It was a Christmas miracle. The most perfect poached egg I have ever created. My daughter let me know it was better than the one she had for breakfast Christmas Eve morning at a restaurant. It was visually beautiful, tender and tasty. All the things you hope for your own poached egg when making Eggs Benedict.
Fun Fact: In 1894, Lemuel Benedict, a Wall Street broker, who was suffering from a hangover, ordered“some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce” at the Waldorf Hotel in New York. *Does anyone know what a hooker is in reference to hollandaise? A vessel? A measurement? A gal to join at breakfast?
I have been trying for years to achieve the perfect egg to lay across my back bacon (Candian Bacon for you out-of-towners. No, we do not call it Canadian Bacon, its back bacon and its nothing like bacon. Its ham.) I have tried the vortex method – stirring the water to create a vortex, but you can only cook two eggs at most using this method. I have tried baking them in ham cups in the oven, delicious but easily overcooked plus I miss the tang from the vinegar in the cooking water. My eggs always come out shaggy. Then one day I found the secret!
I was watching Bon Appetite on Facebook – I love the test kitchen videos. Brad from It’s Alive is hilarious. Priya is new but is my favourite. I love Carla and her blind instructions. Andy is just really great to look at. Don’t even get me start on Claire and her series on replicating store-bought stuff. She made Skittles from scratch people, FROM SCRATCH! Then there is Molly. She is pretentious, but she is always right, so I listen to her. She was bang-on about the Caesar salad so I figured she would be correct about eggs benedict for a crowd. Who can poach a dozen eggs at once? Molly can. She is a genius.
You can watch the video like I did. I didn’t expect it to be so spectacular. Cracking the egg over a sieve was amazing. You lose the watery bits of the egg white but not enough to lose the egg.
I dropped it into the water (laced with salt and vinegar). It was just six eggs I was making, only three of us for breakfast Christmas morning, I cooked them for longer than three minutes. I like my eggs almost firm. My girl likes them runny – so that was fairly easy until her egg kept cooking and wasn’t running at all. So she will get a three-minute egg when I make Christmas Breakfast for my parents when they return home from Europe.
LOOK AT THAT PERFECTION!!! This was an egg without the sauce. I made more the next day and used up the back bacon and added cheese. I put another half English muffin on top and called it a breakfast sandwich. Eggs done this way are magical.
I think I prefer to have fond memories of sugar cookies rather than eating them in real time. I loved making them, sneaking tastes from the bowl and licking the beaters of buttercream frosting. My aunt made the absolute best cookies. Sometimes she would make a million dozen for my dad’s classroom (give or take 100 000) and sometimes she would make some with me after my music lessons. The cookies were always hearts and always had pink frosting.
My embossed rolling pin arrived this week and I was super excited to try it! I had made all the shortbread and ginger cookies I needed for Christmas but I hadn’t made any sugar cookies yet. So, I dug out the best recipe and decided to try the rolling pin. I discussed technique with a gal at work, who bakes amazing creations, the best way to keep the dough from sticking to the rolling pin. We thought flour would make the cookies too tough, icing sugar too sweet, but thought cornstarch might do the trick.
That was my first fail.
Let me start at the beginning.
Sugar cookies are a familiar friend. I roll them and cut them and frost them. I would make hippy daisy flowers for my daughter’s birthday treats in elementary school. I know how to make an excellent sugar cookie.
I pulled out my favourite recipe where you don’t have to chill the dough because it rolls best at room temperature and is not crumbly. Very important things. I mixed the batter and placed it between two pieces of parchment paper so I didn’t have to handle the dough too much. It makes for a more tender cookie the less you manhandle it.
It rolled out beautifully. A lovely rectangle the right size for my new pin which is weirdly small. Thanks, random store on Amazon. I then put cornstarch on my pin to get it in the nooks and crannies. The detail is very fine and I wanted definition.
I tried using the handles, but my hands are too big – I don’t have large hands fyi. The I rerolled the dough to a flat surface. I ended rolling using the French pin method – with my hands on the long wooden dowel. I pressed too hard and I pressed too light. In true Goldilocks form, three tries was just right.
