Category: Sweets

Food, Sweets

I bought “Linda Lomelino’s Ice Cream” recipe book awhile back after loving all of her creations on instagram. I’ve loved trying her ice cream recipes out, so far I’ve made Vanilla (I added crushed oreos in one, and crushed skor bars in the other), rum raisin, lemon, and now strawberry:) All of her recipes have very little ingredients… which is what ice cream should be, don’t cha think?

If you don’t have an ice cream machine, I suggest you get engaged. That’s when people buy you things you would never go out and buy yourself! No but seriously, get engaged and you’ll get a George Foreman press, ice cream machine, food dehydrator, you name it. If you have no plans on getting engaged cuz your dude is a wuss, or you simply don’t “want to”get married (that’s what we say when our dudes are wusses right? “I don’t need a wedding to prove I love someone.” Ya right, deep down you’re wishing for that ice cream machine and food dehydrator). Anyways, if you aren’t getting one anytime soon, you can totally make this without one! Just google how- pretty sure you just put the mixture in a bowl on top of an even bigger bowl full of ice. And mix every hour.

Strawberry Ice Cream
 
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Only four ingredients... the way ice cream should be.
Author:
Serves: 4 cups
Ingredients
  • 1 cup of fresh strawberries (sliced)
  • 1 TBLS fresh lemon juice
  • 1 can of sweetened condensed milk (300 ml)
  • 1 cup of whipping cream (whipped)
Instructions
  1. Wash and cut your strawberries. Add to your blender along with the lemon juice. Blend into a puree.
  2. Add your condensed milk and blend again.
  3. Once you have your whip cream nice and fluffy, mix that with your strawberry mixture, until fully incorporated. (I'm sure you can just do that in the blender as well).
  4. Put in your fridge until completely cold.
  5. Add into your ice cream maker and process according to your ice cream machine's instructions.
  6. Freeze until set completely.

 

Ps- I was just teasing you about the whole not wanting to be married… I’m sure there are lot’s of you who don’t want to. You should still consider getting an ice cream machine though… just sayin’.

Food, Sweets

 

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I hated peanut butter until I started dating Dane almost 13 years ago. It was thick and made you almost choke. Dane, on the other hand feels that peanut butter is an essential food group. He eats it by the spoonful. He’s also eaten a dozen donuts in one sitting though, so that’s not saying much. I slowly started to come around to peanut butter. I now too, strongly feel that peanut butter should be an essential food group. Only took me 13 years. Wether it’s peanut butter ice cream, peanut butter cheesecake, peanut butter on toast.. or chocolate bars with peanut butter … that’s what I’m ordering. And if I can get extra peanut butter, I’ll take that too.

Dane’s mom gave him a cookbook when he was little, and this recipe was one if them. He’s been making them since then. It even made it into their family cookbook that the whole family all contributed to. It’s on page 199 under “Massey meals and munchies” Chewy Peanut Bars—– Dane Redel. It’s actually really cute, haha.

These are super easy to make, and people are always impressed with anything homemade. They’re so easy that even little gaffer Dane could even make them. I mean, he IS a genius according to me, but I may be being a little biased. I’m sure even non genius kids can make these!

      Chop your peanuts

 

 

 

 

Measure out your chocolate chips, honey and peanut butter.

 

      Mix your chocolate and honey

     Add your essential food group until melted and fully incorporated

    Add the peanuts

   Pour into prepared pan, and voila!!

Chewy Peanut Bars (homemade eatmores)
 
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My husband has loved these bars since he was a little boy, and has actually been making them since then too. I actually got the recipe from him!
Author:
Ingredients
  • 1 cup creamed honey
  • 2 cups dark chocolate chips
  • 1 cup smooth peanut butter
  • 2 cups roughly chopped peanuts, salted
Instructions
  1. Combine the honey and chocolate in a large saucepan over medium heat, making sure to constantly stir until the mixture comes to a low boil.
  2. Add the peanut butter and mix until the peanut butter has been fully incorporated.
  3. Add the chopped peanuts and mix well.
  4. Pour into a prepared pan lined with parchment paper.
  5. You can choose the thickness of the bars based on the size... so you can pick! I normally use and 8x8 pan, and they come out fairly thick.
  6. Spread evenly to edges
  7. Let it set for at least 2 hours, then chill for 15 mins in fridge before cutting

Tips:

  • You can add some oats to this to give it some ‘umph.’ Or to trick people into thinking it’s “healthy.”
  • You can substitute the honey for corn syrup to make it vegan (I’ve never tried, but have seen other recipes that use corn syrup)
  • Cut these into nice, even squares, wrap them in parchment paper and tie with some burlap and make it into a cute little gift.

Thank you for stopping by, I hope you try and make these!!

