Timeless Treasures: Peaceful

Jasper, Alberta, Canada

Thursday Treats: French Lemon-Poppy Pound Cake {Flour}

This loaf was not for me. What I mean, is, I don't care for anything "poppy". And, as much as I love Joanne, this recipe didn't do much for me.

But that's ok.

I made this loaf for my friend, who adores lemon-poppy anything. She was having a bad day, and I wanted to show her some love. And, she loved it [as did her 3 year old!]. Joanne came through, yet again.

I also didn't mind making it because it is pretty. And, if a dish looks good, I almost always want to try it out!

French Lemon-Poppy Pound Cake

Flour

Joanne Chang

2 cups cake flour

3/4 tsp baking powder

1/2 tsp salt

1/2 cup + 3 Tblsp butter, melted and cooled to slightly warm

1/4 cup heavy cream, at room temperature

3 Tblsp grated lemon zest [about 2 lemons]

1 Tblsp fresh lemon juice [about 1/2 a lemon]

3 Tblsp poppy seeds

4 eggs

1+1/4 cups sugar

Lemon Glaze

1/2 cup icing sugar

1-2 Tblsps fresh lemon juice [1/2-1 lemon]

1. Heat the oven to 350 F. Butter and flour a 9x5in loaf pan.

2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

3. In a large bowl, whisk together the butter, cream, lemon zest, lemon juice, and poppy seeds. The mixture should have the consistency of a thick liquid. If the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.

4. Using a stand mixer fitted with the whip attachment, beat together the eggs and sugar on medium speed for 4-5 minutes, or until light and fluffy and lemon coloured.

5. Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined. Fold about one-fourth of the egg/flour mixture into the butter/cream mixture to lighten it. Then fold in the remaining egg/flour mixture just until thoroughly combined. Pour the batter into the prepared pan.

6. Bake for 1 hour to 1 hour and 10 minutes, or until the top of the cake is golden brown and toothpick inserted in the center comes clean. Let cool in the pan on a wire rack for at least 30 minutes.

7. To make the lemon glaze: While the cake is cooling, in a small bowl, whisk together the icing sugar and enough of the lemon juice to make an easily spreadable, smooth glaze.

8. When the cake has cooled for at least 30 minutes, pop it out of the pan and place on the rack. Spread or spoon the glaze over the top of the still warm cake, letting the glaze dribble down the sides.

9. Enjoy! Or, share with a friend :D



In other news, I made this Jalapeno Chinese Chicken, and it was fabulously delicious. My new, favourite supper--and way to eat chicken!!

Yum!!

Celebrating Canada: Visiting Banff & Lake Louise

Today we spent most of the day at Lake Louise and in Banff National Park. The Rockies were nice to see in all their majesty, and it made me feel quite small and in awe of our Creator. 

I loved the winding roads up and down the mountain side--even though I had to keep popping my jaw to get my hearing back :D

Only spot that wasn't comletely frozen over. I was pretty disappointed not to see the emerald green waters of Lake Louise. I suppose May is still too early for spring/summer temps up in the North!

Chateau we ate lunch in.

Lake Louise is a little ways past Banff, so we headed there first and then backtracked to the mountains.

It was overcast pretty much all day, but didn't rain until we headed towards Banff. Most of the rain came while we were traveling, and we were able to stop and get pictures in Banff.

The "Castle". That's what someone referred it as when describing the Banff Springs Hotel. I can see the resemblance!

Bow Falls

The Gondala. You can either walk up the mountain and get a free ride back down or take both ways in the Gondala. Personally, I liked having my feet on solid ground, so I didn't go up. However, my parents did, back when they visited Calgary several summers ago, and really enjoyed it.

So, now I have been to Banff National Park, and Lake Louise!

Thursday Treats: Mini Hand Pies {A Pinterest Idea}

My friends were up visiting from Victoria, so the past few days have been filled with catching up, eating, and get togethers. I've enjoyed their visit immensely! Tosh and I had plans to bake up a Mile High Chocolate Cheesecake, but didn't get around to it. She did make a spice cake and a caramel sauce for church potluck, and I made my Creamy, Dreamy Oreo Dessert for Saturday supper.

Anyway, today's post is sorta cheating because Sarah, Theresa, and I made these back in August for a friend's wedding, and it's more assembly than using an actual recipe. It's so easy, your 6 year old could make them! You've probably seen the idea floating around Pinterest :D You're more than welcome to make your own pie crust and filling, though! This post [minus the pie pop at the end] also kicks off my "No Chocolate for the Month of May" challenge!

Mini Hand Pies

1 box ready made pie crust {I used Pillsbury}

1 can cherry pie filling

1 can blueberry filling

1-2 eggs, beaten for egg wash

1. On a lightly floured surface, unroll the pie dough.

2. Using a biscuit/round cookie cutter, make as many circles as you can. On half, make a hole in the center using plastic straws. {Wonderful idea by Sarah!}

3. Place about 1/2 teaspoon of filling on circles without the holes, and then top it with a circle that has a hole.

4. Crimp the edges using a fork, and brush tops with the egg wash.

5. Bake at 325 for about 8-10 minutes or until golden brown and bubbly.

6. Cool and enjoy!

This one I filled with chocolate and mini marshmallows. Pretty yummy!