I pulled out my cookie press for comparison. The grooves in the press are deeper than the pin. The pin was too shallow. So the design which is gorgeous on the pin is too faint on the cookie dough. My dream of having the cookies look like a sweater was dashed. I cut them into hearts because that is what shapes sugar cookies are supposed to be. And in the right light, you can kinda see if you squint – the outline of the deer and snowflakes. All that fluffing around and I have shaggy hearts.
The next step in my plan was to sandwich these with buttercream frosting. Crave Cupcakes in Edmonton (and probably Calgary) make these amazing sandwich cookies. I always get one for my birthday and by always its been two years in a row because I only just found out about that place.
The cornstarch gave a weird texture to the top of the cookies – so don’t use cornstarch.
The embossing was too shallow for the cookie dough. It might work better on shortbread or gingered bread. It’s too close to Christmas to experiment now. Thanks, Amazon for taking six weeks to get here. I am pretty sure a Keebler Elf whittled it thus explains the length of time getting here from some distribution centre – probably China so it likely came by barge. Then dogsled. Then an obscure white van with the mirror attached with duct tape.
White cookies and white frosting blend together in whiteness. I am opposed to food colour because is it necessary? Also, is it good for me? Also, have you seen me use glue? Food colour is problematic for me and I don’t need to have it all over my face when I am going out for breakfast Christmas Eve morning.
Hearts aren’t very Christmasy.
I have terrible pipping skills.
My cookie recipe is outstanding.
The buttercream is delicious.
I dolloped loads of buttercream on the cookie and it squirted out the sides. If I had been thinking, I could have dipped the sides in peppermint shards (broken candy canes) or mini chocolate chips or BOTH. (I am grasping at straws for a win people, just give it to me.)
Here is the recipe, don’t do what I did, just roll them and cut them using hearts or whatever you fancy. I have Ninja shapes I should have used but I was nostalgic for my auntie’s cookies. Also, Merry Christmas from me to you.
No Fail (see the irony?) Sugar Cookies
1 cup salted butter (room temperature. I think its an American thing to keep the butter in the fridge. It’s useless in there.)
1 cup sugar – white granulated in case it isn’t obvious
1 tbsp. vanilla – the really good stuff, mine is imported from Mexico (is anyone going and can bring me back more?)
2 tsp. baking powder
6 cups flour
Add butter and sugar to your mixer. Cream it together until lighter in colour and the sugar is dissolved.
Add vanilla and egg and mix until completely incorporated.
Add baking powder and mix. – this step is weird, usually, you put baking powder in with the flour. Don’t this time, mix it first. It makes a big difference.
Mix in the flour two cups at a time, then one cup. (if doubling the recipe – do it two cups at a time)
Do not chill the dough, the cookies will bake better if the dough is at room temperature.
Roll a handful of the dough out on a prepared surface until it’s about 3/8″ thick and cut out shapes with a cookie cutter.
Bake at 350 degrees for 6-9 minutes depending on the size of the cookie. Do not over-bake. I do it for 9 minutes. They are done in that magical stage between translucent and golden.
Frost with buttercream and sandwich together.
In a mixer combine:
1/2 cup butter – salted
2 cups of icing sugar or powder sugar
1 tsp vanilla or more or add orange or peppermint or brandy – whatever floats your boat.
I drizzle in no more than a tsp of milk – just to smooth it out.
They taste way better than they look.
Any tips for embossed rolling pins people? I may just stick to stamps, I have that down pat.
I had a boyfriend once who called me honey. We were casually dating and called each other normal names then boom, he called me honey and I felt weird about it. It was as if that was the name he used for his wife. Turns out I was right.
Honey was a favourite food of my son. Part of that had to do with his relationship with Winnie the Pooh. If honey was good enough for Pooh Bear, then honey was good enough for him. Plus eating local honey has the added benefit of building up your immune system to ward against hay fever.
I love honey. I especially love local honey. So much so that I think I want to become an urban beekeeper. Save the bees, eat local honey and grow an amazing garden. All things I think I want for me. Or at the very least it is a romanticized version of what I want for me.
