Eggnog Cinnamon Rolls and May Your Days Be Merry & Bright

HO – HO – HO.  … Alright, that’s almost all I got!  Tis’ The Season, for hectic days…sleepless nights…and crowded shopping malls.  It happens every year lately for me… the never ending round of “Where are you Christmas” song playing in my head… the plastered on smile, and the “yes, Merry Christmas to you too!”  I guess for me, it’s just hard seeing everyone turn on their “auto pilot” and go through all the gestures of Christmas, but maybe lack in the emotional side of things.  I believe, it should be about family, friends, memories and tradition!  YUP, what girl doesn’t like sparkly things all wrapped up under a tree?! BUT there’s a time where you should stop… breath, and cherish the many things that are around you.  Speaking from experience, life is too short.  Try to enjoy what you have NOW, as it may not always be there!  The one thing I do LOVE about the season… it’s a great excuse to get into the kitchen and bake.  I confess I haven’t done much, with us travelling quite a bit this season in order to fit everyone in…  however…I did make sure to take some time and make these EGGNOG CINNAMON ROLLS.  They are ooey & gooey & melt in your mouth… the Eggnog adds just enough richness and moisture to the roll while the cinnamon and nutmeg adds just the right amount of spice to finish it off!

For the glaze/icing on top, you can do numerous things.  Just simple icing sugar/eggnog glazes works perfectly, or even a simple cream cheese icing to drizzle over?!  I’ll let you choose!  The best part of this recipe… split the dough in half… bake up one right away, the other…. Put into a foil pan and place in the freezer, its perfect to bring out and bake for when you really don’t feel like making a big breakfast.. or maybe when you just want something sweet….  Or… you get a craving… J

 mmmmmmm eggnog…. (and I am submitting to Yeastspotting, as this is worthy to share!)

Eggnog Cinnamon Rolls

·         ½ cup butter, softened

·         1 cup eggnog

·         ¼ cup plus 1 tablespoon sugar

·         1 tablespoon active yeast

·         2 teaspoon salt

·         2 eggs, lightly beaten together

·         4 cups flour

·         1 cup brown sugar, lightly packed

·         1 tablespoon cinnamon

·         2 teaspoon nutmeg

·         ¼ cup unsalted butter, melted and cooled

*GLAZE – (optional) eggnog/icing sugar mixed until desired consistency

-Melt butter in sauce pan over medium-low heat, add eggnog  and sugar stirring constantly until just warmed and sugar is dissolved.

-Pour mixture into bowl of your stand mixer, sprinkle yeast over mixture, stir, and let rest for about 10 minutes (or until foamy)

-Using the dough hook attachment, mix in eggs and salt

- Gradually add in flour until you have a very dense, yet still slightly sticky dough

-Once dough forms a ball on your hook, remove from mixer, and place on a lightly floured surface, adding a bit more flour if required, and for 1-2 minutes until dough is smooth.

-Place in a lightly oiled bowl, and cover.

-Let rise until at least double in size (2 hours approx)

- Spray a 9x9 pan and set aside

-In a small bowl, start the filling by mixing together the brown sugar, cinnamon and nut meg with a fork.  Set aside.

-Punch dough risen dough, and place on a lightly floured surface, rolling into a ball.

*if making 2 batches, spit dough in half, work with one half at a time*

- Roll into dough into a large rectangle

- Pour melted and cooled butter over dough and spread evenly with a pastry brush (fingers work too!)

-Sprinkle the sugar filling heavily covering the entire dough surface

-Roll dough tightly length wise and if desired, cut in half length wise, so that the sugared layers are exposed

- This will be a bit messy, finger licking encouraged, cut out about 4 inch pieces of dough, and either roll, or twist into a bun, place in lightly oiled pan.

-Cover and let rise another hour

**if you had split dough in half – make the 2^nd half exactly as the first round,  however this time, place in lightly oiled foil container, cover, label and freeze!**

-Preheat oven to 350F

-Place rolls into oven for 20 – 30 minutes, or until golden brown

- Drizzle desired glaze over top, best served warm!!

