Time to Myself Fail - Mom Syndrome

There are so many things a Mom SHOULD do when she gets a day to herself. She SHOULD curl up and read one of the many books she has been wanting to read. She SHOULD pamper herself with a pot of tea while she reads. She SHOULD treat herself to a bubble bath complete with candles and relaxing music. The reality is that while lying in the tub she gets grossed out at the state of the bathroom and ends up scrubbing the place top to bottom. As long as she's doing that, she may as well run the vacuum and mop the hardwoods and kitchen. Oh hey, if she's doing the floors in the kitchen she may as well clean that room too. Then it's 'holy shit! The kitchen is clean! I'm going to bake!'  It is called Mom Syndrome and I know many ladies who suffer and don't even know there is a name for it!

It really is a steep hill to slide down. Planning a day of r & r and doing all that. Thank goodness I make a point of NEVER touching the laundry. SIGH.......damn you Mom Syndrome!!!!!!

In case you haven't guessed, I did get the day to myself today. The boys went to Comic Con (they even bought me a shirt!) and I had planned to finish a book and relax in my jammies. That didn't quite happen. Well, staying in my Jammies all day did.

I did however manage to Make some delectable pumpkin scones today. I used this recipe from Taste of Home to use up some leftover pumpkin I had kicking around. I actually did not have any pumpkin pie spice but I used a mixture of cinnamon, ginger, nutmeg, and allspice. Everything turned out delicious.

Pumpkin scones from Taste of Home

• 4-1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 4 teaspoons baking powder
• 3 teaspoons pumpkin pie spice (I used a mixture of 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp allspice
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold butter
• 2 eggs
• 1-1/4 cups canned pumpkin
• 1/2 cup milk plus 1/4 cup for brushing before baking

Preheat oven to 400 F

In a large bowl, mix together the dry ingredients. Use the large holes on a grater, grate the butter into the dry ingredients and mix to coat the butter with flour. You want a mixture that is crumbly with small pieces if butter throughout.

In another bowl, mix together the wet ingredients until it looks like a mass of gloppy pumpkin.

Add the wet ingredients to the dry and start mixing.  You will end up with a mass of messiness.

Turn this messiness onto the counter and press it flat. Fold it over onto itself (the best you can at this point)  and press. Keep folding and pressing until it forms a nice rectangle of scone goodness. This folding is how you get the tasty and flaky layers of buttery goodness.Pat the dough into a long rectangle. Cut into 8 squares then cut each square into 2 triangles so you have 16 wedges.

Transfer the wedges to a baking sheet, brush with milk and bake for 12 to 15 minutes or until golden brown. Transfer to a cooling rack.

Mix together some icing sugar with a small amount of milk to make a glaze to drizzle over the cooled scones. You can even add some pumpkin pie spice to the glaze.

I managed to make enough of these to freeze for breakfasts and snacks this week!

Until next time, stay warm and eat well.   (and rest up!)

Canada Day Eats Part 5 - Happy Canada Day, Cupcake!

While I was baking away mass quantities of cupcakes for another occasion this week, I was able to save some batter from the vanilla cupcakes, colour some of it red, and scoop alternating white and red batter into cupcake liners....voila! Canada Day cupcakes!

Use your favourite vanilla cake recipe (or boxed if that's how you roll), divide your batter in half (I always suck at the half thing so if you end up with a couple of cupcakes all one colour, just roll with it).

To half of the batter, add red food colouring gel (gel won't water down the batter). I used the Wilton brand that I buy at Bulk Barn. You will have to use an alarming amount to keep from getting pink batter but adding a tablespoon or two of cocoa powder will help take the pink edge off.

I use a scoop that fills half of the cupcake liner so I used 1 scoop of white and 1 scoop of red then use a toothpick to swirl the colours together.

Bake according to your recipe's directions.

Here's the recipe  I used:

Vanilla Cake Printable recipe

Preheat oven to 350

Butter and flour the pan(s) of your choice.

