recipes

My Little Lost Package Fiasco

Have you ever lost a package in the mail? If you have then you are very familiar with the 5 stages of losing a package. Stage One: Shock, “What!!! You haven’t received the package I sent you?” Stage Two: Denial, “There is no way you haven’t gotten the package. I know I wrote the right address on it.” Stage three: Anger, “I can not believe that the post office lost my package, they are going to be hearing about this!” Stage Four: Hopelessness, “It is gone! Gone forever, lost to the island of misfit packages. I will never see it again, it will never arrive.” Last but not least Stage Five: Acceptance, “I know it is gone but oh well, maybe it will turn up one day.” These were the 5 all too real stages I went through during my recent long lost package fiasco.

| The Story |

Recently, or more like October to be exact, my Grammy sent me a package. By now it was November, she never told me that she sent the package until she began to wonder why I never said “Thank You” or mentioned that I had gotten it.”You haven’t gotten the package I sent you yet? That is impossible!” she thought. But it was true I hadn’t gotten it. So you can definitely say were head deep in stage one of losing a package shock. Although, even with the ample time that had past we decided to give it a few more days because maybe it would arrive So the next week I checked the mail again and still no package.

By now stage two denial had sunk in leaving me thinking “there is no way my Grammy wrote down the wrong address! She has sent me packages before.”  However, I did double check with her and just like I thought she had written down the right address. So where was the package? and Why was it taking so long? We needed answers and fast before it was lost forever.

This lead to stage three, anger! I check the mail over and over, I asked the nice lady at the front desk but she told me there was nothing there for me. My grammy had her sister check her mailbox to see if the package was returned but of course, it wasn’t! The months past October, November, December, and still no package. The final stages were upon us, hopelessness and acceptance. At first, I was hopeless but I wished it would turn up even if it were months from now. Then I began to accept it and out of nowhere the package arrived!! 

This is where the happy ending begins one month later on January 15th the package had finally arrived. I was checking the mail, as usual, I brought my package slip to the front I knew what it was, my wedding stuff but the lady was holding a small yellow package too. That was odd and to my surprise, it was the lost package! I smiled and laughed a little, thanked the nice lady and all I could think was, I knew it would arrive. Better late than Never, I always say!

So my lovelies that is the story of my missing package. I hope you all enjoyed it and I hope it left you with a smile on your face and a giggle in your voice. Below are all the lovely things that were packed inside. So let’s hear one of your missing package stories. I’m sure you have a good one! What are you waiting for? Leave it in the comments below so I can read them! And may your shipping go smoothly!!

These old, simple, little measuring spoons may seem like an odd thing for a gift but they almost made me cry. They are the spoons that my Great Grandma used for baking with her children, then they were passed down to my Grammy. She used them to bake with her children and someday I hope to do the same with my children.
This little bracelet was just the thing a needed to add a little extra pink to my wardrobe. You can never have too much pink!
The one I had been waiting for! A shiny, pearly white, grey and silver wrap bracelet. It is beautiful and the best part is it was made by hand by my wonderful Grammy herself. Can you tell I like bracelets and jewelry yet?!

The Best Pumpkin Scones

If you are a fan of all things Autumn that must mean you love pumpkin or more importantly what the season brings. Autumn doesn’t just bring crisp weather, beautiful colours and hot drinks, it also brings all the delicious treats of the holidays. And what’s a better way to ring in the new season than with a totally divine seasonal treat? And by that, I mean a seasonal treat that even the most fearful of baking can throw together and still have turn out delectable. These little Pumpkin Scones will have your house smelling like a bakery and the combination of rich pumpkin, and robust spices leave your mouth watering. Plus on a chilly morning, nothing beats a warm pumpkin scone and a freshly pressed cup of piping hot coffee.


| The Recipe: The Best Pumpkin Scones |

Makes: 6-8 depending on how you cut it.
Preheat Oven: 425

| Scones |

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 Tsp baking soda
  • 1/2 Tsp salt
  • 1 tsp ground cinnamon
  • 1/2 Tsp ground nutmeg
  • 1/4 Tsp ground ginger
  • 1/8 Tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1 cm pieces
  • 1/2 cup + 1 Tbsp canned pumpkin puree, chilled 
  • 4 1/2 Tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extract

| Spiced Glaze|

  • 1 cup powdered sugar (more if needed)
  • 2 Tbsp buttermilk, (more if needed)
  • 1 Tbsp pumpkin puree
  • 1/4 Tsp ground cinnamon

| Step One: Dry Ingredients |

First thing first is combining all the dry ingredients, preheating the oven and for this recipe chilling your butter and pumpkin too. So turn the heat up on your oven to 425 degrees Fahrenheit and allow it to preheat all the way before you starting baking. This will give the baking a consistency while in the oven and your scones will rise properly. And make sure that your butter and pumpkin puree is in the fridge. Now that the oven is preheated and your ingredients are chilling you are ready to start your baking. Get out a large bowl, I used an average stainless steel bowl, any will work and combine your whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, light brown sugar and white sugar. Once all these are combined mix until well incorporated.  

