Blog rework

I have been thinking the last few days about what i want to do with this space and how i want to change it to refelect me.

The last year of my life has been a challenge. I ended a relationship with a man i'd hoped to marry, moved out of a place i loved, was diagnosed with anxiety, obsessive compulsive disorder and adrenal fatigue. I got a lung infection that took 3 months of my like and 22 days on antibiotics to get rid of and i basically tore myself apart.

This lead me on a spiritual path. And i have learned i need to be kinder to myself and to those around me. Kinder and thoughtful. So starting february 4th i am going to turn this blog into the kindness project. A place for me to be kind and loving or to work out how to get there.

Gingerbread men!!!!

Ok so i've done a lot of baking but I've never made ginger bread oddly enough so today I give it a go!


I am using this joy of baking recipe http://joyofbaking.mobi/cookierecipes/GingerbreadMen.html

But I am using pumpkin pie spice because I am have no cinnamon or nutmeg. The conversion is below:

One tsp of Pumpkin pie spice is made up of:

1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves/allspice
1/8 tsp nutmeg

For the recipe I'll use:
2 tsp of pumpkin pie spice and 1 & 1/2 tsp of ginger. Everything else will be the same

So then just follow the recipe.

Then once you've got this wrap those babies up. The recipe says to chill in the fridge for at least 2 hours. I am so not a plan a head baker so I put those babies in the freezer.

That gives you time to do the dishes. No seriously please do them. Dirty dishes give me nightmares I have OCD about it.

If you still have time clean your bathroom. seriously you're having a party later and people judge you by how clean your bathroom is.

After that's done you'll probably still have time so you should wash the dog. Even she needs to look her best for company.

By now it's been like 2 hours. Those babies should be frozen. Put them in the fridge until the dog stops freaking out.

When you roll them out ignore the "lightly floured" part and go crazy with that shit so they don't stick to the counter.

I made mine over sized so I baked them for 13 minutes.

They were delicious and enjoyed by all.

I know, I know

I am a bad blogger. But. Ow I have an iPhone and it becomes way easier to blog! Anyway the purpose of this post is to log my Yule-mad baking once again. Last year I made sugar cookies by combining to recipes and using a totally different one for the Icing because I had a pregnant friend who couldn't have raw eggs. Also I'm not a fan of royal icing. Because I didn't blog it I now have no idea how I did it!

So coming over the next few days will be my baking adventures. Also some new puppy brag posts because I am a proud momma. Also maybe some knitting if I ever get to it!

Santamas Baking - Butter tart squares

Well! It's been over a year since I posted here and I sincerely apologize!

Life just has been insane lately! But never fear I am here with a tasty holiday treat update.

This week I made Butter tart Squares for a work luncheon, and while I neglected to take pictures because they turned out kind of awful looking (but yummy), I am going to post the recipe! I improvised the recipe, using two recipes for guidance, and just doing my own thing.

I love butter tarts and as we have a German intern who has a desire for things Canadian I thought these would be a great treat.

I will probably document the process or add pictures later as I totally plan on making these again for Santamas eve! (Santamas is my new secular word for all things Christmas, not that I have an issue with using Christmas, I just find it hilarious).

Ingredients

For Shortbread Base:

1 & 1/3 cups all purpose flour

2 tbsp granulated sugar

1/2 cup cold butter cut into cubes (cold is essential)

For Buttertart Filling

1/4 cup softened butter (I use melted, but it's not necessary)

1 & 1/4 cup packed Golden Yellow (or light) brown sugar

2 large eggs (these are added one at a time)

1/4 cup of golden corn syrup

1/2 tsp of vanilla extract (if you like more vanilla add 1tsp if you don't like vanilla leave it out entirely)

1 tbsp all purpose flour

1/8 tsp salt

1/2 tsp baking powder

1/2 cup plumped raisins

Directions:

Preheat oven to 350F.

To plump raisins place in a glass container (i use a pyrex measuring cup) double it's size and pour boiling water over top. Let sit for 20 min or so

Grease an 8x8 inch glass baking dish or other pan (you will most likely serve the squares right from the dish) with nonstick cooking spray or butter

1. combine flour and sugar in a mixing bowl, cut in cold butter with a pastry cutter until crumbly (and combined)

2. Press mixture into the greased baking dish with a fork, spatula, or the palm of your hands. The shortbread should be flat, and not travel up the sides of the dish.