Ingredients

In a bowl, combine:

• 6 cups all-purpose flour
• 6 tsp baking powder
• 1 tsp baking soda
• 2 tsp salt

Measure out and set aside:

·         3 cups buttermilk

In the bowl of your stand mixer (or a bowl with a hand mixer) cream together:

• 2 cups unsalted butter, at room temperature
• 3 cups granulated sugar

Add and continue to beat:

• 8 eggs at room temperature (one at a time)
• 8 tsp vanilla

Alternate additions of ½ of the flour with ½ of the buttermilk; this way you start and end with adding the flour mixture.  Mixt well so there are no lumps but not too long, keep a close eye.

When filling your pans, make sure to stop at no more than ¾ full.

Bake in the centre of the oven for 20 to 30 minutes.  This time varies greatly because it does depend on the size(s) of pans you have used.

Remove pans to a rack, cool for 15 minutes, then remove cake from pans to cool completely before icing.

(15 minutes for cupcakes)

Use your favourite icing recipe (or a container of white store bought icing) to ice the cupcakes. If you'd like to swirl the red in, you will need a piping bag, a large star tip, and a some more of the red food colouring gel.

Paint the inside seams of the bag with the colour of gel you want to show on the icing.

Once you have painted the inside seams of the bag, fill the bag with icing and start piping swirls of icing using  a steady, even pressure.

Until next time, stay warm and eat well!

Mason Jar Salad: Day 1 (And Banana Muffins)

Today's jar salad was fantastic! (It was also the talk of the staff room for both Hubby and I.)  I managed to leave enough room for a good shake an successfully mixed it all up! The lemon vinaigrette was perfect.  The beets managed to colour everything a nice shade of purple too! Of course today was day one. Hubby has a couple more salads in the fridge for his week but I am leaving for 2 days of camp with the grade 8s tomorrow so I didn't make more. I am however tempted to make a couple to take and store in the camp fridge. (I'm not sure if I can handle mass produced camp Cesar salad...)

In keeping with my experimenting theme, I decided to make some banana muffins to take with me to camp. That wasn't the experiment. The experiment was switching out the white sugar for maple syrup! I researched a bit online and decided to use 1 cup of maple syrup in exchange for 1 1/4 cups white sugar. I also added an extra 1/4 tsp baking soda and another 1/3 cup flour. Oh, I also only used 2 tbsp of canola oil instead of 1/3 of a cup and I have a sneaky suspicion that I may be able to omit the oil altogether!

Here's the recipe....and FYI, I'm not sure these guys will actually make it out of the house and to camp...they are just that tasty!

Maple Syrup Banana Muffins - printable recipe here

2 Tbsp canola oil
1 cup maple syrup
2 eggs
5 over ripe bananas
2 1/3 cups flour
2 1/4 tsp baking soda
1 tsp salt (or less if you prefer)
1 cup chocolate chips

Pre heat oven to 325

Whisk together the oil, maple syrup, and the eggs until the eggs are thoroughly mixed in.
Mash the bananas, add them to the liquids and mix it all up.
Add on top, but don't mix yet the flour, baking soda, and salt. Use a fork to quickly stir the dry ingredients before mixing them into the wet....this just saves dirtying another bowl!
Mix the dry and wet ingredients together until almost combined, add the chocolate chips and finish stirring until just combined.

Scoop into lined muffin tins (This made 24 muffins) and bake for 20 to 25 minutes...these ones took 25 minutes but always check at the earliest time.

Try to allow these little gems to cool first but try one if you must. (Remember, they are tasty warm but the flavours will have time to meld and these will taste even better the next day!)

Not too shabby!

Wish me luck at camp!

Until next time, stay warm and eat well!

Sin is In Part II: Bacon Maple Cheese Cakes

Sometimes I see a recipe in a magazine and think 'What a fabulous idea! I should make that!'.  Other times I see a recipe in a magazine and think 'That's okay, I bet I can make it better!'

