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!!

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*!!