Disneyland had this great popcorn cart over in Pooh Corner. They served honey popcorn. The smell was amazing. Warm honey gives off a pleasant sweet fragrance that has a blend of clover mixed in. The popcorn was a crisp and sweet blend of honey caramel. I loved it. It was one of my favourite treats available at the park until it was gone. Now they appear to have just a plain popcorn cart, but it has been years since I have darkened the doorstep of any Disney Park, but I like to do little things that remind me of great vacations past.
After I first tried the honey popcorn at Pooh Corner, I went home to try to recreate it. It took me several attempts but I finally got the proportions right. It has become my signature recipe that I make only once a year. Usually, my mom makes the popcorn for me and I do the rest. Making popcorn is not something I am good at but I figured out another way to do it while she is in Ireland. Here is my Honey popcorn the way Pooh Bear likes it. Don’t blame me if you have a sudden urge to play Pooh Sticks or search for Heffalumps and Woozles. Eat at your own risk.
Robyn’s Pooh Corner inspired Honey Popcorn
4 qt popped popcorn (I use Orville’s microwave with butter and salt)
1 cup nuts (almonds and pecans are what I prefer but anything will work)
1/2 cup salted butter
1 cup light brown sugar (I have used dark brown but light gives a better colour)
1/4 cup of honey (local clover honey not creamed – regular drippy honey)
1 tsp pure vanilla (the best you can get your hands on. The Barefoot Contessa is correct)
Pop your popcorn and place it in a prepared roaster. I spray it with pam but if you don’t so that, grease it or you will be frustrated when its time to stir the popcorn. Sprinkle nuts over the top of the popcorn.
In a heavy bottom saucepan, melt butter over medium-high heat. Add sugar and honey. Stir consistently until it comes to a gentle boil. Turn heat down to medium and let it gently boil for 5 minutes without stirring. You do not want the sugar to become grainy – so leave it alone! After 5 minutes, remove from heat and add vanilla. It will bubble up and appear angry. Beware. Then give it a stir to incorporate the vanilla throughout.
Pour over popcorn and nuts, stir until well coated. Bake at 250 F for 1 hour. This is the secret to the perfect texture. Skipping this step makes the popcorn soggy and gooey. Every 15 minutes, remove from oven and stir. The honey caramel settles to the bottom and you want it to coat the popcorn evenly. Cover your counter with parchment paper. Once the popcorn is done (one hour in the oven!!!) turn it out on the parchment to cool. This prevents it from sticking to the pan. Soak the pan in water for easy cleanup.
Variations: I have substituted pure maple syrup for the honey. Maple popcorn is decedent. It is expensive but so good.
Who was the person that taught you to bake? I had many teachers. Mostly my mom was my teacher. Sundays were spent in a high volume extreme bake-off. We would make a list the previous week and then shop for all the ingredients. The list would include dinners for weeknights and several batches of tarts and cookies. You could easily find 20 things in the freezer before nightfall. Organization skills were my mom’s superpower. I take after her. I can knock off 150 cookies 4 dozen tarts and a pot of soup before noon. Well, that was today. I drove home from a Red Deer work thing, called my mom and rolled up my sleeves to power bake. I was done by 1:00 pm and started at 11:00 am.
Fast paced was not something that described my grandmother. She was slow and methodical. She did one thing at a time. Multi-tasking was not something she was interested in. Where my mom taught me how to knock off a lot of things to save time in the future, my grandmother taught me about relaxing as you do one thing. Both methods have a place in my life. I have to admit to following my mom’s method at work and at home the most. But every now and then a slowed relaxed baking session is delightful.
My grandma made little step stools from mandarin orange boxes that were available at Christmas. We used them for sitting in front of the TV, standing to reach things in the pantry but I used it to raise me up at the counter so I could ‘help’ bake.
My mom let me use tools like beaters, crack eggs and measure milk. Grandma never let me do those things, but she did let me watch. Mom let me lick the beaters or sample the batter. Grandma didn’t but I stole batter when she wasn’t looking. Mom let me open the oven door so she could put trays of cookies in the oven. Grandma made me stand back far from the hot oven. The experiences were polar opposite but there was one thing grandma let me do and that was to press cookies.
