tag:blogger.com,1999:blog-83101528741376261642024-03-15T10:42:38.517-04:00With Love from the Kitchen Welcome to my blog! I'm a happily married, stay-at-home Mom, to two wonderful girls. I have a passion for life, food, nature and photography! I write about my culinary adventures, travel escapades, and every day domesticity. Thanks for stopping in. Won't you stay a while and join me?Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-8310152874137626164.post-12089000391934667472017-07-06T09:00:00.001-04:002017-07-06T09:00:22.872-04:003 Ingredient Homemade Strawberry Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://4.bp.blogspot.com/-gh_ZnAtvZ5A/WV4wyam23qI/AAAAAAAAEx8/Ixvil8jKb3k-AapjBiklLFDqsEDkPBkigCLcBGAs/s1600/strawberry%2Bic%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://4.bp.blogspot.com/-gh_ZnAtvZ5A/WV4wyam23qI/AAAAAAAAEx8/Ixvil8jKb3k-AapjBiklLFDqsEDkPBkigCLcBGAs/s640/strawberry%2Bic%2B2.jpg" width="425" /></a></div>
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<ul style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; counter-reset: item 0; margin: 0px 0px 1.5em 20px; padding: 0px; text-rendering: optimizeLegibility;">
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; counter-increment: item 1; font-family: proxima-nova, sans-serif; font-size: 18px; line-height: 25px; list-style-type: none; margin: 0px 0px 30px; padding: 0px 4em 0px 2em; text-align: center; text-indent: -2em; text-rendering: optimizeLegibility;">This past weekend, our family went strawberry picking at a <a href="http://www.barriehillfarms.com/">local farm</a> here in Barrie. Needless to say, we arrived home with strawberries galore; some for snacking on throughout the week, and others destined for the freezer, for future use in smoothies, jam, or pie baking! I remembered that I had an easy recipe for strawberry ice cream in a magazine somewhere at home. Well, I found it and decided to give it a go. You can find the original recipe online here: <a href="http://www.chatelaine.com/recipe/desserts/strawberry-ice-cream/">strawberry ice cream</a> This was my first attempt at making ice cream and you won't believe how simple it is to make. All you need are three ingredients - strawberries, heavy cream, and sweetened condensed milk. And you don't need an ice cream maker, either! </li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; counter-increment: item 1; font-family: proxima-nova, sans-serif; font-size: 18px; line-height: 25px; list-style-type: none; margin: 0px 0px 30px; padding: 0px 4em 0px 2em; text-align: center; text-indent: -2em; text-rendering: optimizeLegibility;">I've had quite a few people request the recipe since seeing my story on Instagram yesterday, so I thought I'd share it here with you today. </li>
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<li><span style="font-family: , sans-serif;"><span style="font-size: 18px;">Boil strawberries in a medium saucepan (do not add water) over high heat until they are mushy and all the liquid has evaporated, approximately 10 minutes. Strawberries should measure 2/3 cup after boiling. Chill completely in the refrigerator. Add cooled strawberry mixture to sweetened condensed milk in a bowl and stir until well blended. Set aside. </span></span></li>
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<li><span style="font-family: , sans-serif;"><span style="font-size: 18px;">Beat cold cream in a medium bowl using an electric mixer on medium speed, until soft peaks form. Reduce speed to low and beat in sweetened condensed milk/strawberry mixture until just combined. Mixture should be smooth and fluffy. </span></span></li>
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<li><span style="font-family: , sans-serif;"><span style="font-size: 18px;">Pour mixture into a resealable container. Freeze until firm, preferably overnight. If you divide the mixture into two containers, it will freeze in less time. Enjoy! </span></span></li>
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After sitting for 8 hours in the freezer yesterday, the ice cream still wasn't as firm as I would like, so I left it in the freezer overnight. It was the perfect consistency when I checked this morning. Patience is key! Although, my husband was perfectly happy to devour soft and melty strawberry ice cream after our dinner last night. Ah-ha-ha!<br />
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You will not be disappointed with this recipe. This ice cream turned out incredibly creamy and berry delicious. It's a keeper! I hope you will enjoy adding it to your recipe box, as well! </div>
Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com26tag:blogger.com,1999:blog-8310152874137626164.post-29048531270380669362017-01-17T12:08:00.000-05:002017-01-19T07:52:09.656-05:00Cauliflower Chickpea Curry<div class="separator" style="clear: both; text-align: center;">
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Ingredients</h4>
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1 large cauliflower, chopped into florets<br />
1 carrot, peeled and sliced thinly<br />
1 can of chick peas<br />
2 tbsp coconut oil<br />
3 tsp fennel seeds<br />
4 garlic cloves, crushed<br />
1/2 tsp ground turmeric<br />
1/2 tsp curry powder<br />
1/4 cup tomato passata (strained tomatoes)<br />
1/2 cup water<br />
salt to taste<br />
3 tbsp creamed coconut<br />
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Directions </h4>
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Chop cauliflower into florets. Peel and thinly slice carrot. Drain chickpeas. Set aside the cauliflower, carrots, and chickpeas.<br />
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Heat the coconut oil in a large skillet over medium heat. Add fennel seeds and stir for for 1-2 minutes until aromatic. <br />
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Stir in the crushed garlic, ground turmeric, curry powder, tomato passata, and water. Bring just to a boil.<br />
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Stir in the cauliflower, carrots, and chick peas. Add salt to taste. Cover the skillet with lid and simmer over low heat for approximately 10 minutes, stirring every few minutes.<br />
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Final step is to stir in the creamed coconut. Continue to simmer for approximately 5 minutes or until coconut cream is incorporated and the cauliflower is tender. Check for salt and adjust accordingly.<br />
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Serve warm and enjoy! </div>
<br />Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com7tag:blogger.com,1999:blog-8310152874137626164.post-54732941910752851392016-10-14T16:37:00.001-04:002016-10-14T16:45:24.587-04:00Enchanted October! <div class="separator" style="clear: both; text-align: center;">
We're nearly half-way through October and the fall season is in full swing here. I snapped several photos this past week showcasing some of the beauty and splendor of autumn in Ontario.</div>
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<a href="https://4.bp.blogspot.com/-ZJzSZp95CCM/WAENoPy508I/AAAAAAAAEqU/A0JQLjjMPigIZmxzfg4dTbFNG4pJqlSbwCLcB/s1600/algonquin%2Bpark%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-ZJzSZp95CCM/WAENoPy508I/AAAAAAAAEqU/A0JQLjjMPigIZmxzfg4dTbFNG4pJqlSbwCLcB/s640/algonquin%2Bpark%2B3.jpg" width="640" /></a></div>
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Here we are driving along the Highway 60 corridor into Algonquin Park to see the gorgeous fall colours at their peak! We're so lucky to live just a short two-hour drive from this, the oldest provincial park in Canada! It is one of the most picturesque places to see the fall foliage in Ontario, with the dominant colours being red and orange. I actually stood in the middle of the highway to get this shot! </div>
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We pulled over to breathe in the fresh air and gaze at the vibrant colours reflecting in the water. I will never tire of this view!</div>
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<a href="https://3.bp.blogspot.com/-6rHvwdtdBa4/WAEOIa49m_I/AAAAAAAAEqc/BeetEM2ybRYHfuzPu_HYkTsEfqCXuR7jQCLcB/s1600/annabel%2Balgonquin%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-6rHvwdtdBa4/WAEOIa49m_I/AAAAAAAAEqc/BeetEM2ybRYHfuzPu_HYkTsEfqCXuR7jQCLcB/s640/annabel%2Balgonquin%2B2.jpg" width="640" /></a></div>
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Annabel, sitting and reflecting...</div>
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<a href="https://4.bp.blogspot.com/-VYGw0Z-sW0g/WAEPR_Xm1LI/AAAAAAAAEqk/byDq9N5j3I8Dj_-2u_gPUrKY-b6w8kVtgCLcB/s1600/anita%2Band%2Bi%2Balgonquin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-VYGw0Z-sW0g/WAEPR_Xm1LI/AAAAAAAAEqk/byDq9N5j3I8Dj_-2u_gPUrKY-b6w8kVtgCLcB/s400/anita%2Band%2Bi%2Balgonquin.jpg" width="267" /></a></div>
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Anita and I posing for a photo amidst the gorgeous scenery. We are both in our element here. I so love this picture. In fact, we got it printed at the Algonquin Park Visitor Centre on the same day! </div>
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<a href="https://2.bp.blogspot.com/-dkXdE82p-PA/WAEQBJ1G6RI/AAAAAAAAEqo/x1zwgv_Sri4rKtxSq7itjpsSd1c_lFC7gCLcB/s1600/algonquin%2Bpark%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-dkXdE82p-PA/WAEQBJ1G6RI/AAAAAAAAEqo/x1zwgv_Sri4rKtxSq7itjpsSd1c_lFC7gCLcB/s640/algonquin%2Bpark%2B2.jpg" width="640" /></a></div>
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These are some of the trees we saw on our hike through the "Lookout Trail". I spent most of the day in absolute awe of our surroundings. We were even lucky enough to spot a Mama moose and her calf walking alongside each other in the forest by the highway. I look forward to visiting again next year! </div>
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<a href="https://1.bp.blogspot.com/-XDwm1lK2_PI/WAEx0IJO-qI/AAAAAAAAErE/Q4kbnI62U6kA6-x-aU1gGOOXnuu93M01gCLcB/s1600/rail%2Bfence.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://1.bp.blogspot.com/-XDwm1lK2_PI/WAEx0IJO-qI/AAAAAAAAErE/Q4kbnI62U6kA6-x-aU1gGOOXnuu93M01gCLcB/s640/rail%2Bfence.jpg" width="640" /></a></div>
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Photo opportunities are lurking all along the old country roads in and around our city. I couldn't help snapping a photo of this pretty scene! Don't you just love a rail fence?</div>
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<a href="https://2.bp.blogspot.com/-Pe-l95AxhYs/WAERF6zAv7I/AAAAAAAAEq0/oDiaPi001igvUaxL0TsG_vERW4OTeTBlgCLcB/s1600/pumpkin%2Bpatch%2Bwagon%2Bride.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-Pe-l95AxhYs/WAERF6zAv7I/AAAAAAAAEq0/oDiaPi001igvUaxL0TsG_vERW4OTeTBlgCLcB/s640/pumpkin%2Bpatch%2Bwagon%2Bride.jpg" width="640" /></a></div>
And here's one last photo of Annabel enjoying a hay ride into a local pumpkin patch last Sunday! We picked out our pumpkins to take home where we will eventually carve them for Halloween. The tractor ride back to the barn was so much fun! We ended the visit with a cup of hot apple cider before heading home. Our annual trips to the pumpkin patch always remind me of the Peanuts episode, "It's the Great Pumpkin Charlie Brown". And not one October goes by that I don't watch it. It's tradition! <br />
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<a href="https://4.bp.blogspot.com/-E2OPZEUzYLA/WAE4gvOLSII/AAAAAAAAErU/UGEt8lhDDHkUVjAJeCuSpYu1AJI48ht8gCLcB/s1600/great_pumpkin.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://4.bp.blogspot.com/-E2OPZEUzYLA/WAE4gvOLSII/AAAAAAAAErU/UGEt8lhDDHkUVjAJeCuSpYu1AJI48ht8gCLcB/s640/great_pumpkin.jpeg" width="640" /></a></div>
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<br />Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com4tag:blogger.com,1999:blog-8310152874137626164.post-47425306538171950522016-10-04T12:03:00.002-04:002016-10-04T12:03:32.810-04:00CRISPY Lemon Rosemary Roast Chicken<div class="separator" style="clear: both; text-align: center;">
Hello friends! It feels good to be back in Blog Land after being AWOL for an entire year! I've really missed this space and the connections I made on here with so many of you. I hope you're happy to see me, too!</div>
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I made this CRISPY lemon rosemary roast chicken for dinner last night and was inspired to write this post when a friend asked me for the recipe. This meal is a favourite at our house, especially on chilly autumn evenings. It really hits the spot!</div>
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Ingredients</h3>
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1 whole chicken </div>
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course salt</div>
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fresh ground black pepper</div>
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1 lemon, cut in quarters</div>
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1 bunch of fresh rosemary sprigs </div>
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1/4 cup extra virgin olive oil (for brushing)</div>
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1 - 2 cups of chicken broth</div>
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assorted vegetables (I used cubed potatoes, butternut squash and carrots)</div>
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fresh rosemary and thyme leaves</div>
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Directions</h3>
