There is something intrinsically soul enriching about a pot of homemade chicken soup. Something which speaks to the very essence of our being and at once nourishes as much as it comforts.  Homemade chicken soup is like a nice warm hug in a bowl.  I love it.

 

My mom has always been the consummate soup maker in the family.  She has always been able to make soup out of absolutely anything . . . and it's always fabulous.  Everything I know about making soup . . . I learned holding on to her apron strings.  When my marriage broke up some 14 years ago . . . I was living in a rented room in a strangers house . . . not a very nice time for me.  I was feeling very much unloved and estranged from my family.  It was early in the Canadian Winter . . . and I had a horrible cold.  I was sick, sick, sick.  My mom showed up with some of her homemade chicken soup and a hug and I instantly felt better.  Mom's and chicken soups . . . they just go together . . . kinda like peas and carrots.

 

They be perfect medicine for whatever ails you.  December this year has been a challenging month in many ways, not the least of which has been my mother being diagnosed with Lung Cancer . . . I'll be flying home to be with her soon . . . but in the mean time it is really hard to be so far away.  She who has always sustained me . . . is in need of some sustenance herself.  I am entering that stage of life which we all have to go through . . . that time where the child now becomes the parent . . . 



My good friend April posted this fabulous soup recipe  on her blog, Dimples & Delights the other day, and it was just the perfect thing for me to fall upon . . . just like a warm hug from a friend, which I very badly needed.  Sustenance for the soul.  It looked so good.  I just knew I had to make it . . . April is like a breath of fresh air to me.  We have never met in person, but I just adore her.  We have become kindred spirit friends, and even though I am old enough to be her mother . . . the scales of age just fell away from the get go . . . we be sistas!  I love it when that happens . . . it is a rare and beautiful thing, that instant connection.

 

I made her soup for us yesterday and . . .  at the risk of sounding like a mama bear . . . it was just  right . . . it was delicious . . . and very much like a warm hug.  I felt the love . . . beautiful.  The best part of all is it's delicious AND easy . . . and as you all know by now . . .  I am a rather lazy person.  I had to make a few adaptions due to a lack of availability of ingredients here in the UK.  We don't get frozen egg noodles here, in fact . . . I have never seen any kind of egg noodles here. I used potato gnocchi in stead. 



They enabled me to keep the integrity of the original recipe and also please my pasta hating husband.  Somehow he doesn't see gnocci as being pasta . . . and he loves a thick soup and this is just thick enough to be very pleasing to him.

 

In all to me . . . it was just like chicken pot pie . . . in soup form.  Wonderfully comforting and beautifully tasty!  Thanks April!  I know you think I could teach you a thing or two about cooking . . . but I want you to know that you have a few tricks up your beautiful sleeve to teach me too.

 

I love it when a friendship is a give/give thing, don't you?  Friendship, love . . .  and comfort in a bowl.  What a fabulous combination!

 

*Chicken and Gnocchi Soup*
Serves 4
Printable Recipe

A delicious soup based on a recipe from my good friend April.  It's mostly her recipe but with a few twists of my own due to unavailability of certain ingredients.

2 to 3 boneless, skinless chicken breasts
1/2 large brown onion, peeled and coarsely chopped
2 to 3 sticks of celery, washed, de-stringed and chopped
3 to 4 carrots, peeled and sliced into rounds, about 1/4 inch thick
1 medium leek, trimmed, washed and cut into rounds (white and light green parts)
6 to 8 cups of chicken broth (I used the Knorr chicken stock pots, 3 in number plus 1 1/2 litre of boiling water)
2 TBS butter
2 TBS flour
1/2 tsp dried thyme
freshly ground black pepper
salt to taste (probably not necessary)
fresh chopped flat leaf  parsley
a couple large handfuls of potato gnocchi (1/2 of a 500g (1 1/4 lb) packet)