If you are baking up the frozen rolls, remove from freezer the night before, and let defrost / rise overnight on counter.  Bake & glaze as per above!!

Whatever you get up to this Christmas Season, make sure you take a moment to enjoy and cherish those that are around you.  Get outside.  Play.  Hug your loved ones. 

Merry Christmas!!

Cowboy Meatloaf Casserole and Introducing.....

Hmm.  If you have wondered where I’ve been….  Heck.. even I’ve wondered at times…  I am going to offer up the same ole’ excuse…  Life gets in the way.  November was  a complete blur, and I don’t just mean the crossover of Fall to Winter Season’s,  Halloween to Christmas… I mean… a complete roller coaster, warp speed blur.   That being said… although at times it was hectic… We do have some exciting (well for us anyways) news to share!  Plus, with all that HAS gone on… simple, comfort food, and delicious dinners have become even more of a staple in our household.  Cowboy Meatloaf Casserole.  Don’t let the words “meatloaf” and “casserole” scare you…  this is darn tootin’ good stuff! It’s like a Meatloaf meets Sheppard’s Pie round a Cowboy Campfire.  (you still with me?!)…. And if that fails to get your attention… it’s got BACON and Cheese! Ha!!

Prep and cook time is relatively simple and quick, perfect for those cold and dreary nights during the “wet” months here on the West Coast... or even better - after a day out playing in the snow!  The addition of BBQ Sauce puts a great kick in the typical meatloaf base, and garlic mashed potatoes with  bacon, cheese, and crispy fried onions adds just the perfect “Get-R-Done” flavor boost to this crowd pleasing dish! YUM YUM!

The OTHER introduction I’d like to make… is we have a new addition to our family.  (NO-NO!… not what SOME of you are thinking… or hoping for)  HAHA….  Let me introduce to you Wylie.

Born on September 6, 2012, and adopted from the Maple Ridge SPCA ; we are absolutely in love with this lil’ bundle of fur.  I never thought in a million years that a cat could wiggle...purr...and snuggle its way into my heart… Well Folks… Mr. Wylie has done just that.  Even Duke Dog is excited, and after a slow introduction…

It now appears the two of them are Best Friends.  Even sharing each other’s water bowls!  Wylie appears to be settling in just fine, exploring every nook and cranny in our house… with Duke right on his tail. (Which he doesn’t appear to mind at all… even goes in for a kiss or two quite often!)

SO, with the weather out there a tad bit frightful….  The stress of the Christmas season in full swing... thanks goodness we now have TWO very loving furry members of our house hold to keep us connected with what matters most.  (but… we also need to eat… ) SOOOOOO… let’s get back to the yummy Cowboy Meatloaf Casserole….  

Cowboy Meatloaf Casserole

·         2 large baking  potatoes

·         1 lb ground meat (lean) – Pork would work too!

·         ¾ cup finely chopped onion

·         1/3 cup bread crumbs

·         ¼ cup BBQ – (I used the staple in my house - Jack Daniel’s BBQ Sauce)

·         1 lightly beaten egg

·         2 teaspoons chipotle chili powder

·         ¾ teaspoon salt

·         ¼ cup milk

·         1 tablespoon butter

·         2 table spoons minced garlic

·         1 cup crumbled real bacon

·         ¼ cup crispy fried onions (you can get them in the canned from the grocery store)

·         1 cup Tex-Mex Shredded Cheese

-          Preheat oven to 350F, coat a 9 x 9 baking dish with non-stick spray

-          In a large bowl, combine beef, onion, breadcrumbs, BBQ Sauce, egg, chili powder and salt until well mixed

-          Gently press into the bottom of the baking dish

-          Bake uncovered for 20 – 25 mins, or until cooked through. Dab off any excess fat if need be.

-          While Meatloaf is cooking, dice potatoes (skin on) and boil in a small sauce pan until fork tender, and easily mashed.

-          Remove from stove top, drain water, and mash potatoes until smooth, adding Milk / Butter / Garlic / bacon / Crispy Onions and half cup of cheese (reserve rest for topping)

-          Adjust oven rack to top shelf, and select broil.