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<span style="background-color: yellow;">In order to achieve the crispiest results, the skin of your chicken should be completely dry before you begin.</span> I suggest wiping it all over with paper towels until any visible moisture is gone. If you have the time, place the fully dry chicken in your fridge, on a plate without any wrapping or covering and let it sit there for an hour or two. This helps the skin dry even further, hence producing an even crispier skin. The drier the skin, the crispier the chicken will be.</div>
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Preheat your oven to 375 degrees Fahrenheit. </div>
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Sprinkle coarse salt and black pepper into the chicken cavity, as well as a handful of fresh rosemary sprigs and lemon quarters. </div>
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Place your chicken, breast side down on a roasting pan and brush the skin all over with olive oil. Sprinkle with coarse salt and black pepper. Now flip the chicken, breast side up and repeat the same step (brush with olive oil, sprinkle with salt and pepper).</div>
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Your chicken is now ready for the oven. Place the roasting pan in the center rack of your oven at the preheated temperature of 375 degrees Farenheit. </div>
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I roasted my 3 pound chicken for 2 hours. Adjust cooking time (more or less) depending on the size of your chicken.</div>
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After 30 minutes in the oven, add approximately 1-2 cups chicken broth to your pan, enough to cover the base of your pan. I used approximately 1 cup, but you can add more if you like. </div>
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With 45 - 60 minutes left on your cooking time, add the cubed potatoes, butternut squash, and carrots to your pan. You don't want to add them too soon, as they will overcook and fall apart by the time your chicken is ready. </div>
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At this point, check to see if you need to add more chicken broth or not. You want your vegetables to be sitting in the broth, but not fully immersed. Sprinkle a little salt to taste over the vegetables if you wish, as well as fresh chopped rosemary and thyme leaves. </div>
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Allow the chicken and vegetables to roast until the chicken is done.</div>
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I added steamed broccoli and cauliflower to the pan once my chicken was done. This is optional, if you like. </div>
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Now gather around the table and enjoy! Bon Appetit! </div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com7tag:blogger.com,1999:blog-8310152874137626164.post-66765849960865879432015-10-08T13:26:00.004-04:002015-10-08T13:26:57.310-04:00Quick and Easy Cornbread <div style="text-align: justify;">
I am always on the lookout for food and baking inspiration, so last week I came across a recipe in an old Better Homes and Gardens publication that intrigued me. The recipe was for cast-iron skillet cornbread. I had never made cornbread before. The ingredients were really basic and the method so simple, I decided to give it a go, and I'm so glad I did! Who would have thought that homemade cornbread could be this simple! I feel like I have to tell the world now and want to share this terrific recipe with you. The good news is that you don't necessarily need a cast-iron skillet. I actually baked the cornbread twice this past week - the first time, in a cast-iron skillet and the second time, in a 10 inch pie dish. To be honest, I preferred the cornbread baked in the pie dish! </div>
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Ingredients </h3>
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2 1/4 cups cornmeal </div>
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2 cups buttermilk</div>
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1/4 cup of butter, cut into small pieces</div>
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1/4 cup vegetable oil</div>
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2 eggs, lightly beaten</div>
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1 teaspoon baking powder</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon salt *if you use salted butter, omit the salt</div>
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Directions</h3>
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<li style="text-align: center;">Preheat oven to 400 degrees F. Place a 10 inch round pie pan or cast iron skillet in the oven for a few minutes to heat through. Meanwhile, whisk together the cornmeal and buttermilk in a medium bowl. Set aside.</li>
<li style="text-align: center;">Add butter and oil to the hot pan and brush the interior with it. Now pour the butter mixture into the cornmeal mixture in the medium bowl.</li>
<li style="text-align: center;">Add beaten eggs, baking powder, baking soda, and salt. Mix with a wooden spoon until well combined. Pour the batter into the hot pan. </li>
<li style="text-align: center;">Bake for approximately 15-25 minutes, depending on the type of pan you are using. A cast iron skillet will bake quicker than a pie pan will. To check that it's cooked through, insert a wooden toothpick in the center. If it comes out clean, then the cornbread is done! Allow to cool for several minutes before slicing. Can be served warm or cold, but warm tastes best, slathered in butter, of course! </li>
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<tr><td class="tr-caption" style="text-align: center;">Here's a slice of the cornbread I made using my ceramic pie dish. I served it with chili just the other night.</td></tr>
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Leftovers can be sliced and wrapped in plastic wrap to maintain freshness and can stay out for a couple of days this way. You can reheat each individual slice in the microwave or oven as needed.</div>
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I am actually going to be baking another one of these this weekend to take to my parents' house for our annual Thanksgiving dinner. I look forward to gathering with my family and enjoying some delicious food, especially my mom's turkey and stuffing! </div>
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Happy Thanksgiving to all my Canadian friends (near and far) celebrating the holiday this weekend. Much love and blessings. xoxo </div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com19tag:blogger.com,1999:blog-8310152874137626164.post-66141663480760702632015-09-23T15:40:00.001-04:002015-09-23T16:28:09.001-04:00A Time for Apples and Apple Crumble! Hello friends! Happy first day of autumn! My favourite season has officially arrived and I couldn't be happier. The weather around here has been glorious with crisp mornings leading way to warm, sunny afternoons. The maple leaves are starting to change colour and the crickets are chirping their happy songs. <br />
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Apple season is in full swing here in Ontario, so we took advantage of the lovely weather this past Sunday to visit a fabulous local "pick your own" apple farm - <a href="http://www.pinefarmsorchard.com/" target="_blank">Pine Farms Orchard</a> - in the heart of King City. We had such a fun time! <br />
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<tr><td class="tr-caption" style="text-align: center;">The orchard boasts row upon row of pick-your-own apples. There are so many varieties to choose from. We picked three types - honeycrisp, royal gala, and russet apples.<br />
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<tr><td class="tr-caption" style="text-align: center;">The honeycrisp apples are my favourite! Not only are they sweet, tart, and crisp, but they're perfect for baking with as they retain their shape and texture really well!<br />
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Look at the pretty pumpkins all lined up along the storefront! <br />
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If you don't fancy picking your own, you can buy these fresh picked apples at the barn/store instead.<br />
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<span style="font-size: small;">Now that our home was stockpiled with apples, I looked for some fall baking inspiration in one of my favourite seasonal dessert cookbooks -</span><br />
<span style="font-size: small;"> <span style="color: red;">Rustic Fruit Desserts </span>by Cory Schreiber and Julie Richardson. </span><br />
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<span style="font-size: small;">Every recipe I've made from this book has turned out marvelous, and this time was no exception.</span><br />
<span style="font-size: small;">I decided to give the <span style="color: red;">apple crisp with brandy-soaked currants</span> a go. It was utterly delicious and captured the essence of fall with every bite. When I shared the photo of the finished dessert, a few friends asked me for the recipe, so I am sharing it here with you today.</span><br />
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<span style="font-size: small;">The recipe suggests using Golden Delicious, Gala, or Jonagold apples. I used Honeycrisp and they were perfect - sweet, tart and held their shape/texture very well.</span><br />
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<span style="color: red; font-size: large;"><i>Ingredients</i></span><br />
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<span style="font-size: small;">1/2 cup dried currants (I used dried raisins)</span><br />
<span style="font-size: small;">1/4 cup apple brandy (you can substitute regular brandy or orange juice)</span><br />
<span style="font-size: small;">1 tablespoon butter for greasing the pan</span><br />
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<span style="color: red; font-size: small;">Crumble Topping</span><br />
<span style="font-size: small;">3/4 cup packed brown sugar</span><br />
<span style="font-size: small;">1 1/4 cups all-purpose flour</span><br />
<span style="font-size: small;">1/2 tsp salt</span><br />
<span style="font-size: small;">1 tsp ground cinnamon</span><br />
<span style="font-size: small;">1/2 cup unsalted butter, melted </span><br />
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<span style="color: red; font-size: small;">Fruit Filling</span><br />
<span style="font-size: small;">8 large apples, peeled, cored, and sliced 1/2 inch thick (3 pounds prepped)</span><br />
<span style="font-size: small;">1/4 cup granulated sugar</span><br />
<span style="font-size: small;">2 tablespoons all-purpose flour</span><br />
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<span style="color: red; font-size: large;"><i>Directions</i></span><br />
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<span style="font-size: small;">First soak the currants in brandy or orange juice for at least two hours and up to 24 hours. I used apple brandy because I just happened to have a bottle of it at home. It was given to my husband and I a few years ago and I've finally found a use for it! Yay! </span><br />
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<span style="font-size: small;">Butter a 9 inch square baking pan and preheat your oven to 375 degrees F. </span><br />
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<span style="font-size: small;">Make your topping first because you will need to place it in the freezer while you work on the apple filling. </span><br />
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<span style="font-size: small;">For the crumble topping, combine the brown sugar, flour, salt, and cinnamon in a medium bowl. Stir in the melted butter and work it together with your hands, making sure to leave some small clumps or crumbles. Place the topping in the freezer while you make the filling. </span><br />
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<span style="font-size: small;">Now toss the apples, sugar and flour together in a large bowl until well combined. Transfer the apple filling into your baking pan. Scatter the currants over the apples. Add your crumble topping evenly over the fruit. </span><br />
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<span style="font-size: small;">Bake for approximately 50 minutes, or until you see the apple filling is bubbling. My apple crumble only started bubbling after 60 minutes; only then did I remove it from the oven.</span><br />
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<span style="font-size: small;">At this point, the aroma of cinnamon, apples, and brown sugar will be wafting throughout your house and you are going to want to dive right into that apple crumble, but you are NOT going to do it! Cool the crumble for at least 30 minutes so the juices can settle and thicken a bit. </span><br />
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<span style="font-size: small;">You can top the apple crumble with vanilla ice cream or heavy cream. </span><br />
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<span style="font-size: small;">Enjoy! </span><br />
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com15tag:blogger.com,1999:blog-8310152874137626164.post-4974520386435772602015-07-23T07:10:00.001-04:002015-07-23T07:10:40.153-04:00Happy Summer Days! <div class="separator" style="clear: both; text-align: center;">
Hello friends! I hope you're all keeping well and enjoying these lovely summer days! Can you believe how quickly the season is progressing? August will be here before we know it! I haven't posted on here for several weeks, so I thought I'd share some of the highlights of my summer with you today. </div>
