Tag Archives: butcanshebake

camping equals…

Guess what is happening this weekend!!! CAMPING!

YAYAYAAYAYYAYAYY!

And you know what that means? Well, as evidenced here and here… it means GRANOLA!

OH delicious, crunchy granola that I always seem to burn. Or make healthier than is necessary and thus never adding quite enough sugar or sweetness. This time I have GOT YOU!

NAILED IT.

one hammer, one nail. totally nailed it, you guys.DSC_9850

I didn’t even follow a recipe. Nor do I remember all of my exact measurements, but it is goooood stuff.

Here is the most accurate recollection of ingredients that I can put together. I kinda just threw everything in a bowl, but these were the vague measurements.

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Best Granola EVA

dry:

2 c. oats
1 c. rice crispies
1 c. puffed millet
1 c. coconut flakes
2 tbsp. sesame seeds
1 tbsp chia seeds
1/4 c. sunflower seeds
1/4 c. almonds chopped
1 1/2 tsp cinnamon
1/2 c. dried apple chopped
1/4 c. craisins
1/4 c. raisins

wet:

1/3 c. coconut oil
1/4 c. brown sugar
1/4 c. brown rice syrup
1 tsp vanilla

Really all you do is the mix the dry (minus the fruit) and mix the wet, then combine. Spread over two baking sheets and bake for 25 minutes at 325*F flipping the granola once or twice. Allow to cool (if you can) before adding the fruit.

ENJOY!

x

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Filed under Adventures in Australia, Breakfast

hot hot heat

Last Friday I experienced some of the hottest temperatures that I have ever felt on my fair Canadian skin. Sydney peaked at a sunny 45 degrees celcius.

forty. five.

Granted, that is only five degrees hotter than the bikram yoga room… however, Bikram yoga is practiced at that heat to make you SWEAT, and sweat A LOT, but I usually don’t go about my daily routine in the hot room. And furthermore, I wear signicantly more clothing when I am outside a Bikram class. So… five degrees is like, ridiculous.

I don’t even know how to explain it. Really hot is pretty much it.

Anyway, Sean and I decided that an after work swim was in order… so at around 7pm we drove to the Eastern Beaches. When we got in the car the temperature had already dropped to 35 and by the time we reached the beach ten minutes later it was 24. YOU GUYS! What… the WHAT?

We took a dip anyway as the sun was setting and I was actually shivering. It’s a strange country I live in these days.

Let’s talk about summer food! Summer salads… BBQs… light… fresh!

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I got this recipe from my boyfriend’s mom. I swapped a couple of ingredients and kablammy! A delicious summer salad/salsa thing that is delish.

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Corn & Avocado Salad

4 stalks of spring onion

1 cob of corn (bbqed & chopped of the cob)

2 tomatoes (seeded and chopped)

1 avocado (chopped)

1/4 c. parsley (chopped)

1/2 red capsicum

juice of one lime

salt & pepper to taste

This salad is pretty straight forward.

First cook the corn. I BBQd mine cause I prefer that taste, but you can boil it also. Set it aside to cool.

Quarter the tomatoes. De-seed them and sprinkle with a tiny bit of salt. I find that this helps them to dry out a tiny bit so the salad doesn’t get watery. Chop the spring onions, red capsicum, and avocado. Chop the tomatoes quite small and cut the corn off the cob. Finely chop the parsley and toss everything in a bowl with the juice of one lime. Season to taste.

SO yummy.

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x

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blueberry muffin segue

How does someone make the transition from a solid month of total regression back into being a teenager (waking up after ten, staying in pyjamas all day and doing nothing, eating other people’s groceries) to re-entering the real world. A world which is literally (and figuratively) one entire globe away from teenager regression. A world that involves work and buying groceries, doing laundry and checking flour for moths.

Where is the instruction booklet for that transition? Because I am having a bit of trouble with it.

I think I read somewhere that you should start by making muffins. Well, no. Actually, that is a lie. But it would have make a great segue into this muffin recipe I’m about to post.

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Muffins help somewhere along the way. I’m sure of that.

Blueberry Muffins
Adapted from this beautiful blog I just discovered.

