Saturday, January 2, 2021

Cream Of Carrot Soup - Dairy Free.

 A great soup to warm up to after 
shovelling snow this morning.
Our first snowfall for 2021.


1 onion, chopped
1 clove of garlic, chopped
1 stock celery, chopped
3 cups carrots, peeled and cubed. (About7)
1 cup potatoes, peeled and cubed.
Salt and pepper,
1/2 tsp thyme,
1 tsp parsley.
(Or any of your favourite spices)

5 cups of chicken stock.

In a skillet, fry the onion,
 garlic, celery, until softened.
Add to soup pot with the chicken stock.

Add in the carrots and potatoes and spices.

Bring to a boil,  simmer for approx. 20 minutes
or until the vegetables are tender.
With a blender or immersion blender
 purée the soup until smooth. 

Another favorite soup:
seasoned with curry.

Thanks for your visit xo

    Wednesday, December 30, 2020

    Classic Sugar Cookies

     A light and buttery cookie
    that's sure to disappear fast.

    2 cups flour
    1/2 tsp baking powder
    1/4 tsp salt 

    1/2 cup butter, at room temp.
    1 cup sugar
    1 egg
    1 tsp vanilla or almond extract.


    In a bowl, whisk together the flour, 
    baking powder and salt. Set aside.

    In another bowl, with an electric
    beater, beat the butter and 
    sugar together until smooth.
    Add in the egg and vanilla.

    Form the dough into 2 disks and
    place in the fridge for about 1 hr.

    Preheat oven to 350deg.F

    Remove from fridge, let 
    sit until it can be rolled, 
    About 5-10 minutes.
    Dough may be frozen also and 
    used at a later date.

    Roll out approx.  1/8 to 1/4 inch thick. 

    Cut out cookies and place on 
    parchment lined cookies sheets. 

    Bake 8-10 minutes our until 
    the edges are slightly brown.

    Cool completely on a cooling rack,  
    before removing from the cookie sheet.

    To view my blog on Iced Sugar Cookies,
    click here.

    Store in a tightly covered container.
    Will freeze well also.

    Thanks for your visit xo


    Tuesday, December 29, 2020

    Gumdrop Cookies

    I made these gumdrop cookies
     for gifts this Christmas.

    Chewy little candy with a light
    and delicious taste.
    Children love these. 

    I adapted a recipe from, 
    cutting it in half, 
    which makes approx.
    30 cookies.


    1 1/2 cups flour
    1/2 tsp baking powder
    1/4 tsp baking soda
    pinch of salt

    1/2 cup butter, softened
    3/4 cup sugar
    1 egg
    1/2 tsp vanilla

    3/4 cup gumdrops (quartered)
    or use baking gums 
    available at the Bulk Barn.
    Optional - sugar for sprinkling.

    Preheat oven to 350deg.F

    In a bowl whisk together the flour,
     baking powder, baking soda and salt.
    Add in the gumdrops, into the flour mixture,
    save some to press in the formed cookie dough,
    before you put them in the oven to bake.

    With an electric beater, beat together 
    the butter and sugar until fluffy.
    Add the egg and vanilla.
    Beat just until blended.

    Mix together butter mixture
    with the flour mixture.
    (I do this by hand with a wooden spoon)

    Form balls about 1 inch and place on
    an ungreased cookies sheet,
    or parchment lined cookie sheet,
    approx. 2 inches apart.

    I didn't have enough baking gums, so
    I cut up some gumdrops.

    Do not use black or purple gumdrops,
    the colours will spread in the cookies.

    Cutting the gumdrops with scissors
    works well also. A little flour makes
    them less sticky.

    Flatten the balls about  1  1/2 inch.
    (I use 2 fingers to do this).
    (Optional)Sprinkle with sparking sugar,

    Press some gumdrops in also

    Cook 10 to 12 minutes at 350 deg.F.
    until the edges are set 
    and starting to brown.
    Do not overcook or this will
    cause the cookies to be hard.

    Cool 2 minutes before removing 
    from the cookies sheet.
    Cool an additional 20 minutes 
    on cooling rack.

    Store in airtight container.

    Thanks for your visit...