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<i style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-large;">Outdoor Picnics</i></div>
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Outdoor picnics really top my list of fun things to do in the summer. A couple of weeks ago, my girls and I visited the Saturday Farmers Market in downtown Barrie. We purchased some delicious pierogies as well as fresh artisan bread and walked over with our purchases to Heritage Park adjacent to the lake. We chose a shady spot on the grass under a tall tree, laid out our blanket and enjoyed our yummy lunch! </div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large; font-weight: normal;"><i>Summer Flowers</i></span></h2>
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Last summer, I was driving along one of our neighbourhood roads and spotted the most beautiful zinnias growing along the edge of someone's home. I stopped the car and went over to get a closer look, as zinnias aren't very common here. As I was admiring the flowers, the owner of the home (an older, mature man) came out to greet me. I mentioned how beautiful I thought his zinnias were. He was so pleased that I like them and went on to ask me if I would like a bunch of his dried zinnia seeds. I of course said yes and thanked him profusely! He explained how I should sow the seeds in the spring. I did as I was told and planted them in my garden in late May. About a week ago, the first zinnia bloomed! And now they're all blooming! I'm so pleased with myself! </div>
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<span style="font-weight: normal;"><i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Baking Pies</span></i></span></h2>
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A few weeks ago we went strawberry picking at Barrie Hill Farms. The strawberries were so sweet and delicious, we came home with quite a haul, Most of the berries were gobbled up within a couple of days, but not before setting some aside for this strawberry pie! It was utterly delicious served warm with a scoop of vanilla ice cream!</div>
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On this day, I went with Annabel to a playground near our home. She rode her bike, we sat side-by-side on the swings, talked and laughed about nothing in particular at all. On our way back home, we stopped over at a field to pick wildflowers, something we love to do. Annabel filled her water bottle with buttercups and was especially chuffed with herself when she found a way to secure the bottle to her bicycle for the ride home. She's too cute!</div>
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<span style="font-weight: normal;"><i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Ice Cream</span></i></span></h2>
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My English girlfriends will know precisely what this ice cream is called, but for those of you who don't already know, these go by the name 99 Flake or simply a 99! It's really just a regular soft serve ice cream with a piece of Cadbury Flake bar inserted in it. This was the very first time I saw an ice cream truck owner (on this side of the pond) with this option on their menu. Of course, I had to try it. It was an absolute treat and needless to say, my girls and I felt very "British" while eating our 99s! </div>
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<span style="font-weight: normal;"><i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Beach Days</span></i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nuno, the girls, and I headed to Wasaga Beach on Sunday for some fun in the sun. It was our first real beach day of the summer. I adore this "selfie" Nuno took of us!</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YhJ6oeRmLdE/Va-PrFa-JcI/AAAAAAAADgo/0JbQL9d31Kg/s1600/111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-YhJ6oeRmLdE/Va-PrFa-JcI/AAAAAAAADgo/0JbQL9d31Kg/s640/111.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">And here is a photo of me and my girls in the water. I'm not sure if you can tell from the photo or not, but Annabel was the only one brave enough to immerse herself in the freezing cold water! Anita and I barely made it past our knees. Ha! </span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i>And a sweet surprise!</i></span></div>
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My dear friend Martha Ellen, over at <a href="http://thejoyofhomewithmarthaellen.blogspot.ca/" target="_blank">The Joy of Home with Martha Ellen</a> returned from her holidays in England and has been blogging all about her adventures there! She purchased the above bluebell mug in a National Trust store for a giveaway on her blog. I entered and was so surprised to learn that I had won! Look how far this little mug has traveled - from England, back to America, and finally to my home here in Canada. Thank you so much, Martha Ellen! I have already enjoyed a cup of tea in my new mug. I dream of seeing those same bluebells in England one day, just as you did!<br />
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Wishing you a fun weekend filled with the many pleasures of summer! xo</div>
Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com26tag:blogger.com,1999:blog-8310152874137626164.post-38824838743172085182015-06-02T12:31:00.000-04:002015-06-02T13:02:54.830-04:00Fish Pie, Oh My! <div style="text-align: center;">
Has it really been four months since my last post? It has! And I can hardly believe it! Winter has come and gone, and here we are nearing the end of spring; with June now officially at our doorstep! I do hope you've been keeping well. Spring is in full swing here, in all its glory, and I'm enjoying every minute of it! I hope you have been, too?</div>
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I want to share with you a recipe I tested for the first time yesterday - fish pie! I happened upon this simple, yet delicious recipe while searching for some dinner inspiration and found it on the BBC Good Food website. I posted a picture of the finished pie on Instagram last night. Several friends asked me for the recipe, so here it is! </div>
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Keep in mind, that I followed the recipe for the most part, but did tweak it a little, as I often do.</div>
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Ingredients</span></h3>
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800g skinless white fish fillet (I used 5 pollock fillets)<br />
600ml whole full-fat milk (I used 400ml 2% milk, 200ml 10% cream)<br />
1 small onion, peeled, quartered<br />
4 cloves<br />
2 bay leaves<br />
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4 hard boiled eggs, peeled and quartered<br />
1 small bunch fresh parsley leaves, chopped<br />
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100g butter<br />
50g plain flour<br />
salt and pepper to taste<br />
pinch fresh grated nutmeg<br />
1 kg potatoes, peeled and evenly cubed (I used 5 large russet potatoes)<br />
50g shredded cheddar cheese ( I used marble cheddar)<br />
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Directions</span></h3>
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Place fish fillets in a large skillet and pour in 500ml of milk/cream. Set aside the leftover 100ml for the mashed potatoes later.</div>
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Add quartered onions, cloves and bay leaves into the skillet. Bring the milk just to a boil. When bubbles begin to appear, lower the heat to low and simmer for approximately 6 minutes. Remove from heat. Flake the fish into large chunks into a square casserole dish. Strain the milk mixture into a bowl or large measuring cup, discarding the onion, bay leaves and cloves. Set aside the milk mixture to cool. </div>
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Arrange the quartered egg slices evenly over the flaked fish. Scatter the chopped parsley over top. Set aside.</div>
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<b><span style="color: red;">For the sauce</span> </b>Melt 50g of the butter (the other 50g you will use for the mashed potatoes) in a pan, stir in the flour, and cook for one minute, over medium heat, stirring all the while. Slowly pour in a ladle of the milk mixture you previously set aside. Continue to stir and slowly add in the remaining milk mixture. Stir until the sauce is nice and smooth. Return mixture to heat and bring to a boil, lower heat to low and simmer for 5 minutes, stirring constantly. Remove from heat. Season with salt, pepper, and ground nutmeg. Pour the sauce into the casserole over the fish.</div>
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<b><span style="color: red;">For the mashed potatoes</span> </b>Boil potatoes until tender, but not falling apart. Drain water and season with salt/pepper and the remaining 100ml milk and 50g butter. Mash until fluffy. Top the pie with the mashed potatoes, making sure to seal the edges. Fluff the mashed potatoes with a fork and evenly sprinkle the shredded cheddar cheese over top.</div>
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Place the fish pie in a preheated 375 degrees F (or 200 degrees C) oven. Be sure to lay a sheet of aluminum foil under it, just in case any of the filling leaks out. It's better to be safe than sorry! Bake the pie for 30 minutes. The cheese topping will be glorious. I served the pie with a spring mix salad. It was absolutely delicious! This recipe is definitely a keeper. We all loved it and I'm already looking forward to the next time I make it! </div>
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<br />Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com11tag:blogger.com,1999:blog-8310152874137626164.post-23167919871815678042015-02-04T14:30:00.004-05:002016-10-19T06:36:50.694-04:00Step-by-Step Homemade Madeleines! <div class="separator" style="clear: both; text-align: center;">
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What are madeleines? Are they cakes or cookies? Well, these shell-shaped confections are actually traditional French cakes. You can find them for sale in bakeries all over France. Here, they are not so easy to come by. To be honest, the only place I have seen them for sale is at Starbucks, in sealed packages of three. I've tried them. They're good, but nothing can compare to the taste of fresh home-baked madeleines!</div>
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Last week I baked a batch of madeleines and today I am sharing the recipe here! You won't believe how easy they are to make; even the most inexperienced baker won't find it too daunting. I've adapted this recipe from <a href="http://www.davidlebovitz.com/">David Lebovitz</a>, a world-renowned American pastry chef and author, currently residing in Paris. You can find the recipe for his glazed lemon madeleines in his wonderful book, The Sweet Life in Paris!</div>
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9 tablespoons(135g) unsalted butter, melted and cooled to room temperature, plus more melted butter for preparing the molds</div>
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3 large eggs, at room temperature</div>
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2/3 cup (130g) sugar</div>
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1/8 teaspoon salt</div>
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11/4 cups(175g) flour</div>
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1 teaspoon baking powder</div>
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First you will need to find yourself a 12 cavity madeleine pan. I bought my Wilton pan a few years ago; I can't remember where. I do know that Amazon carries a wide variety of them at very reasonable prices.</div>
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<b>STEP 1 </b></div>
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Dip a pastry brush in melted butter and brush the cavities of the mold very thoroughly. Add a small amount of flour to each cavity and shake around until the entire pan is dusted. Tap off the excess flour.</div>
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<b>Important</b>: Place the madeleine pan in your freezer for at least one hour before baking!</div>
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<b>STEP 2 </b> </div>
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In a mixer bowl, blend the eggs, sugar, and salt at medium speed for approximately 5 minutes. </div>
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<b>STEP 3 </b></div>
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Sift flour and baking powder into a medium bowl. Using a spatula, gently fold the sifted mixture into the batter, little by little, just until combined.</div>
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<b>STEP 4</b></div>
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Add the lemon zest to the cooled butter. Fold the butter into the batter, a couple tablespoons at a time, just until incorporated. You do not want to overwork the batter!</div>
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<b>STEP 5</b></div>
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Cover the bowl with plastic wrap and<b> refrigerate for at least one hour</b>, or a maximum of twelve hours.</div>
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*For best results, freeze the prepared madeleine pan for one hour and refrigerate the batter for one hour, as well.</div>
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<b>STEP 6 </b></div>