Very carefully she rolled out peanut butter cookies on a baking sheet. they were all the exact same size and evenly spaced. It always looked as if she used a ruler to measure the distance for consistency. Once all the round balls were on the sheet, it was my turn. She had a set of glasses that my aunt thinks were duralux. Small juice glasses with a starburst pattern on the bottom. It was my job to dip the glass in flour and press the cookies evenly – not too hard and not too soft. When I made these cookies with my little gram, we used a fork dipped in flour. I pressed the fork into the dough, dip in flour and press again in a cross fashion. This was more fun than eating the cookies. I have been searching ebay and vintage glass sites forever trying to find that particular pattern. My aunt told me they shattered easily so maybe there are none left in existence? At any rate, in my mind’s eye, all peanut butter cookies ever made have that pattern. I made some today using grandma’s recipe. Because I love you, I am sharing the recipe – and all the variations with you. This isn’t the Kraft Peanut Butter recipe that uses egg, sugar and peanut butter. My recipe has flour to make it a proper cookie with a subtle flavour of peanut butter because let’s get serious, too much peanut butter is too much is too much peanut butter and who needs that?
Grandma’s Peanut Butter Cookies
1 cup salted butter (does anyone use unsalted?)
1 cup crunchy peanut butter (smooth because my son always thought the crunchy part was bees – save the bees people!)
1 cup white sugar
1 cup packed brown sugar – I use dark, not golden.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
Pre-heat oven to 375F
Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. (I use a mixer to get the right texture. Mix until it looks fluffy and is lighter in colour than when you started.
In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in the refrigerator for 1 hour. (I sift directly into the butter mixture. I don’t usually refrigerate unless the dough is too soft and I can’t roll into a ball,)
Roll dough into 1 inch balls and put on baking sheets. (I use an ice cream scoop and don’t roll) Flatten each ball with a fork (dipped in flour to prevent sticking), making a crisscross pattern. Bake in a preheated 375 F oven for about 10 minutes or until cookies begin to brown. (Forget the brown part – 10 minutes or until you can smell them.) One sheet at a time please!
This recipe makes 110 cookies. So I like to mix it up. The first tray of 35 is traditional with fork pressed method. The second tray I roll the balls in sugar then flatten with a flat-bottomed mug or cup. The third tray I add chocolate chips and drop without flattening.
Pirate Cookies were a favourite of mine, to recreate those, mix 1/2 cup peanut butter and 2 cups icing sugar for a buttercream frosting and thin as needed with milk. Sandwich the cookies with the frosting in the middle. So sweet but extra decadent. Serve with milk and a splash of tea unless you are an adult, then its tea with a splash of milk.
Apparently, I am not the only person in the world who loved to eat their Christmas baking directly from the freezer. I wrote about eating my shortbread that way and I received so many emails and messages telling me I wasn’t alone. I guess its a thing, here in Canada anyway.
One gal told me how her mom kept all their Christmas baking in a box on the porch. That’s the thing about Canada, you don’t have a shortage of freezer space at Christmas time. My family has stored food in the trunk of the car, in a cooler on the deck, in the unheated garage and believe it or not, an actual freezer.
When my dad and his four siblings lived on Evergreen Street, there was a bedroom in the basement. My dad shared it with his brother and when they moved out, my two aunts moved into that room. I remember that room because I had sleep-overs in there. Outside that room was a 1960’s style rec room complete with bar stools and a pool table. Behind the bar area by the stairs was a storage room with a freezer. This was easily accessible to the bedroom. Midnight trips to the freezer we common because that is where grandma stored her baking.
Fast forward to my childhood.
My brother and I lived in our basement on Georgian Way. We had a 1970’s style ‘rumpus room’. It was aptly named because a lot of rumpusing occurred in that room. We watched cable tv, played intelevision and atari, build forts and goofed around on the piano. We didn’t have a bar but we did have a fireplace. I never remember sitting on the sofa to watch tv, we would stack cushions on the floor so we could recline and snuggle under blankets as we watched Six Million Dollar Man and the Bionic Women, or Charlies Angels and sneak in a little Soap after everyone went to bed. It was as if we had our own apartment with mom, dad and our sister living upstairs.