1 c. whole wheat flour

1 c. all purpose flour

4 tsp baking powder

1/4 tsp salt

1/2 c. brown sugar

1/2 tsp vanilla extract

1/4 c. raw sugar

1 c. oat milk (or any non-dairy)

3 tbsp mushed banana

1 lemon, zested

1 c. fresh blueberries

Preheat oven to 350 degrees F. Grease or line a 12 inch muffin pan with liners. In a large bowl, mix flour, sugars, baking powder and salt. Create a well and add the milk 1/2 cup at a time. Mix with a wooden spoon or rubber spatula. Mix in lemon zest, vanilla and banana and stir until fully combined. Gently fold in blueberries, try not to over mix muffin batter.

Spoon batter into muffin cups, filling about 3/4 full. Bake muffins for 22 – 25 minutes until fully baked.

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Eat. Feel better.

xxx

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From an apple pie to one Big Apple

DSC_9279Confession time up in here. I lied. I lieeeeeeeeeeed to the world. I posted a blog about apple pie. I said that I was missing vegetable shortening and insinuated that I may not be back to Toronto for a while. That was the lie. Because as I pressed that little post button and unleashed my apple pie on the world, I was actually sitting in my humble little (rented) Manhattan apartment. And about 24 hours after THAT, I was back in the T dot.

ho hO HO!

Merry Christmas Grandma & Grandpa! You guys are suckers for a good surprise. bahahaha.

Anyway, I’m back in Toronto for the Christmas season. Let’s eat clementines! Let’s watch claym-ation Christmas movies! Let’s cut down a Christmas tree and drink mulled cider! Amazing! I’m all over it.

Prior to flying into Toronto, Sean and I stopped by New York City via Vancouver. He had never been to NYC, and I was itching to get back. On the way, we spent 6 hours in Vancouver and took a little field trip to Granville Island. Here are a couple shots from Vancouver & the Big Apple. We jumped around, we ate some amazing food, drank some verrry strong cocktails and met some Guatemalan men.

Are chu kidding me?

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When stuck in cities for only 6 hours, you should get coffee, find interesting walls and jump around. Obvi.

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The Rockefeller Christmas Tree! I think that’s Jack Donaghy to the right!

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Little Italy…

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Best Mexican food!

DSC_9283Union Square market…

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Until next time old friend…

xo

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it’s pie time again…

Criscoooooo!

When I go back to Canada… whenever that might be… I am going to STOCK UP on Crisco. Can I do that? Can I bring vegetable shortening back in my suitcase? I think that’s allowed.

I’m goin’ for it.

This is a pie. This is THEE pie? This is a pie that I ate from the pie plate with a fork and occasionally vanilla ice cream. This is a pie with a crumbly crust and a delicious soft apple filling. This is a pie that Sean requested I bake.

How ’bout Strawberry?
No.

Rhubarb?
Huh?

Rhubarb-Apple?
Are you not listening?

…Just apple then.
Yes.

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He’s stunting my baking. I swear.

Pies and scones please.

—Homeboy, lets get some variety up in here.

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This might be a pie for him. But this is MY pie. I made it. My love is in this pie. Along with some flour and Crisco.

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Apple Pie. I’ve made it before.

It doesn’t need frills, or raisins. or cheese slices. Just apples and cinnamon.

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Merry December!

Apple Pie

Crust:
2 c. of all-purpose flour
1 c. of vegetable shortening
1/2 c. of ice cold water (or more depending on the day-whatever it takes for the pie to form together)
couple shakes of salt

Filling:

1/2 c. of sugar
2 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1 vanilla bean
Just a pinch or two of salt
Usually about 8 or 9 apples. In other words: lots.
6-7 dots of margarine

For the Crust:
Mix the flour and salt. Sifting the flour helps with mixing later on.Cube your shortening and cut it into the flour a couple cubes at a time until a course mixture is formed. Crumbs should be about pea size, but not bigger and not too small! Next add the cold water (make sure its cold!) and mix until combined. Try not to use your hands too mcuh. When the dough forms a loose ball, divide into two and wrap each in glad wrap. Place in fridge for at least an hour or overnight.

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For Filling:
Pre-heat the oven to 400*F.
Chop the apples (no need to peel), place in a large bowl and add the sugar,  flour, cinnamon, vanilla and salt.