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Preheat your oven to 375 degrees Fahrenheit.</div>
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<b>STEP 7</b></div>
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Plop 1 tablespoon of batter into the center of each cavity.</div>
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The batter will be thick and sticky. </div>
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DO NOT spread the dough! It should spread out evenly as it bakes.</div>
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<b>STEP 8</b></div>
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Place pan in preheated oven on center rack, Bake for approximately 10 minutes.</div>
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Mine were done in exactly ten minutes, but every oven differs, so keep an eye on them. If you touch the top of a madeleine with your finger and it springs back, then they're done!</div>
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<b>STEP 9 </b></div>
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Remove the madeleines from the pan and allow them to cool on a rack.</div>
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<b>STEP 10</b></div>
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Sprinkle them with powdered sugar and try eating just one. I'll bet you won't be able to manage it!</div>
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These are just divine accompanied with a cup of coffee or tea...even a tall glass of milk. MMMM!</div>
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I'm curious. How many of you have eaten madeleines before? Where? When? Have you or someone you know baked madeleines? Do tell! I love to read your comments!</div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com28tag:blogger.com,1999:blog-8310152874137626164.post-88307107202555897892015-01-20T11:53:00.000-05:002015-01-20T11:53:09.367-05:00My Apron Collection<div style="text-align: center;">
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Hello friends! Happy Tuesday! Brrr! It's so cold here in Barrie today! It's currently -15 degrees Celsius or 5 degrees Fahrenheit! You wouldn't know it by looking out the window, though. The sky is a cloudless blue, the sun is shining bright, and the snow on the ground is sparkling! I am happy to enjoy the view from inside today. <br />
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Did you know that I have a thing for aprons? Not only do I collect aprons, I also love to wear them. I have acquired quite a collection over the years. If you happen to knock at my door in the evening, chances are, you will find me wearing an apron whilst preparing dinner. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"> <a href="http://4.bp.blogspot.com/-0ullytC9V2A/VL2zkGP2KpI/AAAAAAAADZI/8gSE-pwpysE/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-0ullytC9V2A/VL2zkGP2KpI/AAAAAAAADZI/8gSE-pwpysE/s1600/DSC_0038.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">An apron always hangs on this hook on the side of my kitchen hutch. The one pictured here with the Eiffel tower print is the latest addition to my collection. It 's a birthday gift from a dear friend who apparently knows me very well! </span><br />
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I thought it would be fun to show you a few of my favourite aprons in my collection. <br />
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This is a waist apron (or half apron) from Laura Ashley. I love the floral print and soft blue color!</div>
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The one on the left is a Jessie Steele red/white polka-dot bib apron. The half-apron on the right was a thoughtful gift from a friend who visited Disney Land Park in California and knew how much I would appreciate it!</div>
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I love the darling ruffle detail and the Minnie Mouse applique on the front pocket! </div>
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This pretty Cath Kidston half apron came all the way across the pond! <br />
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This apron holds a special place in my heart. It was handmade by one of my friends! Isn't it beautiful?<br />
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Look at the detail of the pocket here! So much work and love went into the making of this apron. That is why I treasure it so!<br />
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Last but not least, is this vintage little half apron. I love how dainty it looks. My mother bought this one for me a couple of years ago on one of our thrift shop outings together. </div>
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Although I adore the delightful half aprons, I don't wear them nearly as much. When I cook, I like to cover up, so I always reach for a bib apron, as it offers more coverage!<br />
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Here's a sweet apron poem I found online...<br />
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<span style="color: #e06666;">Mother's Apron</span><br />
<span style="color: #e06666;"><br /></span>
<span style="color: #e06666;">It hangs there on the kitchen wall, </span><br />
<span style="color: #e06666;">A tattered apron, that is all,</span><br />
<span style="color: #e06666;">But there is something I recall, </span><br />
<span style="color: #e06666;">The love when Mother wore it.</span><br />
<span style="color: #e06666;"><br /></span>
<span style="color: #e06666;">From early morn 'till setting sun, </span><br />
<span style="color: #e06666;">Her work, it seems, was never done,</span><br />
<span style="color: #e06666;">Us children kept her on the run, </span><br />
<span style="color: #e06666;">That apron, I adore it.</span><br />
<span style="color: #e06666;"><br /></span>
<span style="color: #e06666;">It tells of when I tried to flee,</span><br />
<span style="color: #e06666;">When chased by angry bumble bees, </span><br />
<span style="color: #e06666;">And then my Mother rescued me, </span><br />
<span style="color: #e06666;">And in the process tore it.</span><br />
<span style="color: #e06666;"><br /></span>
<span style="color: #e06666;">It tells of when I stayed home ill, </span><br />
<span style="color: #e06666;">With burning fever, then a chill,</span><br />
<span style="color: #e06666;">And on her apron, tonic spilled, </span><br />
<span style="color: #e06666;">Because I tried to pour it.</span><br />
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<span style="color: #e06666;">My mother had no fancy clothes,</span><br />
<span style="color: #e06666;">With satin ribbons, lace or bows, </span><br />
<span style="color: #e06666;">But in that apron love she showed, </span><br />
<span style="color: #e06666;">And we could not ignore it.</span><br />
<span style="color: #e06666;"><br /></span>
<span style="color: #e06666;">And now it hangs upon the wall, </span><br />
<span style="color: #e06666;">What looked so large, appears so small, </span><br />
<span style="color: #e06666;">A mem'ry since I learned to crawl,</span><br />
<span style="color: #e06666;">I know now why she wore it.</span><br />
<span style="color: #e06666; font-size: x-small;">by David Ronald Bruce Pekrul</span><br />
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Do any of you collect aprons, too? Do you wear an apron when you cook? Or do you wear one all the time? Maybe you don't like aprons at all! I'd love to know. Leave me your comments below! </div>
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Keep cozy and enjoy the rest of your week! xo</div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com44tag:blogger.com,1999:blog-8310152874137626164.post-66787347620397414202015-01-13T12:05:00.000-05:002015-01-20T06:18:44.070-05:00Happy January, Happy New Year! Hello friends! It feels good to be back after several weeks since my last post. Let me begin by wishing you a very happy new year! I do hope 2015 is off to a great start for all of you! <br />
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I want to say a big<span style="font-size: large;"> thank you</span> to my blog friends and followers who come to visit every once in a while, read my posts, and take the time to leave a comment. Your comments make me smile! They let me know that yes indeed, there are people out there who enjoy reading what I post! So, again, thank you for your friendship and support this past year. I hope to see a lot more of you in 2015. My world is a happier place with you in it! </div>
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Are you curious as to what I have been up to these past few weeks? Well, let me show you! </div>
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December is a very busy month for our family. Both my husband and I celebrate our birthdays in December, and of course there's Christmas, and the holidays! Those two precious weeks of Christmas holidays are my favourite time of the year. My husband tries to schedule the same time off work as our girls have from school, so that we are all home together for Christmas break. Lucky for us, it worked out perfectly this year! </div>
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My darling husband, Nuno, celebrated his birthday on the 14th of December! I baked him his favourite cake, Victoria Sponge (filled with homemade buttercream and raspberry jam) and decorated it with vintage cake toppers - evergreen trees, chopped wood and an axe, He recently taken on a new hobby - collecting and restoring old axes - so it was the perfect theme for his cake!</div>
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These are some of the presents waiting to be open on Christmas day. Isn't the tree skirt beautiful? I especially love the ruffled edge! I had been searching for a red/white gingham tree skirt but to no avail. One of my dear friends found one and mailed it all the way from the USA to my door! How lucky am I?</div>
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And this is what Christmas morning looked like at our house! These were the first gifts my girls wanted to open - their gifts to each other. Annabel bought Peter Pan for her sister with her savings (Anita LOVES Peter Pan) and Anita bought her little sister this giant Mickey Mouse stuffy because "Mom, she always hugs it whenever she walks into The Disney Store!".</div>
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This is me with my husband and my girls celebrating my 38th birthday in Niagara-on-the-Lake, Ontario. This is where I spend my birthday most years. It's my favourite little getaway! A place that's far enough away, but close enough to home. Niagara-on-the-Lake is a couple hours drive from where we live and has become a much anticipated birthday tradition for all of us!</div>
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This is the famous gazebo situated at Queens Royal Park, overlooking Lake Ontario. On clear days, you can see the CN Tower and the Toronto skyline across the water! Many couples choose to perform their wedding ceremonies here. Isn't it romantic? This gazebo was actually built for a movie filmed in the 80s, called Dead Zone, When the movie was finished, the gazebo was donated to the town. Whenever I visit NOTL, I always stop here to take a picture. </div>
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This is Queen Street and in the center is the Memorial Clock Tower/Cenotaph . This heritage district has plenty of shops, one-of-kind boutiques, galleries, and eateries. It's quaint, historic, romantic, and I fall more in love with it each time I visit! I took this photo before the sun came up, around 6:30 am on a frosty morning stroll through the deserted streets. </div>
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This is the lovely hotel where we stayed for two nights. It's our second time staying here, and we hope to visit again soon! </div>
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I will leave you with one last photo. I took this shot the morning before we left for home. As you can see, it started to snow! Niagara-on-the-Lake always looks so magical in the snow. The snowflakes fell fast and furious and within minutes, everything was covered in white. I couldn't resist taking a photo at the corner of King and Queen Street where the glorious Prince of Wales hotel lies. Isn't it a beautiful scene? It was pure magic!</div>
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Here's wishing you a magical 2015! May this new year fill our homes with love, peace, joy, and laughter! Happy January, friends, and happy new year! </div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com20tag:blogger.com,1999:blog-8310152874137626164.post-56350099589908303652014-12-10T21:54:00.001-05:002014-12-11T09:42:06.812-05:00Step-by-Step Recipe for No Knead Bread<div style="text-align: justify;">
Earlier this week, my husband asked me if I had ever heard of "no knead bread". I had not, so I went online and rummaged through recipes for this type of bread. I found the recipes all very similar in ingredients and directions. The method is so simple and straightforward (no kneading required), I decided to give this homemade bread a try. Boy, am I ever glad I did! It was SO EASY to prepare and the bread turned out absolutely perfect! It's light and fluffy on the inside and crispy on the outside. Several friends asked me for the recipe, so I am sharing it on here with you today! Enjoy!</div>
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3 cups all purpose flour</div>
