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Food Goals of 2012 & Where we are Now

Food Goals of 2012 & Where we are Now

The fireworks in our new city.

To say that 2011 went out with a bang would be an understatement. Two months ago we found out we were moving. One and a half months later we were flying across the ocean with our most precious possessions in tow (aka. our children) and headed on a new adventure, starting from scratch, in a new land.

After living in Norway for three years we had mixed feelings. The new move meant we were going to be living much closer to family (yay!), in an english speaking country (yay!), in a city known for its great food (yay!). But, it also meant leaving behind great friends, the only home we’ve known since starting our family and this amazing view.

Anyone else hear angels singing?

We’ve left behind nature for the big city. We miss it tons but are also looking forward to this next chapter in our lives and for the many more visits that we’ll be getting from family and friends.

So let me tell you a bit about our new home.

It’s got a Starbucks on every corner (one right outside our door in fact). It’s got amazing parks like this:

Skylines like this:

And, city views like this:

Have you guessed yet?

We moved to New York City!

It’s scary, exhilarating and… scary. Really, honestly, you can’t compare New York and Oslo. They are totally and completely different. It’s feeling like a pretty big culture shock. It took me a bit just to get used to the fact that everyone spoke to me immediately in english and I found myself having to double check the words coming out of my mouth.

I think the only thing that hasn’t changed is the fact that I have a small kitchen. But, my oven is huge! I am so excited about that. And the new place has an awesome island that will give me tons of workspace.

Being in a new city, with every type of food ingredient available to me, plus it being the new year, has got me thinking about my food goals for the next year. They’re not really health related but more – how I’d like to grow as a cook. I’m sure they’ll morph throughout the year and new ones will be added but these are what are on my mind right now.

1. Teach Max to Cook on His Own

Max loves working with me in the kitchen so I think it’s best that I capitalize on that while I can and teach him how to start taking care of himself in the kitchen. He doesn’t have to love cooking when he grows up but I do want him to be able to know the basics so that he doesn’t have to bach it like the rest of them.

2. Find Healthy Snacks

This is on my list every year but you can never have too many healthy snacks. We most often eat fruit for snack time but I’d love to find more travelling snacks as well, since we have a new city to explore during the day and I don’t want to be tempted to eat out all the time.

3. Find More Substitutes for Store-Bought Products

This has been an ongoing goal for me and one that I find fun to conquer. I’ve got a lot of homemade versions of store-bought products already on the blog, but there’s always a new one to master and pretty much anytime I eat out I mentally break down the dish to figure out how I can recreate it at home.

4. Eat More Meatless Meals that the Whole Family will Enjoy

There are many benefits to eating the occasional meatless meal. It’s cheaper, healthier (usually) and often quicker to make. I’d love for our family to eat a meatless meal once a week but we’ll see how it goes. I’ve got a meat-loving husband and bean-hating son to contend with so it could get tricky. But I’ll be sure to share the successes with you.

5. Do More Canning

Last year I got hooked on canning. It was so much easier than I ever expected. Really, there’s nothing too intimidating about it. This year I hope to do small batches of canning all throughout the year. Because it’s fun and extremely satisfying and it makes you feel like you’re pretty much as domesticated as they get.

6. Decorate More Cakes/Cupcakes & Find the Best Basic Recipes

This one is more on the selfish side. I love decorating and baking cakes and I put it off for a long time after my son was born. But, I’d like to start fiddling with it more again. And, what better place than New York to do that right?

I’ve got a certain little girly’s first birthday coming up in a month so I’m in full brainstorming mode. We may not have many people to invite yet but there will be cake!

I’ve found my favourite chocolate party cake and vanilla frosting but I’m still on the search for the perfect vanilla cake, chocolate frosting and a plethora of other cake basics.

I’ll be sure to keep you updated on these food goals as I find recipes and techniques that help me conquer them.

Do you have any food goals this year? I’d love to hear about them. Maybe there are some that I can help you with? Just let me know, I love a good challenge. :)

P.S. Stay tuned for a new recipe coming up on Friday!

 

20 Best Recipes of 2011

Hey guys. It feels likes forever since I’ve hung out with you. I miss it.

We’re still not in our place yet. Two more days. And, then there’s the matter of furnishing and moving all our stuff in. Should be tiring, good fun.

I can’t wait to get back into my own kitchen and start cooking from scratch again. We’ve been eating way too much take-out and frozen foods, I’m ready for some good and healthy homemade meals. Soon… soon. :)

Since I’m not able to bring you any new recipes quite yet, and since it’s the popular thing to do this time of year, I thought I’d share some of my best recipes from the past year. I always enjoy looking back on other people’s posts and being reminded of some of the deliciousness I’ve missed or forgotten, so I hope you enjoy it too.


Popular Posts from 2011

These are the posts that readers seemed to love the most and for good reason – many of them make it to our table on a regular basis.