Food, Sweets

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My parents have a cherry tree in their backyard, which I didn’t start actually taking advantage of until two years ago. I made a ton of cherry jelly the first year, the year after I made a ton of cherry preserves. All which are still in my basement, probably going mouldy as I write this. But really, you can only eat so much toast with cherry jelly. It’s delicious, but when I say I made a ton, I came up with 24 jars of jelly. So I got smart this year and picked all the cherries, hand pitted them ( I discovered I had patience while doing this), and froze them. Anyways, I discovered cherry pie is a bigger hit than making your husband eat cherry jelly for breakfast, lunch, and supper. He’s down to eat cherry pie for breakfast, lunch, and supper though. My brother in law had a piece of this pie and said it tasted like, and I quote…. “heaven.” And! He would pay $15 for a slice with a scoop of ice cream. Clearly, he’s a good liar, or has tons of money to drop on expensive slices of pie. Either way, this pie is delicious. So if you’d like to make $120 on a pie, selling each slice for $15, keep reading.

Cherry Pie
 
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Author:
Recipe type: Dessert
Ingredients
  • 1 recipe for pie double crust
  • 4 cups frozen or fresh tart cherries
  • 1½ cups sugar
  • 5 tbsp cornstarch
  • ½ tsp almond extract
  • butter to dot pie with
Instructions
  1. In a medium saucepan over medium heat, cook cherries until thawed out and the cherries have lost a good amount of juice.
  2. Remove from heat. In a bowl, mix together the cornstarch and sugar, and mix into the cherries.
  3. Add in the almond extract. Mix well.
  4. Return the cherry mixture back to the stove and cook over low heat until the mixture has thickened, stirring it every so often. It sometimes takes more cornstarch than other times, so if it isn’t thickening as much as you would like, add more cornstarch. If it becomes too thick, add a few teaspoons of water.
  5. Let the cherry mixture cool completely before using in your crust.
  6. Once it has cooled, pour into prepared crust and dot with a few dots of butter.
  7. Place your tip crust over top and brush with egg wash. Bake at 375* degrees F. Cut slits for the steam to escape. Bake for about 50 mins, but start checking on it at around 40 mins, sometimes it can be done early, or take longer, depending on your oven. Let pie cool completely.
  8. Serve with vanilla ice cream or whipping cream. Enjoy!

 

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Food, Sweets

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I bought the Butter Cookbook two years ago. I became obsessed. It became my reading material before bed. I bought it for other people as gifts. I had it on display in my kitchen. I have two copies. One to use and abuse, the other to put it in my huge, beautiful library of cookbooks and novels. Imagine…. the library Beast gives to Belle as an apology for being a jerk and keeping her hostage and capturing her dad. Seems like a legitimate gift. Well that’s my library. I even have a fireplace with huge comfy chairs and a ladder to get to the top. This library exists in my dreams. But it’s still my library. One day. That’s where my other copy of Butter will go.

We were in Washington going back home to Edmonton, but I made my husband stay an extra day so we could go home through the city of Vancouver so I could go to this bakery. My husband is awesome and he clearly loves me, because he agreed. And so we drove through crazy streets of Vancouver getting lost, taking wrong turns, looking for 4907 Mackenzie street. We found it. It was a cold and rainy day, but I was so excited when I saw the cute BUTTER sign. I had brought my copy with me ALLLLL the way from Edmonton, just so I could get Rosie to sign it. It also made good reading material for the 14 hour drive. Ya, I know. I’m a nerd. But that’s OK! I saw Rosie sitting in her office, but I was too  nervous to go talk to her, haha! We sat down and ate some goodies, and I was gonna leave without saying anything, but my husband told me to stop being a knob and go and talk to her. So I did, and she was super lovely and kind, and even signed my book! We spent over $80 there and took home two boxes of delicious, rich, yummy baked goodness.

“Don’t worry about protecting this book; the spills and notations that I hope one day mark it’s pages will tell a story. A story that I did my job; I inspired you to get into the kitchen, bake for your family and friends and always trust your cape.” – Rosie Daykin

I have made 41 recipes out of this cookbook. I have messed up, spilled cream, milk, eggs, and even raspberry juice on these pages. Some pages are crinkled, and the cover page is quite ratty. I think I can say Rosie did her job with me. She created a book that made me go “I want to make that.” She created a book that inspired me to make homemade marshmallows, for no other reason other than that I wanted to. And that’s pretty sweet, pun fully intended.

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Raspberry Custard Pie
 
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Prep time
Cook time
Total time
 
My husband swears this is the best pie he has ever had, he eats more than half in one sitting!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 Butter's all Butters Pastry Single crust pie
  • 2 cups fresh raspberries
  • ¾ cup sugar, plus 2 tbls
  • 2 tbls all purpose flour
  • 1 cup heavy cream
  • 2 large eggs
  • ¼ tsp salt
Instructions
  1. Preheat your oven to 375* F.
  2. Put your raspberries in a bowl and add the two tablespoons of sugar. Gently toss together to incorporate the sugar throughout the berries.
  3. In a large bowl whisk your eggs and cream, add in the flour, remaining sugar, and salt.
  4. Pour into your prepared crust. Add in your raspberries. (I usually just dump them in, but for the pictures sake I placed them in one by one).
  5. Bake for 45 to 50 mins, or until the centre has set and the pie is lightly golden.
  6. Let cool completely.

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Thanks Miss Rosie Daykin, I fully intend to.

You can purchase Butter here:

http://www.butterbakedgoods.com

 

 

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