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1 1/4 tsp salt</div>
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1/4 tsp active dry yeast</div>
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1 2/3 cups lukewarm water </div>
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In a large bowl, combine flour, salt, dry yeast, and water. Stir the ingredients with a wooden spoon until the dough comes together. </div>
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The dough will look ragged and messy, just like this. </div>
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Cover the bowl with cling wrap and let the dough sit, untouched, for 15-20 hours.</div>
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After 15 hours, the dough will look like this - sticky and bubbly.</div>
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Sprinkle flour on your counter top and empty out the dough (using a wet spatula) onto the floured surface. With floured hands,shape the dough into a ball, and with seam side down, </div>
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Place the dough ball in a a large bowl lined with a clean tea towel. </div>
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Fold over the tea towel to cover the dough. Let the dough sit for another 2 hours.</div>
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After 1 hour and a half, place an empty, covered dutch oven in a cold oven.<br />
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Preheat the oven to 450 degrees Fahrenheit. Let the pot sit in there for 30 minutes.</div>
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Once dough has sat for two hours, uncover it. </div>
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Remove pot from the oven. Empty the dough from the tea towel into the preheated pot. </div>
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Wiggle the pot to even out the dough. Cover with lid and bake in the 450F oven for 30 minutes.</div>
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Now remove the lid and bake for 15 minutes longer. The crust should be a golden brown and crisp. Remove pot from the oven. </div>
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Carefully remove the bread from the pot onto a cooling rack. </div>
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Cool for several minutes (if you can stand the wait!).</div>
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Slice the bread and serve warm...</div>
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...slathered with oodles of yummy butter! </div>
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And that's it! Isn't it wonderful? So simple to make, and so good!</div>
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Have any of you baked this type of bread before? Do you bake bread at home? If you plan to give this recipe a try, please let me know what you think. I always love reading your comments! </div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com13tag:blogger.com,1999:blog-8310152874137626164.post-89158850844831889702014-11-29T21:55:00.000-05:002014-11-29T21:55:42.537-05:00A Canadian American Thanksgiving! <div class="separator" style="clear: both; text-align: justify;">
This past Thursday, we celebrated an American Thanksgiving at our house! I started this tradition a couple of years ago because I had yet to cook a Thanksgiving meal for my family. Every year, my mother roasts the turkey and hosts our Canadian Thanksgiving at her house. Canadians celebrate Thanksgiving in October. It's tradition and we wouldn't have it any other way! She has been cooking our Thanksgiving meal ever since I can remember. She prepares the turkey, stuffing and potatoes in a typical Portuguese fashion and boy, oh boy, is it ever delicious! </div>
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Sooo, a couple of years ago, I decided to have a go at roasting my very own turkey. I also made traditional fixings like sweet potatoes, sage stuffing, and homemade cranberry sauce. Well, it was such a hit, we now look forward to sharing the holiday with our American neighbors every year. </div>
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Do you know what this means? It means we get to celebrate Thanksgiving twice! Two Thanksgivings?! Yes, please! </div>
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Here are a few highlights (and a couple of recipes) from our Thanksgiving dinner...</div>
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<span style="font-size: large;">Thanksgiving Table</span></div>
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I set the table while listening to the Macy's Day Parade on T.V. I was too busy with preparations to watch it all, so I recorded it to watch the following day! </div>
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I absolutely love these brass alphabet napkin rings I bought from Indigo bookstore! We each had our own initial! The striped napkins I bought (brand new in their package) at a garage sale over the summer, as well as the crystal wine glasses! :) <br />
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<span style="font-size: large;">Sage Stuffing</span></div>
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Drying the loaf bread in the oven...</div>
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Sauteeing onions and celery in butter...</div>
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Sage stuffing is ready for the oven!</div>
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<span style="font-size: large;">Homemade Cranberry Sauce</span></div>
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<b>Ingredients</b><br />
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3 cups fresh cranberries<br />
1 cup sugar<br />
1 cup water<br />
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Wash cranberries. Mix sugar and water in a saucepan over medium high heat. Boil for 5 minutes (stirring once in a while). Add cranberries and simmer for another 5 minutes. Remove from heat. As the cranberry sauce cools, it will thicken. Serve warm or refrigerate until ready to serve. <br />
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<span style="font-size: large;">Marshmallow-stuffed Sweet Potato Balls</span></div>
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These sweet potato balls were inspired by a recipe from the mother of a dear friend of mine, Nancy Sussan. I made them for the first time two years ago following her recipe exactly and used an entire large marshmallow in the center. This time, I cut the large marshmallows in half and in turn, it rendered smaller sweet potato balls. These are very easy to make and they're so delicious! </div>
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<b>Ingredients</b></div>
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4 large sweet potatoes</div>
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6 large marshmallows (cut in half) </div>
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cinnamon</div>
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2-3 cupscorn flake crumbs </div>
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<b>Directions</b></div>
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Roast sweet potatoes on a foil-lined cookie sheet in a 400 degree F oven for approximately 50 minutes to 1 hour (or until tender). Allow them to cool. </div>
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Peel and mash the sweet potatoes. You can add butter, brown sugar, etc and season them to your liking. I find that sweet potatoes are sweet enough on their own, so I simply add cinnamon. </div>
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Next, take half a marshmallow and form a ball around it with the mashed sweet potatoes. Roll the balls in the corn flake crumbs. </div>
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Place the sweet potato balls in an oven-safe pan or dish and bake for approximately 20 minutes in a 350 degree F oven. Careful not to over-bake them, or the marshmallows will pop!</div>
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<b>Tips:</b></div>
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Wash your hands after you roll each ball. They will get sticky!</div>
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It's more affordable to buy Corn Flakes cereal and crush the flakes yourself, than to buy the pre-crushed flakes. </div>
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<span style="font-size: large;">Let's Eat!!!</span></div>
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My world is sitting right here at this table! I have so much to be thankful for!</div>
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And of course, we saved room for dessert...<br />
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<span style="font-size: large;">Pumpkin Pie!</span></div>
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I made mini pumpkin pies - one for each of us! We were absolutely stuffed! </div>
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I hope my American girlfriends (you know who you are) had a wonderful Thanksgiving holiday! I'm so thankful that I could share this special day with you! Now it's time to prepare for Christmas! Can you believe it's almost December? Where did November go?</div>
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<br />Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com20tag:blogger.com,1999:blog-8310152874137626164.post-16569784956045796882014-11-22T17:42:00.000-05:002014-11-22T17:42:57.920-05:00Christmas Cards Have Arrived! <div style="text-align: justify;">
Hello friends!</div>
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I am excited to share with you the release of my first ever Christmas greeting card - Snowberries! The image on the front is a photograph that was taken by me. Some of you may even recognize it! The cards have been professionally printed on high quality, heavy, glossy card stock and bear my personalized digital signature on the front. They arrived from the printer just yesterday! </div>
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<span style="font-size: large;">Front </span></div>
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4.5 x 7 inches (includes plain white envelope)</div>
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These Christmas cards are now available for sale in my Etsy shop for only $2.25 CAD each! Click on the link here...<a href="https://www.etsy.com/ca/listing/212305906/snowberries-original-signed-photo?ref=shop_home_active_1">LaVieEnRosinda</a> If you are interested in purchasing any, please be sure to order soon, as Christmas is fast approaching!</div>
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If you are unfamiliar with Etsy, and would still like to make a purchase, please contact me directly. </div>
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As always, your thoughts and comments are welcome and appreciated. Have a wonderful weekend! </div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com12tag:blogger.com,1999:blog-8310152874137626164.post-84811131766638347612014-11-18T18:09:00.001-05:002014-11-18T18:09:29.644-05:00Farewell Fall, Hello Winter!<div class="separator" style="clear: both; text-align: center;">
Hello friends! Happy November! I've missed you! It's bitterly cold here today. The wind gusts are fierce; blowing snow around and causing it to look and feel more like winter than autumn! </div>
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Indeed, fall is a fleeting season. Its duration brief and short-lived. The calendar claims fall will be here for at least another month, but one peek outside my window will tell you that the season is far behind us now. </div>
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Our first substantial snowfall arrived this past Friday. Outside, everything was covered in white - the cars, streets, rooftops, lawns and trees. </div>
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<span style="font-size: x-large;">Farewell October!</span></div>
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<span style="font-size: large;">Goodbye pretty pumpkins...</span></div>
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<span style="font-size: large;">Cheerio, glorious foliage...</span></div>
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<span style="font-size: large;">So long, late blooming roses!</span></div>
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<span style="font-size: x-large;">Welcome November....</span></div>
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<span style="font-size: large;">Hello, bare branches and trees...</span></div>
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<span style="font-size: large;">Hi-ya, Mr. Snowman...</span></div>
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<span style="font-size: large;">Greetings snow-covered crabapples! </span></div>
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The seasons change just as they always have and always will. Fall has turned to winter. It's snowing fast and heavy outside. We are expecting 20 cm of snow overnight! The fire in our wood burning stove is keeping us warm on this stormy "winter" eve. It just might be a snow day tomorrow! I hope that no matter you are, you are smiling and you are warm and cozy!</div>
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Goodnight! </div>
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<span style="color: red;">"November comes and November goes, </span></div>