At Christmas time our freezer would be stocked with Christmas baking for parties. Dad would often have his fellow teachers over for a Christmas party, we would invite Santa over for a family party and we always had Christmas brunch where everyone we knew would come for breakfast. After all the savoury food was consumed the baking would come ut on three-tiered cake plates for dessert service. Provided my brother and I had left any in the freezer.
Here’s the thing. Imagine a gripping game of Frogger, Donkey Kong or Galactica late on a Friday night when suddenly you are hungry. The ‘hangry’ kind of hunger that needs to be satisfied so you can beat your little weasel of a brother who will cheat as soon as the opportunity arises. Anger bubbles up with such intensity that food is the only thing that will sooth that beast. Its a thing, the Snicker’s commercial proves it.
Luckily, the deep freezer chest was located in the next room beside the laundry. It was deep. When we were small I would hold my brother’s legs so he could reach the bottom. As we grew taller, I could bend at the waist with my feet dangling so I could reach those Tupperware containers that were located on the bottom, hidden under roasts and loaves of bread in an effort to conceal the baking intended for guests.
I could always find the Butter Tart or Shortbread.
The secret to not getting in trouble immediately was to leave evidence that made the containers appear full. For example, the layers of wax paper that separated the cookies were never removed. That way when you opened the container to take a peek, it appeared as if the cookies were still on the bottom. With the butter tarts it was even easier, leave the foil tins in the container and none would be the wiser…until it was party day.
Mom would ask dad to bring the containers upstairs to the kitchen. He would leave stacks of containers on the counter. Mom had been busy all fall building up the reserves. Anything with coconut or cherries would still be there because … ew. The butter tarts and cookies were not. just empty packages. This is when mom would
My brother and I were always accused of the crime. He would deny it and she would believe him. I got the blame. To be fair, I was the mastermind behind the cookie caper, and likely did eat the majority of the baking but he often got away with things because he was an expert level liar. As soon as his back was turned and mom couldn’t see him, he would smile at me and stick his tongue out. A sure sign that he was lying to her and mocking me at the same time.
Until recently I assumed everyone ate butter tarts and no one ate frozen baking. I had no idea butter tarts were a Canadian thing. I did a little research on the confection and some regions put milk or cream in the recipe. All I can say is you are wrong. That is not the way to make them. My dad says a good butter tart must drip on your chin while eating it. I agree. That is the way to do it. I feel so strongly about this, I will share with you my family recipe. Do not put the following in your recipe and say it came from me. These ingredients are WRONG and belong in some other recipe I do not have to eat.
Coconut – just don’t
Raisins – my daughter says it’s like eating old people, save a senior and keep raisins out.
Currents/cranberries/fruit in general
Nuts – especially walnuts. WRONG
Butter Tarts are syrupy and gooey. The better the pastry the better the tart. Here you go:
1 1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter cubed
1 egg yolk
1 teaspoon vinegar
In a large bowl, whisk flour with salt. With pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs with a few larger pieces.
In a separate bowl – I use my pyrex measuring cup – whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Sprinkle over flour mixture, stirring briskly with a fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. Remove from fridge and let it come to room temperature. Roll very thin, like 1/8″ – this prevents pastry folds in your in and you can get more filling in the tart – and cut with a 4″ glass, can or cookie cutter. My grandma used an empty tomato tin, I have a cookie cutter. $1.25 and lasts forever. This makes 12, place in a muffin tin or tart tin.
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter softened
1 teaspoon vanilla
1 teaspoon vinegar
1 pinch salt
1/4 cup currants
1/4 cup raisin
1/4 cup chopped pecans
1/4 cup shredded coconut
In a bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended. Pour the filling into a measuring cup with a spout or scoop with an ice cream scoop into the tart shells. Back at 450F for about 12 minutes. I always place my tarts on a cookie sheet that has been pre-heating in the oven. This ensures the pastry is fully cooked on the bottom because no one wants to eat raw pastry dough, ask Mary Berry or Martha Stewart.
Send one to my dad and you can eat the rest. I recommend freezing them because they will taste like my childhood. Or eat them they way my kids do, straight from the oven because it tastes like their childhood.