In no particular order..

Healthier General Tso’s Chicken

No-Bake Granola Bars

Homemade Shake ‘n Bake

Rhubarb Crisp

Hoisin Chicken with Noodles and Green Beans

Peanut Buster Parfait Ice Cream Cake

No-Churn Blueberry Cheesecake Ice Cream

Homemade Wheat Thins

Pecan Crusted Chicken and Apple Salad with Maple Balsamic Vinaigrette


Things We Make Often

As well as many of the recipes above, these are my favourites from last year that have become regulars at our house.

Tropical Barbecue Chicken Pizza

Chicken Salsa Ranch Wraps

Homemade Egg McMuffins

Easy Almond Granola

Nutty Chocolate Chip Cookies

Perfect Burger Buns

Quick Chicken Parmigiana

Quick Mexican Rice with Beans

Summer Chicken Stew

Perfect Party Cake and Frosting

Simple Parmesan Baked Risotto

Happy New Year Everyone!

I can’t wait to see what 2012 has in store.

Sugar Cookie Week (& a winner)

Sugar Cookie Week (& a winner)

Sugar Cookie Week

It seems that every Christmas something comes up that I’m not able to keep up my posting schedule. And, that is so sad because I love Christmas and all Christmas related things. I’m always a little disappointed that I haven’t been able to share even a fraction of the millions of ideas running through my head. So this year I thought I’d make up for lost time and do a weeklong theme so I could get some of it out of my system. :)

So, this week is going to be all about Sugar Cookies. We’re going to start off with a yummy Christmas sugar cookie recipe and then move on to some fun and different ideas of what you can do with it. I’m really excited about this week and I hope you enjoy it as much as I enjoyed making it for you. I can’t wait to get started!


Giveaway Winner

I really loved reading about all of your favourite Christmas foods last week. You all have some pretty wicked awesome traditions and yummy food. I’m considering taking Santa’s job just so I can sneak some of your leftovers while you sleep. :) Thanks so much for sharing!

And the winner of one 16×20 inch canvas print from Easy Canvas Prints is…

Ellie Delancey who said:

“Is eggnog a food? Because I can’t wait for some spiked eggnog. Last year I made eggnog cupcakes and I may need to revisit that recipe again this year…”

Congratulations Ellie! I’ll be sending you an email later today so you can collect your prize. :)

I’ll see you all tomorrow with a tasty sugar cookie recipe. Don’t forget to bring the milk! ;)

23 Ways to Use Up Leftover Pumpkin Puree

23 Ways to Use Up Leftover Pumpkin Puree

Today I’m over at Simple Bites sharing 23 + ways to use up that last bit of pumpkin puree that always seems to be left at the bottom of the can.

From the post:

“If you’re anything like me you like to find as many recipes as possible to help use up that last half a cup (or less) of pumpkin purée. I wanted to compile a list of recipes and ideas for doing just that and I thought I would share it with you. Make sure to tuck these ideas away for reference later. If you save them for that little extra, you’ll have something to look forward to and no reason to get bored of eating pumpkin the same way over and over.”

Read more and get the 23 recipes on Simple Bites.

Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Sheet Cake with Cream Cheese Frosting

This is a great last-minute dessert for company or when your craving something pumpin-y. I got this recipe from my cousin Rachel. It comes together in one bowl with simple ingredients and results in a comforting moist yet fluffy spiced cake.

This is the kind of dessert that I can eat way to much of. The cake itself is so delicious that we’ve enjoyed it even without the cream cheese frosting. But as everyone knows cream cheese frosting and spice cake go hand in hand and it definitely puts this over the top.

I know everyone has a different definition of sheet cake. A sheet cake to me is a one layer square or rectangular cake, any size. They are simple to make for last-minute company but since you’re serving them cake they’ll feel like you’ve laboured.

Its natural orange color (which is more vibrant when using canned pumpkin) makes it a perfect dessert for any Halloween parties in your future. For a simple decoration make a spiderweb pattern on the frosting with chocolate syrup. You could either do it over the whole cake or on individual pieces. The frosting stays soft so there should be no problems doing it just before serving (but you could also do it ahead if you prefer).

Whatever event you serve this at, be assured that people will be asking for more.

Pumpkin Sheet Cake with Cream Cheese Frosting

Double this recipe for a 9×13 pan.

Pumpkin Sheet Cake
  • 1/2 cup canola oil
  • 1 cup sugar
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup pumpkin puree

Whisk together oil, sugar and eggs. Whisk in flour, baking powder, baking soda, salt and cinnamon, until no lumps remain. Stir in pumpkin puree until evenly distributed. Pour into a greased or parchment lined 8×8 baking pan. Bake at 350ºF for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting
  • 2 oz. (1/4 cup) cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla
  • 1/2 cup + 2 tablespoons icing (confectioners) sugar
  • 3/4 teaspoons heavy cream (or 1/2 teaspoon milk)

Cream together cream cheese and butter. Stir in vanilla. Whisk in icing sugar until smooth. Stir in cream until evenly distributed. Spread onto cooled cake.

