My Funny Valentine

Hello Sweets,

I have again been a bad blogger :(.  I haven't been writing at all, or baking for that matter and this makes me sad!  Then last night I realized something, baking and cooking makes me happy so I best get my butt back into the kitchen.  So that is what I did, I even went as far as to schedule a dinner for my grandparents :)  The other reason I haven't been writing as much is because I've been painting, and I am loving it!!  When I'm feeling down or grumpy, I pull out one of the paintings I'm working on and just dive in.  I never realized that I had such a passion for it until I went to Painting with a Twist, and it just stumbled into my everyday life. I honestly didn't think I had the artistic capabilities, but I guess I was being too judgmental.  I have accumulated a few supplies; I have a bunch of paints (acrylic only, for now) and a full range of brushes.  I even have a few different canvases, all in different sizes, and even a cute little paint pallet.  There are only two things I am lacking, the first is a full size easel (I have a mini one lol) and the second is a stool so I can paint near my window with natural light.  I am slowly gaining more confidence, and not being so hard on myself.  The latter is harder than it should be lol, but all in all I am enjoying every minute of it.  I am particularly proud of the current project I'm working on, once it's complete I will share with y'all too!

Since I didn't post on Valentines day I thought today would be perfect.  Unfortunately Nathan and I could not be together this year :(, but as he always says "our Valentines hasn't happened yet, not until we're together".  He did send me a lovely bouquet of flowers, well they would have been if the delivery company was competent :(  The delivery got all messed up, then I couldn't pick them up like I was supposed to.  By the time I actually had them, they were wilted and died a few days later :(  Of course Nathan felt awful (even though it wasn't his fault), but thankfully they not only fully reimbursed him but offered him a free replacement bouquet :D  He hasn't ordered them yet, but I am super excited to get some purdy flowers.  I ended up spending quality time with my grandparents, I gave my grandmother a valentine with word search book and that made her happy.  My grandfather however, was more difficult to figure out what he'd like.  So I did what I do best, I baked him a treat!  Of course I sent enough over so my grandmother could enjoy them too ;)

Ultimate Chocolate Brownies (via Hershey's)

Ingredients

(brownie)

3/4C cocoa

1/2tsp baking soda

2/3C butter, melted and divided

1/2C boiling water

2C sugar

2 eggs

1 1/3C flour

1tsp vanilla

1/4tsp salt

1C semi sweet chocolate chips

 

(frosting)

6Tbs butter, softened

2 2/3C powdered sugar

1/2C cocoa

1/3C milk

1tsp vanilla

 

Directions:

1)  Heat the oven to 350F.  Grease 13"x 9"x2" baking pan or 2 8" square baking pans.

2)  Combine cocoa and baking soda in a large bowl; stir in 1/3C butter.

 

3)  Add boiling water; stir until mixture thickens.

 

4)  Blend in sugar, eggs, and remaining 1/3C butter.

 

5)  Add flour, vanilla, and salt; blend well.

 

6)  Add chocolate chips.  

 

7)  Pour into prepared pan(s).  Bake for 35-40 minutes for the rectangular pan, and 30-35 minutes for the square pans.  Or until the brownies begin to pull away from sides of pan.

 

8)  While brownies are baking, prepare the frosting.  Beat butter in medium bowl.

 

9)  Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.  Additional milk may be needed.

 

 

10)  Stir in vanilla.  Makes about 2C.

 

 11)  Cool brownies completely in pan.  Frost with prepared butter cream.  Garnish with additional chocolate chips, if desired.  Cut into squares.

I may have taste tested it lol

 I thought I would try to be fun and cute by cutting out valentine themed brownies.  This was easier said then done lol, I don't think this particular recipe is solid enough.  However, I will share what I attempted lol :p

A penguin, because they only have one mate for life.  So frickin' adorable lol

Two hearts, lol that needs some additional shaping.

 This recipe, although may not be solid enough for cookie cutters, it is very yummy.  They're very moist, and deliciously sinful with chocolate.  I don't normally care for anything overly chocolatey, but these are so delicious that I may have ate more than one.  Okay, okay more than two :(  It's not my fault, I was sad because I was without my soul mate on a day meant to celebrate love.  Although as I'm writing this I realize that Nathan and I don't need one day, because he try to celebrate each other and our relationship all the time.  I know I'm cheesy, lol but y'all love me and therefore my cheesiness ;)

Tomorrow I've got a non dessert recipe to share with y'all, but something savory and equally delicious!  Until next time....

Stay sweet,

Jennifer xoxoxo 

The Pumpkin Shortbread Baby

Hello Sweets,

I have had a terrible weekend :(  As if it wasn't bad enough that I felt sick, but Nathan sent me a beautiful bouquet of flowers for valentines day.  No that is not the bad part, the bad part is Canpar gave a fake phone number to call the driver to ensure I get them in time O_o  Yup, a fake number!!!!!  It's a holiday Monday here in Canadia and they don't deliver on weekends, so my beautiful flowers will sit in a cold warehouse for five days.  It's hard enough to be in a long distance relationship on valentines day, but finding out that he sent me a stand in gift until we're together to celebrate and the company screwed it all up is heartbreaking.  I'll be sure to share with y'all what the bouquet looks like when it finally gets to me, at least I know the card and vase will still be intact.  I'm very fortunate that I have a thoughtful boyfriend, it just makes things harder when we're in different countries.  Well it could always be worse, he could be in Japan lol.

