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Blackberry Ice Cream Tart

17 Jun

Blackberry Ice Cream Tart-15

Wow the past month just flew by, it’s already time for the Secret Recipe Club.  I can’t believe how fast the days have been passing.  The past month has been filled with running and hiking, dog walking and book reading. One epic cake fail at Little’s Miss’s birthday party and memory making.  I was super excited when I got Cook with Sara.
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Peanut Butter Blueberry Banana Bread

20 May

Peanut Butter Blueberry Banana Bread Recipe

It’s Secret Recipe Club time again. Are you as excited as I am? This month I got to drool over the fabulous recipes at Kate’s Kitchen. This coffee crusted pork roast sounds to die for and I can’t wait to try her, asian chicken salad. And did I mention she has a fabulous Sous Chef. I’m totally jealous.
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Peanut Butter Cookie Blueberry Bars

30 Jul

The Olympics have started!!!  Did you watch the opening ceremony?  I totally got sucked in.  I had all these plans to clean my dishwasher and dust, but then I sat down and I was totally hooked.  I mean Daniel Craig and the Queen,  David Beckham and J.K. Rowling, cleaning my dishwasher went WAY down on my things to do list.
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Strawberry Pudding in Sugar Cookie Cups

13 Apr

I’ve been MIA for a while. I went to my cousins wedding last weekend in Kamloops. The wedding was a blast. They even had a photo booth. My cousin looked amazing. I will totally admit I got teary eyed, especially watching her dad walk her down the aisle. I’m a total sap at weddings. keep reading

Baked Rice Pudding with Candied Pecans

13 Nov

I’ve always thought I was an easy person to live with but I am slowly coming to the conclusion that maybe I’m not.

I always lose my keys.  Like in the house.  I search and search and search and can never find them.  This happens at least once a week.  Either the kids or Ris has usually end up finding them.
I’m not a fan of certain chores.  Like dishes.  I really don’t like them so our kitchen is typically chaos.  Like right now, the cupboards are overstocked, the counters are cluttered and the dishes aren’t done annndddd I writing NOT looking to fix any of those issues.  I’d rather igonore them.  Every morning when I walk down the stair I secretly hope that someone has broken into our house in the middle of the night and cleaned and organized.  It never happens.
I don’t like picking up the bathmat after I shower.  I mean it’s just gonna get put back down on the floor anyways.  This especially drives Ris nuts.
I will only fill up the Brita if absolutely necessary.  I will actually only fill up my cup half way knowing that Ris will need to fill up his cup therefore using the rest of the water and then he will have to fill it up.
Ah whatever I make cookies and cupcakes and yummy baked rice pudding so I still think he is on the winning end of this living arragement.  😉
This is the first time I have ever used a water bath for anything.  The custard was really creamy.  The dried berries instead of raisins were WAY better than raisins.  The candied pecans added a nice crunch and a nutty flavor that balanced out the creaminess of the rice pudding.  It was really good.  I ate 1/2 the dish before I even took pictures of it.  mmmm such perfect comfort food.
* this recipe isn’t hard but it is time consuming.  I would probably candy the pecans one day and bake the rice pudding the next.  You can totally do it all in one day but you are looking at about 2 1/2 – 3 hrs oven time.  You may be able to do the pecans and rice pudding at the same time but I’m not sure if the moisture from the waterbath would effect the pecans.  If anyone does it let me know.


Baked Rice Pudding
1 1/2 c cooked rice (I used short grain)
2 1/2 c milk
1/2 c granulated sugar
4 eggs
seeds scraped from one vanilla bean or you can sub in vanilla extract (2 tsp)
1 tsp cinnamon
1/4 tsp nutmeg
1/2 c dried mixed berries
2 tbs butter
Candied Pecans
1 egg white
2 c pecans
1 c lightly packed brown sugar
1/2 tsp salt
Preheat oven to 275 F. In a 1 1/2 qt dish (smallish size casserole dish)  place milk, eggs, sugar, eggs, vanilla beans, cinnamon, nutmeg and butter.  Whisk until well mixed and slightly frothy from the eggs.  Add in rice and stir.
Place 9×13 pan in the oven.  Place casserole dish in the 9×13 pan and add about an inch of water.
Cook for 1/2 an hour and then stir.  After being in the oven a total of 1 hour add the berries and stir.  Stir again at the 1 1/2 hour mark.  Now check the centre with a knife.  You want the knife to come out clean but for it to still have a little wiggle.  Check every 15 minutes until knife comes out clean.
Candied Pecans
Preheat oven to 250 F.  Spray a cookie sheet with non stick spray.  In a small bowl put your egg white.  In another smallish bowl mix your sugar and salt.
Using a fork coat your pecans with egg white then dip in the sugar.  Place on cookie sheet.  Cook for 30 minutes stirring every 15.  They may need a little more time in the oven but keep an eye on them that they don’t burn.
Crumble up pecans and serve as garnish on rice pudding.  Rice pudding can be served warm or cold.
* it may not be the prettiest dessert but man it’s tasty

Blackberry Scones with a Citrus Glaze

23 Sep

When you get older there are things that you control that you didn’t as a kid.  Things that make life so much more enjoyable to live.  You get to do all kinds of grown up stuff super cool stuff.

You get to be in charge of the direction of the toilet paper.  In our house the toilet paper ALWAYS goes over.  Not under!  I have been known to change this at other peoples houses as well.

You get to watch what you wanna watch.  Well unless Soon-to-be has the remote then I might get stuck watching baseball or Nascar or soccer but that’s usually ok cause I just veto him.  We have Survivor like duel to see who gets control.  I win cause I make up the rules. (obviously)

You get to pick what we have for dinner and dessert.  I don’t have to be forced to eat liver! Ya thanks Mom for that.  Gross.

You can stay up as late as I want and watch scary movies.  I really don’t do that but I could.

You can make these scones.  They will make your life better.  So here are Blackberry Scones w/ a Citrus Glaze.


They were moist and flaky but didn’t keep as long as the last time.  I loved, loved, loved the citrus glaze.  I am going to be using that again for sure.  I prefer grating frozen butter opposed to cutting it into chunks and then mixing it into the dry.

Recipe – 10 scones

2 c all purpose flour
1 tbs baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 c loosely packed brown sugar
5 tbs cold or frozen butter butter cut into 10 piece
3/4 c cold buttermilk
1 c frozen blackberries

Place oven rack in the centre of the oven and preheat to 425 F.  Line baking sheet with with parchment paper.

Whisk flour, salt, baking powder and baking soda together.  Add sugar and whisk until there are no lumps.  Working quickly add the butter and rub into the flour until pebbly.  Stir in buttermilk with a fork until it sort of comes together and most of it has been moistened.  Form into a very rough ball and put on a lightly floured counter.

Knead dough just until it all comes together.  5 or 6 times.  Place dough on a lightly floured plate and put in the freezer for 10 minutes.

Take out dough and roll out to 11 x 14 inch rectangle.  Cover with blackberries and push them into the dough.  Fold into thirds like a business letter and pat down until 6 inches across.  (enough to get 2 cuts with a 3 inch round glass or biscuit cutter).  Place scones on baking sheet.  Push together the scraps to form another smaller rectangle and cut.

Bake scones for 25 minutes until lightly browned and an inserted toothpick comes out clean.  Place on rack to cool.

Citrus Glaze

3 tbs confectioners sugar
3 tbs orange juice
1 tbs lemon juice

Whisk together juices and sugar until pourable.  You may need to adjust with more juice if too thick or more sugar if too thin.  Pour over scones and let set.