My former life and marriage had a lot of dark moments, but… I learned a lot of very useful and important things. I can operate a backhoe and chainsaw. I can peel logs, do a full scribe notch and build walls for a log home. I know how to leave space for windows so the settling won’t break the glass. I missed the part about raising the ridge pole and putting the roof on, but I bet I could find someone to do that for me. I learned to grow all my fruit and vegetables and preserve them for winter. I can pickle, make jam and jellies and can fruit and veg until you think you will never run out of food. I can make quilts, sew clothes, knit and crochet sweaters, blankets and slippers. I know how to change oil, dig a trench (to run power and services from the road to the back of the lot) plus I can water ski, paddle a canoe down rapids and weld. All random things that I now have in my arsenal of skills. If there comes a time that the world might seem to be ending and everything is destroyed, I got you. I know what plants with keep scurvy away and you won’t starve. I can build you a home but not a roof – I am sure I can figure that out. Come find me, we can start our own village.
My favourite thing I learned during that time is the recipe for shortbread from the exhusband’s mom. I still make it every year and it is the one thing my brother loves, so I make sure he gets a generous batch.
I was flipping through Amazon and looking at embossed rolling pins. They are so beautiful I decided to buy one for my shortbread this year.
It hasn’t arrived yet. It might take another 3 weeks. It looks like this:
I was taught to drop the dough onto the baking sheet and sprinkle with coloured sugar or red and green cherries. I did that once and decided …ew. No thanks. Plain is fine. So I use a cookie stamp. I roll the cookie out, stamp it and then use a cutter to get the perfect shape. I have a pottery stamp that I slipped into my suitcase when I left home. My mom wasn’t a huge baker, she is a French style cook and I baked. So I figured she may not notice it was gone until now, Hi Mom!
The stamp itself isn’t particularly beautiful but it is fun to stamp out designs. and I don’t know why I never bought a prettier pattern. But here were are. Now I wait for my new rolling pin. It is not a Scottish Style shortbread, that is heavier and denser, also great but different. This is the classic whipped shortbread recipe found on the cornstarch box, or rather you used to find it there, I haven’t seen it for years but I still have a copy taped to the inside of my cookie book. My cookie series has been so popular with you asking for more secrets. Since this recipe is not a family secret, this is for you.
Idiotstick’s Mom’s Shortbread Recipe
3/4 cup softened salted butter – this is important – or add a pinch of salt if you use unsalted
1 cups all-purpose flour
1/2 cup icing sugar
1/2 cup cornstarch
Preheat oven to 300 F.
Sift together cornstarch, sugar and flour. beat together with butter in the mixer or by hand – mixer makes it lighter. I mix it for a long while. You think it will never come together and them, boom, it forms a ball and pulls away from the bowl. Then it is done.
I roll out on a clean surface, do not flour.
I stamp and cut the shapes and place on an ungreased cookie sheet. It helps to have an offset spatula to loosen the cookies from the counter. Alternatively, you can form balls and press with a stamp or fork. I bake for 20 minutes. take out just before the start to go golden on the edges. You want white cookies, not brown cookies. These are shortbread but if you over bake them, its not the end of the world. Paul Hollywood or Mary Berry are not in your kitchen.
Transfer to a wire rack to cool. Store in an airtight container. I like to freeze them and eat them cold, but I realize I am the only person on the planet who prefers this.
See? Not the prettiest stamp but they taste amazing.
Last week I talked about the shift and how I have changed because of my meditation practice. Something else has happened too. My need or desire for things has vanished. I lived a long time wanting things or needing money so I could acquire things. Part of that was being married to someone who controlled all the money that came and went from the bank account. I never had money and I never was allowed to spend it. I was dressed pretty much in rags and my mom took pity on me. She would buy me new clothes. I had to lie about them. If he wasn’t letting me buy clothes, no one else could either. It was just a long line of experiences I went through. In my new life when I had money, I wanted to buy things I never had before. I bought jewelry I liked, not jewelry that I was told to like or should like or was even allowed to have, I bought Tiffany. Eventually, money was spent on experiences. I travelled more and bought less crap. Now I hardly buy anything. My dishwasher burst into flames in the spring and I still haven’t replaced it. It doesn’t matter to me.
My point is, I feel different. I don’t want things. I just get what I need. I was told this would happen when you practiced meditation regularly. So now I know.
