Year # 2.... New Beginnings and Fresh Cranberry Eggnog Cinnamon Buns

Well... what can I say?!  As I enter the 2nd year for this lil' adventure.. I'm pretty sure just about everything possible that could change with my life.. has.  YUP... I mean you just gotta looooove that rollarcoaster-thing-a-ma-bob call LIFE right?!   SO... take this post as a tease of things to come. :) The air is crisp, the leaves are turning, and some of my favorite fall flavours are in full season.  Think Pumpkin (scones anyone?!).  Think CRANBERRY. Think EGGNOG... Think earthy spices.  mmmmmm....  OH yes.... I LOVE THE AUTUMN.  Well let's of course start with the traditional teaser picture....  Fresh Cranberry Eggnog Cinnamon Buns.

Lucky me came into a whole 5 Gallon buckets of fresh... British Columbia Cranberries, picked right here, only minutes away from my door step! They are tart, they are super healthy... and they are perfectly plump.  Delicious!! SO... to kick off the ole' Autumn / Holiday / Fall... these Cranberry Eggnog Buns are perfecto! (and yes... I think it's a little early to stock up on Eggnog... BUT..really...there I was, all innocent, walking down the milk aisle in the grocery store.. and WHAM... it's there.. Eggnog... just calling out to me....)  I'll probably end up making a batch of these... Eggnog Scones.... But for now.. I've got a second batch of the rolls rising.... they seem to just disappear...right off your counter!  I will say, after a gorgeous hike on a beautiful crisp Autumn day.. the buns warmed up hit the spot.

Recipe is easy-peasy.  Even EASIER if you use your dough hook on your kitchen aid mixer.... Not too sweet...  just a perfect hint of eggnog and the tart pop of flavour from the fresh cranberries.  Go ahead... make up a batch.. or 3... I won't judge!

Cranberry Eggnog Cinnamon Buns

• 1 cup Eggnog
• 1/4 cup unsalted butter
• 2 teaspoons active yeast
• 1 egg
• 3 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup (packed) brown sugar
• 1/2 cup softened butter
• 1 heaping tablespoon cinnamon
• 1 cup fresh cranberries - chopped

- Heat eggnog and 1/4 cup of butter in a small saucepan until butter is melted.  (make sure to keep stirring to avoid burning eggnog)
- Remove from heat, and let cool to lukewarm
- In the mixing bowl of your kitchen aid mixer (dough hook attachment), combine the eggnog mixture, yeast, egg, salt and 1 cup of flour.
- Gradually add remaining flour, until a nice smooth (doesn't stick to your fingers) dough has formed.
- Place dough in a lightly greased bowl, cover, and let rest in a warm place until dough rises to double in size.
- Once dough has risen, combine 1/2 cup softened butter, cinnamon, and brown sugar into a small bowl.
- Roll out dough into about a 12x9 rectangle (it doesn't have to be perfect)
- Spread butter/sugar/cinnamon mixture evenly on top of rolled out dough
- Sprinkle chopped cranberries over top
- Roll up dough length wise, pinching seam to seal.
- Cut into equal sized pieces, placing each one in a lightly greased 9x13 glass pan.
- Cover, and let rise again until double in size
- Preheat oven to 375F
- Place in a 375F for about 25-30 minutes, or until golden grown
- When done, remove from oven, and let cool slightly.
- You can drizzle with an easy - eggnog/icing sugar glaze... (just mix some eggnog with icing sugar until desired consistency)

Serve Warm.... Serve Cold...  heck.. eat em' right out of the pan.. I won't judge!!  

So, you may be wondering.. what I've been up too!?  well... hmmm... let's just say.. I'm learning change is good.  I've learned I've got some pretty incredible friends, and that my family will always be there for me. I'm learned that challenging yourself is good...  and that sometimes.. all you need to lift your spirits is a simple walk outside.... just taking in all your surroundings and enjoying some of what Mother Nature offers!  Until next time.. go out...and... Just Breathe!  :) 

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 Ale Bread, Spooktacular Wreath and all things spice