Since valentines day was on Friday, I did make a sweet treat but I won't be sharing that will y'all today lol.  I know I'm cruel, but I had one more recipe to get caught up so I decided to write about this one instead.  Lately I've been making a lot of pumpkin themed food, but that's only because the can is big and there are always leftovers.  When I found a recipe that included my favorite cookie, shortbread, I didn't have to look any further for what to do with the leftovers.

Pumpkin Shortbread

Ingredients

cookie

1 1/4C flour

1/2C cornstarch

1 1/2tsp pumpkin spice (I made my own as usual ;) cinnamon, nutmeg, allspice, ginger)

1/2tsp salt

3/4C butter, room temperature

3/4C powdered sugar

glaze (I opted not to use this)

2C powdered sugar

2-3Tbs milk

 

Directions:

1)  Preheat oven to 350F.  Spray 9" tart pan with nonstick cooking spray.

2)  In a bowl; whisk together flour, pumpkin spice, cornstarch, and salt.  Set aside.

 

3)  With a mixer beat the butter and powdered sugar until smooth.

 

4)  Add in pumpkin and beat until combined.

 

5)  Turn mixer to low and add in dry ingredients until just incorporated.

 

6)  Spread dough into the prepared pan, smoothing with a rubber spatula.  Bake 60-70 minutes until formed and golden brown.

 

7)  Cool in pan for 5-10 minutes, then transfer to wire rack.

 

 

8)  Mix up glaze in a bowl, stirring until there are no more lumps.  Pour on top of shortbread.  Let glaze set, slice and serve immediately.

so yummy!

 The pumpkin flavor is so very subtle and not over powering, anyone that is unsure of pumpkin will warm up to this little cookie.  My grandparents thoroughly enjoyed it, and that makes me very happy.  Since I didn't use the glaze, it's best eaten with a glass of milk because shortbread isn't a very moist type of cookie.  This is definitely a keeper for me, I love shortbread so when I find a variation of the treat, I'm sold.

So I finally finished Nathans valentine gift, but cannot share it with y'all until after I see him because as you know he is the editor of my little baby.  I want to share it with y'all so bad, but I can't so I won't lol.  All I'll say is, I think it's the perfect gift to give someone who is in a long distance relationship.  I've also have the itch to start a new painting, I do have a painting currently in progress but I really have an idea I need to get on canvas.  First I'm going to make myself some dinner, and the perfect dinner is......breakfast!!  Yup, I'm really looking forward to it lol.  Until next time....

Stay sweet,

Jennifer xoxoxo

Another Little Addition to the Pumpkin Patch!

Hello Sweets,

Fall is in full swing in Ontario, which means bright and beautiful colored leaves.  I should probably take a picture so y'all can really understand my favorite part of colder weather.  The other thing I love about fall is all the fruits and veggies that become a staple on our dinner table, and we all know I have a not so secret love affair with pumpkin!

Do you know how many batches of pumpkin cupcakes I've made in the last two months?  I've made three batches, which is 72 cupcakes!  Crazy right?  Needless to say I felt the need to go outside of the box when I was left with extra pumpkin purée.  Last year I experimented with pumpkin pancakes, and they are the epitome of a fall breakfast food.  They are full of flavor, heavier than traditional pancakes so they're filling, and the spiciness is warm and reflection of fall.  However, that is not what I wanted to do, I wanted to bring y'all something new :)  I've been seeing a lot of pumpkin cookies popping up all over Facebook and Pinterest, but I hadn't seen one that really peaked my interest.  That is until last night, thank you insomnia lol finally a plus side!!

Spiced Pumpkin Oatmeal Cookies

Ingredients

Cookie:

2C flour

1 1/3C rolled oats (not quick!)

1 1/4tsp baking powder

1 1/2tsp cinnamon

1tsp ginger

1tsp salt

1/2tsp nutmeg

1/2tsp allspice, heaping

1C butter, room temperature

1C packed dark brown sugar

1C sugar 

1 large egg, room temperature 

1tsp vanilla

1 3/4C pumpkin purée

 

Icing:

1 1/2C icing sugar

3Tbs + 1tsp milk

2Tbs maple syrup

 

Directions:

1)  Preheat oven to 350F, arrange oven racks so it's split into thirds.  Line baking sheets with parchment paper, set aside. 

2)  Whisk flour, oats, baking powder, cinnamon, ginger, salt, nutmeg, and allspice in a medium bowl to aerate and break up any lumps; set aside. 

 

3)  Place the butter and sugars in the bowl of a stand mixer, fit with a paddle attachment and beat on medium speed until light and fluffy, about five minutes. 

 

4)  Add the egg and vanilla, beating until fully incorporated about thirty seconds. 