That's exactly what I did with a recipe from this month's edition of Food Network Magazine. They had these great looking mini bacon cheesecakes on page 124 of the May edition.  Now don't get me wrong, they look fabulous with their little pieces of bacon on top but I started thinking...

'A chocolate cookie based crust would just take over the bacon flavour'....then it was..
'Why use vanilla when you can use maple? Everyone knows maple and bacon were just meant to be together!'
'How can I get more bacon into the the crust?'
'Can it really be called a bacon cheese cake if the only bacon is actually just the garnish?'

Seriously folks, I almost hurt myself on this one!  After making some adjustments to the original recipe, I came up with a fantastic little treat with a great bacony bite and a maple taste.  This may seem like a lot of work for 24 mini cheese cakes, but come on now, it's bacon!

Maple Bacon Mini Cheese cakes

Printable recipe here

Yield: 24 minis

Bacon

Place 10 strips of your best bacon onto a baking sheet and slip it into the oven. Turn the oven on to 350F and bake for 20 to 25 minutes. You want the bacon to be crisp, but not too dark as some will cook more in the crust and some will cook more with the maple glaze....mmmmm

Drain the bacon on some paper towel. Save 4 for the crust and 6 for the maple application.

Maple glazed bacon

6 strips cooked bacon

¼ cup maple syrup (NOT fake pancake syrup...the real deal people!!)

Cut each strip of bacon into 4 or more pieces. As long as you have at least 24 you will be good.

Heat the maple syrup in a pan and add the bacon strips.  Let the syrup get all bubbly and thick (boil it down, reduce....whatever word you want to use).

Once the syrup is all thick and the bacon pieces are each well coated in a nice coat, remove the pieces to a sheet of parchment paper to cool. Save 24 pieces so you will have one piece per mini cheese cake.

You will know you've boiled it enough because you will get sugary/maple strings like this:

sweet, stringy, maple goodness!

Line a mini muffin pan with liners

The crust

½ cup panko

4 strips bacon, baked until crisp

2 tbsp sugar

2 tbsp melted bacon fat (or butter)

Whir everything in the food processor or blender until mixed and the bacon is broken down into small pieces.

Scoop 1 tsp of the crust mixture into each liner and pack it down tightly with your finger tips.

Cheesecake

1 8oz pkg cream cheese (at room temperature)

1/3 cup sugar

2 tsp maple extract

2 tsp maple syrup (optional)

1 egg

Heat the oven to 325F

Make sure your cream cheese is at room temperature before starting. It will be easier to blend and make a smoother cheese cake.

Cream together the cream cheese and sugar until smooth. (I like to use the mixer for this but a wooden spoon works the arm muscles).  Scrape down the sides of the bowl as needed.

Add the maple extract and syrup.  Keep mixing until smooth and blended.

Add the egg and blend just until fully incorporated.

Scoop 2 tsp of filling onto the crusts.

Bake for 15 minutes (at 325F), until the cheese cakes are set in the middle.

Cool in the pan, then transfer to an airtight container, top with a piece of maple glazed bacon and store in the fridge!

Chill for at least 4 hours....or as long as you can wait....

Until next time, stay warm and eat well!

Da bomb of Irish Car Bomb Cupcakes

Okay, let's face it. I suck at getting posts out before an event or  'holiday' or even quickly after for that matter. Timing has never really been my thing...baking and cooking however is my thing.

St. Paddy's day was last Saturday and boy did I kept myself busy! I found a slow cooker recipe for corned beef and cabbage that I'd been waiting to try and I wanted to make a batch of cupcakes.  All this while trying to get everything ready for the Boy's trip to Kenya! Lucky for me the corned beef required the slow cooker so once that was underway I had plenty of time to make cupcakes.

Not just any cupcakes of course....Irish Car Bombs to be exact!  I used this recipe from Brown Eyed Baker which is a fabulous recipe, and not just because it uses 3 different types of alcohol: these things are darn tasty.  We have Guiness in the chocolate cupcake, whiskey in the chocolate ganache filling, and Bailey's in the icing....Irish car bomb.