-          Add Potato Mixture on top of Meatloaf, sprinkle remaining cheese on top and place on top rack of stove to broil top. 

-          Broil for 3 – 5 min, or until cheese is melted and lightly browned.

-          Serve Hot, and with addition BBQ if desired!  YUM YUM!

Eggnog Scones during that darn blurry time of year...

While some people are probably still in a turkey coma… others could be standing in some ridiculous line, excited because they just scored an awesome deal on Black Friday.  Personally I think it’s crazy that for almost a month (some would argue OVER a month) the lines between the Autumn season and upcoming Winter holidays have been blurred.  The retail world appears to be more excited for the Jolly Old Man to come than your average little boy or girl!  Personally – meh!  BUT I will say, now that Halloween is over. (guess I should take the decorations down eh?!)… BOTH North and South of the border’s Thanksgiving’s are over..AND most of the local ski hills are open... it’s got to be ok to indulge in a little festive flavor… I mean… if everyone else can do it.. why can’t I?!  Autumn.. meet Eggnog.  Pumpkin spice…you’re not going anywhere yet…  it’s just time to blur the line a little bit more.  Introducing:  Eggnog Scones. Quick-n-Easy.  Make right away, or freeze for later (tis’ the upcoming season of house guests isn’t it?!).  Eat them slightly warmed with a Pumpkin Spice Latte - I won’t judge!

Lately I just find the whole festive season stressful…even depressing.   Everywhere you go it’s busy.  People seem to be in a rush.  The weather is dreary. Seasonal events and gatherings seem to clog up the calendar.  I can totally see why snowbirds take off for the winter.  Palm Trees and tropical weather would be heaven right about now!  That said… I’m trying.  I’m trying to stay focused.  I’m working on the motto – you can’t please everyone all the time.  I’ve decided to ensure I take “me” time when required.  If I could give my own self some advice (and to anyone else out there who feels the same)… focus on what makes YOU happy, get out and enjoy your surroundings, rain or shine or even snow or hail.  Indulge a little…..

These Eggnog Scones are moist, delicate, and with addition of Belgium milk chocolate chips they seem to pack a nice little flavor punch.  Not too rich, Not too sweet.  Have one for breakfast, or maybe even a fire-side snack on a cold a dreary night….

Eggnog Scones

(Adapted from a King Flour Recipe)

·         2 ¾ cups all purpose flour

·         ¼ cup sugar

·         ¾ teaspoon salt  (I used Sea to Sky Seasonings Vanilla Sea Salt *love*)

·         1 tablespoon baking powder

·         1 teaspoon nutmeg

·         1 stick of unsalted butter (cold)

·         1 cup Belgium Milk Chocolate Chips

·         1 large egg

·         ¾ cup cold eggnog

·         1 teaspoon vanilla extract

·         ½ teaspoon rum extract

·         2 tablespoons eggnog (set aside for brushing on just before baking)

*optional – decorating sugar & icing sugar/eggnog glaze for top decoration

-In bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, salt, baking powder and nutmeg.

-Cut *COLD* butter stick into thin slices

-Put butter pieces into the flour mixture, and mix on low until incorporated, and lumps are no bigger than size of small peas

-Fold in chocolate chips

-In separate small bowl, whisk together egg, eggnog, and flavoring

-Gently fold it into the flour mixture until it has just come together.  It will be lumpy, which is ok.  (Key is to NOT over mix)

-Split dough in half, and form into 2 round disks. 

-Score or Cut disks into wedges (like a pizza)

-Wrap with plastic wrap, and chill in freezer for an hour.  (or keep in freezer to bake at another time)

-Preheat oven to 425F

-Place Scone wedges on a baking sheet, and brush each one with eggnog.  Sprinkle with decorating sugar if desired.

-Bake for about 20mins, or until tops/bottoms are golden and they are baked through

-Remove from oven and let cool on a cooling rack.

-If using, drizzle icing sugar/eggnog glaze over top of scones, add a pinch of nutmeg on top

Best when warmed a little… but really, they are good whenever!  