Place the chicken breasts in a pot along with the chicken stock pots and water.  Bring back to the boil, then reduce to a slow simmer and simmer for about 15 to 20 minutes, just until cooked through.  Remove the chicken from the broth and set aside.  Strain the broth through to a clean jug.  Shred the cooked chicken and reserve. Wash the pot and then return to the stove.  Add the butter and allow it to melt over medium low heat.  Add all of the vegetables, the dried thyme and some black pepper and a bit of salt.  Give it all a good stir, Cover tightly and sweat over low heat until the vegetables are becoming tender.  It may be necessary to add a TBS of the reserved stock from time to time.  You do not want the vegetables to brown, just soften.    Once the vegetables are softened, sprinkle the flour over top and stir it around.  Cook for about 1 minutes and then ladle in the remainder of the reserved stock, stirring as you go.  Bring back to the boil and then throw in the potato gnocchi as well as the shredded chicken.  Simmer until the potato gnocchi float to the top. Taste and adjust seasoning as necessary.  Scatter with some chopped parsley and serve in heated bowls to enjoy!  We had ours with some crusty bread.  Scrummo!  Thanks April!

   Do hop on over and give her a nod!  Tell her I sent you!  I guarantee you will love what you find.  Dimples & Delights

Friday evening saw our annual Relief Society Christmas Party for the ladies in my church congregation. Happy to say everyone had a lovely time. We played games and made crafts, decorated cookies, ate some good food and basically just enjoyed a lovely evening of fellow-shipping with each other. 

I had made a variety of sweet loaves, amongst other goodies, to share with the girls.  Back home tea breads are always a welcome treat on one of these occasions.  Not only are they easy to make, but they are also easy to transport and one of those things that actually taste better for having sat overnight, which makes them the perfect do-ahead item!



I made my perfectly lovely sweet Cinnamon Swirl Bread.  You can read all about it and find that recipe here.  It's an old favourite of mine, a recipe I gleaned from my old friend Leona many moons ago when our children were all small and we were a lot younger too!  I never make it but what I don't think of her and some of the happy times we shared together.

 

I also made my favourite Sour Cream Banana Loaf.  This is also an old favourite of mine.  I used to have to bake at least one of these every week when I cooked at the Manor.

 

The Mr loved it toasted for breakfast, which was not an easy feat.  It took me ages in the toaster oven to get it just the way he liked it . . . the edges crisp without being burnt and spread with lashings of butter.  You can find that recipe here. 



I also made this lovely Sour Cream Chocolate Loaf, which is a real personal favourite of mine.  It's moist and fudgy . . . the sour cream and brown sugar in the batter doing their best work . . . with just a hint of instant coffee, which helps to highlight the rich chocolate flavour of this fabulous loaf.  I often like to serve it with a sweetened orange cream cheese spread, which goes very well with this particular loaf.



 *Sour Cream Chocolate Loaf*Makes one large loaf
Printable Recipe

Rich, moist and very chocolatey.  A real long time favourite of mine.

6 TBS Dutch cocoa powder, sifted
2 tsp instant coffee
6 ounces boiling water (3/4 cup)
115g of butter (1/2 cup)
300g of soft light brown sugar (1 1/2 cups packed)
1 tsp vanilla paste
2 medium free range eggs
200g of plain flour (2 cups)
1 tsp bicarbonate of soda
1/4 tsp salt
125ml of sour cream (1/2 cup)

Preheat the oven to 160*C/325*F. gas mark 3.  Butter a 9 by 5 by 3 inch loaf pan and line with baking paper.

Combine the water and coffee powder.  Allow to cool. Stir in the sour cream. Whisk together the cocoa powder, flour, soda and salt. 

Beat the butter together with the brown sugar.  Beat in the vanilla paste and the eggs, one at a time.  Add the dry ingredients alternately with the wet, beginning and ending with dry.   Mix well together.  Pour into the prepared baking pan.

Bake for 60 to 70 minutes until risen and the top springs back when lightly touched.  Cool ten minutes in the pan before tipping out to cool completely on a wire rack.  Wrap tightly once cooled and let stand overnight before cutting. 