With the season of all things pumpkin, apple, cinnamon and spice upon us I just had to jump on the bandwagon...and I may as well do it with a bang!  Double Whammy! A wicked Fall recipe, AND a quick-n-easy Fall craft! (I love whammies!) haha  Some of my favorite flavours are the above... pure addicting really.  These days just about anything comes in "pumpkin" during the fall season.  Including craft beers - YUM YUM.  I think last year.. we had tried at least 4 different varieties, and by far, our favorite was - and still is - St. Ambroise Pumpkin Ale.  SOOOO one night, when my honey happened to be working late in the shop... with the Pumpkin Ale just BEGGING to be opened...what the heck..why not play a little in the kitchen! Pumpkin Ale Bread was the result. (and of course...with the recipe calling for only a cup.. the remaining was enjoyed...thoroughly... by Yours Truly. *teehee*

Think PUMPKIN, Think SPICE, think that refreshing - albeit slightly bitter beer flavour packed into a dense and moist bread - drizzled with cinnamon spiced glazed.  YUP.  went along quite well with the Pumpkin Ale.... OH and with a coffee the next morning.... pretty much, it's just plain old Autumn Harvest in a sweet slice of bread. It's easy too! Of course, I couldn't just stop there, I like to jump right into the Season's...and after what I thought was a "cute find" on Pinterest, I had to try one for myself. If you are someone like me, who has a collection of scrap novelty fabric tucked away in every nook and cranny.... it's cheap! (If not, head on over to your local fabric store...this time of year, there's always bound to be some Halloween Fabric themed fabric on sale!  Here's the end result:

Let's start with the wreath.  Full instructions can be found here.  I may be a little dorky, but even I'm impressed witht the end results.  It's already hanging above our fireplace!  Gotta love Pinterest finds!  Here's my cliff notes on how to make a SPOOKTACULAR Wreath!:

 Wire wreath forms, I found at our local craft store...  about 2 yards of Halloween Fabric cut into 1 inch strips about 6 inches long. Working your way along each wire along the wreath, tire the fabric (I double knotted) until you've got the wreath covered and looking full.  Foam Ghost, and pre-painted letters from the craft store hot glued onto the wreath finished it off!!  SEEE!!! Simple!

ANNNND for the Fall recipe - again, another easy peasy find.

Pumpkin Ale Bread



• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3 tablespoons unsalted butter
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 2 large eggs
• 1 cup pumpkin ale
• *optional - 1/2 cup pecans or dark chocolate chips if you'd like!
• Glaze - icing sugar/milk seasoned with cinnamon to taste, and desired thickness

- Preheat oven to 350F, grease a 9" loaf pan.
- Combine flour, baking powder, baking soda, salt in a large bowl
- Melt butter in a medium saucepan over low heat.  Remove from heat, stir in pumpkin, brown sugar. Mix well.
- Stir in eggs and then pumpkin ale.

- Add the pumpkin mixture to the dry ingredients and stir until just combined. If adding *optional* ingredients, fold in now. (pecans, chocolate chips etc)

- Pour batter to the greased loaf pan, and bake @ 350F for about an hour, or until a toothpick inserted into the center of the loaf comes out clean. 

- Let cool slightly, and then drizzle glaze over top of loaf.  Slice and serve!!

So, between the Pumpkin Ale... Pumpkin Ale Bread ANNNNNDDDD Spooktacular Wreath... its been a pretty creative start to October in my household!  I like it!  hmmm...  next up... I'm thinking apples...spice...ooey-gooey something.....  Stay tuned!  We've got a whole month of Autumn Harvest to play with!! 

Buffalo Chicken Tacos – Food Trucks – Fairs – Last of Summer OH MY!!

I’m sure you’re probably sick of hearing it… However.. I just have to say it as well… SEPTEMBER!?!? REALLY!?!?! How did you get here so fast?!  It seems like yesterday we were gearing up for hot temps, long days, warm nights.  Now – it’s the tease of an Indian Summer, cool nights and short days. *sigh*  For me, there’s always something that signals that Summer is on its way out the door – The Pacific National Exhibition (PNE).   We always try to spend at least one day emptying our pockets at the fair.  I mean… who can resist the latest “and greatest” DEEP FRIED Food (seriously… deep fried koolaid?!).  Walking through the fair, looking at all the different types of food trucks, got me thinking….. IF I had one… what would I serve… Everyone’s already got the perogies, fish-n-chips-hotdogs-pizza stuff covered.  Not gonna lie… I’d probably dabble those kind of items on the menu as well here and there.  But no… for sure, the star of the show would have to be these – Buffalo Chicken Tacos.

