Lots of Pictures!

Here are some pictures {in no particular order!} that hopefully paint a picture of this part of Alberta. The pictures do not do justice to the majestic pines or fields of rippling canola. They don't capture the sense of smallness you have when the land is stretched out before you--on all sides--far beyond your eye can see. It seems as if the heavens and earth meet and the world really is flat. The sunsets are glorious and the sunrises make getting up early a treat. And the clouds. No words for those. God's creation out here is just beautiful. I am so looking forward to fall and all the gorgeous colours!!

I look at this and think, Thomas Kinkade.

This one too.

This is in our little town. There are several silos and trains.

Dave captured this little guy playing by the tracks.

This is also in our town. I love the reflection in the water.

Love the colours!

These are from a couple weeks ago when we went out to Cozy Cove. It's a little campground where people can park their campers and just relax. {Our church is having family camp there in just a few weeks} Anyway, Ray & Silvana invited us out there for supper {had SO much fun with them & another couple as well} and we were able to go the lake to watch the sunset.

Old cars for Uncle Randy :D

This one is fuzzy, but it's a BUFFALO! To some of ya'll, it might not be a big deal...but this was the first time I had seen one up close and personal. Well, as personal as you can get with a fence between you :p I remember there were a TON of mosquitos!

This is the Wap-i-ti River. I remember seeing this from my plane ride and thinking, "Yuck, that is so muddy!"  Well, it was just as muddy from ground level! It is a very fast moving river that starts up in the mountains and causes its browness. I will admit though, with the sun shining on it, the Wapiti sparkled!

Dave got this one of a woodpecker. Pretty neat.

We went to look at dino bones and there was a dry creek bed we had to cross...FILLED with stones. Next time Dave says we're going for a hike, I'm wearing my running shoes. I wore flip-flops because I didn't think we were going to pretend we were Lewis & Clark, :p

There's quite a few of ranches around here. It almost feels like the Wild, wild West, :)

Lots of old barns too. And old houses. And just old stuff in general hidden in some hidden fields.

Day Trip

A couple weeks ago, David and Theresa, his dad, brother, and I all went to Toronto for a buck show and then shopped in the mall. I had a great time for the most part. We really didn't find any sales or cute things--at least I didn't!

Anyway,  Theresa and I were passing one of those vendor guys that sit in the center of the mall and the guy tried to stop us to talk. Well, we just kept walking, of course. But on the way back--different story. We were supposed to meet the guys at 1 over by Bass Pro, and we were running late {Dave's dad hates having to wait.} so we were walking super fast and doing our best to zig-zag through the "traffic". Lo and behold, we crossed over and walked right by the bank people--only this time we were much closer to them. The guy jumped out beside me shoving this piece of paper in my face saying a whole bunch of jibber. I told him I wasn't interested. Told him no thank you. But, do you think that deterred him? No way. He GRABBED my hand and PULLED me towards him! I was so shocked! Theresa came to my rescue -- telling me to let's go and finally just pulled me back and said we had to go. I was so embarrassed!

 

And THEN, Theresa, Dave and his brother Matt, and I went into Stitches. As soon as we got in, I made my way around the store and was standing in the back when this older guy in a suit smiled at me. So, I smiled back. I thought it was a little strange, but decided he must be the manager or owner or something and wanted to make sure I was enjoying my trip? Anyway, I turned back to browsing and when I looked up next, he was standing right next to me with this cheesy grin. He asked if I was shopping. I should have told him no--I'm shoplifting. Duh. I said yes and kept browsing. He then came even closer and asked where I was from. At first I thought he was talking nationality, but then realized he meant what part of the city. {I should have just told him Africa ;} At this point, I realized that he was NOT a part of the store management or even a worker and mumbled London. I then pretended to browse when in reality I was just trying to get to my group before the creep talked to me anymore. By the time I was in front of Theresa, I tried to discreetly ask her if the suit guy was around. At the same moment--the suit-creep came up to the right of me as Theresa bodily moved me to the left. As soon as he saw that I was with them, I gave him a half smile and he left. Theresa later told me that he had followed us into the store and then followed me around while in the store. Creepy!!!! I'm so glad I don't live in Toronto.