Makes: 9 servings

How to: Make a Cars Themed Birthday Cake

How to: Make a Cars Themed Birthday Cake

Last weekend I made a birthday cake for a little boy that was turning two who loves the Cars Disney movie. What little boy doesn’t? Max was so excited to watch this cake take shape and I think a tad bit disappointed to see it go. :) I had so much fun making this cake I thought I’d share some tips on how I made it, in case you’re interested in creating something like this yourself.

First things first.

Tips on Making a Stacked Cake

To make this cake you’ll need to make a two-tiered, stacked cake. Here are some general tips on stacking cakes.

  1. Start with a Sturdy Cake Base.

    If you’re making a stacked cake you want the cake to be fluffy (so it’s not too heavy) but also sturdy (so it can hold up to the pressure) and of course delicious (so it can be eaten :)). You’ll also want it to bake up nice and tall because it makes for a more impressive cake and will trim more easily without falling apart. I would be happy to share the Chocolate Cake recipe I use for stacked cakes, if there’s interest.

  2. Trim it Flat.

    You want to make sure that your cakes are level for proper stacking and icing. You can either trim them flat with a sharp serrated knife or use a cake leveler.

  3. Ice it as Smooth as Possible.

    I used a Whipped Vanilla Buttercream (again, I’d be happy to share the recipe if anyone’s interested) that is smooth, light, not overly sweet and can sit at room temperature for long periods of time. I used these methods  to crumb coat and smooth my buttercream.

  4. Stack it Properly.

    Since the top tier is so small with this cake, you don’t need much in added support. I inserted straws into the 10 inch cake to help support the 6 inch, which was built on a cardboard base slightly smaller than it’s size. You can find more about properly stacking cakes here.

Now you can move on to the decorating.

How to Make a Cars Themed Cake

Note: I used marzipan to decorate this cake but you could also use fondant.

  1. For this cake you want the tiers to be at least 4 inches different in diameter. I used 2-10 inch cakes for the base and 2-6 inch cakes for the top tier. If you’re wanting to have a road encircling your cake you need at least a two-inch perimeter all around the cake.
  2. For the road. Before stacking the tiers, I rolled out a large piece of black marzipan and used the bottom of my 10 inch cake pan as a guide to trim it to a 10 inch circle with a paring knife. With the help of my hubby, I carefully transferred it to the top of the cake, placing it in the centre as much as possible. Then, I put straws in for support and stacked the 6 inch on top. For the white centre lines, I rolled out some white marzipan and cut it into small rectangles, brushed the backs with a bit of water and lined them up along the centre of the “road”.
  3. To make the checkered bottom. I cut out 1 inch black squares and gently pressed them into the buttercream all around the cake. I started on the bottom with one black square, then placed a square in the row above by matching it with the corner of the bottom one, then continued up the cake before heading back down. This way there’s no measuring. If you match all the corners together each square with be 1 inch apart and create a checkered pattern.
  4. To make the landscape top tier. I iced the top tier in light blue buttercream to look like the sky. After stacking, I rolled out some brown marzipan, cut it straight on one edge and then used a paring knife to cut out a large swoop to make a hill. I carefully pressed that onto the buttercream and made additional hills, overlapping them slightly until I encircled the entire cake. For the clouds I rolled out white marzipan, cut it into large and small cloud shapes, with a paring knife. I brushed the small clouds with a bit of water and stuck them onto the larger clouds. I then pressed those gently into the buttercream. I created a cactus by rolling green marzipan into a log, trimming and molding it into shape, using water to help the pieces stick together. I then used a toothpick to mark the spines onto the cactus before placing it on the cake. The sign is pretty self-explanatory; cut out the shapes, stick them on the cake. I also made some blades of grass to add some extra dimension. I rolled small pieced of green marzipan between two fingers until a thin cone shape was formed. Then I cut of the tip, dipped it gently into a bit of water and placed it onto a cake using a paint brush (that I only use for cakes) to help me get it where I wanted it to go.
  5. For the cars. I used toy cars and secured toothpicks into the bottom and stuck them onto the cake. This way there was no fear of them rolling off during transportation.
  6. For the lettering. I used alphabet shaped cutters for the smaller letters and stuck toothpicks into the bottom of each to secure them onto the cake. For the larger letters, I cut them out by hand with a  paring knife (to match the smaller letters) and used two toothpicks, per letter, to secure.

So that’s how I did it. Hopefully it makes sense and helps anyone that’s interested in making their own Cars themed birthday cake. :)

Inspired by this cake from CakeCentral.com.

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