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<span style="color: red;">with the last red berries and the first white snows.</span></div>
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<span style="color: red;">With night coming early, and dawn coming late, </span></div>
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<span style="color: red;">and ice in the bucket and frost by the gate.</span></div>
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<span style="color: red;">The fires burn and the kettles sing, </span></div>
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<span style="color: red;">and earth sinks to rest until next spring."</span></div>
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<span style="color: red;">- Clyde Watson -</span></div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com12tag:blogger.com,1999:blog-8310152874137626164.post-29995277170550219232014-10-06T10:59:00.000-04:002014-10-06T11:02:00.226-04:00My Recipe for Roasted Butternut Squash Soup<div style="text-align: center;">
October has arrived and autumn is upon us! You know what that means, right? It's soup season! The cooler temperatures have me craving homemade soup, so a few days ago I made my favorite - butternut squash soup! This time, however, I did something different. I roasted the squash in the oven beforehand, instead of cubing it and boiling it into the soup like I've done in the past. Roasting the squash really brings out the flavor. I will definitely be preparing it this way from now on.</div>
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I love roasted butternut squash and thus, was unable to stop myself from sneaking a few bites before scooping the flesh into the soup! I took inspiration from a multitude of recipes and adapted this one to my liking. The soup turned out delicious; my husband hasn't stopped talking about it since! I was asked to share the recipe, so here it is:</div>
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Roasted Butternut Squash Soup</span> </h2>
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Makes 6-8 hearty servings . You can half the recipe to make less, of course!</div>
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Ingredients</h3>
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2 medium butternut squash </div>
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1 small onion, chopped</div>
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2 cloves garlic, minced</div>
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6 cups chicken broth</div>
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1/4 tsp freshly ground black pepper</div>
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<li>Half squash lengthwise; remove seeds and stringy pulp. Roast cut-side down on a foil-wrapped baking pan at 400F for approx. 45 minutes, or until fully cooked and soft. Allow to cool. Scoop the flesh out and reserve. The two squash should render six cups of flesh, more or less.</li>
<li>In a large pot, melt butter over medium heat. Add onion and garlic. Sautee until onion is translucent. </li>
<li>Add chicken broth, reserved butternut squash, black pepper and cayenne pepper to the onion mixture. </li>
<li>Take care with the cayenne pepper! I added 1/4 tsp because we like our soup a little spicy. If you don't care for spicy, then just a pinch will do! </li>
<li> Raise heat and bring to a boil. Taste the soup for salt and adjust to your liking. You may need to add a teaspoon or two of salt, depending on how much salt your chicken broth contains. Continue to simmer soup for approximately 15 minutes.</li>
<li>Remove pot from heat. Break up the cream cheese and add to the soup. The cream cheese is what gives this soup its delicious, creamy texture. DO NOT BOIL THE CREAM CHEESE! </li>
<li>Using an immersion blender, puree the soup until smooth and creamy, making sure to blend in all the cheese and butternut squash. If you don't own an immersion blender, you can place the soup in a food processor (in batches) and pulse until smooth and creamy and return to the pot. </li>
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If you want to make the soup look pretty, like I did, add some sour cream to a plastic squeeze bottle and dilute it with a bit of milk. Shake and decorate any way you like! </div>
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If you do try this recipe at home, I would love to know how it turns out! Your comments are always appreciated. </div>
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Happy Monday, friends! Wishing you all a happy, cozy week ahead! </div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com20tag:blogger.com,1999:blog-8310152874137626164.post-87354231996515396042014-10-02T22:06:00.003-04:002014-10-03T07:00:08.917-04:00All the Magic and Splendor of Autumn Hello friends! Let me start off by wishing you a happy October and a fun, festive fall! I am so fond of the changing seasons. Each holds its own beauty, no doubt, but for me, the most special of all is autumn. Nothing can quite compare to the landscape of glowing red, orange, and yellow maple leaves in the autumnal light. Ahhh, the nip in the air, sweater weather, the smell of wood smoke, cozy fires, apples, and pumpkins! Who can resist pumpkin season? I know I can't. Pumpkin spice anything is fine by me!<br />
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Last Friday, Nuno, took an unexpected day off work. Our girls didn't have school that day and the local fall color report listed that the foliage at Algonquin Park was at its peak for viewing, sooo my darling husband whisked us off for a surprise overnight getaway! If you've never heard of Algonquin Park, I can tell you that it's probably the most famous provincial park in Ontario, as well as one of the best places to admire fall foliage at its peak. Tourists come from all over the world at this time of year to see the vibrant red and sugar maples of this region. We are lucky we live just a wee two-hour drive away. It makes for a perfect day trip! <br />
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I would love to take you along on our leaf peeping drive through Algonquin Park. Would you like to join us? There's plenty of room for all! Nuno will drive and all we have to do is sit back and enjoy the scenery. It's a perfect day for it; endless blue skies and warm sunshine! You don't even need to bring your sweater; just a pair of comfortable walking shoes. Have I convinced you? Yes? Well then, hop in and make yourself comfortable. Here we gooooo!<br />
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The fall colors along both sides of the Highway 60 Corridor are so vibrant!</div>
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And through the magic of the Internet...</h3>
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Here we are at the park gate, safe and sound. Yippee! Let's get out and have a little stretch. That's better. Let's make our way, shall we?</div>
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Our first stop is less than 10 km into the park. Look at this view! Doesn't it take your breath away? The lake is so still and smooth as glass. The sky is the prettiest shade of blue and the fall colors are spectacular, don't you agree?</div>
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Look at this splendid scene! It looks like something out of the cover of a magazine!<br />
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I am in awe of the magnificent backdrops that surround us here!<br />
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We should probably stop a while to fully appreciate the view. It looks like our driver has found a perfect little spot to cast his line. </div>
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Follow us as we hike the 2 km Lookout Trail It's a steep climb to the top, but the scenic lookout promises to be well worth it!<br />
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And so it is! We're up so high! Careful! Don't get too close to the edge of the cliff!<br />
Ahh! This incredible vista was worth the effort, don't you think?<br />
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We should probably head on back to the car now. My feet are getting tired and I'm sure yours are too! Thank you so much for coming along with me. I had such a good time! I hope you did, too!<br />
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com24tag:blogger.com,1999:blog-8310152874137626164.post-49499529455014075532014-09-19T07:06:00.002-04:002014-09-19T07:06:34.798-04:00Sweet September Days<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-size: large;">"September days have the warmth of summer in their briefer hours, but in their lengthening evenings a prophetic breath of autumn..."</span></div>
<span style="color: #444444;">Rowland E. Robinson</span></blockquote>
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Good morning, friends! Happy Friday! There is definitely a nip in the air here in Barrie, Ontario. It is currently only 4 degrees Celsius (39 degrees Fahrenheit)! The days have shortened and the nights have cooled. Signs of autumn are everywhere, although fall doesn't officially begin for another four days. I am so looking forward to it. Don't get me wrong, all four seasons are splendid, each one special and unique, but autumn is my absolute favorite! I love the coziness of it all...the sweater weather, the changing foliage, crunchy leaves, pumpkins, golden hues, bountiful harvests, and crackling fires. </div>
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Here is a peek at the past month...</div>
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<b>September 2nd</b> My girls on the first day of the new school year</div>
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Changing leaves</div>
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Early foliage drives</div>
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The return of the blue jays to my backyard</div>
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<b>September 8 </b> The spectacular full harvest moon </div>
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(photo taken with my phone through our telescope viewfinder)</div>
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Adorable Chippy stuffing his cheeks with peanuts to hide away for the winter </div>
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Chopping firewood to fill the woodshed and our wood-burning stove</div>
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Roasted butternut squash </div>
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Preheat your oven to 375 degrees F. Brush the squash with butter and add a teaspoon (of butter) into the cavity. Season with sea salt. Roast for approximately 45 minutes to an hour, depending on the size. Remove the squash when it's golden brown and tender, I like to sprinkle cinnamon all over, and have some butter nearby. Enjoy!</div>
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I hope September has been good to you! Wishing you a wonderful weekend and a happy almost-fall! </div>
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It probably doesn't come as a surprise to you when I say that I love taking pictures. You could say that I'm a bit obsessed with photography (everyone at home seems to think so!). The capturing and preserving of a particular moment or occasion, never to be seen exactly the same way again, is part of the allure for me. Rarely does a day go by that I don't pull out my camera for one reason or another; be it to capture the birds visiting my feeder, flowers blooming in the garden, wildlife, full moons, sunrises, sunsets, road trip adventures, even the food on my plate! </div>
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I thought it would be a wonderful idea to combine my passion for nature and photography and pair it with my love of old-fashioned letter writing. Although snail mail has become somewhat neglected in today's fast-paced world; with speedy emails and e-cards chosen as an alternative, it is still my preferred method to keep in touch with friends and loved ones. Nothing says personal like a hand written letter or greeting card. I mean, who doesn't enjoy receiving a greeting in their mail box? There really is nothing like it. </div>
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So, with that being said, I am delighted to inform you of my latest little venture. My beloved photographs-turned-greeting cards are now available for purchase, if you so desire. I have introduced four images to start and will be adding more collections in the months ahead.</div>
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All photos are original and taken by me. Each greeting card has been professionally printed on heavy, glossy card stock with my personalized digital signature on the front. For more information and to see the cards available, click on the tab "Photo Greeting Cards" at the top of the page.</div>
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I have also opened up a my own little Etsy Shop, <a href="https://www.etsy.com/ca/shop/LaVieEnRosinda?ref=hdr_shop_menu" target="_blank">LaVieEnRosinda</a> , where you can find my photo greeting cards for sale, as well. </div>
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Thank you for stopping by! Comments are always welcome and appreciated. Have a lovely day!</div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com25tag:blogger.com,1999:blog-8310152874137626164.post-45997100566101166162014-08-15T09:07:00.000-04:002014-08-15T09:14:12.409-04:00Remembering My Father-in-Law Hello friends,<br />