SO,  as we steam straight ahead into the upcoming “festive” month… let’s make sure to take some time to stop or at least slow down and take a moment.  Try to focus on what makes you happy.  Make sure your day involves doing something for yourself…. Even if it’s just for a few short minutes before your crawl into your warm bed and escape to sleep… light some candles.. turn the fire on…(bite into a warmed up eggnog scone)  and just breathe. 

Chicken Gnocchi Soup - Comfort food for the Soul

Shorter Days, Looooooonger nights, fresh chill in the air. YUP - it's Comfort Food Season.  I dont know about you, but for me, this is one of the hardest times of the year to keep my motivation and energy up.  Alarm goes off - eyes peak open...and what do you see - NOTHING.  It's pitch black.  (and if you're on the West Coast...your listening to the sound of raindrops falling)... So easy to just hit snooze, cuddle in closer and try again in an hour...or two.  This fall, I'm working my butt off (literally) trying to kick it up a notch in the activity AND energy department. BUUUUUT...  that also means, weeknight dinners typically get .. umm... a little... rushed.  There just isn't enough hours in the day to fit my growing daily to-do list in.  If you're like me, and want a quick and easy - comforting - warm ya from the inside - kind of meal, perfect for coming in from a rainy cold run... or long dreary commute -  This is the soup for you!  Chicken Gnocchi Soup. 

It's thick, it's creamy, packs a flavourful punch - and is ready in less than 40mins.  No - seriously! - Would I lie to you??  It's even quicker if you "cheat" and on your way home stop in a pick up a roasted chicken at your local grocery store! (think 25 - 30 mins tops!)  It's also filling, so just a light salad (or breadstick or 3) goes along perfectly! 

This past weekend was our annual trek up to Whistler's Cornucopia,  a festival of food... wine... more wine..and more food.  This time of year it's always beautiful up there...  Still brightly coloured leafs on the trees, yet delicate huge snowflakes bring on some of the year's first snow accumulation.  Lots of walking around, lots of tasting yummy stuff... and of course the highlight,  the Crush Gala, where you get to sip, savour and sample your way through wineries from all over.

(and even if you don't attend the Crush Gala - there's lots of fun stuff to try)....  Mexican Bulldog at Whistler's famous Longhorn Saloon... this matches up perfectly with one of the biggest platters of nachos I've ever seen served..... (just sayin')..and YES I shared....  :)

SO, needless to say, after a long weekend, what I definitely needed was a good - homemade - comfort food craver buster. Something that was easy enough to make before the well needed Zumba class (still feeling the nachos and weekend shenanigans) but filling enough to satisfy......  hmmmm this would be perfect after a long day out on the sleds this winter!  :)

Chicken Gnocchi Soup

• 1 tablespoon olive oil
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups half and half
• 1 cup onion - diced
• 2 minced garlic cloves
• 1 container of chicken broth (about 2-3 cups)
• 1 cup carrots, finely shredded
• 2 cups chicken, cooked and diced (I used a store bought roasted chicken)
• 1 package gnocchi, cooked.  (I used the mini ones, if using full size, cut in each in half)
• 1 cup fresh spinach, chopped
• 1/2 teaspoon salt
• 1 teaspoon parsley

- In a large saucepan, saute the onion and garlic in the olive oil and butter until the onion becomes translucent.
- Add the flour and make a roux.  Let the butter/flour mixture cook for an additional minute before adding the half and half.  Stirring frequently.
- Cook the Gnocchi according to package directions
- Into the Soup, mix in the carrots and chicken.  Stir well.
- When mixture becomes thick, add the chicken broth, continuing to mix well.
- Once the soup thickens up again, add the cooked gnocchi, spinach, parsley and salt.  Summer until the soup is heated through.

- Before serving, season to taste by added additional salt if needed.

Enjoy!!

Pumpkin Scones and here's to a year!!

Can you believe it?!... No seriously?!... I mean…  when I figured it out, I was like … SHUT THE FRONT DOOR.... a YEAR!?  YUP,  Not Just A Chick is a year old this week!  How time flies!  It all started with A walk in the park , and a “hmmmm” wonder if yours truly can actually, successfully, pull off a blog people will read.  A year later… I’m sipping my coffee that’s got a yummy Pumpkin Spiced Syrup kick, nibbling on a fresh out of the oven, moist, fall apart in your mouth, perfectly spiced - Pumpkin Scone. **sigh** Starbucks who?!?