I also don’t want to buy things for other people. We aren’t exchanging Christmas gifts this year. I don’t want anyone to buy me anything because this feels different.
I like doing things for people and will do that as gifts. My friend’s birthday is coming up and we were chatting about their new goal of cooking more and eating out less. So they were making an effort to learn to cook. Their favourite cookie is chocolate chip, so I was inspired to build a cookie kit with my tried and true cookie recipe and mail it to them.
I filled a cookie jar with 3 bags of premeasured ingredients ( flour mixture, sugar mixture and chocolate chips) and a small container of pure vanilla. I added a whisk and small spatula in case they didn’t have one. All they needed was a cookie sheet, butter and eggs.
From the photos they sent, it seems they turned out great. They had never made cookies from scratch and it was so much easier than they thought it would be. Now I think they will bake more often. Since I shared my recipe with them, I thought I would share it with you because Sharing is Caring.
This is a variation of the Nestle Toll House Cookie. I changed it to reflect the texture I like. It took me a year of experimenting with the ingredients but I settled on this one. It is my son’s favourite cookie of all time. Baking for him makes me happy. Mostly because he walks into the kitchen, sees the cookies and says “oooooooooooooooh” and immediately steals cookie dough and a baked cookie.
Edmonton Tourist’s Chocolate Chip Cookie
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature and salted, not that unsalted stuff. The flavour of the salt contrasts with the sweet and makes it AMAZING
1/2 cup granulated sugar
1 cup packed brown sugar – dark brown gives a deeper flavour but light brown will work!
1 1/2 – 2 teaspoons of PURE vanilla extract ( the Barefoot Contessa is correct – use the good stuff. The best you can buy or make your own using vodka and vanilla bean.)
2 large eggs
2 cups chocolate chips (I use semi-sweet but go to town on your favourite – broken chocolate bars are great too)
PREHEAT oven to 375° F.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Sift or whisk together flour, baking soda and salt in small bowl ( I sift over the sugar mixture and only use one bowl) beat in flour mixture. Stir in chocolate. Drop by rounded tablespoon onto ungreased baking sheets.
(I use a cookie scoop that measures 1 tablespoon and parchment paper.)
BAKE 375° F a for 9 to 11 minutes (9 minutes for a soft chewie cookie, 11 minutes for a crisper texture I always bake for 9 minutes). Cool on baking sheets for 2 minutes ( this is important! Leave the cookie too long on the hot sheet and it overcooks); remove to wire racks to cool completely.
Pro-Tip: Freeze dough in tablespoon portions and bake one or two for freshly baked cookies whenever you want them. My kids eat the cookie dough before they get into the oven so this is a wasted step for me. I will freeze baked cookies but they also go missing when I look for them.
These don’t double well but they go great with milk. Best gift ever.
Nostalgia is hitting me hard and I find myself thinking about the good old days. My Little Gram and my Grandpa W. have been in my thoughts a lot lately. I think about visiting them and where they would sit so we could talk. I now own the sofa my Little Gram would sit on. I would sit on the floor playing solitaire or at her knee while she taught me something important, like counting to 100 or a new card game or even just telling her about my day. She always had time for me. Even when she was sick in bed, she would hold my hand and listen to me talk. She was one of the absolute best people in my life. She taught me to take the time to be present with the people who mean the most to you. Be kind, be polite and always say yes when asked if you have a minute.
When I think about Grandpa I can smell ink and tobacco. I think of flannel and some made up story he was trying to convince me that was true. I knew when he was teasing me because he would smile like he swallowed a canary and his eyes would get all sparkly. He taught me about making great kites and how to identify birds. He made things so extra. That is a trait I get from him. If you want a shed, make it an edifice. If you make a birdhouse, make it a condo. Go big or go home. Add details that are hilarious and creative. Hide Easter eggs that only you know about. Do nice things for yourself because you deserve it.
