Perfect Pie Crust

Nothing goes better with a holiday meal than pie! And who can just have one? This recipe is the perfect amount of dough for 3 pies.

3 classic pie recipes

Every Sunday morning at 8 am I recap the week, share what I learned and showcase some of my work!

4 simple ingredients

4 simple ingredients

Pie dough is incredibly annoying.. It can come out flaky and perfect but if you look at it funny it'll be tough and impossible to work with. BUT the ingredients are simple and the outcome will always be tasty.

Pies are such a staple this time of year. I crave the classics like pumpkin and apple plus I have a sweet spot for blueberry as well. This week I showcase my recipes for 3 of my favorite pies.

Cutting up the butter

Cutting up the butter

 

Perfect Pie Crust

This recipe makes 3 pie shells plus a little extra to play with the top.

Blueberry Pie

Blueberry Pie
Apple Pie
Pumpkin Pie

I also wanted to take a moment to remember the brave men a women who sacrifice themselves for peace. May there be a time where we don't need to defend peace but until that time I'm proud of our strong and diverse Canadian Military.

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Holiday Baking

Every Sunday morning at 8 am I recap the week, share what I learned and showcase some of my work!

Or in this case, it's all about the showcase!! The holidays are fast approaching and you know that you won't have time to do all the baking you dream of. So let me help you! I will even let you take the credit ;) 

Here are a few mouth watering and traditional favorites for the holidays from years past.

Chocolate cake with Reese's Peanut Butter cups, Reese's pieces, and chocolate drizzle on top! This mouth watering design will get you every time: Chocolate cake covered in chocolate icing topped with chopped mini Reese's peanut butter cups and Reese's pieces drizzled in chocolate.

 

Looking for more of a classic dessert? How about a traditional linzer torte.

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A little history on Linzer Tortes: Named after the city of Linz, Austria it's a holiday classic in Austria, Hungary, Sweden, and Germany and mainly seen on the dinner tables at Christmas time. Linzer tortes can be made in many sizes and shapes from cookies, tarts and tortes. I chose the torte for my experiment to make sure the baking times worked for the oven.

Or perhaps you prefer cookies!

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A great way to show off some cheer is with these colourful cookies!!

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I also specialize in cupcakes and can pretty  make any treat as long as sufficient order time is given.

See something you like? And live in Nova Scotia, Canada? Message me for a quote!

The 16 Hour Turkey

Every Sunday morning at 8 am I recap the week, share what I learned and showcase some of my work!

I decided to take on the challenge of hosting Thanksgiving dinner for my family this year... Apparently I crave kitchen related chaos!

The best moist turkey recipe
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So I slapped on my favorite apron (equipped with it's own pearls) and went to work! I was absolutely obsessed with having the best and moist turkey possible!! So first came scouring the internet to mash up some of the best and brightest ideas from my favorite chefs on the internet. It didn't take long to realize this was going to be a huge project to take on- the bird's gotta sit in a sweet salty brine for a MINIMUM of 8 hours... But hey like I said whats life without whimzy...

 

The recipe I ended up collaborating together was as followed...

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1.5L hot water

2/3 cup sugar

2 cups coarse salt

1.5L cold water

1 container (I think it was like 940ml or somethin...) vegetable broth

 

Find yourself the biggest container you can find! Some internet peeps were using a giant cooler to be able to soak their turkey properly... Those guys also replaced the 1.5L of cold water with ice to ensure the bird stayed food safe. Mine however was nowhere near that big and I managed to cram it into my fridge for the night.

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See theeere's the big guy! ... Literally the cheapest turkey money could buy.

 

So! To make our lovely brine- pour the hot water into your tub and dissolve the sugar and salt into the water. Add cold water (or ice) and chicken broth.

Let the turkey soak for 8-12 hours.

Originally my plan was to wake up at 5am on Thanksgiving to ensure my bird would be ready for oven time at 1pm... But as the day went by that dream slowly became very unattractive and staying up until 1am became muuuuch more realistic. So at 1am with plenty of wine and excitement in my heart I was ready to get 'er done!!

Making the brine takes about 3 minutes... So I started the process at 1am and at 1:05 I proceeded to bed.

 

~~ The Next Day!~~

Next day is Thanksgiving day! The moment of truth!

At 1pm it was time to make magic happen! First things first- removing the water logged bird from the brine- giving it a really good rinse and patting it nice and dry. Now preheat your oven to 500°F.. 

Yep you heard right! Make sure there's no ickies at the bottom of your oven! Cus' they will burn up!

Prep your turkey pan with a small 1/2" layer of water then place that bird in the pan.

Take some fresh thyme and sage, 1/2 an onion, 2 celery stalks and 2 carrots all roughly chopped and insert it into the turkey (Make sure not to stuff it! Stuffing it will require more cook time for the bird to be done!)

I had some random baby carrots in my freezer that were not in any state to eat... but as a flavor enhancer in my bird they worked perfectly!

Now, take some time to measure how big your turkey's breast are (This was an internet find- not my own doing) You're going to want to have a piece of tinfoil that will fit on top of the breast meat perfectly to ensure it cooks a bit slower then the dark meat. Once you have your piece of tinfoil, set it aside- you're going to need it later. Make sure shiny side is up.

Next up we are going to lather that turkey up in butter! Literally massage it right on there. Make Colonel Saunders proud!