 

My favorite part of the trip was our drive home. We took back roads and it was just GORGEOUS. Lush scenery, little quaint towns--I loved it. Plus, we saw Amish/Mennonite people and I got to take some pictures {discreetly of course since I know they're not fans of photos.}

 

We had quite the day--but so much fun.

Last month I took the first course in cake decorating. I absolutely LOVED it. I would love to get into decorating cakes and cupcakes and I have seen so much to inspire me on Pinterest. Plus, I've gotten several books on it :) One of the girls at church asked if I would make her a cake and I decided I would do one for her birthday that's coming up in a couple weeks. I'll post it once I finish.

Yay! I can cross something off my list of goals :) Although, I still have much more room for improvement!

The Best Cheesecake You'll Ever Eat: Junior's New York Style Cheesecake

I know this looks like a complicated, time-consuming, stay-up-forever kind of recipe, but seriously, it is so worth it. This cheesecake {and it's variations} is the best. I mean it--if you like cheesecake and you think you've had "the best", think again. This is the best cheesecake you will ever eat. If I lived near you, I would make you one just to prove how utterly delicious it is.

I give you: Junior's New York Style Cheesecake

I made this for Easter dinner and garnished with fresh raspberries {actually, they were frozen which thawed as we ate} and chocolate sauce drizzled on top. Scrumptious! I've also made a white chocolate raspberry and Cappuccino {recipes to come}. So much fun to make and eat!

Thin Sponge Cake Layer

{One 9-inch Sponge Cake Layer}

1/2 cup sifted cake flour

1 teaspoon baking powder

Pinch of salt

3 extra-large eggs, separated

1/2 cup plus 2 tablespoons sugar

1 teaspoon pure vanilla extract

3 drops pure lemon extract

3 tablespoons unsalted butter, melted

1/4 teaspoon cream of tartar

1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Wrap the outside of the pan with foil, covering the bottom and extending up the sides.

2. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.

3. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.

4. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.

5.Beat in the vanilla and lemon extracts.

6. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear.

7.Then blend in the butter.

8. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.

9. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).

10. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).

11. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!).

12. Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan. Leave the oven on.

Cream Cheese Filling

(4) 8 ounce packages cream cheese (regular, no low fat phony's) at room temperature

1 2/3 cups sugar

1/4 cup corn starch

1 tablespoon pure vanilla extract

2 extra large eggs

3/4 cup heavy whipping cream

Directions for the Cheesecake Filling

1. Place an 8 ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

2. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally.

3. Beat in the remaining 3 packages of cream cheese--one at a time and scrape bowl in between.

4. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla.

5.Blend in the eggs, one at a time, beating the batter well after adding each one.

6.Blend in the heavy cream. {I like to blend it by hand}. Be careful not to over-mix the batter.

7. Gently spoon the cheese filling on top of the baked sponge cake layer.

8. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan.

9. Bake the cheescake at 350 degrees Fahrenheit until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.

10. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.

11. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

12. Bon Appetit!

Pinterest: Banana Chocolate Chip Muffins

So, Theresa and I bought some bananas  last week and planned on eating them. Trouble is, neither one of us like spots on our bananas. Me? I went from eating really {crunchy} green banana's to light-about-to-turn-yellow to bright yellow to nothing. Yup, for about oh, say 10 years, I refused to eat banana's because they were "gross". I didn't re-introduce them to my diet till I went out to WI and only because they were cheap! Now, I eat the yellow-no-spot-or-blemishes kind of banana's.

Well, we got past that point and they were dark, spotty brown and black. Yuck.

But, totally yum for banana chocolate chip muffins {or bread}! These are so perfect for mornings--just grab and go! The fruit in these makes them totally healthy :)

This recipe I got from Cooks.com. There's not a person to credit this with, but whoever put this on the site was so nice in sharing :)

The muffins are nice and moist and packed with great flavour!