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Thank you for stopping by to catch up with me. So much has happened in the weeks following my last post. The most poignant of all, was the passing of my dear father-in-law. His influence was so significant in my life, I wanted to share more about this wonderful man, for those of you who didn't know him.</div>
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Exactly one month ago today, my father-in-law lost his battle with Glioblastoma, a terminal brain cancer, which he had been fighting for nearly two years. He was and continues to be an inspiration to me, and to so many others. </div>
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Miguel was a passionate man; overflowing with love and pride for his family. He loved the outdoors. Fishing and hunting were his favorite pastimes. Sadly, he was diagnosed with cancer in December, 2012, at the age of 56. He embraced life and lived each day to the fullest. Never did he dwell in sorrow or feel pity for his circumstance. He battled on like a soldier, brave and hopeful, even on the darkest of days. One could always find a smile on his face, and a kind word on his lips. He was a loving husband, a wonderful father to his three children, a best friend to my husband, an affectionate grandfather, a kind and caring father-in-law to me. Miguel touched the lives of so many people. He was friendly, funny, hard-working, and always wanting to help anyone in need. He loved to talk and make new friends. He laughed and joked with his nurses and caregivers. He had a genuine spirit and a heart of gold.</div>
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I feel his absence daily; in the most mundane situations. Everything reminds me of him...Foods and desserts he liked to eat, (he certainly wasn't picky), the empty chair beside my mother-in-law when she comes to visit, the absence of that quiet knock on the door when he stopped by for an unexpected visit, not seeing his car pull up in front of the house, our akin passion for gardening, the Rose of Sharon bush he gave me, now almost ready to blossom. I could go on and on.</div>
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Although my father-in-law is no longer with us, his spirit lives on in my heart and in the hearts of all those who loved him. Till we meet again...</div>
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<strong style="background-color: white;">God Looked Around His Garden</strong></div>
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<span style="background-color: white;">God looked around His garden</span><br />
<span style="background-color: white;">And found an empty place.</span><br />
<span style="background-color: white;">He then looked down upon the earth</span><br />
<span style="background-color: white;">And saw your tired face.</span><br />
<span style="background-color: white;">He put His arms around you</span><br />
<span style="background-color: white;">And lifted you to rest.</span><br />
<span style="background-color: white;">God's garden must be beautiful</span><br />
<span style="background-color: white;">He always takes the best.</span><br />
<span style="background-color: white;">He saw the road was getting rough</span><br />
<span style="background-color: white;">And the hills were hard to climb,</span><br />
<span style="background-color: white;">So He closed your weary eyelids</span><br />
<span style="background-color: white;">And whispered "Peace be thine."</span><br />
<span style="background-color: white;">It broke our hearts to lose you</span><br />
<span style="background-color: white;">But you didn't go alone,</span><br />
<span style="background-color: white;">For part of us went with you</span><br />
<span style="background-color: white;">The day God called you home.</span></div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com20tag:blogger.com,1999:blog-8310152874137626164.post-62921406927820000912014-06-24T10:41:00.000-04:002014-06-24T10:41:48.444-04:00Recipe for Homemade Potato Cheddar Perogies Hello friends!<br />
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Last week, I made my very own perogies (Polish potato dumplings) from scratch! I felt quite proud of myself because they turned out so well, considering it was my first attempt. Our family loves perogies. In the past, we've bought frozen perogies from the grocery store, purchased homemade ones (frozen and cooked) from Polish farmer's market vendors, and even ordered them at restaurants. I had been wanting to make them myself for quite some time and I finally got around to it...and I'm so glad I did! It took quite some time to prepare the perogies from start to finish, but the end result was worth the extra time and effort. <br />
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The recipe I used was one I had clipped out from last year's April edition of Chatelaine magazine. Several people asked me for the recipe when I posted a picture of the perogies on my Instagram account, so I am going to share the recipe here exactly as found in the magazine.<br />
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<b>* The red text are my additions/revisions *</b><br />
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Loaded Polish Potato Perogies </h2>
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<b>Makes 65 perogies <span style="color: red;">( I made the entire batch, boiled half and froze the uncooked half for another</span> <span style="color: red;">time)</span></b></div>
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<b>Preparation time</b> - 1 hour 30 minutes <span style="color: red;"> (It probably took me double that time to prepare the entire batch)</span></div>
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<b>Ingredients</b></div>
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<b><span style="color: red;">Dough</span></b></div>
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4 1/2 cups all-purpose flour<span style="color: red;"> (only 4 cups for the dough)</span></div>
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1 tsp salt </div>
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2 eggs </div>
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1 1/2 cups sour cream <span style="color: red;">(only 1 cup for the dough)</span></div>
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1/2 cup butter, at room temperature, cubed</div>
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<b><span style="color: red;">Filling</span></b></div>
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3 large Yukon Gold potatoes, peeled and quartered (750 g) <span style="color: red;">(I used the potatoes I had on hand)</span></div>
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3 strips of bacon, chopped </div>
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4 green onions, chopped<span style="color: red;"> ( I omitted the bacon and onions in the filling and topped the perogies with those ingredients instead) </span></div>
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1 1/2 cups grated old cheddar<span style="color: red;"> (I used 2 cups for a stronger cheddar taste)</span></div>
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1/4 tsp salt</div>
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1/4 tsp fresh ground pepper </div>
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<b>Directions</b></div>
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Stir 4 cups flour with salt in a large bowl. Whisk eggs with 1 cup of sour cream in a medium bowl, then stir into flour mixture along with butter until dough comes together. Knead dough on a lightly floured counter, dusting with more flour, until it is smooth and not sticky.</div>
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Divide dough into<b> </b>2 portions, pat into 2 discs and wrap each with plastic wrap. Refrigerate for at least 1 hour. (Dough can be refrigerated up to 2 days)</div>
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Boil potatoes in a large pot of water until soft, about 20 min.</div>
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<span style="color: red;">Omit this next step if you are not including bacon in the filling</span></div>
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Heat a large frying pan over medium heat. Add bacon and cook until crisp, 3 to 5 min. Drain on paper-towel-lined plate. Do not clean pan. Reserve 1/4 cup green onions for garnish. Add remaining green onions to bacon fat. Cook until soft. 1 to 2 min. Transfer to plate with bacon. </div>
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Drain cooked potatoes, then return to the pot. Mash potatoes with bacon, cooked onions, cheese, salt and pepper. Refrigerate until ready to use. </div>
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Dust counter with remaining cup flour. Roll out 1 disc of dough until 1/8 in. thick. Cut out 2 1/2 inch wide circles with a cookie cutter (or drinking glass). Keep dough covered with plastic wrap to prevent it from drying out. Scoop a heaping teaspoon of filling onto each round and fold the dough over, forming a half moon. Pinch edges tightly to seal. If dough won't seal, dab edges with water. (<span style="color: red;">I</span> <span style="color: red;">dabbed the edges of all the perogies with water just to be safe</span>). Gather scraps of dough, wrap with plastic wrap and refrigerate. Repeat with remaining disc of dough. Gather up scraps, combine with dough from refrigerator, re-roll and cut out more circles. </div>
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Fill same large pot with water and bring to a boil. Slip about 12 perogies into boiling water and cook 5 to 6 minutes. Once perogies float to the top, remove with a slotted spoon and transfer to a platter. Repeat with remaining perogies. </div>
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Pat dry and serve topped with remaining 1/2 cup sour cream and reserved green onions. Or melt butter in a frying pan and fry perogies in batches, adding more butter if needed, until crispy, 2 min per side. Top with sour cream and green onions. </div>
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Make ahead tip: Freeze uncooked perogies in a single layer on a baking sheet. Store in freezer bags up to 2 weeks. Cook from frozen as per directions above, adding 2 minutes to cooking time. </div>
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To garnish the perogies, I sauteed sliced onions and bacon; added a dollop of sour cream and sprinkled them with chopped green onion. Mmm! They were so delicious! </div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com25tag:blogger.com,1999:blog-8310152874137626164.post-56792128735766608602014-05-23T12:54:00.000-04:002014-05-23T12:54:29.962-04:00Remembering the happy things this May...<div style="text-align: center;">
Oh my goodness! It feels like forever since I have written a blog post, well maybe that's because it has been forever!! Life has been very busy with so much going on (ups and downs). I hope you haven't given up on me and my blog! This morning, I needed to take a moment to stop and smell the roses and count my blessings. I want to share with you some of the happy things that have happened during this beautiful month of May.</div>
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<span style="font-size: x-large;"><i>Lots to Celebrate...</i></span></div>
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My oldest daughter Anita, turned thirteen on the 4th of May. I am officially the mother of a teenage daughter! Scary? Scary! </div>
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On the same day, my youngest daughter, Annabel, celebrated her first Holy Communion.</div>
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I am so thankful for this moment right here. Annabel hugging her grandpa on her communion day. She was so looking forward to visiting with him before attending mass that day (probably as much as he was looking forward to it, too)!</div>
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<span style="font-size: x-large;">Mother's Day</span></div>
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On the week leading up to Mother's day, my mom came to stay with us...</div>
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We visited <a href="http://www.englishandmiller.com/" target="_blank">English and Miller</a> tea house and enjoyed a pot of tea with warm scones, strawberry jam and Devon cream! It was soooo yummy and such a treat for both of us.</div>
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My mom and I went thrift shopping together and found a couple of vintage teacups and saucers which we turned into bird feeders! Here is one of them hanging on my crabapple tree. Isn't it adorable?</div>
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Here is a robin fresh out of the bath. I never tire of watching the robins splash around in the water. They always bring a smile to my face.</div>
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Mother's day morning at High Park with my darling girls. I love them with all my heart and I am so proud of them. They truly are my greatest blessings. </div>
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This is a picture of a lunch I made last week. I like how pretty and colorful it looks served on my heart-shaped plate. </div>
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This past weekend, we visited High Park in Toronto and spotted the cherry blossoms on the Sakura trees in full bloom. It was unintentional, but how lucky for us! </div>