Amazingly enough though,  the real star of the evening was my Cranberry and Orange Loaf.  This is a recipe I have had for yonks and yonks.  Moist and fruity with just the merest hint of orange, this delightful loaf always goes down a real treat, plain or spread with softened butter.

I apologize up front for the lack of super fantastic photos!  I didn't get many really before the light faded.  But trust me when I say, this is the best sweet loaf every.  I highly recommend! 



*Cranberry and Orange Loaf*
Makes one 9 by 5 by 3 inch loaf

Printable Recipe

I have been making this for years.  It's an old standby that has never let me down.

200g plain flour (2 cups)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
190g sugar (1 cup)
the finely grated zest of 1 large orange
(Wash it well first)
1 cup of chopped cranberries
1 medium free range egg, beaten,
2 ounces melted butter (1/4 cup)
the juice from one large orange, plus water to make up 177ml (3/4 cup)



Preheat the oven to 180*C/350*F/ gas mark 4.  Butter and flour a 9 by 5 by 3 inch loaf tin, shaking out any excess butter.  Alternately line with baking paper, buttering both the tin and the paper.

Whisk together the flour, baking powder, soda, salt and sugar in a large bowl.  Stir in the cranberries and orange zest.  Whisk the egg,  butter and orange/water together.  Add all at once to the dry ingredients and stir just to combine.  Scrape into your prepared loaf tin.

Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the centre comes out clean.  Let stand in the pan for about 10 minutes before tipping out.  Cool completely, then wrap and store for one full day before cutting.

I was recently asked how one could substitute for eggs in baking.  Here is what I have found out.  There are many ways to do this, all tried and true.  Take your pick!

(1)  Use 1 teaspoon yeast mixed with ¼ cup water


(2)  Use 1 ½ tablespoon water, mixed with 1 ½ tablespoon oil and 1 teaspoon baking powder

(3)   2 tbsp corn starch = 1 egg
       2 tbsp arrowroot flour = 1 egg
       2 tbsp potato starch = 1 egg
       1 heaping tbsp soy powder + 2 tbsp water = 1 egg
       1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
       1 banana = 1 egg in cakes.




Homemade egg substitute recipe

Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:

1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.

 (Sources: http://www.pioneerthinking.com/eggsub.html)

Source: countryliving.com via Judy on Pinterest

You can substitute three tablespoons of mayonnaise for one egg in baking. I have tried this, and it works. You will not notice any difference in flavor or texture.

I hope this helps!

 

Are you sick of seeing baked donuts yet??  Good, because I keep coming up with tasty and new varieties that I am just having so much fun trying out.

 

I just love gingerbread.  It is one of my absolute favourite cake flavours and the other day I thought to myself . . . why not Gingerbread Baked Donuts???

 

Why not indeed.  These are fabulously spiced . . . and moist too.

 

I think the white chocolate drizzle dresses them up very nicely.  They look just perfect to me.



And who can resist that little bit of moreishly tasty candied ginger sprinkled over top??  NOT me that's who!!

 

Mmmm . . . so good.  One of my favourite things . . . candied ginger.  I sometimes sneak a piece just for a treat.  So good with chocolate too . . . especially dark chocolate . . . but . . . I digress.

 

I loved these.  I think they are my favourite ones so far!  (I know . . . I say that every time, but it's always true!!)   I think YOU'LL love them too!



*White Chocolate Drizzled Gingerbread Baked Donuts*
Makes 24
Printable Recipe


Festively perfect for a holiday brunch.  Nicely spiced, with a sweet white chocolate drizzle and sprinkled with bits of candied ginger.  Soooo good!!

1 1/2 cups plain flour (210g)
1/4 cup packed soft light brown sugar (50g)
1/2 tsp baking powder
1/2 tsp baking soda
1 TBS unsweetened Cocoa powder
3/4 tsp cinnamon
3/4 tsp ground ginger
1/2 cup shortening (110g)
1/2 cup  mild molasses (115ml)
1 large free range egg
1/2 cup hot water (115ml)

1 bag of white chocolate chips, melted
several chunks of candied ginger, chopped

Preheat the oven to 160*C/325*F/ gas mark 3.  Lightly spray several large baked donut tins with cooking spray.  You will need to use them more than once.  I have two tins which hold six each, which I use twice, allowing them to cool down in between baking.