| Step Two: The Butter |

Start by cutting the COLD butter into little cubes about 1cm by 1cm then add all of it into your dry bowl or place all of it into a food processor. Now now, if you don’t have a food processor that is okay, so don’t go running to the store for you. You can still make this recipe, it will just take a little more time and patience. You can easily cut the butter into the flour with a pastry cutter or by using a fork or two knives. I used a fork and it worked great! You should cut the butter into the flour until it looks sandy with some larger pebbles of butter. Now that you have all the butter cut into your flour mixture place the bowl in the fridge. This just keeps the butter nice and cold while you prepare the wet ingredients.

| Step Three: Wet Ingredients |

In a bowl whisk together the COLD pumpkin puree, egg, vanilla and butter milk, whisk this until it is well combined. Now remove the flour butter mixture out of the fridge and make a well in the center of the flour. This will be where you pour the wet ingredients. What are you waiting for pour away! Then mix with a wooden spoon or spatula until just incorporated, then knead the dough with your hand in the bowl or on a floured surface. Knead a few times until the dough comes all together, it will still be a little sticky and that is okay! 

| Step Four: Shape & Bake |

Now that you have your dough all ready to go, shape it into a big 9-inch circle, the dough will be about 1 thick. Next, cut it into eight pieces and place the slices on a parchment lined baking pan. Then brush the top of each scone with a little butter milk, this will make them brown to that perfect golden brown. And last but not least pop them in the preheated oven for about 13-16 or until they have browned and a toothpick test is clean.  

| Step Five: The Glaze |

Now that your scones are done and smelling amazing it is time to make them look the same with a sweet spiced glaze. Add your icing sugar, pumpkin puree, cinnamon and butter milk in a small bowl and mix until well combined. This mixture should not be runny but if it is, just add more icing sugar until you get a thick consistency. Next, pour it over the top of each scone using all the glaze for a yummy and sticky treat.  


| Tips and Tricks |

  • Leave out the pecans if you have a nut allergy and try cranberries or mini chocolate chips instead.
  • If you are not an admirer of pumpkin substitute mashed banana instead.
  • Substitute the egg for ground flax seed and water to make an egg substitute, use cold coconut oil instead of butter, agave or maple syrup for sugar and coconut or almond milk instead of cream for a vegan alternative.
  • Add some cream cheese to the inside of the middle of the scones before baking for a creamy surprise when you bite into it.
  • Make sure your butter is COLD, warm or room temperature butter is a serious no-no.

 

Three Layer Lemon Cherry Cheesecake |recipe & tips|

National Cheesecake Day! Who knew that it was even a thing, I sure didn’t and I’m not complaining! It was the perfect excuse for me to do a little baking and take a little trip to the cherry orchards too. One of my favorite fruits is the cherry and there is just something about freshly picked ones.They seem sweeter, juicier and they are just all around better tasting!

So in honor of National Cheesecake Day and cherry season, I decided to make a Lemon Cherry Cheesecake. This 3-layered delicacy will leave your mouth watering and have you wanting seconds after the first bite. I used two different types of cherries in the cheesecake I made, Skeenas and Sweethearts. Skeena cherries are very sweet, robust and dripping with juice, whereas Sweetheart cherries are a little smaller and have a more sour and tart taste. For the second layer, I blended Skeena cherries to add a level of sweetness then I mixed in chopped Sweetheart cherries so that the sweetness of the Skeena did not overpower the cheesecake flavour. For the topping, I used only Sweetheart cherries so that the cheesecake was not too sweet, I like my cheesecake to have a strong cream cheese flavour and not be overly sugary. By using two different types of cherries I added a level of complication to the recipe but you don’t have to get that complicated. It will be just as good with only one type of cherry and who knows maybe even better!

At first, the 3 layers may seem scary and daunting to those, not fond of baking but do not run just yet. After you see how easy it is to make you can run, run to the kitchen and try it out for yourself. It is light, creamy, fruity and full of flavour. It is everything you want in a summer dessert.  I know you will be adding it to your favorites and calling on a backyard BBQ just to showcase your new found love for baking and this delicious Lemon Cherry Cheesecake. So, what are we waiting for? Let’s get baking!


Lemon Cherry Cheesecake

8.5″ Springform pan
Serves: 10-12

Crust:

5 tbsp   Butter (melted)
1 1/2 tbsp   Sugar
1 1/2 cup   Grahm Cracker Crumbs

Middle:

1 3/4 cups   Whipping Cream (whipped)
3 cups   Cream Cheese
1 1/4 cups   Powdered Sugar
6 tbsp   Lemon Juice (about two lemons)
1/2 cups   Cherries (chopped)
1/2 cups   Cherries (blended)

Topping:

1 cup   Cherries
1 tbsp   Lemon Juice
2 tbsp   Chia Seeds

|Instructions|

Crust:

  1. Preheat oven to 350º F. Line the bottom of an 8.5″  springform pan with parchment paper.
  2. Combine graham cracker crumbs, sugar and melted butter in a bowl and mix until well combined. Then press into the crumb mixture into the bottom of the pan (I used a measuring up to press it down and it worked great). 
  3. Bake in the preheated oven for 7 minutes or until the edges are golden brown, remove and let cool completely.  

