fall

Spiced Plum Jam

By in Condiments, Fall 5 Comments Tags: , , , , ,

Spiced Plum Jam

Sugar and spice and everything nice, that”s what Spiced Plum Jam is made of (cheesy but true :). I made this recipe for the first time last year and had to leave it, along with my Vanilla Peach Jam, when we moved. Ever since then I”ve been dreaming of making them again because they”re both so delicious and much more unique then the average jam in the grocery store.

After one taste of this I knew it was perfect for gift giving around the holidays and the three little jars just weren”t going to cut it. I doubled the recipe this year and am planning on whipping up one more batch yet, because it really is the perfect jam to give away when everyone is craving crimson colors and heady spices.

We”ve been eating it slathered on toast along with Maple Roasted Almond Butter. It”s a match made in heaven, I tell you! If you”re not feeling up to canning you can make this jam and freeze it. But canning the jam makes it much easier for gift giving.

Don”t worry I”m not going to be waxing poetic about holidays now. I”m just bringing it up because I don”t want you to miss out! If you want to make this jam to give away later, you have to act now before all the cheap and delicious plums disappear. Consider yourself pre-warned. ;)

Spiced Plum Jam

New to canning? Freeze this recipe instead, or read up on the process in my canning basics post.

  • 4 cups chopped and pitted plums (from approximately 1 quart)

  • 2 cups sugar

  • 1 teaspoons cinnamon

  • 1/4 teaspoon ground nutmeg (preferably fresh)

Add plums and sugar to a medium-sized pot, stir until the plums begin to release their juices. Bring to a boil and let cook for 20 minutes, stirring frequently, or until mixture is thick and  passes the wrinkle test*. Stir in spices near the end of cooking time. Once ready, you can pack it into jars or tupperware and freeze, or follow the process below for canning.

To can: While jam is cooking, sterilize 3, 1/2 pint jars along with lids, as instructed in this canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 10 minutes (see: “things you need to know” for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.

*Wrinkle Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

Makes: 3 (1/2 pint) jars

Adapted from Simple Bites.

Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

By in Main Dish, Poultry 6 Comments Tags: , , , , , , ,

Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

Oh goodness. I don”t even know how to begin telling you how absolutely delicious this salad is. The only thing I can think to say is that it was so good I was craving it for dessert. Really.

Chicken breasts coated in a pecan, sesame seed, flour mixture – pan-fried til crisp and then baked in the oven. Served over a bed of salad greens, apple slices, red onion, dried cranberries and almonds. All of that drizzled with a simple Maple Balsamic Vinaigrette. It”s heaven on a plate I tell you!

My three year old son had three helpings, and gobbled up every last drop of everything. I think this will become a regular at our table when we want something a little lighter but still with the warmth and feel of fall.

As you can see there are no cranberries in the salad pictured, but they are listed in the ingredients below. That”s because both me and my grocery store were lacking in the cranberry department. But I just know they would be perfect in this salad and will be adding them next time.

This is even tasty as leftovers (with everything stored separately). I ate it the next day while the chicken was cold and I thought it was just as delicious as when it was fresh. So, if you wanted to make the chicken ahead and pack this for lunch throughout the week that would be a very viable and tasty option.

I have no problems eating salad for dinner when it tastes this good. If you get tired of all the heavy fall food I encourage you to give this recipe a try.

Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

For the assembly of the salad I don”t have an exact measurement of ingredients because my family likes to make and customize the amounts on their own. Feel free to pre-assemble the salad or leave the ingredients separately for people to make their own.

Pecan Crusted Chicken

  • 4 chicken breasts, flattened slightly

  • 2 tablespoons milk

Coating Mixture

  • 1/4 cup flour

  • 1/2 cup pecans

  • 1 tablespoon sesame seeds

  • 3/4 teaspoon paprika

  • 3/4 teaspoon pepper

  • 1/2 teaspoon salt

Place coating ingredients in a food processor and process until pecans are finely ground, transfer to a shallow dish. Alternatively you can chop the pecans finely by hand and simply mix the ingredients together.