Whisk together the flour,  baking powder, soda, cocoa powder, cinnamon and ginger.  Set aside.    Beat the sugar and shortening together until light and fluffy.  Beat in the egg.  Stir together the hot water and molasses and add to the creamed mixture alternately with the dry ingredients, beginning and ending with dry.  Spoon the batter into donut hole,filling them about 1/2 of the way up.  Bake for 12 to 15 minutes until well risen and the tops spring back when lightly touched.  Let cool in the pan for a few minutes before turning out carefully.  Repeat as needed until all the batter is used, wiping the pans clean and re-spraying in between bakings.

Once they are all baked, melt your chocolate chips, according to your package directions.   Drizzle the melted chocolate over top of the donuts and sprinkle with chopped ginger before it sets.  Allow to set completely before serving.  Store any leftovers in a tightly covered container.

On the First Day of Christmas my true love sent to me . . . a partridge in a pear tree!
On the Second Day of Christmas my true love sent to me . . . Two Turtle Doves . . . and a partridge in a pear tree!!

A while back I was contacted by the people at Innocent Drinks and asked if I would like to develop a Mocktail to do with the Twelve Days of Christmas for a part of their Christmas Festivities!  It sounded like fun and so I said sure and I was given the challenge of creating a mocktail for the Second Day of Christmas.

I had a lot of fun doing this.  They sent me a cocktail shaker and a muddler  and a few other little bits and I was off and running.  I thought to myself . . . I wanted to do something very fruity, and spicy and warm . . . and sparkly.

This is the Mulled Turtle Dove Sparkler.  No turtle doves were injured in the creation of it.  It's a lovely warm drink, filled with the flavours of black berries, apples, ginger, cinnamon and cloves . . .  festively spiced and topped with popping candy and gold glitter  for some extra sparkle and fun!

I'm not sure if you can download the recipe card properly or not, so I will copy the recipe here, but take note . . . a downloadable e-book of all the drinks will be made available from Innocent Drinks  from the 26th of December!  (mmm . . . love their banana free kiwi apple and lime smoothies.  They're my favourite!)



*A Mulled Turtle Dove Sparkler*
Serves 6
Printable Recipe

Turtle doves are hard to find down the corner shop so we decided to do away with them altogether and concentrate on blending delicious wintery flavours and spices to create this festive mocktail.

Ingredients:
750ml of Innocent Apple juice (3 cups)
4 cans of ginger beer (330ml size, so about 5 cups)
1 small punnet of blackberries (about 1 cup)
2 thick slices of fresh ginger-root
1 cinnamon stick, broken
a few whole cloves
2 sweet red eating apples, thickly sliced
1 pot of popping candy

Pour the apple juice into a large saucepan with the broken cinnamon stick and the cloves.  Mash the blackberries and the ginger root with a muddler and add them to the saucepan.  Bring the mixture to the boil, and then let it simmer for about 5 minutes.  Strain into a clean pot and add the apple slices and ginger beer.  Heat through (without letting it boil) before ladling into heated mugs.

Cut the apples into festive shapes, (perhaps a star or snowflake) using a sharp cookie cutter.  Top each drink with a slice.  For an extra measure of fun, try spooning some popping candy on top of each and dust with gold edible glitter, or use extra cinnamon sticks as swizzle sticks.

Be sure to check out their Facebook Page so that you can keep up with all of the drinks for the 12 Days of Christmas!

IF I have been able to do it correctly clicking on THIS will take you to a dropbox where you can download the recipe card. Finger's crossed!




Happy Holidays!

 

I was recently sent some delicious Pretzel Snacks to try out by the Penn State people.  I am a real pretzel lover so I was quite happy to give them a go.  They have come out with a couple of new varieties for the Holiday season and interestingly enough, I had already purchased them!!