SOUR CREAM BANANA CHOCOLATE CHIP MUFFINS

2 c. flour 1/2 tsp. baking powder 3/4 tsp. baking soda 3 ripe bananas 1 c. sour cream 1/4 lb. butter, softened 1 c. sugar 1 tsp. vanilla extract 2 extra lg. eggs 1 c. semi-sweet chocolate morsels Sift the flour with the baking powder and baking soda. Set aside. Process the bananas with the sour cream until smooth. Set aside.Beat the butter with the sugar and vanilla extract until light and fluffy. Add the eggs, one at a time and beat until well incorporated. Add the sifted dry ingredients in 3 additions, alternately with the banana mixture in two additions, beating only until blended. Fold in the chocolate morsels. Line muffin tins with cupcake papers or used greased nonstick muffin tin. Fill each cup about 3/4 of the way with batter and bake at 350 degrees for 30 minutes. Cool for 5 minutes before removing from tins. Makes 18 muffins.

Pretty yummy! Even if the picture doesn't look it :D

Pinterest: Chocolate Chip Cookie II

{Once again, I apologize for the quality of the picture--it has no effect on the cookie!}

This is my second attempt at a new chocolate chip cookie recipe.

These were good. They had a good ratio of ingredients, made a good amount for such a small batch of dough, and were soft.

However, they are not the *best* chocolate chip cookie I've eaten, so I shall stick to my go-to chocolate chip cookie recipe {the mint is optional...I add it 'cause I love mint!}.

Got the recipe from:

Best-Ever Chocolate Chip Cookies

Pinterest: Chocolate Chip Cookies

{Sorry the picture is not so good...I took it with my webcam as I still am without a camera}

I made these chocolate chip cookies tonight.

Not on my list of favorites. To me, it seemed more like a shortbread type of cookie...crumbly, lightly sweet, buttery and dry. Not what I was expecting out of this recipe. I have another batch in the oven and I'll underbake it a bit. I'll add a PS to tell you how that one turns out and.

Theresa thought that they were a little crunchy, crumbly, and had no flavor. She didn't even finish her cookie! Totally made me laugh at the face she gave while tasting it for me. Apparently, she's not a fan of shortbread cookies.

Anyway, here's the site I got the recipe from:

Chocolate Chip Cookies

Raspberry Swirl Cheese{Cup}cakes

I first made these for our Christmas banquet. They were so yummy! And pretty--I had one person ask me if I bought them. I love that they are small. I love the use of fresh raspberries--love, love raspberries! And, I love that everybody loved them :) One batch was just not enough.

So I decided to make more and give them as gifts :)

Try them--you won't be disappointed.

Process cookies in a food processor until you have fine crumbs.  In a small bowl, combine the biscuit crumbs with the melted butter. Stir together with a fork until well blended and the crumbs are moistened.  

Press 1 tablespoon of the mixture into the bottom of each cupcake liner.

{I used a drinking glass that narrowed at the bottom  to easily and evenly press the crumbs down.}

Next, you want to beat the cream cheese on medium-high speed in a bowl until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla.

Beat in the eggs one at a time, mixing well after each addition.

 

Once your filling is nice and creamy, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marbled effect.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

Bake until the filling is set; I used the convection setting on my oven and they were done in about 18 minutes. {Every oven is different, though, so I would definitely keep an eye  on them.} When you take them out of the oven, they look quite puffed--don't worry, they will return to normal quickly. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

These are SO good! Hope you try them!

Raspberry Swirl Cheese{Cup}cake

Ingredients

Crust:

1½ cups biscuit crumbs

4 tbsp. unsalted butter, melted

Raspberry Swirl:

6 oz. fresh raspberries

2 tbsp. sugar

Cheesecake:

4 packages {8oz each} cream cheese, at room temperature

1½ cups sugar

Pinch of salt

1 tsp. vanilla extract

4 large eggs, at room temperature

Directions

Preheat the oven to 325˚ F. Line cupcake pans with paper liners.

Process cookies in a food processor until you have fine crumbs.  In a small bowl, combine the biscuit crumbs with the melted butter. Stir together with a fork until well blended and the crumbs are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. {I used a drinking glass that narrowed at the bottom  to easily and evenly press the crumbs down.}

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

Once your filling is nice and creamy, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marbled effect.

Bake until the filling is set; I used the convection setting on my oven and they were done in about 18 minutes. {Every oven is different, though, so I would definitely keep an eye on them.} When you take them out of the oven, they look quite puffed--don't worry, they will return to normal quickly. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

 

Found on Pinterest; adapted from Annie's Eats.