For the corned beef and cabbage, I went with a recipe from Everyday Food that I had originally found in the March edition of the magazine. Of course you can find this recipe online here.  I am starting to wonder why I even bother with paying for a subscription anymore. (Don't tell Hubby that, I just like getting mail that isn't a bill!)

Baby potatoes, carrots, celery, onion

Beef brisket, fat side up, sprinkled with pickling spice

cabbage wedges for the last 45minutes

enjoy!

I used the slicer to slice up the rest for sandwiches for the week....and for the freezer!

 I even had to 'force' myself to drink the rest of the Guiness I had after baking cupcakes! (also test the whiskey and the Bailey's to make sure is was suitable for the cupcakes..."no dear, I can't drive. I've been baking....") 

Until next time, stay warm and eat well!

Busy But Fun Birthdays

 
Times just keep getting more and more exciting in the Little Kitchen! It was birthday weekend! Hubby and the Boy both celebrated their birthdays Saturday!!  Everyone had Friday off work and school so we spent the day roaming the city.  Partly due to the fact that we had no running water and partly because our day seemed to quickly fill up with appointments and opportunities. First we stopped at the CTV studios at 7:30am (thanks to Susie for setting that up for me) for a spot on their morning show, next we stopped at the sports injury clinic for an appointment and checked up on my stupid ankle which, by the way, is still being stupid. Third, we stopped at the Travel Health offices and the Boy got 4 needles divided between both arms...he is all vaccinated and ready for his exciting trip to Kenya on spring break.  After that we stopped at the book store, because at least they had running water. Our last stop of the day was the movie theatre to see the new Muppets Movie.  It was an awesome movie! We also stopped for a bite to eat somewhere along the way!  It really did feel like we had been out all day....oh wait, we had been out all day....

You see, I don't kid around about being busy!!

Saturday, we ran a few errands then came home as the Boy was having friends over.  Then I got myself into the kitchen, cranked the tunes, and starting baking.

I find all too often that I bookmark things from other blogs with the intent of trying things out and half the time I never get to them.  This cake recipe is one I knew I would make for birthday day. I found it on Brown Eyed Baker's blog and couldn't resist!  Michelle's recipe is for a bundt cake but I don't seem to have a bundt cake pan so I turned this moist cake into cupcakes and Marvel heads.  Why not? Here is the link to Michelle's post with the recipe.  I used it as is with the exception of the cake pans. The cupcakes took about 17 minutes at 325F and the marvel heads took about 22 minutes.

This cake smells sooooooo good while it is baking. I didn't want to wait for the birthday party. I was tempted to sit in the corner and eat the whole batch by myself.  Instead I opted to drink the rest of the rootbeer....

 Make this cake a day ahead if you can...the rootbeer flavour gets better as it sits!!!! It is actually quite an easy cake to put together and well worth the rootbeer!

Until next time, stay warm and eat well.

Diving Into Darkness and an Upside Down Plum Cake

I just can't wait for daylight savings time!! It is soooooooo dark in the mornings it feels like the alarm is going off in the middle of the night! Walking to work in the dark is also kind of scary......just sayin'. Perhaps I should take a flashlight.... At least I get home while it is still light out.  As we delve deeper into autumn then into the depths of winter, it will be dark at the beginning and the end of the work day. OK, enough about the impending darkness on the prairies, we are after all, here for the food!

The other week we bought a bunch of these cute Italian plums.  Hubby loves plums and he figured he'd take them in his lunches to work.  The very first day, I got a message from him that read.  "These plums are tasty".  Followed very quickly by "I just found a worm in the plum".  Well, at least it was the whole worm.....right?  Understandably, he was a little gun shy about taking any of the plums after that....  ICK!

Now I just can't let a basket of plums sit there and not be baked into something!  I started searching the Foodbuzz archives for plum recipes and found this delectable looking upside down plum cake from Boulder Locavore.  After checking the cupboards, then running to the store for milk, coming back, starting the baking, it was after 9:00pm. So what did I do? I kept going forcing me to stay up late. Yes, 6:00 am comes quite early but once I started mixing, I just kept going! Did I need the cake for anything? No. But with my Hubby and the Boy both studying for their courses, I needed something to pass the time.  Also, the plums make me think of summer....