First up their Maple Bacon Pretzels.  As a Canadian, I love Maple . . . and who doesn't love bacon???  The two together is pure genius!  (Well, I think so at any rate.  Maple Bacon is a very popular flavour in Canada . . . you get maple flavoured bacon and sausages and ham all over the place.  I think it's that sweet and salty thing that is just sooooooo addictively gorgeous!)

  

 Pretzels make the perfect snack to have with drinks when you have guests dropping in over the holidays, and Penn State Snacks fit the bill perfectly.  They have a range of pretzels, both plain and flavoured which are perfect served with a dip or just to munch on while you are relaxing.

One of the best things about all of the Penn state range is that relatively speaking they are healthy snacks, with lower fat and calorie count than most crisps and chocolates because they are oven baked not fried.  A 25g serving of pretzels comes in at around 100 cals. So they are not really all that bad for you as far as snacking goes.  Every thing in moderation, but . . .

Pretzels are not just for snacking on these days.  There are all sorts of things you can do with them.  I have often used them during the Holidays to make my favourite Reindeer Cookies.  Kids always love these.




*Reindeer Cookies*
Makes 3 dozen
Printable Recipe

These are fun to make and oh so delicious! I love the combination of the saltiness of the pretzels and the sweetness of the cookies. Salty and Sweet is a classic flavour combination that pleases more often than not!

1 cup soft light brown sugar, packed
1 cup white sugar
1 cup butter, softened
1 cup smooth peanut butter
3 scant cups of flour
2 eggs
2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 (300g) bag of small pretzels (the heart shaped ones)
1 (250g) bag of coloured M&M candies (smarties work well also)

Pre-heat the oven to 190*C/375*F. Line some baking sheets with parchment paper and set aside.

Cream together the butter, peanut butter and both sugars, until light and fluffy and well mixed together.

Sift together the flour, baking soda and salt. Stir it into the creamed mixture, mixing it in well.

Roll Tablespoons of the dough into balls and then flatten the balls, shaping them into triangles. Place on the cookie sheets, at least 2 inches apart, with the wide end of the triangle at the top.

Lightly press pretzels into the 2 top corners of the triangle for antlers. Place a red candy at the bottom corner for the nose and two green or blue ones on the cookies for the eyes.

Bake for 10 to 15 minutes until set and lightly browned. Remove from the oven. Let sit on the pan for a few minutes before removing to wire racks to cool completely. Enjoy!!

 

 But that's not all you can do with them.  The Maple Bacon ones are just perfect for making these delicious little two bite Peanut Butter Pretzel Bites.

 

I have always made peanut butter balls at Christmas time . . . or Buck Eyes as they are sometimes called.  These are along the same lines except instead of stirring rice crispies into the peanut butter mix . . . you roll it into balls and then press it between two pretzel rings . . .



But that is not all . . . no, no . . . that is not all.  Once you get this moreishly scrummy peanut butter mixture pressed between the pretzels . . . you dip them into melted semi sweet chocolate.

Think about it . . . maple and bacon flavoured pretzels . . . smokey and salty . . . sandwiched together sweet peanut butter . . . and then dipped in smooth chocolate.  This takes the sweet and salty thing to the limit.  Oh so scrummy!




Think Elvis . . .  and his favourite peanut butter/bacon sandwich . . . and then kick it up a notch!  I think he would definitely approve of these scrummy snacks!

 

*Maple, Bacon and Peanut Butter Pretzel Bites*
Makes a lot
Printable Recipe

Scrumptious.  It's that salty sweet thing.  I used maple bacon pretzels for mine and they are fabulous!  Bacon makes everything taste even better don't you think?

1 bag Maple Bacon Pretzel twists

Filling:
1 cup of creamy peanut butter (180g)
1 TBS softened butter
1 cup icing sugar, sifted (130g)
1 cup soft light brown sugar (200g)

2 cups of semi sweet chocolate chips (360g)

Combine the butter and peanut butter in a bowl.  Cream in the sugars, until you have a mixture with a smooth consistency which can easily be rolled into balls without sticking to your hands.  If you find it is too sticky, add more icing sugar.

