French Polynesia - Moorea

Well since it is soooo cold today I thought I'd share some photos of Moorea where it is always nice and warm!

Moorea has stunning scenery and is just a 30 minute ferry ride from Tahiti. Arthur Frommer in Frommer's travel guide says that he considers it the most beautiful island in the world. The island was formed as a volcano 1.5 to 2.5 million years ago, the result of a geologic hotspot in the mantle under the oceanic plate that formed the whole of the Society Archipelago.

Here's a great sun flare photo that Steve took.

A view of the cruiseship from the hillside on our tour of Moorea.

And we stayed in these over-water bungalows for a couple of nights.

A view of the beach set up for a romantic beach dinner.

Another bungalow view at dusk.

A sunset beach view.

All of us but Steve(the photographer) on the deck after snorkeling. The snorkeling is amazing right off the deck with water crystal clear to the bottom.

Our bungalow view.

The walkway to the bungalows.

And finally me on the deck of our bungalow.

I absolutely loved this island!

Happy Mother's Day to my Mom!

Being a full-time mother is one of the highest salaried jobs... since the payment is pure love. ~Mildred B. Vermont

Little Red Wagon #184 - All About Mom

Time for another Little Red Wagon challenge, this week Carolyn has chosen Mom in honour of Mother's Day coming up this weekend.

I've had a cricut in my wagon that I have never really used to its fullest potential. Thanks to my friend Avril for telling me about Cricut Craft Room, I decided to hook up to the craft room and using a free template created this card:



I see my Cricut getting much more use in the future.

So please join us at Little Red Wagon with your Mother's Day project, we love to see what you create.

175 Best Mini Pie Recipes Cookbook

I'm back with another cookbook compliments of Robert Rose, this time 175 Best Mini Pies Recipes.

I picked this book at the suggestion of my family who really like pie!

I was a bit nervous about this one as my Mom is a master pastry baker who swears by her pastry recipe. And which I have been the recipient of, as she has often left prepared pastry in my freezer so all I have to do is roll it out!

But mini-pies are proving to be one of the most popular trends in baking today. The author shares her expertise by providing tips  and techniques for creating perfect mini-pies, recipes for a variety of crusts and pies in a fabulous array of flavours. Julie's recipes have been featured in People, O,The Oprah Magazine, Better Homes and Gardens and Food Network Magazine.

After studying the  recipes, I decided to make Streusel-Topped Pineapple Rum Galettes using an All Butter Pastry.

As I worked my way through the pastry recipe, I was sure it wouldn't turn out. I used the food processor to prepare the pastry as per the recipe and was a bit overzealous with the result that before adding the water the flour/butter mixture was more fine than it should have been.  Then when rolling the dough I don't think I rolled it quite thin enough.

But here's a photo of my galettes:

I don't think they are too far off those in the book.

And another couple of close up photos as I am kind of proud of how they turned out.

The secret to keeping the pastry  flakey is chilling the dough prior to rolling, then chilling the pies again just before baking.

I will for sure be trying many more of the recipes in this book and if you would like to try the galettes and all butter dough, here are the recipes:

Streusel-Topped Pineapple Rum Galettes

• 5-inch (12.5 cm) round cutter
• 2 baking sheets lined with parchment

3 tbsp unsalted butter
1⁄4 cup packed light brown sugar
2 tbsp dark rum
1⁄4 tsp salt
2 cups drained fresh or canned pineapple pieces
3 tbsp all-purpose flour
1 recipe All-Butter Pie Dough (see below)
1 large egg, mixed with 1 tbsp water
1 recipe Macadamia Nut Streusel Topping (see below)

1.In a medium saucepan over medium heat, melt butter. Add brown sugar, rum and salt. Bring to a simmer, stirring constantly, and cook for 1 minute. Remove from heat. Add pineapple and toss to coat. Mix in flour. Set aside to cool completely.
2.On a lightly floured work surface, roll out dough to slightly thicker than 1⁄16 inch (2 mm). Using cutter, cut into rounds and place on prepared baking sheets, spacing apart. Reroll scraps as necessary.
3.Brush edges of rounds with egg wash. Place 2 tbsp (30 mL) filling in center of each round. Fold edges over filling so they overlap slightly but center is still exposed. Press firmly to seal. Press about 11⁄2 tbsp (22 mL) streusel onto exposed center. Brush top of dough with egg wash.
4.Place galettes in freezer for 30 minutes. Meanwhile, position oven racks in upper and lower thirds of oven and preheat oven to 375°F (190°C).
5.Bake in preheated oven for 25 to 30 minutes, switching positions of baking sheets halfway through, until crust and streusel are golden brown and filling is bubbly. Let cool on baking sheets on wire racks for at least 10 minutes before serving.