Filling:

  1. With an electric mixer mix the whipping cream on medium high speed until stiff peaks form then set aside in the fridge for later. 
  2. Combine cream cheese, sugar, lemon zest, and whip with an electric mixer until well combined. Then slowly add the lemon juice 2 tablespoons at a time and continue mixing on medium speed until light and fluffy.  
  3. Add the whipped cream you made earlier to the cheesecake mixture and gently fold them together until they are well combined.
  4.  Pour 3 quarters of the cheesecake mixture into the springform pan and transfer it to the freezer for 15 minutes to let it set. With the remaining cheesecake mixture add the chopped cherries and the cherry juice then mix until well combined. Once the first layer is set remove it from the freezer and pour the remaining cherry cheesecake mixture ontop. Now return the cheesecake to the freezer and allow it to set for 15 minutes again. 

Topping:

  1. In a blender combine the cherries, chia seeds, and lemon juice and blend until smooth. Then pour over the top of the set cheesecake.  
  2. Return the cheesecake back to the freezer for 3 to 4, this will allow the cheesecake to set. After it can be transferred to the fridge. The Cheesecake can be eaten frozen or chilled. It will keep in the fridge for about 3 days and can be kept in the freezer for up to a week.

*The recipe above is a combination of recipes that I have used over the years and tweaked to make it my own.*


|Tips & Tricks|

  1. If you are not a fan of cherries try substituting them out for strawberries, blueberries, raspberries or any other fruit of your choice.
  2. If you don’t like fruity cheesecake try using chocolate or caramel instead.
  3. Don’t want to have a full slice try making them in muffin tins for a perfect on the go cheesecake bite. Or put them in popsicle molds and keep them frozen for a refreshing snack on a hot day.
  4. Try it the no-bake way by removing the sugar from the crust and setting it in the freezer for 15 minutes.

Three Layer Lemon Cherry Cheesecake
Prep time: 
Total time: 
 
Ingredients
  • Crust:
  • tbsp Butter (melted)
  • 1½ tbsp Sugar
  • 1½ cup Grahm Cracker Crumbs
  • Middle:
  • 1¾ cups Whipping Cream (whipped)
  • cups Cream Cheese
  • 1¼ cups Powdered Sugar
  • tbsp Lemon Juice (about two lemons)
  • ½ cups Cherries (chopped)
  • ½ cups Cherries (blended)
  • Topping:
  • 1 cup Cherries
  • 1 tbsp Lemon Juice
  • 2 tbsp Chia Seeds
Instructions
  1. Crust:
  2. Preheat oven to 350º F. Line the bottom of an 8.5" springform pan with parchment paper.
  3. Combine graham cracker crumbs, sugar and melted butter in a bowl and mix until well combined. Then press into the crumb mixture into the bottom of the pan (I used a measuring up to press it down and it worked great).
  4. Bake in the preheated oven for 7 minutes or until the edges are golden brown, remove and let cool completely.
  5. Filling:
  6. With an electric mixer mix the whipping cream on medium speed until stiff peaks form then set aside in the fridge for later.
  7. Combine cream cheese, sugar, lemon zest, and whip with an electric mixer until well combined. Then slowly add the lemon juice 2 tablespoons at a time and continue mixing on medium speed until light and fluffy.
  8. Add the whipped cream you made earlier to the cheesecake mixture and gently fold them together until they are well combined.
  9. Pour 3 quarters of the cheesecake mixture into the springform pan and transfer it to the freezer for 15 minutes to let it set. With the remaining cheesecake mixture add the chopped cherries and the cherry juice then mix until well combined. Once the first layer is set remove it from the freezer and pour the remaining cherry cheesecake mixture. Now return the cheesecake to the freezer and allow it to set for 15 minutes again.
  10. Topping:
  11. In a blender combine the cherries, chia seeds, and lemon juice and blend until smooth. Then pour over the top of the set cheesecake.
  12. Return the cheesecake back to the freezer for 3 to 4, this will allow the cheesecake to set. After it can be transferred to the fridge. The Cheesecake can be eaten frozen or chilled. It will keep in the fridge for about 3 days and can be kept in the freezer for up to a week.
  13. *The recipe above is a combination of recipes that I have used over the years and tweaked to make it my own.*
  14. |Tips & Tricks|
  15. If you are not a fan of cherries try substituting them out for strawberries, blueberries, raspberries or any other fruit of your choice.
  16. If you don't like fruity cheesecake try using chocolate or caramel instead.
  17. Don't want to have a full slice try making them muffin tins for a perfect on the go cheesecake bite. Or put them in popsicle molds and keep them frozen for a refreshing snack on a hot day.
  18. Try it the no-bake way by removing the sugar from the crust and setting it in the freezer for 15 minutes.

 

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