3. Bake in preheated oven for 20-25 minutes or until golden along the outside edges (you will bake this again, so it doesn't need to be completely baked

4. place on wire rack and allow to cool for 15-20 minutes

While your shortbread is cooling, it's the perfect time to make your filling!! Don't turn the oven off, as you'll want it to remain at 350F for the next part. Also remember to scrape down the sides of your bowl while you're mixing.

1. Drain the raisins and pat dry or lay on paper towels to dry (not too dry just not soaking wet)

2. beat together butter and sugar until light and fluffy (if using melted butter it will be dense but still fluffy)

3. Beat in eggs, one at a time until combined

4. Beat in corn syrup, then beat in vanilla if desired

5. Stir in with spatula or wooden spoon flour, salt and baking powder until combined

Now that you're filling is ready and your shortbread has cooled you can combine them both!

1. Sprinkle the drained raisons over the short bread base evenly (creates a layering effect)

2. Using a spatula, pour the buttertart filling over the shortbread and raisins evenly

3. shake the baking dish around so that the filling is even and air bubbles rise

4. Bake uncovered in the preheated oven at 350F for another 15-20 minutes, watch it carefully the last 5-10 minutes (depending on your oven). Do not let the buttertart mixture bubble, the sugar will turn into a sticky candy like substance and while still tasty, it won't look awesome. (ask me how i know)

When it's all done, take it out of the oven, place the baking dish on a wire rack to cool and set, and then enjoy!

Phew! So now that I've given you my version of this tasty recipe, I can't really take the credit, most of my guidance for it came from these two recipes, which if you don't like mine you should totally try out!

The Joy of Baking - Buttertart Squares

&

Intimate Weddings - Buttertart Squares

I actually do this type of thing a lot, take two or three recipes and make my own, so I may end up posting more of that.

Next up: Knitting updates....(uh, maybe next week)

I knitted a pumpkin patch

Happy week before Halloween!!























Halloween is by far my favourite holiday. I made a decision this year to turn it into more than just the candy giving to kids sort of day. I decided this year to give halloween gifts. These little pumpkins are so crazy easy, and knit up quick. One skein of Cascade 220 made six of these full size, with i think enough left over to do a smaller version (or maybe 2).


Only 5 pumpkins are in this photo, because the first one I already gifted to my mom. She is currently rediscovering her own sort of Halloween. A halloween with out children.

At least I had the good tasting flu.

I have been terrible about updating this, I am sorry, busy life blah blah blah. My bday was great in that it was uneventful and quiet. I was whisked off to Ottawa for work the day after so I never had much time to think about it.


I came back from Ottawa with what I suspect was the hamflu, and have just finally recovered to a point where I'm coherent.

So yesterday as I was home and got a huge spurt of energy around 3pm I decided to block all the FOs I've had lying around. Which means!! Pictures!! (for some reason blogger won't let me add pictures right now so you'll just have to follow the links)



First my favourite, Gail. I know now why it's taken some so long to complete. that pattern is a bit of a mess. But it was worth it. I made it out of Tanis Fingering weight..I love me some Tanis.





Second I sewed the buttons on and blocked my Talia vest. I think I may go with a larger size of button though. I like the ones I have but they aren't doing a good job of being more than decorations.





Third, Fetchings to match my Talia. My sister loves these so they'll be making it into her Christmas gift.



I also found the energy to make pumpkin loaf, which I've been nibbling at for a day now. I have some more pumpkin left over and I'm now trying to decide what to make for my Halloween feast/celebration. Any suggestions would be awesome.

There are impostures in our midst

I have been light on the posting lately, because life is just so busy!

The wind energy conference was a success and a lot of fun, but the Ontario government thought it would be awesome to drop the new regulations and programs for the Green Energy Act the day after the conference. I still haven't recovered.

Anyway the reason I am posting with no new FO's is because I have gotten word that someone has been posting my twitter and blog in tinychat. This person may or may not be pretending to be me, it is not me. At all. I didn't even know what tiny chat was until Friday when a nice person left me a note and after some conversation this came out.

Whoever this person is, I have no idea. I won't lie someone pretending to be me is a bit flattering, especially since I don't even want to be me on some days. If this person reads this, please for the love of everything just be yourself. there is nothing wrong with who you are. anyone who would make you feel like you should pretend to be someone else isn't worth spit, so seriously be yourself.

For casual readers, I do enjoy some of the discourse that's been coming out of this whole thing. What I don't enjoy is the negative comments. I am a huge fan of open dialogue and opposing view points in a mature and rational manner. The sarcasm can be left at the door please. I'm a good person, and anyone who found this place through tinychat, welcome and drop me a line.

To my imposture, please move on. I'm not really someone who is worth being imitated.