Bonus Treats: Homemade Pop Tarts {Classic Snacks} + Classy Nautical

I saw this cookbook at the Superstore, and having restricted myself to shop cookbooks with a purpose, I didn't get it the first few times I went grocery shopping.

Every time I would pass by the book aisle [...yes, yes...I didn't have to go down that aisle, but--whatever, I always do :P] I looked and picked it up; tried to find some justification in buying another cookbook--apparently, loving cookbooks doesn't count ;)

Then! I saw a recipe for these babies. You see, I have a dear friend who adores pop tarts, but whose husband doesn't...approve of pop tarts {ya know, 'cause they're bad for you and all. Plus, they taste like cardboard} and I thought this would be perfect for her.

I was supposed to make them several weeks ago for her birthday...but, yeah, I missed that boat. Here's to hoping she'll love them so much, it won't matter if they're a few weeks late :D I took some over to her house last night for us girls to test them out after we helped her pack. Moving and a baby all within 2 weeks? You go, girl :D

I made raspberry, and brown sugar/cinnamon. While I wouldn't call them out of this world good...they are pretty good. I think the more I practice making them, the better they'll be. I used raspberry jam, and I think that had a part in making the tarts a little too sweet. For the brown sugar/cinnamon ones, I need to add more spice. Although, maybe if my crust was rolled out a little more thin, I wouldn't have overfilled the pop tarts and they would've been perfect?

Overall, I'm pretty pleased with how these turned out, but, I have plans for making them taste spectacular :D

Homemade Strawberry Pop Tarts

Classic Snacks Made from Scratch

Casey Barber

*I used raspberry jam filling, but only because I was running out of time. My next try will be true to the recipe :D*

Crust

2+1/2 cups flour

2 tsps sugar

1/2 tsp salt

8 tblsp chilled unsalted butter, cut into 1/2in cubes

1/4 cup ice-cold water

1 tblsp distilled white vinegar

1 large egg whisked with 1 tblsp water, for egg wash

Make the Dough

1. Pulse the flour, sugar, and salt together in the bowl of a food processor to sift and combine.

2. Add the butter and shortening and pulse in 3-second bursts until partially incorporated with pea-sized chunks visible and a texture resembling moist cornmeal.

3. With the processor running, drizzle the water and vinegar through the feed just until a shaggy and crumbly dough starts to form. Transfer to a bowl; divide the dough in half and shape into 2 discs. Wrap plastic wrap and refrigerate for at least 1 hour {or overnight}

Strawberry Filling

1 lb. strawberries, hulled
3/4 cup sugar
1 tblsp lemon juice

1. While the dough chills, cut the strawberries in halves or quarters, depending on size, and mash roughly with a potato masher in a large bowl. Keep a bunch of big chunks in there; they'll break down in the jam, but it'll be more interesting that way.

2. Stir in the sugar and lemon juice and let sit at room temperature for 30 minutes to break down the berries slightly. Stir once or twice while the berries sit to dissolve the sugar.

3. Pour the strawberries and their liquid into a high-sided pan or Dutch oven. Bring to a low boil over medium heat. Once the berries come to a boil, remove the strawberry chunks with a slotted spoon or flat mesh strainer and reserve in a medium bowl. Continue to let the syrup boil, stirring often, until thickened and jelly-like, about 15-20 minutes.

4. Return the strawberry chunks to the pan and cook for 5-10 minutes more, until the jam is the desired thickness and consistency. Transfer to a clean bowl or Mason jar.

Assemble + Bake

1. Preheat the oven to 375F. Line 2 rimmed baking sheets with parchment paper or Silpat liners.

2. On a floured surface, roll one of the dough discs to a 10x12in rectangle about 1/4in thick.

3. Use a pastry or pizza cutter to divide into 6 {3x5in} rectangles; place on the prepared baking sheets. Repeat with the second disk, but leave those 6 on your work surface.

4. Spoon 2-3 tablespoons of filling into the center of each rectangle on the baking sheets. Brush the edges with the egg wash.

5. Place a reserved dough rectangle atop each filled rectangle and seal the edges by pressing with the tines of a fork. Use the fork to poke vent holes in the pastry tops.

6. Bake for about 30 minutes or until golden brown and puffed. Transfer the tarts to a wire rack and let cool completely before eating or frosting.

Frosting

1+1/2 cups powdered sugar
2-3 tblsps milk
1 tsp vanilla

1. Whisk the powdered sugar, 2 tablespoons of milk, and vanilla together to form a thick glaze. Add the final tablespoon of milk a drizzle at a time until the glaze has the consistency you want.

2. Use a basting brush to spread the glaze on the cooled pastries.


Enjoy your homemade pop tarts!!

*************************************************

My friend Sarah is still in the contest! She won last weeks theme, with her Springtime in Paris look--thanks for voting for her!!

