Cheese Crackers

These little crackers are great for the lunchbox, but you can also make them into holiday shapes, sticks or twists for holiday entertaining.

I found these on Minced, you can visit that site for the complete recipe.  Please do visit that website for detailed instructions and to see the beautiful pictures.  Her pictures are much nicer and more elegant than mine (I barely know how to use my camera).

Basically you place the following ingredients in a food processor and pulse until the dough forms, keep it going, it will come together.

1/2 lb grated extra sharp cheddar cheese
1 stick (1/2 cup) cold unsalted butter, cut into thin slices
1 cup all purpose flour, more for dusting
3/4 teaspoon kosher salt
Cayenne pepper (optional – to taste)

Preheat oven to 350F. Once you have the dough roll it out and cutout and shape as desired.


Bake for about 10 minutes, just until puffed and slightly golden at edges.

Snowballs

There seemed to be some problems with my reblogged post, so lets see if this works!  This is one of our very early posts and we have so many newer followers since this post we thought we would share it again. This is a Christmas staple and an excellent addition to any Christmas cookie tray. We are making these right now, Evie is rolling in coconut as I type!

I should call these cookies Newfoundland snowballs.

IMG_2929

These are cookies that I grew up eating and Evie loves them now.  I haven’t met anyone that didn’t like them.  I made a batch recently and shared with a few people.  They are really easy, no bake and quick to make with few ingredients.

img_2932_1024

The coconut used is fine or medium desiccated unsweetened coconut.

Put the first 4 ingredients in a small saucepan and melt stirring to combine.

cookswithevie

I should call these cookies Newfoundland snowballs.

IMG_2929

These are cookies that I grew up eating and Evie loves them now.  I haven’t met anyone that didn’t like them.  I made a batch recently and shared with a few people.  They are really easy, no bake and quick to make with few ingredients.

The coconut used is fine or medium desiccated unsweetened coconut.

Put the first 4 ingredients in a small saucepan and melt stirring to combine.

Into another bowl add the next 3 ingredients and mix to combine.

Add the melted butter mixture to the oat mixture and mix.  Let this cool, I usually put it in the fridge for about half an hour until it will hold shape when rolled into balls.

Roll into balls and then roll in coconut.  That is it!

thumb_img_2926_1024IMG_2929

These also freeze well and are good in the freezer for a few months.  Sometimes I freeze…

View original post 8 more words

In My Kitchen December 

It is December!! How did that happen? I completely missed the November meet up.  Can you believe that our next IMK will be in 2017?!

Here are a few things that have been in our kitchen.

We had Canadian Thanksgiving back in October so I used up the turkey bones and make stock in the slow cooker. It is now in the freezer to be used for soup later.

Teeny tiny panettone. Seriously the size of a muffin.


I had started my first sourdough starter….then it died😩 I will try again later.


Made this white bean and garlic soup, it was delicious 


Panda bun


Green Thai curry

Really cute mushrooms 
And a pump lid for a mason jar that now holds my dish washing liquid 


It works great

  • If you would like to join IMK post by December 10th and let Liz know from bizzylizzysgoodthings who is now hosting the “In My Kitchen” monthly virtual meet up. 

Beet Potato Salad

This is definitely a Newfoundland recipe, or at least that is the only place I have ever had this type of potato salad. If it is made in other places please let me know, I would love to hear about it.  After our thanksgiving we had leftover turkey and potato so we decided to make a cold plate, which is cold leftover meat with a variety of salads. This is a great way to use up leftovers to avoid food waste.

To make this salad I don’t have a recipe, just eyeball and taste based on knowing what it should taste like.

Basically take a small (or large) bowl of leftover potatoes and mash them.  

Take a jar or pickled beets (mine have a slightly sweet pickled flavour) and place beets in food processor, or chop and mash if you don’t have one. You will have this beet pulp.

Add the processed beets to the little potatoes, add a table spoon or two of the beet pickling liquid if too dry. Add a large spoonful of mayonnaise and stir

Taste and add more beet, beet liquid, mayo and salt & pepper to taste 

You will have a lovely pink coloured potato salad.

Havin’ an Ice Cream Ball

This is 3 ingredient ice cream, all real, all delicious.  We haven’t used our ice cream ball to make ice cream since Evie was a toddler. She actually had forgotten it. 

This is an ice cream ball, actually a camping accessory, but works at home just as well.


The inside of the ball gets filled with ice and 1/2 cup of rock salt.

The inner metal canister (on the other side) gets filled with 2cups of cream and 1/3 cup sugar and a little vanilla, we added some vanilla beans as well.


Place the lids tightly and roll and shake for 15-20 mins.


Et voila…..

Fresh vanilla ice cream


Homemade Cough Drops

The air has changed this weekend. There is a chill in the air and the light has changed,the sun seems a little lower in the sky and there is less natural light in the house. Not great for picture taking. I have a dry tickle in my throat that I hope is just due to the air getting drier and not of anything else starting. Since it is a holiday we get to stay home, so we decided to give these cough candies a go. 

There are only a few ingredients, and I had all on hand. These are to use when you just need to keep your mouth and throat from being too dry, not in place of medication or a visit to the doctor if you are feeling under the weather. 

The recipe is from Noshing with the Nolans, take a look for detailed instructions. Basically, to a saucepan add 1 cup sugar, 1/2cup sugar, 1tbsp honey (I used unpasteurized buckwheat), 1/2tsp ginger, 1/2tsp cinnamon & 1/4tsp cloves, 1 tbsp lemon juice. Bring to a boil & boil until it reaches hard crack stage, about 20 minutes. That is 302 degrees Fahrenheit, you will want to use a candy thermometer.





Drop in little blobs onto a silpat or parchment, let cool.

Let cool and harden completely, the toss in confectioners sugar so they don’t stick together. 
Shake off excess sugar.  Store in a container until ready to use.

IN MY KITCHEN OCTOBER 2016

I have been missing the IMK monthly link up, but I have found out through the blogging network that Lizzy from bizzylizzysgoodthings is now hosting the “In My Kitchen” monthly virtual meet up. Thank you so much Lizzy!

Today was Thanksgiving in Canada so I am writing this while being almost in a Turkey 🦃 coma!

In my October kitchen…

Fall themed cakelettes, made with spice cake


A few Russian chocolates that my husband picked up when passing a little Russian store.

Cranberry coffee cake

Some art made for me, you would think I liked coffee!

Fancy cocktail gummies, the pink gummy bears were the best, bubbly bears

Cheese crackers for lunchbox snacks

Delicious buttermilk pie
There was turkey dinner with pumpkin pie today as well but I didn’t get any pictures. Right now my slow cooker is going with some vegetables, herbs and the carcass, making bone broth for future soup.

Thank you again Lizzy for hosting IMK.