Coat chicken in milk and then in coating mixture. Pan-fry in a small amount of oil, in a large non-stick skillet, until coating is crisp and golden. Transfer to a lightly greased baking sheet. Bake at 350 for 15-20 minutes or until cooked through.

Allow to cool slightly before slicing on a diagonal. Or, refrigerate once completely cool for use later.

Maple Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar

  • 1/4 cup maple syrup

  • pinch salt

  • 1/4 cup olive oil

Whisk together vinegar, syrup and salt. Whisk in oil, in a steady stream, until combined.

Salad

  • mixed salad greens

  • 2 apples, thinly sliced

  • red onion, sliced

  • dried cranberries

  • pecan crusted chicken, sliced

  • sliced almonds

  • maple balsamic vinaigrette

Place salad greens on a plate. Top with apples, onion and cranberries. Place a chicken breast on top and sprinkle with almonds. Drizzle with vinaigrette just before serving.

Serves: 4

Pecan Crusted Chicken recipe adapted from Taste of Home.

Banana Walnut Oatmeal

By in Breakfast, Fall 11 Comments Tags: , , , , ,

Banana Walnut Oatmeal

Now that my family has gotten into a fairly regular routine, breakfast has become a family affair. It”s one more chance for us to spend time together and connect before the day begins. The tastier and quicker it is to throw together, the more likely we”ll be to make the time to sit and enjoy each others company.

The nights are cold – in our apartment we have no control over the heat and it has yet to come on, so I”m bundling the kids up in layers of clothes before they go to bed. We”re all waking up hungry and in need of extra warmth and comfort. Nothing sticks to your ribs and warms you from the inside out, like a big bowl of oatmeal.

This Banana Walnut Oatmeal is even more comforting because as it simmers it fills the house with the smell of baking banana bread. If that doesn”t get the family flocking to the table I don”t know what will.

Sitting around the table with a warm breakfast, fall spices wafting through the air, surrounded by your family, talking about the day ahead – what could be a better start to the day?

Banana Walnut Oatmeal

  • 1 cup water

  • 1 cup milk

  • 1 banana, mashed

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon cinnamon

  • pinch nutmeg

  • pinch salt

  • 2 tablespoons brown sugar or maple syrup

  • 1 cup rolled oats

  • 1/4 cup chopped walnuts

Place water, milk, banana, vanilla, cinnamon, nutmeg, salt and brown sugar (or maple syrup) in a medium-sized saucepan. Bring to a boil over medium-high heat, stirring frequently. Stir in oats. Simmer over medium heat for 8 minutes or until desired thickness. Stir in walnuts just before serving.

Makes: 2-3 servings

This post was featured on Women”s Health Magazine online.

Plum Apple Butter

By in Condiments, Fall, GF Sweets, Gluten Free 31 Comments Tags: , , , , , , ,

Plum Apple Butter

Yesterday I stood staring at the abundance of gorgeous purple plums sitting on my counter. I knew I needed to use them up soon but I wasn”t sure what I wanted to make with them. I love plum jelly but since I don”t have any canning equipment that wasn”t really a possibility. That”s why this recipe immediately caught my eye when I went on my Internet search for recipes.

I”ve never made fruit butter before but it seemed so easy I had to give it a try. It will now be my go to when a little bit of fruit needs using up. It”s really so simple to throw together and makes the house smell amazing while it bubbles away.

Fall spices with the sweetness of plums and crisp tart apples make this a perfect fall spread and a wonderful hostess gift. I mean, just look at that gorgeous purple color! It has me swooning.

Have you made any fruit butters before? What are your favourite combinations?

One Year Ago: Banana Rum Chocolate Chip Pound Cake

Plum Apple Butter

adapted from tasteofhome

  • 3 medium sized plums (or 4 small), pitted and quartered

  • 2 medium sized tart apples, peeled, cored and quartered

  • 1/4 cup water

  • 3/4 cup sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • dash cloves

  1. Place plums, apples and water in a medium sized saucepan. Bring to a boil. Lower heat and simmer, covered, for 15 minutes or until fruit is tender.