THANK YOU to everyone who follows this little adventure of mine.  Thank you to my honey and close friends that put up with all the pictures, the ideas, and the trial runs!  If you’re a newbie here…  HIYA!! When I take a look at the analytics… I still am in awe of all the support and visits this blog of mine receives… it is truly a blessing to have such a backing for something that I am enjoying so much.  Don’t be afraid to leave a comment…ask a question... or even just say hi!  I always try and respond as soon as possible!

The first thing that comes to many people’s mind when they hear the word SCONE is “dry”..BUT  it doesn't have to be that way!! Honestly!!  I KNOW there are places out there… major cafes *cough cough* Starbucks *cough cough* that sell a delicious, MOIST pumpkin scone.  That being said… I just plainly can’t afford to go out and buy one every time I get a craving.  (and trust me I get cravings) SO, after searching high and low…fiddling with recipes, I’ve found one that I am proud to say… works.  They are moist.  They fall apart in your mouth at first bite.  They have just the right amount of that famous “pumpkin spice”…. And they are EASY PEASY.  Like so easy you should be making two batches.  One to bake up now, the other to freeze and have on hand for when the craving hits! (or when you want to impress guests with your mad baking skills)…  either way….. go ahead… try em’ I DARE YOU!!

Pumpkin Scones

·         2 cups all-purpose flour

·         ¼ cup plus 3 tablespoons sugar

·         1 tablespoon baking powder

·         Pink of salt

·         ½ teaspoon cinnamon

·         1 teaspoon “Pumpkin Pie Spice”

·         6 tablespoons of unsalted butter – cut into 1 inch cubes

·         ½ cup pumpkin puree

·         3 tablespoons half & half cream

·         1 large egg

*optional – spiced glaze (icing sugar spiced and half & half cream mixed to desired consistency, spiced with a pinch of pumpkin spice seasoning)*

- Line a baking sheet with parchment paper *or* I used a silicone baking matt (Epicure Selections of has great one!)

- In the bowl of a stand mixer with your paddle attachment, mix together flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice.

- Add the butter, and mix on a medium-low speed until the butter is no larger than the size of small peas, and the mixture resembles the texture of cornmeal.

- In a small bowl, whisk together the egg,  half & half and pumpkin until well combined.

(ps... YES that's a "santa"mr. eggy whisk...don't judge!  He's one of my staple kitchen tools...year round!)

- Carefully fold in the wet ingredients into the dry ingredients *it’s important NOT to over mix!! *

- Form the dough into a ball on a lightly floured service.  Try to minimize the actual touching of the dough, the less you work it with your hands the better! 

- Pat the ball into a disk shape, wrap in plastic wrap, and place in freezer for about 30 min to chill.

- Preheat oven to 425F

- Remove disk from freezer, unwrap, and using a large sharp knife, cut dough into wedges

- Place on baking sheet, and bake at 425F for about 15 min, or until light brown in colour.

- Place on a wire rack to cool.

- (if using) Drizzle the spiced glaze over top of the scones… ENJOY!!  These are best served a little warm, but… cold, in the morning as you race out the door for work is darn yummy too!! Just sayin!

**should you wish to FREEZE a batch for baking later - follow steps up until you cut the chilled dough into wedges.  At this point, place on a baking sheet and freeze until solid.  Then wrap each wedge individually, placing in a large freezer bag, and keep in freezer until ready to bake.   When ready to bake, remove from freezer, unwrap, and pop into oven @ 425F just like you would with the fresh dough!  No thawing needed!  They will just need to be in the oven a little longer!  Easy eh?!**

Hmmm, soooooo the whole Halloween “thing” is just less than a week away, guess we should go find us some pumpkins or something to carve…. Let’s go!!

Caramel Apple Cheesecake (Gluten Free!!)

