5.12.12
Christmas One of a Kind Sale
Once again, the Toronto One of a Kind Show was a success. I sold quite a few bags this year, met new customers and some repeat customers which is always nice. My wristlets appeared in the fashion show. Thanks to all those who came by the booth and to those who purchased bags. And a special thanks to all those who came down and helped me out.
13.11.12
15.10.12
One of a Kind Show
Come and visit me at Booth P21 during the last 6 days of the show, from Nov 27 to Dec 2.
7.10.12
Thanksgiving
Once again it is the time of the year when the air seems fresher, our surroundings seem more beautiful and we find ourselves wanting to stay in bed longer. The leaves this year were brilliant, especially the reds and oranges. Just beautiful. Yesterday I made a batch of pumpkin chocolate chip cookies that turned out to be delicious, so here is the recipe and happy thanksgiving.
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
3/4 cups dark chocolate chips
3/4 cups walnut pieces
In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips and walnuts.
Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool.
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
3/4 cups dark chocolate chips
3/4 cups walnut pieces
In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips and walnuts.
Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool.
24.9.12
Weekend Getaway to Haliburton
The best getaway is a girls getaway and what better setting is there than a beautiful cottage in the woods. Ontario and autumn are a truly magical combination. The colours were just starting to burst. In another week or two they will be absolutely gorgeous. I suggest you get out there and enjoy. We also had a trip to the dump, to dispose of the wine bottles. I tried my best to improve the look of the huge mound of garbage through photography.
14.9.12
New Fall Bags
I have finally dove head first into the fall and winter sewing. I have so many ideas in my head but only have my two hands to sew and one breaking back. Here are a few new bags. I have made some colorful clutches this fall, inspired by the great selection of fall fashion. 
19.8.12
One Tall Shortcake
This cake was delicious and so easy. It was very light after a big dinner. Once again Pinterest comes through on the recipes. Summer is coming to an end and I must start sewing more than baking! Maybe I will even lose a pound or two.
Ingredients:
for the cake-
6 tablespoons softened butter
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup non-fat plain greek yogurt
2 tablespoons milk
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1 1/4 cups all purpose flour
for the cream-
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
zest of half of a lemon
6 cups blueberries, strawberries and raspberries
Directions:
Preheat oven to 350 degrees.
In large bowl, cream butter and sugar together until light and fluffy. Stir in vanilla, eggs {1 at a time}, yogurt and milk. Scrape edges and mix again until smooth. Pour in all dry ingredients and mix until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Pour into greased half sheet pan and smooth out into one even layer. Bake 7-10 minutes or until lightly browned. Set aside to cool 30 minutes.
For the cream, whip heavy cream, powdered sugar and vanilla together until stiff peaks start to form. Whip in lemon zest briefly and set aside.
To assemble the cake, cut cooled cake into 4 small rectangular pieces. Try to do this as evenly as possibly. Place one piece of cake onto serving platter. Top with one fourth of the cream. Top with 1 1/2 cups raspberries. Top with another piece of cake. Top with more cream and blueberries. Top with another piece of cake. Top with more cream and strawberries. Top with last piece of cake. Spread with remaining cream and any remaining berries. Refrigerate until ready to serve.
Ingredients:
for the cake-
6 tablespoons softened butter
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup non-fat plain greek yogurt
2 tablespoons milk
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1 1/4 cups all purpose flour
for the cream-
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
zest of half of a lemon
6 cups blueberries, strawberries and raspberries
Directions:
Preheat oven to 350 degrees.
In large bowl, cream butter and sugar together until light and fluffy. Stir in vanilla, eggs {1 at a time}, yogurt and milk. Scrape edges and mix again until smooth. Pour in all dry ingredients and mix until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Pour into greased half sheet pan and smooth out into one even layer. Bake 7-10 minutes or until lightly browned. Set aside to cool 30 minutes.
For the cream, whip heavy cream, powdered sugar and vanilla together until stiff peaks start to form. Whip in lemon zest briefly and set aside.
To assemble the cake, cut cooled cake into 4 small rectangular pieces. Try to do this as evenly as possibly. Place one piece of cake onto serving platter. Top with one fourth of the cream. Top with 1 1/2 cups raspberries. Top with another piece of cake. Top with more cream and blueberries. Top with another piece of cake. Top with more cream and strawberries. Top with last piece of cake. Spread with remaining cream and any remaining berries. Refrigerate until ready to serve.
2.8.12
Zucchini in the Garden
I grew zucchini again this year and have had a bumper crop so far. So today I made chocolate zucchini bread and it was divine. Moist and chocolately.
Ingredients
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup Unsweetened Cocoa
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
Directions
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 60 minutes, or until done.
Ingredients
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup Unsweetened Cocoa
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
Directions
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 60 minutes, or until done.
26.7.12
Baking Again
These cookies are delicious. Bought some Ontario strawberries today and made these, they are worth making.
Strawberry Shortcake Cookies
12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.
In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.
Makes 3 dozen cookies.
Source: From Pink Parsley Catering.
Strawberry Shortcake Cookies
12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.
In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.
Makes 3 dozen cookies.
Source: From Pink Parsley Catering.
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