  2. Remove from heat and pour into blender or food processor. Blend until smooth. Pour back into saucepan. Add remaining ingredients.

  3. Bring to a boil. Lower heat and simmer, uncovered, for 40 minutes or until thick enough that it mounds on a plate without spreading.

  4. Cool completely before covering. Store in the fridge for up to 3 weeks.

Makes approximately: 1 1/4 cup

Print Recipe

Pumpkin-Spiced Hot Chocolate

By in Beverages, Fall, Kids, Smithfield, Warm 11 Comments Tags: , , , , , , ,

I”m not much for Halloween. I love the idea of little kids dressing up and the sense  of community when going door to door for candy. But, I just can”t handle the creepy stuff. I find it too… creepy. I always dreaded having to listen to all the scary stories that the teachers told at Halloween. I just couldn”t handle it and not much has changed since then. You definitely won”t catch this girl watching any horror movies. I wouldn”t be able to sleep for a year! I believe my parents would chalk it up to an over-active imagination. :)

That being said I think there”s plenty to be done without things going over the top with scariness. Today on Smithfield.com I”m sharing some simple ways to add Halloween touches, including this delicious Pumpkin-Spiced Hot Chocolate. I don”t know if I will ever be able to go back to regular old hot chocolate.

“After coming in from the cold this Pumpkin-Spiced Hot Chocolate is the perfect way to warm up, while the kids sort their candy. You can make it extra festive by tinting the whipped cream orange and maybe add some black or chocolate sprinkles. The flavour is mostly hot chocolate with just a hint of pumpkin and spice making it a great beverage for adults and children alike.”

Head over to Smithfield.com to get the recipe and tips.

Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!


Pumpkin-Spiced Hot Chocolate

  • 1/3 cup unsweetened cocoa powder

  • 1/2 cup sugar

  • pinch salt

  • 1/3 cup very hot water

  • 3.5 cups milk

  • 1/2 teaspoon vanilla

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon ground ginger

  • 1/3 cup pumpkin puree

  • whipped cream tinted orange, for serving

Mix together cocoa powder, sugar and salt in a medium sized saucepan. Stir in water. Heat over medium heat until it comes to a simmer. Stirring constantly (so it does not scorch) allow to simmer two minutes.

Pour in remaining ingredients and cook until heated through, stirring occasionally. Do not boil. Ladle into 4 mugs and top with whipped cream.

Serves: 4

*You may use 3/4 teaspoon pumpkin pie spice in place of spices.

*Strain through a fine mesh sieve or cheesecloth if you don”t want the spices building up at the bottom of the mug.

Three No-Bake Thanksgiving Appetizers

By in Appetizers, Fall, Thanksgiving 53 Comments Tags: , , , , , , , , , , , , , , , , , ,

three no-bake thanksgiving appetizers

I’m not a simple person by nature. The simple life has always appealed to me but I tend to over complicate things and end up going overboard. That ‘s partly why this blog is so important to me. It helps to remind me to keep things simple and enjoy life. I try to think of ways to help simplify others lives and in turn it helps to simplify mine. So thank you for being my inspiration!

I think the most important thing I have learned this year is to just be myself and not try to fit into the crowd.  I am who I am and I will never live up to someone else’s standards (including my own). I’ve really tried to share things on here that our family truly enjoys and not things that I don’t actually put into practice myself. Sometimes I wish I would put certain things into practice but I’m trying to steer clear of appearing to be and do something I’m not.

All that being said, these no-bake thanksgiving appetizers come straight from my heart. I’m a big believer in make-ahead dishes and at this point in my life the easier and quicker it is to throw together, the better. I do love my time in the kitchen but I love my family more. :) These three recipes can be thrown together in minutes and will hopefully relieve a little bit of holiday meal stress.