Once the bird is lathered up it's time to start cooking. Cook your turkey uncovered at 500°  for 30 minutes to seal in all that hard work that you just did! Add another 10 minutes if it doesn't look brown enough for you.

Remove the turkey from the oven and reduce the oven's temperature to 350°. Take the piece of foil we measured earlier and grease the bottom with oil/ PAM spray- whatever you have on hand and position over breast meat. This is going to ensure your white meat cooks slower then your dark meat and makes sure it isn't over cooked.

Once the oven is ready- return the bird to the oven and cook for 2-2 1/2 hours. DO NOT open the oven!! The turkey's skin has been prepped to hold in it's moisture so opening the oven to baste will do nothing but let out heat which will increase your cook time.

Your bird is ready when it's internal temperature is 161° - it will continue to cook the remaining 4° after it's been removed from the oven. Cover the turkey with more tinfoil and let it rest for 30 minutes- otherwise the moisture will all flow out and all your efforts will be for nothing.

Thanksgiving recipes

And there he is! This turkey was an absolute piece of art and tasted absolutely spectacular! It was received by my family very well.

Moist turkey recipe

Homemade Tartar Sauce

Every Sunday morning at 8 am I recap the week, share what I learned and showcase some of my work!

Have you ever made yourself a mouth watering batch of fresh fish fillets and once it's too late you realize you have no tartar sauce?? This happens to me far too often.

Luckily tartar sauce is a combination of household ingredients that are easily located.

Here is my recipe for homemade tartar sauce! I'm a big fan of dill in anything, if you're not simply replace it with something of your taste!

Homemade Tartar Sauce

My latest creation was so much fun! I worked very closely with the mother to make sure Diya's 3rd birthday was perfect in every way!

Seseme street cake

Seseme street cake

Hosted at Hop Skip Jump!

Elmo side

Elmo side

Abby side

Abby side

Chicken Pad Thai

Every Sunday morning at 8am I recap the week, share what I learned and showcase some of my work.

If I could go out and eat Thai food every day I would! The sensations from this food are unmatched.

Maybe this is because I didn't discover how delicious Thai food was until my adult years? Who knows.

Here is my recipe for perfect Chicken Pad Thai at home... It can easily be altered to include any favorites or remove the meat and make an amazing vegetarian dish.

Chicken Pad Thai

 

Now on the off chance that you have room for dessert afterwards, sink your teeth into this rainbow My Little Pony birthday cake.

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3 Bean Salad

Every Sunday morning at 8am I recap the week, share what I learned and showcase some of my work

Costco has many delicious foods in their giant warehouses but one thing that I just can’t get enough of is their 3 bean salad! Introduced to us by my aunt, it is now a staple in our meals. The challenge however… Is that we are way too cheap and don’t go through nearly enough food to make our own Costco membership worth it.. Which leaves us at the mercy of my aunt’s shopping schedule.

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Below is my way around it, my grandmother gave me a huge collection of fresh beans to create something with, and I couldn’t think of a better use than making a nice big batch of 3 bean salad!

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Homemade 3 bean salad

Homemade 3 bean salad

Review: Antonio's Italian & Canadian Cuisine

I’ve been driving on Hwy 101 literally my entire life. My family is from Meteghan River which is almost as south as you can get in Nova Scotia. Completely unaware this entire time I’ve been driving by a little hidden gem of a restaurant.

Antonio’s Italian & Canadian Cuisine can be found right off Hwy 101 just after the Digby exit (coming from Halifax) They’ve been in business for 22 years (so literally I’ve been passing this place almost all my life) and it’s owners are the only cook and server in the place.

Coming home from a long weekend my boyfriend and I found ourselves starving around 3pm and just happened to see the fish and chips sign on the side of the road… So we decided to stop!

Full disclosure: it looks like a hole in the wall when you first get there BUT within seconds of arriving we were welcomed by the owners, and were just made to feel so at home! You can tell they invest in their service and their food as opposed to the décor but I’m perfectly ok with that.
Known for their FRESH fish and chips that's exactly what we ordered and it was amazing, the batter on the fish was incredibly light and flaky. Portions were large and price was great. 
They've been in business for many years and the pride this couple has for their restaurant is amazing. I even had a conversation with the cook about his recent potato order. 
You need to stop here! Just watch their hours, on weekdays they only open at 4pm-8pm (understandable considering they manage and run it themselves) but on weekends they're pretty much open all day! (12pm-8pm)

You need to stop here, it’s worth it if you’re in the area! You’ll feel so at home.

They have a great reputation on Trip Advisor, some amazing reviews and photos can be found there. If you do end up there, make sure you give them a great review. They will really appreciate it!

 

I also wanted to take a little space to showcase one of my cakes this week. With the theme of fish and chips here is a blob fish birthday cake!

Said to be the ugliest fish in the sea!

Said to be the ugliest fish in the sea!

A real blob fish!

A real blob fish!

Black Bean Burgers

Every Monday my friends and I get together and participate in meatless Monday. It's a great way to make Mondays enjoyable and an excuse to see friends! It also comes with some amazing environmental benefits as well: Let's just say you participate one day a week like I do, every time you do you save animals and that's less CO2 in our atmosphere! Every little bit of effort counts. You can take a look at your impact on Vegetarian Calculator

This week was my turn to cook! I decided since it's the middle of summer I'd make some burgers! Black bean burgers to be exact.

Black Bean Burger

I chose to not blend the beans 100% because I wanted a little bit of texture left over, if you'd rather make them smooth simply mix them for a bit longer!