 

5)  On low speed, add half of the flour mixture and mix well. Add 1/2 the pumpkin purée and mix until just incorporated.  Repeat with the remain in flour and pumpkin.

 

6)  Drop 8 dough rounds per baking sheet 2" apart on prepared sheets.  Put remaining dough in the refrigerator. 

 

7)  Bake for 12 minutes, rotate the pans from top to bottom and front to back until the cookies are golden brown on the bottom and sides, about 12 more minutes. 

8)  Cool on baking sheets for three minutes then transfer to a wire rack to cool.  Let baking sheets cool to room temperature before repeating with remaining cookie dough. Set cookies on parchment paper once cooled.

9)  Place all the glaze ingredients into a medium bowl and whisk until evenly combined.

 

 

10)  Dip fork in glaze and drizzle over cookies in a zigzag pattern. Let sit at room temperature for 20 minutes to allow the glaze to set before storing. 

 

These cookies are so delicious, full body flavor, spiciness, and soft chewy goodness.  I think from now on I'll make cupcakes and cookies, that should be a nice balance.  Might I dare even say these may be my new favorite cookie ;)  Ah who am I kidding, I'm a shortbread girl all the way lol!

 

 

Over the next few days I will be making some of my favorite cookies, so my posts will be shorter and random while recreating tried and true recipes.  I'll even be making a must have snack for Nathan ;)

I forgot to mention Nathan is coming to Canada this weekend!!!!!!!!!!  Can you tell I'm excited lol, I cannot wait to see him and be in his arms.  We have a jam packed couple of days, typical dinner/lunch with the grandparents.  Then on Sunday I am being baptized :) and I am very excited for all the important people in my life to be sharing that day with me, after we will all be heading out to one of my favorite restaurants, The Bungalow.  Ooooohhhh I am going to do a foodie review =)  Then we're hoping to spend some time with my mom and her husband before we jet off Monday back to my home in Texas!  I am a happy girl right now and nothing will take that away from me ;)  Until next time....

Stay sweet,

Jennifer xoxoxo

Stewing With Ideas

Hello Sweets,

Well last night was the first step in moving forward with my little business, and it was more stressful than I anticipated -_-  I am trying to create my website and just like when I was designing my blog I am putting entirely too much pressure on myself, but I just want it to be perfect!  I found the right layout, now to focus on color, pictures, content.....  Ya that is what is tripping me up, lol myself :p  So I decided to take a little break and write a little post for y'all :)

This is the last post from my Texas stash :(, but as the saying goes I've saved the best for last.  For the last two years Nathan has been bragging about his delicious stew, yet until recently we had never made it.  Lucky for me he made it a few days before I left, and I made my deliciously sweet cornbread to accompany it :)  Growing up when my grandfather made stew it was a thicker style broth, the way Nathan prepares it it's more of a broth.  Now don't get me wrong it's absolutely delicious, it's honestly the best stew I've had :)  And now it's time to share with y'all!

  Nathans Super Delicious Stew

Ingredients

2lbs stewing beef, cut into bite size pieces

red potatoes, chopped

onion, chopped

carrots, chopped

celery, chopped

2 cans tomato sauce

Worcestershire sauce

teriyaki marinade

garlic, chopped

parsley

black pepper

salt

seasoning salt

garlic salt

garlic powder

oregano

beef bouillon cube, dissolved into hot water

 

  

 

Directions:

1)   Tenderize meat, season with spices and add marinade and Worcestershire sauce.  Mix well and allow to sit for at least six hours.

 

 

2)  Meanwhile, chop all veggies.  Don't worry about uniformed cuts as it is a rustic meal :)

 

 

 3)  Place veggies into a large cauldron with the tomato sauce and dissolved beef bullion cube.  Keep on a low simmer.

 

4)  Take the beef and place into a frying pan, be sure to save the marinade to add to the broth.  Brown the meat slightly as to not fully cook it, the beef will finish cooking in the cauldron.

 

5)  Add the partially cooked beef to cauldron, also adding the marinade.  Also add in additional seasonings, but not too much because as it cooks you'll taste and adjust. 

 

 

6)   Bring to a boil and reduce to a simmer, covering with a lid to cook for 2-3 hours.  Taste as you go along adjusting spices as needed.

 

7)  Once all the veggies are soft and you've achieved the flavor you're looking form enjoy!

 

doesn't it look so delicious!!

This stew is so good, it's full of flavor and very filling.  I didn't add anything extra to mine because Nathan made it perfectly delicious!!  Once it was paired with the sweet cornbread it was a perfect dinner, not that it needed anything more.  To be honest, this would be the perfect dinner for a cold Canadian night....which is now so I want!!  Lol I don't have any so I'll have to make something else for dinner :(

Now I need to get back to creating my website, but I don't know why I'm having such a difficult time :(  Maybe I just need to remember why I'm doing this, and stop over thinking it.......but if any of my lovely readers has any helpful suggestions they are more than welcome :)  But in the meantime I'll be brainstorming away behind my laptop, until something wonderful hits me :p lol ya I'm cheesy.  Until next time.....


Stay sweet,



Jennifer xoxoxoxo