They are quick and easy.  They are PACKED with flavor.  They have a SMALL ingredient list, and though they appear “fried”, they are NO WHERE CLOSE to being deep fried!  So, all you health nuts look out…. this is definitely a recipe that you can prepare with only a little guilt. You control the spice level with the amount of cayenne and hot sauce you use.  Seriously – I just know I’d have a line up in front of my food truck! Haha

Of course, before I came to my conclusion of Buffalo Chicken Tacos… we just HAD to try out some of the stuff the PNE had to offer!  Can you say…RIB FEST!  YUM YUM! 

I believe this was the second annual competition where several different BBQ Restaurants fire up the BBQ’s and serve up what they consider to be the BEST BBQ’s & Pulled Pork recipes that are out on the market.  We tried two of them…. Both which had the most (in my opinion) alluring smell.  SO good, SO messy. SO in love with Ribs and beans!

The PNE is also known for their shows.  This year new was the Star Trek Exhibit, for both Trekkies and non-Trekkies alike, the show was worth the hour line up.  Then of course, there’s the extreme motorsports show….. Snowmobiles in the middle of summer, doing backflips. BRAAAP!  Last – but not least, we saw the Super Dogs Show.  *bless* what these pups can do is simple awesome to watch!

Then of course, there’s my personal FAVORITE part of the PNE.  I must confess, I am addicted.  It’s a good thing a good friend of mine runs the show…as they’d probably think we were stalkers.  CANADIAN KETTLE KORN EXTREME . Seriously, I will caution those that haven’t tried it…  it’s amazing, addicting, and will leaving you “fighting” over the lil’ bits of crunchy sweet/salty goodness that each bag is packed with! 

Over all, it was a long – hot – perfect “Summer Day” at the Fair – A perfect way to start “shutting” Summer 2012 down!  OH, well, being that I have NO PLANS on launching a food truck anytime soon, guess I should let you indulge and experience these yummy creations!

Buffalo Chicken Tacos

Ingredients

• 4  boneless/skinless chicken breasts cut into 1 inch pieces
• 1/3 cup All-purpose flour
• 3 Tablespoons cornstarch
• 1/4 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/3 cup “Franks” buffalo wing sauce
• 2 Tablespoon olive oil
• Soft Tortillas
• Green onions, sliced thin
• Shredded Lettuce
• Sour Cream
• 1 Cup shredded Cheddar Cheese

- Heat a large skillet over medium-high heat.

- In a large freezer bag combine cornstarch, flour, cayenne, and garlic powder.

- Place chicken pieces in bag, seal and …. *SHAKE*SHAKE*SHAKE*  (did you know it works even better if you shake along with the bag too?!?! …shake your booty! J ) to ensure all pieces are evenly coated

- Add 2 tablespoon of olive oil to the skillet and once it gets hot, add chicken, stir frequently over high heat.  (Like you are stir frying)

- Once the chicken is fully cooked (no longer pink inside) – and “crispy” on the outside, toss with the buffalo wing sauce.

- Toss in some of the sliced Green Onions

- Warm tortillas and assemble tacos with chicken, lettuce, Sour Cream, Cheese and additional green onions (if desired)

SO… BRING ON FALL!  ….. That’s all I got…..for now! J

Blueberry Fool.... Blueberry Month!!

 Blueberries. MMMMMMM blueberries!  Known as one of Nature's "superfruits", high in antioxidents, and simply delicious... I just couldn't help but jump onto the Blueberry Band Wagon, especially, as British Columbia produces some of the best berries around.  (That and I'm lucky enough to know of, and have access too, a wicked supply of these superfruits.) With the first pick going on now, and several gallons of blueberries to play with, I'm going to be a busy chick!  I declare and dedicate the next couple of weeks solely to Blueberries!  YUM YUM!!  What better way to kick off this mini-event with a simple, quick and easy... delicate but decadent dessert: Blueberry Fool.

After a hot afternoon's quick picking, and with a trip planned up to the lake for the weekend, I wanted to "whip up" a quick recipe that showcases the natural sweetness of the berries.  Hot days - for us - typically means lighter dinners, and if any.. lighter desserts.  Blueberry Fool is perfect for this!  Eat alone - or - top a yummy blueberry pie with it. IF there's any leftovers, it makes a perfect topping for a soft and fluffy pancake in the morning.  mmmmblueberry pancakes!