Since I have been on this nostalic kick, I have been reviving recipes from my childhood. I made meatloaf and goulash. I think about fried macaroni in bear grease because grandpa said it was good. I pulled out my gram’s Ginger Sparkler cookie recipe. My uncle called them Molassios but he was wrong, they were Ginger Sparklers. The first time I saw the recipe it was in a faded and yellowed cookbook from the 30’s. It was a publication Robin Hood flour put out. Gram made these cookies every year at Christmas time and I can tell you they are the best when dunked in tea. I made a batch last week and they lasted 3 days. They were the very first cookie I ever made for my children. My son loved them and could eat an entire batch in one sitting. He prefers chocolate chip to these, but he never complains when these cookies fill the jar on the counter. One bite of these cookies and I am back having a tea party at the big round table at my gram’s house on Evergreen Street. I would go there after kindergarten and we would have tea and cookies. Sometimes digestive biscuits and cheese and sometimes ginger sparklers. The conversation was always divine.
Because I love you, here is the old Robin Hood flour recipe. If you love yourself, only use butter, not shortening or margarine. This recipe doubles well and freezes beautifully if you need to hide them for Christmas.
1 cup (250 mL) butter
1 cup (250 mL) packed brown sugar
¼ cup (50mL) molasses
2 cups (500 mL) Robin Hood All-Purpose Flour
1 tbsp (15 mL) ground ginger
2 tsp (10 mL) baking soda
1 tsp (5 mL) cinnamon
½ tsp (2 mL) salt
½ cup (125 mL) coarse sugar
reheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
Beat butter and brown sugar until light and fluffy. Add molasses and egg. Beat well.
Sift flour, ginger, baking soda, cinnamon and salt in a separate bowl. Add to butter mixture. Beat until mixture is well combined.
Roll dough into 1” (2.5 cm) balls. Roll into sugar. Place on prepared baking sheets about 2” (5 cm) apart.
Bake in preheated oven for 10 to 12 minutes ( I bake for 10 minutes to get the perfect chewy/crispy combination) Cool for 2 minutes on baking sheets; transfer to cooling rack to cool completely. (Or eat before they cool – warm cookies are a gift!)
Dip in Red Rose Tea (steeped for 4 minutes) with milk for the authentic Little Gram experience.
I love the rain. I woke up to buckets of rain falling from the sky and thought about my plans to visit the St. Albert Farmers’ Market with my mom. I immediately thought to bring my lovely umbrella that I do not get to use nearly enough! I packed another umbrella for my mom. I live as far from St. Albert as humanly possible for an Edmontonian. It is a good 40 Minutes from my house. We hopped onto the Henday ring road and made our way north. I had a vague idea where to find the market because google. I learned about the shuttle service from the village transit centre but we decided to take a chance on parking close to the downtown core. I am sure the rain kept the crowds away and we did score a sweet spot across the bridge. It was a perfectly lovely day for a walk.
Everyone who has told me about this market raves about how amazing it is. Truth be told, it is pretty fantastic. Great selection, interesting vendors, and bigger than any market I have been to in Canada. Obernai, France is the biggest one I have ever been to.
We tasted nifty things and saw very talented artisans showing their wares. I met some interesting Babas and Guidos, old-school farmers who invent their own tools and sell them or cook for days so you can recreate a Ukrainian feast in your own kitchen. A few garden markets had tomatoes, rhubarb, herbs and berries and two different craft breweries were on hand with samples. But my favourite? There was a birdhouse that was called ‘Train Station’, it reminded me of the front porch where I sat with my grandpa while he told me stories of the wild west and how he was a pioneer (all fabrication of course but that was part of the fun) and I loved that little birdhouse.
I spent money on a wired knife gadget that did amazing things if you practice and I bought a new willow wreath for my fence. It is an exact replica of a wreath I bought the year I moved into my house in 2001. I needed a new one because it had disintegrated and just looked like a pile of sticks.
My mom bought fresh Arctic Char and we reminisced about eating it when we lived in Yellowknife, she bought craft beer for my dad and she also bought the weird knife gadget from that guido farmer who I thought was a genius. We walked up and down the streets for about two hours, stopping to listen to music or chatting with vendors. I even ran into an old friend who looked fantastic. I loved everything about the morning and was so glad I made the trip. It is too far for me to go to every weekend when there are great farmer markets in closer proximity, City Market comes to mind, but I will go again and perhaps on the next rainy day.
If you haven’t visited, think about it. Go early and stay long. Details can be found here.