This week, it was all about designing your own fabric. Just look at the adorably simple dress her daughter has on. And, suspenders on her little guy? Cute!!

I love how her nautical theme is classy and yet fun. Head over to her blog to see many more shots of her outfits and sweet kiddos.

And, don't forget to cast your vote for your favourite look! Voting is open through Thursday night at 8 :)

Click HERE.

Thanks so much, guys and enjoy those Pop Tarts while perusing Sarah's blog :D

Have a great evening!

Snickerdoodles

Now, my personal choice of cookies is chocolate chip. I could eat those ALL day. But, my boss and friend, Silvana, tries to stay away from chocolate because they're a trigger for her migraines.

I've been varying my baked goods to include some non-chocolate items. These snickerdoodles fit the bill.

They are crispy around the edges and have puffy, soft centers. They've got big butter flavour {use the best butter!} and the perfect amount of sweetness and spice. I've tried several different recipes from different cookbooks and can't say I've noticed too much of a difference. However, this is my favourite recipe because it doesn't include shortening, but is all-butter. :D Oh, and I just love Joanne Chang's cookbook, Flour, which this particular recipe is from. I've tried several of her spectacular goodies--bannana bread, and most recently Milk Chocolate-Hazelnut Cookies as well as her Ginger-Molasses Cookies--and I'm totally in love.

Snickerdoodles

Flour by Joanne Chang

{My changes in Blue}

1 cup unsalted butter, room temperature

1+1/2 cups sugar, plus 1/2 for coating

2 eggs

2+1/2 cups unbleached all-purpose flour

1 tsp baking soda

1/4 tsp kosher salt {I just use table salt}

2 tsps cream of tarter

1/4 cup ground cinnamon

{For my coating mixture, I just use about 1/4 cup of sugar and a couple heaping teaspoons of cinnamon. I don't like keeping extra sugar mixture around, but make more each time I make a batch of these cookies.}

1. Using a stand mixer fitted with the paddle attachment, cream together the butter and 1+1/2 cups sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the eggs on medium speed for 2-3 minutes, or until thoroughly combined. Scrape the bowl and paddle again to make sure the eggs are thoroughly incorporated.

2. In a medium bowl, sift together the flour, baking soda, salt, and cream of tarter. On low speed, slowly blend the flour mixture into the butter-sugar mixture and then mix just until the flour is totally incorporated and the dough is evenly mixed.

3. For the best results {Although, they do taste just fine if baked right away, if you have the time, follow this step!} scrape the dough into an airtight container and let it rest in the refrigerator overnight, or  for 3-4 hours before baking. When ready to bake, position a rack in the center of the oven and heat the oven to 350 degrees F {I like to keep my temps at 325 degrees. For my oven, this just seems to work better.}

4. In a small bowl, mix together the remaining 1/2 sugar and the cinnamon. Drop the dough by rounded tablespoons {I use a small ice cream scoop} into the cinnamon-sugar mixture and roll to coat. Place the coated balls of dough on a baking sheet, spacing them about 3 inches apart. Flatten each ball slightly with the palm of your hand.

5. Bake for 15-18 minutes {I let mine bake for 12-15 minutes}, or until the cookies are golden brown on the edges and lightly soft in the center. Let cool on the bvaking sheet on a wire rack for 5-10 minutes, then transfer the cookies to the rack to cool completely.

6. The cookies can be stored in an airtight container at room temperature up to 3 days. The unbaked dough may be stored in an airtight container in the refrigerator for up to 1 week.

Enjoy!!

Homemade Chicken Burgers

I love cooking new things and making up my own meals--either a new creation or a fabulous re-make on an old. Cooking, in my opinion is SO much more forgiving than baking. You can throw in a pinch of this and a pinch of that...or a cup of this and a cup of that...for most dishes, there is no difference if you alter the recipe {whereas, with most baking recipes, precision and accuracy are encouraged for yummy tasting and looking desserts :D}

Anyway, a friend of mine is headed back to the Island {Victoria, BC} with her husband and kids for vacation, and last night was the only time we could fit in a visit before she leaves--on Friday morning! They live about an hour and half from town, so it was [past] supper time before I made it out to their hobby farm.

Since she had ground chicken, I suggested we make chicken burgers.

Tosh mixed the chicken, bread crumbs, 1 egg, fresh garlic, minced onion, and some herb&garlic seasonings--before shaping into patties and placing on a heated pan that had a little bit of oil.

She sliced up some avocado...

and tomato for hers...

I kept it simple with just a bit of mayo and pickles :D

Tosh thought pickles sounded good too...

and mustard!

And, instead of using bread, I put mine on a bed of lettuce and Tosh wrapped hers in lettuce.

Really, you can put whatever you want on your burger...it will taste good, no matter what!

I love the drive out to their place. The scenery is breath-taking, whether summer or winter. Yesterday we had dark clouds most of the day and a little bit of rain. In the midst of a dark and angry sky, this little puff of cloud was snow white. It made me smile so I had to stop and take a picture! Good thing the roads out there aren't too busy!