Tips: When purchasing fresh pineapple, look for firm fruit with green leaves and a fresh scent. Using a sharp knife, trim the pineapple and remove the outer rind. Slice the fruit into 1⁄2-inch (1 cm) rings and remove the core from each ring. Discard cores, then chop the flesh into 1⁄2?inch (1 cm) pieces.
The pies can be fully assembled (Steps 1 through 3) and frozen for up to three days. Freeze for at least 30 minutes on trays, then place in a single layer in zip?top bags. Bake from frozen, as directed.

Makes 16 galettes

All-Butter Pie Dough

Makes about 13⁄4 lbs dough
Enough for 12 to 24 pies, depending on size

• Food processor

3 cups all-purpose flour
1 tbsp granulated sugar
1⁄2 tsp salt
9 oz cold unsalted butter, cubed
3⁄4 cup ice water
2 tsp cider vinegar

1. In food processor fitted with the metal blade, pulse flour, sugar and salt to combine.
2. Scatter butter over flour mixture and pulse several times, until butter is the size of peas. Transfer to a bowl.
3. In a small bowl, stir together ice water and vinegar.
4. Add half of the water mixture to flour mixture, stirring with a fork to combine. Add more of the water mixture 1 tbsp at a time, just until dough begins to hold together in moist clumps (you might not need all the mixture).
5. Shape dough into a ball, then transfer to a large piece of plastic wrap and flatten into a disk. Wrap tightly in plastic. Refrigerate for at least 1 hour.

Macadamia Nut Streusel Topping

2⁄3 cup packed light brown sugar
2⁄3 cup all-purpose flour
3⁄4 cup chopped macadamia nuts
1 tsp ground cinnamon
1⁄4 tsp salt
1⁄2 cup cold unsalted butter, cubed

1. In a medium bowl, whisk together brown sugar, flour, almonds, cinnamon and salt. Using your fingers, rub in butter until clumps form.
2. Use immediately or refrigerate, covered, for up to 1 week.

Excerpted from 175 Best Mini Pie Recipes by Julie Anne Hession © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Little Red Wagon # 183- Pick or Stick!

Time for another Little Red Wagon challenge and this week Jayne wants us to use a toothpick or lollipop stick on our creation.

I decided to link up this layout I created a little while back that features a pennant flag on a toothpick-like stick.

Then I remembered that I had a pinwheel die in my wagon that hadn't seen a lot of use so I dug it out to create this card.

I like the way the sticks are glued so that they are coming out through the top of the jar, it took me 3 tries after I had glued them to get that right......sigh.....

Anyway, please join us over at Little Red Wagon with your pick or stick adorned project, we love to see what you create!

Spring Has Arrived!

At least, after 3 days of springlike weather, I think it has!

And spring is starting to appear in the garden.

Little Red Wagon #182 - Crimp My Style!

This week it's my turn to set the challenge over at Little Red Wagon.

So I decided to encourage us to dig deep into our wagons and use those paper crimpers.

I  added a crimped piece of patterned paper to this card.

So get out those paper crimpers and link up your creation over at Little Red Wagon.

We love to see what you create!

150 Best Desserts in a Jar - Cookbook Review

I'm back with another cookbook review, this time 150 Best Desserts in a Jar. I knew as soon as I saw this book on the list to select from that I would choose it.

I have already served orzo salad, trifle and creme brulee in jars so I was hoping for lots of ways to expand on that.

And I was not disappointed, Andrea Jourdan (author) has developed a wonderful array of recipes that are fun to make - everything from puddings and cobblers to pies and cakes. To me, one of the more intriguing recipes is Christmas Pudding in a jar, it is sure to be on my Christmas baking list this year.

As California strawberries were in the store I decided to make Orange Strawberry Soup.It is similar to a recipe I already had from a cooking class from several years ago, but it is just as good. I can't wait for local strawberries to be in season so I can make it again. Although I do think I'll try it with frozen berries too, would be a perfect starter to a Mother's Day brunch.

My version, below,  looks almost exactly like that in the book:

Cold Strawberry Orange Soup

This recipe is a real winner — quick, easy and delicious. As a summer dessert that virtually everyone (even those who are watching their waistlines) can enjoy, it is perfect. And it is so satisfying that no one will think it’s a “light” dessert.

