icing sugar
2 Tbsp cocoa

Instructions

Preheat oven to 375F.
In a large bowl, cream butter and 1/2 cup icing sugar.
Blend in vanilla and melted chocolate.
At low speed, blend in flour and salt.
Stir in chocolate chips.
Shape into 1 inch balls and place on cookie sheet.
Bake for 10 minutes and let cool.
In a small bowl, combine icing sugar and cocoa, roll cooled cookies in cocoa mixture.
Store in an airtight container.

Notes

*Recipe from The Best of Bridge

… now I’m going out for a very long walk.

Old Fashioned Zucchini Bread

September 19, 2014 by Barb 13 Comments

Autumn’s definitely in the air; geese are honking, leaves are turning colour and falling, and the days are quickly getting shorter.

All summer long, I cook most of our meals on the barbeque, and dessert? Well, when we had it, it was usually an ice cream treat of some kind.

But now … things they are a-changin’. With cooler temperatures comes my urge to bake. First up … zucchini bread! and when I make zucchini bread, I immediately turn to my mom’s recipe.

It’s basic, and it’s tried and true. Hubby say it’s his favourite …

zucchini bread {keeping with the times dot com}

But first I had to play with some photos. I’ve been using LR to process and “print to file” and, oh.my.goodness. I am completely bowled over with the ease of it all, plus the template feature is a godsend!

Thanks to Kim for her clear instructions, I’ve left PS for LR once again. I’m going to turn into a template-making photo bomber! Now, I know this is old hat to many of you, but I’ve been a slow learner when it comes to LR … I ~~was~~ am such a PS lover.

zucchini bread {keeping with the times dot com}

I thought about combining zucchini and carrots, but decided to leave that for another day … I think they make a pretty addition to the photo though …

zucchini bread {keeping with the times dot com}

Fresh eggs …

zucchini bread {keeping with the times dot com}

Make sure to serve your zucchini bread with a glass of cold milk … and don’t forget the pretty, photogenic straw!

zucchini bread

So here’s my basic, tried and true, zucchini bread – enjoy!

Old Fashioned Zucchini Bread

Ingredients

1 cup salad oil
2 cups sugar
3 eggs
2 tsp vanilla
3 cups flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1/4 tsp baking powder
2 cups zucchini (grated)

Instructions

Mix together oil and sugar in a mixer.
Add eggs and vanilla and blend until smooth.
Sift together flour, salt, soda, cinnamon, and baking powder. Run it through the sifter 2 or 3 times.
Add flour mixture alternately with grated zucchini, blending until smooth and the zucchini is evenly distributed.
Pour into two loaf pans lined with parchment paper.
Bake at 325F for 1 1/4 hour. I used very dark pans so I reduced the baking time to 1 hour. Test with a toothpick, when it comes out clean, the loaves are done.

Notes

Makes 2 loaves.

I also have a recipe for Zucchini Quinoa Bread which is really quite yummy!

Have a wonderful Friday! But first, check out my newsletter! I’d love to be able to send you a little note on a somewhat weekly basis!

Spicy, Tangy, Mouthwatering Salsa

September 4, 2014 by Barb 9 Comments

It’s that time of year, when the world falls in love with salsa!

Homemade Salsa, preserves, keeping with the times

fresh garden tomatoes, onions, peppers, celery …
Homemade Salsa, preserves, keeping with the times

Spicy, tangy, mouthwatering!

Homemade Salsa, spices

I prefer to use this salsa as a condiment to spice up eggs or sausages. In fact, I refer to it as “grown up ketchup”.

So turn on some music, get your apron, and make sure to set aside the better part of a day to make this. Don’t rush. Take your time.

Turn the chopping and dicing and slicing into a celebration of autumn.

Soon your kitchen, and whole house for that matter, will be filled with a sweet, tangy aroma, and you will be filled with a sense of pride knowing that you’ve tucked away a little bit of summer to be enjoyed all winter long.

How to Make Salsa

Ingredients

12 large tomatoes – peeled, chopped and drained* see note
2 large onions – chopped
2 large red peppers – seeded and chopped
1 green pepper – seeded and chopped
1 cup celery – chopped
1/2 cup sugar
1/2 cup brown sugar
2 1/2 cups cider vinegar or plain vinegar (I use half and half)
1 Tbsp salt
Hot peppers – chopped – to taste (I don’t use any)
Garlic cloves – chopped – to taste (I use about three)

Spice Mix

Combine and put in a spice bag:
1 Tbsp mustard seed
1 Tsp whole allspice
1 Tsp whole cloves

Instructions

Sterilize jars and lids.
Peel and dice tomatoes to equal 12 cups. As I chop them I put them in a colander to drain. Combine all ingredients and put in a large pot, put spice bag in.
Bring to a boil. Cover and reduce heat. Simmer – stirring occasionally for 1 hour and 45 minutes. If it seems too watery, take the lid off of the pot for the last half hour or so to let some water evaporate, or make a paste of 1 Tbsp cornstarch and 1 Tbsp water and add to the mix. Cook a few minutes longer.
Discard spice bag. Ladle into sterilized jars 1/4 inch from rim. Wipe rims with a clean cloth. Seal with lids that you have let sit in boiling water for one minute. Process in hot water bath about 15 minutes.

Notes

To easily peel tomatoes, put them in a bowl and pour boiling water over top. Let sit a minute or two and the skins should pop off very easily. I use rubber gloves to protect my hands from the hot water.