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<span style="font-size: x-large;">In and around our garden...</span></div>
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We celebrated the Victoria day holiday (Queen Victoria's birthday) on Monday with a BBQ lunch alfresco! I do so enjoy setting a pretty table outdoors. It's always fun to eat outside when the weather is pleasant.</div>
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We also planted our herbs this weekend. We have thyme, oregano, rosemary, basil, cilantro, chives, and more! Cherry tomatoes and kale were planted too. I am looking forward to watching it all grow! </div>
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The red and yellow tulips in our side garden blossomed several days ago and are looking lovely!</div>
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The teacup magnolia tree Nuno planted on our front lawn several years ago is boasting its first spring blooms this week, too! Magnolias are one of my favorites! </div>
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This is how my crabapple tree looks today...overflowing with pink buds ready to burst into fragrant white blooms at any given moment! </div>
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<span style="color: #ea9999; font-size: large;"><b>"The world's favorite season is the spring. </b></span></div>
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<span style="color: #ea9999; font-size: large;"><b>All things seem possible in May."</b></span></div>
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<span style="color: #ea9999; font-size: large;"><b>Edwin Way Teale</b></span></div>
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These are some of the things that have made my heart most happy this month. I hope you are all enjoying this hopeful season of spring. Don't forget to stop and count your blessings. Sometimes we need reminding! I know I do! </div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com16tag:blogger.com,1999:blog-8310152874137626164.post-48073823027648423262014-02-18T11:50:00.000-05:002014-02-18T11:50:00.337-05:00Recipe for No-Bake Chocolate Hazelnut Cheesecake <div style="text-align: center;">
In my previous post, I told you that I would be making a Nutella cheesecake for our Valentine's day dessert. I received several requests for the recipe since then, and because the cheesecake turned out so lovely, I thought I'd share the recipe with you today. </div>
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I was compelled to make this recipe while flipping through the pages of Nigella Lawson's latest cookbook, Nigellissima. I borrowed the cookbook from our local library a few weeks ago, and have since ordered a copy for myself. The recipe is very easy to make, requires few ingredients and doesn't need to be baked. Preparing the raw hazelnuts (boiling, peeling and toasting) was actually the most time-consuming element. If you can find ready-peeled and toasted hazelnuts, that will really save you some time.</div>
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Below is the recipe, exactly as found on page 175 of Nigellissima...</div>
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Chocolate Hazelnut Cheesecake</h2>
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<i><b>Ingredients </b></i></div>
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10 oz graham crackers (about 16 sheets or 2 1/2 cups crumbs)</div>
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5 tablespoons soft unsalted butter</div>
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1 13 oz jar Nutella or chocolate hazelnut spread, at room temperature </div>
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3/4 cup chopped toasted hazelnuts</div>
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1 pound cream cheese, at room temperature </div>
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1/2 cup confectioners' sugar, sifted </div>
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* one 9-inch springform cake pan</div>
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<i><b>Directions</b></i></div>
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Break the crackers into the bowl of a food processor, then add the butter and 1 tablespoon of Nutella and blitz until the mixture starts to clump. Add 3 tablespoons of the toasted hazelnuts, and continue to pulse until you have a damp, sandy mixture.</div>
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Tip this into your springform pan and press it into the base, using either your hands or the back of a spoon. Place in the refrigerator to chill while you get on with the filling.</div>
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Beat together the cream cheese and confectioners' sugar until smooth and soft, then patiently scrape the rest of the Nutella out of its jar and into the cream cheese mixture and continue beating until combined. </div>
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Take the springform pan out of the refrigerator. Carefully scrape and smooth the Nutella mixture over the cracker crumb base and scatter the remaining chopped hazelnuts on top to cover. Place the pan in the refrigerator for at least 4 hours or overnight. <span style="color: red;">I recommend refrigerating the cheesecake overnight before serving. </span></div>
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Serve straight from the refrigerator for best results, unspringing the cake from the pan, still on its base, just before you eat. To cut it, dip a sharp knife in cold water, wiping it and dipping again between each cut. <span style="color: red;">I</span> <span style="color: red;">didn't find this step necessary. </span> And don't worry; it may look disappointingly flat when whole, but when sliced, its dark depths are revealed<span style="color: red;">. I certainly wasn't disappointed! </span></div>
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The cheesecake turned out absolutely perfect. The crust was delicious, the filling rich (but not too sweet), and the roasted hazelnut topping complemented it so well! It even sliced like a dream! The flavor reminds me of Ferrero Rocher chocolates. </div>
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I want to share a little tip with you in case you aren't able to find ready-peeled hazelnuts or maybe you would rather peel and roast the hazelnuts yourself. After doing some online research, I found that boiling the hazelnuts in a water/baking soda solution is the best and easiest method to remove the stubborn peel from raw hazelnuts. Here is the link to the website I used for step-by-step directions... <a href="http://www.mybakingaddiction.com/how-to-peel-skin-hazelnuts/" target="_blank">How to Peel Hazelnuts</a></div>
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My boiled, peeled, and roasted hazelnuts shaped into a heart</div>
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That is all for today, my friends. I hope that your Valentine's day was special and that you are enjoying the last of winter's days. It is presently snowing here. I see snowflakes lightly falling outside my kitchen window. The too-tall snowbanks keep getting higher and higher. It seems there is no end in sight to this long, cold winter. I yearn for warmer weather, the return of the robins, tulips and daffodils, as I count down only 30 more days till spring! xoxo</div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com13tag:blogger.com,1999:blog-8310152874137626164.post-12614444151706680182014-02-12T10:31:00.001-05:002014-02-12T10:31:10.180-05:00Valentine Greetings! <div style="text-align: center;">
<span style="color: #ea9999; font-family: Courier New, Courier, monospace; font-size: x-large;"><i><b>Especially for You!</b></i></span></div>
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<span style="color: #e06666; font-family: Courier New, Courier, monospace; font-size: large;">"Oh, I know something I won't tell</span></div>
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<span style="color: #e06666; font-family: Courier New, Courier, monospace; font-size: large;">Someone loves you awfully well,</span></div>
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<span style="color: #e06666; font-family: Courier New, Courier, monospace; font-size: large;">If you will be my Valentine,</span></div>
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<span style="color: #e06666; font-family: Courier New, Courier, monospace; font-size: large;">All my secrets shall be thine.</span></div>
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<span style="color: #e06666; font-family: Courier New, Courier, monospace; font-size: large;">I'll share my pennies all with you,</span></div>
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<span style="color: #e06666; font-family: Courier New, Courier, monospace; font-size: large;">Give you half my ice cream, too, </span></div>
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<span style="color: #e06666; font-family: Courier New, Courier, monospace; font-size: large;">Give all the world if it were mine, </span></div>
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<span style="color: #e06666; font-family: Courier New, Courier, monospace; font-size: large;">If you would be my Valentine." </span></div>
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<span style="color: #e06666; font-size: x-small;">author unknown</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Quickly popping in to wish you all a Happy St.Valentine's day! Whether you are young, old, single, married, in a relationship or not, this day is for you! It's a day to celebrate love, all kinds of love; between mothers and daughters, sisters, lovers, friends, etc. I hope you are able to share this Valentine's day with someone you love! </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I will be celebrating with my three Valentines, my husband and my girls. I'll be cooking up something special for dinner - a creamy lobster pasta and a Nutella cheesecake for dessert. Do you have any special plans for the weekend? I would love to hear about it! </span></div>
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<span style="color: #e06666; font-family: Courier New, Courier, monospace; font-size: x-large;"><b>Hugs and Kisses! xoxo</b></span></div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com18tag:blogger.com,1999:blog-8310152874137626164.post-75858142224645713952014-01-20T12:33:00.004-05:002014-01-20T12:33:30.437-05:00My Recipe for Homemade Lemon Curd<div class="separator" style="clear: both; text-align: center;">
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Two years ago, I made my first ever batch of lemon curd. I instantly fell in love with its lemony tart, yet sweet taste, and its creamy texture. My husband and my eldest daughter are big fans and once in a while request that I make it. Lemon curd is delicious served as a spread on crumpets and scones, or used as a filling between the layers of a simple sponge cake. </div>
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Last Friday, I made a double batch of lemon curd and took pictures along the way, so I could show you step-by-step how to make it.</div>
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The recipe is for one batch, which will yield approximately 1 1/2 cups of lemon curd. I doubled the recipe when I made it on Friday. You can, too, if you plan on sharing!</div>
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Ingredients</h3>
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1 tbsp lemon zest</div>
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1/3 cup fresh lemon juice (2-3 lemons)</div>
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3 large eggs</div>
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3/4 cup sugar</div>
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1/4 cup unsalted butter, melted</div>
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Directions</h3>
Before you begin, allow lemons and eggs to come to room temperature.<br />
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First, grate the rind of one lemon to yield one tablespoon of lemon zest. Set aside.</div>
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Squeeze 2-3 lemons until you have 1/3 cup of lemon juice. <b>Using a small strainer, strain the juice to remove</b> <b>any pulp or seeds</b>. Set aside. </div>
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In a small pot, whisk eggs (3) and sugar (3/4 cup) till blended. </div>
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Place small pot inside a larger pot containing one inch of simmering water and continue to whisk over medium low heat. Add the lemon juice, zest and melted butter, whisking all the while, for 10-15 minutes until the mixture thickens.</div>
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Remove thickened lemon curd from heat and pour into mason jar(s). Allow to cool completely, seal and refrigerate for up to seven days (if it lasts that long!).</div>
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I doubled the recipe and was able to fill three mason jars (1 cup each). I decorated the jars with baker's twine and a homemade label to make them look pretty. I brought one for my parents to try. It was their first time eating lemon curd and they really enjoyed it. If you're a fan of lemon, I am sure you will love this too! </div>
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It's so easy to make and just delicious! </div>
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Rosindahttp://www.blogger.com/profile/06184545137824695470noreply@blogger.com16