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Mix it up until all the apples are coated in sugar. Take your dough and roll out the bottom crust. Make sure your surface and rolling pin are floured well. Place the rolled crust into a pie plate and place the apple slices into the bottom. Dot the apples with margarine. Next roll out the top crust and place on top. Pinch the edges to secure the top and bottom. Make 5 of 6 slices in the top of the pie to allow the steam to release. You can brush the top with some soy milk and sprinkle with raw sugar to help it brown a bit.

Place the pie in the pre-heated oven and allow to bake for 50-60 minutes.

Remove, serve with ice cream, on a plate, or on the pie. Eat out of the pie plate if necessary.

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It’s almost always necessary.

xxx

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December 9, 2012 · 5:33 am

flapjacks…?

Question: what is the difference between pancakes and flapjacks? I always thought they were the same thing…

My brother and I used to play this game. I have no idea how it started or where it came from… but basically it was about this man who was really crazy/out of his mind insane and the only thing that could cure him was more flapjacks.

That was it. That was the whole game. Creative, I know.

This is coming from the kids who used to put each other in cardboard boxes from the new home appliances and then proceed to push each other down the stairs. That was the best.

Another favourite? Indiana Jones, in which my brother got to play Indy and I was, of course, Henry; Indy’s father… traditionally portrayed by Sean Connery and not a 6 year old girl. I used to just open and close an umbrella a lot to scare away the birds cause that’s the only thing I could remember Henry doing in the movies. Then we would use my dads old belts and abseil off their 3 story bed. Obviously.

Anyway the flapjack game wasn’t really our finest. However, whenever I hear the word flapjack… that’s all I can think of.

Check out these pancakes (flapjacks?) They are the best vegan version I have ever made… delicious!

Vegan Flap-cakes… Pan-jacks?
Recipe adapted from here

1 1/2 Cup Oatmilk
1 Tbs Sugar
2 Tbs Coconut Oil
1 Cup Spelt Flour
1/3 Cup All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
1 tsp vanilla extract
1-2 Tbs water, to thin batter if needed

Add all ingredients to a blender and blend for a minute or until everything is combined and smooth.

Heat a non-stick saucepan to medium heat. When it is good and hot, pour about a 1/4 c. of batter in the middle. Watch for bubbles to begin to rise. When they stop rising, flip the pancake and cook for another minute or two. The pancake should be a golden colour. Keep the pancakes in the oven at 180*C on a plate or in some tinfoil to keep them warm. This makes small silver dollar pancakes. Enough for two.

Top with Maple Syrup, and butter (vegan) and devour. Yum.

xxx

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Filed under Adventures in Australia, Breakfast

pindarrrrrrrrrrr

Back in Canada, autumn is my favourite time of year and so October was my favourite month. Mostly because of Halloween. I love the colours and the smells, the cool weather, the abundance of pumpkin and dressing up like a fool in order to get candy from strangers. That’s totally normal.

However, the tables have turned… or rather the seasons. Because now Spring is in October, the leaves are not turning, the pumpkin is not aplenty and strangers have stopped giving me candy. It’s a dilemma. None of these things are happening, HOWEVER, the days are warmer, the sun is ridiculously bright, the air smells of eucalyptus and the ocean is calling, nay, it is screaming my name. So… you’ll have to excuse me as I have a date with the coast this weekend. We’re going to frolic, we’re going to knock down each other’s sand castles and we’re going to make each other’s hair unbearably tangley with salty sea breeze.

So while I do that, you can take a gander at some photos from a  hike that Sean and I did a couple weeks ago.

We took a train to a top secret location (you have to request the stop upon boarding) and then we hiked for two hours to Pindar cave.

We slept in the CAVE!

We set up our tent and we were visited by rats in the night. They’re weren’t gross though and I only saw their tails. buttt I could hear them trying to chew through our packs.

We took pictures of the crazy rocks.

We made fires and we cooked soup and made garlic bread.

We also drank cider.

Then we hiked back and flagged down a train.

And we stopped for coffee and some communal knitting in Brooklyn. Sean was mad that his fingers didn’t fit through the cappuccino cup handle.

Anyway, that was that. It was a really lovely camping trip.
Coming soon: The breakfast that fueled us for the hike to Pindar! 🙂

And after that, photos from my date with the coast.

xxx

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