I love fall! – Especially the fall that happens BEFORE the rainy season sets in.  Those couple precious weeks when the leaves vibrantly change colours, the lake settles and turquoise blues and emerald green hues glisten.  Crisp. Fresh. Spicey.  What’s not to love?!? Caramel Apples to me screams fall.  The ooey-gooey caramel, the crisp apples, even better when seasoned with a hint of cinnamon and brown sugar. Mmmmmmmmm.

We were headed over to a friend’s place for dinner…first time. I ask my typical, what can I bring (asides from WINE) … any allergies… the basics… and was given the no-gluten for most of the household… for me, that’s a YIPPEE!  I love changing and adapting recipes.  Now I could of gone with the basic Pavlova (as if you’ve followed me for a bit, you know I’m addicted.) however, that’s too easy – besides what if not EVERYONE’s as addicted as me?! *GASP*  SO – I went for something a little more “fall-ish”.  Then adapted the crust to suit the household – sans-gluten!  YUM YUM.  It’s decadent.  It’s layered with all things yum. From the comments of some of my new favorite kids….I’m thinking it’s friggin’ awesome!

Maybe because it’s been a year since we’ve seen it, maybe it was the timing… however that past few weeks driving to the lake, then around the lake and home have really showcased the autumn colours.  They leaves seemed just that much brighter… the air, that much crisper.

At the same time… the wind is becoming to have a little bite to it… the evenings a little cooler… all signs Jack Frost is starting to stir…  until then… get outside.. enjoy a hot apple cider.. or 2.  Campfires seem all that much warmer on a cool Fall night…  annnnd maybe a slice or 2 of this Caramel Apple Cheesecake will get ya through the evening chill…. Just sayin’….

Caramel Apple Cheesecake

Crust Layer:

·         2 cups pecan pieces

·         1 package of Gluten-Free Pecan Shortbread cookies

·         5 tablespoons unsalted butter, melted

·         1 tsp cinnamon

Caramel Layer:

·         2 cups of caramels

·         1 can sweetened condensed milk

·         ½  cup chopped pecan pieces

Apple Filling:

·         4 tablespoons unsalted butter

·         ½ cup brown sugar

·         ¼ teaspoon salt

·         1 teaspoon cinnamon

·         5 Granny Smith Apples, peeled, cored and sliced or chopped thinly

Cheesecake layer:

·         8oz package of cream cheese

·         ¼ cup sugar

·         1 tsp vanilla extract

·         1 large egg

·         1 tablespoon lemon juice

Top Layer:

·         1 cup whipping cream

·         4 tablespoon icing sugar

·         ¼ cup caramel (you should have left over from the caramel layer, heat up slowly if required to soften)

To make the crust:

-         preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.

-          In a Food Processor, place pecan pieces and pulse on low until finely processed.

-         Add shortbread cookies (I used Gluten free shortbread cookies)

-  Pulse until finely processed, and when pinched between 2 fingers, starts to stick together.

-  Place mixture in medium mixing bowl, add melted butter, cinnamon

-  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan



-         Bake for 6-8 minutes,  or until golden in color.  Let cool for about 10 minutes.  

To make Caramel Layer:

-         Place caramels into a medium sized sauce pan, add sweetened condensed milk.



-         Over medium-high heat, and stirring frequently, melt caramels and milk together until mixture is completely smooth.  

-         Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling:

-          Melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon, apple slices and toss well to coat.  

-         Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour on top of  the prepared crust & caramel .  Set aside.

-     Reduce the heat of the oven to 350° F.

To make the cheesecake layer:

-         Combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.  

-         Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. 

-         Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  

-         Bake until a knife inserted in the center comes out clean. (about 30 minutes)  Remove from the oven, transfer to a wire rack and let cool to room temperature.

-         Refrigerate for at least 4 hours.

Top Layer and to serve:

-          Carefully remove the sides of the spring-form pan and place on serving plate

-         In your mixer, using the whisk attachment, beat the heavy cream and icing sugar on medium-high speed until stiff peaks form. 

-         Spread gently over the top of the chilled cheesecake layer.  

-         Top with dollops of remaining caramel sauce (again heating slightly if needed to soften up a bit) and swirl with a knife to create a marbled effect.

-         Slice and serve!

*Cheers*!!