wordless wednesday: snapshots of atlas specialty
blog
eid mubarak!
Wishing everyone celebrating a joyous Eid! Hope your lives are filled with happiness, prosperity, love, but most of all peace.
keeping it local with red hat
It’s been a couple weeks since the Stampede took over our city. With
pancake breakfasts and the guilty pleasures at the grounds, it was a
wonder that one of the best meals I had that week was fresh and clean
and a great feel-good lunch.
I was invited to the Red Hat Co-operative Stampede lunch at Bite
Groceteria. Red Hat is a group of local Alberta growers, whose offerings
were showcased at this delicious lunch. With over 50 members, this
group is committed to getting you the best quality of local produce.
The guilt-free lunch had us feasting on salads made with the tastiest
tomatoes, peppers and cucumbers, flatbread with eggplant and fried
jalapeños. There was even a juice bar using the local veggies.
We were lucky enough to take some veggies home and I immediately made a
caprese salad to keep enjoying those flavourful tomatoes.
Keep an eye out for Red Hat at your local grocery store. You can collect
grower cards in their products which could lead to a beach getaway. Good
luck!
sour cream cake with cherries
One of my favourite parts of summer are the delicious cherries that we get to enjoy. I could eat bowls of them, just by myself. Not only delicious fresh from the market, they are even great when used for baking. Cherry pie, yum!
I had been thinking about this for a while and I finally had a chance over the weekend to try it out. One of my go-to cake recipes studded with cherries. The cake came out of the oven with the cherries blackened and the flavour intensified from the roasting.
It was a really great combination, served with a sprinkle of icing sugar right on top.
Sour Cream Cake with Cherries
1 cup butter
1 1/4 cup sugar
1 tsp vanilla
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
1 cup cherries, pitted and halved
Combine the butter and sugar and beat for a couple of minutes. Add the vanilla and eggs until incorporated. Add the sour cream.
In a separate bowl, combine the dry ingredients and add to the butter and egg mixture. Put batter in a greased 9″ x 12″ baking pan and top with the halved cherries. Bake at 350 degrees for 1 hour. Once cooled, cut into squares and sprinkle with icing sugar.
1 cup butter
1 1/4 cup sugar
1 tsp vanilla
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
1 1/4 cup sugar
1 tsp vanilla
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
Combine the butter and sugar and beat for a couple of minutes. Add the vanilla and eggs until incorporated. Add the sour cream.
In a separate bowl, combine the dry ingredients and add to the butter
and margarine mixture. Put batter in a greased pan and bake at 350
degrees for 1 hour. – See more at: https://foodmamma.com/2013/03/sour-cream-cake.html#sthash.cuDnwAay.dpuf
1 cup butter
1 1/4 cup sugar
1 tsp vanilla
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
1 1/4 cup sugar
1 tsp vanilla
2 eggs
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
Combine the butter and sugar and beat for a couple of minutes. Add the vanilla and eggs until incorporated. Add the sour cream.
In a separate bowl, combine the dry ingredients and add to the butter
and margarine mixture. Put batter in a greased pan and bake at 350
degrees for 1 hour. – See more at: https://foodmamma.com/2013/03/sour-cream-cake.html#sthash.cuDnwAay.dpuf
stampede eats
It was a fun ten days in our city, celebrating the Calgary Stampede. From pancake breakfasts to eating on the grounds, there was no shortage of delicious food. This year, one of my favourite moments was watching Q have his first corn dog. He loved it! Here are a few of the eats we enjoyed:
the great cream challenge: roasted tomato and red pepper soup
I’m excited to once again be participating in the Great Cream Challenge. This month’s challenge was chilled soup, perfect for the hot weather we have been having!
I wanted to make something that even a five year old would love. Q has been a big fan of roasted red pepper soup since he was little and this variation with tomatoes was a hit.
I’d love your votes! You could even win a stainless steel cookware set! Thanks for your support.
wordless wednesday: snapshots of juree’s thai
happy canada day!!
soft and chewy chocolate chip, pecan and coconut cookies
Although I haven’t been getting on my computer much to share some tasty treats, we have been busy in the kitchen. I’m hoping to catch up in the next little bit!
We have been using the same recipe for chocolate chip cookies for a while. If a recipe is good, why not let it be your go-to, right? Q and I decided to change things up last week and came up something new. These cookies are soft and chewy and contain not only chocolate, but some of our other favourites like pecans and coconut.
Just to warn you, these moist cookies are very addictive! Made even more perfect with a glass of milk.
Chocolate Chip, Pecan and Coconut Cookies
1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup pecans
1/2 cup shredded coconut
Beat the butter with the sugars until well mixed. Beat in eggs and vanilla. Add the flour, baking soda and salt and beat. Stir in the chocolate chips, pecans and coconut. Using a small cookie scoop, drop onto a parchment lined cookie sheet. Bake for 12 minutes at 375 degrees.