I slightly adapted the recipe to suit my baking style but this cake is so fabulous you should go check out Boulder Locavore yourself.  This cake would go well with other fruit if you don't have plums on hand.

Upside down Plum Cake

·         1/2 cup butter, softened (divided into 3tbsp and 5 tbsp portions)

·         ½ cup packed light brown sugar

·         2 tablespoons water

·         3 cups pitted plums

·         1 ¾ cups flour

·         ½ cup ground almonds or almond meal

·         1 cup white sugar

·         1 tablespoon baking powder

·         ¼ teaspoon salt

·         1 cup milk

·         2 eggs

·         1 ½  tsp vanilla

 

         Preheat the oven to 350 degrees.

 

     Wash and cut the plums into wedges.

       Melt 3 tablespoons butter and pour into the bottom of a 9 x 9 pan. (I used my spring form pan and the butter leaked out so play it safe with a regular pan)

       Add to the butter in the pan the brown sugar and water.  Stir to combine and spread the mixture evenly across the bottom of the pan.

  

     Arrange the plums on the bottom of the pan and set aside.

      In a large mixing combine flour, ground almonds, white sugar, baking powder, and salt.

 

     In another bowl, mix together the milk, 5 tbsp of softened butter, eggs, and vanilla.

  

      Add the wet ingredients to the dry and beat until well combined, then beat another minute on medium,

    

      Bake for 45 minutes or until a toothpick inserted in the center comes out clean.   I think know my cake needed another 5 to 10 minutes to bake.

I lost a lot of the brown sugary goodness through the pan....

           Allow it to cool for 5 minutes on a cooling rack (note: do not allow it to sit longer or it may be difficult to remove from the pan).  Run a knife along the sides of the pan and carefully turn onto a serving plate.    Cool about 45 minutes.

 I highly recommend this cake.  It was the perfect thing to have for breakfast this morning!!

Until next time, stay warm and eat well!

Cook For the Cure

Every week in our staff room, someone has the nasty job of tidying up, running the dishwasher, and bringing in some treats on Friday.  It is a neat idea to keep things neat but sometimes it seriously feels like some people use it as a license to leave dirty dishes in the sink and leave their crumbs everywhere.  While I was loading the dishwasher, I grabbed a glass from the counter.  It turned out is was actually 2 glasses nested together and the outside glass was broken. There was actually a shard of glass on the counter! Lucky for me I notice before a grabbed tightly and pulled the glasses apart!

For the past three years, I have used my clean up week/treat day to raise money for the Canadian Breast Cancer Foundation through their Cook for the Cure party. All I have to do is register my party online, tell my co workers that on my Friday I will collect donations for the CBCF.  Donations are optional and everyone is invited to snack.  The CBCF always helps me out by sending items to raffle off, things to use as thank yous such as post it notes and name tag lanyards.

This year's treats included: Brownies with pink icing, pumpkin spice cupcakes with maple brown butter icing, strawberry mini cupcakes with strawberry meringue icing, chocolate cupcakes with chocolate meringue icing, pink strawberry Star Wars sugar cookies, banana bread Marvel heads, and some chips with onion dip and popcorn....you know, just to have some salt!

Between donations and raffle tickets, the lovely people I work with, donated $500!!! WOW! Thank you guys!  The prizes sent to my by CBCF were 2 cookbooks with a pink apron attached to each one, 2 pink Webkinz poodles, and 2 pink ribbon travel mugs.  Each raffle winner was very happy to win their prize!! I really should have taken pictures, but I left my camera at home the day I did the raffle. (Shucks!)

Anyone interested in donating, please go to this link and click on the 'sponsor me button'.

http://my.e2rm.com/personalPage.aspx?registrationID=1254427&langPref=en-CA

Until next time, stay warm and eat well!