Roll tsp of the mixture into balls and then sandwich the balls between two pretzels.  Place in the refrigerator to chill for half an hour or so.

Melt the chocolate chips in the microwave in a microwavable bowl according to the package directions.  Dip one half of each pretzel bite into the melted chocolate.  Place onto non stick baking paper and allow to set before serving or storing.

 

They also sent me a bag of these giant stars, which I'd also already bought myself, thinking they would be perfect as this . . .



Chocolate dipped and peppermint candy sprinkled pretzel dips.  No recipe . . . just melt the chocolate and dip the pretzels in it and then sprinkle with some crushed candy canes.

 


OHHHH so good and scrummy and just the perfect snack for on your holiday trays during this festive season.

When I was to Idaho a few years back in one of the shops I found these fabulous dipped Pretzel Rods . . . dipped in all sorts of things . . . caramel, chocolate, etc.  I fell in love with them.

No such thing as Pretzel Rods over here.  I have been craving and craving them . . . but when I saw these pretzel stars I knew they would be perfect for dipping in chocolate!



And . . . they were just that!!

Penn State Pretzels are available in the snack sections of all of the major grocery stores all over the UK and come in a variety of flavours.  Many thanks to them for sending me some to play with . . .

 

Pretzels . . . they're not just for eating plain . . . they're also fun to play with.  Trust me on this.

One of my favourite of all the winter squashes has to be the butternut squash.  To me is it seems  a lot sweeter than the others and has a much nicer flavour.

To be honest . . . when I was a child, you couldn't get me to eat any kind of squash . . . not for love nor money.  I wouldn't even taste it.  My mom always cooked a pot of acorn squash  for our Thanksgiving and  Christmas dinners . . . but I turned my nose up at it every single time.  It tasted like bland mush, watery and blah . . . Sorry mom!



It's hard for me to believe now that I didn't like it!!!   It's such a lovely vegetable.  Peeled and cut into chunks, then tossed with olive oil, garlic and some sea salt and freshly cracked pepper, then roasted in a hot oven long enough to caramelize the edges a bit, the natural sweetness of this tasty vegetable is enhanced.  Make sure you roast enough extra so that you have leftovers. With the addition of a bit of vegetable stock and some cream, you end up with  a delicious, almost instant soup!



Boiled until tender, drained well and then mashed with some butter and cream, you have a delicious side dish.

Stir in a bit of finely grated Parmesan Cheese and roasted garlic . . .  and that takes it to even greater heights!



This delicious recipe pan grills it with some garlic and sage and then tosses the caramelized bits with tasty al dente pasta and Pecorino Cheese.  If you are a fan of Butternut Squash Ravioli, you will love this dish.  It has all the flavours, with none of the fuss!!



Easy, quick and oh-so-delicious!  I am a great fan of quick . . . easy . . . and delicious!



*Spaghetti with Butternut Squash, Sage and Pecorino Cheese*
Serves 4
Printable Recipe

This is one of those quick and tasty weeknight meals that I just love.  If you love Butternut Squash Ravioli, you will love this!  Hasty tasty!!!

65ml light olive oil (4 1/2 TBS)
400g butternut squash, peeled, seeded and cut into thin wedges (1 pound)
2 garlic cloves, peeled and chopped
10 to 12 small sage leaves
400g spaghetti (1 pound)
a handful of flat leaf parsley, chopped
50g pecorino or Parmesan cheese, grated (5 TBS)
(I usually use more because I really like it.)
sea salt and freshly ground black pepper
(I use smoked sea salt)



Put the oil in a skillet and heat over high heat.  Add the butternut squash and cook, stirring frequently, until golden but not breaking up.  Add the garlic and the sage to the pan and cook for another 2 to 3 minutes.  Remove from the heat and set aside  in order to allow the flavour to really develop.

Cook the spaghetti according to the package instructions.  Drain it well and return it to the warm pan, stirring in the squash mixture and hal fof the cheese.  Season well and toss gently to combine.  Sprinkle the remaining cheese on top and serve immediately.