Tips
Use a funnel to pour this soup neatly into the jars without making a mess.
If you like this soup as much as I do, make it all year long, using frozen strawberries.

• Six 8-ounce (250 mL) jars
• Food processor or blender

4 cups hulled fresh strawberries
1⁄2 cup confectioner’s (icing) sugar
1 cup orange juice
3 tbsp chopped fresh mint leaves, divided
1 tbsp finely grated orange zest
1 tsp granulated sugar
1 tbsp slivered almonds
1⁄4 cup plain yogurt
6 mint leaves

1. In food processor fitted with the metal blade, purée strawberries. Add confectioner’s sugar and process for 1 minute. Add orange juice and process for 1 minute. Add 1 tbsp (15 mL) mint and process for 1 minute. Transfer to jars, dividing equally, and refrigerate for 1 hour.
2. In a bowl, mix remaining mint, orange zest, granulated sugar and almonds. Add yogurt and mix well. Top each jar with a dollop (about 1 tbsp/15 mL) of the mixture, garnish with a mint leaf and serve immediately.

Makes 6 servings

Then I decided to give the Cherry Berry Smoothie a try as one of Brittany's favourite things to make is a smoothie. And this one uses almond milk which I was interested in trying too. This smoothie is soooo good! I will for sure make it again!

My version,below,  ended up being a little darker in colour from those in the book.

Cherry Berry Smoothie
This has to be the best creamy cherry dessert you’ll ever enjoy. Be aware, the yield will vary depending on the berries used. You may get three very generous servings or four that don’t quite reach the tops of the jars. I like to serve this in “drinking jars.”

Tips
Substitute an equal quantity of low-fat milk for the almond milk.
Ground almonds are often called “almond flour.” They are available in well-stocked supermarkets or natural foods stores.

• Four 12-ounce (375 mL) tall jars
• Blender

1 cup frozen mixed berries
1 cup frozen pitted cherries
1 ripe banana, peeled
1 cup cherry-flavored yogurt
1⁄2 cup almond milk (see Tips)
2 tbsp liquid honey
2 tbsp plain yogurt
2 tbsp ground almonds (see Tips)

1. In blender, purée berries, cherries, banana, cherry yogurt, almond milk and honey. Blend at high speed for 2 minutes. Pour into jars, dividing equally.
2. In a bowl, mix plain yogurt and almonds. Top each jar with a dollop of the mixture and serve immediately.

Makes 3 to 4 servings

Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Have Silver, Got Tarnish Cleaning Tip

I'm fortunate enough to have a collection of silver and I like to have it out on display.

But having it out means it tarnishes fairly quickly.

I was in the cleaning section of Walmart recently and found these:



And you know what, they work great! Simply wipe on with these wipes then buff off.

I cleaned all my silver in less than 60 minutes!

So if you have silver, give them a try, you won't be disappointed.

200 Easy Mexican Recipes - Cookbook Review

I have been given the opportunity to review some more cookbooks published by Robert Rose, so I'll be featuring these books in posts over the next couple of weeks.  

I let my family choose from the list of books I was given and they , of course, chose 200 Easy Mexican Recipes.

As a family we love Mexican food and often wish there were authentic Mexican restaurants nearby so we could get our fix! But since there aren't, the next best thing is to make our own and this book is full of no-fuss recipes for authentic dishes. The recipes are delicious alone or could be piled high with melted cheese and fresh produce.  The author Kelley Cleary Coffeen has now published 5 cookbooks and has a flourishing culinary career.

It was difficult to choose what recipes to try but I finally settled on the ones below and they were yummy!

I served the huevos with the soup for dinner one night and it was so flavourful and filling too! The roasted salsa was so easy to whip up in the food processor and makes me wonder why I buy salsa when it is so easy to make my own.

The soup was light in flavour but such a nice change from heavier tomato based dishes. I didn't have any avocado on hand so just went without it and the soup turned out great.  So if you not fond of avocado don't let that turn you off this one.

I will definitely be trying out many more of the recipes contained in this book from the Chile Con Queso to Margarita Pie!

Huevos Rancheros + Roasted Tomato Salsa

Makes 4 servings

 This traditional ranch-style breakfast dish is a combination of eggs served on fried corn tortillas smothered in a cooked salsa or sauce. I serve them with a side of refried beans.

 Preheat oven to 150°F 

Ovenproof serving plates

3 tbsp oil, divided    

8  6-inch (15 cm) corn tortillas       

2 cups  Roasted Tomato Salsa (see below)         

4   eggs   

1⁄2 cup shredded Cheddar cheese            

1.Place serving plates in preheated oven to warm.