Mini “Pumpkin” Cheese Balls

Contrary to their name these don’t actually have any pumpkin in them, but they do have a cute pumpkin shape. I have shared one of my favourite cheese ball recipes below but feel free to use your own and just follow the shaping instructions.

My cheese balls were a little loose because I had to use spreadable cream cheese. I haven’t been able to find the firm blocks here in Norway yet. One day I will find some and then be prepared for baked cheesecakes galore!

Mini “Pumpkin” Cheese Balls

recipe adapted from Kraft Canada

  • 1 (250g/8oz) package cream cheese, softened
  • 1/4 cup finely chopped roasted red peppers
  • 1/2 teaspoon garlic powder
  • pinch cayenne pepper
  • 1 cup grated cheddar cheese
  • 2 green onions
  • paprika, or dusting
  1. Beat cream cheese, red peppers, garlic and cayenne until well blended. Stir in cheddar cheese. Refrigerate 2 hours or until firm enough to handle.
  2. Roll into 1 inch balls and then coat in paprika. Make indents in the side of each one with a knife to make a pumpkin shape (refrigerate longer if needed  before shaping with knife).
  3. Slice green onion into 1 inch pieces (green parts only). Slice each piece in half lengthwise. Roll each half back into a circular shape and stick into the top of the cheese ball. Refrigerate until serving.

Makes: 24 cheese balls (4-6 servings each, depending on the size of crackers.)

Print Recipe

Smoked Salmon Pinwheels

We had something similar to these at a taste-testing at the grocery store and I quickly took stock of the ingredients they were using so I could try to re-create them at home, rather then run off with the tray like I wanted to. Although they didn’t turn out exactly the same, they still are delicious. The dijon/honey mixture really compliments the smoked salmon. It’s such a quick and easy recipe to throw together but they look so elegant your guests will never know.

Smoked Salmon Pinwheels

  • 1 teaspoon dijon
  • 2 tablespoon mayo
  • 1 tablespoon sour cream
  • 1/2 teaspoon honey
  • pinch of dried dill
  • 100g thinly sliced smoked salmon
  • 3 (6 inch) flour tortillas
  1. Mix together djon, mayo, sour cream, honey and dill. Spread 1 tablespoon of the mixture onto each tortilla. Top with a thin layer of salmon, leaving a 1 inch gap on one side (to leave room for the shifting fillings when rolling). Roll up toward the gap and wrap firmly in plastic wrap. Refrigerate for 2 hours before serving.
  2. To serve: Trim the ends and slice each roll into 6 slices. Serve immediately.

Serves: 6 (3 pinwheels each)

Print Recipe

Creamy Pumpkin Pie Dip

I have been having major problems finding pumpkin of any form here. Whether it be canned or whole. I have seen pumpkin pie filling (which is what I use in this recipe) but have only seen canned pumpkin puree once, and they were sold out. Needless to say, as soon as I see some I am buying a wackload to last me through the winter. Now you know why I make so many ingredients from scratch. I’m too lazy to search the city, I’d rather do the work in my kitchen. :)

This pumpkin dip is probably my favourite of the three. James said he liked it even better then pumpkin pie! It’s cool and creamy with a hint of those spicy fall flavours we all love so much. I served mine with Cinnamon Almond Crisps, which I purchased from the store. I have to find a recipe for those soon because the combination is addictive!

Creamy Pumpkin Pie Dip

  • 1 (250g/8oz) package spreadable cream cheese, room temperature
  • 1 cup pumpkin pie filling
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon vanilla
  • 1/4 cup sour cream
  1. Cream together cream cheese and pie filling until smooth. Stir in cinnamon, ginger, vanilla and sour cream. Refrigerate 2 hours before serving.
  2. Serve with graham crackers, ginger snaps, cinnamon cookies or fruit such as apples and pears.

Makes: 2 cups

* If using plain pumpkin puree ADD: 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg (or: 1 teaspoon pumpkin pie spice). PLUS: 3/4 cup icing sugar.

Print Recipe

I hope all of my fellow Canadians have a wonderful and stress free Thanksgiving weekend! (And, everyone else too.) :)