Monday, November 28, 2011

Porridge vs Oatmeal

This morning I was feeling the need to feed my soul, Porridge was the answer. While the porridge was cooking my husband peeked in the pot and called it Oatmeal and so the debate began.

After a little research on the web I came up with this:

"Porridge is defined as any grain, cereal or legume boiled in water, milk or both and served hot. Thus, a porridge can be made from a variety of grains and cereals like oats, corn, rice, wheat, barley and so on. When a porridge is made from oats it is called oatmeal. Similarly, porridge made from corn is called cornmeal (polenta or grits). Thus, we can deduce that oatmeal is a type of porridge."

You can read the full article here.

That pretty much summed it up but for me Porridge means so much more.

Porridge is......a smell that takes you back in time. a warm belly early in the morning. comfort. a place were time stands still. my grandmothers kitchen. a bite of bliss. simply soul food.

Here is my go to recipe or more of a guideline:

1 part grain (barly & oats are my favorite combination)
2 parts milk
add ins (spices, fruit, nuts)

Place grains and milk in small sauce pan, cover and simmer over medium/low heat for 10-20.
Take off heat and spoon in bowls. Add fruit, nuts, sweeteners as desired and top with milk.


Monday, November 21, 2011

Donuts and a Give Away

I was reading one of my favourite blogs this morning and found a lovely surprise, a give away for not one but three Babycakes Mini Treat Makers! Yep, that's right Pioneer Women is offering up 3 sets of 3 Babycakes Mini Treat Makers. All you need to do is leave a comment about your favourite donut...which is what lead to this post!

My Favourite Donut would have to be my grandma's old fashion drop donut. As a kid I made these donuts with many family members and everyone has a different way of finishing them. I have only them with my kids a few times but they always start with the same recipe.

Grandma Grace's Drop Donut Recipe

The picture above is my grandma's original hand written recipe, given to my mom the year I was born, 1978. I love that I have this and continue to use it every time I make donuts.

2 eggs
1 cup sugar
3 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
1 tsp lemon (hot necessary)

Mix & drop batter from spoon into hot grease. Have thin icing* ready to dip each one as soon as removed from grease.

*Thin icing is refering to powder sugar mixed with a little milk to make a thin paste.

Saturday, November 19, 2011

Saturday Morning Scones!

scones are one of my favourite breakfast treats. made with basic pantry ingredients. creating nourishment for my family. smelling the aromas of fresh baking mixed with some sort of fruit or chocolate for really special days. the labour of love for many B&B owners. a baking tradition at its best. a family tradition I pass to my kids from my grandmother.

I share with you my family recipe so you too may have a Saturday Scone!

Basic Saturday Scone Recipe

1/2 C granulated sugar
2 C sifted all purpose flour
4 tsp baking powder
1tsp cream of tartar
1/2 tsp salt
1/2 cup shortening (or butter)
1 C raisins (or other dried fruit, my fav is tart cherry)
1 large egg
1C orange juice

Set the raisins to soak in the orange juice. Into a large bowl measure sugar, sifted flour, baking powder, cream of tartar and salt. Cut the shortening into these dry ingredients with a pastry blender until the size of peas. Now add the egg and raisins and orange juice and give a few stirs to mix and blend.
Pick the dough up between your palms and shape into a ball and pat out on a floured board to a 10 x 14" oblong. Cut in half lengthwise then cut into 12 even squares. Cut each square diagonally to form 24 triangle. Pick each one up carefully on lifter and transfer to 2 greased cookie sheets, about 1" apart. Carefully sprinkle top of each with 1/2 tsp sugar. Bake at 375F about 12 minutes. Do not over bake. Serve warm.

Tuesday, November 1, 2011


I have added a couple new pages to the blog. You can find an updated list of items available to order. The current list will be available for November and December! For those that have been waiting Buttered Rum & Eggnog Cupcakes can now be ordered and Chestnut Tourtiere will be here for December only!

Candy Sushi and Caramels are also available with updates coming soon!

Tuesday, October 25, 2011

Cupcakes & Cocktails

Another Cupcake & Cocktail Night is happening at Tango on Wednesday, November 23rd. More details coming soon! Just wanted to give you some advance notice, so y'all will be there with bells on!

Monday, October 24, 2011

Halloween, Holidays and the Business of Baking!

With Halloween only a week away I am in full fall mode but I know as soon as the clock strikes Midnight on October 31st, it will be full on Christmas Time!

This year I have been secretly scheming and plotting the anticipation of Christmas Baking Season! Don't get me wrong, I LOVE this time of year, but without the proper planning it can get pretty crazy around here. So this year I will have a limited Bake Happy Menu! As of November 1st, I will post a Price List/Menu of items available to order for the Holidays. I will be taking orders on a first come basis and once booked comfortably will stop taking orders. I expect to be booked by December 1st, so please place your orders early! Mark your calendars now and check back on November 1st!!!