2.In a large skillet over high heat, add 2 tbsp of the oil and heat for 1 minute. Using tongs, carefully dip each tortilla into the oil until tortilla bubbles and is heated through, about 1 minute. Transfer to paper towels to drain. Place 2 tortillas slightly overlapping each other on each warmed plate. Return to oven.

3.In a medium saucepan over medium heat, heat salsa until bubbly, 5 to 7 minutes.

4.In another skillet, add remaining 1 tbsp of oil and scramble or fry eggs separately, as desired. Place each egg on top of tortillas on each plate and smother with salsa. Sprinkle with cheese. Return to oven and bake until cheese is slightly melted, 3 to 4 minutes.

Roasted Tomato Salsa

Makes about 2 cups 

This basic tomato salsa is delicious on just about any Mexican dish. The charred skin of the roasted tomatoes adds an earthy flavor that blends well with the roasted jalapeños. It makes a great “chip and dip” salsa.

Preheat broiler

Blender

4 to 6         tomatoes, unpeeled                            

3 to 4         roasted jalapeño peppers, skin on      

1                onion, chopped                                      

2                green onions, green parts only, chopped   

1 tbsp        minced Italian flat-leaf parsley(cilantro)            

                  Salt

1.  Place tomatoes on a baking sheet and broil, turning often, until skins are charred, 3 to 4 minutes.

2.  In a blender, pulse charred tomatoes, jalapeños, onion and green onions until thick and slightly chunky. Pour into an airtight container. Add salt to taste. Refrigerate, stirring occasionally, for 1 hour or for up to 2 days.

Chicken and Lime Soup

Makes 4 to 6 servings

There is a light citrusy flavor that you will love in this hearty chicken soup. Layers of garlic and lime embrace the fresh avocado garnish. I serve this during the warm summer months.

2 tbsp olive oil, divided
4 boneless skinless chicken breasts
1 cup chopped onion
2 cloves garlic, minced
2 tomatoes, seeded and chopped
6 cups chicken broth
1⁄2 cup freshly squeezed lime juice (4 to 5 limes)
2 cups broken corn tortilla chips
2 avocados, diced
4 green onions, green parts only, minced

1. In a large skillet, heat 1 tbsp  of the oil over medium-high heat. Add chicken and cook, turning once, until no longer pink inside, 6 to 8 minutes per side. Transfer chicken to a cutting board and let cool.
2. In a large pot, heat remaining oil over medium heat. Add onion, garlic and tomatoes. Cover and cook until onion is softened, 4 to 6 minutes. Add chicken broth and lime juice.
3. Dice chicken and add to pot. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Ladle into individual bowls and garnish with equal amounts of tortilla chips, avocado and green onion.

Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Enjoy!

Little Red Wagon #181 - Cameo

This week over at Little Red Wagon, Regan is challenging us to use a cameo.

I used my PTI Simply Jane stamp set along with several items from deep in my wagon to create this Mother's Day card:




I do have to admit that this is one of my most favourite cards ever!

So why don't you dig out those cameos you've been hoarding and link up your creation over at Little Red Wagon!

We love to see what you create.

A Good Friend

I've been a reader of Mabel's House for years.

Today she wrote a post that truly resonated with me, and here's the quote I could relate with the most:


My mom always told us that we could measure a good friend not by people who were sorry for us when bad things happened, but by people who were truly happy for us when good things happened.


I so believe this to be true!  Life is not a competition!

Does Liz's post resonate with you?  I'd love to hear what you think.

Little Red Wagon #180 - Lovely Lace

This week at :Little Red Wagon, Tammy wants us to use lace on our projects.

I decided to show how I've used lace on some of my scrapbook layouts.

This first layout is of Rosenborg Castle in Copenhagan.

The next is of Mount Vernon, the home of George Washington.

And the last is of the gardens outside the National Cathedral in Washington, D.C.

Please link up your lacey projects over at Little Red Wagon, we love to see what you create!

Votive Flower Arrangement

I put together some small flower arrangements for a dinner I hosted this past weekend that I thought I'd link up to Marty's Inspire Me Tuesday.



These arrangements were inspired by similar ones I saw on Pinterest. They are large votive folders filled with mini carnations that I trimmed to fit. Then I tucked in a bit of baby's breath.




Sweet and simple!

Thanks for stopping by!.

Happy Daffodils!

Is there anything more cheerful than daffodils?



And spreading them out among a bunch of jars sure makes it look like there are lots!



Have a great Saturday!