Blueberry Fool

• 1 pint blueberries
• 2 teaspoons lemon juice
• 2 tablespoons sugar
• 1 cup heavy whipping cream
• 3 tablespoons confectioners sugar
• 2 teaspoons pure vanilla extract
• 2 tablespoons water

- Fill your sink with the blueberries / cold water, gently wash berries, removing leaves and stems...

- Remove from water, pat dry
- In a small saucepan, combine berries, lemon juice and water.  Cook over medium heat, stirring frequently, until berries burst/begin to breakdown

- Keep stirring until the juices begin to boil and the sauce begins to thicken. Approx 5-8 mins.

- Remove from heat, and transfer to a small bowl.  Place in fridge, stir occasionally until cold.
- Meanwhile using whisk attachment on your mixer, combine cream, confectioners sugar and vanilla
- Beat until stift peaks form
- Gently fold in 1/2 cup of the thickened blueberry sauce with the whipping cream
- Serve in dessert cups, spooning extra sauce over top!

YUM YUM!!

Stay tuned for the next BLUEBERRY Posting!  In the meantime... here's one of my most popular posts to date...  of course... starring the superfruits....  No-Pectin Added Blueberry Jam .

Cheers

BBQ Stuffed Jalapenos & Mushrooms..take a walk on the wild side

I am LOVIN' the BBQ Season... Who *needs* to (or wants to for that matter) turn on the oven when you can sit outside..and cook everything on the BBQ.  With the sun shining, glass of vino in hand.. I'm presenting you some BBQ'd Stuff Jalapenos & Mushrooms.  The ingrediant list is small and simple, only minimal time on a stove top and these puppies have just the right amount of KICK to keep it all interesting!

You control a bit of the spice level by choosing which Italian Sausage you put in... for us, I went HOT! YUM! (With a side gulp of vino...as my spice tolerance is a work in progress)  Personally.. I think these add just the perfect pop to any tasty BBQ Meal, I paired it with BBQ Chicken, corn on the cob and a fresh ceasar salad.  Have I mentioned I loved BBQ'ing lately?! that and I love "digital macro"..  I know.. random.. buuuutttt prior to the whole BBQ Dinner thing, we had the dog out for a walk around the lake and I couldn't help but notice all the Wild Flowers in full bloom... even Duke Dog took a walk on the wild side shaking off after a session of sticks/swimming in the lake...

These pictures were taken using my slowly dying Canon Point and Shoot Camera... I know I'm going to have to start shopping for a new one soon... but it's going to be hard to replace such a fun camera...

It's no wonder my allergies have been bad... but I really do love it when everything's in full bloom, such a contrast to the FROST Pictures I posted a few months back... hard to believe it's the same place!

Guess we're practically half way to the cold season already... eeek!!! *happy warm thoughts* *sun shiny days* ...  annnnd back to the BBQ Season....

BBQ'd Stuffed Jalapenos & Mushrooms

• 1 lb ground Italian Sausage (I used HOT, but any flavour would work)
• 1 cup shredded Cheddar Cheese
• 1 brick cream cheese
• 24 assorted Jalapenos & white mushrooms for stuffing

- Over Med-High Heat fully cook ground Italian Sausage

- Remove from Heat, and set aside

-Place cream cheese in mixer bowl, using paddle attachment, mix until smooth

-Add your shredded Cheese

- Add Cooked Sausage
- Mix on med-low speed until well combined

- Carefully (use gloves) slices jalapenos in half, and remove seeds
- Clean mushrooms, and pop off stems

-Using a small spoon, stuff jalapeno's and mushrooms and place on a foil tray (or pan that is ok on the bbq)

- Place tray on BBQ, and over low heat with cover closed - bbq peppers/mushrooms until the bottoms are slightly browned and the cheese is melted with a hint of a golden brown tops

-Remove from BBQ, and let sit for 5 mins!  YUM YUM!

BBQ'd Stuffed Jalapeno's

BBQ'd Stuffed Mushroom's

You can stuff just about any pepper/mushroom with just about any combination of fillings you'd like and toss em' on the grill!  How about a Neptune Stuffed Jalapeno- crab meat, cream cheese, shrimps  or a Feta, Spinach, Mozzarella, ricotta mushrooms...  play a little and enjoy!!! 

Have a Great Weekend!